Asparagus and Prosciutto Fettuccini

Now, was this meal as good as the cost of all the ingredients - no. Was it good, yes. I love using fresh pasta (that was the first time not counting ravioli or tortellini): it cooks much faster and just has a richer taste than dried pasta - but also more expensive. So - take your pick!
I had a friend over, Ali, to help with the prep of this dish. She grated the cheese, prepared the prosciutto, and then chopped up our bacon for our salad. The plus is that this is actually pretty healthy for a pasta recipe! I might zest some lemon over the leftovers I have to give it some life after being in the microwave!

Asparagus, Prosciutto Fettuccine
1 bunch asparagus, chopped into 1 inch pieces
1 9 oz package fresh fettuccine
olive oil (for pan)
1 onion, diced
3 cloves garlic, chopped
1 pkg prosciutto (2.5 oz)
2 tsp balsamic vinegar
1/8 tsp crush red pepper (I used red pepper flakes)
1/4 cup parm cheese

Cook asparagus and noodles together, about 3 minutes. Drain, and reserve 1/2 cup of liquid. Saute onion and garlic for 2 minutes, add prosciutto for another 2, add in pasta. Meanwhile, mix together the vinegar and red pepper and reserved pasta water. Toss with the noodles. Add in parm cheese. Serve with salt and pepper and additional cheese.
The red pepper gave it a slight kick. The fresh grated parm cheese was perfect - not overwhelming the pasta. The fresh pasta was great in this.

Curry Chicken Salad

I have a lot of diced chicken to use up, so this is one of the recipes I printed out a long time ago and finally decided to use. It was real good. I like the golden raisins in rather than the regular raisins and the recipe calls for. Just for color purposes.

Curry Chicken Salad
(scant) 1/2 cup low fat mayo
2 tsp curry powder
4 tsp water
2 cups diced cooked chicken
1 apple (I used a pink lady), diced
1/2 cup chopped celery
1/2 cup golden raisins

Mix mayo, curry and water - mix with the rest. I didn't put any salt in mine (as the recipe called for). My chicken had salt in it when cooked and I can always add it to the salad when I eat it. It will be served with either a whole wheat pita or on top of some mixed greens I have. The curry added just a bit of kick to the chicken salad.

Best Chewy Chocolate Chip Cookies

I have been making homemade chocolate chip cookies a long time - but these are amazing. Hand it to a Boston Chocolate maker who doesn't even have an oven this summer in her new shop to have such a great recipe. Its amazing - if you like chewy chocolate chip cookies (hint: its the extra egg yolk)

1 stick unsalted butter, melted and cooled
1/2 cup light brown sugar
1/4 cup dark brown sugar
1/4 cup plus 2 T granulated sugar
1 egg plus 1 egg yolk
1 1/2 cup plus 2 T flour
1/4 tsp plus 1/8 tsp salt
1/4 tsp plus 1/8 tsp baking soda
1 T vanilla
3/4 cup semi sweet choc chip
3/4 cup milk chocolate chips

Let melted butter cool - cream with all sugars. Add in vanilla and eggs. Combine dry ingredients and add to wet. Stir by hand the chips in. Will be really sticky. On 350 oven, put on lightly greased cookie sheets. Heaping cookies - about 11 minutes or until still doughy looking - take them out before they are too brown. This makes about 24 cookies - so they are perfect for smaller gatherings.
Brandi - if you are reading this - you are going to get some on Thursday morning so you have something to look forward to!
The only thing I changed from her recipe is when I added the vanilla and add both kinds of chocolate chips.

Jack Corn Casserole

There are so many corn casseroles, puddings, souffles, etc out there - that it is often hard to choose which one. I found one in the Anastasia Cookbook. I was going to make a sweeter one, but thought that a spicier one would go better with bbq chicken. And it did. It was so good. I teased the people eating with me that really it should be called a sour cream and cheese casserole, because there was probably more of that than the corn - but oh so yummy!

Jack Corn Casserole
2 eggs
1 1/2 cup light sour cream (no reason to use the full fat, so trim a little here)
2 c corn (I used frozen corn and thawed it under hot running water, drained it well)
8 oz block monterey jack cheese - cut into 1/2 inch cubes
1/2 cup bread crumbs (I had some leftover wheat bread and I just pulsed 1 piece in a food processor and that was 1/2 cup)
salt and pepper to taste
Shredded cheddar (I use 2% sharp cheddar by Kraft, always have that in my fridge!) to top

Mix eggs and sour cream together. Stir in corn. Add the rest. Put in greased 2 quart casserole and cover and bake for (oven on 350) 35 minutes or until not jiggly. Then top with shredded cheddar cheese - however much you like. Cook uncovered until cheese is melted. Let sit about 10 minutes before diving in.
Yummy!

Mac and Cheese Chowder

I love mac and cheese - give it to me anyway - it is definitely one of my favorite comfort foods. This is a new way to try it. I didn't like it at first when the cheese hadn't had time to really get good, but then after it had cooled off a bit - it was yummy. I would also stick with cubed chicken instead of the ham, but it was good nonetheless.

Mac and Cheese Chowder (300 calories)
1 box mac and cheese dinner ( I used Kraft shells three cheese)
1 can ls/ff chicken broth ( I used some that I had boiled a chicken in)
1 cup water - or just use more chicken broth if you want it more flavorful
1 can cream-style corn
1 cup chopped ham or chicken
1/2 cup milk (if you want, I didn't have any, so I didn't put any in)

Boil noodles in water and broth till al dente. Stir in everything else. Season with salt and pepper. Let cheese get good and gooey. Maybe a good idea would be to mix the cheese packet in with the milk - then pour it in (sorta like you do with cornstarch to thicken something).

Southwest Quinoa Salad

I had to think of a southwestern side dish to go with my turkey fajita rolls last night. So I searched for another healthy recipe - found this one on myrecipes.com (a great www)!
Quinoa is a grain between brown rice and grits to me. It is little round shapes that cook up 3xs as fast as brown rice and has more fiber in a serving too. I don't like to eat it plain - but love it mixed with other stuff.

Southwestern Quinoa Salad (adapted from original recipe)
1 1/4 cup quinoa, rinsed and drained
2 1/2 cup water
1 can corn, drained
1 can black beans, rinsed and drained
1 can rotel (however hot you want it)
1/3 cup lime juice
1 T olive oil
1/2 tsp cumin
salt/pepper to taste
couple cilantro leaves, torn
butter lettuce

Cook quinoa in water according to directions. In meantime, prepare veggies. Mix lime, oil, cumin, s/p and cilantro - pour over veggies. Toss with cooked quinoa - serve on top of butter lettuce.
Yummy! Had more spice than I thought it would have. Today I'll have some as leftovers!

Turkey Fajita Rolls

I got this recipe from a Weight Watchers Take 5 cookbook. So, it is easy and healthy. You gotta love the mix of those two things. But, throw in great-tasting...its a winner! I kinda adapted the WW recipe and I really liked the outcome.

Turkey Fajita Rolls
4 turkey breast cutlets (about 1 lb total), pounded thin
1 red bell pepper
4 scallions (green part only)
1 cup Wishbone bountiful dressing (new, spicy southwest dressing) (that was on Mom recommendation)
olive oil

Marinate the turkey overnight in the wishbone salad dressing. Take out and pound thin.
Roast red peppers on a cooking sheet with pam on it for 8 minutes at 450.
Roll a scallion and red pepper strip in turkey - and secure with toothpicks.
Brown in a pan with olive oil on medium heat till all sides are browned. Transfer to oven to finish cooking - about 10-15 minutes depending on thickness of turkey.

Enjoy!

Chocolate Dark Chocolate Banana Bread

If you like not to sweet chocolate things - this bread is for you. I LOVE dark chocolate - so I used my favorite in this - Ghiradelli 60% bittersweet chocolate. Big ole chunks in this recipe I found on a blog. And I have tons of frozen bananas that I need to use.

Chocolate Chocolate Chunk Banana Bread
2 cups flour
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 stick unsalted butter at room temp
3/4 cup sugar
1/2 cup brown sugar
2 large eggs
2 bananas, mashed
3/4 cup buttermilk
3 oz bittersweet chocolate chunks

Mix dry in a bowl, set aside. Beat butter for about a minute, add sugars, then egg, then bananas, then buttermilk (the mix might look a bit curdled at this point, but that is ok). Then fold in dry. Then for the most important ingredient - the dark chocolate chunks.
I baked mine in 4 greased mini loaf pans for about 35-40 minutes at 350. If you bake in a regular loaf pan - grease, then bake on a cookie sheet at 350 for 45 minutes, then cover with aluminum foil so the top doesn't burn.
I ate a small slice warm out of the oven with the melted dark chocolate chunks inside - the bananas weren't overpowering. Good bread. Not too rich either - perfect if you like dark chocolate!

Brownie Pizza

Last night I had fun hanging out with one of my prof's kids. They are in gradeschool - and love to help bake. Well, they helped me dig out all the ingredients and utensils, took turns warming the egg (to get it to room temperature), and I gave them the task of breaking the bar of ghiradelli chocolate - they loved that. Of course they had to sample some. And, they got to ask Dad for the toppings: marshmallows, reese's pieces, mini m&ms - were what they chose. Although - the toppings for this simple and delicious chocolate lovers dessert are endless!

Brownie Pizza (taken from Very Best Baking - www)
2/3 cup all-purpose flour
1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1/4 teaspoon baking powder
1/8 teaspoon salt
3/4 cup granulated sugar
6 tablespoons butter or margarine, melted
1 tablespoon water
1 large egg
1 teaspoon vanilla extract
3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup assorted NESTLÉ TOLL HOUSE morsels, chopped NESTLÉ Candies (NESTLÉ CRUNCH, BUTTERFINGER, BABY RUTH, GOOBERS, RAISINETS, BUNCHA CRUNCH) and/or mini marshmallows

Mix dry, then wet, then combine - put in greased and floured round cake pan (8 or 9), level out, bake at 350 for 18-20 minutes. Let cool, flip out onto plate. Drizzle the 3/4 cup of chocolate pieces on top, let melt, smooth out for icing. Then top with you favorite toppings!
Yummy and chocolaty!

Baking in America - Patent

Yesterday - I got a new cookbook. One of my friends who is a great cook gave it to me. I am excited about it - if I ever have anywhere to take this desserts.
Baking in America is sort of a history book and baking book all in one. It gives the history behind many recipes (Boston Cream Pie, chocolate uses in cakes, Crullers, Lady Baltimore Cake, etc).
I have already starred many ones that look great, but there are less places here to bake. Up here (in the north) there aren't as many potlucks, seminary people are very busy so they don't have people over as often, so many people are health conscience (as they should be).
So, I'll have to bake sometime - find different people to give it to - and enjoy the hospitality of it all.
Thanks for the book Lindsay!

Taste of Louisville: The Grape Leaf

I love meditteranean cuisine - Greek food - middle eastern (except the olives).
Yesterday I went out to lunch with a couple ladies and I wanted to try this restaurant down on Frankfort. I had heard it was great - but hadn't been there - so on we went!
First - any good Greek restaurant must have good hummus. This one did. I only got a small taste of it - but it was yummy - like George's Garage in Durham.
I got the beef and lamb gyro. It came a salad - I got the house - had tons of stuff in it.
The beef and lamb had a great tsaziki sauce on top and the pita was amazing - the beef and lamb were great as well - with diced up cuks and toms on top. It had some cauliflower (just yellow) rice with some raisins and almonds in it. Today I get leftovers of their brown rice and lentils. It was tons of food - all for 10$. Which really isn't bad.
The service was great and a nice atmosphere with street parking.
Yummy! I will definitely have to go back!

Florida Food

My family and I just went on a Suwannee Houseboat Excursion and then ate at two restaurants, so I wanted to do some highlighting.
One the way to the Suwannee - we met up in Wildwood, FL at a truckstop - diner food, but nothing to write home about.
First meal on the boat was chicken salad that I made. Alan asked if it was "good for you chicken salad?" I love my chicken salad. Chopped up lemon-pepper rotisserie chicken from Publix, mayo (to liking), regular and stone ground mustard, celery, green onions, grapes (both purple and green), and pecans. It was yummy!
Mom had made rubs for the chicken quarters Alan grilled: American BBQ and Southwestern. I liked the American BBQ better. It had some brown sugar in it that made the skin really fantastic and slightly crunchy off the grill. We also had grilled corn on the cob - one of my favorite things!
Breakfast was anything - fruit, granola, yogurt, cheese, apples, etc.
Lunch was leftovers - I actually had a pb/apple sandwich right after I got done swimming in Manatee Springs.
Dinner - Dad and Alan split a cow from Arcadia and we had some of the T-bone steaks off of it. Alan marinated it in W-shire, garlic, and probably something else too - but it was really good. We also had some grilled squash/onions, and potatoes/onions, and some more corn on the cob. Yumm-o as RR would say. Then we cut up two fresh pineapples for dessert.
On the way home from the Suwannee - we ate at Frogs. Frogs is a little hole in the wall in Williston, FL. Years ago it was much better, but it has had a couple of fires. They have frogs from different places sitting on the order counter - just about 5 tables in the place and some outside. Best thing: medium (heat) bbq pulled pork sandwich. Dripping in a red specialty sauce, rapped in white parchment paper, fries dumped on top, in a brown lunch sack - and a canned soda - all for 6 bucks. Yummy. Papa and I would stop there so much. I had a couple bites, Mom had the rest. Dad took us to the Collannade on Bayshore Blvd in Tampa for an early dinner. I had the grilled shrimp and salmon. Salmon was really good. Shrimp were definitely over cooked. Creamed spinach was good too - but I only had a couple of bites. Salad was a normal salad - nothing fancy. They are known for their bread: a variety of mini-muffins: corn, blueberry, cranberry - I had one of each. Very moist, perfectly cooked. Mom and I split the strawberry shortcake - that wasn't much to write home about either. So, if you go - just get the salmon and the bread - you'll be set!

Strawberry Pizza

Growing up, this was my cousin Nathan's favorite recipe for my Mom to make for family gatherings. And going to church in Plant City (winter strawberry capitol of the world) you know you had to have a dessert like this in your recipe box!
Two of my favorite things: pizza and strawberries! Yummy!

CRUST
1/2 cup 10x sugar
2 sticks butter (real stuff) - softened
2 c flour
Mix all together, spread on to a sided pizza pan or a jelly roll pan with sides. Bake for 17-20 minutes at 350. Let cool completely.
FILLING
1 cup 10x sugar
8 oz cream cheese - room temp
1 carton cool whip
Mix all together very well so you don't have lumps of cream cheese. I used 1/3 less fat cream cheese and fat free cool whip. Spread on to cooled crust. Fridge overnight (or early morning for dinner)
TOPPING
2 pints strawberries
1 cup sugar
4 T cornstarch
4 T water
1 tsp vanilla
5 drops red food coloring
Crush one pint of berries in pan on low heat, add in one cup of sugar to boiling. Mix water and cornstarch together, add that and vanilla and red food coloring. Let thicken. Once cooled add the other pint of sliced berries. Spread on top of icing. Let chill.
Top with sliced or whole berries around the edges and cool whip.

Baked Pears with Granola

I'm really becoming a fan of simple fruit dishes. Not only are they healthy, but they taste so good! This Health Magazine dessert is no different!

Baked Pears with Granola
2 Bosc pears - peeled, halved, and cored
2 tsp sugar
1/2 tsp cinnamon
1/2 cup granola (see my recipe in the healthy/breakfast section)
1/4 cup apple juice

top the prepared pears with cinnamon and sugar mixture. Fill in core-holes with granola. Pour apple juice over the top. Cover loosely with parchment paper and microwave on high for 6 minutes. Serve with 2 pear halves and a scoop of low-fat vanilla ice cream - pour leftover juice (in bottom of pan) over the top - delicious and healthy!

SImple Italian Salmon for 2

My Dad is a huge salmon fan - probably gets too many of those wonderful omega-3 fats that we all need. A new friend, Lauren, gave me this recipe - it is one of Giada's. I just cut it in half...

Simple Italian Salmon
2 5-oz salmon fillets
olive oil
1 shallot, chopped fine
1/2 can petite diced tomatoes
juice of half a lemon
salt/pepper
1/2 tsp oregano and thyme

Drizzle olive oil on one side of salmon and place it oil side down on a sheet of aluminum foil. Fold up sides (to make little packet). Mix of the rest of the ingredients in a small bowl - split between two salmon packets. Bake in a 400 degree oven for 20-25 minutes. Delicious! I served this with roasted asparagus and roasted red potatoes (all cook at the same temperature). Potatoes take a little longer. I zapped mine in the microwave for 2 minutes, or you can just put it in there before the asparagus and salmon.

Cinco de Mayo - Black Bean Salsa

In honor of the beginning of May and all things Mexican - I am making black bean salsa today. I've been making this salsa for years now (from Paula Deen) - and love it.

Black Bean Salsa
2 can rinsed, drained black beans
1 frozen bag corn (1 lb)
1 avocado, chopped, peeled, cored - all these good fats
1 small onion, chopped
1/8 cup cilantro (or more, but be careful - it can quickly become overpowering)
1 can diced tomatoes (or 2 ripe tomatoes, but I choose the cheaper way)
2 T fresh squeezed lime juice
1 T red wine vinegar
salt/pepper to taste

Mix all, chill over night. Serve with chips or as a topping for grilled meats (chicken or pork).

Honey Roasted Carrots

I found this simple, delicious, healthy recipe in my May Everyday Food Magazine. I loved them. Called my Mom immediately to tell her to make them!

Honey Roasted Carrots

1 bag of carrots - peeled, washed, cut in 2-inch pieces, halved lengthwise

salt/pepper/

olive oil

honey

On a rimmed cookie sheet, place the prepared carrots. Sprinkle with kosher salt and fresh ground black pepper. Drizzle with olive oil. Place in 450 oven for 17 minutes - stir carrots, flip them over. Put them back in the oven another 17-18 minutes or until soft.

As soon as they come out of the oven, drizzle with honey - not much (about a Tbsp) or they end up too sweet. The natural sugars from both the carrots and the honey are great - then the kosher salt plays off them well.

Enjoy this healthy side dish! :)

Easy Cobbler

I've been making this Robshaw staple since halfway through college and it has always been a success. I personally like the apple filling better than the peach - but make what you want - either way it is simple and delicious. Yesterday I made this for a couple who just had their first baby - I hope they enjoy it. My apt smelled great when it was almost done baking!
Thanks Phyllis!
Easy Cobbler
3/4 cup self-rising flour
1 stick butter, melted
3/4 cup milk
1 cup sugar
cinnamon
1 can pie filling
1/3 cup sugar
cinnamon

In glass 8x8 pan (or microwave safe to make cleaning dishes easier), melt stick of butter. Mix in flour, milk, and 1 cup sugar. Sprinkle with cinnamon. Spoon on pie filling. Top with mixture of cinnamon and sugar. Bake at 325 for 1 hour. Serve with ice cream! :)

First times with Chicken

I love the smell of a chicken cooking (boiling) on the stove. It is such a home-y smell! Today was a day like that - kinda rainy and dreary outside (but at least warmer) and basketball on the tv (reminds me of a Shenandoah song).

But, I made some Gumbo (from the April Everyday Food), some Chicken and Dumplins with peas, Chicken salad (and some hummus, but it didn't have chicken in it).

Chicken Gumbo (I will have to make some rice for it, because right now it is a little too oil-y for me because there was no rice in it to drink up the roux)

1/4 cup canola oil

1/3 cup flour

2 red peppers, chopped

1 onion, chopped

4 cloves garlic, chopped

1 tsp oregano

1 frozen bag cut okra

1 pkg fully cooked andouille sausage

4 cups cooked chicken

4 cups water or broth

Heat oil and stir together flour till milky consistency. Add veggies (not yet for the okra) and saute till softened, about 10 minutes. Then add the broth (I did 2 cups broth, 2 cups water), okra, and sausage. Bring to boil and then add chicken. Warm through. Very easy for a 30 minute gumbo recipe. I added some red pepper flakes and hot sauce (because gumbo is supposed to be spicy).

Chicken and Dumplins (Healthy style) Can you believe I was raised in the south and never made chicken and dumplins - I was so deprived! But on the suggestion - I had to make it to see if I could do it! The gravy part it makes is so yummy and comfort food! :)

Chicken broth with bones, chicken chunks

1 1/2 cups flour (1 cup whole wheat, 1/2 cup ap)

2 tsp baking powder

1/2 tsp salt

large pinch of parm cheese

3 T cold butter

3/4 cup milk

mix dry, cut in butter, add milk and parm cheese. Drop into boiling broth by little pinches (I rolled mine into balls). Boil for 10 minutes, then cover and boil for 15 more. I added about 1 cup frozen peas into mine as well. First time making them and I thought they were pretty tasty! You can definitely tell I used whole wheat flour - but they were filling! Oh, I got the basic dumplin recipe out of Betty Crocker's cookbook (I experimented with the flour, parm cheese, and peas).

Spring Risotto with Asparagus and Lemon

Well, its almost Spring here in L-ville.
Bobby gave me some lemons from his tree when I was home last so I had to use them. We bought some asparagus since it is in season, and I had some arborio rice (which I love), so I found a recipe - and tweaked it some of course. It is so creamy - without being totally fattening!
1 48oz box low-sodium ff chicken broth (keep heated on separate burner)
olive oil
1/2 onion - finely chopped
1 1/4 cup arborio rice
1 lemon - zested
1 bunch of asparagus, cut on a slant
juice of half of a lemon
1 T butter
1/3 cup parm cheese

Saute onion in oil. Add rice till coated in oil. Add zest to rice. Add asparagus. Add broth 1 cup at a time (and keep adding when liquid has gone away). Keep stirring until all broth is used. Add butter, lemon juice, and parm cheese. Stir and serve either as meal or side dish!

Cranberry-Orange Oats Pancakes

Mom gave me a Prevention magazine and I found one recipe out of two magazines that I liked. I made them tonight and they were delicious. I would tend to make these during the fall and winter, because of the flavors - but they were yummy for Lisa and I on this almost spring, sorta rainy day. They have fiber in them too, so they are very filling!

Cranberry-Orange Oats Pancakes

1 cup oats

1 cup whole wheat flour

1/4 cup ap flour

1/4 packed brown sugar

1 heaping T baking powder

1/4 tsp salt

3/4 tsp cinnamon

2 eggs

1 cup oj (I used 4 oranges I had in the house) with my relatively new squeezer from W-S which I love!

1/4 cup milk

1/4 cup olive oil (these are those healthy fats)

3/4 cup craisins

Mix dry, add wet in, fold in craisins - cook! I loved them!

Cooking with Mom - Spinach Lasagna

I finally was allowed to cook a meal for my parents while they were here, so Mom and I put together a spinach lasagna recipe that I got from a dear friend in St. Augustine. Martha Shinn, youth ministry professor extraordinaire, made this lasagna for a bunch of single girls in Young Life one Valentine's Day. It was amazing. So, I've made it ever since. Dad loved it - said he could have eaten the whole pan - that's great because he's lost so much weight! Will power!

Spinach Lasagna
1 32 oz jar spaghetti sauce (I use prego)
1 cup water
2 egg whites
1 box frozen spinach, thawed and very well drained
1 16 oz container red-fat small curd cottage cheese
1/3 cup grated Romano cheese
pepper to taste
8 oz lasagna noodles
1 package 2% grated mozz cheese
Mix sauce and water - set aside. Mix the rest (through the pepper). In 9x13 layer in starting with sauce - then noodles - then spinach - repeat. Top with sauce. Refrigerate overnight. Top with mozz cheese and some parm/romano, etc. Bake covered for 1 hour at 375. I take the lid off with about 10 minutes left to brown the cheese a little more. Fantastic! Serve with a salad and bread!

Cooking with Mom - Cranberry-Apple Rice Pudding

My Mom is a great chopper! :) And these apples I got to pick in White Plains, NY when I was up there during peak apple season...

I wanted to make this because you can make it halfway healthy and my Dad loves rice pudding, so we'll see what he thinks of this. And I get to use the crockpot while I cook other things.

Cranberry-Apple Rice Pudding

3 cups cooked brown rice (1 cup to 2.5 cups of water)

1 apple, diced

1/2 cup craisins

1 tsp vanilla

1 can each ff condensed milk and evaporated milk

Spray crockpot with pam. Stir all ingredients together. Cook on low for 3.5 hours or until all the liquid is evaporated. I serve it with some ff cool whip.

Cooking with Mom - Roasted Vegetable Stew

My parents are in town this weekend. I had my mom find a recipe we could make - she picked this. Enjoy - it was really good - but a two person recipe (for all the chopping)

Roasted Root Vegetable Stew

2 cups chopped carrots

2 cups chopped beets

I cup chopped turnips

1 cup chopped parsnips

12 shallots - peeled and halved

1 garlic head - peeled, cloved

olive oil

fresh parsley and sage (about 2 tsp each)

2 tsp chopped, minced fresh ginger

3 cups veggie broth

s/p to taste

topping - sour cream

Roast first 7 ingredients on a sheet pan at 450 for 30 minutes. Take out and put the rest and the veggies in a dutch oven over medium heat for 30 minutes. When done, I mashed up all the veggies with a potato masher - or you could use an immersion blender. Great color and good taste - the roasting of the veggies brings out the sweetness of it. Mom and Dad both liked it and it will serve as leftovers this week.

Fast, Healthy Italian Chicken

I brought out the Cooking Light Cookbook to try to make something healthy and good. Found this recipe. It actually tastes really good! I put mine over some leftover quinoa but you could use brown rice or whole wheat pasta, or even risotto or polenta - any would be great.

Italian Chicken with Chickpeas

1 lb chicken tenderloins

3 turns of olive oil

garlic powder, oregano, s/p for chicken

1 green pepper, chopped

1 onion, chopped

1 can diced italian tomatoes

1 can chickpeas (garbanzos), drained

Cook the chicken until half way done. Then add the rest, turn on low to simmer until chicken is done and tomato mixture is heated through.

How easy, fast, and yummy is this!

Healthy Waffles (that taste good too)

I thought I would try this new recipe for a healthy waffle to see how it tasted. Who knows, right?
Some waffles I could eat by themselves, not these. They were very good (and slightly nutty and crunchy) with syrup - but I couldn't eat them without some sort of fruit sauce or syrup.
I got these out of a cookbook at the right - Family Favorites Made Lighter

1 cup flour (you could probably make it with whole wheat pastry flour or 1/2 regular, 1/2 whole wheat) - just have to play with it some to get the consistency right
3 tbsp wheat germ (gave the waffles crunchiness which I really liked (and a nutty flavor)
dash of salt
1 cup milk
1/4 cup canola oil
2 egg whites

Mix dry, stir in wet, fold in egg whites that have been beat to a stiff peak (this is where my mini battery-operated whisk came in handy).
Add to a sprayed waffle iron - about 1/2 cup (or to your manufacturer's specifications).

Like I said - they were good. It makes about 4 waffles - so good for 2 people, you can double the recipe if you want to freeze or serve more people. The recipe calls for sliced bananas and a blueberry sauce - but I just used syrup (and some of my friends use no-sugar added syrup).

Enjoy breakfast for dinner sometime - it does the entire body good (when its a healthy breakfast).

kd

Crock Pot Vegetarian Chili (Soup)

I was talking about this chili (soup) with a new friend in Durham (small world, even knew people here in L-ville). She said her husband didn't really chili but she wanted a healthy crock pot recipe. Well, if we call this a soup then maybe he would eat it. Well, finally, a month and a half later, I'm making it for a cold and rainy week we are expecting here in L-ville. (I'm ready for the Spring). I got this out of a crock pot book you can find in the library link on the side of the blog page.

Vegetarian Chili (Soup)

2 zucchini, chopped
2 green pepper, chopped
1 onion, chopped
1/2 cup celery, chopped
2 1/2 tsp chili powder
1 tsp dried oregano
1/2 tsp cumin
4 regular cans of diced tomatoes (or 2 large cans)
1 bag frozen corn (10oz)
1 cans black beans
2 cups medium salsa (or mild or hot, depending on your liking)

Put it all in a crockpot, high for 4-5 hours or low for 8-10. Enjoy with toppings or bread of your choice.

Papalenos - Berea, KY

This weekend I went to Berea, KY to enjoy a weekend with my friend, Felicity, and her new husband, Kevin. Since Kevin was gone all day on Saturday, Felicity and I enjoyed an early dinner at Papalenos. A quaint inexpensive Italian place in the heart of Berea - this place had most everything you would want:
a fountain drink dispenser (although it was Pepsi)
fun wait staff
a rustic interior
great breadsticks - ok - it was more like a bread brick. It was huge. And they serve it in a butter dish because they have poured melted butter (probably 1/4 cup) over the top and then you have the butter in the bottom to sop up with your bread. Fantastic - although not too healthy.
great food - I got the baked spaghetti with meatballs. The sauce was perfect - not too spicy, not too acidic, not too chunky - a good marinara sauce. The meatballs on top with the melted cheese (melted in the dish it was served in, very rustic style). Felicity got the ravioli florentine which was amazing. Spinich inside of ravioli with alfredo sauce - the sauce was great! Best alfredo sauce I would say I've had. Man - it was good.
So, here's a perfect weekend in Berea...go early on a Saturday morning (about a 2 hour drive from Louisville). Eat Papalenos for lunch, go hike the pinnacles, then grab sonny's on your way home (in Richmond).

Baked Chicken Spaghetti

I got this recipe from my dear friend Lindsay - her in-laws had been raving about it so I thought I would try it.
So easy, and creamy, and warm - you can make it halfway healthy too, like I did!

1 chicken, cooked and deboned, and cut into chunks
1 box whole wheat spaghetti noodles (cooked in broth from chicken) - till al dente
2 cans cream of chicken soup (low-sodium, lower fat if want to)
1 stick butter
2 T worcestershire sauce
s/p to taste
1 bag of 2% grated sharp cheddar cheese

Cook chicken, cook spaghetti. In large frying pan, mix rest of ingredients together, adding cheese last once chicken and soup is heated through. Mix all with the drained spaghetti noodles. Pour into a greased (pam) 9x13 pan for 1 hour at 350 (I actually cut down the heat about half way through). When it is done, top with grated cheese or cook for about 5 more minutes with bread crumbs.

It was good, I would definitely mix well so the noodles are well-coated. I would watch the salt too. But, it was good, creamy and comfort food! :) I served with steamed broccoli and angel food chocolate delight for dessert. My friend who is expecting was pleased! :) Always good to please babies in wombs! :)

Banana Walnut Buttermilk Pancakes

I had some buttermilk left over from a potato salad and had some bananas in the freezer - so I looked for a recipe for pancakes - since there are just days that call for breakfast for dinner! I found this on food network, looked at the reviews, and then made some adjustments. So, I think they turned out pretty good. And now I have breakfast for all week!
2 cups flour
1 3/4 tsp baking powder
1/2 tsp baking soda
2 pinches salt
3 tbsp sugar

2 eggs
1 2/3 cup buttermilk
6 tbsp unsalted butter, melted
2 ripe bananas, mashed
2 tsp vanilla (or to taste)
2/3 cup walnuts or pecans, finely chopped
Mix dry, stir wet - mix together, add in the nuts at end

On medium high heat, use butter or spray on pan - make 1/4 cup pancakes - enjoy!

Sarah's Simple Hummus

My friend Sarah gave me an awesome recipe for hummus while we were in seminary and even though I have tweaked it over the years, I love her easy and simple recipe that is adaptable to many tastes. Thanks Sarah!

2 cans chick peas, drained
1/2-2/3 cup water
2 cloves garlic (to taste)
lemon
olive oil
salt
3 heaping tbsp tahini (sesame seed paste)

In food processor - puree these in steps



garlic and water
1 can at a time of chick peas
tahini
lemon and salt (I just used 1/2 of a jumbo lemon - its juice of course!)
olive oil to taste


I like enjoying mine with carrots or celery, pita bread, or chips. It is healthy and full of protein.
Sarah also has given me recipes for curried chicken and rice and turkey enchiladas! Maybe I'll make those some and share the wealth! Thanks Sarah!

Really good chili

Favorite chili so far - regular that is. I altered the recipe a tad, but I got it (secondhand) from a guy in White Plains names John. Thanks John for having a dad who likes "good salsa, good chili, and good spice". What makes this chili even better is that it is done in a crockpot - so you don't have waste your whole Saturday.

1 Wick Fowler chili spice pack (2 alarm pack but leave out the red pepper) I found this where I also found the regular chili or other sauce packets. I was so excited!
1 tbsp paprika
2 tsp cumin
6 cloves garlic - chopped
1 onion - chopped
1 can dark red kidney beans
1 can black beans
1 can light red kidney beans
1 can rotel (I used mild, but hot would be fine too)
1 28oz can diced tomatoes
1 28oz can tomato sauce
1 small can tomato paste
1 lb boneless stew meat
1 lb ground pork

Brown meat and drain. Drain beans. Mix paste with 3/4 can large can of water). Dump it all into a crock pot. Stir to make sure all the spices are evenly distributed. Cook on high for 6 hours.
I served with sourdough bread, cheese, and sour cream. Lots of leftovers. Its really good.

White Plains Oatmeal

I'm so thankful that I went to White Plains this fall. See - God works out everything for our good. Angela is the pastor's wife of a church in White Plains. She was at Southeastern too, but I didn't know her there. Then they were also at Southern, but I wasn't here yet either. But, thanks to her brother-in-law - we were able to meet 18 months ago. All that to say - this is how I got a great recipe for oatmeal.

Now, you might be saying a couple of things: I hate oatmeal! Can't I just open a little packet? Oatmeal is boring! Oatmeal is easy - why do you need a recipe? All these things. But let me tell you. When I didn't feel good today - all I wanted was Angela's oatmeal. Last week I asked her for the recipe.

White Plains Oatmeal - makes enough to have some all week in the mornings for breakfast before work - so you don't have to cook it all week (if you are only feeding yourself like I do)

4 cups water

2 cups regular rolled oats

2 tbsp unsalted butter

1/4 cup honey

1/4 tsp salt (I just used two pinches) - Salt to taste - after eating it I knew it needed more salt, and Angela adds more as well.

fruit - I put in blueberry like she did, but you could try almost anything you like. I thnk I'm going to try raisins, bananas (mashed), craisins, etc.

Boil the water, add the oatmeal. Stir - put on the lowest setting you have - you don't want to boil it too fast. Let cook with lid on for about 10-15 minutes, stirring occasionally. Then add in the rest, stirring. I top mine with a splash of milk. It is so good and warm and satisfying.

Thanks Angela! (this is up apple picking up in Granite Springs NY in September) I love surrounding myself with great cooks so I can learn more about what I love to do!

Taste of Durham - Nana's

I was treated to a fine dining experience with a fantastic friend who asked for a knowledgeable waiter when we got reservations. Isn't Claudie cool!
So, we ended up doing the tasting menu here: http://www.nanasdurham.com/ - but they don't have the winter menus up, and it changes all the time.
Five course meal, so here goes:
1. Foi Gras with fig and pear/pepper relish. I don't know if the foi gras didn't have much taste in and of itself - but with the fig sauce and pear/pepper relish (which were both tasty), and eaten on a garlic crouton - it was good. First time for everything.
2. Escargot with asparagus and other stuff in a butter garlic sauce. Claudie described them correctly when she said they had a mushroom texture. They were actually pretty good - and I didn't have to deshell them like Julia Roberts in Pretty Woman. So, I didn't make a fool out of myself!
3. Crab cake and fried oyster with greens. I don't like raw oysters at all, but this was good. I didn't care for the sea urchin broth it was in - a little too fishy and salty for me, but the friet oyster and crab cake were delicious.
So, even though these are little portions, I was already getting full - but I still had two courses to go -
4. Venison and gnocchi with sauteed root vegetables. The venison was quiet rare, but it was good, especially with the vodka sauce.
5. THE BEST PART: chestnut souffle with mandarin orange creme anglaise. The waiter came and dug a hole in the center of the perfectly cooked souffle, poured the creme down it - it was amazing. I could only eat half of it - but, it was so good.

I'm thankful for Claudie for the treat, our fantastic waiter, new experiences of fine food, and good country cooking! :)

OREOS - what a way to end 2007!

I think one of most perfect foods is an Oreo. I know most of you are thinking - are you crazy? But, really how can you go wrong? I like the plain old oreo - no double stuff, or funky colored cream, or vanilla cookie part. Just an oreo.

Got this from wikipedia:

Over 490 billion OREO cookies have been sold since they were first introduced, making them the best selling cookie of the 20th century. Its most recent packaging slogan is "Milk's Favorite Cookie", which is a slight change from "America's Favorite Cookie."

But, tonight - we made it better. Thanks to some friends - I had my first whack at making funnel cakes, or elephant ears, or fried dough - or whatever you wanna call them. And following through on one of Shane's ideas - we made batter dipped oreos. Oh goodness...they are so yummy! Really - an improvement on the oreo - can you believe it?

So, I'm ending another year. It was a good night of food and friends. Thank you Chris, Rebecca, Jonah, and Shane. Happy cooking in 2008!

Blueberry Sauce with Waffles

I love waffles and I love blueberries - so what better thing to do than to mix them.

I found a blueberry sauce and waffles recipe in the Gooseberry Patch cookbook you can find on the right (with the rest of my cookbooks).

The waffles didn't turn out - I ended up scrambling the eggs when I put the melted shortening in the mix (tempering - I gotta remember that). But, thankfully, Claudia had brought me a mix from Fosters in Durham - so I used that.

Here is the sauce:

Blueberry Sauce (for pancakes or waffles)

1/2 cup sugar

1 T cornstarch

1/2 cup water

1 pint (2 cups) blueberries - I used a frozen carton, thawed and drained

1 T butter

Bring the sugar and cornstarch to a boil with the water. Add the blueberries - let them go for about 10 minutes. Add the butter and stir that till melted. Pour them down over the top of some waffles and enjoy! :)

Snickerdoodle Trifles

Had some friends over for lunch and needed a light dessert. This is what Sandra Lee would definitely call semi-homemade. I got these holiday ramekins last year at W-S, so finally got to use them.

Snickerdoodle Trifles

Cinnamon Swirl poundcake (I got one at Wal-mart)

French Vanilla pudding (next time I would use regular vanilla)

Snickerdoodle cookies

Cool whip

Put all in a trifle bowl or individual ramekins - and enjoy!

Oma's Meatballs

Today was a lesson in heritage and comfort foods. In my family, we didn't have meatballs much growing up - I can't remember when I had them. We were mostly a casserole and steak/potatoes family. But, when I got to college and met the Robshaws - Phyllis cooked some things I had never had.
Oma was Phyllis' Mom. She was always so kind to me and welcomed me into the family just as Phyllis and Billy did. One day before I left for NC - I was looking through Phyllis' recipes. Found this one. It is so good. Reminds of beef stroganoff - but in meatball form. Comfort food at its best - here in KY on a blistry winter day.

Oma's Meatballs
1 lb lean ground beef
1 pkg sloppy joe mix
1/2 cup bread crumbs (I used homemade sourdough bread crumbs) soaked in 1/2 cup water
1/2 cup sour cream
1 small can mushrooms
canola oil
flour
pepper
1/2 cup water

Mix the sloppy joe pkg, crumbs, and pepper into the meat. Form small meatballs (ping ball size). Roll in flour. Place in hot oil and brown on all sides. Turn heat down and add water. Simmer for an hour, stirring so they won't stick. Add in mushrooms and sour cream. Let heat through.
Cook noodles (I used whole wheat egg noodles).
Serve over noodles.

Phyllis - thank you for sharing your mother's recipes with me. I hope I can pass these down to my kids one day. That's what Mother's are for - both blood relative and larger family mothers!

Here I Come A Waffle-ing

This song was dreamed up today while I sit at work - from talking to Lorie about making waffles for Christmas Eve breakfast for dinner. Hope you enjoy. (sung to the tune of Here We Come a Wassailing)

Here I come a waffle-ing
Among the air so cold
Here I come a waffle-ing
So wonderful to taste

Chorus
Eggs and milk come to you
And to you your berries too
And God bless you and send you a Happy New Year
And God send you a Happy New Year

I am not a waffler
Who makes them every day
But eat them for the holidays
Because I like them so

Chorus

God bless the renter of this home
Likewise her family too
And all her many friends
Who live around the world

Chorus

And all your eggs and berries
Combine to make eats good
I wish you a Merry Christmas
And happy waffles too.

The Blueberry Sauce waffles will come on Monday! Enjoy the song! Happy singing and cooking!

Gingerbread Cookies (formerly gingerbread men)

Well, I was going to make gingerbread men today with my new cookie cutter - but, I realized I didn't have enough space in my kitchen to really roll out cookies...so, I just made them circles. I got the recipe I used today off of Joy of Baking. That's a great www by the way - anything you wanna bake.

Gingerbread Cookies (and I thought of Erin when I was making them too - because she loves gingerbread)

3 cups all purpose flour
1/4 tsp salt
3/4 tsp baking soda
1 3/4 tsp ginger (called for 2, but I ran out, so that is approximate)
1 tsp cinnamon
1/4 tsp each nutmeg and cloves

Mix all of these dry ingredients

1 stick unsalted butter, room temp
1/2 cup sugar
1 egg
2/3 cup molasses (unsulphured - the normal kind you can find in the syrup aisle)

Cream butter and sugar, add egg - then molasses. Add in the dry ingredients.
Mix well

Spray cookie sheets or use parchment paper - 350 degrees, 9 minutes


I really didn't like the frosting recipe used with it - although it was good - a little too sweet. Maybe a royal icing would be great for these. Decorate as you would like.

I liked this recipe because it was a good spice level - some gingerbread cookies are way too ginger-y (go figure).

Panettone French Toast

Some of you might not even know what Panettone is: you can either go here to the W-S site (but I got mine in a little individual box from Whole Foods) or you can go here to a new food www I found yesterday. It is sort of a bread fruit cake.
Well, as I started out my baking day today - I had to have a fun breakfast. So, I made french toast for the first time and used Panettone. There were three small round circles. The egg mixture was 2 eggs, 1/3 cup milk, vanilla, cinnamon, tsp sugar. Or there about.
First one came out not done enough, second one came out a bit too done, but better than the first, the third came out pretty good. I thought it was supposed to be a little stiffer in the middle - I don't know if I did something wrong of it that is how French toast is supposed to be. I will definitely be making this again and I'll read up on it and how to make it better.
Now onto white chicken chili, bread, and gingerbread men - and it is a "white" day out there - now just raining, but we have a little snow on the ground. And I don't have to be anywhere today - how fun is that!

Taste of Louisville: J.Alexander's

If I could find a restaurant similar to my former fave place in Raleigh - Lucky 32 - this would be it. Now, the bathroom isn't as cool, and the food is slightly more expensive - but it is quality and great.
I was treated there today for Christmas. It was great - it was my first time being there - having heard it was very good.
The service was great. Funny waiter but very "whatever you need, it is my pleasure". Knew a good deal about the food and liked the food he served - so that is good. No black napkin though, oh, well.
I had the pork tenderloin - tons of it, cooked perfectly with a soy sauce red pepper glaze on it - amazing glaze with a just the right amount of heat. I substituted the mashed potatoes for spaghetti squash - and loved it!
The desserts were great - key lime pie - which was about two slices in one - very creamy, not too tart. Had a great graham cracker and pecan crust - topped with whipped cream and bits of graham cracker. The other one we all shared was a dark chocolate bundt cake with ice cream and tons of sauce - it really wasn't as good as the chocolate cake at the Standard House - so it could improve!
So, maybe I've found a Lucky 32 here! (and it is a chain - but it is good).

Taste of Louisville: Genny's Diner

Ok - so Lorie and I went to lunch the other day since it is quiet around here and they weren't serving cream of tomato soup in the cafeteria! (Please, bring back the soup!)

So, we were going to go to Panera, then to Taco Bell, then she starts telling me about this frickled pickles - so we turned around and went back to where we started from and ate at a little diner called Genny's. This big - little diner comes complete with neon signs as you can tell (I didn't take the picture, but thanks to the internet you too can see inside Genny's), piranha tanks - they stare you down, - and a poor little fish that has a bad back, so he just lays on the floor of the tank - how sad!

Service was slow even though there weren't many people in the restaurant and my fork was dirty.

Now, onto some good things!

We split an order of frickled pickles. These were sliced dill pickles that had been lightly battered and fried. They weren't that heavy - but they had lots of grease left on the plate. I love the bite of vinegar and the friedness and the ranch dressing- good combination

Then we split a medium cheeseburger that Lorie wanted cooked well - but there was still pink in and it was good and juicy! Maybe come a distant second to Red Robin. It was yummy. Tasted a lot like Wendy's hamburgers do - only these are much bigger!

So - the fish were cool, the prices were good, the food was good, it wasn't the cleanest place - but I think my family would enjoy it!

Thanks Lorie for another taste of Louisville!

First meal in a new apt!

Last night I had two friends over for dinner (yes, the dining room table was cleared) in the new apt before we had to be a meeting.

Honey Soy Chicken legs
I got this recipe from the November edition of Everyday Food.

1/3 cup water
1/2 cup honey
2 tbsp soy sauce (I use low sodium kind)
salt/pepper

8-10 chicken legs
450 (I moved it down some from 475 like the book said), 40-50 minutes or until done
9x13 pan with aluminum foil on bottom. Turn legs every 10 minutes to make for even cooking and ladle sauce over top when you turn the legs.

Good. Served with Lipton Teriyaki noodles and broccoli. Turned out pretty good! Don't forget to salt and pepper them!

The Standard

What a treat. This is a must stop for anyone in Nashville.
The history in this house sets the dinner mood. It is an amazing atmosphere made even better by excellent wait staff and delicious food.
I ordered the pork medallions with brown mustard cream sauce, pancetta cheese grits, and chef's veggies. The pork was cooked perfectly, the veggies too. I tasted some of the chilian sea bass and it was so moist and delicate with such a fantastic flavor. We ordered the sweet potato fries for appetizer and they were great, with a mustard and a spicy mayo dipping sauce. The sourdough bread was warm - by that time we were all pretty much full! For dessert we got some key lime pie (I am from Florida, so this didn't win me over) and a dark multi-chocolate cake - now that was great!
We had fantastic service. Prompt everything - even without reservations. Black napkin in the lap, table talks with the chefs - what service! :) We closed them down.
In a way I dislike going to these restaurants - you know, the really nice ones...they spoil you for going to normal restaurants.
This was such a treat! I'll never forget!

Pumpkin Chocolate Chip Muffins

These became a favorite of Veronica's - then became a favorite of our Bible study's - now it is a favorite of mine. I just made a couple batches last weekend and had fun giving them away (and eating some). I tried to make one batch with fresh pumpkin, but after cooking my pumpkin - it wasn't ripe enough, so I just bought a can - so much easier!

Vern's Pumpkin Choc Chip Muffins

1 cup sugar
2 eggs
1 cup pumpkin
1 stick butter, melted
1 2/3 cup flour
1 tsp pumpkin pie spice, cinnamon, baking soda
1/4 tsp baking powder, salt
1 cup choc chips (I have used all kinds, with semi or milk working the best).

Mix the wet (1st four) then the dry. Fold in the chips. Pour into greased muffins tins (or use cupcake wrappers). Bake at 350 for about 23-25 minutes. These are fantastic right out of the oven, but also they are really good cold. So - make em, and eat em any time!

Enjoy - thanks Veronica!

The Countdown is on!

I will never be more excited to move! In three weeks, yes on Thanksgiving Day, I will be moving stuff into a new one-Br apt here on Southern's campus. It has a KITCHEN! Ok, so some people would consider it a half of a kitchen, but it is still MY Kitchen! I will have my stove (that works), my sink to wash my dishes on, my fridge - I can't wait! :)
I will have all my gadgets! Whoohoo! Thanks be to mom who is packing all of them right now!
I will have a DR with a table that I can actually invite people over and practice hospitality. Yes, I do know you can practice hospitality without a DR table, but oh, how it helps!
I'll have a couch and other living room furniture!
I'll have my own bathroom.
But, seriously most of all, I'm looking forward to a bread maker, kitchenaid mixer, food processor, real plates and silverware, glasses, a brita, seasonings, all the good things that I miss!

BBC and Pie Kitchen

Last week my parents were in town. We had plans to go other places in dtown L-ville, but those places were packed, so we had to find another place. So, I had wanted to check out BBC - Bluegrass Brewing Company. What a great choice!
No wait...LIVE Folk music - a bunch of older men and some 10 years old got together with their fiddles, banjos, guitars, harmonicas - it was great. It was a treat for my dad - good thing, he was paying! :)
Very fair prices...It was about 30 for all three of us for dinner, you can't do that too many places.
Outside dining - we sat outside (where the folk players came). The only thing I didn't like was the cigarette smoke - KY isn't a no-smoking dining state. One of the things I miss about not being in FL.
Fantastic Food - Mom and I split the wings. They were great. Hot enough to know they were hot, not too hot that you couldn't taste the wings themselves. Also, we split the hummus platter. Their hummus was great - very similar to George's Garage in Durham (that is hard to find). That was plenty of food, in two appetizers, for both of us. Dad had an Angus burger and his fries were awesome (Mom and I both had one).
The only two things I didn't like about this restaurant was the smoke outside and our waiter. He tended to forget about us at times. Maybe he was too thrilled with the music - but I doubt it.

Then, on recommendation of Lorie, we went to the Homemade Pie and Ice Cream Kitchen. This is a place where they make their own pies and ice cream (go figure). Mom and I split the caramel apple with caramel ice cream. The pie wasn't too sweet, which I thought it would be. It could have been warmed up a little more. The ice cream really didn't taste like much, but it did cut the sweetness of the pie. Dad got coconut cream pie - it was good, the filling, but the crust had an odd taste to it.

But, I have to say - I recommend the BBC - check it out if you are in L-ville. There is one right at Lexington and Shelbyville.

Cafe Emilie

Today I was taken to Cafe Emilie for lunch. It is in the St. Matthews area of Louisville, just minutes from the seminary. Jaye had been there before, but the rest of us hadn't.
We got right in, but it was only about 1130, by the time we were halfway done, it had gotten busy and full. That leads me to mention my really only downfall to this restaurant - there is no sound absorption. It was very loud in there. I even saw 3 elderly ladies come in, and leave in 2 minutes, saying to their waitress, its just so loud in here.
We had a variety of things at our table: blt on toasted wheat with tomato basil soup, caesar with the same soup and feta cheese, greek salad, roasted chicken tortellini with vodka sauce. All were good by all of us. the BLT is one of my fave sandwiches, and since it was kind of cooler outside this morning, I went with the soup - it was a good, creamy, tasty mix.
Our waiter was great. He laughed at us looking at pictures of one's kids - but then he showed us his that was tucked in his ticket book. He was a great waiter.
I enjoyed my first outing in Louisville!

Dorm kitchen cooking

Well, now that I live in Mullins Dorm on Southern's Campus (actually it is for Boyce College girls) - I cook in a kitchen for a lot of people. Not that I've seen many people in it - but that doesn't mean anything. Everything takes longer. The stove must not work real well because it took me about 30 minutes to boil a pot of water - and it was on high. I deboned a rotisserie chicken from Wal-Mart. I made a whole batch of pasta salad (whole wheat penne, chicken, seeded half moon cuks, diced green peppers, cherry tomatoes - whole because my knife was not sharp enough to cut them in half - diced carrots, and ff italian dressing). It made about 8 cups so that will be my meals for the next week along with PBJ sandwiches, granola bars, fruit, and canned veggies. Don't worry - I'm going to Walmart again today - but this time to a SW in IN.

Oh the joys!

Farewell to Broccoli Rabe

Well, now there are officially two vegetables I do not like. Only TWO!

Last night we decided to try a new recipe from Cooking Light - a broccoli rabe pasta. I loved everything about it - lemon juice, garlic, chicken broth, parm cheese, raisins, red pepper, whole wheat rigatoni, pine nuts - but NOT the broccoli rabe. It smelled like cooked mustard greens (which I do like) but was really bitter.

Oh, well.

Oh, the other veggie is eggplant.

Comfort Dessert

I found out this past weekend that my Dad likes Rice Pudding, so I thought I would make him one upon their return to Lakeland after a long weekend in Alabama.
I used Tyler Florence's off of Food TV, but of course altered it some.

Rice Pudding

3 cups cooked rice
2 cups skim milk
1 cup light whipping cream
2 tsp vanilla extract
2/3 cup sugar
2 tbsp unsalted butter
1 tsp cinnamon
1/2 cup raisins
zest of one lemon

Put all (save raisins and lemon zest) on to boil slowly for about 30 minutes or until thickened. Then add raisins and lemon zest and stir together. Serve either warm or cold.

I personally liked it warm, once it got cold I didn't care for it. But, the lemon added some great flavor to it.

Elizabeth's meatballs

Another great recipe from the kitchen of Elizabeth! She adapted these meatballs from a Giada recipe - they are great.

1/2 cup breadcrumbs
2 T milk
2 eggs
1/2 cup grated Romano cheese (we used grated parmesan cheese)
1/2 lb ground turkey sausauge (mild or hot, take your pick)
1/2 lb lean ground beef
1/2 tsp salt - or lower, our's were a little salty
1/4 tsp pepper

Mix all together to form golfball size meatballs, roll in more breadcrumbs, saute in oil till browned, then put in sauce and saute for about 30 minutes. Serve over whole wheat spaghetti!

enjoy - who needs Olive Garden...ok, they have good breadsticks!

Sweet and Spicy Cashew Chicken

I got this recipe from a good friend of mine, Lindsay Weldy, in KY. She is a precious mom of 2 and a great wife to Brad. I was able to go through her recipes while I was at their home on Saturday.

SPICY CASHEW CHICKEN A Very Spicy Mandarin-Style Dish with Green Onions and Roasted Cashews. Served over Rice. (that is the description from the Factory's www)

Sweet and Spicy Cashew Chicken (similar to Cheesecake Factory's)

Sauce:
1/2 cup ketchup
1/2 tsp salt
3 T sugar
4 tsp soy sauce
2 T worcestershire sauce
1 1/2 tsp sesame oil
1 tsp cayenne pepper (to taste, however spicy you want it)
1/2 cup chicken broth (low sodium)

Mix all - you can do it the night before to save time when cooking.

1 pkg of boneless, skinless chicken thighs
3 handfuls of cashew pieces
1 small bunch chopped green onions
1/2 large red pepper, finely chopped
2 cloves garlic, chopped

Saute till done, add sauce - throw in cashews at end - serve over rice!

Best Grilled Cheese

The Best Grilled Cheese sandwich that I've ever had - hands down. Ft. Wayne is extremely blessed to have this fabulous little place. It would be a weekly staple - and it was only 5.50 with a salad. That is orange spice tea (not any other liquid) by the menu.

This was grilled sourdough bread - not too greasy as most grilled cheeses are. Perfectly toasted. There was herb cheese on the inside instead of more butter. The other cheeses were cheddar, Swiss, provolone, Parmesan, and pepperjack. The pepperjack gave it bite and the herb cheese added flavor. It was so good. And there was a tomato on it to give it texture and not make it dry.

If you are ever in Ft. Wayne IN you must go downtown to see Dash-In and get the gourmet grilled cheese sandwich

Food in Ft. Wayne

Well, there have been good places to eat here around the hotel in Ft. Wayne, just don't plan on going at 12 during the week - every place (which there aren't tons) are packed and lined into the street, especially when there are 1400 other people in town than who normally are.

But, Dad and I went to Toscani's for dinner on Wed night. It got crowded by the time we left. Raspberry vinegrette house dressing was good - thicker than most. Dad had a stromboli sandwich which was good with the taste of green peppers dominating each bite. I had purse-shaped pasta filled with sausage. They were good - but I thought over priced (13$). But, for 2 at an Italian restaurant for under 20$ for dinner, still isn't bad.

I've gone to a corner coffee shop called Higher Grounds, once for a shake and once for breakfast. Their shake was definitely the best. Something about a zebra was its name - vanilla ice cream with both Ghiradelli white and dark chocolate - it was about the best shake I've had.

Today, since every place I wanted to go had a wait longer than I wanted to wait, I went to a chinese place called the Double Dragon. It was relatively cheap (6$) for drink, soup, rice, and main dish - so I thought it was reasonable. I had General Tso's chicken - it was pretty spicy. I definitely was sweating by the time I finished half of it and was done. Their egg drop soup was too thick and not near as good as Charlie's in Chapel Hill. Oh, well - not much out there is.

Tomorrow hopefully will get to go to Dash-In or Pint and Slice for a good grilled cheese or calzone.

Rach's Granola

I got this for a Christmas present from my dear friend, Rach. Then she gave me the recipe - so now it is my first time trying it after mom and I finally got over to Whole Foods in Winter Park. It is so yummy and healthy!

Rach's Granola

4 cups oats

2 cups shaved unsweetened coconut (in the baking aisle at WF)

1 cup slivered or sliced almonds (plain)

1/2 cup honey

1 stick butter

2 tsp cinnamon

dash of salt

1 tsp vanilla

Mix first three together. Melt the rest over medium heat until all combined. Pour over and stir well. On a lightly greased cookie sheet, spread granola out. I had to use two cookie sheets. Bake at 350 for about 20 minutes or until lightly browned. Turn once during baking. Store in an airtight container and enjoy (or give) for a long time! :)

Thanks Rachael!

Great Salad

This lovely lady gave me this salad recipe after we had it on Sunday! She is so hospitable and not stingy with her recipes! :) Thanks Elizabeth!

Salad
1 head romaine
1/2 cup slivered almonds, pan roasted (3 tbsp sugar over med heat till syrupy, then add almonds till covered in syrup, spread out on wax paper, wait, then break apart)
2 cups grapes, halved
1 large can mandarin oranges, drained.

Dressing
1/2 tsp salt
pepper - to taste
hot sauce - couple of drops - to taste
2 T sugar
2 T seasoned rice wine vinegar

1/4 c canola oil

Mix all together and serve. Once dressing goes on - eat right away. Top with almonds so they stay crunchy, don't mix in with the rest.

Serving suggestions:
1. Main salad with chicken or pork on top
2. Side salad with pork or chicken as main dish (with starch and bread)
3. Main salad with more fruit in it like pineapple and kiwi

Gilligans

Gilligan's in Charleston was proferred to us as a good dining place, so that is where we went tonight.
Well, there are some good and some bad things about this restaurant. First, I’ll go with the good. It is out of the way in Charleston – actually going back south on 17 – so you aren’t fighting most of the tourists, it is a more local place. The décor is rustic, but fun and clean. The price is fair for what you get – great fresh seafood and good hushpuppies. For example I had a grilled mahi mahi sandwich with three side items for 11$. Not bad. My mahi mahi – which I get every time it is on the menu (dolphin, light and flaky) – was perfectly cooked and seasoned. My fries were wonderful – especially dipped in a mix of tartar sauce and ketchup. Dad really liked the hushpuppies. The manager was very kind and wanting the best for our table, as was our waitress. Now, I must be true to my task: as to the bad. The hushpuppies, in my opinion, were heavily battered and too small. The salmon wasn’t too good – that was Dad’s meal. He asked for his steamed veggies to be really cooked – they weren’t even cooked enough for my liking. So, I ate two of the veggies and gave Dad my fried okra (breaded on site). He said they weren’t done enough either. The green beans, which I got toward the end of the meal – seemed to be those Italian cut green beans you get in a can. The manager took off our uncooked veggies and he was very kind to us. I would tell people to try it – the mahi mahi and fries are a true win!

Seel's

So, Dad and I are visiting Charleston, SC (the new home of a precious newlywed) and my sister-in-law told me of a great restaurant I had to try - just 20 minutes away in Mt. Pleasant.
Seel's Fish Camp is a great little seafood place right off 526 (so very easy to find) - friendly, walk up ordering at the counter, paper towel roll on the tables, old signs on the walls, an ice cream cooler - just down home. It felt great. Harry, the owner, and Kim, his wife, are relatives of Keith and Mandy Devine - my brother's friends (and pastor) in NC. Keith married Alan and Ty. WEll, my girls will know about the wing sauce I make - and they love it. Well, the sauce that you get "dressed in Sunday best" style at Seel's - is the same stuff. It is Keith's sauce - who I learned it from.
Anyway, Dad and I both had a Shrimp Po Boy - an 8-in hoagie with about 8-10 medium fried shrim on it. Lightly battered so you can get the fresh shrimp taste. Perfectly cooked - and tasted great. It had tartar sauce on it with tom/lettuce. So, when you mix the Devine sauce it is a perfect blend on the sandwich. The hushpuppies that came it with were perfectly small. Looked like they used a small cookie scoop to get them so perfectly. Had a great mild onion taste to them. Their fries were a little salty to me, but Harry explained they were having issues with this shipment of potatoes they just got in this morning (they cut their own fries). Wash it all down with a A&W Rootbeer - perfect lunch.
Harry was very service oriented as he even cleaned off a few tables and talked with other customers. Thank you for a great dining experience - laid back, very southern seafood and delicious!

Stuffed Mushrooms

Mom and I found mushroom caps on sale at Publix this week so we picked them up and decided to make stuffed mushroom with them. We had some for lunch today. I don't have any party to make them for.

Stuffed Mushrooms

12 mushroom caps - remove stems, wipe down, chop stems
1 tbsp unsalted butter
1/4 onion, chopped
1 garlic clove, chopped
splash of worcestershire sauce
1/4 cup italian style bread crumbs
1/4 cup 2% sharp cheddar cheese, shredded
2 tbsp water
s/p

Heat butter over medium heat, saute garlic and onions. Add in mushroom stems. Remove from heat. Immediately add in bread crumbs and cheese, salt and pepper. Stuff mushrooms. Put in a 7x11 dish and put 2 tbsp water on the bottom. Bake for 20 minutes at 350. These have a stronger flavor than most - not as mellow, so I like them better.

Spinach Parmesan Risotto

I don't remember the first time I tasted risotto - but it was really good. So, I love making it and it makes a great, comforting side dish - or main dish for that matter. I got this recipe again from Sara Foster of Foster's Market in Durham. The cookbook of choice as of late.

Spinach Parmesan Risotto

4-5 cups of chicken broth - boil in a separate pot (I used homemade broth)

In big saute pan
Olive oil
1 tbsp unsalted butter
1 onion - chopped
1 clove garlic - chopped
1 1/4 cup arborio rice (risotto)
salt/pepper
1/2 cup dry white wine
1/2 bag fresh spinach
1/2 cup shredded italian or parm cheese
dash milk

Bring broth to boil.
In big saute pan, heat olive oil and melt butter. Add in onions and cook for about 4 minute on medium. Then add garlic for 1 minute - do not burn. Add in rice and coat with the olive oil and butter - about 2 minutes. Add in wine and seasonings (s/p). When wine is reduced (about 2 minutes), slowly add in broth about 1/2 cup at a time. When it starts to get dry or sizzles, add more. Till it is almost done. Then add in splash of milk or heavy cream. Add in spinach then cheese.
Serve!
Be creative - you can add in anything and everything to risotto: mushrooms, peas, asparagus, corn, tomatoes, etc.

Chicken Cacciatore

I've been wanting to try this recipe from Sarah Foster ever since she made it a few years ago. So good and rich! Perfect with some whole wheat angel hair and a mixed salad. ACtually, after I made and posted this recipe (that I got from her Fresh Every Day cookbook), I went on the www linked above and found her blog which had a you tube video on it. so, you can go watch her make this very same dish

Chicken Cacciatore

8 oz button mushrooms, wiped clean, shorten the stems, halved
2 tbsp olive oil
2 tbsp sherry vinegar
s/p, 1 tbsp marjoram leaves

Mix the oil and vinegar as best you can, season the mushrooms (cap up) and toss to coat. Roast on a pan at 400 for 20 minutes turning 3 times during cooking process.

3 tbsp olive oil
6 chicken thighs

Cook the chicken in oil for about 5 minutes on each side. Remove and keep warm.

1 small onion, diced
2 cloves garlic, minced
1/2 cup dry white wine
1 cup chicken broth
2 can petite diced tomatoes

Saute onions till translucent. Add in garlic for one minute. Add in wine and let reduce at a boil for about 3 minutes. Add in broth and tomatoes and let simmer for 15 minutes.

Return chicken to pan and let cook until chicken is done, about 20 minutes. Add in mushrooms and 1 tbsp marjoram and let cook for one minute.

Enjoy!

Bread and Other New Things

Well, this week has been trying new things. Thanks to Elizabeth Beeler I'm trying my hand at yeast (and in partial thanks to some cinnamon rolls at the Crums). I guess thanks needs to go to Ty too because we are using her bread machine.
Anyway...we've made just this week:
Regular White Bread
Banana Oatmeal Bread
Basil Parmesan Cheese Bread
Poppy Seed-Craisin Bread (it is in there right now)

Homemade apple chips - which Rach gave me from the Red Robin emails - they were good. Slice them real thin, make sure to dry them well - and they take a little longer than the recipe calls for (about an hour).

Tomorrow Mom is making peach brown betty for a cookout they are going to and I'm making Coconut Sour Cream pound cake for Connect in the Park on Sunday night.

So far...so good

kd

Coconut Cake

Tomorrow is Dad's birthday, and one of his fave desserts is Coconut Cake. Today Mom and I made him one. For my personal taste, the cake part was a tad dry, but it was still a great cake. Thought I would share the frosting though - as it is a great staple. We took it from a southern living cookbook.

White Frosting

2 sticks butter, softened (use the real stuff, none of this oil spread junk)

8 cups sifted powdered sugar

1 tsp vanilla

about 3/4 cup of milk - till you get a spreadable consistency

I topped it with of course coconut, but also fresh cherries after using my favorite new tool - my cherry pitter. Actually it was a Christmas present for Dad, but he doesn't use it. I can't believe I've eaten cherries all this time without it.

Keep mixing - it is fantastic - although very sweet - seems to go right into your teeth! But, it was yummy!

For you Pineapple Lovers

This is a great, low-fat, tart that is delicious if you like pineapple and coconut. I got it from Diabetic Living magazine that actually has some pretty good stuff in it. The hardest part about this recipe is the dough and the waiting (because it smells so good).

Pineapple-Coconut Tart

Dough
1 1/3 cup flour
1/4 tsp salt
1/3 cup canola oil (more fatty omega 3 acids)
1/4 cup milk
Stir with a fork, form into ball, let chill (makes it easier to roll out). Roll out into removable bottom tart pan and bake for 5 minutes at 400. Remove and let sit.

Filling
1 20 oz can crushed pineapple with juice (not syrup)
1/4 cup splenda
2 tbsp cornstarch
1/2 tsp lemon peel (zest a lemon)
1 tbsp lemon juice
1/4 cup shredded coconut (next time I would use more)

In small sauce pan over medium high heat, cook pineapple (with juice), splenda, and cornstarch till bubbly. Stir for 2 more minutes. Remove from heat and add in lemon juice and zest. Pour into pan and bake at 400 for 20 minutes. After that, sprinkle on the coconut and cook for another 10 minutes. Let cool in pan till you wanna eat it - whether hot, warm, or cold.
Dad ate a piece with some cool whip - but would be great with some coconut ice cream or pineapple sherbet or sorbet.

173 cal, 24 carbs, 8 fat, 1 fiber, 2 protein
Enjoy!

Healthy Banana Streusel Muffins

This I got from this months Cooking Light magazine. Full of whole grains and good stuff - it is pretty tasty and filling. Only 240 calories - it is great for breakfast with a glass of milk! :)

Banana Muffins

1 1/2 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup packed brown sugar
2 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp salt
Mix all that together

2 ripe bananas, mashed
3/4 cup skim milk
3 tbsp canola oil (also offers fatty omega 3 acids which you need everyday)
1/2 tsp vanilla
1 egg
Mix all that together and then mix just until combined with the dry ingredients

1/4 c chopped walnuts
Fold in to mixture

Foil liners into a 12 count muffin tin. Preheat oven to 375. Fill muffin tins.

1/2 cup oats
5 tbsp flour
2 tbsp brown sugar
2 tbsp melted butter
1/4 tsp cinnamon
Mix together till resemble course meal, then sprinkle over muffins.

Bake for 22-27 minutes or until done. enjoy!

Spinach Tomato Cheesy Pasta

I got this recipe while watching Giada one day on the Food Network. I thought it sounded great, but not the cheapest in the world - but real quick.
It is vegetarian and healthy and yummy and quick!

1 box whole wheat fusilli pasta (spirals)
1 bag spinach - baby spinach is best
1 pint (container) cherry tomatoes - halve them
1/2 cup grated asiago cheese (in deli section, specialty cheese) - Giada used 1 cup, but 1/2 is fine)
1/2 cup grated parmesan cheese (go for the good stuff, not Kraft for spaghetti)
Olive oil
s/p

Boil water for pasta and let cook. When you put the pasta in, heat up about 1/4 cup olive oil in saute pan. Drop in spinach and let wilt down, add tomatoes, s/p. When done, take a slotted spoon to get out the pasta and put it right into spinach pan (that way some of the starchy water makes a thicker sauce with the olive oil). Add in cheeses and toss.
Serve immediately!
I just put a simple salad with it and it was yummy. Even Dad liked it and he doesn't like pasta dishes usually. Very simple and healthy with fiber, green, red, healthy fats, and calcium.