Fresh Veggie Night

I love vegetable nights! Growing up we would often have vegetable Saturday - where we would go to John's and get some veggies and have them for lunch.

Last night Tracy came over and she brought makings to make a wonderful sauce for some whole wheat pasta: eggplant, zuks, squash, 3 peppers, onions, asparagus, tomatoes, basil. Really yummy - Thanks Tracy!

I made a wonderful salad from Foster's Market and some roasted peaches also from the same cookbook. We had some homemade Italian Bread to go with the pasta.

Roasted Corn, Avacado, Tomato and Mozzerella Salad2 ears of corn (soaked for 10 minutes minutes in cold water in husk), roasted at 400 for 25 minutes

1/2 large avacado

1/2 pint cherry or pear tomatoes

fresh mozzerella

Lemon vinaigrette

Put it all together on mixed greens!

It was a great evening of cooking, eating, walking, sweating (it was hot here in the ville), peaches and cream, and M. Night movie: Signs!

Roasted Beets and Goat Cheese Salad

Last night was a perfect opportunity to try this salad. I've seen many blog posts on this but never a recipe, so I just kinda went with it.

Roasted Beets and Goat Cheese Salad (6 appetizer salads)

2 bunches beets, peeled, chopped, roasted (olive oil, s/p, 400, 25-35 minutes)
goat cheese (1 small package, whichever one your knowledgeable Whole Foods cheese person picks out) - one of my new fave cheeses! Dr. W says it goes great on an omelette - so I will try that soon!
greens (your choice)
I used a lemon herb vinaigrette, but use a tart dressing

This salad was good. The only thing I would have changed was use a different dressing - or chop the herbs up more fine. But the contrast of the sweet (beets), salty and creamy cheese, and tangy dressing was great. Our tastes change over time. I never would have eaten beets with anything when I was younger. My salads were iceburg, tom, cuk, and cheddar cheese. Now, I never purchase iceburg, like different color grape or pear tomatoes (yellow pear are my faves), seldom put cuks on my salad and use all types of cheese. Usually beets, nuts, chick peas, craisins, toms, romaine or spinach, raisins, pumpernickel croutons (like at Ruby Tuesdays), red onions, that all makes for a great salad!

New Baby Peach Cobbler

Well, as many posts were last week on peaches - I had to use the rest of them. I was sad to see them go, but this was a great cause. My friend Chris and Mindy had Baby Rylee on Friday, so I brought them a peach cobbler on Monday! (There is a Popeye character that says something like that!)

Peach Cobbler (adapted from Betty Crocker)

1/2 cup sugar

1 T cornstarch

sprinkle of cinnamon

7 medium-small peaches, unpeeled, slice

juice of half of a large lemon

scant 1/4 cup crisco

1 cup flour

1 T sugar

1 1/2 tsp baking powder

1/2 tsp salt

1/2 cup milk

Bring peaches and syrup (all above peaches and lemon juice) to a boil over medium heat. Pour in ungreased casserole (2 qt). Then mix up the cobbler part and dollup over peaches. Bake at 400 for 25-30 minutes. Take out and sprinkle with more cinnamon. Serve warm with ice cream!

Chris said it was good - so I'll take his word on it! :)

Congrats Chris and Mindy!

Sundays are MADE for Breakfast

I love going to church at night. That affords me things I haven't been able to do in the past on Sundays: prepare for church, sleep in a little, not have a rushed morning, and enjoy a great breakfast.

I love Sarah Foster. She is the chef/owner of Foster's Market in Durham and Chapel Hill. I like the Durham restaurant better because of the outside seating and the fact that Sarah is at that one more, plus it was only abou 1 mile from where I lived. Her cookbook, Fresh Every Day, is seasonal and simple - and a lot of recipes she uses in her restaurant!

So...today...I made my first Toad in the Hole. I know simple, but yummy.

1 egg

1 piece of bread (I only had whole wheat no added sugar, but any would be great)

olive oil, butter (tsp of each)

salt/pepper

Heat oil and butter (I probably used too much olive oil - I need to even it out for the taste next time). Heat bread, dump egg in a hole created by a cup or something (cut out). Cook for about a minute on the first side, then flip. Cook till desired doneness of egg. I never used to like mine runny, but it isn't that bad.

Then I had one of my peaches and tomatoes, some milk, water, and read in the Proverbs to help prepare for church tonight.

Fridge Pizza and Pasta Night

Ok - so...its not quite for a day ending in Weight Watchers, but so yummy and fresh and healthy!
Pizza:
1 whole wheat pita
1 T tomato paste
oregano, garlic powder, pepper
evoo
sliced fresh mozz balls
2 slices fresh tomatoes

Broil till cheese is melted! :)

Pasta was some leftovers I had made. Whole wheat pasta, lean ground beef, shredded onions and carrots, almost a can of tomato sauce, and some 2 % cheese. It is so good for leftovers - I have enjoyed it much more as leftovers than last Sunday when I just made it.

Tex-Mex Flat Iron Steak

I don't grill that often, but I found a recipe in a Weight Watchers cookbook, and found this piece of steak on sale - so why not? My Le Creuset grill pan has gotten a lot of work this summer, and I'm getting better - but still not as good as Alan at the outdoor grill! My friend brought some fresh green beans and caprese stacks (tomatoes, mozz, basil with a delicious balsamic, evoo, sugar, basil sauce - thanks Lisa).

3 T tomato paste

1 chili in adobe

2 T adobe sauce

1 tsp cumin powder

3 pinches kosher salt

zest and juice of one lime

1 lb flat iron steak

Take all and put in a big ziplock bag, marinate over night. Grill in a hot pan with olive oil for about 6 min on each side for medium (like in pictures). Alan would have flipped out if he saw me eating steak this raw - but it was yummy! I wish I could have gotten the marinade more even on the meat, but one end of the meat definitely had more of the "kick" then the other. But, it was good. Flat iron is a tender cut of meat as well - also tenderized with the acid from the tomatoes and lime juice.

Peaches and Cream Amaretto

Fresh peaches are delicious. I got about 10 lbs today from Hubers. A friend was coming for dinner, so I created a dessert! It was inspired by Bananas Foster (which is an amazing dessert), but I actually like this one better, I think. The different textures were great and the flavors were incredible!

2/3 stick unsalted butter

1/2 cup brown sugar

1/4 cup amaretto (almond liqueur)

2 T slivered almonds

2 fresh peaches, sliced

1 tsp cinnamon

Vanilla frozen yogurt

Almonds

Melt butter over med-high heat. Once melted, add in brown sugar. Add cinnamon, almonds, and peaches. After cooking some (3-4 minutes), add in amaretto. Let concentrate over medium heat.

For plating: spoon some of the syrup on bottom of bowl. Then a scoop of ice cream. The cover with peaches and more syrup. Top with almonds.

Incredible! :) Lick the plate good!

"Blondies" Do Have More Fun

I am a brunette, and the girl I am making for is a brunette - but these blondies are amazing. I've never made them - but after tonight - they will become a staple. I don't particularly love brownies - I mean they are good, but I can pass. I can rarely pass up a homemade chocolate chip cookie. These are a mix.
This is a Better Homes and Garden recipe. Not too time consuming and are incredible. It almost takes like you are eating a piece of caramel and chocolate - which I love both! :)

2 cups brown sugar (packed)
10 2/3 tbsp unsalted butter
2 tsp vanilla
2 eggs
2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1 cup ss chocolate chips

350, greased.
heat (on about 3) brown sugar and butter till smooth. Make sure it doesn't burn. It doesn't take very long, but it is mind-consuming. Let it cool. Add vanilla and eggs (one at a time). Add the dry ingredients. Pour into a 13x9 prepared pan. Cover with 1 cup chocolate chips. Bake for 40-45 minutes until done. Cut and enjoy! :0
WOW!

Birthday Cheesecake Brownies

I really should know this - never try new recipes for a friend's birthday, when its hot, and you are trying to get skype to work on your computer.
Oh, well.
Brandi - I hope you had a fantabulous birthday. TCF has much more to brag about their cheesecake.
I made this recipe and they looked great, so I said why not? Brandi loves cheesecake - so how bad can chocolate and cheesecake be? Right?
Well, the cheesecake doesn't end up this high in comparison to the brownie. I love the brownie part. It is very rich. I actually used 3 oz of dark chocolate instead of just 2. But I did everything that the recipe said. I didn't hear my buzzer go off the second time, so they probably cooked 3-4 minutes too long. The ratio is too much brownie, not enough cheesecake. Good thing the brownie is good.
They taste good, they just aren't perfect and amazing. So Brandi - know that I can bake better for this - and this will just mean that I'll have to make something else cheesecake for next year's birthday - and there are just a few days before that for me to redeem myself. I hope you enjoy them!

Mushroom Chicken Soup

Yes, it is 95 degrees outside, no A/C inside and I am making soup. I love soup!
Anyway, I got the idea for this from Cooking Light. But, ended up changing it quite a bit - and absolutely love it. It will become one of my favorite soups to make - right behind the WhitePlains Chili and White Chicken Chili. Enjoy!

2 cloves garlic, chopped
1 med onion, chopped
3/4 cup carrots
3/4 cup celery
1 regular can of sliced mushrooms (not the small can)
olive oil
1/4 cup flour
1 tsp each oregano, celery seed
2 cups water
32 oz homemade chicken broth (much more flavor)
scant 1/4 cup cooking sherry wine
1 6 oz box Uncle Ben's Whole Grain and Wild Rice, mushroom version
3 cups chopped cooked (boiled) chicken

Saute veggies in oil about 5 minutes. Add flour and seasoning, coat. Add in liquid and rice (and flavor packet). Cover and let cook until rice is almost done. Add the chicken. Cook until rice is done and chicken is heated.
This is so yummy - even at the beginning of August! :)

Oh, Canada!

Canada does offer us some wonderful things. First, we have Prince Edward Island. Still one of my dream places to travel too (all because of Anne of Green Gables). Second, are these bars. I saw someone mention them in food blog world and I saw them when a friend and I went to lunch today. So, had to pick it up and find out what they were. I couldn't figure out what the inside part was, thinking amybe a pb mousse of some sort - but oh, it wasn't. My only problem with these is finding what to make them for - so many people do not like coconut. But, I am bound and determined to make them. I had 1/2 of the small bar I had. It was very yummy. And quite worth 2 points! :)

Taste of Louisville: Havana Rumba's

Among the staff in the school I work, there are a couple of popular restaurants. One of those is a little Cuban restaurant in the St. Matthews area called Havana Rumba's.
I've been there plenty of times, never having a bad thing. The only thing that changes is the service, sometimes good, sometimes a little less than good.
I've had their cuban (my first time there) with their sweet potato fries. Amazing on both accounts. Maybe not quite the Columbian in Ybor - but close. The fries are amazing though, hands down the best.
Second was the Vaca Frita - beef with peppers, rice, black beans, and plantains - the black beans and plantains are worth a trip in and of themselves. One time a bunch of profs went there (and me) I think all but one of us got this meal. It is definitely a favorite.
I then got the Ropa Vieja. That has been the thing that wasn't good enough to have again - it was too greasy.
I've had their yuka fries (great), cuban bread pudding (good, stiffer than normal bread puddings).
Yesterday I went with a family after church and wanted to get something healthy. So I had their Tropical Salad with grilled shrimp. The shrimp was great, grilled and marinated. It has oranges, mango, papaya, and spanish walnuts on it. It was good. I just didn't feel like I had been to Havana Rumba. It was a salad I could have gotten anywhere.
But, I did have a yuka fry and I stole some of Hannah's sweet potato fries. I had some leftovers of pork and black beans for dinner - so, it turned out great!
If you like Cuban food - check it out. I took my parents when they came to town!

Roasted Red Pepper Hummus

I love hummus! :) I came to love it when I was in seminary and Sarah made it for me. Then I had George's in Durham (dtown) - man, there is none better. But, I don't live in Durham anymore, so I have to experiment. Usually, though - I like to stick to plain old regular chickpea hummus. But, today - I went a little crazy!
This was amazing!

1 can chickpeas
1/4 cup water
juice of one large lemon
1 red pepper (roasted for 20 minutes with a tad bit of olive oil, salt, at 450), cooled
salt
olive oil
1/4 cup tahini
2 cloves garlic
This has the freshness of the lemon, kick of the garlic, sweetness and color of the roasted red pepper, - oh goodness - so good.
You just have to play with the water, olive oil, and salt levels - to whatever thickness and texture that you want in your hummus!
I'll be enjoying this during the week with pitas, boiled chicken, veggies. :)

DQ, Godiva, and Vegetables

What a title! What a day!

Danny (Connections Pastor at my former church, the Summit, in Durham, NC) emailed the other day saying he had found an incredible drink - and only for $2.02 I think. It was the Starbucks Dark Chocolate Mocha. I do NOT like coffee, but I am glad he had found it. Well, I was at my neighborhood walmart today and thought I would look. I didn't find any Starbucks, but I did find a Godiva Dark Chocolate Mocha - for $1.28 (saving more than Danny). I got to my car, shook it up, popped the top (pop!) and oh goodness - it was good. I immediately called him and left a message and told him it tasted like a too good to be true Slim Fast shake - only better! There isn't much of a coffee flavor so that is great. And dark chocolate is similar to coffee - only a tad bit sweeter! So, I have a new favorite drink. Thanks Danny and Godiva!

I went hiking today and have exercised well all week - so I stopped by DQ on my way back from a park today. I love the combination of oreos (the best American store bought cookie hands down) and ice cream. You can't beat it in my opinion. So, I got the Oreo Brownie Earthquake. The oreos of course were great, the brownies were too rich, so I left one of those, and the ice cream is soft serve - so its not much compared to Cold Stone. But, it was good, cold, and I didn't gobble it down and I didn't leave it all.

Then I went to my favorite veggie stand - Garden Gate - on the corner of Bardstown and Breckenridge. I found all sorts of things: KY golden tomatoes and june Amish apples, patty pan squash, watermelon, pole beans, lemons, a tomato to have a tomato sandwich later in the week - yummy, kiwi, and some corn on the cob. Can't wait. I'm cooking the pole beans tonight!

Whoo hoo.

Well, that is my food for the day...good finds.

Food Blog World

I love Google Reader. Currently, I think I have about 130 blogs I keep up from theology, friends, food, etc. This picture is a mix. One of my dear friends, Tonya, just made this cake for her son's 1 year bday. I think she did an amazing job (she's the one who gave me the Strawberry Pie recipe). She's a fantastic cook as well!
I think you can tell a lot about food world if you see what other people are cooking since most people get at least their ideas of food from cooking shows, food magazines, etc.
So, here are some trends:
Grilled - of course its summer - grill anything and everything
Chocolate chip cookies - this has been the buzz word of the summer
Whoopie Pies - and I'm just not a fan, or maybe I'm just not a fan of moon pies - there is a difference.
Basil - and I have some cinnamon basil growing in my house right now, so I need to use that.
This is my other thought right now on food:
I am doing Weight Watchers (4th time, maybe this time I'll keep it off) - but discussing with a friend today:
Does Weight Watchers build in a "sin choice". This is what I mean. Overeating is a sin (at least in my thought process - being in light of the Bible). When I am full I need to stop eating. Bad things aren't good for me. Everything in moderation right? Well, when Weight Watchers builds in those 35 flex points - and I use them all on one day (usually after I weigh in once a week) - aren't I sinning just to keep "on program"? I eat weigh too much food - sometimes even when I'm not hungry - I just know I don't have to step on the official scale for another 7 days.
Thoughts? What are you cooking? Are you hip on any of the food trends?

Taste of Knoxville - Barleys

This weekend was spent in a gorgeous state - Tennessee - and the last leg of the trip was to Knoxville.
Our dinner was at a bar/pub called Barley's. We got in before cover so that was good since we didn't stay for the band. (But, we had to leave our cars because they were blocked in, oh, well. Add to the adventure).
By the time we figured out our pizza order - 2 girls, 4 guys - not easy to pick pizzas. We finally ordered 2 large, one Barley's All-American, 1/2 Hawaiian and 1/2 something with black olives.
These were the good things about the pizza:
1. The crust. We got the wheat crust. Very thin till you got to the back part of the crust - then it was nice and chewy - with just enough salt to make it really really yummy!
2. The Hawaiian. It has feta cheese on it (with ham and pineapple). The feta made the texture different and gave it a really good flavor. The pineapple wasn't the best, but oh well.
3. The Italian Sausage. This was on the Barley's All-America. It wasn't crumbled italian sausage - it was sliced italian sausage - and it was just a bit spicy and added great flavor.
We had a good time - despite our waiter who wasn't that great. It was a fun night!

Brownie Doctor

Ok - so when it is really hot in my non-ac-ed apartment, and it is the mid-90s and very humid outside, I don't feel like baking.
So...thankfully I had a box of brownie mix in the cupboard - I know - it was quite a shock to my system too.
But, I took my box of 8x8 pan size, Betty Crocker, dark fudge, fudge like brownie mix and doctored it up.
I added Reece's pb chips to the batter. Then when it was done, I sprinkled some on top so others could tell what was in them. Just kinda pushed them down into it with a spatula and covered the warm brownies loosely with foil - so they would melt a little.
Other things you can add:
mint chips
junior mints/york peppermint patties
cherries
mini baking chips
any kind of nuts

Be creative. Just because you use a box mix doesn't mean they have to be boring! :)

More work on Chocolate Chip cookies

Well, every blog I have been reading seems to be talking about chocolate chip cookies these days. You really start to get sick of them. But, you take little tidbits out of each one and then slowly start to work on your own recipe. I've seen recipes from the NYTimes, from Alton Brown, from Nestle, etc. They all seem to have something different about them.
Well, last night I was making some to take with me to TN this weekend for some friends, and I thought I would try my regular chewy recipe which I really love and change somethings.
So, here is the recipe as of a couple weeks ago. This time I did these things differently:
1/2 cup + 2 T of bread flour (then only 1 cup of regular flour)
1/2 cup each of mini baking m&ms, dark chips, semi-sweet chips
let the dough rest for about 3-4 hours in the fridge (this makes for even coloring, or so I've read)

These cookies kept their form, stayed puffy and chewy. Almost seemed like it had a crispy skin protecting chewy goodness. I really liked it - and the color from the mini m&ms.
These made about 25 cookies - and I baked them for 11-14 minutes on a lightly greased cooking sheet at 350.

Egg White Omelets

Simple. Protein. Cheap. Delicious. Easy. Quick. Low-fat. No cholesterol. Healthy.
All these words describe either dinner or breakfast for me - egg white omelets. I always use 3 eggs. Here are some choices:
Tonight's: 3 egg whites, 1 fire roasted red pepper, pepper, Mexican grated cheese, and hot sauce. Loved it - just thought I would put it together. Some heat. It was great. One of the best I've made.
Spinach: 3 egg whites, spinach leaves, parm cheese
Plain: 3 egg whites, salt and pepper - plain simple simplistic

Be original - it is so healthy. Try it! :) I eat it plain for breakfast - with some whole wheat toast and pb and milk, but for dinner I put something else in it. Go for it!

5 Grain Cinnamon Raisin Bread

I think I now own almost every type of flour known to man. Of course, I'm slightly kidding, but...I've got plenty of it! I found this recipe and thought I would try it - I actually liked it more than I thought I would. It is healthy!

1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 rye flour
1/2 cup oats
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ cup oat bran
½ cup golden raisins
3 large egg whites, lightly beaten
1 cup honey
1 cup all natural applesauce
½ cup skim milk

Mix all dry. The first bowl of dry ingredients I had ended up on the floor - so I had to start over. Then stir in wet just until combined - do not over mix. I used 4 small loaf pans, or you can just use 1 large. Spray bottom. Cook in 375 for 30 for small, 45 for large - or until knife comes out clean. Don't overbake!

Taste of Louisville - Skyline

"Its Skyline time" - at least it was for me today.
Today was my first chance to eat at Skyline. First, let me say the good things about Skyline
1. The price - I paid 5$ for lunch - salad and a coney
2. The company - I went with my friend Brandi
3. The oyster crackers. Instead of chips and salsa - they bring you oyster crackers. They were fluffier than most I've had.
4. Fresh tomatoes on the salad!
Ok - here is the negative (sorry, it wasn't my favorite place)
1. The chili - I think the cap came off their container of cinnamon.
2. Not your normal hot dog - don't know what it was.
3. I'm glad there wasn't much chili on my coney but that was sad too - there wasnt much on there.
4. The help: never brought ketchup for Brandi's fries and I got the wrong dressing for my salad, so I ate it plain.

Anyway, I guess there is a first time (and a last time) for everything.

Asian Green Beans

I love having a well-stocked kitchen. Today it really came in handy. After meeting with a nutrionist, I found out I'm not really supposed to eat carbs at night. So, I was going to have a pork chop that I had marinated in a light asian dressing. So, I went to www.myrecipes.com to find a side dish. And I found it - I just cut down the portions. And the only thing I needed to get at the store was the green beans because they needed to be fresh. And, my Dad wouldn't have liked these. They were al dente and had ginger (sorry), but Mom, I finally used that oyster sauce - and Sarah - I bought it in Chang Mai (or somewhere over there near the airport in that grocery store we were in).

1/2 lb green beans
1 T sesame oil
1 green onion
1 inch ginger, grated
1 garlic clove, grated
1 1/2 tsp oyster sauce
1/2 roasted red pepper
black pepper
slivered almonds

Boil green beans until desired doneness, drain, set aside. In a saute pan, heat sesame oil, add the onion, ginger, and garlic. Saute for about a minute. Add green beans, oyster sauce, and roasted red pepper. Saute till heated through (on medium heat b/c the oyster sauce will stick). Serve with freshly grated black pepper and some almonds.
I really felt like I had just ordered them off a menu - the way they looked! :)

Simple Potato Gnocchi

And I do mean simple! This would be a huge meal for one or a great meal for 2 with salad and a simple dessert. Just kinda through it together and it tastes great! Will be a light lunch tomorrow.
I love going to Whole Foods and getting their fresh pasta. They have tons of it - including this Potato Gnocchi. I love it. The first time I had it was in NYC - yum, actually probably at a restaurant on Staten Island. Anyway, I digress! If you like pasta and you like mashed potatoes - you can't go wrong with gnocchi!

1 9 0z package of fresh potato gnocchi
1 can diced tomatoes
1 T tomato paste
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp pepper
pinch of sugar (to cut tartness of the tomatoes)
1/2 cup peas
fresh grated parm cheese

Boil water (with kosher salt) for gnocchi. While that is heating up, heat up sauce in small saucepan. Once water starts to boil, add in peas and gnocchi. The gnocchi will float when done (about 3 minutes, wow, how quick)! Drain off some of the juice from the tomatoes till desired liquid amount. Toss together with some parm cheese. It was very yummy and simple. Just a slight change from regular pasta
Get out there - try new food! Maybe I'll try making it one of these days!

Curried Rice Salad

I'm really starting to like the taste of curry and apricots - and a new fave, basmati rice! Who would ever eat regular rice again after just smelling the aroma of a new package of basmati rice - there is no going back. I found a recipe that I wanted to try - but thought I would change it up a bit and make my own curried rice salad! This is a great vegetarian meal (if use you veggie stock instead of chicken stock) or put some pork/tofu/chicken in it and it can be a main dish.

1 cup basmati rice
1 small onion
turn of pan of olive oil
2+ cups of homemade chicken broth
3/4 cup fresh peas
1/3 cup slice plain almonds
1/2 cup golden raisins
10 dried apricots, chopped
1 golden delicious apple, chopped (with skin)
3/4 scant cup of plain ff yogurt
1 T curry powder
1 tsp cumin powder
1/2 tsp garam marsala
pinch kosher salt
1/2 tsp pepper

Heat oil over medium heat, saute onion. Saute rice for 2-4 minutes once onions are translucent. Add stock and bring to boil. Cover and simmer till done. Meanwhile, mix yogurt and spices. When rice is done, run cold water over it until cool. Add peas and rest of fruit. Add in yogurt mixture. Chill and serve cold (or you can serve it warm).
I liked this. It wasn't a strong curry taste so you can add more if you like. I really like the crunch of the apples in there. Basmati rice as I stated before is awesome. Get out there - try new stuff - you never know what you might like!

My Favorite Chicken

I love this! Give me one of these and I am happy for a good bit. Not to mention I have the broth to use for later soups and stews - but I love the taste of boiled chicken - it is probably my favorite way to have it.
So - I have one that has just finished boiling. I am going to freeze the broth. And then for the next 11 days before I leave for TN I'm going to have chicken stuff. I'm going to make: lemon basil chicken salad, chicken salads (with greens), and I'll probably make another dish with it as well.
The best key to boiling chicken is to keep the flavoring simple. Today I just put some Lowry's season salt in mine. That way the chicken goes with anything.
Simple, cheap, multiple uses! :) Go for it!

White Bean Dip (hummus wanna-be)

Well, as most of you know who read this, I love hummus. What I love about hummus is everything. But, I don't love the fat - even if they are good fats. So, I tried something similar to hummus.

19 oz white beans, drained and rinsed (I actually cooked raw beans like my friend Rach)
1 T tahini
1 T olive oil
2 green onions (only the white and light green parts)
1/2 tsp oregano
1/4 tsp cumin
1/4 tsp pepper
1/4 tsp salt
(should be some garlic but I forgot it and it still tastes fine)
1 large lemon - juice - should be at 3 T

Mix in a food processor and eat with pita or veggies. Notice there is definitely not as much tahini or olive oil making it healthier and still has tons of protein. Enjoy!

Vanilla Cupcakes for the 4th!

Well - these vanilla cupcakes are good. But to be honest - Publix is so far better. Publix cupcakes are airy and so fresh and yummy - and the frosting - no comparison! But, since I leave 3 hours from the closest Publix - these will have to do.

1 1/2 sticks unsalted butter, softened
1 2/3 cup sugar
2 eggs
2 2/3 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup buttermilk
1 T good vanilla extract

Cream butter and sugar till fluffy. Add eggs one at a time. Mix dry and add alternating with buttermilk and flour mixture. Add in vanilla at end. Fill cupcake liners 2/3 full and cook for about 25 minutes at 350. Take out when toothpick comes out clean. Let cool. I was going to make a buttercream frosting - but opted for a container of Betty Crocker Buttercream instead. It was just easier for tonight. Then I'll decorate them for the 4th! God Bless America!

Soft Jumbo Peanut Butter Cookies

My boss loves pb cookies - and his bday is tomorrow. So, I made some tonight. Some people like crispy ones, some people like ones with chocolate in them...for as many people there are in the city of the ville - there are probably pb cookie recipes. So, here is mine...

1 stick unsalted butter, softened
3/4 cup sugar
1/3 heaping cup of creamy peanut butter (I used Peter Pan only b/c it was on sale)
1 egg
1/2 tsp vanilla
1 1/4 cup flour
1/2 tsp baking soda
1/4 tsp salt
1 cup pb chips (I used Reeses because I love them)

Heat over to 350. Ungreased cookie sheets. Cream butter, then add sugar. Add pb till light and fluffy. Add in egg and vanilla and mix well. Add in dry ingredients. Fold in chips. I used about 1/4 cup cookie drops - I got 10 cookies out of the batch. Bake for about 17 minutes, but check after 14. Let cool before trying to remove from cookie sheet.
Enjoy!
Do you have a favorite pb cookie recipe?

Fantabulous Strawberry Pie

About 5 years ago I tasted an incredible strawberry pie made by this girl - and I loved it. Even after all these years I remember this pie. Yes, I love Tonya for more than her pie - but this pie is one of her specialties! Thankfully she shared the recipe with me, and now I, with you.

Strawberry Pie

1 frozen deep dish pie shell (cooked according to directions)

1 lb strawberries, cleaned, hulled, and sliced

1 cup water

3/4 cup sugar

2 T corn starch

1 regular pkg strawberry jello (NOT sugar free)

Cool whip

Bake shell according to directions. Let cool. Prepare strawberries. Mix water and cornstarch, and heat on low with sugar until heated, thickened, and transparant. Take off heat and add in jello. Let cool in fridge for 15 minutes. Add berries to pie shell. Once filling is cooled pour on top. Then let chill (I allowed overnight). Eat with your fave cool whip!

Amazing strawberry flavor! :) Thanks Tonya! Its amazing! I loved it!

Mexican in Louisville - El Tarasco

There are several reasons I love Mexican food. One is because I seldom cook it myself. 2 is because it is relatively cheap. 3 is because there is always cheese - and who doesn't like cheese? 4 is because usually the restaurants have a fun atmosphere.
Well, El Tarasco in the St. Matthews area across from Trinity High School was a great treat. I went with a couple of friends last night after church to chow down. First - they know all the wait staff in that place - and they order the same thing - do you think they go there often? But after eating there, I now know why.
They had fun live music which didn't drown out the place - so people could actually still talk. The hot salsa was good with chips that were warm. I got a chicken enchilada and a chicken soft taco. Both were great. The meat wasn't too tough in either of them and there was plenty of sauce and cheese.
And I love paying only 5$ for dinner! :)
So, this place will definitely have to go on a "regular" list of places I go here in the ville. And with gas prices so high - I could walk there!

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! :)