Wish Upon A Dish

Two for Tuesday - Scalloped Corn

2012-03-06T16:05:00.005-05:00

The Nudge was away all last week. He could not have picked a better time to leave me alone. I have a million things to do and making dinner every night was not one of them.

Since I have been blogging, I pretty much have stayed to myself, not really interested in networking or making contacts. I was all about the diabetic side of life and let's face it, two years ago no one cared about diabetes. Things are finally changing, for the better.

This week I am helping a fellow blogger to lighten up a few of her recipes. I think shes curious to see if healthier foods can taste just as good as the full, fledged caloric counterparts. I am about to prove the later.

She sent me the link for her Scalloped Corn.

Only scalloped dish I have ever made is potatoes but no bread crumbs, no cheese, just butter & cream. To make sure I was even in the right ball park, I checked out a few recipes and sure enough, cheese, eggs, cream, bread crumbs. This would be interesting.

I never ate Annie's corn but if she says its really good, I believe her. I can see from the ingredient list it is buttery, cheesy and creamy.

This was Annie's posted recipe......

Annie's Scalloped Corn
Serves 8

* 3 tablespoons butter
* 1 cup saltine crackers-coarsely crushed
* 1 onion, finely chopped
* 1/2 cup orange or yellow peppers-finely chopped
* 2 cups corn
* 1 can (14.75 ounces) cream-style corn-undrained
* 1 cup saltine crackers-coarsely crushed
* 1 cup half and half
* 3 eggs, lightly beaten
* 1 small jar pimiento-drained
* 3/4 Gruyere cheese-grated
* Salt & pepper to taste

Preheat oven to 350 degrees. Grease an 8 x8 baking dish or 2-quart casserole; set aside. To make the topping: Melt 2 tablespoons butter in a skillet, add the 1 cup crushed saltines, cook and stir until golden brown. Remove from heat and pour into a small bowl; set aside. In the same skillet, melt the rest of the butter over medium heat, add onions and pepper, saute until tender, stirring occasionally. Add the corn, whole can of cream style corn (liquid and all), rest of the crushed saltines, half and half, eggs, pimiento, gruyere cheese, salt & pepper. Mix well and transfer to the greased dish. Sprinkle with the topping saltines, bake, uncovered, 30 to 35 minutes.

This is my recipe.........

Sue's Scalloped Corn
Serves 8
* 1 teaspoon olive oil
* 2 tablespoons minced red pepper
* 1 package frozen Birdseye Southwestern Corn (about 2.6 cups), divided
* 11 ounce can Mexicorn, drained
* 2 tablespoons masa harina (corn flour or corn meal)
* 1 tablespoon Butter Buds butter sprinkles
* 1 can evaporated skim milk (6oz)
* 1/3 cup fat-free half and half
* 1/2 cup egg beaters (or 2 eggs)
* 1/2 teaspoon each-cajun seasonings, adobo powder and onion powder
* 1/4 teaspoon garlic chili sauce (or hot sauce)
* Freshly ground black pepper
* Salt to taste
* 2oz fat-free cream cheese
* 4 ounces reduced fat Swiss, grated (I used Sargento)
* 1 cup panko crumbs
* 1 teaspoon butter buds
* 1 teaspoon olive oil

1. Saute red pepper in a Pam sprayed non-stick pan until softened. Add the drained, canned Mexicorn.
2. In processor, place 1/2 bag frozen corn, masa harina, butter sprinkles, cajun seasonings, adobo powder and onion powder. Process until almost smooth.
3. Whisk together, egg beaters, evaporated milk, half & half, chili sauce and contents of processor bowl.
3. Add milk/egg mixture back into the saucepan with the red peppers and Mexicorn and gently heat to a simmer, stirring constantly until it thickens. Remove from heat and stir in cheddar and cream cheeses and 1/2 cup panko. Stir until cheese has melted and taste for seasonings, making any adjustments.
4. Pour saucepan contents into a 2 quart or 9"x13" baking pan that has been prepared with a release agent.
5. In a separate small bowl, mix 1/2 cup panko, 1 teaspoon butter sprinkles and teaspoon olive oil. Spread evenly over top of corn mixture, cover tightly with foil and place in a preheated 350° oven for 20 minutes.
6. Remove foil and bake until top is crunchy and browned, about 15 minutes. Cool and serve.

A huge difference in the nutrition facts. Even if you doubled the recipe the only thing that would change is the calories. The percentages stay the same.

This recipe produced a creamy, sweet, substantial casserole with lots of flavor and a little heat.
Would also be good at room temperature making it perfect for a picnic or pot luck.

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Creamy Carbonara Spinach Tortelloni

2012-03-05T09:00:00.002-05:00

I love Pasta Carbonara and I use this Jamie Oliver version. Lots of egg yolks, pancetta and cream. This is one dish that although is decadent in it's classic form, it can easily be made healthy and still maintain it's "creamy" core.

Two things...buy the best ingredients you can and buy fresh pasta.

Fresh pasta is better for a diabetic than dried, but if you can not find fresh, I would recommend Dreamfield's. As with any pasta, remember to NEVER (and I can't stress this enough) over cook to that gooey, gummy stage. This applies to everyone that eats pasta....when you over cook, not only does it taste like wall paper glue, it causes the digestible carbohydrates to quadruple (bad, bad, bad).

Since I always feel I am splurging when I eat this, it makes a great first course at a dinner party and wait till you hear the comments when you reveal the secret. You must try this version. As long as it takes to boil the water and cook the pasta, is as long as till dinner is served.

Pasta Carbonara
makes 4-6 servings

* 1 pound fresh whole wheat spinach tortellini
* (2) 1/8th inch slices pancetta, diced
* 1/4 cup egg beaters (or 2 egg yolks)
* 1/4 cup fat free half and half (or heavy cream)
* 1/2 cup parmesan cheese, grated
* salt & pepper
* olive oil
* 1 cup pasta water

1. Set a pot of salted water to boil.
2. In a saute pan, add a teaspoon of olive oil and cook pancetta until crisp and browned.
4. Whisk the egg, parmesan cheese and cream in a bowl and add to the pancetta.
Bring to a simmer and it will thicken.
5. Strain the tortelloni, saving a cup of water. Dump the pasta into the sauce pan, stir to coat, adding water to thin the sauce (you will use at least 1/2 cup). Remember, fresh pasta is a sponge and will soak up that sauce faster then you can get it to the table.
6. Serve with extra cheese.

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Hi-Maize Cornmeal Cornbread Loaf

2012-03-03T08:51:00.005-05:00

I love corn muffins but they are always made with lots of fats to keep them moist. Why is that? Cornmeal, you see, can be very dry. I have tried on numerous occasions to try to bake a recipe I think will 'be the one'.

How many times have you heard that claim?

I want a corny corn muffin in loaf form that can handle a toasting and a smear of peanut butter. Besides a good high fiber cereal, this quite possibly is the 2nd best thing a diabetic would need to start the day off right.

My idea of the perfect cornbread inner is...a pound cake texture (small crumb), moistness (when you press on the crumbs they stick to your finger tip), great cohesion (can not fall apart when you spread something over it) and of course, it must taste like corn.

I believed such a loaf is obtainable but I realize I am going to have to bake it myself. First thing I did was go to the King Arthur site. They have all sorts of wonderful baking ingredients that can make a bad baker like me look like a goddess. They have all new high fiber flours and meals that are a diabetics dream team.

I ordered a whole grain hi-fiber cornmeal, a high fiber flour blend and a box of cake enhancer. Not knowing too much about baking from scratch, this should be very interesting. Every now and then I tend to get lucky but I am very sporadic at best. I hate to admit this but I actually detest the whole process of measuring and creaming and all those steps necessary to making wonderful bake goods and I have absolutely no patience and find myself cutting corners and ruining the whole project.

Lately I have been setting personal challenges in the baking arena, forcing me to use my brain to find a formula that will work for dishes I just can't seem to get right. I do think if this does not work, I will give up on ever eating a healthy diabetic friendly GOOD corn muffin and stick to fruit quick breads.

I am happy to announce my last attempt was somewhat perfectly successful. I say somewhat because it needs to have a little less of a cake-like interior to be my perfect cornmeal cornbread loaf. I had two eggs in this version so I took out 1 egg and added back the yolk only (posted recipe reflects that adjustment).
I also added a small amount of yeast to the batter. It's an old Italian tip for making a polenta cake light and airy as cornmeal can be very heavy.

Held up to the "schmear of peanut butter" test without crumbling and I also tasted it with regular butter. Not too sweet, has a good corn flavor and I had to seriously stop myself from eating more then one slice. Also would be good with a hi-fiber sugar-free fruit spread. Power food at it's best!!

My Cornmeal Cornbread Loaf
Makes 1 loaf

* 1 3/4 cups High Fiber flour blend (you could use white whole wheat pastry flour)
* 1 cup Hi-maize cornmeal
* 1/4 cup sugar
* 2 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup buttermilk
* 1/4 teaspoon fast rising yeast
* 1/2 cup unsalted butter or 1 ICBINB stick, melted and cooled
* 1 large egg and 1 egg yolk

Preheat oven to 375°. Lightly grease a loaf pan.

In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder and soda, yeast, and salt.

In another bowl or large measuring cup, whisk together, the milk, melted butter and eggs.
Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined. Use a spoon because the batter will be thick, just like a traditional skillet cornbread.
Spread the batter into the prepared pan.
Bake for 45 minutes, or until the edges start to brown, the top cracks slightly and a cake tester comes out clean with only a minimal of small crumbs sticking to it.

Remove from oven and let cook completely to set the crumb.
Wrap individual slices in butcher paper and freeze for up to 3 months.

Enjoy!!

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Is it safe to go back into the water?

2012-03-01T19:00:00.001-05:00

The Nudge calls me impetuous. I like to think of it as adventurous, and for the record, not when it comes to food or fashion.

Hey, I take my food seriously. As for my fashion, well, nowadays I'm happy if I am washed, cleaned and pressed.

Food fads, lately, have hit the the Internet faster then a pop up store.

Years ago with no internet, a new month, a new magazine in the mail, it was a good thing. You made the experience last until the next month, when the new one arrived.
We devoured those magazines, page by page, gently earmarking each recipe. Then the next one was released and the pile of old magazines grows a little more. You'll never make that recipe.

Blogging has taken the place of snail mail magazines. Now it is called bookmarking (as compared to the earmarking of old), I want to know how many bloggers out there have drafts in their editor that will never be published. Dishes you want to make, but never get to cook. By the time you remember it is even in there, the fad is gone, and everyone has moved on to something else.

Such is my history with kale. Was all the rage about a year ago (a year is a long time online). Yes, it is very good for you, since it was discovered that people actually ate it and it's not just a garnish on your dinner plate.

Why have I never tried it before now? Everyone was cooking with kale and all the dietitians and nutritionists have been singing the praises for years now. Comes down to perception, and being impetuous, or not. Just never thought it looked like something I would like. It was crinkly, curly, stiff and dirty and it just did not look appealing to me, plus, there were a lot of other vegetables that looked, tasted and were just as healthy. So there!!

I have been lambasted no more. Today I bought my first bunch of curly kale. Tonight I eat kale, but not in a soup or a braise or a saute.
I am dipping my toes into the bushel of kale with....da ta ta da......chips!

Skeptical right up to opening that oven door, I was sure this wouldn't work. How can simple oil and salt and a low 300° oven transform an ugly, wrinkly, thick green leaf into a miracle food that everyone was gushing over, and I mean BIG gush.

I wasn't happy with just any salt so I changed it up a smidge, using Sicilian Sumac Sea Salt on mine. If you have not ever tried sumac, I recommend ordering a small bottle from Penzy's and while you are there, pick up a bottle Aleppo pepper flakes. Sumac has a bright lemon flavor to it, a burst of bright flavor that is wonderful as a finishing touch to grilled foods or creamy sauces and it was perfect on my Radicchio Scamorza pizza.

I was wrong, I admit it, a skeptic no more. The critics have spoken and they are correct. They are good and tasty, but it's the texture that has me speechless. When you bite down on a chip it just disintegrates in your mouth. It ends up like food powder with a very unique flavor.

I guess you could call them addictive (especially if you want your kids to eat them), but as an afternoon snack? I would much rather eat a bowl of grapes. Good decision on the sumac sea salt and I think cracking them up into flakes and using them like Parmesan is a good thing. I will make these often, especially if I am making something where I would like that crunch. It's like getting a lot of bang for your buck.

I can give you a few pointers: make sure you take the time to cut or tear the leaves into no larger then 2" pieces, keeping them all the same size. If you have a small sheet pan use two or make a double batch. They need to be in a single layer, not touching each other if possible. It only takes 20 minutes each batch so a double is doable.

Make sure you coat the leaves in enough oil and pick a good fruity EVOO, this is not the place to skimp.

Make these yesterday, and make lots.
I hate when I am wrong, and right at the heel of this fad passing I can say I finally jumped right into that water.

Enjoy!!!

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Grab a chair and let me tell you a story about a little bird

2012-02-29T14:12:00.006-05:00

I am trying to teach my 84 year old father how to make one large batch of something on Sunday, so he can feast on it all week. When I do things like that, memories flood my mind and bring me back to when my grandma did the same with me.

Last night I made a roaster, a small but pudgy bird and between my cooking lessons and that bird, I was inspired to sit down and write this post. It is not so much about the recipes but a small snapshot of a day in the life of Italians in America during 1960, straight from my memory album.

It is well documented that Italians are a frugal bunch as were most Europeans. Times were tough, immigrating to America was sometimes all they had, to look forward too, all coming over with nothing. Since I seem to have acquired the same gene from my Dad, whenever I go for a visit, I make sure my Aunt Jennie (his twin) comes over for cake and coffee and a sit down to let me pick her brain about what it was like growing up in America when your parents spoke no English. Daughters seem to remember family things, sons, well, went to work. She's all I have left of my family's early years.

Allow me to set the scene for you. If you saw the Godfather 2, when Vito was newly married and living in a tenement in NYC, that was my grandparents life. The movie year 1917, Grandpa arrived from Genoa in 1915.

I really can't pull more then 3-4 years of memories out of Jersey City before my grandparents passed away, both within six months of each other when I was 8, and I do seem to remember my grandma more. Along with my memories and Aunt Jennie filling in the blanks, I have been able to travel back in time. I always wished I called her Nonna or something Italian but am sure my mother had us call her plain ole Grandma (she was so German and so Ordinary People). Her given name was Louise, which I did not know until I saw her gravestone.

When my parents had weekend party plans they ~~dumped~~ dropped me & my sister at my grandparents house. This was not a regular "house" but an apartment building that my Grandpa bought in Jersey City, with enough apartments for the first ones to marry and have a family. One unique way to keep the family together. Back then (1920) family was all you had. My grandma arrived through Ellis Island by herself. Single women would travel with a Catholic chaperon, whether it be a family or actual nuns and priests. My Grandfather was already here when she stepped onto American soil. I finally got to visit Ellis Island last year and I stood there and cried. I am teary-eyed just typing this.

Apparently, the local Roman Catholic Church had socials every weekend and that is were they met. Ten kids later the twins were born and then the Depression hit. So, all this leads me to the guts of this post. A woman with 11 children, speaks very broken English has to feed a husband and family on one salary.

Why would I NOT pick my Aunt's brain. You will read this and think I was tying the script from the movie, but ask anyone whose grandparents immigrated from Italy in 1915 and they will tell you, I am not making this up.

I loved the short time I spent at my grandparents, a large vegetable garden in their backyard, with chickens and ducks and a rabbit or two running around helter-skelter. Even though I was there 25 years after the worst of times in America, things might have been better but they were still living in the past. I know immigrant parents never could shake that "living hand to mouth" time in their lives, and lots of those vibes were passed to their children, even when most became educated and financially secure.

Traveling to Jersey City from the town my father settled us in was like stepping out of a time capsule. Washing machines that gave spin cycle a whole new meaning (picture a large pasta roller mounted to the top). Laundry was fun for a 7 year old.

I vividly remembered the small black and white tiled floors in the bathroom that I counted while I was in there doing my "business" and which continued into the kitchen where I used to play imaginary Hop Scotch on the evenly spaced black ones until grandpa scowled that "someone needed to get the ants out of her pants (but always with a smile)". Nowadays people salvage those tiles for big bucks.

The large Formica table that we all sat at for dinner (and yes, Sunday everyone ate upstairs together). The small glass of wine I was allowed to sample (which was made in their basement and me and Frankie always tried to sneak a swig), and the games I would play with my cousins who lived in the same building. We practically lived on the front stairs, playing stoop ball and hide and seek down long alleys that ran between each apartment building, barely large enough to fit the garbage cans we hit behind. It was a magical place and what fun we had. My cousins Frankie and Richard would get me into so much trouble. "But grandpa, Frankie said it was OK to take all those games out of the closet!" and those stories still bring about a chuckle over a bottle of wine on a stoop at our family reunions.

Yes, I am getting to the bird......

After church on Sunday, grandpa would bring in a dead chicken. It didn't even phase me, maybe because I never put 2 and 2 together. They were careful to never let me see the bad stuff. Along with the hen, he would set down a basket of eggs, freshly gathered and probably still warm from when she was sitting on them.
I imagine if I did know the truth, it would be years before I ever ate another chicken.
Grandma would pluck it's feathers, cut off it's head, neck and feet and clean out the innards. She plopped all of it (except the feathers) into a pot of salted water with carrots, celery, onions and any odds and ends of vegetables not eaten during the week. While the chicken simmered away, she made the eggs for breakfast, always with the fried liver, kidneys and heart from the chicken and thick slices of toasted homemade bread. No, I never ate the gizzards, grandma made a small sausage for me.

After breakfast, while grandma did chores, Grandpa would wander off to tend his garden or read the paper under his grapevines and I would sit with him and eat the grapes. I loved that garden and probably drove him nuts with thousands of questions. I never remember him getting mad at the grandchildren, especially me. My Mom always told me, she would look out the window and if grandpa was in his garden, so was I, sitting there on barrels, watching the vegetables grow.

Grandma called when she was ready to make the pasta, which I loved to do. What kid wouldn't love real Play-Doh.
She would pull a chair up against the table because, holding her hand up, I was told...."Susan, you need to be this tall to roll out the pasta". So I was always "that tall". Grabbing an old broom handle as her rolling pin, just as her mother did, she would roll out the dough and then let me, finish it. I did a good job and quickly learned how important thickness was.
Rolling the pasta onto the handle she walked it into her bedroom, where a sheet covered her mattress. Unrolled and perfectly flat, she would open both windows to dry it out. I remember touching the dough to see when it was ready to cut. Thickness is as important as texture.
I learned a lot in a short time but I wanted more.
When it was time to cut, she reversed the process, back to the table but left it in a roll, sliding the handle out the end. I watched her cut 1/2" slices from that roll and my job was to shake them to make little birds nests. Oh, what fun I had, Grandma let me play.

Lunch was usually a soup or a broth of that chicken, cut into tiny pieces. All served in a bowl with whatever greens grandpa picked that day.

Sunday dinners were always family style, 10-11 at the table. The rest of the chicken meat was served on a platter with vegetables and polenta. A simple, wonderfully fresh meal that would take many years for me to appreciate, was really just dinner to me then. I was more excited about everyone eating the pasta I MADE.

I might not remember many things but jelly jar glasses of beer that grandpa smuggled for me and the same for him but wine, is something I always think about every time I see a jelly jar. We must have been a sight to see, my grandpa being a large, muscular man and I, a pixie of a girl, with curly hair and way too much energy. I would watch everything he did, carefully soaking it all in. He was the boss, it was his home and you did it his way.

Story complete, a smile on my faccia (face), I sat here, proof-read and corrected many mistakes. When I was finished and happy, I came to the realization that this story wasn't so much about a little bird ON the table as it was about a little bird AT the table.

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Baked Egg in a Chorizo Piperade Sauce

2012-02-27T17:04:00.014-05:00

I am alone for a week (if I say this many times during the next four days it's because I have a love/hate relationship with the Nudge's travels).

I love that I don't have to have dinner on the table 15 minutes after he walks through the door.

I hate that I miss him as much as I do (I used to embrace being alone).

I love that I can make just about anything for meals and there is no one to complain about it (I certainly won't).

I hate that I make my most inspired meals when he's not home and there is no one to share them with.

I love that I have my cats all to myself and they shower me with unconditional love (they know when I need taking care of).

I hate that I become a whirling dervish and spring clean the house and no one is here to pat me on the back.

I love Thursday nights because he'll be home on Friday and will offer to take me out for calamari and antipasto, over a bottle of red wine, because he wants to tell me all about his trip.

It's OK, I can always tell him about my week another time, he's so happy to see me.

Last night I made a "off the top of my head" chorizo sauce with orrechiette and a baked egg.

Yum, it was good. All done in my baby cast iron pan. Yes, there is pasta under all that saucy goodness. Yes, I could have eaten it without pasta but why would I? It was only 1/2 cup and there is no one here to complain anyways.

Chorizo Piparaade
makes 1 serving, can be doubled as many times as you want

* 1 Mexican chorizo sausage, casing removed
* 1 large shallot, sliced
* 1/4 cup sliced red peppers
* 2 large mushrooms, halved and sliced
* Olive oil
* 1/2 cup white wine
* 1/2 cup fire roasted crushed tomatoes
* 1 egg
* salt & pepper
* 1/2 cup cooked orecchiette pasta

1. Saute chorizo in olive oil in a heated cast iron pan, breaking up as it cooks. Add peppers, shallot and mushrooms. Saute until vegetables are slightly softened.
2. Add wine and reduce until almost all moisture is gone. Add tomatoes and salt & pepper.
3. Cover and simmer while the pasta water boils.
4. Once pasta is in pot, add egg into the middle of the sauce in the cast iron pan. Cover and simmer until the white is cooked and the yolk is still runny.
5. Strain pasta into serving bowl, slide contents of cast iron pan over pasta and serve.

Hurry home, honey...I hate eating all this good food without you!!

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Let Them Eat Bread!! - yes, you can hug me now

2012-02-25T01:56:00.005-05:00

Recent study on the winning bread and finalists in the bread arena that a Diabetic can eat.
Last month I posted cereals. I think I see a pattern here. Breakfast, is after all, the most important meal of the day.

How wonderful is this though? Breakfast toast, lunch sandwich, it opens up a whole host of opportunities.

Winner - White Bread
* Country Hearth Kids' Choice Made with Whole Grain White

Per 2 slices: 130 cal., 1.5 g total fat (0 g sat. fat), 240 mg sodium, 28 g carb., 4 g fiber

Taster's comment: "This is the best bread I've tasted. Sturdy but still soft and good."

Why it won: Tasters preferred the taste and softness of this bread, and noted that their whole family would like it.

Finalists - White Bread
* Pepperidge Farm Light Style Oatmeal Bread
Per 3 slices: 140 cal., 1 g total fat (0 g sat. fat), 260 mg sodium, 27 g carb., 2 g fiber

* D'Italiano Light Italian Bread
Per 2 slices: 80 cal., 0.5 g total fat (0 g sat. fat), 220 mg sodium, 18 g carb., 4 g fiber

Winner - Tortillas
* Mission Carb Balance Plus! Small/Fajita Whole Wheat Tortilla

Per tortilla: 80 cal., 2 g total fat (1 g sat. fat), 220 mg sodium, 12 g carb., 8 g fiber

Taster's comment: "Best texture. It's thick but still soft. Awesome flavor!"

Why it won: This tortilla had a nice texture, and tasters felt it would hold up well to being stuffed with fillings without tearing. It has only 12 grams of carb. and 8 grams of fiber per tortilla!

Finalists - Tortillas
* Archer Farms (Target brand) Whole Wheat Tortilla
Per tortilla: 130 cal., 3 g total fat (1.5 g sat. fat), 220 mg sodium, 23 g carb., 3 g fiber

* La Tortilla Factory Smart & Delicious Low Carb, High Fiber Large Whole Wheat Tortilla
Per tortilla: 80 cal., 3 g total fat (0 g sat. fat), 300 mg sodium, 18 g carb., 12 g fiber

* Winner - Sandwich Flats
* Pepperidge Farm Deli Flats 7 Grain

Per bun: 100 cal., 1 g total fat (0 g sat. fat), 170 mg sodium, 19 g carb., 5 g fiber

Taster's comment: "This one has the best overall flavor. It's soft, sweet, and nutty."

Why it won: This sandwich flat was flavorful and had a nice aroma. It contains 5 grams of fiber per bun. Fill it with vegetables and some lean protein for a healthful meal, though one taster noted that it was so good she would eat this bun without anything on it.

Finalists - Sandwich Flats
* EarthGrains 100% Multi-Grain Thin Buns
Per bun: 100 cal., 1.5 g total fat (0 g sat. fat), 150 mg sodium, 21 g carb., 4 g fiber

* Arnold Select 100% Whole Wheat Sandwich Thins
Per bun: 100 cal., 1 g total fat (0 g sat. fat), 230 mg sodium, 21 g carb., 5 g fiber

Winner - English Muffins
* Weight Watchers English Muffins

Per muffin: 100 cal., 0.5 g total fat (0 g sat. fat), 230 mg sodium, 22 g carb., 5 g fiber

Taster's comment: "This eats more like a bread. Nicely moist and good chewiness."

Why it won: This English muffin stood out among the others because it was light and soft, and tasted great. These English muffins are not pre-split.

Finalists - English Muffins
* Sara Lee English Muffins Made with Whole Grain Original
Per muffin: 140 cal., 1 g total fat (0 g sat. fat), 210 mg sodium, 27 g carb., 2 g fiber

* Fiber One Original English Muffins
Per muffin: 100 cal., 1 g total fat (0 g sat. fat), 230 mg sodium, 23 g carb., 6 g fiber

Winner - Hamburger Buns
* Wonder Wheat Hamburger Buns

Per bun: 110 cal., 1.5 g total fat (0 g sat. fat), 220 mg sodium, 21 g carb., 2 g fiber

Taster's comment: "Good height and structure. Soft, with a hint of sweetness."

Why it won: This bun was sturdy and wouldn't flop when filled with fixins'. It's low enough in fat and calories to suit anyone at a picnic.

Finalists - Hamburger Bun
* Pepperidge Farm Classic 100% Whole Wheat Hamburger Buns
Per bun: 120 cal., 2 g total fat (0 g sat. fat), 150 mg sodium, 18 g carb., 2 g fiber

* Village Hearth Light Wheat Hamburger Buns
Per bun: 80 cal., 1 g total fat (0 g sat. fat), 190 mg sodium, 20 g carb., 7 g fiber

Winner - Whole Wheat Bread
* Wonder Soft 100% Whole Wheat Bread

Per 2 slices: 110 cal., 1.5 g total fat (0 g sat. fat), 220 mg sodium, 20 g carb., 3 g fiber

Taster's comment: "I love the lightness, and it's nice that it's only 110 calories."

Why it won: Tasters noted how this bread wasn't dry or stiff. Instead, it was soft and delicious. 3 grams of fiber in every 2-slice serving.

Finalists - Whole Wheat Bread
* Great Value (Wal-Mart brand) 100% Whole Wheat Bread
Per 2 slices: 140 cal., 2 g total fat (0 g sat. fat), 300 mg sodium, 24 g carb., 4 g fiber

* Sara Lee 100% Whole Wheat Bread
Per 2 slices: 150 cal., 2 g total fat (0.5 g sat. fat), 210 mg sodium, 27 g carb., 4 g fiber

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Pretzel-Crusted Pork Chops with Ginger-Mustard Sauce

2012-02-24T02:43:00.001-05:00

The one thing I love about Bon Appetit magazine is the "R.S.V.P." section.

There you get recipes, requested by readers, from restaurants where they have eaten a memorable meal. Thirty years ago I requested a Pigeon Peas & Rice from our honeymoon in Barbados. They delivered in spades, not one but three recipes.

I have had this recipe bookmarked in my file for over two years. I admit the pretzel coating caught my eye, but there is much more to this dish. Originally from the Grouse Mountain Grill in Beaver Creek, Co., they used candied orange peel, but I am trying crystallized ginger. This was my first time using it and I'm glad I did.

May I suggest using the food processor on the pretzels?. Once they are ground to pieces that are 1/4" remove them directly into a fine sieve and shake over a bowl until all the fine particles are released into the bowl. I believe this process scrapes the salt off the outsides of the pretzels, making it that much more healthy. Now you can place the crumbles in a heavy plastic bag and roll a rolling pin across them to make the final crumb.

If you need to watch your salt intake this extra step is worth it but you can leave be if you want.

Read the directions carefully, not because they are complex, but there are a few important steps. For more then 4 chops you will need 2 skillets both oven proof. The coating is only on one side and makes perfect sense. It is a generous crust that stays intact while cooking. To crust both sides would have been overkill.

All in all this dish, from range to table, took less then an hour to prepare and if you make the pretzel crumbs ahead, you can reduce that to thirty minutes.

Pretzel-Crusted Pork Chops with Ginger-Mustard Sauce
Crushed pretzels make a better-than-breadcrumb crust.
8 servings

Ingredients
* 1 1/2 cups balsamic vinegar
* 2 tablespoons minced candied ginger
* 2 cups whipping cream
* 1/4 cup Dijon mustard
* 1/2 cup all purpose flour
* 3 large eggs (or 3/4 cup sub)
* 2 cups crushed pretzel sticks (about 5 ounces)
* 8 1-inch-thick center-cut pork rib chops

3 tablespoons butter and 3 tablespoons canola oil, divided

Preparation
1. Simmer balsamic vinegar in small saucepan over medium heat until reduced to 2/3 cup, about 10 minutes. Transfer to small pitcher.
DO AHEAD: Balsamic reduction can be made 3 days ahead. Cover and let stand at room temperature.

2. Mix cream, mustard, and 2 tablespoons candied ginger in heavy small saucepan. Bring to boil; reduce heat to medium and cook until sauce is reduced to 1 cup, about 12 minutes. Season to taste with salt and pepper.
DO AHEAD: Can be made 8 hours ahead. Cover and chill.

3. Place flour in shallow bowl. Whisk eggs to blend in another shallow bowl. Spread crushed pretzels on rimmed baking sheet. Sprinkle pork chops on both sides with salt and pepper. Working with 1 pork chop at a time, press 1 side of chop into flour, dip floured side only into eggs, then press into pretzels, coating 1 side only.
4. Transfer to baking sheet, coated side up. Repeat with remaining pork chops, flour, eggs, and pretzels.
DO AHEAD: Can be made 2 hours ahead. Cover and refrigerate.

5. Preheat oven to 450°F. Melt 1/2 the butter and 1/2 the canola oil in each of 2 large ovenproof skillets over medium-high heat. Add 4 pork chops to each skillet, coated side down, and cook until brown, about 2 minutes. Turn chops over and transfer both skillets to oven. Roast until pork is cooked through and thermometer inserted horizontally into chop registers 140°F, about 10 minutes. Let chops stand 5 minutes.

Rewarm sauce. Spoon 2 tablespoons sauce onto each plate and place chop atop sauce. Drizzle with balsamic reduction and garnish with grated ginger (optional).

I am serving asparagus that I roasted in the same oven with the chops.

Review: The ginger/mustard/cream sauce was excellent. Just the hint of ginger and sweetness worked off the zip of the mustard and the creaminess of the dairy. The balsamic glaze put this over the top. A great, but extremely easy, thirty minute meal from a restaurant. We both liked the pretzel coating, it was substantial, did not fall off and stayed extremely crunchy. I made extra for storage.

Linguine with Clam Sauce

2012-02-23T01:17:00.001-05:00

One of my favorite shellfish dishes just happens to be linguine and clams.
I can never get enough, but The Nudge would be happy with twice a year so when I found out my favorite restaurant took it off the menu I was not happy.

My market had clams on sale this week so without missing a beat I ordered 2 dozen little neck clams. I was going to have my linguine with clams and to hell with him. Turns out, he told me, no you're wrong, I don't hate it as much as you think dear, and he said, and I quote "oh, I don't mind if we have this 2-3 times a year". Too funny, huh?

I make mine as simple as can be, relying on the fresh clams for all the flavoring.

Linguine with Clams
makes 4 servings

* 3/4 pound thin linguine
* 2 dozen little neck clams
* 1/4 cup EVOO
* 2 cloves garlic, sliced thin
* 1 teaspoon hot pepper flakes
* 1/4 cup white wine
* Juice from the clams
* Basil leaves
* Chopped scallions or parsley
* Fresh chopped tomato, seeded and juiced (optional)

Steam clams in 1" of water till they just open. Remove to a bowl to cool. Strain the juice through a paper towel, reserve.

In a large saute pan, heat olive oil, garlic and pepper flakes and saute until the garlic starts to brown on the edges, add the white wine and strained clam juice. Simmer until it reduces to about half.

Remove the meat from 1 dozen of the clams and chop into 3-4 pieces.

Bring a pot of salted water to a boil and cook the pasta according to the box directions, about 8 minutes.

Add the basil to the saute pan along with the chopped clams. When the pasta is done, add it to the sauce along with enough of the pasta water to keep the pasta moist. Add the clams in their shells to the pot, cover for 3 minutes and serve, arranging the shelled clams around the side of the pasta bowl. Sprinkle with parsley and serve.

Enjoy!!

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Polenta Torte with Goat Cheese Sauce

2012-02-22T00:46:00.002-05:00

I love the idea of this. Another perfect concept for using up leftovers. It also tastes wonderful.

The polenta acts as a neutral ingredient to balance the layers of meats, vegetables or seafood, just as pasta does. I have seen polenta lasagnas but the they can never make a thin enough layer of polenta required and I personally think the cheesy bechamel along with the polenta is just 'too much'.

This time around I had 1 slice of country ham, a container of roasted peppers and sauteed Swiss Chard. All things I had used in other dishes. Not enough for a meal on its own but perfect as a layer.

The roasted pepper is a good source of Vitamin K, Thiamin, Riboflavin, Niacin, Potassium and Manganese, and a very good source of Dietary Fiber, Vitamin A, Vitamin C (more then an orange), Vitamin E (Alpha Tocopherol), Vitamin B6 and Folate and the Swiss chard is a good source of Folate and Zinc, Riboflavin, Calcium, Iron, Phosphorus, and Copper along with the same minerals and vitamins as the peppers. A virtual nutritional powerhouse.
Wonderful foods, eat them often especially if you are pregnant or trying to get pregnant.

Polenta fills the void since my restriction of pasta, and the fact that I love it as much as, makes me a happy and satisfied foodie.

I actually love the process of making polenta with stone ground cornmeal, that slow low-heat constant stirring style polenta. Something soothing about it.

I used to be a food snob and even though there really isn't any comparison, the instant is better than nothing (just remember the instant is processed more so not quite as beneficial for us diabetics).

Nowadays there is no excuse in making the stone ground because I have perfected the baking process here and it works extremely well.

While the polenta is simmering, get your layering ingredients out and ready.
I baked mine in a throw away aluminum loaf pan for two reasons, my regular loaf pan is larger then I needed and polenta doesn't like to stick to aluminum so unmolding will be a cinch.

The original recipe called for the use of grits (which are white), I imagine, because it was going for the colors of the Italian flag, but I used the yellow. Trust me on this, made with any color cornmeal, the result is spectacular!!

A wonderful brunch or lunch course, we ate it for dinner. The addition of a bowl of soup or a salad would work for those who would need more substance.

I would love to give credit to the person who developed the original recipe and I know the snipped recipe was in Gourmet, 20-25 years ago. I had no luck, but I tried.

The sauce, although only 3 ingredients was the perfect foil for the lightness of the torte, the polenta became fluffy in texture and the vegetables, added a nice freshness. I will be making this many times, playing with the layers to include meats or seafood.

I covered the pan with foil and placed it in a water bath for 30 minutes and it heated all the way through but not enough to dry it out. BIG HINT: Have a spatula at least the size of the slice. Important if you expect to keep your slice intact. The torte may look sturdy but is quite delicate.

Polenta Torte with Goast Cheese Sauce
6 servings

Polenta:
* 4oz pancetta or bacon, chopped (I used ham)
* 1/2 (10oz) package frozen chopped spinach, thawed, well drained and salted
* 4 cups water
* 1 cup milk
* 1 teaspoon salt
* 1 1/2 cups stone ground cornmeal
* 1/2 cup grated Parmesan cheese
* 1/2 cup drained raosted red bell peppers, jarred or homemade

Sauce:
* 1 cup whipping cream
* 2 tablespoons unsalted butter (I used a butter sub)
* 4 oz soft mild goat cheese

In a heavy saucepan, bring water to a simmer and while stirring, gently pour the cornmeal in (the Italians say 'like it is raining')

Once it starts to bubble, lower the heat and cover, stirring every 5 minutes until the polenta is creamy and all the grains are hydrated, about 40 minutes. You could also bake it (link above).

Mix in the ham, the cheese and a teaspoon of butter (or sub).
Remove from heat and using a 2/3 cup measuring cup, make your first layer in the loaf pan.
Use an offset spatula to spread the roasted peppers across the polenta in a single layer, to about an 1/8" from the edges. Spoon another measuring cup of polenta over the peppers and repeat, covering from edge to edge. Next layer is the greens, then repeat with the last of the remaining polenta. Cover with foil and refrigerate at least 3 hours to set.

45 minutes before serving, place the loaf pan in a larger baking pan and fill with boiling water to half up the side of the torte.

Bake at 350° for 30-35 minutes. Remove from the oven and test with a knife. If the knife is warm to the tip, the torte is done. If not, place back in the oven for another 5 minutes.

Heat the sauce ingredients until it bubbles. Spoon about 1/2 cup sauce onto your plate, gently slide the slice onto the sauce and serve.

Place any extra sauce in a gravy boat and enjoy!!

I am sending this over to Cream Puffs In Venice for Magazine Mondays.

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Chocolate - Recipe Redux Challenge February 2012

2012-02-21T08:58:00.009-05:00

I recently ran into a site that hosts a challenge, near and dear to my heart (literally). The Recipe Redux Challenge is held once a month using a designated ingredient, sometimes having a 'bad for you reputation', and the challenge is to take that ingredient and make it fit into a healthy, whole foods way of life. Now this was something I could dig my knife and fork into. Inspiration for this month’s theme is courtesy of the Meal Makeover Moms @JaniceBissex and @LizWeiss.

Today debuts my first submission. The theme, chocolate. The dish, mole.

Don't turn your nose up yet. You think mole is not creative enough, try this one on for size....a Middle Eastern Mole. Yes, I took ingredients from two different cultures and made one sauce.

We know two things about chocolate, the Mexicans have been eating it for thousands of years and it has recently been deemed as a "GOOD" food. Everything old is new again.

There is in fact a growing body of credible scientific evidence that chocolate contains a host of heart-healthy and mood-enhancing phytochemicals, with benefits to both body and mind. For more information read this article over at the Huffington Post.

You see, asking me to create a dessert using chocolate is like asking a cat to sit. I leave delicious chocolate desserts for the ones who love to eat it. Yes, I am afraid so, I don't have that chocolate gene. If I ate no chocolate for years I would not crave it.

I had to find a dish that uses chocolate in a savory way. I think I got it very right.

After marinating dark meat poultry pieces in this magical marinade roast them in a 325° oven for 40 minutes, turn and roast 15 minutes more.

Serve with Mexican Corn (recipe to follow) and spoon the sauce over the chicken. A little goes a long way, and our dishes were shy of licked clean.

I never saw The Nudge pick the bones on dark meat chicken. He wanted to know if I could freeze it for another meal (it freezes well) and started telling me what he thought it would work well with. When he gets this excited about something I have cooked, I know I hit a Grand Slam.

It meets all the requisitions....has easy to find ingredients, an easy preparation, totally healthy (see nutritionals), uses whole foods (all the way) and perfect for a romantic dinner for two or a family of six.

I am very proud of this recipe. Extremely complex, you can taste all the different components but not one comes to the foreground. I know you will not find this sauce anywhere else in the world but on my blog.

Middle Eastern Mole Sauce
Makes 24 (2 tablespoon) servings (can be doubled)

* 1 tablespoon shelled pistachio nuts, (unsalted if available)
* 5 hazelnuts, chopped
* 5 whole almonds, chopped
* 1/2 tablespoon pumpkin seeds, shelled
* 1 tablespoon sesame seeds
* 1/4 teaspoon each, cumin, ground coriander
* pinch each salt, pepper, cayenne
* 1 (2") cinnamon stick or pinch cinnamon
* 1/2 oz grated baking chocolate
* 1 Pasilla pepper, seeded and stemmed
* 1/2 chopped sweet onion
* 3 roasted garlic cloves (regular will work also)
* 2 tablespoons olive oil
* 2 teaspoon ancho powder
* 2 tablespoon tomato paste
* 2 cups chicken stock
* 2 tablespoons agave nectar
* 1 tablespoon grated hard cheese (Parmesan, Romano, Cojito), optional

Heat oven to 350°. Arrange the nuts and the pasilla pepper on a baking sheet and roast for 8 minutes. Add the sesame seeds and roast for 3 more minutes. Remove to bowl and add all the spices (cinnamon, coriander, ancho powder, cayenne, cumin and pepper).

In a saucepan heat olive oil. Add onions and saute until translucent. Add roasted garlic and the nut/spice mixture. Add chocolate and tomato paste and stir till blended. Add chicken stock and simmer for 30 minutes, uncovered. Remove from heat and cool completely, remove cinnamon stick.

Process mixture in a mini processor or blender until smooth. Press through a mesh strainer. Add agave and more stock if desired.

One serving is 2 tablespoons.
Enjoy!!

Mexican Corn and Rice
Makes 4 servings
* 1 tablespoon canola oil
* 1/2 small sweet onion, chopped
* 2 small cloves garlic, minced
* 1/2 cup Uncle Ben's Converted Rice (Diabetic Friendly)
* 1 cup corn
* 1 cup chicken stock
* Pinch Goya Sazon with azafran (for that lovely color)
* 1/2 can chopped green chilies
* 1 roasted red pepper (pimenton), chopped (jarred or hommemade)
* salt & pepper to taste

Saute onion in oil, add garlic and rice. Toast until rice turns a nutty color. Add white wine and cook until it evaporates. Add chicken stock, and Sazon, bring to a simmer, cover and cook 20 minutes. Add red and green peppers, check for seasoning, cover and serve.

Every thumbnail below is a link to other members participating this month. Click to see how healthy they made, maybe your favorite, chocolate recipe. I guarantee there will be sweet confections.

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Creamy Corn Chili Con Chicken Carne

2012-02-20T01:46:00.001-05:00

Say that 5x fast.

Why is my timing so bad that I can defrost a bag of cubed cooked chicken to make a chicken chili and I don't have the traditional salsa verde used to flavor it.

Defrosted chicken only waits a day or two the most and this is day two, and I wanted to make a spicy but green style chili without making a trip to the store. Not because I am lazy but because I have a touch of stomach flu and I just wanted a dump and go chili.

I do have a jar of recaito and roasted hatch chilies, but it really cries out for something sour (yes, like a tomatillo). After way too much time Googling, I finally gave up on a sub for the salsa verde and decided to just drop in some pickled jalapenos and lime juice.

I do not have small white beans so I grabbed a can of black-eyed peas, a can of creamed corn, chopped onions and garlic, chopped green chilies, chicken broth, cumin and New Mexico green chili powder.

Turned out with all the little this and thats' I added made this the best chicken chili we have ever had.

* 1 pound chicken meat, leftover or rotisserie
* 1 large onion, chopped
* 3 cloves garlic, chopped
* 1/4 cup Goya recaito
* 1 quart chicken stock
* 2 cans (15.5 ounces each) beans, small and white
* 1 teaspoon ground cumin
* 1 teaspoon New Mexico Hatch chili powder
* 1 teaspoon poultry seasonings
* 1 teaspoon Mexican oregano
* 2 tablespoons minced pickled jalapenos
* 1 small can green chilies, chopped
* 5 dashes Emeril's Green pepper hot sauce
* 1 can creamed corn
* 1/4 teaspoon black pepper
* Tortilla chips (optional)

1. Saute onion and garlic in 1 teaspoon canola oil
2. Add recaito and spices and bloom for 2 minutes, stirring constantly.
3. Add chicken stock, jalapenos, canned chilies, creamed corn, beans and salt & pepper to taste.
Simmer on a low bubble for 1 hour, stirring every 10 minutes.
4. Add chicken and heat through. Taste for seasonings and add more hot sauce if desired.

Serve with grated cheddar cheese, sour cream, and tortilla chips.

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Beef, Barley and Mushroom Risotto - Updated

2012-02-19T01:18:00.000-05:00

Have you ever made risotto? It's relatively easy, a one pot wonder and a very sexy dish.

Perfect for Valentine's Day, unless you are a diabetic.

One, on a long list, of forbidden foods, I did not want to give up the creamy, saucy, flavorful dish I truly loved.

Risotto is the name for a technique and as cooks have gotten more adventurous in the kitchen, it has been made with many other ingredients including minced calamari (something I will try soon) so all I needed to do was find a suitable substitution.

For me it was barley because as you cook it, it submits a starchy component just like rice,that is technically a starch but it is a resistant starch and extremely good for you. Anything that makes a creamy sauce that is great for your health is as good as it gets in my book. I actually like the taste of barley better.

Barley has nutritional advantages such as high fiber and antioxidant content, as well as being cholesterol free and low in fat. A number of current and ongoing research studies are concentrating on the potential health benefits of barley. Initial results in the lowering of blood cholesterol are promising, but additional studies are necessary to confirm results. For more indepth information on barley, visit this site, you will never look at barley the same way.

Gluten free and extremely diabetic friendly, it was a no brainer, plus I like the flavor of barley. I also love a good thick bowl of beef barley soup, so I took my best loved recipe and risotto-fied it. Worked out better then I could have predicted. You wouldn't even know it was not rice if you use the pearl barley and presoak for 30 minutes. Not totally necessary, but while you are dicing the onions and the carrots, why not rinse and soak the barley.

Although my original version of this dish was good, I have found a way to make it better.

I roast the barley. Adds a nice nutty flavor that pumps up the volume rather nicely.

If you have the time, before you soak the barley, spread it out on a sheet pan, slide it into a 400° oven and toast it dry for 8 minutes (just like you would nuts). Let it cool before soaking.

Only 8 minutes but it adds a depth of nuttiness that brings this dish alive. This may not look good (brown food, you know), but it is an excellent dish. Better than a basic beef stew, you will love this dish.

The last installment of my Braised Beef trilogy, this came together in 30 minutes.

If you do not happen to have a braised beef roast in your fridge, the best substitute would be cooked chop meat. Yes, I suppose you could use ground turkey but that's another post.

Beef, Barley and Mushroom Risotto
makes 4 servings

* 1/2 cup toasted, soaked barley
* 2 cups leftover beef
* 1 tablespoon olive oil
* 1 cup onions and 1 cup carrots, diced
* 1 cup mushrooms, sliced
* 1 clove garlic, minced
* 1 cup beef broth
* 1 cup chicken stock
* 2 tablespoons soy sauce
* Black pepper
* Handful of peas
* Sour cream
* 1/4 cup Romano cheese, grated

1. Heat oil in dutch oven. Saute mushrooms, carrots, onions and garlic until softened.
2. Add barley and broths. Cook until barley is tender, stirring every 10 minutes, about 25 minutes.
3. Add beef, soy sauce, pepper and peas. Simmer until heated through.
4. Right before serving, add sour cream and cheese.

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Another Great Sandwich, all the way from Italy

2012-02-18T01:50:00.003-05:00

When I saw this sandwich on the cover of a Food and Wine magazine, I ripped off the plastic, and went right to the featured recipe. Here I thought I had grabbed the most recently mailed and had to laugh when the spine read October 2010.

Well, true to form, I ran out and bought, if not the exact ingredients, the closest I could find, to grill this little beauty.

I bought prosciutto and talleggio, made roasted slices of eggplant (for mine) and got a good solid country white wheat loaf from Panera's. I did not want the mortadella from my Shop-Rite, I will go to an appropriate Salumeria for that, so I bought what I could get my hands on. Like Mario says in the video, this is about the relationship of the bread and the grill.

I am glad I went to Panera's for my bread, and happy I chose the one I did. I know The Nudge and I know what he likes in a grilled cheese, and a hearty, crusty Italian Semolina Loaf is not for his sandwich. He likes a dense soft country white bread.
Panera's makes a White Wheat Country Loaf that was perfect and I also went with the suggestion to slice the loaf into Texas Toast-sized slices. I immediately thought French Toast for Sunday.....yum

I would have made my own bread but eventually I will master a good dense country bread, hopefully by next time I put these on the menu (which will be soon).

If your family is a fan of grilled cheese, and you make it at least 2x a month, try this....please.

I made a spread using prepared horseradish sauce (instead of yogurt), Dijon mustard and honey. I wanted a little sweet/spicy in there and this worked well.

Since I always include a vegetable, I added a layer of roasted eggplant in mine. It was really, really, reaaaally good.

I seem to be on an eggplant kick this month. Is it possible to crave eggplant?

Best grilled ham and cheese I ever, ever ate. I will NEVER go back to sliced ham and American cheese again, I know The Nudge agrees. I will make an Italian out of him yet.

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Potato Wrapped Corvina

2012-02-17T01:10:00.000-05:00

Most times a meal is planned standing in front of a supermarket counter. At least this one was. I had no fish on my shopping list, but I found myself ordering and excepting a package of the nicest looking white fish I have seen in my Shop-Rite in a long time.

The corvina looked fresh and was priced right. Since we both love snapper and The Nudge had a Potato Crusted Snapper in Key West, I decided to give it a try.

For those who have never heard of corvina is has a mild, sweet taste with firm, large flaked flesh which is pinkish when raw but cooks up white. The flesh resembles Snapper. In South America Corvina is regarded as a prime table fish and is very popular for ceviche.
Perfect for wrapping in thin slices of potato.

I have made potato encrusted fish before but never posted a recipe.

You have two choices on the potato crust, grated or slices. The slices give a better presentation and a more successful one. It is simple and impressive, good enough for guests.
Can be prepared ahead and then baked in an oven as you are eating the appetizers, leaving you time to enjoy the company.

The key to successful wrapping is to slice them paper thin. They need to be pliable enough to surround the fish. If the slices do not cooperate, nuke them on a platter for 2 minutes. Just make sure to let them cool before Handling. It might take a few tries to get the wrap down, but once you do, you will find it an easy project.

I think this technique is a lovely way to serve a fish fillet. The crusty potato shell works well with the creaminess of the white fleshed fish. You might never serve a naked fillet again. The kids will love it.

Best thing of all, is the control over the potato amount. Four thin slices is an allowable amount for a diabetic diet and the fact that it is fried and not baked is even better.

The sauce was a basic wine, mustard and cream sauce and any vegetable would work well, just keep it light because you want the lovely flavor of the fish to shine through.

Potato-Crusted Corvina
Serves 4

* 1 pound firm white fish (MahiMahi, Grouper, Snapper, Monkfish, Catfish)
* 1 large starchy potato (Idaho, Yukon Gold, Red potato, Boiling potato, or the New potato)
* Salt & Pepper
* 2 shallots, sliced
* 1 tablespoon canola oil
* 1 tablespoon butter
* 1/2 cup white wine
* 1 tablespoon Dijon
* 1/4 cup cream
* Parsley for garnish

1. Slice the potato longways and as thin as you can, I suggest using a mandolin or V-Slicer. They should be transparent. Soak them in a bowl of cold water. Lay two slices side by side, overlapping the edges by 1/2" on a sheet of waxed paper. To the long end overlap 2 more slices, these at least 1" overlapping. You should have 4 slices, 2 side by side and two tip to tail. Salt & pepper them. Place the fillet at the tip end and roll and wrap till the fillet is totally covered. Using the waxed paper around the fillet as if it was a sandwich and place in the refrigerator for at least 30 minutes. Repeat with each fillet.

2. Heat a cast iron pan or frying pan until hot. Add oil and place two wrapped fillets carefully into pan. Cook on each side for about 4 minutes, turning carefully. They should be crisp and browned. Remove to a baking pan and keep warm in a 250° oven while you cook them all.

3. Up the temperature in the oven to 400° and roast for 20 minutes.

4. In the same frying pan that you used to cook the fish, add the butter and saute the shallot until softened. Add the wine and simmer until it reduces to a few tablespoons. Whisk in the mustard, the cream and boil until it thickens to a light sauce. Add parsley before spooning over fillets.

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From Disaster to Triumph

2012-02-16T01:27:00.004-05:00

I have a bad habit of not labeling freezer bags. I always ~~forget~~ think I will remember what's in them.

Wrong!! Age has a way of forgetting you used to be able to do that.

A week later I have been known to pick up a bag or container and have no clue what was in there. The Nudge ~~yells~~ scolds me for this all the time, especially when I send him to the freezer to bring up a bag of something.

Happened to me this week with a bag of frozen ravioli. I knew they were in there, I just forgot what kind they were. Since I never buy plain cheese ravioli it would have been nice to know if it was the lobster & crab stuffed or the artichoke ones.

Taking a chance I defrosted them anyways (and yes, they were a ball of frozen dough) and while they defrosted on the counter, they created such a bond between them they couldn't quite let go cleanly, and I was left with a mess that would be impossible to boil in water.

Taking a page from Mr. Food, I became the fearless and resourceful cook, refused to throw them away and made a lasagna with them (Mr. Food created the infamous ravioli lasagna, and yes, that was probably 30 years ago).
I do know that if you spoon a sauce on top of uncooked pasta, they will cook in the oven as long as you also include a 1/2 cup water and a foil cover.

When I removed the foil, the dish was bubbling away, the ravioli were cooked, the sauce had thickened and all I had to do was cover with Parmesan and Mozzarella cheese, stuff it back in the oven and bake until the top browned....yum

I have to say that I saved the day (with lots of help from Mr. Food). It looked amazing. It tasted great. No one would know it started out as a "ut oh" and I am certainly not going to tell them.

Broken Ravioli Lasagna
makes 4 hearty servings

While the ravioli is defrosting make the sauce:
* 1 pound hot Italian sausage meat, casings removed
* 2 cloves garlic, minced
* 1/4 cup white wine
* 1 bay leaf
* 1 (28oz) can crushed tomatoes
* 1/2 (28oz) can of water
* 1 tablespoon Italian Seasonings
* salt & pepper to taste

* 4oz fresh mozzarella
* 2oz Locatella cheese, grated
* 2/3 cup water
* 1 cup sauce

Saute sausage in pan until browned and no longer pink. Add garlic. Deglaze with wine. Add canned tomatoes, seasonings, bay leaf, water and salt & pepper. Simmer for 30 minutes, covered, on low.

Place ravioli side by side, snugly in one layer in a 9x13 casserole dish.
Spoon enough sauce over pasta to cover, add water. Cover with foil and bake at 350° for 45 minutes. Uncover, top with cheeses and bake until cheese has melted, it is bubbling away and lightly browned, about 20 minutes.

Top with sausage and extra grated cheese.

I might buy ravioli just to make this again.
Imagine my surprise when Martha featured an Everyday Food feature on Baked Ravioli on Wednesday (yes, we had ours on Tuesday night and I have to say mine is better).
They say great minds think alike.

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Homemade Cannoli Shells and Filling

2012-02-15T01:35:00.003-05:00

Hope everyone had a nice Valentine's Day.
The Nudge is obsessed with cannoli lately. I think he just likes quoting that all too infamous line in a scene from the 1972 film The Godfather in which Peter Clemenza says to Rocco, who has killed Paulie in the car:
"Leave the gun. Take the cannoli."

For Valentine's Day I decided to treat him to a homemade batch. So many recipes, so little time. Not having ever made these before, I was swimming in over my head. The first shell, although extremely puffed, stayed circular, but the next two unfurled and fried open (see top of stack).

I had no clue what was wrong, I had followed the recipe to a "T". I went back on line and Asked Jeeves for help and what showed up was a recipe that stated (in caps no less) make sure you roll the dough as thin as you can.
Voila!! Problem solved. I put them through the pasta machine, using the #5 setting and they fried perfectly.

Now my dough recipe worked with 1/16th of an inch thickness but others might work with the 1/8" most of them call for. Mine seemed flakier and puffier then most but we decided we like them that way and the next day, while most become limp, ours were still flaky crisp.

I will stick with this recipe if I decide to make these again. They do require a large amount of assembly work and having a pasta roller did make it easier but having to cut each square into an oval shape seemed more work then I certainly wanted to do. Next time I will just use a piece of dough cut into a rectangular sheet using a pizza cutter, which would halve the tediousness.

Hey, they are homemade and should look that way. Besides, they tasted great.

I made 15 usable shells but the recipe would have made 2 dozen. By 4:30, after re-rolling and shaping 15 shells, I would say I was un-enamored of the whole project, but I did not want to disappoint nor give up so easily.

I am glad I followed through. Next time I have a day to spare I am going to try baking them on wooden dowels cut into 6" pieces.

Cannoli
Shells
* 1 1/2 cups flour
* 2 tablespoons Stevia in the Raw
* 1/2 tsp. cinnamon
* 1/8 teaspoon salt
* 1 1/2 tablespoons shortening (I used lard)
* 1 egg, well beaten
* 1 tablespoon white vinegar
* 2 tablespoons Marsala wine
* 1 egg white, slightly beaten
* vegetable oil for deep frying

How to make it
1. Sift together flour, sugar, cinnamon, and salt. Cut shortening in with a pastry blender until the pieces are the size of small peas. Stir in eggs. Blend in the vinegar and cold water. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
2. Add additional flour, if needed, to get a smooth dough. Wrap in plastic wrap and refrigerate 30 minutes. Set out 6 aluminum cannoli tubes. Heat oil in a deep saucepan to 360 degrees F.
3. Cut an oval shaped pattern from cardboard about 6x4-inches. Roll chilled dough on a lightly floured surface to 1/16-inch thickness. Place the cardboard pattern on dough and cut out as many as will fit on the dough. Wrap dough loosely around tubes slightly overlapping opposite ends. Seal ends by brushing with egg white and pressing together. Fry only as many shells as will float uncrowded in the hot oil. Fry until light golden brown, 3-4 minutes. Remove cannoli shells to paper towels to drain. Cool slightly and remove the tubes. Cool shells completely. Continue forming and frying cannoli shells. Using a pastry bag or a small spoon, fill the shells with the filling from both ends. Do not fill the shells until up to an hour before serving, as the filling will make the shells soggy. Sprinkle with with confectioners sugar.

For the Filling:
* 4 ounces ricotta cheese, drained
* 8 ounces Mascarpone cheese
* 1 cup granulated sugar
* 1/4 cup cornstarch

1. Mix the sugar, ricotta and cornstarch in a medium saucepan over medium heat until smooth and dissolved. Stir the sugar mixture into the mascarpone until combined. Return to saucepan and continue to cook over medium-low heat, stirring constantly, until mixture thickens (a few large bubbles should pop at the surface when it has thickened), about 20 minutes. Cool to room temperature and then refrigerate. Filling should be cold when used to fill the cannoli shells.

Not for every night, but OK for special occasions. If I make these again, I will make them for a party, way too dangerous having them in the house.
I will try to bake them and stuff them with a sugar-free, fat-free chocolate mousse and see if anyone can tell the difference.

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Quinoa Eggplant Sliders - Daring Cooks Challenge February 2012

2012-02-14T01:26:00.020-05:00

To die for? Yup. Can you imagine something healthy can be sooooo soooo good? They were already healthy made with eggplant, but adding the quinoa put them over the top.

These can be made in advance and baked off right before serving. Buns optional, of course, but if you serve them bunless make sure you put a bowl with extra sauce on the side.

IT JUST DOES NOT GET ANY BETTER THAN THIS.

The Daring Cooks' February 2012 challenge was hosted by Audax & Lis and they chose to present Patties for their ease of construction, ingredients and deliciousness! We were given several recipes, and learned the different types of binders and cooking methods to produce our own tasty patties!

When The Nudge told me he really liked quinoa over rice, I almost fell off my chair. Seriously guys, he's lovin' grains. I do not have to hide it in his food anymore, yay!!

These patties not only looked good on paper, they disappeared in 5 minutes. Next time I make a double, no, triple batch. I can even see these Asian style with a spicy/sweet dipping sauce.

I made three versions of the same mixture. I oven fried them, oven baked them and then shallow pan fried them.

I learned a few things. Oven frying does not work with a soft mixture, works better on full pieces like chicken, fish, vegetables, tofu, etc.
Shallow frying isn't all that unhealthy, the amount of oil used to sear these patties was minimal at best.

Winning version:
This worked the best, Using a 1 tablespoon ice cream scoop (love, love, love these) I released the mixture into my cast iron pan that had a teaspoon of canola and olive oil heated to very hot (about 4 minutes). Sauteed them for 2 minutes, flipped them over, repeated and they were perfect. Remember they will roast in the tomato sauce in the broiler right before serving.

This recipe made 18 (1 1/2") sliders, perfect for a family of four or as part of an appetizer platter. Can be made a few days ahead and stored in the fridge, separated by sheets of parchment.

Italian Eggplant/Quinoa Parmesan Sliders with Roasted Tomato Onion Sauce
makes 18 sliders

* 1 pound eggplant
* 2/3 cup cooked quinoa
* 1/2 cup unflavored bread crumbs
* 3 tablespoons parsley chopped very fine
* 2 garlic cloves, peeled and chopped very fine
* 1 egg
* 3 tablespoons finely grated parmigiano-reggiano cheese
* salt & pepper

* 1 1/2 cups onion sliced very thin
* 1/4 cup EVOO
* 1 1/2 cups canned fire-roasted diced tomatoes
* Fresh mozzarella, cut into as many 1/4" slices as there are eggplant patties to cover
* Martin's Potato Dinner Rolls or slider rolls

First we have to roast the eggplant. Simple as can be. Place your eggplant on a rack over a pan (to catch any liquid that might weep out) and bake at 400° for 40 minutes.

Let it rest until you can handle it and remove the skin. Place flesh in a colander and sprinkle with salt. Place over a bowl and let the water drip out for about 30 minutes. With the back of a spoon, press to remove the last of the water. Chop finely, do not process to a puree. You want texture.
While the eggplant is roasting, cook 1/3 cup quinoa in 1/3 cup chicken broth for 15 minutes. Remove to a bowl with the chopped eggplant.
Add egg (or sub), cheese, pepper, parsley, garlic and bread crumbs. If the mixture is too wet add a teaspoon of quinoa flakes.

Saute onions in olive oil until very soft, add the tomatoes and simmer until mixture is thick. Puree to break up tomatoes but not to smooth.

To reheat: Place the tomato sauce in a large baking pan or gratin pan, heat to simmer on the stove. Lay the patties side-by-side and place a piece of mozzarella on each. Slip the pan under the broiler (about 5" from heat source) and broil for 4-5 minutes until cheese is bubbly and browned.

To serve: Place a patty on a roll that has been moistened with a spoonful of sauce, top with another spoonful of sauce and serve.

Serving size: Two sliders with roll

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High Resistant Starch Foods - A diabetics pantry must-have

2012-02-13T01:27:00.004-05:00

This list is possibly the best thing I could give you, diabetic or not.

These foods can be found in most basic markets but Amazon can always fill in the blanks. If you eat one of these at each meal (breakfast, lunch & dinner) daily, you might actually be able to lower your A1C by .5 points (from 6.7 to 6.2 or more), reduce your cholesterol reading, and put your digestion back on track.
It really isn't hard to do, today they make it as easy as buying a cereal, a bread, a cracker and a snack that includes at least one of these if not 4 or 5.
I lowered mine from 6.7 to 6.2 in 1 year. Might not seem like a lot but I take no medication, I just eat sensibly.

The ones with an asterisk are the ones I have in my pantry at all times.

Resistant starch foods are usually best served cold because the resistant starch crystals form once the food has been cooked and cooled. They are known for being low glycemic; slowly digested or not digested at all and are good for weight loss and keeping your blood sugar level low as a result.

Legumes such as Adzuki Beans*, Black Beans*, Black-eyed peas*, Broad Beans (Fava Beans)*, Butter Beans*, Calico Beans, Cannellini Beans*, Chickpeas (Garbanzo Beans)*, Edamame, Great Northern Beans*, Italian Beans*, Kidney Beans*, Lentils*, Lima Beans*, Mung Beans, Navy Beans*, Pinto Beans*, Soy Beans, Split Peas*, White Beans*.

Hi-Maize corn starch added to smoothies or substituted for some of the flour in your favorite baked goods recipes, gives the texture a light and airy quality.

Whole, intact grains such as pearl barley*, bulgur wheat*, wheat berries*, farro* and long grain brown rice* and perfect to include in a luncheon salad or side dish.

Shirataki noodles are slowly digested and it’s construction is close to resistant starch.

Bananas that are slightly green.

Yams & Potatoes best served cooled after cooking.

Corn includes polenta*, stone ground hominy grits* and hominy*. Stay away from corn flakes in any shape or form (like crumbs). The processing of the flakes makes it as high on the GI list as a piece of Wonder Bread....seriously!

I will give you some easy examples for what looks like a tough sell....

Breakfast - 1 slice 7 grain bread
Lunch - Any bean soup (minestrone, lentil or Senate Bean soup).
Dinner - Brown rice, Bulgur side dishes, or polenta and Shirataki (in the Asian refrigerator section, where the wonton wrappers are).

Not really that hard to do. Even your snacks can count as 1 daily serving....

PB on 7 grain bread
Sweet potato chips

Veal Oscar Fit For a King/and his Queen

2012-02-12T01:50:00.002-05:00

While The Nudge would love steak and frites on Valentine's Day, he has been bugging me for Veal Oscar. Because it is extravagant, it is a perfect substitution for what has become, a man's meal, the steak.

The Nudge is spoiled. I make him a steak probably 2x a month, so it's not all that special around here anymore. I agreed to the veal.

I was curious as to the origin of this dish, so I hit Wikipedia for some answers. This is what I found out....

Veal Oscar – Sweden's King Oscar II (1829–1907) The dish was first served at Restaurant Operakällaren, Stockholm, Sweden in 1897 in conjunction with the world fair. It was composed by the French mâitre de cuisine of the Operakällaren restaurant, Paul Edmond Malaise, for the 25th anniversary of the accession of King Oscar II to the throne.

Choron sauce that has the color of red as the same as the kings royal mantel is piped in the shape of an "O" around a slice of fried fillet of veal. On top the fillet, a white slice of lobster tail and a slice of black truffle are placed to symbolize the black and white outer trimming on the royal mantle and you create King Oscar's crowned monogram. This is topped with two white sticks of asparagus, forming a Roman number two as for the number of the king being Oscar the 2nd.

Wow! That DOES sound good. Not a fan of frozen or tanked lobster and forget about the truffles, the Charon Sauce looked interesting.

If you do not want the expense of crab meat, you can top the veal cutlets with numerous substitutions that are just as flavorful as the crab. I would rather you use my suggestions below instead of reaching for that vacuum sealed bag of sirimi.

Lobster Tail
Grilled Shrimp
Crayfish
Poached Egg
Chopped Hard Boiled Eggs
Sautéed Spinach or Chard
Baked Tomato Slices
Sautéed Mushroom Capes
Avocado Slices

Any one of these would be terrific but two would be downright decadent. Who says you need to spend money to eat well?

One pounded and panéed veal cutlet with toppings, mashed potatoes, rice (risotto yes!!) or a nice salad served on top of the veal (like a Milanese) would satisfy any person for Valentine's Day.

It's the atmosphere not the dish that creates the wonderful meal. A hamburger would be sensuous under the right circumstance.

I am making the traditional Oscar with asparagus and crab. I like that you can make all the parts up to a day ahead and just reheat everything separately so you can artistically arrange the plate.

Veal Oscar with Charon Sauce and Asparagus
Makes 2 servings

* 8 fresh asparagus spears, ends trimmed
* 2 lean veal cutlets or veal scaloppine, pounded thin
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 cup plus 2 tablespoons all-purpose flour
* 1 egg
* 1/2 cup bread crumbs
* 3 tablespoons butter or margarine, divided
* 2 tablespoons vegetable oil, divided

* 1/2 pound fresh lump crabmeat
* 2 teaspoons Old Bay
* 1 egg
* 1/2 teaspoon Dijon
* 2 tablespoons flavored bread crumbs
* 2 tablespoons chopped fresh parsley
* 1 lemon, cut into wedges

* 1 packet Knorr Bearnaise sauce, made using packet directions
* 1 tablespoon tomato paste

1. To steam asparagus, rinse spears and place in basket. Place basket in large saucepan; add 1 inch water. (Water should not touch bottom of basket.) Cover. Bring to a boil over high heat; steam asparagus 6 to 8 minutes until crisp-tender. Plunge asparagus into ice water to stop cooking; drain and set aside.
2. Pound veal with meat mallet to 1/4-inch thickness. Cut veal into serving-size pieces; sprinkle with salt and pepper. Place flour in shallow bowl; dredge veal, 1 piece at a time, in flour. Dip in egg wash and then in bread crumbs.
3. Place 1 tablespoon each butter and oil in large skillet; heat over medium-high heat until butter melts. Add 1/2 of veal pieces; brown 2 minutes per side or until lightly browned, turning once. Transfer veal to warm serving platter; tent with foil to keep warm. Repeat with 1 tablespoon butter, remaining oil and veal.
4. To deglaze skillet, pour wine into skillet. Cook over medium-high heat 2 minutes, stirring to scrape up browned bits; pour over browned veal. Set aside.
5. Pick out any shell or cartilage from crabmeat; discard. Flake crab with fork.
Add egg, Old Bay, Dijon, salt & pepper and bread crumbs. Make 6 small cakes.
6. Melt remaining 1 tablespoon butter in same skillet over medium-high heat. Add crab mixture; squeeze juice from lemon over crab. Saute on both sides until hot. Reserve.

Charon Sauce
Prepare Bearnaise sauce according to directions using 1% milk and ICBINB (Smart Balance is good also). Whisk in tomato paste. Simmer until it is thick.

To serve, spoon enough Charon (or Bearnaise) sauce to cover the bottom of a warmed plate. Arrange veal then crab cakes and top with asparagus. Serve with lemon wedges.

Bon Appetito!!

Review: I got a high-5 from The Nudge. Seems I hit it on the nose. I would recommend this to anyone who loves veal, crab and asparagus....you tell me, who really doesn't?

The Nudge loved the crab cake on top because he could cut away as much as he wanted for each bite of veal. Easy peasy restaurant style dish. I might even be convinced to make this without a special occasion.
Have a great meal
and
Happy Valentine's Day.

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Tuna Casserole Redux

2012-02-11T02:40:00.003-05:00

I am not a big fan of tuna noodle casserole but for some reason The Nudge keeps asking me to make him one.

I imagine it has something to do with memories and Friday nights and being Catholic and not eating meat and with 8 people tuna was cheap, etc, etc, etc.

So I asked him "why the sudden importance on tuna casserole?"

"No reason, just haven't had one in a while."

"Well, duh. In thirty years I maybe, made 3?"

This was when I decided to revamp the old traditional tuna, mushroom soup and pea mixture that was baked with noodles of some sort and I believe the majority of them were topped with crushed potato chips. Anything to get kids to eat tuna, huh?

I ditched the mushroom soup, the peas and the noodles.
I replaced them with sauteed shiitakes, broccoli and large shells.

I made a stuffing base of ricotta with various cheeses, chopped broccoli and mushrooms.
The sauce? I made a creamy tonnato sauce with anchovies and capers.

I thought it best to warn The Nudge ahead of time so it would give him time to digest the dish and not be skeptical. I wanted him going into this with an open mind.

It smells like a tuna casserole but it looks just like tradtional stuffed shells, only this is far from traditional.

Here's how I did it (for 4 servings):

* 12 large shells
* 1/2 cup part skim ricotta cheese
* 1 ounce mozzarella cheese, grated
* 1 cup Parmesan cheese, grated (divided)
* 1 cup 1% milk
* 1 tablespoon ICBINB
* 1 tablespoon flour
* 1 can Italian tuna in olive oil
* 1/4 cup finely chopped cooked broccoli
* 1/4 cup sauteed shiitake mushrooms
* 1 egg
* salt & pepper
* 1 teaspoon capers
* 1 teaspoon anchovy paste
* 1/4 cup mayonnaise

Bring a large stockpot full of salted water to a boil, and cook the shells for 9 minutes. They should still be very firm.

In a processor, add drained tuna, mayonnaise, anchovy paste and puree till smooth. Remove to a bowl.

In a sauce pan, melt ICBINB, add flour and whisk for 1 minute. Add milk and whisk till thickened. Add 1/2 cup parmesan, the capers and salt & pepper to taste. Combine with tuna mixture.

Combine ricotta, egg, vegetables, the remaining Parmesan, and the grated mozzarella.

Fill each shell with 1 1/2 tablespoons of filling mixture. Place in a buttered casserole pan and pour tuna sauce over top. Don't be stingy with the sauce, we need the moisture to finish cooking the shells. You will have extra sauce leftover depending on the size of your baking pan. If the shells become too dry, add more sauce. If you don't use it up, just heat and serve at the table.

Cover with foil and bake in 350° oven, placed on a sheet pan. After 30 minutes, remove the foil and continue baking until the top starts to bubble and brown.

These shells tasted exactly, if not better, than a traditional 50's tuna noodle casserole.
A very good way to get Omega 3's in your family's diet. The kids will love these.

I think after a few small tweaks, this dish will make a regular appearance on our dinner table.

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Spanish Chorizo and Chickpea Soup

2012-02-10T01:34:00.003-05:00

I was inspired to make this stoup from a post over at Stacey Snacks. I make many more of her recipes then I do all the other blogs that I follow combined. She has the same tastes that I like. Thank you Stacey.

She was inspired by Jamie Oliver.

Like most home cooks, we like to add and remove to suit our families tastes and I felt after it was done, that The Nudge would like a more meaty flavor so I snuck in a diced sausage and threw in a 1/4 cup pasta.

Spanish Chickpea & Chorizo Soup:
makes 4 servings

• olive oil
• 6 oz. chorizo sausage, finely chopped
• 1 onion, peeled and finely chopped
• 2 cloves of garlic, peeled and finely chopped
• 2 sticks of celery, finely chopped
• 1 lb fresh spinach, washed and chopped (I used whole leaf frozen spinach)
• 8 fresh tomatoes, seeded and roughly chopped (I used a 24oz. can of plum tomatoes)
• 1 15oz can or jar of good-quality cooked chickpeas, drained
• 4 cups chicken stock
• sea salt and freshly ground black pepper
• 2oz prosciutto, finely chopped
• 1 cooked Italian Sausage, diced
• 1/4 cup elbow macaroni

Put a couple of tablespoons of olive oil into a large pot and add the chorizo. Allow to heat up and cook for a couple of minutes until the fat comes out of the chorizo, then add your onion, garlic and celery. Cook for about 10 minutes.

Stir it around and get some color happening now. Add your spinach, tomatoes, chickpeas and chicken stock. Bring to the boil, then lower the heat and simmer for around 40 minutes.

At this point I removed about a third of the tomatoes and puréed them in a food processor. Pour it back into the pot, give it a good stir and season to taste with salt and pepper.

Remove from the heat and stir in the prosciutto and 2 or 3 tablespoons of good Spanish extra virgin olive oil. Divide into bowls. A good crusty bread would be an ideal way to soak up all the juices.

Review: This was excellent and uber healthy. I has the same background flavors as a minestrone. Swap out any white bean if your family does not like chickpeas but if you tell the kids it is the "hummus" bean, they just might eat them.

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How to splurge without the guilt

2012-02-09T01:59:00.007-05:00

I know I have posted these healthful hints, I will do it again so they are all in one post.

It is OK to use help in a box when you have a diet restriction, as long as there is nothing fake about what you are using. I know Whole Food cheerleaders (count me in too) will be skeptical about this but I am not endorsing the use of these everyday. I am saying that when you need a 'bad food' fix, these are a much better way to go, at a much better nutrition level then the homemade, unhealthy ones AND you won't feel guilty that you fell off the diet scale.

Please also remember, a diabetic diet is not a "diet" per se, like those you go on to loose 5 pounds. A diabetic diet is a life commitment. Without it, you loose your life. We all know whole foods, lean meats, good oil, and lots of grains is what we should all be eating but every once in a while we all crave forbidden foods and if you can eat them with the help of food science, well, why the hell not?

These are my Top 5 favorite healthy splurges....

1. Knorr sauce mixes. If you tweak them a bit, they become wonderful guilt-free splurges.
(Click on each pic to enlarge)

I always have at least 2 of each flavor in my pantry.

2. Dream Whip. Takes 1% milk and makes it 1% whipped cream. Better then Cool-Whip because you get all the nutritional benefits of using real milk and if you use the enhanced milks it is even better. I dare you to taste the difference between the two.
You can find Dream Whip in most grocery stores and I buy mine at Walmart.

3. Smart Beat Mayonnaise. 10 calories a serving, tastes exactly like mayonnaise. The Nudge could not tell he was eating it on a sandwich and he loves real mayonnaise.

4. Butter Buds. They used to be all the rage, now you don't see them advertised much but they are still around. Sprinkle on popcorn, potatoes, vegetables and even use in a sauce.

5. Palm Sugar. When you need a sugar to act like a sugar but without all the "through the roof" glucose readings, this is the sugar for you.
Palm sugar is a nutrient-rich, low-glycemic crystalline sweetener that looks, tastes, dissolves and melts almost exactly like sugar, but it's completely natural and unrefined. It's acquired from the flowers growing high on coconut trees, which are opened to collect their liquid flower nectar. This nectar is then air-dried to form a crystalline sugar that's naturally brown in color and naturally rich in a number of key vitamins, minerals and phytonutrients, including potassium, zinc, iron, and vitamins B1, B2, B3 and B6.

It is never refined or bleached like white sugar. So the nutrients it was made with are still there. That's rare for sweeteners, most of which are highly refined. Even stevia is highly refined in its white powder form (real stevia is a green herb).

None of the manufacturer's know who I am, this is strictly my opinion and items I have tested and have personally used and enjoyed throughout the last two years.

Like anything else we eat, these products should be consumed in moderation but now you don't have to give up your favorite splurges forever.

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One of the best sandwiches in the Americas - The Cubano

2012-02-08T01:09:00.005-05:00

I have leftover pork tenderloin, the first thing I buy at the market is ham (Tavern or Country), Jarlsburg (naturally low fat) and steak rolls (if you must, you can use whole wheat but unfortunately, buying whole wheat rolls from the grocery store does not make them "healthier" for a diabetic, find whole grain rolls instead).

Simple and easy to make, easy to eat and just a wonderful cast of ingredients. Do NOT leave out the pickle (and I would even say use pickle relish if you have no pickles), you need that burst of flavor to elevate the meats.

Just remember, think of the cheese as the glue and what you need to glue down so it doesn't squirt out the sandwich.

Mayonnaise
Mustard
Pickles
Ham
Swiss
Fresh Roasted Pork
Steak Roll

the end

If you have never had a cubano, make a pork tenderloin, slice it thin and DO IT YESTERDAY.....

You can panini them, press them or just wrap them in foil and bake them in the oven with another sheet pan on top with a weight (cast iron works well).

I am so serious about this. I only crave three different sandwiches and this is one of them.

Can I make you smile? I saw this while surfing and had to share.......

I was standing in the park wondering why frisbees got bigger as they get closer. Then it hit me.
- Unknown

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Banana Cheese Filled Cranberry Torte/A tasty but healthy way to use up very ripe bananas

2012-02-07T01:08:00.002-05:00

Finding a few very overripe bananas in my bowl inspired me to take a drive on the Internet highway. I love bananas and in the beginning of gathering information on foods I should stay away from as a diabetic, bananas where at the top of the list (along with watermelon).

Someone was wrong, they just HAD to be. I thought bananas were good for you.

Key to gathering information is to check the date the article was written. More research has been done in the last year then in the last thirty.

This is what I found:
Bananas, when eaten in recommended amounts, are good for a person with diabetes. They have three natural sugars; glucose, fructose and sucrose. Besides carbohydrates, bananas are also packed with many other nutrients like potassium, tryptophan, B vitamins, iron and fiber.

Since bananas are loaded with simple carbohydrates they tend to increase your blood sugar levels in a very short period of time (which makes them perfect when you were fasting and need a quick boost).

A serving size of banana is important and a serving size should be lower than any other fruit, low in carbohydrates, like a pear or an apple.
As long as you keep in mind your carbohydrate intake per meal, bananas are definitely good for a person with Diabetes.

I like the idea of a flourless cake with a banana cheese cream filling.

After going 'round and 'round, I settled on what I hoped would be a Banana Cheese Filled Cranberry Torte but baked in a Bundt pan, so when cut into, the thin layer of banana cheese runs through the middle.

I had no cooking times, oven temperatures or measurements to work with. My saving grace was that if it was a disaster, everything would have been discarded anyways (the cottage cheese and bananas were about to expire), and at least the birds would have gotten a nice treat.

Banana Cheese-Filled Cranberry Torte
makes 1 bundt cake
* 1 1/3 cup AP flour or WW pastry four
* 1/2 cup both almond & hazelnut flour
* 3/4 cup Palm sugar
* 3/4 cup Truvia
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1/3 cup skim milk
* 1/2 cup shortening
* 2 eggs or 1/2 cup egg sub
* 1 teaspoon vanilla extract
* Zest of one orange
* 2 cups minced fresh cranberries

Filling
* 1 egg or 1/4 cup egg sub
* 1 1/4 cup pureed 1% cottage cheese
* 2 tablespoon sugar-free syrup or maple syrup
* 2 bananas

1. Preheat oven to 350°. Butter and flour 1 Bundt pan.
2. Melt shortening in microwave for 1 minute.
3. Puree bananas, cottage cheese and a pinch of salt. Remove to bowl and whisk in syrup and egg.
4. Mix dry cake ingredients in a large bowl. Add eggs, milk, vanilla, shortening and cranberries.
5. Pour half the cake mix into bottom of Bundt pan. Spoon carefully all of the cheese mixture, spreading evenly over cake mix. Top with remaining half and make sure the cake mixture touches the sides of the pan, covering all of the cheese mix.
6. Bake for 40 minutes, rotating halfway through. Remove to a cooling rack and when totally cooled, unmold and place in the cooler.

Review: This cake was so good, The Nudge had two pieces (something that never happens). He said with a smile, this would be great with my coffee in the morning (wink,wink). He also said it was not as spicy as he thought it would be, spicy meaning cinnamon, cardamom or cloves but could be added if you want. The layer of cheese is not overwhelming, just enough for a taste with each forkful and you can taste the banana. The cake is moist and airy, not at all dense. I will be making many versions of this, for sure.

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Simple Super Chili in a Bowl

2012-02-06T01:54:00.005-05:00

I never make chili the same way twice. I have a list of ingredients and depending what is already in my fridge, I use what I have. This batch was the best to date (and I am talking over 30 years of chili). I hope to get the knack of cooking soon.

This time around, I had a container of braised beef I made a week ago. When using leftover meat the cooking time is halved. You really only need to cook the liquid down till it thickens. No waiting hours for this chili, the beef is already tender. If you don't have leftover meat, you would brown off a pound of ground chuck or cubed chuck and a sausage. Please drain the fat from the meat before using and I always pat with a paper towel.

Super Chili in a Bowl
makes 4 cups
* 1 pound cooked chuck (leftover or fresh)
* 1 large onion, chopped
* 5 cloves garlic, minced
* 1 sausage, chorizo or Italian, chopped
* 1 bottle beer
* 1 cup chicken or beef stock
* 1 small can Spanish Tomato sauce
* 1 tablespoon Mexican oregano
* 2 tablespoons ancho chili powder
* 2 teaspoons each ground cumin and New Mexico hatch chili powder
* 1 small can chopped green chilies
* 1 can of beans (your choice, I use black), rinsed and drained
* 1 teaspoon smoked paprika
* 1 tablespoon Franks Hot Sauce
* 1 teaspoon red pepper flakes
* salt & pepper
* 1/4 cup masa harina

1. Brown meat in canola oil and drain. Add onions and garlic, saute until tender. Add sausage and cook until browned, about 5 minutes. Add spices and bloom in the pan, about 2 minutes. Pour in the stock, beer and tomato sauce. Simmer for 10 minutes. Add canned chilies, hot sauce, beans and salt & pepper.

2. Simmer on low for 60 minutes if using leftover meat or 3 hours with fresh meat. Stir every 15 minutes. With tomato it will burn on the bottom quick.

3. Add masa harina a little at a time until it thickens to your liking. We like a thick chili in this house. Check for seasonings and add more salt or hot sauce.

Serve with a nice choice of toppings including onions, grated cheddar cheese, sliced scallions, cilantro and sour cream.

I eat mine with corn tortilla chips and The Nudge likes his scooped with saltines.

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Miso Pork Tenderloin

2012-02-05T02:36:00.002-05:00

Let's just say that easing into eating tofu has been at a stalemate for quite some time in this house.

I know it is good for you but both of us just aren't ready to make that leap.
What I have done to get soy in our diets is to use miso pastes, in soups, sauces and marinades. I love that it lasts a long time in the fridge, so I can justify the expense.

I made a quick, flavorful marinade for two pork tenderloins and they spent the night soaking in all that goodness. I will roast them both off and store one for sliders later in the week (but that's another post).

If you can't make that jump to tofu and really know you should, try starting slow with a Miso paste. Make a soup or a broth for fish or you could just make this marinade. I guarantee it is the perfect hop before the skip and the jump.

Miso Marinaded Pork Tenderloins
makes enough for 8 pieces of meat or 2 pounds of seafood
* 1 cup sake (white wine is also good)
* 1 cup Ponzu
* 1/2 cup honey or Agave Syrup
* 2 cups miso paste
* 3 tablespoons grated fresh ginger
* 1 cup safflower or canola oil (not EVOO)

Mix in a container and store leftovers in the refrigerator.
Pour half the mixture into a large zip bag and place trimmed tenderloins in the bag.
marinade at least 3 hours, overnight is better.
Remove meat from marinade, dry with a paper towel, rub salt & pepper and oil all over and place in a roasting pan.
Roast in a preheated 375° for 25 minutes. Remove.
Let rest for 10 minutes and slice.

Review: This was the first time using this marinade on pork, it is usually used on chicken. I would say that it was perfect with either meat. The pork remained juicy and the flavor was off the hook. I did not need to salt or pepper the tenderloins, the marinade had everything needed. The Nudge said it was the best pork he's eaten yet. He also loved the chunky apple sauce (I forgot I bought this style) making this meal a complete and healthy one.

Goes perfectly with a sweet potato bake. Here's how I made this.

Poke holes all over the potatoes so the skins don't split. Plan on one small sweet potato per person. Bake at 400° for 1 hour. When cool to touch, peel off skins. Mash flesh in a bowl using a fork or potato masher, add 2 tablespoon sugar-free syrup, salt and pepper and blend. I added 1/4 cup white bean puree for extra fiber, vitamins and creaminess and my puree is always flavored with garlic and thyme. No butter required.
Bake in oven with tenderloins till the edges are browned and crispy good.
Healthy, healthy, healthy good and full of flavor.

Since potatoes are a starchy-vegetable nothing else is needed. I did steam a small head of broccoli for me. Any leftovers are never a problem, I will simply drop it in a soup next week.

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Beef Stew in a Bourguignon Sauce over Blue Cheese Grits

2012-02-04T01:46:00.004-05:00

I was not able to use the braised beef with onions dish that I made in the oven when my notice to appear for jury duty arrived in the mail.

No duty this time (thank you) but now I had a secret weapon in the fridge for another needy day. I got needy today.

Since the meat was already cooked, I looked for a sauce recipe (for steaks) and found one that was perfect for my braised beef.

Simple, tasty, easy and healthy are four things I look for in a recipe prepared on a weekday. By adding sautéed brussel sprouts, carrots and mushrooms I made a Beef Stew with Bourguignon Sauce that came together in 30 minutes but tasted like it had been slow simmering all day.

I choose quick cook grits with a hint of blue cheese as my foundation to sop up all the juice....yum

Beef Stew in a Bourguignon Sauce over Blue Cheese Grits
Makes 4 servings

* 4 large pieces of meat & 1/4 cup braised onions(pre-cooked)
* 1 piece pancetta, diced or 2 slices bacon
* 3 small carrots, chopped
* 1 cup button mushrooms, sliced
* 1 package of fresh Brussel Sprouts, cut in half (about a dozen)
* 2 cups red wine
* 1 cup beef stock
* 3 sprigs fresh thyme
* salt & pepper
* 1/4 cup bean puree as a thickener (cornstarch or flour would also work)

Grits
makes 3 cups
* 2/3 cups quick cooking grits
* 3 cups water
* 1 teaspoon salt
* black pepper
* 1 teaspoon agave nectar
* 1 ounce blue cheese

1. Place meat in stockpot. Add wine and simmer until halved (about 10 minutes). Add beef stock and continue simmering.
2. In a skillet, saute pancetta, carrots and brussel sprouts until a knife slides through easily. Add all to beef.
3. Boil salted water in saucepan, add grits, stir occasionally. Once they thicken, stir in the cheese, agave nectar and turn off the heat, cover the pot and reserve. Should take 10 minutes.
4. When meat sauce simmers down to half again, add your thickener of choice and stir to incorporate.
5. Spoon two ladles of grits in the bottom of a bowl and top with the stew.

Please excuse the bad pic, but brown food just doesn't like it's picture taken.

Review: The Nudge cleaned his plate. This was a very good stew. The grits were an excellent choice. I know from now on if I serve blue cheese grits, I will have a happy hubby.

This label includes both the stew and the grits.

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Necessity is the Mother of Invention

2012-02-02T01:06:00.007-05:00

What a great saying. It applies to so many things but most definitely the food world.
You just have to be creative and flexible in the kitchen. Not every meal needs a recipe, just an idea of one whether it be too many leftovers in the fridge, too much chicken in the freezer or a vegetable that is threatening to grow roots.

In my case it was a recipe that caught my attention.
I wanted to make spicy pepitas based on a recipe I saw at Stacey Snacks. She used them as a garnish for a butternut soup and it was genius but I had different plans for mine. How about an asiago cheese agnoletti with roasted squash in a brown butter sauce topped with crispy prosciutto and spicy pepitas?

I had a package of fresh made pierogi that was coming of age, a turkey kielbasa, some frozen prosciutto that was starting to dry out that was keeping company with a bag of pepitas.

With some slight modifications I thought I could come pretty close to a cousin of the original. Hey, I was adapting.

The only ingredient I needed was a squash and since the butternuts in the market this time of year have been nothing but depressing I opted for a nice little acorn squash.

Well, why not? A squash is a squash, they taste the same, only slightly lighter in color and after caramelizing who will know? Plus, the best thing of all, gives me a perfect 4 serving amount.

Butter a large gratin pan or casserole and place the pierogi in one layer. Tuck the kielbasa coins in amongst the pierogi. Spoon the onions on top and sprinkle the squash filling in all the spaces. Pour the brown butter mustard sauce over evenly and place in a 350° oven until heated through, about 15 minutes. Add prosciutto and pepita garnish right before serving.

The beauty of this dish is I inadvertently created a spicy pepita brittle all because the spice mixture I made was too assertive for my taste so I added some sugar to round out the bitterness.

This is how I did it and I made the whole dish in one skillet.

Turkey Kielbasa, Acorn Squash & Pierogi with Brown Butter Mustard Sauce and Spicy Pepita Brittle
Makes 4 servings

* 12 fresh pierogi (I uses just potato but any stuffing you like)
* 1 turkey kielbasa, sliced into 1/2" coins
* 1 sweet onion, sliced in 1/2" moons
* 2 tablespoons olive oil

Squash
* 1 small acorn squash, peeled and diced
* 1 tablespoon olive oil
* plastic food bag
* 1/2 teaspoon salt & pepper

Mustard Brown Butter Sauce
* 1 shallot, minced
* 2 tablespoons butter
* 1/2 cup chicken broth
* 1/2 cup white wine
* 1 tablespoon Dijon mustard
* salt & pepper

Spicy Pepita Brittle
* 1/2 cup pepitas
* 1/2 teaspoon each salt, pepper, ancho chili powder, cayenne, cumin, sugar
* 1 teaspoon canola oil

* 1 piece prosciutto, sliced thinly

1. Preheat the oven to 350°. Peel, de-seed and cube a squash (I got 3 cups). In a food bag (I save the plastic bags they provide in the produce department) place the squash, 1 tablespoon of olive oil, the salt & pepper. Twist the opened end in one hand and shake the squash until each cube is coated. Pour them into a sheet pan lined with parchment and roast for 40 minutes. Remove to a platter.

2. In a nonstick skillet (can even be a cast iron one) add a 1/4 cup water and cook the onions in the water until it evaporates. Season with salt & pepper and reserve with the roasted squash.

3. Wipe out the skillet and roast the spices, dry, until you can smell them. Add the pepitas and the sugar and stir to coat. Turn off the heat and put them in a glass dish on a piece of foil sprayed with release agent. The sugar will melt and coat the seeds with a very light spicy brittle.

4. Wipe out the skillet again and heat a teaspoon of oil. Put a large pot of salted water to boil and cook the pierogi according to the directions, about 2 minutes. Saute the kielbasa until they brown on both sides, about 5 minutes. Remove and add the prosciutto, frying until it is crispy. Remove to a paper towel. In the same pan that you cooked the kielbasa and prosciutto in add back the squash cubes and onions and an additional teaspoon of oil. Turn the heat to high and stir-fry until caramelized. Remove to make the sauce.

5. Now that the skillet has all this flavor, add the shallots and butter and cook until the butter browns. Add the white wine and boil down, about 5 minutes. Add chicken broth and mustard and simmer until it thickens. Season with salt & pepper.

5. To assemble, place the pierogi in a single layer covering the bottom of a casserole or large gratin pan. Tuck the kielbasa slices in and around the pierogi. Evenly spoon the squash and onions on top and pour the sauce over.

6. Bake, covered for 15 minutes. Add the prosciutto and pepitas and return, uncoverd for 5 more minutes. Serve.

Review: This dish was exceptional for what is usually a simple meal kicked up a notch with the sauce, the crispy prosciutto (pork fat rules!!) and the pepitas which added a nice crunch to the softness of the pierogi. All in all it only took 1 hour to make, if you take advantage of oven time and one large skillet.
Enjoy!!

Don't let the D grade scare you, I got that because of the two tablespoons of butter and the wine.
Sorry, you simply can't have a brown butter sauce without butter.

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Twenty-four cereals you can really sink your spoon into

2012-01-31T13:13:00.011-05:00

While searching out information on Diabetes, I signed up for a few Email newsletters. I have since deleted a bunch of them (for one reason or another, but mostly more advertising & pop-ups and less information).

There is one I really like called Diabetic Living. Tons of information, just not designed for easy access. Most people complain about all the links they have to press to get all the information on one subject and they really should just publish everything on one page. I am on their side with this, but the site has good information and not just reworked old, already published articles.

One site sent me the same recipe every six weeks. They no longer send me anything.

When I was testing a crumb coating for oven fried chicken fingers, I bought seven boxes of healthy cereal that based on the label I had deemed good for diabetics. So, the taste testing that was done on the finalists and winners of the top cereals in six categories was of extreme interest for me. All six winners and/or finalist had one box listed that is sitting on my pantry shelf. And the winner of my coating test was the winner of the Puffed Cereal category.

So if you are looking for a crumb coating that is not only healthy, diabetic friendly, but tasty too, I can recommend quite whole-heartily processing one of the 24 brands of cereal listed below.

Flavored Flakes Winner
►Kellogg's Special K Blueberry
Per serving (3/4 cup): 110 cal., 0 g total fat, 0 mg chol., 140 mg sodium, 26 g carb. (3 g fiber, 8 g sugars), 2 g pro.

Why it won: Many tasters noted how the blueberry flavor was the most authentic flavor in this category. It provided sweetness without tasting too sugary.

Finalists
►Kellogg's Frosted Flakes with Fiber, Less Sugar
Per serving (3/4 cup): 110 cal., 0 g total fat, 0 mg chol., 160 mg sodium, 26 g carb. (3 g fiber, 8 g sugars), 2 g pro.
►Kellogg's Special K Cinnamon Pecan
Per serving (3/4 cup): 120 cal., 2 g total fat (0 g sat. fat), 0 mg chol., 180 mg sodium, 24 g carb. (3 g fiber, 7 g sugars), 2 g pro.

Puffed Cereal Winner
►General Mills Honey Kix
Per serving (1-1/4 cups): 120 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 190 mg sodium, 28 g carb. (3 g fiber, 6 g sugars), 2 g pro.

Why it won: Of all the cereals tasted, this cereal had the biggest serving size but still had nutritional content that was in line with our guidelines and other qualifying cereals. Many tasters noted this cereal had a subtle vanilla taste, while others picked out caramel and honey flavors.

Finalists
►Quaker Crunchy Corn Bran
Per serving (3/4 cup): 90 cal., 1 g total fat (0.5 g sat. fat), 0 mg chol., 250 mg sodium, 23 g carb. (5 g fiber, 7 g sugars), 2 g pro.
►Barbara's Puffins Honey Rice
Per serving (3/4 cup): 120 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 80 mg sodium, 25 g carb. (3 g fiber, 6 g sugars), 2 g pro.

Flavored O's Winner
►Trader Joe's Triple Berry-O's
Per serving (3/4 cup): 110 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 180 mg sodium, 25 g carb. (3 g fiber, 7 g sugars), 2 g pro.

Why it won: Many tasters thought the three berry flavors in this cereal gave it just the right amount of sweetness. We like the fact that it's made from heart-healthy whole grain oats and uses real, unsweetened berries that have been freeze-dried.

Finalists
►General Mills MultiGrain Cheerios
Per serving (1 cup): 110 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 160 mg sodium, 23 g carb. (3g fiber, 6 g sugars), 2 g pro.
►Trader Joe's Multigrain O's Cereal
Per serving (1 cup): 110 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 135 mg sodium, 24 g carb. (3 g fiber, 6 g sugars), 2 g pro.

Bran Flakes Winner
►Post Grape-Nuts Flakes
Per serving (3/4 cup): 110 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 125 mg sodium, 24 g carb. (3 g fiber, 4 g sugars), 3 g pro.

Why it won: Of all the cereals in this category, the Grape-Nuts Flakes had a unique nutty flavor and tender flakes. Like the other cereals in this category, this one also is low in sugar and provides a good amount of fiber.

Finalists
►Post Bran Flakes
Per serving (3/4 cup): 100 cal., 0.5 g total fat (0 g sat. fat), 0 mg chol., 180 mg sodium, 24 g carb. (5 g fiber, 5 g sugars), 3 g pro.
►General Mills Wheaties
Per serving (3/4 cup): 100 cal., 0.5 g total fat (0 g sat. fat), 0 mg chol., 190 mg sodium, 22 g carb. (3 g fiber, 4 g sugars), 2 g pro.

High-Fiber Cereal Winner
►Kellogg's FiberPlus Antioxidants Cinnamon Oat Crunch
Per serving (3/4 cup): 110 cal., 1.5 g total fat (0 g sat. fat), 0 mg chol., 140 mg sodium, 26 g carb. (9 g fiber, 7 g sugars), 3 g pro.

Why it won: Tasters noted this was the most flavorful cereal in the high-fiber category. It's a good option for anyone looking for a good-tasting cereal and trying to increase their fiber content at the same time.

Finalists
►Kellogg's All-Bran Original
Per serving (1/2 cup): 80 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 80 mg sodium, 23 g carb. (10 g fiber, 6 g sugars), 4 g pro.
►Kashi Go Lean
Per serving (1 cup): 140 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 85 mg sodium, 30 g carb. (10g fiber, 6 g sugars), 13 g pro.

Toasted O's Winner
►Cascadian Farm Organic Purely O's
Per serving (1 cup): 110 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 200 mg sodium, 24 g carb. (3 g fiber, 3 g sugars), 3 g pro.

Why it won: These O's were the sturdiest in this category, and tasters noted that they didn't get soggy in milk. Pair it with 1/2 cup of fat-free milk plus a small banana or 1/4 cup fresh berries for a well-rounded breakfast.

Finalists
►Great Value Toasted Whole Grain Oat Cereal (Wal-Mart)
Per serving (1 cup): 100 cal., 1.5 g total fat (0 g sat. fat), 0 mg chol., 190 mg sodium, 21 g carb. (3 g fiber, 1 g sugars), 3 g pro.
►General Mills Cheerios (MY FAV)
Per serving (1 cup): 100 cal., 2 g total fat (0 g sat. fat), 0 mg chol., 160 mg sodium, 20 g carb. (3 g fiber, 1 g sugars), 3 g pro.

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Fish Tacos/TGIF

2012-01-30T01:13:00.005-05:00

A Catholic home always had fish on Friday. Most still do, hopefully, for more then the religious affiliation but also because it is so good for you. Everyone knows that already but getting them to eat fish 3x a week is the hard thing. Making Friday night a tradition for fish is one step to meeting that goal. Making fun, tasty fish tacos cetainly makes it easier. The kids will love them and non-fish eaters will embrace them and Mom's will do a happy dance.

The last time I made fish tacos, they were good but not great. I just don't think I had the right set-up. This time I got my inspiration from the King of the Grill, the Master of Spices and All Around Good Guy, Mr.Bobby Flay (he's this adorable skinny little Irishman with eyes you could get lost in).

I have eaten in most all of his restaurants yet own not one of his cookbooks nor have I ever prepared any of his recipes. That streak is about to end.

Fish tacos are healthy by default and since this recipe uses no cheese and lots of lime juice and cabbage, it is extremely Diabetic friendly. I stumbled on a corn and whole wheat tortilla (made by Mission, they are new) with a label I can handle and in a size that is perfect for tacos. Built in portion control I can wrap my mouth around.

I like to use Swai (aka Basa or Indonesian catfish) for my tacos. It's inexpensive, goes on sale at least once a month, doesn't flake easily and it's naturally sweet.

I halved the recipe for the tacos but not the salsa. I have plans for that. I decided on a lite ranch dressing instead of the usual sour cream for more flavor, and diced Maui onions because I forgot to save some red onion from my salad.

I was a bad girl and fried my fish in my new favorite coating because I had some left over from the Chiles Rellenos the other night, but you could use a grill or grill pan as Bobby does with his.

Fish Tacos
Recipe courtesy Bobby Flay
Serves: 4 servings

Ingredients
Tacos:
* 1 pound white flaky fish
* 1/4 cup canola oil
* 1 lime, juiced
* 1 tablespoons ancho chili powder
* 1 jalapeno, coarsely chopped
* 1/4 cup chopped fresh cilantro leaves
* 8 flour tortillas

Garnish:
* Shredded white cabbage
* Hot sauce
* Crema or sour cream (a lite ranch is a good alternative)
* Thinly sliced red onion
* Thinly sliced green onion
* Chopped cilantro leaves (Left out, we have the HATE gene)
* Pureed Tomato Salsa, recipe follows

Directions

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Pureed Tomato Salsa:
* 2 tablespoon peanut oil
* 1 small red onion, coarsely chopped
* 4 cloves garlic, coarsely chopped
* 4 large ripe tomatoes, chopped
* 1 serrano chile
* 1 jalapeno, sliced
* 1 tablespoon chipotle hot sauce
* 1 tablespoon Mexican oregano
* 1/4 cup chopped fresh cilantro leaves
* Salt and pepper

Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.

Yield: 6 to 8 servings

This might be our new GO TO fish dinner every Friday, it was terrific and even The Nudge agreed. I would say I finally got the right set-up for GREAT tacos.

Enjoy!!

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New Diabetic charts to make meal planning easier

2012-01-29T01:52:00.001-05:00

Everytime I think I have found some new and improved Diabetic literature I anxiously download or order it only to be more confused then I was before.

I think there are all of 2 sites that have creative recipes planned around the Diabetic Exchange Plan but if you have not consulted a Nutritionist, making one on your own is sort of like buying skis and heading to the Expert Slope without ever taking a lesson.

So, where do you start? Right here for one.

I have created two PDF's that you can download. One is a carbohydrate food chart, how many average exchanges you are allowed and how many exchanges in each food group. Most Diabetics start their journey counting carbs. I just eliminated white carbs, ate half a serving and loaded up on vegetables, grains and fruits.

Women should eat no more then 40 grams each meal, men can do 60-65. This a gram not a serving. 40 grams is 2.5 servings, 60 is 4 servings.

The other one is a work sheet. Print out one and then visit Staples and make a months worth, put them in a binder and this should make it easier to see how well you are doing. I think that when you see on paper what you actually eat in a day, you will make substantial changes in your diet.

I think that if you are one that likes a more structured plan, these downloads will make it easier for you to stick to a plan. When you reach the point when you get more familiar with what you can and can't eat, you will have your Glucose under control and that's a good thing.

These charts are not just for Diabetics. Anyone wishing to loose weight and want to try a low carb diet, these downloads will help.

I would be interested in what you think of them and if you can offer some advice or changes I would appreciate that.

Exchange Record
Food Lists

You can either comment on this post or email me at wishuponadish@gmail.com.

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Marinade Money in the Bank

2012-01-28T01:07:00.006-05:00

This is a smattering of antipasti dishes I have in my fridge at all times. I marinade my own artichoke hearts, baby beets, roasted peppers and roasted cherry tomatoes and they keep for up to two weeks but they never last that long.

Antipasti are, for me, the best part of a meal. At Thanksgiving, it is my responsibility to keep the platters of different antipasti full. And at some point in the procession, roasted peppers stuffed with tuna will arrive at the table. The combination of sweet, meaty peppers and well-seasoned oil-cured tuna is always delightful.
Any fresh, meaty sweet bell-type peppers are suitable and different colors make a nice presentation. Peppers are always best roasted and peeled at home, though a jar of roasted red peppers can be substituted if you are short on time.

Many years ago, in the basement of the office building where I worked, there was a small deli that made breakfast and lunch sandwiches. Once I tasted their Italian Tuna Salad, I have never eaten it any other way.

I try to make a container twice a month and The Nudge always says yes to a sandwich. Keeping my resolution to eat less bread a week, I saw Lidia make tuna stuffed roasted peppers on her PBS show and now, that is how I get a good dose of Omega-3 and a delicious carb-less option for lunch.

Before we can make our own stuffed peppers and artichoke hearts we have to prepare the vegetables.

To roast peppers (includes poblanos, jalapenos and fresnos):
Rub each pepper with oil, salt and place on a sheet pan. Roast in a 400° oven until the skins start to crackle and brown. Pinch the middle of the peppers to test for doneness. They should be squeezable but not mushy. If they flop when you pick them up, remove them immediately. Once they are equally browned place them in a bowl and cover with wet paper towels, a piece of wax paper or plastic wrap. Once they are cool, remove to peel the skins off the meat. Cut a slit down one side, open the pepper carefully and scrap out the seeds and trim off the ribs. Place back in the bowl and drizzle olive oil, minced garlic and sea salt. Place in a lidded container and top with more olive oil to submerge totally.
They are now ready to use.

Tuna Salad Stuffed Roasted Peppers
* 2-3 sweet red or assorted-color peppers (about 1½ pounds total)
* 1/4 cup or so extra virgin olive oil ( I use the oil from the tuna)
* 1/2 teaspoon coarse sea salt or kosher salt, or to taste
* One 6-ounce cans tuna packed in olive oil (preferably imported from Italy)
* 1 taablespoon finely minced red onion (or shallot)
* 1 small anchovy fillet, drained and finely chopped
* 1 tablespoon small capers, drained and finely chopped
* 1 tablespoon red-wine vinegar
* 1/2 tablespoon prepared mustard
* 1/3 cup mayonnaise
* 1 tablespoon chopped fresh Italian parsley

Directions

To make the stuffing, drain the tuna and break it into flakes in a medium-sized bowl. One at a time, mix the seasonings into the tuna with a fork: chopped anchovy, capers, vinegar, mustard, mayonnaise, parsley, 2 tablespoons olive oil, and about ½ teaspoon salt. Stir vigorously, breaking up lumps of fish, until the stuffing is soft and fairly smooth. Add more of any seasoning to taste.

Drop a scant tablespoon of stuffing at one end of each roast pepper strip and roll it up snugly, creating a neat cylinder. Press the pepper as you wrap, so it adheres to itself and stays closed.

To serve, arrange all the rolls on a platter, drizzle a bit more olive oil all over, and sprinkle lightly with coarse salt.

If you love marinated artichoke hearts, you really should make your own.

Marinated Artichoke Hearts
* 12 jarred artichoke hearts or frozen, halved
* equal parts Extra Virgin Olive Oil and Champagne vinegar to cover artichokes
* salt & pepper
* 1 teaspoon Italian Seasonings
* 1 teaspoon Dijonaise
* squirt of agave nectar
* 1 clove garlic, minced

Drain hearts on paper towels, pressing with another dish for at least 30 minutes.
Mix all ingredients in container big enough to hold all the hearts.
Taste for seasonings, it should be piquant and make your mouth pucker (but not too much). Too much pucker, add more oil. Cover tightly and store in refrigerator. Can be doubled and tripled. I do a whole warehouse-sized jar of them.

Marinated Baby Beets
Same marinade used for artichokes but rice vinegar and 2x the agave.

There you have it. Three simple recipes for wonderful starters (or a lunch) for your next party.

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Pick a Peck of Pickled Peppers

2012-01-27T01:43:00.006-05:00

I pride myself ~~try as hard as I can~~ on organizing my meal plan every week. Either by vegetables, sales or coupons (hey, I won't buy shrimp without one). That way I can take advantage of lower prices, one time preparations and much less waste.

This is what the experts would call "eating seasonal". I just call it being smart.

Unfortunately it inevitably comes back to ~~smack me in the face~~ haunt me and I have a freezer full of food to prove it. I just can't resist a sale. I think I need to adopt a football team.

This year I am resolved to not buying any more food until I use at least some of my freezer bounty, that was until I saw beautiful, shiny, colorful peppers just begging me to put them in my grocery bag.

For some reason at this time of year, peppers are on sale and I am the first to say "I don't care if they are hothouse, in the middle of winter all this color is sooo welcome."
And, true to form, I picked a peck.

So far this week we had Sausage, Pepper and Onion heros, healthy Sweet 'n' Sour Chicken and I made roasted peppers to share a plate with fresh mozzarella and stuffed a few with tuna fish salad (post tomorrow).

Colored peppers have more Vitamin C than an orange and this time of year we all need extra Vitamin C so buy them for more then just the sale price.

Things I love to do with them:
Stuff them whole and bake to sweet perfection. Stuff roasted ones with a tuna fish salad, wrap an omelet around them and make a roasted pepper sauce to serve on pasta. Dice a few and throw them into your rice, your soups and roll strips with leftover nobs of cheese and bake them until the cheese melts and serve over crostini (yum). All perfect for your Super Bowl Buffet.

Now for my healthy version of Chiles Rellenos......

Filling:
8 peppers

* 1 cup bulgur
* 1 cup red chile pork (or picadillo, excellent recipe here)
* 12 large minced green olives, preferably stuffed with roasted garlic or pimientos
* 1 ounce Monterey Pepper Jack, grated
* 1/4 cup parmesan cheese, grated
* salt & pepper
* 1 teaspoon Garlic-Chili sauce

Mix everything together and stuff into the peppers.
Place in the freezer for 30 minutes. Dip in egg coating and fry until golden brown on each side.
Place in a baking dish, top with cheese sauce and broil until sauce is bubbling and lightly browned.

Cheese Sauce:
makes 1 cup

* 1/3 cup 1% milk
* 1/4 cup minced red onion
* 1 garlic clove, minced
* 4 ounces Monterey Pepper Jack cheese
* 1/2 teaspoon black pepper (I love black pepper in cheese sauces)
* 1 healthy teaspoon of white vinegar (cuts through the cheese)

Heat everything in a saucepan until melted. Trust me on the vinegar, you won't taste it but it takes the edge off anything that can be "too much". The Italians call it troppo.
Reserve to cool.

How to Roast Peppers:
1. Rub washed peppers with oil, sprinkle with salt and place on an oiled sheet pan.
Set oven to 400° and roast for 30-35 minutes, or until the skins blister and brown.
Place them in a bowl, cover with plastic wrap or wax paper to steam for 15 minutes. Some people wrap wet paper towels around them, I like the bowl method.
2. Once they are cool enough to handle, but not cold, gently peel the skins off the peppers. If you are stuffing them, make a slit up the front, open the pepper, cut out the seed sack and rinse to get all the seeds out.
If you are just roasting them plain, cut the pepper into quarters, scrape the insides with the back of a knife and DO NOT rinse. I like to remove the ribs, they can be bitter. Place the strips in a container, drizzle some good EVOO over, sea salt and sliced garlic (optional). They are now ready for eating.

Chiles Rellenos
8 servings

* 1/2 cup flour
* 1/4 cup cream
* 2 eggs
* 1 tablespoon cornstarch
* 1 teaspoon salt

* 1 batch filling (recipe above)
* 1 batch cheese sauce (above)
* 1 small can Goya tomato sauce (Spanish style)

* Vegetable oil for frying
* 8 roasted and cleaned poblano peppers

1. Stuff each pepper full and press to close. Arrange on a pan and freeze for 30 minutes or refrigerate for 1-2 hours. (this is important, do not skip this step)
2. In a blender, mix flour, cream, eggs, cornstarch and salt till smooth. Pour batter into a large casserole pan.
3. Heat 2-3" of vegetable oil to 375°. Dip stuffed peppers into batter, spoon to cover and gently move them to the hot oil. Fry on each side until crisp and crunchy.

This batter is the best, it adheres to any food surface and stay crunchy, even with a sauce. It does not create a thick coating but just enough to help the pepper stay together and for the sauce to adhere (otherwise it would slide right off the pepper). I just love it and you will too. Promise you will try it. I use it on fish for tacos, vegetables, just about anything I want a light crunchy crust. Use rice flour or potato flour to make it gluten free.

At this point, the peppers can be prepared ahead of time, but place it on a rack or on paper towels. When you are ready to bake, pour the tomato sauce at the bottom of a baking dish large enough to hold all the peppers. Place the peppers on the sauce (OK if they are snug), spoon the cheese sauce over the tops and bake for 10-15 minutes in a 400° oven. When the tomato sauce starts to bubble, switch the oven to broiler and brown the cheese sauce.

Sour cream and hot sauce is optional. These were good, good, good, gone.
Enjoy!!

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Sweet 'n' Sour Chicken All Grown-Up

2012-01-26T01:05:00.003-05:00

I am not a fan of 'diet' dishes especially frozen ones. They tend to be flavorless, have thick viscous sauces, have no spice and desperately in need of some loving. I know why people don't stick to diets. They taste terrible.

No reason for that, so I decided to take basic diet dishes and pump up the volume.

First remake is Sweet 'n' Sour Chicken. Can often be gloppy (the cornstarch) or bland (the sauce) and just about as good as eating a frozen dinner.

The key to a good remake is to crunchify the chicken (we all love texture), crunchify the vegetables and tickle the sauce till it sings in your mouth. I took out the obligatory ketchup and used a tomato instead. There is enough sweet in this sour for the kids. All this can be done with the same nutritionals as the boring old one.

This would be the perfect dish to make when you have all those vegetable platters left over after your Super Bowl party.

Here we go........

Pumped Up Sweet 'n' Sour Chicken
Serves 2

* 1/2 pound chicken breast meat, cut into 1/2" x 2" strips
* 2 teaspoons vegetable or peanut oil
* 2 tablespoons cornstarch (for dredging)
* gallon plastic bag

* 1/2 cup each thinly sliced green, or red, or yellow peppers, sliced onions
* handful of pea pods, julienned
* 2 cloves garlic, sliced thin

* 1/2 cup drained canned crushed pineapple in natural juice (you could use fresh)
* 2 tablespoon Thai-Style Chili Sauce
* 1 tablespoon Champagne vinegar
* 1 tablespoon fresh lemon juice
* 1 teaspoon low sodium soy sauce
* 1 teaspoon water
* 1/2 packet (about 1/2 teaspoon) instant chicken broth and seasoning (I use Goya)
* 1 large plum tomato concassé (or 1/4 cup petite diced tomatoes, drained)
* 1/4 cup diagonally sliced scallions

* 1 cup bulgur or brown rice, cooked (optional)

1. Place pineapple, chili sauce, vinegar, soy, water and instant chicken broth granules in a blender and puree. Taste for sour and add more vinegar if you need to. You want an even balance of sweet to sour. Reserve.

2. Place cornstarch in zip bag, drop in chicken and shake to evenly coat. Pour into a fine sieve and shake the excess cornstarch off.

3. Place a cast iron or stainless steel pan on the stove and heat for 5 minutes on high heat. You need a pan screaming hot and a non-stick will not do (over 400° the coating starts to peel off, NOT GOOD). Spray with Pam and also add 1 teaspoon of the vegetable oil to coat the bottom of the pan. Once you start to see smoke, drop the chicken pieces in and stir, and stir, and stir. Once the chicken is cooked, add the pea pods and add another teaspoon of oil. Drop in the onions and pepper. Cook for 5 minutes on high heat until crisp tender. Add the garlic and pea pods, lower the heat and add the sauce. Once the sauce comes to a bubble, add back the chicken and any accumulated juices and heat through.

Sauce should be thick and coat the chicken, if it is too thin, just simmer for a minute, uncovered. Sprinkle with chopped scallions and serve with brown rice, or bulgur.

Each serving provides (not including bulgur):
3 Protein Exchanges
2 3/4 Vegetable Exchanges
1 Fat Exchange
1/2 Fruit Exchange
15 Optional Calories

Review: Light consistency, but highly flavorful sauce with tender, juicy chicken. Not your usual take out. I would definitely make this again. Huge flavor in a healthy dish, the nutritionals are phenomenal. The Nudge liked the nuttiness the bulgur provided but brown rice also accomplishes this.

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Jury Duty

2012-01-25T01:11:00.003-05:00

I have dodged the bullet so far. I got called one year, for the first session after the Holiday break and they had so much leftover business, I was sent home after lunch.
That was the closest I got to the inside of a jury room.

In NW New Jersey you are called for a 2DayCall-in/1Trial term of service. You call in after 5pm the night before to see if your number is called.

This is my second calling in 15 years, but no trials so far. I think I am overdue and there is a good chance I will finally serve on a jury.

Working at home spoils me for dinner preparation where I can get everything done during breaks in my day. I rarely have need for many 30 minute meals but I will need them for the next two days.

Right now I have a 3 pound chuck roast in the oven, slowly braising at 325° on a mound of thinly sliced onions, studded with pancetta (called larded) and cloves. At a little over $7.00 it is a true 5 ingredient oven miracle, there will be enough leftovers to toss WITH pasta, to stuff IN pasta or to make a pretty darn good chile con carne for the Super Bowl (goooooooo Giants!!!)

This would also make a good crock pot dish. Requires no browning, no liquid and very little preparation.

Here we go......

Beef Roast Braised with Onions
Serves 4-6

* 1/4 pound pancetta or salt pork a single piece
* 2 pounds boneless beef roast, preferably brisket
* 5 cloves
* 4 medium onions, sliced very, very thin (I used a V-slicer)
* Salt
* Black pepper from the mill

1. Cut pancetta into strips and then into 1" pieces. With the fatter end of a wooden chopstick, make a hole in the meat, push a piece of pancetta and then a clove into the hole.
Continue until all the cloves are used and evenly spaced.

2. Make a bed of the onions in a heavy Dutch oven or oven-safe stock pot, place the meat on top of the onions and salt & pepper liberally.
Place a sheet of foil over the pot and place the lid on top.

3. Bake for 1 hour and turn the meat over. Repeat 3x and cook for 30 minutes more (total 3 1/2 hours). If using a slow cooker, set on low for 8 hours, high for 4.

4. Remove and serve or wrap for later day. You will get about 1/2 cup of juice which I would use for a gravy or a tomato sauce or in a pot of chili.

Enjoy!!

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Weight Watchers Meatloaf and the sandwiches that follow, of course

2012-01-22T10:08:00.004-05:00

In the beginning, when blogging was new to this house, The Nudge was patient with me, waiting to eat while I took picture, after picture, after picture.

He was patient while I put unfamiliar dishes in front of him, all because I "just had to have" a recipe for tomorrow. Since I don't do desserts, all I had for my blog was dinners and while I like to make new recipes, I did not think people would really care what we actually ate.

Things have settled down a bit and little by little I started to sneak his favorites back into the weekly menu.

Tonight I am serving a favorite for both of us. Meatloaf.....pure and simple.
Don't tell The Nudge but I make meatloaf for the sandwiches. I love, adore and crave them. Just a hearty slice of loaf with good mayonnaise sub (Smart Beat) on toasted country bread (homemade using Martha's basic white bread recipe).
The warm bread with the cold, creamy mayonnaise and that hunk of meatloaf...there is nothing better. Well, maybe a turkey, stuffing and cranberry sandwich comes close but that's another post.

I actually found a site devoted to meatloaf recipes and had no less then nine ethnic meatloaves. Humans just love their favorite meat in a loaf.

My recipe came out of a Quick Success® Weight Watcher cookbook and The Nudge would kill me if I changed it. Oh, I have tried a chicken/turkey loaf or and a loaf with oats and bacon (which I liked but he was so-so OK with it) but when HE asks for meatloaf, I make him this one. I have posted my meatloaf recipe a few times but tonight I am going to healthify what is already not a bad recipe.

To start with I am adding quinoa flakes. I love, love, love quinoa flakes. I discovered them in the oat & cereal section of my store a few weeks ago and I use them to half the bread crumbs called for in meat or stuffing recipes and in place of some flour in muffin or cake mixes.

You can't tell it's in there and it pumps up the nutritionals adding much needed Iron, Phosphorus and Riboflavin. Phosphorus is important for bone and teeth enamel.

Quinoa is so good it can replace meat or protein in a diet which is where humans usually get their daily intake, so including quinoa in a Vegetarian or Vegan diet is essential.

I think you will like this meatloaf. Low in fat, high in nutrition, it is moist and flavorful.

Pumped Up Weight Watchers Meatloaf
12 servings

* 2 pounds beef, Top Sirloin
* 1/2 cup egg beaters
* 1/2 cup quinoa flakes
* 1/4 cup bread crumbs
* 1/2 cup ketchup
* 2 cloves garlic, minced
* 1/4 cup skim milk
* 1/2 cup onion, chopped
* 1 tablespoon brown mustard
* 1 teaspoon salt

Mix all ingredients in a large bowl, shape into a loaf and bake in a 350° for 75-80 minutes or until internal temperature reaches 160°. Remove and let rest for at least 15-20 minutes. From start to finish this dish should take under 2 hours to prepare. You could make the mixture in the morning, then shape and bake at dinnertime. To cut the baking time down to 45 minutes, make two smaller loaves and up the oven to 375°.

Served with Mashed Potato/Garlic Bean Puree and Lima beans, it makes a very comfort food meal a very healthy one. The Nudge said it was the best one so far (I did not tell him about the quinoa flakes). Plus, we will have meatloaf sandwiches all week.

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A White Bolognese Like No Other

2012-01-22T02:10:00.003-05:00

How often do you turn on the TV and see a dish you have been thinking of making, being made in a whole new unique way, using an ingredient you had too much of and was wondering what to do with?

I'd say the odds were near zero, but the cooking Gods were ~~laughing~~ smiling at me this morning.

I have a morning ritual (as I am sure most do) that includes, along with other habits, a bowl of Cheerios with banana, a cup of coffee and Martha.

I loved the idea of this dish that I ~~ran as fast as I could~~ drove to the store to purchase the ingredients (which was really only the meat, that's how ~~outstanding~~ stocked my pantry is).

If you have a bag of parsnips ~~shoved in the back~~ hiding in your fridge, pull them out and let's get cooking.

Best of all, I had ~~the foresight~~ leftover fresh pasta that I cut into pappardelle, planning on using in a meat sauce, just not THIS sauce.

Every once in a while genius shines through and you always ~~slap yourself silly~~ think "something so simple, why can't I do that?" Probably why they own a renowned restaurant, and I, have a little ole food blog.

This is a whole day, Sunday-type of dish. Not like risotto, which needs constant stirring, but while every 30 minutes will suffice, I would not leave this unattended. Once the liquid is in, I set my timer for 30 minutes, stirred the sauce, reset the timer and walked out of the kitchen. Do not rush the process, it is important to slowly reduce the liquids down, a high bubble will change the texture of the finished sauce.

Please, I beg of you, do not substitute anything but the duck fat (which I believe you can buy) in this recipe, for olive oil if you must, but I can tell you it is worth buying, for if you do, you will also love using it for roasting your potatoes (yum).

Any leftover sauce can be frozen for up to 3 months, but it won't last that long, I promise.
Just knowing you have a container in the freezer will be like money in the bank.

As for the pasta, fresh pasta is up to you and would be wonderful, but you could use rigatoni or penne. After all, it really is all about the sauce, my dears.

White Bolognese
Courtesy of Crown Restaurant, NYC
Yield Serves 8 to 10

Ingredients
* 1 onion, coarsely chopped
* 1 bulb fennel, trimmed and coarsely chopped
* 1 bunch celery, trimmed and coarsely chopped
* 3 parsnips, coarsely chopped
* 8 cloves garlic, chopped
* 3 tablespoons duck fat
* 1 pound ground pork
* 1 pound ground veal
* 1 tablespoon crushed red-pepper flakes
* Coarse salt and freshly ground black pepper
* 1 (1.5-liter) bottle dry white wine (I used a medium-priced Pinot Grigio)
* 8 cups homemade or store-bought low-sodium chicken stock
* 4 cups milk
* 1 bunch fresh sage, finely chopped

Directions
1. Place onion, fennel, celery, parsnips, and garlic in the bowl of a food processor and pulse until finely chopped; set aside.
2. Heat duck fat in a large high-sided skillet over medium heat. Add pork and veal to skillet, cook until meat is no longer pink, but not browned. Transfer meat to a large mesh sieve placed over a large bowl.
3. Return strained liquid to skillet and heat over medium heat. Add chopped vegetable mixture and season with red pepper flakes, salt, and pepper. Cook, stirring, until soft and translucent.
4. Return meat to skillet; stir to combine. Add wine and cook until skillet is almost dry. Add chicken stock and reduce until skillet is almost dry. Add milk and sage and simmer until very thick, about 45 minutes.
5. Meanwhile, bring a large pot of water to a boil. Generously salt water and add pasta. Cook until al dente, about 2 minutes. Drain, reserving 1 cup pasta water.
6. Add pasta to skillet with enough reserved pasta water to reach desired consistency; season with pepper and gently toss to coat. Divide evenly among serving bowls and garnish with freshly grated Parmesan and a fresh chiffonade of sage. Serve.

Review: This was excellent. A new, unique Bolognese that is worthy of putting on a dinner party menu. Make this once and you will surely make it again.

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Snow Day

2012-01-21T14:39:00.000-05:00

We ran out of bread and milk. With 5-7" of fresh snow surrounding our house, I didn't want to send The Nudge outside on an empty stomach.

Luckily I have a well stocked pantry and was able to find small juice boxes of 1% milk and boxes of Honey-Nut and Chocolate Cheerios, but more importantly I felt good knowing The Nudge started his laborious morning of snow blowing with a belly full of a healthy breakfast.

So, to celebrate a well stocked pantry and Cheerios, I want to encourage all, to visit
this site for more information on the importance of whole grain and a chance to enter the "Fast Lane for Whole Grain" sweepstakes.

In addition, My Blog Spark is giving my readers the opportunity to visit this page to download a printable coupon for $1.75 off the purchase of any (2) cereals with the white check today!

I made a serious commitment to incorporate more whole grain into my family´s diets and we start every day with a bowl of cereal with the white check, including Cheerios®, Lucky Charms®, Cinnamon Toast Crunch®, Honey Nut Cheerios® and Total®.

The Dietary Guidelines recommend choosing products with a whole grain listed as the first ingredient. Now every cereal with the white check has more whole grain than any other single ingredient, with the same great taste. You will see whole grain as the first ingredient on the ingredient list, indicating that whole grain is the first and most prevalent ingredient.

According to Dr. Travis Stork, emergency room physician and host of "The Doctors," identifying whole grain products can be challenging. Shoppers can look for cues on the front of the box, but they need to read the ingredient list to know if they are getting products with whole grain as the first ingredient. Ingredient lists detail ingredients in order of prevalence, and if the words "whole" or "whole grain" are followed by a grain like wheat or oats, it means the food contains more whole grain than any other single ingredient. Here´s how to determine if your cereals have whole grain as a first ingredient:

People really want to make healthy eating decisions, but there are a lot of messages vying for their attention in the supermarket. This can be especially true when it comes to determining which foods have a meaningful amount of whole grain. Dr. Stork has some additional recommendations to help you include whole grain easily into your diet. They include:

1. Start Early! The Dietary Guidelines recommend people get at least 48 grams of whole grain in their daily diets. Get a jump-start on the day´s nutrition by incorporating whole grain into your morning routine. For instance, when choosing cereal make sure whole grain is listed as the first ingredient. One easy choice is cereal with the white check, which have more whole grain than any other single ingredient.

2. Make Simple Swaps. Choose whole grain versions of the foods you love. Great options include whole wheat pasta and whole wheat bread or even whole grain crackers. Also, try different types of whole grain. Use brown rice instead of white rice as a side dish at dinner or popcorn, which is a whole grain, for a snack.

3. Don´t Judge a Food by Its Cover. The front of food packages provide good nutritional cues, but don´t forget to read the ingredients and check the nutrition label and side labels for additional health information. Cereals with the white check even include the amount of whole grain per serving on packaging.

To help make it easier to find whole grain products, General Mills developed "Fast Lane for Whole Grain," an online educational game. Consumers can navigate virtual grocery store aisles and identify products that have whole grain as the first ingredient, with the option to enter a sweepstakes to win one of each of the 50 cereals with the white check.

In connection with healthier lifestyles, a diet rich in whole grain has been linked to healthier body weights, and it may help reduce the risk of heart disease and certain cancers.

So, never get caught without a healthy breakfast if you get stuck with a 'snow day'.

Healthy eating!!

The Who, What, When, Where, Why and How of Food Blogging

2012-01-20T05:01:00.001-05:00

I think too much. Always have, always will and I really wouldn't know how to stop or if I wanted to.

I am always trying to better myself. No, not better, I think improve, might be a 'better' word.
You need to find your core and never let that go. That is who you are. People never really change. It's in their DNA.

In reluctant anticipation of my high school class in English Lit, I did manage to pay attention long enough to learn about (and remember) the principles of journalism.... the who, what, when, where and how. Any written article is not considered complete until the writer answers all those questions or gets an "F".

I am not talking about recipes (you know, spicy, sweet, salty and sour), I am talking about the written word in the post.

Food bloggers are writers after all and should adhere to the rules, it applies to all.

All this brings me to the ultimate question....why are some food blogs popular and some are not. After two years of observing all different themed food blogs, I have come to the conclusion that the story, is as, if not more important than, a site with just pictures and recipe links.

Who? The recipe creator
What? The recipe or ingredient
When? The occasion for the dish
Where? The technique
Why? Inspiration for cooking
How? The ultimate result

I found that the blogs I look forward to reading are the ones that tell a story. Starting with the reason for making the dish, the story behind the actual cooking of the dish, wrapping it all in the "Ta Da" (or reveal of the actual recipe). If I get to the recipe, it usually means I am intrigued enough with the writer to trust them with the recipe.

Hey, why do you pick out a certain dish from a menu? Why, when you walk into a restaurant with a steak on your mind, chose the salmon instead?

Foodie bloggers also whisk you away to places you can't be taken to in our everyday lives. They provide a need in us. For instance:

Inspiration, Education and Gratification. Three very important backbones to a successful blog.

A majority of the blogs I follow inspire me to be a better cook. When I am done reading their post, I will immediately put that recipe on my "To Do" list and buy the ingredients. They instill trust that their recipes have been tested and tasted and yours will be just as perfect.

Only a few, but much beloved food bloggers successfully weave everyday living into their cooking experience and make you feel like you were there in their kitchen, sitting at their table, sipping a glass of wine, and a part of the family. You have eaten dinner at their table and gushed over the dish. Who would not want to do that everyday, is this not how you dreamed your life to be when you were little? Why is it that everyone always ends up in the kitchen? This is the gratification blogger.

The others make a statement, about where their food comes from (local vs. international), the differences in the origins of the recipes and the techniques with which they are prepared. They make you feel better about what you are eating, how healthy it is and the ease of preparation. This is the educational blogger.

Took me two years to find the blogger "me". When I go back to the beginning of my posting days, I want to delete the last year and a half. To do that would wipe away my whole growth experience. It would be like throwing away our childhood diary and something you could never get back. Realize this, no matter how old you are (or young) you can always improve on the who, what, when, where, why and how you made it to "today", which by the way, is the rest of your life.

Crispy Noodle Cakes with Shrimp

2012-01-18T19:47:00.001-05:00

Know why I like the idea of noodle cakes in this recipe?

You will eat less of the noodles and more of the vegetables, but that's our little secret, OK?

Seriously, this is a very healthy dish. Years ago it was thought that shrimp were loaded with cholesterol (it is if you eat a whole pound) but 4 large shrimp has only 43mg of cholesterol and is low in saturated fat. It is also a good source of Niacin, Iron, Phosphorus and Zinc, and a very good source of Protein, Vitamin B12 and Selenium.

You could substitute scallops or calamari and I imagine, that all adaptable chicken, would also work in this dish. If you don't have snow peas, use pea pods (they freeze beautifully and stay crisp), or use carrots and mushrooms. Red pepper strips (for Vitamin C) or asparagus would also work. I would try to use a few of the Top 20 Power Foods for Diabetics which, by the way, are not just for Diabetics. This is a GREAT clean out the crisper drawer recipe.

I slice my shrimp horizontally for three reasons. I love the curl that the shrimps cook into, I love the speed and ease (easy to see when they are done) with which they cook and I like that it tricks you into thinking you have tons of shrimp on your plate.

I also like that you don't have to pick up your knife to cut the shrimp into bite-sized pieces. OK, that was four reasons but a man easily eats a whole large shrimp so for them it doesn't count (sorry guys, not necessarily a bad thing, but it is true).

If you can not get fresh Chinese noodles, substitute linguine (you want the flatness that is linguine).

Crispy Noodle Cake with Spicy Stir-Fried Shrimp
Serves 4

* Salt
* 8oz fresh Chinese noodles (or 1/4 pound dried linguine)
* 2 scallions, sliced thin
* 1/4 cup hoisin sauce
* 2 tablespoons soy sauce
* 2 tablespoons dry sherry
* 1 tablespoon Asian chili-garlic sauce
* 3 tablespoons vegetable oil
* 4 ounces snow peas, stems snapped off and strings removed
* 1/2 large carrot, julienned (optional)
* 1 pound extra-large shrimp, peeled and deveined
* 1 tablespoon grated fresh ginger

1. Bring 4 quarts of water to boil. Add tablespoon of salt and cook noodles until al dente.
Drain and toss with scallions. Meanwhile, whisk hoisin, soy sauce, sherry and chili-garlic sauce in a bowl and set aside (can be done early in the day and stored in the fridge until dinner, just mix noodles with a teaspoon of vegetable oil).
2. Heat 1 tablespoon oil in large nonstick skillet and cook snow peas (or any other vegetables) until tender, 2 minutes. Add shrimp and ginger and cook until shrimp are cooked through. Stir in hoisin mixture and cook until thickened, about 1 minute. Transfer to a bowl and cover.

3. Wipe out skillet and heat 1 tablespoon oil until just smoking. Press noodles evenly with spatula across bottom of skillet. Cook until crisp, about 3 minutes, then slide cake to plate, add 1/2 tablespoon oil to pan and slide noodles back into skillet. Cook until crisp. Slide onto platter and cut into wedges (I find a pizza cutter works great for this).

I made 2 individual cakes and only used 1/4 pound of noodles for both.

4. Spoon shrimp/vegetable mixture over top of cake.

Enjoy!!

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Cheesy Chicken and Broccoli Casserole

2012-01-17T19:14:00.010-05:00

This dish has been on the menu for over a week now. It's about time I finally made it, don't ya think?

This is a lightened up version of what can be a disappointing mess of overcooked broccoli, dry chicken and a bland, gloppy (I just love that word) cheese sauce. Healthy, tasty and diabetic friendly, it's a win win every time.

No soup in this casserole, don't even go there. This is a meat and vegetable toss with a light sauce and then sprinkled with Parma cheese and toasted bread crumbs and quickly kissed in a hot oven until GB&D.
Microwaving the broccoli wrapped in a wet paper towel keeps it crisp-tender and is how I always steam my broccoli (one pot Momma here, thank you).
I decided that individual gratin dishes would be the best way to go and I think a crostini of toasted garlic bread on the bottom will bring this 'over-the-top' good.
You could make a side of brown rice, bulgur or quinoa but I am in a salad mood lately.

Since chicken breasts can be bland, I infused more flavor into this dish by using a marinade of the same ingredients. You only need an hour for this so while you are preparing the crostini, steaming the broccoli and measuring the sauce ingredients, you can marinade the chicken. I would cut the chicken into pieces and then pop it back into the freezer bag with the marinade.

Away we go.....

Cheesy Chicken and Broccoli Casserole
Serves 4

Chicken Marinade:
* 4 boneless chicken breasts, cut into 1" slices
* salt & pepper
* 1 teaspoon soy sauce
* 1 teaspoon minced shallot, onion or shallot
* 1 garlic clove, crushed
* 1 tablespoon sherry
* 1 tablespoon olive oil

1. Put all ingredients into a zip bag and marinade for minimum of one hour up to overnight in the fridge. Remove 15 minutes before cooking, drain marinade and pat dry with paper towels.

Casserole:
* 4 tablespoons unsalted butter (or butter sub) divided
* 1 onion, chopped fine, divided
* 1/2 cup finely chopped carrot
* 1/2 cup all purpose flour (or 2 teaspoons cornstarch)
* 1 cup low-sodium chicken broth
* 1/2 cup heavy cream
* 1/2 cup dry sherry
* 1 1/2 pounds broccoli, florets chopped, stems peeled and sliced thin
* 1 cup grated Parmesan cheese
* 1 oz Provolone cheese, grated (you can use any melting, flavorful cheese)

Bread Crumb/Cheese Topping:
* 1/3 cup fresh bread crumbs
* 1/2 cup grated Parmesan cheese
* salt & pepper
* olive oil

Preparation:
1. In small non-stick pan, heat olive oil and when shimmering, add bread crumbs, salt & pepper. Toast, stirring constantly until golden brown. Remove from heat, cool and add cheese.
2. Adjust oven rack to upper-middle position and heat oven to 400°. Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Cook chicken until golden brown, about 3-4 minutes. Transfer to plate.
3. Add remaining butter, onion and carrot to empty skillet and cook over medium heat until onion and carrot begins to brown, about 3 minutes. Stir in flour (or cornstarch), stir to combine, then whisk in broth, cream and sherry and simmer until thickened, about 3 minutes.
Return chicken to skillet with any accumulated juices, reduce heat to low, and simmer, covered, until chicken is cooked through, about 15 minutes.
4. Butter a slice of bread with olive oil or butter and toast in the oven until crispy crunchy. Place in bottom of gratin dish and transfer chicken to dish.
5. Meanwhile, microwave broccoli, wrapped in a wet paper towel for 2-4 minutes. Add broccoli and 1 cup cheese to skillet. Season with salt & pepper and pour broccoli mixture over chicken. Sprinkle crumb topping over top and bake in oven until heated through, 3-5 minutes the most. Watch it carefully, the bread crumbs are already toasted (I know from experience, I had to scrape a few burned crumbs off ours.
Serve hot.

Review: This was excellent. I will never bake a broccoli and chicken casserole again. The chicken was tender, moist and the sauce was just a light coating so you could taste all the vegetables and flavors. The best thing of all was, the broccoli remained al dente and I wasn't eating another plate of pasta.

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Tamales - Daring Cooks Challenge January 2012

2012-01-15T18:34:00.009-05:00

Ever since Rick Bayless' PBS show aired (at least 7 years ago) I have had this love/hate relationship with Mexican food. Hate because I could never and still can't find an authentic Mexican restaurant in any of the surrounding cities where I lived. We wanted Mexican, we ran to NYC and Panchitos, but that was a whole day deal.
Love... because I do, you know, absolutely adore it....grrrrr

Took me many years to delve into the process of making homemade red chili sauce. Now I wouldn't think of buying it in a store. I have made many versions of enchiladas (true enchiladas) and even dabbled in a huevos rancheros or two. When we travel to the Southwest or Mexico, I order the carnitas every time, but make them at home? Never. Can you see me (or even you) frying pork for three hours in a vat of boiling oil??
I don't think so.

Tamales always looked doable. I have a pasta pot (perfect for steaming),

I researched and watched shows on making the masa, the fillings and watched Rick and Alton wrap them every which way. It really was only a matter of planning a day (they are labor intensive) to make them and convincing The Nudge he would like them, really.

I mean, come on, its slow braised chili flavored meat wrapped in cornmeal? What's not to love. Plus, it's a diabetic friendly food.

Imagine my surprise when this month's Daring Kitchen's challenge was tamales!!
Yup, I have no excuse. I have a Shop-Rite a few miles up the highway that is situated in a heavily habitated Spanish community and stocks a wide array of Spanish/Mexican foods.

Between their rich history, handcrafted flavor, and wide variety of fillings, tamales are one of the greatest special occasion foods in the world. Even the process of making tamales can be a party, called a tamalada.

So..let's start our own tamalada and meet our hostess.

Maranda of Jolts & Jollies was our January 2012 Daring Cooks hostess with the mostess! Maranda challenged us to make traditional Mexican Tamales as our first challenge of the year!

Maranda gave us a few recipes to make if we wanted too, and while they looked very good and tasty, I really wanted to make a pork tamale. I wanted a slow braised chili infused pork filling like I been dreaming about for years. I chose banana leaves for my wrapping material but bought corn husks in case (The Nudge always says it's wearing suspenders AND a belt).

Finding incentive was easy, I have a site bookmarked. Frontera Kitchens is my "Go To" for all my forays into the world of authentic Mexican.

Recipe excerpted from 'Mexico One Plate at a Time' by Rick Bayless
Makes about 18 tamales

For the filling:
* 16 large (about 4 ounces) dried guajillo chiles, stemmed, seeded and each torn into several pieces
* 4 garlic cloves, peeled and chopped
* 1/2 teaspoon black pepper, preferably freshly ground
* 1/4 teaspoon cumin, preferably freshly ground
* 1 1/2 pounds lean boneless pork (preferably from the shoulder), cut into 1/2-inch cubes
* Salt

For the batter:
* 10 ounces (1 1/3 cups) rich-tasting pork lard (or vegetable shortening if you wish), slightly softened but not at all runny
* 1 1/2 teaspoons baking powder
* 2 pounds (4 cups) fresh coarse-ground corn masa for tamales OR 3 1/2 cups dried masa harina for tamales mixed with 2 1/4 cups hot water
* 1 to 1 1/2 cups chicken broth
* 2 1-pound packages banana leaves, defrosted if frozen

I find that using my kitchen shears to cut open the chiles makes it extremely easy to remove all the seeds (which can be bitter) and cut them into pieces.

1. Preparing the filling. In a large blender or food processor (or working in batches), combine the chiles, garlic, pepper and cumin. Add 3 cups water, cover and blend to a smooth puree. Strain the mixture through a medium-mesh strainer into a medium-size (3-quart) saucepan.
Add the meat, 3 cups water and 1 teaspoon salt. Simmer, uncovered, over medium heat, stirring regularly, until the pork is fork-tender and the liquid is reduced to the consistency of a thick sauce, about 1 hour. Use a fork to break the pork into small pieces. Taste and season with additional salt if necessary. Let cool to room temperature.

My pork took 75 minutes to tenderize. I removed the meat and seasoned the sauce with salt, pepper and a touch of agave nectar, just to soften the bitterness of the chiles.
So far so good and it was easy.

2. Preparing the batter. With an electric mixer on medium-high speed, beat the lard or shortening with 2 teaspoons salt and the baking powder until light in texture, about 1 minute. Continue beating as you add the masa (fresh or reconstituted) in three additions. Reduce the speed to medium-low and add 1 cup of the broth. Continue beating for another minute or so, until a 1/2-teaspoon dollop of the batter floats in a cup of cold water (if it floats you can be sure the tamales will be tender and light).
Beat in enough additional broth to give the mixture the consistency of soft (not runny) cake batter; it should hold its shape in a spoon. Taste the batter and season with additional salt if you think necessary.
For the lightest textured tamales, refrigerate the batter for an hour or so, then rebeat, adding enough additional broth or water to bring the mixture to the soft consistency it had before.

3. Preparing the banana leaves. Unfold the banana leaves and cut off the long, hard sides of the leaves (where they were attached to the central vein). Look for holes or rips, then cut leaves into unbroken 12-inch segments (you will need 20). Either steam the segments for 20 minutes to make them soft and pliable, or one at a time pass them briefly over an open flame or hot electric burner until soft and glossy.

4. Setting up the steamer. Steaming 20 leaf-wrapped tamales can be done in batches in a collapsible vegetable steamer set into a large, deep saucepan (if you stack the tamales more than two high they will steam unevenly). To steam the whole recipe at once, you’ll need something like the kettle-size tamal steamers used in Mexico or Asian stack steamers, or you can improvise by setting a wire rack on 4 coffee or custard cups in a large kettle.
It is best to line the rack or upper part of the steamer with leftover scraps of banana leaves to protect the tamales from direct contact with the steam and to add more flavor. Make sure to leave tiny spaces between leaves so condensing steam can drain off.

5. Forming the tamales. Cut twenty 12-inch pieces or string or thin strips of banana leaf. One at a time, form the tamales: Lay out a square of banana leaf, shiny-side up, and spread 1/3 cup of the batter into an 8x4-inch rectangle over it (as shown in the illustration).

Spoon 2 tablespoons of the filling over the left side of the rectangle of batter,

then fold in the right third of the leaf so that the batter encloses the filling. Fold in the uncovered third of the leaf,

then fold in the top and bottom. Loosely tie the tamales with string, ready for the steamer.

Continue until all your tamales are wrapped and tied.

I steamed 2" strips of leaf to use as patches and I had to mend 3 tamales. I steamed my pieces of banana leaf for 35 minutes and some still cracked. Having those patches made the whole process much smoother.

6. Steaming and serving the tamales: When all the tamales are in the steamer, cover them with a layer of banana leaf scraps or leftovers. Set the lid in place and steam over a constant medium heat for about 1 1/4 hours. Watch carefully that all the water doesn’t boil away and, to keep the steam steady, pour boiling water into the pot when more is necessary.
Tamales are done when the leaf peels away from the masa easily. Let tamales stand in the steamer off the heat for a few minutes to firm up. For the best textured tamales, let them cool completely, then re-steam about 15 minutes to heat through.

Working Ahead: Both filling and batter can be made several days ahead, as can the finished tamales; refrigerate, well covered. Re-steam (or even microwave) tamales before serving. For even more flexibility, batter, filling or finished tamales can be frozen. Defrost finished tamales in the refrigerator overnight before re-steaming.

Review: While I know the banana leaf method does impart a unique flavor to the tamales, I still have half my batter and mixture (frozen) and will make these again using the corn husks. I also think I will make a vegetarian filling. I will not waste the rest of my leaves, I plan on making Kahlua Pork in the near future and I will wrap the pork butt in the leaves and slow roast it. Should be yummy.

Chicken Cordon Bleu Paninis

2012-01-14T17:13:00.003-05:00

For a week now, two Panko crusted chicken cutlets have been staring at me from the bottom crisper drawer in my fridge. Decisions, decisions, what do I do with you little sweeties?

Yes, I talk to my food, don't you?
It even answers me. When it's mad at me for the idiotic ingredients I picked, it starts to scorch. When it loves the hot tub it is gently simmering in, it gets moist and tender.

What? Don't you listen to your food? It is always telling me things. Think about it....

When you place a slice of tomato in the wrong order of importance when stacking ingredients in a dish it will squish out the side and drib on the plate. See, I told you I don't play well with a slippery piece of cheese. I need something to hold on too, like the bread, dummy!! The mayonnaise goes on top of me, not the other way around, brainless!!

I think we become more accomplished in the kitchen when we start listening to our food and think about what it is you're making, what ingredients you are using and what you want the end result to be.

Sandwiches are the perfect example of what I am trying to convey to you today. I remember an Alton Brown show where he was teaching his nephew the correct way to build a sandwich and pulled out a floor plan. Even Alton listens to his food.

Where is all this going?

I decided to use my cutlets in a sandwich but any ole sandwich, a Chicken Cordon Bleu Panini.

If you do not already know, Chicken Cordon Bleu is made with 4 simple ingredients....Chicken breasts, ham, Swiss cheese and bread crumbs. I am elevating this to another level by using prosciutto and a mixture of Jarlsburg and bleu cheeses with an herb mayonnaise spread on the inside AND on the outside of the bread.....YUM

I am telling you the next time you make basic chicken cutlets, use Panko crumbs and make extra, just for these sandwiches.

I butterflied the cooked cutlets to expose the inside to the bleu cheese and prosciutto ham. I also think a slice of prosciutto (since it is paper thin) on the top and bottom of the chicken will add more 'hammy' flavor. I stuffed the chicken and placed it into the oven for 10 minutes to melt the insides (the bread will be burnt before the heat will penetrate the insides), then built the sandwich. Spread the herb spread on both slices of bread.

Simple Herb Mayonnaise
Makes 1/4 cup
* 3 parts fat-free (or olive oil) mayonnaise: 1 part Dijon: 1 teaspoon Herbs De Provence
* Salt & Pepper
* Agave nectar

Order of ingredients:
Slice of bread
herb spread
Swiss cheese (glue)
half chicken cutlet
bleu cheese
prosciutto
Swiss cheese
half of chicken cutlet
Swiss cheese (glue)
herb spread
Slice of bread

You could add leaves of baby spinach or arugula and roasted pepper.

Butter tops with herb mayonnaise and place on panini grill. If you do not have a panini grill you can use a George Forman Grill or a non-stick fry pan with another pan weighted on top.

Preheat grill for 5 minutes. Bread should sizzle when placed on grill.
Cover with weighted pan or panini lid and grill for 3 minutes or until the bread is GB&D.

You could serve ranch dressing, chipotle dipping sauce or honey mustard sauce for dipping.
That sort of would be like gilding the Lilly, no?

I gave The Nudge the last of a macaroni salad in the fridge but a small bowl of soup would be great also.

Review: This sandwich was absolutely delish!! Huge sandwich with a huge flavor. I might not go out of my way to buy the ingredients to make these but I would make them again if I had these leftovers. I think you need to know that I always try to eat only half a portion, even if it is low-cal, low-fat and Diabetic friendly. The pics are what The Nudge eats and is always 1 full serving.

Cheese Lasagna with Homemade Noodles

2012-01-13T10:20:00.008-05:00

The Nudge has an office-mate who is sort of a '40 year old virgin' and I have taken him under my kitchen wing and send food into work with The Nudge, for him. He complains he has to loose weight but never refuses my ~~fattening foods~~ offerings.

I have had a hankering for lasagna and today I am ~~giving in~~ making my tummy happy.

I considered various flavor layering components mostly consisting of vegetables or meat and finally decided it would be a ~~boring~~ basic cheese lasagna.

If you decide to use boxed pasta, use the no boil kind but I like to make mine because of the dietary benefits of homemade. Through trial and error I have created a dough recipe that is diabetic friendly, fiber rich and good for you.

Basic Pasta Dough
Makes 1 pound

* 1 cup AP flour
* 2/3 cup white whole wheat flour
* 1/3 cup garbanzo bean flour
* 2 whole eggs, lightly beaten
* 1 tablespoon olive oil

Pulse flours in bowl of food processor to aerate and combine. Lightly beat egg, water and olive oil in a bowl and with the processor on, pour the liquid through the feed tube, slowly. You should have enough liquid but depending on the weather you might need more. Before you take the mixture out of the processor, squeeze a fingerful to see if it sticks together.

If it sticks together, remove from bowl and place in plastic wrap and let it rest for 30 minutes. If you need more water add it by the teaspoon, if you need more flour, add it by the tablespoon. It should feel tacky but not stick to your fingers.

I used the "5" setting on my roller attachment and I wouldn't go any higher for lasagna noodles.

I made one meatloaf pan lasagna (ours) and three small loaf pan lasagnas (my dad and The Nudge's co-worker).

Cheese Filling
Makes enough for a 9" x 12" lasagna or two loaf pan lasagnas

* 2 cups ricotta
* 3 eggs
* 1 cup grated Romano cheese
* 1/2 cup grated Parmesan cheese
* 1/4 teaspoon freshly grated nutmeg
* 1 garlic clove, pressed
* salt & pepper
* 16oz grated mozzarella (please use the prepackaged mozza), divided in half
* 1 quart homemade spaghetti sauce or one bottle good quality

1. Mix first 7 ingredients in a bowl.
2. Spoon enough sauce to lightly cover the bottom(s) of the baking pan(s).
3. Overlapping noddles, cover the sauce from side to side.
4. Spoon cheese mixture over noodles and then spoon sauce over cheese, pressing down to level.
5. Repeat with 2 more layers.
6. Top with more noodles and cover with foil.
7. Place in a 350° oven for 30 minutes. Uncover and bake another 30 minutes.
8. Remove and add the last half of the grated mozzarella and bake until bubbly and golden.
9. Remove from oven and let rest at least 30 minutes.

A foil loaf pan is the perfect size for two with a lunch. I found a couple of meatballs hiding in my container of sauce and that will make The Nudge very happy.

Review: Light but filling and very good. I can't remember the last time I made lasagna with homemade noodles and it did make a big difference in the density. At first I thought I had changed the cheese mixture it was so light, but I realized it was the noodles. I probably make a lasagna once a year and I, from now on, will make it with these homemade noodles.
Enjoy!!!

Creamy Garlic Potato Bake

2012-01-12T12:01:00.000-05:00

I need to come up with an appropriate name for this potato dish. It's Potatoes Anna meets Scalloped Potatoes who marries Au Gratin Potatoes baked in a Garlic Cream Sauce.

I take a little from each recipe and bake it all together.

The Nudge loves these potatoes and would eat them once a week so I decided to lighten them up a smidgen. You could add onions to the simmering milk or herbs and spices. Whatever you think your family would like (even hot sauce or cayenne would work).

While there is no set amounts (customized for your family), there is an order that things be done. You want the milk to create a skin on top, that is what actually browns.

1. Peel New potatoes or Yukon Golds and on the "thin" setting on your slicer, slice then into a bowl. Do not rinse the slices, we want the starch.

2. In a small saucepan, warm 1/2 cup of low-fat milk mixed with a tablespoon of light cream (or half-and-half) per potato, 3 slightly crushed whole garlic cloves and 1 teaspoon of flour (it will stabilize the low fat milk). Do not boil. Once the milk becomes fragrant and warmed, shut off the heat and let it steep while you prepare the potatoes.

3. Grate 1/2 cup of Romano or Parmesan cheese, and get your salt & pepper shakers ready. Melt 1/4 cup of a good butter substitute.

4. In the bottom of a casserole pan, spoon enough milk to cover and drop in a teaspoon of the melted butter.

5. Cover the bottom of the pan with a layer of potato slices as evenly as you can. Salt, pepper, grated cheese and butter. Repeat layers until you use the last of the slices. Try to save the best ones for the top. Remove the cloves from the milk and pour enough over the top till it just covers the potatoes. Pour any remaining butter over top or dot with more if needed. Reserve any milk, adding more as you bake the potatoes if they become too dry. Remember the sauce will thicken as the casserole rests so you want juicy.

6. Bake in 325° oven for 30 minutes. Up the temp to 375° and continue to bake until the top starts to brown, adjusting the liquid as needed.

7. Remove from the oven, sprinkle a little more cheese on top, grind some pepper, cover and keep warm until ready to serve.

Potatoes stay warm for quite some time. If you make these ahead just portion and bake in the oven for 15 minutes. The Nudge nukes it when he takes it for lunch and he says it microwaves perfectly.

Serve with my baked ham recipe.

Linguine with Mussels and Crab with Sherry Cream Sauce

2012-01-11T01:13:00.001-05:00

Every once in a while I find a sale that makes it easy for me to justify the buy of something prepared that I would never usually purchase. If I don't like it, there is no guilt if I toss it.

This recipe originally called for only crab meat but when I saw frozen fresh mussels in a wine sauce, I thought it would be a perfect addition to the expensive crab and then I would not need to use as much. The mussels are frozen, fresh and unopened, vacuum sealed with a wine sauce. I got two dozen for $2.00 (more then half off), and all I have to do is make the sherry cream sauce, snip open the bag, drop in the mussels with sauce, cover the pan and steam until they open.

So, instead of a whole pound of lump crab meat, I can get away with only an 8oz packet. I thought maybe of just serving the crab and mussels in the sauce with a nice loaf of bread but The Nudge wanted thin linguine.

Crab and Mussel Linguine with Sherry Cream Sauce
makes 4 servings
Adapted from America's Test Kitchen

* 2 tablespoons unsalted butter (or EVOO)
* 2 shallots, minced
* 2 tablespoons tomato paste
* 1/4 teaspoon red pepper flakes
* 1/2 cup dry sherry
* 1 cup cream (or light)
* Dozen fresh frozen mussels in wine sauce
* 2 teaspoons grated zest and 1 tablespoon juice from 1 lemon
* salt & pepper
* pound linguine
* 8oz crab meat, picked over for shells
* 1/4 cup finely chopped chives or scallions

1. Brings 4 quarts water to boil in large pot. Meanwhile, melt butter in large skillet over medium-high heat. Add shallots and cook until softened, about 2 minutes. Add tomato paste and pepper flakes and cook until slightly darkened, about 2 minutes. Add cream and cook until thickened, about 3 minutes. Add frozen mussels, cover pot and simmer until they open, discarding any unopened ones. Off heat, add lemon juice and season with salt and pepper.

2. Add 1 tablespoon salt to linguine to boiling water and cook until al dente. Reserve 1/2 cup cooking water, drain pasta and return to pot. Add sauce, crab meat, lemon zest, and chives and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve.

Review: This was excellent and the mussels were wonderful. I wasn't sure what to expect but they were tender, sweet and fresh. If I ever see another sale, this recipe is going on the menu. Enjoy!

Stir-Fried Chicken and Vegetables with a Plum Sauce

2012-01-10T14:15:00.002-05:00

They call them impulse purchases. I call them a craving. For some reason, not on the menu, I found myself putting a package of fresh Chinese noodles in my cart. Usually a protein decides the dish, in this case I wanted Chinese noodles.

When I crave salty, sweet, spicy and sour I immediately think Chinese. Plum sauce has a sweet and sour flavor, the Asian Chili sauce provides the heat and the soy sauce, obviously adds a salty quality. It's the perfect dish all around.

I added a crunchy carrot (to pump up the nutritionals) and some pea pods to the bok choy.

Feel free to change the amounts, whereas I always add more chili sauce, this time I reduced it to two teaspoons instead of three. (I suggest you taste the vegetables before adding any more chili sauce).

Stir-Fried Chicken and Vegetables with Plum Sauce
Serves 4
Inspiration from America's Test Kitchen

* 3 tablespoons vegetable oil
* 1 medium head bok choy, stems sliced thin, greens chopped (keep in separate bowls)
* 1/2 cup julienned carrot
* 1/2 pea pods, strings removed
* 1 tablespoon grated fresh ginger
* 3 teaspoons Asian chili-garlic sauce
* salt & pepper
* 1/4 cup plum sauce
* 3 teaspoons soy sauce
* 2 teaspoons rice vinegar
* 4 boneless, skinless chicken breasts, cut crosswise into 1/4" thick slices
* 2 scallions, sliced thin

1. Heat 1 tablespoon oil in large nonstick skillet over medium heat until shimmering. Add bok choy stems and carrots and cook until just tender, about 3 minutes. Add bok choy greens and pea pods and cook until wilted, about 2 minutes. Add ginger, 2 teaspoons chili-garlic sauce and 1/4 teaspoon salt and cook until fragrant, about 30 seconds. Transfer bok choy mixture to colander, tent with foil and let drain (important, do not miss this step).

2. Whisk plum sauce, soy sauce, vinegar and remaining chili-garlic sauce in bowl. Pat chicken dry with paper towels and season with salt & pepper. Heat additional tablespoon oil in empty skillet over medium-high heat until just smoking. Cook half of chicken until no longer pink, about 3 minutes. Transfer to plate. Repeat with remaining oil and chicken.

3. Return first batch of chicken, along with any accumulated juices to skillet with second batch. Stir in plum sauce mixture and scallions and cook until thickened, about 1 minute. Transfer vegetables to platter and top with chicken mixture. Serve.

Review: Excellent dish. I will make it again but with a little more plum and soy sauce. The Nudge wanted it for lunch today and that means he liked it.

Pork Cutlets in a Lemon Garlic Sauce

2012-01-09T01:50:00.003-05:00

This is the pork recipe I used and for which I made the bread dumplings.
Although the recipe called for sautéed cutlets, we like them panéed (breaded).

It does not change a thing with the recipe, you still use the garlic oil.
I butterflied boneless loin chops that I brined for 8 hours. They were tender and moist, I just love brining.

Sauteed Pork Cutlets with Lemon Garlic Sauce
Adapted from The Best Simple Recipes - America's Test Kitchen
Serves 4

* 1/4 cup Extra Virgin Olive Oil
* 2 teaspoons sweet paprika
* 1 teaspoon sugar
* 1/4 teaspoon red pepper flakes
* 6 garlic cloves, sliced thin
* 3 tablespoons lemon juice
* 2 tablespoons finely chopped parsley
* Salt and pepper
* 8 thin-boneless pork cutlets

1. Combine oil, paprika, sugar, pepper flakes and garlic in bowl and microwave until bubbling, about 1 minute. Reserve 2 tablespoon garlic oil, then whisk lemon juice and parsley into remaining oil mixture and season with salt and pepper.

2. Pat cutlets dry with paper towels and season with salt and pepper. Rub cutlets with reserved garlic oil and saute in a heavy pan until golden on each side (about 2 minutes each side). Tent with foil and let rest, about 5 minutes. Drizzle with sauce and serve.

Review: Very, very tasty. I love lemon and garlic and this did not disappoint. The slight sweetness of the sugar softens the edges. I will make this again.
I dotted the dumplings with butter and baked them at 350° for 20 minutes. They heated well.

Cans for Fans - Donate a can of food today

2012-01-08T16:10:00.007-05:00

This month the Shop Rite Cans for Fans promotion kicks off. Shop-Rite has been supporting their community for years and I always give when they do.

If you have a Shop-Rite, you can take advantage of the great Can Can Sale that is currently going on.

For each "LIKE" they get, Shop-Rite will donate a can of food to local food banks. Visit their Facebook page and tell all your friends about it.

Even though I have been shopping at Shop-Rite my whole life, the information about their new event has been provided by Shop-Rite through MyBlogSpark. They are asking participating bloggers to pass the word, and now we all can get involved. You don't even have to live near a Shop-Rite store.

I wait for this sale every year to stock up on a few cases of Tuttorosso tomatoes for me and my dad. You can buy up 12 cases!!!

Did you know that Tuttorosso canned tomatoes were rated #1 by America's Test Kitchen??
Well, they are and I agree, even the inside of their cans have a coat of white insulation.
Did you know that the inside of YOUR canned tomatoes should be white.

Why, you ask? Acidic foods like tomatoes should never come in contact with steel or aluminum, it changes the flavor. Any tomato canner knows that but won't because of the extra cost.

Since this post isn't about canned tomatoes but Cans for Fans, close me out and go to Facebook (link above) right now.

Bye, and thank you!!

Happy Epiphany/The Twelve Days of Christmas

2012-01-07T16:49:00.006-05:00

I am 1/2 German/Swedish on my Mother's side. We always celebrated the "Twelve Days of Christmas" or the Feast of the Epiphany.

I understand that most devote Christians still follow this tradition. Today was the Feast of the Epiphany which celebrates the Baptism of Jesus. We always kept our lights and tree up until the 6th of January. It seems to be more of an Eastern European celebration then with American Christians.

Some might think we are prolonging the season but there is meaning. Celebrants observing the Twelve Days may give gifts on each of them, with each day of the Twelve Days representing a wish for a corresponding month of the new year. They feast and otherwise celebrate the entire time through Epiphany morning. Lighting a candle for each day has become a modern tradition in the U.S. and of course singing the appropriate verses of the famous song each day is also an important and fun part of the American celebrations. Some also light a Yule Log on the first night (Christmas) and let it burn some each of the twelve nights. Some Americans have their own traditional foods to serve each night.

For some, Twelfth Night remains the biggest night for parties and gift-giving. Some households exchange gifts on the first (December 25) and last (January 5) days of the season. As in olden days, Twelfth Night to Epiphany morning is then the traditional time to take down the Christmas tree and decorations.

Since my Mom passed it is bittersweet, I do it more in remembrance.

That's pretty much all I wanted to say, except....my house is dark once again and, I miss you Mom.

Canederli - Bread Dumplings in a Napkin

2012-01-07T01:44:00.002-05:00

When I saw this recipe on another Italian family blog, I knew they would be perfect with pork and also, get me back on track with Gnocchi on Thursday. I added a pestata to the ingredients for more flavor (just like Lidia did with hers) and wrapped it in cheesecloth instead of a napkin (I image they did not have cheesecloth when this was made back in the day). I would try to make the dumpling a few days ahead and just slice and heat in the oven while you prepare the meat.

Always looking to pump up the nutritionals, I added quinoa flakes, my new love but bulgur would be great also. Just remember they expand as they cook so keep the mixture on the moist side.

Remember these? I used them as the rolls in this recipe. Next time I make this I will buy onion rolls, it made that much of a difference.

Canederli (ca-net-erl-le) Tirolesi (Bread dumplings in a napkin)
Adapted from Scavone Family Cookbook

* 5 stale bread rolls, cut into cubes, or 500g unflavored stuffing cubes
* 13 ounces milk, warmed
* 6 eggs, lightly beaten (I used 1.5 cups egg sub)
* 3 cloves garlic
* 1/2 cup cooked onions and carrots
* 1/2 cup quinoa flakes or bulgur (optional)
* 1 tsp freshly ground nutmeg
* salt and pepper

Process carrots, onions and garlic to a small chop. Saute in olive oil until they soften, about 5 minutes.

Place bread cubes in a large bowl. Combine milk, eggs, vegetables, nutmeg, carrot mixture (pestata), salt and pepper and pour over bread. Add quinoa (optional).

Let sit a few minutes to allow the bread to soak up the liquid, and then gently mix with your hands to form a dough.

Mixture should feel like a loose meatloaf mixture.

Place mixture onto a 9" x 12" rectangle of three layers of cheesecloth or the width of the pan you will boil them in.

Before you form it into a cylinder, make sure it will fit into your pot. Go length-wise over the cloth (or plastic wrap) to about 1-1/2" from the edges. Roll up tightly around the dough and tie ends and middle with kitchen string, leaving enough to make a 'pull-out-of-the-water' string. I had enough for two rolls. I made one using plastic wrap rolled in foil to see if the results were the same as the cheesecake wrapped one.
I know some people find it hard to get cheesecloth.

Cook in a large pot of salted boiling water about 35 minutes. Remove from water, drain and cool. Carefully remove towels from dumplings and slice into 1" slices. Serve in place of boiled potatoes, for instance on the side of goulash, or a roasted meat with good broth or gravy.

A serving is 4 coins.

Review: They taste like a basic stuffing does but compressed. I love stuffing. The additions are endless. Sausage, sweet potatoes, cheese. The Nudge said it had a weird but delicious taste. I gave him a cold sample but heated with a good meat gravy and a simple roasted chicken breast or pork chop, these would be wonderful. I froze one roll, leaving it in the cheesecloth but first wrapping it in butcher paper and then into a zip bag (don't forget to label).

Cod with Leeks, Tomatoes and Olives

2012-01-06T01:44:00.002-05:00

I slipped off that slippery slope of resolutions by not eating breakfast yesterday and my tummy (and my glucose) let me know that. I ran out the door to grab a few sales, thinking I would eat something at Panera's (I love their Spinach and Artichoke souffle). I tried to tell myself it was because I had no bananas but my body yelled at me anyway. When I finally got home at 3:00, dinner needed to be started and I did so on an empty stomach. No Panera's today. Not good for anybody, least a diabetic.

This morning I was not leaving this house without my Cheerios and no excuse for having only green bananas would stop me. No fruit cereal is better then no cereal.

Tonight I would make a meal to help me get back on track (and I was doing so good....sigh).

I bought a one pound piece of wild caught cod. I would halve it, use one for dinner and freeze the remainder. A simple but tasty dish, the addition of olives gives it a piquant edge that goes well with the blandness of cod. I have been trying to slowly introduce olives into The Nudge's diet but he usually moves them around his plate until I pick and eat everyone of them. Maybe this time will work?

I have seen cod with tomatoes, olives and capers all over the internet (basically a puttanesca sauce) but I like the addition of leeks. I think it lightens up, what can be a heavy sauce, for a better balance with the delicate flavor of the cod (usually puttanesca is served with an assertive fish like tuna).

Any leftovers can be used for cod cakes or for a Spanish Rice.

Cod with Leeks, Tomatoes and Olives
serves 4
Adapted from The Best Simple Recipes - America's Test Kitchen

* 1 pound cod (or any firm white fish like Mahi Mahi)
* 2 tablespoons extra-virgin olive oil
* 3 medium leeks, white and light green parts only, halved lengthwise and sliced thin (half moons), rinsed
* 3 garlic cloves, sliced thin
* 1 (14.5-ounce) can diced tomatoes, drained
* 1 1/3 cups white wine
* 1/2 cup pitted kalamata olives, hlaved
* 2 teaspoons finely chopped fresh oregano
* 1 bay leaf
* salt and pepper

1. Heat oil in large skillet over medium neat until shimmering. Cook leeks until beginning to soften, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes, wine, olives, oregano, bay leaf, 1/4 teaspoon salt and pepper ans simmer, covered, until leeks are completely tender, about 10 minutes.

2. Season fillets with salt & pepper. Nestle fillets into sauce and simmer, covered, until fish is cooked through, about 10 minutes. Discard bay leaf and serve.

Review: This dish could have used more spice, herbs or maybe fish stock. I should have squeezed fresh lemon juice over the fillets before serving. A good solid recipe for people who don't like the taste of strong fish. If you schedule this dish when cod goes on sale, this becomes a very inexpensive dish for the great nutritional punch.

Filet Mignon with Peppercorn Cream

2012-01-04T01:05:00.007-05:00

The Nudge could eat filet mignon 4x a week if I would let him. I would eat a steak 4x a year. We buy one large (5" x 1 1/2") filet and it is cut a third for me and two thirds for The Nudge.

Filet is an incredibly tender cut of beef, but its notably mild flavor typically requires an extra boost. Here, coarsely ground pepper forms a spicy crust that gives these steaks the character they need, complimenting them with a white wine tarragon cream sauce.

This reminds me the famous dish Steak au Poivre.

We almost always have a spinach salad with a steak and I also found these wonderful oven baked onion rings from Alexia.

Filet Mignon with Peppercorn Cream
serves 2

* 2 center-cut tenderloin steaks (about 6oz each), about 1" thick
* Salt
* 2 teaspoons coarsely ground pepper
* 1 tablespoon vegetable oil
* 1 shallot, minced
* 1/2 cup white wine
* 1 teaspoon brandy
* 1/4 cup chicken broth
* 1/4 cup cream
* 2 teaspoons chopped fresh tarragon or 1 teaspoon dried

1. Pat steaks dry with paper towels and season with salt. Rub top and bottom with pepper. Heat 1 oil in large skillet or cast iron pan over medium-high heat until just smoking. Cook steaks until browned,3-5 minutes per side. Transfer to platter and tent with foil.

2. Add shallot and cook over medium heat until softened, about 2 minutes. Stir in wine, broth and cream. Simmer, scraping up any browned bits, until slightly thickened, about 3 minutes. Off heat, whisk in brandy, tarragon and any accumulated steak juices. Season with salt. Pour sauce over steaks. Serve.

Review: Very nice sauce, not in my top 5 favorites but The Nudge gave it a 9. He has always subscribed to the "simple is better" when it comes to food, I on the other hand seem to crave very bold flavors.

Braised White Beans 101

2012-01-03T01:10:00.003-05:00

You can't convince people to eat more beans if you don't show them how to infuse huge amounts of flavor while slowly braising them in the oven. Easy, simple and low maintenance.

You make these beans you will never used canned white beans again. This method is for all white beans which because they are usually used in soups and with vegetables need a bump up.

Soaking the beans in salted water (brine) helps the skins to tighten up and hold the meat so they do not turn to mush (trust me it works). Just remember if you brine your beans, always throw the soaking water away.

Oven Braised White Beans
makes 3 cups

* 1 bag of navy beans, soaked overnight in salted water
* 1 large whole garlic clove or two small ones
* 10 whole peppercorns
* 1 large bay leaf
* 3 sprigs of thyme
* 2-3 parsley stems (reserve the tops for the soup)
* drizzle of olive oil

Place beans and aromatics in a small saucepan. Preheat oven to 400°.
Cover beans with water level with the beans, cover pot with lid and slide into the oven.
Set timer for 20 minutes.

After first 20 minutes, stir the beans and top with warm water if needed (always keep the beans submerged). Lower the oven to 350° and set the timer for another 20 minutes.

After the second 20 minutes, replace the water (I used a total of 1 cup replacement water) and add 2 teaspoons of salt. Set the timer for the last 20 minutes.

Remove the pot from the oven, remove the herbs and bay leaf. With a slotted spoon, remove to container and pour in enough braising liquid to cover the beans. Can be kept in the fridge for 4-5 days before using.

Come back in a few days for my take on a traditional Wedding Soup - Lidia style.

Enjoy!!

Hello beans....so important are you

2012-01-02T01:19:00.006-05:00

Sunday nights are a good time to soak beans.
Why Sundays?

You will have them ready to cook the whole week through and if you do, you WILL cook them.

I am not apposed to opening a can but when I have a chance to infuse extra flavors into anything bland, I jump at the chance.

My new favorite dried bean is the Lima bean.

Their texture is smoother than other white beans and undetectable when added to soups, sauces and meat or vegetable mixtures (such as meatloaf, meatballs, roulade stuffings, mashed potatoes and souffles). I have been known to add a spoonful to beaten eggs before making scrambled.

I like to split the drained soaked beans into two containers. One I will braise slowly on the back of my stove for hours and the other gets popped into the fridge for adding to soups. If I do not use them, they get moved to the freezer at weeks end (remember to label them, please).

Beans do more for a recipe then add fiber, minerals and vitamins. The add moisture, texture and, believe it or not, like potatoes, they retain heat (go figure).

Nutrition:
Beans have significant amounts of fiber and soluble fiber, with one cup of cooked beans providing between nine and 13 grams of fiber. Soluble fiber can help lower blood cholesterol. Beans are also high in protein, complex carbohydrates, folate, and iron.

I cannot stress more...if you want to loose weight or are a diabetic, you need to eat beans at least 3x a week.

New Years Day is the perfect time to get started with incorporating beans into your diet.
Beans are considered good luck. Black-eyed peas in the South, favas or lentils for the Italians, baked beans in New England and black beans in the SW. They represent coins as they swell while soaking, so your pocket will forever be full. Others consider it a new beginning like the seeds planted for food.

We had baked beans with our Buffalo wings. I make mine in the crock pot using the technique that Cooks Illustrated perfected for moist and soft beans (not many have success with beans and a slow cooker) but read on and the light bulb will go off.

Problem with cooking beans in a crockpot is the empty space. Beans need moisture to cook and will get horribly hard, real fast if not treated the right way.

By placing a sheet of foil over the beans, the moisture goes back into the beans, not into the empty space. If your crockpot is the perfect size (meaning the bean mixture before cooking comes right up to the rim) you do not need the foil.

Simple solution for such a tough problem (get it?? hee hee).

The following recipe cooks enough for a large picnic but can be divided into 4 servings successfully (amounts in parentheses). If you do not want to use (or do not have) a slow cooker, put them in an oven at 250F for the same amount of time.

Basic Baked Beans in a Slow Cooker
Serves 16

* 1 pound dry navy beans (1/4 cup)
* 1/2 cup chopped onion (2 tablespoons)
* 1/2 cup low-sugar ketchup (2 tablespoons)
* 1/2 cup Truvia brown sugar, firmly packed (2 tablespoons)
* 1/2 cup water (1/4 cup)
* 1 tablespoon ground ginger (1 teaspoon)
* 1 teaspoon dry mustard (1/4 teaspoon)
* 2 tablespoons molasses (2 teaspoons)
* 6 slices cooked bacon, crumbled (2 slices)
* 1 1/2 teaspoons salt (1/4 teaspoon)
* 1/4 cup sugar-free pancake syrup (2 tablespoons)

Preparation:
Quick soaking method...
Put beans in three times the volume of unsalted water; bring to a boil, reduce heat, and let simmer gently for 1 hour. Let stand, covered, in the hot water for 2 hours.

In a bowl, combine onion, ketchup, brown sugar, ginger, water, mustard, molasses and syrup. Drain beans well and mix with the ketchup mixture in the crockpot. Cover with foil then lid and cook on LOW for 9 to 11 hours (6-8 for small batch), until beans are tender. Add salt about 30 minutes before serving time. Try not to open the lid until halfway through the cooking time. You will loose over an hour of cooking time every time you peek.

Happy New Year Everyone

2012-01-01T01:48:00.001-05:00

I never make resolutions because, like 99% of people who do, I never can keep them.

This year HAS to be different. We usually do restaurants on the Eve's but because we traveled, what seems like the whole North East coast, we have been really, really bad.

Yesterday morning I actually ordered a "Skinny Choice" breakfast at IHOP.

Last night was our last 'eat out' at Macaroni Grill and next week's menu will reflect healthier choices.

I am sure everyone has started a list, here is mine.

My 2012 Resolution List:
Walk 45 minutes 3x a week
Eat breakfast every morning
Limit fast carbs (high GI) at dinner
Fresh fruits for dessert
Limit alcohol to 1 glass of wine a day

I usually eat a good, well balanced diet but this week, I went over the top and paid the price. My digestive tract is speaking to me, I am tired and lethargic and I am sure I gained a few pounds.

So, have a great, safe New Year's Eve and Day, enjoy all the football and snacks that come with it and Tuesday, we will all get back on track.

Over the next few weeks, I will be reformatting my meals to offer other healthy alternatives (not just diabetic choices)and give the total GI of what each recipe has, along with the nutritionals, alternatives and suggestions on making meal preparations easier, cost effective and suggestions on what to do with leftovers.

Example: Spaghetti and Meatballs
Alternatives would be turkey sausages and meat (for those watching fat intake), whole wheat pasta instead of semolina (for those wishing higher fiber, the GI is the same for both though) and a garden salad.
Leftover meatballs and sausage will make a great frittata filling and if you add the spaghetti you have effectively used up all the leftovers for that meal.

I have found that most Diabetics are also watching their weight and fat intake.
While The Nudge and I do not have a heart issue, I do watch my portions, and even olive oil adds calories.

Tomorrow starts a whole new outlook and a "trimmed down" blog.

Shrimp Stir-Fry

2011-12-30T01:17:00.002-05:00

On a roll with quick, easy and tasty dinners. I might never make a recipe that requires more then a one pan preparation for quite a while.

I do think this dish needed more pop (we are chili sauce converts) so I added a tablespoon of Thai-style Sweet Chili Sauce to the recipe. If you have someone who doesn't like the heat just omit it. I served this over fried rice.

Stir-Fried Shrimp for Two
Adapted from Cooks Illustrated, April 2007

Ingredients
* 1/2 pound extra-large shrimp (21 to 25 count), peeled and deveined
* 1 1/2 teaspoons dry sherry
* 1 teaspoon soy sauce
* 2 scallions , white and light green parts, minced, plus scallion greens, sliced thin and reserved
* 1 medium clove garlic , minced or pressed with garlic press (about 1 teaspoon)
* 1/4 inch piece fresh ginger , peeled and minced (about 1 teaspoon)

* 1 teaspoon peanut oil or vegetable oil, plus an additional 1 tablespoon
* 1/4 cup water
* 1 teaspoon toasted sesame oil
* 1 teaspoon oyster sauce
* 1/8 teaspoon granulated sugar
* 1 tablespoon Thai-style chili sauce
* 1/2 teaspoon cornstarch

Instructions

1. Toss shrimp with sherry and soy sauce in medium bowl; set aside to marinate 10 minutes. Combine minced scallion, garlic, and ginger, and 1 teaspoon vegetable oil in small bowl; set aside. Stir together water, sesame oil, oyster sauce, sugar, and cornstarch in small bowl or measuring cup; set aside.
2. Heat remaining 1 tablespoon oil in 10-inch nonstick skillet over high heat until shimmering Add shrimp and cook, stirring every 10 seconds, until just opaque, about 1 minute. Push shrimp to sides of skillet, clearing a spot in center of pan. Add remaining scallion mixture to clearing and mash with spoon; cook until fragrant, 10 to 15 seconds, then stir mixture into shrimp. Remix water mixture and stir into skillet; cook until sauce has thickened, 30 to 45 seconds. Transfer to serving plate, sprinkle with reserved scallion greens, and serve.

Still shopping?

2011-12-28T01:53:00.001-05:00

Another quick and easy meal for all you shoppers that have spent too much money and time in the stores.

Chicken cutlets came to my rescue again last night when I made this very flavorful sauce and a sweet Corn Orzo Risotto.

I had no recipe in mind, got my inspiration from a rarely used bottle of Pernod in my liquor cabinet and decided to use it.

Corn Orzo Risotto
makes 4 servings

* 1/2 cup orzo pasta (or any small soup pasta)
* 1/4 cup finely diced onion
* 1 1/2 cups chicken broth
* Olive Oil
* small can sweet corn (drained) or 1 cup frozen
* black pepper

Heat olive oil in sauce pan and saute onions until tranluscent. Add orzo and stir to coat in oil. When the orzo starts to brown slightly add chicken broth, reduce heat to simmer, cover and cook for 10 minutes. Add corn, stir, adjust moisture and grind the pepper to taste.
Mixture should be wet but not soupy.

Chicken Cutlets with Pernod Cream Sauce
serves 2-3

* 6 thin chicken cutlets, pounded thin
* flour
* salt & pepper
* 1 tablespoon olive oil
* 1 shallot, minced
* 1/2 cup Pernod, Sambucca or fresh tarragon
* 1/2 cup chicken broth
* 2/3 cup heavy cream

Heat oil in a non-stick frying pan. Season both sides of chicken with salt & pepper and dredge in flour. When oil is hot, add chicken and saute on both sides. Remove to platter.

Add shallots and saute until soft. Add Pernod and simmer until almost all evaporated. Add chicken broth and simmer until that is almost evaporated. Add cream, adjust seasonings and add cutlets back to pan, coat in sauce and serve on a platter spooning any additional sauce over chicken. Sprinkle with chopped parsley.

Review: This was excellent. The Nudge even loved the orzo. This sauce is going into my rotation of quick cutlet meals. Even good enough for a dinner party. They will happy with the unique taste the Pernod gives the sauce. Unlike anything you probably have ever had.

Pasta with Asparagus, Prosciutto and a Balsamic Glaze

2011-12-26T01:51:00.002-05:00

Continuing with my food rescue recipes, tonight's feature presentation is a unique list of ingredients that not many would put together. If you want a quick healthy pasta to carry you through shopping for all those after-Christmas sales, try this dish.

Asparagus, balsamic glaze, lemon juice, onions, red pepper flakes and Romano cheese. I added the prosciutto.

It fits the requirements. Easy to prepare and quick to cook. I takes longer to make the glaze and boil the water then to make this dish. Luckily, I always have a balsamic glaze in my pantry, so all I need to do is chop and drop.

I imagine if you did not want to make a trip to the store (I am avoiding the stores myself, right now), you could use artichoke hearts.

For virtually the rest of the year, I choose recipes from Cooks Illustrated. All had to be quick and easy, but they also had to be for two (I need no lunches).

Campanelli with Asparagus, Basil, and Balsamic Glaze
Adapted from Cooks Illustrated, March 1, 2003
Serves 2.

Why this recipe works:

Well aware that most vegetarian pasta recipes feature a flavorless, boring pile of starch, randomly studded with bland vegetables and topped with a mound of low-quality grated cheese, we set out to develop a vegetarian pasta recipe with big and intense flavors that would also be easy to make. The keys to our best vegetarian pasta recipe turned out to be sautéing asparagus and other vegetables to deepen their flavors and using restraint with a balance of salty, sweet, and sour ingredients in order to let the asparagus flavor shine.

Campanelli is a frilly trumpet-shaped pasta. If you cannot find it, fusilli works well. Take care not to over reduce the vinegar, or it will become bitter.

Ingredients
* 1 tablespoon table salt (for pasta water)
* 1/2 teaspoon table salt
* 2 cups dried campanelli
* 2/3 cup balsamic vinegar
* 3 tablespoons extra-virgin olive oil
* 1/2 pound asparagus, bottom 1 inch trimmed and discarded, spears halved lengthwise if larger than 1/2-inch in diameter and cut into 1-inch lengths
* 1/2 medium red onion , halved and sliced 1/8-inch thick (about 1 1/2 cups)
* 1/2 teaspoon ground black pepper
* 1/8 teaspoon red pepper flakes
* 1/4cup chopped fresh basil
* 2 teaspoons lemon juice
* 1/2 cup shaved Pecorino Romano

Instructions
1. Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.
2. Just before putting pasta in boiling water, bring balsamic vinegar to boil in 8-inch skillet over medium-high heat; reduce heat to medium and simmer slowly until syrupy and reduced to 1/4 cup, 15 to 20 minutes.
3. While pasta is cooking and balsamic is reducing, heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke. Add asparagus, onion, black pepper, pepper flakes, and remaining 1/2 teaspoon salt and stir to combine; cook, without stirring, until asparagus begins to brown, about 1 minute, then stir and continue to cook, stirring occasionally, until asparagus is tender-crisp, about 4 minutes longer. Add asparagus mixture, basil, lemon juice, 1/2 cup Pecorino, and remaining 3 tablespoons oil to pasta in stockpot; toss to combine. Serve immediately, drizzling 1 to 2 teaspoons balsamic glaze over individual servings and passing remaining 1/2 cup Pecorino separately.

Review: If you are looking for a light but very flavorful pasta dish, this is the one for you. A great dish after all those holiday goodies.

Merry Christmas to all, and to all, a good night!!!

2011-12-24T14:18:00.001-05:00

I am heading off to New Hampshire tomorrow. We thought the traffic through Connecticut on Christmas morning would be quiet and doable.

I have a strange feeling that this is the year many, many travelers will get smart and we will find lots of company on the Thruway, where foot by foot we roll the length of Connecticut, until we just throw our arms up in surrender. The trip takes 5 hours on a good day.

We have planned on being in the car, coffee Bubba in hand, sandwiches in tow and Christmas music playing by 8AM. Any later then that would be testing the gods of fate.

Kitchen is closed, bags are packed and tonight The Nudge is treating me to a reservation for dinner (but only after the Giants/Jets game of course).

So, my dear friends, since I will not turn this computer back on until Tuesday evening, I would like to wish everyone a Happy, Merry and safe Christmas celebration. Whether you open your presents on Christmas Eve and catch a movie on Christmas Day or your dinner is on Sunday, remember to give thanks that you are able to have this celebration and remember to keep that feeling in your heart on every day of every year.

See you next week.

The Happy Dance

2011-12-23T09:04:00.002-05:00

It's funny how when Christmas falls on a Sunday you loose track of the amount of days till.

Case, in point....all week I thought it was one day less till Christmas and when you are timing baked, prepared foods and digital projects to be made as close to the actual day (the food for freshness) you make sure you wake up knowing what day it is. I had to stop myself from being so organized and my goodies being done too far in advance. Yes, I am hopelessly organized that way.

I thought today was Saturday and only had one day to wrap my gifts, I was doing the Snoopy dance when I realized I have TWO days. Then I danced some more because that meant a day off. Whoo Hoo!!

So, what does a newly addicted baker do on her day off?

You got it. Make a Pear, Apple and Cranberry Tart.
After sampling tons of cheesecake I thought this would be a nice change for dessert tonight (plus, I still have 3 cups of fresh cranberries).

I am so happy with my effort. My kitchen smells like a Christmas cookie factory and if this works out I will be testing versions to make it sugar-free and low carb, perfect for many people looking for delicious healthy desserts.
You will love this recipe. A press-in crust, no fail filling and a topping tested by the best test kitchen staff ever.

Looks good so far, huh? The Nudge thought it was too pretty to cover with the streusel, but I promised the next one will have a custard filling instead.

This recipe is my own but you need to know I got my inspiration from Jacques Pepin, Martha Stewart and Ina Garten. I took three things I learned from these food icons and incorporated them into this tart.

The Nudge always wants to know why I watch all these cooking shows when I know lots.

This tart is why.... I live by the code of learning something new everyday and I always manage to find something in these shows I never knew before and I store it away in this weird foodie mind of mine.

Pear, Apple and Cranberry Tart with Streusel Topping
Makes 1 (9") tart

Streusel:
* 1/2 cup AP flour
* 1/2 teaspoon cinnamon
* 1/8 teaspoon freshly grated nutmeg
* 4 tablespoons melted butter
* 1/4 teaspoon salt
* 1/2 cup packed light brown sugar

Filling:
* 2 firm Bosc pears, peeled, cored and sliced crosswise into 1/4" slices
* 4 apple slices, cut into 1/4" slices, then cut to fit space
* 12 fresh cranberries

Crust:
* 3/4 cup flour
* 1/4 teaspoon baking powder
* 1/2 cup lard + butter
* 1 teaspoon sugar
* 2 tablespoons buttermilk

1. Dump all the ingredients for the crust into a food processor (or hand mixer) and pulse until a ball starts to form. Remove the dough and with the help of plastic wrap, press the dough into a 9" tart pan and up the sides.

2. Cut the fruit into slices and arrange over the dough (you can also fan them longways like the hands of a clock, alternating pear and apple slices).
Drop cranberries into any empty spaces or here and there. You won't see the fruit once the streusel is placed on top.

3. In a bowl, mix the streusel ingredients and sprinkle on top.

4. Bake at 325F for 30 minutes, then up the oven to 350 for another 20 minutes.
Remove tart and cool.

Review: I would use less struesel next time and reduce the oven time at 350F to 20 minutes (I revised the recipe above to reflect this review). I also would have liked more cranberries. That would be up to you. A thumbs up.

Chicken Again??? You betcha

2011-12-22T01:19:00.007-05:00

I know I have made this dish, and also posted about it, a few times, but at this time of year when we are all running the store-to-store marathon, we need to be reminded that a great meal can be made, start to finish, in 15 minutes. This week was about the easy.

Resist the urge to grab Micky D's or a pizza and cook for your family.

I have a rotation of chicken cutlet dishes I make all year. Piccata (or Francaise), Marsala, Parmigiana, Murphy (a NJ Shore classic), Nut-Crusted and a quick Cacciatore. All with only a few ingredients, all in one pot. I hope to post about all of these in the new year (I will be updating this blog to be more efficient).

Getting off on a tangent, let's get back to the recipe.

Five ingredients.....chicken cutlets, mushrooms, Marsala wine, chicken broth and flour.

Olive oil, butter, salt & pepper are freebies.

The Nudge insists on angel hair pasta, so I make enough for two small servings.

You know those huge 5lb packages of stuffing mushrooms all the stores sell this time of year?
I buy 2, slice them on an egg slicer and saute them off in a chicken fryer pan.

Divide them into snack zip bags and freeze for nights like this. Straight from the freezer to the pan, could not be easier and mushrooms are one of the top 25 power foods for Diabetics. We all know how important eating good small meals all day is for everyone, not just a Diabetic, and this is perfect.

Use a whole wheat angel hair (they won't know the difference) and dinner is done.

Here's how you do it:

In a pie plate spoon in about 2 tablespoons of flour. Put a pot of water to boil. Salt it well (1 tablespoon per gallon).

Salt both sides of chicken cutlets and dredge in flour. Remove to a plate. In a saucepan melt olive oil and butter. When pan starts to sizzle, place 2-3 cutlets into it (do not crowd the pan) and fry until the edges start to turn white. We are not totally cooking these cutlets, we just want a crust on them.

Turn over and repeat. Remove to clean plate and saute the rest. Cover with foil.

In same pan saute mushrooms (if pan is dry, add more olive oil). Once they are cooked, add the chicken broth (at least 1/3 cup) and simmer, scraping all the bits on the bottom of the pan. add 1/3 cup Marsala wine and simmer for 1 minute. Add cutlets back to pan, cover and cook for 3 minutes on a low simmer.

If the pan becomes too dry just add more broth or water.

Dinner is served!!

Steak with a Mustard Cream Sauce/another 30 minute rescue recipe

2011-12-21T12:16:00.010-05:00

We are getting down to the last inning peeps, the nitty-gritty, the brass tacks, the nuts and bolts and finally....last hurrah.

What do you, still have left to do, before the weekend?

I spent my day buying last minute gift ideas, mostly for The Nudge. Since all he wants is golf stuff, I ended up running to his favorite course and "buying" him a few lessons and new shoes (he doesn't read my blog, so no worries here).

I came home to bake 4 cheesecakes in 6" cookie tins.

I love this last minute rush of Christmas cooking and decorating. I am looking forward to traveling next week. I need to get out of this house.

I really wanted to share with you a recipe made with a cut of meat that is still a secret to only the butchers and now to you.

It's called a flap steak. A cross between a skirt and a sirloin, it had to be most tastiest tender cut of meat that is perfect for slicing and serving with a flavorful sauce.

I can't wait to grill this in the summer. I paired this steak with my Mashed Potato/Lima Bean Puree which is really only mashed potatoes mixed with a garlic bean puree instead of cream and only a pat of butter on the top. So so good for you and absolutely delish!!

(this was only half the meat sliced, the other half was squirreled away in the freezer, more than enough for 4 servings)

Pan-Seared Inexpensive Steak with Mustard-Cream Sauce for Two (but serves 4)
Adapted from Cooks Illustrated, April 2007

Ingredients
* 1 tablespoon vegetable oil
* 1 boneless whole flap meat steak or shell sirloin steak (top butt), about 1 pound and 1 1/4 inches thick
* 1 small shallot , minced (about 2 tablespoons)
* 1 1/2 tablespoons dry white wine
* 1/4 cup low-sodium chicken broth
* 3 tablespoons heavy cream
* 1 1/2 tablespoons whole-grain Dijon mustard
* Salt and ground black pepper

Instructions
1. Heat oil in heavy-bottomed 10-inch skillet over medium-high heat until smoking. Meanwhile, season both sides of steak with salt and pepper. Place steak in skillet; cook, without moving steak, until well browned, about 2 minutes. Using tongs, flip steak; reduce heat to medium. Cook until well browned on second side and internal temperature registers 125 degrees on instant-read thermometer for medium-rare (about 5 minutes) or 130 degrees for medium (about 6 minutes).
2. Transfer steak to large plate and tent loosely with foil; let rest until internal temperature registers 130 degrees for medium-rare or 135 degrees for medium, 12 to 15 minutes.
3. While steak is resting, pour off all but 1 tablespoon fat from now-empty skillet. Return skillet to low heat and add shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add wine and increase heat to medium-high; simmer rapidly, scraping up browned bits on pan bottom, until liquid is reduced to glaze, about 30 seconds; add broth and simmer until reduced to 2 tablespoons, about 3 minutes. Add cream and any meat juices; cook until heated through, about 1 minute. Stir in mustard; season to taste with salt and pepper.
4. Using sharp knife, slice steak about 1/4 inch thick against grain on bias. Arrange on platter or on individual plates, and spoon sauce over steak; serve immediately.

Review: Wow, what a steak, even The Nudge said he would eat this every week. You will probably have to go to a butcher for this cut, but I if you can only find a sirloin, try to get one with even marbling in the flesh.
The leftovers are planned for a ooey, gooey, cheesy Steak Sandwich next week.

Buttermilk Onion Pull-Apart Rolls

2011-12-19T11:03:00.002-05:00

I should be very unhappy with my new oven. Why?

I CAN NOT STOP BAKING!!

Help me, please....

Getting to the point where I can't even give it away. What am I possibly going to do with eight huge onion rolls?

They do look good, huh?
I thought so, that's why I just had to bake these.

Instead of serving with Smothered Pork Chops (which I did), I will stuff the pork chops with a stuffing made with these rolls. I bet anything stuffed with these rolls would taste great.

Either way, I must repurpose, I must repurpose, I MUST repurpose.
Oh Martha, stop creating wonderful recipes. I can not resist.

The dough is a joy to work with. Light and flaky, would be excellent with a sweet filling.

Buttermilk Onion Pull-Apart Rolls
Adapted from Martha Stewart Living, November 2005
Makes about 1 dozen

Ingredients
* 11 tablespoons unsalted butter (1 3/4 sticks), softened, plus more for bowl, plus 5 tablespoons melted
* 1/4 ounce active dry yeast
* 1 tablespoon sugar
* 2 tablespoons warm water (105 degrees to 110 degrees)
* 3/4 cup buttermilk
* 1 large egg, lightly beaten
* 2 3/4 cups plus 2 tablespoons all-purpose flour, plus more for surface and pin
* 2 teaspoons salt
* 2 pounds sweet onions, such as Rio (1 1/2 pounds cut into 1/4-inch slices, 1/2 pound finely chopped)
* 1/8 teaspoon freshly grated nutmeg

Directions
1. Butter a 9-inch cake pan using 1 tablespoon softened butter. Butter a large bowl; set aside. Stir together yeast, sugar, and water in a small bowl; let mixture stand until foamy, about 5 minutes. Stir until dissolved. Stir in buttermilk and egg.
2. Mix 2 3/4 cups flour and 1 1/2 teaspoons salt in the bowl of an electric mixer fitted with the dough hook. Make a well in center. Pour in buttermilk mixture; mix to combine. Add 6 tablespoons softened butter; mix on medium-high speed until a soft dough forms, about 10 minutes.
3. Scrape dough onto a lightly floured work surface; sprinkle with remaining 2 tablespoons flour. Knead dough until smooth, about 5 minutes. Transfer to buttered bowl. Cover dough with a clean kitchen towel; let rise in a warm place until doubled in bulk, about 1 hour.
4. Melt remaining 4 tablespoons softened butter in a large saucepan over medium-high heat. Add onions; raise heat to high, and cook, stirring often, until soft, about 5 minutes. Reduce heat to medium; cook, stirring, until golden brown, about 30 minutes. Stir in nutmeg. Season with 1/2 teaspoon salt. Let cool.
5. Punch down dough, and turn out onto a lightly floured work surface. With a lightly floured rolling pin, roll dough into a 17-by-10-inch rectangle, and brush with 3 tablespoons melted butter. Spread onions evenly over dough. Starting on 1 long side, roll dough into a log. Press seam to seal. Cut into about 12 slices, about 1 1/4 inches thick each. Arrange slices, cut sides up, in buttered pan, and brush with remaining 2 tablespoons melted butter. Cover loosely with plastic wrap. Let rise in a warm place until doubled in bulk, about 50 minutes.
6. Preheat oven to 375 degrees. Bake rolls until golden brown, about 35 minutes. Immediately invert and unmold rolls onto a wire rack. Serve warm.

Frappuccino Mocha Eggnog Bundt Cake

2011-12-18T12:10:00.007-05:00

I had my issues with sugar substitutes.

I decided it was time to find out why.

When I bake a cake or a batch of brownies with it, the end result ends in the round file (trashcan).

Sugar, it seems, is always listed with the "wet" ingredients. If you melt sugar you get a wet syrup, so therefore, when you take the sugar out of a recipe you must replace it with additional moisture or you get hockey pucks (and trust me, you do). Every recipe on the Splenda site will sub half the amount called for and leave real sugar in. I can see that, so I decided to give it a try.

I made a Frappuccino Mocha Eggnog Cake. I am determined to use up that gallon of eggnog I bought.

I think this cake will be requested many, many times. Easy to make (can be made with a spoon and a large bowl) bakes like a dream (and if you over bake, it still stays moist) and tastes truly amazing. The eggnog keeps it moist and tender. If you love coffee you will want to make this.

Frappuccino Mocha Eggnog Cake
makes one Bundt cake or two layers

* Bakers Joy for pan
* 1 3/4 cups all-purpose flour, plus more for pans
* 1 cup Coconut Palm Sugar
* 1 cup Splenda No Calorie
* 3/4 cups good cocoa powder (do not use processed)
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1 teaspoon kosher salt
* 1 cup Eggnog
* 1/2 cup applesauce or vegetable oil
* 2 extra-large eggs or 1/2 cup Egg Beaters, at room temperature
* 1 teaspoon pure vanilla extract
* 1 cup freshly brewed hot coffee
* Frappuccino Icing, recipe follows

Directions

Preheat the oven to 350 degrees F. Spray 1 Bundt cake or two 8-inch x 2-inch round cake pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the eggnog, applesauce or oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 45 minutes for Bundt and 35-40 minutes for layers, until a cake tester comes out clean. Cool in the pan for 30 minutes, then turn out onto a cooling rack and cool completely.

Pour the icing over the top and let it roll down the sides. If making layers: Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Frappuccino Icing
* 2 cups powdered sugar
* 1 tablespoon freeze-dried coffee mixed with 1 tablespoon coffee liquor (like Kahlua)
* 1/4 cup cream

Warm coffee liquor in microwave and dissolve instant coffee. Add cream and then add that to sugar. If too thick add more cream.

Chicken and Dumplings - Southern Style

2011-12-15T16:04:00.001-05:00

I am cheating this week and my gnocchi, or dumpling, is a traditional American dumpling.

I had to do a little web research on Southern-style dumplings, you know, the kind they serve in Cracker Barrel's Chicken 'n Dumplings.

In the north (and probably the west also) we make a drop dumpling (I just can't see a chuck wagon traveling with a rolling pin).

As I understand it in the 'ole South, money was short, families large and good meat was for company.
I imagine most of good southern dishes were actually slave recipes handed down and 'round about.

Usually an old, old, about to die chicken was used after her laying days were over. Slow, long stewing was the best way to handle any fibrous older meat, and since it had to go a long way, different ingredients were needed to stretch the meats.

Flour, rice, greens and potatoes were always part of a meal with creative cooks consistently perfecting those handed down techniques.

Necessity is the mother of invention and dumplings were no exception. At their best, minimal ingredients like flour, animal fat, buttermilk, salt and pepper were the base for many stretchers, which changed little over the years except for the addition of baking powder and soda.

I don't know why I picked this week, of all weeks, to try and make this rolled out biscuit-like noodle dumpling but I imagine it has a lot to do with my 'To Do List of 2011' and "time is running out' or I am a glutton for punishment and it is still a week before Christmas (and yes, I am ahead of schedule).

The other reason is I am craving comfort food this week and had leftover roasted chicken in the fridge (leftover being the great inspiration of most dishes this week).

I finally choose a recipe that included schmaltz, which like in matzo balls gives a bland recipe oomph and a silky texture.

Simple to do, if you have ever made biscuits. Rolled out to 1/4" (or thinner) and using a pizza cutter, cut into diamond shapes, 3/4" x 1" pieces (or as best as you can get them).

Dumplings
makes 4 servings

* 1 cup AP flour + more for rolling
* 1/2 cup whole milk
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 3 tablespoons schmatlz (or lard or butter)

Melt the schmaltz in warmed milk but do not boil. Whisk dry ingredients, pour liquid in the middle and mix with a spoon until it comes together. Scrap onto a well floured board and knead until you can pat it out without it sticking to your fingers. Roll to a mere 1/4" and cut into diamonds.

Now for the stew.....
Chop 1 large carrot, 1 small parsnip and 1 small sweet onion.
I like to tear the cooked leftover chicken into pieces, cutting is just not rustic enough for this dish.

Saute vegetables in olive oil and butter until just softened. Add a chopped clove of garlic and 1/4 cup flour. Stir until all flour in incorporated. Add 2 cups chicken stock, Italian seasonings, Bell's seasoning (about 1/2 teaspoon of each), salt and pepper and simmer until thickened. Add 1 cup milk and when it simmers, drop in the dumplings, a few at a time. They will cook in the liquid and naturally thicken the sauce. If it gets too thick just add more milk. Check for seasonings, I always find I need more salt with a cream-based sauce.

Once the sauce comes back to a boil, drop in the chicken meat and a handful of frozen peas.

Bring back to a boil and simmer for 2-3 minutes. Serve hot.

I did add some grated Romano cheese because that's what I do with most long cooked dishes to pump up the flavor.

This dumpling stew is very thick and creamy, I certainly understand why most Southern recipes call for using a canned cream of chicken soup, but making a bechamel is just as easy as opening a can and healthier for you. I suggest thickening as much as you would like.

Review: The Nudge said although it was different then what we are used top, it was very good and creamy. Perfect for a cold night. So now I have a Summer Chicken & Dumpling recipe and a Winter Chicken & Dumpling recipe. Neat, huh?

Homemade Christmas Gift - from My Kitchen to Yours

2011-12-15T01:03:00.002-05:00

There is always three things my friends and family can count on at Christmas.

A cheesecake, chicken liver mousse and a canned preserve or chutney.

The cheesecake recipe was posted here, the mousse is Ina Garten's recipe for chopped livers but I add a touch of cream to make it a mousse and the third item is the Tomato Relish that everyone flipped over at Thanksgiving.

Although not a preserved item (as in canned), it will store in the fridge for a month.
I am making four jars. I started out with three pints of grape tomatoes, halved. That many will make 4 servings.

I roasted the tomatoes at 350F until they started to bubble on top. Turning down the oven in 50 degree increments every 30 minutes until I got to 200F (about 90 minutes) or until the edges were browned.
You could use very good oil packed sun-dried tomatoes instead of doing them yourself, but I flavor them with an herb salt and you won't get that in a jarred tomato.

Once the tomatoes are done.....

....store them, with the oil, in a container in the fridge until you are ready to make the relish. These will keep for weeks in the fridge.

You can find wired glass jars at Michaels for $1.00 each (sweet!). They hold one cup of goodies.
I will decorate with Christmas ribbon and a bell along with a label telling them what they can use it on and how to make a new batch.

I use mine over fresh mozzarella, roasted fish, sliced steak and roasted vegetables.

To make multiple containers, just double, triple or quadruple. Top with extra olive oil to bring liquid up to 1/2" from the rim.

Tomato Relish
Makes one cup

* 1 cup fresh grape tomatoes, roasted or oil-packed (1/2 cup)
* 2 tablespoons finely diced red onion
* 1 tablespoon caper, rinsed and drained
* 1/4 cup olive oil (I use the oil the tomatoes were packed in)
* 2 tablespoons white Balsamic vinegar
* 1 teaspoon minced garlic

Chop tomatoes and mix with all other ingredients. Best if made a few days in advance so all the flavors can infuse.

Char Siu Stuffed Bao Buns - Daring Cooks Challenge December 2011

2011-12-14T18:44:00.002-05:00

This dim sum bun is perhaps the most well known outside of China. People who are not even familiar with the term or concept of 'dim sum' know "pork buns."

Our Daring Cooks’ December 2012 hostess is Sara from Belly Rumbles!
Sara chose awesome Char Sui Bao as our challenge, where we made the buns, Char Sui, and filling from scratch – delicious!

I immediately opened my Chinese Kitchen cookbook by Eileen Yin-Fei Lo. She provided two wonderful recipes for a pork filling and I chose the BBQ style pork. I also used pork rib meat and my trusty slow cooker.

I have been wanting to make these buns, buying a wok and bamboo steamer just to make dim sum, so this was a good challenge for me. Having this challenge was the little kick in the butt.

I made a few mistakes and learned a few important things....

1. Read the recipes three, four times, then read them again. Lots of steps and you need to plan ahead.
2. Use a pork tenderloin or loin to make the BBQ'd pork. I used country style ribs and thought they would shred nicely, they shredded too much so I had to process them into a baby food consistency. If I did this again I would buy an order of BBQ'd pork from my local take-out joint.
3. I had problems with stuffing them. The dough was a dream to work with but I think because of time, I would use the steam dough instead of the bake dough. Took me all day to make these.

Barbecued Pork (Char Siu Pork)
(adapted from The Chinese Kitchen by Eileen Yin-Fei Lo)

* 4 1/2 pounds lean boneless pork loin
* 3 tablespoons dark soy sauce
* 3 tablespoons soy sauce
* 1/2 cup honey
* 1/2 tsp salt
* 3 tablespoons oyster sauce
* 2 tablespoons Mei Kuei Lu Chiew or gin
* 3 tablespoons hoisin sauce
* 1/8 tsp ground white pepper
* 1 1/2 ounces miso paste
* 1 teaspoon 5-spice powder

1. Cut the pork into slices about 1/2″ to 1″ thick.
Prick all over both sides with a fork.
2. Line a roasting pan with foil. Place the pork in a single layer in the bottom of the pan.
In a small bowl, whisk together all remaining ingredients and pour over the meat. Cover with plastic wrap and let marinate 2 to 4 hours.
3. Heat the oven to 450 F. Place the roasting pan on a rack in the middle and roast for about 25 minutes. Turn the meat over and baste every 5 to 6 minutes. If the sauce dries out, add some boiling water to the pan. Some of the sauce may burn in the pan, but the meat should be fine. Check for doneness by removing one piece of pork and slicing in the middle to see if it is cooked through.
4. Remove from the pan to cool.

Baked Pork Bun Filling(Guk Char Siu Bau)
Makes 12 buns

Sauce:
* 1 tbsp oyster sauce
* 1 1/2 tsp soy sauce
* 2 tsp ketchup
* 2 tsp sugar
* pinch white pepper
* 2 tsp corn starch
* 1/4 cup chicken stock

Filling:
* 1 tbsp vegetable oil
* 1/2 cup diced onion
* 3/4 cup char siu pork, cut into 1/4″ pieces
* 2 tsp Chinese rice wine
* 1/2 tsp sesame oil

Dough:
* 1 package dry yeast
* 1/3 cup sugar
* 1/2 cup hot water (115°)
* 2 cups high-gluten bread flour
* 1/2 egg, beaten
* 5 tablespoons lard or vegetable shortening

Method:
1. In a large mixing bowl, dissolve the yeast and sugar in the water. Place the bowl in a warm place to allow the yeast to activate, about 30-60 minutes. A brownish foam will have formed on top.
2. Add the flour, egg and lard/shortening and stir continuously with your hand until a dough mass begins to form.
3. Begin to gather the dough in the bowl, and when the mixture becomes cohesive, turn it out onto a lightly floured surface for kneading.
4. Knead the dough for about 15 minutes, picking it up with a scraper and sprinkling the surface with more flour if it begins to stick.
5. When the dough is smooth and elastic, place it in a large mixing bowl and cover with a lightly dampened towel. Allow the dough to rise in a warm place until it has tripled in size, about 2-3 hours.

To make the filling:
1. Heat the vegetable oil on high in a large saucepan and spread to coat the pan thinly. Add the onion, lower heat to medium, and cook for about 5 minutes until the onion is light brown. Add the pork and cook for about 3 minutes. Add the rice wine and mix well. Stir the sauce, pour into the pan, and cook for about 2 minutes, or until the sauce thickens. Remove from heat, and stir in sesame oil. Set aside, cool to room temperature, and refrigerate until needed.

To assemble:
Roll the dough into a cylinder about 12″ long and cut into 12 equal pieces. Keeping the unused dough covered with a damp cloth, work with one piece at a time. Flatten slightly, spoon about 1 1/2 tbsp into the middle, and pinch the dough together to enclose the filling. Set onto a small square of wax paper, and repeat with remaining dough.
Arrange the buns so they have room to expand (leave at least 1 1/2″ between them).

Place all of the completed buns on a cookie sheet at least 2 inches apart to allow for expansion. Put the buns in a warm place to allow to rise for another 1 hour.
Preheat the oven to 350°. Using a spray bottle, spray each bun lightly with warm water and then brush each with beaten egg.
Bake for 20-25 minutes, turning the pan around halfway through baking to promote even browning. When the buns are golden brown, remove them from the oven and serve immediately.

The buns can be frozen after baking. To reheat, defrost and bring to room temperature. Cover with foil and place in a 350° oven for 10 15 minutes or until hot.

Porkbraten

2011-12-14T09:19:00.002-05:00

The only beef we eat in this house is steaks or hamburger meat. Every once in a blue moon I get a chance to buy skirt steaks and the occasional veal.

Reason? Most cuts of meat are too large for two. I am dying to make a BBQ'd brisket and when I do buy mine I will ask the butcher to grind half of it.

With a freezer full of loin of pork, and a hankering for a sauerbraten, I decided to use a pork loin instead of the traditional beef roast. Pretty sure I had a one-of-a-kind idea I went researching the Internet and found I was so wrong. While I was slightly disappointed at not being in the forefront I was content in knowing it could be done successfully and easily.

Pork required only an overnight marinade while the beef needed three days. I also found that if the marinade ratio was off, the beef turned out slightly mushy, where I know the pork will not. Armed with that information, I had to settle on a marinade good for pork. That meant I could use a more vinegar to sugar ration (great for Diabetics).

I also wanted to use my baby slow cooker (remember this loin was all of 1 1/4 pounds).

Pork Sauerbraten
serves 4

* 2 pound pork loin
* 1 medium onion, sliced
* 1 cup apple cider vinegar
* 1/2 cup red wine vinegar
* 1 cup brown sugar
* 2 teaspoons salt
* 1 teaspoon ground ginger
* enough chicken stock to bring liquid 3/4 the way up the side of meat.
* handful of gingersnaps, crumbled

Mix first 7 ingredients in a bag and marinade overnight. Drain meat from marinade and dub dry. In a saucepan, heat a teaspoon of oil till it shimmers and brown the loin on all sides, about 4 minutes a side.

Pour marinade over cooked meat to deglaze the pan and spoon everything into a small crock pot. Pour enough chicken stock to bring the liquid level to at least half way up the sides of the meat. Cover, set on low for 8 hours and walk away.

Remove meat from crock pot and throw handfuls of crushed gingersnaps into the sauce and whisk until you get the thickness you desire.

Review: Although I checked on the pork every hour and took it's temperature, I have to admit pork loin does not do well in a slow cooker. It doesn't have enough fat content to keep it moist. I probably should have used a butt or shoulder cut and braised it in a low oven with the liquid coming only half the way up the meat. Overall, the flavor was wonderful and I would do this again.

Eggnog Cheesecake/I passed my final exam!!

2011-12-13T10:30:00.004-05:00

The reviews are in. Test #2 was a success. I added nutmeg, cinnamon and a pinch of allspice as well as doubling the eggnog and eliminating the sour aspect I usually include in my regular cheesecake. I find that a filling of all cream cheese is just too much and depending on the flavors (berries, spices or purees) I will add sour cream, pureed cottage cheese or ricotta.

By taking out the sour aspect and doubling the eggnog you can actually taste the eggnog.

I traditionally make a 9" cheesecake but this year I am feeding 11 people and that calls for a 12".

Eggnog-Cranberry Cheesecake
Makes 12 servings

Cranberry Sauce:
* 1 cup sugar (can use sub here)
* 1 cup orange juice (no pulp)
* 2 tablespoons cornstarch
* 1 1/2 cups cranberries, fresh or frozen

Crust:
* 2 packages Honey Graham crackers
* 1/2 teaspoon cinnamon
* 2 tablespoons granulated sugar (do not use sub here)
* 2 tablespoons agave nectar
* 3 tablespoons butter

Filling:
* 4 bricks of cream cheese ( 2 regular, 1 fat-free, 1 low-fat), room temp
* 2 cups eggnog (I used Southern Comfort brand which was tested to be #1 store bought brand)
* 1 cup sugar substitute
* 2 tablespoons flour
* 1 teaspoon salt
* 4 eggs, lightly beaten
* 1 tablespoon pure vanilla extract
* 1/2 teaspoon cinnamon
* 1/4 teaspoon freshly grated nutmeg
* 1/8 teaspoon allspice

1. In a large saucepan, combine sugar and cornstarch. Stir in OJ until smooth. Add cranberries and bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat and cool.

2. Place graham crackers in processor and pulverize. Add cinnamon and sugar and pulse to combine. Add butter and agave and pulse until it starts to stick together.
Pat mixture into bottom of a springform pan that has been lined with parchment paper and about 1" up the side. Use a glass dipped in flour to press the crumbs, but do not press too hard.

3. Bake in a 300F oven for 11 minutes. Remove and cool thoroughly.

4. In a stand mixer or with a hand mixer, mix cream cheese with eggnog and add flour, spices and sugar sub. Blend until completely smooth. Taste for sweetness and overall flavor. Make any adjustments before adding the eggs. If everything is to your liking, blend in the eggs until just combined. We do not want to add any air to the mixture.

5. Pour into cooled pan, place on a baking sheet and bake at 300F for 60-70 minutes or until when you shake the pan, the center just shakes slightly. Shut off oven and leave door ajar (place a kitchen towel or wooden spoon in door) and let it rest for 1 hour.

6. Refrigerate at least 5-6 hours, overnight being the best. Remove from cooler when you sit down to eat. I use unflavored floss to cut my cakes but you could use a cheese wire or warmed slicing knife (a thin bladed knife works best) rewarmed in a glass of hot water and cleaned with a towel each time you slice.

I like to travel with the cake in the springform pan, but if you are going to present it for Christmas dinner, run a knife around the side and place the cake on a stable can. Open the spring and let the side fall down, leaving the cake on the can. Run a warmed icing spatula under the parchment paper and slide it onto your serving platter. Pour the sauce into the middle of the cake or serve it on the side so each guest can pour their own.

Sit down to rave reviews. This is a cheesecake you will get asked to make over and over.

Cranberry Eggnog Cheesecake/Let the testing begin

2011-12-12T01:35:00.002-05:00

Today I officially started testing my Christmas cheesecake flavor this year. Well, someone has to do it. I am getting so famous for these little darlings that when The Nudge's office-mate heard my voice mail about taste testing a small sample one tonight, he asked if there was more then one.....lol

I actually planned on giving Fred one to test for me. He brought last year's Mint Chocolate Chip Cheesecake I gave him to his family on Christmas and they all raved about it.

Sometimes it is nice to hear raving reviews from people you don't know.

This year, after much contemplating, I settled on a Eggnog Cheesecake with a Cranberry-Orange Sauce.

I will probably make three tests before baking the final batch.

Problem is the eggnog flavoring. Do I make my own? Do I buy a carton? or, do I buy a liquor infused Kentucky Eggnog drink?

This was a Kentucky Bourbon Infused Eggnog.
Test #2 is a Southern Comfort Non-Alcoholic Eggnog.

Tomorrow I will have the results of the final test and the finished recipe to go with the review.

I am secretly hoping test #2 is a success, I really do not want the extra work of making my own eggnog.

Review: The consensus of the testing was in agreement that there was not enough eggnog flavor, the sauce was excellent as is but Fred wished for a thicker crust. I think test #2 will be successful.

Chicken, Prosciutto and Onion Calzones

2011-12-11T01:25:00.002-05:00

Lately I am all about the leftover. Tonight is no difference. Leftover roasted chicken will be torn into bite-sized pieces, combined with slivers of prosciutto, caramelized onions and lots of mozzarella cheese, then stuffed into a light but crusty pizza dough. Marinara sauce on the side, of course.

I bake my calzones but I have had them deep fried and as with anything fried......well, you know.

I know I have blogged about this before but I have memories of this little pizza parlour that made the best calzones around. They were stuffed with cubes of meatballs, and chunks of hot Italian sausage with tons of fresh mozzarella and just a spoon of ricotta and then plunged into a deep fryer until crispy, crusty, golden brown. Not too big, these were the perfect size. This was not a good heatover leftover, you needed to eat them right then and there.

I would always burn my mouth because I have no patience and the smell would drive me crazy.

I think my version of baked calzones is pretty darned good and perfect for a weekend night. I only make what we can eat, right then and there.

Make the dough and let it rise. I add 1/4 cup white wine to my dough because the alcohol will burn off and make a crispier crust. I will measure out 4 large roll-sized balls and freeze the rest. Place the shaped balls into the fridge if you are making these early in the day. The cold air stops them from rising. The dough can be made a day ahead, placed in a bag in the fridge and then brought back to room temp to work with.

About 2 hours before eating, take the dough out of the fridge, and roll to 1/4" thickness. Take a portion of your stuffing and place it in the middle of the rolled out dough. Pull one side over the other and braid the edges. Brush with egg wash and sprinkle sea salt on top.
Let them rest and rise again about 20 minutes while you preheat the oven to 450F.

Bake until golden brown, about 20-25 minutes.

Pizza Dough
* 1 package active dry or fresh yeast
* 1 teaspoon honey
* 1 cup warm water, 105 to 115 degrees F
* 3 cups all-purpose flour (I used 3/4 cup quinoa flour, 3/4 cup white whole wheat and the remainder AP flour)
* 1/4 cup white wine
* 1 teaspoon kosher salt
* 1 tablespoons extra-virgin olive oil, plus additional for brushing

In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.

In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, the wine and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).

Divide the dough in half, and cut each half into 4 balls. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

I am going to give you a tip (and it is a really good one): When you make the stuffing for calzones (or any bread stuffing) add a few tablespoons of flour to the mixture. It makes a sauce out of the liquids exuded from the ingredients, just like in a pie. The dough stays crisp and the filling stays moist. Nothing worse then cutting open a calzone and all this flavorless liquid spills out......Yuck

Review: These were excellent and very filling. We both ate only one so we have lunch on Monday. The dough was a dream to work with. Because there was not a lot of gluten, there was not a lot of elasticity while rolling them.

Since I posted this, I have reheated one for lunch. Ten minutes at 400F was all it took. The inside was steamy hot and the crust remained crunchy good.

A Hodge Podge kind of day/TGIF

2011-12-09T22:31:00.001-05:00

I held such promise for a good day in the kitchen when I rolled out of bed, but the constant deluge of rain should have been a premonition of what was to come.

I am one of those people who wake up and plan their day. Yes, certain days I already have an agenda, but, when I get a day I have no deadlines to meet, I get a "play" day.
Like a little kid on a hot summer day, no school and no homework or personal chores to do.

Remember those days?

I started out printing and sorting through my "Christmas Recipes" file, and decided I was going to make the Cranberry Eggnog Muffins I found in the Food Network magazine.

I bought a huge bag of fresh cranberries and a quart of eggnog to make samples of my annual cheesecake flavor. With the leftovers, this recipe was perfect.

Measuring out the ingredients, I knocked over the unshelled eggs and well, have you ever tried to pick up broken eggs? Luckily they landed on a kitchen rug so I ran that down to the washer.

While preparing the crumb topping, I read the line where you were supposed to drain the rum soaked chopped cranberries. Guess I missed that part the first time around.

Oh well, I was not going to throw the batter out, so it was now a Cranberry Eggnog RUM Muffin recipe.

I had bought a package of muffin top liner papers that were supposed to be free-standing and decided to use those instead of the standard muffin pans. As I removed the cookie sheet from the oven, I noticed the unusually NOT round shape of each one and realized these really were not sturdy enough to bake in on their own. I also noticed they didn't rise all that much and after sampling a cooled muffin, figured out that I probably should have checked the expiration date on my baking powder.

Although they were not picture perfect, they tasted wonderful and The Nudge took them to work and they were gone in minutes. I will make these again using a standard muffin pan and regular liners. I am taking these to New Hampshire for the holidays along with the Cheesecake using the same cranberries and eggnog.

Recipe below........

The rest of my day was spent on-line at Mixbook.com designing memory books for Christmas gifts. Days like this require an easy prep meal for dinner.

Start with pasta (or noodles) and end with cheese. Anything in between is whatever you have in the fridge. This time around I had a large slice of baked ham, a head of broccoli, a jar of roasted peppers and a container of Santa Fee Philadelphia Cooking Creme Sauce. One pot, 5 ingredient meal, ya gotta love it.

I used Pennsylvania Dutch Whole Wheat Wide Noodles and grated lots of Roman cheese. To loosen the sauce I used a ladle of noodle water and dinner was served.

A nice light meal, exactly what the doctor ordered.

Cranberry-Eggnog Muffins
Recipe courtesy Food Network Magazine
12 muffins

Ingredients
For the Muffins:
* Cooking spray
* 1 cup dried cranberries, roughly chopped (I used 1 1/2 cups)
* 1/2 cup rum or apple juice
* 2 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 3/4 cup packed light brown sugar
* 1/2 teaspoon salt
* 1 stick unsalted butter, melted
* 1 1/2 cups eggnog
* 2 large eggs, at room temperature
* 1 tablespoon vanilla extract

For the Topping:
* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons ground cinnamon
* 1/2 teaspoon freshly grated nutmeg
* 1 1/2 sticks unsalted butter, melted
* 3/4 teaspoon salt
* 1 1/4 cups packed light brown sugar

Directions
Prepare the muffins: Preheat the oven to 375 degrees F. Mist a 12-cup muffin pan with cooking spray. Warm the cranberries and rum in a small saucepan over medium heat, then remove from the heat and let steep 5 minutes. Drain.

Whisk the flour, baking powder, brown sugar and salt in a medium bowl.

Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold into the flour mixture. (The batter will be lumpy; do not overmix.) Fold in the cranberries. Divide the batter evenly among the muffin cups.

Make the topping: Mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand. Sprinkle generously over the batter.

Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Cool slightly in the pan, then carefully remove to a rack.

Review: These were excellent, even with the addition of the rum. The Nudge said he didn't taste the eggnog but I think if they had risen the way they were supposed too and there was no crumb topping, you would have tasted eggnog. Also, when I make these for Christmas I will substitute an oat struesel topping for the one posted.

Champagne Scallops in a Prosecco home

2011-12-09T01:24:00.002-05:00

Always looking for new healthy Diabetic friendly dishes, I stumbled on this easy sauteéd scallop recipe from Everyday Food.

Never happy to leave well enough alone, I add a few of my own touches including a bed of rice to sit the scallops on.

I added a teaspoon of Hoisin sauce, 2 tablespoons of cream, a drop or two of soy sauce and a sprinkling of Sicilian Sumac Salt (my new 'go to' spice) right before serving (notice the influx of salty ingredients, I think my body is talking to me) and prosecco instead of champagne.

I will post the recipe as it was intended.

Scallops with Leeks in Champagne Sauce
Serves 4

* 1 1/2 tablespoons unsalted butter
* 1 tablespoon minced shallots
* 2 large leeks, white parts only, well washed and thinly sliced crosswise
* 1/2 cup dry champagne
* Coarse salt and freshly ground pepper
* 1 tablespoon olive oil
* 16 sea scallops, rinsed and patted dry

* 1 tablespoon finely chopped fresh flat-leaf parsley

Directions
1. In a large skillet, melt 1 tablespoon butter over low heat. Add shallots, and cook until translucent, about 5 minutes. Add leeks and champagne; season with salt and pepper. Cook until leeks are tender, 10 to 15 minutes.
2. In a large cast iron pan or nonstick skillet, heat oil and remaining 1/2 tablespoon butter over high heat. Season scallops with salt and pepper. Add scallops to skillet in a single layer, and cook until just golden brown on both sides. Remove scallops; set aside. Divide leek mixture between 4 plates. Top with scallops, and sprinkle with parsley. Serve immediately.

Review: While this was a tasty dish, I would add shrimp to the scallops if I make it again. I also think instead of the cream, I would add lemon juice, and probably about 1/4 cup. It needed some punch.

Butternut Squash Biscuits

2011-12-08T01:37:00.001-05:00

I guess you can make biscuits with all sorts of flavorings, same with scones.

I can make scones, but I am a little sketchy on me ever making biscuits. I asked The Nudge and he pleads the fifth. From reading the recipe it seems the technique is the same just slightly different in the amount of ingredients.

Now I know why the English call scones, biscuits. I think the only true difference is that scones are sweeter and can have a glaze, along with being triangular instead of round.

I stumbled on a bag of leftover butternut squash puree in the fridge and it was the perfect amount to make biscuits. I made a Lima Bean Soup on Soup Monday and it cried out for bread of some kind, but a flavored bread. I thought about a cranberry quick bread but that would overwhelm the delicate bean flavor of the soup. I settled on a lightly flavored biscuit.

Although this recipe was for sweet potatoes, I feel certain that it being Martha's, I can substitute the squash with success.

Butternut Squash Biscuits
Inspiration from Everyday Food, November 2003
Makes 12

* 1 3/4 cups all-purpose flour, plus more for kneading and shaping
* 2 tablespoons light-brown sugar
* 2 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 6 tablespoons chilled unsalted butter, cut into pieces, plus 1/2 tablespoon melted butter and more for pan
* 3/4 cup Sweet-Potato Puree, chilled
* 1/3 cup buttermilk

Directions
Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together squash puree and buttermilk; stir quickly into flour mixture until combined (do not over mix).

Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).

Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf.

I used a 3" cutter so I got 10 biscuits. Using a 2" would render 12.
Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.

We enjoyed them with the Lima Bean Soup.

Lima Bean Soup/move over cannellini, you've got competition

2011-12-07T01:39:00.002-05:00

This is a simple but tasty silky creamy soup that uses dried lima beans and no dairy (perfect for Hannukah). My inspiration for this soup was a recipe in The Soup Bible, but I added some additional punch to the base recipe. I am glad I did.

I have had a bag of dried limas in my pantry for quite some time and I am glad to finally stumble on a recipe. I use Cook's Illustrated's technique for soaking beans.

This is what they say:
Brining isn’t just for meat. When you soak dried beans in salted water, they cook up with softer skins. Why? It has to do with how the sodium ions in salt interact with the cells of the bean skins. As the beans soak, the sodium ions replace some of the calcium and magnesium ions in the skins. Because sodium ions are more weakly charged than calcium and magnesium ions, they allow more water to penetrate into the skins, leading to a softer texture. During soaking, the sodium ions will only filter partway into the beans, so their greatest effect is on the cells in the outermost part of the beans.

Brining Formula: For 1 pound of dried beans, dissolve 3 tablespoons of table salt in 4 quarts of cold water. Soak the beans at room temperature for 8 to 24 hours. Drain and rinse them well before using.

After 4-6 hours your beans will be wrinkled and look terrible. Do not despair it is only the skins. They eventually will slide off, exposing a firm, sleek bean. I soaked mine for a total of 24 hours.

My beans will probably be older then ones freshly bought in the store so they will soak differently. If the skins on your beans do not slid off just cook them as is and they will puree just fine but I would put it through a fine mesh strainer.

I am soaking the whole bag, even though the recipe calls for only 3/4 cup. I am adding an additional 1/4 cup pureed beans that I braised separately (recipe below).

Two pots on the stove. One for the soup, the other for just beans. They will both finish at about the same time.

While the soup is simmering, start the bean pot. Cover the beans with water level to the beans. Add 3 large peeled garlic cloves, 10 whole peppercorns, 2 bay leaves, 5 sprigs of thyme (if no fresh use 1/2 teaspoon dried) and a healthy drizzle of olive oil (like a slick on the top of the water). Do not add salt at this point but you can right before finishing. They will simmer on the stove, uncovered, at a light bubble for at least 1 hour until they are soft and creamy. Make sure there is always at least an inch of water in the pan so add more water if it cooks down. When they are cooked, strain through a fine sieve, reserving cooking liquid and puree. Remove the thyme stems, the bay leaves but leave the peppercorns and garlic in them. Puree all the beans with 1/4 cup braising liquid (to loosen it up). Let cool (reserve 1/4 cup for soup) and store in the fridge. This is what will take my mashed potatoes go from good to GREAT!!!. Can also be frozen for up to 6 months.

Lima Bean Soup
Inspired from the Soup Bible
Serves 4

* 3/4 cup dried large white beans, soaked in cold water overnight
* 2-3 tablespoons oil
* 2 large onions, chopped
* 4 celery stalks, chopped
* 1 parsnip, chopped
* 1 quart chicken stock
* salt & pepper
* 1/4 cup pre-cooked beans (recipe above) pureed
* chopped cilantro (or parsley) and paprika to garnish

1. Heat oil in stockpot. Saute onions, celery and parsnip in the oil until softened. We do not want browning.
2. Add beans and stock to pot and simmer for about 1 hour, until everything is falling apart.
3. Puree using a immersion hand blender until smooth. Add reserved 1/4 cup braised & pureed beans and season with salt & pepper.
4. Sprinkle with cilantro (or parsley) and a dash of smoked paprika.

I am making squash biscuits to serve with this but any cook bread will work well.

Review: If you want a fantastic bean soup, with no cream, but creamy good, make this recipe. It has a light bean flavor so kids will like it and has a natural sweetness from the parsnip and onions. Perfectly silken and smooth you would never know it was a "beany soup".
I know this will be on a rotation of soups this winter. You could add pasta, minced vegetables and even shrimp or lobster, it is that good. The Nudge was floored when he tasted it and switched tomorrow's lunch to this instead of tacos.

Healthy Refried Black Beans

2011-12-06T09:03:00.001-05:00

Beans, beans, the magical fruit
The more you eat, the more you toot
The more you toot, the better you feel
So we have beans at every meal!

I could not resist. I remember as a child singing a variation of that rhyme and laughing cuz we thought we were saying a baaaaad word.

As a child I did not eat beans. I did not like the texture of them and my pasta e fagiole soup bowl was eaten clean...except for this little pile of cannelloni beans at the bottom.

As many times as I tried to eat them, was equivalent to the amount of piles of beans left in my bowl. I was like Alfie in A Christmas Story. I imagine most kids were like me, picky about two or three ingredients but at least we tried them before announcing to the family "no way am I ever eating THOSE again". Nowadays, the kids won't eat things for different reasons, they wouldn't dare eat a certain color, they smell weird, her BFF won't eat them and my favorite....yucky, that looks disgusting.

When I got older and started making food decisions for myself, I was more adventurous and discovered I liked beans. Not knowing they were very nutritious for me, I knew they just tasted good.

I should be more proactive in eating more beans but I am not that 'in love' with them to eat them every day. I do try at least once a week, and that usually means adding them to soups as a thickener.

This week happens to be a decent bean week. Tonight I made refried black beans with our steak fajitas, and tomorrow we are having a dried lima bean and parsnip soup.

I am not a fan of canned refried beans so I made my own. Not only completely healthier, I can make them the way I want to eat them, with texture, with spices and with black beans.

Try this version of refried beans and you will never open a can again, and your kids might actually eat them. Took me all of 20 minutes.

Refried Black Beans
makes about 2 cups

* 1 can good quality, low sodium black beans
* 2 teaspoons bacon fat or vegetable oil
* 1/2 onion, rough chop
* 1 large or 2 small garlic cloves, minced
* 1 small can diced green peppers
* 1/2 roasted red pepper
* 1 teaspoon Adobo seasoning
* 1 teaspoon ground ancho pepper
* 1 teaspoon ground cumin
* 1 teaspoon fajita seasonings
* 1 cup chicken broth
* 2 tablespoons Media Crema or sour cream
* 1 tablespoon masa harina

Rinse and drain beans. Puree 3/4 of them with all the spices.

Heat bacon fat (or oil) in skillet. Add onions and garlic and saute for 5 minutes. Add broth and pureed bean mixture. Stir to combine.

Add last 1/4 can of whole beans, the green onions and the red pepper. Simmer until mixture thickens to a chili consistency. Add media crema (or sour cream) and masa harina to thicken.

Remove and serve. Add cilantro, more crema and hot sauce if desired.

Review: These were excellent. The Nudge gave them a big thumbs up!! Make plenty and use in enchiladas, add cheese for a dip and make a black bean soup. The Adobo is salty so do not add salt to the dish until the very end. You might find you won't even need any.

Stuffing Stuffed Pasta/or as I like to call it - kitchen sink pasta in a blanket

2011-12-05T01:39:00.006-05:00

This post is not about a recipe, but about repurposing leftovers into an eatable meal. Why call it kitchen sink pasta? Because when you get done preparing it your kitchen sink is full of all those empty plastic containers the leftovers where in.

I told a white lie about no turkey leftovers in my kitchen. I made Ina's Stuffed Mushrooms for Thanksgiving and had so much leftover stuffing I stuffed two chicken breasts and now I am stuffing jumbo penne pasta.

I know what you are probably thinking, pasta and stuffing? Yes, my dear friends. Ina makes her mushroom stuffing with a minimal amount of panko instead of eggs for the glue, so hers is mostly sausage and aromatics. And tell me really, who has never had a stuffing sandwich or a spaghetti sandwich?!?! Huh, huh?

Anything stuffed inside pasta has to be good. I know I will throw in some leftover broccoli de rabe and ricotta and bake them in a basic simple bechamela....yum.

I bought a bag of large penne pasta (called pennoni) and these are what I will be stuffing. You could stuff jumbo shells if you can not find the pennoni.
I have enough to make 20 so half of them will go to my neighbor. I can hear him cleaning his yards. Will take him all day and I know he will appreciate the home-cooked meal.

Since anything you put in this stuffing will be processed, this is not a 'written in stone' recipe, you can add any leftover meat or seafood, a vegetable, some cooked onions and carrots, garlic, and egg for binding, cheese (cream, cottage or ricotta) and seasonings.

Meatloaf would be great because everything is all ready in there, just like a sausage stuffing.....see?

I will tell you what I used to give you a ratio of the ingredients.

Pasta Stuffing

* 1 1/2 cups leftover stuffing (see link for Ina's above)
* 1 cup mushroom duxelles (or 10oz button mushrooms)
* 2/3 cup ricotta cheese
* 1 egg
* 1/2 cup rapini but spinach will work

Process till it is mousse-like. Cook pasta till almost done (about 11 minutes), drain and store in cold water.

Place stuffing mixture into a zip bag or pastry bag and squeeze the stuffing into the pasta until it fills the whole shell.

Line them side-by-side in a large buttered baking dish.

Make a bechemela sauce, or do what I did.

I took two packets of four-cheese sauce, 3 cups of skim milk and a half a round of red pepper and garlic Boursin cheese.

I really cleaned out my fridge with this dish.

Spoon the sauce on top of the pasta and bake for 45 minutes, covered with foil the first 30 minutes then uncovered for the last 15 minutes. Must be bubbling and browned.

Remove and let rest for at least 15 minutes.

I saw that all the cheese sauce had absorbed into the pennoni so I made a good homemade marinara sauce.

I am making two individual ramekins, topping them with tomato sauce and baking them again to heat through.

Review: This was not your basic stuffed pasta. Since the pasta absorbed all that cheesy sauce, they sure had tons of flavor so I would say they were very unique and very tasty. The light tomato sauce was a good choice to cut through the cheese.

Dijon Braised Brussels Sprouts/Only one of four tremendous sauces this week

2011-12-04T01:30:00.004-05:00

Lordy, lordy, lordy.

Sorry, I always wanted to type that.

Has to be a record in this house. Three new sauces. The Nudge is not a fan of sauces. I had to twist his arm just to be allowed to make 1 new sauce a week.

I do believe I think he enjoyed them. Cleaned his plate, yes he did.

Not over yet, I got one more.

Story...
I had just taken the Brussels (and why is it plural?) sprouts out of the fridge, laid them on the counter and walked back to my puter and clicked on Smitten Kitchen's new post.

Call it Karma, call it a miracle but there is was, the perfect recipe for those dang Brussels sprouts (can we protest and drop the "s"?).

When someone throws me a lifeline I grab it and run.

I was reheating stuffed chicken breasts I made last week and needed something to perk them up. Now, I love a mustard sauce and I have a really good beer and mustard sauce recipe, but I have had that many times. This was new, and fresh and...well....perfect (did I already say that? sorry).

I used the leftover stuffing from Ina's Stuffed Mushrooms recipe to stuff two chicken breasts.

But I digress, this is about the sprouts after all.

I am now a firm believer that if you have 5 really good sauces (or salsas, relishes or even jams) in your repertoire, you can change a simply roasted piece of meat or seafood, into a gourmet meal, keep it very Diabetic friendly and have dinner on the table in 30 minutes. With a good sauce you can even get away with serving no carbs but most people want something to soak up the sauce so I recommend quinoa or bulgar.

Dijon-Braised Brussels Sprouts
Serves 4 as a side dish
Adapted from Smitten Kitchen

* 1 pound brussels sprouts
* 1 tablespoon unsalted butter
* 1 tablespoon olive oil
* Salt
* Freshly ground black pepper
* 1/2 cup dry white wine
* 1 cup broth (chicken or vegetable)
* 2 to 3 shallots, peeled and thinly sliced
* 2 tablespoons heavy cream
* 1 tablespoon smooth dijon mustard (or more to taste)
* 2 tablespoons chopped flat-leaf parsley (optional)

Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes.

Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.

Remove the lid, and scoop out brussels. Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over brussels, sprinkle with parsley, if using, and serve immediately.

Review: You need to make these, yesterday. A great new way to flavor the sprouts. I was also tired of bacon and the basic roasting that is so often their demise. I think this technique would also work with fennel and celery.

Pork Loin Chops w/Orange-Whiskey Sauce

2011-12-03T01:12:00.004-05:00

This time of year in my neck of the woods I can get boneless pork loins for $1.24 a pound.
I bought two and butchered them myself.

I usually get 9-10 1" loin chops, two 6" roasts and a pound of pieces to make ground pork, per loin. Yes, I have a lot of pork in my freezer

Now, I have to put them on the menu.

Tonight I am making roasted pork loin chops with an orange-whiskey sauce.
I made a sauce for salmon with an orange-ginger juice a few days ago.

This recipe also calls for orange juice and ginger. This is the way you make life easier for yourself. Two sauces for two different meats with the same ingredients. Very economical and yummy good.

While I am reducing the sauce I will bake two sweet potatoes and when we get home from the hairdresser I will pan-fry the chops and dinner is served.

Yay for me!!

The original recipe called for a bone-in pork roast that is glazed with the sauce.
It also calls for brining the meat for 2 days (minimum with a 6lb roast). With chops it can be done 8 hours to overnight.

Orange-Whiskey Sauce
Inspiration from foodandwine.com

Ingredients
* 1 tablespoon finely grated orange zest
* 2 cups fresh orange juice
* 2 large shallots, minced
* 1 tablespoon grated fresh ginger
* 1/4 cup English dry mustard
* 1/4 cup tomato paste
* 1/4 cup whisky
* Salt and freshly ground pepper
* 1/4 cup vegetable oil

Directions
1. In a medium saucepan, combine the orange zest and juice with the shallots and ginger and boil over moderate heat until almost syrupy, about 20 minutes. Whisk in the mustard, tomato paste and 2 tablespoons of the whisky and simmer for 5 minutes. Remove from the heat and stir in the remaining 2 tablespoons of whisky. Season with salt and pepper and let cool.
2. Pre-heat oven to 375F.
3. Heat vegetable oil in a saute pan and sear the chops that have been seasoned with salt & pepper for about 3 minutes per side. Spread 1-2 tablespoons of the sauce on the top sides of the chops and roast the pork in the center of the oven for 10 minutes. Serve with extra sauce on the side.

Make Ahead: The sauce can be refrigerated for up to 5 days.

Review: Make this, make this, you MUST make this. THE perfect sauce for pork. I almost poured it all over my chop.

Roasted Salmon w/Orange Ginger Sauce

2011-12-01T01:39:00.004-05:00

While trying to help my SIL solve her francaise problems I stumbled on a sauce I thought I would like to try.

Although the chef served this with sole, I am using that same sauce recipe with salmon that will be roasted in the oven using a blood orange olive oil....yum.

Healthy, tasty and easy. We liked it so much I am using most of the same ingredients to make an Orange-Whisky Sauce for roasted boneless pork loin chops. I love the idea of making the sauce in the morning and roasting off the meat right before eating.

Orange-Ginger Sauce
makes about 2 cups
Adapted from nickstellino.com

Ingredients
* 2 tablespoons Extra Virgin Olive Oil
* 1/2 white onion, chopped
* 1 tablespoon ginger, peeled and grated
* 1 tablespoon orange zest, minced
* 1 tablespoon garlic (about 2 to 3 garlic cloves), chopped
* 1/2 cup sherry
* 1 cup orange juice
* 2 cups chicken stock (or, for a more complex flavor, 1 cup fish stock and 1 cup chicken stock)
* 1 orange, peeled and sectioned (optional)
* 2 tablespoons butter
* 2 tablespoons parsley, chopped

1. Heat the extra virgin olive oil in a saucepan over high heat for 1 to 2 minutes. Reduce the heat to medium, add the onion and ginger, and cook for 1 to 2 minutes. Add the orange zest and garlic. Cook 1 more minute, stirring well; add the optional chopped sole, and cook 1 more minute. Increase the heat to high and add the sherry. Stir well and cook for 1 to 2 minutes until reduced by half. Add the orange juice and stock (or stocks). Bring to a boil over high heat, cover, then reduce the heat to medium-low and cook for 25 minutes.
2. Strain the sauce into another saucepan and dispose of the strained solids. Bring the liquid to a boil over high heat, then reduce the heat to medium and cook for 10 to 15 minutes until it thickens to a sauce-like consistency and coats the back of a spoon.

The sauce can be made up to this point the day before. It will keep fresh in the refrigerator for 2 days.
Just before serving, add the optional sections of peeled orange and the butter to the orange-ginger sauce. Cook over low heat for 1 to 2 minutes and stir gently until the butter has completely melted into the sauce and the orange sections have warmed through.
Place a fish fillet in the middle of each dish and top with the orange-ginger sauce. Sprinkle the chopped parsley over the sauce, and serve.

Salt, pepper, blood orange olive oil and a sprinkling of brown sugar on top of the salmon.
I roasted this for 15 minutes in a very hot oven of 450F.
It was excellent.

Rapsberry Buttermilk Cake/The perfect detox for a food overdose

2011-11-30T01:45:00.002-05:00

After the cheesecake, roulade and pound cake we have eaten all this last week, I wanted a dessert that was simple and light. My inspiration was an almost full quart of buttermilk in my fridge.

Looking for flavorings, I scrutinized the pantry. No lemons, no chocolate, a can of pumpkin (not not not), plenty of nuts and little else. I was saving a bag of frozen raspberries to test a cheesecake for Christmas but I could always switch to cranberries.

Raspberries it was then. Somewhat remembering a recipe for a raspberry buttermilk cake in Gourmet magazine about 2 years ago, I went to search at epicurious.com. Typed in buttermilk and raspberry and this recipe popped up.

Since I am a novice baker, it was THE perfect recipe. Very easy, extremely quick and I had everything I needed. All the reviews were good and someone even used frozen raspberries with success, so I was encouraged.

I would love to try this with pears or apples. It sort of reminds me of a cakey clafouti.

Raspberry Buttermilk Cake
Adapted from Gourmet | June 2009
by Melissa Roberts

Simple, tender buttermilk cake topped with a nice, sugary crunch: We like it as it is, full of raspberries, but you could easily substitute any sweet, juicy berries you pick up at the farmers market.- Gourmet

Makes 6 servings

Ingredients
* 1 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 stick unsalted butter, softened
* 2/3 cup plus 1 1/2 tablespoons sugar, divided
* 1/2 teaspoon pure vanilla extract
* 1 large egg
* 1/2 cup well-shaken buttermilk
* 1 cup fresh raspberries (about 5 ounces)

Preparation
1. Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt.
2. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
3. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
4. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
5. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

I am sending this over to Ivonne at Cream Puffs In Venice for Magazine Mondays.