Kitchen is Closed!

To the public that is. I'm done with this blog folks. Time to say farewell. Thanks for stopping by if it was once, or if it was often. If I Vlached your taste buds off or I made you wonder where is the pot roast?

Truth is I'm bored with this blog. My self-diagnosed selective ADD manifests in strange ways. Today it comes in the form of ditching a blog.

No worries, my cooking is not going anywhere. I've got a pot of sump'n sump'n brewing downstairs right now in fact. For the husband and I to enjoy...alone. I could never stop this creative process of mine. Some people write, run, read, knit, shop, watch news channels, pop out babies, I cook. I'll still be blogg'n on the family site. Still cooking up a storm too. That is where my attention LOVES to go.

I'm leaving the blog up, as kind of a reference tool for myself. Just not adding to it...anytime soon at least. I guess I should never say never huh?

Keep on cook'n and eating well!


Oh OK, one more recipe! Made these last week. You can fill them with anything! Kid friendly, easy, neatly packaged. Fun.

Spinach Calzones with Blue Cheese


Yield: 4 servings (serving size: 1 calzone)

Ingredients
1 (10-ounce) can refrigerated pizza crust
Cooking spray
4 garlic cloves, minced
4 cups spinach leaves
8 (1/8-inch-thick) slices Vidalia or other sweet onion
1 1/3 cups sliced cremini or button mushrooms
3/4 cup (3 ounces) crumbled blue cheese
Preparation

Preheat oven to 425°.

Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters. Pat each quarter into a 6 x 5-inch rectangle. Sprinkle garlic evenly over rectangles. Top each rectangle with 1 cup spinach, 2 onion slices, 1/3 cup mushrooms, and 3 tablespoons cheese. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425° for 12 minutes or until golden.


Nutritional Information
Calories:297 (28% from fat)
Fat:9.1g (sat 4g,mono 3.2g,poly 1g)
Protein:13.4g
Carbohydrate:40.7g
Fiber:5.1g
Cholesterol:16mg
Iron:3.8mg
Sodium:818mg
Calcium:180mg

Cooking Light, MAY 1999

I picked a purple pepper

I walked down to the farmer's market today at noon and snagged this purple pepper and eggplant. How cool is that color? Then I went back to work and dreamt about what to do with the two items that would not require me to make a pit-stop in the way home, as Blanche's forever family was coming over to take her home and I wanted to cook and eat first.



I had planned on making Chicken with Green Olives and Prunes and so I decided a nice sidekick for it would be brown rice cooked in chicken stock, with these vegetables(grilled and then cut), feta, finshed off with lots of fresh mint and basil.

This meal got the "Oh Kelly, You've out done yourself this time!" from my husbandito. Now because he is so complimentary I take it for granted sometimes but my tastebuds could not lie. I did. What I did NOT DO was dream up the recipe and create an original wonderment of flavors. What I am pretty darn good at is picking out recipes that I know we'll enjoy. Which is why I don't blog a recipe and write how it tasted like shiz. Or if it was mega unhealthy it would make me feel like shiz.

This chicken dish seemed too easy to be this dang good (is that a cheesey country song title?). Rich, sweet/salty, juicy...sounds almost downright racy! Race on chicken thighs...

Chicken with Green Olives & Prunes



Ingredients

1 ¼ pounds boneless, skinless chicken thighs, trimmed of fat
1 teaspoon extra-virgin olive oil
1 cup reduced-sodium chicken broth
¼ cup red-wine vinegar
¼ cup chopped pitted green olives, such as Spanish, Cerignola or cracked green
¼ cup chopped pitted prunes (dried plums)
Freshly ground pepper to taste

Instructions

Pat chicken dry with a paper towel. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, about 2 minutes per side. Add broth and vinegar to the pan; bring to a simmer, stirring. Add olives, prunes and pepper; reduce heat to low. Cover and cook until the chicken is tender and no longer pink in the center, 12 to 15 minutes. Transfer the chicken to a plate. Spoon sauce over the chicken and serve.

Makes 4 servings

Nutrition Information Per serving: 224 calories; 8 g fat (2 g sat, 4 g mono); 118 mg cholesterol; 7 g carbohydrate; 29 g protein; 1 g fiber; 339 mg sodium; 454 mg potassium.

EatingWell

Pan-Seared Cod with Basil Sauce

Now I know how to make a pesto without pine nuts (or dirtying up the food processor). Nice way to add lots of flavor to a relatively bland fish. I made the same sauce last night and tossed it with some whole wheat spaghetti. Better on this fish, but just as quick and did the trick. I must use the basil up before it freezes outside! BTW to the fish eating MN metro crowd: Fresh cod is on sale at Rainbow this week for cheap.

Pan-Seared Cod with Basil Sauce


Ingredients
1/4 cup fresh basil, minced
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons grated fresh Parmesan cheese
4 teaspoons extravirgin olive oil
1 teaspoon salt, divided
2 garlic cloves, minced
4 (6-ounce) cod fillets
1/4 teaspoon freshly ground black pepper
Cooking spray
Preparation

Combine basil, broth, cheese, oil, 1/2 teaspoon salt, and garlic in a small bowl.

Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add fish; sauté 5 minutes on each side or until fish flakes easily when tested with a fork. Serve fish with the basil mixture.

4 servings (serving size: 1 fillet and about 1 1/2 tablespoons basil sauce)

Nutritional Information
Calories:199 (30% from fat)Fat:6.6g Protein:32g Carbohydrate:1.3g Fiber:0.6g Cholesterol:76mg Iron:0.7mg Sodium:765mg Calcium:85mg

Lia Mack Huber Cooking Light, MARCH 2004

Glazed Pear Muffins

It's cooling off outside and this September Sunday afternoon seemed like the perfect time to whip up these muffins. While the recipe calls for 30mn bake time, mine were good to go after just 17. Love the ginger glaze. Tastes like fall. Does fall taste?




Ingredients
2 sprays cooking spray
2 large pear(s), ripe, Bosc, with skin
1/2 tsp ground cinnamon
1/3 cup sugar, granulated
1 tsp fresh lemon juice
1/2 cup sour cream
1 large egg(s), beaten
1 tsp vanilla extract
1/3 cup fat-free skim milk
2 cup all-purpose flour, unbleached
1/2 tsp table salt
1/2 tsp baking soda
1 tsp baking powder
1/2 cup powdered sugar
1/4 tsp ground ginger
1/4 tsp vanilla extract
3 tsp water, warm, or more if necessary

Instructions
Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray or muffin liners.

Core and chop pears into tiny cubes; place in a large bowl. Add cinnamon, granulated sugar and lemon juice to pears; set aside.

In a small bowl, whisk together sour cream, egg, 1 teaspoon of vanilla and milk; set aside.

In a large bowl, sift together flour, salt, baking soda and baking powder.

Make a well with a spoon in center of flour mixture and pour in sour cream mixture and fruit mixture, alternating in small batches; mix until barely blended. Do not over beat. (NOTE: Batter will be very thick.)

Drop batter by heaping tablespoons into muffin holes until about 2/3 to 3/4 full; bake until top is golden, about 30 to 35 minutes. Remove from oven and cool for 5 minutes in muffin tin; remove from tins to racks and cool completely. (Or leave slightly warm to dip into glaze for easier preparation.)

While muffins are cooling, make glaze: Mix powdered sugar, ginger, 1/4 teaspoon of vanilla and warm water together in a small bowl (add another teaspoon of water if glaze is too thick) . Spread a thin layer of glaze over each muffin. Yields 1 muffin per serving.
Notes: You can swap apples for the pears if desired.

POINTS® Value: 3
Servings: 12-15

© 2008 Weight Watchers International, Inc.

More Rock'n Chicken...get it?

No, you are not having deja vu--last nights meal looks very similar! Yepper--this one beats the Moroccan chicken all right. Mmmmm....and just as easy. Rich, sweet, and tangy sauce. Well the family pack of chicken is gone now, so come back soon for a bird free recipe.

Apricot-Balsamic-Glazed Chicken


1/2 cup apple juice or cider
1/4 cup apricot preserves
1/4 cup aged balsamic vinegar
Extra-virgin olive oil, for drizzling
4 chicken breast halves
Salt and pepper

1. Preheat a grill to medium-high. In a medium saucepan, bring the juice, preserves and vinegar to a boil. Lower the heat and cook until thick and syrupy, 7 to 8 minutes.
2. Drizzle olive oil all over the chicken and season with salt and pepper. Grill until cooked through, 6 minutes on each side.
3. Brush the chicken with the apricot glaze and serve.

SERVES 4

From Every Day with Rachael Ray September 2008

Moroccan Chicken

Here is a Moroccan Chicken recipe (talk about easy--stir up the spices, coat, and grill...that's all folks) from Clean Eating Magazine, paired with garden tomatoes given to Kyle by a co-worker, and grilled sweet corn. The chicken is super flavorful, slightly spicy...definite depth to it. The main reason I've been slacking on the blog this summer is not because I am in a rut, so much as I have a total obsession with grilling myself sweet corn for dinner at least 3 if not more evenings a week. I have SO many recipes I'd like to try but I feel like must take total advantage of this always too short sweet corn season while I can. I truly savor it.

Moroccan Chicken

Ingredients
6 chicken breasts
Olive oil to coat chicken
1t ground ginger
1t curry powder
¼ t each cayenne pepper, garlic powder, all spice, cinnamon, sea salt, cracked black pepper

Combine all spices in a shallow dish.
Brush olive oil on chicken.
Coat chicken with spices.
Grill on med-high heat until done.

"Winner Winner, Chicken Dinner!"

Sabrina invited us over for the very hilarious Bob Saget Roast on Comedy Central tonight. I immediately knew what to contribute to the meal. A Chicken Dinner Pie of course. Is it pureed watermelon with a drumstick garnish? Nope. Let me explain. In Vegas this past Memorial Day weekend, we sipped on some fruity concoction of pink lemonade slushiness and rum. Fast forward to the Fourth of July weekend and Sarah and I recreated it. But we needed a name. The phrase of the Vegas weekend, well one of them, was "Winner winner, chicken dinner!" Of course we applied it to random things, seeing as how we hardly gambled (technically it's a congratulatory saying in the gambling world I know little about), it just became a catch-all. And so the drink was named. It was funny telling people at my grill out that there was "chicken dinner" in the kitchen if they wanted to pour themselves a little. Funny looks followed. So I searched for a pink lemonade pie and tweaked what I found, creating this:

Chicken Dinner Pie


Ingredients
14 oz can fat free sweetened condensed milk
8 oz partially thawed pink lemonade frozen concentrate
1 8 oz tub Cool Whip Free
1 6 oz pre-made reduced fat graham cracker pie crust
3-4 capfuls of Captain Morgan Spiced Rum

Preparation
1. Whisk together the first two ingredients.
2. Fold in the Cool Whip.
3. Pour into pie crust
4. Freeze at least 4 hours.
5. Garnish with berries and mint leaves.

Nutrition: Horrible! Don't ask! It was inspired from Vegas so it has to be sinful right? :-)

The Grill Thrilled

Turn off your ovens! Hang up the phone! Forget the 488-8888 jingle! Crank up the grill and try this totally fresh veggie pizza bursting with flavors of summer. Grilled marinated veggies, fresh tomato slices, hand picked herbs, fresh grated Pecorino Romano...it all made us wonder, "Who is Savoy's again?" Actually, Kyle just kept saying, "Wow!" between the crunchy bites. Crunchy because the grill is great at creating the perfect crust texture--even, crispy, hot--love it!

Summer Squash Pizza


Ingredients
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 medium zucchini, cut lengthwise into (1/4-inch-thick) slices
1 medium yellow squash, cut lengthwise into (1/4-inch-thick) slices
Cooking spray
1 (12-inch) packaged pizza crust (such as Cub thin crust or Boboli thin crust)
2 plum tomatoes, cut into (1/8-inch-thick) slices
1/4 cup (1 ounce) finely grated pecorino Romano cheese
2 tablespoons thinly sliced fresh basil
1/2 teaspoon finely chopped fresh oregano


Preparation
1. Prepare grill.

2. Combine oil, vinegar, salt, pepper, zucchini slices, and yellow squash slices in a large bowl, tossing gently to coat. Place squash mixture on grill rack coated with cooking spray; grill 2 minutes on each side or until tender.

3. Reduce grill temperature to medium.

4. Lightly coat pizza crust with cooking spray; grill 1 minute on each side or until lightly toasted. Arrange zucchini and squash over crust. Arrange tomatoes over squash; sprinkle with pecorino Romano cheese. Grill 5 minutes or until thoroughly heated. Remove from grill; sprinkle with basil and oregano.

Yield: 8 servings (serving size: 1 slice)

Nutritional Information: CALORIES 165; FAT 6.1g; IRON 1.6mg; CHOLESTEROL 4mg; CALCIUM 92mg; CARBOHYDRATE 23.5g; SODIUM 225mg; PROTEIN 5.6g; FIBER 1.5g

Katherine Cobbs , Cooking Light, JULY 2008

Mint Mania

Another herb to use and two recipes to do the trick. I saw "ruby red grapefruit juice" and was sold. Wonderful sauce on this chicken--add more red pepper for an extra kick.

Minted Peas & Rice with Feta and Grapefruit-Mint Chicken


Minted Peas & Rice with Feta

Ingredients
1 ¼ cups reduced-sodium chicken broth
¾ cup instant brown rice
1 ½ cups frozen peas (6 ounces)
¾ cup sliced scallions
¼ cup finely crumbled feta cheese
¼ cup sliced fresh mint
Freshly ground pepper to taste

Bring broth to a boil in a large saucepan over high heat. Add rice and bring to a simmer; cover, reduce heat to medium-low and cook for 4 minutes. Stir in peas and return to a simmer over high heat. Cover, reduce heat to medium-low and continue to cook until the peas are hot and the rice has absorbed most of the liquid, about 6 minutes. Remove from heat and stir in scallions, feta, mint and pepper. Cover and let stand until the liquid is absorbed, 3 to 5 minutes. Makes 4 servings, 3/4 cup each.

Nutrition Information: Per serving: 134 calories; 3 g fat (1 g sat, 0 g mono); 8 mg cholesterol; 22 g carbohydrate; 7 g protein; 4 g fiber; 321 mg sodium; 203 mg potassium.

From EatingWell Magazine February/March 2006

******************************************
Grapefruit-Mint Chicken

Ingredients
4 boneless, skinless chicken breasts (1-1 ¼ pounds total), trimmed
Salt & freshly ground pepper
1 tablespoon extra-virgin olive oil, divided
¼ cup finely chopped shallots
¼ teaspoon crushed red pepper
½ cup reduced-sodium chicken broth
½ cup ruby-red grapefruit juice
2 tablespoons chopped fresh mint, divided
2 teaspoons all-purpose flour

1. Season chicken on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned, about 3 minutes per side. Transfer the chicken to a plate and tent with foil.
2. Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add shallots and red pepper. Cook, stirring, for about 2 minutes. Remove from heat. Whisk broth, grapefruit juice, 1 tablespoon mint and flour in a small bowl. Add to the pan. Cook, whisking, until slightly thickened, about 3 minutes.
3. Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season the sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon mint. Makes 4 servings.

Per serving: 182 calories; 6 g fat (1 g sat, 4 g mono); 63 mg cholesterol; 6 g carbohydrate; 24 g protein; 0 g fiber; 147 mg sodium; 289 mg potassium.

From EatingWell Magazine March 1998

Sweet & Salty Solution to Sage Surplus

I'm growing some herbs this summer, and found myself with an abundance of sage to use. Here is a recipe that solved that problem and tasted great. I love a good salty treat. These are worth the wait of the baking time involved, trust me.

Oven Fries with Crisp Sage Leaves


Ingredients
2 small baking potatoes (about 1 pound)
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
12 sage leaves

Preheat oven to 400°.
Cut each baking potato lengthwise into 6 equal slices. Place potato slices in a large bowl, and drizzle with olive oil. Sprinkle with salt; toss well to coat potato slices. Remove potato slices from bowl. Reserve remaining olive oil and salt in bowl; set aside. Arrange potato slices in a single layer on a baking sheet.

Bake at 400° for 40 minutes or until the potato slices are golden brown on the bottom. (For even browning, rotate the baking sheets half way through.) Remove potato slices from oven (leave oven at 400°).

Add sage leaves to reserved olive oil and salt in bowl. Gently rub sage leaves along bottom of bowl, coating both sides with olive oil and salt. Working with one potato slice at a time, lift potato slice from baking sheet with a thin spatula. Lay 1 sage leaf on baking sheet, and cover with potato slice, browned side down. Repeat with remaining potato slices and sage leaves.

Bake at 400° for 10 minutes. Remove from heat. Using a thin spatula, carefully turn potato slices over with leaves on top. Bake at 400° for an additional 10 minutes or until bottoms begin to brown. Serve immediately.

Yield: 3 servings (serving size: 4 potato slices)

CALORIES 205; FAT 4.7g; IRON 2.1mg; CHOLESTEROL 0.0mg; CALCIUM 15mg; CARBOHYDRATE 38.2g; SODIUM 326mg; PROTEIN 3.5g; FIBER 3.6g

Cooking Light, JUNE 2004

Fishing Fuel

We are headed off to fish at a local lake on this lazy Sunday, but first I fueled us up to catch some lunkers with this easy egg bake recipe, actually half of the recipe in an 8x8 pan is more along the lines of what I did. Those fish better beware us protein packed east-siders.

Spinach-Cheese Bake


Ingredients
1 tablespoon butter, melted
Cooking spray
2 (6-ounce) packages fresh baby spinach
1 1/4 cups (5 ounces) shredded reduced-fat sharp cheddar cheese
3/4 cup (3 ounces) shredded Monterey Jack cheese
1 1/3 cups all-purpose flour (about 5 3/4 ounces)
1 1/2 cups fat-free milk
1 cup egg substitute
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground red pepper


Preparation
Preheat oven to 350°.
Pour the butter into the bottom of a 13 x 9-inch baking dish coated with cooking spray; tilt dish to coat. Place spinach evenly in bottom of dish; sprinkle evenly with cheeses.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining ingredients in a medium bowl; stir with a whisk until blended. Pour milk mixture over cheese. Bake at 350° for 40 minutes or until lightly browned. Serve immediately.

Yield: 12 servings

Nutritional Information:CALORIES 157; FAT 6g; IRON 2.6mg; CHOLESTEROL 18mg; CALCIUM 263mg; CARBOHYDRATE 15.1g; SODIUM 494mg; PROTEIN 10.8g; FIBER 1.6g

Joyce Keil, San Mateo, California and Kathy Kitchens Downie, R.D. , Cooking Light, MAY 2007

Here fishy fishy fishy

Today we came home from the cabin with lots of pan fish to cook. Wanting to stay away from the traditional frying technique, we remembered how great Sabrina had prepared pan fish from Hickory last summer. So Kyle cooked them up with lemon wedges, garlic cloves, tomatoes, onion, olive oil, cracked pepper, and our home-grown basil . All baked on a foil lined sheet for about 20 minutes. From lake to stomach in less than 24 hours. So deliciously Minnesotan.

Summer Salads

As requested, here is my very favorite cole slaw recipe. I've been making this one for a few years and love it more every time. No creamy dressing involved--just fresh flavors! I know I've said this before but I'll say it again--buy fresh cabbage to cut yourself if you want good cole slaw. The bagged stuff is easy, but not nearly as flavorful. And for those of you at my grill-out who wanted the corn salad recipe--click here.

Peanutty Cabbage-Apple Slaw with Raisins













A small amount of roasted peanut oil gives this slaw a big hit of flavor with a minimum of fat. Any nut oil will work.

Ingredients
1/3 cup white balsamic or cider vinegar
1/4 cup packed brown sugar
1 1/2 tablespoons roasted peanut oil
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
3 cups coarsely chopped Granny Smith apple
1/2 cup golden seedless raisins
1 (16-ounce) package cabbage-and-carrot coleslaw

Preparation
Combine first 5 ingredients, stirring with a whisk until sugar dissolves.
Combine apple, raisins, and coleslaw. Drizzle with vinaigrette; toss well to combine. Chill for up to 3 hours.

Yield: 8 servings (serving size: about 1 cup)

Nutritional Information: CALORIES 128(20% from fat); FAT 2.9g; FIBER 3.1g

Krista Ackerbloom Montgomery & Ann Taylor Pittman , Cooking Light, MARCH 2005

If you like pina colada's...hanging out in my yard...

The dessert gods were shining down on me this week. The very day I was searching for a super easy, small, sweet treat to whip up for the grill out we hosted last night, Hungry Girl sends this recipe in their daily email. Thanks HG! The cereal in this recipe is one of my favorites. And I love "throw everything in a bowl and stir" recipes.

Piña Colada Caramel Crunchers



















Ingredients:
2 Jell-O Sugar Free Vanilla Pudding Snacks
One 8-oz. can crushed pineapple in juice, lightly drained
Half an 8-oz. container Cool Whip Free, thawed
1/2 cup Fiber One Caramel Delight cereal, slightly crushed
1/2 tsp. coconut extract
2 no-calorie sweetener packets

Directions:
Combine all ingredients in a bowl and mix well.

Line a 12-cup muffin pan with baking cups, and then spray with nonstick spray.

Spoon mixture evenly into the 12 cups. Place pan in the freezer until treats are frozen. Then crunch it up!

MAKES 12 SERVINGS
PER SERVING (1 cruncher): 45 calories, <0.5g fat, 49mg sodium, 10g carbs, 0.5g fiber, 4g sugars, <0.5g protein -- POINTS® value 1*

HG Tip! These taste best within a day or so of making 'em (after that, they'll need to be slightly thawed before eating).

I was game to try a hen

My dad, the grill master extraordinaire, grills cornish game hens often and he inspired me to give it a shot. I used this rub that I've mentioned on my blog before. It really is amazingly flavorful. I need to restock now. I cut the hens in half first so the would grill faster, but they still took way longer than I anticipated. While the flavor was great, these little birds are a lot of work to eat, very tedious and messy if you ask Kyle and I. Call us lazy, but I think we'll stick to boneless meat here on out. I served these up with some sugar and vinegar cucumbers, a staple in our fridge throughout the summer. They are the opposite of tedious.

Shrimptastic

I saw this handy dandy trick in a magazine this month. Grill shrimp on a cooling rack! Only don't forget it will be hot after it has been on the grill over a flame for Pete's sake, I'm not used to cooling racks actually being hot and paid the price. I marinated the shrimp in this super hot sauce Sabrina gave me at Christmas. Yowsa, this one has got some kick to her! Mmm... Perfect with a couple ears of corn.

Summer Sandwich

What I did:

Grilled up some chicken and apple sausages.
Sauteed onion rounds in 1T butter.
Grilled bagel on top rack.
Sliced 1 cooked sausage into 6 pieces.
Arranged meat on bagel, topped with onions and blue cheese crumbles.
Sat on the deck on a nice summer night and ate this bad boy.

Portobella and Pepper Penne

Here is a little recipe I dreamed up looking at what was in the fridge/pantry. I love fresh chunks of veggies in pasta dishes so I don't feel like I'm falling into a carbo coma.

Ingredients
1 T. extra virgin olive oil
2 cloves garlic, crushed
1 can diced tomatoes, drain half the juice
1/4 c. cream
2-3 T. balsamic
1/2 yellow pepper, sliced
1/2 red pepper, sliced
2 portobella mushroom caps, sliced
6 oz. whole wheat penne pasta
fresh chopped basil to garnish
shredded Parmesan to garnish

1. In a skillet heat olive oil, add peppers, garlic and mushrooms, sautée 5 minutes on medium heat, stirring frequently. Meanwhile, bring water to a boil in a large pan and cook pasta according to package.
2. Add can of tomatoes, balsamic, and cream. Cook for 5 more minutes on medium heat, then simmer until pasta is ready.
3. Drain pasta and toss with skillet mixture. Top with cheese and basil.

Oysters

My latest obsession is oysters. It's true, I am in love with those little sea boogers. The texture? Not afraid--I'm a chewer. The taste? All ocean. Yum to the maximum. While oyster stew is a traditional Christmas meal in my family, I hadn't had fresh oysters in the half shell...until now. Over the past two weeks I've enjoyed throwing them back at Salut, Cafe & Bar Lurcat, and twice at Stella's Fish Cafe and Prestige Oyster Bar 50 cents a pop during their Friday happy hour from 3-6.

I believe

I read this recipe and knew there was a God. Shoo! Total apologetics course on a plate. Every ingredient is a personal fave, so fixing them up all together into a heap of a sandwich was taste bud heaven.

Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches


















Ingredients
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 garlic clove, minced
1 red bell pepper, cut in half and seeded
1 yellow bell pepper, cut in half and seeded
4 (4-inch) portobello mushroom caps
Cooking spray
1/3 cup chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (2-ounce) Kaiser rolls
1/2 cup (4 ounces) soft goat cheese


Preparation
1. Prepare grill to medium-high heat.
2. Combine balsamic vinegar, olive oil, and garlic in a large bowl. Add bell peppers and portobello mushrooms; toss gently to coat. Remove vegetables from vinegar mixture, and discard vinegar mixture.

3. Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.

4. Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.

5. Place sandwiches on grill rack coated with cooking spray. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).

Yield: 4 servings (serving size: 1 sandwich)

Nutritional Information: CALORIES 317; FAT 10.5g; IRON 3.2mg; CHOLESTEROL 13mg; SODIUM 571mg; PROTEIN 14g; FIBER 4g

Elizabeth Karmel , Cooking Light, MAY 2008

Blueberries for salad & dessert

Being a household that loves blueberries (a blueberry malt is the only thing Kyle ever gets at DQ), I had to try this salad dressing. It rocked indeed. Easy to make if you plan ahead a bit. I added a few things to jazz it up; whole blueberries, a few walnuts, and a few crumbles of goat cheese. Mmm...
After dinner Kyle decided he was in the mood for something sweet. I hopped up and made us a small dump cake. Kyle remembered that we had dump cake during his birthday week last year, and so we have henceforth declared it the official dessert of his birthday. No complaints here--doesn't get an easier than good old dump cake.

Mixed Greens with Blueberry Vinaigrette

Blueberries in the salad and in the infused vinegar contribute antioxidants. Start early on this recipe in order to make the fresh blueberry vinegar. Store leftover infused vinegar in the refrigerator for up to two weeks; use it as part of a marinade for pork, chicken thighs, or duck.

Ingredients
3 tablespoons Blueberry Vinegar (See below)
1 teaspoon honey
1/2 teaspoon country-style Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 tablespoons extra virgin olive oil
4 cups baby arugula leaves (forget this and buy a bag of mixed baby greens)
1 cup chopped frisée
1 cup blueberries
1/2 cup thinly sliced red onion

Preparation
1. Combine Blueberry Vinegar, honey, mustard, salt, and pepper in a small bowl. Gradually add oil, stirring with a whisk. Combine arugula, frisée, blueberries, and onion in a large bowl. Arrange 1 cup salad onto each of 6 plates; drizzle 1 tablespoon vinegar mixture onto each serving.

Yield: 6 servings

Nutritional Information:CALORIES 60; FAT 3.6g; IRON 0.4mg; CHOLESTEROL 0.0mg;SODIUM 115mg; PROTEIN 0.8g; FIBER 1.3g


Blueberry Vinegar

Ingredients
1 cup blueberries
3/4 cup white wine vinegar
2 tablespoons sugar
1/2 small bay leaf

Preparation
1. Place blueberries in a small saucepan, and mash with a potato masher. Add white wine vinegar, 2 tablespoons sugar, and bay leaf to pan, and bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; cover and let stand for 4 hours. Strain mixture through a fine sieve, and discard solids. Cover and chill.

Maureen Callahan , Cooking Light, MAY 2008

Lettuce Wraps

Corn tortillas are not my favorite thing in the world, unless I bake them up with a little canola oil and kosher salt for fresh chips with home made salsa. Instead of the calories and bulk of tortillas, I chose to make these tacos into lettuce wraps, saving about 150 calories per serving from the nutritional information they list in the original recipe I have posted below. They don't have a strong "Mexican" type taste to them, but rather a sort of sweetness from the sherry. I would double or triple the recipe and make these for a crowd any day. Very light and summery for sure.

Chicken and Mushroom Tacos













Ingredients
Cooking spray
1 3/4 cups thinly vertically sliced onion
1 jalapeño pepper, seeded and minced
1/4 teaspoon sugar
2 cups presliced mushrooms
1 tablespoon bottled minced garlic
1/4 cup Madeira wine or dry sherry
2 cups chopped cooked chicken breast (about 8 ounces)
8 (6-inch) corn tortillas
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1/4 cup light sour cream


Preparation
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 2 minutes. Add jalapeño; sauté 2 minutes. Sprinkle sugar over onion mixture; sauté 1 minute. Remove onion mixture from pan.
2. Return pan to heat; recoat with cooking spray. Add mushrooms and garlic to pan; sauté 1 minute. Add Madeira to pan; cover, reduce heat, and simmer 2 minutes. Uncover; cook 2 minutes or until liquid evaporates, stirring frequently. Stir in onion mixture and chicken; cook 3 minutes or until thoroughly heated.

3. Warm tortillas according to package instructions. Spoon about 1/3 cup chicken mixture onto each tortilla. Top each tortilla with 2 tablespoons cheese; fold in half. Serve with sour cream.

Yield: 4 servings (serving size: 2 tacos and 1 tablespoon sour cream)

Nutritional Information: CALORIES 383; FAT 11g; PROTEIN 29.9g; CHOLESTEROL 73mg; CALCIUM 316mg; SODIUM 389mg; FIBER 4g

David Bonom , Cooking Light, MAY 2008

Black Bean Brownies

Here is a recipe I've made for my students in the past. They eat them and ask for seconds before I tell them there is a can of black beans in them! Yep, they are fibertastic all right, and very snappy to make. The brownie fairy appeared in Lauderdale...but her Como client move away! Tear...

Black Bean Brownies























Ingredients:
1 pkg. Low-Fat Brownie Mix
1 can black beans (unseasoned and undrained--juice and all!)
1/4 cup water

Puree the can of beans and water in food processor or blender. Stir bean puree into brownie mix. Bake according to the directions on box. They can get a bit gooey in the middle so I like to make them into cupcake style brownies. They have over 2g of fiber each and about 140 calories. I promise--you will not taste the beans!

Cooking again...for a weekend at least

I do believe I picked a winner to make after not cooking for a couple weeks. Dear Lord my stack of recipes is starting to take over the kitchen after this hiatus. I was sick with the flu and toast was exciting as it got around here, I went to Vegas, and I've also been searching for just the right new job for me, which will have me super busy for the next two weeks.

This sauce is AMAZING! We inhaled it. Instead of chicken, I bought a pound of shrimp. I also added about a tablespoon of cornstarch to thicken the sauce, and extra chili paste and garlic for more of a kick. Served it up with jasmine rice and asparagus. I highly recommend you all try this one.

Chicken Sauté (Sub Shrimp) with Caramelized Ginger Sauce













Ingredients:
1 tablespoons Vegetable Oil, Canola
2 tablespoons Sugar, Granulated
1.5 tablespoons Low Sodium Soy Sauce
1 teaspoons Chili Paste
1 teaspoons Ginger Root
1 cups Lower Sodium Chicken Broth
1 teaspoons Oil, Sesame
4 servings Boneless, Skinless Chicken Breasts
1/4 teaspoons Black
1/8 teaspoons salt, table

Instructions:
1. Heat canola oil in a large nonstick skillet over medium heat. Add sugar to pan; cook 1 minute or until sugar dissolves and is lightly browned. Combine soy sauce, chile paste, and ginger in a small bowl; add to pan. Add chicken broth, sesame oil, and chicken to pan; cook 5 minutes or until chicken is done, stirring occasionally. Remove chicken from pan with a slotted spoon. Simmer sauce 10 minutes or until slightly thickened. Return chicken to pan; toss to coat. Sprinkle evenly with pepper and salt.

Calories 381, Total Fat 18.2g, Cholesterol 122.3mg,Dietary Fiber 0.34g

Cooking Light May 2008

The week in review

This week flew by--I've been training in the evenings at my new serving job and loving it. Restaurants are so fun to be at. The people, the business, the food, the cash, the short term relationships, gotta love it. It feels right.


Nothing fancy here, just a grilled meal I made myself this past week. A top sirloin from the local meat store, and a large slice of fresh pineapple, grilled and then topped with a tablespoon of brown sugar and a heap of coconut. I think I could put coconut on anything and love it. This summer I plan on grilling a lot of fruits to bring out their sweetness.

And here is a cookie recipe I made my co-workers. Walk down a hallway of teachers at the end of the day with a platter of cookies and you are very well received!


Chocolate Chip Cookies

2 1/4 cups all-purpose flour (about 10 ounces)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 large egg whites
3/4 cup semisweet chocolate chips
Cooking spray

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat 1 minute. Add flour mixture and chips; beat until blended.

Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks.

Yield: 4 dozen (serving size: 1 cookie)
CALORIES 88; FAT 3g; FIBER 0.2g;

Cooking Light, JUNE 2007

Bambi Pie

Yes, Bambi, as in the deer meat on this pizza. "I have a present for Kyle," my mom said during my last visit at her house. She loaded me up with some deer meat-- spicy sticks (for Kyle? those are MY weakness mom!) and a ring sausage. I bought a pizza crust and a jar of sun dried tomato pesto to use as the sauce. Then I sauteed up the sausage I had cut into 1/4 inch rounds, along with half a sweet onion. I topped it all off with mozzarella and baked that Bambi. Mmm mmm mmm, thank God for overpopulated animals. For those of you out there that don't think I blog about meat enough, well I might have gone a bit overboard on this one.

Let me see your casserole, your casserole!

That is how I would greet guests if I were a judge in a recipe contest. (Remember that "tootsie roll" dance song, mid 90's maybe?--that's the tune) How my brain goes there I do not know...but it is a trip it takes often, recreating lyrics that is, not to recipe contests. Although, I have an idea that I'm going to play around with soon and hopefully submit it to some contests. There is such mad cash out there to be claimed, I must try. Today I was day dreaming that someone gave me a $10,000 gift card to Byerly's. I wonder how long that would last? Oh it would be such fun.
So here is a Weight Watchers lasagna recipe, yes it is rather autumnal but can you blame me? This is really quick to put together also. Reminds me of a butternut squash ravioli almost. I recommend giving it a shot.

Baked Winter Squash, Raisin and Pine Nut Lasagna


















Ingredients
1/4 cup all-purpose flour
2 1/2 cup fat-free evaporated milk
2 medium garlic clove(s), minced
1/3 cup grated Parmesan cheese
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
10 oz dry lasagna noodles, cooked al dente (about 12 noodles)
10 oz cooked winter squash, thawed if frozen
1 cup part-skim mozzarella cheese, shredded
3/4 cup golden seedless raisins
2 Tbsp pine nuts, chopped
Instructions
Preheat oven to 350°F.

Place flour in a small saucepan and very gradually whisk in milk and garlic. Warm over low heat, stirring constantly, until sauce simmers and is thickened, about 3 minutes. Remove from heat and stir in Parmesan cheese, salt and pepper.

Spread 1/4 cup of cheese sauce over bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of squash and 1/2 cup of cheese sauce. Sprinkle with 1/2 cup of mozzarella cheese and 1/4 cup of raisins. Cover with 3 more lasagna noodles and spread with 1/3 of remaining squash and 1/2 cup of cheese sauce; sprinkle with 1/4 cup of raisins. Cover with 3 more lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, pressing sheets firmly down. Top with remaining cheese sauce; sprinkle with pine nuts and remaining mozzarella cheese

Bake until lasagna bubbles around edges and is browned on top, about 30 minutes. Slice into 8 pieces and serve.

You can add color and flavor to this lasagna recipe by using a medley of dried fruit. Use 1/4 cup of dried cranberries, 1/4 cup of dried cherries or blueberries, and 1/4 cup of golden raisins instead of 3/4 cup total of raisins.

© 2008 Weight Watchers International, Inc. © 2008 WeightWatchers.com, Inc. All rights reserved.

POINTS® Value: 6

The plan B menu with an A list table of friends

Last night I hosted a dinner party for seven of my girlfriends. I planned on grilling the entire meal when I originally picked the date, but somehow yesterday was accidentally winter again. I woke up to a white yard on my way to my first official day at my new serving job, albeit just a staff meeting. Yep--I'm going to be serving up food again, with only a 10 minute commute...nice. But last night, I had the treat of serving my favorite clientele. Friday, Sabrina came over and brought us her famous cous cous while I made the soup and overcooked a pie, so we ate it. We also set the table for our dream dinner party guest (see her picture of him here). Then we made up conversation questions for guests to draw. I wrote them on ribbons that I then put in a glass bowl, such as "What is your dream job?" and "If you could have a band play in your back yard who would you choose?" Although our conversations were definitely all over the map! I think my favorite dinner items were 2 of the 3 new recipes I tried, the chilled soup and the beans. Here is what I made my guests:

Chilled Blackberry-Lime Soup
Saffron Sage Risotto
Green Beans with Maple-Mustard Sauce
Roasted Chicken Thighs Stuffed with Nectarines
Elsah Landing Pineapple Coconut Pie



*********************************
Chilled Blackberry-Lime Soup


















1 cup sugar
1 cup water
4 pints (8 cups) blackberries (I bought frozen blackberries)
1 cup sour cream
juice of 1 lime
1 lime cut into 6 to 8 wedges for garnish

In a large saucepan bring sugar and water to boil whisking to dissolve sugar; add blackberries, simmer for 10 minutes stirring frequently to release juice from berries. Puree in a food processor. Strain to remove seeds.
Chill soup in refrigerator for 3 to 5 hours or overnight. When ready to serve stir in sour cream and lime juice; garnish with lime wedges and serve
Serves 8
Recipe source:
http://www.finedinings.com




Green Beans with Maple-Mustard Sauce

1 1/2 to 2 pounds green beans, ends trimmed
2 tablespoons coarse-grain Dijon mustard
3 tablespoons Balsamic Vinegar
1 1/2 tablespoons genuine maple syrup
2 teaspoons extra-virgin olive oil
2 tablespoons chopped green onion (including green tops)
Coarse salt and freshly ground black pepper

In a medium saucepan over medium-high heat, bring water to a boil. Add the beans and partially cook for 4 to 5 minutes (depending on the degree of doneness you want). Remove from heat. Drain the beans in a colander and immediately immerse them in an ice water bath to stop from cooking; drain and set aside.
In a bowl, combine Dijon mustard, balsamic vinegar, maple syrup, and olive oil. Pour mixture over hot beans and mix to coat well. Sprinkle with onion and season with salt and pepper to taste.
Makes 6 to 8 servings.
Recipe source: http://whatscookingamerica.net/



Roasted Chicken Breasts(or thighs in this case)Stuffed with Nectarines

2 medium to large nectarines, ripe but firm
1 1/2 cups dessert wine such as later harvest Riesling or Gewürztraminer
Salt and pepper to taste
4 chicken breast halves, on the bone with skin

1) Halve nectarines but cutting a slit along the seam all the way to the pit. Give a twist, releasing the halves. Pop out the pit with the tip of a paring knife. With the cut side down, cut each half into 5 slices, lengthwise. (If halves don’t twist off easily, you can cut wedges from the whole nectarine by cutting down to the pit and lifting off wedges.)
2) Put slices in a shallow bowl and add wine. Allow to marinate 30 minutes.
3) Preheat oven to 500 degrees. Loosen the skin on the chicken breasts, taking care not to tear it. Season flesh with salt and pepper.
4) Place 4 nectarine slices between the skin and breast, covering the slices with the skin and securing the skin, nectarines and flesh together with toothpicks (You will have some nectarine slices left over.) Reserve marinade.
5) Put breasts on a sheet pan lined with foil, drizzle a tablespoon of wine marinade over each and bake 25 to 30 minutes or until temperature in the deepest part of the flesh reads 160 degrees. Remove to a platter or individual plates.
6) Meanwhile, put marinade with remaining slices in a saucepan over medium heat. Reduce to a light, syrupy glaze, about 15 minutes. Pour over breasts.

Serves 4

Va-va Veggies

Two vegetarian nights with balsamic. Mushrooms and salad Monday, asparagus and black bean burgers Tuesday. Its beginning to look a lot like summer...
Last quarter in my classroom, a student, unfamiliar with how to pronounce asparagus read aloud: "ass-per-gas." Now maybe you had to be there and be surrounded by tweens, but it was funny!

Balsamic Mushrooms

1/4 cup olive oil
12 ounces white mushrooms, halved (quartered if large)
3 tablespoons balsamic vinegar
1 teaspoon coarse salt
1/4 teaspoon red-pepper flakes
Freshly ground pepper

Directions
Heat oil in a skillet over medium-high heat. Add mushrooms, and cook until golden brown, about 5 minutes. Stir in vinegar, salt, and red-pepper flakes, and season with pepper. Cook 1 minute more. Transfer to a bowl, and serve.

Serves 4. Martha Stewart Living Recipe

Balsamic Asparagus and Cherry Tomato Salad

1 1/2 pound asparagus, (about 40 spears)
1 cup cherry tomato(es), about 10, cut in half
1 Tbsp balsamic vinegar
2 tsp orange juice
1 tsp minced garlic
2 Tbsp shredded Parmesan cheese
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Instructions
1. Chop woody ends off asparagus. Microwave for 2 to 3 minutes, or cook in boiling, salted water until barely tender, about 4 to 6 minutes.
2. Plunge into ice water to stop cooking. Drain. Add cherry tomatoes.
3. Stir together vinegar, orange juice and garlic; season to taste. Spoon dressing over asparagus and tomatoes.
4. Sprinkle with Parmesan cheese.

Weight Watchers Points: 0

Right on, Rainbow

I think it would have been bad karma to NOT grill today. Spring is here! Loved how easy this marinade was to whip up! I do recommend it and suspect kiddos would give it a thumbs up too. I shopped at Rainbow today. I am a grocery store tramp--not loyal to any particular grocer and always keep'n my eye on everyone. I bought some of their Summer Cole Slaw in the deli and a head of cabbage to chop up. I can't stomach regular cole slaw--way too rich and creamy for me. Why not add a ton of nutritious cabbage and get a lightened up version? I'd say my ratio is about 1 part store bought:3 parts cabbage. I've decided this is the best store bought cole slaw I've ever had, hands down. They've got cucumbers, green onions, and tomatoes in it. I really hope they carry it all summer.

Grilled Orange Chicken Fingers


















1 pound boneless, skinless chicken breasts, trimmed of fat
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons frozen orange-juice concentrate, thawed
1 1/2 tablespoons honey
1 teaspoon sesame oil
1/2 teaspoon freshly ground pepper
Salt to taste

1. Cut chicken crosswise into 3/4-inch-wide strips. Whisk together mustard, orange-juice concentrate, honey, sesame oil and pepper in a medium bowl until smooth. Add the chicken and toss to combine. Cover and marinate in the refrigerator for 15 minutes.
2. Meanwhile, preheat grill or broiler. Lightly oil rack or coat with nonstick cooking spray. Remove the chicken strips from the marinade, discarding remaining marinade. Grill or broil until no longer pink in the center, 2 to 3 minutes per side. Season with salt and serve.

NUTRITION INFORMATION(Serves 4): Per serving: 174 calories; 4 g fat (1 g sat, 2 g mono); 63 mg cholesterol; 10 g carbohydrate; 23 g protein; 0 g fiber; 342 mg sodium; 248 mg potassium.

EatingWell recipe

Mariah=Motivation

Call the police because someone is look'n really good these days. Mariah you are on fire! Wowsa. Age 36 and better than ever. You make me wanna go buy new sneakers and head to the gym, with you on the ipod of course!
Shamelessly always your fan,
K

Sweet Idea

If I had a restaurant, this would be "the potato" option:
Baked sweet potato, drizzled with sage butter, topped with goat cheese, and dusted with cayenne pepper.

I read about this savory topping idea while traveling and made a mental note of it, but alas, I cannot recall who to give the credit to. Trust me--it's divine.

You mix the lime and the coconut...

Thursday night's official "Return of The Office Meal." I was supposed to have a dinner guest (you know who you are) but the MN weather kept her away. Here is what you missed. The lime juice gave it great flavor and it was just slightly spicy. What none of us missed, was The Office--back and better than ever. Favorite line, from Dwight, of course, when asked of the nature of his relationship with his mystery dinner party guest: "Its' purely carnal, and that's all you need to know." Gotta love it! Well almost as much as my mom texting me: TUNA!

South Pacific Shrimp


















Marinade & shrimp
1/3 cup "lite" coconut milk (see Tips)
2 serrano chiles or jalapeno peppers, preferably red, seeded and minced
1 teaspoon minced fresh ginger
1 clove garlic, minced
2 teaspoons reduced-sodium soy sauce
1/4 cup lime juice
1 tablespoon brown sugar
1 pound medium shrimp (30-40 per pound), peeled and deveined (see Tips)

Sauce
1 teaspoon extra-virgin olive oil
1/2 cup diced seeded tomato
4 cups baby spinach

1. Combine coconut milk, chiles, ginger, garlic, soy sauce, lime juice and brown sugar in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 10 to 15 minutes, tossing occasionally. Drain well, reserving marinade.
2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add tomato and spinach to the pan; cook, stirring, until the spinach starts to wilt, about 30 seconds. Add the reserved marinade; simmer until the sauce thickens slightly, about 2 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Serve immediately.

Makes 4 servings, 1 generous cup each

NUTRITION INFORMATION: Per serving: 176 calories; 5 g fat (2 g sat, 1 g mono); 172 mg cholesterol; 9 g carbohydrate; 24 g protein; 1 g fiber; 282 mg sodium.

From EatingWell Magazine Spring 2004

One Pot Wonder from Clean Eating Magazine

My first recipe from Clean Eating and I am in love. This dish reminds me so much of the dinner I had on my birthday at Azia, only with chicken instead of scallops. It is super simple--just throw everything in the pot. I added 2 ingredients to this recipe when I made it tonight: 1/3 cup coconut milk and 2 tablespoons red curry paste. I also served it with jasmine rice (my favorite rice, found in the Thai section of the grocery store). I would consider it to be medium spicy and also sweet with great textures of fruit, meat and crunchy cashews.

Fruity Curried Chicken













Ingredients:
olive oil cooking spray
1 apple, diced
1 pear, diced
1 small onion, diced
1/2 jalapeno pepper, chopped
2 T fresh gingerroot, chopped
1/8 cup unsalted cashews
2 t curry powder
1 t cumin
1/4 t coarse sea salt
1/2 cup low-sodium chicken broth
1,2 cup fresh or frozen cranberries
3 boneless, skinless chicken breasts
parsley (optional)

Instructions:
Spritz a large pot with cooking spray over medium heat. Add fruit (except cranberries), onion, jalapeno pepper ginger, cashews, curry, cumin, and salt. Cook until softened, about 5-7 minutes. Add broth and cranberries and mix well. Add chicken and spoon some of mixture over top. Cover pot and reduce to medium-low. Simmer for 15 minutes or until chicken is no longer pink inside. Turn chicken once halfway through cooking. Garnish with parsley if desired.

Nutrients per serving (serves 3): 226 calories, 5g total fat, 28g carbs, 6 g fiber, 19g protein

Clean Eating Spring 2008

Rainy Sunday Food

Sweet & Sour Barley-Bean Stew















Ingredients
⅔ cup pearl barley
1 large eggplant, cut into 1-inch cubes
1 tablespoon kosher salt
2 teaspoons extra-virgin olive oil
1 onion, slivered
1 clove garlic, minced
1 15-ounce can crushed tomatoes
4 tablespoons finely chopped fresh basil, divided, plus whole leaves for garnish
¼ cup lemon juice
3 tablespoons mild honey
1 15-ounce can cannellini beans, rinsed
Freshly ground pepper to taste

Instructions
1. Cook barley in a large saucepan of boiling salted water until just tender, 30 to 35 minutes. Drain and rinse under cold water.
2. Meanwhile, place eggplant in a large colander and sprinkle with salt. Let stand for 30 minutes. Rinse with cold water and squeeze firmly to remove excess moisture.
3. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and sauté until beginning to color, about 6 to 8 minutes. Stir in prepared eggplant, tomatoes, 2 tablespoons basil, lemon juice and honey. Cover, reduce heat to low and simmer until the eggplant is tender, 10 to 15 minutes.
4. Stir in reserved barley and beans and heat for 2 minutes. Season with salt and pepper and stir in remaining 2 tablespoons chopped basil. Serve hot, garnished with whole basil leaves.

Cover and refrigerate for up to 2 days or freeze for up to 2 months.

Nutrition Information Per serving (Makes 4 servings 1 1/2 cups each): 323 calories; 4 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 72 g carbohydrate; 11 g protein; 17 g fiber; 614 mg sodium; 1037 mg potassium.

EatingWell Magazine March/April 1997

Burn baby, burn!

Hottest meal I've ever had hands down. Tonight at Ruam Mit, the Thai place in St. Paul we were introduced to a couple of weeks ago. Beyond HOT! I know I'm Irish, German, and French, but I like to think I can take the heat--bring it on. But I must have been on another planet tonight! They brought it all right. Along with a pitcher of water and extra rice. Sheesh! As painful as it was there was pleasure too. Food is fun.

I delivered the leftovers to Sabrina...read her review here for a good laugh.

Hot Thai food and now the Twins game on TV with Kyle and Betty in the new family room--what a nice evening.

Clean Eating

Here is the second ever edition of Clean Eating that I picked up to read on our vacation. I'm sold and subscribed! A wonderful philosophy, fresh and healthy recipes and insightful articles. As many of you know I have not been a big magazine fan. I see pages packed full of ads making people want things/stuff/material goods they didn't even know existed that will ultimately not bring them happiness, selling images people cannot attain, with crap advice about any topic imaginable. I want no part of it and will not allow them in my house when I have a daughter--that is how toxic I think they are. Call me crazy (you won't be the first), but I love to read magazines about health! They are inspiring. Reading about ways to improve the way I eat and live and respect my body is real stuff. I've got one chance. One body to live in and honor and keep going. I've got one shot at showing my future kids what it means to LIVE self-respect, not just preach it. If they don't see it in me then I've failed them for sure. How I treat my arteries is long-term...those color block heels are very Fall '08 but what will they do for me in the long haul? Nada. So in conclusion...Clean Eating is cool.

Easter Breakfast

Since I can't be the Easter Bunny yet (I don't think my cat would appreciate an egg hunt and basket of candies, she's too old for that), I decided to be the Easter Chef by getting up early to make us a nice breakfast to start off this holiday before we headed to church. It was a treat to see Sabrina and Ellen there and attend our first Easter at First Covenant, since last year we were out of town. It amazing how many great people we've gotten to know in the last year. Speaking of some of those nice folks...last night we were treated to a fabulous dinner at Ruam Mit, downtown St. Paul, by our friends Monica and Josh. After hearing it was their favorite Thai place we were so excited--and not let down in the least. This place gives Krua a run for the money. We stuffed ourselves full of deliciously spicy curry dishes, yet somehow found a little more room for Candyland. How nice that they are a block apart! I forecast many future date nights visiting the two. Yesterday afternoon I made the muffins pictured below (my new favorites I think), and this morning I made us spinach, garlic, mushroom, and goat cheese omelets, served up with sliced strawberries (finally in season!). Happy Easter.

Pineapple Upside-Down Muffins


















Ingredients

Topping
2 tablespoons packed light brown sugar
2 tablespoons chopped walnuts or pecans (optional)
1 10-ounce can pineapple slices

Muffins
¾ cup whole-wheat flour
¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon ground cinnamon
2 large eggs
½ cup packed light brown sugar
¼ cup canola oil
2 tablespoons pineapple juice or orange juice
1 teaspoon vanilla extract
1 8-ounce can crushed pineapple (not drained)
1 cup grated carrot (1 large)
½ cup old-fashioned oats
¾ cup raisins, preferably baking raisins (see Ingredient note)
¼ cup chopped walnuts or pecans (optional)

Instructions
1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. To prepare topping: Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar. Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.
3. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
4. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in carrot, oats, raisins and nuts, if using. Scoop the batter into the prepared muffin cups (they'll be quite full).
5. Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes. Serve upside-down, either warm or at room temperature. Makes 1 dozen muffins.

Ingredient Note: Baking raisins, moister than regular ones, ensure a better texture. To substitute regular raisins, plump them first: soak in boiling water for 10 minutes; drain well.

Nutrition Information Per muffin: 211 calories; 6 g fat (1 g sat, 3 g mono); 35 mg cholesterol; 36 g carbohydrate; 4 g protein; 3 g fiber; 185 mg sodium

EatingWell Magazine Winter 2004

Back in the chillly weather cook'n chili

I'm back from vacation and ready to cook! Making anything other than the Gleeson Chili in my house raises eyebrows of serious doubt. But when I found this super healthy recipe with a whopping 13 grams of fiber per serving I had to try it. Tried it and loved it! It will be hard to make chili with meat again after this.

Vegetarian Three-Bean Chili













1 tablespoon extra virgin olive oil
2 medium carrots, finely chopped
1 large onion, finely chopped
1/2 jalepeno chile, seeded and minced
3 large garlic cloves, minced
1 and 1/2 teaspoons dried oregano, preferably Mexican, crumbled
1 and 1/2 teaspoon cumin
1 and 1/2 teaspoons chili powder
1 chipotle chile canned in adobo sauce, minced
1 can (28oz) whole plum tomatoes,. drained and crushed
1 bay leaf
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) garbanzo beans, drained and rinsed
2 and 1/2 cups water
1 and 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/2 bunch Swiss chard, stems removed, leaves cut into 1-inch pieces (5 cups)
1 tablespoon plus 1 and 1/2 teaspoons chopped fresh cilantro, plus sprigs for garnish
lime wedges and avocado for serving

1. Heat oil in a large pot over medium heat. Add carrots, onion, jalapeno, and garlic, and cook until softened, about 10 minutes. Add oregano, cumin, chili powder, and chipotle, and cook, stirring constantly, for 2 minutes. Add tomatoes, bay leaf, beans, water, salt and pepper. Bring to a simmer. Cover, and reduce heat to medium low. Simmer for 1 hour.
2. Discard bay leaf. Add Swiss chard, and cook, uncovered, until mixture has thickened slightly, about 20 minutes. Stir in chopped cilantro. Garnish with avocado and cilantro sprigs, and serve with lime.

Nutrition per serving (serves 8): 231 calories, 1g saturated fat, 3g unsaturated fat, 0mg cholesterol, 37 g crabs, 11g protein, 13g fiber

Martha Stewart Living, March 2008

Am I LOST yet?

It's been so long since I've cooked for friends that I forgot to take a picture of the pizza I made for my Lost "party" tonight. Yes, after much resistance, I have been sucked into the island. The big question remains...will Michael Scott reign alone as my supreme king of Thursday night television, or will he still reign supreme (of course), but with Evil Ben falling closely behind at 8pm.? TBD folks! I have TV show commitment phobia---decisions must be made. Jack and Kate have 2 more weeks to truly woo me into their hot mess. What I do know is Sabrina, Heather, Kyle, and I all liked this new recipe I found!

Cilantro Pesto Pizza Topped with Portobellos and Red Onion

Ingredients
I used a pre-made whole wheat pizza crust in lieu of making one from scratch.

Pesto:
2 cups fresh cilantro leaves
1 tablespoon coarsely chopped walnuts
1 tablespoon grated Parmigiano-Reggiano cheese
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons water
1/2 teaspoon kosher salt

Pizza:
4 1/2 cups coarsely chopped portobello mushrooms (about 10 ounces)
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup thinly sliced red onion
3/4 cup (3 ounces) shredded fontina cheese

Preheat oven to 450°.

To prepare pesto, place cilantro and next 5 ingredients (cilantro through 1/2 teaspoon salt) in a food processor, and process until smooth, scraping sides of bowl occasionally.

To prepare the pizza, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the mushrooms; cook 5 minutes or until moisture evaporates, stirring constantly. Add the vinegar, and cook until liquid evaporates. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon the mushroom mixture onto pizza crust. Drop pesto by teaspoonfuls onto pizza crust. Top with onion, and sprinkle with fontina. Bake at 450° for 15 minutes or until the crust is lightly browned. Let stand for 5 minutes.

Yield: 6 servings (serving size: 1 wedge)

Nutritional Information
CALORIES 233; FAT 7.7g; PROTEIN 10.1g; CHOLESTEROL 17mg; CALCIUM 133mg; SODIUM 354mg; FIBER 3.3g

Maureen Callahan , Cooking Light, JUNE 2001

"It'll put hair on your chest?"

Yep--that is the line my grandpa Allan gave me about eating carrots. I wonder if the whole "night vision" benefit wasn't persuasive enough for me, so he felt he'd entice me with that? Well... it makes for a fun memory of him now. I hear a warm-up is here for us today (AMEN) and I want you to know that I am not trying to reel winter back in by cooking soup. It's perfect anytime of year in my book. Speaking of books, I just bought The Soup Bible for one of my co-workers who has been on the look out for it ever since I blogged recipes from it--I can't wait to hear which recipes she tries. Lately, I like to find healthy soups that fill me up. Kyle and I are both feeling the need to eat super well with a warm vacation on the horizon so the nutritional info on this recipe was extra appealing. I picked up a whole grain baguette from Panera to have with this Eating Well soup. If you like curry then I bet you'd enjoy it.

Curried Carrot & Apple Soup













1 tablespoon extra-virgin olive oil
1 large onion, chopped (2 cups)
1 stalk celery, finely chopped
1 tablespoon curry powder
5 large carrots, peeled and thinly sliced (3 cups)
2 large McIntosh or other apples, peeled and coarsely chopped (3 cups)
1 bay leaf
4 1/2 cups reduced-sodium chicken broth
1/4 teaspoon salt
Freshly ground pepper to taste
2 tablespoons low-fat plain yogurt for garnish (optional)
1 tablespoon chopped fresh parsley, dill or basil for garnish (optional)

1. Heat oil in a large saucepan or medium soup pot over medium heat. Stir in onion and celery; cook until the onion is softened and translucent, 8 to 12 minutes; do not brown.
2. Stir in curry powder, then add carrots, apples and bay leaf. Stir well over medium heat for 2 minutes, then add broth and salt. Bring the mixture to a low boil, then reduce the heat to low. Cover tightly and simmer until the carrots and apples are tender, 20 to 25 minutes.
3. Remove the bay leaf. Using a large slotted spoon, transfer the soup solids to a food processor, adding about 1/2 cup of the broth; process to a smooth puree. Pour the puree back into the soup. Reheat and season with pepper. Serve piping hot, garnishing each serving, if you like, with a dab of yogurt and a sprinkle of fresh herbs.

Makes 8 servings, generous 3/4 cup each

NUTRITION INFORMATION: Per serving: 90 calories; 3 g total fat; 2 mg cholesterol; 15 g carbohydrate; 3 g protein; 3 g fiber

From Eating Well Magazine Fall 2002