Chambers Kitchen: Worth the Trip Across the River

As mentioned months ago, Kyle, Sabrina and I had a pool for America's Next Top Model--maybe all that calculating is the reason I'm not watching this season. Well I won, but we decided no matter who won, we would all go out for dinner at the critically acclaimed Chambers Kitchen in Minneapolis to celebrate. Last night we claimed our prize! It was fun to swank it up for a night--so much fun we've promised to start a tradition and try a new posh hot spot once a year. Here is the fabulous fare I had, while I forgot about eating light and opted for lavish!

Cucumber Mint Martini

Crispy Pikitoe Crab with Glass Noodles, Peanuts, and Sweet Chili Glaze

Tempura Salt and Pepper Walleye with Jalapenos and Basil

Tahitian Vanilla Creme Brulee with Spiced Papaya Marmalade and Pineapple Sorbet

Everything was top notch--beautifully presented with flavors matched to perfection. We were trying to imagine if we were food writers what could we complain about? It was a struggle, but we decided on the asymmetrical dishes that slope off on one side. It became quite the joke that our food was going to run into the mighty Mississippi if we weren't careful with it. Kyle and Sabrina both enjoyed the duck and incredible desserts of their own. After dinner we went and peeked at the courtyard bar made of ice, complete with a modern fire pit in front of it. It was freezing, but definitely novel. I'd prefer to go in the summer and check out the rooftop bar that looks out at the Minneapolis skyline, as pictured above on the top left.

40 days is too long...

Sabrina sent me this Lent themed e-card today. She’s a clever one! I honestly have not had one sip of diet coke since Lent began. I’m drinking tons and tons of water—one of the key players in my weight loss, and the only way I’d have a voice left to teach with, so there is double motivation. Now I must share my broken human side and confess I have had a handful of Diet Pepsi’s--oops! So I’m bending the rules a little…well that’s what grace is for. That’s the lesson this is supposed to teach me, right?

Terrific pizza sauce alternative

Call me crazy (you wouldn't be the first), but this pizza tasted like mock artichoke dip. It must have been the texture of the leeks with the "sauce", which is a very flavorful low-fat spread that would be delicious with any vegetable toppings for a quick homemade pizza. I can also imagine adding some pine nuts and basil for a pita chip dip. I used fat free ricotta and a store bought whole wheat crust, thus skipping the first step all together.

Leek, Ricotta, and Walnut Pizza













Ingredients
1/2 recipe Pizza Dough
Cooking spray
1 tablespoon cornmeal
1 teaspoon olive oil
4 cups thinly sliced leek (about 3 large)
1/2 cup part-skim ricotta cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
2 tablespoons coarsely chopped walnuts

Preparation
Preheat oven to 450°.
Roll dough into a 12-inch circle on a lightly floured surface. Place the dough on a (12-inch) pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp the edges of the dough with fingers to form a rim.

Heat oil in a large nonstick skillet over medium heat. Add leek; saute for 10 minutes. Cool to room temperature.

Combine cheeses, salt, pepper, and garlic in a bowl. Spread the cheese mixture over pizza crust, leaving a 1-inch border. Top with the leek mixture, and sprinkle with walnuts. Bake at 450° for 15 minutes or until lightly browned. Cut into 8 wedges.

Yield: 4 servings (serving size: 2 wedges)

Nutritional Information: CALORIES 359; FAT 10.3g; PROTEIN 13.4g; CHOLESTEROL 14mg; CALCIUM 234mg; SODIUM 611mg; FIBER 3.5g

Cooking Light, AUGUST 2001

My bows came untied!

Oops--Kyle was late for dinner and the pasta was far beyond al dente, thus the "untying" of bows when the pasta was finally tossed together. The good thing is that this colorful farfalle (Christmas gift from Sabrina) did not need to be intact to make this dish taste good. I used broccolini and added a zucchini for more veggies. The little bit of cheese is amazingly enough to make a nice light sauce. It was even better the next day, which I rarely find to be true.

Farfalle with Turkey Sausage, Leeks, and Broccoli Rabe


















Ingredients
3/4 pound broccoli rabe (rapini), cut into 4-inch pieces (about 1 bunch)
8 ounces uncooked farfalle (bow tie pasta)
1 tablespoon olive oil
2 cups thinly sliced leek (about 2 large)
1/2 teaspoon crushed red pepper
2 garlic cloves, thinly sliced
1 pound turkey Italian sausage
1/2 teaspoon grated lemon rind
1/2 cup fat-free ricotta cheese
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/4 teaspoon kosher salt

Preparation
1. Cook broccoli rabe in boiling water in a large Dutch oven 2 minutes or until wilted. Remove broccoli rabe with a slotted spoon. Rinse under cold water; drain. Reserve 3/4 cup cooking liquid.
2. Cook pasta according to package directions, omitting salt and fat. Drain.
3. Heat oil in a large nonstick skillet over medium heat. Add leek to pan; cook 2 minutes or until wilted, stirring occasionally. Stir in pepper and garlic; cook 2 minutes, stirring occasionally. Increase heat to medium-high. Remove casings from sausage. Add sausage to pan; saute 4 minutes, stirring to crumble. Add 1/2 cup reserved cooking liquid; cook 5 minutes or until sausage is done. Add remaining 1/4 cup reserved cooking liquid, broccoli rabe, pasta, and rind to pan; toss to combine. Cook 5 minutes or until thoroughly heated. Remove from heat; stir in cheeses and salt.

Yield: servings (serving size: 1 1/4 cups)

Nutritional Information: CALORIES 285; FAT 9.1g; PROTEIN 20.4g; CHOLESTEROL 54mg; CALCIUM 115mg; SODIUM 604mg; FIBER 1.4g

Laura Zapalowski , Cooking Light, MARCH 2008

Spicy Soba

Spicy, refreshing when chilled, 137 calories, and the taste of orange zest makes me think of summer. Yum. (Soba noodles are found in the Asian section of the grocery store and have preparation that varies slightly from traditional pasta.)

Spicy Orange Noodles


















Ingredients
1 (8-ounce) package soba (buckwheat noodles)
2 1/2 tablespoons Orange and Pepper–Infused Oil
1 cup thinly sliced green onions
1/2 cup chopped fresh cilantro
1 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1/4 teaspoon salt

Preparation
1. Cook noodles according to package directions, omitting salt and fat; drain. Rinse under cold water; drain.
2. Combine Orange and Pepper–Infused Oil and noodles in a large bowl. Add onions and remaining ingredients to noodle mixture; toss gently to combine.

Yield: 8 servings (serving size: 3/4 cup)

Nutritional Information: CALORIES 137; FAT 4.2g; PROTEIN 4.2g; CHOLESTEROL 0.0mg; CALCIUM 21mg; SODIUM 353mg; FIBER 0.6g

Maureen Callahan, Cooking Light, MARCH 2008

Greek Style Scampi

While Thai is my favorite cuisine, Greece is where I would go with a free ticket to anywhere in the world. Someday I know I'll get there... but for now I will cook in Saint Paul and dream. This dish comes together very easily and feta is always a favorite topping for me.

Greek Style Scampi













Ingredients
6 ounces uncooked angel hair pasta
1 tsp. olive oil
1 cup chopped green bell pepper
2 tsp. bottled minced garlic
1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1/8 tsp. black pepper
1 pound peeled and deveined medium shrimp
1/8 tsp. ground red pepper
6 T (about 1 and 1/2 ounces) crumbled feta cheese

Preparation
1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
2. Heat oil in a large nonstick skillet over medium-high heat. Add green bell pepper to pan; saute 1 minute. Add garlic and tomatoes; cook 1 minute. Add black pepper and shrimp; cover and cook 3 minutes or until shrimp are done. Stir in red pepper; remove from heat. Place 1 cup pasta on each of 4 plates. Top each serving with one cup shrimp mixture and 1 and 1/2 tablespoons cheese.

Yield: 4 servings.
Nutrition: Calories 379; Fat 8.5g; Protein 31.7; Carb 43.3g; Fiber 2.6g

Cooking Light March 2008

PB&J... morphed

This recipe makes you feel like a kid again. That winning flavor combo and the whole "surprise" of jelly in the middle--how can you go wrong? Honestly anything with peanut butter gets my attention. I get that from my dad I think. One of my favorite snacks is a dill pickle dipped in peanut butter. Don't knock it until you vlach it! I found that these muffins are enjoyed best slightly warm. Next time I make these I would also add a tablespoon or 2 more of peanut butter for a stronger flavor. Moms out there--start mix'n!
*Recipe Note: Don't use natural peanut butter.

Peanut Butter and Jelly Muffins


















Ingredients
1 cup all-purpose flour (about 4 1/2 ounces)
3/4 cup whole wheat flour (about 3 1/2 ounces)
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups fat-free milk
1/3 cup creamy peanut butter
1/4 cup egg substitute
2 tablespoons butter, melted
1 teaspoon vanilla extract
Cooking spray
1/4 cup strawberry jam


Preparation
Preheat oven to 400°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.

Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.

Yield: 1 dozen (serving size: 1 muffin)

Nutritional Information
CALORIES 185; FAT 5.8g; PROTEIN 5.2g; CHOLESTEROL 5.6mg; CALCIUM 113mg; SODIUM 288mg; FIBER 1.6g

Mark Scarbrough, Cooking Light, NOVEMBER 2007

Szechuan Pea Pods with Ground Turkey

The lunch I made us today is an alternative way to make a recipe I posted last year (click here). I finally got around to making Chinese food, albeit 9 days after the new year. Better late than never, as my mom always used to say.

Roasting Tomatoes

Well here is a red recipe to kick off Valentine's week. Sometimes a cold winter's Monday doesn't just mean misery...it means it's time to make tomato soup, (and book a trip to Vegas!) then curl up on the couch. Here is a recipe I've had tucked away waiting for a day just like this. It was hearty and warming and is one of Kyle's new favorites. I fixed this this along with baked chicken breasts I seasoned with a maple and sage rub that my dad and Mary gave me for Christmas (it's the Lund's/Byerly's brand and I highly recommend it), and a sliced mango--my latest addiction.

Creamy Tomato Balsamic Soup


















Ingredients
1 cup less-sodium beef broth, divided
1 tablespoon brown sugar
3 tablespoons balsamic vinegar
1 tablespoon low-sodium soy sauce
1 cup coarsely chopped onion
5 garlic cloves
2 (28-ounce) cans whole tomatoes, drained
Cooking spray
3/4 cup half-and-half
Cracked black pepper (optional)

Preparation
Preheat oven to 500°.
Combine 1/2 cup of broth, sugar, vinegar, and soy sauce in a small bowl. Place onion, garlic, and tomatoes in a 13 x 9-inch baking pan coated with cooking spray. Pour broth mixture over tomato mixture. Bake at 500° for 50 minutes or until vegetables are lightly browned.

Place tomato mixture in a blender. Add remaining 1/2 cup broth and half-and-half, and process until smooth. Strain mixture through a sieve into a bowl; discard solids. Garnish with cracked black pepper, if desired.

Yield: 4 servings (serving size: about 1/2 cup)

Nutritional Information
CALORIES 120; FAT 4.7g; PROTEIN 3.8g; CHOLESTEROL 23mg; CALCIUM 120mg; SODIUM 452mg; FIBER 1.7g

Julie Grimes , Cooking Light, OCTOBER 2005

Rib Night

Once upon a time, for 8 months, we lived in Hugo, Minnesota. A blip, a pit-stop, a good investment, and yes, a bad fit for us. Now I'm not really from the camp that thinks everything happens for a reason, but...had we not lived there we would not have discovered a little treasure between Forest Lake and Scandia called The Old Log Cabin. This is where one of Kyle's favorite meals is found, but only on Fridays, when they have what he deems the best ribs in town. (Sorry, but barbeque is not my thing.) Served up with a baked potato, dinner roll, and a salad with what he also says is some of the best blue cheese in town. So when we have a reason to celebrate something in his life, this is where I suggest, and then I watch his eyes light up at the thought of those ribs. Tonight we hiked on up to Washington County and had a very nice meal together, celebrating a huge professional accomplishment for Kyle. I couldn't be prouder.

Cajun on a Chinese Holiday

It's the Chinese New Year today...and here I am making Jambalya? Oh well. I told Kyle what we were having and he thought it seemed perfect, like a themed meal he mentioned, because it's Thursday and his "story", This Old House, is working on a remodel in New Orleans. Does he think I'm that clever?
We snarffed this cajun cuisine, and that will continue tomorrow because it made a ton. I added some tomatoes, cayenne pepper, and lots of black pepper. I'm certain it's not close to authentic, but I do what I can. Mix it up a little here and there ya know?

Express Shrimp & Sausage Jambalaya


















Ingredients
1 teaspoon canola oil
8 ounces andouille sausage (see Ingredient note) or low-fat kielbasa, cut into 1/4-inch-thick slices
1 16-ounce bag frozen bell pepper and onion mix
1 14-ounce can reduced-sodium chicken broth
2 cups instant brown rice
8 ounces raw shrimp (26-30 per pound), peeled and deveined

1. Heat oil in a Dutch oven over medium-high heat. Add sausage and pepper-onion mix; cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
2. Add broth to the pot and bring to a boil. Add rice, stir once, cover and cook for 5 minutes. Add shrimp and stir to incorporate. Remove from the heat and let stand, covered, until the shrimp are opaque and cooked through, 5 to 6 minutes. Fluff with a fork and serve.

Makes 4 servings, 1 1/2 cups each
NUTRITION INFORMATION: Per serving: 412 calories; 10 g fat (3 g sat, 1 g mono); 142 mg cholesterol; 44 g carbohydrate; 31 g protein; 3 g fiber; 685 mg sodium.

TIP: Ingredient Note: Andouille sausage is a smoky, mildly spicy pork sausage commonly used in Cajun cooking. Look for it near other smoked sausages in large supermarkets or specialty food stores.

From EatingWell Magazine February/March 2005

Farewell Diet Coke...see you on Easter!

It's the first day of Lent and I have been thinking about my vices...what can I give up for this season? What do I do daily that I could set aside and I would seriously feel a challenge in discipline? For me? It's the DC! I love it. The fountain soda starts and ends my day. It is the morning perk and the after school snack. Yum. My perfect little companion in a cup. I am so addicted--this will indeed be hard. But my teeth will thank me. And I will be blessed. Cuz Jesus is cool like that.

Cute girl...can I get one too?

Tonight Sabrina and I brought Megan and her busband Jake a meal. It was such a treat to meet their daughter, 18 day old Norelle. She is simply beautiful. Wow. Megan and I have discovered many things we have in common, things that aren't such common things. Someday I'll catch up with her and have a baby girl too!
I made them a recipe I had never made until today. I think I'll make it this weekend because it looked pretty tasty and was as usual, super quick.

Balsamic Chicken with Thyme













Ingredients
1/4 cup all-purpose flour
4 boneless skinless chicken breast halves, (about 5 ounces each)
2 tablespoon olive oil
1 red onion, large; cut in half lengthwise, then thinly sliced to yield 2 cups
8 fluid ounce canned chicken broth, (1cup)
2 tablespoon balsamic vinegar
2 teaspoon fresh thyme, or 1/2 teaspoon dried

Preparation
Mix flour and 1/2 teaspoon each salt and pepper on a plate. Add chicken; turn to coat.Shake off excess.

Heat oil in a large cast-iron or other heavy skillet set over medium heat. Add chicken and cook, turning once, 10 minutes or until browned and cooked through. Remove to a plate; cover to keep warm.

Add onion to skillet and saute 1 to 2 minutes until lightly browned. Add broth, vinegar, thyme and remaining 1/4 teaspoon each salt and pepper. Bring to a boil and cook, stirring often, 7 minutes or until onions are soft and sauce is syrupy.

Place chicken on serving plates and spoon on onions and sauce to serve.

"Vlach"entines Day is coming...

I made these pink rice krispie treats in my muffin pan and it was fun to be the after school snack fairy to two of my friends and their cute kids on my way home from work today. Kyle said they looked like hamburger patties. What? Ok, I can see that I guess. Although I don't know why I would have heart shaped hamburger patties all wrapped up to deliver to friends...I'm not that sort of freak! I'm starting to gift sweets this week so I can get more than a couple uses out of this seasonal pan...as if love isn't in the air all year right?

My Super Bowl

Beer, popcorn, cheese--yep, they were all present on my sofa during the game...only in the form of a soup. I made this Cooking Light recipe to warm our bellies on what I hear is the most calorie laden day of the year. Well, I faught that off better than the Patriot's defense. What a disaster. Such a shame to not end the game with the pearly whites of Moss and Brady celebrating. For about 3 hours we were football fans...now let the MLB spring training countdown begin! Best commercial without a doubt was the TWINS in the new park! Now there is a sport.

Beer Cheddar Soup


















Ingredients
10 ounce sourdough bread, cut into 1-inch cubes
Cooking spray
2 cups chopped onion (about 2 medium)
2 garlic cloves, minced
1 (12-ounce) bottle beer
4 cups fat-free, less-sodium chicken broth, divided
1/2 cup all-purpose flour (about 2 1/4 ounces)
2 cups 2% reduced-fat milk, divided
1 1/4 cups (5 ounces) shredded extrasharp cheddar cheese
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh chives


Preparation
Preheat oven to 450°.
Arrange bread cubes in a single layer on a jelly-roll pan; coat bread cubes with cooking spray. Bake at 450° for 10 minutes or until toasted. Set aside.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes. Add garlic; sauté 1 minute. Stir in beer; bring to a boil. Reduce heat; simmer 20 minutes or until onion is very tender.

Place beer mixture and 1 cup broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan. Stir in remaining 3 cups broth; bring to a boil. Reduce heat, and simmer 10 minutes.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1cup milk, stirring with a whisk until smooth. Add flour mixture and remaining 1 cup milk to pan; cook 12 minutes or until slightly thickened. Remove pan from heat. Gradually add cheese, stirring until smooth. Stir in pepper. Serve with bread cubes and chives.

Nutritional Information
CALORIES 172; FAT 5.4g; PROTEIN 8.1g; CHOLESTEROL 16mg; CALCIUM 165mg; SODIUM 371mg; FIBER 1.6g; IRON 1.1mg; CARBOHYDRATE 22.9g

Julianna Grimes Bottcher , Cooking Light, NOVEMBER 2007

Bacio's with my "besties"

Tuesday night I went to Bacio's for the first time. I thought it would be the perfect meeting place for our next girl's night, as my three girlfriends seem to be regulars there and are always raving about it. My grandparents, Kate and Frank, are also fans. This restaurant is where the old sit down Lee Ann Chin's used to be at Bonaventure Mall next to Ridgedale in Minnetonka. I remember as a kid going to the same location for a family dinner to celebrate my grandparent's anniversary (Barbara and Allan). My grandma mentioned that she liked one of the dishes, (perhaps a mini tea pot?) and the waitress told her she could keep it as a keepsake of their celebration. My grandpa passed away shortly after that, and seeing that dish on her window sill always reminded me of that meal.
Bacio's filled my stomach with a salad course of organic greens, Donnay Farms organic goat cheese and pine nuts, with balsamic vinaigrette. I followed that with diver scallops served with a spinach risotto and a lobster bacon cream. They melted in my mouth. Quite possibly my favorite food those scallops are. I could eat them with every meal. It's a protein that almost tastes like dessert to me, I swear. Amazing food and my best friends...for two hours I forgot it was the coldest night of the year.

I feel like I'm an Eskimo eating escarole

Can I just say one thing? BRRRRRRRR! Ok. Done with that. I raced home from work in hopes of eating an early dinner in the sunlight and I made it. I needed to sit in my kitchen with hot food and soak in some Vitamin D before a busy evening of church and painting. I found this recipe in the Taste section of the Star Tribune about 2 weeks ago and it has been sitting on my desk at work waiting to be my next meal, up until today. I was imagining that a small serving of this would go really well with red meat...just let the blue cheese spill over to top the steak maybe? I can see it now. Mmmmmm. I love me some bitter greens.

Whole Wheat Spaghetti with Gorgonzola and Escarole













Coarse salt and ground pepper
8 oz. whole-wheat spaghetti
3 tbsp. butter, divided
1 medium onion, halved and thinly sliced
2 cloves garlic, minced
Coarse salt and ground pepper
2 medium heads escarole (12 oz. each), ends trimmed, leaves cut crosswise into bite-size pieces, washed (but not dried)
4 oz. (1 c.) Gorgonzola cheese, crumbled

Directions
Bring a large pot of salted water to a boil. Cook pasta until al dente; drain, and return to pot.
Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add onion and garlic; season with salt and pepper. Cook, stirring, until onion starts to brown, about 6 to 8 minutes.
Add as much escarole to skillet as will fit; season with salt and pepper. Cook, tossing frequently, adding more escarole as room becomes available. Continue to cook until escarole is tender, about 2 to 3 minutes.
Add remaining tablespoon butter and escarole mixture (with any pan juices) to pasta in pot; season with salt and pepper and toss to combine. Sprinkle with Gorgonzola and serve immediately. Serves 4.

Published in the Star Tribune, originally published in EVERYDAY by Martha Stewart.

Ooot and Abooot

Heather this one is for you. (Insert Madonna quote, "You love me. You really really love me.") I am NOT hermitting and I AM enjoying myself. I do think this week is a bit unusual and come this weekend I can I bet I won't want to leave the house. Here is where my excursions have taken me and what I have taken in:

Cafe BonXai: As Monica put it, "It's a meat locker in here!" I introduced two girlfriends to this place and we all agreed that the food is spot on terrific--but the place was freezing cold, to the point I was wearing my winter coat and huddling over coffee, which I order about once a year. I didn't complain because a worker kept fidgeting with a thermostat so I figured it was on the fritz and gave them some grace. I enjoyed clams and mussels in a spicy broth and a bowl of tomato basil coconut milk soup.

Salut: Lunched there Saturday with my dad and step-mom. Busy Edina joint that will open their second restaurant of the same name on Grand Ave. in June, therefore that will be my only trip crossing the river to go there. I enjoyed and egg white omelet with spinach, mushrooms, and goat cheese. Nice menu! Something for the the whole crew there. And plenty of cake eaters.

Byerly's Restaurant: Dinner with mom and Kyle. We were going to try Bocca Chica but a TJMaxx shopping trip cut into our time. The Little Oven sounded oh so convenient, but there was a wait. So off the the next closest place. I ate straight up 2004 style, indulging in a big old salad, grilled cheese, and fries. Comfort food with mom--everything was right in the world.

Jamba Juice: A Mango-a-GoGo on a Sunday afteroon...bliss! Kyle and I used to be hard core addicted to that place when we lived in HP. At 9 bucks a trip this was not wise on our waistline or wallet. "It's fruit!" we'd say. Well...unfortunately those smoothies pack in plenty of calories too. And I wondered why I was ballooning. Live and learn eh?

I have so many recipes calling my name. Wednesday I'll be making a pasta that was published in the newspaper a couple of weeks ago. I look forward to twirling those noodles at my own kitchen table...

Hermit hiatus

Although I don't have an official diagnosis, it is very safe to say I have many symptoms of Seasonal Affect Disorder (SAD--literally!). It's making me loco...and therefore Kyle too I think. Well... I have a treatment plan that doesn't involve mood altering drugs or moving south (yet at least). I am trying to go out more--be more social---hermit less, which is pretty much my favorite thing to do. I love my cozy house and all the comforts it offers me. Ahhh...my sanctuary on this Earth. But I feel the gods of social interaction calling my name...calling me to go out and about...and I have answered. Last night I went to the new Sawatdee Restaurant downtown St. Paul with Sabrina and Heather for dinner and a drink, on a work night...this is progress people! Good soup and conversation was indeed therapeutic for me. Huh...who knew? Well I look forward to my next sessions...dinner with Lisa and Monica at Cafe BonXai, a family lunch with my dad and Mary, and then a dose of my hometown girlfriends and Italian eats at Bacio in Minnetonka. All this by Tuesday--this is so not normal for me! My hope is that is makes me more normal. Ok..just a little more tolerable this time of year maybe? I'll settle for that! While I love cooking, I think I'll enjoy the whole "meet you 6?" scene for a bit.

The cauliflower kick continues...

When I read the word gratin in a recipe I imagine possibly cream and for sure lots of butter. This recipe has neither. Add a little protein in the form of a black bean veggie burger and this MLK day lunch is served. Cheers to Marty!

Skillet Cauliflower Gratin













4 cups 1-inch cauliflower florets (about 1/2 large head)
1 1/2 cups nonfat milk, divided
1/4 teaspoon salt
1/2 cup dry breadcrumbs, preferably whole-wheat
3/4 cup shredded sharp Cheddar cheese, divided
1/2 teaspoon extra-virgin olive oil
2 tablespoons all-purpose flour
1 tablespoon chopped fresh chives
1 teaspoon Dijon mustard
1/4 teaspoon white pepper

1. Position rack in upper third of oven; preheat broiler.
2. Bring cauliflower, 1 1/4 cups milk and salt to a boil in a large ovenproof skillet over medium-high heat. Reduce heat, cover and simmer until the cauliflower is tender, about 5 minutes.
3. Meanwhile, combine breadcrumbs, 1/4 cup cheese and oil in a small bowl. Whisk flour and the remaining 1/4 cup milk in another small bowl until smooth; stir the mixture into the pan and cook, stirring, until thickened, about 1 minute. Stir in the remaining 1/2 cup cheese, chives, mustard and pepper. Sprinkle with the breadcrumb mixture. Broil until the top is crispy and beginning to brown, 1 to 2 minutes.

NUTRITION INFORMATION: Per serving: 185 calories; 8 g fat (5 g sat, 2 g mono); 24 mg cholesterol; 17 g carbohydrate; 11 g protein; 2 g fiber; 366 mg sodium; 314 mg potassium.

Makes 4 servings, about 1 cup each

Eating Well Jan/Feb 2008

Serve'n up some warmth

It is below numb outside. Total tundra madness in full effect. How can I cope? Soup and spice all in one. A warm stomach is a start. Someday I will be shucking corn on the deck. Someday...

Spicy Coconut Soup with Spinach and Shrimp


















Cooking spray
2/3 cup chopped onion
1/2 cup chopped red bell pepper
2 garlic cloves, minced
1 1/2 teaspoons red curry paste
1/4 teaspoon crushed red pepper
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (14-ounce) can light coconut milk
1 pound medium shrimp, peeled and deveined
6 cups torn spinach

Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic; sauté 4 minutes. Add curry paste and red pepper; cook 1 minute, stirring constantly. Stir in broth and coconut milk; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes, stirring occasionally. Add shrimp; cook 4 minutes or until shrimp are done. Stir in spinach; cook 2 minutes or until spinach wilts.

Yield: 6 servings (serving size: about 3/4 cup)

CALORIES 145; FAT 4.8g; PROTEIN 18.7g; CHOLESTEROL 115mg; CALCIUM 84mg; SODIUM 384mg; FIBER 1.5g

Cooking Light, JANUARY 2005

A pair of good eats

Our good friend Scott came over for dinner Monday night--the perfect excuse to plan a new meal. I had these two ear marked in magazines and was just waiting to make them together. All three of us ended up having seconds of both, along with the focaccia bread I also served. The salad is not "mayo-ish" for those of you who are like me and get a little uneasy when you see the mayo jar. The vinegar balances it and makes it more like a real dressing. I used onion instead of shallots and that seemed to do the trick just fine. The chicken was very, I repeat, VERY flavorful! It's that coating of honey mustard that makes it great. Instead of breasts, I used thighs because that was what I happened to have on hand. This could easily become an old standby around here. So quick--and with simple ingredients. If you ever find yourself standing with the fridge door open thinking, "what can I do with this chicken I thawed out?"--this is the answer!

Creamy Chopped Cauliflower Salad with Pecan Crusted Chicken













Creamy Chopped Cauliflower Salad

Ingredients
5 tablespoons reduced-fat mayonnaise
2 tablespoons cider vinegar
1 small shallot, finely chopped
1/2 teaspoon caraway seeds (optional)
1/4 teaspoon freshly ground pepper
3 cups chopped cauliflower florets (about 1/2 large head)
2 cups chopped heart of romaine
1 tart-sweet red apple, chopped

Whisk mayonnaise, vinegar, shallot, caraway seeds (if using) and pepper in a large bowl until smooth. Add cauliflower, romaine and apple; toss to coat.

NUTRITION INFORMATION: Per serving: 54 calories; 2 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 9 g carbohydrate; 2 g protein; 2 g fiber; 128 mg sodium; 257 mg potassium.

Makes 6 servings, about 1 cup each

Eating Well Jan/Feb 2008
_______________________________________

Pecan Crusted Chicken

Ingredients
1 cup pecans, toasted
1/2 cup bread crumbs
1 tsp. dried basil
4 skinless, boneless chicken breast (about 1.5 lbs)
1/4 cup honey mustard

Preheat the oven to 400 degrees. Using a food processor, grind the pecans into fine crumbs. Transfer to a wide, shallow bowl and stir in the dried basil. Season with salt and pepper. Rub each chicken breast with honey mustard, then coat with the pecan mixture. Place on a nonstick baking sheet and drizzle with 2 tablespoons olive oil. Bake until the juices run clear, 15-20 minutes.

Recipe by Christine Allison in Everyday with Rachel Ray, Feb 2008

Slumber party and Strata

We had our nephews stay over last night and I decided to pop some pop corn for them as they watched Transformers with Kyle. I took out my air popper, yes, I do it up '80's style! I've never been a fan of microwave popcorn. I think because my dad and step-mom would always make it on the stove top when I was little. They never switched over, so neither did my taste buds. At one of my bridal showers, Shelly Cesar gave me an air popper I had registered for and it is seriously one of my favorite gifts EVER! When I saw Shelly at her sister Heather's wedding a few years ago I told her that I think of her every time I pop my pop corn and she looked at me with the most puzzled look! I suppose people don't really say that to her every day so I understood and explained myself. Well, it seems, my nephews have never seen an air popper in action. Imagine the fascination! They were like kids watching a science experiment, and anything that makes something "blow up" gets extra props with these boys! I was in the bedroom reading while they watched the movie (while I know Josh Duhmel is in it, I heard it's a small part, and I just can't handle those action movies) and about every 15 minutes I'd hear Benjamin (4) say, "Kyle, Kelly would be SO scared right now if she was watching this!" Too cute!
I made us brunch this morning with my sister-in law and cousin coming over too. I emailed Sabrina about 4 recipes to pick and this is what she chose. Great choice in my book! I made it the night before so when I woke up I just popped it in the oven for 50 mn. I liked the texture the bread gave this, much more than a regular egg bake, and the hints of the lemon zest were a bonus. We also had lemon poppy seed muffins (my fave!) and honeybell sections. Honeybells are a fruit my mother-in-law sent us a giant box of this week. They are only available in January and are a cross between a tangerine and a grapefruit. Super juicy and delicious!

Asparagus and Prosciutto Strata
















photo by Leigh Beisch in Sunset Magazine

Ingredients
1 pound asparagus, tough stem ends snapped off, cut into 2-inch lengths
1 loaf (3/4 lb.) crusty, artisan-style bread, cut into 1-inch cubes
3 ounces thinly sliced prosciutto, cut into 1/2-inch-thick strips
1 1/4 cups shredded Parmesan or asiago cheese (about 5 oz.)
1/2 cup chopped chives
6 large eggs
3 1/2 cups milk
1 tablespoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation
1. Preheat oven to 350°. In a medium pan over high heat, bring about 2 quarts water to a boil. Add asparagus and cook until bright green and barely tender, about 2 minutes. Drain and rinse with cold water.

2. Spread half the bread cubes in a lightly oiled 9- by 13-inch baking pan. Top with half the prosciutto, cooked asparagus, cheese, and chives. Layer remaining bread cubes on top, followed by remaining prosciutto, asparagus, cheese, and chives.

3. In a bowl, whisk eggs, milk, lemon peel, salt, and pepper to blend. Pour evenly over layered ingredients. Cover and chill at least 1 hour.

4. Bake until center of strata is set and top is lightly browned, 40 to 50 minutes. Serve warm or at room temperature.

Yield: Makes 8 servings

Nutritional Information
CALORIES 332; FAT 19g; PROTEIN 23g; CHOLESTEROL 197mg; SODIUM 915mg; FIBER 1.6g; CARBOHYDRATE 28g

Sunset, APRIL 2006

Sweet and Salty

While the picture may look like cauliflower dipped in a spittoon, this was actually a really good veggie side. It's sweet and salty--who doesn't love that combo? Cauliflower is a staple in our fridge, so I was thrilled to see Eating Well do a whole section on recipes that use it. I have my eye on a few more to try real soon.

Balsamic & Parmesan Roasted Cauliflower













Ingredients
8 cups 1-inch-thick slices cauliflower florets (about 1 large head)
2 tablespoons extra-virgin olive oil
1 teaspoon dried marjoram
¼ teaspoon salt
Freshly ground pepper to taste
2 tablespoons balsamic vinegar
½ cup finely shredded Parmesan cheese

1. Preheat oven to 450°F.
2. Toss cauliflower, oil, marjoram, salt and pepper. Roast on a large rimmed baking sheet until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

Per serving: 149 calories; 10 g fat (3 g sat, 6 g mono); 7 mg cholesterol; 10 g carbohydrate; 7 g protein; 4 g fiber; 364 mg sodium; 490 mg potassium.
Nutrition bonus: Vitamin C (120% daily value), Folate (22% dv), Fiber (16% dv), Calcium (15% dv).

Makes 4 servings, about 1 cup each

EatingWell, January/February 2008

MY kind of fast food

Here is a super low-cal salad with a slightly creamy dressing for anyone who is wanting to venture away from vinaigrettes, yet keep it healthy on the ticker. I used the non-fat plain yogurt instead of buttermilk, and chose scallions over chives and it was plenty flavorful. We had this nice wintery salad with some baked sweet potatoes I seasoned with spray butter and thyme.

Insalata Mista with Buttermilk-Chive Dressing













Ingredients

Dressing
1 clove garlic, unpeeled
1 tablespoon reduced-fat mayonnaise
1/4 cup buttermilk or nonfat plain yogurt
1 tablespoon extra-virgin olive oil
1 teaspoon tarragon vinegar or white-wine vinegar
1/4 teaspoon honey or sugar
2 tablespoons snipped fresh chives or scallion greens
Salt & freshly ground pepper to taste

Salad
1 large or 2 small heads butterhead lettuce (Bibb or Boston), torn into bite-size pieces
1/4 pound fresh mushrooms, wiped clean and sliced
2 medium carrots, peeled and coarsely grated

1. To prepare dressing: Skewer garlic clove with a fork. Place mayonnaise in a small bowl. Using the skewered garlic to stir, gradually blend in buttermilk (or yogurt), oil, vinegar and honey (or sugar). Gently stir in chives (or scallions). Season with salt and pepper. Leave the garlic in the dressing until ready to toss salad, then discard.
2. To prepare salad: Just before serving, combine lettuce, mushrooms and carrots in a large salad bowl. Add dressing and toss to coat well. Taste and adjust seasonings.

NUTRITION INFORMATION: Per serving: 79 calories; 5 g fat (1 g sat, 3 g mono); 2 mg cholesterol; 7 g carbohydrate; 3 g protein; 2 g fiber; 137 mg sodium; 364 mg potassium.

EatingWell, March/April 1997

iMac

Shhh...don't tell. This is Kyle sneaking on to Kelly's blog while she's on a girl's weekend "up north." I thought I'd fill all you loyal readers in on what I ate for dinner tonight. You see, I have been framing a new basement living room all weekend. Then I got called into the hospital without a chance to eat first. I was nearly home again when I saw McDonald's. I took pause and thought, "Why not, a Mac and fries sounds good?!" I turned the car around and the rest is history. Not a common event for K&K, but it made me feel like a real carpenter to eat fast food, and it made me realize just how much Kelly brings to the table (pun intended) in our marriage. Thanks for entertaining what is becoming my bi-yearly contribution to Kelly's fantastic blog. She may delete this, so now's your chance to print this out for safe-keeping!














Kelly here... So I'm back from Breezy Point in Brainerd and there is a Big Mac heart attack on my blog! Blasphemy! Puke! Those arches are nothing but 2 big poisonous frowns to me! But wait...while I was hot tubbing with my girlfriends, my husband was working on making us a family room--all weekend long. Ok Jiles--all is forgiven!

I'm Coo-Coo for Coconut Curry

Last week I ate a terrific meal at Cafe Bon Xai in St.Paul and decided to replicate it at home so I could enjoy it again right away. I served it with jasmine rice. You can use chicken breast meat as well and any veggies you prefer. More or less curry paste will change the heat factor. Thai it!

Coconut Red Curry Chicken with Vegetables


















Ingredients:
5 chicken thighs
frozen peas
frozen mixed veggies (broccoli, peppers, mushrooms)
fresh mushrooms
cilantro
1/2 can lite coconut milk
1/4 cup red curry paste
1 cup chicken stock

Saute chicken until nearly done, add veggies and continue to stir. Add coconut milk, curry paste, and chicken stock. Stir well and simmer before serving in a shallow bowl. It should be kind of soupy. Season with salt and pepper and top with lots of fresh cilantro.

New Year Snacks

Here is the appetizer I made to bring to our New Year's Eve night with friends. If you are a fan of green olives you will love these bite sized treats. Happy New Year! No new food resolutions this year other than continuing to eat well and cook often!

Olive Cheese Puffs








Ingredients:
2 cups grated sharp cheddar cheese
1/2 cup butter or margarine at room temp.
2 cups flour
1/4 tsp. paprika
1/4 tsp. salt
dash of cayenne
40 medium size pimento stuffed manzanilla olives, well drained

Preheat oven n to 400.
Place cheese and butter in a large mixing bowl and blend with an electric mixer on low speed until creamy, 2-3 minutes, or place in a food processor fitted with a steel blade and process until smooth, about 1 minute. Add flour, salt, paprika, and cayenne and blend well.
Working with one heaping teaspoon of dough at a time, mold dough around an olive and place it on an ungreased rimmed baking sheet. Repeat with remaining dough and olives.
Bake puffs until lightly browned, 13-16 minutes. Using a metal spatula, transfer baked puffs to a rack and cool.

Makes 40-50.
Tote Notes: Tote warm puffs on a platter covered with aluminum foil to be served at room temperature--either way they are delicious. To reheat the puffs, place them on a rimmed baking sheet and bake them at 350 for about 5 minutes.

Lund's & Byerly's Real Food Winter 2007

Ay Carumba baby!

Fire in the hole! I guess I should have known when I put the two cans of undrained green chilies in this recipe it would be hot...but I didn't. I had no idea the party that was in store for us! Lime wedges required! The dinner table scene goes something like this. Kyle getting hiccups after one bite--his typical response to hot food. Then he took one of his shirts off. My nose started running. He grabs the gallon of milk because the black cherry Diet Rite won't do. I even have a glass and I am not a milk drinker. Then we both finish our first serving and load up on seconds. I love these kind of meals! Looking forward to the leftovers packing another punch tomorrow.

Shrimp Enchiladas Verde













Makes 8 servings
ACTIVE TIME: 20 minutes
TOTAL TIME: 45 minutes
EASE OF PREPARATION: Easy

INGREDIENTS
1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced
1 cup frozen corn, thawed
2 4-ounce cans chopped green chiles (not drained)
2 cups canned green enchilada sauce or green salsa, divided
12 corn tortillas
1 15-ounce can nonfat refried beans
1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges

1. Preheat oven to 425 degree F. Coat a 9-by-13-inch glass baking dish with cooking spray.
2. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2 1/2 minutes.
3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
4. Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

NUTRITION INFORMATION: Per serving: 320 calories; 9 g fat (4 g sat, 1 g mono); 136 mg cholesterol; 37 g carbohydrate; 26 g protein; 7 g fiber; 538 mg sodium.
Nutrition bonus: Fiber (28% daily value), Vitamin C (25% dv), Calcium (20% dv), Iron (20% dv).

MAKE AHEAD TIP: Prepare through Step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.

EatingWell, June/July 2005

The streak is over and the shrimp is on!

I counted up today how many restaurant meals I've had in the last week and my head was spinning! 7. That's right up there with a legitimate vacation. There were 4 meals in Willmar (El Tapatio being my fave) and since we've been home we went out to Sunset's in Woodbury Wednesday just to have some time alone after lots of family hulla-ba-loo. I had a great pasta I'll try and make someday. Harvest farfalle--pasta with chicken, spinach, craisins, and a butternut squash sauce. Then last night I went out with two friends and a cousin to Cafe Bon Xai for Thai food--another lovely meal of coconut red curry chicken I want to make at home. I can't wait to take Kyle there--another University Ave. hole in the wall for us. On a completely unrelated note to anything having to do with food--I saw the movie Juno with my cousin after we had dinner and LOVED IT! Best comedy I've seen in awhile. In case you're wondering, We Own the Night gets my must see movie of the year award. Ok, back to food. Today I was out running errands--seeking those Christmas clearance deals out of their caves and bringing them to justice as Kyle might say. Before I knew it, I was having one of my favorite lunches. A half order of the Fuji apple chicken salad with a whole grain baguette side at Panera. THAT particular bread is heaven on earth to me! I could not live in a world without it--I'm convinced. I get giddy just pulling into the parking lot. I'm such a nerd.
So tonight my friends, we stayed in! I cooked. I made a recipe from one of the cookbooks my mom gave me. And it really was easy enough to make that I think my girlfriend could make it, after me quickly telling her how on the phone tonight. I've never cooked with turmeric before and it appears I have a lot of lost time to make up for! Other than the marinating time, and let's be honest, we've all skipped that sometimes, this is seriously a 10 minute meal. Flavor abounds folks--look out! Home sweet home again.

Shrimp with Mango & Basil













Ingredients
1 pound raw shrimp (21-25 per pound), peeled and deveined, tails left on
1/4 teaspoon salt
1/4-1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 tablespoon extra-virgin olive oil
1 large ripe, firm mango, peeled and cut into 1/2-inch cubes (see Tip)
1 bunch scallions, green tops only, thinly sliced
1/4 cup firmly packed fresh basil leaves, finely chopped

1. Toss shrimp with salt, cayenne to taste and turmeric in a medium bowl. Cover; refrigerate for about 30 minutes.
2. Heat oil in a large nonstick skillet over medium-high heat; place the shrimp in a single layer and cook until the undersides turn salmon-pink, about 1 minute. Flip them over and cook for 1 minute more.
3. Add mango, scallion greens and basil and cook, stirring, until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.

NUTRITION INFORMATION: Per serving: 183 calories; 5 g fat (1 g sat, 3 g mono); 168 mg cholesterol; 16 g carbohydrate; 20 g protein; 3 g fiber; 352 mg sodium; 478 mg potassium.

Makes 4 servings, 1 cup each

TIP: How to cut a mango
1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
2. With the seed perpendicular to you, slice
the fruit from both sides of the seed, yielding two large pieces.
3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
4. Cut the fruit into the desired shape.

EatingWell, February/March 2005

It was a kitchen inspired Christmas!

Presents for the kitchen! My mom gave me two fabulous cookbooks I really wanted from Eating Well, I'm drooling over the recipes already. Being gone from my kitchen for 5 days is hard. She also gave me a really nice deep dish ceramic pie pan.


My mother-in-law had rubber scrapers personalized for me! They even have a hook to keep them on the side of a bowl or pan so the counter stays clean--or cleaner in my case. I love to make a big mess. She also gave us some new knives. I'm ready to chop my little heart out. Figuratively speaking of course.

"Sunny" side up?

Christmas kitchen gift for my dad--who not only is a fisherman, but also a fabulous cook. My dad and Mary are a dynamic duo in the kitchen, constantly trying new things. Such a fun aspect of their marriage that I admire. Now up at the cabin he can cook up some slabs first thing in the morning. We call fish slabs. "Get 'em in the pan!" I can hear it now. I found this gift at Bachman's, which is such a fun place to look for gifts for the person who has everything. I bought Kyle a tower of multi colored espresso cups and saucers at Bachman's also. Poor thing was using a lone white set for the last 6 years. Let's add some color to your daily cup, eh?

I'm looking forward to a few meals this week ahead; Mexican night with our parents in Willmar, the traditional oyster stew at Kate and Frank's, preparing Christmas lunch with Sabrina for the Robideau tribe. Good food and even better company lies ahead. YUM to both. Merry Christmas everyone--I hope it's tasty!

Snow Women

Here are the snow women I made last week. I bought pre-made dough, rolled 3 different sized balls, set them together and baked them into a famous winter shape. They were frosted with white frosting and decorated with M&M's, Sixlets, and Rainbow Twizzlers that I softened in the microwave and then rolled out a bit with a rolling pin before cutting into a scarf size. The ear muffs are my favorite. Tedious? Yes. Fun results? Double yes.

Mix, spoon, and chill. Easy enough?

Here is one of the treats I made to share at my Santa's Workshop party. I'm not a cherry fan (unless they are fresh in the summer) so I didn't sample them, but rumor has it they tasted great. I did enjoy the fact that they were a super fast no-bake treat.

Chocolate Almond Cherry Crisps

Ingredients
1 cup semisweet chocolate chips
3/4 cup white chocolate chips
1 1/2 cups oven-toasted rice cereal (such as Rice Krispies)
3/4 cup dried cherries
1/3 cup slivered almonds
1/2 teaspoon vanilla

Preparation
Cover a large baking sheet with wax paper.
Place semisweet and white chocolate chips in a medium glass bowl; microwave at HIGH 45 seconds. Stir, and microwave an additional 45 seconds or until almost melted. Stir until smooth. Add cereal and remaining ingredients; stir quickly to combine. Drop mixture by tablespoonfuls onto prepared baking sheet; chill 1 hour or until firm.

Yield: 36 servings (serving size: 1 crisp)

Nutritional Information
CALORIES 68; FAT 3.3g (sat 2g,mono 0.8g,poly 0.2g); PROTEIN 0.6g; CHOLESTEROL 0.0mg; CALCIUM 7mg; FIBER 0.7g

Laura Zapalowski , Cooking Light, DECEMBER 2007

Making Whoopie...Pies that is!

Whoopie Pies. With a funky name like that I just had to make these. Think oatmeal cream pies only less chewy, more cake like, and pumpkin flavored of course!
Kyle says, "It's like a harvest explosion in my mouth!" I've got them in the freezer ready to bring to one of my family Christmas celebrations.

Pumpkin Whoopie Pies













MAKES TWELVE
Prep Time: 35 min
Bake Time: 10 min

1 & 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar


1. Preheat the oven to 350°. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
3. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

Silvana Nardone and Christina Stanley-Salerno
From Every Day with Rachael Ray
October 2007

St. Paul=North Pole on Sunday

This Sunday I am having a party I've titled "Santa's Workshop." My friends and I will wrap gifts and exchange cookies. Christmas can be a weird time of year for me, the hustle and bustle of it all wears on a girl, so this year I decided to do something for me to get me into the spirit. I decided to host a party, a party that I can stay home and enjoy, a party with women I love to be with. Everyone is bringing 2 doz. cookies to exchange and I will have treats to share. Here is one of the treats I made this week in preparation. I call them butterfingers, although I'm sure that is a trademarked word. You can call them something more legal if you wish, but they taste just like a butterfinger to me!

Ingredients:
1 family size box wheat thins
creamy peanut butter
1 pkg. chocolate melting squares (chocolate bark)

1. Spread a very small amount of peanut butter on one cracker and top with another, making many cracker sandwiches.
2. Melt chocolate in microwave.
3. Dip crackers, using a tongs, into the chocolate and shake/tap off extra chocolate.
4. Let them set to dry on waxed paper. They can be frozen and thawed later to enjoy. Makes about 100.


I also must share my exciting news! I have a date to go out to eat at the Chambers Kitchen in Minneapolis with my husband and cousin! I am super excited to swank it up for a night, most likely in January. Let me share how this all came about. This fall my husband decided to create an America's Next Top Model pool. We all picked who would get kicked off each week up to the very end--picks were due before the first official episode so all we had to go on was the audtion episode and the webiste pictures--not much basically! Kyle calclated the score after each episode and I was winning from week 1. Well I picked the winner allright! Kudos to Sabrina as she did too and came in 2nd place--great minds think alike. From the beginning we had no prize, we were stumped. Then one night we were talking about wanting to experience the posh life for one night at the Chambers and how fun it would be. Then we decided that no matter who won the pool we would all go out to eat to celebrate. A win win win for us all! I'm not too sad the season is over, I sort of lost interest along the way as that darn CW hooked me on another show. A show that will no doubt inspire our fashion as we plan our night out to eat in January, right saBrina?

In my dreams...

I woke up one day this week and started giggling. Do you ever wake up and the first thought in your head is so completely random that it makes you feel like God is just trying to start your day off with a laugh? I was giggling in the morning this week because I woke up asking my husband, "What kind of cheese is on a Reuben sandwich?" What?! Where did that come from? Then I realized I was thinking/dreaming of making Kyle his favorite sandwich, only in the form of a pizza, and I needed to know the details. "Swiss," Kyle mumbled, just before he wondered what the heck his wife was up to next. He definitely savored the results to my research question!


Reuben Pizza













Ingredients:
thousand island dressing
pre-made Boboli pizza crust
thinly sliced corned beef, cut into strips
sour kraut
shredded Swiss cheese
fresh cracked black pepper

Directions:
Spread dressing on crust, top with corned beef, sour kraut and cheese. Bake according to pizza package (450 for 8 mn.).

Pretty in Pink

Here is an original recipe from yours truly. I knew I wanted to make a soup but I didn't want to look for a recipe for fear I would have to get out of my pajamas and go out in the cold. So here is what I came up with. I love the soft pink color--there sure aren't enough foods this color. The soup was actually better than I expected for winging it! I love the goat cheese hints--it was a stomach warming treat. High in fiber also!

Cauliflower Beet Soup with Chives and Goat Cheese


















Ingredients:
1 head cauliflower
1 can beets, undrained
1 onion, chopped
2 cups vegetable broth
3/4 cup skim milk
salt and pepper
1/4 cup chopped chives
3 tbsp. goat cheese

1. Steam head of cauliflower until tender. Meanwhile, saute shopped onion in 2 tbs olive oil, add can of undrained beets, vegetable stock, and milk.

2. Add steamed cauliflower. Ladle into food processor in small batches and puree well. Return to pan on low heat. Add chives and goat cheese. Stir to combine goat cheese as it melts. Serve with chives as garnish.

www.restaurant.com

www.restaurant.com Check it out! You can search by zip codes for restaurants that post gift certificates to sell for less than face value. You can print the gift certificate out on your printer whenever you want. There are a couple of tips to make this experience the best it can be for you! Check the site on the first of the month when all of the restaurants "refill" their stock of gift certificates. Also, as always with ANY online shopping, google the store name and then type +coupon code, in this case the store name is restaurant.com Once you discover the world of coupon codes you will never pay full price or shipping for online purchases again! Buy checking this site on the first and adding a coupon code I paid $5 for a $25 gift card to Spill the Wine in Minneapolis, and another to one of my favorite places to eat, D'Castellano's in the North Oaks/White Bear Lake area. I also will use this site before we travel, as you can search any city. I'll look online for restaurant reviews to make sure I choose a nice place, and then I'll have them packed and ready to use. Check out if any restrictions apply, sometimes you can't use it for alcohol or tip, and sometimes there is a minimum purchase. Overall--super convienent! Kyle and I met at D'Castellano's last Friday to redeem it, but they were temporarily closed for repairs. I was craving their food all day so I was bummed, but I look forward to using it soon! A similar thing happened last month. My cousin Sabrina went to get us takeout from our favorite place Krua. They had a sign on the door saying they were "closed for just today only." That's a risk I am willing to take to support small business restaurants. I've been thinking lately how much I truly miss waitressing. I miss the fast cash, the short term relationships, being around people passionate about food, the busy atmosphere. I just might be searching for an opportunity to get back into it part time in the next year. Speaking of Krua, I am headed there tonight. A little slice of heaven in the midst of this crap weather-I can hardly wait!

Ribbons for dinner

Cooking Light published this recipe in July, but I think it has Christmas written all over it with the green ribbons, red tomatoes, and white goat cheese. It looks like scraps after wrapping presents. This is a great salad for the holidays and the flavors are equally festive in your mouth! I will be making this recipe well past Christmas.

Asparagus Ribbons with Lemon and Goat Cheese


















Ingredients
1 pound large asparagus spears, trimmed
1 1/2 cups cherry tomatoes, halved
2 tablespoons finely chopped fresh chives
2 tablespoons fresh lemon juice
2 teaspoons extra virgin olive oil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/2 cup (2 ounces) crumbled goat cheese


Preparation
Hold each asparagus spear by the tip end. Shave asparagus into ribbons with a vegetable peeler to measure 3 cups. Reserve asparagus tips for another use. Combine asparagus and tomatoes in a medium bowl.
Combine chives and next 6 ingredients (through 1/4 teaspoon salt), stirring with a whisk. Drizzle over the asparagus mixture, tossing gently to coat. Top with goat cheese.

Yield: 8 servings (serving size: 1/2 cup)

Nutritional Information
CALORIES 47; FAT 2.8g; PROTEIN 2.7g; CHOLESTEROL 3mg; FIBER 1.4g; IRON 1.3mg

Cooking Light July 2007

Culinary encounters of the kid kind

I must share two food related kid stories from this past week. The first took place during the kids group Kyle and I lead at church one night a week. A fifth grade girl asked me, with the most serious tone, "Did you know that shrimp can be made into anything? It's the miracle food!" One boy challenged her and said, "No it's not." To which she insisted, "Yes, actually it is!" Who knew?

Then just tonight at a Christmas party for one of Kyle's jobs, an 18 mo. old girl was given Jell-o for the first time (green and square). She was completely perplexed (good girl!) and extremely suspicious. Her father then said, "I don't think she knows it's food." And then Kyle and I heard him add, "It probably doesn't seem like something that should be food." BINGO!

*************************************
And now...super mega fast appetizer recipe for when you are short on time and not wanting to be terribly creative, yet also not wanting to do the cheese and crackers gig you did last year.

Ingredients:
1 8 oz. block cream cheese
1/2 jar Hot Pepper Raspberry Preserves (Byerly's)
1 box Wheat Thins (I like the cinnamon ones with this)

Directions:
Unwrap the block of cheese, spoon the preserves over the top, stick a spreader in the dish and serve with crackers! YUM!

Christmas #1 of ????

I set Kyle's dinner plate down in front of him tonight and jokingly said, "Sorry this meal isn't very colorful." LOVE the color in the this! On Thanksgiving night I was looking at a magazine and saw this salad recipe from Jaime Oliver. I skipped the mint. Nice high fiber option for my detox week! Crunchy food. I also made shrimp with peppers and smoked paprika--well a version of a recipe, from Bon Appetit, I sauteed instead of roasted. Basically I did everything the same only on the stove top and much quicker, as I bought cooked shrimp at the seafood counter. The recipe serves 16 by the way--scale down as needed. I guess technically this is our first Christmas dinner. Kyle and I have "tradition" although you might call it a "rebellion." We exchange gifts as soon as we buy them! Round #1 was tonight!












Garlic-roasted Shrimp with Red Peppers and Smoked Paprika

Ingredients
nonstick vegetable oil spray
3 pounds uncooked jumbo shrimp, peeled with tails left intact, deveined
3 red bell peppers, cut into 1 1/2-inch triangles
6 tablespoons olive oil
6 garlic cloves, minced
2 1/2 tablespoons smoked paprika*
1 teaspoon cayenne pepper
1 1/2 tablespoons chopped fresh oregano
1/2 cup dry Sherry

Preparation
Spray two 13x9x2-inch metal baking pans with nonstick spray. Mix shrimp, peppers, oil, garlic, smoked paprika, and cayenne in large bowl to coat. Divide mixture between prepared pans, arranging shrimp in single layer. Sprinkle with salt and pepper. (Can be prepared 8 hours ahead. Cover and chill.)
Preheat oven to 400°F. Roast shrimp 10 minutes. Turn shrimp; sprinkle with oregano. Roast until shrimp are just opaque in center, about 7 minutes longer. Transfer shrimp and peppers to platter. Place pans over 2 burners on medium heat. Add half of Sherry to each; boil until reduced by half, scraping up browned bits, about 2 minutes. Drizzle over shrimp and serve warm or at room temperature.


Raw Beet & Pear Matchsticks With Feta

LEMON OIL DRESSING:

3-1/2 tbsp fresh lemon juice (about 1 large lemon)
10 tbsp extra-virgin olive oil
Sea salt + freshly ground pepper

SALAD:

1-1/2 lb (700 g) beets (about 4 large), peeled, cut into matchsticks
3 ripe pears, peeled, cored, cut into fine matchsticks
Sea salt + freshly ground pepper
7 oz (200 g) feta cheese, crumbled
Leaves from 1 bunch mint, finely chopped

For Lemon Oil Dressing, whisk together lemon juice and oil. Season to taste with salt and pepper. (Alternately, put everything in jar and shake.) Refrigerate in sealed container until ready to use. Makes about 3/4 cup.

For salad, in large bowl, combine beets and pears. Add about 1/2 cup Lemon Oil dressing. Season with salt and pepper. Toss well. Adjust dressing and seasoning if needed.

Divide salad among serving plates. Top each with crumbled feta. Sprinkle each with mint. Or add feta and mint to beet mixture. Toss well, then serve.

Makes 6 side servings (8 cups)

Black Friday, Cyber Monday, this must have been STILL eating Sunday!

Sunday we had our pastor and her husband over for lunch, along with a great family of four that we go to church with at First Covenant. I guess I wasn't thinking about cooking for 8 the Sunday after Thanksgiving, but I did enjoy it! They were wonderful company (loved discussing Lars and the Real Girl with Anne who has seen it twice!) and along for the adventure of eating my lasagna that hadn't "set" enough yet (add more time!). I found this recipe about 3 years ago in a magazine, it was a contest winner I remember. I've made it 3 times now and it is good...not good for you per se, but what the heck, it was Thanksgiving weekend! I would really recommend it the next time you have to feed a crowd but want something different, yet easy.
Now back to my dinner of cauliflower and spicy pickles--it is DETOX week!

Ham and Cheese Lasagna

2 Tbsp. olive oil
1 large onion, chopped (1 cup)
4 stalks celery, thinly sliced (2 cups)
4 carrots, chopped (2 cups)
2 cloves garlic, minced
3 cups sliced crimini mushrooms or other
small brown mushrooms (8 oz.)
2 cups cubed cooked ham
2 cups whipping cream
1 14 1/2-oz. undrained can diced tomatoes
with basil, garlic, and oregano
1/2 cup water
1/4 cup dry red wine
1 cup grated Parmesan cheese
1 1/2 cups shredded Swiss cheese (6 oz.)
12 no-boil lasagna noodles (7 to 8 oz.)

1. Preheat oven to 350[degrees]F. For sauce, in a 12-inch skillet or Dutch oven cook and stir onion, celery, carrots, and garlic, in hot oil over medium heat for 10 minutes until vegetables are just tender. Add mushrooms and ham. Cook, uncovered, for 10 minutes, stirring occasionally. Stir in cream, undrained tomatoes, water, and wine. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Season to taste with salt and ground black pepper.

2. In a bowl combine cheeses. Spoon 1 1/2 cups of the sauce in a 3-quart rectangular baking dish. Sprinkle with 2/3 cup of the cheese mixture. Top with 4 lasagna noodles, overlapping as needed. Repeat twice. Spoon on remaining sauce and sprinkle with remaining cheese mixture. Cover tightly with foil. Bake about 50 minutes or until heated through and noodles are tender when pierced with a fork. Let stand, covered, 20 minutes before serving. Serves 12

Melding of Muffin Recipes

On one of the cold and drizzling days last week I navigated to the kitchen to cook something that would warm my house and make it smell really good. I went to feed the cat first when I noticed a can of pumpkin and a bag of chocolate chips. Hmmmm.... I went online searching for the right muffin recipe. I found a few, with comments that would tweak them all. I gathered my research and created the recipe below. I decided right! These muffins are moist and dense. The spices were spot on and cutting back the chocolate chips on all the recipes I found was a good move--the 1/3 cup is sweet enough.

Pumpkin Pecan Chocolate Chip Muffins














Ingredients
3/4 brown sugar
1/4 veg. oil
1/4 water
2 eggs
3/4 tsp. baking powder
1/4 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
a few dashes of pumpkin pie spice
1/4 tsp. ground cloves
3/4 white flour
3/4 whole wheat flour
1 cup canned pumpkin puree
1/4 chopped pecans
1/3 cup chocolate chips

Preheat oven to 400 degrees and grease a 12 muffin tin.

1. Mix eggs, sugar, and oil in a mixing bowl. Add pumpkin and water.

2. In a separate mixing bowl combine flours, baking powder, baking soda, and spices.

3. Stir dry ingredients into wet and fold in chocolate chips and pecans.

4. Bake for 20 minutes. Makes 12 muffins

Thanksgiving Report '07

We did it! My cousin Sabrina and I pulled off our first Thanksgiving meal without a glitch! When we were at Cub on Wed. I was looking at Better Homes and Gardens magazine and saw this idea to carve up a pineapple (the symbol of hospitality). I asked Sabrina to run and get me one and it worked! I love this idea--very simple too. Sabrina cared for her bird impeccably and it was juicy. I also liked how my house smelled like rosemary all day long--yum! The "bread dressing"as my cousin Buddy called it was my favorite, made with apples, cornbread, and turkey sausage. A single size portion of the traditional green bean casserole was made just for my uncle Paul, as the caramelized shallot butter green beans just would not suffice (nice recipe Lund's magazine). The cranberries with pomegranates were amazing as well. I glazed roasted yams with sugar free maple syrup mixed with some pumpkin pie spice and cayenne pepper--nice idea Good Housekeeping! Our first dessert was a much better cinnamon struessel topped pumpkin pie (thanks Cooking Light) that I had made before--this one looked way better. Live and learn eh? We deflated as we played Catch Phrase--Sabrina and I mastered the art of playing while looking at the newspaper ads--driving Kyle and Laura nuts! Uncle Paul even woke from his assumed slumber to shout out an answer from the sofa, "Jar Head!" So Sabrina's parents and brother left around 6 and I thought our night was over. There was talk of a movie but nothing worth seeing we decided. Then I remembered Champps Americana was open on the holiday and Sabrina and I were thinking a night cap sounded good while Kyle has his mind on waffle fries. After that we were all thinking chocolate and ordered a brownie sundae! Oops! Complete sabotage...yet on a day when it all seemed OK! No sooner had we finished dessert when Kyle's pager went off and we all headed to the hospital in Minneapolis. Kyle set us up in the waiting room and the "Mean Girls" movie and magazines awaited us. We kept telling each other that we were certainly making memories! I also kept thinking that life won't be like this for long--in a couple of years we'll be home early for our daughters bedtime and a late night trip to Champps will be a thing of the past...but then we have all new wonderful things to be thankful for! And so this is our season of life...thanks for the family and food and memories. And a giant thanks to God for the health of my sister Erin recovering from surgery in Singapore.