So here are some very low cal and I am betting super delish recipes from the daily email Hungry Girl--I'll be expirementing w/these recipes soon. Today is an extra holiday day for me since Tom is home sick from work and I need to reorganize the house now that we are back from our camping trip to Pope County IL--pictures to come!:
Inspired by the now-famous 0-Point Garden Vegetable Soup, here are THREE insanely delicious, all-new soup recipes that are Point-free...Weeeeee!
Plum Tomato Cabbage Soup
(1/5th recipe: 36 calories/ 0g fat/ 480mg sodium/ 7.5g carbs/ 1.5g fiber/ 5g sugars/ 1.5g protein = 0 Points!)
With our optional ingredients, you can customize this soup to satisfy your taste buds. Make it hot ‘n sweet (with SPLENDA & FRANK'S RedHot), garlicky (TABASCO Garlic and/or garlic salt), or sweet ‘n mild (SPLENDA). Any way you serve this soup, it’s zero Points per serving!
Ingredients:
6 plum tomatoes; chopped
4 cups fat-free vegetable broth
2 cups chopped green cabbage
*Optional ingredients: salt, pepper, SPLENDA, FRANK'S RedHot, TABASCO Pepper Sauce (Garlic or original), garlic salt
Directions:
In a large pot sprayed with nonstick spray, place chopped tomatoes along with any juice and seeds. Cook over medium heat for 2 – 3 minutes, stirring occasionally. Add broth and cabbage, and raise heat to high. Once soup reaches a boil, reduce heat to low and cover. Allow soup to simmer for 5 minutes. Season to taste with salt, pepper, and any of the other optional ingredients. Enjoy! Makes 5 generous 1-cup servings.
Be creative… Adding an ounce of raisins or a package of (drained, rinsed, & cut) Tofu Shirataki noodles to the recipe only bumps it up to 1 Point! Mmmmmm…1/5th recipe with raisins: 53 calories/ 0g fat/ 480mg sodium/ 12g carbs/ 2g fiber/ 8g sugars/ 1.75g protein = 1 Point
1/5th recipe with noodles: 44 calories/ 0.4g fat/ 485mg sodium/ 9g carbs/ 3g fiber/ 5g sugars/ 2g protein = 1 Point
Chinese Shoestring Soup
(1/4th recipe: 32 calories/ 0g fat/ 515mg sodium/ 5.5g carbs/ 1.5g fiber/ 3g sugars/ 2.5g protein = 0 Points!)
This beauteous bowl of soup is almost as much fun to make and look at as it is to slurp!
Ingredients:
4 cups fat-free broth; vegetable, chicken, or beef
3 medium-sized scallions
1 small carrot
1 small zucchini
1/2 medium-sized red pepper
1 tsp. light/ low-sodium soy sauce
*Optional: 4 lemon wedges
Directions:
Begin by cutting all veggies (scallions included) into matchstick-sized strips (use a vegetable shredder if you have one!). In a large pot, combine all ingredients except for the scallions (and lemon wedges). Bring to a boil. Once soup has reached a boil, reduce to medium heat (a low boil) and add scallions. Cook for approximately 5 minutes, until veggies are limp. If desired, serve with lemon wedges for a citrus-y touch. Makes four 1-cup servings.
Be creative… At just 1 Point a serving, turn this into Shoestring Egg Flower Soup! To do so, pour 2 large egg whites into a container with a spout (like a measuring cup). Once soup has cooked for 5 minutes at medium heat, remove from heat and VERY slowly pour in egg whites while VERY quickly stirring in one direction. The result will be gorgeous bursts of egg bits in your yummy shoestring soup!
1/4th recipe with egg whites: 41 calories/ 0g fat/ 545mg sodium/ 6g carbs/ 1.5g fiber/ 3g sugars/ 4g protein = 1 Point
Pumpkinlicious Veggie Soup
(1/5th recipe: 35 calories/ 0g fat/ 400mg sodium/ 6.5g carbs/ 2g fiber/ 3.5g sugars/ 2g protein = 0 Points!)
With chunks of fresh veggies and a creamy pumpkin kick, this 0-Point soup ROCKS!
Ingredients:
4 cups fat-free broth; vegetable or chicken
1/2 cup canned pure pumpkin
1 small zucchini
1 1/2 cups chopped celery
1 medium-sized red pepper
*Optional: salt and pepper; to taste
Directions:
Cut pepper and zucchini into large chunks. In a large pot, stir to combine broth and pumpkin. Add celery and cook on high heat. After a few minutes (once soup is hot but not yet boiling), add zucchini and peppers. Once soup has reached a boil, reduce heat to low. Simmer for 5 minutes, or until veggies are tender. Add salt and pepper, if desired, and dig in! Makes five 1-cup servings.
Be creative… Toss in a half of a cup each of canned corn kernels and black beans for the last few minutes of cooking. With the addition of these Southwest-inspired ingredients, each serving is just 1 Point!
1/5th recipe with corn and black beans: 71 calories/ 0.5g fat/ 480mg sodium/ 14g carbs/ 3.5g fiber/ 4g sugars/ 4g protein = 1 Point
Wednesday, January 2, 2008
Thursday, December 27, 2007
Tuscan Chicken Soup
I love love love this recipe. I think I am going to put together a set of soup recipes w/shopping lists and offer Souper TS Parties for Jan and Feb.
I love soup. So easy so filling!
A Chicken Soup So Good I dream about it:
Happy New Year to All!
Tuscan Chicken Soup
Ingredients:
2 carrots chopped
1 rib celery, chopped
2 tbsp olive oil
1 med onion chopped
4 large cloves garlic, minced--I use 2 tsp garlic garlic instead
1 large bay leaf (or 2 small)
8 c low sodium chicken broth
3 cups shredded roasted skinless chicken breast (1 lb) I used a couple of chicken breasts frozen--boiled them and shredded them
3 plum tomatoes diced
1/2 cup diced zuchinni (about 1 med)
1 can 15 oz-cannellini beans rinsed and drained
1 can 14oz artichoke hearts in water, drained, rinsed, and roughly chopped
1 tbsp chopped fresh oregano or 1/2 tbsp dried (i didn't have this so I used a couple dashed of Tastefully Simple Italian Seasoning Salt
1 tbsp finely chopped fresh sage or 1/2 tsbp dried
1 Tbsp fresh thme or 1/2 tbsp dried
12 thin slices parm. cheese cut w/vegetable peeler (optional)
1. Place carrots and celery in small microwavable bowl. Add 1/4 cup water and cover top of the bowl loosely w/plastic wrap. Microwave on high 5 in or until veggies are almost tender.
2. Heat oil in stockpot over med. heat. Add onion and saute 5-7 minutes. Add garlic and saute another 1-2 minutes. Add steamed veggies and bay leaf. Saute 4-5 min. longer.
3. Pour in broth. Add chicken, tomatoes, zucchini, beans, and artichoke hearts. Simmer 30 min. remove and sicard bay leaf. Add oregano, sage, and thyme and simmer an additional 5 min. Top each bowl w/ 2 slices of cheese if desired.
****1 cup 218 cals. 22 gram protein, 19 gram carb, 5 gram fiber 6.5grams fat. 503 mg sodium.
I love soup. So easy so filling!
A Chicken Soup So Good I dream about it:
Happy New Year to All!
Tuscan Chicken Soup
Ingredients:
2 carrots chopped
1 rib celery, chopped
2 tbsp olive oil
1 med onion chopped
4 large cloves garlic, minced--I use 2 tsp garlic garlic instead
1 large bay leaf (or 2 small)
8 c low sodium chicken broth
3 cups shredded roasted skinless chicken breast (1 lb) I used a couple of chicken breasts frozen--boiled them and shredded them
3 plum tomatoes diced
1/2 cup diced zuchinni (about 1 med)
1 can 15 oz-cannellini beans rinsed and drained
1 can 14oz artichoke hearts in water, drained, rinsed, and roughly chopped
1 tbsp chopped fresh oregano or 1/2 tbsp dried (i didn't have this so I used a couple dashed of Tastefully Simple Italian Seasoning Salt
1 tbsp finely chopped fresh sage or 1/2 tsbp dried
1 Tbsp fresh thme or 1/2 tbsp dried
12 thin slices parm. cheese cut w/vegetable peeler (optional)
1. Place carrots and celery in small microwavable bowl. Add 1/4 cup water and cover top of the bowl loosely w/plastic wrap. Microwave on high 5 in or until veggies are almost tender.
2. Heat oil in stockpot over med. heat. Add onion and saute 5-7 minutes. Add garlic and saute another 1-2 minutes. Add steamed veggies and bay leaf. Saute 4-5 min. longer.
3. Pour in broth. Add chicken, tomatoes, zucchini, beans, and artichoke hearts. Simmer 30 min. remove and sicard bay leaf. Add oregano, sage, and thyme and simmer an additional 5 min. Top each bowl w/ 2 slices of cheese if desired.
****1 cup 218 cals. 22 gram protein, 19 gram carb, 5 gram fiber 6.5grams fat. 503 mg sodium.
Thursday, December 20, 2007
In this most wonderful foodie time of year, some Holiday Eating Tips
I have some really great recipes to share. but first...
Eating Tips
1. Avoid carrot sticks. Anyone who puts carrots on a holiday buffet table knows nothing of the Christmas spirit. In fact, if you see carrots, leave immediately. Go next door, where they're serving rum balls.
2. Drink as much eggnog as you can and quickly. You can't find it any other time of year but now. So drink up! Who cares that it has 10,000 calories in every sip? It's not as if you're going to turn into an 'eggnog-aholic' or something. It's a treat. Enjoy it! Have one for me. Have two. It's later than you think.
3. If something comes with gravy, use it. That's the whole point of gravy. Gravy does not stand-alone. Pour it on. Make a volcano out of your mashed potatoes. Fill it with gravy. Eat the volcano. Repeat.
4. As for mashed potatoes, always ask if they're made with skim milk or whole milk. If it's skim, pass. Why bother? It's like buying a sports car with an automatic transmission.
5. Do not have a snack before going to a party in an effort to control your eating. The whole point of going to a Christmas party is to eat other people's food for free. Lots of it. Hello?
6. Under no circumstances should you exercise between now and New Year's. You can do that in January when you have nothing else to do. This is the time for long naps, which you'll need after circling the buffet table while carrying a 10-pound plate of food and that vat of eggnog.
7. If you come across something really good at a buffet table, like frosted Christmas cookies in the shape and size of Santa, position yourself near them and don't budge. Have as many as you can before becoming the center of attention. They're like a beautiful pair of shoes. If you leave them behind, you're never going to see them again.
8. Same for pies. Apple, pumpkin and mincemeat - have a slice of each. Or, if you don't like mincemeat, have two apples and one pumpkin. Always have three. When else do you get to have more than one dessert -- Labor Day?
9. Did someone mention fruitcake? Granted, it's loaded with the mandatory celebratory calories , but avoid it at all cost. I mean, have some standards.
10. One final tip: If you don't feel terrible when you leave the party or get up from the table, you haven't been paying attention. Reread tips: Start over, but hurry, January is just around the corner.
Remember: 'Life should not be a journey to the grave with the intention of arriving safely in an attractive and well preserved body. But rather to skid in sideways, chocolate in hand, body thoroughly used up, totally worn out and screaming 'WOO-HOO what a ride!' Merry Christmas !
Eating Tips
1. Avoid carrot sticks. Anyone who puts carrots on a holiday buffet table knows nothing of the Christmas spirit. In fact, if you see carrots, leave immediately. Go next door, where they're serving rum balls.
2. Drink as much eggnog as you can and quickly. You can't find it any other time of year but now. So drink up! Who cares that it has 10,000 calories in every sip? It's not as if you're going to turn into an 'eggnog-aholic' or something. It's a treat. Enjoy it! Have one for me. Have two. It's later than you think.
3. If something comes with gravy, use it. That's the whole point of gravy. Gravy does not stand-alone. Pour it on. Make a volcano out of your mashed potatoes. Fill it with gravy. Eat the volcano. Repeat.
4. As for mashed potatoes, always ask if they're made with skim milk or whole milk. If it's skim, pass. Why bother? It's like buying a sports car with an automatic transmission.
5. Do not have a snack before going to a party in an effort to control your eating. The whole point of going to a Christmas party is to eat other people's food for free. Lots of it. Hello?
6. Under no circumstances should you exercise between now and New Year's. You can do that in January when you have nothing else to do. This is the time for long naps, which you'll need after circling the buffet table while carrying a 10-pound plate of food and that vat of eggnog.
7. If you come across something really good at a buffet table, like frosted Christmas cookies in the shape and size of Santa, position yourself near them and don't budge. Have as many as you can before becoming the center of attention. They're like a beautiful pair of shoes. If you leave them behind, you're never going to see them again.
8. Same for pies. Apple, pumpkin and mincemeat - have a slice of each. Or, if you don't like mincemeat, have two apples and one pumpkin. Always have three. When else do you get to have more than one dessert -- Labor Day?
9. Did someone mention fruitcake? Granted, it's loaded with the mandatory celebratory calories , but avoid it at all cost. I mean, have some standards.
10. One final tip: If you don't feel terrible when you leave the party or get up from the table, you haven't been paying attention. Reread tips: Start over, but hurry, January is just around the corner.
Remember: 'Life should not be a journey to the grave with the intention of arriving safely in an attractive and well preserved body. But rather to skid in sideways, chocolate in hand, body thoroughly used up, totally worn out and screaming 'WOO-HOO what a ride!' Merry Christmas !
Tuesday, December 11, 2007
chestnuts roasting on an open fire...
Guess what I am snacking on???
Yep I made chestnuts--but not on an open fire, I made them in a stoneware pan in the oven 400 degrees for 22 minutes.
Facts about chestnuts:
Chestnuts are a delicious health food rich in nutrition. Just a handful of other foods can match the nutritional value of a chestnut.Unfortunately, very few consumers are aware of this. As opposed to most other nuts, chestnuts have a high water content and very little oil, thus making them virtually fat free. They are high in complex carbohydrates, contain high quality protein comparable to eggs, are gluten free, cholesterol free, and are very low in fat (1-2% while other nuts can be over 50% fat). Nutritionally, they are similar to brown rice and have been described as a grain that grows on a tree. Interestingly enough, they have as much ascorbic acid as an equal weight of lemons and are the only nuts approved by the Pritikin System. Listed below are some other interesting facts revealing the high nutritional value of chestnuts.
A delicious sounding recipe that I won't be making today because my left shoulder is killing me. I think I have tendonitis or something...Also let's face it, this recipe has too many ingredients and steps!
Roasted Chestnut Soup with Dumplings
Recipe courtesy Emeril Lagasse, 2000
Show:
The Essence of Emeril
Episode:
Christmas Show
1 1/2 pounds fresh chestnuts,
roasted and peeled (or 2 (10-ounce) cans whole chestnuts, drained)
1 cup chopped onions
1/2 cup chopped celery
1 tablespoon garlic
2 bay leaves
1 large Idaho potato,
peeled and coarsely chopped (about 2 cups)
2 quarts light chicken stock
1 sprig thyme
1/4 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh basil
1/2 lemon, juiced
Dash Worcestershire sauce
1 cup warmed heavy cream
Salt and freshly ground black pepper
In a saucepan combine chestnuts, onions, celery, garlic, bay leaves, potato and chicken stock and simmer until potatoes are tender, about 45 minutes. In a blender, puree the soup in batches along with fresh herbs, lemon juice, and Worcestershire sauce. Stir in heavy cream and season with salt and freshly ground black pepper.
For the Dumplings:
1/4 pound ground pork
1/2 tablespoon chopped garlic
1 tablespoon chopped green onions
1 tablespoon chopped parsley
1 teaspoon Worcestershire sauce
1 egg yolk
2 tablespoons heavy cream
1/4 teaspoon crushed red pepper
1/4 teaspoon quatre d'epices
Salt and freshly ground black pepper
16 wonton wrappers
In the bowl of a food processor combine pork, garlic, green onions and parsley and process until smooth. Add the Worcestershire, egg yolk, heavy cream, crushed red pepper, quatre d'epices and salt and pepper and pulse until thoroughly combined. To assemble dumplings, use a spoon to place a tablespoon-sized dollop of filling in the center of a wonton wrapper. Use your fingers to wet the edges of the wrapper, then fold in half, easing edges so that they meet to form a triangle. Press firmly to seal dumplings. In a large pot of boiling salted water, cook dumplings in small batches so as not to crowd. Dumplings are done when they float and wrappers are tender and translucent, 5 to 6 minutes. Serve dumplings floating in hot chestnut soup.
In the bowl of a food processor combine pork, garlic, green onions and parsley and process until smooth. Add the Worcestershire, egg yolk, heavy cream, crushed red pepper, quatre d'epices and salt and pepper and pulse until thoroughly combined. To assemble dumplings, use a spoon to place a tablespoon-sized dollop of filling in the center of a wonton wrapper. Use your fingers to wet the edges of the wrapper, then fold in half, easing edges so that they meet to form a triangle. Press firmly to seal dumplings. In a large pot of boiling salted water, cook dumplings in small batches so as not to crowd. Dumplings are done when they float and wrappers are tender and translucent, 5 to 6 minutes. Serve dumplings floating in hot chestnut soup.
Wednesday, December 5, 2007
St Nicholas Day
I had already written this blog today and then I walked away from the computer and it didn't save and now I am rewriting. What was I saying....
Lifetime (the network for Women) is running wall-to-wall holiday movies. Which I have actually been enjoying. They all have happy endings and usually a bit of magic and life is short and the way I see it it it's a nice escape.
Anywho, tomorrow is St. Nicholas Day so tonight the kids will put out there shoe and go to sleep early and wake up to a small gift. So that will be fun for them, and help me to keep the complaining about going to bed to a minimum.
Tonight we are having a Veggie Chili, I found the recipe in the Chicago Tribune today:
http://www.chicagotribune.com/features/food/chi-dinner_chili_5dec05,1,4342944.story?ctrack=2&cset=true
It's called 5 bean veggie chili, I was going to cut and paste the recipe but it's a 2 pager and I've got to run!
Exciting news, I found my christmas card list! Okay I only have about 20 addresses on my list, but it's something!
Lifetime (the network for Women) is running wall-to-wall holiday movies. Which I have actually been enjoying. They all have happy endings and usually a bit of magic and life is short and the way I see it it it's a nice escape.
Anywho, tomorrow is St. Nicholas Day so tonight the kids will put out there shoe and go to sleep early and wake up to a small gift. So that will be fun for them, and help me to keep the complaining about going to bed to a minimum.
Tonight we are having a Veggie Chili, I found the recipe in the Chicago Tribune today:
http://www.chicagotribune.com/features/food/chi-dinner_chili_5dec05,1,4342944.story?ctrack=2&cset=true
It's called 5 bean veggie chili, I was going to cut and paste the recipe but it's a 2 pager and I've got to run!
Exciting news, I found my christmas card list! Okay I only have about 20 addresses on my list, but it's something!
Friday, November 30, 2007
Santa Baby
So Bryce says to me:
I love Santa, he's my favorite. But he never gives me his autograph.
I was planning on making this last night, but didn't get around to it. We got a great bunch of organic veggies from Timber Creek Farms yesterday so I made my 'mama's soup' which was really good w/the extra flavor from the organic celery, carrots and parsnips and today I'm going to make a frittata...
Emeril?s Vegetable Frittata
Recipe courtesy Emeril Lagasse
Show:
The Essence of Emeril
Episode:
Eggs for Dinner
8 large eggs
3 tablespoons heavy cream (Im going to use milk--we don't have heavy cream)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup grated fontina or Gouda (Im probably skipping the cheese)
1 1/2 tablespoons unsalted butter
1 small or 1/2 medium zucchini,
about 5 ounces1 1/2 cups thinly sliced crimini mushrooms
1/2 cup thinly sliced yellow bell pepper (Im just going to use one red bell pepper)
1/2 cup thinly sliced red bell pepper
1/4 cup minced green onions (green tops only) (Im skipping this)
1 1/2 teaspoons minced garlic (I'll be doing garlic garlic of course)
1/2 teaspoon chopped fresh thyme leaves
2 tablespoons chopped fresh parsley leaves ( don't have any parsley--I'll use a little spinach and herb instead)
1 tablespoon chopped green onions, for garnish
Preheat the broiler and place the top rack 4 to 5 inches from the broiler element. In a large bowl, whisk together the eggs, cream, 1/4 teaspoon of the salt, and 1/8 teaspoon pepper until the eggs are frothy. Add 1/2 cup of the cheese and whisk. Set aside.
In a 10-inch nonstick ovenproof skillet, melt the butter over medium-high heat. Add the zucchini, and mushrooms, and and cook, stirring, until the vegetables are soft and lightly browned, 2 to 3 minutes. Add the peppers and green onions, and cook, stirring occasionally, for 2 minutes. Add the garlic, thyme, 1/4 teaspoon of the salt, and pinch of the pepper and cook, stirring, until the garlic is fragrant, 30 seconds to 1 minute. Stir in 1 tablespoon of parsley and with the pan over medium heat, pour the egg mixture over the vegetables. Cook, lifting with a rubber spatula to let the eggs flow underneath, until the edges are set but the middle still is loose, 3 to 4 minutes. Remove from the heat and sprinkle the remaining 1/4 cup cheese over the top.
Place under the broiler until the eggs are slightly puffed and the cheese is bubbly and golden brown, 2 to 3 minutes, watching carefully to prevent from overcooking. Remove from the oven and carefully slide the frittata out onto a large serving platter. Garnish with the remaining 1 tablespoon parsley and the chopped green onions. Slice, and serve immediately.
I love Santa, he's my favorite. But he never gives me his autograph.
I was planning on making this last night, but didn't get around to it. We got a great bunch of organic veggies from Timber Creek Farms yesterday so I made my 'mama's soup' which was really good w/the extra flavor from the organic celery, carrots and parsnips and today I'm going to make a frittata...
Emeril?s Vegetable Frittata
Recipe courtesy Emeril Lagasse
Show:
The Essence of Emeril
Episode:
Eggs for Dinner
8 large eggs
3 tablespoons heavy cream (Im going to use milk--we don't have heavy cream)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup grated fontina or Gouda (Im probably skipping the cheese)
1 1/2 tablespoons unsalted butter
1 small or 1/2 medium zucchini,
about 5 ounces1 1/2 cups thinly sliced crimini mushrooms
1/2 cup thinly sliced yellow bell pepper (Im just going to use one red bell pepper)
1/2 cup thinly sliced red bell pepper
1/4 cup minced green onions (green tops only) (Im skipping this)
1 1/2 teaspoons minced garlic (I'll be doing garlic garlic of course)
1/2 teaspoon chopped fresh thyme leaves
2 tablespoons chopped fresh parsley leaves ( don't have any parsley--I'll use a little spinach and herb instead)
1 tablespoon chopped green onions, for garnish
Preheat the broiler and place the top rack 4 to 5 inches from the broiler element. In a large bowl, whisk together the eggs, cream, 1/4 teaspoon of the salt, and 1/8 teaspoon pepper until the eggs are frothy. Add 1/2 cup of the cheese and whisk. Set aside.
In a 10-inch nonstick ovenproof skillet, melt the butter over medium-high heat. Add the zucchini, and mushrooms, and and cook, stirring, until the vegetables are soft and lightly browned, 2 to 3 minutes. Add the peppers and green onions, and cook, stirring occasionally, for 2 minutes. Add the garlic, thyme, 1/4 teaspoon of the salt, and pinch of the pepper and cook, stirring, until the garlic is fragrant, 30 seconds to 1 minute. Stir in 1 tablespoon of parsley and with the pan over medium heat, pour the egg mixture over the vegetables. Cook, lifting with a rubber spatula to let the eggs flow underneath, until the edges are set but the middle still is loose, 3 to 4 minutes. Remove from the heat and sprinkle the remaining 1/4 cup cheese over the top.
Place under the broiler until the eggs are slightly puffed and the cheese is bubbly and golden brown, 2 to 3 minutes, watching carefully to prevent from overcooking. Remove from the oven and carefully slide the frittata out onto a large serving platter. Garnish with the remaining 1 tablespoon parsley and the chopped green onions. Slice, and serve immediately.
Wednesday, November 28, 2007
11/28/07
So only about 5 weeks left of 2007. I haven't thought about goals for 2008, I like to save that for the week after Christmas. Because Thanksgiving was early this year, I keep thinking that it is already the first week of December...I am almost done w/my Christmas shopping. I am really not looking forward to the wrapping--I don't like to wrap.
Tom really wanted to have Chicken Cacciatore so this is the recipe I used.
Chicken Cacciatore
Copyright, 2005, Ellie Krieger, All rights reserved
Show:
Healthy Appetite with Ellie Krieger
Episode:
The Big Freeze
4 skinless chicken breast halves on the bone, about 2 pounds
Salt and freshly ground black pepper ( I used Seasoned Salt)
2 teaspoons olive oil
1 medium onion,
thinly sliced 1 red bell pepper,
thinly sliced 1/2 pound white mushrooms,
thinly sliced 2 garlic cloves, (I used Garlic Garlic)
minced
1/2 cup dry white wine
1 (14 1/2-ounce) can whole tomatoes in juice, chopped and juice reserved
1/2 teaspoon dried oregano
1/8 teaspoon red pepper flakes or more to taste
Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper. Heat the oil in a saute pan over moderately-high heat. Brown the chicken on both sides, about 8 minutes. Remove the chicken.
Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 10 minutes.
Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer.
Then I made these and put them in the freezer:
Butter and Jam Thumbprints
From Food Network Kitchens
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam ( I used Rhubarb Strawberry Fruit Spread)
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
Whisk the flour, baking powder and salt together in a bowl.
In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
Store cookies in a tightly sealed container for up to 5 days.
Tom really wanted to have Chicken Cacciatore so this is the recipe I used.
Chicken Cacciatore
Copyright, 2005, Ellie Krieger, All rights reserved
Show:
Healthy Appetite with Ellie Krieger
Episode:
The Big Freeze
4 skinless chicken breast halves on the bone, about 2 pounds
Salt and freshly ground black pepper ( I used Seasoned Salt)
2 teaspoons olive oil
1 medium onion,
thinly sliced 1 red bell pepper,
thinly sliced 1/2 pound white mushrooms,
thinly sliced 2 garlic cloves, (I used Garlic Garlic)
minced
1/2 cup dry white wine
1 (14 1/2-ounce) can whole tomatoes in juice, chopped and juice reserved
1/2 teaspoon dried oregano
1/8 teaspoon red pepper flakes or more to taste
Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper. Heat the oil in a saute pan over moderately-high heat. Brown the chicken on both sides, about 8 minutes. Remove the chicken.
Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 10 minutes.
Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer.
Then I made these and put them in the freezer:
Butter and Jam Thumbprints
From Food Network Kitchens
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam ( I used Rhubarb Strawberry Fruit Spread)
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
Whisk the flour, baking powder and salt together in a bowl.
In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
Store cookies in a tightly sealed container for up to 5 days.
Tuesday, November 20, 2007
Harvest Blessing Mix
It was a very busy weekend. I had a TS party w/a great host on Friday night and all her friends loved everything and 1/2 of the guests are going to have their own parties in 2008. Then Saturday afternoon another party, another great host and a great group of guests. Some of those ladies are interested in taking a look at my businesss.
Then Saturday night Tom and I and our friends went to see Steve Dahl and the Nadas at Durty Nellies. When we were looking for parking in the parking garage next to Durty Nellies, tom got lost. he thought we were going up level by level when we were going in a circle. LOL , it was very fun..for the record Tom had not been drinking...
Then Sunday I was at St. Patricia's craft fair until 2, came home and got ready for Bryce's little B-day party at 5:00PM. Yesterday and Today I've been trying to catch up and get ready for our Thanksgiving trip.
Patrick brought this home today so here is a recipe to share!
Harvest Blessing Mix
Each ingredient in this snack mix symbolizes something associated w/the Harvest Season (Thanksgiving)
Bugles Brand Corn Snacks
Represents a cornucopia, a horn of plenty
Pretzels
Represents arms folded in thanks and prayer
Candy Corn
During the first winter, the pilgrims were each allotted only 5 kernels of corn per day because food was so scarce.
Dried or Candy Fruits
Thanksgiving is the celebration of the harvest
Peanuts or Sunflower Seeds
Seeds represent the potential of a bountiful harvest for the next season if they are planted and well tended.
Then Saturday night Tom and I and our friends went to see Steve Dahl and the Nadas at Durty Nellies. When we were looking for parking in the parking garage next to Durty Nellies, tom got lost. he thought we were going up level by level when we were going in a circle. LOL , it was very fun..for the record Tom had not been drinking...
Then Sunday I was at St. Patricia's craft fair until 2, came home and got ready for Bryce's little B-day party at 5:00PM. Yesterday and Today I've been trying to catch up and get ready for our Thanksgiving trip.
Patrick brought this home today so here is a recipe to share!
Harvest Blessing Mix
Each ingredient in this snack mix symbolizes something associated w/the Harvest Season (Thanksgiving)
Bugles Brand Corn Snacks
Represents a cornucopia, a horn of plenty
Pretzels
Represents arms folded in thanks and prayer
Candy Corn
During the first winter, the pilgrims were each allotted only 5 kernels of corn per day because food was so scarce.
Dried or Candy Fruits
Thanksgiving is the celebration of the harvest
Peanuts or Sunflower Seeds
Seeds represent the potential of a bountiful harvest for the next season if they are planted and well tended.
Wednesday, November 14, 2007
Peanut Butter Cookies
I am in a cooking making mood. I got a new mixer yesterday from Target ($14.99) and so today I am making:
Double Peanut Butter Cookies
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup Peter Pan Creamy Peanut Butter
1/2 cup Blue Bonnet-stick (1/2 cup = 1 stick)
1/2 cup shortening
2 eggs
1 teaspoon vanilla extract
1-1/2 cups crisp rice cereal
1 pkg (10 oz each) peanut butter morsels
Directions
Preheat oven to 350F.
Combine flour and baking soda in small bowl; set aside.
Beat granulated sugar, brown sugar, peanut butter, Blue Bonnet and shortening in large bowl with electric mixer on medium-high speed until creamy.
Add eggs, one at a time, beating until well blended after each addition. Add vanilla. Stir in cereal and peanut butter morsels. Drop by teaspoonfuls onto ungreased cookie sheets.
Bake 11 to 13 minutes or until deep golden brown. Cool 1 minute on cookie sheets; transfer to wire racks. Cool completely. Store in air-tight container.
*****************************************************************************
I don't have any shortening, so I am using all butter. Also I have baking powder not soda, so I'll be using that instead. This is the first time I am trying this recipe we'll see how it goes.
Today I made a recipe out of the Chicago Tribune for Butternut Squash...tomorrow I am going to be looking for an acorn squash recipe!
Roasted butternut Squash w/thyme (this recipe is vegan)
1 butternut squash, peeled, cubed
6 sprigs of fresh thyme
1 shallot, minced
1 tablespoon olive oil
1 tsp salt
Heat the oven to 350, Combine all ingredients in a large bowl, tossing to coat; spread out in a single layer on a baking sheet or wide, shallow casserole dish. Roast until the squash is cooked through and lightly caramelized, 40-50 minutes.
*************************************************
Tomorrow is Bryce's birthday, but I think they might have it marked down in his class at school as today he came home wearing a crown? Seeing the crown inspired Anna to wear a Barbie Princess outfit all day.
Double Peanut Butter Cookies
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup Peter Pan Creamy Peanut Butter
1/2 cup Blue Bonnet-stick (1/2 cup = 1 stick)
1/2 cup shortening
2 eggs
1 teaspoon vanilla extract
1-1/2 cups crisp rice cereal
1 pkg (10 oz each) peanut butter morsels
Directions
Preheat oven to 350F.
Combine flour and baking soda in small bowl; set aside.
Beat granulated sugar, brown sugar, peanut butter, Blue Bonnet and shortening in large bowl with electric mixer on medium-high speed until creamy.
Add eggs, one at a time, beating until well blended after each addition. Add vanilla. Stir in cereal and peanut butter morsels. Drop by teaspoonfuls onto ungreased cookie sheets.
Bake 11 to 13 minutes or until deep golden brown. Cool 1 minute on cookie sheets; transfer to wire racks. Cool completely. Store in air-tight container.
*****************************************************************************
I don't have any shortening, so I am using all butter. Also I have baking powder not soda, so I'll be using that instead. This is the first time I am trying this recipe we'll see how it goes.
Today I made a recipe out of the Chicago Tribune for Butternut Squash...tomorrow I am going to be looking for an acorn squash recipe!
Roasted butternut Squash w/thyme (this recipe is vegan)
1 butternut squash, peeled, cubed
6 sprigs of fresh thyme
1 shallot, minced
1 tablespoon olive oil
1 tsp salt
Heat the oven to 350, Combine all ingredients in a large bowl, tossing to coat; spread out in a single layer on a baking sheet or wide, shallow casserole dish. Roast until the squash is cooked through and lightly caramelized, 40-50 minutes.
*************************************************
Tomorrow is Bryce's birthday, but I think they might have it marked down in his class at school as today he came home wearing a crown? Seeing the crown inspired Anna to wear a Barbie Princess outfit all day.
Monday, November 12, 2007
Atlantis Squarepantis
Lots of excitement here tonight...only 7 more minutes until the world premiere of Atlantis Squarepantis. Patrick and Bryce have been looking forward to the new spongebob movie for at least a month. Hopefully they'll go right to bed when it is over at 8pm.
I found a new recipe to try...only thing is I think I am the only one in this house that will eat it!
Sauvignon Chicken Pesto
1 oz Olive Oil
8 oz Chicken Breast
2 sliced tomatoes
2 tablespoons Dried Tomato and Garlic Pesto pls 1 tsp
4 oz. Fresh Moz
4 oz Sauvinon Blanc Wine
4 oz Chicken Stock
2 tbs Fresh Diced Tomatoes
2 oz butter
Salt and pepper to taste.
1. Sear chick breast w/the olive oil for 4-5 minutes on each side.
2. Rub chicken w/pesto--make sure chicken is done b/4 doing that.
3. Place fresh diced tomatoes and fresh mozzarella on top of the chicken
4. place chicken in the oven to melt the cheese (2 minutes)
5. Remove pan from oven and place pan back on the flame. Add wine, chicken stock and a tsp of the DT and Garlic Pesto.
6. Let the wine reduce and add butter after , add salt and peper to taste. Serve w/pasta or potatoes and if desired garnish w/parmesan cheese or asiago cheese and fresh chopped basil.
I found a new recipe to try...only thing is I think I am the only one in this house that will eat it!
Sauvignon Chicken Pesto
1 oz Olive Oil
8 oz Chicken Breast
2 sliced tomatoes
2 tablespoons Dried Tomato and Garlic Pesto pls 1 tsp
4 oz. Fresh Moz
4 oz Sauvinon Blanc Wine
4 oz Chicken Stock
2 tbs Fresh Diced Tomatoes
2 oz butter
Salt and pepper to taste.
1. Sear chick breast w/the olive oil for 4-5 minutes on each side.
2. Rub chicken w/pesto--make sure chicken is done b/4 doing that.
3. Place fresh diced tomatoes and fresh mozzarella on top of the chicken
4. place chicken in the oven to melt the cheese (2 minutes)
5. Remove pan from oven and place pan back on the flame. Add wine, chicken stock and a tsp of the DT and Garlic Pesto.
6. Let the wine reduce and add butter after , add salt and peper to taste. Serve w/pasta or potatoes and if desired garnish w/parmesan cheese or asiago cheese and fresh chopped basil.
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