Feeding 5

Ultimate B.L.T.

2009-09-15T16:27:00.000-07:00

We had these at Noah's cousin's house over the weekend and I can honestly say I've never had a better BLT--and I've had a lot of BLTs!

Ingredients

Toasted white or wheat bread
Turkey bacon
Romain lettuce
Provolone cheese
Tomatoes
Mayonnaise
Cucumbers
Lemon Pepper

Directions

Slather bread with mayonnaise. Sprinkle with lemon pepper. Load the sandwich with turkey bacon, lettuce, provolone, tomatoes and cucumbers. Yum!

Carne Asada (Mexican steak) Nachos

2009-09-15T15:51:00.001-07:00

Ingredients

3 pounds flank steak
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika

Directions

Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.

Grill marinated steak (or put in a skillet over medium high heat with a little vegetable oil). Cut into strips and serve with nachos or tacos. Serves 8.

468 calories in one serving. 27.9 g of fat (7.8g saturated), 0.7g fiber

Nachos

Tortilla chips
Pepper Jack Cheese
Cheddar cheese
Pickled jalapeno peppers
sliced black olives
grilled cane asada steak
Sour cream
guacamole
cilantro
diced tomatoes

Directions

Place tortilla chips, carne asada, cheese, jalapeno peppers, and olives in an oven proof dish. Broil until cheese is melted but chips are not burned (2 minutes). Top with sour cream, guacamole, cilantro and diced tomatoes. Serve.

Guacamole

2009-09-15T15:45:00.000-07:00

Ingredients

3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 Roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

Directions

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately. Serves 4.

262 Calories in 1 serving, 22.2 g fat, 11.4 g fiber

Blueberry Pie

2009-07-06T11:59:00.000-07:00

Ingredients

Double pie crust recipe
5 cups fresh blueberries
1 tablespoon lemon juice
1 cup sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons butter
1 large egg, lightly beaten
1 teaspoon raw sugar

Directions
Prepare pie crust for 9" dish. Brush egg yoke on pastry to seal and to prevent a soggy crust.

Sprinkle berries with lemon juice; set aside. Meanwhile, combine 1 cup sugar with flour, salt and cinnamon; add to berries, stirring well. Pour into prepared pastry shell, and dot with butter.

Put remaining pastry on pie and seal/ crimp edges, cutting slits on top or forming lattice design. Brush the top of the pastry with the beaten egg and sprinkle with raw sugar. Cover edges with aluminum foil, removing for last five minutes of bake time.

BAKE at 400° for 35 minutes or until golden. Serve with vanilla ice cream.

Vegetable Lasagna

2009-07-06T11:40:00.001-07:00

This was a hit all around.
Ingredients:

1 1/2 quarts spaghetti sauce
1/2 cup grated carrot
1/2 teaspoon oregano (optional)
9 cooked lasagna noodles
1 (16 ounce) container ricotta cheese or cottage cheese depending on preference
10 oz package frozen chopped spinach, thawed and well drained
2 eggs
3/4 cups thinly sliced zucchini
3/4 Cups thinly sliced yellow squash
1 cup sliced fresh mushrooms
3 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Directions
Mix carrots, oregano, and spaghetti sauce together. Spread 1/2 of sauce mixture in the bottom of a 9 x 13 inch baking dish.

In a separate bowl, mix Ricotta, spinach, and eggs together.

Layer half of lasagna noodles over spaghetti sauce, spread ½ Ricotta mixture over noodles, layer ½ sliced zucchini alternating with 1/2 of yellow squash, ½ of the sliced mushrooms. Cover with ½ of the Mozzarella, and ½ of the Parmesan.

Repeat layers with remaining ingredients.

Bake in 350 degrees oven for about 45 minutes.

Strawberry Rhubarb Pie

2009-06-16T07:55:00.000-07:00

I love this pie. The recipe is from my sister-in-law Emily.

Ingredients:

1 unbaked pie shell
2 C fresh strawberries, chopped
2 C rhubarb, chopped
1 1/3 C sugar
1/3 C flour (add 2 T more if using frozen strawberries)
1/8 tsp salt
2 T butter

Crumb top ingredients:

1/2 C brown sugar
1/2 C quick oats
1/4 C four
1/4 tsp cinnamon
4 T butter, softened

Directions:

Sift sugar, flour and salt together. Stir with strawberries and rhubarb until well combined. Let sit for 15-30 minutes to allow juices to form.

Preheat oven to 375 degrees F.

Place strawberry mixture in unbaked pie crust and dot with the 2 T butter.

For the crumb top, stir dry ingredients and cut in butter until mixture is well combined. Spread on top of pie and cook for 45 minutes or until bubbly. Serves 8.

433 calories in one serving, 13.8 g fat (5.3 g saturated), 2.5 g dietary fiber

Black Bean Soup

2009-06-04T06:46:00.001-07:00

This is the Top Secret Recipe's version of TGIFriday's black bean soup.
Ingredients

2 tablespoons vegetable oil
3/4 cup diced white onion
3/4 cup diced celery
1/2 cup diced carrot
1/4 cup diced green bell pepper
2 tablespoons minced garlic
4 (15 ounce) cans black beans
4 cups chicken stock or vegetable stock for vegetarian version
2 tablespoons apple cider vinegar
2 teaspoons chili powder (less if you're spice sensitive)
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon hickory liquid smoke
Garnish
shredded cheese (cheddar, jack or pepperjack)
chopped green onion
sour cream
Avacado slices

Directions
Heat 2 tablespoons of oil in a large saucepan over medium/low heat. Add onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly (or"sweat" as it's called), for 15 minutes or until the onions are practically clear (keep the heat low enough that the veggies don't brown and be careful not to burn the garlic or it will be bitter).

While you cook the veggies, pour the canned beans into a strainer and rinse them under cold water. Measure 3 cups of the drained and strained beans into a food processor or blender with 1 cup of chicken stock. Puree on high speed until smooth.

When the veggies are ready, pour the pureed beans, the whole beans, the rest of the chicken stock, and every other ingredient in the list (down to liquid smoke), to the pot. Bring mixture to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender. Serves 6.

496 calories, 8.3 g fat (1.5 saturated), 25.9 g dietary fiber

Chicken Tikka Masala

2009-04-13T06:41:00.000-07:00

Ingredients

1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes

Marinade

1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground red pepper
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon salt
1 piece minced ginger (1-inch long)
6 bamboo skewers

Sauce

1 tablespoon unsalted butter
2 garlic cloves, minced
1 jalapeno, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala (buy in Indian market)
1/2 teaspoon salt
1 (8 ounce) can tomato sauce
1 cup whipping cream or Coconut milk
1/4 cup chopped fresh cilantro

Directions

Soak bamboo skewers in water.

Thread chicken on skewers and marinate in the refrigerator for at least an hour (overnight is best).

For sauce, melt butter on medium heat. Add garlic& jalapeno; cook 1 minute. Stir in coriander, cumin, paprika, garam masala& salt. Stir in tomato sauce. Simmer 15 minutes. Stir in cream; simmer to thicken- about 5 minutes.

Discard marinade. Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
Remove chicken from skewers; add to sauce. Simmer 5 minutes.

Garnish with cilantro and serve with basmati rice, naan or pita bread. Serves four.

496 calories in 1 serving, 30 g fat (17.5 g saturated)

Garlic Naan

2009-04-13T06:25:00.000-07:00

Ingredients

4 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 cups plain low-fat yogurt
butter
garlic powder
fresh or dried parsley

Directions

Mix together flour, baking powder and salt. Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary. Turn it out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic. Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer.

Heat a large frying pan or griddle, either seasoned cast iron or a good non-stick finish. Heat your oven to about 500 and have the broiler on.

Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs. Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick. Lay it on the hot griddle and cook it over a medium heat, flip after 2-3 minutes. Bubbles should form and turn blackish-brown. Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top.

Remove naan from the oven and brush it lightly with melted butter. Sprinkle with garlic powder and parsley.

Continue this way with all the dough, stacking the breads into a napkin-lined basket. Serve hot, fresh from the oven.

To reheat, wrap them in aluminum foil, in packets of 4 or 5 breads and put them in a 400 degree oven for 10-15 minutes.

213 calories in 1, 1.2 g fat (0.6 saturated)

Baked Salmon

2009-04-08T16:39:00.000-07:00

Ingredients

2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) salmon fillets

Directions

In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.

Preheat oven to 375 degrees F. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Orange Juice Cake

2009-03-30T06:33:00.001-07:00

Ingredients:

2 eggs
2 C sugar
1/2 C butter, softened
2 Tbsp baking powder
2 tsp vanilla
2 C milk
3 C flour
1/2 C orange juice concentrate

Directions:

Preheat oven to 325 degrees F. Mix eggs, sugar, butter, baking powder, and vanilla until smooth. Add milk, flour and orange juice concentrate. stir until well combined.

Bake in a greased 9 1/2 x 11-inch pan for 35-40 minutes or until toothpick inserted in center comes out clean. Cool.

Frosting:

8 oz whipped topping, thawed
8 oz cream cheese, softened
3/4 - 1 C powdered sugar
3 Tbsp orange juice concentrate

Cream whipped topping and cream cheese until smooth. Add sugar and orange juice concentrate. Mix well and frost cooled cake. Garnish with orange peel shavings. Serves 12.

496 calories, 20.3 g fat (12.4 saturated), 0.9 g fiber

Tomato Cream Pasta

2009-03-24T09:41:00.000-07:00

This is my husbands very favorite pasta (it's a Rachel Ray recipe).

Ingredients:

1 Tbsp extra-virgin olive oil
1 Tbsp butter
2 cloves of garlic, minced
2 shallots, minced
1 C vodka (don't worry, you'll cook the alcohol out)
1 C chicken stock (for vegetarian option, use vegetable stock)
1 large can crushed tomatoes (32 oz)
coarse salt and pepper to taste
16 oz pasta, such as penne rigate
1/2 C heavy cream
20 leaves fresh basil, shredded or torn

Directions

Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock and tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat, drain pasta. Toss hot pasta with sauce and basil leaves. Serve with crusty bread. Serves 4.

632 calories in 1 serving, 10.7 g fat (3.7 saturated), 7.3 g dietary fiber

Leprechan Punch

2009-03-18T07:37:00.001-07:00

Ingredients

2 liters pineapple juice
2 envelopes unsweetened lime Kool-Aid
1 liter lime sherbet
2 liters ginger ale or 7-Up soda

Directions
In large punch bowl combine pineapple juice and Kool-Aid. Stir. Add sherbet in scoops. Slowly add ginger ale or 7-Up. Let stand 15 minutes to froth.

Zucchini Fettuccine

2009-03-18T07:24:00.001-07:00

This is what we ate on St. Patrick's day. My one regret is that I wish I would have used spinach fettuccine to get the dish a little more green.

Ingredients

1/4 C butter
1 onion
1 clove garlic, minced
1 C sliced mushrooms
2 C shredded zucchini
1 C chopped bacon
1 C fresh grated Parmesan cheese
1 C heavy whipping cream
salt and pepper to taste
parsley to garnish

Boil 1 lb of fettuccine noodles for 7-8 minutes, or until al dente.

Meanwhile, melt butter in skillet and saute onion, garlic and mushrooms until onions are transparent. Add and cook shredded zucchini until tender. Add, but do not bring to a boil, bacon, Parmesan cheese and whipping cream. Season to taste with salt and pepper. Stir noodles into the sauce mixture and garnish with fresh parsley. Serves 6.

379 calories, 31.8 g fat (16.3 saturated), 0.9 g fiber

Lion House Pistachio Crunch

2009-03-17T11:35:00.001-07:00

For St. Patrick's day here's a terrific GREEN dessert

Ingredients:

Crust

¾ c. butter
¼ c. brown sugar
1 ½ c. flour
¾ c. walnuts, chopped

Filling:

1 ½ c. powdered sugar
16 oz. cream cheese
12 oz. whipped topping

Topping:

2 small packages pistachio flavored instant pudding
3 ½ c. milk

Directions:
Crust:
Blend together until well mixed. Press into a 9X13-inch pan. Bake at 350 degrees for 8-10 minutes (or until lightly browned.)

Filling:
Beat cream cheese to soften. Add powdered sugar and cream together until smooth. Fold the whipped topping into the cream cheese mixture. Spread this mixture over the cooled crust. Chill for 20-30 minutes.

Topping:
Whisk together milk and pudding mix, blending well to make sure the powder is dissolved. Allow to thicken slightly. Pour topping on cream cheese mixture. Chill until firm. Garnish with whipped topping and a cherry. Serves 12-14.

**Note: This recipe can be changed just by using a different flavor instant pudding.

550 calories in 1 serving (1/12), 37 g fat (15.3 saturated), 1 g fiber

Hummus

2009-03-07T17:46:00.001-08:00

Ingredients:

1 (15 oz) can of chickpeas, a.k.a. Garbanzo beans, drained and rinsed
1 medium garlic clove, minced
3/4 tsp salt
pinch cayenne pepper
3 Tbsp juice from 1 large lemon
1/4 C tahini (a sesame paste usually found by peanut butter or organic foods)
1/4 C extra-virgin olive oil
1/4 C water

Process all of the ingredients in a food processor until smooth, about 40 seconds. Transfer to a serving bowl, cover with plastic wrap and chill for 30 minutes; serve cold with pita bread.

400 calories in 1/4 C, 18.7 g fat (2.4 g saturated), 13.3 g dietary fiber

Pita Bread

2009-03-07T17:23:00.001-08:00

Ingredients

4 cups flour
1 tablespoon nonfat dry milk powder
6 tablespoons olive oil
1 tablespoon yeast
1-2 teaspoon sugar
1/2 teaspoon salt
1 1/2 cups water

Directions
Mix yeast, water and sugar. Set aside. In a large bowl, combine flour, dried milk and salt. Pour oil and water and mix well. Knead dough briefly, divide into 18 egg sized balls. Place on a floured surface, cover and let rest for 15-30 minutes. Punch down and roll out ball to a 4-5 inch diameter circle and cook on a hot skillet until large "bubbles" form. Flip pita over and cook the other side for a few more minutes. flatten it out with a spatula if needed. Serve warm with hummus, vegetables, souvlaki (as pictured) or other filling.

120 calories in 1 pita, 4.8 g fat (0.6 saturated), 0.7 g dietary fiber

Crustless Chicken Pot Pie

2009-03-02T15:03:00.000-08:00

Ingredients:

1 can cream of chicken soup
3 oz cream cheese
1/2 c milk
1/4 c Parmesan cheese
1/2 tsp salt
3 C cooked chicken, cut into small chunks (I use 1 rotisserie chicken)
1/2 c onion, chopped
3/4 C celery, chopped
1/2 c carrots, sliced thin
2 C broccoli
1 egg
1 T vegetable oil
1 C buttermilk pancake mix
1/2 C milk
1 C cheddar cheese
1/2 C slivered almonds (optional)

Directions

Preheat oven to 350 degrees F. In a large saucepan, combine cream of chicken soup, 1/2 C milk, cream cheese, Parmesan cheese and salt. Cook and stir until cheese is melted and mixture is hot (use a whisk to get lumps out). Steam vegetables until tender. Stir cooked chicken into cheese mixture and then combine with vegetables. Stir to coat over medium heat until hot. Pour into an ungreased 2 quart baking dish. In a medium bowl, combine egg, oil and 1/2 C milk . Add pancake mix and blend. Spoon and spread over the chicken mixture. Bake for 20 minutes, then add cheese and almonds and cook for an additional 5 minutes. Serves 6.

447 calories in one serving, 24.3 g fat (11.2 saturated), 1.8 g fiber.

Dutch Apple Pie

2009-03-01T15:55:00.000-08:00

Ingredients:

1 single pie crust
2/3 C packed light brown sugar
3 T flour
1 T cornstarch
1 T cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
2 lbs Granny Smith apples
1 T peach schnapps (optional)
1 T amaretto (optional)
1/2 tsp vanilla extract
2 T butter

For the Streusel:

1 1/4 C flour
1/3 C packed light brown sugar
1/3 C granulated sugar
1 T cornmeal
pinch of salt
7 T butter

Preheat oven to 425 degrees. Combine brown sugar, flour, cornstarch, cinnamon, nutmeg and salt in a bowl; mix well. Peel and slice apples. Addto brown sugar mixture; gently toss. Add schnapps, Amaretto and vanilla; getnly toss. Place in 9-inch pastry-lined pie pan. Dot with butter.

For the Streusel: Combine the flour, sugars, cornmeal and salt in a medium bowl; drizzle with the melted butter and toss with a fork until the mixture is evenly moistened and forms many large chunks with pea-sized pieces mixted throughout. Line a rimmed backing sheet with parchment paper and spread the strusel in an even layer on the paper. Bake until golden brown, about 5 minutes; remove from oven and cool. Sprinkle streusel evenly over the pie filling. Cover pie with alluminum foil. Bake for 40 minutes. Remove foil and bake and additional 5 minutes.

604 calories in one slice (when cut into 8 slices), 28.7 g fat (15.7 saturated), 4.1 g fiber

Oatmeal Chocolate Chip Cookies with Whole Wheat

2009-02-24T10:40:00.000-08:00

I fell in love with these cookies in Utah at our local Great Harvest Bread store, so when we moved to Indiana I went scouring for the recipe. Here it is :

Ingredients:

2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups brown sugar, packed
1 cup butter, softened
2 cups rolled oats
2 eggs
2 tablespoons molasses
1 tablespoon milk
1 (12 ounce) pkg semisweet chocolate chips

Directions:

Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, and salt; set aside.

Beat together brown sugar and butter until well combined. Add oats, eggs, molasses, and milk; beat well. Add dry ingredients to beaten mixture; beat until blended. Stir in chocolate chips.

Using a 1/4 cup measuring cup, scoop dough and drop about 3 inches apart onto ungreased cookie sheets.

Bake at 350 degrees F for 12 to 13 minutes, until just starting to brown around the outside. Cool 2 minutes on cookie sheets. Remove and cool on racks. Makes 24 giant cookies.

259 calories per cookie, 12.6 g fat (7.6 g saturated), 2 g fiber

Honey Whole Wheat Bread

2009-02-18T06:04:00.000-08:00

One thing I've discovered since moving to Columbus Indiana is that there is no good bread here. I might as well pay for air. Whole wheat bread is particularly lacking. Solution: make my own.

I love this recipe. It's easy and it's the best tasting whole wheat bread I've had (particularly when it's fresh out of the oven). This recipe makes four loaves, so I freeze three of them and we have fresh bread through the entire week.

Ingredients

2 envelopes yeast
4 cups water
1/2 cup butter, softened
1/4 cup molasses
1/2 cup Honey
2 teaspoons salt
6 cups whole wheat flour
4 cups white flour

Directions
Dissolve yeast in warm water. In a large bowl, combine butter, molasses, honey and salt and mix well. Add yeast mixture and then gradually add flours. Turn onto floured surface and knead until smooth. Place in buttered bowl and let rise until double.

Punch down and let rest for a few minutes. Divide dough into 4 parts and shape into loaves. Place in greased pans and let rise for about an hour. Bake at 350 F for 30-35 minutes. Depending on oven and elevation, temperature and cooking time may vary.

Note: To freeze loaves, let dough rise until double, then shape loaves putting the ones you're freezing in plastic wrap or in freezer bags. When ready to cook, remove loaf from freezer (and plastic wrap) and let rise in a greased loaf pan (I pull mine out of the freezer at 8 AM and it's ready to put in the oven by 5:30 PM). Follow baking directions.

113 calories in one slice (if the loaf is cut into 14 slices), 1.9 g fat (1.1g saturated), 0.9 g fiber

Fruit Pizza with Pineapple Glaze

2009-02-17T14:36:00.000-08:00

This is my favorite fruit pizza--I'm not a big fan of the traditional cookie crust and this is a fantastic solution (it tastes more tart-like). We made this on Valentines Day in the shape of a heart.

Ingredients:

1 3/4 C all-purpose flour
1/4 tsp salt
1/2 C shortening
4-5 Tbsp water
3 Tbsp granulated sugar
1 Tbsp cornstarch
1 C unsweetened pineapple juice
3/4 C sifted powdered sugar
3 C assorted fresh fruit such as strawberries, kiwifruit, raspberries, bananas, mandarin oranges, peeled and sliced pineapple
1 8-ounce container of cream cheese with pineapple

Directions

For the crust, in a medium mixing bowl combine flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 Tbsp water over part of flour mixture, gently tossing with a fork. Push to the side of the bowl. Repeat with remaining water until all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll from center to edges, forming a circle about 15-inches in diameter.

Fold pastry into quarters and transfer to a 13-inch pizza pan. Unfold pastry and ease into pan. Trim pastry to 1/2 inch beyond edge of pan. Fold under extra pastry and flute edge. Prick pastry with a fork. Bake in a 425 degree F oven for 12 to 15 minutes or until golden. Cool.

Meanwhile, for glaze in a small saucepan combine granulated sugar and cornstarch. Stir in pineapple juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Cover surface of mixture with plastic wrap. Cool, cover and chill up to 6 hours.

In a small mixing bowl combine cream cheese and powdered sugar. Beat until well mixed. To assemble pizza, spread the cream cheese mixture over cooled pastry. Arrange fruit on top of cream cheese mixture. Carefully spoon cooled glaze over fruit. Chill for up to 22 hours before serving. Makes 16 servings.

220 calories, 11.6 g fat (5.1 saturated), 0.9 g fiber

Pineapple upside down Cake

2009-02-16T06:36:00.000-08:00

One of my husband's very favorite deserts. This recipe is from the Famous Dave's Cookbook--leave it to Dave to make even Pineapple upside down cake complicated. It's worth the extra effort though.

Ingredients:

2/3 C packed light brown sugar
1/3 C unsalted butter, softened
1 tsp vanilla extract
1/2 tsp cinnamon
9 canned pineapple slices
9 maraschino cherry halves
2 egg yolks (reserve whites)
1/2 C sugar
1 1/2 C flour
2 tsp baking powder
3/4 tsp salt
1/4 C shortening
1/4 C unsalted butter, softened
1/4 C pineapple juice
1/4 C half-and-half
1/4 C buttermilk
1 tsp vanilla extract
2 egg whites, stiffly beaten

Preheat oven to 350 degrees F. Mix brown sugar and 1/3 C butter in a bowl. Stir in 1 tsp vanilla and cinnamon. Spread evenly over the bottom of an ungreased 9-inch cast-iron skillet or 9 x 9-inch baking pan. Heat until the brown sugar melts. Arrange the pineapple slices over the brown sugar mixture. Place a cherry half in the middle of each slice.

Beat egg yolks in a mixer bowl until thickened. Add 1/2 C sugar gradually, beating constantly until blended. In a separate bowl, mix flour, baking powder and salt. Add shortening, 1/4 C butter, pineapple juice, half-and-half, buttermilk and 1 tsp vanilla. Beat until blended, scraping bowl occasionally. Mix in egg yolk mixture. In another bowl, Whip egg white until stiff peaks form. Fold whites into cake mixture.

Spoon batter into the prepared skillet. Bake for 35-49 minutes or until a wooden pick inserted in the center comes out clean. Invert the skillet onto a serving platter, allowing the skillet to rest on the cake for several minutes before removing.

295 calories, 14.8 g fat (7.6 saturated), 1.1 g fiber

Navajo Tacos

2009-02-03T12:42:00.000-08:00

This is one of Noah's very favorite meals.

"Indian Fry Bread"/ Scone Ingredients:

3- 3 1/2 C all-purpose flour
1 1/2 Tbsp sugar
1/2 Tbsp salt
1 Tbsp shortening
1 pkg regular or quick active dry yeast
1 C + 2 Tbsp very warm water ( 120 - 130 degrees F)

Mix 2 C flour, sugar, salt, shortening and yeast in bowl. Add warm water. Mix at low speed for 1 minute, scraping bowl frequently. Beat on medium speed 1 minute and stir in enough remaining flour to make dough easy to handle. If you have a bread hook, use it to mix ingredients.

Turn dough onto a lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in a greased bowl and turn greased side up. Cover and let rise in warm place 40-60 minutes (less time if you're using quick acting yeast) or until double. Dough is ready if indentation remains when touched.

pinch off about 1/4 C of dough and use a rolling pin (or hands) to form quarter-inch thick circle . Repeat with remaining dough. Let rise on lightly floured surface for 10-20 minutes.

Heat oil in skillet (we use canola oil). Fry bread in oil until lightly browned and crispy. Flip and brown other side. Remove from oil and place on paper towel to soak up excess oil. Makes 10 servings.

Topping Ingredients:

Ground beef seasoned with Taco spice blend or Chili or Cafe Rio pork
Lettuce
Warm pinto or black beans (I use canned black beans)
Chopped tomatoes or pico de gallo
Cheddar cheese
Sour Cream
Cafe Rio salad dressing (or ranch)

Save some of the fry bread to dip in honey butter, then sprinkle with cinnamon sugar.

Roughly 422 calories each, 12.7 g fat (5.2 saturated), 5 g fiber

Cheesecake Brownies

2009-01-31T19:45:00.001-08:00

I don't believe there is a tastier brownie out there.
Brownie Ingredients

1 cup butter, melted
1 cup unsweetened cocoa
2 cups sugar
4 eggs
4 teaspoons vanilla
1 cup flour
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips

Cheesecake Ingredients:

8 oz cream cheese, softened
1 egg
1/2 C sugar

Directions

Preheat oven to 350°F. In a medium bowl combine melted butter and cocoa, stir until cocoa is dissolved. Add the 2 C sugar and mix well. Add the 4 eggs one at a time and stir until well combined. Stir in vanilla, flour and salt until you no longer see any flour (do not over-mix). Fold in chocolate chips. Spread in greased 9 x 13 inch pan.

In a separate bowl, combine the softened cream cheese, 1 egg and 1/2 C sugar. Whisk until there are no lumps. pour spoon-fulls of cheesecake mixture onto the brownies. Use a knife and cut through cheesecake/ brownie to form a marble design.

Bake for approximately 30 minutes. DO NOT OVER-BAKE -- your brownies will come out dry. If you do the knife/toothpick test, it should come out with moist crumbs, not clean. Cool completely before cutting into squares. Serves 20.

336 calories, 18.6 g fat (11.6 saturated), 2 g fiber. Without cheesecake: 274 calories, 14.5 g fat (9.1 saturated), 2 g fiber

My Two Favorite Syrups

2009-01-28T07:17:00.000-08:00

Magleby's Buttermilk Syrup

1 1/2 C sugar
3/4 C buttermilk
1/2 C butter
2 Tbsp corn syrup
2 tsp vanilla extract
1 tsp baking soda

Boil all ingredients, except for the vanilla. Allow to boil gently for at least five minutes. Remove from heat and immediately stir in vanilla. Serve warm over pancakes, french toast, waffles . . . this can store in the fridge for up to 1 week.

91 calories in 1/8 C, 3.9 g fat (2.5 saturated)

Cinnamon Cream Syrup

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
3/4 teaspoon ground cinnamon
1 (5 ounce) can evaporated milk

In a saucepan, combine the first four ingredients. Bring to a boil over medium heat; boil and stir for 2 minutes. Cool for 5 minutes. Stir in milk. Serve over pancakes, waffles or French toast.

70 calories in 1/8 C, 0.5 g fat

Homemade Flour Tortillas

2009-01-27T17:10:00.000-08:00

Alex's staple. I used to purchase the uncooked tortillas at Costco, but they don't sell them in Indiana. Luckily, they're not too hard to make, and they totally impress guests.

Ingredients:

2 3/4 cups flour
1 teaspoon salt
5 tablespoons Canola Oil
3/4 cup + 2 Tbsp very warm water

Sift 2 3/4 C of flour and salt together (or pulse in a food processor). Add oil and water. process until a medium-stiff ball forms (knead with hands if necessary). Add more flour gradually until dough is easy to handle, but still slightly sticky (the more flour you use, the stiffer your tortilla will be). Cover with plastic wrap and let rest for 20-30 minutes.

Divide dough into 12 portions (for a 7-inch tortilla). Roll portions into balls.

On a lightly floured surface, roll out each ball into a 7-inch tortilla (very thin).

Heat a flat griddle over moderate-high heat and cook each tortilla for 20-45 seconds (until it bubbles and lightly browns on the underside). Flip and cook for an additional 20-45 seconds. Serve warm. Makes 12.

161 calories in 1, 5.6 g fat, 0.8 g fiber

Cafe Rio Pork Salad

2009-01-27T16:55:00.000-08:00

Ingredients for Pork:

5-6 lbs Pork Roast
1 12 oz bottle taco sauce
1 Tbsp cumin
1 C brown sugar
1 20 oz regular coke

Mix sugar, cumin, coke, and taco sauce. Put in crock pot with roast. Slow cook on Low for 8 hours. Shred pork and cook for an additional 2 hours. Serves 16

351 calories in one serving (1/3 lb), 13.5 g fat (4.9 saturated)

For the salad: layer rice, black beans, pork, and salad over a tortilla. Top with Cafe Rio dressing, pico de gallo, guacamole, and fried tortilla strips.

French Dip Sandwiches

2009-01-24T11:13:00.001-08:00

A family favorite, and super easy.

Ingredients:

5 lb beef roast (pot roast works well)
2 cans of French onion soup
beef broth
rolls or buns
Cream cheese or mozzarella (optional)

Place beef roast in a large crock pot. Pour French onion soup over the top and add enough beef broth to cover the roast. Cook on low for 10-12 hours, until the meat falls apart.

Skim the fat off the juice and serve for Au jus to dip the sandwiches in.

Noah likes to lather his bread with cream cheese and then dip his sandwich.

300 calories in 1/3 lb beef, 10 g fat (4 saturated). Added bread and cheese [obviously] changes nutrition content.

Fettucine with Creamy Chicken Sauce

2008-11-15T12:12:00.000-08:00

Fresh Fettuccine Noodles:

2 C unbleached all-purpose flour
3 large eggs, beaten
water

Pulse flour in a food processor to aerate. Add eggs; process until the dough forms a rough ball, about 30 seconds. If dough resembles small pebbles, add water, 1/2 tsp at a time until the dough forms a rough ball.

Turn the dough ball out onto a dry work surface; knead until smooth, 1 to 2 minutes. Cover with plastic wrap and set aside for at least 15 minutes or up to 2 hours to relax.

Using a manual pasta machine, roll out the dough to desired thickness, then cut as fettuccine.

Boil noodles in water until al dente.

Creamy Chicken Sauce

1 lb chicken breast, diced
8 oz cream cheese, diced
1 can cream of chicken soup
1 package of Italian dressing mix
1 C milk

Cook and brown chicken. Add remaining ingredients and simmer while cooking noodles. Pour sauce over noodles. Serves 6.

344 calories in sauce (not including noodles), 19.8 g fat (10.4 saturated)

Zucchini Soup

2008-11-15T11:51:00.000-08:00

This is my six-year-old, Gabby's, favorite soup.

Ingredients:

3 Tbsp butter
3/4 C chopped onion
3 Tbsp flour
2 C chicken broth (or vegetable broth for vegetarian version)
2 lbs zucchini
3 C milk
1/2 tsp Worcestershire sauce
3/4 tsp salt
2 C grated cheddar cheese

Directions

Wash zucchini; cut off ends and grate coarsely (I use my food processor to grate). Melt butter in a 3 quart saucepan. Add onions and saute until transparent. Blend in flour and broth. Bring to a boil, stirring constantly. Add grated zucchini. Cook and stir while adding the 3 cups of milk. Add salt and Worcestershire sauce. Stir continually while adding cheese until hot. Garnish with parsley. Makes 12 (1 C) servings.

161 calories, 10.7 g fat (6.7 saturated), 1 g fiber

Pan Fried Fresh Salmon Cakes

2008-11-15T11:20:00.000-08:00

Ingredients:

1 1/4 lb salmon fillets
1 slice high-quality white sandwich bread (I put mine in my food processor)
2 Tbsp mayonnaise
1/4 C finely grated onion (I put mine in my food processor)
2 Tbsp chopped fresh parsley
3/4 tsp salt
1 1/2 Tbsp juice from 1 lemon
1/2 C unbleached all-purpose flour
2 large eggs, lightly beaten
1 1/2 tsp plus 1/2 C vegetable oil
1 1/2 C water
3/4 C plain dry bread crumbs, preferably Panko (Japanese-style bread crumbs, available in Asian food stores, or in the Asian section of most grocery stores)
Lemon wedges

Remove and discard any pin bones in salmon. Using a sharp knife, cut the flesh off the skin and discard skin. Chop the salmon flesh into 1/4 - 1/3" pieces and mix in a medium bowl with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice. Scoop a generous 1/4 C portion of the salmon mixture from the bowl and use your hands to form it into a patty measuring roughly 2 1/2 inches in diameter and 3/4 inch thick; place on a parchment-lined baking sheet and repeat with the remaining salmon mixture until you have 8 patties. Place patties in the freezer until the surface moisture has evaporated, about 15 minutes.

Meanwhile, spread the flour in a pie plate. Beat the eggs with 1 1/2 tsp vegetable oil and the water in a second pie plate, and spread the bread crumbs in a third. Dip the chilled salmon patties in the flour to cover; shake off any excess. Transfer to the beaten egg and coat; let excess drip off. Transfer to the bread crumbs; shake pan to coat the patties completely. Return the breaded patties to the baking sheet.

Heat the remaining 1/2 C vegetable oil in a large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking. Add the salmon patties and cook until medium golden brown, about 2 minutes each side. Transfer cakes to a large plate lined with paper towels to absorb any excess oil. Serve with lemon wedges or dipping sauce.

373 calories in 1 cake, 25.5 g fat (5.2 saturated), 0.8 g dietary fiber

Creamy Lemon Herb Dipping Sauce:

1/2 C mayonnaise
2 1/2 Tbsp juice from 1 lemon
1 Tbsp minced fresh parsley
1 Tbsp minced fresh thyme
1 large scallion, white and green parts minced.
1/2 tsp salt
ground black pepper

Mix all ingredients, including ground black pepper to taste, together in a small bowl. Cover and refrigerate until the flavors blend, about 30 minutes. (this sauce can be refrigerated for several days).

Super Moist Chocolate Buttermilk Cake

2008-11-12T21:59:00.000-08:00

My favorite cake (courtesy of Kako)

Cake Ingredients:

1 C butter
3 C sugar
4 eggs
1 C cocoa
1/2 tsp salt
2 tsp vanilla
2 C flour
1 1/2 C buttermilk

Buttermilk Frosting Ingredients:

1/4 C butter
3 Tbsp unsweetened cocoa powder
3 Tbsp buttermilk
2 1/4 C sifted powdered sugar
1/4 tsp vanilla

For the Cake:

Cream butter and sugar, add eggs and beat well. Slowly add other ingredients, alternating butter, milk and flour. Bake at 350 degrees for 40 minutes. Cool.

For the Frosting:

Bring butter, cocoa, and buttermilk to boiling. Remove from heat. Add sugar and vanilla. Whisk ingredients in saucepan until smooth. Apply hot frosting to cooled cake. Serves 16.

480 calories in one slice, 16.7 g fat (10.1 saturated), 2.4 g fiber

Spaghetti al Pomodoro

2008-11-09T11:29:00.000-08:00

This is a simple and delicious spaghetti recipe from Saveur Cooks: Authentic Italian. It makes 4 servings

2 Tbsp extra-virgin olive oil
2 cloves of garlic, minced
1 28 oz can peeled whole San Marzano tomatoes (I've found similar tomatoes at Trader Joes and at some supermarkets)
Salt
Freshly ground black pepper
Fresh basil leaves
1 lb spaghetti
Freshly grated parmigiano-reggiano.

Heat oil in a large skillet over medium heat. Add garlic and saute, stirring frequently, until golden, about 3 minutes. Add tomatoes, along with the juice from the can. Season to taste with salt and pepper. Increase heat to high, bring sauce to a boil, and cook until liquid has reduced slightly, about 5 minutes. Reduce heat to medium-low and simmer, stirring occasionally for about 30 minutes. Add basil leaves and cook for 15 minutes more.

Meanwhile, cook spaghetti in a large pot of boiling salted water until al dente, 10-12 minutes. Drain in a colander, add pasta to sauce, and stir well. Serve with parmigiano.

430 calories, 10.1 g fat (1.6 saturated), 2.4 g fiber

Spanish Rice

2008-11-09T11:24:00.001-08:00

Ingredients:

1/4 C butter
1 C uncooked long grain white rice
1 Tbsp Famous Dave's BBQ sauce (or other)
1 tsp steak seasoning
1 tsp chili powder
1/2 tsp red pepper sauce
1/4 tsp cumin
1/8 tsp cayenne
1/4 tsp garlic powder
1/2 C finely chopped onion
1/4 C finely chopped green bell pepper
1 jalapeno, finely diced
1 (16 oz) can diced and peeled tomatoes
1 (14 1/2 oz) can chicken broth

In a large skillet, melt the butter and saute rice until lightly browned. Add BBQ sauce, seasonings, onion, green pepper, and jalapeno and cook until tender but not brown, stirring frequently. Add tomatoes and chicken broth and bring to a boil. Cover and simmer for 20 minutes. Remove from heat, mix up and serve. Makes 6 servings.

218 calories, 8.4 g fat (5 g saturated), 2.1 g fiber

Cream Cheese Chicken Enchiladas

2008-11-09T11:21:00.001-08:00

This is one of my favorite recipes

Ingredients:

1/4 C chopped onion
1 Tbsp butter
3 oz cream cheese
1 Tbsp milk
1/4 tsp ground cumin
2 C shredded cooked chicken (rotisserie chicken works well)
6 8-inch flour tortillas
1 10 3/4 oz can condensed cream of chicken soup
1 8-oz carton dairy sour cream
1 C milk
5 or 6 chopped pickled jalapeno peppers, rinsed, seeded and chopped
1 C shredded cheddar cheese and/ or Monterrey Jack cheese (4 oz)

In a medium skillet cook onion in butter until onion is tender. Remove from heat.

In a bowl, combine the softened cream cheese, 1 Tbsp milk and cumin. Add onions and cooked chicken. Stir together until well combined.

Spoon about 1/3 C chicken mixture into each tortilla near one edge; roll up. Place filled tortillas, seam side down, in a greased 2-quart square baking dish.

In a bowl, combine soup, sour cream, 1 C of milk and the pickled jalapeno peppers. Pour the soup mixture evenly over the tortillas in the baking dish. Cover with foil; bake in a 350-degree F oven for about 45 minutes, or until heated through.

Remove foil. Sprinkle enchiladas with cheese. Bake for 4 to 5 minutes more or until cheese is melted. Makes 6 servings.

416 calories in one, 26.9 g fat (15.1 saturated), 1.6 g fiber

Chicken Tortilla Soup with a Texas Twist

2008-11-09T10:52:00.000-08:00

This is another one of Gretchen's recipes (and one of my favorites).

Ingredients:

3 cloves of garlic
1 medium onion
1 Tbsp olive oil
1 can Campbell's tomato soup
1 can chicken broth (I use 2 cans)
1 can Ro-Tel diced tomatoes (go for mild, unless you like your soup spicy)
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp pepper
1 tsp salt
1/2 tsp Italian seasoning blend
1/2 bunch cilantro
1 Tbsp fresh lime juice
2 Cups of cooked, shredded lime chicken

Saute garlic, onion, butter and olive oil until onions are transparent. Add canned goods, spices, chicken, lime and cilantro. Simmer until hot (or put in crock pot on low for 4-5 hours. Makes 8 one cup servings.

Serve with: sour cream , avocado, lime wedges and tortilla strips or chips.

124 calories, 3.8 g fat (0.8 saturated), 1.3 g fiber

Cafe Rio's Cilantro Ranch Dressing

2008-11-09T10:29:00.001-08:00

Ingredients:

1 pkg Hidden valley ranch
3 Tbsp Salsa Verde
1/8 tsp Tabasco sauce
1/2 bunch cilantro
1 minced garlic clove
3/4 C mayonnaise
3/4 C sour cream
grated lime peel and juice to taste
buttermilk

Combine ingredients in a blender. Thin with buttermilk to desired consistency.

Roughly 40 calories in 1 Tablespoon

Cilantro Lime Rice

2008-11-09T10:19:00.000-08:00

This is similar to the rice found at Cafe Rio.

Ingredients:

3 C chicken broth
1 1/2 C uncooked white rice
2 tsp lime zest
2 T chopped cilantro
2 small cloves of minced garlic
1 Tbsp butter
Juice of 1/2 lime
Pepper to taste

In a saucepan, combine chicken broth, rice, lime zest, garlic, pepper and butter. Bring to a boil. Cover and reduce heat to low. Simmer for 30 minutes. Remove from heat. Uncover and add cilantro and lime juice, stirring to combine. Serves 6 as a side dish.

208 calories in one serving. 2.9 g fat (1.5 saturated), 0.7 g fiber

Lime Chicken

2008-11-09T10:11:00.000-08:00

This is my sister-in-law, Gretchen's, recipe. It's super easy and really good. We use it in salads, burritos, tacos, or chicken tortilla soup.

Ingredients:

3 lbs chicken
6 Tbsp lime juice
2 Tbsp chili powder
2 C salsa

Put chicken, lime juice and chili power in a crock pot and cook on low for 5-6 hours. Shred the chicken and put back in the crock pot. Add salsa and warm. Serves 6.

378 calories, 7.4 g fat (2 saturated), 2.3 g fiber

Strawberry Cheesecake Trifle

2008-11-09T09:45:00.000-08:00

Ingredients:

16 oz cream cheese, softened
2 cups powdered sugar
1 cup sour cream
2 tsp vanilla extract
1/4 tsp almond extract
1 cup heavy cream
1 tsp vanilla extract
1 Tbsp sugar
1 angel food cake, cut into 1 to 1 1/2-inch cubes (I make mine out of a box, it's a lot better than the ready made ones)
2 quarts fresh strawberries or peaches, thickly sliced, or raspberries (I use strawberries and then garnished with raspberries)
3-4 Tbsp sugar
2-3 Tbsp Amaretto liqueur (*Optional)
Whole berries and mint leaves for garnish

In a large mixing bowl, blend cream cheese and powdered sugar together. Add sour cram, vanilla and almond extract. In a small bowl, whip the heavy cream, vanilla and sugar until stiff. Fold the whipped cream into the cream cheese mixture. Add the cake cubes and coat well.

Thickly slice the strawberries, then add the sugar and amaretto; mix well. Layer into a trifle bowl, starting with a layer of strawberries, then a layer of cake/ cream cheese mixture. Continue layering, ending with strawberries (or raspberries). Cover with plastic wrap and chill well before serving. Garnish. Serves 12.

467 calories in 1 serving, 21.4 g fat (13.2 saturated), 2.3 g fiber

Famous Dave's Key Lime Pie

2008-11-09T09:29:00.000-08:00

Crust:

1 Cup graham cracker crumbs
2/3 Cup gingersnap crumbs
6 Tbs unsalted butter, softened
2 Tbsp light brown sugar
3/4 tsp grated key lime or lime peel

Filling:

6 egg yolks
1 2/4 Cups sweetened condensed milk
1/2 Cup Key lime juice
1 Tbsp lemon juice
2 tsp grated key lime or lime peel
1 tsp grated lemon peel
1/4 tsp lemon oil
1/8 tsp salt

For the crust, combine graham cracker crumbs, gingersnap crumbs (I use my food processor to to get the crumbs fine), butter, brown sugar and lime peel in a bowl, Mix until crumbs cling together to form a coarse mixture. Press crumb mixture over the bottom and up the side of a 9-inch pie plate. Chill in the refrigerator.

For the filling, preheat the oven to 325 degrees. Whisk egg yolks in a bowl until blended. Stir in condensed milk, lime juice, lemon juice, lime and lemon peel, lemon oil and salt. Pour into the prepared pie shell. Bake for 15 to 20 minutes or until set. Chill, covered, until serving time. Garnish with whipped cream and decorative lime slices just before serving. Serves 8.

392 calories in 1 serving, 18.7 g fat (9.8 saturated), 1.2 g fiber

Eggplant Parmesan

2008-11-09T09:18:00.000-08:00

Eggplant:

2 lbs globe eggplant, cut crosswise into 1/4 inch thick slices
1 Tbsp kosher salt
8 slices high-quality white sandwich bread (about 8 oz), each slice torn into quarters
2 oz Parmesan cheese, freshly grated (1 Cup)
Salt
ground black pepper
1 Cup unbleached all-purpose flour
4 large eggs
6 Tbsp vegetable oil

Tomato Sauce:

1 (14.5 oz) can diced tomatoes
2 (14.5 oz) crushed tomatoes
2 Tbsp extra virgin olive oil
4 med garlic cloves, minced
1/4 tsp red pepper flakes
1/2 C coarsely chopped fresh basil leaves
Salt
ground black pepper

Cheese and Basil:

8 oz mozzarella cheese, shredded (2 Cups)
1 oz Parmesan cheese, freshly grated (1/2 C)
10 fresh basil leaves, torn for garnish

For the eggplant: toss half of the eggplant slices and 1 1/2 tsp of kosher salt in a large bowl until combined; transfer the salted portion to a large colander set over a bowl. Repeat with the remaining eggplant and remaining 1 1/2 tsp kosher salt, placing the second batch on top of the first. Let stand until the eggplant releases about 2 Tbsp liquid (30-45 min). Spread the eggplant slices on a triple thickness of paper towels; cover with another triple thickness of paper towels. Press firmly on each slice to remove as much liquid as possible, then wipe off the excess salt.

While the eggplant is draining, adjust the oven racks to the upper- and lower-middle positions, place a rimmed baking sheet on each rack, and heat the oven to 425 degrees. Pulse the bread in a food processor to fine, even crumbs, about 15 -1-second pulses (you should have about 4 cups). Transfer the crumbs to a pie plate and stir in the cheese, 1/4 tsp salt and 1/2 tsp pepper; set aside. Wipe out the bowl (do not wash) and set aside.

Combine the flour and 1 tsp pepper in a large zipper-lock bag; shake to combine. Beat the eggs in a second pie plate. Place 8 to 10 eggplant slices in the bag with the flour; seal the bag and shake to coat the slices. Remove the slices, shaking off the excess flour; dip in the eggs, letting the excess run off; and coat evenly with the bread crumb mixture. Set the breaded slices on a wire rack set over a baking sheet. Repeat with the remaining eggplant.

Remove the preheated baking sheets from the oven; add 3 Tbsp oil to each sheet, tilting to coat evenly with the oil. Place half of the breaded eggplant slices on each sheet in a single layer; bake until the eggplant is well browned and crisp, about 30 minutes, switching and rotating the baking sheets after 10 min, and flipping the eggplant slices with a wide spatula after 20 min. Do not turn off the oven!

For the Sauce: While the eggplant bakes, combine the canned crushed tomatoes. Heat the olive oil, garlic, and red pepper flakes in a large, heavy-bottomed saucepan over medium-high heat, stirring occasionally, until fragrant and the garlic is light golden, about 3 minutes; stir in the processed tomatoes and the remaining can of diced tomatoes. Bring the sauce to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes (you should have about 4 cups), stirring the basil and season with salt and pepper to taste.

To Assemble: Spread 1 Cup of the sauce in the bottom of a 13 x 9" baking dish. Layer in half of the eggplant slices, overlapping the slices to fit; distribute 1 more cup of the sauce over the eggplant; sprinkle with half of the mozzarella. Layer in the remaining eggplant and dot with 1 more cup of the sauce, leaving the majority of the eggplant exposed so it will remain crisp; sprinkle with the Parmesan cheese and the remaining mozzarella. Bake until bubbling and the cheese is browned (13-15 minutes). Cool 10 minutes, scatter the basil over the top, and serve, passing the remaining tomato sauce separately (or serving it with angel hair pasta). Serves 8.

476 calories (not including pasta), 25.8 g fat (8.9 saturated), 7.5 g fiber

Chocolate Decadence Cake with Glaze

2008-11-09T09:10:00.000-08:00

Cake:

1 lb dark chocolate (semi/bittersweet)
1 1/4 sticks butter (10 Tbsp)
5 eggs, separated
1/4 tsp cream of tarter
1 Tbsp sugar
2 Tbsp cream

Preheat oven to 350 degrees. Melt chocolate and butter over a double boiler. Cool slightly. Add 5 egg yolks (reserve the whites)--the best way to do this is to beat the yolks then slowly add some of the chocolate mixture. Combine yolks and chocolate mixture while stirring rapidly. In a separate and sparkly clean bowl, whip the egg whites and gradually add 1/4 tsp cream of tartar and 1 Tbsp of sugar until stiff but not dry peaks form. Fold whites into the chocolate mixture in about 4 parts. Fold in cream. Bake in a 10" spring form pan at 350 degrees with a pan of water (preferably larger in diameter than the cake pan) on the lower oven rack (below the cake). Bake the cake for 25+/- minutes, or until it looks done (the center shouldn't jiggle too much). The cake itself will be very moist because of the pan of water it was cooked above--it's supposed to be that way. Cool.

Glaze:

8 oz semisweet chocolate
2/3 C heavy cream
3 1/3 Tbsp butter
1 Tbsp + 1 tsp light corn syrup

In a double boiler, melt the chocolate. In a saucepan, warm the cream, butter and corn syrup over medium-high heat. Stir until the butter melts, then continue to heat just before the boiling point. Slowly pour the scalded liquid over the melted chocolate, whisking constantly until smooth. Strain the icing through a fine sieve. The icing can be used immediately or cooled and refrigerated for up to 2 weeks. If it has been chilled, reheat slowly in a double boiler before using. When ready to use, pour over the cake, allowing for the glaze to run over the edges and cover the entire cake. Use a rubber spatula to smooth and continue evenly coating. Garnish (I like to press chocolate shavings into the sides of the cake and have a few in the center--but wait until the glaze and cake have cooled, or you'll just end up with a melted mess). This is extrememly rich, so I suggest cutting this into 16 slices to serve.

349 calories in 1 serving, 25.6 g fat (saturated 16.1), fiber 1.8

Tom ka gai (Thai Coconut Soup)

2008-11-08T23:14:00.000-08:00

Ingredients:

2 Cups of cooked chicken cut into bite sized pieces (about 3 breasts)
2 Tbsp. olive oil
1 onion, chopped
3 cloves of fresh garlic, minced
1 inch of fresh chopped ginger (or 1/2 tsp ground)
1 tsp curry paste (available at most grocery stores or specialty markets)--comes in 3 colors, go for the yellow if you want mild spice, green for medium and red if you've got superhero taste buds
3 Cups chicken broth
1 can coconut milk
1 1/2 Tbsp sugar
1 tsp fish sauce (available at international food stores)
1- 2 Cups Vegetables of your choice (I like red bell peppers, whole mushrooms, potatoes, carrots, and spinach)
1-1 1/2 C plain yogurt, depending on taste
garnish with fresh cilantro (optional)

In a pot, saute the chopped onion in the olive oil until transparent. Add garlic, ginger and curry paste and firm vegetables (carrots). Saute on medium heat until blended and vegetables are tender. Add the chicken broth, coconut milk, sugar and fish sauce. Stir to combine. Add the chicken, remaining vegetables. Simmer for about 15 minutes or until vegetables are to your desired tenderness. Remove from heat. Just before serving, add the plain yogurt. Stir to combine. Garnish and serve with rice or egg noodles. Serves 6.

363 calories (not including rice or noodles), 23.9 g fat (15.8 saturated), 2.8 fiber

Red Apple Walnut Salad

2008-11-08T22:55:00.000-08:00

Salad:

4 red apples, coarsely chopped (sprinkle them with a bit of lemon juice to prevent browning)
Mixed salad greens
6 oz Gorgonzola cheese (optional but fantastic if you have a sophisticated palate)
3/4 C pomegranate seeds or Craisins
Candied walnuts (directions follow)
Winter salad dressing (directions follow)

Divided into 8 servins, each has 140 calories (not including dressing or walnuts), 6.3 g fat (4.1 g saturated), 3.8 g fiber

Winter Salad Dressing:

1/2 C red wine vinegar
1/2 C vegetable oil
1/2 C honey
1 tsp. salt
1 tsp. pepper
1 clove of garlic, minced

In a 1-quart jar, combine all dressing ingredients; shake vigorously. Refrigerate for at least 4 hours. Dressing can be made a week in advance.

63 calories in 1 Tbsp, 4.5 g fat (0.9 saturated)

Candied Walnuts:

1 C walnuts
1/4 C sugar

Cook almonds and sugar in a non-stick frying pan on low heat until sugar melts. Cool walnuts on wax paper. 121 calories in 2 Tbsp, 9.2 g fat (0.5 saturated), 1.1 g fiber

Combine salad ingredients, and dressing to taste. Toss and serve immediately.

Hot Artichoke Spinach Dip

2008-11-08T22:08:00.001-08:00

This is an Olive Garden copycat recipe. Ingredients:

1 Cup chopped artichoke hearts (frozen and thawed or canned, but not marinated)
1/2 Cup frozen chopped spinach, thawed
8 oz cream cheese
1/2 Cup grated Parmesan cheese (I prefer fresh)
1/2 tsp crushed red pepper flakes
1/4 tsp salt
1/8 tsp garlic powder
dash of ground pepper
garnish with fresh cut tomatoes

On the Side:

sliced crusty bread (toasted if you like)
celery
crackers

Boil the spinach and artichoke hearts in a cup of water in a small saucepan over medium heat until tender, about 10 minutes. Drain in a colander when done.

Heat the cream cheese in a small bowl in the microwave set on high for 1 minute (flip the cheese over after 30 seconds and resume). Or, use a saucepan to heat it over medium heat just until hot.

Add the spinach and artichoke hearts to the cream cheese and stir well.

Add the remaining ingredients to the cream cheese and combine. Garnish with chopped fresh tomatoes and serve hot with crackers, toasted bream and/or vegetables.

120 calories in 1/4 C (not counting bread or garnishes), 9.4 g fat (5.9 saturated), 2.2 g fiber

French Onion Soup

2008-11-08T14:47:00.000-08:00

French Onion Soup (serves 6) from The New Best Recipe:

Soup

2 tablespoons unsalted butter
5 medium red onions sliced thin
salt
6 Cups low-sodium chicken broth
1 3/4 C low-sodium beef broth
1/4 C dry red wine
2 sprigs fresh parsley
1 sprig fresh thyme
1 bay leaf
1 Tbsp balsamic vinegar
ground black pepper

Note: 8 cups of rich beef stock can replace the chicken broth, beef broth and the red wine.

Cheese Topped Crust:

1 baguette, cut on the bias into 3/4 inch slices (2 slices per serving)
4 1/2 oz Swiss cheese, sliced 1/ 16 inches thick
3 oz Asiago cheese, freshly grated (about 1 1/2 Cups)

For the soup: Melt the butter in a large stockpot or Dutch oven over medium-high heat; add the sliced onions and 1/2 tsp salt and stir to coat the onions thoroughly with butter. Cook, stirring frequently, until the onions are reduced and syrupy and the inside of the pot is coated with a very deep brown crust, 30-35 minutes. Stir in the chicken and beef broths, red wine, parsley, thyme, and bay leaf, scraping the pot bottom with a wooden spoon to loosen the browned bits and bring to a simmer. Simmer to blend the flavors about 20 minutes and discard the herbs. Stir in the balsamic vinegar and adjust the seasonings with salt and pepper.

For the Crusts: Adjust an oven rack to the upper-middle position; heat the broiler. Set heat-safe soup bowls or crocks on a baking sheet; fill each with about 1 1/2 Cups of soup. Top each bowl with 2 baguette slices and divide the Swiss cheese slices, placing them in a single layer, if possible, on the the bread. Sprinkle with about 2 Tbsp grated Asiago and broil until well browned and bubbly, about 10 minutes (*I found 3 minutes to be perfectly adequate, watch it). Cool 5 minutes and serve.

300 calories in 1 serving, 14.3 g fat (8.9 saturated), 1.6 g fiber

Grilled Tri-tip Steak with Pepper Crust

2008-11-08T14:15:00.000-08:00

Ingredients:

1 1/2" thick tri-tip steaks, about 2 1/4 lbs each
4 tsp Kosher salt
1/2 tsp coarsely ground black pepper, or to taste (crush peppercorns with a mortar and pestle or with a heavy bottomed saucepan or skillet)

Remove steaks from the refrigerator 1 hour prior to grilling. Heat the grill to medium-high. Set the steak on a sheet of plastic wrap sprinkle with the salt and pepper and then lift the wrap to press the excess seasoning into the meat.

Grill for 10 minutes. Flip steaks and cook another 9-11 minutes (or longer depending on how well done you like your steak). Remove and let rest for 7 minutes. Slice thinly and serve.

213 calories in 3 oz (about the size of a deck of face cards), 14.3 g fat (8.9 g saturated), 1.6 g fiber

Buttermilk Pancakes

2008-11-08T14:10:00.001-08:00

Pancakes:

2 C buttermilk
2 C unbleached all-purpose flour
2 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg
3 Tbsp unsalted butter, melted and cooled slightly
1-2 tsp vegetable oil

1. Whisk the flour, sugar, baking powder, baking soda and salt in a medium bowl to combine
2. Whisk the egg and melted butter into the milk until combined. Make a well in the center of the dry ingredients in the bowl; pour in the milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix!
3. Hear a 12-inch nonstick skillet over medium heat for 3-5 minutes. Add 1 tsp oil and brush to coat the skillet bottom evenly. Pour 1/4 C batter onto 3 spots on the skillet. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using a thin, wide spatula, flip the pancakes and cook until golden brown on the second side, 1- 1 1/2 minutes longer. Serve immediately. Repeat with remaining batter.

91 calories each, 2.8 g fat (1.5 saturated)

Tart au Citron (Lemon Tart)

2008-11-07T09:06:00.001-08:00

This was a favorite of mine when my family and I toured Europe. Every chance I got I'd jump into a French pastry shop and buy one of these. This recipe is from Saveur Cooks Authentic French cookbook.

For the Pastry:
2 C flour
2 Tbsp sugar
1/2 tsp salt
12 Tbsp cold unsalted butter, cut into pieces
For the Filling:
1 1/4 Cups sugar
2 eggs
10 tbsp butter, melted and cooled
Juice and minced zest of 2 lemons

For the pastry, combine flour, sugar and salt in a large bowl. Cut in butter with a pastry cutter or 2 knives (mixture should resemble coarse cornmeal). Sprinkle with up to 3 Tbsp ice water so that dough holds together, then form into a ball. Wrap in plastic, and refrigerate for at least 1 hour.

Preheat oven to 375 degrees. Transfer dough to a lightly floured surface, then flatten and roll into a 9" round. Ease dough into an 8" false-bottomed tart pan. Prick the bottom of the pastry all over with a fork. Cover dough with foil and chill for at least 20 minutes, then fill with pie weights or dried beans and bake for 15 minutes. Remove foil and beans and continue baking for 5 minutes more. Remove from oven and set aside to cool.

For filling, beat sugar and eggs together in a bowl with an electric mixer until mixture is pale yellow. Continue beating as you gradually add melted butter. Then stir in lemon juice and zest. Spoon filling into tart shell and bake until crust is golden and filling is set and lightly browned, about 25 minutes. Cool completely before serving. Serves 12.

364 calories in 1 serving, 22 g fat (13.6 g saturated), 0.6 g fiber

Broiled Salmon with Mustard and Crisp Potato Crust

2008-11-07T09:00:00.000-08:00

This is probably the best fish I've ever had/ made and I'd venture to say that Noah would agree with me. It's from my now favorite cookbook (which everyone should own), The New Best Recipe.

Ingredients:

3 Slices high-quality sandwich bread, such as Pepperidge Farm, crusts removed.
4 oz high-quality potato chips, crushed into rough 1/8-inch pieces (about 1 cup)--I used Kettle chips and they were fantastic
6 Tbsp chopped fresh dill
1 whole side of salmon fillet (about 3 1/2 lbs), pinbones removed and belly fat trimmed
1 tsp olive oil
3/4 tsp salt
ground black pepper to taste
3 Tbsp Dijon mustard
Heavy duty 18" wide foil

Adjust one oven rack to the uppermost position (about 3 inches from the heat source) and second rack tot he upper-middle position; heat the oven to 400 degrees.

pulse the bread in a food processor until processed into fairly even 1/4-inch pieces about the size of Grape-Nuts cereal (you should have about 1 cup), about ten 1-second pulses. Spread the crumbs evenly on a rimmed baking sheet and toast on the lower rack, shaking the pan once or twice, until golden brown and crisp, 4-5 minutes. Toss the bread crumbs, crushed potato chips, and dill together in a small bowl.

Increase the oven setting to broil. Cut a piece of heavy-duty foil 6 inches longer than the fillet. Fold the foil lengthwise in thirds and place lengthwise on a rimmed baking sheet; position the salmon lengthwise on the foil, allowing the excess foil to hang over the baking sheet.

Rub the fillet evenly with the oil and sprinkle with the salt and pepper to taste. Broil the salmon on the upper rack until the surface is spotty brown and the outer 1/2 inch of the thick end is opaque when gently flaked with a paring knife, 9 to 11 minutes.

Remove the fish from the oven, spread evenly with the mustard, and press the bread crumb mixture onto the fish. Return to the lower rack and continue broiling until the crust is deep golden brown, about 1 minute longer.

Transfer the salmon to a cutting board, remove the foil and serve the salmon from the board. Serves 8.

525 calories in one serving, 30.7 g fat (6.6 g saturated), 1.1 g fiber

Creme Brulee French Toast

2008-10-30T16:46:00.000-07:00

Ingredients:

1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
6 (1 inch thick) slices French bread
5 eggs
1 1/2 cups half-and-half cream
1 teaspoon vanilla extract
1 teaspoon brandy-based orange liqueur (Grand Mariner or orange juice)
1/4 teaspoon salt

Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.

Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread.

Cover, and chill at least 8 hours, or overnight.

Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.

Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

Garnish with fresh strawberry slices and sliced almonds. Perfect for a Christmas breakfast. Serves 6.

454 calories in 1 serving, 25.9 g fat (15.2 g saturated)

Lemon Dipped Blueberry Muffins

2008-10-29T21:17:00.000-07:00

Ingredients:

1 3/4 C flour
1/2 C + 1/2 C sugar divided
2 1/2 tsp baking powder
3/4 tsp salt
1 egg, well beaten
1/3 C vegetable oil
3/4 C milk
1 C fresh blueberries washed and dried (I used frozen and that worked great too)
2 tsp grated lemon rind (1 lemon)
2 Tbsp butter, melted
juice of 1 lemon

Preheat oven to 400 degrees. In a large bowl, mix the flour with 1/2 C of the sugar, the baking powder and salt. Make a well in the center. Combine the egg, oil and milk. Add to the dry ingredients, stirring just until moistened. Toss the blueberries with 2 Tbsp of sugar and the lemon rind. Fold into the batter. Fill muffin papers or greased muffin pans 2/3 full. Bake for 20 minutes or until golden brown.

While the muffins bake, prepare the topping by mixing the melted butter and lemon juice. Dip the warm muffins in the butter mixture, then in sugar. Makes 24 muffins.

112 calories in 1 muffin, 4.4 g fat (1.4 g saturated)

Baklava

2008-10-29T21:11:00.000-07:00

Ingredients:

1 (16 ounce) package phyllo dough (available in the freezer section at most grocery stores)
1 pound chopped nuts (I used 1/2 lb pecans and 1/2 lb walnuts, pistachios are also a good choice)
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

Make sauce while baklava is baking: Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up. Serves 24.

277 calories in 1 serving, 18.8 g fat (5.5 g saturated), 1.4 g fiber

Tres Leches Cake

2008-10-29T21:02:00.000-07:00

Ingredients:

5 eggs
1 teaspoon baking powder
2 Cups white sugar, divided
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsalted butter
2 cups milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract, divided

Preheat oven to 350 degrees F. Grease and flour one 9x13 inch baking pan. Sift flour and baking powder together and set aside. Cream butter or margarine and 1 cup of the sugar together until fluffy. Add eggs and 1/2 teaspoon of the vanilla extract, beat well. Add the flour mixture to the butter or margarine mixture 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 30 minutes.
Pierce cake several times with a fork. Combine the whole milk, evaporated milk, and condensed milk together. Pour over the top of the cooled cake.
Whip whipping cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick. Spread over the top of cake. Top with sliced fruit. Be sure and keep cake refrigerated, enjoy! Serves 16.

377 calories in 1 serving, 15.9 g fat (9.5 g saturated)

Steak Gorgonzola-Alfredo

2008-10-28T16:55:00.000-07:00

This is by far my favorite dish at Olive Garden and this copy cat recipe is as close to identical as you can get.

Pasta:

1 lb Fettuccine

Bring water to a boil and cook until al dente.

Steak Marinade:

1 1/2 cups Italian dressing (Olive Garden sells theirs at their restaurant)
1 tablespoon chopped fresh rosemary
1 tablespoon fresh lemon juice (optional)
1 (2 1/2 lb) boneless beef top sirloin steaks, cut in 1/2-inch cubes

Mix the Italian dressing, rosemary and lemon juice together. Add the marinade to the beef toss and let marinate for at least 1 hour. Grill to desired doneness.

Spinach Alfredo Gorgonzola sauce:

1/2 C butter
2 C heavy cream
1/8 tsp garlic powder
1/8 tsp ground black pepper
1/4 C fresh grated Parmesan cheese
4 C chopped fresh spinach
1/2 C chopped onion
3 Tbsp Gorgonzola cheese, crumbled

Melt butter in a medium saucepan over medium heat. Add the cream, garlic powder, and pepper. Simmer for 10-12 minutes or until thick. When sauce has reached desired consistency, stir in the Parmesan cheese. Add spinach, onion, and 3 tablespoons of the Gorgonzola cheese. Add sauce to Fettuccine and stir to combine.

Balsamic Glaze:

3/4 C balsamic vinegar

Bring to a boil in an 8 inch skillet over medium-high heat. Reduce the heat to medium and simmer slowly until the vinegar is syrupy and reduced to 1/4 cup, 15-20 minutes.

Garnish:

Chopped sun-dried tomatoes
Fresh parsley leaves
Gorgonzola Cheese

To Assemble:

Place pasta on a large platter. Place grilled beef on pasta and sauce. Drizzle with balsamic glaze. Sprinkle with remaining 2 tablespoons Gorgonzola cheese, sun dried tomatoes and parsley leaves

Serves 8

824 calories in 1 serving, 46 g fat (20.4 g saturated), 0.8 g fiber

Chocolate Chip Cookies

2008-10-23T21:43:00.000-07:00

This is my brother-in-law's recipe and I've got to say, it makes the best darn cookies out there. During the holidays, I make them with Andes peppermint chips (as pictured), but they're also phenomenal with Guitard or Guiardelli milk chocolate chips--you've got to make sure to buy good chocolate for these cookies, or why make them?

Ingredients:

1/2 C sugar
1/2 C brown sugar
1/3 C butter (melted and cooled slightly)
1/3 C shortening
1 egg
1 tsp vanilla
1 1/2 C flour
1/2 tsp baking soda
1/2 tsp salt
6 oz milk chocolate chips

Preheat oven to 375 degrees. Mix sugars, butter, shortening, egg and vanilla in a mixer. Sift flour, baking soda and salt together. Combine ingredients and mix by hand. Add chocolate and stir to combine. Roll dough into walnut-sized balls and bake on baking stone for 10 minutes (they will look undercooked). Makes 24 cookies.

Send all the cookies to work with your husband so you don't eat an entire batch.

139 calories in 1 cookies, 6.8 g fat (2.8 g saturated)

Tomato Basil Soup

2008-10-23T15:01:00.000-07:00

This tastes just like Zupas tomato basil soup.

Ingredients:

4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
2-4 Tbsp butter (depending on how much you like butter)
salt and pepper to taste

1. Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.

2. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil. Serves 6 (1 C portions).

Option: add orzo pasta to taste.

146 calories in one serving (using 2 Tbsp butter and not counting added pasta), 11.5 g fat (7.1 saturated), 1.7 g fiber

Excuses

2008-10-22T21:17:00.000-07:00

To be quite honest, I'm making this blog for selfish reasons. I wanted a place to keep and sort my recipes. I rarely make the same dish twice because I love experimenting and trying out new things, but as a result I can never remember which recipes my family liked and which they didn't. I now have a place to put all of my family's favorites without bogging up my other blog. And there you have it.