Not Your Bubbe's Kitchen! - Healthy Modern Cooking

Boozy Meat Marinade

2011-08-03T13:06:00.000-04:00

Mmmm. Boozy Meat.

Opening my refrigerator yesterday, staring at me was a package of steak tips. Also staring at me was barbecue sauce. I am so sick of barbecue sauce. So I remembered that Mr. Not Your Bubbe's Kitchen has a cookbook, "Mastering the Grill" (found here) which is fantastic for those grilling maniacs. I looked around and one recipe stood out to me.

Well in this cookbook is a marinade recipe that is perfect for the summertime. You'll see why I coin this as Boozy Meat Marinade.

What you need:

1 lime, zested and sliced thin (cookbook calls for a lemon)

1 small onion, sliced thin

2 tbsp Kosher Salt

3 tbsp grated horseradish (the white kind if you buy it)

1 cup of vodka

(the cookbook mentions adding a jalapeno; i did not have one on hand so omitted)

How you make it:

Take a freezer bag, and place the zest of the lime, slices of the lime, slices of the onion, the salt, and the horseradish, and combine well. Next add the meat of your choice. I used steak tips; but this would be excellent on chicken or seafood as well. Refrigerate.

I marinated the steak in the fridge for about 2.5 hours. When I took it out; the vodka and lime definitely broke it down, and I believe the term is, denaturation took place where it almost looked cooked.

Then we tossed the tips on the grill and cooked them until our liking.

The end result was a crisp, almost buttery taste to the steak but with a spicy bite from the horseradish. Absolutely delicious and will be making again!

We served this with corn on the cob, a bright arugula and tomato salad in a lime balsamic vinaigrette (recipe below), and some homemade cheddar beer bread.

The wine we had was Yorkville Cabernet Franc, 2007. A very, very good wine. Flavor like Cabernet, the finish was exceptionally light. A fantastic summer red.

Extra recipe for Lime Balsamic Vinaigrette:

2 tbsp lime juice

2 tbsp extra virgin olive oil

1 tsp kosher salt

2 tsp white wine vinegar

2 tsp balsamic glaze, like this one

Whisk all ingredients together, toss over cherry tomatoes and baby arugula.

Happy eating!

Chicken Sausage Spinach Pasta

2011-07-11T20:44:00.000-04:00

Consider this informational, friends. Health up that pasta dinner!

Who doesn't love a pasta dinner? I know Mr. Not Your Bubbe's Kitchen loves. Here's the thing. After the arrival of our baby, Ms. Lil Lady Not Your Bubbe's Kitchen, I am on somewhat of a healthy eating kick to shed the baby weight (let's ignore the fact I made peanut butter swirl brownies today, shall we? I mean, I am giving 3/4 of the batch out-promise!). But given the face my husband and I may not even have time to even eat at all, if have the luxury of being able to cook a couple rules apply:

1. We have to be able to make a dinner quickly
2. Eat it quickly
3. Clean it quickly.

Speed is key.
Additionally, given my current health kick, sometimes the fastest food isn't the healthiest.Tonight, I share with you a quick pasta dinner that packs in some extra veggies and is made with chicken sausage.

Ingredients:
4 pack of Chicken Sausage, like Johnsonville Chicken Sausage, chopped into discs
1 jar of Marinara, like Newman's Own
1 tsp of Extra Virgin Olive Oil
1 small Yellow Onion, chopped
2 tsp Minced Garlic
2-3 cups of fresh spinach, chopped roughly
1 Green Bell Pepper, roughly chopped
6 ounces of Whole Wheat (any pasta that is protein/fiber enriched will do- I prefer Barilla Plus)

How to (so easy, so quick!):

Heat oil in a pan; when pan is ready (a sprinkle of water sizzling will tell you the pan is ready), add the onions and chicken sausage. Let them saute for a few minutes. Add in the garlic and make sure nothing burns- I cannot stress enough how nasty the smell of burnt onions and garlic is. Next, add in the spinach and toss around the onions and garlic. Toss in the jar of marinara and then add the bell pepper. Let this combination simmer for about 15-30 minutes.

Boil pasta per package directions- minus 1 or two minutes. When the pasta is ready, add the pasta to the sauce for the final two minutes.

You're meal is done, and it's done in 30 minutes or less. And it has extra healthy in it: protein and fiber in the pasta, leaner type of meat, and some iron in the spinach.

Now, let's see if our lil lady will let us enjoy dinner!
(Pardon this photo, time is of the essence these days!)

A very refreshing summer salad!

2011-06-08T12:01:00.000-04:00

Hungry?

Thanks to Ms. Ina Garten, I bring to you Arugula, Watermelon, Feta, and Mint Salad!
The original recipe can be found here

When the weather gets warm, my appetite sometimes just craves something fresh and crisp. I saw this salad on Barefoot Contessa a few months back, and Mr. Not Your Bubbe's Kitchen and myself were intrigued to try it.

This time, I didn't sway too far away from the original recipe, and boy was it light and refreshing; but I am offering some suggestions to you (and for me) for when this is made again.

What you need:

1/4 cup orange juice
1/4 cup lemon juice
About 1/4 of a finely chopped yellow onion
About 2 tablespoons of honey
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cups baby arugula, washed and spun dry
About 1-2 cups of diced watermelon
6 ounces of fat free feta
About two handfuls of fresh mint leaves, julienned
*Possible add ins to salad:
Slices of grapefruit and orange

How you do it:

Whisk together the orange juice, lemon juice, onion, honey, salt, pepper, and mint. The mint addition to the dressing was Mr. Not Your Bubbe's idea. By doing this it will disperse well into the salad and the flavor is brought out more in the dressing. Next add in the olive oil and whisk well. Set aside.

Rinse the arugula. Chop the feta (or buy pre-crumbled). Toss these ingredients together with watermelon. Add grapefruit or orange segments if so desired.

Pour the vinaigrette over the salad to your liking.

Serves about 4 hefty salad portions. This is one salad that you truly do not need to be concerned with caloric intake- It's fresh and delightful. Enjoy!

Grape-Nut Pudding: This one's for you, Mom.

2011-04-07T19:57:00.001-04:00

Reminiscing about going out to eat as a kid with my family, I recall one dessert item my mother always liked. Grape nut pudding.
I've not had it in years, but there's something very homey and comforting about this dessert (or snack). But not only is it comforting, it's loaded with calcium and protein, and my version is low in fat.
The thought came into my head to try to make it (and well, once a thought is in my head about food these days, the pregnancy takes over and I.must.have.it.now).
Here's the recipe I played around with, I hope it brings you back, also!

What you need:
3 cups of skim milk
3 eggs (You could definitely substitute egg beaters here, I just do not currently have any in the house)
1/2 of sugar
1/2 tsp of ground cinnamon
1/2 cup (eh, toss a little extra in there) of grape-nuts cereal
pinch of salt
1 tsp of vanilla extract

How to make it:
Place all ingredients in a large bowl. With a hand mixer, blend until eggs and other ingredients are well combined (maybe about a minute on medium speed).

Spray an 8x8 baking dish with non stick cooking spray and add the custard mix to the pan.
Place the 8x8 pan in a water bath in a larger pan.

Bake at 350 degrees for 45-60 minutes, or until firm (very little jiggle).

Best served with whipped cream!

Servings, about 6-- Roughly 2/3 cup per serving- picture below? Not to scale!

Amount per Serving

Calories 170

Calories from Fat 21.8

Total Fat 2.42g
Saturated Fat 0.75g
Cholesterol 109.5mg
Sodium 166.67mg
Total Carbohydrate 31.17g
Dietary Fiber 1.17g
Sugars 22.83g: Protein 8g

Pesto Dip Revisited

2011-03-12T09:35:00.000-05:00

I'm having a few ladies over my house tomorrow and wanted to try something new. We're having a bunch of appetizers, salads, and desserts and I wanted to make a pesto for either crostinis, vegetables, or both!

However, I had no pine nuts in my pantry (insert sound of tiny violin playing). But I did have pistachios!

So I decided that I wanted to make a quick and easy dip or spread, and it would be Spinach Pistachio Pesto.

Here's the recipe!

About 2.5-3 cups of baby spinach
About 1 cup of basil leaves
About 3 very large garlic cloves
3-4 tbsp of grated parmesan
1/4 cup ricotta cheese
1/2 cup roasted pistachios (place in a skillet on medium low heat for about 5-6 minutes, shaking pan occasionally)
Kosher salt and pepper
About a 1/4 cup extra virgin olive oil (one specific for dressings and marinades will be best)

Place the first 6 ingredients in a food processor. Pulse until blended. Season with salt and pepper.
With the food processor running, slowly stream in the oil. Mixture will be thick. If using recipe for pasta, add some more oil. If using as a dip or spread; leave as is.

Note: Due to the limited "not good for you" ingredients in this recipe, I've omitted the nutrition information. The recipe should easily serve 8-10 people.

Enjoy!

The best damn brownies, ever.

2011-02-06T13:36:00.000-05:00

Yeah. I try to stay healthy. I exercise. I watch what I eat (most of the time- definitely not as much since becoming pregnant). And often my treats on my blog are healthier alternatives to full calorie/full fat delectables.

I wanted brownies....and I wanted them bad since watching Ina Garten, Ms. Barefoot Contessa, make her Peanut Butter Swirl Brownies on the Food Network last week. Don't be mistaken. I have seen this episode about 18 times; but this last time is what did me in. I had to have these.

So hats off, Ina. You've done it again. Sure, I still made a few changes. It wouldn't be me if I didn't. But honestly, If they taste this good with minor (I'm talking very minor) adaptations, imagine what they would be like with no changes at all!

These are the damn best brownies, ever. And therefore, no nutrition information will be provided. Just enjoy them.

Adapted from: Peanut Butter Swirl Brownies: Ina Garten

1 pound unsalted butter (I used 1/2 lb unsalted butter & 1/2 lb land o lakes light butter)
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
3 large eggs
3/4 cup egg beaters
1.5 tbsp ground coffee
1 tbsp brewed coffee
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1/2 tsp kosher salt
3/4 cup smooth peanut butter

Preheat the oven to 350 degrees F. Spray an aluminum foil lined 12 by 18 by 1 1/2-inch sheet pan with non stick cooking spray and sprinkle some flour over it.

Melt together the butter (I diced the butter so it would melt quicker), 16 ounces of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly.

In a large bowl, stir (do not beat) together the eggs, egg beaters, ground coffee, brewed coffee, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add this to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter.

Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture. I placed 3 large spoonfuls in different places on the batter to ease the spreading of the mixture.

Bake for 20 minutes, then tap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie batter. Bake for about 10 minutes more or until a toothpick comes out clean.

Allow to chill, completely, prior to cutting into these love bugs.

Easy Weeknight Dinner: Salmon Croquettes

2011-02-06T13:18:00.000-05:00

Growing up, one dish my mother always made was salmon croquettes. They were also something I never passed up.
Now, her sides of choice were (and still are!) peas and mashed potatoes. While that works well, I really am not a fan of peas, and like to bring in other grains and starches into my diet. So, I chose to use Trader Joes Healthy Grains mix which is a combination of Quinoa, Cous Cous, and other great grains. You could try using Quinoa or Cous Cous alone, and it would work well.

So I revisited this home style classic and was so impressed with the results, I decided to share with you. You'll be impressed with how quick this dinner is & the total calories for both dishes is under 500 calories. Enjoy!

What you need for the croquette patties:

1 can (about 15 ounces) Alaskan pink salmon
2 large eggs
1/2 a medium onion, diced
2 garlic cloves, minced
2 tsp (about) dried dill weed
1/2 tsp kosher salt
1/4 tsp black pepper
1 tsp dried parsley
1/3 cup plain bread crumbs
Roughly 3 tbsp of Smart Balance Omega-3 Vegetable Oil (obviously, any vegetable oil will work; but this is what I used)

How you make them:
Drain the can of salmon. Mash the salmon, eggs, regular bread crumbs, minced garlic, diced onion, salt, pepper, dill weed, parsley.

Make into patties. Place the panko in a bowl or a plate for dipping. Dip the croquettes into the panko.

Heat the oil in a 12" fry pan. Fry patties about 4 minutes each side until golden brown.

Seriously. That's it.

The facts for the salmon:

Serving Size: 1.25 patties (batch makes about 5)

Amount per Serving

Calories 223

Calories from Fat 89.7

Total Fat 9.97g
Saturated Fat 2.63g
Cholesterol 132.5mg
Sodium 580.06mg
Total Carbohydrate 11.8g
Dietary Fiber 1.01g
Sugars 1.63g: Protein 20.11g

Now for the grains.

What you need:

1 1/4 cups of Trader Joes Healthy Grains

1 3/4 cups of water

1 tbsp smart balance light butter spread

1 tomato, chopped

1/2 a medium cucumber, chopped

1 green bell pepper, chopped

3 ounces light feta cheese, diced

2 tbsp extra virgin olive oil

1/4 cup lemon juice

2 tsp dried dill weed

1/4 tsp kosher salt

How you make it:

Chop the vegetables and feta cheese, set aside.

Boil the water and butter. When boiling, add in the grains. Cover and simmer per package directions, approximately 10 minutes.

In a small bowl, mix the lemon juice, olive oil, dill, and salt. When the grains are done, add the dressing to the grains. Turn off the heat and add the vegetables and feta.

The facts for the grains:

Serving Size: 1 cup (makes about 4-5 cups approximately)

Amount per serving:

Calories 267

Calories from Fat 79.1

Total Fat 8.79g
Saturated Fat 2.1g
Cholesterol 6mg
Sodium 77.2mg
Total Carbohydrate 37.39g
Dietary Fiber 2.73g
Sugars 2.96g: Protein 9.6g

Done and done. Under 30 minutes and you have a meal that is high in protein and tastes delicious.

Snickerdoodle Cookies

2011-01-12T16:32:00.000-05:00

Whenever I want a cookie, it never fails I am missing an ingredient in the house. I really wanted chocolate chip or chocolate chocolate cookies today, but alas. No chocolate chips.

I still wanted to bake cookies though. As long as you have cream of tartar in your cabinet...you have everything (most likely) you need for a Snickerdoodle.

Ingredients:

Oven to 375 degrees.

1.5 cups all purpose flour

1/4 tsp baking soda

1/4 tsp cream of tartar

1 cup granulated sugar

1 large egg

1/2 cup smart balance light (like all my recipes, you can sub regular butter instead; just don't pay attention to my nutrition facts)

1/2 tsp vanilla extract

1.5 tbsp granulated sugar + 1 tsp ground cinnamon for rolling the cookies in prior to baking

How to:

Either with your stand mixer or an electric mixer, beat the butter for about 30 seconds until whipped. Add in the sugar. Mix until combined. Add the cream of tartar and baking soda. Next mix in the egg & vanilla. Blend until combined. Add in the flour. Place plastic wrap over the mix and chill the cookie dough either for 40-45 minutes in the freezer or 60 minutes in the fridge.

When the dough is ready, take a tablespoon and roll the dough into your palms and then roll the ball in the sugar and cinnamon mixture.

Place each ball on a non stick sprayed cookie sheet and bake in the oven for 11 minutes.

These are easy and tasty cookies for when you just need something sweet.

Serving Size: 1 cookie, yields 24 cookies

Amount per Serving

Calories 78

Calories from Fat 16.7

Total Fat 1.86g
Saturated Fat 0.56g
Cholesterol 8.96mg
Sodium 40.73mg
Total Carbohydrate 14.46g
Dietary Fiber 0.3g
Sugars 8.27g: Protein 1g

Blueberry Muffins, for a snowy (or any) morning!

2011-01-12T12:23:00.001-05:00

Not going to lie, I was pretty happy that we were getting slammed by snow today. This meant a few things.
1. Work from home
2. Multi tasking from home
3. Baking

I know I have definitely abandoned my poor blog for some time; and I feel awfully bad about it.
So, here's my way of making it up to you.

Blueberry Muffins

Preheat the oven to 400 degrees.
What you need- For the muffin mix:

1.5 cups of all purpose flour
3/4 cup granulated sugar
1/2 tsp of kosher salt
2 tsp baking powder
1/3 cup of unsweetened applesauce
1 large egg
1/3 cup of skim milk
1 cup of fresh blueberries (if you use frozen, thaw them first and dry them)

For the topping:

1/2 cup of sugar
1/4 cup of butter, diced (I used land o lake "light" butter for this. My nutrition facts are based on this)
2 tsp of cinnamon

For the mix; in a medium bowl, mix together the flour, sugar, salt, baking powder. In a 1 cup measuring cup, measure out 1/3 cup of applesauce. Add the egg. And then enough milk to fill to the 1 cup line.

Add the wet mixture into the dry mixture. DO NOT OVER MIX! Fold in the blueberries. Again, do not over mix.

For the topping, mix with a fork the butter, sugar, and cinnamon until crumbly.

Spray a muffin tin with non stick spray.

Fill the muffin tins with muffin mix, to the top, it's okay. You can do it.

Next, sprinkle the topping on the muffins. Now, be careful. This mix will spread and crisp up. This is a crunchy, sugary topping that will melt and *warning* may cause your pan to crisp up. Don't worry, soaking for about 20 minutes after will take the crispy residue right off. Don't know what I'm talking about? You will.

Place on the middle rack for 20-25 minutes. I baked mine for 23 minutes and I should have taken them out early. Still pretty yummy, though!

Amount per Serving (makes 9 muffins)

Calories 211

Calories from Fat 29.0

Total Fat 3.22g
Saturated Fat 1.72g
Cholesterol 30.74mg
Sodium 190.66mg
Total Carbohydrate 44.78g
Dietary Fiber 1.09g
Sugars 29.86g: Protein 3.15g

Enjoy my snow angels!

No Butter Magic Layer Bars

2010-12-24T14:25:00.001-05:00

I had a hankering for something sweet today, and I really wanted to bake.
So I opened up the refrigerator door only to find... No butter.
But I saw apple sauce...but didn't feel like making cookies...and I recently made brownies (Raspberry Chambord Brownies, mind you...coming soon!)....I wanted another bar like treat. Like Seven Layer/Magic Bars.

So I looked in my pantry and found all the necessary ingredients...again, but no butter.
I decided to use maple syrup instead to bind the graham cracker crumbs together, and it came out pretty well!

I hope you enjoy these delectable treats! Warning: These are not low calorie, but the fat in them comes from the coconut and walnuts, which are better fats for you then those from butter!

What you need:

1/2 cup 100% pure maple syrup

1 1/2 cups graham cracker crumbs

1 cup semisweet chocolate chips

1 cup butterscotch chips

1 cup chopped walnuts

1 (14 ounce) can low fat sweetened condensed milk

1 cup shredded coconut

How you do it:

Preheat oven at 350.
In a bowl, mix graham crackers and maple syrup.

Line a 13x9 dish with foil, and spray with cooking spray.
Press down graham cracker crumb mixture at the bottom of the pan.
Sprinkle on the chocolate chips, followed by the butterscotch, and then the chopped walnuts.
Now, layer the sweetened condensed milk on top of that.
Lastly, sprinkle the shredded coconut on top.

Bake for about 30 minutes, until golden brown. TIP: Let the bars sit in the pan they cooked in, on a cooling rack, for a minimum of one hour before cutting into them. They need to solidify.

Yields about 36 small bars; under 250 calories and 10 grams of fat per bar. 'Tis the holiday season, you're allowed to indulge. Pardon the less-than-pretty photo; I couldn't wait the full hour before I could cut into them to share these with you!

This Blondie Was A lot of Fun!

2010-11-22T10:21:00.000-05:00

After watching an episode of Down Home With the Neely's on the Food Network last week, I decided to make Blondie brownies. Now, normally, I am a chocolate brownie only type of girl, so I must admit, I was way skeptical.

The recipe originally called for toffee pieces, but I didn't have those, and I made a series of other changes to the recipe. The result was a fluffy, moist, cake like little treat with a hint of peanut butter and some chocolate chips.

You can find the original recipe over here

The ingredients:

Sprays of Pam/cooking spray
1 1/2 cups all-purpose flour
1/2 tsp kosher salt
1/4 tsp baking soda
1 tsp baking powder
2 sticks land o lakes butter (I used light)
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 eggs
1/4 cup egg beaters
2 tablespoons light cream cheese
2 teaspoons vanilla extract
1/2 cup crunchy peanut butter
1/2 cup semi sweet chocolate chips

Line a 13 by 9-inch glass pan with tin foil, leaving enough overhang so that your can pull the brownies off easily. Spray with Pam/nonstick spray.

In a small bowl, whisk flour, baking soda, baking powder, and salt together.

In a large bowl, using a mixer (I used my Kitchen Aid stand mixer), cream the butter and the sugars together until they are well combined and fluffy. Slowly add eggs one at a time, and then the egg beaters. Add the cream cheese, vanilla extract, and peanut butter and continue to mix. Slowly add the dry mixture into the wet mixture in 3 separate additions. Fold in the chocolate morsels.

Pour the batter into prepared 13x9 pan. Bake in the center rack of the oven for 45 minutes. Remove the treats when toothpick inserted in the center comes out clean!

Beef Stew & Dumplings!

2010-10-24T18:57:00.000-04:00

Sometimes you just need a hearty stew. Whether it's stressful at work, rainy and full of drab outside, or maybe you're just starving; a beef stew will do the trick.
I've never made chicken and dumplings before, but I have made beef stew a few times. It's full of protein and vegetables just like chicken and dumplings, so I thought to myself, why do you never hear of beef and dumplings? Well, after I tried this recipe out, I figured it was tasty enough to share with you all.
Enjoy!

What you need for the Stew:

About 15 ounces of beef chuck for stew, dredged in flour that has been seasoned with salt & pepper.
1 cup of onions, sliced
2 cloves of garlic, chopped
2 large carrots, chopped
3 stalks of celery, chopped
2 russet potatoes, diced in large chunks
About 1.5 tbsp of extra virgin olive oil
2 cups of low sodium beef broth
3 cups of water
2.5 cups of diced tomatoes in a can
1 tbsp tomato paste
1 tbsp worcestershire sauce
1/2 tsp kosher salt
1 tsp granulated sugar
1/4 tsp black pepper
1/2 tsp paprika
1/4 tsp ground cloves
2 bay leaves

How to do it:

Heat the oil in a large dutch oven.Add the meat and brown on all sides.

Lower the heat to medium and add the onions and garlic to the meat and let them sweat out for a few minutes.

Add the worcestershire sauce, bay leaves, salt, sugar, paprika, pepper, cloves, diced tomatoes, tomato paste, water, and broth. Cover the pot and let the mixture simmer for about 45 minutes. After 45 minutes, remove the bay leaves. Add the carrots, celery, and potatoes. Season to taste at this point. Cover again and let simmer for about another 2 hours.

About 20 minutes before you're ready to eat, start the dumplings.

What you need for the dumplings:

2/3 cup whole wheat flour
1 tsp baking powder
1/8 tsp kosher salt
1/8 tsp dill weed (dried)
1/8 tsp parsley (dried)
1 egg
1/4 cup fat free half and half (you could substitute skim or 1% milk)

Mix the dry ingredients together (flour, baking powder, salt, dried dill weed, dried parsley). Beat the egg & half and half together. Add the wet to the dry mixture. Form into little dumplings (about 10).

Add the dumplings for the final 10 minutes of cooking.

And now you have, Beef Stew and Dumplings!

Approximate facts for the Dumplings:

Amount per Serving

Calories 101

Calories from Fat 13.1

Total Fat 1.46g

Saturated Fat 0.38g
Cholesterol 53.75mg
Sodium 146.17mg
Total Carbohydrate 15.76g
Dietary Fiber 2.68g
Sugars 1.65g
Protein 4.67g

Approximate facts for the Stew:

Amount per Serving

Calories 307

Calories from Fat 101.6

Total Fat 11.29g
Saturated Fat 4.62g
Cholesterol 50mg
Sodium 750.33mg
Total Carbohydrate 25.25g
Dietary Fiber 4.09g
Sugars 8.29g
Protein 4.36g


Stay warm out there!

Roasted Butternut Squash and Apple Soup

2010-10-17T14:55:00.000-04:00

This soup is easy, delicious, and filling. Let me tell you something. I've played around quite a bit with squash soup recipes; to the point I make it probably 3-4 times a fall season, on every holiday during the fall and winter, and every party my husband and I host- I do this just to determine the perfect recipe. I've tried adding cream or half and half or even milk to add a creamier flavor; maybe some brown sugar to sweetened it up, and you know what? You just don't need it. I've finally found the one that is worthy of sharing with you- and also isn't necessary to add nutritional information because quite frankly, nothing in this recipe is bad for you.

I love fall, and I love a good thick, hearty, flavorful soup. This one does the trick.

Let's just cut to the chase and get to it:

What you need:

For roasting:

1, 2 pound butternut squash; split in half lengthwise, seeds removed (keep the seeds, wash them, you'll need them for roasting)

3 small gala apples

3 small cloves of garlic, unpeeled

1/2 Tbsp of extra virgin olive oil to spread

Kosher salt & pepper

Ground cinnamon

For the base of the soup:

2 medium yellow onions, diced

Another 1/2 Tbsp of olive oil

1/2 tsp ground nutmeg

1/8 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp kosher salt

Up to 4 cups of water

How you do it:

Oven to 375.

Season the squash with oil, salt, pepper, and cinnamon. A healthy dose will do the trick. No need to really measure (but if I were going to, try 1 tsp of salt, 1/2 tsp of pepper, and 1 tsp of cinnamon. Put the squash on the sheet pan flat side down; but place the garlic cloves underneath the squash (in the crevice of the squash). Next, using an apple corer, slice the apples and place them on the pan as well, drizzle a touch of oil and about 1/2-1 tsp more of cinnamon over the apples. Roast the squash, apples, and garlic for about 45 minutes.

Meanwhile, place another 1/2 tbsp of oil in a small soup pot. Toss the onions in the pot and let them sweat until transparent, about 15 minutes.

When the roasting is complete, let everything cool so it's easy to handle. Scoop out the squash and place the squash in the soup pot. Throw the roasted apples in the pot, as well as the garlic cloves (this time, take the peel off!). Note, you do not need to remove the peel from the apples!

When all the veggies are in, throw the nutmeg, ginger, salt, cinnamon, and about 3 cups of water. Let simmer for 15-20 minutes.

Then, get your immersion blender our (or blender, or food processor), and puree the soup so it is very smooth and velvety. Season to taste.

For the seeds;

In a small fry pan, place a tiny bit of butter or oil and then add the seeds and a touch of salt; let them toast for about 5-7 minutes until they change to be golden in color.

Serve these seeds on top of your bowl of soup.

Enjoy- You'll find that this is a naturally sweet and hearty soup; perfect for a fall day.

Lose the guilt: Burger & Mashed

2010-10-15T16:08:00.000-04:00

But where are my fries, you ask?
I decided to toss the taters and substitute for a healthier, less carb alternative that I've been wanting to try for a while; mashed cauliflower.
Don't run away. It's good. I promise.
And the turkey burger is pretty tasty as well; Mr. Not Your Bubbe's Kitchen is in charge of the beef burgers; I find myself in charge of the turkey burgers. It works.

Here we go:
What you need:

About 20 ounces of 99% lean ground turkey breast
1/4 cup of yellow onion chopped finely
2 cloves garlic, minced
1 tsp (about) of worcestershire sauce
1/8-1/4 cup of egg beaters
1/2 tsp chili powder
1/2 tsp ground cumin
1/8 tsp cayenne pepper
2 tsp grill mates montreal steak seasoning with reduced sodium
50% light cheddar cheese slices (like Cabot, Trader Joe's, Kraft)
1/2 Tbsp of oil
whole wheat burger buns (4)
1 head of cauliflower
some kosher salt & black pepper
2 Tbsp fat free cream cheese
1/4 cup of 2% shredded cheddar
1 Tbsp light style butter
1/4 cup of fat free half and half (you could use skim also, but I suggest adding 1-2 tsp of cornstarch in the milk before adding to the mashed cauliflower
Fry pan, food processor or immersion blender

How to do it:

Assemble the burger patties-

In a bowl, add the meat, onion, garlic, worcestershire sauce, egg beaters, spices together.

Mixture will be very wet. Mold 4 burgers of equal size.

Heat oil in a non stick pan.

Place burgers on pan, do not squeeze them; allow the juice to stay in the burger. Cook on each side for about 7 minutes. Burgers should be golden brown.

Add cheddar to each burger, place a cover on the pan and let cheese melt for about 1-2 minutes.

Arrange with your favorite fixin's; lettuce, tomato, avocado is what I made mind with.

Now for the cauliflower-

Chop the cauliflower roughly and add to salted water. Boil for about 20 minutes.

Next drain the vegetable in a colander and take a bowl or a plate and lightly press all the liquid out of the cauliflower.

Place cauliflower in a food processor and pulse until smooth. Add cream cheese, half and half, butter, cheese. Pulse again. Sprinkle with salt and pepper.

It's good eats, folks. Hungry yet?

Burger

Serving Size: 1 burger patty

Amount per Serving

Calories 254

Calories from Fat 62.4

Total Fat 6.93g
Saturated Fat 3.25g
Cholesterol 91.25mg
Sodium 793.63mg
Total Carbohydrate 3.77g
Dietary Fiber 0.28g
Sugars 0.38g
Protein 42.42g
Cauliflower
Serving Size: 1 cup
Amount per Serving
Calories 69
Calories from Fat 27.7

Total Fat 3.08g
Saturated Fat 1.88g
Cholesterol 6.25mg
Sodium 159.79mg
Total Carbohydrate 5.95g
Dietary Fiber 1.88g
Sugars 3.04g
Protein 4.74g

Less Processed Pop Tarts!

2010-10-13T09:26:00.002-04:00

Once in a blue moon, my parents would purchase pop tarts as a kid. As an adult, I have never, ever, ever purchased them.

Recently, Meghann from The Flour Pile and I were discussing homemade pop tarts. Now, I must preface, she knows her baked goods. Me, I can bake, but I often find myself experimenting too much on how to cut corners and make it healthier; which is very difficult to do with baking. Baking, unlike cooking, is very exact. If a recipe calls for unsalted butter, you really should use unsalted butter. Me, well, I break the rules. While, these aren't the lowest calorie treats, it could be worse!

Here is my journey at attempting to recreate the childhood treat in two varieties; Pumpkin Spice & Cinnamon & Brown Sugar.

Recipe adapted from this one, over at King Arthur flour.

For the pastry dough:

2 cups whole wheat flour
4 packets of truvia no-calorie sweetener (I wouldn't try this with splenda, sweet and lo or that other stuff; too sweet)
1/2 tsp Kosher Salt
2 sticks of any light, non-full fat butter, like Land O Lakes Light, Smart Balance Light, etc.
1 egg
2 Tbsp of fat free half and half
Another egg, lightly beaten, and set aside.

For the filling-

Pumpkin Spice:

4.5 Tbsp canned pumpkin
1 Tbsp granulated sugar (or 1-2 packets of Truvia)
1 tsp cornstarch
2 tsp cinnamon, ground
1 tsp nutmeg, ground
1/2 tsp ginger, ground
How to: Just mix all ingredients in small bowl, set aside. Fills about 6-9 pastries.You should have extra.

For the filling-

Cinnamon Brown Sugar:

Approx. 1/4C dark brown sugar
2-3 tsp cinnamon, ground
1 tbsp flour
How to: Just mix all ingredients in small bowl, set aside. Fills about 6-9 pastries.You should have extra.

How to: The pastry dough

In a stand mixer (or a large bowl), whisk together the flour, sugar, and salt.
In the mixer (or likewise, with your best tools, your hands) add the butter until it is the size of peas and the mixture holds together easily when you squeeze it together.
In a separate bowl, whisk together the egg and half and half and then add this mixture to the dough- only mix until everything is moistened.
Flour a pastry board, and knead dough. This dough is messy; you may need to add what seems to be a good amount of flour.
At this point, divide the dough in half.
Roll out one piece of dough to about 1/8-inch thick, in a 10 x11 rectangle.
Trim the rectangle to 9×10 inches with a pizza cutter.
Cut the sheet of dough into nine 3×4 (ish) rectangles.
Next, move the rectangles to a baking sheet (using a spatula will help greatly) that has been lined with aluminum foil that has been sprayed with non stick cooking spray.
Brush the lightly beaten egg on each of the rectangles. Spoon approximately a tablespoon of filling into the center of each rectangle, leaving a ½-inch of space around the edges.
Follow the same steps as 6-9, only place each rectangle on top of one which has filling in it.
Lightly press the seems of the dough with your fingers to close them tightly & then press a fork along all of the edges.
Poke some fork holes on the top of the pastries.
Glaze the pastries with more egg wash
Refrigerate for 30-40 minutes.
Preheat oven at 350.
Bake for 25-27 minutes until golden brown

My Oh My, It's Shepherd's Pie!

2010-10-06T15:31:00.023-04:00

Creative title, no?

The weather this week has been nothing less than sucktastic; rainy and cold.
When it's rainy and cold, I crave something warm and comforting, as many of us do.
This recipe I have adapted slightly from Rachel Ray's cookbook, Cooking 'round the clock.
I've eliminated some items (e.g. egg yolk), swapped out full fat for less fat items (cream cheese, less oil, less butter) and added some more veggies.

Ingredients:

4 medium russet potatoes, peeled and cubed into small pieces
2 tbsp fat free cream cheese
1 tbsp light butter, like Land O Lakes Light
1/2 cup fat free half and half
3 tsp extra virgin olive oil
20 ounces 93% lean ground beef
1 large carrot, peeled and chopped
1 medium yellow onion, chopped.
2 tbsp light butter
2 tbsp flour
1 cup low sodium beef broth
2-3 tsp worcestershire sauce
1 cup mixed frozen vegetables (corn, peas, carrots)
Sprinkles of paprika

Directions:
For the Mashed Potatoes-
Bring potatoes to boil in salted water; boil about 15 minutes.
Drain potatoes and mix them with light butter, softened cream cheese, and half and half (you've now used the first 4 ingredients).
Season to taste with salt and pepper.

For the Meat and Vegetable mixture-
Heat a saute pan with the olive oil.
Add the ground beef, brown for about 5 minutes. Season with salt and pepper to your liking.
Add the chopped onion and raw chopped carrot to the meat mix. Cook for another 5 minutes.

In a smaller saute pan, make a roux with the 2 tbsp of butter and 2 tbsp flour. Cook for 3-4 minutes.

Add the cup of beef broth and the worcestershire sauce to the roux, and whisk until the gravy thickens.
Add the gravy to the beef, onions, and carrots.

Now add about a cup of the frozen carrots, peas, and corn mixture.

In a small rectangular pyrex (or pan), layer the meat mixture in the pan.
Carefully layer the mashed potatoes over the meat.
Sprinkle with paprika

Broil for about 5 minutes (give or take) on high.

The factos: Serves 5

Amount per Serving

Calories 387

Calories from Fat 135.0

Total Fat 15g
Saturated Fat 5.3g
Cholesterol 75mg
Sodium 321.2mg
Total Carbohydrate 34.38g
Dietary Fiber 4.14g
Sugars 7.96g: Protein 29.81g

Serve with a nice pint...I mean, you saved some calories in the recipe; you could splurge a little...couldn't you?

Sláinte!

Cheesy Potato Leek Soup

2010-10-05T12:33:00.000-04:00

This Potato Leek soup recipe is adapted from the Williams & Sonoma Bride and Groom cookbook that I received as part of a shower gift from my lovely friends Laura and Vickie. I've made some changes to it, but I will say, there's nothing warmer to me on a cold, rainy night than a hearty bowl of soup.

The original recipe does not call for any cheese- I added 2% cheddar, a little grated parmesan, and a touch of cream cheese. I also opted to make the soup have a creamier texture, so added a little fat free half and half that was pre thickened with a touch of cornstarch.
This is a meal that is made in 45 minutes- including prep time.

Ingredients:

2 large russet potatoes, diced very small

5 medium leeks, remove the leafy greens & ends so you are only using the tender portion. Quarter lengthwise and than dice 1/4" thick. Rinse and Drain.

4 cups of low sodium vegetable broth
4 cups of water
1 tsp kosher salt, to taste
1/4 tsp black pepper
1/4 tsp (maybe a little less) dried thyme- NOTE: If you do not like thyme, omit!!!
2 cloves of garlic, crushed

2 tbsp fat free cream cheese
1 cup of 2% cheddar cheese (shredded would work best)
1/4 cup grated parmesan cheese (I used the Kraft Parmesan/Romano blend)
1/2 cup fat free half and half, thickened with 1 tsp of cornstarch

Directions:
Bring the broth & the water to a boil. Once boiling, add the potatoes, salt, thyme, pepper, and garlic.

Lightly boil for 5 minutes.
Then add in the leeks. Cook for 10 minutes.
Add in all of the cheeses to the pot of awesome.

With an immersion blender, blend the soup until smooth (you could also just use a blender, it will be messier though!)
Last, add in the half and half, and let thicken for about 5 more minutes.
Serves about 6, makes about 48 ounces, give or take.

The facts:

Serving Size: 8 oz

Amount per Serving

Calories 175

Calories from Fat 42.1

Total Fat 4.68g
Saturated Fat 2.67g
Cholesterol 14.17mg
Sodium 530.54mg
Total Carbohydrate 25g
Dietary Fiber 3.02g
Sugars 5.67g: Protein 8.57g

Voila. Wasn't that easy?

Faked Out Take Out- Peanut Sesame Noodles with Chicken

2010-10-03T20:18:00.001-04:00

I love peanut butter.

A long time ago, I watched a Rachel Ray episode where she made take out peanut noodles. I wanted to try it out. But I didn't want to try it out with a cup of peanut butter or whatever amount the recipe called for.

This stuff called PB2 was brought to my attention about a year ago; and I've been waiting to cook with it. The out come ove this dish was peanut butter, salty, crunchy, and full of yum.

I hope you try it out. PB2 can be ordered on the Bell Plantation website.

This recipe is slightly adapted from this one, here

Ingredients:

For the peanut noodles;

4 servings Whole wheat pasta; we used thin spaghetti barilla plus brand

1/3 cup low sodium soy sauce

4.5 tbsp PB2 powder

1/8 cup white wine vinegar

2 tsp roasted peanut oil

2 tsp ground ginger

2 tsp crushed garlic

1 tsp granulated sugar

1/4 cup scallions, chopped

1 cup red bell peppers, chopped

1 cup green bell peppers, chopped

1 tbsp sesame seeds

1 can of water chestnuts

Rinse cooked pasta in cold water and drain.

Toss noodles with the roasted peanut oil.

Place the ginger, soy, garlic, sugar, and scallions in a food processor. Puree till smooth. Toss with pasta, chestnuts, sesame seeds, and peppers- Refrigerate.

Amount per Serving (4 ounces)

Calories 229

Calories from Fat 42.3

Total Fat 4.7g
Saturated Fat 0.76g
Cholesterol 0mg
Sodium 571.95mg
Total Carbohydrate 32.92g
Dietary Fiber 5.14g: Sugars 5.24g; Protein 10.34g

For the Chicken adapted from this recipe

2 tsp crushed garlic

1 tsp ground ginger

4 tbsp low sodium soy sauce

1 cup water

1 tbsp dijon style mustard

1 tsp hot chili sauce, like sriacha

1 cup low fat buttermilk

1/8 tsp salt

1/8 tsp black pepper

5 tbsp PB2

20 ounces of boneless, skinless chicken breast (about 3.5 6 ounce breasts

Mix together all ingredients except chicken, salt, pepper, and buttermilk.
Place the chicken, salt, pepper, buttermilk and a third of the dipping sauce into a resealable bag and shake to coat. Marinate in the refrigerator for at least 6 hours. Also place the remainder of the dipping sauce in the fridge as well.

When the chicken is ready, heat up a saute pan. Cook the chicken breast for about 7 minutes each side depending on thickness. Cut the chicken up and toss it with the noodles.

Sauce facts:

Serving Size: 1/2 cup (Makes about 2 cups)

Amount per Serving

Calories 76

Calories from Fat 22.5

Total Fat 2.5g
Saturated Fat 1g
Cholesterol 2.5mg
Sodium 817.78mg
Total Carbohydrate 6.79g
Dietary Fiber 0.02g
Sugars 3.63g: Protein 5.51g

Chicken facts:

Amount per Serving (4 ounces)

Calories 110

Calories from Fat 0

Total Fat 2.5g
Saturated Fat .5g
Cholesterol 65mg
Sodium 120mg
Total Carbohydrate 0g
Dietary Fiber 0.02g: Protein 23g

Now my dearies, you have faked out take out..

Simple Roasted Veggies

2010-10-03T19:41:00.000-04:00

People. One of the easiest dishes on the plant is roasted vegetables. In the colder months, this is a go to. You can play up different types of vegetables with various spices...cayenne for spice, cumin for a warmth, maybe just salt- skies the limit!

One of my favorites is roasted asparagus. I've tried it with lemon juice and garlic (awesome), tried it with plain ole' salt and pepper, and also sprinkled some parmesan cheese on them.

This time I decided to not only roast asparagus, but I added sliced shallots and also baby roma tomatoes. As a child, I used to love just eating a raw tomato with some salt and cheddar cheese on it, this time I figured I would warm it up.

Here is what I did for roasted asparagus, shallots, and tomatoes. Amounts below served my husband and myself.
Oven at 425 degrees, let it preheat.

Trim the asparagus (about 15-20) of woody ends & slice the shallot (1), and about 8-10 baby roma tomatoes.
On a baking sheet, place vegetables. Make sure the baking sheet is "pam'd"
Layer the shallots over the asparagus.
Drizzle about 1 tbsp of extra virgin olive oil of the vegetables.

Take about 1/2 tsp of coarse salt, and sprinkle on all of the vegetables.

Next, take fresh cracked black pepper and apply liberally.
Grab your garlic powder and sprinkle lightly on the vegetables.
Last, sprinkle some dried rosemary on the vegetables.

Roast for 8-12 minutes.
Serves 2; as a side dish or a very light meal.

So when you have those veggies in your fridge and you don't know what to do with them, remember, roasting is your friend!

Enjoy!

Vegetable Pesto Tart

2010-09-14T08:31:00.012-04:00

I am always looking for ways to sneak in more vegetables in Mr. Not Your Bubbe's Kitchen and my own diet. Of course, we do the norm- roasted asparagus or broccoli, sweet potato fries, salad, sautéed spinach, etc etc, but last night I didn't want that. Oh no siree! I looked in the fridge and saw the following vegetables- asparagus, tomatoes, mushrooms. I saw 1 ready made pie crust waiting to be used before it's expiration date. I also saw a tiny bit of mozzarella cheese, and a fresh Parmesan cheese wedge. Then I remembered I had frozen basil artichoke pesto in the freezer. And I thought- Yes. I will make a tart. A vegetable cheese tart with pesto....oh and did I mention there is a tiny bit of turkey bacon on this love, also?

So here is my vegetable tart recipe. I hope you enjoy it as much as we did!

What you need:

Artichoke Basil Pesto- See this recipe from my blog for directions on that one.
1 Ready to Roll pie crust
1 Tomato, ripened
About 5 or 6 white Button Mushrooms
About 12 Fresh Asparagus Tips
1/4 Cup reduced fat Mozzarella cheese, shredded
1/2 Cup freshly shaved Parmesan cheese
I can't believe it's not butter spray, for sautéing the mushrooms and asparagus
6 thin slices turkey bacon, like Butterball brand

How you make it:

Preheat oven to 425.

Roll out dough just enough to fit in a tart shell.

Place dough in tart shell, remove loose edges.

Bake in a 425 degree oven for about 12 minutes.

While the tart is in the oven, make sure your pesto is made.

Slice the tomato
Parboil the asparagus (remove woody ends) for about 4 minutes, remove from water.
Sauté the chopped turkey bacon, remove from pan.
Sauté (in the same pan as the bacon for a smoky flavor) the asparagus in the butter spray (about 5 sprays) for about 3 minutes.
Slice mushrooms (remove stems) and sauté in about 5 more sprays of butter for about 3 minutes.

When the tart shell is done, let cool about 5-10 minutes. Layer about 6 tbsp of the pesto on the bottom of the tart shell.

Layer the mozzarella cheese over the pesto (I had a tiny bit extra Parmesan, I threw that on before the mozzarella).

Place sliced tomatoes over that.
Decorate with asparagus (tips only!) and sliced mushrooms
Mix the Parmesan cheese and chopped turkey bacon together and sprinkle over the tart. Bake at 375 for about 25 min.

The facts, approximately:

Serving Size: 1/6 of the tart

Amount per Serving

Calories 263

Total Fat 15.74g
Saturated Fat 5.79g
Cholesterol 24.38mg
Sodium 514.18mg
Total Carbohydrate 20.53g
Dietary Fiber 0.6g
Sugars 1.75g
Protein 7.81g

Stuffed Chicken in a Lemon-Wine Sauce with Vegetable Risotto

2010-07-13T08:11:00.018-04:00

A few years ago I got into risotto. I mean, really, really into risotto.

Mr. Not Your Bubbe's Kitchen would often come home from work, and there I

would be, by our stove in our small kitchen apartment in Somerville, MA stirring away. He never once said, "Risotto, again?" Although, he did sometimes say "Chicken Piccata...again?!" so I took the clue and laid off the lemony chicken deliciousness for a bit.

Fast forward to marriage, new home, a husband and wife team who often like to cook together, and big awesome kitchen...and I had that craving for a light and healthy risotto once again. I also had a craving for some lemony chicken...but wanted to try something new- something not so piccata like (I mean, I really make it a lot)- but I still wanted something that had a bit of some lemony flavor. After browsing the interwebs, I found this stuffed chicken recipe that I switched up just a bit. And just to give credit where credit is due, the base of my risotto recipe was originally adapted from this Ellie Krieger recipe.

So, get your stirring arm out, a glass of white wine (hey, you'll need it for the recipes, anyway), and have your husband, wife, friend, sister, brother, mother, father, children- whoever ready to be your sous chef!

Vegetable Risotto with Spinach, Yellow Squash, and Grape Tomatoes

What you need:

2 tsp extra virgin olive oil

1 medium chopped yellow onion

1.5 cups Arborio rice

3 cups lower sodium chicken broth

3 cups water

1/2 cup Sauvignon Blanc

2 cups sliced grape tomatoes

3 cups baby spinach, chopped roughly

1 yellow squash, diced

1/4 cup shredded Parmesan cheese

1/2 tsp kosher salt

Freshly ground black pepper

How to make it (skip the gym on risotto days, you get a work out from stirring!):

Bring the broth and water mixture to a simmer in a saucepan.

While this is warming up, in another saucepan, heat up the oil on low/medium heat.

When the oil is warm and ready, add the chopped onion and cook until almost transparent, about 5 minutes.

Next, you want to toss all of the rice in the pot. Stir constantly for one minute.

Add that adult grape juice (that's wine, everybody) and let it simmer, continuing to stir until the wine is absorbed, roughly 1 minute.

Here's where you stir and stir and stir. You want to start by adding 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, yes, still stirring, until broth is absorbed into the rice.

Always waiting until the last 3/4 cup of broth is absorbed, you want to continue simmering and adding 3/4 cup of broth at a time. It is done when all the broth is gone, the risotto looks thick, rich, and creamy; Ellie says this takes about 18 minutes. I find it takes me a little longer.

Now you want to add the chopped spinach, diced squash, and sliced tomatoes. Stir in the Parmesan cheese, and you can alter the seasoning (more salt and pepper, etc) if you need to here.

Here's the facts for this dish, which serves about 6 (great for leftovers!):

Serving Size: Give or take, 2/3-1 cup

Amount per Serving

Calories 256

Calories from Fat 27.5

Total Fat 3.06g
Saturated Fat 0.89g
Cholesterol 3.33mg
Sodium 403.69mg
Total Carbohydrate 45.55g
Dietary Fiber 2.99g
Sugars 5.46g
Protein 6.59g

Next, for the stuffed chicken!

What you need:

4 boneless skinless chicken breasts (about 4 ounces each, pounded to 1/4" thickness). Thank goodness for Mr. Not Your Bubbe's Kitchen. He's darn good at this.

For the stuffing:

1 cup baby spinach, chopped

1/2 cup part skim ricotta cheese

3 slices turkey bacon

1/2 tsp kosher salt

1/8 cup (ish) of egg beaters

How you make the stuffing:

Cook the spinach until it is wilted. Next, mix all the stuffing ingredients together in a bowl until well combined. Here's where you could potentially utilize your sous chef! Have them place some of the stuff in the middle of each chicken breast. They'll then want to roll this quite tightly. Now, you (yes you), go grab some kitchen twine. No twine? No problem. You can hold the stuffed chicken with some tooth picks. Your sous chef (or you) will need to wrap the twine on the ends of the chicken breast to hold the roll together.

Meanwhile, while someone, anyone is rolling and pinning the chicken breasts together, heat 1/2 tsp-1 tsp of olive oil in a frying pan.

Place each stuffed breast in the fry pan over medium/high heat for about 3 minutes per side until each side is nice and browned.

When all sides are browned, lower the heat, and place a cover over the frying pan for about 5 minutes to ensure the chicken gets cooked. Remove the chicken breasts from the pan and let them rest for a few minutes.

Next, for the sauciness!

You'll need the following:

1/2 cup of Sauvignon Blanc

1/2 cup lower sodium chicken broth

1-2 tsp dijon mustard

2 tbsp lemon juice

1/4 tsp kosher salt

couple cranks of black pepper

cornstarch, as needed.

Watch how easy this is:

Combine the wine and stock in a saucepan. Bring to a boil and reduce to a sauce-like consistency (a few minutes on high heat will do the trick). Whisk in the mustard, lemon juice, and season with salt and pepper. Thicken with cornstarch if you so desire!

Plate your risotto and stuffed chicken on a plate. Spoon your lemony sauce over the chicken (heck, it works over the risotto, too!). Wow your guests.

The facts for the Chicken Breast:

Amount per Serving

Calories 110

Calories from Fat 0

Total Fat 2.5g
Saturated Fat .5g
Cholesterol 65mg
Sodium 120mg
Total Carbohydrate 0
Dietary Fiber 0
Sugars 0
Protein 23g

For the stuffing:

Amount per Serving

Calories 81

Calories from Fat 51.8

Total Fat 5.75g
Saturated Fat 2.75g
Cholesterol 23.75mg
Sodium 323.44mg
Total Carbohydrate 2.31g
Dietary Fiber 0.13g
Sugars 1.63g
Protein 5.75g
For the Lemon-Wine Sauce
Serving Size: About 1/4 cup Amount per Serving Calories 27 Calories from Fat 1.2 Total Fat 0.13g Saturated Fat 0g Cholesterol 0mg Sodium 155.89mg Total Carbohydrate 1.76g Dietary Fiber 0g Sugars 0.17g Protein 0.24g

Artichoke and Basil Pesto

2010-07-12T08:48:00.006-04:00

Here's a delightfully easy pesto recipe (well, all are easy), that is mighty tasty and can be used in a plethora of ways!

For instance, you could shmeer it on some garlic bread.

You could thin it out a bit (just use a bit more olive oil) and use it as a pasta sauce!

Or perhaps you just want to dip some veggies in it?

Or maybe you want to just eat it on a cracker?

What ever you choose, this is so simple and good for you, too.

What you need:

About a cup (two handfuls) of big basil leaves

1 can of artichoke hearts (about 8-9 hearts)

2 cloves of garlic

1/8 cup of pine nuts

1/2 tsp kosher salt

4 tbsp of Parmesan/Romano blend (the stuff in the cannister is fine; ideally you buy a mostly natural- e.g. you can pronounce the ingredients!)

1/8 cup of part skim ricotta cheese

A couple cranks of ground black pepper

1 tbsp of extra virgin olive oil

How you do it (so easy!):

Take food processor.

Take all ingredients, except for oil, and toss them in the food processor.

Pulse about 10 times until all are well blended together.

Next, with the food processor running, slowly add the tablespoon of oil.

Consistency will be thick, not too runny, such that this is more of a dip or a spread than a sauce.

Now, we froze half of this-so when I get my I want fresh pesto craving- all I have to do is open the freezer door. Plus, it makes a good amount, and there are only two of us!

Serving Size: 1 tbsp

Amount per Serving

Calories 32

Calories from Fat 20.3

Total Fat 2.25g
Saturated Fat 0.54g
Cholesterol 1.88mg
Sodium 110.83mg
Total Carbohydrate 1.59g
Dietary Fiber 0.47g
Sugars 0.42g
Protein 1.05g

A cake that fell from heaven!

2010-06-27T17:37:00.012-04:00

Angel food cake, that is.

Did you know Angel food cake is a no fat, full of protein treat?

I would have never known this as a kid. I mean, sure, the cake itself is full of protein and low fat (as a kid, clearly, not a priority to me), but what my family used to do whenever we made this was make some homemade whipped cream (hmm, I approximate a good 200 calories per serving considering the sugar and cream involved) and dollop that on the cake...so that you saw no cake- BUT we did put strawberries on it That made it healthy, right?

(roll of eyes)...

Are you craving a dessert with under 200 calories but is completely satisfying, but you don't want to exude a lot of effort in baking it? Read on.

Tip number one: Never ever, EVER, buy those boxes of Angel food cake mix or the store bought ones again when you see how easy breezy this recipe is. What you will need, however, is about a dozen eggs and an hour (a glass of wine or champagne doesn't hurt either!).

Here's what makes it:

12 egg whites at room tempature
1 tsp cream of tarter
1/4 tsp kosher salt
1.5 tsp vanilla extract
1.5 tsp lemon juice
1/2 tsp almond extract
1 cup cake flour
1.5 cups of granulated sugar

Here's how to do it!

Preheat your oven to 325 degrees.

Mix 3/4C of the sugar and the cake flour in small bowl.
Get your hand mixer (or KitchenAid) out. Beat all 12 egg whites in a larger bowl until nice and foamy. Next, add the cream of tarter and salt, and beat.

Gradually (seriously, this method works) add 1 tbsp at a time of the remaining sugar until sugar is all in the whites and the whites have soft peaks and are very shiny (this took about 6-8 minutes w/ a hand mixer on medium high speed). Lastly, you want to fold in the flour mix, a little at a time. (Don't know what the heck I am talking about when I say fold in? Check this video out!).
Now, place the mixture into a 16" tube pan and bake for 55-60 minutes at 325!

During this time, I like to sip on my glass of wine, clean up any mess I've made, and then wait impatiently until the timer goes off. You may do as you wish during baking time.

And, voila. A cake that fell from heaven.

Oh, you want more you say?

Oh, okay. How about a glaze that you drizzle on top of the Angel food cake and that simply enhances the lemon, vanilla, and almond flavor?

What you need for the glaze:

Juice from 1.5 lemons (about a 1/2 cup)
1 cup of powdered sugar
1/8 tsp almond extract
1/4 tsp vanilla extract
about 1/2 tbsp lemon zest

How you do it:

Just mix the ingredients together, adding more or less juice for desired consistency.

And when you drizzle this on the light, fluffy, yumminess? You get this.

The facts for the cake:

(Serves 12)

Serving Size: 1 slice

Amount per Serving

Calories 141

Calories from Fat 0.0

Total Fat 0g
Saturated Fat 0g
Cholesterol 0mg
Sodium 78.34mg
Total Carbohydrate 31.51g
Dietary Fiber 0g
Sugars 24.14g
Protein 4.67g
The Facts for the glaze
(Makes about a cup, serves 12)
Nutrition Facts Serving Size: 1/12 cup Amount per Serving Calories 42 Calories from Fat 0.0 Total Fat 0g Saturated Fat 0g Cholesterol 0mg Sodium 11.67mg Total Carbohydrate 10.82g Dietary Fiber 0g Sugars 9.9g Protein 0.04g Move along my angels, go bake yourself a cake.

Not Your Bubbe's Kitchen! - Healthy Modern Cooking

Boozy Meat Marinade

Chicken Sausage Spinach Pasta

A very refreshing summer salad!

Grape-Nut Pudding: This one's for you, Mom.

Amount per Serving

Pesto Dip Revisited

The best damn brownies, ever.

Easy Weeknight Dinner: Salmon Croquettes

Amount per Serving

Snickerdoodle Cookies

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Blueberry Muffins, for a snowy (or any) morning!

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No Butter Magic Layer Bars

This Blondie Was A lot of Fun!

Beef Stew & Dumplings!

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Roasted Butternut Squash and Apple Soup

Lose the guilt: Burger & Mashed

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Less Processed Pop Tarts!

My Oh My, It's Shepherd's Pie!

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Cheesy Potato Leek Soup

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Faked Out Take Out- Peanut Sesame Noodles with Chicken

Amount per Serving (4 ounces)

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Simple Roasted Veggies

Vegetable Pesto Tart

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Stuffed Chicken in a Lemon-Wine Sauce with Vegetable Risotto

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Serving Size: About 4 ounces

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Serving Size: About 1/2 cup

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Artichoke and Basil Pesto

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A cake that fell from heaven!

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