Marietta's Almond Butter Cookies

I'm always looking for ways to put a new spin on old recipes.  This year I used a recipe for classic peanut butter cookies as a template for a new twist on an old favorite...and it was a hit!

Image source: Wikimedia

Marietta's Almond Butter Cookies

1 cup sugar, 1/4 cup additional to roll cookies

1 stick butter, at room temperature

1 egg

1 cup smooth almond butter

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon baking soda

3/4 cups flour

3/4 cup almond flour

Preheat oven to 375 degrees. Grease a baking sheet.

 In a large bowl, cream together sugar and butter. Beat egg into mixture. Mix in almond butter and vanilla until smooth and creamy.

Meanwhile, in a separate bowl, combine salt, baking soda, and flours and blend the together with a whisk. Add dry ingredients to moist ingredients in two or three increments. 

Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.

Homemade Maple Walnut Cranberry Sauce

Now that Thanksgiving is over, I have some time to sit down and share with you a wonderful recipe for home made cranberry sauce.  It comes from, "The New Basic Cookbook" which is authored by the two women who owned and operated The Silver Palate, a takeout gourmet business that was popular in New York City some years ago.

I have made this recipe many times over, and it's always a winner!

Maple Walnut Cranberry Sauce

10-12 servings

12 oz. bag fresh cranberries, rinsed

zest of 1 orange

1 cup cranberry-raspberry juice

1 cup pure maple syrup

1 cup walnut halves

Place the rinsed cranberries, orange zest, cran-raspberry juice and maple syrup in a sauce pan on the stove.  Bring the contents to a boil, stirring often.  

Reduce heat to medium and allow to simmer for 10-12 minutes. You will notice that the cranberries will pop open and a foam will appear on top as you proceed.  Keep stirring until the cranberries are pretty much all popped open and the sauce has thickened. At that point, remove the pan from the heat.

If any foam remains on top of the mixture, skim it off. Stir in the walnut halves an allow to cool>

Once it is cool enough to handle, place mixture in an airtight container and store in refrigerator until ready to eat.  

This sauce will stay fresh under refrigeration for a few days...try some during this holiday season. If you like cranberry sauce, you will enjoy this!

Recipe source: New Basics Cookbook

Image source: Wikimedia

Beef and Cannellini Bean Minestrone

Here is another soup recipe...a hearty and satisfying meal for a chilly evening! Here is  the
 recipe. I got it from Giada DeLaurentiis of the Food Network.

For Weight Watchers: 5 points per serving (excluding Parmesan cheese).

Beef and Cannellini Bean Minestrone

3 tablespoons olive oil
1 onion, finely diced
1 large carrot, peeled and diced into 1/4-inch pieces
1 rib celery, trimmed and diced into 1/4-inch pieces
Kosher salt and freshly ground black pepper
8 ounces lean (8 percent fat) ground beef
3 garlic cloves, minced
1 tablespoon tomato paste
4 cups low-sodium beef broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can cannellini beans, rinsed and drained
1 dried bay leaf
1/2 cup grated Parmesan
Directions
In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan.




Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/beef-and-cannellini-bean-minestrone-recipe.html?oc=linkback

Another Halloween Idea!

When carving your pumpkin, don't throw away the seeds...they can be oven roasted!  Pumpkin seeds are a very nutritious and satisfying treat. Here is a basic recipe from allrecipes.com.

Roasted Pumpkin Seeds

1 1/2 c raw pumpkin seeds

2 teaspoonfuls butter, melted

a pinch of salt

Preheat oven to 300 degrees. 

Toss the seeds in a bowl with melted butter and salt. Spread the seeds in a single layer on a cookie sheet and bake for about 45 minutes,stirring occasionally, until they are golden brown. 

Sources: allrecipes.com, wikimedia

Halloween Treat Ideas

This post is more of a concept than a recipe...since Halloween is coming soon I thought I'd share some Halloween treat ideas that are fun and healthy at the same time.

Here is today's idea: A vegetable platter suitable for work or school!

Pumpkin Bran Cake

Image source: Wikipedia

I've had this recipe in my collection for quite some time...when the leaves start to change color, I am reminded of its deliciousness.  Maybe it's time for you to try it, too!

Monterey Pork

This diet friendly casserole is great for those of us who are watching our diets...it's tasty as could be, and low in fat and calories.  The original recipe appeared in a paperback cookbook that I received as a shower gift over thirty years ago--and I still love it!

Image: pixabay

Monterey Pork

3 servings

1 large green pepper(s), seeded and chopped   

1 Tbsp Tomato Puree   

1 1/2 tsp chili powder   

14 oz can diced tomatoes    

1/2 cup(s) uncooked celery, chopped   

1/2 tsp table salt   

1/8 tsp black pepper   

1 cup(s) fat free chicken broth   

1 leaf/leaves bay leaf   

14 oz uncooked lean and fat pork loin, cubed for stew   

Brown pork, a few pieces at a time, in a large nonstick skillet; remove with a slotted spoon and reserve. Sauté onion and green pepper till soft, then stir in chili powder; cook 2 minutes. Add, salt and pepper then tomato paste, scraping brown bits from bottom of skillet Return meat with tomatoes, celery, salt and pepper to skillet and mix well. Spoon mixture into a 6 cup casserole. Bake in a moderate (350 degree) oven for an hour, or until pork is tender. To serve, spoon over 1/2 c cooked rice per serving. Can use quinoa as a substitute for rice.

WW points: 6 per serving, excluding rice/quinoa

Cinnamon Coconut Paleo Pancakes

I've mentioned before that my husband follows the paleo diet. 

Well, a short time ago I went on a family vacation with my siblings...and since I allow myself (within reason) to eat what I want during those times...I ate pancakes.  

When I got home I really wanted to eat more pancakes, but I was not on vacation anymore...so, I had to find a way to make them permissible.

After doing some web browsing, I came upon several recipes for pancakes that are actually paleo friendly:  they are grain free!  So today we tried this recipe, and I have to tell you that they were pretty good!  They are a little different from conventional pancakes, but I could get used to eating them.  The interesting thing:  the banana in the batter makes them very sweet on their own.  The riper the banana, the sweeter the pancake. You can taste the cinnamon too... you might even like them without syrup!

Cinnamon-Coconut Paleo Pancakes

Yield: 12 pancakes

These are my Cinnamon Coconut pancakes!  Yum.

2 eggs

3 T canned coconut milk (full fat)

1/2 medium banana

1/2 t. apple cider vinegar

1/2 t. vanilla extract

1 1/2 T coconut flour

1/2 t. ground cinnamon

1/4 t. baking soda

a pinch of salt

coconut oil or ghee (for frying)

Mash the banana and add  place in in a blender. Add all the remaining we ingredients into the blender and mix thoroughly. 

In a separate bowl, mix the dry ingredients together, blending with a fork. 

Just before serving, mix the wet and dry ingredients together. 

Meanwhile heat some ghee or coconut oil in a skillet over medium heat. Form a pancake and place in heated skillet . Watch for bubbles to form, flipping pancake over when bubbles pop open.


Recipe source:nomnompaleo

Easy Marinated Pork Tenderloin

I really like pork loin... it's so lean and figure friendly! It is also very tasty if prepared creatively.  I am always on the lookout for new ideas with respect to flavoring. Recently I gave this recipe from Allrecipes.com a try.  I have to say, I really do like it.  It's a keeper!

Easy Marinated Pork Tenderloin

4-6 servings

2 pounds pork tenderloin ( I used 2 loins, approx. 1 pound each)

1 garlic clove, peeled and crushed

3 T. Dijon-style  mustard

salt and pepper to taste

1/4 c. soy sauce

1/4 c. olive oil

Mix garlic, mustard, salt, pepper, soy sauce and olive oil in a bowl. Pour mixture into a one-gallon sized zip-lock style bag.  Place pork loins in bag. Seal it and mix contents around so they are evenly distributed.  Allow to marinate in the refrigerator for at least one hour before cooking time.

Preheat oven to 375 ℉. Place meat in a glass baking dish and pour marinade over top.  Bake for 45 minutes to an hour, until meat is no longer pink and instant-read meat thermometer reads 145 ℉.  Tent loosely and allow to rest about 15 minutes or so before serving.

Sources: Allrecipes.com, Flickr

Pasta e Fagioli

As I have mentioned before, I am an avid fan of  Giada de Laurentiis, ...this recipe the first Giada recipes that I ever attempted. Of course it was delicious!!! Over time,  I adapted her recipe to make it "my own."  Here is the result of that effort:

Pasta e Fagioli

serves 6

Image source: Flickr

1 tablespoon olive oil

1 tablespoon butter

1 cup chopped onion

3 ounces pancetta or bacon, chopped

2 teaspoons minced garlic

5 3/4 cups low-sodium chicken broth

1 tsp. dried thyme

1 tsp. dried rosemary, crushed

1 bay leaf

2 (14.5-ounce) cans red kidney beans, drained and rinsed

3/4 cup ditalini pasta

Freshly ground black pepper

Pinch red pepper flakes, optional

Freshly grated Parmesan,optional

Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and sauté until the onion is tender, about 3 minutes. Add the broth, beans, and dried herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Using an immersion blender, partially blend the mixture in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.

Ladle the soup into bowls. Sprinkle with some Parmesan cheese if desired.

You can see the original recipe by clicking here.

Paleo Pancakes...

Have you ever seen the recipe for "paleo pancakes" using only two eggs and a very ripe banana for the batter?  I tried that recipe...but did not have much luck with it.  Maybe that's because I used egg substitute and not real egg.  Maybe I will try that again sometime.  If you have never heard of it, here is the recipe...

Paleo Banana Pancakes

(makes 3 pancakes)

Image source:dromo.co

2 very ripe bananas

1 egg

1 pinch of cinnamon

oil for frying

Blend bananas and egg until smooth.  A food processor or blender will work nicely.  Meanwhile heat a little bit of oil in a nonstick skillet over medium heat.  

Place 1/3 of the batter into the skillet and wait for bubbles to appear.  When bubbles are visible, carefully flip the pancake and cook the other side.

Place another third of the batter into the skillet for the second pancake and cook as directed above; repeat again for the third pancake.

Serve immediately for best results.........

WW points: 4 points per recipe

Source:Notquitenigella.com

Banana Boats

This is a great...and probably pretty common treat at the campfire. But did you know that you can create the same gooey goodness in the microwave?  Try it, you're in for a real treat.  This one is not particularly waistline friendly, so try not to get hooked on them.

Image source: People.com

Banana Boats

1 banana per serving

1 banana

1/4 c mini chocolate chips

1/4 c mini marshmallows

 Optional: chopped nuts, for garnish

Leave the skin on the banana.  Peel back a section of skin and cut into the banana on the inside curve, leaving about an inch on top and bottom intact.  

Stuff the mini chocolate chips and min marshmallows into the cut.  Place on a microwave safe plate, cut side up, for 30 to 60 seconds.  You know it's done when the chocolate chips and marshmallows are melting.  Garnish with nuts if you like.  Probably the easiest way to enjoy is with a spoon.

Alternately you can wrap the banana in foil and bake at 350 ℉ until chocolate and marshmallow is melted..about 5 minutes.  You can also cook foil wrapped banana over a campfire or on a grill.

You can also experiment with other fillings...caramel, M & M's, or white chocolate chips for example. Use your imagination...many combinations are possible!

Chicken with Rice and Mushrooms...

This recipe is based on the recipe for Chicken Rice Roger in Peg Bracken's I Hate To Cookbook, circa 1950s or 1960s.  The original recipe is baked in the oven; over the years I have adapted my own stovetop version...and without further ado, here it is!

Image source: Wikipedia

Chicken with Rice and Mushrooms...

serves 5

2/3 cup(s) uncooked white rice   

5 oz cooked skinless bone-in chicken thigh(s)   

2 cup(s) fat free chicken broth   

1/2 tsp table salt

1/2 t garlic or onion powder

1/4 tsp black pepper   

3 oz canned mushrooms, save the juice   

1 Tbsp all-purpose flour   

1/2 Tbsp olive oil   

1 Tbsp butter, broken into small bits   

Dust the chicken pieces with the flour, then brown it in the oil. Once browned, remove chicken from pan. Brown the onion in the same skillet. add chicken broth, rice, salt, garlic powder, and pepper. Scrape the bottom of the pan to pick up the brown bits. return chicken to pan and top with the mushrooms, juice included. 

Dot the top of with buttery bits and cover with skillet. Simmer over low-med heat for 20 to 30 minutes until rice is tender, chicken is cooked through, and liquid is absorbed.

Make you own Marinara Sauce!

This recipe is great any time of year; it makes a great base for a pot of spaghetti sauce, or lasagna..it's also a great dip for fried mozzarella or  fried calmari.

Image source: Wikipedia

Basic Marinara Sauce

1/4 to 1/2 cup(s) olive oil 

2 clove(s) (medium) garlic clove(s), peeled and minced

2 small onions, peeled and  roughly chopped    

2 rib(s) (medium) uncooked celery, roughly chopped

2 medium uncooked carrot(s), peeled and roughly chopped

1/2 tsp sea salt, plus more to taste   

1/2 tsp black pepper, plus more to taste   

28 oz canned crushed tomatoes   

2 leaf/leaves bay leaf   

In large pot, heat olive oil over med-high heat. Using a food processor, grind the onions, carrots, and celery until they are nearly pureed. Add celery, carrots,and onion to the pot, sauté for a few minutes,  until onions become somewhat translucent. Add garlic and sauté another minute or so,until garlic is fragrant. Add 1/2 tsp each of salt and pepper. Sauté until all vegetables are soft, about 10 min. Add tomatoes and bay leaves and simmer uncovered over low heat until until the sauce thickens, about 1 hr. Cool cover and refrigerate until needed. Can be made a day ahead, frozen, etc. Makes 2 quarts.

Ribollita

This hearty soup comes from the Tuscany region of Italy.  In Italian, ribollita literally means reboil or reheat...and, true to its name this soup is even better when it's reheated for another meal!

Tuscany ca 1897
Image source: Wikipedia

Ribollita

serves 6

1/4 cup(s) olive oil    

1 medium uncooked onion(s)   

 1 medium uncooked carrot(s)   

4 oz pancetta or bacon   

2 clove(s) (medium) garlic clove(s)   

1 tsp sea salt   

1 tsp black pepper   

1 Tbsp tomato paste   

15 oz canned diced tomatoes   

10 ounce box chopped frozen spinach   

15 oz cannellini beans   

1 Tbsp herbes de Provence   

4 cup(s) fat-free reduced sodium chicken broth   

1 leaf/leaves bay leaf   

Parmesan cheese rind

Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes.

The Perfect Steak

We have steak pretty often around here...I would guess we typically eat 3 or 4 steaks per month. Sometimes we grill outside, sometimes we use the Foreman Grill. Other days we just pull out a skillet and cook on the stovetop.  But no matter which method of cooking is used, the preparation of the steak makes all the difference.  Here is my favorite...simple...quick...and delicious!

Steak on the grill
Image source: Wikipedia

The Perfect Steak

New York strip steak (allow 4 to 6 ounces per person) , at room temperature

1 clove fresh garlic

salt 

pepper

cooking spray

Preheat stove or grill. While you wait, peel the garlic and slice it on the bias.  Rub the cut side of the garlic all over the top, bottom and sides of the steak.  Season both sides of the steak with salt and pepper.

Once the grill or pan  is hot enough for cooking, spray it with cooking spray.  Place the steak into/onto the pan or grill and cook for 7 or 8 minutes per side for medium rare (cook longer if you like your steak more well done).  Remove the steak from the pan/grill place on cutting board; loosely tent with foil and allow it to rest for about 15 minutes before serving.

This is perfectly delicious with a green vegetable...broccoli, for example...a small piece of bread...and a fresh fruit salad, or watermelon.  Yum.

Splurge! Espresso Brownies

This is another Giada De Laurentiis recipe;  I first tried it after I watched her make them on her show, Everyday Italian...some years ago.  Since that time we don't eat that many sweets around here, but these are a great desert to make when you are having company or taking to a pot luck.  You'll be the star of the show!

Image source: Wikipedia Commons

Espresso Brownies

yield: 36 bite sized brownies

Nonstick vegetable oil cooking spray

1/3 cup plus 2 tablespoons water

1/3 cup vegetable oil

2 large eggs

2 tablespoons plus 2 teaspoons espresso powder

1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)

3/4 cup semisweet chocolate chips

1 teaspoon vanilla extract

1 1/2 cups powdered sugar

1 tablespoon unsalted butter, room temperature

Preheat oven to 350 degrees F.

Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.

Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/espresso-brownies-recipe.html?oc=linkback

Chicken Spezzatino

I am a Giada De Laurentiis fan...in case you did not already know.  This recipe is based on her recipe for terrific Italian Chicken Stew.

Marietta's Chicken Spezzatino

serves 5

2 tablespoons olive oil

2 celery ribs, chopped

1 carrot, peeled and chopped

1 small onion, chopped

1 teaspoon salt, plus more to taste

1 teaspoon fresh ground pepper, plus more to taste

14 1/2 ounces chopped tomatoes, undrained

14 ounces reduced-sodium chicken broth

1 t dried basil

1 tablespoon tomato paste

1 bay leaf

1/2 teaspoon dried thyme

2 boneless skinless chicken thighs 

15 ounces kidney beans, rinsed and drained

Sauté celery, carrots and onion in a large saucepan/stockpot in oil over medium heat until onions are translucent, about 5 minutes. Stir in salt, pepper, tomatoes, broth, basil, tomato paste, bay leaf, and thyme.

Add chicken thighs and press them down to submerge under the liquid and bring liquid to a simmer.

Reduce heat and gently simmer the chicken, turning over often for about 30 minutes, or until chicken is almost cooked through.

Add kidney beans and simmer for 10 more minutes, or until chicken is cooked all the way through.

Remove chicken from saucepan and let cool 5 minutes. Shred chicken or cut into bite sized pieces. Discard bay leaf and put chicken pieces back into stew and bring back to a simmer, adding salt and pepper to taste.

WW points: 7 per serving

Balsamic barbecue sauce

If you've never tried making your own barbecue sauce...this one is from Giada deLaurentiis and it's excellent for chicken or steak.  Try it, you'll like it!

Balsamic Vinegar--"aceto balsamico"
Image source: Wikimedia

1 cup balsamic vinegar

3/4 cup ketchup

1/3 cup brown sugar

1 garlic clove, minced

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-or-steak-with-balsamic-bbq-sauce-recipe.html?oc=linkback

Note:  This is a great barbecue sauce for Easy Barbecued Chicken Thighs  which was posted in this blog on July 11, 2014.

Skinny Shake

This beverage is a great substitute for a real milkshake when you are watching your waistline.  It's thick,creamy, and very satisfying!

Image source: Wikipedia

Skinny Shake

2 servings

3/4 cup vanilla almond milk, unsweetened

1/3 peeled ripe banana

15 ice cubes

1 tsp. vanilla extract

1 1/2 tsp. unsweetened cocoa powder

Combine all ingredients in a blender; process until smooth. Pour into a glass, add a straw, and enjoy!

WW points/serving: 2

Campfire Fruit

This idea is good for a campfire...or your backyard grill...it makes for an easy side dish any day of the week! You can change up the fruits as you like...many combinations are possible.

Image source: askmen.com

Campfire Fruit

serves 4-6

4 peaches

2 bananas

butter (or margarine)

sugar

cinnamon

Prepare the grill or start the campfire. While you are waiting, get out a piece of aluminum foil and lay it shiny side down on a counter top or table.

Clean the peaches; cut them in half, remove the pit, then cut each peach into 8 wedges.

Clean, peel, and cut the bananas into chunks.  

Lay the mixed cut fruit in the middle of the foil, leaving enough room around the edges for folding into a packet. Dot the fruit with butter and sprinkle with cinnamon and sugar. Place another piece of foil on top the the fruit and seal the edges tightly to prevent leaking.

Place the foil packet on the preheated grill and cook for about 10-12 minutes. To ensure even cooking, flip the packet after 5 minutes or so.  Remove the packet from the grill, slice open the top, and enjoy!

If you don't like peaches, don't worry.  Other possibilities include berries, apples, pears, figs, and pineapple but feel free to experiment!

Greek style spinach pie (Spanakopita)

I printed this recipe from Recipezaar site back in 2007.  I still like to make it now and again.  I used to make a tray for my husband to share at work; he usually would bring home an empty pan and tell me that it was gone before lunch!  One of his friends at that job was especially fond of this recipe; once his significant other asked for the recipe so she could make it as a birthday surprise.  I hope you try it--and like it-- as much as we do!

Image Source: Wikipedia

Here are a couple of notes based on my experience:

1) I prefer using a standard metal cake pan instead of glass; if it's rectangular it's easier to cut into diamonds or wedges. The metal pan allows for the pastry to become more golden, flakier and crispier than a glass pan does.

2) I have tried baking this recipe at 325 ℉ but I feel that I get better results by baking 350 ℉. It might be my personal preference or just how my oven works...do what you think best.

Without further ado, here is the recipe...

Watermelon Cake

I wanted to post the written recipe for this cake...usually I try these recipes before I post them so that I can tell you my version of a recipe.  Well, I haven't gotten around to making this one yet, and summer is half over. So here is a YouTube video that will help you create this "cake" for your next picnic!

Source:YouTube

Marinated Zucchini Salad

This recipe is based on an eggplant recipe that I saw a week or so ago.  I kind of took some liberties and did my own thing--based on the eggplant idea--and voila!  These salads are great in the hot weather because you can make them earlier in the day..put them aside...and bring them back out when it's dinner time.

Marinated Zucchini Salad

serves 3

1 medium green zucchini

1 medium yellow zucchini

1 medium onion

1 clove garlic, minced

12 grape tomatoes, halved

salt

pepper

1 1/2 tbsp white balsamic vinegar

2-3 tbsp olive oil

1 tsp. Herbs De Provence

Preheat a  non-stick skillet to medium high on the stove.  While it's heating up, cut the zucchinis lengthwise into quarters, then lay the quarters alongside one another and slice approximately 1/4 inch thick.  Peel the onion and cut it into chunks about the same size as the zucchini.  

Place about half the olive oil into the skillet and add the zucchini and onion.  Cook until the vegetables begin to soften and caramelize a bit, then add the garlic and saute for another minute or so.  Raise the heat a bit and add the balsamic vinegar, allowing it to come to a boil and reduce.  Add salt and pepper; stirring well. Remove from heat, transfer to a bowl, and allow to rest for a few minutes.

Add the tomatoes, remaining oil, and herbs to the cooled cooked vegetables and give the mixture a stir. Allow to sit at room temperature or in the refrigerator for several hours before serving.

Never Fail Hard Boiled Eggs

We almost always have some hard boiled eggs in the fridge...they make the perfect snack, or help to round out a meal.  Eggs are an inexpensive source of protein and are a "simply filling" food in the Weight Watcher program.  It took a long time, but I think I have finally found the perfect preparation method!

Never Fail Hard Boiled Eggs

Here's what you'll need:

eggs (preferably a week old, or so)

salt 

white vinegar

water

Here are the directions:

 Fill a large heavy pot with some cold water.  Place on stove and add as many eggs as you wish.  Make sure the water covers the eggs by an inch or so. 

Turn the burner to a high setting...when the water starts boiling, I add a couple pinches of salt (this really helps to make peeling the cooked eggs much easier) and a splash of white vinegar (the vinegar helps to keep the whites from running too far should the shell crack before it is cooked).

When the pot comes to a full rolling boil, turn the burner off and place the lid on the pot. Leave the pot on the same burner, and set the kitchen timer for 17 minutes or so.  When time's up, take the eggs out of the pot and put them in some ice water.  Once the eggs are cool enough to handle, you can eat them or place them in the refrigerator for future use.

WW points: 2 per egg

Grill Time! Easy Barbecued Chicken Thighs

This recipe is very similar to the barbecued rib recipe I shared a short time ago.  You could probably do both recipes in one day, the only real difference is that the chicken seems to cook through a little faster!

Easy Barbecued Chicken 

8 servings

8-12 chicken pieces, at room temperature

salt

pepper

1 bottle of your favorite barbecue sauce

Preheat grill.  While grill is heating up, salt and pepper the chicken thighs liberally.  

Turn of one or two of the burners on the grill.  Spray the grids that are over the "off" burners with cooking spray, or wipe them with vegetable oil.  Arrange the chicken, skin side down, over these burners and close the lid of the grill.  Cook for about 1/2 hour, then flip the chicken so that the skin side is up.  Cook for another half hour.

About 20 minutes before serving time, baste the skin of the chicken liberally with barbecue sauce. Using an instant read meat thermometer, chicken is done when internal temperature is 165℉.

Remove from grill, cover with foil and allow to rest about 15 minutes before serving.

Image source: Wikipedia

Creamy Coconut Pineapple Popsicles

Perfect for those who follow Weight Watchers and/or a vegan diet, these popsicles are the perfect treat on a hot summer day!

Creamy Coconut Pineapple Popsicles

yield: (12) 3 ounce popsicles

13.5 ounce can coconut milk (use lite coconut milk for Weight Watcher version)

20 ounce can chunk pineapple, packed in pineapple juice

1 large ripe banana

1 tsp. vanilla extract

Place all ingredients into a blender; blend until everything is mixed well.  Pour mixture into popsicle molds and place into freezer for at least 8 hours or until frozen solid.

WW points: 1 point if using lite coconut milk, otherwise 2 points per popsicle

Recipe source: Laloosh.com

Image source: pixabay

Grill Time! Easy Barbecued Country Style Ribs

One of the many joys of summer--cooking on the grill.  These barbecued ribs could not be any easier!

 Easy Barbecued Country Style Ribs

3-4 lbs country style ribs
salt
pepper
18 oz. bottle barbecue sauce  (any brand you like)

Let the meat sit out for one half hour or so, while you preheat your grill. Prepare the grill for indirect grilling:  this simply means that the gas burner (or charcoal) is one one side of the grill; the inactive side will be used for cooking. Lightly oil the grids where the meat will be placed.

Salt and pepper the ribs before you place them on the grill.  If your ribs are still one piece of meat, place it in the center of the inactive cooking area.  If they are already cut apart, arrange them on the inactive part of the grill so that the smallest pieces of meat are farthest away from the heat, just to keep them from burning during the long cooking time.

Close the grill cover and leave the meat undisturbed for about an hour and a half. After the 90 minute period has passed, generously coat the "up" side of the meat with barbecue sauce.  Allow to cook for 15 minutes, then flip the meat and coat the other side of the meat with more barbecue sauce.  Allow to cook for 15 minutes more before serving.

This is very tasty with steamed broccoli, coleslaw, fruit salad or watermelon and some crusty bread.

Image source: wikipedia

Never-ending Fruit Salad

Now that summer is in full force, and all kinds of fresh fruits are plentiful at the market, here's an idea for fruit salad that's easy on the cook, and always on hand.

Start with some of your favorite fruits. Avoid fruits that brown easily after peeling, such as bananas, pears, or apples.  I like to start with a good cantaloupe, honeydew or pineapple, cut into chunks.  Watermelon is another good choice. Add some seedless red grapes, navel orange or clementine segments, sliced strawberries, and maybe a couple of sliced kiwi fruits. The idea here is to get a good variety of colors in the salad.

Even after you've eaten some of the original fruit salad, you can add more-- or different fruits to the leftovers to make a new and different salad.  When you are at the point of using up what's left of your salad,you could add bananas, pears or apples because the browning issue is of less concern. You can even add drained canned fruit if you desire. (Note: Choose water-packed canned fruits if you are calorie conscious.)

With a little forethought, you could make a fruit salad that continues to reward you and your family for several days, or even a week!  Most of the effort goes into the planning and initial prep. What's not to like about that!

WW Points: ZERO

Image source: FLICKR

Swedish Nuts: A somewhat healthy snack!

This recipe is something I would usually associate with the winter holidays, such as Christmas or Thanksgiving, but they are good any time of year.  They make a great snack and are good for gift giving.

Swedish Nuts

serves 12

3 1/2 cups mixed nuts
1/2    cup butter
2       egg whites
1      cup white sugar
salt, to taste

Preheat over to 325 degrees. Place nuts on a 10 x 15 inch jellyroll pan, and bake for 10 minutes.

Remove nuts from pan; add butter and allow to melt.

In a medium bowl, beat egg whites until soft peaks form. Gradually beat the sugar and salt into the egg whites. Fold the toasted nuts into the egg white mixture. Arrange the coated nuts on the buttered jellyroll pan.

Bake for 30 minutes in the preheated over, turning the nuts with a spatula every 10 minutes, until they are crisp and golden.

Remove tray from oven; allow the nuts to cool and then store them in an airtight container.

This recipe appears in the Allrecipes "Tried & True Thanksgiving & Christmas Cookbook.

Sourdough Bread Part II

I have now been able to use my sourdough starter a couple of times!

The first time I baked two of the traditional boule shaped loaves; we are still enjoying the fruits of my labor! I used a recipe for "Black Canyon Sour Dough Bread" on Mike's Sourdough web page.

I kept my starter going for a few more weeks...
I was able to keep it "bubbling and doubling" using Mike's technique simply by discarding a portion of starter, then feeding it with flour and water every 12 hours. Last week I decided to bake again and I decided to bake using loaf pans. I also used the same recipe but decided to change the ratio of white flour to wheat flour...used more white flour and less wheat this time.  Here are the results:

My next challenge should be interesting.  Now that the starter has had about a month to develop, I chose to store it in the refrigerator for a few weeks.  This will put it in a somewhat dormant state; it will need to be fed about once a week until I attempt to bring it back out of the fridge and revive it for use! 

I find this project interesting--I hope you do too.  I am still amazed that you can actually make bread this way.  And I will keep you posted as to what happens when I try to revive the starter. Hopefully it's all good!

Chunky Microwave Applesauce

This recipe is from "The Silver Palate Cookbook." I have always liked this recipe; I have made it several times--it always comes out tasting great!

Chunky Microwave Applesauce

4 servings

2 McIntosh apples (halved and cored; you can peel them if you desire)

2 Granny Smith apples (halved and cored; you can peel them if you desire)

Juice of 1/2 lemon

1 cup water

1/2 cup sugar

1/2 tsp. ground cinnamon

Cut each half apple into 6 wedges.

Combine the apple wedges, water and lemon juice in a deep 1 1/2 quart microwavable dish. 

(I prefer a glass or ceramic dish for this.)

Toss the sugar and cinnamon together in a small bowl, then stir into apple mixture.

Cook apple mixture uncovered at 100% power for 5 minutes. Stir, pressing the apple into the liquid.

Return apples to microwave and cook at 100% for 5 additional minutes.

Use a potato masher to mash the hot apple mixture until the mixture is coarsely mashed. Allow to cool

to room temperature, then place into the refrigerator until chilled.

Source: Silver Palate Cookbook

My Sourdough Bread Experiment

In recent weeks, I have a new experiment going on at my house; I started my own culture and baked my first loaves of bread!  Using expertise provided on "Sourdough Home",  I began my culture around the 1st of May. At this point I find it amazing that flour, water, and a little salt actually can create a loaf of bread!



The basic technique is very simple:  Following Mike's technique I placed some organic whole wheat flour and water in a clean glass measuring cup.  I patiently checked it every 12 hours, adding more flour and water as directed.  In a few days time I noticed changes going on; and after a brief slow-down (which according to Mike's blog is to be expected!) things seemed to take off.  Finally, after about 10 days it seemed that my concoction was actually a product suitable for use!  At this point, I chose to bake bread using the "Black Canyon Sourdough Bread" recipe on the site.

At this point, I am still babying my starter but I also have two loaves of bread to enjoy.  Supposedly sourdough starter improves with age.

This is turning out to be a fun and exciting project and I hope to continue enjoying the fruits of my small efforts, flour, water and salt for a long time to come!

Sources: Sourdough Home;Wikipedia; OpenClipArt