Sunday, November 30, 2014

Root Vegetable Salad with Fried Egg

Leftover veggies from Turkey Day and a recipe from Food Network Magazine was my inspiration for today's breakfast. 

I chopped my leftover vegetables including carrots of many shapes and colors, potatoes, parsnips, onion and more into smaller pieces.  The greens was a mix of arugala and spinach, which I also chopped smaller.

Shaved Parmesan Cheese
1/2 teaspoon Rice Wine Vinegar
1 teaspoon Canola Oil

I fried the egg in 1 Tablespoon Earth Balance Buttery Spread and sprinkled with Mrs. Dash.

That's my Focaccia with Roasted Butternut Squash Bread, toasted. 

This was a very filling and satisfying was to start Sunday!   

Saturday, November 29, 2014

Sweet Swirl

Good leftovers for dinner and I satisfied my need to create with Better Homes and Gardens "Cook the Cover".  I cut the added sugar in most recipes so that each serving has only 2 teaspoon (8 grams).  The American Heart Association recommends that woman get no more than 24 grams a day, and this rule of thumb helps me achieve this.

Dark Chocolate and Pumpkin Swirl Cake
(Serves 12)

1 cup All Purpose Flour
3/4 cup Whole Wheat Pastry Flour
2 teaspoon Pumpkin Pie Spice
1 teaspoon Baking Powder
1 teaspoon Baking Soda
Dash Salt
Mix together dry ingredients in a bowl.  Set aside.

2 Eggs
1/4 cup Granulated Sugar
Beat in electric mixer.
1/2 cup Earth Balance Buttery Spread, melted
1/2 cup Skim Milk
1 1/2 teaspoon Lemon Juice
2 teaspoon Vanilla Extract
1 cup Pumpkin
Stir in dry ingredients just until flour no longer shows.
Divide batter in half.

To half of batter, stir in:
3 ounce Dark Chocolate (100% cacao)
2 Tablespoons Unsweetened Cocoa Powder

Alternately add batters to a 9X5-inch loaf pan sprayed with Pam.  Swirl batter with a knife.  Bake at 350 F. for 55 minutes.  Cool in pan on rack for 20 minutes.  Remove from pan. Pour over glaze:

1/4 cup Confectioners Sugar
2 Tablespoons Orange Juice
1 teaspoon Orange Peel

Garnish with:
Whipped Cream
Grated Fresh Nutmeg


Thursday, November 27, 2014

Butterflied Bounty

Our Moroccan-Spiced Turkey and Roasted Vegetables Thanksgiving meal was absolutely delicious.  Removing the backbone from the turkey saved cooking time and produced a very juicy breast.  We watched Katie Lee do this on TV last weekend.  Bob with his garden shears and I with my scrapbooking scissors were able to cut out the bone and unfold the turkey flat onto a rack.  (My only problem was not having a big enough baking pan but we improvised there too).  Here's the turkey going into the oven:
The marinade was from Food and Wine Magazine, from an article titled "Harlem Thanksgiving".

Moroccan-Spiced Turkey

1 head of Garlic
Cut in half.  Wrap in foil and roast at 400 F. for 1 hour.  Squeeze out juice and paste.
Add to:
2/3 cup Fresh Squeezed Grapefruit Juice
1/2 cup Fresh Squeezed Orange Juice
1/4 cup Fresh Squeezed Lemon Juice
1/4 cup Fresh Squeezed Lime Juice  
3 Anise Stars
1 Tablespoon Fresh Ginger, grated
Pour some of marinade over turkeyRoast on bottom rack of oven for 30 minutes at 400 F.  Baste and move to the top rack.  Turn oven to 325 F. and baste every 30 minutes until internal temperature of turkey reaches 165 degrees.  This took about 2 hours.

The turkey was so moist:
I cut up an assortment of fresh vegetables, colorful carrots from the winter farmers market, local potatoes, parsnip, onion, fennel, celery, pepper, zucchini and yellow squash. I poured half the morocccan marinade over the vegetables and roasted in the same oven as the turkey for 90 minutes.

The Mac and Cheese is a recipe from the American Institute for Cancer Research, one of my favorite resource centers.

Pumpkin Mac and Cheese
(Serves 6)

1/2 cup Bread Crumbs (I made mine with 1 slice of New Day Bakery 7 Grain Bread)
2 Tablespoon Parmesan Cheese, grated
1 Tablespoon Canola Oil
Process in food processor and sit aside.

1 cup Skim Milk
Steam in microwave.

4 cups Whole Wheat Rotini
Bring a large pan of water to a boil.  Add pasta and cook on high for 10 minutes.  Drain.

While the pasta is cooking, make the sauce:
1 Tablespoon Earth Balance Buttery Spread
Melt on stove top.  Whisk in:
1 Tablespoon Flour
Cook and whisk for 1 minute.  Remove from heat.
Steamed Milk
Cook and whisk for 3 minutes.  
Stir in:
4 Sharp Cheddar Cheese Sticks, grated
1/4 cup Parmesan Cheese, grated
1 cup Pumpkin
1/2 teaspoon Mustard Powder
1/4 teaspoon Black Pepper
Stir until cheese melts.
Pour over pasta.
Place in baking dish sprayed with Pam.
Top with bread crumbs.
Sprinkle with
Fresh Grated Nutmeg

Bake at 375 F. for 15-20 minutes.

I made the baked goods yesterday.  The Focaccia with Roasted Squash and the Pear Sharlotka recipes are in the previous post.

 Now to go out for coffee!

Wednesday, November 26, 2014

Winter Wonders

Baking focaccia, sharlotka and courgette today to leave oven room for turkey tomorrow!  The entree was inspired by Oldways.

Stuffed Courgettes
(Serves 5)

3 Vegetables round enough to stuff (I used 1 courgette, 1 acorn squash and 1 sweet pepper.)  The plate pictured feeds 2.  
Cut top from squash, seed and scoop out some of pulp.
Mix with:
1/4 cup Onion, diced
1/2 Sweet Pepper, diced
2 Tablespoon Brown Rice
1 cup Diced Canned Tomatoes, without added salt
1 Carrot, peeled and diced
2 Tablespoon Hemp Seed, crushed
6 ounce Lean Ground Beef
Mix filling and stuff vegetables. 
Cover with:
1 6 ounce can V-8, Low Sodium
Bake at 350 F. for 40-45 minutes, or until thermometer inserted in center of squash reaches 165 degrees F.

The bread recipe is from Food and Wine Magazine.

Focaccia with Roasted Squash
(2 Breads-approximately 12 servings)   

1 1/4 cup All Purpose Flour
3/4 cup Warm Water
1 1/4 teaspoon Dry Yeast
Mix, cover and sit at room temperature overnight or for 8 hours.

Make the dough:
1 1/4 cup Whole Wheat Pastry Flour
1 1/4 cup All Purpose Flour
2 1/4 teaspoon Dry Yeast
3/4 cup Warm Water
Add to starter and mix with dough hook for 8 minutes.
1/4 teaspoon Salt
Mix 8 additional minutes.
Cover and let rise until double in bulk, about 1 hours.

1 Small Butternut Squash, peeled, seeded and sliced 1/8 inch thick crosswise.  Mix with:
1 Tablespoon Olive Oil
Mrs. Dash
Bake at 400 degrees F. for 15 minutes.

Punch dough down.  On floured surface, shape into 2 rounds.  Brush with olive oil;  cover with plastic wrap.  Let rise for 1 hours.

Arrange butternut squash strips on dough rounds.  Bake at 400 degrees F. for 20-25 minutes.  Garnish with fresh herbs and honey.

The Sharlotka recipe is also from Food and Wine Magazine.  I'd hoped to get more apples from WVU Farms, but didn't make it before they closed for the season.  So I used pears!

Pear Sharlotka
(Serves 8)

5 Bartlett Pears, peeled, cores removed and sliced thin
1 Tablespoon Lemon Juice
1 Tablespoon Sugar
Mix and allow to sit for 15 minutes.
Pack into 8 inch spring-form pan sprayed with Pam.

1/2 cup All Purpose Flour
1/3 cup Whole Wheat Pastry Flour
1/4 teaspoon Cinnamon
1/4 teaspoon Freshly Grated Nutmeg
Mix in small bowl.

3 Eggs
1/2 teaspoon Almond Extract
1/2 cup Sugar
In electric mixer, beat at medium speed for 8 minutes. 
Fold in dry ingredients. 
Pour batter over top of pears.  Allow to sit for 5 minutes.

Bake at 350 F. for 1 hours.  Allow to cool in pan for 15 minutes before unmolding.
Dust with confectioners sugar.

Our son has to work Thanksgiving evening, so we're eating early tomorrow.  I'm half way there!  Enjoy your time with family!  



Monday, November 24, 2014

Autumn Stew and Sweet Toast (Meatless Monday)

An assortment of vegetables and spices fill this hearty stew and the ricotta crostini with orange marmalade provides that  crunchy and sweet side.  The stew recipe is from Forks over Knives.

Autumn Vegetable Stew
(Serves 5)
1/2 cup Onion, diced
2 Carrots, peeled and diced
2 Celery Stalks, diced
Saute for 10 minutes, adding water a Tablespoon at a time to keep vegetables from sticking.

Stir in:
3 Garlic Cloves, minced
1 Tablespoon Fresh Ginger, grated
1 1/2 Tablespoon Sweet Paprika
2 teaspoons Cumin
1 Tablespoon Coriander 
1/2 Cinnamon Stick
Cook for 3 minutes.

6 cups Vegetable Stock (mine is low sodium)
1 Delicata Squash, peeled and diced
1 Turnip, peeled and diced
1 Potato, peeled and diced
1 16 ounce Diced Tomatoes, canned without salt
2 cups Garbanzo Beans (I use the cooked, frozen without salt)
Bring to a boil.  Reduce the heat to medium and cook for 25 minutes.  

Pinch of Saffron
Cook for 10 minutes.

Garnish with:
Fresh Cut Cilantro 

The appetizer recipe was inspired by Food Network Magazine.

Ricotta-Pistachio Crostini
(Serves 2)

2 small sliced Seven Grain Bread

1/3 cup Ricotta Cheese, part-skim
1 Sweet Red Mini Pepper, diced
1 Tablespoon Parmesan Cheese, grated
Mix.  Spread on hot toast.   

Top with:
2 packs Orange Marmalade, removed from package and microwaved for 10 seconds.   
Crushed Pistachios 

Saturday, November 22, 2014

Crab Comfort

Crab and Ricotta Stuffed Shells for dinner tonight and I have several servings more to take to my folks and to eat for another meal.  The recipe was inspired by Food Network Magazine.

Crab and Ricotta Stuffed Shells
(Serves 8)

16 Jumbo Shells
Cook as directed on package.  Drain.

Crab Stuffing
1 pound Crabmeat
1 cup Part-Skim Ricotta Cheese
3/4 cup Swiss Cheese
1 Egg Yolk
1/4 cup Fresh Herbs
1/8 teaspoon Mrs. Dash
1/8 teaspoon Black Pepper
Mix.  Stuff each shell with 3 Tablespoon Crab Mixture. 

5 Tablespoons Benecol Buttery Spread
1/4 cup All Purpose Flour
1/4 cup Whole Wheat Flour
4 cups Milk (I used part Soy Milk and part Organic Skim Milk)
3/4 teaspoon Mrs. Dash
Pinch Nutmeg
Melt buttery spread in saucepan.  Stir in flour.  Add warm Milk.  Thicken, stirring frequently.

Line baking dishes with 
Spinach Arugala Mix
Top with shells, then Bechamel Sauce.  Sprinkle with Grated Parmesan Cheese.  Bake at 350 degrees F. 20 minutes.  

We had a side of sauteed Zucchini, Yellow Squash and Red Pepper.  That's New Day Bakery 7 Grain Bread!

Thursday, November 20, 2014

Moroccan Magic

The flavorful sauce in this chicken, fruit and vegetable tagine is easily made with items on hand.  I added a delicatta squash to the mix tonight, making room for more local produce from the upcoming winter farmers market.  This recipe was inspired by Better Homes and Gardens.

Chicken Tagine
(Serves 3)

1-6 ounce Chicken Breast, boneless, skinless, cut in strips
1 teaspoon Olive Oil
1/4 cup Onion, diced
Brown chicken in olive oil with onion.

2 Carrots, peeled and cut in coins
1 Delicatta Squash, peeled, seeded and cut in cubes
Microwave for 4 minutes in water.  Drain.

1 cup Low Sodium Chicken Broth
1 Tablespoon Tomato Paste, No Added Salt
1 Tablespoon Flour
1 Tablespoon Lemon Juice
3/4 teaspoon Cumin
1/2 teaspoon Fresh Ginger, grated
1/2 tsp. Cinnamon
1/4 teaspoon Black Pepper
Mix together.  Add to saucepan with chicken.  Add carrots and squash.

Bring mixture to a simmer.  Add:
1/4 cup Raisins
1/4 cup Apricots, diced 
Heat until sauce thickens slightly.

Serve over:
Brown Rice

Happy Friday! 

Tuesday, November 18, 2014


16 degrees here today with wind chills is soup weather, don't you think?  This recipe was inspired by Laura's Lean Beef, though the "printer-friendly" recipe wasn't friendly to me. . . so I made it up!

Unstuffed Cabbage Soup
(Serves 5)

6 oz. Lean Ground Beef
1-2 oz. Turkey Italian Sausage Link (sweet)
1/4 cup Onion, diced
1 Garlic Clove, diced
1 tsp. Olive Oil
1 Yellow Sweet Pepper, diced
Saute beef, sausage, onion, garlic and pepper in olive oil.  
1 14.5 oz. can Diced Tomatoes, without added salt
2 cans Water
1 Low Sodium Beef Bouillon Cube
1 tsp. Oregano
1 tsp. Basil
2 cup Cabbage, shredded
1/4 cup Brown Rice, instant 
Heat to boil, lower heat and simmer for 20 minutes.

On the side is a pear half with fresh cranberry chutney.

Monday, November 17, 2014

Gorgonizza (Meatless Monday)

Rustic Greens and Potato Tart with Gorgonzola (looks a little like a pizza!) with a side of Winter Squash and Olives made a filling and delicious dinner.  The tart recipe is from Cooking Light.

Rustic Greens and Potato Tart with Gorgonzola
(Serves 6)

1 cup All Purpose Flour
2/3 cup Whole Wheat Pastry Flour
1/4 tsp. Salt
1/2 tsp. Baking Powder
1/3 cup Oil (I mixed Canola and Olive Oil)
1/4 cup Water
Combine dry ingredients in food processor and pulse a few seconds to mix.  Combine oil and water.  While food processor is running, add liquid through the chute.  Pulse until crumbly.  Turn out onto floured service.  Add more water or flour until able to knead and do so for 1 minute.  Flatten to a 5 inch disc.  Cover with plastic wrap and refrigerate for 30 minutes.

2 Garlic Cloves, minced
1/4 cup Onion, diced
2 Potatoes, sliced very thin
2 Tbsp. Fennel, diced
2 cups Spinach Arugala Mix, chopped
2 Tbsp. fresh cut Herbs  

Saute potatoes with garlic, onion and fennel, turning potatoes, for about 5 minutes.  Add greens and saute a few more minutes.  Cool.

On a floured surface, roll pastry to a 10 inch circle.  Fill center (leaving 2 inch border) with sauteed vegetable mix.  Fold ends of dough over vegetables.  Place on a piece of parchment paper on a baking sheet or ceramic pie pan.  

Top vegetables with:
2 ounce crumbled Gorgonzola Cheese
1/4 teaspoon Mrs. Dash
Brush dough with beaten egg and water mixture. 
Bake at 375 degrees F. for 40 minutes. 

The Winter Squash and Black Olive recipe was posted here previously.  I baked the squash for about 15 minutes before peeling and slicing.  The squash is then sauteed with onion, garlic, olives, red wine vinegar and water.  

Enjoy your week!  

Sunday, November 16, 2014

Tantalizing Turkey

A southwestern rub, chimichurri sauce, organic peas and WVU apple cobbler exemplified fall comfort food at its' best!  The turkey and sauce recipes were inspired by Taste of the South Thanksgiving Issue.  I made my sauce in a portabella mushroom cap. 

Smoked Paprika-Rubbed Turkey Breast
(Serves 3)

8 oz. Turkey Breast Tenderloin
1 cup Low Sodium Poultry Broth

1 1/2  teaspoon Smoked Paprika
1 teaspoon Ground Cumin
1/2 teaspoon Black Pepper
1 teaspoon Olive Oil
Mix spices and oil together in a small bowl.  Rub spice mixture over outer surfaces of turkey tenderloin.  Place in baking pan.  Pour broth around turkey.  Bake at 350 degrees F. for about 1/2 hour, or until center of turkey reaches 165 degrees F.  Serve with Chimichurri Sauce.

Chimichurri Sauce
(Serves 3)

1/2 cup Fresh Parsley
1 cup Spinach Arugala Mix
2 Garlic Cloves
1 teaspoon Canola Oil
1 Tablespoon Red Wine Vinegar
1/4 cup Fennel
Chop in food processor.  

1 Portabella Mushroom Cap
Stuff with Chimichurri Sauce.  Place in oven with turkey the last 15 minutes of baking.

Apple Cobbler
(Serves 6)

6 Fresh Apples, peeled, cored and sliced thinly
3 Tablespoon Sugar
2 Tablespoon Flour
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
Stuff in a 7 inch Springform Pan, sprayed with Pam.  Garnish with a few apple pastry cut outs.  Bake at 475 F.  for 10 minutes, then at 350 degrees F. for 30 minutes.   

Friday, November 14, 2014

Citrus Splash

Friday's grocery day, an easy dinner, then out for coffee at BAM.  The meal is inspired by Rachael Ray

Orange-Glazed Cod
(Serves 2)

1 1/2 tsp. Olive Oil
1 1/2 tsp. Canola Oil
1 Tbsp. White Balsamic Vinegar
1 Clementine Orange, juiced and zested
2 Shallot Cloves, diced

1 Wild Cod Fillet
Pour 1/2 of dressing over fish.  Roast 15 minutes at 400 degrees F. for 15 minutes.  Turn oven to broil.  Broil 5 minutes.

Serve with a salad with:

Spinach-Arugula Mix 
Black Olives, sliced
Red Sweet Pepper, sliced

Tomato, Black Olive & Onion Ciabatta
Dried Figs
Jarlesburg Cheese

Have a great weekend! 


Thursday, November 13, 2014

Sprouting Sesame (Countertop Sprouts)

My Mung Beans took just a few days to sprout, so tonight's meal is crowned (& filled with) these crunchy and tasty ingredients.  The recipe and instructions for sprouting were inspired by Clean Eating Magazine.

Orange Sesame Chicken
(Serves 3)

1 tsp. Sesame Oil
2 Garlic Cloves, minced
1/4 cup Onions, sliced
1 Celery Stalk, sliced
1 Sweet Purple Pepper, sliced
Saute vegetables in oil for 2 minutes.
1 6 oz. Chicken Breast, boneless, skinless, julienne sliced
Brown on each side.
1 Carrot, peeled, sliced thin and microwaved 2 minutes
1/3 cup Edamame

3/4 cup Orange Juice
1 Tbsp. Reduced Sodium Soy Sauce
1 Tbsp. Arrowroot Flour
Whisk together.
Add to chicken and vegetables.
Stir in:
1/3 cup Mung Bean Sprouts
Heat until sauce thickens.

Serve over:
3 oz.  Whole Wheat Spaghetti

Top with:
1 1/2 tsp. Toasted Sesame Seeds
1 Tbsp. Mung Bean Sprouts

Countertop Sprouts
 Buy organic beans. Add to canning jar.
 Pour warm water over.
 Add a small amount of vinegar. Soak for 8 to 12 hours.
Cut a piece of cheesecloth to cover the mouth of the jar. Secure with a jar lid band. After seeds have soaked for 8-10 hours, pour water out through the cheesecloth. Change the cheesecloth every 2 days.
 3 times a day, pour room temperature water over the beans.
 Shake beans in water. Drain water through the cheesecloth top.
 Invert the jar to thoroughly drain the water.
Cover the upright jar and store at room temperature.
 These beans sprouted quickly. Store in a container on paper towels in the refrigerator. Discard after a few days.