Tuesday, February 9, 2016

TWD: "Baking Chez Moi" - Soft Centered Chocolate Tea Cakes

        These were so good! We know them as Chocolate Lava Cakes and we make them often. They are so easy and a "main stay" dessert on our menu.
        One of the biggest reasons I really like this recipe is that you can adjust it to make as many or as few as you need. They are great to serve at a large party.
        We don't have ramekins like Dorie suggests, so we just use our mini souffle cups (might be the same thing) and they worked just a well.



Check out the group and other great recipes at  "Tuesday's with Dori"

Tuesday, February 2, 2016

TWD: "Baking with Julia" - Buttermilk Bread


       

        So we actually had two challenges today, first our "Tuesday's With Dorie" challenge was to make Buttermilk Bread. Next in our bread making techniques class, we learned how to twist and braid loaves of bread. We decided to combine the two together. My loaves are not pretty, but they tasted good.





And of course, no recipe included because we would like to encourage everyone to join us and cook from Dorie's Cookbook... "Baking With Julia", 

Monday, February 1, 2016

Make-Over Broccoli Salad

I am not sure how many of you are like us and consider the Super Bowl another "Food" holiday. You know... one of those holidays that you start talking about and planning the menu for months in advance.... Well, we do. We have some traditional items like wings, chips and sliders, then you always try a few new things too. I love a large variety of salads and one of my favorites is Broccoli Salad. This year, since I am focusing on reducing my calorie counts. This is one of those salad that I have been able to make over and yet been able to save the integrity of the yummy taste.

Ingredients
4 cups small broccoli florets (about 1 1/2 pounds)
1/2 cup frozen sweet peas  
1 cup chopped green or red onion
1 cup golden raisins
1/2 cup mild cheddar cheese (grated)
1/4 cup salted sunflower seed kernels
1/3 cup light mayonnaise
1/4 cup plain fat-free yogurt
3 tablespoons sugar
1 tablespoon white vinegar
Salt & pepper to taste
(You can add 1/2 cooked turkey bacon. It only adds 25 more calories to the whole salad)

Preparation
Combine the first 6 ingredients in a large bowl.
Combine mayonnaise and remaining ingredients, stirring with a whisk.
Pour dressing over broccoli mixture, and toss well.
Chill for 1 hour.

Side note: This salad 195 calories, original salad 328 calories.


Monday, January 25, 2016

Turkey Taco Ring

  • We are all familiar with the "Pampered Chef " infamous Taco Ring.... I was craving one the other day, but because I am trying to lose weight and eat more healthy I decided I would make try and make over the recipe. 

  • 2 lbs. lean (90%) ground turkey
  • 1 can black beans (drained)
  • 1 small onion (diced)
  • Salt & pepper to taste (can use 1/2 package taco season mix)
  • 1 3/4 cups (7 ounces) shredded cheddar cheese, divided
  • 2 tbsp water
  • 1 batch of your favorite homemade pizza dough
  • 1   egg white, lightly beaten 
  • Optional toppings: salsa, shredded lettuce, chopped green pepper and tomato, sliced olives and sour cream

  • Directions:
    1. Preheat oven to 375°F. Cook ground turkey, diced onions and salt & pepper or taco seasoning mix in frying pan over medium heat 10-12 minutes or until no longer pink, drain. Add beans, 1 1/2 cups of the cheese and water. Stir until blended.
    2. Roll pizza dough out in large rectangle about 1/2 inch thick, cut into 16 triangles. Arrange triangles, slightly overlapping, in a circle on large pizza stone or round pan with the wide ends 4-in. from edge of baking stone. (Points will extend off the edge of the baking stone.) Roll wide ends of dough toward center to create a 5-in. opening.
    3. Spoon filling evenly over dough in a continuous circle. Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling will show.) Brush with egg white. Bake 20-25 minutes, Sprinkle with
      remaining cheese and finish baking for another 5-10 minutes or until golden brown. Place toppings in the center
      and Serve. 

    Yield:

    • 8  servings

    Nutrients per serving:

    Original taco ring with beef.... Calories 400, Total Fat 22 g, Saturated Fat 9 g, Cholesterol 45 mg, Carbohydrate 30 g, Protein 16 g, Sodium 1100 mg, Fiber 1 g
    Today's taco ring with turkey... Calories 232g, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 65 mg, Carbohydrate 6 g, Protein 20 g,  Sodium 490 mg,  Fiber 1 g, 

Tuesday, January 19, 2016

TWD: "Baking with Julia" - Caramel Apple Babas

Babas?


Definition: Babas are little sweet yeast egg bread pastries, often made with currants and rum soaked raisins, then they are soaked in rum syrup and then filled with whipped cream. 
   
Well, these are new to me and my crew. I have had savarin before and it was not my favorite style of dessert. Also after reading the recipe and watching Julia's video show... I have some reservations. We are not drinkers, so I have no rum and I don't have the molds to bake them in either. After doing a little more research on the internet I saw a lot of photos of them being round, similar to a small cake or doughnut.
       So we gave them a try... We gave ours a little twist and make ours Caramel Apple. They have both diced apple and caramel on the inside and the outside. We soaked ours in a Caramel Syrup. Then
served them with ice cream and more caramel and apple slices.


                                                                         


Monday, January 18, 2016

Make Over Crab Salad

I'm feeling "crabby" today... so for my "Monday makeover" I am going to makeover my favorite crab salad. This will be a typical makeover recipe, where I put the made over recipe first and then my original recipe. That way you can make which ever one you want.

Make-Over Crab Salad (175 calories) 

Ingredients

  • 1 1/2 cup imitation crabmeat
  • 1/4 cup shredded carrots 
  • 1/4 cup green pepper chopped
  • 1/4 cup finely chopped celery
  • 1 green onion chopped
  • 1 small clove garlic minced 
  • 1/2 cup mayonnaise
  • 1 tablespoon white vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon parsley 
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper

  1. Directions:
  2. In a medium bowl, gently pull apart (flake) the crabmeat. Next mix mayonnaise, vinegar,
  3. sugar, parsley, salt and pepper with crab meat. Toss in chopped veggies and fold with 
  4. ease until thoroughly combined. Refrigerate overnight, stirring occasionally. Stir again 
  5. just before serving.

Friday, January 15, 2016

Homemade Honey Butter


Earlier this week I came a crossed this very interesting handout about the Chemistry of Honey, I decided to share it for my "Fruitful Friday" today. aLong with that I thought I would share my favorite homemade honey butter recipe (from start to finish).

First you need to make your butter....
  • Heavy cream or heavy whipping cream
  • A  quart sized Mason Jar with a lid (baby food jars work great for kids)
 Preparation:
1. Fill a jar halfway with heavy cream and screw the lid on tight.
2. Shake the jar up and down until the cream thickens and begins to stick together.
3. Open the jar and pour any remaining liquid, this is actually buttermilk. Everything else is butter.
4. Fill jar with 3 tablespoons of cold clean water and shake the butter in cold water for a few minutes to work out any remaining buttermilk.
5. Sprinkle with a pinch salt, shake and enjoy.
6. Refrigerate any leftovers.

Then take your butter and add the following ingredients...  
  • 1 cup homemade butter, softened to room temperature
  • 2/3 cup  honey
  • 1 Tablespoons confectioners' sugar
  • 1/4 teaspoon sea salt

Directions:

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Beat in the remaining ingredients on medium speed until completely smooth. Scrape down the sides of the bowl with a rubber spatula as needed. Taste. Add more salt (up to 1/4 teaspoon) if desired.

To Serve... drizzle with more honey and/or a sprinkle of sea salt. Cover leftovers tightly and store in the refrigerator for up to a week or so. Best served on Baking Powder Biscuits

For longer storage... you can freeze the honey butter. To do so, chill the honey butter in the refrigerator and then spoon onto a piece of plastic wrap. Then wrap it up tightly with a couple layers of plastic wrap. Freeze for up to 2 months. Thaw overnight in the refrigerator.