Ham & Cheese Quiche

My husband teases me that he would be able to identify me from a Body Snatcher from my love of cheese. One of my favorite vehicles for cheese is quiche. Typically, quiche is considered a no-no because of the rich cheese, heavy cream, and savory bacon. However, I firmly believe in smart, delicious substitutions, not denial.

This quiche is extremely satisfying - so creamy and cheesy... If you like spinach, feel free to add that, too. We like to serve spinach as a side dish with the quiche instead of in it.

Ham & Cheese Quiche

8 oz fat free cream cheese

1/2 c shredded cheddar cheese

1 c lean ham, cubed

1 1/2 c egg substitute

1/4 c 1% milk

1/4 tsp salt

1/4 tsp black pepper

1 tsp dried parsley

1 pastry shell

Spray a pie plate with canola cooking spray, then line with the pastry dough. Crimp or flute the top edge. Drop small pieces of the cream cheese around theentire bottom of the pastry shell. Sprinkle the ham evenly over the surface of the pie shell next. Then, whisk salt, pepper, milk, and egg substitute in a bowl, then pour over the pie shell. Finish by sprinkling cheddar cheese and parsley over the top. Bake in a 400 degree oven for 10 minutes, then lower the heat to 375 degrees and continue cooking for 40 minutes. Serves 6.

Sausage, Pepper, & Rotini Pasta

It's Italian food night! Light the candles and put on the romantic music.

One of the nicest compliments I've ever recieved about my cooking was a comment my mom made during a visit a couple of years ago. She said, " You're on Weight Watchers? I feel like I'm eating at a fancy spa." That's what I want each day for my husband. Healthy food that tastes so delicious that it rivals a restaurant. This is one of those recipes to keep in your repertoire if you have the same goal as me.

Sausage, Pepper, & Rotini Pasta
1 1/2 hot Italian sausage links
4 oz rainbor rotini pasta
3 bell peppers - red, yellow, and green - sliced into strips
1 garlic clove, chopped
3 Tbsp olive oil
1 Tbsp dried basil
1 Tbsp Parmesan cheese
1/4 tsp salt

Slice hot Italian pepper into slices and brown in a skillet with 1 Tbsp olive oil. Meanwhile, start boiling the water for the pasta, but be sure to add some salt to flavor the water. When the sausage pieces are brown on both sides, transfer them to a plate and cover with foil to keep warm. Saute the pepper slices and garlic until tender-crisp in the remaining olive oil. Boil the pasta to al dente and drain. Combine the sausage pieces, peppers, basil, and Parmesan. Serves 2.

Apple Rosemary Pork Chops

I had a couple of leftover Granny Smith apples when I made the Apple Raisin Pie, so my husband suggested making pork chops with apples.

I really enjoy watching cooking show when I'm nursing our son. It's fun to learn new techniques and hear about other people's ideas for flavor combinations. Recently, I learned that it is important to let meat come to room temperature before placing it on a hot surface to cook. Otherwise, the meat fibers shrink and you get tough meat. Moreover, it is important to let meat rest after it is cooked (and before you slice it) or the juices will run all over the plate and you'll eat tough meat. What a difference those two techniques made to the juiciness of tonight's pork chops!

We enjoyed these pork chops with french style green beans and au gratin potatoes. The meat was so flavorful and tender. The apple wedges were succulent and absorbed flavors from both the meat and the rosemary.

Apple Rosemary Pork Chops

2 pork chops

2 Tbsp Dijon mustard

1 Granny Smith apple, cut into 8 wedges

1/3 c chicken stock

1 tsp dried crushed rosmary

Let the pork chops come to room temperature. Heat a skillet to medium heat, then spray with canola oil cooking spray. Cook the pork chops for 4 minutes on one side, brushing half of the mustard on the upward-facing sides. Flip the pork chops and brush the remaining mustard on this upward-facing side. Sprinkle the crushed rosemary over the pork chops. Let the pork chops continue to cook for 4 more minutes, then remove them from the pan. Cover the chops to keep them warm. Deglaze the pan (pick up all those meaty bits currently stuck to the pan) by stirring the chicken stock in the pan for a minute or so. Add the apple wedges and turn the heat down to medium-low. Cover and cook until the apples are tender, then return the pork chops to the pan for a minute. When serving this, place the apple wedges over each pork chop and drizzle with the au jus. Serves 2.

Pineapple Upside Down Cake

When I was growing up, my Mom made dessert for Sunday night. We usually didn't have dessert on other nights, so it felt like a special treat. I like having something sweet almost every night, so we are frequent sugar-free, fat-free pudding eaters. Occassionally, though, I like to make something extra special for Mike. Why wait until Sunday?

My husband's favorite cake is Pineapple Upside Down Cake. Let's try to make a healthier version without compromising on the moisture or flavor.

Pineapple Upside Down Cake

8 oz pineapple slices

2 Tbsp margarine

1/2 c brown sugar

8 marachino cherries, halved

1 1/2 c all-purpose flour

1/4 tsp salt

1/3 c shortening

3/4 c Splenda

2 egg whites

1 tsp vanilla

Drain pineapple juice, reserving it for later. Halve the pineapple slices. Melt margarine in a 9 x 11 baking dish (or 9 inch round pan). Stir in brown sugar and 1 Tbsp pineapple juice. Add water to remaining juice to make 2/3 c of liquid. Arrange pineapple and cherries in pan. Combine flour, baking powder, and 1/4 tsp salt. In a separate bowl, beat shortening and Splenda. Add egg whites and vanilla, beat for one minute. Add dry ingredients and the 2/3 c liquid to the beaten mixture in portions, beating after each addition. Spread into pan. Bake in a 350 degree oven for 40 minutes. Cool the cake for 5 minutes, then invert onto a plate. Serves 8.

Sweet & Sour Pork

I love Asian meals, especially those that contain sweet and sour sauce. Generally, I buy bottled sauce. Today, I wanted to make my own. This sauce is so delicious, you'll love it!

Sweet & Sour Pork
1/4 cup Splenda
2 tablespoons ketchup
2 tablespoons low sodium soy sauce
1/2 cup reserved pineapple juice (or grapefruit juice if you are using fresh pineapple)
1/4 cup apple cider vinegar
1 tablespoon cornstarch dissolved in 1/4 c water
1 red pepper, chunked
1 green pepper, chunked
1 c fresh pineapple, chunked
1 carrot, chunked
2 pork chops, cut into 1 inch cubes
1 Tbsp olive oil

Combine the Splenda, ketchup, soy sauce, juice, and vinegar in a small saucepan. Simmer the pork pieces in the sauce. Meanwhile, sweat the vegetables in olive oil (just shy of a sauté – we don’t want to brown the veggies). Combine the softened vegetables, pineapple, pork, and sweet & sour sauce into a single pan. In a separate bowl, stir cornstarch and water, then stir this cornstarch mixture into the sweet & sour sauce mixture. Simmer for a few minutes for the sauce to thicken, then serve immediately over a bed of rice. Serves 3.

Homemade Noodles

One of the traditional dishes in this area is Chicken & Noodles. I'm not sure if the Amish influence is responsible for this regional favorite, but I learned early to refrain from mentioning that I had never made noodles before. My New England equivalent would be saying someone had never eaten chowder. How strange and sad, right?

Anyway, my husband's grandmother used to make even the noodles themselves, not just a recipe using noodles. She was a feisty, hard-working, and resourceful woman I wish I had the pleasure of meeting, but she is quite alive in my imagination and my husband's memory.

As a scientist, I thought I should do some research about how other people make noodles before attempting this culinary feat myself. There are apparently two schools of thought for noodle-making: with and without milk. So, I made a batch of both, dried them overnight, and cooked Beef Stroganoff to serve over both kinds of noodles, with a "moat" of green beans in between the noodle types on our dinner plates.

We both preferred the milk-based noodles with the stroganoff, but expect that we'd prefer the non-milk noodles with tomato-based recipes. In any case, store-bought noodles will no longer grace our shelves. The homemade noodles are simple to make and taste significantly better than the store-bought variety. Imagine your favorite chicken noodle soup with homemade noodles...

Homemade Noodles
1/2 tsp salt
1/2 tsp baking powder
1/4 c egg substitute
1 c all-purpose flour

Whisk the egg and spices. Work in the flour with a pastry cutter, then with your hands. Roll out to 1/8" on floured surface. Flour the top and roll like a jelly roll to cut with a pizza cutter in 1/2" strips. Unroll the strips and hang to dry overnight. Either wrap the noodles for storage or start boiling some water. Cook in boiling salted water for ten minutes before serving.

Homemade Milk Noodles

1/2 tsp salt

1/2 tsp baking powder

1/4 c egg substitute

1/2 c milk

1 1/2 c all-purpose flour

Whisk the egg, milk, and spices. Work in the flour with a pastry cutter, then with your hands. Roll out to 1/8" on floured surface. Flour the top and roll like a jelly roll to cut with a pizza cutter in 1/2" strips. Unroll the strips and hang to dry overnight. Either wrap the noodles for storage or start boiling some water. Cook in boiling salted water for ten minutes before serving.

A word about drying pasta: Feel free to use an old-fashioned clothes rack or the back of a chair. I used cookie racks since my batches were small enough to prevent the strips from touching as they dried.

Apple Raisin Pie

Sometimes, it's fun to make a new spin on a classic recipe. My typical apple pie is a delicious blend of apples and cinnamon surrounded by a homemade crust. I wanted to make an extra special version today, so I added raisins. Just before I laid the pie crust on top, Mike suggested having a lattice top rather than a solid one. The result was a scruptious pie that looked very special. So, pour the milk and dig in!

Apple Raisin Pie
4 c Granny Smith apple chunks
1 C Splenda
½ tsp salt
1 tsp cinnamon
½ c raisins
Combine the fruit, sugar, and spices, then transfer to a pie plate lines with a layer of pastry dough. Cover with strips of pastry to create a lattice top. Brush with milk, and then sprinkle the top with sugar. Bake at 450 degrees for 15 minutes, and then lower the temperature to 425 degrees for an additional 45 minutes.

Dough for a Double Crust Pie
2 cups flour
1 tsp salt
2/3 cup vegetable shortening
6-7 Tbsp water
Combine flour, salt, and shortening by using two butter knives or a pastry cutter. Cut in the water and finish combining by using clean hands. Divide dough in half. Roll out onto one half at a time on a floured surface.

Second Healthier Creme Brulee Recipe

I did some research to choose a heavy cream substitute for this try. The flavor is still slightly too eggy and the custard didn't set up quite enough, but this recipe is close. I eliminated more than half the fat and the flavor is close to what I remembered.

Creme Brulee (second attempt)
1/4 c egg substitute
1 egg white
1 Tbsp flour
1/2 c Splenda
3/4 c 2% milk
1/3 c margarine
1/2 vanilla bean, split and scraped
2 Tbsp white sugar
Stir together the milk, margarine, Splenda, and vanilla bean's contents over medium heat. Continue stirring until the mixture comes to a soft boil, then stir in eggs and pour into ramekins. Place the ramekins in a water bath and bake at 325 degrees for 45minutes. Either cool and store the custards at this point, or transfer to an ice bath. Sprinkle the custards with white sugar and broil for a few minutes in the ice bath just before serving. This serves 2.

Turkey Pot Pie

One of my all-time favorite meals is turkey pot pie with cottage cheese and peas. It fills your belly and warms your soul like a good hug. Casseroles make a great gift because they not only provide a quick and delicious dinner for the recipient, but also because someone cared enough to plan, grocery shop, and cook for you. It's edible love.

Tonight's casserole was part of my "prenatal collection". Before having our son, I made a bunch of casseroles to freeze for dinners. For the first three weeks (and several other subsequent evenings), my husband would cook a defrosted casserole and a vegetable for our dinner. I didn't need to do anything except rest and nurse our son. What a huge blessing to enjoy a healthy, delicious dinners! We rotated through about six types of casseroles frozen in a two-person portions, so we didn't eat the same meal too frequently. However, this pot pie was and continues to be my favorite.

Turkey Pot Pie
3 cups chopped turkey
2 lbs frozen mixed vegetables
1/2 tsp salt
1 tsp pepper
1 tsp thyme
1 Tbsp poultry seasoning
Dough for a double crust pie
Chicken white sauce

Grease a pie plate with vegetable shortening or canola cooking spray and line it with one layer of pie dough. Combine the turkey, frozen vegetables, white sauce, and spices in a bowl, and then pour into then pie plate. Cover with the second layer of pie dough. Seal and flute the edges of the pie and create vents on top of the pie, using a fork. Bake at 400 degrees for approximately 45 minutes, when the top is golden brown. Alternatively, freeze the unbaked pie and defrost/bake when desired.

Dough for a Double Crust Pie
2 cups flour
1 tsp salt
2/3 cup vegetable shortening
6-7 Tbsp water

Combine flour, salt, and shortening by using two butter knives or a pastry cutter. Cut in the water and finish combining by using clean hands. Divide dough in half. Roll out onto one half at a time on a floured surface.

Chicken White Sauce
1/4 cup butter or margarine
1/4 cup flour
2 cups milk
2 chicken bouillon cubes

Melt butter or margarine in a pan, and then stir in flour. Pour in milk all at once. Add bouillon cubes and stir until mixture thickens.

Healthy Waffles for Two

One of my favorite weekend breakfasts is waffles. Thank goodness weekends are two days long, so Mike can get Blueberry Pancakes and I can get Waffles. I like to serve waffles with fresh fruit, not just syrup. It's a scrumptious way to get another serving of fruit in the morning. This time, I served the waffles with a mixture of blackberries and blueberries, but strawberries are a household favorite when they are in season.

This is our recipe for Healthy Waffles for Two people:
1 Tbsp apple cider vinegar
7 oz 1% milk
1 c plus 1 Tbsp all-purpose flour
1/2 Tbsp baking powder
1/4 tsp salt
1/4 c Splenda
1/4 c egg substitute
1/4 c canola oil
1 tsp vanilla
fresh fruit

Before gathering other ingredients, put vinegar in a Pyrex measuring cup and add enough milk to have 7 oz of fluid. Let this mixture sit at room temperature as you gather the other ingredients. Combine dry ingredients in a small bowl. Add the egg substitute, oil, and vanilla to the milk mixture, then pour the liquids into the dry ingredients. Stir with a whisk to combine, but do not over stir (a few flour lumps are fine). Spray the hot waffle iron with cooking spray, and then pour half of the batter onto the griddle, using a soup ladle. Cook the waffle for 3 minutes, 15 seconds. Remove that waffle from the griddle and keep it warm. Spray the griddle again before cooking the next waffle. This recipe makes 2 waffles.

Roasted Root Vegetables

Before Christmas, I saw two shows in the same week that featured root vegetable gratin. I looked at both recipes and decided that they had too much heavy cream to be worthwhile for everyday use. So, I thought just roasting the winter beauties would be a better idea.

In case you didn't know, rutabegas and parsnips are in season right now. I know, it makes you want to grab the car keys and visit your local grocery store, right? Amazingly, there doesn't appear to be much demand for this delicacies. In fact, the cashier gave my rutabega a very skeptical look and asked me, "Why anyone would want to eat this?" Nevertheless, roasting vegetables brings out a sweet, caramel flavor. This dish was delicious when served hot with herb-stuffed pork chops and green beans for dinner, but also very good cold as a snack the next day.

Roasted Root Vegetables

2 sweet potatoes, peeled and cubed

4 parsnips, peeled and cubed

1 rutabega, peeled and cubed

2 Tbsp olive oil

salt

pepper

Preheat the oven to 425 degrees. Spread the cubed vegetables on two baking sheets. Drizzle the vegetables with olive oil, then season with salt and pepper. Bake for 45 minutes. Serves 4.

Blueberry Pancakes

My husband's favorite breakfast is Blueberry Pancakes. Sometimes, when we go on vacation, he eats them for breakfast every day. So, I've been on a quest to make fluffy, delicious (and healthy) pancakes at home. This morning, the batch came out wonderfully flavorful and fluffy. The additional egg white makes all the difference.

This is our recipe for Blueberry Pancakes for two people:

1 Tbsp apple cider vinegar
7 oz 1% milk
1 c plus 1 Tbsp all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
4 Splenda packets
1/4 c egg substitute
1 egg white
1 Tbsp canola oil
1 tsp vanilla
1/2 c blueberries

Before gathering other ingredients, put vinegar in a Pyrex measuring cup and add enough milk to have 7 oz of fluid. Let this mixture sit at room temperature as you gather the other ingredients. Combine dry ingredients in a small bowl. Add the egg substitute. egg white, oil, and vanilla to the milk mixture, then pour the liquids into the dry ingredients. Stir with a whisk to combine, but do not over stir (a few flour lumps are fine). Fold in the blueberries. Spray the hot griddle with cooking spray, and then pour 1/3 cup of the batter onto the griddle for each pancake. Leave the pancakes until you see small bubbles forming, then flip once. Cook 2 more minutes before removing them from the griddle. Spray the griddle again before cooking the second round of pancakes. This recipe makes 4 pancakes.

Creme Brulee

Several years ago, Mike and I went to Washington, D.C. for a Project Management conference. We stayed in the luxurious Capital Hilton Hotel. The meals in the hotel restaurants were so delicious, we ate there every day. Each meal was topped off with the best Creme Brulee I every had the good fortune to taste.

On the second to last day of the trip, I talked to Mike about how wonderful it would be to have the recipe for that Creme Brulee recipe. So, I told the waitress how much I've enjoyed their meals, how I had eaten there every day for a week because the food was so delicious - especially that Creme Brulee. Would the chef be willing to share the recipe with me? That evening, the recipe to make that fantastic Brulee for a crowd of 16 was slipped under my hotel room door!

At home, I converted the recipe to make a smaller batch and bought ramekins. Mentioning this recipe is will bring a sparkle to your husband's eye. However, the lighter version I'd like to create will take more work. I'm not sure how much egg substitute to use to replace six egg yolks, so I'll start with 3/4 c (figuring half the volume I'd use to replace six eggs). I will replace all the sugar with Splenda. That's all I'll change this time, but that heavy cream is SO full of fat, I'll eventually need to replace some of it.

I goofed this time and added the egg substitute to the milk mixture before boiling. The original recipe said to add the yolks to the cooked milk before pouring the mixture into the ramekins. Moreover, I would decrease the amount of egg substitute next time. This version tasted too eggy.

Creme Brulee (first attempt)

3/4 c egg substitute

1 c Splenda

1 3/4 c Heavy cream

1/2 vanilla bean, split and scraped

4 Tbsp white sugar

Stir together the heavy cream, egg substitute, Splenda, and vanilla bean's contents over medium heat. Continue stirring until the mixture comes to a soft boil, then pour into ramekins. Place the ramekins in a water bath and bake at 325 degrees for 45 minutes. Either cool and store the custards at this point, or transfer to an ice bath. Sprinkle the custards with white sugar and broil for a few minutes in the ice bath just before serving. This serves 4.

Baby, It's Cold Outside Beef Stew

We received several inches of snow in the last two days, which is a big deal in Central Indiana. Typically, the weather gets cold without delivering the beautiful, fluffy wonderland. I love playing in snow, then coming inside to make (and eat) hearty stews. Today, I pulled out the Crock Pot to make Beef Stew.

This recipe is based on my Mom's recipe for Beef Stew, but made in the crock pot. I modified it by adding corn and cooking wine, which adds a richness to the savory broth.

Beef Stew (first try)
1 lb beef chuck, cut in 1" pieces
1/2 c all-purpose flour
1/2 tsp black pepper
1/8 tsp salt
1 celery stalk, chopped
3 carrots, chopped
3 potatoes, diced
1 can corn, drained
1 can stewed tomatoes
1 3/4 c low sodium beef stock
1/2 c cooking sherry
1 tsp paprika
1 tsp Worchestershire sauce
1 bay leaf
dash Cayenne pepper
2 Tbsp flour

Line a Crock Pot with a liner if you have one -- it makes cleanup so much quicker. Blend flour, pepper, and salt. Coat the beef chunks in the flour mixture, then place in the Crock Pot. Next, add the chopped and diced veggies, then the spices. Lastly, pour in the canned veggies, Worchestershire sauce, cooking wine, and beef stock. Cover and cook the stew on Low 10-12 hours (or 4-6 hours on High). About 10 minutes before serving, mix 2 Tbsp flour and three Tbsp water to make a paste. Stir this mixture into the stew to thicken it.

Tonight, I plan to serve this with Popovers. I can hardly wait!

The stew was delicious, but there are a couple of variations I plan to do next time. For instance, I plan to add frozen peas instead of canned corn and red cooking wine instead of cooking sherry. I knew I would prefer the red cooking wine, but I didn't have any on hand today. Trust me, it's worth a trip out to get the red instead of the sherry - it makes a big difference on the flavor of the stew. I will also add a small can of tomato paste.

So the improved recipe will be:
Baby, It's Cold Outside Beef Stew
1 lb beef chuck, cut in 1" pieces
1/2 c all-purpose flour
1/2 tsp black pepper
1/8 tsp salt
1 celery stalk, chopped
3 carrots, chopped
3 potatoes, diced
8 oz frozen peas
1 15 oz can stewed tomatoes
8 oz tomato paste
1 3/4 c low sodium beef stock
1/2 c cooking red wine
1 tsp paprika
1 tsp Worchestershire sauce
1 bay leaf
dash Cayenne pepper
2 Tbsp flour

Line a Crock Pot with a liner if you have one -- it makes cleanup so much quicker. Blend flour, pepper, and salt. Coat the beef chunks in the flour mixture, then place in the Crock Pot. Next, add the celery, potatoes, and carrots, then the spices. Lastly, pour in the stewed tomoatoes, tomato paste, Worchestershire sauce, cooking wine, and beef stock. Cover and cook the stew on Low 10-12 hours (or 4-6 hours on High). About 10 minutes before serving, mix 2 Tbsp flour and 3 Tbsp water to make a paste. Stir this mixture into the stew to thicken it.

Chicken Cordon Bleu

I had a craving for something cheesy and thought of this classic French dish. Of course, the original version has lots of butter and Swiss cheese, but this delicious version is guilt-free and looks very impressive when your dinner partner slices into it. The chicken is succulent and every bite has lovely, melted cheese.

Rice and corn accompanied this chicken. Now, imagine the candlelight, an nice glass of your favorite Rose (or white wine), and some beautiful flowers from a very thoughtful husband... Why go to a restaurant?

Chicken Cordon Bleu

2 chicken breasts

4 slices deli ham

2 Laughing Cow Light Swiss cheese wedges

1/3 c seasoned bread crumb

2 egg whites

1/2 c all-purpose flour

1/4 tsp black pepper

1/8 tsp salt

Butterfly the chicken breasts and pound in between sheets of plastic wrap. This makes the chicken easier to roll and very tender when cooked. Set up an assemby line of three bowls. In the first bowl, mix flour, salt, and pepper. In the second bowl, place two egg whites. Lastly, pour the seasoned bread crumbs in the third bowl. Inside each chicken breast, place two slices of ham and a cheese wedge, thinly sliced to cover a larger area. Roll each chicken breast, dredge it in flour, dip the chicken roll in egg white, then dip the chicken roll in the bread crumbs and place in a baking dish that has been sprayed with cooking spray. Bake for one hour in a 350 degree oven.

Hummus

I missed those Chocolate Peanut Butter Oatmeal Bars about an hour after lunch today...
I decided that I had three choices: a) make some other sweet treat in the name of research, b) make a healthy snack, or c) try to ignore the munchies. I eliminated option c right away since it doesn't work for long. Diets (denial of desires) don't work, as I learned while dropping 50 pounds. In the long run, substitutions and moderation work, along with writing what eat to prevent food amnesia, drinking lots of water, and exercising daily.

Today, I chose option b and made my first batch of Hummus. I love this dip when I spot it at parties. I'm the impolite one who takes more than my share, hoping the hostess has a second container in the fridge. I don't usually buy it on my own because I am allergic to spending $3 or more on a tiny tub of something.

Hummus
15 oz canned chickpeas, drained and rinsed
1/2 c fat free sour cream
2 Tbsp lemon juice
2 tsp minced garlic
2 tsp olive oil
1/2 tsp salt
1/2 tsp cumin
1/8 tsp ground allspice
1 tsp peanut butter (I don't have tahini)

Puree all ingredients in a food processor until smooth. Enjoy with pita wedges or fresh veggies.

Peanut Butter and Chocolate Oatmeal Bars

OK, this recipe is neither original nor aligned with the stated assignment, but I made this treat to bring to a friend's house and it was delicious. I recommend serving it with a good cup of coffee, like Dana's french vanilla brew.

I am constantly on the lookout for foods that contain both peanut butter and chocolate. That's why the leftover bars went to work with Mike today. I've learned to exercise Willpower by Proximity, which means I arrange to give away goodies that are too tempting to keep in the kitchen.

Peanut Butter and Chocolate Oatmeal Bars
1 c all-purpose flour
1 c quick-cooking oats
1/2 tsp baking soda
1/4 tsp salt
1/2 c margarine
1/2 c sugar
1/2 c brown sugar
1 egg
1/3 c peanut butter
1/4 c milk
1/2 tsp vanilla
1 c chocolate chips
1/4 c powdered sugar
2 Tbsp peanut butter
3 Tbsp milk

Spray a 13x9x2 pan with cooking spray. Combine flour, oats, baking soda, amd 1/4 tsp salt. In a separate bowl, beat margarine and sugars, then beat in egg. Add the 1/3 c peanut butter, vanilla, and 1/4 c milk and continue beating until smooth. Add the dry ingredients to the sugar mixture and beat until smooth, then pour into the pan. Bake in a 350 degree oven for 20 minutes, then immediately sprinkle the chocolate chips on top.
Combine the rematining powdered sugar and peanut butter in a small bowl. Gradually add in enough milk to create a drizzling consistency. Drizzle this over the top of the bars. Let the bars stand for several hours before serving.
This is supposed to make 36 bars, but who are we kidding?

Meatball Barley Soup

I meant to make the same Meatball Barley Soup I made last week. The one my husband called the "best soup I ever made". I agreed with him. It was luscious and satisfying, giving the same emotional response as a decadent dessert. However, tonight I thinly sliced the carrot with a fancy gadget from Salad Master instead of cutting chunks with a knife. Did you know that makes a HUGE difference for the taste of a dish?

As a chemist, I could tell you the theory of the surface area affect of accelerating a reaction. Or, in the case, accelerating the diffusion of carrot essence throughout a soup.Suffice it to say I threw away the leftovers (which almost never happens, given my frugal New England roots) and wrote a note in the cookbook to have big chunks of carrots.

Meatball Barley Soup
1/2 pound cooked meatballs
2 tsp oil
2 large leeks, cleaned and chopped (white and light green parts, only)
1 carrot, chopped (not shredded or thinly sliced)
2 cloves minced garlic
1/2 tsp thyme
1/4 tsp black pepper
5 oz sliced mushrooms
29 oz reduced-sodium beef broth
1/4 c tomato paste
1/3 c quick-cooking barley

Defrost prepared meatballs. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the leeks, carrots, garlic, and spices. Cook, stirring often,until the vegetables are tender. Add the mushrooms and continue cooking and stirring for 4 minutes. Stir in the broth and tomato paste. Simmer the soup for 10 minutes, then add the barley. Simmer the soup for an additional 10 minutes, then add the meatballs. Cook, covered, until the soup is heated through (approximately 5 minutes).

This serves 4 people (or 2 people twice, as we did). The leftover soup is fantastic, too.

Turkey Gratin - First Attempt

I watched an episode of Iron Chef today. I had DVR'd the competition between Bobby Flay and Emeril Lagasse in which they used vegetables from the White House garden. I'm amazed at the creativity of people like Bobby Flay. Some TV chefs seem to cook all recipes on a certain cuisine theme. Mr. Flay does a great job being inspired by an ingredient.

In the spirit of Iron Chef, my inspiration tonight is diced, cooked turkey. Like most Americans, I have leftover turkey after Thanksgiving and Christmas. I already have favorite recipes for Turkey Pot Pie and Turkey Tetrazzini. I want to make something different tonight.

Turkey Gratin (version 1)

2 c cooked, diced turkey

16 oz frozen vegetables (peas, carrots, corn, and green beans)

1 egg

1 egg white

2 Tbsp margarine

3 Tbsp all-purpose flour

1/2 tsp thyme

1/4 tsp black pepper

1 c chicken broth

1/2 c shredded cheddar cheese

1/4 c seasoned bread crumbs

Melt margarine and stir in flour to make a paste. All at once, add milk and chicken broth. Stir over medium heat until the sauce thickens. Stir the chopped turkey, frozen veggies, and sauce together and transfer to a casserole dish. Combine the cheddar cheese and bread crumbs, then sprinkle the mixture over the casserole. Cover with aluminum foil and bake at 350 degrees for twenty minutes. Uncover the casserole and bake for an additional ten minutes.

I served this over No Yolks egg noodles tonight. It was warm, filling, and old-fashioned. The dinner reminded me a lot of a cross between tuna casserole and turkey pot pie. Mike and I liked the egg noodles served under the casserole, rather than baked in the casserole. I didn't think this was cookbook material yet, though.

Variation ideas: roasted red peppers, sun-dried tomatoes, asparagus, white wine in the sauce

The first thing my mom said when I told her I would like to write a cookbook was, "That will take a lot of experimentation." How true.

French Toast

I woke up this morning when my husband's alarm clock buzzed. I used to be an Early Bird before becoming a mom. Now I firmly believe I should sleep whenever our son sleeps. That's my excuse for sleeping bit longer AND taking a daily nap.

In the first few seconds of wakefulness, I thought about breakfast (this is not unusual). We could have cereal, like a normal weekday, but we are fresh out of bananas. Who wants cereal without some fresh fruit on top? Then I remembered the fresh bread we had with dinner last night. I left it out on the table overnight, along with the dirty dishes I "saved until morning". That's my code for "Why do dishes now when I could snuggle & watch a movie?" So the bread would be stale since I hadn't wrapped it after dinner.

French Toast is wonderful for many reasons... For one thing, neglecting to store slices of bread properly seems like foresight instead of forgetfulness. The more stale the bread is, the more vanilla-infused egg mixture it can absorb. French Toast stacked artfully on a plate garnished with a strawberry fan makes you feel like a chef - even when your hair isn't brushed yet.

This is a great recipe to use leftover bread from the bread machine, but store-bought bread is acceptable. If possible, leave the bread slices on the oven racks overnight with the oven cracked open to get really stale bread.

French Toast

4 slices stale bread
1 c egg substitute
1/4 c 1% milk
1/2 tsp vanilla
cinnamon
Canola Oil cooking spray

Heat a nonstick pan over medium heat. Whick together egg substitute, milk, and vanilla. Dredge and poke the stale bread pieces in the batter to coax them to absorb lots of batter. Prepare the pan with cooking spray, then place the soaked bread slices on the hot pan. Sprinkle each toast with cinnamon. Flip the slices when the first side is browned. Sprinkle cinnamon on the second side of each toast. Keep warm until ready to serve.

Hint:
Don't flip the toast more than once or they won't be as fluffy.

Potato Leek Soup

One of my favorite meals in the winter is my husband's Cream of Potato Soup. The soup is thick, creamy, and flavored with dill. Mike not only makes the best potato soup, he can also make bread by hand. The combination makes a person's heart and belly feel full and warm. The soup I made was based heavily on his recipe for Cream of Potato Soup, but I sauted a diced leek instead of using onion.

The first recipe is Potato Leek Soup.
1 leek
3 russet potatoes
3 c chicken stock
1 tsp dill
1/2 tsp salt
6 Tbsp margarine
1/2 c all-purpose flour
2 c milk
1/4 tsp white pepper
dash black pepper

Dice the white and light green area of one leek, then chop enough peeled potatoes to get three and a half cups of potatoes. Simmer these vegetables in three cups of chicken broth seasoned with one teaspoon dried dill and a half teaspoon of salt. Meanwhile, melt six tablespoons of margarine in a separate pan. Blend half a cup of flour into the melted margarine to make a paste, then add two cups of 1% milk to the margarine paste. Stir the milk mixture over medium heat until it thickens. Season the milk mixture with one quarter teaspoon of white pepper and a dash of black pepper. Puree half the vegetable and broth mixture to thicken, then pour it back into the pot. Pour the thickened milk mixture into the simmering vegetable broth while stirring. Continue simmering the soup for approximately ten minutes for the flavors to meld.

We served this soup with fresh French bread and olive oil infused with dipping herbs. If you don't have a bread maker yet, get one. They are fantastic. This was a great warm-your-belly meal on a very chilly night.

Day One

I've always enjoyed cooking. I admit I also enjoy starting crazy projects, like making our own soap. Our soap is really better than store-bought versions, by the way. I've had an idea percolating in the back of my head to write a cookbook. It's hard to enjoy cooking so much and try to eat a variety of delicious, healthy meals. There are so many delicious recipes that are not "Weight Watcher friendly", as we say in our house.

I lost fifty pounds before having this baby who's laying against my chest right now. It took eighteen months to lose that weight. Now I am thirty pounds away from my goal weight, a mere six pounds heavier than my pre-pregnancy weight. Calling it a mere six pounds makes me feel better since I've been hovering there for about a month. Our son is two and a half months now.

So, here we are. I want to make healthy, delicious meals for my family without using too much onion, garlic, salt, or high-cholesterol ingredients. My husband's stomach doesn't tolerate too much onion or garlic. Besides, I think that adding a bunch of onion to a recipe is a cheap way to add volume and flavor. I'd rather add more other vegetables.

The Assignment: Write a delicious cookbook for people who want to eat a variety of healthy foods, cook with easy-to-find ingredients, using a minimal amount of salt, onions, fat, or cholesterol. By the way, the dishes need to be robust enough for a chef to pause during the cooking or just before serving to tend a baby. He's hungry a lot...