Good, better, best! - Yes, I am really behind...

I am extraordinarily lazy in some things. I hate doing small tasks - like emptying the dishwasher. It takes 5 stupid minutes, but I can be lazy as all get out when it comes time to do it. (That reminds me - I have to unload before I go to bed tonight). I just procrastinate way too much. The point is, I have a bunch of recipes to review, so for now I'll be lazy, and review three at once. It really is a cool convenience that they do happen to fall into the categories of good, better, and best (AKA awesome!).

First, the good. Herbed Zucchini Soup, from August/September Eating Well. This recipe was simple to put together, and did something different with zucchini (I usually steam for a side, or bake into bread, like everyone else does). On first taste, I didn't like this recipe that much. I used Cabot 50% cheddar, and it just didn't melt well. The result wasn't bad, it just wasn't set of the fireworks good. Lucky for me, I gave it a second chance, kept the rest, and ate it over the next three days. The grainyness of the cheese was still slightly there, but I really think the flavor in the soup developed over time (as soups & stews tend to do). I definitely think this will be a repeat, if I have cheese to use up.

The good was Citrus-Scented Snap Pea and Carrot Couscous, from WW Simply Delicious. This cookbook is very cool - it seems to go for different recipes (I am dying to try the balsamic mushrooms!). This salad came together quickly, had a gorgeous flavor and color, and reheated nicely the second day. Since I do love couscous, I could definitely see repeating this recipe if I had the orange juice on hand.

The best/awesome was Fettuccini and Tofu with Finger-Licking Peanut Sauce from CL 04/01. This is a recipe I had on my list-to-try (that's the true question to a cook - how long is your "to try" list? Could you ever write it down without getting hand cramps?) because of other peoples' favorable reviews. And boy, am I glad I listened to them! I split the recipe in half, and managed to accidentally add too much vinegar, and it still tasted wonderful! Definitely a repeat - and probably soon, since I have the fettuccini ready in the closet.


* Exported from MasterCook *

Herbed Zucchini Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups vegetable broth, ready-to-serve
1 1/2 pounds zucchini -- cut in 1" pieces
1 teaspoon dried dill -- or tarragon
3 ounces cheddar cheese, lowfat -- shredded
1/4 teaspoon salt
1/4 teaspoon pepper

Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes. Puree in a blender, in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled.

Source:
"EW August/September 2005"
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Per Serving (excluding unknown items): 75 Calories; 2g Fat (27.5% calories from fat); 7g Protein; 8g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 1019mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0


* Exported from MasterCook *

Citrus-Scented Snap Pea and Carrot Couscous

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1 carrot -- peeled and sliced
1 cup sugar snap peas
3 tablespoons slivered almonds
1 cup orange juice
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup couscous
1/4 cup golden raisins
1/4 cup chopped basil
1/2 teaspoon lemon rind

Heat the oil in a medium saucepan over medium-high heat, then add the carrot and cook 1 minute. Add the snap peas and almonds; cook until crisp-tender, about 1 minute. Transfer to a bowl and keep warm.

Return the saucepan to the heat and add the orange juice, salt, and pepper; bring to a boil. Add the couscous and remove from the heat. Cover and let stand 5 minutes. Fluff with a fork, then stir in the vegetables, raisins, basil, and lemon zest.

Source:
"Simply Delicious"

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Per Serving (excluding unknown items): 263 Calories; 6g Fat (21.1% calories from fat); 7g Protein; 45g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 281mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Fettuccini and Tofu with Finger-Licking Peanut Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup vegetable broth, ready-to-serve
1/4 cup natural peanut butter
1/4 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 teaspoons grated ginger root
2 teaspoons chile paste with garlic
4 garlic cloves -- minced
8 ounces fettucine
1 pound firm tofu -- drained and cubed
1 cup sliced green onions -- 2-inch slices
1 cup shredded carrot

Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.

Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.

Source:
"CL 04/01"

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Per Serving (excluding unknown items): 467 Calories; 14g Fat (27.1% calories from fat); 22g Protein; 64g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 816mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Cannellini Beans with Herbs and Prosciutto

I finally tried a recipe from one of the many chefs I watch on Food Network. Giada De Laurentiis is not my all time favorite (any good food geek loves Alton Brown), but she seems to really know her cooking. Unlike others on the network. *ahem*Sandra Lee*ahem*.

After seeing this recipe reviewed on the CLBB, I decided to try it. It's a good, simple recipe - doesn't set off fireworks, but it definitely works well as leftovers. A good way to use one of my favorite beans. Everything mixed together into a subtle flavor.

I serve it as a light dinner. The recipe calls for serving mixed with greens, but I feel it loses focus that way. I just re-heat in the microwave & serve in a salad bowl by itself - yum.

The recipe is posted on the Food Network Site

It's just not my taste - Red Curry with Sweet Red Peppers, Snow Peas, and Tofu - Honey Carrot Cake

Well, they can't all be successes. I think that as I cook more, I get a feeling for not only what works, but what works for me as well. I really thought the curry would work for me. I used to love hot food when I was younger, but for some reason, as I've gotten older, I prefer my food with less heat, so I can taste a deeper flavor. Unfortunately, the curry recipe was a little on the hot side for me. I wish it had worked - it had three of my favorite things - snow peas, red peppers, and tofu. This recipe was the first I tried from Real Vegetarian Thai. I did see other recipes in this cookbook that I am excited to try. Fortunately, there is a recipe in A Year in a Vegetarian Kitchen that was somewhat similar in terms of ingredients, but the spices/herbs may be different, so I might give it a chance.

I also was going to try to become involved in my first SHF. Unfortunately, I missed the deadline. I still ended up making the cake, and although I ended up eating three large pieces in 2 days, I honestly think that it's not my style. A little too buttery for my taste. Whether that is because I just don't eat butter on a regular basis, I don't know. I still like sweets, but this one just didn't do it for me. It came together nicely, though, so if you want to try, it's at http://www.honey.com

Pasta with (Turkey) Sausage and Olives

I do love my pasta. Unfortunately, I have to find good recipes that can be well-divided so I won't end up with too many leftovers. This one wasn't it.

I did like how it ended up on first & second days - but it didn't freeze well. I love the rigatoni that I used as the pasta. For those looking for an extremely saucy pasta dish, definitely look elsewhere. This is less about an all-over saucy dish and more about chunkiness, with the olive, turkey, and tomatoes.

It definitely was easy to put together, but for my tastes, it wouldn't divide well.

The recipe can be found at ilovepasta.org

Chocolate....- Moist Fudgey Brownies

I love to bake. Love, love, love to bake. I also love having a small waist, so I try to limit my baking. The problem with baking, though, is that the yield is so large. That and my tendency to eat more of the pan than I really should.

Enter Small Batch Baking. It's a cookbook that I looked at and didn't think I would get - mostly because the recipes I first saw seemed to call for specialized pans. But when someone on the CLBB reviewed this, I thought I might as well try it.

The results are mixed, in my mind. The recipe definitely was a fudgey brownie, and the fact that it only served 3 means that I ended up with only 2 servings in my freezer. The problem I had is that the brownie came out more puffed up then I expect in a brownie. Maybe it's all psychological, but I am used to a brownie that is flatter, which ends up with a square that is larger, and easier to consume in small bites. I like the flavor & convenience of this brownie - it'll just take time to get used to the looks.


* Exported from MasterCook *

Moist Fudgey Brownies

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tablespoons unsalted butter -- at room temperature
1 ounce unsweetened chocolate -- chopped (original calls for 3/4 ounce()
6 tablespoons sugar
1 egg white -- beaten well
1/2 teaspoon vanilla
3 2/3 tablespoons unbleached flour
1/8 teaspoon salt
1/4 cup chopped walnuts -- optional

Place a rack in the center of the oven and preheat the oven to 350F. Lightly grease a 5x3-inch loaf pan. Line the bottom of the loaf pan with a strip of aluminum foil to fit down the length and up the short sides, with enough extra length to extend over the edges by about 1 1/2 inches. Lightly grease the foil, and set the pan aside.

Place the butter and the unsweetened chocolate in a medium-size microwave-safe bowl, and microwave on medium power until the chocolate is soft and the butter is melted, about 1 minute. Stir until the chocolate is smooth. Add the sugar and whisk well. Then add the beaten egg and vanilla, and whisk until well blended. Add the flour and salt, and whisk well. Then fold in the pecans, if using. Spread the batter evenly in the prepared loaf pan.

Bake until a toothpick inserted in center comes out with moist crumbs attached, 28 to 30 minutes; the top will appear dry and will be starting to shrink from the edges of the pan. Do not overbake.

Remove the loaf pan from the oven, place it on a wire rack, and let the brownies cool completely in the pan. Use the edges of the foil to lift the brownies out of the pan. Remove the foil and cut the brownies into bars.

Source:
"Small Batch Baking - posted on CLBB by Meganator - http://community.cookinglight.com/showthread.php?s=&threadid=75923"

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Per Serving (excluding unknown items): 224 Calories; 13g Fat (47.7% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 82mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 1 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

2,2,2 reviews in one! - Cranberry & Herb Turkey Burgers w/Blueberry Ketchup

So, I had a post written on these recipes - and I managed to lose it. Smoooooooooooooooth.

It was all about how I love flavor/ingredient combinations that are outside of the norm. Although when I think about it, it's not too far outside of the norm. I mean, I have Iron Chef on right now, and some of the combinations they put together make me flinch. My "unusual" tastes go towards things like raisins in couscous and pepper in cookies/cakes/brownies - the latter of which I never have had, but have a few recipes that I am dying to try. Something like the grapes in the chicken curry is something I like in theory, although my rendition did not totally appeal.

Anyway, blueberry ketchup is something fun to do. I like regular ketchup, but it's not my favorite condiment. I will actually only eat it pretty much on the rare hot dog or hamburger. Not even on fries! And just for completeness' sake, I'm not big on mayonnaise, and prefer mustard on subs.

I quartered the batch of ketchup but still felt like I had plenty. I used it the first day on a turkey wrap. It's not an overwhelming flavor. That's the whole point though - a condiment should enhance, not overwhelm. So on that basis, the ketchup works.

The next day I mixed up the burgers. A warning - if you are looking for a standard hamburger replacement/mimic, this isn't it. It is an unusual flavored recipe. Someone else said in reviewing it that it reminded them of Thanksgiving, and I have to agree. But it's a good Thanksgiving flavor. It was so nice to work with the fresh herbs. I think they really enhanced the flavor. The meat was definitely moist. The blueberry ketchup worked well with it. And the hamburger bun was whole wheat, leftover from a month or so ago.

I'm not sure I'd repeat either recipe. Comparing this burger to the pinto bean vegetable burger I made with those buns, I prefer the pinto burger. And the ketchup is not a very universal condiment to me, although I have enough to freeze, and will try over salmon, as they suggested.

All three recipes are on Eating Well's website -
Cranberry & Herb Turkey Burgers
Blueberry Ketchup
Whole Wheat Burger Buns

Cate's Springtime Risotto Soup

It's funny - this recipe made me think of something from my childhood. Chicken and rice soup - condensed, by Campbells. Not the flavor, just eating rice in a soup. I haven't had that in a while.

I liked this recipe. It's a good way to use up asparagus, and not do the standard cream soup. It had nice color from the green asparagus and spinach. Unfortunately, as it sat, some of the color drained from the asparagus on leftovers. The rice also got a bit logged & lost some structure.

All was not negative by any measure. I do see myself repeating this. I split the recipe, and didn't measure the nutmeg and went free-hand (so nice to work with whole nutmeg & a microplane!). Next time I would up the amount I used.


* Exported from MasterCook *

Cate's Springtime Risotto Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
2 cups chopped onion
2 teaspoons grated lemon rind
3/4 cup arborio rice
3 (14 1/2-ounce) cans low-sodium defatted chicken broth
1 pound asparagus -- cut in 1" pieces
2 cups chopped spinach -- coarsely chopped
1/4 teaspoon ground nutmeg
1 1/2 ounces grated parmesan cheese

Heat oil in a large saucepan over medium-high heat. Add onion; sauté 2 minutes. Add lemon rind; sauté 2 minutes. Add rice; sauté 3 minutes.

Stir in broth, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in asparagus, spinach, and nutmeg; cook, uncovered, 2 minutes or until asparagus is crisp-tender. Top each serving with cheese. Serve immediately.

Source:
"CL 05/05"

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Per Serving (excluding unknown items): 182 Calories; 5g Fat (22.6% calories from fat); 9g Protein; 27g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 675mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Asparagus-Turkey Wraps with Roasted-Pepper Mayonnaise - Now that one's a mouthful.

Now that I've made tortillas, I like mixing up what goes in them. I also had been interesting in trying Spectrum Light Canola Mayo, because I was looking to be able to do some recipes that included mayo, but not deal with the light mayos that had ingredient lists that scared me. Unfortunately, I was too blonde to check the expiration date on the mayo before I bought it, and the date was only a couple days later than the day I bought it.

I did split this recipe in half, which unfortunately gave problems when working with the blender. There was not enough bell pepper to force it to do anything besides be flung to the sides. I did try including the mayo in the mix, but still not enough. I ended up with a lightly tinted mayo with large pieces of roasted pepper, which was not unappetizing, but it just wasn't what the recipe was meant to be.

I did like the addition of asparagus to the wrap. I just get stuck in the same rut, and I like how it took < 5 minutes to steam up something nice. The sprouts were interesting too, but I'm not sure what they add to the wrap - bulk maybe? The romaine leaves were lovely to work with, and it was easy to rough chop them to make a salad for the side. Of course, I got that idea from Rachael Ray.

All in all I didn't feel like there was enough mayo to give any real flavor to the wrap. Maybe I'm just used to the strong element that mustard gives to a wrap.

I think this recipe helped me in experimenting with different sandwich elements, but as for the entire recipe, it's not something I would repeat.


* Exported from MasterCook *

Asparagus-Turkey Wraps with Roasted-Pepper Mayonnaise

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 asparagus spears
1 red bell pepper
1 1/2 teaspoons honey
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1/4 cup light mayonnaise
1/2 recipe Whole-Wheat Flour Tortillas
4 romaine lettuce leaves
8 ounces turkey slices
2 cups alfalfa sprouts

Preheat broiler.

Snap off the tough ends of asparagus. Steam asparagus, covered, 2 minutes or until crisp-tender.

Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes; peel. Place the bell pepper, honey, juice, salt, and ground red pepper in a blender; process until smooth. Combine bell pepper mixture and mayonnaise in a small bowl.

Warm the tortillas according to the package directions. Spread 1 tablespoon of the mayonnaise mixture evenly over each tortilla. Layer each tortilla with 1 romaine leaf, 2 turkey slices, 1/2 cup sprouts, and 6 asparagus spears; roll up. Serve with remaining mayonnaise mixture.

Source:
"CL 05/01"

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Per Serving (excluding unknown items): 288 Calories; 10g Fat (28.7% calories from fat); 20g Protein; 34g Carbohydrate; 5g Dietary Fiber; 29mg Cholesterol; 1091mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Lime-Peach Vinaigrette

Ya gotta love the single-subject cookbook. Just don't ask me how many muffin/quick bread cookbooks I have. Hey - we all have our weaknesses. Bread-y foodstuffs are mine.

Anyway, back to single-subject cookbooks. The cookbook I got this recipe from is interesting, but a little deceptive. Not all the recipes are for peaches. Which is good, I guess. You don't want to be too exclusive.

Okay - actual recipe review. Salad dressings seem to be simple to put together - just blend, right? Well, my last dressing didn't turn out right for me. This Lime-Peach Vinaigrette, though, blended beautifully. The color is very pretty as well. The flavor is subtle, and to get it you have to put more on than I am used to. It's definitely not too sweet, and not too heavy. It's good. Not excellent, but good.

I have enough left that I may use some of it in a wrap. I'm also considering using it as a part of the Summer Chicken Stir-Fry that I've tried before. I also will probably use it on some form of salad with fruit in it - maybe the classic combo of blueberries and walnuts. Or maybe even over a salad with greens & tuna. I feel like the flavors of the vinaigrette is so flexible that it can work with everything. It may be that it needs to find the right combo to really shine.


* Exported from MasterCook *

Lime-Peach Vinaigrette

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup lime juice
1 cup sliced peaches
1/2 cup olive oil
2 teaspoons lemon juice
1 tablespoon honey
1 tablespoon dijon mustard
2 garlic cloves

Process all ingredients in a blender until smooth.

Refrigerate for up to one month.

Source:
"Peaches and Other Juicy Fruits"

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Per Serving (excluding unknown items): 48 Calories; 5g Fat (81.9% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0

They can't all be successes - Nonfat Berry Muffins

It's always painful to have a recipe just not turn out. After the success of the Blueberry Cinnamon-Burst Muffins, I thought I'd finally use up the bananas that I had frozen.

I know others have said that they've had success with freezing bananas, but I don't think I've been able to make a successful recipe that uses them. I just don't know what I am doing wrong.

This recipe wasn't painfully bad. I know - not the most enthusiastic endorsement. Maybe I'm just not used to totally nonfat recipes anymore. The flavor was not extraordinary, and the texture was like the raspberry muffins I made before - too moist.

Well, they can't all be gems.

Why didn't I try this before? - Whole Wheat Flour Tortillas

Tortillas are one of those products that for some reason always seemed a little shrouded in mystery to me. Not so much the usage of - I love getting them whenever possible, although the disadvantage is I pretty much dislike everything else about Mexican food. It's the making of that always intimidated me. Goodness knows why - I make bread, which would appear to be harder. There's just something about tortillas...Anyway, after many times where I put it on my list and took it off, I finally decided to just buckle down and make them. And I ask - why did I wait?

These were so easy to put together. The pride factor on this recipe is high, just because of that slight amount of mystique. They are slightly floury, so next time I make them it will be with a little less flour, I believe. And oh yes - you better believe there will be a next time. Whether it will be with this recipe, I'm not sure - I do have another one from Mark Bittman that I may check out.


* Exported from MasterCook *

Whole-Wheat Flour Tortillas

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup whole wheat flour
1 cup unbleached flour
1/2 teaspoon salt
3 tablespoons canola oil
1/2 cup warm water -- to 3/4 cup

Combine whole-wheat flour, unbleached flour, and salt in a large bowl. Sprinkle in oil and blend thoroughly with a fork. Gradually add 1/2 cup water, stirring to moisten evenly. If the dough is too dry to gather into a ball, add more water. Turn out onto a floured surface; knead briefly. The dough should be soft and easy to knead.

Divide the dough into 8 even pieces. Flatten each one between lightly floured palms into a 3-inch disk. Cover with plastic wrap and let rest for 30 minutes.

On a lightly floured surface, using a rolling pin, roll out each tortilla into a 7- to 8-inch rough circle. Keep tortillas covered with a damp towel as you work. (You can stack them with parchment or wax paper between each layer.)

Heat an 8-inch or larger skillet, preferably cast-iron, over medium-high heat until hot. Cook each tortilla until it is speckled with brown spots and puffed, about 45 seconds on each side.

Source:
"Eating Well, Spring 2003"
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Per Serving (excluding unknown items): 146 Calories; 5g Fat (32.3% calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 134mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Fat.


Nutr. Assoc. : 0 0 0 0 0

Hearty Black Bean and Sausage Soup

Soup - it's good stuff. It's the dieter's best friend - naturally light (for the most part) and more filling than you would think. Basically, you are forced to slow down to eat it, especially when fresh. That helps you get used to feeding your body at a better pace. It's pretty much impossible to take giant bites of soup - and there's more of a feeling of fullness earlier, and less tendency to overeat.

This soup is from WW Take Out Tonight, one of the cookbooks I love to read as well as cook from. I love the idea of being able to use fresh ingredients & spices to imitate restaurant recipes. I get to challenge myself and feed myself well at the same time.

This recipe is interesting, because it doesn't have spices, and pretty much uses the flavor from the turkey sausage and cilantro to flavor. The result is pretty nice - not too chicken broth-y, which is something that I really dislike.

The result ended up not being too thin - at first I thought the amount of soup pureed wasn't enough to thicken. On reheat it works well though. This is a soup that freezes well as well.

I'm not sure I love this enough to repeat it, but I did like it.


* Exported from MasterCook *

Hearty Black Bean and Sausage Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1/2 pound sweet italian turkey sausage link
1 teaspoon olive oil
1 onion -- finely chopped
2 garlic cloves -- minced
2 jalapeno peppers -- seeded and minced
3 (15 1/2-ounce) cans canned black beans -- rinsed and drained
4 cups low-sodium defatted chicken broth
1/2 cup chopped cilantro

Spray a large nonstick saucepan with nonstick spray and set over medium-low heat. Add the sausage and cook until browned on all sides and cooked through, about 15 minutes. Transfer the sausage to a plate. When the sausage is cool enough to handle, cut into 1/2-inch-thick slices.

Heat the oil over medium-high heat in th esame saucepan, then add the onion, garlic, and jalapenos. Cook, stirring occasionally, until tender, about 8 minutes. Stir in the beans and broth; bring to a boil. Reduce the heat and simmer, covered, until all the flavors are blended, about 8 minutes.

Transfer 2 cups of the bean mixture to a blender or food processor and puree. Stir the puree and the sausage into the soup. Simmer, uncovered, until the soup is heated through, about 5 minutes. Remove the soup from the heat, stir in the cilantro, and serve.

Source:
"WW Take Out Tonight"

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Per Serving (excluding unknown items): 273 Calories; 6g Fat (20.5% calories from fat); 21g Protein; 32g Carbohydrate; 12g Dietary Fiber; 32mg Cholesterol; 1360mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

Mmmm...Penzeys - Blueberry Cinnamon-Burst Muffins

After several months of drooling, I finally placed my first order with Penzeys spices. I had heard raves about their spices, and I decided that since I love cooking I might as well make my cooking the best that I could. And at a little under $40, the awesomeness of quality I saw in the first recipe I made were well worth it.

These muffins came out beautifully. I'm not much of a blueberry muffin person, but this one changes my mind. Even with some cook error - not whipping the butter & cream cheese enough - the muffins were extremely tender and tasty. And the spices worked beautifully with the texture. Heavenly.


* Exported from MasterCook *

Blueberry Cinnamon-Burst Muffins

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup unbleached flour
1/4 cup sugar
1 tablespoon ground cinnamon
3 tablespoons unsalted butter -- cut into pieces
1 cup sugar
5 tablespoons unsalted butter -- softened
2 large eggs
1 1/4 cups unbleached flour
1 1/4 cups whole wheat flour
5 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1 1/2 cups blueberries -- fresh or frozen

Preheat oven to 400.

Lightly spoon 1/4 cup flour into a measuring cup; level with a knife. Combine 1/4 cup flour, 1/4 cup sugar, and cinnamon in a medium bowl, and cut in 3 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal, Cover and chill 30 minutes.

Place 1 cup sugar and 5 tablespoons butter in a bowl; beat with a mixer at high speed 1 minute or until combined. Add eggs, 1 at a time, beating well after each addition. Lightly spoon 2 1/2 cups flour into dry measuring cups; level with a knife. Combine 2 1/2 cups flour, baking powder,and salt, stirring with a whisk. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Fold in blueberries and cinnamon mixture (batter will be thick).

Spoon batter into 18 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Remove muffins from pans~ place on a wire rack.

Source:
"CL 07/04"

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Per Serving (excluding unknown items): 182 Calories; 6g Fat (28.2% calories from fat); 3g Protein; 30g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 212mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Mango Salad with Ginger-Raisin Vinaigrette

Ah - another mango recipe. I can't help it - there's something about mangos that calls to me. It's the exoticism and the flavor and the texture... Of course, it also has the disadvantage of being a pain in the butt to slice. Well, all great things come at a cost, and a nice, fresh mango is definitely worth the minor pain of getting it ready to eat. Of course, I also use frozen mango in yogurt and love it.

This salad came together with some beautiful colors - the mango and the red pepper looked gorgeous with the greens. The texture of the different elements worked together. Unfortunately, there just wasn't enough dressing for the number of servings that it said it served. I ate the salad for 6 days, but never felt that I got a true sense of the flavor of the dressing. If I did try it again, I would thin it out with some water to get it to cover more of the greens.


* Exported from MasterCook *

Mango Salad with Ginger-Raisin Vinaigrette

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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Dressing
1/4 cup golden raisins
1 cup boiling water
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar -- or malt vinegar
1 tablespoon chopped cilantro -- finely chopped
1 teaspoon minced ginger
1 chili pepper -- thai, serrano, or small jalapeno, stemmed and finely chopped
1/8 teaspoon salt
Salad
5 ounces mixed greens -- baby
1 large mango -- peeled and diced
1 medium red bell pepper -- seeded and julienned

To prepare dressing: Put raisins and boiling water in a small bowl. Let soften for 30 minutes. Drain; transfer the raisins into a blender. Add oil, vinegar, cilantro, ginger, chile and salt. Puree, scraping the sides as needed, until smooth. Set aside 1 tablespoon of the dressing.

To prepare salad: Place the greens in a large bowl and toss with the remaining dressing. Divide among 6 plates. Put mango and bell pepper in the bowl; add the reserved tablespoon of the dressing and toss to coat. Top the greens with the mango mixture. Serve immediately.

Source:
"Eating Well February/March 2005"
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Per Serving (excluding unknown items): 118 Calories; 7g Fat (49.2% calories from fat); 1g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 54mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Tag - I'm it!

So I got nominated to answer the latest meme by Kayaksoup. Fun stuff - makes me think about inspiration in cooking.

Total number of cookbooks I've owned - Current count is about 50. But that doesn't count the 1000+ recipes from magazines and Mastercook. And the recipes that I need to type in from the 20 cookbooks I have out from the library.

Last cookbook(s) I bought - Wraps:Easy Recipes for Handheld Meals; Weight Watchers Cook it Quick! (and I cooked from it tonight); The Laurel's Kitchen Bread Book.

Last cookbook I read - Baking at Home with the Culinary Institute of America

Five cookbooks that mean a lot to me -
I'm going to cheat a bit on this one - I can't think of 5 cookbooks, so I am going with 5 cooking inspirations.
1. A copy of the Joy of Cooking given to me by my high school cooking teacher. I took cooking class all 4 years!
2. My dad - He said years ago that when my mom was traveling and I was doing the cooking (this was back in high school still), he put on 5 pounds. He always encourages me to become a cook, but I think I'll stick with doing it for myself - I couldn't handle the pressure.
3. The Cooking Light Bulletin Board - I get inspired by reading what others have cooked, read recipe reviews, and get encouraged to do more cooking. Without them I wouldn't be cooking as much as I do.
4. MasterCook - How could I live without this software? Not very well, I think. It actually is very like something I designed for a computer class in college, before I knew it existed.
5. Other blogs. It really is a global community, and it encourages me to experiment.

Which 5 people would you most like to see fill this out in their blog? - I'm late to the party, I think, so I'm not sure who else is left. I'd love to see Chocolate and Zucchini, 101 cookbooks,Bakerina and a couple that have already done it - Orangette and Domestic Goddess

Curried Chicken Penne with Fresh Mango Chutney

I tend to get overly into planning. This is especially bad for cooking, because every time I think I've decided on a recipe to use up what I have leftover from another recipe, I get overwhelmed with all the other recipes that use the same ingredient. I also think I overestimate the amount of time it will take to make a recipe. This tends to make me avoid cooking after work, which knocks out most days.

I think I'm getting better though. I'm forcing myself to cook a little more, because I know the end result will definitely make me happy. Now if I could only be as effective with exercise...

So, last week I had planned to pick up something from the grocery store for dinner. But then I found this recipe, and decided to just do it. Picked everything up from the store, and got cooking! It was sort of fun - 3 pots going at the same time. Of course, then one of the pots was not heating because the heating coil had been disconnected by the cleaners. That threw off the timing slightly, but it was to an advantage, because the chutney used the extra time well.

The end result is a good recipe that I could see myself repeating, with a definite major mod. I like the pasta, I like the veggies - but the chicken just isn't necessary. I think if I did re-make this, I would leave out the chicken, and just use more veggies. One advantage is that I used the pre-cut mix of broccoli & cauliflower and saved all the time of chopping there.

I definitely like the sauce, but could see thickening it a bit somehow. It pooled at the bottom of the dish a little bit. The mango chunks taste good in their sauce even though the chutney could stand a little more thickening. I did use a new whole wheat pasta and liked how it came out. And even on re-heat from the freezer I liked it - and actually felt in some ways that it tasted better on reheat, which is a definite benefit.


* Exported from MasterCook *

Curried Chicken Penne with Fresh Mango Chutney

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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Chutney
2 medium mango -- diced
1 cup finely chopped onion
1/2 cup water
2 tablespoons brown sugar
1 tablespoon curry powder
1 tablespoon fresh lime juice
1/2 teaspoon black pepper
1/2 teaspoon fresh ginger
1/4 teaspoon salt
Chicken
1 teaspoon olive oil
2 garlic clove -- minced
1 pound boneless skinless chicken breast -- cut into 1" pieces
1 cup light coconut milk
2 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons Curry paste -- red
1 teaspoon fish sauce
12 ounces broccoli florets
12 ounces cauliflower flowerets
13 1/2 ounces ronzoni Healthy Harvest Penne Rigate

To prepare chutney, combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until most of liquid evaporates and mixture is thick, stirring occasionally.

To prepare chicken, heat oil in a large nonstick skillet over medium-high heat. Add garlic and chicken; sauté 5 minutes. Combine coconut milk and next 4 ingredients (coconut milk through fish sauce), stirring with a whisk. Add coconut mixture to pan; bring to a simmer. Add broccoli and cauliflower; cover and cook 7 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in chutney and pasta; toss well to combine. Sprinkle with green onions, if desired.

Source:
"CL 06/04"

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Per Serving (excluding unknown items): 446 Calories; 6g Fat (11.6% calories from fat); 29g Protein; 78g Carbohydrate; 13g Dietary Fiber; 44mg Cholesterol; 578mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Clearing out the fridge - Whole Wheat Beer Bread

I don't drink - pretty much at all. I'm a froo-froo drinks girl, will do something like a strawberry daiquiri or maybe a white russian. And when I do have that froo-froo drink it's maybe at most 4 times a year. So how did I end up with a six pack of beer in my fridge? Cooking, of course. But it took me a while to work my way through the entire pack. And that one last bottle? Beer bread!

The recipe I used I found on allrecipes.com - Beer Bread. I've made beer bread before, from a recipe from the All New Joy of Cooking, and although I liked it, it wasn't the ultimate recipe for me. So when I had the one lonely bottle of beer left, I knew exactly where it would go.

I liked this recipe in theory because it included whole wheat flour in the ingredients. I did read the comments on the bread, but followed the recipe exactly, without adding the butter that some suggest.

The result was nice. I liked the bread, but be warned - it is sweet. If I did repeat this recipe I would cut down the sugar. It also had a slight aftertaste to it. This might be due to the fact that there was so much baking powder in it, even though I did use non-aluminum powder.

I melted slices of 2% american cheese on top of the bread for a nice open-faced sandwich. I also might use the leftovers alongside soup.

And for a total 360 from previous recipe - Tofu with Thai Curry Sauce

So, last recipe was Blue Ribbon Meatloaf, which was one hunkin' piece of meat. A bit of a switch from that is the next recipe - Tofu with Thai Curry Sauce, from Eating Well February/March 2005. I have worked with tofu before, and have even made another recipe from the same issue that uses it.

This issue of EW has specific instructions on how to make the tofu more palatable to those who would turn up their nose at it. Basically, they believe that part of the issue with not liking it is that the cubes are too regular, and really make it obvious that it is not a meat-like substance. I wouldn't turn my nose up at tofu, but I did like the look of the ragged shapes.

This recipe came together nicely and simply and had a nice spicy flavor that did not overwhelm with heat. What I loved best though is the crispness and light flavor of the tofu. It was cooked semi-quickly over high heat so that the outside became a beautiful golden brown.

I can see this as a repeat, more because I will have the ingredients on hand than because I totally fell in love with the recipe.


* Exported from MasterCook *

Tofu with Thai Curry Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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Sauce
1 cup light coconut milk
2 tablespoons chopped cilantro
1 teaspoon curry paste -- red
1/2 teaspoon brown sugar
1/2 teaspoon salt -- or to taste
Tofu & Vegetables
2 teaspoons extra-virgin olive oil
14 ounces extra-firm tofu
6 ounces spinach -- baby
1 medium red bell pepper -- sliced
3 cups cooked white rice

Whisk together sauce ingredients in a small bowl.

Drain rinse and pat dry tofu. Slice crosswise into 8 1/2-inch thick slices. Coarsely crumble each slice into smaller, uneven pieces.

Heat olive oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.

Add spinach, bell pepper, and sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.

Source:
"EW February/March 2005"

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Per Serving (excluding unknown items): 355 Calories; 13g Fat (31.0% calories from fat); 16g Protein; 47g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 366mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Yup, that's a big chunk of meat - Blue Ribbon Meatloaf

I'd like to start off by saying I'm trying to get more into cooking with meat. It's funny to consider - I think most people are trying to eat less meat, and here I am bucking the trend! I think for me it's about getting more variety into my meals, and just the fact that I was less a cook and more of a baker means that I haven't done a lot of different things. Like, I've never roasted a chicken (that's on my list). I have an incredible roasting pan that I got for my birthday a couple years ago that I have yet to use.

Anyway, I was searching for recipes last weekend, and decided to try Blue Ribbon Meatloaf from Eating Well. With a name like that, who could resist? In addition, the fact that it calls for beer (which I have had in my fridge for several months, and never drink - it's all for cooking!), and sweet onions (I finally get to try vidalias) appealed to me a lot.

I of course managed to near-puree the onions when I decided to chop in the food processor. But on the good side, I think my herb cutting skills are getting better - I was able to get the parsley chopped fairly easily. I did just watch an instructional video on chopping parsley, though, and will use their approach and see how it goes. And I need a new knife - badly.

The loaf came out of the oven with plenty of juices to drain, as I believe most meat loafs do. The consistency was solid, but it did crumble somewhat when cutting, which I do take as standard with meat loafs. The color was not unappealling per se, but I didn't feel that the parsley gave color to the loaf as I have seen with other meat loaf recipes. The flavor was good, but not extraordinary.

Overall, I think it came out well. The only issue was that I'm not sure I'm a big loaf of meat person. I know that my mom used to make meatloaf, and I don't think I loved it, but I don't think I hated it either. It was meh. I think that I'm a little more to the meh side now for loaves in my life, so a great meat loaf recipe is not something I will go search out. I just think that I prefer meals with less meat, more bread/rice. I mean, c'mon, 2 1/2 pounds of meat for 8 servings? Just a little too much. But that's just me.

Banana Raspberry Muffins

I got this recipe from a post on the CL BB - it originally appeared in the May issue of Self. I love the fact that by reading the boards I get a wider range of recipes. I think that by being a part of the community I challenge myself more in my cooking.

Unfortunately, I did not do well with this recipe. It was too moist - I think it might have been because I had frozen the bananas and defrosted them, and they might have carried ice crystals into the batter. I did like using fresh raspberries though.


* Exported from MasterCook *

Banana Raspberry Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 cup unbleached flour
1 cup whole wheat flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large bananas -- mashed
1/4 cup skim milk
1 large egg
1 teaspoon vanilla
12 ounces raspberries

Heat oven to 350 and coat a muffin tin with cooking spray. In a bowl, combine flours, sugar, powder, soda and salt; whisk to blend. Make a well in the center; set aside. In another bowl, combine bananas. milk, egg and vanilla; fold in raspberries. Pour batter into center of dry ingredients; fold together until combined. Do not overmix. Pour batter into pan; bake 15-20 minutes or until toothpick inserted in center of a muffin comes out clean. Cool in pan on wire rack for 10 minutes, then remove to cooling rack.

Source:
"Self 05/05 - posted on CLBB by greysangel - http://community.cookinglight.com/showthread.php?s=&threadid=73362&highlight=Banana+raspberry+bread"

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Per Serving (excluding unknown items): 175 Calories; 1g Fat (4.6% calories from fat); 4g Protein; 40g Carbohydrate; 4g Dietary Fiber; 18mg Cholesterol; 232mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0