I'm trying another Deceptively Delicious recipe tonight. This one is not so far out there, just adding carrot puree to turkey meatloaf. No biggie, but it has no egg, so I wonder how it'll turn out. I'll let you know. Here's the recipe:
Meatloaf - serves 8
1 cup Italian seasoned breadcrumbs (I don't keep these, so I just make toast, crumble it, and add some Italian seasoning)
1/2 skim milk
2 T olive oil
1/2 onion, finely chopped
2 stalks celery, finely chopped
1 lb lean ground turkey
1/2 grated parmesan
1/2 cup carrot puree
1/4 ketchup
1 t salt
1/8 t pepper
1 cup bottled tomato sauce
4 slices turkey bacon (I find turkey bacon to be an abomination, but we're giving it a shot here!)
Preheat oven to 350, and coat a 9x5 loaf pan with cooking spray (I also never keep this, so I just crisco the pan like I would if I were baking a cake.)
In a large bowl, soak breadcrumbs in milk.
Heat oil in large skillet over med-high heat. Add onions, stirring occasionally for 7-10 minutes. Add celery and cook another 3-4 minutes. Add this mixture to the breadcrumb/milk bowl. Also add turkey, parmesan, carrot puree, ketchup, salt, and pepper. Mix and dump into pan. Spread tomato sauce over, and top with the fake bacon. Bake 45-50 minutes, til center is no longer pink and bacon begins to brown.
It's in the oven, and I'll let you know what I think in the comments. Let me know what you think if you also make it. Happy eating.
Monday, September 29, 2008
Sunday, September 28, 2008
Sweet Deception
I'm trying this recipe from Jessica Seinfeld's cookbook, Deceptively Delicious. It's for brownies, and it has a few unusual ingredients, as you know if you've ever heard of this book. I've been meaning to try out some of her recipes, but I kept forgetting until this week when my friend Amy had some brownies at her house she'd made from this recipe. Hers were pretty good, so I'm hopeful. That said, I pureed my veggies without steaming them first, and I had to make a couple other adjustments to the recipe because I was running low on some things. So, we'll see. I'm giving it to you as it's published. Let me know if you try these or have tried any of the other recipes from the book. I love the idea of sneaking healthy ingredients into food you'd have been making already.
Makes 12 Brownies - Make sure you don't serve these warm if you don't want to taste spinach.
Preheat oven to 350 and coat an 8x8 baking pan with nonstick spray
3 oz semisweet or bittersweet chocolate
1/2 cup carrot puree*
1/2 cup spinach puree*
1/2 cup firmly packed light or dark brown sugar
1/4 cup unsweetened cocoa powder
2 T trans-fat-free soft tub margarine spread
2t pure vanilla extract
2 large egg whites
3/4 cup oat flour or all-purpose flour
1/2 t baking powder
1/2 t salt
Melt the chocolate in a double boiler over low flame.
Combine melted chocolate, veggie purees, sugar, cocoa powder, margarine, and vanilla; whisk until smooth and creamy, 1-2 minutes.
Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.
Pour the batter into the pan and bake 35-45 minutes.
Cool completely in the pan before cutting into 12 brownies.
*To make the purees, steam your veggies, cool, and puree using your food processor or blender. Add water if you need to to get them nice and smooth. If you need more direction, google the cook book and author, and you'll find some more info.
Makes 12 Brownies - Make sure you don't serve these warm if you don't want to taste spinach.
Preheat oven to 350 and coat an 8x8 baking pan with nonstick spray
3 oz semisweet or bittersweet chocolate
1/2 cup carrot puree*
1/2 cup spinach puree*
1/2 cup firmly packed light or dark brown sugar
1/4 cup unsweetened cocoa powder
2 T trans-fat-free soft tub margarine spread
2t pure vanilla extract
2 large egg whites
3/4 cup oat flour or all-purpose flour
1/2 t baking powder
1/2 t salt
Melt the chocolate in a double boiler over low flame.
Combine melted chocolate, veggie purees, sugar, cocoa powder, margarine, and vanilla; whisk until smooth and creamy, 1-2 minutes.
Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.
Pour the batter into the pan and bake 35-45 minutes.
Cool completely in the pan before cutting into 12 brownies.
*To make the purees, steam your veggies, cool, and puree using your food processor or blender. Add water if you need to to get them nice and smooth. If you need more direction, google the cook book and author, and you'll find some more info.
Monday, September 15, 2008
More Brownies - You Be the Judge
Well, I haven't made the other brownies I posted yet, so I can't tell you what I think, but my sister swears by this brownie recipe. I've also not made or had these, so anyone let me know if you decide to give them a try.
1 1/2 c flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 c sugar
2/3 c butter
4 Tbsp water
4 c. chocolate chip
2 tsp vanilla
4 eggs
1c chopped nuts, optional
Grease pan. Mix flour, soda, salt and set aside. Melt butter, sugar and water in medium sauce pan. When sugar has melted, remove from heat immediately. Do not boil. Stir in 2 c chocolate chips. The chocolate chips should melt. Beat in eggs with a spoon one at a time. Add vanilla, dry ingredients, and rest of chips. Pour in pan, spread evenly, bake in preheated 325 degree oven for 30-35 minutes. No not overbake. Should be firm in the middle.
1 1/2 c flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 c sugar
2/3 c butter
4 Tbsp water
4 c. chocolate chip
2 tsp vanilla
4 eggs
1c chopped nuts, optional
Grease pan. Mix flour, soda, salt and set aside. Melt butter, sugar and water in medium sauce pan. When sugar has melted, remove from heat immediately. Do not boil. Stir in 2 c chocolate chips. The chocolate chips should melt. Beat in eggs with a spoon one at a time. Add vanilla, dry ingredients, and rest of chips. Pour in pan, spread evenly, bake in preheated 325 degree oven for 30-35 minutes. No not overbake. Should be firm in the middle.
Friday, September 12, 2008
"Book Club" Chicken Salad
I make this a ton, and people always ask for the recipe. It doesn't come from a recipe . . . it's one of those things that just evolved, so I'll tell you what I've done to get it where it is, and you can play with it some more if you want. I tend to be OCD when I make this, and it comes out chopped really fine, almost like a spread sometimes. That's mostly because I want the onion flavor but I really don't want to bite into any onions. When I make it for other people I leave it a little chunkier. This amount will feed a crowd, and you can freeze the leftovers. Hope you like it!
2.5 -3.5 lb bag of frozen chicken breasts or tenders
1 green apple
1 red onion
enough mayo to make it how you want it
lemon pepper seasoning, any kind you want
salt/pepper to taste
Boil the chicken from frozen until its cooked through. Let it cool some and then cut it up with kitchen shears trimming away any sinewy spots as you go. While the chicken is boiling, wash the apple and cut it up into fairly small pieces, depending on your tastes. For this amount of chicken I use about 3/4 of a decent sized apple. Also cut up the onion now. I chop it a little finer than the onion, and I use way less, just about 1/5 of a medium sized one. Stir everything up with some mayo and lemon pepper.
Everything is to taste, so just start with a little and keep adding till its how you like it, remembering that some flavors get stronger as they sit, so I usually make this the day before and then adjust if I need to the day of. I usually have to add extra mayo when I serve it because it will get absorbed somewhat as it sits. Feel free to lower your fat content by using yogurt if you want, but I don't reccommend low fat mayo. Yuck!
2.5 -3.5 lb bag of frozen chicken breasts or tenders
1 green apple
1 red onion
enough mayo to make it how you want it
lemon pepper seasoning, any kind you want
salt/pepper to taste
Boil the chicken from frozen until its cooked through. Let it cool some and then cut it up with kitchen shears trimming away any sinewy spots as you go. While the chicken is boiling, wash the apple and cut it up into fairly small pieces, depending on your tastes. For this amount of chicken I use about 3/4 of a decent sized apple. Also cut up the onion now. I chop it a little finer than the onion, and I use way less, just about 1/5 of a medium sized one. Stir everything up with some mayo and lemon pepper.
Everything is to taste, so just start with a little and keep adding till its how you like it, remembering that some flavors get stronger as they sit, so I usually make this the day before and then adjust if I need to the day of. I usually have to add extra mayo when I serve it because it will get absorbed somewhat as it sits. Feel free to lower your fat content by using yogurt if you want, but I don't reccommend low fat mayo. Yuck!
Thursday, September 11, 2008
Mmmmm...Bacon!
Thanks, Ginger, for the recipe. Let us know if you try it. I may make it this coming week, and then I'll let you know how it goes over here.
Chicken and Bacon Pasta
4 cups penne pasta
12 oz jar of alfredo sauce
peppers in adobe sauce (1-3 peppers depending on how spicey you want the dish)
4 slices of bacon
2 chicken breasts
2 green onions
Boil chicken and slice into bite sized pieces. Cook penne pasta and drain. Cook bacon and chop. Dice peppers finely. Chop green onion.
Place mixture in a 5X5 dish and bake for 30 minutes at 350. You may top with parmesan cheese before baking.
You can also mix everything and freeze for future use.
Enjoy!
Chicken and Bacon Pasta
4 cups penne pasta
12 oz jar of alfredo sauce
peppers in adobe sauce (1-3 peppers depending on how spicey you want the dish)
4 slices of bacon
2 chicken breasts
2 green onions
Boil chicken and slice into bite sized pieces. Cook penne pasta and drain. Cook bacon and chop. Dice peppers finely. Chop green onion.
Place mixture in a 5X5 dish and bake for 30 minutes at 350. You may top with parmesan cheese before baking.
You can also mix everything and freeze for future use.
Enjoy!
Sunday, September 7, 2008
New Recipes!
Thanks to my sister-in-law Katie for sending these recipes. We hope you'll enjoy them.
Sweet and Sour Chicken
Katie has tried this one, and I think I will this week. I love that all the ingredients are pretty much pantry staples, so all you need to get at the store is chicken.
3-4 large Chicken Breasts
1 tsp pepper
2 eggs beaten
2 tsp garlic salt
1 cup flour
Cube chicken into bite size pieces. In a small bowl, mix garlic salt, pepper and flour. Dip chicken in beaten egg and then in flour mixture. Saute chicken in hot oil, until almost done. Put chicken in 9x13 baking dish.
Sauce:
3/4 cup sugar
1/2 cup vinegar
3 1/2 Tbs ketchup
1 Tbs soy sauce
Pour sauce over chicken. Bake at 350 degrees for at least 30 minutes or until chicken is done.
Lemongrass and Citrus Poached Salmon
This sounds delicious, but salmon can be kind of a flop with our kids sometimes. I'm sure chicken would work as well. I'll let you know what the "judges" say when we get around to it. I know it'll be a hit with their dad. Wonder if it would be ok to use both the cilantro and lemongrass?
2 1/2 pounds salmon fillet
1 quart chicken stock
1 quart orange juice
2 cups ginger ale
1 small yellow onion, chopped
2 tablespoons minced garlic
2 cups chopped lemon grass or cilantro
1 teaspoon salt
1 teaspoon white pepper
Remove skin from salmon, then cut into desired portions. In a large pot, combine chicken stock, orange juice, ginger ale, onion, garlic and lemon grass or cilantro. Season with salt and white pepper. Bring to a boil for 5 minutes. Reduce heat to a low boil. Place the salmon in the poaching liquid until flaky and tender, about 5 minutes.
The BEST brownies you will ever have in your life (She says she's not exaggerating, so I think we should give it a shot.)
2 boxes of your favorite brownie mix plus all the ingredients it calls for
2 of the big Symphony chocolate bars (with or without nuts--your preference!) or 5-6 of the smaller check-out stand size bars
Mix brownies according to box and pour half of the batter into a 9X13 pan. Then layer the unwrapped chocolate bars across the top of the brownie batter in the pan. Then pour the rest of the batter on top of the bars and make sure they are covered. Bake according to directions on box.
AND
Last but not least, Katie sends this recipe she is thinking of trying. Please let us know if you beat her to it, or, Katie, you will have to let us know how it goes when you do. Sounds yummy. Incidentally, we had a very good Tofu and Veggie Curry last night. If anyone has any of PF Chang's recipes, or if you know where you can scalp them, please share. I'd love to recreate the meal we had last night at home.
Pumpkin Curry with Lentils and Apples
1 cup red lentils
1 cup brown lentils
8 cups water
1/2 teaspoon turmeric
1 tablespoon canola oil
1 large onion, diced
2 tomatoes, cored and chopped
3 cloves garlic, minced
1 1/2 tablespoons curry powder, or to taste
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cloves
2 cups peeled, cubed (1-inch), seeded pumpkin
2 potatoes, unpeeled and chopped2 carrots, peeled and diced
2 cups packed fresh spinach, chopped
1 Granny Smith apple, unpeeled, cored and diced
Place the red and brown lentils in a pan with the water and turmeric. Cook over medium-low heat until tender, about 45 minutes. Drain, reserving 2 1/2 cups of the cooking liquid.
Meanwhile, heat the canola oil in a large, deep pot over medium heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally. Mix in the curry powder, cumin, salt, pepper, and cloves. Add the cooked lentils, reserved cooking liquid, pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.
Happy Eating!
Sweet and Sour Chicken
Katie has tried this one, and I think I will this week. I love that all the ingredients are pretty much pantry staples, so all you need to get at the store is chicken.
3-4 large Chicken Breasts
1 tsp pepper
2 eggs beaten
2 tsp garlic salt
1 cup flour
Cube chicken into bite size pieces. In a small bowl, mix garlic salt, pepper and flour. Dip chicken in beaten egg and then in flour mixture. Saute chicken in hot oil, until almost done. Put chicken in 9x13 baking dish.
Sauce:
3/4 cup sugar
1/2 cup vinegar
3 1/2 Tbs ketchup
1 Tbs soy sauce
Pour sauce over chicken. Bake at 350 degrees for at least 30 minutes or until chicken is done.
Lemongrass and Citrus Poached Salmon
This sounds delicious, but salmon can be kind of a flop with our kids sometimes. I'm sure chicken would work as well. I'll let you know what the "judges" say when we get around to it. I know it'll be a hit with their dad. Wonder if it would be ok to use both the cilantro and lemongrass?
2 1/2 pounds salmon fillet
1 quart chicken stock
1 quart orange juice
2 cups ginger ale
1 small yellow onion, chopped
2 tablespoons minced garlic
2 cups chopped lemon grass or cilantro
1 teaspoon salt
1 teaspoon white pepper
Remove skin from salmon, then cut into desired portions. In a large pot, combine chicken stock, orange juice, ginger ale, onion, garlic and lemon grass or cilantro. Season with salt and white pepper. Bring to a boil for 5 minutes. Reduce heat to a low boil. Place the salmon in the poaching liquid until flaky and tender, about 5 minutes.
The BEST brownies you will ever have in your life (She says she's not exaggerating, so I think we should give it a shot.)
2 boxes of your favorite brownie mix plus all the ingredients it calls for
2 of the big Symphony chocolate bars (with or without nuts--your preference!) or 5-6 of the smaller check-out stand size bars
Mix brownies according to box and pour half of the batter into a 9X13 pan. Then layer the unwrapped chocolate bars across the top of the brownie batter in the pan. Then pour the rest of the batter on top of the bars and make sure they are covered. Bake according to directions on box.
AND
Last but not least, Katie sends this recipe she is thinking of trying. Please let us know if you beat her to it, or, Katie, you will have to let us know how it goes when you do. Sounds yummy. Incidentally, we had a very good Tofu and Veggie Curry last night. If anyone has any of PF Chang's recipes, or if you know where you can scalp them, please share. I'd love to recreate the meal we had last night at home.
Pumpkin Curry with Lentils and Apples
1 cup red lentils
1 cup brown lentils
8 cups water
1/2 teaspoon turmeric
1 tablespoon canola oil
1 large onion, diced
2 tomatoes, cored and chopped
3 cloves garlic, minced
1 1/2 tablespoons curry powder, or to taste
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cloves
2 cups peeled, cubed (1-inch), seeded pumpkin
2 potatoes, unpeeled and chopped2 carrots, peeled and diced
2 cups packed fresh spinach, chopped
1 Granny Smith apple, unpeeled, cored and diced
Place the red and brown lentils in a pan with the water and turmeric. Cook over medium-low heat until tender, about 45 minutes. Drain, reserving 2 1/2 cups of the cooking liquid.
Meanwhile, heat the canola oil in a large, deep pot over medium heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally. Mix in the curry powder, cumin, salt, pepper, and cloves. Add the cooked lentils, reserved cooking liquid, pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.
Happy Eating!
Thursday, September 4, 2008
Best Breakfast I've Ever Made
For those of you who live in this area, I've found the perfect recipe for breakfast. It's called Free Breakfast Fridays at ChikFilA for the month of September. That's right, Pleasant Grove and Walnut locations did it last year, and here it is again. See you there!
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