Weekly Menu

I'm a day or two late here. A busy weekend had me planning meals at the last minute, something I avoid at all cost. So, I'm throwing together a menu using pantry items, and what's in the freezer, as much as possible. We're traveling for a funeral tomorrow, so I won't have time for shopping until at least Tuesday, more likely Wednesday. But, I think we'll manage -- especially with one meal from last week's menu that we didn't eat.

Monday
Dinner: Slow Cooker Pepper Steak, brown rice, roasted cauliflower

Tuesday
Lunch: Cheese Quesadillas with avocado
Dinner: Ham and Veggie Pasta

Wednesday
Lunch: baked potatoes
Dinner: Sesame Grilled Chicken, Carrot and Sweet Potato Puree, Brussel Sprouts Almandine, tossed salad

Thursday
Lunch: soup and sandwich
Dinner: Beans and (low-fat beef) wieners, Cornbread

Friday
Lunch: bagels and cream cheese
Dinner: Salmon Patties, Macaroni and Cheese, green peas

* Tried and true
* New to me

Roast Chicken Provencale

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This was a wonderful roast chicken recipe -- probably the best I've ever cooked. I've had the intent to do a roast chicken post -- I even took a few pictures at one point during a prior chicken-roasting -- but just never made time to write. Partly, I thought you've roasted chicken before. Surely, you have. You don't need me to show you. I always hesitate to come off sounding like a rocket scientist -- I think Ina does that a lot. Like what she is showing you has never been done before, even thought it has -- a hundred times. I suppose Ina doesn't intend to do that any more than I do -- just trying to help the average person with something she might need help with.

So, in no way am I implying, by posting pictures of a roast chicken, that you don't know how to roast a chicken. But, if you like pictures of food prep, or you have never roasted a whole chicken, this post is for you.

For the rest of you expert chicken roasters, just note the part about the provencale, because it really is some tasty chicken.

Provencale is a term used for French cooking which involves herbs and, often, a tomato sauce with olive oil, garlic and herbs. My dad used to make a fish provencale and it was pretty gourmet if my memory serves. This recipe is called Provencale simply because of the use of the Herbes de Provence -- a bottle of dried herbs you'll find in your grocery store -- a mix of basil, lavender, marjoram, rosemary, sage, savory, and thyme. If you can't find an official bottle, here is a recipe for mixing your own (if you have all those herbs in your pantry). My Giant Eagle had a bottle of Market District Herbes de Provence for about $3.50.

This recipe came from Cooking Light, and I followed it pretty closely. There are a few adjustments in italics, but those are mostly related to chicken basics -- like the fact that I roast my chicken breast side down so the white meat stays very juicy. You can find the recipe here if you prefer to stick with the original recipe.

Roast Chicken Provencale

serves 8 to 10

2 T. dried herbes de Provence
2 T. fresh lemon juice
2 t. kosher salt
1/2 t. black pepper
3 garlic cloves, minced
1 (7-pound) roasting chicken
1 small onion, quartered
2 cans low-fat or fat-free, low-sodium chicken broth

1/3 cup Sauvignon Blanc or other dry white wine
2/3 c. fat-free, less-sodium chicken broth
1 T. chilled butter, cut into small pieces


Preheat oven to 400°.

Combine first 5 ingredients in a small bowl; mash to a paste consistency.

Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat.




(This picture was taken when I was just roasting a chicken without the herbs -- if you were just roasting, without herbs, you would salt and pepper the outside -- no need with the Chicken Provencale.)


(Here I'm salting and peppering the cavity -- again not necessary with the Provencale)

Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. (because I roast my chicken breast side down, I did this on the back and thighs as well). Rub seasoning mixture under loosened skin.

Place onion in body cavity. Lift wing tips up and over back; tuck under chicken. Tie legs together with string (Just wrap cooking twine in a figure eight around leg ends and tie in a knot -- you can also extend tie around wings to keep them close to the body -- prevents overcooking -- but if you don't eat the wings, that's not necessary -- here's a quick how to video). I don't even tie the legs if I am roasting a chicken with an empty cavity -- it cooks faster that way.

Place chicken, breast side down, on a rack inside a roasting pan. Pour chicken broth into bottom of roasting pan (this will prevent any drippings from charring in the bottom of the pan). Bake at 400° for 30 minutes. Reduce heat to 350 and roast for about 2 hours, basting occasionally with drippings and broth. Chicken is done when a thermometer registers 180 degrees F in the deepest part of the breast (I also measure the deepest part of the thigh). Remove chicken from pan. Cover with foil, and let stand 10 minutes.

Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 5 minutes (any fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into pan, stopping before fat layer reaches opening; discard fat (you will likely not need all the drippings because you added broth to the pan before you started -- you will need about 12 oz. total for the sauce).

Place pan over medium-high heat. Stir in wine, scraping pan to loosen browned bits. Add broth; bring to a boil. Cook until reduced to 2/3 cup (about 3 minutes). Remove from heat; add butter, stirring with a whisk until well blended. Serve sauce with chicken.

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Food for thought

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A phrase my father used about the words people say was, "You draw more flies with honey, than you do with vinegar."

I have always loved that phrase, and try, try to always remember (but don't always succeed).

Lisa, at My Own Sweet Thyme, gives more thought to our words, and just how they would taste in our own mouths.


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Two Winning Sides

Last night's dinner was a huge hit with my family. When my youngest son said, "Mom, you have to make this broccoli more often," I almost choked on my own food! My high-schooler ate seconds of both sides, and there was actually no broccoli leftover -- unheard of in my house! Of course, both dishes had a bit of heat in them (and no one needed extra Tabasco), so I shouldn't be so surprised. The fact that it was a simple-to-prepare meal made it even better.

My meat dish was barbecued pork tenderloin -- a dish so simple you don't even need a recipe. When I brought my pork home from the store (a vacuum sealed pouch with two pork tenderloins inside), I removed them from the store packaging, placed them in a ziploc freezer bag, added about a cup of our favorite bottled BBQ sauce and about a teaspoon of garlic powder, sealed it up and froze it. It marinated while it was freezing and while it was thawing, so when it was grilled, it was tender and tasty.






This recipe is one that I created -- a spicy, roasted broccoli. The Italians use the word arrabiata, meaning angry, for very spicy foods, usually sauce. With the addition of crushed red pepper to my broccoli florets, and a squeeze of fresh lemon juice when it's done, I created an angry broccoli that my kids inhaled!

Broccoli Arrabiata
serves 4-6

1 head fresh broccoli, rinsed, trimmed and cut into florets
cooking spray
1 T. light olive oil or canola oil
1 t. crushed red pepper
2 T. fresh lemon juice
salt to taste

Heat oven to 400 degrees F.
Place broccoli in a bowl and drizzle with oil. Toss with crushed red pepper.
Spray baking sheet with cooking spray.
Arrange broccoli on sheet and place in center of oven.
Cook for 15 minutes, stir and rearrange. Cook for 5 to 10 minutes longer, until broccoli is fork tender.
Place broccoli in serving bowl.
Drizzle with fresh lemon juice and salt to taste.

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This recipe was a creative use of barley that I found in the American Heart Association's Low-Fat, Low-Cholesterol Cookbook (creative title, eh?). Personally, I love barley, and I thought the use of cumin in the recipe would entice my family. Peach said it was the best thing she ever ate (maybe a little bit of an exaggeration), but the boys and Doug really liked it, too. It could hardly have been easier. I used long-cooking barley, which needs to cook for about 45 minutes, but the recipe calls for quick-cooking, so adjust if you use long-cooking. I also adjusted the recipe for 6 servings, and since most of my readers have large families, I am posting the adjustment below. You can find the original recipe (along with all the others in the book) here. I omitted the pecans because of nut allergies, but I think they would be very tasty -- as would chopped pistachios or sliced almonds.

Carrot and Barley Pilaf
6 servings

2 c. low-fat chicken broth (I actually used half chicken, half vegetable)
1 c. uncooked quick-cooking barley
1 t. olive oil
3 carrots, cleaned and shredded
3 green onions, sliced
3 T. toasted pecans, chopped
3/4 t. cumin
1/2 t. salt
1/4 t. pepper

Heat the broth in a medium saucepan over medium-high heat. Stir in barley. Reduce heat and simmer, covered, for 10 to 15 minutes, until liquid is absorbed and barley is tender. Remove from heat, let stand, covered, for 5 minutes.

Meanwhile, heat oil in a small skillet over medium high heat. Add carrots, onions and cumin, cooking for a few minutes until carrots are tender-crisp. Add vegetables to barley and stir with a fork. Salt and pepper and top with pecans or other nuts.

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Fastnachts

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I mentioned last week that my family would be celebrating Shrove Tuesday in German style, with the treat the Germans apparently enjoy at the Fastnacht festivals -- the German Mardi gras -- Fastnacht meaning the Fast Night, or the night before the fast. We didn't make crazy masks or dance in the streets or anything -- just fried up some yummy doughnuts.

Just for safekeeping, I am posting the recipe, so that next year, I'll have my pictures and the recipe right where I need them. It seems a pity to enjoy these yummy little treats only once a year, but considering that they are fried, sugared doughnuts, maybe it's a good thing. The mashed potatoes in these little dunkers makes them soft and light inside -- you'll find it impossible to eat just one.

I used the recipe found here, but modified it for fewer doughnuts and less measuring. I rolled my finished doughnuts in granulated sugar, but you could use powdered sugar, cinnamon sugar or even a confectionary glaze -- your call.

Fastnachts

1 c. milk
2 medium white potatoes, peeled, diced and boiled until fork tender
1/4 c. sugar plus 1 t. sugar
1/4 c. butter, softened
1 t. rapid rise yeast
2 T. warm water
3 c. flour (you might need a little more depending on humidity)
1 egg, lightly beaten
3/4 t. salt
5 cups oil (I used Canola and Crisco mixed)


Heat the milk in a glass measuring cup in the microwave until steaming (or on the stove if you prefer). Drain potatoes and place them in a large mixing bowl. Add hot milk and mix until well mashed. Let cool until warm.

Add sugar and butter and mix with an electric mixer at low speed. If the mixture is still warm, cool to about room temperature before proceeding with next step.

Dissolve the yeast and teaspoon sugar in barely warm water. Add to the potato mixture and mix well. Add 1 cup flour and the egg and mix again. Slowly add remaining flour to dough in mixer bowl with dough hook, or knead in by hand. Use enough flour to get a soft, but not sticky dough.

Grease a large bowl. Place the dough in the greased bowl. Cover with a thin towel, and let rise in a warm, draft free place for about an hour or until it is at least double in size.

On a lightly floured surface, roll the dough 3/4" thick. You can use a doughnut cutter to cut the dough or cut as typical Fastnachts -- cut the dough into 3" to 4" wide strips, then cut the strips into 3" to 4" pieces. To allow the center of Fastnacht to fry completely, cut a small slit in the center of each piece, using a sharp paring knife. Arrange the pieces of dough, about 1-1/2" to 2" apart, on large wax paper lined trays (I just used the flour-covered countertop because I didn't need the space).


Cover with a thin towel. Place the trays in a warm place for 45 minutes to an hour, or until the dough pieces have raised to about double in size.

Heat the oil to 365º F (until oil bubbles quickly around a bit of dough or the wooden handle of a spoon). Deep fry until both sides are golden brown, turning one time. Drain on white paper towels.



Promptly roll in sugar.


To use this raised doughnut recipe for glazed doughnuts:
Beat together: 2-1/2 c. confectioners' sugar, 4 T. butter and 1 t. vanilla. Add enough milk to make a thin glaze. Drizzle the glaze over the slightly warm doughnuts or dip the doughnuts in the glaze.

For powdered doughnuts:
Shake slightly warm doughnuts in a bag with confectioners' sugar, or a combination of confectioners' sugar and cinnamon.


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Colonial Brown Bread

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Very similar to the Swope Bread I posted about a few weeks ago, this Colonial Brown Bread is a quick, yeastless bread, which uses brown sugar instead of white and thus giving it a slightly different flavor than the Swope Bread. I served it with my Yankee Pot Roast and it made a very yummy dinner bread, and was perfect later for toast.

Colonial Brown Bread
2 loaves

4 c. buttermilk (I used low fat)
4 c. whole wheat flour
1 1/3 c. all-purpose flour
1 c. packed brown sugar
4 t. baking soda
1 t. salt

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.

In a large bowl, stir together the whole wheat flour, all-purpose flour, brown sugar, baking soda, and salt. Pour in buttermilk, and stir until all of the dry mixture has been absorbed. Divide the batter evenly between the prepared loaf pans.

Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Serve warm. Store leftover bread wrapped in plastic wrap in the refrigerator. This reheats well.

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Source: Allrecipes via Charlotte

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Yankee Pot Roast

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I have linked to this recipe at myrecipes.com many times since I started this blog. It's a Cooking Light recipe, but you'd never know it's light from the taste. Granted it's beef, but almost half the fat is monounsaturated -- the healthy kind.

I make the recipe almost exactly as was written at Cooking Light. I usually omit the parsnips and rutabaga, and if I remember to buy it, I add turnip, which my kids happen to like. I also make gravy with the leftover broth -- the recipe with my changes is written below. If you have an abundance of broth left, you might need to double the cornstarch or flour water, as noted below. I have made this roast both in the oven and, if I have something cooking in the oven, on the stovetop. It works both ways.

Yankee Pot Roast (Light)

6-8 servings

2 t. canola oil, divided
2 lbs. boneless chuck roast, trimmed
1 c. chopped yellow onion
4 c. fat-free, less-sodium beef broth
1 T. whole-grain Dijon mustard
1 t. salt
1 t. dried thyme
1/2 t. freshly ground black pepper
1/2 t. dried sage
2 bay leaves
2 turnips, peeled and cut in 1-inch dice
6 carrots, peeled and cut in half crosswise and lengthwise
4 potatoes, peeled and cut in 1-inch dice (I use russet)
1/4 c. cold water
2 T. flour or cornstarch



Preheat oven to 300°.

Heat 1 t. oil in a large Dutch oven over medium-high heat. Add beef to pan, browning on all sides (about 8 minutes). Remove from pan. Add remaining teaspoon oil. Add onion to pan; sauté 5 minutes or until beginning to brown. Stir in broth, scraping pan to loosen browned bits. Reduce heat; add mustard and next 5 ingredients (through bay leaves). Return roast to pan; bring to a simmer.

Cover and bake at 300° for 2 hours.

Add turnip and carrots to pot. Bake, covered, 30 minutes. Add potato; cover and bake 30 minutes or until roast and vegetables are very tender. Remove roast and vegetables from pot and place in serving dishes. Keep warm. Discard bay leaves.

Place pot on stovetop over medium high heat and bring liquid to a boil. Whisk flour or cornstarch into cold water and add to broth, whisking until smooth. Heat to a simmer and liquid becomes thick. Repeat with flour/cornstarch and water if thicker gravy is desired. Do not add more thickener until gravy has come to a complete boil for at least a minute (gravy will thicken as it bubbles).

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Source: Cooking Light



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Greek Pasta

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I have so many recipes I want to share -- if only I had hours to sit at the computer. I'll keep collecting them, anyway, and when I can get them up, I will.

I prepared this dish a few weeks ago as a side with an oven-roasted chicken. I was attracted to the recipe because I love olives and sun-dried tomatoes, but I was afraid that the kids and Doug would find the flavors too strong. I was wrong. They loved it. In fact, they all said it tasted like restaurant food, which is really the ultimate compliment from them (sad, but true). The flavors of the olives, sun-dried tomatoes, herbs and garlic were just strong enough to balance the whole wheat pasta. Doug is really picky about whole grain pasta, but he said he really liked it in this dish. Though I served it as a side, it would be great as a meatless meal. It would also be awesome with a piece of grilled chicken sliced on top, or even some pan-sauteed shrimp. Yum!

This recipe came from Women Heart's All Heart Family Cookbook, my latest favorite. I love this cookbook because every recipe packs in as many heart-healthy ingredients as possible. This recipe has whole grains, olives and olive oil, garlic, spinach, tomatoes, and herbs -- which all contribute to lowering cholesterol and a healthier heart. It was easy and quick to make as well. I have just a few changes included below.

Greek Pasta
6 servings

12 oz. whole wheat pasta (I used penne)
2 T. extra virgin olive oil
1 clove garlic, minced (I used two)
1/2 c. sun-dried tomatoes, chopped, soaked in water, drained
2 T. chopped fresh parsley
1 T. chopped fresh basil
10 oz. baby spinach, washed
4 oz. fat-free feta cheese (I used low-fat)
1/2 c. kalamata olives, pitted and chopped

Prepare pasta according to directions. Reserve 1 cup pasta water. Drain.

In the same pot, heat the oil over medium heat. Add the garlic and cook for 2 minutes -- do not brown. Add tomatoes, parsley, and basil, and cook, stirring occasionally, for two minutes longer. Add the pasta, spinach, cheese and olives, and toss to coat well. Add a little of the pasta water if necessary to moisten.

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Source: Women Heart's All Heart Family Cookbook

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Weekly Menu

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Per my goal, I think we fairly well emptied the pantry and freezer this week. At least most of the meat is gone, except a whole chicken and two BBQ marinated pork tenderloins. I didn't do as well planning low-fat meals this week since I was using what we had. Now, it's time to get back to the cookbooks; I have my cholesterol checked again in just about 10 days.

Sunday will be a busy day for us -- a birthday party for Peach and her friends and Spaghetti Dinner afterward. No cooking for me except Flower Fairy party food. I'll be sure to take pictures for you.

Saturday
Lunch: Skyline chili
Dinner: Shrimp Po' Boys, Corn and Roasted Red Pepper Salad, fresh melon

Monday
Lunch: leftovers
Dinner: Roast Chicken Provencale, Garlic Mashed Potatoes, steamed asparagus

Tuesday
Lunch: Tuna Bean Salad
Dinner: BBQ pork tenderloin, Carrot Barley Pilaf, Roasted Broccoli Arrabiata

Wednesday
Lunch: baked potatoes
Dinner: Asparagus Chicken a la King, couscous, fresh fruit kabobs

Thursday
Lunch: Soup and sandwiches
Dinner: Slow Cooker Pepper Steak, brown rice, roasted cauliflower

Friday -- 18th birthday party
Dinner: Hummus and pita chips, Salsa and chips, Cheese Pizza, Black Bean Tostada Pizza, Hawaiian Shrimp Pizza, bottled root beer, Cream Puffs, Brownies

* Tried and true
* New to me

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Fasting in the Wild

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Lent is upon us -- 40 days and 40 nights. Though we will not be fasting in the desert, most of us try to make sacrifices, and often they are food. I think we can all agree that chocolate, sweet treats, and soda are unnecessary to any diet, and so they are good sacrifices. As Catholics, we offer up meat on Friday and I think many families try to eat meatless more than once a week.

Today, I am listing many of our favorite meatless meals. All are tried and true, or they wouldn't be on the list. I've said before that I don't think eating shrimp or other expensive seafood is much of a sacrifice (just look at the price you pay), but that's because I live in Ohio where fresh seafood is extravagant. Therefore, the seafood recipes that are on the list would be only for you if you live where seafood is abundant and not such a treat (that is, if you're following my rules!). ;-)

Balance out any meal with some bread or a green salad -- see my sidebar and click on "Bread/rolls" or "Salads."

Cheese and/or Beans
Bean and Cheese Nachos -- with guacamole and salsa and meal of their own -- low fat
Tortilla and Black Bean pie -- a frugal recipe
Cuban Black Beans and rice -- just leave out the meat and add a few teaspoons of vegetable bouillon when the beans are cooked; these are also very low in fat without the meat
Welsh Rarebit -- good with the bread recipe found at the same link
Chilaquiles -- good with a fresh corn salad like this one

Veggies
Carrot and Squash Bake -- hearty enough for a main course

Pasta
Roasted Vegetable Lasagna
Tomato, Basil and Artichoke Baked Pasta
Gnocchi and Fontina Cheese Sauce -- or served with another past like Bucatini
Potato Gnocchi and Tomato Sauce
Bowtie Lasagna -- after years of eating this dish my kids still don't know it has squash in it
Stuffed Shells
Cheese Ravioli and Balsamic Browned Butter

Soup
Cream of Potato Soup
Creamy Clam Chowder -- we like ours with Corn Bread
Black Bean Soup with Fresh Salsa -- just add a loaf of any good crusty bread; a low fat recipe
Broccoli Cheese Soup -- use vegetable broth instead of chicken and serve in bread bowls for a special treat

Seafood
Shrimp Scampi
Cornmeal Crusted Catfish Nuggets
Spicy Citrus Tuna Salad -- low fat
Fiery Cajun Shrimp
Linguine and Clam Sauce -- all you need is some bread
Deviled Crab -- serve with toast points, rice and a green salad or vegetable
Incredible Tuna Green Pea Salad
Salmon Nicoise Salad -- Budget Version -- low fat with a reduced fat salad dressing
Shrimp Scampi Pizza -- in case you have just a few pesky shrimp hanging around
Hot Pepper Shrimp
Light and Spicy Fish -- great with some garlic mashed potatoes and a green vegetable; great low fat recipe
Salmon Patties -- always served with baked macaroni and cheese and peas at our house

Breakfast for Dinner
Overnight French Toast -- good with a yogurt and fruit parfait or some sauteed apples
Blueberry French Toast --serve with fresh fruit
Cheesy Grits and Tomato Gravy -- serve with scrambled eggs and fresh fruit
Asiago Cheese Bagel Bake -- just add a green or fruit salad


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Temptation?

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I took the picture of those M & Ms off the header, just in case you are giving up chocolate for Lent.

You're welcome.

Weekly Menu

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We had a busy weekend and so I am late getting to my menu this week. I have noticed, however, that the freezer is too packed to put another thing in, so we are eating what we have this week, and I don't have to go to the store. With Lent beginning, I plan to have simple meals, for the most part, and so cleaning out the freezer is a good thing.

Peach has a birthday this week, on Ash Wednesday. We would normally eat pretty sparsely that day, but we will have dessert since her grandma is coming over -- cheese pizza and cake.

Monday
Lunch: leftovers
Dinner: Wedding Soup, Challah

Tuesday
Lunch: Shrovetide pancakes and fruit
Dinner: Breaded Pork Cutlets, Macaroni and Cheese, green peas, Fastnachts

Wednesday
Lunch: birthday lunch out
Dinner: Cheese pizza, salad, Chocolate Marble Cake with Pink Frosting decorated with an angel (the princess requests)

Thursday
Lunch: Scrambled egg sandwiches
Dinner: Porcupine meatballs, mashed potatoes, green beans

Friday
Lunch: bagels and cream cheese
Dinner: Southwestern Hash and poached eggs, fruit


* Tried and true
* new to me

Cookie Dough Truffles

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Annie's truffles were a big hit for Valentine's Day. I'm like Annie, and I would rather eat the cookies, but apparently there are folks who think cookie dough is better than cookies -- like all my kids. I'm sending the rest to the office with Doug. The sooner they are gone, the better (there could be overeating, you know).

The recipe made a lot. I didn't count them, but it was a lot. Make sure you have someplace to share them. I wrapped mine in some gold foil candy wrappers and they looked very special.

The only change I made was to add a couple of tablespoons of shortening to the melted chocolate -- it makes it much easier to dip. Start the process several hours before you plan to dip -- the dough needs chilling several times along the way. I was still dipping on Friday night at 9:30 because I didn't read ahead!

Cookie Dough Truffles

8 tbsp. unsalted butter, at room temperature
¾ c. light brown sugar, packed
2¼ c. all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 t. vanilla extract
½ c. mini semisweet chocolate chips
1½ lb. semisweet (or bittersweet) chocolate, coarsely chopped
2 T. shortening
Mini chocolate chips (for garnish)

Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips.

Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.

Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.

When ready to dip the truffles, melt the chopped chocolate and shortening in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.

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Source:adapted from Annie's Eats

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Rootin' for the Red, White and Blue!

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And what better way to celebrate and cheer on the team than with some good, old-fashioned Cream-Filled Chocolate Cupcakes? Besides being a great party dessert, these cupcakes are great for packed lunches (love in the lunch box), and bake sales. What kid (or grown-up) can resist cream-filled love?

Cream Filled Chocolate Cupcakes

makes about 30

3 c. all-purpose flour
2 c. sugar
⅓ c. cocoa
2 t. baking soda
1 t. salt
2 eggs
1 c. milk
1 c. vegetable oil (I often use 1/2 c. applesauce, 1/2 c. oil)
1 c. water
1 t. vanilla extract


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Filling

¼ c. butter, softened
¼ c. shortening
2 c. confectioners' sugar
3 T. milk
1 t. vanilla extract
pinch salt

In a mixing bowl, combine the first five ingredients.
Add eggs, milk, oil, water and vanilla.
Beat until smooth, about 2 minutes.
Fill paper-lined muffin cups half full.
Bake at 375 degrees F for 15-20 minutes or until a toothpick inserted near the center comes out clean.
Remove from pans to wire racks to cool completely.

In a mixing bowl, combine butter, shortening, confectioners' sugar, milk, vanilla and salt; beat until fluffy, about 5 minutes.
Insert a very small tip into a pastry or plastic bag; fill with cream filling.


Push the tip through the bottom of paper liner to fill each cupcake (I find I need to cut a small slit with the point of a sharp knife first).



Squeeze filling into each cupcake. I usually squeeze to the count of three -- if you overfill the top will bust open -- then you have to eat it!





Frosting

1/4 c. butter, softened
2/3 c. cocoa
3 c. powdered sugar
1 teaspoon vanilla extract
about 1/3 c. milk


In a mixing bowl, whip butter. Add cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Stir in vanilla. Add small amount additional milk, if needed.

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Better get bakin'

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Frosted Sugar Cookies

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The things we do for LOVE

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If you spend much time in the kitchen you have probably already thought ahead to the weekend and what you will make for those you love most. My husband has asked for Steak and Chicken Fajitas -- certainly not extravagant or romantic, but it's what the man wants. For dessert, I'm planning Molten Lava Cakes because my guys love chocolate and those cakes are the ultimate chocolate dessert (I've never posted the recipe, but you can find it here -- please do not use Cool Whip -- these babies require real whipped cream).

I also plan to make them each a little bag of treats, and so I've been thinking of the different options. I made a list to share, if you need an idea.

Frosted sugar cookies -- get out your heart-shaped cookie cutters and the red sugar

Real Scottish shortbread cookies

Caramel Puff Corn

Annie's Cookie Dough Truffles -- these are a sure thing for my goodie bags.

Raspberry Chocolate Truffle Cupcakes

Rose-Frosted White Cupcakes -- if your true loves are not chocolate lovers

Tollhouse Pie -- a quick and easy chocolate treat

Chocolate Covered Oreo Cake -- a favorite among all little kids

Coconut Chocolate Chunk Blondies -- easy but decadent for your chocolate and coconut lovers

Supreme Chocolate Cheesecake -- need I say more?

Whoopie Pies -- little pies of love


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Shepherd Pie

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A few years ago, a dear young woman (who I met online, and never in person) inspired me with her Irish cuisine. She had a food blog (though it has been removed since) and made the most wonderful dishes, many of which were inspired by her heritage. She had spent time in the U.S., however, and had a lovely knack for combining American and Irish.

This recipe is the perfect example. This is a beef-based Shepherd pie (though you could sub lamb if you like it) with a rich, tasty gravy, tender veggies, and topped with a pile of soft mashed potatoes -- perfect comfort food.

I like to make them in ramekins -- everyone gets their own little serving. But, if you don't have ramekins, or 6 oz. custard dishes, you can just as easily bake and serve this dish in an oval or rectangular baker.

When I took these pictures, I omitted the peas from the recipe because I intended to serve Peas and Bacon on the side. However, I later realized I was out of peas and that's why there is a side of Bacon Corn on the plate. ;-)

Shepherd Pie

olive oil
salt and black pepper
1 lb. lean ground beef (or lamb)
1 cup onion, finely diced (or grated if you have onion detectives among you)
3 - 4 large carrots, finely diced
1 c. frozen peas (optional)
3 - 4 sprigs fresh thyme, finely chopped (or 3/4 t. dried thyme)
2 T. flour
1 T. butter
1/4 c. red wine
2 T. tomato paste or 3 T. ketchup (I use ketchup)
2 T. Worcestershire sauce
1 cup chicken stock (beef could also be used)
large quantity mashed potatoes (about 5 cups)*
grated Parmesan cheese (optional)


Preheat oven to 400F.

Heat a skillet over medium high heat. Heat about 1 T. olive oil in pan. Add carrots and cook until they start to get tender. Add onions and saute for a minute or two then add the meat. Season with black pepper and thyme. Cook until browned then drain any fat. Add the butter and peas (if using). Sprinkle with flour and stir through. Add tomato paste (or ketchup), wine and Worcestershire sauce. Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to taste.

Remove from heat. Evenly divide meat mixture among ramekins or pour into casserole.



Spoon or pipe the mashed potatoes over top. Sprinkle with Parmesan cheese if using.



Bake for about 20 minutes or until the potato is nice and browned on top.

* For a low fat dish, mash your potatoes with low fat milk and salt -- no butter. You'll be surprised that they are just as good with no butter.

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Brussel Sprouts Amandine

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When my husband and I first met, we learned that we both enjoyed almost all foods, except Brussel sprouts. I guess that's not all that unusual considering the reputation that Brussel sprouts have -- bitter, mushy, pungent green vegetables.

Well, since we first met, we have learned that there are a few other foods that one or the other doesn't like eat (me -- veal, sushi and calamari; him -- some beans, and many kids of soup), but until recently, Brussel sprouts were the only thing we had in common.

This recipe has completely and totally converted me and I am now a Brussel sprout lover! He was so-so on them, but he did eat them -- a step in the right direction.

I apologize that I am sharing a picture of a picture, but my mother was over, and college boy was home the night I made these, and I was just trying to get dinner on the table. The next time I make them I promise to take a real picture. Mine actually looked just like the picture, with a little more color, and they were so tasty, my mother and I both said we could eat a whole plate of them. They were sweet and fairly meaty in texture -- in fact, I did not eat the meat I served that night (pork tenderloin) because the Brussel sprouts were completely satisfying. I did eat bread and the other vegetable -- Mashed Winter Squash.

The kids tasted them and none ate a whole half (wimps!), but I am determined to convert them. Brussel spouts will be on the menu regularly from now on.

Brussel Sprouts Amandine
serves 6

1 1/2 lbs. fresh Brussel sprouts, rinsed, trimmed and halved
2 T. extra virgin olive oil
3 shallots, minced
1 clove garlic, minced
1 T. lemon juice
1/2 t. salt
1/4 c. sliced almonds, toasted

Bring 2" water to a boil in a large saucepan over high heat. Place a steamer basket in the pan and add the Brussel sprouts. Cover and steam over medium heat for 10 minutes or until crisp-tender. Transfer sprouts to a bowl and set aside, Empty pan and wipe clean.

Heat the oil in the same pot over medium heat. Add the shallots and garlic and cook, stirring occasionally, for 3 minutes. Add the lemon juice and cook 1 minute longer. Stir in the Brussel sprouts and salt and cook (cut side down, preferably) for another 2 minutes, or until heated through. Transfer to a serving bowl and top with toasted almonds.

Source: Women Heart's All Heart Family Cookbook

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Tollhouse Pie

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This pie is a favorite among the chocolate lovers in my house (everyone!). It's a breeze to put together, you want to eat it warm, and so you can make it, bake it, and eat it within just a few hours. We love it served with vanilla ice cream or whipped cream, and whenever I have served it to company, it's always been a hit! I make mine without nuts because of allergies, but I think it would be fabulous with.

Tollhouse Pie

2 eggs
½ c. flour
½ c. sugar
½ c. brown sugar
1 c. butter, melted and cooled
6 oz. chocolate chips (1 cup)
1 c. chopped walnuts, optional
9-inch unbaked pie shell
whipped cream or ice cream

Preheat oven to 325 degrees F. In large bowl, beat eggs until foamy. Add flour, sugar and brown sugar; beat until well blended. Stir in melted butter. Stir in chocolate chips and walnuts. Pour into pie shell and bake for one hour, until pie is puffed in the center and center is set. Serve warm with whipped cream or ice cream.

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Weekly Menu

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I enjoyed our exchange yesterday. Many of you were so nice to leave comments, and I appreciated having adult "conversation" during my day. It was lovely. I think we'll probably stick with natural peanut butter. After thinking about the pros and cons, I decided that any additional saturated/trans fat in my diet is unacceptable. I enjoy a little bit of peanut butter, and as long as it's pure, it's o.k. for me. If I switch to one with added fats, it would become a limited food.

Anyway, on to the weekly menu. As of this afternoon, we are snowed in for a few days and so this morning I stopped at the store to get what we need until Monday. The boys have all made requests of Super Bowl Sunday, so most of what I grabbed was not the healthiest variety. Every thing in moderation, right? They asked for Kansas City chicken wings, Cowboy Caviar, Swiss cheese spread, and I am featuring a Muffaletta because we are rooting for New Orleans. This is a recipe that I have made before (it's great football fare) and I'm cutting back on the fat by using turkey and lean ham instead of high-fat salami and mortadella. If you've never had Muffaletta, it's a yummy treat -- a big round deli sandwich with tangy olive salad inside. It's one of my faves. I'm not sure where my recipe came from, but there's a similar one here.

Saturday
Lunch: Skyline Chili
Dinner: Hot Chicken Salad ( I'm making a lower-fat version of this high-fat treat), Spinach and Chickpea Salad

Sunday
Lunch: Broccoli and Cheddar Frittata, Blueberry Coffee Cake
Dinner: New Orlean's Muffaletta, Kansas City Hot Wings, Cowboy Caviar and chips, Swiss Cheese Spread and Crackers, Lemon Cheesecake Cheese Ball

Monday
Lunch: leftovers
Dinner: Pork Chop Suey, Spring Rolls

Tuesday
Lunch: Turkey and Spinach Quesadillas
Dinner: Yankee Pot Roast, mashed potatoes, Colonial Brown Bread

Wednesday
Lunch: Bagels and cream cheese
Dinner: Spaghetti and Marinara, salad

Thursday -- Feast of Our Lady of Lourdes
Lunch: Tuna salad
Dinner: Roast chicken, Greek pasta, Butter Brickle cake

Friday
Lunch: Tomato soup and grilled cheese sandwiches
Dinner: Southwestern Hash and poached eggs, fruit

* Tried and true
* New to me

Q & A: natural peanut butter

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I occasionally have a question I'd like to discuss with other foodies. And even though my kids think they are foodies, I'd rather talk to real people. Like you.

So, how 'bout I ask and you answer. You're awfully quiet, you people who visit here. And maybe you'll talk if I ask.

I ask.

You answer.



So, today's question is, what do you think about natural peanut butter?

I buy natural peanut butter, Krema brand to be exact (a local company). And it is good, but then almost all peanut butter is good. The problem I have with natural peanut butter is the maintenance. It's made with only peanuts, no oils or salt, and so it separates. When I first open a jar I have to stir it to death, and then I have to refrigerate it if I don't want to do that every time I use it. And if I refrigerate it, it's not very spreadable -- it rather rips the bread apart.

I realize I am sucked in by the "natural" label and the "purity" of the product, so I think maybe I'd like to switch.

So, do you eat natural peanut butter? Do you think that other brands of peanut butter (they are not unnatural, so I'm not sure what to call them) -- the kinds that are processed with oils to keep them smooth -- are just as good? I'd love to know your thoughts.




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Swope Bread

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If you enjoy fresh-baked bread, but have anxiety about making yeast breads (let me convert you, please!), today's recipe is for you. This recipe is printed on the side of the Bob's Red Mill Whole Wheat Flour bag. I noticed it one day when I was making bread and tucked the idea away for another day. Last Friday, when I was out of yeast but in need of bread for dinner, I pulled the bag out and made a loaf. What a wonderful bread it is! It tastes like a sweet whole wheat yeast bread, but no yeast is involved. Even the texture is like a yeast bread -- remarkable. And besides making a yummy dinner bread, it makes a fabulous toast. It takes a little longer than store-bought bread to toast to a crunchy texture, but worth the time it takes for the extra cycle in the toaster. Yum!

Swope Bread

4 c. whole wheat flour
2 c. unbleached white flour
1/2 c. sugar
2 t. salt
1 quart buttermilk (4 c.)
4 t. baking soda

Grease two bread pans. Preheat oven to 375 degrees F.

In a large mixing bowl mix flours with sugar and salt. In a separate bowl, mix buttermilk and baking soda. Stir milk mixture into flour mixture. Stir until thoroughly combined. Spoon batter into bread pans and smooth tops. Place in center of oven. Turn oven down to 350 degrees F. and bake for 50 minutes. Turn out and cool completely on wire racks.

Bag up leftovers in a thick zipper bag and place in the freezer.

(I challenge you to leave it untouched until dinner!)

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If you like this recipe, you might also like Irish Soda Bread, and Beer Bread.

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