Monthly Archives: April 2010

Snickerdoodles

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Ingredients from Cooking Light


Weight Watcher Recipes 1 point
1 3/4  cups  all-purpose flour
1/2  teaspoon  baking soda
1/2  teaspoon  cream of tartar
1  cup  sugar
1/4  cup  butter, softened
1  tablespoon  corn syrup
1  teaspoon  vanilla
1  large egg
3  tablespoons  sugar
2  teaspoons  ground cinnamon
Cooking spray

Preparation

Preheat oven to 375°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and cream of tartar, stirring with a whisk.

Combine 1 cup of sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add the corn syrup, vanilla, and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for 10 minutes.

Combine 3 tablespoons sugar and cinnamon, stirring with a whisk.

With moist hands, shape dough into 42 (1-inch) balls. Roll balls in sugar mixture. Place balls 2 inches apart onto baking sheets coated with cooking spray. Flatten balls with the bottom of a glass. Bake at 375° for 5 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove cookies from pans; cool completely on wire racks.
Nutritional Information

Calories:54 (22% from fat)
Fat:1.3g (sat 0.7g,mono 0.1g,poly 0.4g)

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Today, I left home from work early. The program that I use regularly was still having problems. What do I do on my half day off? I bake. Last night at the grocery store, they were giving away Snickerdoodle cookies, and man were they good. There was a lighter recipe that I found on Cooking Light’s website. The original recipe says this makes 42 cookies but I only got 20. What the… ???? So if these are double in size each cookie would be about 100 calories and 2.2 grams of fat. Still not bad, I just have to control myself and not eat the whole batch that I made. :) The batter ended up being a little bit too dry so I added an extra egg white and they turned out fantastico! I love Snickerdoodle cookies and this recipe is a keeper.

Turkey Spinach Roll With Chipotle Cranberry Sauce

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Ingredients

2 lbs lean ground turkey
2 TBSP Montreal Steak Seasoning
2 TBSP Worchestershire sauce
2 eggs, whisked
3/4 cup rolled oats
1 cup milk
2 TBSP olive oil
1 onion, diced
salt and pepper
2 cloves garlic, minced
10 oz frozen spinach, thawed, squeezed dry and chopped
pinch of nutmeg
3/4 cup pecans, finely chopped (I pulsed mine in the food processor)
3/4 cup dried cranberries
4 oz goat cheese, crumbled (I’ll use cream cheese the next time as hubby isn’t all that fond of goat cheese)

Crumble ground turkey into a large mixing bowl. Season with steak seasoning and worchestershire sauce. Set aside.

In another bowl, combine whisked eggs, oats and milk. Set aside

In skillet heat olive oil. Add onion, season with salt and pepper, and saute until onion is softened, 5-6 minutes. Add garlic and saute for another minute or two. Remove skillet from heat and stir in the spinach, nutmeg, pecans, dried cranberries and goat cheese. Season with salt and pepper again if needed and stir to combine.

Add the egg/oats/milk mixture to the ground turkey and combine all. Transfer meat mixture to a sheet of parchment paper and pat into a rectangle. Spread spinach mixture on top of meat mixture and using the parchment paper to help you, roll it into a loaf.

Preheat oven to 350 degrees. Place loaf on a baking sheet that has been foil lined and sprayed with cooking spray. Bake in preheated oven for 1 1/2 hours or until internal temperature is 170 degrees. Remove from oven and place on cutting board to cut into slices. Serve with chipotle cranberry sauce. Recipe following below.

Chipotle Cranberry Sauce

1 (12 oz) package of fresh or frozen cranberries
1/4 cup fresh orange juice
3/4 cup of sugar (I used Splenda)
2-3 tsps of chipotle chile canned in adobo sauce. (I process a whole can in the food processor and freeze in an ice cube tray. Each cube is approximately one tablespoon.
1 tsp grated orange zest
1/2 tsp cinnamon
dash of salt.

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Today started out awful. I was pissed at the scale because it went up again and that put me in a cranky mood. My program at work was still not working since last Friday. That just made my day even more splendid. I got home and started making this meatloaf at around 4:45, and realized we were out of eggs and I needed orange juice for the sauce. I went to the grocery store, got home, and started prepping the meatloaf roll again. I looked at how long it took to cook and was a little bit mad that it took almost an hour and 30 minutes in the oven! We were hungry!!! A good thing that snicker doodle cookie that was free at the grocery store, tied me over until it was time to eat at 7pm. That is really late for us to start eating supper. Oh well, it was quite an interesting day and I’m thinking of contemplating throwing the scale in the garbage.

Otherwise than my awful day, the Turkey roll came out good. A friend of mine suggested it to me and she had made this too and loved it. I really liked the cranberries and pecans that were mixed inside of this. Next time, if I ever make this again I’ll just mix all the ingredients into one big bowl since after you try and roll it up it doesn’t really look like a roll anyway. Anybody want a drink?

Five Spice Pineapple Carrot Cupcakes

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Ingredients from Janet Johnston
Carrot Cupcake:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons Chinese five-spice powder
1/2 cup vegetable oil
1/4 cup crushed pineapple
3 large eggs
1 cups sugar
2 teaspoons pure vanilla extract
2 cups shredded carrots (about 3 to 4 medium-sized carrots)
Frosting, recipe follows
Crystallized ginger, as garnish

Directions

Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with paper cupcake liners.

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and Chinese five-spice powder.

In another large bowl, whisk together the vegetable oil, crushed pineapple, eggs, sugar, vanilla extract and carrots. Then slowly add the flour mixture and beat with an electric hand mixer until just combined, about 2 minutes.

Fill the cups 3/4 full with batter. Bake until the cupcakes are set, about 20 to 22 minutes. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks before frosting. Garnish with crystallized ginger.

Frosting:

1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
2 teaspoons Madagascar vanilla extract
2 teaspoons Chinese ground ginger
3 cups powdered sugar

In a large bowl, add the cream cheese, butter, vanilla, and ginger. Blend thee ingredients with an electric hand mixer until a creamy consistency is reached, while slowly adding the powdered sugar

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Did anyone else catch the new Food Network show this weekend? It was on at about 8:30 in the morning and it was called Spice and Easy with Janet Johnston. I am a sucker for any new show on the Food Network. She owns her own spice shop and tries to explain the different spices she uses in her recipes. She made these Chinese Five Spice carrot cupcakes that intrigued me so, I decided to make them. Since they have carrots and crushed pineapple in them they’re considered healthy right? ;)

I loved the Five spice in the muffins and the cream cheese ginger frosting that goes on top. If you don’t have the Chinese Five Spice blend you can make your own. It uses all five flavors of sweet, sour, bitter, pungent, and salty. From wikipedia the most common is bajiao (star anise), cloves, cinnamon, huajiao (Sichuan pepper) and ground fennel seeds.

Chive Risotto Cakes

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Chive Risotto Cakes from Ina Garten

Ingredients

Kosher salt
1 cup uncooked Arborio rice
1/2 cup Greek yogurt
2 extra-large eggs
3 tablespoons minced fresh chives
1 1/2 cups grated Italian fontina cheese (5 ounces)
1/2 teaspoon freshly ground black pepper
3/4 cup panko (Japanese dried bread flakes)
Good olive oil

Directions

Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.

Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.

When ready to cook, preheat the oven to 250 degrees F.

Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot.

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This was our second meatless meal of the weekend. Ben says we need protein in our meals, so he should be thankful I don’t have any other meatless meals planned for the rest of the week. ;) It’s nice to not eat meat every now and then and I thought that Spring pasta with asparagus and tomatoes would be good and so would these Risotto Cakes. Boy were these ever good.

The inside was really rich and creamy and the outside was very crunchy. I’d make these again for sure, maybe as appetizer if we ever have company over again.  The chives I got at the grocery store were 2.97 for just a little container of them. A good thing the house we are moving into, the lady who used to live there before planted some in her garden. Then they will be free!

Penne with Asparagus and Cherry Tomatoes

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Ingredients from Giada

8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.

In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.

Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

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I was browsing through facebook one day and I am a fan of Food Network’s website. Who doesn’t have a facebook fan page these days huh? Oh yah, and BTW you can become a fan of this page  if you’d like. There is a link on the left hand side of this website. I will post a new recipe when I make one. Anyways, they had posted this recipe on there. It is a very nice spring recipe. Cherry tomatoes hardly ever go on sale here so I used Roma instead. I really liked the asparagus. Look Ma! I’m eating my veggies. ha ha. I even picked up some fresh basil at Wally World to use. It was really reasonable price there.

Right now I’m trying to figure out when to plant to my strawberries. Anybody have any ideas for when to plant them in ND? I’ve never grown a garden before until now.

Herb-Marinated Pork Tenderloins

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Sauteed vegetables, I like mine with a a lot of salt, pepper and garlic. Got to have some olive oil of course. ;)

I bought a beautiful 2 pound pork tenderloin at Hornbacher’s today. It was on sale for 2.87 a pound. When we got home I searched Food Network’s website and found this recipe to use for it from Ina Garten of course. It was very flavorful and the pork marinated in the fridge for at least 5 hours. I didn’t have any fresh herbs to use and use dried instead. I can’t wait to start a garden when we move into our house.

Today at this hardware store in town, they had hanging tomato and strawberry plants on sale for 6.00 a piece. I picked up 1 of each. However, I still have to buy the seeds and plant them, but that will have to wait for at least a month or so. :( Then after that Ben and I went and took some more photos around town. We drove on county roads trying to find pictures to take for almost 2 hours. We had a fun little adventure.

Ingredients

1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper

Directions

Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it’s just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

Recipe hunting?

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Looking for a recipe that I made on this blog? Use the Google search bar at the right of the page to find it easier.

I have some fun recipes that I want to try this weekend. Turkey Spinach Roll With Chipotle Cranberry Sauce‏  (suggested by a friend) and Chive Risotto Cakes. Ina was making these on her show today and they looked so good. Now, if only I had the herb garden that she does that would be wonderful. :)

Tomato, Sausage, and Pecorino Pasta‏

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Fresh Tomato, Sausage, and Pecorino Pasta from Cooking Light

Ingredients

8  ounces  uncooked penne
8  ounces  sweet Italian sausage
2  teaspoons  olive oil
1  cup  vertically sliced onion
2  teaspoons  minced garlic
1 1/4  pounds  tomatoes, chopped
6  tablespoons  grated fresh pecorino Romano cheese, divided
1/4  teaspoon  salt
1/8  teaspoon  black pepper
1/4  cup  torn fresh basil leaves

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper. Sprinkle with remaining 1/4 cup cheese and basil.

Wine note: Italian sausage craves a clean-tasting wine with the substance to complement the rest of the dish without overwhelming it. The smoky 2006 San Lorenzo Verdicchio Vigna Delle Oche ($23) is a great choice. -Gary Vaynerchuck
Nutritional Information

Calories:389
Fat:10.7g (sat 4g,mono 4.5g,poly 0.7g)
Fiber:4.5g

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I think I finally found the perfect tomato sauce recipe. I didn’t have fresh tomatoes on hand, so I used a 28 oz can of crushed tomatoes and a 15 oz can of tomato sauce. I saved some sauce to use towards the end of the week for another recipe. Who knows what it will be yet. I added in about a teaspoon of thyme. Otherwise, I didn’t have Pecorino cheese on hand so I used Parmesan. It was very very good, found the recipe on Cooking Light’s website.  My favorite jarred tomato sauce is at Trader Joe’s. I’ll be picking up some Roasted Garlic Marinara sauce when my mom and I go to Minneapolis in 2 weekends to do some shopping. Oh that just gave me an idea for the next sauce that I make… roast some garlic in the oven. :)

Today I saw a class for cooking Paella, that is offered here in town. The cost was $75.00. For $75.00 someone could go and buy all the ingredients for that dish and make it themselves. Ina has an easy Paella recipe on Food Network’s website that doesn’t require that special large pan they use to cook that dish. It would be a fun class to take, but maybe someday I will try and make it myself. Maybe when tax season is here again. ;)

Photos and Bran Muffins

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This weekend was really fun. I went out with my friend Ashley and we took some pictures around town and inside town. I will post some pictures after I get done talking about these muffins.There was this field that we found when we were driving outside of town  and it had some hay barrels in it. Luckily enough they were by the road. We took pictures of ourselves on the hay barrels and trying to climb to the top. I was practicing my people picture taking skills and got some pretty good ones of my friend. She even has the picture as her profile picture on facebook right now, Senior picture worthy she said. ;) Pretty awesome I think. I’d post it on here, but I’d have to ask her fist if I can.

I also spent some time this weekend messing around with my camera. I was trying to figure out manual mode and was googling everything I could possibly find about shutter speed and aperture settings. I’d buy a book about my camera, but most of that stuff I already know. I already know how to use the different settings my camera has and auto mode, but not manual. I’m pretty good and trying to figure things out for myself when it comes to technology and that is what I finally decided to do about my camera. Just figure it out by myself.

Well, enough about camera talk, and let’s talk about this muffin for a bit. This recipe calls for a 1/2 of a 15 oz box of Raisin Bran cereal. We like to buy ours in bulk at Sam’s Club because it’s cheaper. I had to eyeball the Raisin Bran until it looked like it wasn’t soup in the batter. The batter didn’t look too pretty, and I was afraid that it wouldn’t turn out because it was so runny. Well it did, and these Bran muffins are really really good! This muffin recipe is definitly a keeper. I found it at Joy the Baker’s website and had to try these, because I love having muffins for breakfast in the morning.

Raisin Bran Muffins

1/2 of a 15oz box of Raisin Bran Cereal
1/2 teaspoon salt
2 1/2 cups flour
1/2 cup vegetable oil
1/3 cup brown sugar
2/3 cups granulated sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 teaspoon baking soda
2 cups buttermilk

In a large bowl mix together Raisin Bran, flour, salt, sugars and baking soda.
In a medium sized bowl, whisk together oil, eggs, vanilla extract and buttermilk.
Whisk the wet ingredients into the dry ingredients.  If you plan on baking the muffins right away, allow to sit on the counter for 45 minutes before baking.  This will allow the cereal to soften.

If you’d like to bake the muffins throughout the week, place the batter in an airtight container and store in the fridge.  Scoop into lined muffins pans when ready to bake.  Sprinkle with a spoonful of granulated sugar if desired.

Bake at 375 degrees for 15 to 20 minutes, or until a skewer inserted in the center comes out clean.

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This is the famous Fargo Theater sign in down town Fargo. It is a popular spot to take pictures at. There was even another guy taking pictures the same time we were.

A field outside of town, this is my favorite one that I took last night.

A pretty church in down town Fargo.

Another hay barrel picture. You will see lots of these if you ever come to North Dakota.

Chili Frito Pie

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Frito Chili Pie

1 cans chili
1 8 ounce bag of Fritos
1 chopped onion
2 cups shredded cheddar

1. Preheat oven to 350 and lightly grease a 2 quart casserole

2. Layer ingredients in casserole in this order: half of the Fritos, then all of the onion, then one cup cheese, then all of the chili, then the rest of the Fritos, then the rest of the cheese.

3. Bake until bubbly, 15-20 minutes.

4. Go to confession and sin no more.

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I saw this Chili Frito Pie at one of favorite blogs and thought it looked so good! It kind of reminded me of the burrito that they no longer have at my favorite Taco shop here in town. It was called the Chili Frito Burrito at Taco John’s. That was one good burrito and then I found this recipe. You could probably put all these ingredients into a burrito wrap and add sour cream or whatever else your heart desires.

Believe it or not, I did try and lighten this recipe up a bit but couldn’t do anything about the sodium content. I used the Turkey with no Beans Hormel Chili and 2% Mexican cheese. You could probably even find some baked Frito lay chips. I’m not even sure if they make those. The “pie” itself was really good. I was a little hesitant to try the Hormel canned chili and I think next time if I make this I will just make my own chili for it. It would be a fun snack to make for card night, a super bowl party or any other kind of party.

Gnocchi with Cinnamon Butter

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This week I had the urge to make gnocchi. Tonight I decided to give it a shot. I skipped my run today,  and went straight to the kitchen when I got home from work. I normally get home at about 3:30. The weather was somewhat cooler than it has been all week and I used that as an excuse to not go.

Gnocchi took about almost an hour and 30 minutes to prepare. I was trying to think of a sauce to make a long with it, and I remember one time on Food Network I saw Giada make a cinnamon butter sauce with gnocchi. I know, weird right? It almost sounds like a desert. I think next time if I ever wanted gnocchi again, I will just go to the store and buy it.

These little dumplings were very rich and filling and I just could only eat a few of them. The sauce was ok, I was expecting it to be a lot sweeter and the butter flavor was too over powering. Mine didn’t come out as pretty as some of the other pictures of gnocchi I’ve seen. I tried to make the little ridges on the sides and oval shapes. Instead it turned out more like mush after I tried cooking it in the sauce.

This weekend is going to be hard. I will not bake any sweets at all. Normally on the weekend I get really bored and want to bake. At night when I want a snack I will have some fruit, a smoothie or some popcorn. Trying to eat better is hard. :(

Here is the recipe for the Gnocci

Gnocchi with Cinnamon Butter

3/4 cup butter (1 1/2 sticks)
1 cinnamon stick
1 package storebought gnocchi
Salt
1 tablespoon sugar, plus more to taste
1 teaspoon ground cinnamon

Directions

Melt the butter with the cinnamon stick in a heavy medium skillet over medium heat until melted, about 2 minutes. Remove from the heat and set aside.

Cook the gnocchi in a large pot of boiling salted water until all the gnocchi rise to the surface, about 3 minutes. Discard the cinnamon stick from the butter sauce and reheat the sauce over low heat. Using a slotted spoon, transfer the cooked gnocchi to the hot cinnamon butter in the skillet. Sprinkle with the sugar and cinnamon. Toss to coat and add more sugar, to taste.

Baked Ravioli

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Baked Ravioli

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
Coarse salt and ground pepper
1 1/2 teaspoons dried thyme, or oregano
1 can (28 ounces) whole tomatoes
1 can (28 ounces) crushed tomatoes
2 pounds store-bought ravioli
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.

2. Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.

3. Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

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The tomato sauce for this recipe smelled so good when it was cooking on the stove. Some of it even ended up on the floor and spilled, just a splash here and there. The ravioli took no time to cook  in the boiling water so it comes together pretty fast.  All you have to do then is wait for the cheese to melt and get a little brown on top. Delicious!

Another Martha Stewart recipe, and this time it wasn’t a cupcake. I’m giving up baking sweets for awhile. :( Baked Ravioli was really really good. It seems like whenever I try some pasta recipe without any kind of meat in it, we’re always saying that it needs it. Not very filling. Maybe if I had made some kind of garlic bread to go a long with it, but I didn’t.

So far, I am liking every one of Martha Stewart’s recipes that I’ve tried. I halved the recipe because 2 pounds of ravioli would be a lot for only 2 people.