BS Cooks

Chicken Vegetable Soup with Orzo

2012-07-10T19:54:00.000-07:00

Still counting those points. They have become my way of life. I can look at a food and come to a pretty close guess how many points are in it. It makes for a frustrating life at times. I get tired of logging everything I eat. I know given time I will reach my goal weight. But I want it now! :) For now I will focus on eating healthy and moving more!

So, It was time for dinner again. (I actually thought about it the evening before) I cut up all the veggies and put them in the fridge so I could throw it all in the Crock-Pot before work. This is a super simple soup that is only 3 points per serving. Okay now let's take this discussion to the kitchen!

Chicken Vegetable Soup with Orzo

Serves 6-8

1 Box low fat/low sodium chicken broth

water (how much depends on how much broth you want in your soup)

2 carrots cut up into pennys

1 large zucchini cut into bite sized chunks

1 Shallot cut up

2-3 cups broccoli cut up (heads only)

4 cloves garlic chopped up

8 oz chicken breast cut up

1 Tablespoon boquet garni

1/2 tablespoon northwoods seasoning

1 cup orzo pasta

salt to taste

pepper to taste

Cut everything up. Put it all into the crock pot. Cover with chicken broth. (not the orzo)

Set the crock pot on low for 6 hours.

Add the orzo about 1/2 hour before ready to eat.

Serve about 1 cup with your favorite slice of bread for a hearty meal!

Get your yum on!

PS: I get most all of my spices at Penzeys Spices. I have a store here in Phoenix. I hope you do as well. If not you can order online.

Green Food, Espresso Mocha Muffins & My New Weight Loss Adventure

2012-07-04T12:25:00.000-07:00

So I started out on a new healthy eating adventure, Weight Loss by that poplar points counting program! I am quite excited with my decision but I will admit that the first 2 weeks were simple the 3rd week is giving me some issues. I want to eat and not necessarily food that is good for me. I made some chocolate muffins that are only 4points today I hope this will help with my sweet tooth.

I love food! I love to eat. This can be problematic to my closet and waistline. You all know how much I love to bake so I have set out to find better for you baking options to satisfy my baking addiction and my sweet tooth! I will keep you updated on my new adventure, for now enjoy these better for you recipes, eat well, move more and stay healthy!

Green Smoothie
1 cup packed fresh spinach leaves
1/2 cups white grape juice or pear juice (or green tea to shave a few points)
1/4 avocado
1 Granny Smith apple, peeled and cut into 1-inch pieces
1 tablespoon hemp protein powder

peel core and dice your apple and put into your blender

add spinach and juice or tea and blend

add hemp powder and ice and blend

pour into your favorite glass and enjoy this healthy, tasty green smoothie that is packed with vitamins!
A great way to start your day!

Now onto the Chocolate!

Espresso Mocha Muffins

1 1/4 cup(s) all-purpose flour

1 1/2 tsp baking powder

1 tsp baking soda

1/8 tsp table salt

1 tablespoon espresso powder

9 Tbsp sugar, granulated

2 large egg(s), beaten

1 tsp vanilla extract

2 1/2 oz bittersweet chocolate

3 Tbsp unsalted butter

1 cup(s) hot water, almost boiling

1 1/2 Tbsp powdered sugar

Weigh and chop your chocolate

Preheat oven to 350°F. Line a 12-hole muffin pan with cupcake liners or coat pan with cooking spray.

In a large bowl, sift together flour, baking powder, baking soda, espresso powder and salt; set aside.

Using an electric mixer, in another large bowl, beat granulated sugar, eggs and vanilla until light and somewhat fluffy.

Melt butter and chocolate in microwave for 1 min stir and let cool a little

With electric mixer running on slow, pour warm chocolate mixture into eggs until thoroughly combined. Add flour mixture and hot water, alternating in batches, until just combined.

Pour batter into muffin holes about 2/3s full. Bake until a toothpick inserted in center of a muffin comes out clean, about 15 minutes. Place pan on a wire rack for 2 minutes and then remove cupcakes from pan to cool completely. Once cool, dust with powdered sugar. Yields 1 cupcake per serving.

These muffins are chocolaty and satisfying!

Now get your YUM on!

THE DARING BAKERS’ APRIL 2012 CHALLENGE: ARMENIAN NAZOOK

2012-04-29T08:30:00.000-07:00

So I joined the Daring Kitchen this last month and I was excited to do this months challenge. It is a traditional Armenian pastry call Nazook. What an amazing little wonder these lovely pastries are! After they were in the oven my home was filled with the sweet smell of vanilla! So wonderful.

These pastries are not overwhelmingly sweet and have a light flaky texture, I am excited to try them again with different fillings!

For my first challenge I think I did pretty well. I am in love with these little pastries and the women at my ladies night out liked them as well.

Nazook

From Jason @ DailyCandor.com

Yields 40 pieces

Ingredients

Pastry dough

3 cups (720 ml) (420 gm/15 oz) all-purpose (plain) flour, sifted

2½ teaspoons (12½ ml) (7 gm) (¼ oz) (1 packet) active dry yeast

1 cup (240 ml) (225 gm/8 oz) sour cream

1 cup (2 sticks) (240 ml) (225 gm/8 oz) softened butter (room temperature)

Filling

1 1/2 cups (360 ml) (210 gm) (7½ oz) all-purpose (plain) flour, sifted

1 1/2 cups (360 ml) (340 gm/12 oz) sugar

3/4 cup (1½ sticks) (180 ml) (170 gm/6 oz) softened butter (room temperature)

2 teaspoons (10 ml) vanilla extract

Wash

1-2 egg yolks (for the wash; alternatively, some yogurt, egg whites, or a whole egg)

Directions:

Make the Pastry Dough

1. Place the sifted flour into a large bowl.

2. Add the dry yeast, and mix it in.

3. Add the sour cream, and the softened butter.

4. Use your hands, or a standing mixer with a paddle attachment, to work it into a dough.

5. If using a standing mixer, switch to a dough hook. If making manually, continue to knead for

about 10 minutes, or until the dough no longer sticks to the bowl or your hands. If it remains very sticky, add some flour, a little at a time.

6. Cover the dough and refrigerate for 3-5 hours, or overnight if you like.

Make the filling

7. Mix the flour, sugar, and the softened butter in a medium bowl.

8. Add the vanilla extract.

9. Mix the filling until it looks like clumpy, damp sand. It should not take long. Set aside.

Make the Nazook

10. Preheat the oven to moderate 350°F/175°C/gas mark 4.

11. Cut the refrigerated dough into quarters.

12. Form one of the quarters into a ball. Dust your working surface with a little flour.

13. Roll out the dough into a large rectangle or oval. The dough should be thin, but not transparent.

14. Spread 1/4 of the filling mixture across the rolled-out dough in an even layer. Try to spread the filling as close as possible to the edges on the short sides, but keep some of pastry dough uncovered (1 inch/2.5 cm) along the long edges.

15. From one of the long sides, start slowly rolling the dough across. Be careful to make sure the filling stays evenly distributed. Roll all the way across until you have a long, thin loaf.

16. Pat down the loaf with your palm and fingers so that it flattens out a bit (just a bit).

17. Apply your egg yolk wash with a pastry brush.

18. Use your crinkle cutter (or knife) to cut the loaf into 10 equally-sized pieces. Put onto an ungreased cookie sheet.

19. Place in a preheated moderate oven for about 30 minutes, until the tops are a rich, golden brown.

20. Allow to cool and enjoy!

Now it's time to get your Yum on!

I suggest a good cup of Jo to go with your lovely Nazook.

Whole Wheat Sourdough Pancakes

2012-04-21T07:26:00.000-07:00

I am obsessed with sourdough! Part of taking care of a starter is feeding it every two weeks. Unless you have a huge container, you have to throw some away at each feeding. I cannot bring myself to do it. So, it's time for some pancakes. I take my starter out of the fridge and feed it the night before. This recipe calls for 2cups starter and that's a lot so you may want to take it out the morning before, feed it and then feed it again that night. These are the most fluffy and tasty pancakes I have ever had.

Whole Wheat Sourdough Pancakes

(Adapted from Bredtopia)

3 large eggs
1 cup milk
2 cups Sourdough Starter
1 cups all-purpose flour

3/4 Cups Whole Wheat Flour
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoons salt
1/4 cup granulated sugar
1/4 cup butter melted
Beat eggs in a medium bowl. Add milk and sourdough starter and butter

Sift together flour, baking soda, baking powder, salt, and sugar;
add to the egg mixture, mixing well. Stir in melted butter.
Lightly grease a hot griddle.

Drop the batter by 1/4 cup onto
the griddle and cook until light brown, turning once.

These Pancakes freeze well. I make them on the weekend and then pop them in the freezer and nuke them in the morning. (you could pop them in the toaster as well)

Time to get your YUM on!

My Secret to Amazing 100% Whole Wheat Bread

2012-04-15T09:45:00.000-07:00

I love bread baking! It is such a sense of accomplishment when the bread rises to a perfect loaf. I have been trying to get a good 100% whole wheat for a while. I kept going back to the one in the King Aurthur All-purpose baking book. One day I decided to try the molasses version instead of honey or sugar. The result was an amazing loaf that was rich and wonderful for sandwiches.

The Molasses must be the answer! This is now my favorite 100% loaf and I make it almost every week.

100% Whole Wheat
(adapted from The King Arthur Flour Baker's Companion)

1 1/2 cups water
3 tablespoons olive oil
5 tablespoons molasses
3 1/2 cups whole wheat flour
1 tablespoon vital wheat gluten (optional, but helpful)
1 1/2 teaspoons salt
1 1/2 teaspoons instant yeast

In the bowl of your mixer combine all the ingredients, mixing to form a shaggy dough. Let the dough rest for 20 minutes. This lets all the liquid absorb into the flour.

then knead it for about 10 minutes until the dough is smooth and supple. It may seem wet at first but it will come together nicely. (it is a bit of a sticky dough)
It is best to use a bread machine or your stand mixer to kneed this dough. Otherwise you will have a dense loaf.

Let the dough rise in a greased covered bowl for at least one hour. Shape it into a log and place it in a lightly 8 1/2 x 4 1/2 inch loaf pan cover with a towel or plastic wrap and let rise for about another hour until it has crowned about 2 inches over the pan.

Preheat oven to 350 and bake the bread for 45 minutes. Tent it lightly with aluminum foil for the final 20 minutes of baking so the top does not get too brown. Remove it from the oven and turn it out on a cooling rack to cool. (do not attempt to cut the bread until it is completely cool!)

Now it's time to get your Yum on!!!

This is the perfect loaf for sandwiches especially PB&J
Enjoy!

Braided Lemon Bread and Making Your Own Lemon Curd

2012-04-03T07:02:00.000-07:00

Ahhhhh Lemon Curd. I find it amazing that it costs as much as it does when it is so simple to make. I have found it online and in gourmet sores for up to 10 bucks for a half pint! Let me show you just how easy it is to make!

Gather up your citrus reamer and your zester it's time to make lemon curd!

1 Cup Sugar

1 Tablespoon finely shredded lemon peel

1 Cup lemon juice (about 5 lemons)

3 Table spoons firm butter or margarine cut up

3 large eggs lightly beaten

In a 1 1/2 quart sauce pan mix sugar lemon peel and lemon juice. Stir in butter and eggs. Cook over medium heat for about 8 minutes, stirring constantly (if you don't you will have lemon flavored scrambled eggs!) until mixture thickens and goats the back of a spoon. Do not boil pour it into a pint jar or 2 half pint jars.

(Little not from Becky Sue, Okay so I used a fine mesh strainer to strain the curd. I found that no matter how much I stirred the curd I still had little pieces of cooked egg and I wanted a nice smooth curd. Strain it and you are good to go.)

Now let's move onto the bread Mmmmm Lemony yumminess that is truly worthy of your Sunday brunch

Braided Lemon Bread

(Adapted from King Arthur Flour)

Sponge

3/4 cup warm water.

2 teaspoons sugar

1 tablespoon instant yeast

1/2 cup unbleached all purpose flour

In a small bowl, combine ingredients. Stir well to combine, loosely cover with plastic wrap, and set aside to proof for 10 to 15 minutes.

Dough

all of the sponge
3/4 cup plain or vanilla yogurt

1/2 cup ( 1 stick) unsalted butter, softened

2 large eggs, beaten

1/2 cup sugar

2 teaspoons salt

2 teaspoons vanilla

5 cups unbleached all purpose flour

egg wash (one egg and t tablespoons water)

Combine everything, including the sponge, in the bowl of your stand mixer reserving 1/2 cup of your flour

mix until you have a shaggy mass. switch to your dough hook and knead for 5 to 6 minutes adding more flour as needed to create a soft smooth dough

place the dough in a greased bowl, turning once to coat the dough.

let rise for 60 to 90 min until almost doubled.

meanwhile make your cheese filling

2/3 cup cream cheese, softened

1/4 cup sugar

1/4 cup sour cream

2 teaspoons fresh lemon juice

1/4 cup unbleached all purpose flour

1/2 cup prepared lemon curd

in a bowl combine everything but the lemon curd and mix until smooth

reserve the lemon curd until ready to assemble the bread

Gently deflate the dough and divide it in half. Cover half with plastic wrap and set it aside as you roll out the first piece into a 10" x 15" rectangle. Rolling on parchment paper makes moving the bread to the baking sheet much, much easier.

Spread half the cream cheese filling down the center section, and top with half the lemon curd, leaving 1" free on all sides of the filling.

Cut strips down either side of the filling so you can make your mock braid.

(I am not good at this part either, you may want to look this next part up on youtube to get a better idea)

fold the up the ends of the dough and crisscross the dough over the filling like this (or I am sure you can do much better than i did) repeat the process with the other dough ball

Preheat the oven to 375

place the loaves onto a cookie sheet

bake 25 to 30 min. or until the bread is a nice golden brown.

allow to cool for 15 to 20 min before serving

Now it's time to get your yum on!

Chocolate Sourdough Bread. (Yes, I said Chocoloate Sourdough)

2012-04-02T08:25:00.001-07:00

I have an obsession with bread. I love it. The way a nice loaf of bread smells baking in the oven. The taste of a good French loaf topped with olive oil , basil and fresh tomato! It is an amazing thing. It is life! Part of my passion with bread is Sourdough. It always seemed like a mystery to me. A culture of flour and water that has the capability to make bread rise and give it that amazing sour flavor. The heart of sourdough is the culture. I have created my own and you can to. Breadtopia has an amazing video on how to make one or you can purchase one from them. You can also purchase one from King Arthur Flour . You can also order one for the cost of two stamps from Carl Griffith's 1847 Oregon Trail Sourdough Starter. Sourdough may not be for everybody. You have to feed it and take care of it. Think of it like a pet. If you are up for a challenge then give it a try. After your starter is established start with a basic sourdough recipe like the one at Breadtopia. This site has wonderful videos on bread making including sourdough. After you are comfortable with sourdough give this bread a try.


Healthy Sourdough Starter

Chocolate Sourdough Bread

adapted from How to Make Bread by, Emmanuel Hadjinadreou

200g/1 1/3 cups dried fruit (if you want, I did not add it)

80g 2/3 cup chocolate chips

330g/2 2/3 cup bread flour

8g/1 1/4 teaspoons salt

20g/2 1/2 tablespoons cocoa powder

170g/ 2/3 cup sourdough starter

250g/1cup warm water

bread proofing basket or a well floured towel in a bread pan will work too

baking stone or parchment lined baking sheet

pizza peel (for the stone)

(Makes one large loaf of yummy amazement)

Measure your chocolate and dried fruit, mix together and set aside. (not cocoa powder that comes later)

in a medium bowl mix together flour, salt and coca powder (aka your dry mixture)

this is when you want to add your cocoa and fruit and mix in as well

in a large mixing bowl mix your starter and water (aka your wet mixture)

add the dry mixture to the wet mixture and mix until it comes together (I found that I had to add a bit more flour so it was not as sticky) let the dough rest for 20 min

After 20 min. knead the bread by pulling it onto itself about 8 times, cover and let rest again for 10 min

knead in the bread in the bowl again cover and let rest 10 min

knead the bread in the bowl again and cover let rest for 10 min.

knead the bread in the bowl and cover for 1 hour

here's a quick little tip, use a hotel shower cap to cover your bowl. Works great and keeps the dough moist.

Wen the dough has doubled in volume move it to a lightly floured surface and punch it down to release the air. Divide the dough into two even pieces and shape into two balls.

dust the dough rising basket or clean cotton (not terrycloth) towel

if using towel line your loaf pan with the towel as shown in the above photo.

Cover and let rise 3-6 hours (I let it rise the full six hours) Okay don't do what I did. I put the bread seam side down into my basket. Bad idea because you are going to be turning it out onto the parchment or peel. you want the nice smooth side to be on top when you turn it out sooooo, put the bread into the basket seam side UP

About 20 min before baking (your dough should be at least doubled in volume) preheat your oven to 475. If you are using a baking stone put it in while the oven is preheating. reserve 1 cup hot water and add a dry roasting pan to the bottom rack of your oven.

If you are like me and using a baking sheet and parchment paper, turn your loaf out onto the parchment paper (if using a stone turn it onto your peel)

and use a sharp knife or lame to score your bread in an X pattern.

Slide the bread into the oven and pour the reserved water into the roasting pan to create steam in the oven (makes for an awesome crust)

bake the loaf for 30 min until it sounds hollow when tapped on the bottom

take the bread out of the oven and move onto a cooling rack. Now here is the hard part... let it cool completely, all the way, we're talking let it get cold , before you cut into it. This is the hardest part of baking bread next to letting it rise. If you cut into your loaf too soon it will make the crumb gooey and smash the bread into a crouton! Trust me let it cool!!!

This bread is amazing. I swear it tasted like I bought it at a bakery! The only part that is sweet is the chocolate chips! MMMMM! Toast it and try some Nutella on it!

Now that's death by Chocolate!

In an earlier photo you may have been wondering what the heck this thing is? It's called a Danish Dough Whisk. It's a handy little tool that you can pick up at King Arthur Flour. For a video on how to use it and the best price should you choose to purchase one check out Breadtopia. This is my new favorite bread baking site. You can also purchase the cookbook that I used to create this loaf How to Bake Bread my new favorite bread book!

Okay peeps gotta run. I get the funtactular experience of waiting for the refrigerator repair guy to come you know sometime between 8AM and noon! Good Times!!

Now it's time to Get Your Yum on!!!

Gelatine di Vino

2012-03-25T15:47:00.001-07:00

So I must admit, I am not a wine drinker. I know nothing about wine. If I did drink wine I wouldn't be able to tell the difference between 2 buck Chuck and (insert the name of a high end wine here). I think wine is beautiful. I always wanted to go to wine country, not to drink it but to drink in the beauty of the landscape. I think a vineyard just spills over with romance and beauty. I think that a vineyard would be a beautiful place for a romantic dinner. You know the kind that someone sets up beforehand with a beautiful place setting in the middle of the vineyard. It is also one of my dream locations for my wedding. (I am missing a major component of that scenario) Anyway I think you get the point. Wine Country is beautiful to me.

I recently developed a new habit. Canning. I always loved all of the home canned things that my Aunt Alice would make. Jams, Jellies and my most favorite Dilly Beans. I decided to embark on a new quest, Jelly. Specifically, Gelatine di Vino (wine jelly). I found a recipe in the Ball Complete Book of Canning. The recipe called for a dry red wine and I did not have one. I had some Merlot that I had picked up at Cost Plus. I bought it not knowing that the recipe called for the dry red. I had no idea that Merlot was sweet I just bought red wine. (told you I know nothing.)

And this is the wine. Simple and inexpensive. It made a wonderful sweet jelly fit for a king. Put it on a nice piece of toasted French bread and experience a bit of heaven.

This is a water bath canning method. I don't pretend to be an expert on water bath canning either. This is my 4th time doing so. I recommend that you visit Food in Jars for more information on canning if this is your first time out. You will need a big pot big, enough to cover the jars with at least 3 inches over the lids, 5 or 6 8oz canning jars, lids and bands.

gelatine di vino
(Merlot Jelly)

3 1/4 cups Merlot (one bottle of Merlot or other wine that you may have)
1/2 cup lemon juice
1 1.75oz package fruit pectin (I use the kroger brand)
4 1/4 cups granulated sugar

Prepare canner, jars and lids, The National Center for Home Food Preservation can help you with this

In a large deep ( you want it real deep) stainless steel sauce pot combine wine and lemon juice and whisk in the pectin. Bring to a boil over high heat. When it starts to boil add the sugar all at once and return to a rolling boil. Boil hard stirring constantly for two minutes (this part is tricky your mixture needs to reach 220 degrees so it may take longer)

Quickly remove from heat and skim off foam and pour into hot prepared jars leaving a 1/4 inch from the top headspace.

Wipe rim and center lid on jar. Screw on band to finger tight.

Place in water bath canner and return to a boil. Boil for 10 minutes. Remove the lid from the canner and wait 5 minutes,

Remove jars from canner and let set overnight. You should start to hear them pop. That's the sign of a good seal. I had about a 1/2 cup of jelly leftover and I just put it into a small bowl and popped it into the fridge and had it on bread later that day.

Enjoy

Black Bean & Edamame Salad

2012-02-21T05:36:00.000-08:00

Food is my friend and enemy at the same time. I love food with bold flavors. My biggest downfall is baked goods and sweets. I love to bake and I love to eat it. Oh and let's not forget the processed foods that most of us eat out of laziness or convenience. Face it fast food in all forms is bad for us and easiest to prepare or just simply pick up at the drive-thru, not to mention how cheap it is. Eating healthy is expensive!

This little meal is not only tasty and healthy but it won't break the bank to prepare! It's packed with protein and flavor!

Black Bean & Edamame Salad

Adapted from Clean Eating March 2012

1 15oz can black beans

1 cup grape tomatoes cut in half

1 cup fresh or frozen shelled edamame thawed

1/2 cup red onion

2oz fresh mozzarella cut into 1/4 inch cubes (note fresh mozzarella is sold in the deli section in tubs)

1/2 cup fresh cilantro or 1 teaspoon dried

I am not a big fan of cilantro so I picked up some dried at Penzeys. I was very excited to find this because a bunch of cilantro always goes bad. I use much less then what the recipe calls for because I just don't like it!!

Dressing

1 1/2 tablespoon extra-virgin olive oil

2 cloves garlic, minced

2 tablespoons fresh lime juice

2 tablespoons apple cider vinegar

1/2 teaspoon sea salt

1/4 teaspoon black pepper

*1/2 teaspoon ancho chili powder (I got mine at Penzeys Spices, I have one down the street)

In a medium bowl, combine beans, tomatoes, edamame, cilantro, mozzarella, and onion.

In a small bowl whisk together the dressing. Drizzle over the bean mixture and toss. Serve immediately.

This salad is light and tastes amazing. You could easily use the dressing for other salads as well!

Get your yum on!

Just a note

* The recipe called for an Anaheim chili pepper to be added to the salad I did not have one so I used the Ancho Chili Powder in the dressing it was wonderful. If you want to add the chili pepper feel free. Just cut, seed and dice! If you don't want something so hot try a green, red or yellow bell pepper. You may want to throw in a bell pepper anyway. Sounds good to me!

Chirstmas Biscotti For St. Patricks Day???

2012-02-16T09:27:00.000-08:00

Strange title you say? Well, I had planned to write this post during the Christmas season. God had different plans for me and on Christmas Eve I had a baking day planned with my BFF Carrie and fell down my stairs and dislocated/fractured my right ankle and severely sprained my left. All my plans for the Holiday season became secondary.

I was in the hospital for 4 days and in a nursing home for two weeks for rehab. The nursing home experience was awful! Except for the rehab part that was fun! I have been at my sister Brenda's house for the past 6 weeks and for that I am grateful! I am doing much better now, walking now and going home this weekend.

Now back to the Biscotti! I have always wanted to make it and King Arthur Flour has an awesome recipe in their baking book.

Traditional Biscotti

1/4 cup (12 stick, 2 ounces)unsalted butter
1/4 cup (1 3/4 oun/ces) vegetable shortening
3/4 cup (5 1/4 ounces) granulated sugar
3 large eggs
1 teaspoon vanilla
1 to 2 teaspoons anise extract or 1 to 2 tablespoons aniseed, to taste (I left this out not a fan)
1/8 teaspoon lemon oil or 1 teaspoon lemon extract
1 teaspoon baking powder
3/4 teaspoon salt
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1 1/2 cups (6 ounces) blanched almonds or blanched hazelnuts (filberts), toasted* and coarsely chopped

*Toast almonds or hazelnuts by placing them in a single layer on an ungreased pan and baking them in a preheated 350°F oven for 7 to 10 minutes, or until they smell "toasty" and are beginning to brown.

In a large mixing bowl, cream together the butter, shortening and sugar, then add the eggs one at a time, beating well after each addition and scraping down the bowl midway through. Beat in the vanilla, anise, lemon, baking powder and salt. Mix in the flour, 1 cup at a time, till you have a cohesive, well-blended dough. Add the nuts, mixing till they're well-distributed throughout the dough.

Transfer the dough to a work surface (we don't bother to flour the surface; the dough is sticky, but is easily scraped up with a bench knife or dough scraper). Divide it into three fairly equal pieces, and shape each piece into a rough 10-inch log. Transfer each log to a parchment-lined or lightly greased baking sheet, leaving about 3 inches between each log; you may need to use two baking sheets. Wet your fingers, and pat the logs into smooth-topped rectangles 10 inches long x 2 1/2 inches wide x 7/8 inch thick.

Bake the logs in a preheated 375°F oven for 20 to 25 minutes, or until they're beginning to brown around the edges. Remove them from the oven, and allow them to cool for 30 minutes. Lower the oven temperature to 300°F.

Gently transfer the logs to a cutting surface, and use a serrated knife to cut them on the diagonal into 1/2-inch wide slices. Because of the nuts and the nature of the dough, the biscotti at this point are prone to crumbling; just be sure to use a slow, gentle sawing motion, and accept the fact that some bits and pieces will break off. (It's the privilege of the cook to eat these warm, tasty bits and pieces as they're created.) Carefully transfer the slices, cut sides up (and down) to a parchment-lined (makes cleanup easier) or ungreased baking sheet. You can crowd them together, as they won't expand further; about 1/4-inch breathing space is all that's required.

Return the biscotti to the 300°F oven, and bake them for 20 minutes. Remove them from the oven, quickly turn them over, and bake for an additional 20 minutes, or until they're very dry and beginning to brown. Remove them from the oven, cool completely, and store in an airtight container. Yield: about 60 biscotti.

Now for a little fun and flavor I used the Willton Melting Candy
First I dipped one end of the biscotti into melted milk chocolate

Next I drizzled red and green melted melts onto the biscotti to make a fun festive coffee treat!

I put them on a large platter and served them at work. The platter was gone by 10am :)

This was so fun! Be creative roll in some nuts or change up the colors for any holiday!

Time to get your yum on!!!

Had a bad day, so what's for dinner anyway?

2011-07-20T21:55:00.000-07:00

It was one of those days when I wish I had stayed in bed. Things went wrong, from the kids in my classroom to trying to register for school nothing was going my way. One thing I do to de-stress is to cook. When I am in my kitchen all is well and nothing else matters! I just love this little recipe and I hope that you will to. It has very mild flavors and is perfect with a nice salad topped with a bit of lemon juice.

Baked Manicotti Bundles Stuffed with Tilapia & Mozzarella
Adapted from Clean Eating Magazine March 2011

Ingredients:
olive oil cooking spray
3 or 4 green onions enough to make 10 layers
10 whole wheat lasagna noodles
1 carrot peeled
1tsp EVOO
12oz fresh tilapia fillets
4oz light cream cheese
1/2 cup skim milk
1/2 tsp dried dill (I used much more)
1/2 tsp sea salt
2oz reduced-fat mozzarella

Preheat your oven to 350 degrees. Lightly mist an 8x8 glass pan with olive oil spray

Rinse oions well and trim off the white tops. With the tip of a paring knife score the upper end of the connected layers to form single onion strips like my picture. Set aside

prepare noodles according to package directions

during the final 90 seconds add the onions then lift out with tongs and set aside before draining pasta.

grate carrot into a small bowl and set aside

heat a large skillet add oil and heat for a bit more. add fish and shake pan so they won't stick. cover and cook for a good 3 minutes. carefully flip them over and cook for about 1 minute more. break up into pieces if it still is opaque/not cooked, cook for a bit more. remove from heat and set aside.

Add cream cheese, milk and dried dill to a medium saucepan. break up the cream cheese, add salt and stir with a wire whisk over low heat until melted. add half of the mozzarella and continue heating and whisking until all the cheese has melted.

Scoop out 1/2 cup of the cheese sauce mixture and, you guessed it, set aside.

stir in carrots and tilapia into the pan with the cheese mixture (not the one that you just set aside)

lay out noodles on a cutting board and put some of the fish mixture on each noodle.

carefully role each noodle up but don't let any of the fish mixture escape out the ends.

tie with an onion strip and place the bundle in the pan.

Spread the reserved cheese mixture over the top

sprinkle the rest of the mozzarella and bake for 25 minutes until cheese is bubbly and browned a bit.

and now it's time to...

GET YOUR YUM ON!!!

A Tagine of My Own Making

2011-03-06T18:39:00.000-08:00

I love my Tagine. It is an amazing cooking vessel. Meats come out incredibly moist and tender and vegetables are cooked to perfection. Because of this clay pot I have become fascinated with Moroccan Cooking. I have been reading much and looking at Moroccan Food Blogs. I like most things. There are, however, a few things that I do not like. I am not a big fan of cloves or cinnamon in my savory foods. Save them for my pie, thanks. I also am not a big fan of fruit in my savory food. Many recipes call for grapes or apricots. These are just not flavors that I enjoy together. I am sure many people love this flavor combination but it's just not for me.

I was looking in some cookbooks and I came across a Tagine recipe that called for most of the ingredients that I do not care for. I gave up and decided to go out on a limb and create a recipe that I knew that I would love. I hope you enjoy it as well.

Chicken and Quinoa Tagine

2 large chicken breast cut into pieces

1 onion cut in half then sliced thin

2 tablespoons Extra Virgin Olive Oil

1 cup Quinoa rinsed

1 can garbanzo beans drained, rinsed and peeled

1 1/2 cups water

3 large carrots cut into pennies

1/4 teaspoon ground nutmeg

1/4 teaspoon turmeric

1 generous pinch of saffron

salt and fresh ground pepper to taste

Heat Tagine or Dutch Oven over medium heat.

Add Olive Oil and Chicken. Cook until chicken starts to brown on both sides.

When chicken is brown add onion and cook until translucent

When onions are done remove them along with the chicken and set aside.

Add Quinoa, water and spices.

Return chicken to the tagine, add garbanzo beans and carrots and cover. Cook for 20 minutes or until quinoa is translucent and has little tiny strings attached to each.

Add one of your favorite flat breads (I made pita's)

and...

Get your yum on!

PS Don't miss my special Yeast Spoon give-a-way just click to join in.

These are a Few of my Favorite Things & a give-a-way

2011-03-06T07:47:00.000-08:00

When I was a child the night Sound of Music came on TV was a huge deal. We would pop up the popcorn pour the coke and get in our pj's and snuggle in for the evening. Remember when you had to wait for a special program or movie to come on TV. There were no VHS, DVD's or Streaming Videos we had to anticipate the evening and plan. We even had to watch commercials. Special traditions were born. Equally special was the TV showing of Wizard of Oz and Willy Wonka and the Chocolate Factory. I remember singing the songs for Sound of Music for days after we watched it.

My favorite things have change over the years as everyone's have. Now my favorite things have to do with hiking, camping, kayaking and the most important to me kitchen gadgets. Here is my little disclaimer. I am not being paid by the companies to review products I do not represent any of the companies. I am just a girl who loves to be in the kitchen and these things work best for me. Some of the products do have a link that you may click on to purchase the items. If it is an Amazon link I will make a small, really small amount of money for anything purchased. If you want to use the link to buy things that's fine. You may be able to find things at a better price on your own. Let's get started.

Oxo 12-by-16-Inch Bamboo Cutting Board

This cutting board is a nice size for a small kitchen like mine. It is bamboo a renewable resource and made very well. I have not been disappointed with any OXO product. I have used several bamboo cutting boards and had to toss them out because they began to crack and split. This one has not given me that trouble. I have found for all wood in my kitchen mineral oil rubbed on once a month makes a huge difference I only use wood cutting boards for fruit, veggies and bread making. I use plastic for all meat because I can toss plastic cutting boards into the dishwasher to help get every bit of the germs off! Okay here is an unsolicited tip: do not put any wood into the dishwasher. The water, heat and dishwasher soap cause wood to dry out and split. Also, don't put your knives into the dishwasher. I am not sure what the science is but when I remove my knives they are dull and pitted. I assume this happens from the abrasive dishwasher soap.

Misto Olive Oil Sprayer

This is an awesome tool for your kitchen. I love it because it keeps oil sprayer cans out of our landfills. It is wonderful for coating everything. I use one for Olive Oil and one for Canola Oil. If you don't have one yet you are truly missing out. At about ten bucks it is a great value and it will save you money on the long run because you will not have to spend money on Pam cans anymore.

WeightWatchers Serving Spoons

Once upon a time I was on WW. These spoons were worth the membership. They come in two sizes 1 Cup and 1/2 cup. They truly help with portion control have a long handle and can go from pot to table. I have not seen anything like them in stores. I think you have to join WW to purchase them. eBay might be your only hope. (or your friendly garage sail/thrift store)

Silicone Scrapers and Pastry Brush

I have both 100% silicone scrapers and ones from le creuset with wooden handles. I prefer the all silicone ones I just feel that I can get them clean and the handles do not wear out. A silicone pastry brush is a must have for your kitchen. Much more sanitary and easier to clean than the bristle ones.

Sur La Table has a wonderful selection but you may be able to save money at Home Goods, Ross, Marshall's or TJMAX. (These are great kitchen gadget places)

Bag Clips

These are a life saver. So handy! I purchased mine at World Market not sure if you can get them online at their website. It's more fun to go to the store anyway.

Immersion Blender with attachments

This by far is my most used tool in the kitchen. The mini chopper saves my eyes from onions and the immersion blender is so helpful for soups.

Vintage Pyrex

This is way more than a favorite thing. It is an obsession! To say that I love these little gems would be the biggest understatement. I began collecting Vintage Pyrex about 4 years ago after I learned that all of my grandmother's collection was lost because a storage bill was not paid. (I was not happy about this fact) Not only do they provide nostalgia they also the quality cannot be outdone. They have fun ugly patterns that make them a collectors dream. I use my collection almost daily. They are fun to shop for because the price varies from thrift stores antique shops and yard sales. It is like a hunt!

Right now I am on a hunt for this:

I really want the black ones! They are highly collectible and expensive. Oh and also hard to find at my favorite thrift stores or yard sales. I got the picture from eBay. The bid on them right now is $360. ACK!

Chicago Metallic French Bread Pan

This is a must for crusty French Bread. I also use an old cookie sheet in the bottom of my oven. I let it heat up while I am preheating the oven then put the loaves in the oven and pour water on the cookie sheet. This makes the steam you need for crusty bread.

Yeast Spoon

This handy tool measures exactly the amount in a package of yeast. This lets you buy yeast in the big bag at Cosco for 5 bucks and measure it precisely.

Wouldn't you just love one for your kitchen?

Well here is your chance. I am giving one of these beauties away to one lucky reader.

Here's how to do it.

Follow my blog on Blogger (one entry)
Like me on Facebook (one entry)
Follow me on Twitter (one entry)
Share this post on Facebook
Share this contest on your blog (one entry)

Please post one comment on this post for each entry. I will be using one of those web contest random winner picker things to decide the winner on March 31, 2011

Good Luck & Get your yum on!

Hummm What to do with 2 Portobellos, Cream cheese and some Herbed Calzone Dough?

2011-02-28T18:45:00.000-08:00

Ah once again dinner arrived once again. I had plans on grilling the Portobellos and making a burger out of them but it had been so long since I made calzones I felt the need to do so! I wanted a calzone crust that had a kick so I added some wonderful herbs that I had on hand. Simple, made for a tasty crust! I also gave my cream sauce a bit of a kick by adding garlic powder and fresh ground pepper. Made for one tasty dinner if I do say so myself!

Herbed Whole-Wheat Calzone Dough

2 cups whole wheat flour

1 cup bread flour

1 teaspoon sugar

2 teaspoons active dry yeast

1 teaspoon salt

1 1/2 tablespoon extra virgin olive oil

1 cup warm water

1/4 teaspoon crushed red pepper

1 teaspoon Italian seasoning

1 teaspoon granulated garlic

Combine the 2 cups wheat flour, salt, sugar and yeast in the bowl of a stand mixer and set aside.

Combine olive oil and warm water and slowly add to flour mixture using the paddle attachment of your mixer. Mix in herbs. Mix in as much of the bread flour as you can until a ball forms that is not very tacky to the touch. Change to the dough hook and knead on low for 5 minutes. Set dough aside for 10 minutes.

Meanwhile prepare the cream sauce.

Cream Sauce

4 oz low fat cream cheese

3/4 cup skin milk

1 teaspoon granulated garlic

salt to taste

fresh ground pepper to taste

1/4 cup low fat mozzarella cheese

In a small sauce pan pour the milk and cut up the cream cheese. Add all the spices and heat just until the cheese melts. Add the mozzarella and combine. Remove from heat and set aside.

Filling

2 Portobello mushrooms sliced

1 package frozen spinach thawed with all water squeezed out.

mozzarella cheese

Divide the calzone dough in half then half again to form 4 equal pieces.

flatten out dough to a circle (or whatever shape that is in the photo)

Put a layer of the sauce on the dough leaving some room on the edges

add a layer of the mushrooms

1/4 of the spinach and top with 1/4 cup of the mozzarella cheese

Fold over and add a bit of water to the edges. Press together with a fork to seal.

(okay so I thought I took a pic of that step but I guess I didn't, sorry)

Bake in a 450 degree oven on a cookie sheet lined with parchment or on a pizza stone for 18 to 20 minutes until crust is browned.

and then

Get Your Yum On!!!

Don't forget to follow me on Twitter and like me on Facebook! As soon as I reach 100 likes on Facebook I will be hosting my favorite things give-a-way contest! Watch your feeds for details of the contest!!

Savory or Sweet Choux

2011-02-27T06:54:00.000-08:00

One way to truly impress your guests is to make Eclairs. They look amazing and so complicated. Let me let you in on a little secret, they are easy. All the chocolate and custard just blend so well with the airy texture of the choux. I was always afraid to try this pastry gem but I through caution to the wind and gave it a whirl. I now feel like a master pastry chef. Yeah uh not!

One thing I learned from this little adventure is just how versatile choux is. With this simple recipe and some extra ingredients I was able to transform this paste into a savory spicy cheese stick that can be filled with cream cheese for an appetizer or left as a stick and set to accompany soups. I think that you all will have so much fun creating delicious sweet and savory culinary wonders!
Okay get your pastry chef hat out and let's go!!

Basic Choux Paste
From The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook (King Arthur Flour Cookbooks)
1 cup water
1 stick butter (8 tablespoons)
1/4 teaspoon salt
1 1/4 cups unbleached all purpose flour (I use King Arthur Flour always!)
4 large eggs

Put water butter and salt in a saucepan and bring the mixture to a rolling boil. Remove it from the heat and add the flour all at once. Stir vigororusly. Return to the burner and cook over medium heat, stirring continuously, until the mixture forms a ball. (this should take only about a minute or so)
Remove the pan from heat and let the mixture cool for 5 to ten minutes until the temp reachers 140 degrees F. It will still feel hot, but you should be able to handle it. Transfer the mixture to the bowl of a stand mixer and beat in the eggs one at a time the mixture will become fluffy. Beat at least 2 minutes after the last egg.
Your mixture is now ready for piping.

Okay are you ready for the fun part? Here are two different recipes using choux, one savory and one decadently sweet!

Chocolate Eclairs

Preheat oven to 400 degrees f.
1 recipe Choux Paste (above)

Using a large round tip of a pastry bag shape 3 1/2 inch fingers onto a parchment lined baking sheet. Leave a bit of space between them. Bake the paistries for 15 minutes, then lower the heat to 350 bake until sides are set about 20 minutes more. Make a small slit in the ends of each pastry and return to the oven for 5 more minutes. Cool on wire racks while you prepare the pastry cream.

Pastry Cream
3 cups whole milk
1/2 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
1/4 cup cornstarch
1 tablespoon unbleached all purpose flour
4 large egg yokes
1/2 stick (4 tablespoons) butter
1 cup heavy cream, whipped to soft peaks

In a medium saucepan stir together 2 1/2 cups of the milk, sugar and salt. Bringing the mixtre to a boil over medium heat. Meanwhile, mix the cornstarch, flour and egg yolks with the remaining milk.
Whisk about half the boiling milk mixture with the egg yolk mixture, then pour back into the hot milk mixture and return to the heat. Bring to a boil, stirring constantly, and boil for 30 seconds. Remove from the heat and strain through a find sieve, and stir in the butter and vanilla extract. Rub a piece of putter over the surface of the cream and cover with plastic wrap. Be sure that the plastic wrap touches the surface of the cream so it does not form a skin.

When cream is cool fold in the whipped cream and you are ready for filling!

When the pastry cream is cold cut each eclair in half and fill the bottom half with pastry cream.

Chocolate Glaze for Eclairs
1 tablespoon butter
1 ounce unsweetened baking chocolate
1 tablespoon hot water
1/2 cup confectioners' sugar

Melt the butter with the chocolate in a microwave oven or in a double boiler on stove top. Stir in the water and sugar. Beat with spoon or fork until the glaze is smooth and soft enough to pour and drizzle over the tops of the eclairs.
Top each of the bottom half with the chocolate glazed top half and mmmmm Chocolate!

Spicy Cheese Puffs
1 recipe choux paste (above)
1 teaspoon dry mustard
1/4 teaspoon ground cayenne
1 teaspoon ground black pepper
1 teaspoon paprika
1 1/2 cups grated sharp cheddar cheese
1/4 cup grated Parmesan cheese

Preheat the oven to 425
Prepare choux paste as directed in the recipe above, increasing the salt to 1 tablespoon and combining all the spices with the flour. Once the eggs are beaten in beat in the cheeses. Fit a pastry bag with a large open star tip. Pipe the mixture to the size of your choice onto the baking sheet lined with parchment. Long to set on top of a bowl of soup or smaller to fill with Spicy Cream Cheese (following)
Bake the puffs for 15 minutes reduce the temp of the oven to 350 and continue to bake for an additional 15 minutes until puffs are golden brown. Open oven and allow to cool in the oven to dry them out.

Spicy Cream Cheese Filling

1 package cream cheese softened
1 4 oz can of diced green chilies or jalapenos
1 or two cubes of Dorot Frozen Chopped Cilantro (or 1 to 2 tablespoons fresh cilantro)

I choose the frozen cilantro because I am not a big fan of cilantro and the leftover fresh would go to waste. I love the Dorot Chopped Cilantro because it stays fresh frozen! I found it at Trader Joe's

Mix all ingredients together well cut each choux paste cheese stick in half and pipe cream cheese onto the bottom half put the top back on and serve!

Okay let's party and get your YUM on!!!

Rosemary-Lemon Cake Roll! Sometimes ya just gotta have something sweet!

2011-02-23T17:43:00.000-08:00

I want something sweet! I say this often. Too often!!! I really try and eat healthy. My goal has been to create a healthy eating blog. However, I must admit that my true passion in cooking is baking. I can bake all day long and be as a beatnik at a poetry reading.

from "Funny Face" one of my favorite Hepburn movies!

Sugar! Ah, it is an addiction that I am not sure I will ever be able to over come. My justification for baking has been "well, I will take it to work and give it away". I do this but then I feel guilty because I am not projecting my healthy lifestyle choice in my actions. (Okay, I am way, way over thinking this whole thing) Let's face it I am not the only one who loves sugar! The key is moderation. That is the hardest key for me to find. A sleeve of Thin Mints is a serving right? :) For the most part it is better for me to stay away from temptation is just not to make sweet treats at all. But sometimes you just gotta give in to the urge to bake and make tummies happy with decadent sweet treats!

Before I share the recipe to this cake I must admit something. I had a very hard time getting the cake out of the pan even thou I thought I did a good job following directions. I also had a hard time with the unrolling of the cake to add the filling. It stuck to the towel badly! If any of you foodies have suggestions for a successful jelly roll unrolling process pleas do share in the comments. I need HELP!
So this is the reason for the lack of photos of the process of this cake!

Okay now on to the cake! Wow! The taste reminded me of a Twinky! Soooo good. Even tho it was not so pretty to look at.

Rosemary-Lemon Cake Roll

Adapted from Betty Crocker Baking for Today

3 eggs

1 cup sugar

1/3 cup water

3/4 cup all purpose flour (I always use unbleached)

1 teaspoon baking powder

1/4 teaspoon salt

2 1/4 teaspoon chopped fresh rosemary or 3/4 teaspoon dried

1 teaspoon grated lemon peel

3 tablespoons powdered sugar

1 recipe lemon cream filling (following this recipe)

Heat the oven to 375. Line a 15 x 10 x 1 inch pan with foil and generously grease foil with shortening or cooking spray.

In a large bowl beat eggs with electric mixer on high for about 5 minutes or until thick and lemon colored. Gradually beat in granulated sugar. Beat in water on low. Gradually add flour, baking powder and salt. Fold in rosemary and lemon peel. (I ground up the dried rosemary in my mortar and pestle)

Pour into pan and spread evenly to corners. Okay so here was one of my mistakes, I did not spread it evenly even tho I thought I did. One of the corners did not have enough cake batter so it was thin and burnt. Take the time to be sure it is even!!! Bake for 12 to 15 min. until toothpick inserted in center comes out clean.

Immediatly loosen cake from edges of the pan and turn upside down onto a towel generously sprinkled with two tablespoons of the powdered sugar. Carefully remove foil. Trim off stiff edges of the cake if you need too. While the cake is hot carefully roll cake and towel from narrow end. Cool on wire rack for at least 40 min.

Now for the filling

1 cup heavy whipping cream

2 tablespoons sugar

1 teaspoon lemon zest

Ina chilled bowl beat whipping cream and powdered sugar with electric mixer on high speed until stiff and stir in lemon peel.

Unroll cake and remove towel. (this did not work so well for me. it stuck big time!) Spread filling over cake roll up cake and sprinkle with remaining 1 tablespoon powdered sugar. Chill. Store in refrigerator.

Get your yum on!!!

Hey readers! Please take time to like me on facebook and follow me on twitter. I will be having a contest to win one of my favorite things kitchen gadget as soon as I reach 100 followers on fb. Watch my page status and my tweets for directions for the contest!

Thanks for reading! Oh and please feel free to post help for a successful jelly roll!

For beautiful eyes, look for the good in others;
for beautiful lips, speak only words of kindness;
and for poise, walk with the knowledge that you
are never alone.”
~Audrey Hepburn

Linked on Sweet as Sugar Cookies; Sweets for a Saturday #6
Linked on Real Sustenance Seasonal Sunday 02/27/11

Lemon-Raspberry Muffins on a Monday Afternoon

2011-02-21T16:59:00.000-08:00

Ah Monday afternoon lends itself to baking when you have the day off and happen to find a great deal on raspberries. I am also blessed with a lemon tree on my property and these two go together splendidly. I found this recipe and so a muffin is born!

Now to top off this lovely baking story I can share with all of you my new toy! My Black & Decker food processor. How fun it is! I purchased it at this awesome new kitchen consignment store called Kitchen Switchin'. What a wonderful place and I look forward to checking them out for more kitchen goodies!

Lemon-Raspberry Muffins

Eating Well Website

1 lemon
1/2 cup sugar
1 cup nonfat buttermilk

1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup white whole-wheat flour, or whole-wheat pastry flour

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries

Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.

Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.

Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups

Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

Get your yum on!

$7.68 Leeks? WHAT! Soy-Braised Pork Tenderloin with Mushrooms & Leeks

2011-02-20T09:40:00.000-08:00

One of my favorite places to shop is Fry's Signature Marketplace located @ Tatum and Shea in Scottsdale, Arizona. It is an amazing store with Valet parking, organic foods, international foods, sushi bar, wine bar, juice bar, several restaurants, a sports lounge heck you can even get your car detailed while you shop. It is beautiful. The produce section is amazing and rivals AJ's or Whole Foods with stuff I have never seen in a store before. Dragon fruit, Star Fruit, and a vast selection of mushrooms and much more! On one of my weekly shopping trips I was in the produce section shopping for leeks for this recipe. I saw them and they were listed @ $3.95. I thought that that was per bunch. I was dreadfully wrong and that price was per pound. I did not notice this until I got home and saw the total price for my leeks was $7.68. I would have made much different choices had I read the sign properly but well I had the suckers so here is what I came up with! :)

Soy-Braised Pork Tenderloin with Mushrooms & Leeks

adapted from the February 2011 issue of Clean Eating page 69

1 tablespoon low sodium soy sauce

4 leeks

3 teaspoons extra virgin olive oil

16 oz mushrooms cleaned and quartered

4 garlic cloves chopped

1 teaspoon ground ginger

1 pound pork tenderloin trimmed of visible fat and cut into 1 inch thick medallions

Clean leeks and discard tops cut into rounds

heat 1 tsp evoo in a large skillet on medium for 1 min. carfully place the leeks cut sides down of the pan. cook undisturbed for 4 min. then flip over. add mushrooms and soy sauce. cover and reduce heat to medium low and simmer for 5 min. stir in garlic and ginger and continue to simmer for 5 more min. remove from heat and set aside.

in another large skillet heat remaining 2tsp of oil and arrange pork in pan. cook undisturbed for 1 min. gently move medalions around with tongs so it does not stick. then flip each medallion over and repeat.

add pork to mushroom mixture. deglaze skillet used to cook pork by using 1 tbsp of water and the back of a spoon scraping up all pork and juices. add to mushroom/pork mixture.

cook an additional 2 minutes over medium heat.

plate and serve with a nice salad of your choosing

serves 4

Get your yum on!

Soup is Healing

2011-02-18T13:36:00.000-08:00

So this has been one of the worst weeks of my life!

First, Last Thursday is when this all started. A beautiful little two year old in my class was sick and had a febrile seizure in my arms. 911 and the parents were called and a trip to Children's Hospital was made. I went with the family. That is not the place you want to be. I swear you could just see the germs crawling around the place. Ick and double ick! Wow!!! The little boy was seen and he is fine. He went to the doctor the next day and the doctor said he had the flu.

I wake up Friday morning and I have had the flu. I don't think I have ever had the flu before. I have said I had it but I am here to tell ya this has been the most sick I have ever been. Sometimes it seemed worse than my time in the hospital with Chron's when I needed a bowel resection. At least then they gave me morphine so I didn't care they were taking parts of my body out! This was BAD! Then by Wednesday I thought I had turned a corner and was on the road to recovery. When I woke up Thursday morning I knew this was not the case. I was 99% sure that a sinus infection had graced my body and antibiotics were in my future. Went to the doctor and I was right. He asked me if I had received my flu shot. I told him nope. He said I'll bet you don't do that again. He is right! I will always get my flu shot. I have been in bed for 6 days and when I am not in bed I have been at the doctor! ACK! Not fun people not fun. Not to mention that I do not have sick pay at all so I am missing 6 days of pay. Ugh! Oh well life will go on!

Friday, one week later. I am feeling well enough to lay on my bed with my laptop and catch up on some blogging. One thing that always makes me feel better when I am sick is soup! Soup feels so good going down and warms you up! This winter I have made several soups. I had great plans of blogging about them all but I got swept away in my new kayak that I have pushed blogging to the side once again. Well today is the day! I am going to blog my little heart out and share two wonderful cream soup recipes. Enjoy!

Canyon Lake, January 2011

Pureed Broccoli Soup

Adapted from February 2011 EatingWell (1-year auto-renewal)

1 tablespoon butter

1 tablespoon olive oil

1 medium onion chopped

1 stalk celery chopped

2 cloves fresh garlic chopped

1 teaspoon chopped fresh thyme

8 cups chopped broccoli

4 cups reduced sodium chicken broth or vegetable broth.

2 cups water

1/2 cup half and half

1/2 teaspoon salt

fresh ground pepper to taste

In a dutch oven heat olive oil and butter over medium heat until butter melts. Add onion and celery and stir occasionally until softened. 4 to 6 minutes. Add garlic and thyme and cook for about ten seconds.

Stir in broccoli, add water and broth and bring to a simmer over high heat. Reduce heat and simmer for 8 to 10 minutes until broccoli is very tender.

Puree in batches in a blender. (I use my immersion blender. A good immersion blender is priceless for soups. it is much easier then the batch blender method.)

Stir in half and half and salt/pepper to taste. Serve with your favorite bread or crackers and you are in for a soothing treat!

Now for soup number two

I know that I have said this in my last several blog posts but I am really stuck on the February 2011 issue of Clean Eating it is amazing. They better hurry up and send me the next issue or what will I have to blog about :)!! This creamy vegetable soup uses tofu in place of cream or milk. Wow! This small ingredient not only add protein but also great richness with out all the calories!

Cream of Vegetable Soup

from the February 2011 issue of Clean Eating page 33

1 tablespoon olive oil

1/2 cup chopped onion, shallots or leaks (I used onion)

4 cups vegetable broth

1 1/2 lb chopped veggies (choose whatever you like, I used broccoli, sweet potato, tomato, cauliflower, bell pepper, and zucchini)

16 oz silken tofu

sea salt and fresh ground pepper to taste

dash of nutmeg

fresh grated Parmesan cheese

Now lets get choppin'!

mmmmm brocolli

zucchini

Oh look I think I added carrots too! :)

Heat oil in a dutch oven over medium heat and add onions. Cook until translucent about 5 minutes.

Add broth and bring to a simmer. Add vegetables and bring back to a simmer. Cover and cook until vegetables are tender. This can take up to 25 minutes depending on the vegetables you choose.

Working in batches transfer to a blender and puree soup. Or use a hand blender just like the broccoli soup. (this is my choice)

Add the tofu blend into soup. Season with salt pepper and nutmeg pour into bowls and top with cheese!

These soups are delicious, nutritious and full of comfort on a cold day or when you loved one has the flu! Truly a home cooked treat!

Enjoy! oh and get your YUM on!

One of the many wonders of Canyon Lake. We saw her with her fledgling.

Arizona is truly beautiful and amazing! (now you see why it takes me so long to be indoors long enough to blog)

This post is dedicated to the Ritz family. May you have a happy and healthy 2011!

Potluck goes Mediterranean!

2011-02-03T17:04:00.000-08:00

I don't know about your office but I have found that healthy office potluck options are pretty much null. They just don't exist. Most people just don't eat healthy. Well, let's just say that they don't eat the way that I do. I wanted to exposed my coworkers to some good clean food with whole grain pasta and vegetables, low salt and full of flavor. Once again Clean Eating magazine did not let me down. I have made more recipes from the February 2011 issue than any other issue! You should really pick this one up it's awesome!!

Now back to the food. I choose a Mediterranean dish that is on page 40. It was a hit. There was nothing left people ate it up! I feel that I helped contribute to good health in the workplace. (as you can tell I am not a bit dramatic at all)

Mediterranean Vegetable, White Bean & Feta Penne

6 oz whole-grain penne pasta (not my favorite so I chose rotini)

1 cup cooked white beans such as navy or cannellini, drained and rinsed well (I chose Great Northern Beans)

2 medium tomatoes, chopped (I seeded them as well)

4 cloves garlic, minced and divided

1 tbsp balsamic vinegar

1 tsp dried basil (I used Italian seasoning)

1/4 tsp red pepper flakes

1/4 tsp sea salt

1 medium zucchini cut into eighths (I used two small)

1 medium bell pepper, cut into thin strips and then into 2-inch pieces

1 cup crumbled feta (I used fat free)

2 tbsp olive oil

Cook pasta according to package directions adding beans during the last minute of cooking. (I forgot to do this and I just added them when the pasta was done, all was good)

Meanwhile in a medium bowl, combine tomatoes, 2 cloves of the garlic, vinegar, basil, pepper flakes and salt; set aside

Heat 1 tbsp oil in a large skillet, on medium high, tilt skillet to coat bottom. Add zucchini and bell pepper and cook for 4 minutes or until edges begin to brown, stiring frequently. Add remaining 2 cloves garlic and cook 15 seconds, stirring constantly. Remove from heat and add tomato mixture and drizzle with remaining 1 tbsp oil. cover to keep warm.

Drain pasta/bean mixture, place in serving bowl and sprinkle with rosemary and about 1/4 cup of the feta. Spoon zucchini mixture over the top and finish with remaining feta. (I gently mixed it together)

Get your yum on!

there's a fungus among us

2011-01-19T16:18:00.000-08:00

Dinner is something that I struggle with. I find it hard to come up with amazing meals for one. Well, the February issue of Clean Eating did not leave me hanging! There are lots of amazing healthy choices in this one issue. Today's choice, Grilled Portobello & Onion Burgers.

Burger:

4 large portobello mushroom caps, wiped clean

4 slices red onion each round about 1/4 inch

1 1/2 tbsp extra virgin olive oil

4 whole wheat hamburger buns (I used sandwich thins)

2 oz blue cheese crumbles (I forgot them for the photo)

4 romaine lettuce leaves (this did not sound good so I left it out)

Heat grill pan on med-high. Lightly brush the mushrooms and onions with oil. (I used my olive oil sprayer and sprayed them) Grill mushrooms and onions for about 4 to 5 minutes per side until mushrooms are tender. Mushrooms will begin to release their juices when they are tender. Set aside on a plate and grill buns for 1 to 2 minutes per side.

Sauce

2 tbsp nonfat plain Greek style yogurt

1 tbsp extra virgin olive oil

2 tsp dejon mustard

2 cloves garlic minced

2 tsp dired basil

1/8 teaspoon sea salt

Combine all sauce ingredients in a small bowl. Spread evenly on each half of bun. Top with cheese and lettuce (if you use it)

Get your YUM on!

note: this is super easy and impressive for guests! Or at least I think so. It tastes amazing!

Let it Rise... Sprouted Grain Bread

2010-12-30T14:36:00.000-08:00

Eating healthy is a passion of mine. I would say that at least 80% of my eating is healthy. (we will not talk about this past holiday season tho) ;) I also have a passion for bread making and love to try a challenge so when I found this recipe for sprouted grain bread in The America's Test Kitchen Healthy Family Cookbook: A New, Healthier Way to Cook Everything from America's Most Trusted Test Kitchen I just had to try it. Keep in mind that this recipe takes up to 4 days to start. It involves sprouting grains so if you want to make it today you are out of luck. However it would be super fun to do with children because of the sprouting process and the rising process as well. Good hands on kitchen science here folks!

All of the grains can be purchased at Whole Foods, Sprouts Farmers Market or other health food store. I chose Sprouts because you can buy them in bulk.

Sprouted Grains

3/4 cup wheat berries

1/4 cup quinoa

1/4 cup lentils

2 cups water

Kinda looks like bird food. No?

Combine all the grains in a large container and add water. Cover and soak from 12 to 24 hours.

Drain the grain through a fine-mesh strainer and return them to the container. Cover and let sit at room temp, rinsing and draining the grains daily until small sprouts appear on each type of grain. This takes 1-3 days. The wheat berries took the longest. The lentils were the fastest.

This is the fun part for the kids. They can help you check on the grains and see how they have sprouted. Kitchen science doesn't get better than this! (well unless you count the green fuzzy stuff in that container in the back of the fridge, come on you know you have had one of those)

Now this was the tricky part, at least for me because I do not have a full size food processor.

Process the sprouted grains in a food processor for 2 to 3 minutes to form a smooth, sticky paste. As you can see my paste was not that smooth. I really need a big food processor! It still worked but my bread was crunchy.

Dough

1/2 cup warm water (110 degrees)

3 tablespoons honey

1/4 cup unsalted sunflower seeds, toasted

2 tablespoons pepitas, (shelled pumpkin seeds) toasted

2 tablespoons sesame seeds, toasted

1 3/4-2 1/4 cups bread flour

1 envelope instant or rapid-rise yeast

1 1/2 teaspoons salt

vegetable oil spray

1 large egg whisked together with 1 teaspoon water

Whisk the water and honey together in a liquid measuring cup. Combine the sunflower, pumpkin, and sesame seeds in a small bowl. Combine the processed sprouted grains 1 3/4 cups of the bread flour, yeast and salt together in a standing mixer fitted with the dough hook.

With the mixer on low speed add the water mixture until the dough comes together, about 2 minutes. Stop the mixer, cover the bowl with plastic wrap (you don't need to take it out of the mixer) and let sit at room temp. for 20 minutes.

Remove the plastic wrap and knead the dough on medium-low speed until it is smooth and elastic. This will take some time, about 8 minutes. If the dough is still sticky after 4 minutes add the remaining 1/2 cup flour 2 tablespoons at a time until the dough clears the sides of the bowl but still sticks to the bottom. Add 6 tablespoons of the seeds and continue to knead until incorporated.

Turn the dough out onto a lightly floured counter and knead by hand to form a smooth round ball. Place the ball in a greased bowl and turn to coat. Coat a sheet of plastic wrap with cooking spray and cover the bread. Let rise in a warm place for 1 1/2 to 2 hours.

Hint: don't rush this, go shopping, go for a walk, something, anything just leave it alone for 2 whole hours. Whole grain bread like this takes time. So does 100% whole wheat bread. You will be happy with the end loaf if you just let it rise!

Sorry folks, I did not take photos of this next step. I really should have! :(

Spray a 9x5 inch loaf pan with vegetable oil spray. Turn dough out onto a lightly flowered surface and gently press the dough into a 9-inch square, gently roll into a tight cylinder and pinch the seam closed.

Place the loaf seam side down in the prepared pan. Spray the loaf lightly with vegetable spray and let rise for 45 to 75 minutes. Remember, just let it rise. Heat your oven to 350 degrees with the rack on the lower middle position.

Brush on the egg wash and sprinkle with the remaining 2 tablespoons of seeds. Slash 1/4 inch deep diagonally across the loafs (sorry you cannot really see it in the pic) Use a razor blade, sharp knife or a Scaritech Bread Scoring Lame Green. This is a cool little bread tool that is not expensive at all.

Then spray your loaf lightly with water and bake until the crust is golden and the center of the bread registers 210 degrees on an instant read thermometer. About 40 to 50 Minutes. Rotate the loaf halfway thru the baking process.

Let cool in the pan for 15 minutes then flip out onto a wire rack and let cool to room temp for 2 hours before serving. (the bread is still finishing up the cooking process, I know you want to cut into the hot loaf but the crumb will be better if you let it cool completely before cutting. Just heat it up later.)

This was the best bread I have created so far! It is wonderful and nutty! Soooo good for toast or a PB&J! Yum! Yum! Yum!

Blog CPR

2010-12-24T09:02:00.000-08:00

So this little blog is fading away! It is neglected and needs much CPR and TLC! It was once a passion and now has fallen victim to time wasters such as farmville, cityvilel and other useless distractions of facebook games! The author has become a couch potato and lost care for her once held passion!

Time to rekindle the passion that once was BS Cooks! (hows that for melodramatic post beginning)

It's the holiday season and well, time to make cookies! No calorie counting just pure decadence, yummy chocolate passion! That's what holiday baking is all about! Comfort and delight for the taste buds! This little cookie will do it for all the chocolate lovers in your life! They are amazing and easy! Who needs sex when there is chocolate! (okay maybe I should rethink that statement lol)

I wanted to make a new cookie, one that I had never made before! So I opened my Betty Crocker Cookbook: Everything You Need to Know to Cook Today (Betty Crocker Books) and found page 186.

Mocha Cookies

Cookies:

1 Large egg

2 tablespoons instant coffee crystals (I used 1 tablespoon espresso powder)

1 Cup Sugar

1/2 cup unsalted butter softened butter (it's better with butter. stay away from plastic margarine at all costs)

1 1/2 teaspoons vanilla

1 1/2 cups unbleached all purpose flour (again go for the best here always use unbleached)

1/2 cup backing cocoa (dutch process is best)

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt (I use kosher or sea salt)

In a medium bowl, beat eggs and espresso power with an electric mixer until powder dissolves.

Add sugar and butter and vanilla. Beat on medium speed until light and fluffy. (don't skimp here really let it get fluffy) Stir in remaining cookie ingredients. Cover and refrigerate for an hour.

Heat oven to 375

Roll dough on a lightly floured surface to 1/8th inch thick.

Cut cookies with a 2 1/2 inch or 2 1/8 inch round cookie cutter

Place cookies about 1 inch apart on an ungreased cookie sheet

Bake for 7 minutes or until set

Cool on cookie sheet for 1 minute then transfer cookies to a wire cooling rack and cool for 30 minutes.

Carmel Drizzle

1 3/4 cup powdered sugar

1/4 cup caramel topping (I used a bit more)

1/2 teaspoon vanalla

About 2 teaspoons of milk

mix caramel and sugar in a small bowl until crumbly add vanilla. Add enough milk until smooth and thin enough to drizzle over cookies.

Drizzle over cookies and let set before plating.

Then Get your Chocolate on! (YUM!)

Took a break and a Healthy Aisan Inspired Meal

2010-10-09T07:47:00.000-07:00

Okay so yes, it has been a while. Guess I just needed a break. I guess this little blog needs a little CPR to get going so here we go!

I was hungry! Many of my blog posts start out this way because, well, lets face it a few times out of the day we are! I have made a deal with myself not to do fast food because it's just bad! Bad for my health, waistline and for my Crohn's I love Panda Express. It however does not love me at all. It can make my night filled with trips to the bathroom and yet I still eat it. Why you ask? Because I never thought that I could create a meal that tasted like what I could get there. Well thanks to SparkPeople I have and it's awesome!!!!

Low Fat Sweet and Sour Chicken with Brown Rice

2 cups instant whole-grain brown rice
1/4 cup seasoned rice vinegar
2 tbsp lite soy sauce
2 tbsp cornstarch
2 tbsp canola oil
2 tbsp apricot preserves
1 lb. chicken breast cut in bite-size pieces
1 clove minced garlic
2 tsp finely grated or minced ginger
1 cup low sodium chicken broth
2 cups broccoli florets
1 cup sliced carrots
1 cup red pepper, chunked
1 cup green pepper, chunked
1 cup snow peas
1-5 oz can sliced water chestnuts, drained

Prepare rice according to package's instructions.
Wisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.
Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken and cook, undisturbed, for 2 minutes.
Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots, about 2 minutes more. Transfer to a plate.
Add remaining oil, garlic, and ginger to pan and cook, stirring, until fragrant, 20-30 seconds.
Add broth and bring to boil, stirring constantly.
Add vegetables, reduce heat to a simmer, cover and cook until the vegetables are tender-crisp, 4-6 minutes.
Stir in water chestnuts and the chicken.
Whisk the reserved sauce and add to the pan.
Simmer, stirring constantly, until the sauce is thickened and the chicken is heated through, about 1 minute.
Serve with the rice.
Each serving consists of 1-1/2 cup stir-fry with 1/2 cup rice.

Number of Servings: 4

So I guess I did not take any pictures of this... I thought I did... Oh well, anyway if you make this you will love it! It tastes just like a restaurant and it is way better for you.

Play around with the veggies. I did. I added bean sprouts. I think pineapple would add something as well!

Enjoy!

Join me in Morocco?

2010-08-17T20:23:00.000-07:00

So I will be upfront with you. I have never been to Morocco! I just happen to fall in love with a simple clay cooking vessel called a Tagine. To learn more see my first post about the tagine Maiden Voyage: Tagine

There are many unique parts to this tagine dish. The first is Preserved lemon. You can purchase them online here preserved lemons it is just as easy to make them. All you need is lemons, a jar and some kosher salt. I will post how to do this soon. The next unique ingredent is harissa. A fiery past made from dried acho chillies. Don't worry folks I have this recipe for you along with some fun photos too!

Harissa

8 dried red chillies (ancho or New Mexico)

2 to 3 garlic cloves, chopped

1/2 teaspoon sea salt (or kosher salt)

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 cup olive oil

Put the chilies in a bowl and pour over enough water to cover them. Let them set for at least an hour.

Drain and squeeze out any excess water.

Using a motar and pestle, pound the chilies into a paste. Now I gotta be honest with y'all, this did not happen. I used a food processor for the chilies and the motar and pestle for the coriander.

add the garlic and salt to this before placing into the food processor

Beat in the cumin and coriander and bind with the olive oil

Store paste in a sealed jar in the fridge with a think layer of olive oil floating on top. It will keep for a month. And let me tell you not a day longer!

Okay so now what? You have a jar of harissa what the heck do you do with it????

I chose an easy recipe from Tagine: Spicy stews from Morocco

Chicken tagine with harissa, artichokes and green grapes

4 chicken breasts cut into thick strips

2 table spoons olive oil

2 onions halved lengthwise and sliced with the grain

1/2 preserved lemon cut into thin slices

1 teaspoon sugar

1-3 teaspoons of harissa paste (to your taste)

2 teaspoons tomato paste

1 1/4 cups chicken stock or water

1 13 oz jar of artichoke hearts

rinsed and halved

about 16 green grapes halved

one bunch cilantro leaves chopped

(this is the part that I wish I would not have listened to the recipe, way, way too much cilantro for me)

sea salt and ground pepper

for the marinade

2 garlic cloves crushed

1 teaspoon ground turmeric

freshly squeezed juice of 1 lemon

1 tablespoon of olive oil

First make the marinade, in a small bowl mix the garlic, turmeric, lemon juice and olive oil

cover and refrigerate for at least 1-2 hours or overnight

Heat the oil in the tagine. Add the onions, preserved lemon and sugar

I cut up the lemon very small

saute for 2-3 minutes until slightly caramelized. Toss in the marinated chicken, then add the harissa and tomato pastes.

Next add the chicken stock and bring to a boil

Reduce heat and let cook gently for 15 minutes

toss in the artichoke hearts and cover for for another 5 minutes

Add the grapes and some of the cilantro and season to taste with the salt and pepper

Sprinkle with some cilantro to serve.

Add your favorite couscous and enjoy!