Sweetnicks

Feed Readers

2008-03-03T14:44:00.002-05:00

Update your RSS readers - this is the new URL that you need to subscribe to in order to receive Sweetnicks' updates > http://feeds.feedburner.com/Sweetnickscom. Or you can come visit me at www.sweetnicks.com.

Heads Up Feed Readers

2008-02-13T21:23:00.002-05:00

Don't get left behind! Although Sweetnicks has been a .com for over two years now, I think a lot of visitors are still subscribed to the Blogspot address in their feedburner. Update it to www.sweetnicks.com and come on over and check out the exciting news you might have missed. See you there!

Celebrating Chinese New Year - The Year of the Rat

2008-02-07T20:41:00.000-05:00

It wasn't until our first Chinese New Year party last year that I learned really how much the holiday is truly steeped in tradition. We certainly have some of our own traditions when it comes to our New Year's Day celebration, but not to this extent.

The red lanterns, the long list of things to do to avoid bad luck, what you should do to encourage good luck, which foods will bring what type of luck and good fortune your way, and even the amount of money that you put in the traditional money envelopes is very important. I find it all fascinating.

Just like last year, I used Chinese newspapers to line the dining room table, and we all had fun trying to use the chopsticks. Nicholas, although hesitant to try them at first, actually ended up using them throughout the entire meal and had a blast.

Steamed dumplings, Shrimp and Lobster Fried Rice, Shrimp with Lobster Sauce, Almond Cookies, Fried Scallops, Scallion Pancakes, Shrimp Toast, Cold Sesame Noodles, Fried Chicken Wings, Wonton Soup ... quite the feast. The restaurant added some sort of glazed chicken wings too, as a nice surprise, and they must have been good, 'cause they're all gone. The Husband and chicken wings = dangerous combination.

I always ask for extra sauce packets when we order (if you don't, there's never enough hot mustard!), and this time, they included packets of ketchup with the stash. The first time I've ever seen ketchup at a Chinese restaraunt - what the heck are people putting it on?

If you didn't celebrate today, don't worry, there's still plenty of time. The celebration begins on the first day of the first Lunar month (today), and ends on the 15th day, so you have two weeks to get your party on. Below are some fun little details for your own celebration:

"Red envelopes always contain money, usually varying from a couple of dollars to several hundred. The amount of money in the red packets should be of even numbers, as odd numbers are associated with cash given during funerals (帛金 : Bai Jin). Since the number 4 is considered bad luck, because the word for four is a homophone for death, money in the red envelopes never adds up to $4. However, the number 8 is considered lucky (for its homophone for "wealth"), and $8 is commonly found in the red envelopes. Sometimes chocolate coins are found in the red packets. Odd and even numbers are determined by the first digit, rather than the last. Thirty and fifty, for example, are odd numbers, and are thus appropriate as funeral cash gifts. However, it is common and quite acceptable to have cash gifts in a red packet using a single bank note — with ten or fifty yuan bills used frequently."

"Clothing mainly featuring the colour red is commonly worn throughout the Chinese New Year because it is believed that red will scare away evil spirits and bad fortune. In addition, people typically wear new clothes from head to toe to symbolize a new beginning in the new year."

"During these 15 days of the Chinese New Year one will see superstitious or traditional cultural beliefs with meanings which can be puzzling in the eyes of those who do not celebrate this occasion. There is a customary reason that explains why everything, not just limited to decorations, are centered on the colour red. At times, gold is the accompanying colour for reasons that are already obvious. One best and common example is the red diamond-shaped posters with the character 福 (pinyin: fú), or "auspiciousness" which are displayed around the house and on doors. This sign is usually seen hanging upside down, since the Chinese word 倒 (pinyin: dǎo), or "upside down", sounds similar as 到 (pinyin: dào), or "arrive". Therefore, it symbolizes the arrival of luck, happiness, and prosperity."

"Good luck:
- Opening windows and/or doors is considered to bring in the good luck of the new year.
- Switching on the lights for the night is considered good luck to 'scare away' ghosts and spirits of misfortune that may compromise the luck and fortune of the new year.
- Sweets are eaten to ensure the consumer a "sweet" year.
- It is important to have the house completely clean from top to bottom before New Year's Day for good luck in the coming year. (however, as explained below, cleaning the house after New Year's Day is frowned upon)
- Some believe that what happens on the first day of the new year reflects the rest of the year to come. Asians will often gamble at the beginning of the year, hoping to get luck and prosperity.
- Wearing a new pair of slippers that is bought before the new year, because it means to step on the people who gossip about you.
- The night before the new year, bathe yourself in pomelo leaves and some say that you will be healthy for the rest of the new year."

That should keep you busy for awhile, but if you want more details on the holiday, tradition and how to celebrate, Google is your friend, and this is a good link to start with. Have fun!

Folks, I'll be taking the next week or so off, but when I come back, I hope to have a very special surprise for you, so keep on checking in.

While I'm gone, the Sweetnicks site will also be undergoing a redesign, so when you're checking in, there may be a very brief period of downtime as well, but rest assured, I'm not going anywhere; just worked out to be good timing for a few days off. :).

P.S. Keep cooking those ARF/5-A-Day goodies, the round-up will resume as soon as I come back.

* All quoted facts come from Wikipedia.

Parmesan Steak Fries

2008-02-06T20:03:00.000-05:00

After making these oven-baked fries, you just might not want to eat fries another way again. Now I realize that's a rather bold statement to make, but how can you not when the end result is a healthy, full-flavor thick steak fry that's easy to make and uses ingredients you likely have on hand?

Around the Sweetnicks kitchen, it seems the potatoes sprout and go soft faster than I can use them, which drives me this side of crazy. I had a few to use up the other day, and when I spied this recipe for Parmesan Steak Fries on the Cooking Light Bulletin Board, I knew I had the answer. Nicholas and I love the thicker-cut steak fries, as opposed to the skinnier ones, and even better when they're crunchy on the outside and soft on the inside.

I told him the plan and he grabbed his Home Depot apron, jumped on the stepstool, and asked me to roll up his sleeves. He scrubbed the potatoes for me, I chopped them, and then he mixed the egg whites. Within just a few minutes, the potato spears were baking peacefully away in the oven and we killed time coloring in the kitchen.

When they came out of the oven, we just knew they would be good. You could tell they were going to be nice and crispy, and it was all we could do to wait for them to cool off. We got a small plate of ketchup for dipping, and dug in. Big grins filled our faces as we went back for more.

"Mama, these are so good, we could open up our own restaurant."

A kid after my own heart.

The next day, he was still talking about the french fries ... and the restaurant.

"We could open up the restaurant in our house and have people come over and cook for them."

"Honey, I wish we could, but in New Jersey, that's against the rules. You have to have it in a real restaurant."

"But why?"

"Because they have to come out and inspect the kitchen and make sure it's clean and everything."

"But our kitchen is clean!"

"I know, honey, it's just one of those rules."

"OK then, we'll just open up a regular restaurant instead."

Maybe one of these days, it won't be such a big dream, but in the meantime, we're going to enjoy these so-good-we-should-open-up-a-restaurant Parmesan Steak Fries and you can too.

Parmesan Steak Fries
Recipe courtesy of Everyday Food via CLBB

3 large egg whites
1 tsp coarse salt
3 baking potatoes
1 1/4 c grated Parmesan cheese

Preheat oven to 425 degrees. In a wide, shallow bowl, whisk egg whites with salt until frothy. Cut each potato into 6 long spears. Add to egg whites and turn to coat.

Lift spears out of egg whites, shaking off excess. Sprinkle with cheese until coated. Place on a parchment-lined baking sheet.

Bake without turning until potatoes are fork-tender and golden brown, about 30 minutes. Season to taste.

ARF/5-A-Day #106

2008-02-05T20:47:00.000-05:00

The other day when I was on Cooking Light's website looking up a recipe, I spied a picture for their Monte Cristo Sandwich. Would you believe I've managed to go nearly 38 years and have never had a Monte Cristo Sandwich? I know, shocking.

It really is a strange mix of things that just happen to work. Who would have thought of putting together ham, Swiss cheese, eggs, raspberry preserves and confectioners' sugar, only to call it dinner? Mmmm, so good and totally hit the spot. And with the addition of the raspberry preserves, this one manages to just squeak in for my own ARF/5-A-Day contribution this week.

Before I forget, ARF/5-A-Day will be taking a break and skipping next week (more on that on Thursday), but will be back the following week, so keep on making your Antioxidant Rich Foods, fruits and vegetables. Now onto what everyone else cooked up...

P.S. Last night's post was Number 1000 - how cool is that? Hard to believe we're fast approaching three years on Sweetnicks! Thanks for joining me for the ride so far.

Cooking Is Medicine has a surprise guest chef this week. Check out her site to see who made this Sunday Roast with Vegetables - perfect Winter comfort food:

Table for Two shares her perfect for ARF/5-A-Day contribution, Veg-tastic Spaghetti:

Newcomer A Scientist in the Kitchen serves up Tuna Sandwiches with Black Sesame Seeds for a unique twist:

Cooking the Books is back this week with her hearty Baked Lima Beans Parmigiana. A Mark Bittman recipe, with the addition of red wine, she's got MY mouth watering!

Diet, Dessert and Dogs goes vegan with her Molten Chocolate Cakes that not only contain spinach, but zucchini too!

Newcomer Culinary Bazaar plates up the very colorful Vegetarian Paella:

The Greedy Gourmet goes to Lancashire for inspiration this week, coming back with her Lamb and Leek Hotpot:

Sarah from What Smells So Good celebrates healthy hearts with her adorable Sweet Red Roasties:

Need something to wash down all these fab ARF/5-A-Day entries? The Pomegranate Lemonade from Sarah's Cucina Bella is just the ticket:

Yup, The Chocolate Lady has done it again. Never heard of bell fruit before. It is seriously hard to believe that she lives only an hour away from me - I've got to get out more!

If I didn't know better, I would have thought this entry from Mediterranean Cooking in Alaska was dessert, but instead it's a gorgeous Roasted Beet and Garlic Tart:

And lastly, another newcomer, Lost in the Kitchen shares her Date, Banana and Rum Loaf. Go on and check out her site for all the details, and welcome a very new food blogger to our happy little community.

Monte Cristo Sandwiches
Recipe courtesy of Cooking Light

3 tablespoons honey mustard
8 (1-ounce) slices white bread
4 (1-ounce) slices Swiss cheese
1/4 pound thinly sliced smoked ham
1/3 cup fat-free milk
2 large egg whites (I used one whole egg)
Cooking spray
2 teaspoons powdered sugar
1/4 cup seedless raspberry jam

Spread about 1 teaspoon mustard over each bread slice. Place 1 cheese slice on each of 4 bread slices. Divide ham evenly over cheese. Cover with the remaining 4 bread slices, mustard sides down. Combine milk and egg whites in a shallow dish. Dip both sides of each sandwich into milk mixture. Heat a large nonstick skillet coated with cooking spray over medium heat. Cook sandwiches for 3 minutes on each side or until lightly browned. Sprinkle each sandwich with 1/2 teaspoon sugar; top each with 1 tablespoon jam.

Yield: 4 servings

Nutritional Information: CALORIES 387(27% from fat); FAT 11.5g (sat 6g,mono 3.7g,poly 0.9g); PROTEIN 20.7g; CHOLESTEROL 40mg; CALCIUM 366mg; SODIUM 840mg; FIBER 1.6g; IRON 2.1mg; CARBOHYDRATE 49.1g

Superbowl Fun

2008-02-04T20:52:00.000-05:00

Superbowl planning and food traditionally belongs to The Neighbors, and yesterday was no exception - I can't hog all the holidays and fun, can I? We were aiming at keeping the food along the lines of the grazing type, perfect choices to hold us over for a few hours during the game.

I must have changed my mind ten times if I changed it once, while trying to decide what to bring. I ended up going with those sinfully delicious Bacon Cheese Appetizers we made awhile back (and they're still just as good, producing happy moans all around), Shrimp Cocktail and Onion Fritattas (more on those later in the week). She made fresh guacamole and pigs in a blanket, and a sandwich platter and wings from Costco rounded out the feast. Perfect food to watch the game.

And the game! Anyone who knows me knows that I just don't have much interest in football. Show me the halftime entertainment, some good commercials and a lot of fun food, and I'm there, but I won't be paying much attention to the actual game. Last night though, I actually watched the game, and even learned quite a bit. I was definitely the only one rooting 100% for the Giants (hello? hometown team?), and was glad that they won. The throw that Eli Manning managed to get off while untangling himself from the sack was a showstopper, only met by the fact that it was caught so well. How did David (thanks, Val!) manage to hang onto it with one hand on his helmet, while falling?

The commercials? Eh, I thought they were disappointing this year, with the Clydesdales and the dalmations being the only memorable exception. And the halftime show? Another snooze. We decided, so far, that Aerosmith from a few years ago was the best one. Until tomorrow...

Roasted Sausage and Peppers

2008-01-31T22:47:00.000-05:00

Tonight we celebrated The Neighbor Wife's birthday. I had a few packages of sausages in the fridge so had already wrapped my mind around making Sausages and Peppers, which I haven't made in ages. One of my co-workers has a fantastic recipe for it that I've made several times, but after spending 30 minutes trying to locate the recipe, I gave up. One of these days, when I get a little bit of free time, I am going to seriously organized my tried-and-true recipe file. But until then...

So after asking for suggestions from members of the Cooking Light message board, I had 17 different ones to choose from. I had an appointment that ran late this afternoon, so ended up going for the easiest of the bunch, and it was a perfect choice. Nicholas and I walked in the front door and headed straight for the kitchen. He's becoming a great sous chef for me lately, and tonight he dragged the stool over to the sink and began washing the peppers and potatoes for me. I chopped. He tossed. In 15 minutes, dinner was in the oven. The recipe could not be easier. Chop a bunch of stuff, throw it in a roasting pan with some balsamic vinegar, and an hour later, dinner is ready. Made for a deliciously healthy version of Sausage and Peppers, which was perfect served in hot, crusty sandwich rolls and a little bit of melted cheese. Another one to add to my mess of a tried-and-true file. Now to try the other 16 versions.

ROASTED SAUSAGE & ONIONS

1 to 1-1/4 lbs. sweet Italian sausage
3 onions, cut in one inch chunks
2 green peppers and 1 red, cut into bite size pieces
3-4 potatoes, scrubbed and cut into bite size pieces
2/3 cup plus one tablespoon balsamic vinegar

Preheat oven to 425. In a 9 x 13 pan combine sausage, cut into one inch chunks, with onions, peppers, potatoes, balsamic vinegar and ground black pepper. Roast in oven until sausages are completely browned, onions nicely carmelized and liquid is almost completely evaporated, about forty-five minutes. Stir occasionally, and add water in 1/4 cups if pan seems to be drying out.

Remove from oven, add an additional tablespoon of balsamic vinegar and one tablespoon water. Let stand for three minutes, then stir, scraping up brown bits and sauce. Pour into serving dish, or directly in hot, crusty rolls. Serves four.

Cate's Notes: The original recipe did not call for peppers or potatoes, so because I added those, I doubled the amount of balsamic vinegar to 2/3 and used a larger pan than 9x13.

Texas Home Fries

2008-01-30T20:26:00.000-05:00

I love diners. More to the point, I love home fries at diners. Slightly wet, full of flavor and oh so delicious, it's one of my favorite ways to eat potatoes. That being said, it's not exactly always the healthiest way to eat potatoes, but all things in moderation. As long as we're not making a regular habit out of it, I'm not going to lose any sleep over it, and neither should you.

So when I spied the picture and accompanying recipe for Texas Home Fries in a recent issue of the Taste of the South magazine, it should come as no surprise that it landed on our dinner menu. With only two tablespoons of butter (although I needed a smidge more) in the whole recipe, this is a fairly healthy version that is very reminiscent of the ones you enjoy at your local diner. Soft red bell pepper bits, caramelized onions, potatoes and gently spiced, you make quick work of the recipe by boiling the diced potatoes first. Although I added a little more butter than the recipe called for (mostly to keep the potatoes from sticking and get up those great browned bits on the bottom of the pan), I doubled the amount of red pepper and onion, so doubt it subtracted any healthy aspects of the finished dish. A little dollop of ketchup on the side, these Texas Home Fries are perfect for sitting alongside your eggs in the morning or accompanying a main course at the dinner table. More importantly, a thumbs up all around the Sweetnicks table, even from the I-only-like-roasted-potatoes-and-french-fries Husband.

Texas Home Fries
Recipe courtesy of Taste of the South magazine

Yield: 4 servings
Preparation: 15-20 minutes
Cook: approximately 30 minutes

6 large red potatoes (such as Texas Red Bliss), diced, but not peeled
1/2 yellow onion, diced (I used a whole small/medium onion)
1/2 red bell pepper, diced (I used a whole pepper)
2 tablespoons butter (I used about 4)
1 tablespoon paprika
Salt to taste
Freshly ground black pepper to taste

In a large pot of boiling salted water, boil potatoes for approximately 4 minutes, or until barely cooked. Drain well in a colander. In a large well-seasoned cast-iron skillet (I used a regular skillet), saute onion and bell pepper in butter. When they are tender, add potatoes and cook until golden brown. (Potatoes will brown faster if you don't move them around too much.) Add paprika, season with salt and black pepper, and serve hot.

ARF/5-A-Day #105

2008-01-29T22:56:00.000-05:00

Today was a day. Running from one thing to another, I feel like I barely took a breath all day. I've had a bad cold and sore throat since Thursday, so dragged myself to the doctor this afternoon just to rule out strep (luckily, negative), but Nicholas and I got home at about 5:30 and he had to be back at school by 7, so figuring out what to make for dinner with stuff I had on hand was my first task when I walked in the door.

After rummaging around in the fridge, I came up with a Tomato, Sausage and Ham Pizza, with a little bit of a twist thrown in for good measure. After I cooked the sausage, I add a little bit of an egg and cream mixture to give the pizza a slightly different consistency. It certainly still looks like pizza, so Nicholas had no complaints, and after he picked out all the onions, he was pretty satisfied with it. Hey, it saved me a trip to the grocery store, used up a few things in the kitchen, and now I have lunch for tomorrow. Sounds like a win-win all around, and with the tomatoes, it (phew!) counts for tonight's roundup. Onto what everyone else served up -- the roundups are getting bigger week by week ... must be all those New Years' resolutions!

The Chocolate Lady is back this week, and only stumped me on one of her two contributions. Kaffir limes I've heard of, limequats, however, is another story. Go on and check out her site to see what she did with them.

The doc is in, and this time with one of my favorite vegetables. Serving up a delicious recipe of Chicken and Asparagus with Melted Gruyere, getting inspiration from her Adopt-A-Blogger, it looks simply divine.

Sarah's Cucina Bella goes pesto with a twist. This sun-dried tomato version sounds perfect for a tasty sandwich:

More Bread and Cheese, Please goes Moroccan with her simple carrot salad:

Aprovechar is back this week with her Soy-Free & Gluten-Free Sorta Thai Pineapple, Cashew, & Veggie Fried Rice. Taking cues from the importance of mise en place, it looks like she came up with a winner:

Veggie Love takes a walk on the sweet side with her Orange Pound Cake. Hey, with oranges included, and particularly the marionberry preserves, it's got to be healthy, right?

Table for Two is back this week with her very hearty version of Ribollita, perfect for this still-chilly weather we're all having.

Newcomer The Cook Mobile is off to a great start with her contribution - check out the Eggplant, Roasted Peppers and Gouda Sandwich:

Sarah from What Smells So Good bakes up the very unusual Rainbow Maple-Ginger Mini Loaf:

Diet, Dessert and Dogs goes with the very unique combination of turnips and pears for her soup this week. I wouldn't have thought to put those two ingredients together, but it looks like she came up with a winner:

I've never made risotto, but definitely love the stuff, so one of these days... Patsy's Pancetta and Spinach Risotto looks like a great place to start:

Up a Creek Without a PatL returns to a bit of food blogging this week with her Roasted Garbanzos with Garlic and Chard:

Newcomer Green Gourmet Giraffe goes the juice route for her first contribution with her Deep Purple Juice, and it couldn't be more ARF/5-A-Day-friendly if it tried:

I honestly don't think it could get fresher than this Gravlax recipe from Laurie at Mediterranean Cooking in Alaska:

Miss the fun and want to join in next week's ARF/5-A-Day roundup? We'd love to have you, and you can get all the details right here.

Tomato Sausage and Ham Pizza
Recipe courtesy of Cate

1 (9 inch) refrigerated pizza crust
1/2 pound bulk Italian sausage
1/4-1/2 pound sliced ham
1 medium onion, chopped
1 clove garlic, minced
1 egg
1/2 cup light cream
salt and pepper to taste
2 cups shredded mozzarella cheese, divided
1 small package grape/cherry tomatoes, sliced
1 teaspoon dried oregano, or to taste
1 teaspoon dried basil, or to taste

Preheat the oven to 375 degrees F (190 degrees C). Press the pizza crust into the bottom and up the sides of a small pan. Sprinkle with salt and pepper. Cook the sausage in a skillet over medium heat. Add onion and garlic, and cook, stirring occasionally until sausage is browned, and onions are translucent. Add ham and cook 2-3 minutes until warmed through. Drain and set aside. In a small bowl, mix together the egg and cream until blended. Stir into the sausage mixture. Sprinkle 1 cup of the mozzarella cheese over the bottom of the crust. Place the sausage mixture over the cheese. Arrange tomatoes over the sausage layer, then top with the remaining cheese. Sprinkle dried basil and oregano over the cheese. Bake for 30 minutes until heated through and bubbly. Let stand for 10 minutes before slicing.

Ragu Bolognese

2008-01-28T21:18:00.000-05:00

I think Trevor might very well be my oldest friend. We met in the second grade at school in England, when both of our families were transferred there. The other day I came across a class picture of us ... me with the bad haircut and a scowl. Him? A cocky grin bordering on smirk. Between the scowl and the smirk, it's any wonder we became friends. Now some, ahem, 30 (!) years later, he lives in Texas with his wife and energetic two-year-old son, and we trade recipes back and forth. He's been much better at trying out some of my recipes, but this weekend I finally got around to trying one of his ... Ragu Bolognese.

After reading the list of ingredients and getting the recipe started, I had to fight the urge to add some more herbs or spices. Although thyme was included, there was no oregano or basil. No oregano in an Italian pasta sauce? Great restraint was needed here. When I make a recipe for the first time, I try to stay true to as its written, and he was right. It didn't need it. A rich, deep sauce, no doubt due to the wine and long simmer time, it was hearty, but perfectly balanced; delicious without being too heavy. I served it over plain spaghetti and ended up freezing half the sauce to make my life easier on another crazy night. If you have a lazy afternoon, and want a just-right Bolognese sauce, give this one a whirl. You won't be disappointed. Even Nicholas ate it up, and that's high praise considering he could "see the vegetables."

Ragu Bolognese
Recipe courtesy of Trevor

5 tablespoons extra-virgin olive oil
3 tablespoons butter
1 large carrot, finely diced
1 medium onion, diced
2 ribs celery, diced (I used 3)
1 clove garlic, sliced
½ pound ground sirloin
½ pound ground pork
6 oz. pancetta (I used 8 oz)
1 tube of tomato paste (I used one small can)
1 1/2 cup milk
2 cups dry white wine (sauvignion or fume blanc)
Kosher salt and ground black pepper
Fresh thyme
Parmigiano-Reggiano, for grating

In a large, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, garlic and carrots and sweat over medium heat until the vegetables are translucent and soft but not browned (10-15 minutes). Add the beef, pork and pancetta and stir into the vegetables. Add it over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, milk, and wine and simmer over medium-low heat for 1-1 ½ hours, stirring occasionally. Season with thyme, salt and pepper to taste.

Happy Birthday to The Neighbor Wife

2008-01-27T19:45:00.000-05:00

Many happy returns for a wonderfully fun-filled birthday!

P.S. And hey, Neighbor Wife, just say it, "Cate, you were right."

Ode to Bacon

2008-01-26T18:57:00.000-05:00

I agree with The BBQ Grail - this is too funny not to post, and was enough to get me out of my usual self-imposed weekend writing hibernation. Everything is better with bacon.

Sicilian Spaghetti

2008-01-24T20:01:00.001-05:00

An old and dear friend of mine, Trevor, started reading Sweetnicks some months back and has made a bunch of my recipes since then. He has also developed his own love of cooking, and has sent me a few of his own recipes to try out. I hadn't tried any of them yet, and I promised him I was making one of them tonight. So with The Husband home for dinner tonight, I thought it was a perfect opportunity to try Trevor's Ragu Bolognese. It sure sounded like a good plan, until I printed out the recipe and started skimming the directions, jumping to the bottom where it says something about 1-1/2 hours ... and it was 5:45 pm. Ooops. This weekend, Trevor, I promise!

But now what? I jumped on AllRecipes site and started skimming their Top 20 Recipes section and spied a recipe for Sicilian Spaghetti. I had all the ingredients on hand, and it was quick to put together. Plan B.

The Neighbors had an appointment tonight, so The Girlfriend was joining us for dinner. Mid-recipe, she comes into the kitchen and says, "Miss Cate, when you make me my sandwich, can you make sure to put mayo on it? Because I like mayo." To which I responded, "That's good to know, but we're having spaghetti tonight. Is that ok?" Luckily she smiled, quickly nodded and ran away to go back to playing with Nicholas. Bullet successfully dodged... little kid meltdowns at dinner time are never fun.

Flashforward to the dinner table and both kids are inhaling their pasta. Not only are they unknowingly eating anchovies, they're also eating whole wheat pasta (love Barilla's!). The only change I made was to drizzle a little bit of extra virgin olive oil over the pasta at the end, and I'd do that next time too, perhaps even a little bit more. Without it, the pasta would have been way too dry. If you're looking for a pasta with a sauce, this is not the pasta to choose.

Dinner crisis averted, kids happy and well-fed with a healthy dinner, and I managed to save an unneeded trip to the grocery store. My work here is done.

Sicilian Spaghetti
Recipe courtesy of Simon, AllRecipes
8 servings

1 pound spaghetti
4 tablespoons olive oil (I used more at the end to make the pasta a little less dry)
3 cloves garlic, crushed
1 (2 ounce) can anchovy fillets, chopped (I promise you won't be able to taste these in the finished dish)
1 cup fine bread crumbs
1 cup chopped fresh parsley
ground black pepper to taste
4 tablespoons freshly grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly. Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together. Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

Egg Cups

2008-01-23T22:24:00.000-05:00

Although breakfast is undoubtedly the most important meal of the day, I always struggle with it. I don't skip it, but in the morning after dropping Nicholas off at school, I am concentrating on getting straight to work and usually just grab something simple like a yogurt, fresh fruit or a toasted English Muffin or bagel. On the weekends, it's not easier. I usually have a to-do list longer than available time and stop for a bagel, or just have an early lunch. If The Husband is home, he'll usually make me breakfast on Sundays, but he's been working crazylong hours lately and we're just two ships passing in the night ... until the end of next week anyway.

That being said, when I spied these Egg Muffins on Kalyn's site recently, I went out and bought a silicone muffin pan (although a regular would certainly do) and made them that night. They could not be any simpler to make and ensure that I get a more filling breakfast without wasting time. I'm calling these Egg Cups though, because when I hear muffins, I think bread, and there ain't none of that here. No matter, just deliciousness and pure flexibility as you can add whatever mix-ins you want. Although she mentions that she freezes hers, I don't think I'd do that again in the future. After nuking a frozen one, for some reason it seemed to hold extra water (perhaps from the ice forming, and this was only a couple days later) and the eggs weren't as tender. Still a great, healthy breakfast on the go, and what else could we want in the morning?

Egg Muffins
(Makes 12 muffins, recipe created by Kalyn with inspiration from The South Beach Diet Book).

15 eggs (for silicone muffin pan, use 12 eggs for metal muffin tins. You can use less egg yolks and more egg white if you prefer.)
1-2 tsp. Spike Seasoning
1-2 cups grated low fat cheese
Optional, but highly recommended, 3 green onions diced small
Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content)
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Preheat oven to 375F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. (I used to add a bit of half and half or milk, but lately I like the way they turn out without it.) Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.

P.S. All notes in the above recipe are directly from Kalyn.

ARF/5-A-Day #104

2008-01-22T20:57:00.000-05:00

I love Jamie Oliver, and my mom and I have been fortunate enough to meet him twice, but I have a bone to pick with him. In case you haven't watched it yet, he has a new show on Food Network called Jamie at Home, which has a large part of its focus on vegetables, and more to the point, vegetables that people might be growing at home. Not people like me, of course, but I'm hoping this Spring...

This past weekend, I caught a "pastry" episode and he made Apple Pie, a quiche and a fabulous, mouth-watering Steak, Guinness and Cheddar Pie. Sounds good, right? Until you go to Food Network to find the recipe for said Steak Pie. Not there, although two of the other recipes are. Harumph. I remembered a lot of it, and luckily the recipe itself is fairly simple, but still ... people need recipes! Rumor has it that it's not appearing on Food Network's site because it's going to be in a new cookbook. Fair enough, then they should hold the episode until the recipe will be available, no?

So anyway, that's what I ended up making last night for today's ARF/5-A-Round-Up contribution. After all, with hearty mushrooms, carrots and celery, it surely is the perfect contender. Since I was making the recipe largely from memory, which is otherwise known as "winging it," the jury might still be out on the final verdict, and I look forward to getting a copy of his newest cookbook, Jamie at Home (not readily available stateside yet). As he puts it, the new cookbook is about "cooking stuff and growing stuff, and if I can do it, you can do it."

The temperatures here have been in the low 20s and unbearably cold, so it was the perfect tummy-warming food to take the chill off, and honestly, quite simple to make. The meat was a little tougher than I would have liked, but that's more due to the cut I suspect, rather than the recipe's process. I used diced meat that you would use for stew, but after checking out a discussion on this recipe on Jamie's own site, it seems brisket was the way to go. In deference to Jamie not wanting to put the recipe out there yet, I'm not going to post what I did, but as soon as the book is in my hot little hands, I'll make it and share. Promise. If you can't wait, there are a couple of versions on that discussion thread. As an aside, I thought it pretty funny that on a "pastry" episode, he used (and readily advocated) store-bought pastry. He mentioned that it's just too fiddly to make a proper savory crust and it's better to buy it. That's something I can definitely live with.

Alright, enough about me ... onto what everyone else made for the round-up.

Sarah from Sarah's Cucina Bella converts her husband over to the wonderful world of sweet potatoes with her Oven-Baked Sweet Potato Fries:

Bonus points if you can identify this fruit without going to The Chocolate Lady's site first ... and finally something I do recognize right away, although have yet to try.

Newcomer Sally from Aprovechar joins us for the first time this week with her Avocado-based mayonnaise substitute for a scrumptious-looking Tuna Melt sandwich:

Sweet potato fries make their second appearance this week, this time courtesy of Diet, Dessert and Dogs, complete with a Miso Gravy:

Another newcomer, Mansi from Fun and Food, is serving up the very Spring-like Green Pea and Mint Soup:

Laurie from Mediterranean Cooking in Alaska is back this week with the very unusual Red Cabbage with Mushrooms and Blueberries:

Cooking the Books gets inspired from Jack Bishop this week with her Soft Tacos with Garlicky Greens, served with a Mexican Citrus Salad:

Sarah from What Smells So Good goes Asian with her Japanese Tea Cakies:

Our third newcomer this week comes by way of Tracy from Rah Cha Chow with her Butternut Squash Soup with Cinnamon Croutons. Does that sound heavenly or what?

Nicholas and I have been on a muffin kick lately - methinks this batch of Cinnamon Muffins from Claire's Cooking Is Medicine site just may be next on our list:

Inquiring Minds Want to Know... Tongue Kissing?!

2008-01-21T20:20:00.000-05:00

Nicholas is quite prone to asking difficult question that go way beyond the usual incessant peppering of "Why?"

With my sister and brother-in-law's new baby, Sophie, babies have been an ongoing topic of numerous questions. How do babies get in your belly? I told him God puts them there. But "HOW?" Magic. How do they get out?

* * * *

About a year ago, Nicholas and I were in a store and the cashier had only one arm. Watching Nicholas, who was intently concentrating on the cashier, I knew what was coming, and was just hoping the questions would come out of the cashier's earshot, since you never know how they're going to be worded. As I got my change, I breathed a sigh of relief and we headed towards the door. Just as I put my hand on the handle, "Mama, why does he have only one arm? Where is his other one?" I turned around and the cashier had heard. He was laughing and said, "Don't worry, I get it all the time." He was kind enough to explain to Nicholas what happened, and Nicholas was in total and complete awe.

* * * *

Recently, on our way to do some errands, we passed by a small forest.

"Mama, are there bears in there?"

"I suppose it's possible."

"What if they fall down?"

"Well, they would probably get right back up."

"No, I mean, what if they're walking towards the street and they fall down?"

"Well, I guess it would depend on how hurt they were."

"Did you know bears have souls?"

"They do?"

"Yes. I have a soul too. It's that thing inside me with a little voice that says 'Uh uh, you shouldn't do that.' Bears have a soul like that too."

* * * *

This morning, not quite ready to get up and get dressed yet, he was lying on our bedroom floor, petting Eli.

"I love Eli so much. How old is he?"

"He's five, just like you."

"Really? That's so cool. What does he want to be when he grows up?"

"What do you mean?"

"Like an artist ... a fireman ... a teacher... what does Eli want to be when he grows up?"

"Honey, he's always going to be a dog, even when he grows up."

"Really? That's so sad. But it's ok, I'll still love him just as much."

* * * *

Now as for the tongue kissing...?

Last night, we were watching an episode of Rachael Ray's talk show and she had Tim Daly (of Private Practice) on as a guest. Tim was talking about a scene he had with Kate Walsh, and his lines were, "I'm going to kiss you. There is going to be tongue involved."

Nicholas turns to me and exclaims, "They kiss with their tongues? How do they do it?"

"Well, they kiss with their lips and then open their mouths and their tongues touch."

"How long do their tongues touch for?"

"As long as they want."

"Do they just go in and out?"

"Sometimes."

"Ewwwwwww!"

* * * *

He seriously cracks me up. I never thought I'd have to explain tongue kissing to a 5-1/2 year-old, and thankfully, the line of questioning didn't continue past him being grossed out.

For some reason, I am the only one that gets the hard questions. I'm certain it's because I've told him that "Moms know everything, and what they don't know, they make up." This has certainly backfired on me more than once.

Peanut Butter Banana Chocolate Chip Muffins

2008-01-20T21:27:00.000-05:00

Say THAT three times fast! Nicholas and I now have a standing date to bake something at least once a week. He loves to help out in the kitchen, and with the recent holidays and other general craziness, we haven't been doing it as much lately. The other day I spied a recipe for Peanut Butter Banana Chocolate Chip Muffins on the Cooking Light Bulletin Board, and since Nicholas was asking for Banana Muffins just yesterday, I knew this would be perfect.

When I told him the plan, he raced me to the kitchen and grabbed the stepstool, pulling it to the counter. I grabbed a big bowl and started adding all the ingredients into it and handed him his very own spatula (it's a kids' size one I picked up at Williams-Sonoma awhile back, and he loves the fact that it is his, and his alone). He set to work on mixing up all the ingredients and then after I sprayed the muffin tins, he loaded them all up. He loves doing all the parts I find more tedious, so we make a great team.

Coming back to the kitchen to check if the muffins were ready nearly every five minutes, he could hardly wait to try them. Once they were done and cooled, though barely, we both grabbed one and sunk our teeth into it. Still warm from the oven, the chocolate was nice and melty and the subtle peanut butter flavor was definitely there. Two thumbs up from the Sweetnicks kitchen. Enjoy!

Peanut Butter Banana Chocolate Chunk Muffins
2-1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon cinnamon
2 to 3 ripe large bananas, mashed (about 1 1/4 cups or so)
1 cup milk
3/4 cup smooth peanut butter
3 tablespoons canola oil
1 teaspoon vanilla
1 large egg
1 cup milk chocolate chips

In a large bowl, stir together flour, sugars, baking powder, salt, and cinnamon. In another bowl combine mashed bananas, milk, peanut butter, oil, vanilla and egg. Add to flour mixture, stirring until just combined. (We just combine everything in one big bowl - we live on the edge like that). Stir in chocolate chips or chunks.

Pour batter into muffin tins OR mini muffin tins OR 2 loaf pans. Bake at 350F for approx. 25-35 minutes (for regular size muffins), or until a toothpick inserted near the center comes out clean.

Makes 2 loaves or 18-24 muffins or 4 dozen mini muffins

Chicken Scarpiella

2008-01-17T22:20:00.000-05:00

Between an early morning appointment at the doctor and meetings lasting the rest of the day, I was very tempted to call in for take-out or put on a pot of plain spaghetti on for dinner and call it a day. But this is actually the first night all week that we have all been able to sit down and have dinner together, and I thought I should do better than take-out.

Luckily, knowing how the day was going to go, I had a plan ahead of time and usually that really is half the battle. In the February issue of Family Circle magazine, there was a recipe for Chicken Scarpiella. The only time consuming part of the recipe was chopping all the vegetables and, really, who can't handle that? Nicholas did his homework in the kitchen to keep me company while I set to work.

After two platefuls, The Husband finally came up for air and said how much he liked the dinner, proclaiming these potatoes the best ones to date. He's pretty picky about potatoes ... french fries or roast potatoes, and that's pretty much it. What's more, he thought the vegetables were so good, he ate all the green peppers too, where usually he would pick around them. They were moist and flavorful, and they certainly smelled amazing while baking, conjuring up memories of sausage and peppers, which, I think, is going to have to be on tap for the weekend now.

As written, each serving has 403 calories, 12 grams of fat and 5 grams of fiber. The only change I made was to double the amount of chicken, but I kept all the other ingredients the same, so our nutritional stats might even be a slight improvement on theirs.

Easy to make, nice hearty food, and a thumbs up all around ... go on and dig in. A keeper for sure.

A year ago today... a sweet ending.
Two years ago today... The Husband cooks.

Chicken Scarpiella
Recipe courtesy of Family Circle magazine, February 2008
Makes: 4 servings Prep: 20 minutes
Bake: at 400 degree F for 50 minutes

4 fully cooked Italian- or sun-dried-tomato-flavor chicken sausage (such as Al Fresco), about 12 ounces, cut into 1-inch pieces
1 large sweet onion, peeled, halved and cut into 1/2-inch rings
2 green bell peppers, about 1 pound, cored, seeded and cut into 1-inch pieces
1 pound small red-skinned potatoes, cut into 3/4-inch pieces
4 hot cherry peppers, trimmed, seeds removed and thinly sliced
3 cloves garlic, peeled and smashed
1 tablespoon olive oil
3/4 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 plus 1/8 teaspoon black pepper
2 skinless chicken breast halves, bone in, cut in half crosswise, about 1-1/2 pounds total (I doubled)
1/2 cup chicken broth
Steamed broccoli (optional)

1. Heat oven to 400 degree F. In a large roasting pan, combine sausage, onion, green pepper, potatoes, cherry peppers and garlic. Add olive oil and toss together. Season with 1/2 teaspoon of Italian seasoning, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Place on lower rack of oven. Bake at 400 degree F for 10 minutes.

2. Meanwhile, spray a baking dish with nonstick cooking spray. Place chicken in dish and season with remaining 1/4 teaspoon Italian seasoning, 1/4 teaspoon salt and 1/8 teaspoon pepper. Pour broth into bottom of dish. Once sausage mixture has baked 10 minutes, add chicken to oven on top rack. Bake both dishes at 400 degree F for 30 minutes or until the internal temperature of chicken reads 160 degree F on an instant-read thermometer and potatoes are fork tender. Stir vegetables twice during baking.

3. Add chicken to vegetables; cook an additional 5 to 10 minutes or until internal temperature of chicken registers 170 degree F.

4. Transfer chicken and vegetables to a large platter and serve.

Best Recipes of 2007

2008-01-16T20:42:00.000-05:00

As a follow-up to my recent piece highlighting Food Network's Top 100 Recipes of 2007, I'd like to highlight Food and Wine's very own list. Last year, the magazine published a whopping 650 recipes, and they have chosen 90 as their very best to highlight the year. As much as I like and watch Food Network television, I think Food & Wine's list is much more on target with the types of recipes I would gravitate towards.

While a lot of the recipes call to the "foodie" in us and are not necessarily everyday fare (like the Pepper-Crusted Prime Rib Roast with Mushroom Armagnac Sauce, Strawberry Shortcakes with Meyer Lemon Cream and the Thai Chicken Stew with Potato Chive Dumplings, for example), the list is filled out nicely with simpler and familiar recipes as well, like their Perfect Pizza Margherita, All-American Hamburgers with Red Onion Compote, and their take on Key Lime Pie with Bruleed Key Lime Tarts.

Lest you think this is a "stuffy" list, you may be surprised to know that three different burger recipes made the cut. And those looking for good old fashioned macaroni and cheese need not be disappointed. You're all taken care of with F&W's Three Cheese Mini Macs. How cute are they?

You can check out the complete list right here. Coincidentally, I had recently ripped out the recipe for Sicilian-Style Meatballs, planning to make them this weekend, and that made their cut for one of the best recipes. Looking forward to giving them a whirl.

P.S. And Supercrispy Pan-Fried Chicken? I am SO there.

Photo from Food & Wine magazine.

ARF/5-A-Day #103

2008-01-15T21:25:00.000-05:00

We had a meeting to go to tonight, so my goal for tonight's dinner was to keep it simple. I had cleaned out the refrigerator earlier and discovered a forgotten package of Bratwurst, so my plan was to use that up and save myself a trip to the grocery store. After a quick search on AllRecipes, I found a recipe that looked perfect -- Sausage Stroganoff from the folks at Bob Evans. While I was browning the sausage, Nicholas wandered into the kitchen, peered into the pan and asked what was for dinner. I said pasta with sausage. "Yum, Mama. No, not just yum, but yum-o!" He cracks me up.

Was this new recipe a WOW? No. Would I make it again? Probably not. But it was good nonetheless and served its purpose. Better still, with the addition of mushrooms, it fulfilled my obligation or tonight's ARF/5-A-Day roundup. Now onto what everyone else served up.

Claire from Cooking is Medicine is up first tonight with her Spaghetti Squash and Eggplant Parmesan. And as soon as I figure out what Nature's Seasoning is, I'm trying out her version of Eggplant Parmesan. Although The Husband won't eat it, I haven't had it in ages and am long overdue.

Erika from Tummy Treasure was also thinking squash, and shares her take of Mark Bittman's Squash Pancakes:

Newcomer Patsy from Family, Friends and Food goes Cajun with her Texas Crab Grass:

More Bread and Cheese, Please is up next with a delicious bowl of tummy-warming soup, perfect for this chilly weather we're having. Check out her Roasted Red Pepper and Tomato Soup:

Tart Reform is back and she takes on peppers too this week with her Stuffed Peppers with Turkey:

Newcomer Michelle from Cooking the Books tackles one of the few green vegetables that just don't do it for me. Her Brussels Sprouts sure do sound tempting though ... it just may be time to give them a second taste:

Diet, Dessert and Dogs is back this week with the very unusual combination of spinach and blueberries with her Mystery Smoothie:

Mediterranean Cooking in Alaska is all about comfort food this week with her Braised Chicken, Peppers and Greens:

Sarah from What Smells So Good celebrates Apricot Day with her Gluten-Free Fruit 'n Nut Bars:

In the eleventh hour, The Chocolate Lady sneaks in with her find of the week ... White Pomegranates:

Sausage Stroganoff
Recipe courtesy of Bob Evans® via AllRecipes
"This easy classic is based on the usual beef stroganoff, but is made more flavorful using sausage."

PREP TIME 5 Min
COOK TIME 15 Min
READY IN 20 Min
Yields: 4 servings

1 pound Bob Evans® Original Recipe Sausage Roll (I used a pound of Bratwurst)
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup beef broth (I used a half-cup)
1 (2.5 ounce) can sliced mushrooms, drained
1 teaspoon Worcestershire sauce
1/2 cup sour cream (I used 1/3 cup)
8 ounces noodles, prepared according to package directions (I used full package of egg noodles)

In large skillet over medium heat, crumble and cook sausage until browned. Stir in soup, broth, mushrooms and Worcestershire sauce. Bring to a boil and remove from heat. Stir in sour cream. Serve over hot noodles.

Sauteed Tilapia with Lemon-Peppercorn Pan Sauce

2008-01-15T07:58:00.000-05:00

Turn on your printer and fire it up, because I promise you that if you eat fish, you're going to want to print this recipe and make it. Soon. Like tonight.

If you would have told me last year that I'd be eating tilapia, I probably would have laughed. I've always avoided fish, sticking with only cod and shellfish. Give me a raw oyster any day over a more "fishy fish." Over the past year though, I've been branching out a bit and now love salmon (certain ways), haddock, flounder and tilapia.

We went to a holiday party this weekend at a restaurant and one of their offerings was a tilapia with a Buerre-Blanc sauce. The dish was out of this world, and after seeing tilapia on sale this week for $3.99/lb, I set off to find a good recipe for it. Cooking Light bulletin board members came to my rescue and one of the suggestions was this recipe for Sauteed Tilapia with Lemon-Peppercorn Pan Sauce. OMG, this is a must-make recipe and we will definitely be enjoying this one for years to come, earning its rightful place of honor in the OMG recipe section.

The Husband worked super-late last night and missed dinner, and it was all I could do to save him his portion, because it.was.that.good. What's more, it was incredibly simple to make, and ready to eat in about 20 minutes. When you can make food this good, this quickly, and this healthy, there is no reason to eat out. When I woke up this morning, The Husband asked, "What did you put on that fish?" I braced myself and told him a few of the ingredients and said he was lucky I saved him some. He could see why, and loved it.

The only major change I made to the recipe was to nix the peppercorns and use capers instead. I thought the salt of the capers would work well with the lemon juice and other ingredients and I was right. I also used a pound of tilapia (doubling the amount called for), but kept the rest of the ingredients at the same measurements, so that ends up cutting the fat and calories in the nutritional content at the bottom in half for each serving. Even better!

Go make this fish.

A year ago today ... delicious Nacho Bread Pizza.
Two years ago today ... coincidentally, one of my favorite ways to eat salmon.

Sautéed Tilapia with Lemon-Peppercorn Pan Sauce
Recipe courtesy of Pam Anderson, Cooking Light, MARCH 2004

This piquant sauce is perfect over plain white fish. Use freshly squeezed lemon juice for the brightest flavor. Serve with white rice.

3/4 cup fat-free, less-sodium chicken broth
1/4 cup fresh lemon juice
1 1/2 teaspoons drained brine-packed green peppercorns, lightly crushed (I used capers instead)
1 teaspoon butter
1 teaspoon vegetable oil (I skipped)
2 (6-ounce) tilapia or sole fillets (I used a lb of fish, four fillets)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 teaspoons butter
Lemon wedges (optional)

Combine first 3 ingredients. Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat. While butter melts, sprinkle fish fillets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour.

Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.

Yield: 2 servings (serving size: 1 fillet and 2 tablespoons sauce)

NUTRITION PER SERVING
CALORIES 282(26% from fat); FAT 8.3g (sat 3.2g,mono 2g,poly 2.1g); PROTEIN 35g; CHOLESTEROL 92mg; CALCIUM 43mg; SODIUM 739mg; FIBER 0.8g; IRON 1.5mg; CARBOHYDRATE 15.3g

Food Network's Top 100 Recipes of 2007

2008-01-14T10:26:00.000-05:00

The folks at Food Network recently released their Top 100 Recipes of 2007. After a quick glance, I'd love to know what factors determined the list, but I'm guessing it was the most downloaded recipes from their site visitors.

Interestingly enough, macaroni and cheese appears twice in the Top 10, and four times overall. And interesting still is what this list tells us about the eating habits of Americans ... are we all just looking for comfort in food? Looking to recreate recipes that we grew up eating at our parents' dining room table? Just looking for fast and easy fare to throw down? Overall, with a surprisingly limited amount of ethnic choices on the list and a preponderance of chicken recipes making the cut, where does that leave our generation of "foodies?" Out in the cold, or just not watching Food Network?

Kate from Accidental Hedonist recently spoke on this very topic, and you can read her piece and the lively comments that followed right here.

It would be an interesting challenge to cook your way through the 100 recipes ... oh to have the time! In the meantime, you can take a gander yourself right here.

Smoked Salmon Deviled Eggs

2008-01-10T20:41:00.000-05:00

When pulling together our recent Feast of the Seven Fishes for Christmas Eve, I cracked open a cookbook I haven't used before ... Grazing by Julie Van Rosendaal. Julie is also the author of One Smart Cookie, which you may also be familiar with.

I love grazing, finger food, the perfect vehicle for a night of relaxation and catching up on movies. The cookbook has everything from simple nibbles to more substantial items, with colorful pictures splattered throughout. The recipes are straight-forward, easy to follow, span many different cultures and work well for both novice and expert cooks.

The Smoked Salmon Deviled Eggs were a nice diversion from the more traditional choice, producing a slightly less creamier version that was delicious. And better still, my sister made them. Enjoy!

Smoked Salmon Deviled Eggs
Recipe courtesy of Grazing cookbook

1 small russet potato, peeled and diced
6 large eggs
1/2 cup smoked or BBQ salmon tip, crumbled
1 tablespoon light mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon grainy mustard
1 green onion, finely chopped
salt and pepper, to taste

Cook potato in a pot of boiling salted water until very tender. Drain and cool. Meanwhile, place eggs in a medium saucepan. Cover with water and bring to a boil. Cover, remove from heat and let stand 15 minutes. Drain and rinse with cold water until cool. Peel and slice in half lengthwise. Remove yolks and set 3 aside for another use, or feed them to your dog.

In a medium bowl, combine the remaining yolks, potato, salmon, mayonnaise, lemon juice and mustard. Mash with fork until well blended. Stir in the green onion, salt and pepper.

Stuff egg white halves with filling and chill until ready to serve.

Makes 12.

Nutritional Info per piece: 65 calories, 2.8 g fat, 5.8 g protein.

Sophie Gets Baptized

2008-01-09T21:59:00.000-05:00

It's hard to believe that Baby Sophie (my niece) is nearly three months old already! This past weekend, we celebrated her baptism, and when I say "we," it was pretty much everyone else who celebrated without her. Sophie slept through not only the whole church service, but the luncheon that followed it. She's following in very familiar family footsteps ... Nicholas did the same thing, sleeping through not only the service, but the party afterwards. In fact, one of my favorite baby pictures of Nicholas (which you can see here), is him fast asleep on my parents' kitchen table, resplendent in his baptismal gown and "party pants."

ARF/5-A-Day #102

2008-01-08T23:14:00.000-05:00

We had last-minute company for dinner tonight, and when my friend asked what I was planning on making, I drew a blank. It was noon and I just hadn't thought that far ahead, so you KNOW I was going to keep it simple.

She asked about the Penne with Vodka Sauce that I had made once before for them, and that was perfect. A plan quickly came together and all was right with the world. Well, my world.

The dish served many purposes ... I knew the kids would like it (and can I tell you how FAST they inhaled their platefuls?!), it was a perfect weeknight meal, and better still, it served as my ARF/5-A-Day contribution for tonight's roundup. If you haven't tried it yet, do! It's the only way we make penne with vodka sauce and seriously could not be easier. Quick enough for a harried weeknight, yet fancy enough that it still works for having guests over, without keeping you slaving over the hot stove all day. That's my kind of recipe!

A year ago today... a Nicholas-approved salad.
Two years ago today... an OMG starter.

Even though ARF/5-A-Day went on a brief holiday hiatus, that didn't stop food bloggers from participating, so we have a little catch-up to do. Let's get going.

Sarah from What Smells So Good is taking care of her sweet tooth (and ours!) with her Triple Chocolate Pumpkin Truffles. Need we remind you that chocolate is GOOD for you?

And then on New Years' Day, Sarah gave broccoli a twist with her Pomodoro rendition:

Claire from Cooking Is Medicine is also thinking green for the new year and gives us Green Bean Bundles. Hello bacon!

And then Claire followed up the beans with roasted potatoes, one of the few ways that The Husband will eat potatoes. And I completely agree with Claire - don't peel the potatoes, that's where all the good vitamins are!

The Chocolate Lady is up to her old tricks, contributing something I've heard of, but never tasted or cooked. This time, it's all about mangosteens.

Mediterranean Cooking in Alaska is serving up the very delicious looking Fig Tapenade, Garlicky Goat Cheese Spread, and Garlic Croutons. Sounds incredible!

Newcomer Diet, Dessert and Dogs goes the baked route for her first contribution ... Pear and Ginger Mini Loaves:

Another newcomer for our roundup is A Suitable Spice with the very divine Cracked Potatoes. I am SO making these:

More Bread and Cheese, Please is back, this time with Brussels Sprouts. I'm glad she loves them, because she can have my share. I think it might be the ONE green vegetable I just don't like ... but I gotta say, hers look downright yummy!

This is a great week for newcomers -- welcome The Cook Mobile to our round-up with her Berry Crumble. A perfect cold weather dessert that you can feel good about.

Blog Appetit gives a bar favorite a healthier twist with her Buffaloed Chicken ... those picky eaters just might not mind the spinach:

The Modern Apron is back, with the perfect, healthy starter for your next dinner party, White Bean Spread with Sage:

Sarah from Sarah's Cucina Bella continues her quest to get 2008 off to a healthy start with her Strawberry Kiwi Fool:

Phew ... all done until next week! Want to join in the fun for our next weekly ARF/5-A-Day roundup? You can find the details right here.