Roasted Apples and Brie on Wheat Cracker

I had Brie left over from a 3 cheese grilled pannini I made a few weeks ago and couldnt stand the thought of it going bad. Bored with the thought of just eating in plain and cold on crackers I whipped out my pan and began dreaming up some combinations that will fill me and keep me warm this cold day.  This appetizing snack is delicious and with 2g of fiber and 13g of whole grain in the Wasa cracker I dont feel too guilty eating the fatty brie.  But I will be walking to dogs as soon as this posts. ;)

Roasted Apples and Brie on Wheat Crackers

 

For 4 Wasa Crackers, cut one whole apple into 1/4 inch slices. Melt 3 tbl. unsalted butter in a pan and add sprinkling of ground clove, cinnamon, ginger, nutmeg and whatever you desire.  Add apples so they are in one layer.  Sprinkle 1 tsp of brown sugar over cover and let cook for about 3-5 mins.  or until apples are soften but not mushy.  Assemble the cracker with slices of brie while waiting for the apples to cook and put the oven on broil.  When apples are done place on the crackers and place in oven to broil for 2 mins.  just to get the brie a little melty.  While this is broiling add 1/4 c. heavy whipping cream in the sauce pan and stir till thicken.  be careful b/c this will burn very quickly.  Take out crackers plate and top with sauce.  Enjoy!!!

Steak Salad with wasabi spiced almonds and a ginger vinaigrette

There is nothing more satisfying then knowing you ate a small enough portion for dinner that you will have a delicious re-creation for lunch in the morning.  I made my steak from  last night into one of my favorite salads.  When it comes to re-creations,  you can't go wrong. Take what you have and experiment with you like.  This salad is my  leftovers remixed, try adding your own leftovers for the same effect.

Steak Salad

Take  leftover steak and either heat when it is whole or cut into slices and eat it cold.  My steak last night I cooked very raw planning for this meal.  So I seared it in 1/2 tbl of oil for about 5 minutes each side.  I added leftover onions and asparagus as well.  For the lettuce,  I tend to always buy the romaine bunch.  Every time I try to go easy and get the pre-packaged salads, the quality is grosse and it is 3.50 for a bag to last me 2 salads.  The head of lettuce is $1.50 and lasts 2 weeks easy and like 4-5 large salads, much better deal. Just wash, take off first layer, wrap in papertowel and place back in fridge.  This salad I decided to spice up with wasabi almonds, tomatoes, and a ginger vinaigrette.  See recipes below.

Wasabi Spice Almonds

Take Almonds and slice or chop depending on what you buy.  Roast in a pan on 425 for 2-3 mins.or until brown.  While roasting combine 1 tsp. wasabi powder, 1 tbl. brown sugar, 1 tsp nutmeg,1 tsp cinnamon, 1 tbl. soy sauce, 1 tsp. Worcestershire, and sprinkle with salt and pepper.  Take the roasted nuts and add to mixture coating. Place back in oven for 1 min to create a glaze.  These are delicious by themselves as a spiced nut for snacking.

Ginger balsamic Vinaigrette

In blender add 1 tbl.chopped fresh ginger, half a mandarin orange ( about 4 slices), 1 tsp sugar,  1 tbl. balsamic vinegar, 2 tbl. rice vinegar, 3 tbl. oil, 1 drop of sesame oil. salt and pepper to taste.

 Add all ingredient  on plate and enjoy!!! 

Friday Night Meal Surf and Turf

The local organic grocery, Earthfare had a sale this week through 12/31/12.  You get a 6 oz. filet mignon and 3-4 oz lobster tail for $9. I thought what a great opportunity to have a delicious meal and not cost too much. It was also a great opportunity to use up my potatoes that were starting to root.


Balsamic Glazed Filet Mignon with onions and portabello mushrooms

Marinade:
1 tsp. Worcestershire Sauce
1/3 c. Balsamic Vinegar
1/4 tsp liquid smoke
salt and pepper to taste

Cut  1 onion and mushroom

Marinade steak and set out for 30 minutes. in a sauce pan with  heat 1 tbl. oil.  just before oil starts smoking sear steak on each side for 5 minutes.  Put onions mushrooms and remaining marinade in pan.  Heat oven to 450 degrees roast  steak on veggies for 8 minutes or until internal temp is 125 for medium/medium rare.

At same time add 1/4 c. melted butter with 1 tsp lemon on lobster tail that is  cut open at the top to reveal meat.  roast for 7 minutes or until meat is opaque.

Roasted Root Vegetable Soup

The cold wet weather has brought out the soup making in me.  This creation came from another fridge cleanout.  I gathered all the root veggies I had, roasted them then blended them into a soup.  To top this recipe off I create curry cinnamon toast points.  A delicious comfort dish on cold days.

Roasted Root Vegetable Soup

Ingredients:
Cut up 4 cups of root veggies (parsnips, carrots, potatoes, onions, garlic, butternut squash)
1/4 cup vegetable oil
salt and pepper to taste.
2 cups vegetable broth
1 tbl. fresh dill, parsley, and thyme

cut veggies and toss in oil sprinkle with salt and pepper. Cook in preheated oven at 425 degrees till softened and slightly browned.  Take roasted veggies and place 3/4 in blender.  blend finely add to sauce pan with remaining veggies. Add fresh herbs and broth.  cook until thoroughly heated. For curry cinnamon toast point, cut bread into strips, add butter, sprinkle with cinnamon sugar and dash of curry.

No Frill Miso Soup

Its starting to final drop here in Florida; a very rare occurrence for any duration of time. So soups have been cooking up a lot in my kitchen lately.  When I go out to eat sushi I love eating Miso soup while waiting for my sushi to be rolled.  I spent years being disappointed by the miso soup kits and "just add water" mixes.  None can adequately resemble the delicious soup in the restaurant.  I finally decided to do some research and test it out for myself.  If only I knew back then how easy it is to make it.  I would have been on a such and miso diet a long time ago.

MISO  SOUP

Ingredients
1 tbl. Miso Paste
1 c. chicken broth
2 oz firm/extra firm tofu cubed
Dried seaweed cut into strips
1 tsp chives/green onions chopped

Boil chicken or vegetable broth, place in bowl, add remaining ingredients.  Enjoy!!!!

Dijon Ham and Cheese Sliders

These are delicious and simple treats for any gathering.

Ingredients:
1 tbl. Dijon mustard
1 Tbl. Honey mustard
1 tsp poppy seeds
6 Tbl. butter melted
1 tsp. Worshchestshire Sauce
Ham
Swiss cheese or Brie
Hawain Rolls

Make the sauce by melting butter, and adding first 3 ingredients.  Mix well.  Make sandwiches with last 3 ingredients.  Place on pan over aluminum foil pour sauce over sandwiches bake at 375 for 10 mins covered.  take off aluminum foil for last 2 minutes or until brown.

Super Spinach Salad with Carrot/Ginger Miso Dressing

Every time I travel for work down south, I stop at TraderJoes for their prepared and frozen food for healthy, low cost meals while on the road.  I absolutely love the salad they make in their prepared section call Super Spinach Salad.  I had to decode the dressing at home so that I can eat it, even when I am not traveling.

Super Spinach Salad

Ingredients:
Carrot Ginger Miso Dressing (see recipe below)
Baby Spinach
Cranberries
Pumpkin Seeds
Shredded Carrots
Garbanzo Beans
Edamame
Cherry Tomatoes
Quinoa

Place remaining ingredients on top of baby spinach.  Add dressing, enjoy.

Carrot Ginger Miso Dressing (Makes 1 cup of dressing)
This dressing is crisp and clean,  there is a nice flavor combination between the Ginger and the Carrot

Ingredients
2 Tbl. carrots shredded
1 Tbl. fresh ginger minced
2 Tbl.  miso paste
2 drops sesame oil
1 tsp. sugar (or to taste if you like it sweeter)
1/4 c. seasoned rice vinegar
1/8 tsp soy sauce
1/4 c. olive oil

Add all ingredients to blender. Blend. pour over salad. 
Salt/Pepper just a splash

Stuffed Potato Soup

A cold rainy night, what a better meal than potato soup.

Ingredients
4 slices of bacon
1 whole onion Chopped
2 cloves of garlic
10-12 potatoes choped
1/2 pint cream
4 cups. broth
5 tbl. butter
5 tbl. water
Fresh thyme, oregano, dill to taste

Cook bacon in dutch oven, add onion, garlic and potatoes until soft. In separate pan melt butter, add flour and then half and half while whisking to avoid clumping.  Add to soup mixture.  use broth to thin. Add pepper and herbs to taste.  Enjoy!

Yellow Curry

This is the easiest recipe I will ever post.  lol. It is so easy to make this delicious meal. I like to use the curry past in a lot of my asian fusion dishes.  It gives it just a nice punch of flavor.  The recipe calls for 1/4 c. yellow curry paste.  this is pretty pungent if you are afraid of spice start with 1 tbl. and work your way up.

Yellow Curry

go to  your local oriental food store,  i dont know about grocery stores. Buy this tub of yellow curry.  Follow instructions and wahla!!!!

Chicken Lettuce Wraps

I have been super excited to make so many great meals but I have been over expanding my fridge with the food I want to eat and the food I think I should eat.  Lettuce is one of those things I buy thinking this will be a healthy meal and seems to go bad before I can convince myself I will love what I make with it.  Spinach is up there too. Bought baby spinach as well, thinking I would make my super spinach salad, and have yet to do that as well.  Looking in my freezer, I needed to use up some chicken, and what a perfect combo to use up my water chestnuts from last weeks dinner and some spinach.  Lettuce wraps are a delicious way to use up veggies and eat healthy.  Try some delicous sauces to dip.

Chicken Lettuce Wraps

Ingredients
1 c. Chicken
2 tbl. Water Chestnuts
1/4 c. onion
1 garlic clove
2 c. spinach
3 tbl. minched ginger

On stove top cook all ingredients,  cook until veggies are soft and chicken is done.  Try shredding carrots, roasting nuts, getting a crisp noodle, shredding raddish to add to the wraps.  Clean, dry, and cut into twos romaine lettuce to create wraps.  Typically served with a peanut sauce, and/or soy dipping sauce.

Salted Caramel Brownie Cups

I am getting innodated with salted caramel this season.  I thought what better then to add salted caramel to one of my favorite desserts.  This is pretty easy and does not take much more effort then making brownies.  In fact I was stirring the caramel while stirring the brownies.  What a sight that was! 

Salted Caramel Brownie Cups

Ingredients
Brownie Mix
1/2 cup. Chocolate Chips
6 tbl. Sweetened Condensed Milk
3 tbl. Brown Sugar
3 Tbl. Butter

Melt butter and brown sugar in a small pan.  Stir regularly, once it is creamy and melted together add sweetended condensed milk.  Slowly reduce heat and keep stirring.  Meanwhile make brownine according to mix.  add in chocolate chips.  Spray cupcake cups with oil fill half cup with brownie mix then top with caramel.  Sprinkle with grinded rock salt.  With about 5 mins left of cooking, I add chocolate chips on top. This could be a bit overwhelming for some though.

Stuffed Eggplant Parmigiana

This is one of my favorite meals. I tried this dish for the first time on my first date with my husband, so I hold the dish very close.   I have cooked so healthy lately it was time to get a little wild.  I like to consider this healthy and "Low Cal" as I really wanted to buy fresh bread today for the meal and resisted. Just think of how many calories could be eaten had I added that to the menu.... 

Stuffed Eggplant Parmigiana (Makes 4 servings)

Ingredients
1 large Eggplant
2 large Eggs beaten
Italian Bread Crumbs
12 oz. ricotta cheese
1.5 tbl fresh cut Italian seasonings (basil, parsley, thyme, oregano)
1 jar. marinara sauce
2 c. mozzarella cheese

Heat oven at 375 degrees. Skin eggplant and cut into long quarter of an inch strips,  cutting down the length of the eggplant. Dredge eggplant in eggs and then into bread crumbs. Cook in pan on stovetop in 1/2 c. of oil.  Brown on both sides.  Meanwhile take left over eggs and add to ricotta cheese with seasoning, mix.  Lay browned breaded eggplant on paper towels to soak up some of the oil and cool off.  Take ricotta cheese mixture and lay across the eggplant, longways.  Pour half a cup of marinera in bottom of greased pan. Take smaller end and roll onto large end of eggplant. Lay the rolled eggplants in pan top with 1/4 cup marinara and add mozzarella cheese.  Bake 20-25 minutes. Boil water to make noodles,  heat remaining marinara and serve with spaghetti.

Chocolate Soy Pudding

While talking about my blog, I swapped recipes with a very sweet lady.  This is very good and does not make you feel guilty when eating it!

Chocolate Soy Pudding

1/2 c. silken soy
2 tbl. cocoa powder
1 tbl. honey
1 tbl. vanilla extract

In a blender mix all together till smooth. Try adding bananas, strawberries and anything else you like.  Delicious!!!

Kale Chips with Hollandaise Soy Sauce

While exploring Sarasota this weekend my friend took me to a great farmers market.  I bought Kale for the first time and she gave me a great recipe for Kale Chips. Skeptical,  I came up with a dipping sauce to ensure I liked the flavor. These are delicious on their own for a low cal treat or add  the sauce for some extra protein and make it a meal.

Kale Chips
Green Kale leaf only
1tbl.olive oil
salt and pepper to taste

Hollandaise Soy Sauce

1 stick butter
4 egg yolks
1 tbl. lemon juice
2 tbl. silken soy
paprika/Cheyenne pepper to taste


Begin by heating oven to 425 degrees.  Wash and pat dry green, cutting off stems. Pour olive oil over and sprinkle with salt and pepper.  Get creative, try adding onion,garlic, or  your favorite flavor of  seasoning.  Place in over and bake for 5-10 minutes or until brown.  While leaves are baking.  Vigorously whisk 4 egg yolks with lemon juice until thickened. Put over indirect heat, in a double boiler or in a metal bowl over a sauce pan of boiling water. Be sure the hot water is not touching the bowl.  Whisk vigorously until thickened, add melted butter.  When thick and almost doubled in size take off heat and whisk in remaining ingredients.  Store in warm place while leaves finish baking.  Serve and enjoy!

Roasted Asian Spinach and Cheddar Mash Potatoes

Creative Girl here.  Took a bit of a break. I was cooking so much that I had too much food and had to eat leftovers so did not cook.  I also went out of town and returned with some of the best and freshest organic veggies from the Sarasota local farmer's market.  I think buy local counts even if it isn't your community.  ;)  While at Trader Joe's last trip I found this awesome recipe with roasted Brussels sprouts and mashed potatoes.  I could not find frozen Brussels sprouts so when I bought this Asian spinach I thought what a perfect substitution.  Speaking of which, I tried this recipe with soy as well.  The flavor is pretty strong but a good source of protein to fill  you up if you are looking to loose weight.

Roasted Asian Spinach and Cheddar Mash Potatoes

Ingredients

Mashed Potatoes

2 medium size potatoes cut up
1 tbl. butter
1/4 c. shredded cheese
1 tbl. milk
1/4 tsp. fresh thyme
1/4 tsp fresh chives
salt and pepper to taste

Roasted Asian Spinach

1 tbl. butter
1 strip bacon (optional)
1 clove garlic chopped
1 tbl. onion chopped
1 tbl Worcestershire
1 tbl. soy sauce
1/2 c. boiled potato water

Begin with boiling potatoes in water.  Cook until soft.  Melt butter and bacon in pan add salt pepper to taste, garlic, onion, and spinach.  Cook until limp.  When potatoes are done add potato water and reduce.  Simmer until cooked down. Meanwhile,  drain water from potatoes and add all ingredients.   If desired, add 1/2 cup of silken tofu to potatoes prior to mashing. Mash.  Plate spinach with mash potatoes on top.  Garnish with julienne carrots. Enjoy!

Croissant Chicken

What a long day.  After a busy day at work, it was nice to come home and cook a delicious meal.  This is more of a comfort treat, not a low calorie dish.  This was an inspiration after eating brie/pastrie appetizer.  I thought how delicious would this be with chicken?!!!!  I tried cooking with brie but it melts to the point it is liquid. 

Croissant Chicken yields 4 servings



Ingredients
Boneless,Skinless Chicken Breast, butterflied

White mild cheese, like a mozzarella, or white cheddar cut in 1 inch strips
Raspberry Chiptole Sauce
2 strips of bacon per chicken pocket
2 tubes of Pillsbury Crescent Rolls

Place crescent  quarter on baking pan, seal together the two crescent rolls, add about 1 tablespoon of chiptole, place chicken with cheese stuffed inside.  Fold crescent around the chicken.  Bake with aluminum foil on top of pan at 375 for 25 minutes.  last 15minutes remove aluminum foil and bake uncovered.  Enjoy!!!

A Filling Smoothie To Last Well Into The Next Meal

This smoothie is delicious,  I usually am so full that I can only it half of it at a time.  This yields about 420 calories if you finish the whole thing.  You can cut down on calories by getting reduced fat peanut butter or cutting pb in half. 

Butterfinger Smoothie

Half Banana
1/2 cup low fat yogurt (plain)
2 scoops vanilla protein powder
1 tbl. ovaltene
1/2 c. milk
4 ice cubes

put in blender,  mix.  Enjoy

Meatball Madness

So I stayed up all night last night doing crafts and the time flew past me I did not get a chance to blog.  I will have to make up for that one tomorrow with my Butterfinger protein shake.  Today was such a fantastic day hanging out with the two coolest kids in the world, my niece and nephew.  Tonight we had another taste testing party,  the dish.... MEATBALLS!!!  Sunday I went to the grocery store and most of the meats where 75% off.  They were on their last day,  but as long as you look to see it is not a meat that is previously frozen you can easily come home and freeze for future meals.  I decided to use up what was left of my package of tofu that really lasted a long time this week and some of my ground turkey frozen from Sunday's shopping trip.  The result was 3 flavors of meat/less balls in tofu and in meat varieties.  For the most part you can throw whatever  you want together,  I literally cleaned out my fridge, cut up remaining carrots, onion, bell pepper and added to all of the base recipes.  For all meatballs standard recipe applies,  mix ingredients together with an egg beaten,  add enough breadcrumbs to have the mixture stick together in the form of a ball.  Bake at 350 degrees for 30 minutes in a sauce or fry in oil. Then added flavoring for each ethnicity (standard spices) to make the flavor.  The majority vote was for Asian meatballs.  Here is a summary of what I did.

Asian Meat/less balls
Add to the mixture, ginger, roasted pepper (optional), curry, turmeric, teryaki sauce
Cook this mixture in a teriyaki marinade

Mexican Meat/less balls
Add to this mixture, cumin, taco seasoning, cayenne pepper, lime juice
bake in enchilada sauce and top with cheese

Italian Meat/less balls
Add to this mixture fresh basil, parsley, oregano, and mozzerella cheese.  Dried herbs will work but are not as flavorful.  Cook this mixture in marinara sauce and top with mild cheese (optional) Tofu does really well on the Italian flavoring. 


It was fun tasting each and trying to figure out which had meat and which did not  Enjoy!!!