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10 most recent entries

Date:2007-01-10 09:44
Subject:Sometimes the basics are what win me.

Breakfast today is simply cottage cheese on Triscuits.

What sort of quick, basic meals tickle your palates?

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Date:2006-10-12 10:51
Subject:Turkey Chili
Mood: hungry

I made this from scratch this morning for lunch. It's 3 points for a cup of it. Not too bad, eh?

16 oz uncooked ground turkey breast
31 oz canned white beans (2 cans of 15.5 oz.)
1 cup cooked onions
16 oz fat-free chicken broth
1 tsp ground cumin
1 tsp chili powder
1 sprays cooking spray
1 cup green salsa
1 medium bell pepper(s) (I prefer red or orange)
2 garlic clove(s)

1. Heat large cooking pot over medium heat, spraying with non-stick cooking spray.

2. Mince garlic, and chop up bell pepper and onion into 1" pieces.

3. Add ground turkey, garlic and onions, and gently brown for about 8 minutes.

4.Add drained beans, chicken broth, cumin, and chili powder. Cook overmedium-low heat for 20 minutes. While cooking, smash some of the beansagainst the side of the pot to make the chili thicker.

5. Serve with a squeeze of fresh lime and top with a few sprigs of fresh cilantro. Also great served with low-fat baked tortilla chips.

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Date:2006-10-11 09:57
Subject:Triple-corn Chowder

Triple-Corn Chowder - 2 Servings
A combination of frozen corn, cornmeal, and corn nuts add an interesting texture to the pleasantly flavored soup.

Total Time:20 min
Carbs:Carbohydrate 33g

1 cup loose-pack frozen whole kernel corn
1/4 cup chopped green or sweet red pepper
1/4 cup water
2 tablespoon chopped onion
1 teaspoon instant chicken bouillon granules
1/8 teaspoon pepper
1 cup milk
2 tablespoon yellow cornmeal
1/4 cup chopped sliced dried beef or fully cooked ham
2 tablespoon corn nuts or coarsely broken corn chips (optional)

1. In a medium saucepan stir together the frozen corn, green or sweet red pepper, water, onion, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or until the corn is tender. Do not drain.
2. In a small mixing bowl stir together the milk and cornmeal. Stir into saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the dried beef or ham. Heat through.
3. To serve, ladle chowder into individual bowls. If desired, garnish with corn nuts or chips. Makes 2 side-dish servings.

Menu Idea: With this full-flavored soup, serve pork or chicken sandwiches, and chocolate chunk cookies

-from MSN Lifestyle

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Date:2006-10-05 12:18
Subject:Apple-Pumpkin Muffins
Mood: hungry

I was invited to post here from thebigfatman. I found this online this morning, and it sounds really delicious!

Apple-Pumpkin Muffins
2-1/2 cup flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
4 egg whites or egg substitute equivalent to 2 eggs
1 cup canned or cooked pumpkin
1/2 cup olive oil
2 cups finely chopped peeled apples

1/4 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
4 teaspoons cold butter or margarine

Ina bowl, combine the first five ingredients. In another bowl, combinetheeggs, pumpkin and oil; stir into dry ingredients just untilmoistened.Fold in apples. Fill paper-lined muffin cups 2/3rd’s full.In a smallbowl, combine sugar, flour and cinnamon. Cut in butter untilcrumbly.Sprinkle over batter. Bake at 350-degrees for 35 to 40 minutesor untilgolden brown. Cool for five minutes before removing from panto wireracks.
Recipe yields about 1-1/2 dozen muffins

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Date:2006-03-30 19:41


Garlic knots

1lb pizza dough
garlic powder
parmesan cheese

Preheat oven to 425

Take pizza dough and divide it into 15 or so pieces

roll a piece between your hands to form a rope then tie in knots, repeat with each piece.

paint each piece with a little melted butter and sprinkle with garlic powder and parsley and parmesan cheese,

bake for about 10-15 minutes once they are removed from the oven paint more butter on top and serve warm with pasta- so good. 

You can keep pizza dough in your freeze for just this purpose take it out in the morning and have warm fresh garlic knots with easy bake ziti or something

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Date:2006-03-23 10:45
Subject:Brazil Nut Butter Cups

From the archives of 101 cookbooks.com.

1 1/2 cups Brazil nuts, loosely chopped
1 teaspoon macadamia nut oil (optional)
2/3 cup organic powdered sugar (I use Wholesome Sweeteners brand)
~1/2 teaspoon finely ground sea salt
a couple pinches of chile powder (opt)

1 9.7-ounce bar of Scharffen Berger bittersweet chocolate, finely chopped

Special equipment: chocolate molds, piping bag.

Prep for your chocolate molds: Line a baking sheet with parchment paper or a Silpat. Place a cooling rack on top of the parchment. Make sure your chocolate molds are clean and dry.

Make the Brazil nut butter: In large (dry) skillet over medium heat, toast the chopped brazil nuts until they are fragrant - 6 minutes or so. Like pine nuts, these nuts are high in natural fat, and they will burn and go to black in a heartbeat if you don't keep an eye on them. let the nuts cool for a few minutes and transfer them to a food processor (hand blender doesn't do a good job here, I tried). Add the macadamia nut oil and puree the nuts for a minute or so. The nuts will turn to a paste and then into a nice spreadable butter. Add the sugar and blend. Now add the salt a few generous pinches at a time, to taste. You need the salty aftertaste to highlight the subtleness of the Brazil nut flavor. This is where I put a few pinched of smoked serrano chile powder in as well. Transfer to a piping bag, or a plastic bag with the corner snipped off and set aside.

Temper the chocolate: (this is how you get that nice shine on your chocolate)
Place 3/4 of the chocolate in the top of a double boiler to melt. I stir once every few minutes, but try not to dote on it. When the chocolate is nearly melted, remove it from the heat and add the rest of the chocolate a bit at a time, gently stirring in each addition until completely melted. Smear a bit of the chocolate on your parchment paper, if it sets in a couple minutes, you are in business.

Fill your molds: Partially fill each individual cup with chocolate, pick up the mold and tilt it around so the chocolate coats the sides of each cup from top to bottom. Turn the entire mold upside down and place it on the cooling rack to let any excess chocolate drip down onto the parchment (you can reuse this later). Let the chocolate set 20 minutes or so before flipping and piping the brazil nut butter into each cup (3/4 full), don't fill all the way to the top or you won't be able to seal the cup closed. After filling with the nut butter, pour another layer of chocolate across each cup to seal in the filling. Gently rap the mold on the counter once or twice to release any air bubbles. I pulled a straight edge across the molds to level out the chocolate, but it sort of messed up the temper on the bottoms a bit when I turned them out (maybe there is a better way of doing this?). Let the cups set in the refrigerator for at least an hour.

Turn them out (again any tips for this step are very welcome, I suspect it all goes back to how you pour the chocolate?).

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Date:2006-03-16 19:47

So I joined so that all may know the best strawberry shortcake biscuit ever. I developed it last Saturday when faced with the strawberries that I had bought on sale on one of those lovely warm days when I was thinking of Spring and of course I had failed to eat them for four days. I made a play off my scones but added and egg for richness.

2 cups flour
5 tablespoons sugar
1 tablespoon baking powder
one stick of butter (8tablespoons)
1 egg
1/2 cup half and half (this was the richest thing I had in my fridge
but I guess you could use milk)

1.Preheat oven to 425.
2.Sift dry ingredients together and then cut the butter in until
you have a course cornmeal like mixture- you can use a food processor
or your fingers. (You need to work quickly because it is all the
little bits of butter all cold that will make the biscuits extra yummy)
2.Then beat the egg and half and half together
3.add egg mixture to the dry ingredients and mix just until everything is moist.
4. dump the mess on a board and pat down until about 2 &1/2 inches thick then
cut into circles.
5. Place on an ungreased cookie sheet (preferably with parchment paper) to make em crazy decadent paint the left over eyy mixture- the stuff in the bottom of the bowl on them and sprinkle raw sugar on top and cook
for about 12 minutes.
6. emsemble: split biscuit then layer biscuits with diced strawberries and top with whipped topping of choice. The leftovers can be topped with jam and eaten for breakfast.
Happy Spring!

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Date:2006-03-16 10:13
Subject:Chocolate-Almond Ice Cream Roll

Prep: 30 minutes
Freeze: 4 hours
Bake: 12 minutes
Makes 10 servings


1/3 cup all-purpose flour
cup unsweetened cocoa powder
1 teaspoon baking powder
teaspoon salt
4 egg yolks
teaspoon vanilla
1/3 cup granulated sugar
4 egg whites
cup granulated sugar
Sifted powdered sugar
1 quart butter-almond or chocolate-almond ice cream, softened
1 12-ounce package frozen loose-pack red raspberries, thawed
cup sugar
1 teaspoon lemon juice
Melted white chocolate (optional)
Fresh raspberries (optional)


1. Grease and flour a 15x10x1-inch baking pan. In a bowl stir together flour, cocoa powder, baking powder, and salt. Set aside. In a small mixing bowl beat egg yolks and vanilla with an electric mixer on high speed about 5 minutes or until lemon-colored. Gradually add the 1/3 cup granulated sugar, beating on medium speed 5 minutes or until sugar is almost dissolved. Wash beaters.

2. In a large mixing bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating on high speed until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly into prepared pan.

3. Bake cake in a 375 degree F oven for 12 to 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan; turn out onto a towel sprinkled with powdered sugar. Roll up towel and cake, starting from one of the short sides. Cool on a wire rack.

4. Unroll cake. Spread softened ice cream on cake to within 1 inch of edges. Roll up cake without towel. Wrap in foil; freeze 4 hours or up to one week.

5. In a blender container or food processor bowl cover and blend or process thawed raspberries on high speed until smooth. Press through a strainer to remove seeds; discard seeds. In a small saucepan stir together the raspberry puree, the 3/4 cup sugar, and the lemon juice. Bring mixture to boiling over medium-low heat. Boil for 3 minutes, stirring constantly. Transfer sauce to a bowl.

6. To serve, slice ice cream roll; place slices on dessert plates. Spoon sauce next to each slice. If desired, decorated sauce using melted white chocolate and garnish with raspberries.

Nutrition facts per serving: calories: 830; total fat: 43g; saturated fat: 21g; cholesterol: 273mg; sodium: 278mg; carbohydrate: 104g; fiber: 3g; protein: 8g; vitamin A: 0%; vitamin C: 16%; calcium: 21%; iron: 13%</font>

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Date:2006-03-15 18:56
Subject:Goodfella's Dinner

I watch Martha. I occasionally get good recipes from the show .. usually from her guests, rather than from her. I haven't tried this one, but it looked delicious, and sounds pretty easy to cook up.

Paul Sorvino's Spaghetti with Pancetta and Peas
Serves 6

2 tablespoons olive oil
One (1/2-inch thick) slice pancetta, cut into 1/4-inch dice
12 frozen pearl onions, defrosted
1 pound spaghetti
Coarse salt and freshly ground pepper

1. Heat oil in a large skillet set over medium-high heat. Add pancetta, and cook until fat has rendered and pancetta is browned. Add onions, and cook until softened and browned. Stir in peas, and cook until heated through; set aside

2. Bring a large pot of water to a boil; season generously with salt. Add spaghetti, and cook until al dente according to package directions. Drain, and return spaghetti to pot. Stir in reserved pancetta mixture, tossing to combine. Season with salt and pepper. Transfer to a serving bowl; serve immediately.

Chicken Cutlets with Paul Sorvino
Serves 6

2 cups Wondra flour, for dredging
Coarse salt and freshly ground pepper
1/4 cup olive oil, for frying
2 large eggs, lightly beaten
2 cups dried breadcrumbs
6 chicken cutlets (about 1 pound) or 3 boneless skinless chicken breasts, halved horizontally and pounded 1/2-inch thick

1. Combine flour with salt and pepper in a shallow dish, and set alongside a shallow dish containing eggs, and another shallow dish containing breadcrumbs, Heat oil in a large skillet over medium-high heat. Working with one cutlet at a time, dredge in flour mixture, dip into eggs, and transfer to breadcrumbs, coating both sides completely. Gently place in hot oil. Cook until golden brown on both sides. Transfer to a paper towel-lined plate to drain. Repeat with remaining cutlets. Serve with sautéed broccoli rabe, if desired.

Broccoli Rabe for Paul Sorvino's Chicken Cutlets

2 bunches broccoli rabe, trimmed
Coarse salt and freshly ground black pepper
Olive oil
2 cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper flakes

1. Bring a large pot of water to a boil over medium-high heat; season generously with salt. Blanch broccoli rabe until bright green and tender, about 3 minutes.

2. Heat the oil in a large skillet set over medium-high heat. Add garlic, and cook until lightly golden. Add blanched broccoli rabe; season with red pepper flakes, salt, and black pepper; toss to combine. Transfer to a serving bowl. Serve immediately.

Note: Recipes courtesy of Paul Sorvino

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Date:2006-03-15 16:20

This community has been created as an electronic counterpoint to efforts to collectively gather the many recipes that drift among us. Join, and add recipes as you will - ones that you have tested, and found tried and true. Ones that you've discovered, and sound delightful enough to share. Even recipes that you have not dared try, for whatever reason - someone else may brave it, if you post it here.

Come one, come all, and share the wordy makings of the thing we love to share in the flesh - food!

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