Fudgy Mint Squares

This is a great Christmastime dessert.  Enjoy!

Makes About 4 Dozen

10 Tbsp butter, divided
3 squares (1 ounce each) unsweetened chocolate, chopped
3 eggs
1 1/2 cups sugar
2 tsp vanilla extract
1 cup all-purpose flour
1 pkg (8 ounces) cream cheese, softened
1 Tbsp cornstarch
1 can (14 ounces) sweetened condensed milk
1 tsp peppermint extract
4 drops green food coloring (optional)
1 cup (6 ounces) semisweet chocolate chips
1/2 cup heavy whipping cream

1. In a microwave-safe bowl, melt 8 tablespoons butter and unsweetened chocolate; cool slightly.  In a small mixing bowl, beat 2 eggs, sugar, and vanilla.  Add the chocolate mixture; mix until blended.  Gradually beat in flour.  Spread into a greased 13-in by 9-in x 2-in baking pan.  Bake at 350 deg for 15-20 minutes or until top is set.
2. In a large mixing bowl, beat cream cheese and remaining butter.  Add cornstarch; beat until smooth.  Gradually beat in milk and remaining egg.  Add extract and food coloring if desired.  Pour over crust.  Bake for 15-20 minutes or until center is almost set.  Cool on a wire rack.
3. In a heavy saucepan, combine chocolate chips and cream.  Cook and stir over medium heat until chips are melted.  Cool for 30 minutes or until lukewarm, stirring occasionally.  Pour over cream cheese layer.  Chill for 2 hours or until set before cutting into squares.

Spicy Garlic-and-Lime Shrimp

Deliciously seasoned shrimp.  Enjoy!

Seasoning Mix
1 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp parsley flakes
Pinch of garlic powder
1/4 tsp paprika
Pinch of dried thyme
Pinch of onion powder

2 Tbsp butter
1 clove garlic, chopped
1 lb shrimp, peeled and deveined
Juice of 1 lime

2/3 cup uncooked orzo

1. Combine seasoning mix and set aside.  This may be done long before you decide to begin cooking.
2. Cook orzo according to package directions.
3. Heat the butter in a skillet.  Add the garlic and cook 10-20 seconds.
4. Add the shrimp.  Squeeze the lime juice over the shrimp and sprinkle with seasoning.  Heat until shrimp cooked through and no longer pink.
5. Serve shrimp mixture over orzo.

Easy Italian Stew

This is our new Christmas Eve meal.  It's delicious, filling, and simple to make.  Enjoy!

2 Tbsp zesty Italian dressing
1 lb bulk Italian sausage
1 32 oz (or 2 cans) fat-free, reduced-sodium chicken broth
1 pkg (16 oz) frozen stir-fry vegetables (white onions and sliced green, red, and yellow peppers)
1 can (15 oz) cannellini beans, rinsed and drained
1 can (14 1/2 oz) Italian-style diced tomatoes, undrained
1 cup pasta noodles
1 cup shredded Mozzarella cheese

1. Heat dressing in large saucepan on medium heat.  Add sausage; cook 8 to 10 minutes or until cooked through, stirring occasionally to break sausage into small pieces.
2. Add broth, vegetables, beans, and tomatoes; bring to a boil.  Stir in macaroni.  Reduce heat to medium; simmer 8 to 10 minutes or until macaroni is tender, stirring occassionally.
3. Ladle into 8 serving bowls.  Top evenly with cheese.

Pumpkin Roll

It's not autumn until I bake my first pumpkin roll of the season.  I found this recipe in a small town cookbook.  1 can of pumpkin will produce enough for a pumpkin roll and a pumpkin cheesecake.  Cut the roll in half to produce 2 good-sized rolls.  You can also double the cake and keep the same icing recipe for larger rolls.  Here goes.  enjoy!

3 eggs, beaten
1/2 cup brown sugar
1/2 cup white sugar
3/4 cup flour
1 tsp baking soda
1 tsp cinnamon
1 tsp baking powder
1/2 tsp ginger
2/3 cup pumpkin
1 tsp lemon juice
1 1/2 cup powdered sugar
1 8-oz pkg cream cheese
6 Tbsp butter
1 tsp vanilla
1/2 cup chopped pecans, optional

1. Beat eggs for 5 minutes.  Stir in pumpkin and lemon juice.
2. Sift together and gradually add to eggs: sugars, flour, baking soda, cinnamon, baking powder, and ginger.
3. Pour into wax-paper-lined 12x15" cookie sheet and bake at 375deg for 15-17 minutes or until done.
4. Turn onto tea towel sprinkled with powdered sugar, carefully remove wax paper, and roll up.  COOL.
5. Whip together powdered sugar, cream cheese, butter, vanilla, and nuts (if using).  Unroll cake and spread with icing mix.  Roll up, sprinkle with powdered sugar, and serve.

Delectable Pumpkin Cheesecake

I love the flavors of autumn, and this cheesecake recipe was too good to pass up.  I bake this recipe about twice a year, and it it most delicious when topped with whipped cream (the spray type is generally without corn syrup).  This recipe along with the pumpkin roll use up one 15-oz can of pumpkin.  Enjoy!

Crust:
1 1/2 cups graham crumbs
5 Tbsp butter, melted
1 Tbsp sugar

Filling:
3-8 oz packages cream cheese (I use neufchatel cheese), softened
1 cup sugar
1 tsp vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice

Whipped Cream

1. Mix crust ingredients together, just till coated and crumbly.  Press onto the bottom and 2/3 up the sides of an 8" springform pan.  Bake for 5 minutes at 350.  Set aside.
2. Combine cheese, sugar, and vanilla in a large bowl.  Mix until smooth with an electric mixer.
3. Add eggs, pumpkin, and spices.  Beat until smooth and creamy.  Pour into the crust.
4. Bake for 60-70 minutes or until the top turns a bit darker.  Remove from oven and allow to come to room temperature, then refrigerate.  After it has thoroughly chilled, remove the pan sides and cut.  serve with whipped cream.

Snickerdoodles

Snickerdoodles are my favorite type of cookies.  How can you go wrong with a cookie smothered in cinnamon and sugar?  Enjoy this simple recipe and double the butter if you don't have food guilt and want a better-tasting cookie.

1 cup butter, softened
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
3 Tbsp sugar
3 tsp cinnamon

1. Mix butter, 1 1/2 cups sugar, and eggs thoroughly in a large bowl.
2. Combine flour, cream of tartar, baking soda, and salt in a separate bowl.
3. Blend dry ingredients into butter mixture.
4. Chill dough, and chill an ungreased cookie sheet for 10-15 minutes in refrigerator.
5. Meanwhile, mix 3 tablespoons sugar and 3 teaspoons cinnamon in a small bowl.
6. Scoop 1 inch globs of dough in the sugar mixture.
7. Coat by gently rolling balls of dough in the sugar mixture.
8. Place on chilled, ungreased cookie sheet, and bake for 10 minutes or until slightly browned on the edges.
9. Remove from pan immediately and place on cooling racks.
10. Enjoy!

Stove-Top Macaroni & Cheese

It's taken me quite a while to first find a good mac and cheese recipe then another several times cooking it to perfect it.  Do not be disheartened if your first attempt at this all-natural cheese sauce tastes a bit strong of flour.  Just try it again until you cook it just long enough.  To keep this sauce natural, I shred my own cheese (as pre-shredded cheese includes a non-caking agent).  However, you can use whatever your time commitments allow.

7 ounces elbow macaroni
2 Tbsp butter
2 Tbsp flour
1/4 tsp salt
1 pinch pepper
1 cup milk
1 cup shredded cheese (Cheddar is traditional, but I mix it up according to what I need to use up)
Dash of paprika

SERVES 4

1. Cook macaroni according to package directions.
2. Meanwhile, in a small saucepan, melt butter over medium heat.  Stir in flour, salt and pepper; cook until bubbly.  Gradually add milk; cook and stir until thickened (very important to properly mix in the flour).  Stir in cheese until melted.
3. Drain macaroni; add to cheese sauce and stir to coat.  Sprinkle with paprika, if desired.
4. Enjoy!

Harvest Pork Chops

It's really tough cooking autumn foods when it's near 100°F, but I had to cook this delectable dish to celebrate the first day of fall.  It goes really well with sugar snap peas.

1 tsp dried rubbed sage
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 (4oz) boneless center-cut pork chops (about 1/2" thick)
1/2 tsp vegetable or canola oil
1 tsp butter
4 cups (1/2") sliced, peeled Granny Smith Apples
1 Tbsp brown sugar
1 tsp lemon juice
1/2 tsp ground cinnamon
dash of salt

SERVES 4

1. Combine the first three ingredients and sprinkle over pork.
2. Heat oil in a large, non-stick skillet coated with cooking spray over medium heat.  Add pork; cook 3 minutes on each side or until done.  Remove the pork from pan.  Cover and keep warm.
3. Melt butter in same pan over medium heat.  Add apples and remaining ingredients, and cook for 5 minutes or until tender, stirring frequently.
4. Serve the apples with pork.
5. Enjoy!

Baked Macaroni & Cheese

I happened upon this recipe recently in a cookbook.  It's delicious, simple, and just a little different than I've experience in other Macaroni & Cheese recipes.

8 oz Macaroni
2 cups Milk
10 oz shredded Cheddar Cheese
3 Eggs
1 tsp Salt
1/4 tsp Pepper

1. Cook macaroni according to package directions, omitting salt.  Drain.
2. Heat oven to 400 deg Fahrenheit.
3. Put macaroni in baking dish.
4. In a bowl, beat 3 eggs with a fork.  Add 2 cups milk, 2 1/2 cups cheese, 1 tsp salt, and 1/4 tsp pepper. Pour over macaroni.  Stir to combine mixture with macaroni.
5. Cover with foil.  Bake for 40 minutes.  Uncover.  Sprinkle with remaining cheese.  Bake 5 minutes or until cheese melts.

Taco Salad and Chips

Taco salad is always a delight to prepare because it is simple and healthy yet always a grand piece of art.  Each attempt at this dish is different than the one before.  Enjoy it, and put your own spin on it.

First, the shell.

10" Tortillas
Aluminum Foil

1. Roll out 2 sheets of foil for every tortilla.
2. Place a 10" pan lid on top of the foil and draw a circle around it.  Cut out the foil.
3. Warm each tortilla individually in an ungreased pan until they are pliable.  Then place the tortilla on 2 cut sheets of foil and form into the shape of a bowl.
4. Place foil-lined tortillas on a baking sheet and bake at 350 deg for about 10 minutes (tortillas should be crispy and slightly browned.
5. Put on plates and prepare for salad.

Chips

Tortillas
Cinnamon
Sugar
Non-Stick Cooking Spray

1. Using a pizza slicer, cut out 8 slices of a tortilla.
2. Spread slices evenly on a baking sheet and spray with non-stick cooking spray.
3. Sprinkle cinnamon and sugar evenly on the slices.
4. Bake at 350 deg for about 10 minutes.  I cook these at the same time as my bowls.

Meat

Low-Fat, Ground meat of choice (I use ground turkey)
Picante Sauce (Pace works well)

1. Cook meat in sauce until no longer pink.

Assemble

This is where you can get creative.  The following are great toppings for taco salad:

Avacados
Sour Cream
Freshly Cut Cilantro
Thousand Island Dressing
Green Onions
Red Onions
Cheese (Mozzarella is the best for this in my book)
Bell Peppers
Black Olives

1. Lettuce should always form the foundation of the salad.
2. Top with meat cooked in sauce.
3. Place fixings on top, to your heart's desire.
4. Top with a dollop of sour cream.
5. Serve with cinnamon & sugar chips.
6. Enjoy!

Chicken Florentine

A lighter alternative to a heavy dish.

2 medium chicken breasts, halved lengthwise
1/8 tsp pepper
3/4 cup chicken broth
2 Tbsp dry white wine
1 pound spinach
1 Tbsp cold water
2 tsp cornstarch
3 ounces Neufchatel Cheese, cup up
Juice of 1/2 a lemon
paprika
Lemon slices (optional)

MAKES 4 SERVINGS

1. Skin and bone chicken breasts.  Place chicken breasts in a skillet; sprinkle with pepper.  Combine chicken broth and white wine; add to skillet.  Bring to boiling.  Reduce heat; cover and simmer for 25 to 30 minutes or till chicken is tender.
2. Meanwhile, rinse the spinach in cool water.  In a saucepan cook spinach, covered, in just the water that clings to the spinach leaves.  Reduce heat when steam forms.  continue cooking spinach for 3 to 5 minutes after steam forms, turning frequently with a fork.  Set spinach aside.
3. Remove chicken breasts from skillet with a slotted spoon or a ford, reserving the broth mixture.  Keep chicken warm.
4. To make sauce, combine the 1 Tbsp water and cornstarch; stir into broth mixture in skillet.  cook and stir till thickened and bubbly.  Cook and stir 2 minutes more.  Add cut-up Newfchatel cheese, stirring until cheese is melted.
5. Arrange cooked spinach on a serving platter; sprinkle with lemon juice.  Place chicken breasts atop spinach; pour sauce over all.  Sprinkle with paprika.  Garnish with lemon slices, if desired.

Baked Chicken Chimichangas

This is a quick, easy recipe for the favorite Mexican/American entree chimichangas.  It's all natural, real ingredients, and it's very healthy.  Enjoy!

1-1/2 cups cubed cooked chicken breast
1-1/2 cups picante sauce, divided
1/2 cup shredded reduced-fat cheddar cheese
2/3 cup chopped green onions, divided
1 tsp ground cumin
1 tsp dried oregano
6 flour tortillas (8 in.)
1 Tbsp. butter, melted

1. In a small bowl, combine the chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano.  Spoon 1/2 cup mixture down the center of each tortilla.  Fold sides and ends over filling and roll up.  Place seam side down in a 15-in. x 10-in. baking pan (mine was 13x9) coated with cooking spray.  Brush with butter.
2. Bake, uncovered, at 375 deg Fahrenheit for 20-25 minutes or until heated through.  Topp with remaining picante sauce and onions.

Nutrition Facts: 1 chimichanga equals 269 calories, 8 g fat (3 g saturated fat), 39 mg cholesterol, 613 mg sodium, 31 g carbohydrate, 1 g fiber, 17 g protein. Diabetic Exchanges: 2 very lean meat, 1-1/2 starach, 1 vegetable, 1 fat.

Recipe taken from
Cassidy, C. ed. (2009.) Taste of Home Healthy Cooking 2009 Annual Recipes. Greendale, WI:  Reiman Media Group, Inc.

Lighter Bread Pudding

Bread pudding is something I've only had a few times in my life, but I remember it well when I do.  Here's my recipe for this deliciously simple dessert.

1 1/2 Tbsp butter

2 cups fat-free milk
2 eggs
1 egg white
1 Tbsp vanilla
1/2 cup sugar
1 1/2 tsp ground cinnamon
1 1/2 tsp baking powder
1/2 cup dried cranberries
8 oz. Italian bread, torn into small pieces

Sauce:
1/4 cup butter (1/2 of a stick)
1/3 cup sugar
3 Tbsp fat-free milk
3 Tbsp. bourbon (or apple juice)
1 tsp vanilla

1. Preheat oven to 350 deg Fahrenheit.
2. Coat an 11x7-inch baking dish with cooking spray and add melted butter.
3. Combine next seven ingredients in a large bowl.  Whisk until well blended.
4. Add the cranberries and bread, gently stirring to allow the mixture to absorb slightly (do not over mix).
5. Pour mixture into baking dish and bake, uncovered, 35-40 minutes or until knife inserted in center comes out clean.
6. Meanwhile, combine all sauce ingredients besides the vanilla in a small saucepan and heat over medium heat until sugar is dissolved.  Remove from heat; stir in vanilla.
7. To serve, pour sauce over cake OR keep sauce in separate dish for dipping OR pour sauce only over individual servings.
8. Refrigerate any leftovers.

Avacado Sauce for Burgers

This is a great sauce I discovered yesterday.  My wife loves the taste of Avacado, but I enjoy it as an accent to food.  This burger sauce is a happy medium.

 1 medium ripe avacado, peeled and seeded
1/2 cup fat-free sour cream
2 Tbsp minced fresh cilantro
2 tsp. lime juice
1 garlic clove, minced
1/8 tsp. salt

MAKES 4 SERVINGS

1. In a small bowl, mash avavadao with a fork.
2. Add in all remaining ingredients.
3. Serve immediately, with tomatoes and red onions.  Store any leftovers in the refrigerator.

Baked Chicken Fajitas

Rarely, my wife and I will locate a meal that is so delicious, fresh, and easy to make that we enjoy eating it weekly.  This is one such meal.  In an effort to cook something Mexican for Cinco de Mayo several years ago, I happened upon this dish in a small town cookbook.  Enjoy!

1 lb. boneless, skinless chicken breast, cut into strips
1 can diced tomatoes and green chilies, drained
1 medium union, cut into thin strips
1 medium green pepper, cut into thin strips
1 medium sweet red pepper, cut into thin strips
2 Tbsp oil
2 tsp. chili powder
2 tsp. ground cumin
1/4 tsp. salt
12 flour tortillas, warmed

Reduced fat sour cream
Oaxaca cheese (from a Mexican grocery store), or Cheddar or Mozzarella Cheese
Salsa

MAKES 4 COMFORTABLE SERVINGS

1. Cook chicken in cooking spray or canola oil under no longer pink.
2. Preheat oven to 400 deg Fahrenheit.
3. In a 9x13" baking dish coated with nonstick cooking spray combine chicken, tomatoes, onion, and peppers.
4. In a small bowl, combine oil, chili powder, cumin, and salt.
5. Drizzle oil mixture over chicken mixture.  Toss to coat.
6. Bake uncovered in preheated oven for 20-25 minutes.
7. Spoon over tortillas.  Top with your favorite toppings.

Recipe taken from
(2007.) Meadville Family Favorites. Kearney, NE:  Morris Press Cookbooks.

Hearty Oatmeal Pancakes

I LOVE pancakes topped with fruit and pure maple syrup.  The boxed varieties of pancake mix definitely do no justice to this morning staple.  Enjoy this simple recipe.

1 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg, lightly beaten
2 cups 1% buttermilk*
2 Tbsp canola oil
1 tsp vanilla extract
Assorted berries, optional

*If you do not have buttermilk, put 2 Tbsp white vinegar in the bottom of a 2 cup measuring cup, and pour reduced-fat milk to fill the rest of the 2 cups.  Allow this to set for a moment to sour.

MAKES 4 SERVINGS

1. In a bowl, combine the first seven ingredients.  In another bowl, combine the egg, buttermilk, oil, and vanilla; mix well.  Stir into the dry ingredients just until moistened.
2. Pour batter by 1/4 cupful onto a hot griddle that has been coated with nonstick cooking spray.  Turn when bubbles form on top; cook until the second side is golden brown.  Serve with berries if desired.

Recipe taken from
Pohl, K.. ed. (2005.) Taste of Home's Light & Tasty Annual Recipes 2005. Greendale, WI:  Taste of Home Books.

Honey Mustard Poppy-Seed Dressing

I have long been a fan of poppy seed dressing, but I am trying to lower my sugar and fat intake.  This is not the right dressing for keeping with either of those goals.  I discovered this recipe and made it today, and it is fabulous!  It also allows me to stay away from the fun ingredients of Tocopherols and Xanthan Gum.  If you can't pronounce it, don't use it.

6 Tbsp no-fat sour cream
1/4 cup nonfat yogurt
1/4 cup honey
2 Tbsp Dijon-style mustard
2 Tbsp poppy seeds (about $3/jar in the spice section)
2 Tbsp canola oil
1 clove garlic, minced
salt and freshly ground black pepper

MAKES 1 CUP

1. Combine the sour cream, yogurt, honey, mustard, poppy seeds, oil, garlic, salt, and pepper in a mixing bowl and whisk until smooth.  You can also mix all in a resealable jar and shake until well combined.
2. Correct the seasoning, adding honey, mustard, or salt to taste.

44 calories per tablespoon: 1 G protein, 2 G fat; 5 G carbohydrate; 38 MG sodium, 0 MG cholesterol

Compare to Private Selection Poppy-Seed Dressing:
100 calories per tablespoon: 0 G protein, 4 G fat; 16 G carbohydrate; 75 MG sodium; 0 MG cholesterol

Recipe taken from
Raichlen, S. (1995.) High-Flavor, Low Fat Vegetarian Cooking. New York:  Penguin Books.

Savory Stuffed Mushrooms

I discovered this recipe in a diabetic cookbook.  Katie was very skeptical when she read the ingredients list and didn't see cheese or butter.  So, I humored her and added a bit of feta cheese to the top.  However, she was pleasantly surprised, as was I!  These really are delicious and very healthy!  Enjoy!

1 Tbsp Olive Oil
1 cup finely chopped onions
1/2 cup finely chopped mushrooms
2 garlic cloves, minced
kosher salt and freshly ground black pepper
1 cup well-drained and finely chopped fresh spinach
1/2 cup chopped ground walnuts
16 large button mushrooms, stemmed and left whole
Feta cheese, crumbled

1. Preheat the oven to 350 deg Fahrenheit.
2. Heat the oil in a large skillet and cook the onions, chopped mushrooms, and garlic, stirring, for about 10 minutes  Season to taste with salt and pepper.  Stir in the spinach and cook for about 5 minutes.  Remove from the heat and stir in the walnuts.  Finely chop the mixture again.
3. Stuff each button mushroom with the filling and put on a greased baking sheet.  Top each mushroom with Feta cheese pieces.  Bake for about 10 minutes.  Serve warm.

Recipe taken from
Scott-Goodman, B. & Doner, K. (2007.) The diabetes menu cookbook. Hoboken, NJ:  John Wiley & Sons, Inc.

Grandma Nancy's Bread

My wife Katie's mother makes the most amazing bread.  It's soft and delicious.  She gave me the secret recipe, so I'm passing it on to you.  I use a bread machine for mixing the dough, but bake it in a 4-loaf, stoneware pan from Pampered Chef.  Any bread-baking pan will do, though.  I make 4 small loaves, pre-slice them and then freeze two. 

As good things take time, this bread takes about 5 hours from start to finish.  Enjoy!

1 1/4 cup water
1/2 cup canola oil
2 eggs
1/2 cup sugar
3 cups bread flour (All-purpose flour works also, but it won't give you the best density)
1-1/2 cup whole wheat flour
1 tsp salt
1 Tbsp or 1 packet yeast
butter

1. Pour the first 3 ingredients into a bread machine.  Add in the sugar and flours.  Add the salt in the corner of the pan.  Make a well in the center of the flour and pour in the yeast.
2. Set machine to dough setting and start.
3. After machine completes, leave 1-1/2 to 2 hours for dough to rise.  I leave it until the dough pushes the lid up.
4. Preheat oven to 170 deg Fahrenheit.  Transfer dough to greased loaf pans.  Turn off oven and place pans, uncovered, in the oven.  Allow to rise another 1-1/2 to 2 hours, until dough takes the shape of bread.
5. Leave dough in oven, and turn on at 350 deg.  Bake 15 minutes or until the dough becomes hollow.  To determine, flick a finger at the top of the dough.  Listen for a hollow sound.
6. Remove from oven.  Butter the top of the crusts immediately, and place on wire rack to cool.

VARIATIONS

• Rather than loaves, this dough can be formed into scrumptious dinner rolls as well.  Just form the dough into little balls and line up in a buttered baking dish.
• Cinnamon Rolls: Add cinnamon to the dough in the first step.  Follow step 2.  At step 4, roll out dough, add more cinnamon, sugar, and butter, then roll, slice, and bake.
• Can add nuts or dried fruits to the dough before step 4.  We especially like dried cranberries; makes amazing turkey sandwiches.

Healthful and Delicious Oatmeal Raisin Cookies

Most cooks try an oatmeal cookie recipe when they wish to eat healthy desserts, but they don't substitute the fat and sugar well enough which creates a dry cookie.  These are soft, healthy, and delicious oatmeal raisin cookies, seasoned to perfection.  Katie likes to grab one on her way out the door in the morning as a filling breakfast bar. 

3/4 cup applesauce
1-1/4 cups packed light brown sugar
2 egg whites
1/3 cup skim milk
1-1/2 tsp vanilla
1/2 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt (optional)
1 tsp cinnamon
1/2 tsp ground cardamom (sweet but expensive spice.  I found it for $10 a jar.)
1/4 tsp nutmeg
1/8 tsp ground cloves
1-1/2 tsp grated orange zest (or peel)
3 cups quick-cooking oats
1 cup raisins

MAKES TWENTY 3-INCH COOKIES

1. Preheat the oven to 375 deg Fahrenheit.  Combine the applesauce, sugar, egg whites, milk, and vanilla in a mixing bowl and whisk until smooth.  Add the flour, baking soda, salt (if using) cinnamon, cardamom, nutmeg, cloves, and orange zest and stir just to mix.  Stir in the oats and raisins.
2. Grease 3 cookie sheets with spray oil.  (This is unnecessary with nonstick pans.)  Spoon the batter onto the cookie sheets, 2 heaping tablespoons at a time, leaving 3 inches between cookies.  Gently flatten each cookie with a wet spatula.
3. Bake the cookies for 12 to 14 minutes, or until firm and lightly browned on the bottom.  (Watch them closely: They burn faster than butter-based cookies.)  Let the cookies cool on a cookie sheet for 1 minute, then transfer to a wire rack to cool completely.  Store any cookies you don't eat right on the spot in an airtight container.

Recipe taken from
Raichlen, S. (1995.) High-Flavor, Low Fat Vegetarian Cooking. New York:  Penguin Books.

Feta Tomato-Basil Fish

Easy fish recipes are hard to find.  Most great, healthy fish recipes I have made use wine, but many people are uneasy using wine in cooking.This recipe takes very little time to prepare and about 10 minutes to cook.  I paired this with a side of noodles in a store-bought, cheese pasta sauce and microwaved Italian-style green beans topped with butter and feta cheese.  Enjoy!

1/3 cup chopped onion
1 garlic cloved, minced
2 tsp olive or canola oil
1 can (14 1/2 oz) Italian diced tomatoes, drained
1-1/2 tsp minced fresh basil or 1/2 tsp dried basil
1 pound walleye, bass, or other whitefish fillet (I used Tilapia -- low priced and just as good)
4 ounces crumbled feta cheese

YIELDS 4 SERVINGS

1. In a saucepan, saute onion and garlic in oil until tender.
2. Add tomatoes and basil.  Bring to a boil.
3. Reduce heat; simmer, uncovered, for 5 minutes.
4. Meanwhile, broil fish 4-6 in. from the heat for 5-6 minutes.
5. Top each fillet with tomato mixture and cheese.
6. Broil 5-7 minutes longer or until fish flakes easily with a fork.

Recipe taken from
Schnittka, J. ed. (2003.) Taste of Home's Light & Tasty Annual Recipes 2003. Greendale, WI:  Taste of Home Books.

Perfect Scrambled Eggs

I have tried multiple versions of scrambled eggs.  Most people seem to use just non-stick cooking spray and eggs, which makes for a bland set of eggs.  I recently remembered that the last time I made great scrambled eggs I was a boy scout (this was before I flunked out due to my lack of outdoors skills).  The secret ingredient then, and always shall be, milk.  Knowing this, I began swamping my eggs then cooking them too long to cook off the milk.  They tasted great but they were too soupy for me.  Julia Child inspired this, my perfect scrambled egg recipe.

Non-stick cooking spray
2 Tbsp butter (split)
4 eggs
2 tsp milk
salt
freshly-ground pepper

MAKES 2 SERVINGS

1. Break eggs into small bowl.  Pour in milk. (Milk to egg ratio is 1/2 tsp milk to 1 egg.)  Add a dash of salt and 2 dashes of pepper.  Stir with a fork to break up the eggs and to combine ingredients.
2. Spray skillet with non-stick cooking spray, and add 1 Tbsp butter.  Heat using medium-low heat.  When butter melts completely, add eggs.  Allow to cook without interference for about 1 1/2 minutes then break up constantly with a wooden spatula.  When eggs are no longer runny, add 1 Tbsp butter.  Stir in the butter until it melts and the eggs slow cooking.  Serve immediately.

Amazing Quiche

Last year, at the birth of our son, our pastor's wife Kendra brought my wife and me a quiche which hooked us quickly.  This is definitely our favorite meal.

Frozen, deep dish pie crust or Homemade pie crust
1 bag frozen mixed vegetables
1/2 cup milk
1/2 cup mayonaisse
2 eggs
1 tsp salt
1 tsp nutmeg
1 1/2 cups shredded cheese of your choice (we used Mozzarella and cheddar)

SERVES 4

1. Preheat oven to 350 deg Fahrenheit.
2. Beat eggs, mayonnaise, milk, salt, and nutmeg together.
3. Mix together egg mixture with vegetables and cheese.
4. Pour into pie crust.  Bake for 25-30 minutes or until knife inserted comes out clean.
5. Allow to cool for 10 minutes before serving.

Pie Crust

This is a great, simply pie crust.

1 1/4 cups all-purpose flour
1/2 tsp salt
1/3 cup oil
2 Tbsp cold water

1. Preheat oven to 450 deg Fahrenheit.
2. Put the flour and salt in a medium mixing bowl.  Using a fork, stir the oil into the dry ingredients until well combined.  Sprinkle the water over the mixture and stir to make a dough.
3. Spray a 9-inch pie pan with non-stick cooking spray.  Pick up the dough and shape it into a ball.  Flatten the ball between your palms until it is about 1 inch thick.  Place it in the center of the prepared pie plate.  Using your fingers, pat the dough in a uniform thickness onto the bottom and up the side of the pie plate.
4. Around the top rim of the plate, pinch the pastry between your thumb and index fingers to make a fluted edge.
5. Using the same fork, prick the bottom and sides of the crust at 1-inch intervals to prevent puffing during baking.
6. Bake in preheated oven 8 to 12 minutes or until the crust is golden brown.

Recipe taken from
Wolf, D. ed. (1990.) The Family Circle Encyclopedia of Cooking. Lexicon Publications, Inc.: New York.

Zabaione

This dessert has a very sophisticated taste and look to it.  Enjoy!

6 egg yolks
3 Tbsp sugar
1/2 cup sweet Marsala wine
1 cup heavy whipping cream

SERVES 4

1. Whisk the egg yolks and sugar together in the topp of a double boiler or in a heatproof bowl set over a saucepan of simmering water.  When the mixture is tepid, add the Marsala and whisk for another 5 minutes, or until it has thickened.
2. Whip the cream until soft peaks form.  Gently fold in the egg yolk mixture.  Cover and refrigerate for 3-4 hours before serving.

Recipe taken from
Braimbridge, S. & Glynn, J. (2002.) The food of Italy: A journey for food lovers. British Columbia, Canada:  Whitecap Books.

Spaghetti Aglio E Olio

This is an arm-licking good sauce.  When we ate this meal, I noticed that my then-12-month-old son had bite marks on his arm.  As he ate with his hands, the sauce would drip down his arm.  To get every last bite, he sucked the runaway sauce off his arm, inadvertently biting himself.  Enjoy!

1 lb Spaghetti
1/3 cup olive oil
5 garlic cloves, crushed
pinch of crushed red pepper flakes
2 Tbsp finely chopped parsley
Grated Parmesan Cheese

SERVES 4

1. Cook the pasta in a large saucepan of boiling salted water until al dente.
2. Meanwhile, heat the oil in a large frying pan over very low heat.  Add the garlic and red pepper flakes and gently fry for about 2 minutes, or until the garlic has softened but not browned.  Remove the frying pan from the heat.
3. Lightly drain the spaghetti.  Don't shake it dry in the colander, as you need it to retain a little of the cooking water.  Return the frying pan to the heat, add the spaghetti and parsley and toss to coat.  Taste for seasoning and serve at once with the grated Parmesan.

Recipe taken from
Braimbridge, S. & Glynn, J. (2002.) The food of Italy: A journey for food lovers. Whitecap Books: British Columbia, Canada.

Putting The Pizza Together

I spent about an hour researching multiple pizza-making recipes prior to attempting my first one.  Some cooks use pizza stones, some swear by certain types of Italian cheeses, and some spent most of their posts discussing the perfect oven location and distance from heat.  However, I don't really have the energy to measure my oven or the extra cash to try a pizza stone just to see if it will give me a better pizza.  The only tools I use are good cheese shredders, a generic pizza pan, aluminum foil, and a pizza slicer.

My opinion of homemade pizza had become so negative because people often used cheddar cheese, bland store-bought sauces, and generic store-bought crusts.  Although I don't go through the trouble of a pizza stone and measuring my oven, I use only quality ingredients and stay true to Italian cheeses.  The tomato topping adds great flavor and keeps the pizza juicy without the extra oils and grease used at restaurants.

Pizza crust recipe
Pizza sauce recipe
Olive Oil
Pizza spices
1 cup shredded Mozzarella cheese (pre-shredded or in a block)
1 cup shredded Parmesan cheese (pre-shredded or in a block)
1 can Italian-style diced tomatoes (drained)
Toppings of your choice (we like canned mushrooms and sometime deli pepperoni)

1. From pizza crust recipe: bring dough to room temperature.  Lay out pizza pan, set aluminum foil sheet on top, lightly smear on olive oil, and dust with corn meal.  Smooth out crust to about 12" circle with raised edges.
2. Pre-heat oven to 425 deg Fahrenheit.
3. Brush middle of dough with 1/2 Tbsp olive oil.  In a small bowl, mix 1 Tbsp olive oil with 2 tsp pizza spices.  Brush raised crust with spiced oil.
4. Cover pizza with 3/4 cup Parmesan and 3/4 cup Mozzarella cheese.
5. In a separate layer, spread toppings across pizza.  If you use Italian sausage or any other home-cooked meat, be sure to cool to room temperature before placing pizza.
6. Put another topping of about 1/4 cup Parmesan and 1/4 cup Mozzarella cheese.
7. Put pizza in pre-heated oven.  Cook until crust browns.  It takes about 15 minutes in my oven with a convection fan.
8. Enjoy!

Pizza Sauce

This is a tasty pizza sauce to accompany my homemade crust.  I had purchased pre-made sauces prior to this, but I was disappointed with their bland flavors and high prices.  This sauce was taken from The Taste of Home website, is easy to make, and is inexpensive.  One batch makes enough for 8 pizzas, and it freezes beautifully.  I do not recommend this sauce as a pasta sauce due to its super sweet flavor.  However, it is an excellent complement to pizza toppings.

3 garlic cloves, minced
3 Tbsp olive oil
1 can (28 oz) tomato puree
1 can (28 oz) crushed tomatoes
2 Tbsp brown sugar
1 Tbsp Italian seasoning*
1 tsp dried basil*
1/2 tsp salt
1/2 tsp crushed red pepper flakes

* Instead of the Italian seasoning and dried basil, I used a grinder of pizza seasoning which I used again to season the crust.

1. In a large saucepan, saute garlic in oil until tender.
2. Stir in the remaining ingredients.  Bring to a boil.
3. Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness.
4. Sauce may be refrigerated for up to 1 week.
5. Use approximately 1/2 to 3/4 of a cup per pizza.

Recipe taken from
"Homemade Pizza Sauce Recipe." Quick cooking. Taste of Home. Retrieved on February 6, 2010 from http://www.tasteofhome.com/recipes/Homemade-Pizza-Sauce-2.

Pizza Crust

Everyone seems to have a pizza crust recipe.  This is a great recipe for 2 pizza crusts.  One pizza heartily serves 3-4 people, so I make dough in the morning then refrigerate 1/2 and freeze 1/2.

Ingredients
1 Tbsp sugar -- I use regular granulated sugar
2 tsp dried yeast or 1/2 oz fresh yeast
7 fl oz (split) lukewarm water
3 2/3 cups all-purpose flour
1/2 tsp salt
3 Tbsp olive oil
cornmeal

1. Put the sugar and yeast in a small bowl and stir in 3 fl oz of water.  Leave in a draught-free spot to activate.  If the yeast does not bubble and foam in 5 minutes, discard it and start again.
2. Mix the flour and salt in a bowl or in a food processor fitted with a plastic blade.  Add the olive oil, remaining water and the yeast mixture.  Mix until the dough loosely clumps together.  Transfer to a lightly floured surface and knead for 8 minutes, adding a little flour of a few drops of warm water if necessary, until you have a soft dough that is not sticky but is dry to the touch.
3. Rub the inside of a large bowl with olive oil.  Roll the ball of dough around in a bowl to coat it with oil, then cut a shallow cross on the top of the ball with a sharp knife.  Leave the dough in the bowl, cover with a tea towel or put in a plastic bag and leave in a draught-free spot for 1-1 1/2 hours until doubled in size (or leave in the fridge for 8 hours to rise slowly).  I preheat my gas oven to 170 then turn it off and put the bowl (uncovered) in my warm oven to let the dough rise quickly on these cold, winter days.  In the summer, I plan on placing the covered bowl outside to let it rise in the warm air.
4. Punch down the dough to its original size, then divide into two portions.  (At this stage the dough can be stored in the fridge for up to 4 hours, or frozen.  Bring back to room temperature before continuing).
5. Working with one portion at a time, push the dough out to make a thick circle.  Use the heels of your hands and work from the center off the circle outwards, to flatten the dough into a 12 inch circle with a slightly raised rim.  This is the time that I act as if I have a handlebar mustache and sing every Italian song in the book for my son.  (If you find it difficult to push the dough out by hand you can use a rolling pin.)  The pizza dough is now ready to use, as instructed in the recipe.  Cook on a lightly oiled tray, dusted with cornmeal, and get it into the oven as quickly as possible.

Recipe taken from
Braimbridge, S. & Glynn, J. (2002.) The food of Italy: A journey for food lovers. Whitecap Books: British Columbia, Canada.

Blog Redux - How I went from just a Stay-At-Home Dad to a gourmet chef

I am very specific about so much.  Some may say anal retentive.  That's not necessarily a bad thing.  I realized that corners are cut so often in food to make it filling by taking away food value and adding junk.  When I was in high school, I regularly dined on hot dogs, Little Debbie cakes, and Pringles chips.  The rare times I ate salad, I drenched it in ranch or French dressing.  My wife is trying to figure out what happened to the man she married.  Now I eat plenty of salad, cook most of what I eat, and try to keep food as fresh and nutritious as possible.

I get bored easily, so I am constantly researching new culinary adventures.  The only real problem is that I live in a small town (of about 55,000 people), which makes it a challenge to find fresh, obscure food.  Besides that, I am enjoying leaning to cook gourmet.  The following are my goals in cooking:

• To use fresh, home-grown vegetables and fruits as much as possible.
  
• To refrain from recipes which begin, "Open a can of X soup."
• To prepare as much as possible from within my own kitchen.
• To go on culinary adventures even on a Tuesday night.
• To use all-natural and organic ingredients when prices and budgets allow.
• To cook as healthy as a particular night's recipe will allow -- but not to skimp on taste by using unnatural ingredients to attain lower sodium, fat, or anything else.
• To plan ahead by menu planning - thus stocking our cupboards with products that can be used throughout the week and saving money by following store sales.
  

At least once a week, I will write about my adventures in food.  This week was Italian week.  We had, among other foods, Perogies Alio e Olio (with olive oil and garlic), pizza with a homemade crust and homemade sauce, Tortellini in Brodo (broth), and home creamed spinach for Eggs A La Florentine.  Starting tomorrow, I'll post weekly menus then let you know some of the joys of my cooking.  Bon appetit!