Vegan Chocolate Mousse-Tofu no kidding

Alton Brown was on Dr. Oz ( I can hear Arielle and Greg groaning) and he had the easiest chocolate recipe ever!! Sets up with protein not fat (whip cream) and no eggs!!

1 bag of semi-sweet chocolate chips (i don't use Nestle's they don't taste real anymore) I use trader Joe's or ghiradelli's

1lb of silken tofu-use organic non-GMO tofu

1tsp of Vanilla

1TB of Honey or Agave

1/3 cup of Kahlua

Graham Cracker or Chocolate Cookie Pie Crust or use custard cups and no crust.

Food Processor with metal blade

Melt the chocolate, Kahlua either in the microwave or over a double boiler. Don't let the water get too hot or next to the bowl or the chocolate will seize. (the good news is everything goes in a food processor so this is a very forgiving recipe)

Add the honey and vanilla to chocolate and stir

Put the tofu in the food processor add the chocolate mixture blend for a minute.

Poor mixture into pie crust and refrigerate for at least a couple of hours until set.

My niece and nephew love this and they have no idea it has tofu.

Options: you can leave out Kahlua and use strong coffee and 1/4 cup of honey or agave.

I have bought half cup container with lids and portioned it out and used it too spread on plain cookies...

Added it to plain yogurt...good-bye vegan

Top with whip cream and strawberries...raspberries...any fruit you like

Slice a chocolate Vita-top muffin in half and fill spread a small amount of all natural peanut butter and some of the chocolate cream...top and whoopie!!!

Enjoy!

Almond cookies - Kosher for Passover and Everyday

I had these in Israel a few years ago and I just tried them the other day. I have just about a few ideas what to do with these perfect little cookies.

You will need:

pre-heat oven to 325 degrees

3 cups sliced raw almonds (not slivers) (i have used toasted almonds too just cook them less so they don't burn)

2 egg whites

3/4 cup powdered (confectioners) sugar

1tsp of vanilla or almond flavoring

Parchment paper

Sheet pan

Mix the 2 egg whites, sugar and vanilla together in a bowl

Dump in the almonds

Stir until all the nuts are coated

drop mounds on parchment paper

flatten slightly

bake 15-20 minutes until lightly golden

let cool, peel from parchment

Keep in tight container for a week or freeze...yummy right from the freezer

Ideas: Dip some in chocolate, Make some of the instant chocolate mousse (in a post) and spread some in-between two cookies and freeze.

Use some orange zest and juice in mixture and then dip in white chocolate or dark chocolate.

Use instead of granola in yogurt...

Serve with fruit, tea...

I have also used Agave instead of confectioners sugar. I would use 1/3 cup of agave it spreads and it is better frozen like a chewy caramel around the nuts.

This recipe works well cut in 1/2 as well!!

Enjoy!!!

Chocolate Biscotti

Okay Arielle Buss you asked and I will deliver. A simple dessert that will survive a 5 hour road trip!!!

Chocolate Biscotti

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

3/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

6 Tbsp(3 oz) unsalted butter, softened

1 cup sugar

1 tsp vanilla

1 Tbsp strong coffee (optional)

2 large eggs, lightly beaten

3/4 cup dried cranberries

3/4 cup mini chocolate chips

1. Sift together dry ingredients. Beat butter and sugar together until very smooth, then beat in the eggs and the flavorings. Mix in dry ingredients until blended. Fold in add-ins. You can substitute white chocolate chips for the dried cranberries for fruit haters.

2. Divide dough; put pieces on opposite sides of a parchment lined baking sheet. Shape each into a 12 inch-long, 1/2 inch thick log. Bake at 350 for 25 minutes, cool 20 minutes.

Note: I put the dough in a round disk and wrap it in plastic wrap and refrigerate it for a few hours or overnight. It is easier to work with when you divide the dough and form it into logs.

3. Slice into 1/2 inch thick cookies (easiest with a serrated knife, I use a bread knife). Stand them up on the baking sheet and bake for 15 minutes. Cool to room temperature.

If you like them drier and crunchier you can turn the oven to 250 and leave them in longer.

Suggestions: Serve with Cappuccino, gelato.

They travel really well...I took them to California. Store them in a tin or a pretty jar. I also freeze them and Harry eats one at night. I don't have them around, currently, since I cannot eat just one!!!!

I hope this works for you!!

You also might want to take a look at the marshmallows, but you need a high powered mixer for those!

Enjoy your trip!! Love, PW

Trader Joe's what would I do without you- #2

Lentil Salad

While it is not hard to make lentils it is even easier to buy a box at trader joes!

1 Box of prepared and refrigerated lentils

1/2 small red onion diced

1/2 a european cucumber seeded and diced or a couple of the small persian cukes

1 red pepper

1 carrot diced small

2 T chopped fresh parsley

1 tsp salt

1/2 tsp pepper

2 T garlic infused olive oil or regular olive oil and use some garlic powder in seasoning

2 T red wine vineagar

crumbled feta cheese (optional)

Toss together taste and adjust seasoning and dressing

This is great to have in a container. Add some salmon or chicken and you have a meal.

Trader Joe's what would I do without you!!!

Low Sodium Tomato Soup pumped up!!!

This soup can be a starter or an entire meal!

1 box of Trader Joe's Low Sodium Tomato Soup

Good Curry Powder

Options:

Steamed or Sauteed Spinach

Cubes of Grilled Chicken

Chunks of Tofu

Roasted Cauliflower-Especially good seasoned with the Moroccan blend from another post

Sauteed Mushrooms

So here is the deal. Dr. Oz kept touting the benefits of turmeric and how the incidence of dementia and Alzheimers is very low in India and I thought, "we are going to start embracing the curry!"

While I like the Trader Joe's tomato soup I did think it lacked a little something. Well low and behold start with a couple of teaspoons of curry powder and taste add more to your liking and heat slowly. At this point it is good just as a starter, but now start adding some ingredients and you have a hearty, satisfying bowl of soup.

My favorite is steaming or sauteing some spinach with red pepper flakes and garlic in a little olive oil or going the extra distance and making some kale. Pour the soup over a serving of the spinach and add some cheese if you like. Yummmm!!!

The reality is a little seasoning and some additions make a wonderful semi-homemade meal in minutes!!!

Enjoy!!!

BAM, Vassar College, Aquarius: fall 2010.mov

Good-bye Brisket with wine-Hello Short Ribs!!!

First there were the brisket wars but now those days are gone!! I got the family's blessing to stop with two kinds of brisket and just make these short ribs. This is a fail proof recipe! I have doubled it, I have used up to 8lbs of meat and there is plenty of sauce ( of course I go with 3 cups of wine) I have used boneless short ribs from Costco, Safeway, premium short ribs on the bone, not so premium short ribs a combo of the two and then separated for serving. Everyone goes nuts!! Even my friends who don't like to potchky (fuss) in the kitchen are willing to make this because their husbands will do whatever they want them to do if they feed them this!!!

I take no credit for this recipe since I got it from where else, the food network and their last chef goddess, Anne Burrell. Her show Secrets of a Restaurant Chef is great! I cook the ribs low and slow at 325 instead of her 375 but I could split the difference at 350. She also says the meat shouldn't fall off the bone but mine usually does. I have made these in a small batch and served them the same night and unlike brisket they are yummy!! Usually, I am making a ton and freezing them for some holiday. When I am making them for a crowd I like to make a few on the bone since the bones enhance the sauce, but I have done them with just large boneless short ribs and they were a big hit too!!!

The big fuss is the browning of the meat and when you are making them for a crowd that takes a while and de-fatting them after cooking. I do a quick drop of a paper towel on top and lift quickly. After they cool a little I refrigerate overnight and take any residual fat off.

Ingredients

6 bone-in short ribs (about 6 lbs)

Kosher salt

Extra-virgin Olive oil

1 large Spanish onion cut into 1/2 inch pieces

2 ribs of celery cut into 1/2 inch pieces

2 carrots peeled, cut in 1/2 lengthwise, then cut into 1/2 inch pieces

2 cloves garlic, smashed

1 1/2 cups tomato paste

2-3 cups hearty red wine (wine you would drink not cooking wine)

2 cups water

1 bunch fresh thyme, tied with kitchen string

2 bay leaves

Directions Preheat oven to 325

Season each short rib generously with salt (i also use a little black pepper)

Coat a large pot (I use a dutch oven with a tight fitting lid) with olive oil and bring to a high heat

Add the short ribs to the pan and brown (sear) very well 2-3 minutes per side. Do not overcrowd the pan. Cook in batches if necessary. This browning is crucial to creating the layers of flavor.

(when i do this for a crowd i make it in batches and transfer it all to a huge roasting pan which i put a layer of parchment paper and then cover twice with very heavy aluminum foil wrapped tight in order to braise.)

While you are browning the short ribs, puree all the vegetables and the garlic in the food processor until it forms a coarse paste.

When ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of the same pan with fresh oil (do not wipe the pan out, just dump the fat in a bowl or a can!! Flavor is in the bottom of that pan!!) Add the pureed vegetables generously salt the veggies and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5-7 minutes. Scrape the curd and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4-5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by 1/2.

Return the short ribs to the pan and add 2 cups of water or until the water has just about covered the meat. Add the thyme bundle and bay leaves.( I always forget to do this and then i have to uncover the whole thing) Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water if needed ( i have never done this.) Turn the ribs over halfway through the cooking time ( i have never done this either and i guess that is because i cook it a little longer at 325. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender.

Serve over mashed potatoes or polenta or grits or cut into small pieces and make a ragu for pasta.

Garlic Roasted Mashed Cauliflower

I serve it over garlic roasted mashed cauliflower. Roast garlic in oven 45 minutes at 350. Slice head of garlic horizontally and drizzle with olive oil and salt and pepper wrap in tin foil tightly and place in oven. Steam Cauliflower until very soft. Place cauliflower in food processor with a few pats of butter and the garlic which you squeeze out the cloves. Add a little 1/2 and 1/2 as needed. This is from the south beach cookbook with a few twists. I would rather use a little of real then a lot of fake.

Maple Roasted Sweet Potatoes-the bomb!!

Oh my god!!! I am perfectly happy with roasted sweet potatoes but these take things to the next level. Claire Robinson of 5 Ingredient Fix on the food network prepared these for the Thanksgiving show and they are amazing. Of course she is limited to 5 ingredients so feel free to add some seasoning to the roasting process. I added some nutmeg and cinnamon and as always a sprinkle of cayenne. The great thing about these is you can make the pan sauce up and roast the potatoes and not combine them until close to serving and keep them warm in the oven. Amazing!!!

The key is to really caramelize the shallots!!!

This is for 4 servings

4 small or 2 large sweet potatoes peeled and cut into 1-inch cubes

1/4 cup grade B maple syrup divided (2T for roasting and 2 T for the sauce)

1/4 cup EVOO, divided (2 T extra-virging olive oil for roasting 2T for the sauce)

2 tsp kosher salt, plus more to adjust seasoning if needed

1 tsp freshly ground pepper, plus more to adjust if needed

4 large shallots peeled and sliced thin

2 Tablespoons of Balsamic Vinegar

Pre-heat ove to 400 degrees F

In a large bowl combine sweet potatoes and 2 T of the syrup, 2 T of of the olive oil and 2 tsp of salt and 1 tsp of pepper (of course I never do this...I do it all on the sheet pan and get my clean hands in the mix!) Coat evenly and arrange in a single layer on a sheet pan. Roast until soft and caramelized and golden brown. 20 to 3o minutes. Check to see if they need tossing after 15 minutes and to make sure they don't burn.

In a large skillet over medium heat add the remaining 2 T of olive oil and the sliced shallots and saute until they start to caramelize about 5 to 10 minutes. I went longer to get them nice and browned up. Add the remaining 2 T of syrup and the Balsamic Vinegar season with a little salt and pepper. Lower heat to and cook until golden brown and caramelized. Add a little water 1 tsp at a time if it becomes dry.

Add the sweet potatoes to the pan and toss. Transfer to a serving dish.

So delicious!!! The first night I made them softer and a smaller amount and really crisped the shallots...they were the best. The next night I had a bigger crowd not as soft but still good!!

Grade B Syrup available at where else...Trader Joe's!! My favorite place!!

I am just bummed no picture!!

Asian Slaw

I have a few weekly go to items that are always in the fridge. Generally, they are easy to make, full of flavor, get better with age and have multiple uses and oh yeah they are really good for you!! As usual I found a recipe with flavors that I liked and changed it up a little so it worked for my purposes. Ingredients: 1 bag broccoli slaw (trader joe's sells oraganic bags) 1 bag of shredded cabbage (trader joes again) (this stuff looks like you cut it yourself not the fine shredded stuff) 1 bag carrot slaw (only a handful needed) 1 english cucumber seeded (peel and slice down the middle to create 1/2 moons) 1 small red onion or 1/2 a large or to taste 1 Tbl of sugar ( i use super fine) 6 Tbl of rice wine vinegar (seasoned or unseasoned) 1Tbl of toasted sesame oil 3T of canola oil 1 tsp salt (adjust as needed) 1/2 tsp of pepper (or to taste) The easiest way that i have found to do this is right in a storage container. I have this nice square rubbermaid one that once covered lets me shake the contents to enhance the marinating process. Measure Sugar and Vinegar in the bottom of a bowl or container with a lid whisk until sugar is dissoved add sesame oil and canola oil and salt and pepper , whisk again. put in bagged mixtures. Peel and slice cucumber lengthwise and with a sharp knife cut in on an angle on both sides of the seeds and then pull out the strip of seeds. Place the cucumber flat side down and slice thin half moons. Peel red onion and slice in half and the slice very thin half slices. place cucumber and onions on top of shredded mixture cover with lid and shake it to mix. I marinate over night and it gets better all week long. Uses Salad Turkey wrap with slaw layered down the middle mixed with cubed chicken or canned or leftover salmon or other fish or shrimp

draft

Marshmallows Galore!

One might ask what possessed you to start with Marshmallows?? I don't know..I wish I painted or sewed or knitted or was a writer, but I get into the zone when I cook or bake and as of last week make candy!! Maybe it was Halloween and my refusal to buy candy until the very last minute or perhaps it was the fact that store bought Marshmallows have a whole lot of I don't know what in them and they are starting to give me a headache! The simple thing to do would be not to eat them, but I am a lot of things and simple is not one of them!!

Anyway I make this instant Chocolate Mousse Pie for my niece and nephew and I was looking for a better ingredient. My answer came from my now favorite food network chef, Giada De Laurentis, when she made orange marshmallows and caramel chocolate candies. Ahhhhhh, the sugar rush that has followed!!

The Recipe is simple but one caveat...you need a heavy duty mixer a hand held won't work here!

Orange Homemade Marshmallows

1/2 + 1/4 cup of water

3 packets of gelatin

2 cups of sugar

1/2 cup of evaporated milk ( i have used 2% )

1 tsp of vanilla

zest of one orange

confectioner sugar for dusting

8x8 pan buttered and dusted with confectioner sugar (like butter and flour but 10xsugar)

Pour 1/2 cup of water in mixing bowl of your mixer

Sprinkle 3 Tbl or 3 packets of gelatin over water let it stand for 10 minutes

In a heavy bottomed 3 qt saucepan measure 2 cups of sugar and add the 1/4 cup of water and the 1/2 cup of evaporated milk

stir over low heat until sugar dissolves and then don't stir turn up heat to medium and let it come to 240 degrees, using a candy thermometer it will get crazy bubbly and have a tannish color don't worry this is normal. After it reaches 240 remove from heat and slowly poor the mixture over gelatin and with the whisk attachment start beating slowly and then gradually turn up the speed full blast. Mixture will double or triple and start looking like the best marshmallow fluff you ever did see!!

Turn the speed down and add the orange zest and vanilla and incorporate. Then working quickly scrape the mixture into your prepared pan and smooth. I use a silicone spatula, no sticking!! Giada sprinkles hers with orange candy sugar...I did other stuff to mine.

The marshmallows need to dry uncovered for 8 hours or overnight. To cut marshmallows take a cutting board and sprinkle with sifted confectioner sugar

Enhancements:

After 4 hours while still damp roll in toasted coconut. Cut off a strip of Marshmallow, I make small squares using a sharp knife or a pizza cutter.

To toast Coconut spread on a cookie pan and toast at 350 for 5 minutes or until a beautiful light camel color...don't burn.

Chocolate Dipped

Cut dry marshmallows and dip in melted milk or dark chocolate.

Heat chocolate slowly over simmering water or very slowly in the microwave. I dip on the top like frosting.

Caramel Chocolate:

First spread with Caramel and then dip in chocolate.

I am still thinking of making my own mallowmars...deciding if I will use graham cracker or ginger snaps!!!

Variation:

Vanilla Flavored cut out the orange zest and use 1 Tbl. of good vanilla extract!!

Now I am thinking about playing with all kinds of flavors.

So Far my Favorites have been:

Orange Plain

Orange Flavored with toasted coconut

Orange Flavored with caramel and toasted coconut

Orange Flavored with Dark 60% melted chocolate

Vanilla Flavored with Milk Chocolate

These will keep in an airtight tin for 2 weeks!!

Think I have been eating enough Marshmallows .....Yum and Ouch all at the same time!!

Back in the Saddle-Curry to the rescue!

No I don't ride horses and the couple of times I have tried were a joke. I mean we're talking embarrassing to humiliating. They are not kidding when they say the animal can smell fear and believe me they took full advantage of that fear!!!

Back in the saddle means after being trapped by two snow storms following the downward diet spiral from Halloween through New Years it is time to get ready for spring and summer however distant they still may feel!!

Well being trapped in the house once the power was restored had me watching Dr. OZ. Well that is enough to scare the be-jeezus out of anyone. That day he was talking about memory, which the fact that I remember what he was talking about is in itself a good thing! Turns out India has the lowest incidence of Alzheimer's Disease and they believe it is due to the use of turmeric in the cooking. So before the show was over I made a split pea soup with curry that only uses 5 ingredients and i have now moved on to Vegetable Curry as well. Considering what is happening with my mother I will be putting curry or turmeric or both in just about everything. I was never a big curry fan but these dishes are delicious, easy and total comfort food without all the health hazards of most comfort food.

Vegetable Curry-Jane Brody "Good Food Book"

Pull out your Dutch Oven or a large Pot. This makes a lot and you can use whatever veggies you have on hand. The important thing is to put the veggies that require longer cooking in first.

I did not use eggplant since i didn't have it and it wasn't on my mind. I used Cauliflower, Carrots, Sweet Potato (just one big one) Red Bell Peppers, Onions and Zucchini (was added last) and a can of diced tomatoes and the juice instead of fresh. Plus the other ingredients in the recipe. It was all good and she is right a dollop of yogurt (i used greek) makes it so smooth and yummy.

Vegetable Curry

1 pound eggplant, peeled and cut into 1 inch cubes(about 4 cups)

1/2 tsp of salt

1 T plus 2 tsp oil divided

2 T curry powder (mild hot or both) I just used what i had on hand (Madras) I might use more

next time and a mix but what i did have had a little kick.

1 tsp ground cumin

2 large cloves garlic, finely minced (2 tsp)

Freshly ground black pepper to taste

Salt if desired to taste (check if your curry powder is salted too) I usually salt as I go along seasoning in layers

1/2 cup of broth chicken or veggie ( i use low sodium and i added more at the end so i would have it a little saucier.

2-3 medium carrots sliced thin not paper thin but so it will cook in 15 to 20 minutes

1 green pepper thinly sliced ( I used Red i like them better!)

2 cups diced potatoes (2 medium) I used one large sweet potato and I would use Butternut Squash too in the future

2 cups bite sized cauliflower florets ( I used a whole head and didn't make it too small since I was going to be re-heating this again and again)

1 medium zucchini sliced (I used two small and I would use more but add them last since they cook fast and go to mush if cooked too long)

2 cups peeled seeded and chopped tomatoes save the juice (yeah like I was doing this, I used a can of diced tomatoes and I might use 1 1/2 cans the next time)

1/4 cup tomato liquid or more broth

1 16oz can of chick peas (rinsed and drained)

1/4 cup raisins ( i might try craisins too next time they didn't have them when jane wrote the book!)

Plain low-fat yogurt for garnish (optional)

1) Eggplant-place in a colander and salt and let it set for 30 minutes toss so all pieces are coated and let it drain to get the biitterness out. Pat dry.

2)Heat 1 T of oil in your dutch oven or large pot. Add the eggplant and and stir often for 5 minutes to soften. Remove from pan. Set aside.

3)Heat the remaining oil in the pot and add the onions, carrot and red pepper sprinkle a little salt and pepper to taste. Add the minced garlic and stir of a minute or two. Add the curry, cumin and broth and stir and cook for 2 minutes add the potatoes and the cauliflower cover and simmer 5-7 minutes. Return the eggplant to the pot and add the zucchini, tomatoes, chickpeas and raisins. Cover and simmer 10 minutes more or until potatoes are tender.

Serve curry with dollop of yogurt.

Enjoy and don't be afraid to use any veggies you like and increase the amounts.

Moroccan Fajitas

Okay so if I see another piece of chicken I will freak. So how about some meat but with enough other stuff that we're not heavily clogging the arteries. What I like about the skirt steak that you can buy small portions and it is a change from flank steak but you can use that or strip steak but remember cook it medium rare and slice it thin on an angle against the grain.

Moroccan rubbed Fajitas with roasted onions and red peppers.

Sweet Potatoes with Moroccan rub.

This has got to be one of the most flavorful, fast and fun dinners. You could use this rub on chicken and fish and have a whole buffet of fajitas or wraps or whatever you want to call it. The recipe called for strip steak but I used skirt steak cooked rare and sliced thin. I served them in Multi-grain Flat-outs a cross between a tortilla and a flattened out pita. I also roasted thick slices of Vidalia onions and sweet red peppers. Made a little fresh tomato and red onion salsa and some store bought salsa.

Morrocan Spice Rub-EatingWell Magazine May 2006

1 tsp ground allspice

1 tsp ground cumin

1 tsp ground ginger

1 tsp kosher salt

1/2 tsp ground cinnamon

1/2 tsp ground coriander

1/2 tsp cayenne pepper

1 lb of steak skirt steak.

Spray steak with oil rub seasoning liberally on both sids of the steak.

Heat a stovetop grill spray with oil grill approx. 4 minutes per side. Let meat rest 20 minutes before slicing.

Preheat oven to 425

Line Half Sheet pan with foil and spray with spray olive oil.

Cut 1 or 2 Large Vidalia Onions in Thick slices

Cut 1 or 2 Red Peppers or any kind you like in thick strips

Spray with oil season with salt and pepper.

Roast for 35 to 45 minutes. If peppers are done you can always finish the onions on the grill.

Sweet Potatoes -start them 1/2 through the onions and red peppers since the oven should be turned down to 400 so the potatoes don't burn.

1 lb of sweet potatoes or a combo of sweet potatoes and butternut squash cut into 1 inch cubes

spray with canola oil and season with a couple tsps of the spice rub drizzle honey and a little brown sugar

roast for 45 minutes. check at 35 minutes. If you feel it needs more flavor drizzle a little balsamic vinegar at 35 minutes and cook for 15 minutes longer or a little fresh orange juice.

Round out with a green vegetable...spinach, asparagus, broccoli

Serve with a salad and whatever condiments you desire.

This would be a fun dinner to put together and then make the ice cream sandwiches for dessert!!!

Smash stuff into ice cream and you're a genius!!

So over the summer I was hanging in the kitchen and I see Ina Garten making ice cream sandwiches. Of course she was making them on huge homemade cookies and with haagen-dazs ice cream...well you get the point..a gazillion calories...ouch!! I love Ina and I make some of her recipes but knowing that I come from a family where weight is an issue and it has made me meshuga (crazy) most of my life and that Ina is not svelt an alternative was in order. Geez, I think that was an amazing run-on sentence! There you go Arielle, that is what made me decide to make my own "rocky road". My daughter will walk in and find me playing with food and wondering what made me think of whatever I was playing with at the moment. That is how last summers favorite treat was conjured up.

Ok, so I had some light vanilla ice cream around and some teddy grahams and mini marshmallows (my favorite) and mini chocolate chips and I had these flourless chocolate cookies from Safeway. Those cookies were the first try and my sister likes them the best filled with Edy's light mud-pie ice cream. I make them and cut them in half since they are big. I do find the cookies a little crisp once frozen and harder to eat. To each there own.

I digress as usual...

The Solution for size and the right texture and versatility.....

Biscoff cookies. What are these you might ask? They are a cinnamon biscuit about 25 calories a cookie. Safeway (I cant remember the west coast partner) has them and funny enough walgreens. They are oval in shape and a perfect snack size for a mini ice cream sandwich.

You can use any ice cream that you like but the day my daughter found me i was smashing

Light Edy's vanilla ice cream with crushed chocolate teddy grahams and marshmallows and mini-chocolate chips. I have also added drizzled caramel once or twice and frankly mush in anything that you like. I could go on and on about heath bars, reeses, m&m's etc...

After letting the ice cream soften and mixing the add-ins place it in a container and let it firm up again. Take a baking sheet and cover it with either tin foil or wax or parchment paper. Take a soup spoon and make an egg shape scoop out of the firm but not fully frozen ice cream and place it on the cookie top with another cookie. Press down slightly and smooth the sides. Place on the cookie sheet. If the ice cream starts melting put the cookie sheet in the freezer and keep adding until you are done. I make a package of cookies at a time and once fully frozen put them in a container.

The way my husband, family and friends have responded is crazy. You would think I actually did something than just combining some things I had in the house. I guess this little treat provides just the right kind of satisfaction without any guilt.

Even Harry will eat Tilapia

There has been so much work going in our house that home cooking has been eliminated.  Nothing like chopping up a ton of veggies, having your hands in chicken or something that requires hand washing,  only to have the water turned off.  Yeah, I have pots of water all over the place but it starts feeling like indoor camping.  Anyway I digress which is typical!!

I never make fish at home since my husband gags on cue if he just thinks about a bone.  The joke in our family is that the kids ate fish with gusto and as they watched Harry pick up a fork they would all start making choking sounds.  I swear if there was a bone it would find Harry.  No one else would have a bone but he channeled that damn bone where ever it might hide.

Alright, so this economy has me so freaked out that my new kick is cooking for less.  Waste not want not, right?  So I bought Tilapia.  I think of it as the Pinot Grigio of fish.  Easy, clean, simple, anyone can eat it.

It was on sale so cheap was on my mind and fast since it was late.  Grape Tomatoes were on sale and so were mushrooms.  So sauteed highly seasoned Tilapia with a roasted relish of Grape tomatoes, red onions, mushrooms with olive oil and balsamic vinegar.  Mixed organic greens with , hot peppers, and chopped tomatoes, onions, english  cucumber, and red pepper.

The relish that I do all the time is a variation of one that I learned in a cooking class. In that you blanch then peel plum tomatoes before roasting.....a slight potchky (more work) and blend the finished product.  I like texture and the more I eat the happier I am.

Roasted relish

Pre-heat oven to 425

Cookie sheet lined with tin foil (for easy clean-up)

Red Onion one large or more if you like (or sweet if you dont have red) diced medium

Grape Tomatoes (I had some going south it was probably two containers

Two container sliced mushrooms

olive oil

balsamic vinegar

garlic

salt 

pepper

or grill seasoning

Place onions and tomatoes on sheet pan drizzle with olive oil and balsamic vinegar

Season with Salt and pepper or grill seasoning (u can add a pinch of cayenne if you like it spicy)

add chopped garlic or use garlic powder or use garlic clove in skin and squeeze garlic out after cooking.

Cook for 30-35 minutes take out and mix around add mushrooms and toss add a little seasoning to mushrooms.  Cook another 10- 15 minutes.  

The great thing is you can take out the pan and if you are not ready to eat you can put it back in to heat and it's all good!

Tilapia

You can use a non-stick skillet, or a grill pan.  I used the skillet, didnt feel like cleaning the grill pan.

Spray one side of Tilapia with olive oil or rub a little on.  Season with salt and pepper or grill seasoning.  I used some chili powder too, but dont know if I would do that when topping with relish.  I would definitely do it to make fish tacos or wraps.

Little olive oil in the pan heat the pan and place the fish seasoned side down then season the top side of the fish.  Cook 3 - 4 minutes per side.  Remove to a plate and cover with foil if not serving immediately.  

Serve a couple pieces of fish with tomato mixture slightly on top and to the side with tossed salad in a white wine vinegar, dijon mustard vinaigrette.  Makes a pretty plate.  Lots of color.

Hey and guess what Harry ate 3 pieces of fish a ton of tomato, mushroom relish and a boatload of salad. No bones thank god!!!

You can take the leftovers and make a great fish wrap the next day.  There are these new breads called Flat-outs and the multi-grain with flax are really good.  You can grill them and wrap them with leftover fish and salad.

Anyway dinner was quick and cheap and delicious.  

Eating Cheap/Eating Well-For Arielle!!!

So today is the first day my youngest is abroad and cooking for herself.  You would think with a mom so consumed by food and cooking that she would know what to do!  Alas, I was not a good teacher.  When the kids were younger and I was working getting dinner on the table for 5 was something i wanted to do quickly.  Also Cooking and chopping was my zen time maybe true or an excuse not to take the time and patience.  Anyway that is all in the past and I have been working with my older sons for years on cooking.  Adam and Greg cook and entertain all the time.  So now for Arielle who is much happier if I just make it and serve it.

This one is for you rel.  We did discuss some of this before you left but here goes.  

You will need some basic utensils.

First 2 decent knives.  

• one larger knife for chopping, one paring knife 
• one large saute pan, deep with a lid.  
• one soup pot (for pasta etc)
• one smaller pot ( for can of soup, oatmeal etc)
• one smaller pan for eggs 
• utensils, spoons, spatula, tongs, forks, spoons, knives and some plates and bowls
• prep bowl/serving bowl
• sheet pan if you want to roast veggies
• strainer 
• peeler for veggies and strips off a hard cheese

Groceries

Oatmeal

Brown Rice

Quinoa

Protein Plus or Whole Wheat Pasta

Black Beans

White Cannellini Beans

Chick Peas

Chicken Broth

Salsa

Dijon Mustard

Olive Oil

Vinegar, Balsamic, Red or White wine

Garlic, Salt, Pepper, Red Pepper Flakes

Canned tomatoes, sauce, paste etc....

Onions

Hot Sauce

Frozen Veggies (good in a pinch to mix with rice etc..)

Chicken 

Tofu

Ground Chicken, Turkey

Greek Yougurt

Eggs

Cheese-Parmesean, Locatelli (saltier than parm), or a hard cheese for grating

Fruits and Veggies

If you have the basics up to the hot sauce you can basically prep a hearty meal in a short amount of time.  For instance prep rice or quinoa.  Saute frozen veggies with oil, garlic, red pepper flakes, add chick peas (rinsed), salt and pepper, toss in rice, pasta or quinoa you can add a little broth or pasta water if using pasta.  You can add diced tomatoes if you want and then add some italian seasonings or oregano.  

Just remember everything good comes in a bow.  

Also if you have fresh veggies you can roast them in a 425 degree oven (you do the conversion) with olive oil, garlic, salt, pepper.  Remember you can use the big saute pan and saute some mushrooms and then add the veggies and the pasta.  Grill or sautee or roast the chicken and add to pan.  

Or you can do the red peppers, onions and grape tomatoes or cut up plum tomatoes with olive oil, garlic, salt pepper, and balsamic vinegar.  Grill some chicken or fish you can do it not grilled but in a sautee pan or in the oven.  Slice the chicken on an angle and top with the veggies.  Roast or boil some potatoes and mash with roasted garlic and broth.

Anyway the turkey chili recipe is on the blog.  You also know that you can take any ground product chicken or turkey.  Olive oil in the saute pan brown the chicken or turkey and add a jar of salsa.  Grate some cheese, make a salad, get some wraps or pita,

 a cup of soup and you are good to go!!! 

This is just a  quick post to get you going while you are setting up house!

I love you and have a blast.

    

orange and green ! good for you and pretty too!!

Well I had a surprise visit from my daughter and it turned out we had an impromptu dinner with a couple of her friends. It was so nice to hang with the girls since they stayed in the kitchen with me instead of running off by themselves. Dinner was nothing fancy a re-working of some leftovers with quinoa and some salads and roasted broccoli and sweet potatoes. Normal fair for rel but it turns out totally new for her friends. Who knew that a little olive oil salt, pepper and garlic and a 425 degree oven for 25 minutes could make broccoli taste so good. Certainly not Sara. But there you have it Sara so roast away.

Sweet Potatoes have been a favorite food of mine since childhood. Of course i preferred them candied but I have not been preparing them like that for years. I began roasting them a while ago with a little salt and pepper cinnamon and nutmeg but lately i have switched to this version.

Sweet Potatoes (amount differs per size and people serving.) But I have used one really big one for 2 or 3 people but basically if they are small one per person but usually 1 good size potato for 2 people. Leftovers are never a bad thing.

Pre heat oven to 390 ( I find that if I go to high they burn given the sugar content of the potatoe)

Sweet Potatoes
Olive Oil or Canola or Grapeseed oil
Coarse salt, Kosher or sea
Ground Pepper
Chili Powder
Cinnamon
Nutmeg
Granulated or Regular Brown Sugar
Cayenne optional-sometimes i use it sometimes i dont

Peel and Cut Potatoes into equal size, either cut circles and circles into 4 pieces or cut sticks or wedges the smaller the pieces
the faster they will cook

You can season in a bowl or on a sheet pan with sides.

Coat potatoes with oil enough to coat but not swimming in oil or they will steam and not roast.
lightly salt and pepper
sprinkle with chili powder, cinnamon, and nutmeg
I use a handful of brown sugar and toss to coat evenly.
if you want more heat a sparing shake or a pinch of cayenne.

Roast at 390 for 45 minutes to and hour. Check after 25 and shake pan turn potatoes if necessary. If you like them more well done on the out side leave them longer.

Leftover sweet potatoes are great with the turkey chili, it is like a sweet and savory hash!!


Roasted Broccoli-pre-heat oven to 425
sheet pan
Broccoli Florets
olive oil
salt, pepper, garlic cloves chopped that have been soaking in olive oil or garlic powder

Toss Broccoli with oil and seasonings and roast for 20-25 minutes will brown and have a nutty taste.
you can do this with string beans, asparagus etc...

This is a great combo with almost anything, but grilled or roasted chicken with these two sides are comfort any night of the week.

Enjoy!!

Metabolic Meltdown

I have been getting alot of questions from my friends these days about what they should eat? I am not a nutritionist or some health food fanatic but my life does seem to revolve around food and cooking has always been a passion of mind oops mine. I hate bland and boring except if I'm sick and I am a big stickler for color and spice and texture. Ok, so once again I digress from the topic...
So let's face it most of my friends are on the north side of 45 and most have us have waived good-bye to 50 and we are eating less and weighing more...ouch!!!! Now there is all this talk of BMI and stomach fat, and sugar killing us and fake sugar making us crazier than real sugar and you can eat butter but don't eat butter and yes carbs and no carbs and some fish but watch out for the fish that eat the fish (more mercury), organic, the dirty dozen...eggs and or no eggs. Through out all of this I have managed to stay pretty consistent. Not as thin as I once was but not horribly out of control and basically maintaining a decently healthy lifestyle. I also like to work out since I like to eat alot and I am a sweet- aholic my god you would think this is a 12 step program.
Oh and one more new kick I am on is to get rid of all the High Fructose corn syrup that you can there is a theory that this stuff screws your metabolism up big time. The HFC is in addition to getting rid of trans fat.....

There is no rocket science to any of this:

Figure out what you like to eat and it cant be all junk and disgustingly bad for you food!
Start out with at least 3 options of each meal type (I find I am much better with protein in the am than just cereal)

Breakfast-200-300 calorie options
Wasa Crisps (Light) with cottage cheese and greek yougurt and a small amount of
light jam (i like pumpkin butter), or p-nut butter(for me it is a trigger so not very often) or believe it or not Hummus with a piece of turkey and roasted red peppers
One egg with one egg white or egg beaters or egg whites seasoned with salt,pepper
hot chili flakes or hot sauce, microwaved or done in a pan sprayed with spray oil
with low sodium canadian bacon on a whole wheat pita toasted (70cal) or a 100
calorie multi-grain english muffin with a sprinkle of reduced fat shredded cheese.
This works the best for me.

Other options-oatmeal, fruit and yougurt (preferably plain mixed with a little light
brand of yougurt) topped with some cereal (kashi heart to heart, flax-plus etc..)
cereal with fruit (healthy cereals)

coffee, with milk get the calcium in. get one of the little milk mixers and foam the
milk... skim lattes are our friends... I am into light vanilla soy milk

Snacks always have some protein with the snack. I know you have heard this before...
For example when you eat fruit have a few nuts or some string cheese, cottage cheese,p-nut butter etc... Or a couple of the wasa crisps with turkey and I have some alternative crackers that i love these days.

Lunch eat a bigger meal if you can (like they do in Europe) and eat a smaller dinner, but if dinner is still your thing make sure Lunch is full of fiber and don't glop on the dressings, (love the spray dressings but check the ingredients) and whole grain bread not white, try one piece not two skip the chips unless sharing a few with a friend, try and skip the cheese (save it for a snack), add veggies, mustard, hot sauce, hot peppers etc.. and be a pain in the neck and ask for everything on the side...Oh one more thing soup is always a great starter but not the creamy cheesy kind. There are lots of ways to thicken soup but that is better done at home and that is for another post.

For example i go to CPK and by the time I am done they should just bring the ingredients to the table and I can make my own salad....

1/2 Thai Crunch Salad hold the wontons, peanuts and dressing on the side plus some fat-free balsamic and chop sticks...love those chop sticks they make sure i get 20 minutes out of the salad..that is the time it takes for your brain to register you are full...I do try and make fun of myself while i obnoxiously order this way so they know I realize how neurotic i am. Hey metabolisms of 50+ year old women are not kind!!!!

Dinner protein veggies and salad if you can pass on the starch at dinner great if not and you will be grazing until midnight without it try and make it the smallest part of your meal.

Dessert generally not on the agenda unless it is fruit. Better to have your dessert at 4pm snack with some tea or coffee but try and go for some fruit a piece of dark chocolate a little light ice cream (if little is in your vocab!) While they have all of these 100 calorie choices and low sugar puddings and jello's when you read what is in them i would use them as sparingly as possible. Believe me i use to be totally in to them but i find them as scary as smoking (i use to do that too 22 years ago) I will try and hit some of the things that I do in later posts. Mostly I try and plan for dessert.

This said I still find sweets my toughest area (surprise, surprise) and I would say I have to budget 200-300 calories a day for junk. So I exercise, breathe and try and be a good friend to myself ( a novel approach). If you focus on health, strength and the really important things in life worrying about what you are eating or no longer able to eat will take care of itself and not be such a major issue.

I think the hardest thing is the reality of portions. The truth is we really don't need a whole lot on a daily basis (unless you are a marathoner...)and you really have to be open to a 3 week mindset change. You have to be a little chill, which I am not, but I am working at it.

Oh yeah one last thing... drink alot and not alcohol, water, tea, coffee (watch the caffeine)try and back off the soda and mix juices with water etc...

I wrote out a plan for my son last year and I will try and clean it up for my next posts. As well as put in some of my recipes and what I buy at the grocery store so I can keep my options open.

The kids looking for old favorites

So I just had a call from my middle child. Grego likes to cook and always has but tonight he had a hankering (he lives in Mississippi) for some meat sauce. I am not Italian and my mother who is an excellent cook... well i didnt love the meat sauce and it never stuck to the noodles. Now of course i know why. Back in the day everyone would either use oil in the pasta water and or rinse it when it was done cooking. Well either way you make the noodles slippery and sauce just dont stick. So just salt the water so it tastes like the sea and use a big pot so the pasta can move. Cook it al dente so the heat will give it some carry over cooking and dont rinse the starch off. The starch helps the sauce stick and today there are the rigate noodles (with ridges) and that really helps the sauce stick. The joke of my meat sauce is it came from my kids elementary school cookbook and it is very basic. I guess chefs would say it only has one note. But i knew the kids were not eating bolognese with carrots and celery. As it was they picked out the onion (should have grated it) and any pieces of tomato that they could see.

This simple school recipe with a few additions has served me well. These days they are grown and sometimes i add red wine and what not but the basic recipe is cheap and easy and the kids still ask for it.

3-6 Tbsp of olive oil (a few turns around the pan)
6 garlic cloves chopped (you can grate them if you want to hide it)
1 large onion chopped
1 28 oz can of diced tomatoes
1 28 oz can of crushed tomatoes
1 1/2 T of tomato paste
1 Tbsp dried oregano
1 Tbsp dried basil
1 1/2 tsp of sugar( sometimes i use it sometimes not)
salt and pepper

crushed red peppers optional

In a large saucepan/skillet, heat olive oil add garlic and onions and stir about 5 minutes do not let the garlic burn (if you have problems with this add the meat first and break it up and then add the garlic and onions. Season the meat with some salt and pepper about a tsp and 1/2 tsp of pepper. You can also add the red pepper flakes to the oil before the meat if you want the heat or dont and pass them with parmesean cheese when serving. Saute beef until the beef is no longer pink about 10-15 minutes. Add the tomatoes and the tomato paste. stirring to scrape any bits from the bottom. Add the seasoning and bring to boil and then lower to simmer. Adjust the seasoning and cook at least 20 minutes until thick. If too thick add some red wine or pasta water from cooked pasta. Freeze well.

Serve with spaghetti or penne or rigatoni and parmesean cheese.

Super Bowl = Super Eating

Well it has been nine months since I have posted anything and no it is not because I had a child!!! That ship sailed long ago. I do have three fabulous kids all doing great! As a matter of fact they gave me a domain but I have no idea how to set-up a web page so here I am back on blog spot where posting is easy as pie. Which is exactly why i decided to write. I turned an Instant chocolate mousse into a pie over thanksgiving and in to wonderful little filled chocolate dessert cups tonight.

We Went to a fun super bowl party and of course ate more than anyone should. Tonight I made desserts, simple ones and easy and crowd pleasers. I love Nigella Lawson she makes eating and cooking the most sensual event. Her instant chocolate mousse is a crowd pleaser and very simple to make. I actually like my version better which I discovered when I made a mistake in my hurry to prepare many things for Thanksgiving. I tried it as well strictly following the recipe and I didnt like the texture. Being that it is made with marshmallows and no eggs my way gives it a smoother consistency. The next Caveat is, you must use good choclocate not semi-sweet morsels. I use 70% bittersweet chocolate.

Instant chocolate Mousse-Nigella Lawson as modified by PW

9 oz good dark bittersweet chocolate-chopped into small pieces
3 cups mini marshmallows
1/2 stick unsalted butter softened
1/4 cup hot water from recently boiled kettle
1 cup heavy cream (whipping cream)
1tsp vanilla
optional- a little strong coffee

Put marshmallows, butter, chocolate, water and hot coffee in saucepan, and vanilla
Place Pan over low heat and melt stirring constantly

Whip the cream with a tsp of vanilla until thick and fold into slightly cooled mixture. Whip cream may melt and the chococolate will seem pudding like but it will set up in the fridge and have a silky smooth almost truffle like feeling when eaten. If you wait until the chocolate has fully cooled you will have a fluffier consistency.

I have put the mixture into a graham cracker crust and chilled until set and decorated with whip cream.

I have put it in custard cups and watched my 3 year old nephew have a party in a bowl while eating this rich chocolate treat.

Tonight I put it in belgian chocolate dessert miniature tarts. Easy to pop in your mouth.

I decorated a few with melted peanut butter chips and white chocolate chips. To melt chips put them in a microwave safe bowl with a couple teaspoons of butter. Melt slowly at 35 seconds check and then do at 35 second at 60% power until melted.
place melted mixture in little sandwich bags and snip tip and drizzle over the top of the tart.

Easy pretty and yummy!!!!

Everything Good comes in a Bowl

It's totally true if you think good long and hard about it. Of course I am probably the only nut who thinks about these things. All the best comfort foods come in a bowl and they dont all have to be "bad for you". Boy I hate that term and I want to ban it since it only causes food issues with the whole world!! My favorite is a bowl of cereal with ice cold milk. Of course there is that bowl of ice cream or pudding or jello. A big steaming bowl of soup or chili or stew. Then there are always pasta or rice bowls or chopped salads. Somehow a bowl set in front of you is like having a big hug. When i started ordering Asian Noodle soup bowls I was in heaven. Packed with a variety of veggies and shrimp or chicken or beef and tofu or all of the above and some slightly chewy noodles it was a party in a bowl and no way can you eat it fast. Now the only problem I have with them is sometimes there are too many noodles for me. I like more stuff and less noodles and I need it packed with flavor and spice!!!! So last night I mixed up three different recipes and some of my own shtick and wow we had the yummiest soup bowls ever!!!
You can add chicken or use less spice or do different veggies but this is so good and satisfying!

1lb of Shrimp peeled and deveined
1/2 block of extra-firm tofu cut in small cubes
1-2 inches of ginger root grated
4 cloves or more chopped garlic
drizzle sesame oil
1-3 Tbl canola oil
1-2 teaspoons crushed red pepper flakes (how hot up to you)
salt and pepper
4 cups Soy Ginger Broth(trader Joes)
1 bottle clam juice
1/2 sweet onion sliced not thin(needs to hold up in soup)
1/2 lb shitake mushroom caps sliced(found them sliced in the store)
1 medium bok choy or napa cabbage (bok choy looked bad so used bottom half of napa)
shredded carrots couple of handfuls (sold in bags)
sugar snap peas or snow peas
spinach
scallions
6 oz Rice Noodles or Udon on thin spaghetti ( I used rice noodles)

So this sounds like a lot of stuff but most of it comes chopped or packaged. I did clean the shrimp myself but I bought the jumbo shrimp since they only cook at the end in the soup so they dont get cooked to death. If they are hanging too long take them out and keep them separate until ready to serve the soup bowl.

Prep Rice Noodles according to package. I had to soak in 2 cups of water with some salt for 30 minutes to soften them

Cut half a brick of tofu (or more if you like or omit if you dont) cut into cubes place in a bowl and season with a little soy sauce, sesame oil (drizzle), and chili paste or hot pepper flakes.


Heat a medium soup pot and give a few turns of oil in the pan to coat the bottom. Per rachel ray 1 turn is approx a Tbl. Add the red pepper and grated ginger garlic and sliced onions. Cook for a few minutes then add the cabbage, carrots and cook couple minutes more. Then add the mushrooms and sugar snap peas or snow peas and stir for minute. Season with salt and pepper.
Add the broth and bottle of clam juice. (if you dont have ginger soy, use chicken broth but flavor with a little soy,sesame oil and use a larger quantity of ginger)
Cover bring to boil, turn down heat and add the shrimp, and rice noodles and cook 3 minutes then add some handfuls of spinach and cover and cook for minute more until spinach just wilted.
Taste and adjust seasonings if needed and taste noodles for doneness.

Serve in large bowls with chopsticks and spoons! Enjoy