Sunday, November 20, 2011

57 degrees at 8pm??? Really?

How is it still 57 degrees at 8pm on November 20??? I made soup tonight anyway. And it was gooooood!


Roasted Garlic, Red Pepper, and Potato Soup


Ingredients:


1 bulb garlic
4 c. chicken or vegetable broth
2 c. Yukon gold potatoes, peeled and diced
1 large onion, chopped
2 stalks celery, chopped
2 medium carrots, peeled and chopped
1/2 tsp. salt
1/8 black pepper, ground
7 oz. roasted red peppers, packed in water, drained


Instructions:


1. Preheat oven to 425 degrees. Cut top 1/3 garlic bulb and discard. Wrap bulb in foul and roast in oven for 45 minutes. Let cool.


2. Combine broth, potatoes, onion, celery, carrots, salt, and pepper in a medium pot; bring to a boil. Reduce heat and simmer, covered for 20 minutes.


3. Purée peppers in food processor; set aside.


4. Squeeze the garlic bulb into the broth mixture and purée with immersion blender until smooth. Serve topped with dollop of pepper purée.


Serves 5.
3 points+


Don't you just want to dunk a big piece of bread in there???

Monday, November 7, 2011

New Home, New Stove, New Blog Post

I have finally given in to all those fans out there harassing me to blog (ahem...Lindsey)!  Despite my lack of blogging, I have been cooking quite a bit and going to lots of life changes!  I was a renter living in Boston, then suddenly homeless living with my parents, now a homeowner!  Woohoo!  Now I have a nice new home, a nice new stove (thanks, Mom and Dad!), and a nice new dining room table to eat on!  It is time for some new recipes!  Here are a few recipes I've made since March (Seriously, March???  What a slacker!)!
My new stove.  Gorgeous, right!?!




Mexican Meatloaf


Ingredients:


Cooking spray
1 lb. ground beef, 96% lean
2 large egg whites
1 c. cornbread stuffing, dry mix
1 medium onion, chopped
1/2 tsp. chili powder
1/4 tsp. cumin, ground
4 oz. green chiles, canned, diced
8 oz. enchilada sauce, canned


Instructions:


1.  Preheat oven to 375 degrees.  Coat cookie sheet with cooking spray.


2.  In a large bowl, mix beef, egg whites, stuffing mix, onion, chili powder, cumin, chiles, and half of enchilada sauce together.  Shape into a loaf with your hands on prepared cookie sheet.


3.  Cook for 1 hour, top with remaining enchilada sauce and bake for 5 more minutes.  Slice into 6 pieces and serve.


Serves 6
4 points+


I served it with brown rice, sautéed spinach (for me), and roasted corn (for the husband).  It was quite delicious!  Definitely being added to the Mexican Monday roster!




Arleen's Fruit Compote


Ingredients:


4 apples, peeled and chopped
4 pears, peeled and chopped
1/4 c. water
2 tsp. Splenda
3 cinnamon sticks
1 can whole cranberry sauce


Instructions:


1.  Combine first 5 ingredients in a medium pot.  Cook, covered, on low for 1 hour.


2.  Add cranberry sauce and cook, covered, for 10 more minutes.  Refrigerate before serving.


Serves 8
1 points+


This is a recipe I wasn't that interested in growing up whenever my mom made it.  I've recently become obesessed and now always have it in my fridge.  It is an awesome snack or a great side to a roasted chicken.  It also freezes well, so you can always have it on hand!




Root Vegetable Kugelettes


Ingredients:


Cooking spray
1 lb. Yukon gold potatoes, peeled and shredded, squeezed out (to rid excess moisture)
1/2 lb. parsnips, peeled and shredded
1/2 lb. carrots, peeled and shredded
3 medium shallots, finely chopped
1/2 c. egg substitute, fat-free
3 Tbsp. Matzo meal
1 Tbsp. salt
1/2 tsp. black pepper, freshly ground


Instructions:


1.  Preheat oven to 375 degrees.  Generously coat a 12-hole muffin pan with cooking spray.


2.  Place potatoes, carrots, and parsnips in large bowl.  Stir in shallots, egg substitute, matzo meal, salt, and pepper.


3.  Evenly spoon mixture into prepared pan; lightly coat with cooking spray.  Bake for 30 minutes; remove from oven and coat with cooking spray again.  Continue baking until browned and set, about 30 minutes more.  Cool at least 10 minutes on a wire rack before serving.


Serves 6
4 points+


I originally made these for Hanukkah with only potatoes as a healthy alternative to the deliciously greasy latkes.  I then altered the recipe a bit to make them into a yummy Passover-friendly side!  They were SO good either way (I think my brother at 3 of them in the car on the way to dinner)!




Spaghetti Squash Toss


Ingredients:


1 medium spaghetti squash, quartered the long way
2 c. Brussels sprouts
1 bag baby spinach
1 clove garlic, minced
3 tsp. olive oil, extra virgin
1/4 tsp. salt
1/3 c. Parmesan cheese, shredded


Instructions:


1.  Preheat oven to 425 degrees.  Bring a large pot of water to a boil.  Add squash and boil for 30 minutes.


2.  In the mean time, toss Brussels with 2 tsp. olive oil and salt on cookie sheet and roast in oven for 20 minutes (or until desired roastiness).  Heat remaining olive oil and garlic over medium-low heat in large, non-stick skillet.  Add spinach and saute until leaves are wilted.


3.  Remove squash from pot and shred lengthwise with a fork into large bowl.  Add Brussels and spinach to squash and toss with Parmesan cheese.


Serves 2
4 points+


This was a big hit at work the next day!




I'm having a mind blank and can't think of what else I've been cooking!  Help!  If you can think of a recipe you wanted from me, remind me!  Happy Cooking!!!