by jltitus on January 23, 2010
Breakfast… it’s the first meal of they day. Everyone says you should make sure to eat breakfast because it’s the most important meal of the day. When I was growing up breakfast was cold cereal and milk. I didn’t mind it at the time. I mean it was sugar after all.
Breakfast has always been a hard meal for me to make sure I eat. Often breakfast has been coffee, or a bit of yogurt or maybe a banana. Nothing spectacular or great, and nothing wholesome and filling. I’ve tried to make sure to eat breakfast and eat something good for me and filling. This recipe helps meet that goal.
Since I joined WeightWatchers earlier this year (I’ve since canceled my membership) I added several WW related blogs to my Google Reader. This recipe is one of those. I love the http://www.loserforlife.com website. She’s so good about sharing how her weight-loss journey is going and sharing recipes like crazy. I love LOVE this recipe for breakfast cookies. These things are filling and also healthy. There’s almost no sugar and there’s lots of bran. Make some this weekend and enjoy each morning in the coming week. I know I will be.
Banana Walnut Breakfast Cookies
½ cup whole wheat pastry flour
½ cup oat bran
¼ cup old fashioned rolled oats
2 tablespoons brown sugar, unpacked
½ teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
¼ teaspoon cinnamon
1 large banana, mashed (about 4.8 oz.)
1 egg, white
¼ cup unsweetened applesauce
1 teaspoon vanilla
¼ cup walnuts, chopped
Directions
In a large bowl, combine flour, bran, oats, sugar, baking powder, baking soda, salt and cinnamon.
In a smaller bowl, combine banana, egg white, applesauce and vanilla.
Add banana mixture to oat mixture and stir until fully incorporated. Stir in walnuts.
Line a cookie sheet with parchment paper. Using a 1/3 measuring cup, scoop batter and place mounds on lined cookie sheet.
Bake in a 350 degree oven for 8 minutes. Makes 5 big cookies.
Notes:
Nutritional Facts: Serving size: 1 cookie. 181 calories, 5 grams fat, 5.1 grams fiber and 5.7 grams protein.
Tagged as:
breakfast,
cookies,
oat bran,
whole wheat
by jltitus on January 21, 2010
The quest to go vegetarian is in full swing. Honestly, I’m pretty proud of myself and surprised. I’m not one to just cut out something I eat. I LOVE food. When I started the year I wanted to eat more vegetables and less meat because I ate too much meat before. Vegetables have always been something hard for me to remember to get enough. My mom’s version of veggies was the can of sweet corn heated in the microwave next to anything that potatoes didn’t go well with. (Sorry mom.) Maybe I exaggerate but, honestly that’s what I remember most about veggies growing up. Now I’m getting better at eating them, enjoying them, and being more adventurous. This year has been great so far. I feel better. I’m loosing weight, and I feel better. I’m not suggesting that vegetarianism (OK, I’m lacto-ovo) but for me, at this time, it’s working.
Last week I picked up the January Vegetarian Times magazine. They had this great recipe for sweet potatoes. I LOVE sweet potatoes. I thought I’d give it a try and cook it for Eric. Although I don’t have a picture I have to say this was SUPER tasty and fast to make. One thing I really like is that you can freeze the dish and cook it later. I’m thinking I’m going to make some and stick it in the freezer this weekend. It’s always nice to have some “emergency” meal ready to go. I hope you enjoy this dish as much as Eric and I did.
Sweet Potato Shepherd’s Pie
Vegetarian Times magazine – January 2010 issue
1 medium sweet potato, peeled and diced
¼ cup fat-free milk
1 tablespoon butter
¼ teaspoon cinnamon, ground
¼ teaspoon nutmeg, ground
Filling
1½ teaspoons vegetable oil
1 cup onion, chopped
1 cup leek, white part thinly sliced (1 cup)
1 cup turnips, diced
½ cup carrot, diced
3 sprigs thyme, fresh chopped
1 sprig rosemary, fresh chopped
¼ cup white wine or water
15 ounces cannellini beans, rinsed and drained
1 cup vegetable broth
3 tablespoons Parmesan cheese, shredded
Preheat oven to 375′F.
To make Sweet Potato Topping:
1. Bring large poi of water to a boil.
2. Add sweet potato, cover, and boil 10 minutes, or until tender.
3. Drain, and return to pot.
4. Mash with milk, margarine, cinnamon, and nutmeg; season with salt and pepper, if desired.
5. Set aside.
To make Filling:
1. Heat oil in large skillet over medium heat.
2. Add onion and leek, and saute 5 to 6 minutes, or until leek is soft.
3. Add turnips, carrot, thyme, and rosemary; cook 2 to 3 minutes more, or until carrot begins to soften.
4. Add wine, and cook 30 seconds to deglaze pan.
5. Stir in beans and broth. Cover, and simmer 10 minutes, or until carrots and turnips are soft. Season with salt and pepper, if desired.
6. Remove thyme sprigs from Filling, and discard. Pour Filling into 2- or 3-qt. casserole dish. Spread Sweet Potato Topping over Filling. Sprinkle with Parmesan cheese, if using.
7. Place casserole on baking pan. Bake 30 minutes, or until filling bubbles and cheese is melted. Let stand 5 minutes before serving.
Notes:
Frozen cooking instructions: Preheat oven to 375′F. Cover casserole, and place on baking sheet. Bake 60 to 75 minutes, or until filling bubbles and top is golden. Remove foil during last 10 minutes of baking. Let stand 5 minutes before serving.
Nutritional notes:
According to the magazine article the PER 1-CUP SERVING 129 CAL, 4 G PROT; 3 GTOTAL FAT ; 5GFIBER; 5G SUGAR.
Tagged as:
main dish,
sweet potatoes,
vegetarian
by jltitus on January 9, 2010
Last year my mom and I went to Victoria B.C. for our birthdays. We stayed in the best bed & breakfast ever while we were there, Abbeymoore Manor. Let me just say Anne and Ian, the innkeepers were so gracious and nice. If you EVER plan to go to Victoria you’d got to stay at Abbeymoore Manor. Anne and Ian made us feel so welcome and were super helpful when we need to find good restaurants to eat at or things to do. One of the best things about the Abbeymooore were the breakfasts. Each morning we would head to the cute dinning room to eat. The food was beyond amazing! We had quiches, yummy yogurt, cherries and muesli. Not to mention muffins, omelets, fritters.. and these WONDERFUL cranberry-orange scones.
These scones are the most amazing things ever. I mean around here when you order a scone it’s usually a rock-hard, dry, sometime flavorless mess. This recipe is NOT like that at all.
These scones are light, fluffy, flaky, yummy, goodness. I do have a couple tips for you. The key to this recipe, I think, is the cold butter. After I put in the cranberries, I stick the mixture in the frig for about 10 minutes. I can’t stress enough you important it is to not overwork your dough. The more you knead it, mash it, etc.. the tougher the scone.
Cranberry-Orange Scones
3 cups all purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon grated orange peel
3/4 cup chilled, unsalted butter, cut into 1/2 inch pieces
3/4 cup dried cranberries
1 cup chilled buttermilk
Directions
- Preheat oven to 400°F.
- Line baking sheet with parchment paper.
- Sift flour, sugar, baking powder, salt and baking soda into large bowl.
- Mix in orange peel. Add butter and blend with pastry blender until mixture resembles coarse meal.
- Mix in dried cranberries.
- Gradually add buttermilk, tossing with fork until moist clumps form.
- Turn dough out onto lightly floured work surface.
- Knead briefly to bind dough, about 4 turns.
- Form dough into 1-inch-thick round.
- Cut into circles and transfer to prepared baking sheet, spacing 2 inches apart.
- Bake until tops of scones are golden brown, about 12 to 15 minutes.
- Remove from baking sheet and serve scones warm or at room temperature.
Makes about 10 to 12 depending on thickness and size
Tagged as:
cranberry,
orange,
scones
by jltitus on January 9, 2010
One of the things I’m trying to do this year is eat better. OK, eat more vegetables. I’m trying to be more of a vegetarian. I like most vegetables, except brussel sprouts. No more chicken or meat for me. I’ll still eat fish once in a while, but mostly just vegetables. I have to say I’ve loved the challenge. It’s great to find new recipes to try. This one is one of them.
I bought bunch of butternut squash several weeks ago that needed to be peeled, cut, and put in bags for the freezer. Well, we only got to the peel and cut… then put it in the frig. I knew I wanted to do something with butternut squash and while checking my MANY…like hundreds, of recipe blogs I found this recipe. It’s courtesy of PinchMy Salt.
I have to say this stew was awesome! Like not just a little good but great! It’s a super fast recipe to make too and very hardy. We got out Israeli couscous at Trader Joe’s but I’m guessing you could use rice of something if you don’t have couscous.
I hope you enjoy this recipe. I’d love to hear your comments if you do make it.
Recipe from http://pinchmysalt.com/
Butternut Squash and Chickpea Stew with Israeli Couscous
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2-inch piece of cinnamon stick
4 canned whole tomatoes
1/2 preserved lemon, pulp removed, rinsed, and minced*
1 ounce dried tart cherries (raisins or other dried fruit may be substituted)
1/2 pound butternut squash, peeled and cut into 3/4 inch cubes (about 2 cups)
1 15-ounce can chickpeas, drained and rinsed
1/2 cup Israeli couscous
4 cups chicken or vegetable stock**
1/4 teaspoon crushed red pepper
1/4-1/2 teaspoon salt (to taste)
chopped cilantro for garnish
Heat olive oil in a medium saucepan over medium-low heat. Add onions and cook, stirring occasionally, for 10 minutes, or until softened and starting to turn golden. Add garlic, cumin, coriander, and the piece of cinnamon stick and cook, stirring, for one minute. Add the tomatoes, crushing by hand as you add them, or crush with a wooden spoon in the pan. Add all remaining ingredients except for the salt. Turn up heat and bring soup to a simmer. Turn heat to low and let simmer, stirring occasionally, for 30 minutes. Add salt to taste. Remove cinnamon stick before serving. Garnish with chopped cilantro if desired.
Yield: 4 – 6 servings
Recipe Notes: *Zest and juice of one lemon may be substituted for the preserved lemon. **I used chicken broth for my stew, but vegetable stock may be substituted to make it vegetarian. For even more flavor, substitute whole spices for pre-ground: toast whole cumin and coriander seeds in a dry pan until fragrant, let cool, then grind in a spice grinder, coffee grinder, or mortar and pestle. All spices may be adjusted to suit your own taste.
Tagged as:
butternut,
couscous,
squash
by jltitus on January 3, 2010
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This year our neighbors Sammi and Pla got use a great gift. It was a bag of yummy treats from Trader Joe’s. We had chips, salsa, popcorn, sparkling blueberry juice and these awesome cookies candy cane cookies. That’s where the inspiration for this recipe came from. These cookies were so yummy and tasty. I loved the chocolate and mintyness of the cookies. Pla had told me that the box of cookies she had went fast and in our house they went fast too. After having these cookies I had to find the recipe. I found it on http://www.grouprecipes.com and made some changes to it. Enjoy! |
Homemade Candy Cane Oreo Cookies
Chocolate Cookies
1 1/2 cups sugar
1/2 cup + 2 Tablespoons room-temperature, unsalted butter
1 egg
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Mint Cream Filling
1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons peppermint extract
2-4 Tablespoons crushed candy canes or mint hard candies
Directions
- Preheat to 375ºF.
- Cream together butter, egg, and sugar.
- Thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. Continue mixing until dough comes together in a mass.
- Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 in apart. With moistened hands, slightly flatten the dough. I barely flattened mine and used a very small portion scoop. Bake for 9 minutes. Once baked, removed from the cookie sheet to cool.
- To make the cream, place butter and shortening in a mixing bowl, and at low-speed, gradually beat in the sugar, mint, and crushed mints. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
- To assemble the cookies, teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue process until all the cookies have been sandwiched with cream.
- Then enjoy
Tagged as:
chocolate,
cookies,
mint,
oreos
by jltitus on October 26, 2009
This weekend was a busy one full of all sorts of “getting ready for winter” activities for me. I was busy roasting the three Cinderella pumpkins I bought the week before, processing all the garden tomatoes, and vacuum-sealing it all. By the time the day was done I had 26 cups of pumpkin purée, 26 cups of stewed garden tomatoes, and 8 cups of pumpkin soup… all in the freezer.
I try every year to make a couple of soups and then vacuum-seal them in 2-cup portions for Eric and I to have on those days we get home late and don’t want to cook. Soup and a couple of defrosted, and baked, rolls really hits the spot for dinner in the winter.
I made two soups; pumpkin soup with smoked paprika and rustic tomato soup. Last night we had some of the pumpkin soup and I must say it was YUMMY! Here’s the recipe if you’re interested. Courtesy of Simply Recipes.
Pumpkin Soup with Smoked Paprika
Ingredients
- 1 4-5 pound cooking pumpkin* to yield 6 cups roasted pumpkin OR 3 (15 ounce) cans of pumpkin puree (I used some of the fresh pumpkin puree – no canned stuff for me.)
- 4 Tbsp butter
- 2 medium yellow onions, chopped, about 2 cups
- 3 garlic cloves, minced
- 1 Tbsp smoked paprika
- 1/2 teaspoon ground cumin
- 1 pinch cayenne pepper
- 1 large tart green apple (Granny Smith) peeled, cored, chopped (about 2 cups)
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 cup water
- 1 cup milk
- 1/2 cup cream
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- 1 sprig fresh sage or 1/4 teaspoon ground sage
- Salt and freshly ground pepper to taste
- Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add smoked paprika, cayenne, and cumin and stir for a minute more.
- Add chopped apple and pumpkin purée. Add broth, water. Mix well with a wooden spoon. Season with a little salt and pepper. Bring to a boil, reduce heat, partially cover, and simmer for 20 minutes or until the apples are cooked through.
- Working in batches, transfer soup to a blender or a food processor. Cover tightly and blend until smooth. If you want extra smooth soup, pass the purée through a food mill, after it’s been through the blender. Return the soup to the saucepan.
- With soup on low heat, slowly add the milk and cream, stirring to incorporate. Add salt to taste. Adjust other seasonings to taste.Can make a day ahead.Serves 8.
Tagged as:
paprika,
pumpkin,
soup
by jltitus on September 2, 2009
I love to cook and have been challenging myself to cook more Weight Watcher friends foods that really taste good. Every week I choose new recipes to try out. Tonight was one that we’ve had before. I love this recipe. It’s so simple, easy, healthy… and best of all tasty.
Sam, here’s the recipe… enjoy!
Ingredients
2 spray(s) cooking spray
20 oz butternut squash, fresh, peeled and cubed*
1/8 tsp table salt, for cooking pasta
12 oz uncooked whole-wheat pasta, penne
1 1/4 cup(s) fat-free skim milk
2 Tbsp white all-purpose flour
2 tsp minced garlic
1/2 tsp table salt
1/4 tsp black pepper, freshly ground, or to taste
1 Tbsp thyme, fresh, chopped, divided
1/2 cup(s) part-skim ricotta cheese
1/3 cup(s) grated Parmesan cheese, Parmigiano-Reggiano recommended
1/4 cup(s) chopped walnuts, toasted
Instructions
Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.
Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.
Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and return to pot.
In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2 1/2 teaspoons of thyme. Add sauce to pasta; toss to mix and coat
Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme. Yields about 1 cup per serving.
Tagged as:
dinner,
pasta,
squash,
weight_watchers
by jltitus on July 13, 2009
Every year about this time, I go berry picking as a local farm. I love berries, specifically I LOVE raspberries. In any case, every year I go out and pick a ton of berries so I can eat some and freeze some so in those awful, rainy winters I have some great summer berries. This year my friend Natalie came along with my neighbors, Sammy, Pla, and their cutie son Matthew. We went to West Union Gardens.
I guess this year has been slow for berries to come on, sort of like the grapes I guess. In any case, we got our b
oxes from them and were off. I am always amazed each year just how big the farm is. We walked down past the currents and went straight for the raspberries. I picked one row, Natalie another, and Sammy and Pla took the row behind me. I was picking and eating and picking and eating. Ok, did I tell you I love raspberries? As we picked Sammy, Pla and I talked about picking berries. I guess they’ve never done it before. This was their first time I think. Matthew loved it. He’d pick a berry and eat it, dig in the dirt with a small stick, and then pick another berry. What a cutie! So we were picking along and my box got about half full when Natalie and I decided to head to the Marionberries. I guess her husband, also named Eric, loves them. So we went picking while Sammy, Pla, and Matthew continued on and walked around. I picked over a half a flat of Marionberries and realized I had no way to carry any more with me and I wanted to get blueberries. I went over to the blueberries and started picking. The blueberries weren’t ready. There was like one ripe one per bushel. So I decided to stop…. that’s when I lost steam. I mean we’d only been picking for about 2 hours but I was done. Ready to pack it in. That’s about the time Sammy and Pla did too… and Natalie wasn’t far behind.
I ended up with a flat and a half of berries. I could have had more if I wouldn’t have lost steam. I’m going to get back there on Saturday for a “super” run and get several flats and call it good. So I came home with all the berries and was thinking about what to do with them. Well, I washed half and stuck them in the freezer and the other half went in this great fruit crisp I made for dessert that we’d eat when Sammy, Pla, and Matthew came over later for a BBQ. I love my recipe. I think I love it because a lot of crisps don’t have oatmeal and that’s one thing I love.
So here’s the recipe (Just for you Pla.)
Jona’s Fruit Crisp
Ingredients
Fruit (about 2 1/2 pounds)
1 cup flour
3/4 cup old-fashioned oats
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 – 3/4 cup of butter
Position a rack in the lower third of the oven. Preheat the oven to 350 degrees. Have ready an un-buttered 13×9 pan.
Using a pastry blender or two knives, cut the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. Scatter the topping evenly overs the fruit. Tap the dish on the counter once or twice to settle the crumbs. Bake for 30-50 minutes until the toping is golden brown, the juices are bubbling, and the fruit is tender. Serve with ice cream.
Tagged as:
berry_picking,
dessert,
matthew,
natalie,
pla,
sammy
by jltitus on September 13, 2008
Ingredients:
- ¼ cup all-purpose flour
- 2 ½ cup fat-free evaporated milk
- 2 medium garlic clove(s), minced
- ⅓ cup grated Parmesan cheese
- ⅛ teaspoon table salt, or to taste
- ⅛ teaspoon black pepper, or to taste
- 10 ounces dry lasagna noodles, cooked al dente (abo
- 10 ounces cooked winter squash, thawed if frozen
- 1 cup part-skim mozzarella cheese, shredded
- ¾ cup golden seedless raisins
- 2 tablespoons pine nuts, chopped
Directions:
Preheat oven to 350∞F.
Place flour in a small saucepan and very gradually whisk in milk and garlic. Warm over low heat, stirring constantly, until sauce simmers and is thickened, about 3 minutes. Remove from heat and stir in Parmesan cheese, salt and pepper.
Spread 1/4 cup of cheese sauce over bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of squash and 1/2 cup of cheese sauce. Sprinkle with 1/2 cup of mozzarella cheese and 1/4 cup of raisins. Cover with 3 more lasagna noodles and spread with 1/3 of remaining squash and 1/2 cup of cheese sauce; sprinkle with 1/4 cup of raisins. Cover with 3 more lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, pressing sheets firmly down. Top with remaining cheese sauce; sprinkle with pine nuts and remaining mozzarella cheese
Bake until lasagna bubbles around edges and is browned on top, about 30 minutes. Slice into 8 pieces and serve.
(Serves 
Tagged as:
lasagna,
main dish,
pasta,
raisins,
squash,
vegetables
by jltitus on September 13, 2008
Ingredients:
- Risotto
- 1 Garlic Clove, minced
- ½ Red Onion, finely chopped (or 3-4 shallots)
- 2 tablespoons Extra Virgin Olive Oil
- 1 cup Arborio Rice
- ⅓ cup Oil Packed Sundried Tomatoes, chopped
- 1 teaspoon Dried Italian Herbs, your choice
- ½ cup Cooking Sherry
- 2 cups Hot Vegetable Stock, or water and veg bullion cube
- ½ teaspoon Salt (if needed)
- Veggies
- 1 Small Eggplant*
- 4 Water Packed Artichoke Hearts
- 1 Bell Pepper (or jared, roasted red pepper)
- Reduction
- Balsamic Vinegar (at least 1/2 cup)
Directions:
*I only used 2 slices of eggplant per person, so you won’t need an entire eggplant to make this dish.
Preheat your oven to 450º F.
Roasted Red PepperBegin by sauteing the garlic and onion in olive oil in an oven safe sauté pan that has high sides and a tight fitting lid. While the onion is cooking over medium heat, begin roasting the pepper if you are using a fresh one. Instructions can be found here.
Once the onion has softened and browned, add the rice and stir to coat with the oil. Sauté for 2-3 minutes. Add tomatoes and herbs. Add the cooking sherry and stir until absorbed by the rice. Add the stock/water, stir, cover and bake for 25-30 minutes.
Meanwhile, heat a cast-iron grill pan with some olive oil. When the pan is very hot, add slices of eggplant and drizzle with olive oil. Grill until tender, remove from the pan. Slice the artichoke hearts in quarters and grill for a few minutes, set aside when completed. Sprinkle both lightly with salt.
To make the reduction, heat balsamic vinegar in a sauce pan, reducing by half until the vinegar is syrupy. The more vinegar you use, the easier it is to make, but the longer it takes. If you only use a small amount of vinegar, you can overcook it easily; keep a close eye on it. While the vinegar is reducing, check for consistency by drizzling some on a plate. If it is thick and syrupy, and tastes sweet and tangy, you’re ready to go. Try not to burn or completely caramelize the vinegar.
One the risotto comes out of the oven, remove the cover and fluff it with a fork. BE CAREFUL. While I was plating the dish, I had forgotten that the pan had just come out of a 450º oven and tried to move it out of the way. I plated, photographed, and wrote about this dish one hand because of that. Ouch.
Plate the dish. I used a cooking ring to form the risotto, put the artichokes on top, and the eggplant and pepper next to the risotto. Drizzle with the reduction and serve.
(Serves 3)
Tagged as:
balsamic,
rice,
risotot,
side dish,
vegetables
