Soooo….yeah.  Weight Watchers.  I’m in my fifth week, and while I still feel a little odd about it, I think it’s working for me.  Mostly, it’s been a good way to balance my indulgences, and an extra motivator to… Read the rest of this post

Soooo….yeah.  Weight Watchers.  I’m in my fifth week, and while I still feel a little odd about it, I think it’s working for me.  Mostly, it’s been a good way to balance my indulgences, and an extra motivator to help me decide if I really NEED that extra glass of wine or cookie on any given night.

It’s also making me cook more, and try new things.  This is actually a standby – my all time favorite dressing/marinade.  I’ve used it for chicken before, but decided for this to expand it to a dressing.  So I marinated chicken breasts overnight, then grilled them, and sliced them thin.  Shredded half a head of red cabbage, and dressed the whole thing with a few extra tablespoons of the dressing.  It’s stayed crispy in the fridge all week for my lunches and fast dinners.

Best-Ever Dressing/Marinade

6 tablespoons olive oil
4 tablespoons apple cider vingar
4 tablespoons fresh lemon juice
2 tablespoons brown sugar
3 tablespoons very grainy mustard
3 cloves garlic, crushed
1 1/2 teaspoons kosher salt

Put all ingredients in a jar and seal tightly.  Shake well to mix.  Excellent as a dressing or marinade for chicken, pork, and fish.

Makes about 3/4 cup – 2 tablespoons ~ 3 WW Plus Points

Chicken and Red Cabbage Salad
Serves 6

Best-Ever Marinade (you will use about 2/3 of it)
1 1/2 pounds chicken breasts
1/2 head of red cabbage

Marinate the chicken overnight in enough of the marinade to cover.  Grill until done, and slice crosswise into thin strips.

Quarter and thinly slice the red cabbage.  Toss with the chicken and enough dressing to coat.

One Serving ~ 7 WW Plus Points

Despite the title of this post, this meal did not take two days to make. Well, I stretched it out that long – started the meat searing Sunday afternoon, and left it in the oven all evening. Then transfered… Read the rest of this post

Despite the title of this post, this meal did not take two days to make. Well, I stretched it out that long – started the meat searing Sunday afternoon, and left it in the oven all evening. Then transfered it to a container in the fridge (not before grabbing a few delicious pieces), and let it sit overnight. Coming back in the morning, the fats had settled into a thick layer on the top, which I simply broke off and set aside. Then the meats and juices reheated and thickened, and a quick batch of egg noodles and some satueed kale later, I was in buisness for a Monday night dinner.

I love braised meats – the tenderness, the sauce, the long simmering time to anticipate their flavors. My local grocery store had beef chuck roasts on sale, and so I figured that would be an excellent piece to have on hand, as I had company coming this week.

I stumbled onto a recipe by one of my favorite food blogs, The Pioneer Woman Cooks, that braised this cut in beer with onions. Done.

For the beer, I had on hand a few Revolutionary Ales from the Philadelphia brewery Yards – this one a George Washington Tavern Porter. The mollasses in the beer gave such a rich, dark flavor, and balanced beautifully with the herbs and onions.

Porter-Braised Beef Roast with Onions

Whole beef chuck roast, 2 1/2 pounds or bigger
olive oil
4 large onions, thickly sliced
5 cloves garlic, chopped
2 bottles of dark bee
1 tablespoon marjoram
1 tablespoon rosemary

Preheat the oven to 275.

Heat 2-3 tablespoons of olive oil in a large dutch oven (enough to get a layer over the bottom). While the oil heats, generously salt and pepper one side of your beef. Set the seasoned side down in the pot and let sit without touching it for at least 5 minutes to get a good sear. While the meat is cooking, season the opposite side.

Test the meat with a pair of tongs – when it releases easily from the bottom of the pan, it’s ready to flip. Sear the other side and remove the beef to a plate.

Toss in the chopped onions and garlic and cook for 2-3 minutes until the onions start to soften. Then pour in the beer, add the marjoram and rosemary, and season generously with salt (Ree had it right on this one – salt is key to making this flavorful, especially with the sweetness of the beer). If the meat isn’t almost completley submerged, add water to balance.

Cover the dutch oven and place it in the oven for about 3 hours, checking occasionally to make sure that everything’s is still cooking.

When the meat is falling-apart tender, return the dutch oven to the stove top.

Make Ahead: If you’re doing this ahead of time, let the meat and juices cool for at least a half hour. Then transfer everything to a sealed container and refrigerate overnight. The next day, any remaining fats and oils will have collected in a thick layer on the top – break it into pieces and remove most of it. Then reheat the meal in an uncovered pot, allowing the sauce to reduce.

You can also just proceed directly after cooking – in that case, I suggest removing the meat and letting it rest, and then cooking the remaining liquid on high heat to thicken. Cut the meat into chunks and return it to the sauce to warm before serving.

I cooked wide egg noodles and served the beef on top of that.

My boyfriend, a Cincinnati native, is visiting this week.  He was all amped up for the Bengals football game this afternoon, and determined to master a classic food of his home city – the Cincinnati Chili.  This particular food… Read the rest of this post

My boyfriend, a Cincinnati native, is visiting this week.  He was all amped up for the Bengals football game this afternoon, and determined to master a classic food of his home city – the Cincinnati Chili.  This particular food combines a sweet-ish beef chili with spaghetti (two-way), cheese (three-way), onions or kidney beans (four-way, five-way with both).  I’d had it before, at both Gold Star and Skyline, and was a definite convert.  But now, having had it at home, in his particular recipe, I don’t know that I can go back to the fast-food…except for for Coneys at 2 A.M.

It can’t quite erase the pain at seeing the Bengals lose and continue their 19 year streak…but it comes close.

Todd’s Cincinnati Chili
serves 6

ingredients:
2 tablespoons butter
1 big or 2 normal size white onions, finely chopped (reserve 1/2 cup for topping)
4 cloves garlic, minced
1 quart water
2 pounds ground beef
1 can (15 oz) crushed tomatoes
2 tablespoons of chili powder, (try 1 if you don’t like it as spicy as Goldstar, can add up to 3)
2 tablespoons of unsweetened cocoa
1 teaspoon allspice
1 teaspoon cumin
1 teaspoon cayenne
1/4 teaspoon cloves
1 teaspoon cinnamon
1 1/2 teaspoons salt
1 bay leaf
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon brown sugar

1 can of kidney beans
1 1/2 pounds of spaghetti
finely shredded cheddar cheese
oyster crackers

to do:

In a large heavy-bottomed pot, melt the butter. Saute all the onion except the reserved amount and all the garlic until onions have softened.  Pour in the water and bring it to a boil.  Add the ground beef and stir to break up any pieces.  Add the crushed tomatoes, spices, salt, bay leaf, vinegar, Worcestershire, and brown sugar.  Keep pot uncovered and return to a simmer.

Turn heat to low. Cook for 3-4 hours, stirring occasionally.

About 30 minutes before serving, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions.  Heat the kidney beans.

Assemble according to taste – a two-way, chili and spaghetti, three-way adds cheese, for or five-way with beans and reserved chopped onions.

My favorite summer meals require a minimum of time in front of my stove.  The combination of spices and cool yogurt in this chicken salad make it a staple in my fridge for the hot months.   I like… Read the rest of this post

My favorite summer meals require a minimum of time in front of my stove.  The combination of spices and cool yogurt in this chicken salad make it a staple in my fridge for the hot months.   I like it best layered up with some cucumbers and toasted bread, and washed down with a limoncello lemonade (recipe to come soon!).

It’s a fairly basic recipe – the fillings can be changed or left out depending on what’s in your fridge.  I’ve filled it out with chopped green apples, red onions, celery, carrots, and almonds…really anything you like.  I particularly like the addition of the lime zest and the chili powder – it adds a citrusy bite.

Read on for the recipe!

Curry Lime Chicken Salad
serves 4

Prep: 20 minutes total: 30 minutes

ingredients:
2 cups chicken broth
4 cups water
1 pound boneless skinless chicken breasts
1/4 cup raisins
1/4 cup mayonnaise
1/4 cup nonfat greek yogurt or plain yogurt
3 teaspoons curry powder
1 tablespoon fresh lime juice
zest of 1/2 lime
1 teaspoon honey
1/2 teaspoon ground ginger or 1 teaspoon fresh grated ginger
1/4 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup cashews, chopped
about 10 large mint leaves, roughly chopped

how to:
1. Bring the chicken broth and water to a simmer in a pot.  cook the chicken breasts for 6 minutes, then remove from the heat and cover. Let the chicken finish cooking for 10 minutes, until white all the way through.  Remove the chicken to a plate, and let cool.  Tear into small pieces and set aside.

2. Cover the raisins with hot water and set aside.

3. In a small bowl, mix together the mayo, yogurt, curry powder, lime juice, zest, honey, ginger, chili, salt and pepper.

4. Mix the chicken and the sauce in a bowl. Drain the raisins and add them to the chicken. Add the cashews and chopped mint and stir until well combined.  Add more salt to taste.

There is nearly nothing redeeming about these.  They’re not good for you. They’re not natural, or gourmet, or “foodie”. They’re not creative, or innovative, or new.

But man, oh man, are they delicious.

There are some days that just… Read the rest of this post

There is nearly nothing redeeming about these.  They’re not good for you. They’re not natural, or gourmet, or “foodie”. They’re not creative, or innovative, or new.

But man, oh man, are they delicious.

There are some days that just cry out for comfort food, no matter what the cost. And these little pre-packaged crecent rolls, filled with tuna fish and sharp cheddar, fill that need for me.

I stopped my calorie counting for an evening, and just sat back and enjoyed.

Crescent Tuna Melts

1 can white albacore tuna
mayonnaise to taste
1 tube crecent rolls
sharp cheddar cheese

1. Preheat the oven according to package directions on the rolls. Mix the tuna with the mayo to taste.

2. Unroll the rolls. On the long end of each, drop a heaping tablespoon of tuna and stick of cheddar. Roll the roll around the filling and set on a baking sheet.  Repeat for the rest.

3. Bake until golden brown. Enjoy!

As a Pittsburgher, I was issued a terrible towel at birth, so this past Super Bowl was one I actually cared enough to watch!  But more importantly, I cared enough to make a Pittsburgh classic – the Pierogi.

Essentially… Read the rest of this post

As a Pittsburgher, I was issued a terrible towel at birth, so this past Super Bowl was one I actually cared enough to watch!  But more importantly, I cared enough to make a Pittsburgh classic – the Pierogi.

Essentially a mashed potato ravioli (my Italian grandmother smiles, my Polish ones turn in her grave), these little dumplings are rich and delicious, smothered in butter and onions.  I love them best when they’ve been boiled, but then given a spell under the broiler to crisp up the dough before serving.

Definitely a labor of love, the comforting weight of the dumplings in my stomach made me almost as warm as the spectacular win.

Check out the recipe after the break!

Pittsburgh Pierogi
Adapted from Epicurious

Dough:
1 cup all-purpose flour
3/4 cup cake flour
1/4 cup water
2 large eggs
1 teaspoon salt

Topping:
1 large onion
1 stick unsalted butter

Filling:
1 1/2 pounds russet potatoes
6 ounces extra sharp cheddar cheese, grated
salt and pepper to taste
pinch freshly ground nutmeg

1. Make the dough. Sift together the flours in a bowl. In a large measuring cup, measure out the water, and beat in the eggs and salt. Pour liquids into the center of the flours and mix gently until the dough comes together. Turn it out onto a floured surface and knead, adding flour as you need it, until it becomes smooth and stretchy, about 8 minutes. Set the dough on a plate and cover with a towel or a bowl until ready to be used.

2. Start the topping. Cut the onion in half lengthwise, then slice thinly crosswise. Melt the butter in a large skillet. When it’s melted, add the onions, and stir to coat. Reduce the heat to low and cook, stirring occasionally, for 30 minutes.

3. Make the filling. Boil a salted pot of water. Peel and cut the potatoes into 1-inch cubes, and boil until tender, about 10 minutes. Drain the potatoes and mix with the cheese, salt and pepper, and nutmeg. Mash until smooth with a potato masher. Set aside to cool. when it’s cool and you’re ready to roll out the dough, scoop out about 1 teaspoon at a time, roll into balls, and set on a plate (this will make assembly easier).

4. Roll out the dough. Take half of the dough, keeping the remaining dough covered. On a floured surface, roll out the dough to about 1/8th of an inch thick, or 15 inch round. Using a round biscuit cutter (about 2 1/2 inch in diameter) cut out rounds. Place the dough in the palm of your hand, add a lump of potato in the center, and pinch the center together. Pinch along the edges to form a dumpling, making sure it’s sealed all the way along. If it doesn’t stick, brush lightly with water. Set on a floured smooth kitchen towel or piece of parchment as you assemble the remaining pierogi.

Once that batch of pierogi are finished, move on to cooking them, and continue to roll out and assemble the other half of the dough.

5. Boil a pot of salted water. Add the pierogi in batches, stirring once or twice to make sure they don’t stick to the bottom or together. Cook for 5 minutes once they’ve floated to the surface. Remove with a slotted spoon, and put them in the pan with the butter and onions, stirring to coat. Continue the process until all the pierogies are cooked.

If desired, spread the cooked peroigies and butter in a large baking dish. Broil for 3-5 minutes until lightly browned.

I’m cooking for one a lot more often these days, and given my love-hate relationship with leftovers (I love the convenience, but I hate that warmed-over taste), I’ve started trying to make things that can be remade, rather than… Read the rest of this post

I’m cooking for one a lot more often these days, and given my love-hate relationship with leftovers (I love the convenience, but I hate that warmed-over taste), I’ve started trying to make things that can be remade, rather than warmed up.  The Turkey Meatballs were crying out for a makeover, especially given how many I had from the first batch.

I took some of the meatballs, sauteed up some mushrooms and shallots, and layered it with tomato sauce, spinach and cheese in one of my favorite kitchen objects – single serving gratin pans.  Mine are nonstick, and slide straight under the broiler for a toasty melty finish.

This could easily be sized up for two or four, and made in a regular sized baking dish.

Continue reading Mini Mushroom Meatball Casserole…

Mini Spinach Meatball Mushroom Casserole

serves 1

prep: 10 minutes
total: 25 minutes

ingredients:
1 teaspoon olive oil
1 small shallot, minced
1 clove garlic, minced
1/2 cup sliced baby bella mushrooms
1 cup packed baby spinach
1/4-1/2 cup tomato sauce
6-8 turkey meatballs, defrosted
1/4 cup grated mozzarella cheese
2 tablespoons grated romano

equipment:
small skillet, individual sized baking dish

how to:
1. Heat the olive oil in a small skillet. Cook the garlic and shallots until slightly softened, about 1 minute. Add the mushrooms and cook, stirring occasionally, until they’ve released most of their moisture, about 6-8 minutes. Remove from the heat, mix in the spinach, cover, and set aside.

2. Preheat your broiler. Spoon 2 tablespoons of tomato sauce over the bottom of your baking dish. Top with the mushroom and spinach mixture. Nestle the meatballs in the vegetables, and spread tomato sauce on top to taste. Sprinkle the grated mozzarella on top in an even coat, and top with the romano.

3. Broil the dish until the cheese is melted and bubbly.

When I ran across Turkey Meatballs on Kalyn’s Kitchen, I knew exactly what I was making for dinner.  The crispy outside and lightly spiced interior called to my need for comfort food in this cold, cold weather.

I… Read the rest of this post

When I ran across Turkey Meatballs on Kalyn’s Kitchen, I knew exactly what I was making for dinner.  The crispy outside and lightly spiced interior called to my need for comfort food in this cold, cold weather.

I took my inspiration from her work, and her inspiration (a recipe from Sarah’s Cucina Bella), and gave it my own twist.  I combined a grated pecorino romano with a little bit of panko to bind the meaballs together, and added a cup of chopped spinach to give it a little bit more green.  I’m really happy with the result – a simple and tasty dish that would work great as an appetizer at a party or on a plate of pasta.

Turkey Spinach Mini Meatballs
makes about 30 meatballs

prep: 10 minutes
total: 35 minutes

ingredients:

1 – 1 1/2 pounds ground turkey
1/3 cup panko breadcrumbs
1/4 cup grated romano cheese
3 cloves garlic, minced
1 shallot, minced
1 teaspoon thyme
1 packed cup of baby spinach, finely chopped
1 egg, beaten
2 teaspoons Worcestershire sauce
1/4 cup milk (optional)
salt and pepper to taste

olive oil, for frying

1. In a large mixing bowl, combine the turkey, breadcrumbs, cheese, minced garlic, minced shallot, thyme, spinach, egg and Worcestershire. Stir just to combine, trying not to overmix. If the mixture still seems a little dry, add milk 1 tablespoon at a time. Season with salt and pepper.

2. Heat a 1/4 inch deep layer of olive oil in a large, preferably nonstick skillet. While the oil heats, form the meat mixture into 1-2 inch balls. When the oil shimmers, cook the meatballs until they are browned on one side, 4-5 minutes. Turn gently to finish cooking on remaining sides until cooked through, about 10 minutes total. Remove to a paper towel lined plate. Depending on the size of the pan the meatballs may be cooked in batches, as there should be a little space between each meatball in the pan.

Got Leftovers?
These work wonderfully all on their own, dipped in any number of sauces, or as part of another dish. They also freeze perfectly – just put them on a parchment lined baking sheet and put them in the freezer for 1-2 hours. Then they can be dropped into a freezer bag, and kept for several months.

Check back tomorrow for my leftover use – a mini meatball mushroom casserole!

I adore pizza. It’s bread, melted cheese, meats and vegetables (or fruit), all in a package you can hold with one hand while holding a cold beer in the other. I’ve been having fun with the daring bakers… Read the rest of this post

I adore pizza. It’s bread, melted cheese, meats and vegetables (or fruit), all in a package you can hold with one hand while holding a cold beer in the other. I’ve been having fun with the daring bakers challenges up until now, but when I saw that this month’s was for pizza crust, I knew that it would not only be a challenge — it would be an event.

Running the risk of embarrassment and starvation if my crust failed, I invited a group of friends by to help me make pizza. I started the dough the day before and let the pizza dough rise in the fridge overnight. Everyone brought their favorite toppings, and took charge of one of the six balls of dough.

Part of the challenge was also to toss the dough. Although I made attempts to educate myself via YouTube the day before, I’m hardly ready for the pizzeria (if you really wish to see my attempts, you can visit the album). But at toppings, I can say that we all were masterful.

The first pizza started slow with the basics. A nice red sauce, pepperoni, orange peppers, shredded mozzarella with a sprinkling of parmesan.

Next, a vegetarian delight — red and white sauce, spinach, roasted red peppers and goat cheese. Then, an elegant seafood pizza with white sauce, clams and anchovies, fresh mozzarella and fresh basil as soon as it came out of the oven.

Pizza number four was the International — teriyaki chicken sausage, onions, peppers and Mexican blend cheese. Then, the Everything: mushrooms, peppers, onions, pepperoni — and all the cheeses left on the table.

The last pie was our attempt at dessert — a sweet pizza with ricotta cheese and cinnamon-sugar apples. This was meant to be served alongside my first attempt with my new ice cream maker — a creamy quart of molasses ice cream, recipe courtesy of Alana of Kitchen Parade.

Now that I know how simple a process it is to make my own pizza, I will have to do so more often. The most difficult thing was keeping my small apartment cool while the oven raged at 500F for about 2 hours, but the fall weather cooperated. (Had the Steelers also cooperated by winning the football game that evening, it would have been perfect, but hey — at least there was pizza.)

Thanks to Rosa of Rosa’s Yummy Yums for hosting the challenge. You can see the complete recipe we used at her blog.

(This post also appeared on Cookthink)