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 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.

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!