Merry Christmas 2012

Though the menu varies from year to year, some favorites are always on hand to help celebrate Christmas. It just wouldn't be Christmas without an antipasto, a pasta of some kind, a ham or roast, and a variety of sweets. Whatever is on your table this year, I hope you're enjoying it in the company of family and friends.
Buon Natale,
Arlene

Cinnamon Bun Cake

Cinnamon Bun Cake

This easy-to-make cake doesn't just taste like cinnamon buns, it tastes better. It should be reserved for very special people in your life because it is love on a plate.

If you aren't already familiar with the blog Mennonite Girls Can Cook, don't let another day pass without visiting it. I can honestly say that every single recipe I've tried from MGCC has been delicious (and I confess to being partial to their baked goods). Betty R scored a home run with this one. The only negative is you may end up eating the whole thing!

Ingredients:

• Cake:
• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups milk
• 3 cups flour
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• Topping:
• 3/4 cup brown sugar
• 2 tablespoons flour
• 3 teaspoons cinnamon
• 3/4 cup butter, softened
• Glaze:
• 1 3/4 cups icing sugar
• 3 tablespoons milk
• 1 teaspoon maple extract

Method:

1. For the cake:
2. Cream butter and sugar, add eggs, vanilla, and milk.
3. Add dry ingredients and mix well.
4. Pour into a 9 x 13" greased pan.
5. Topping:
6. Stir together topping ingredients until creamy
7. Drop evenly over batter by tablespoons and swirl through the batter with a knife.
8. Bake at 350º for 45 minutes.
9. Glaze:
10. Whisk glaze ingredients till smooth.
11. Drizzle over warm cake.
12. Best served warm..although it tastes great even after it has cooled!

******************************************
TASTE NOTES
I wish there were an audio component to blogging because I would simply let you listen to the sounds that spring to your lips while eating a slice of this warm, gooey, delicious cake. This is going to be Christmas Day breakfast (any leftovers may make it to the dessert table later, but I'm not making any promises).

Christmas Cookies

There was a time when Christmas baking began the day after Thanksgiving. It would take the 4 weeks between that holiday and Christmas for the stollen to mellow and for me to bake all my favorites (and there are many). Cookies were wrapped and frozen until just before Christmas when I would make up trays and platters to give away as gifts. Of course, it was always necessary to sample the wares and that is one of the reasons I no longer do that kind of baking.

Needing to make up about 15 small bags of cookies to give away to local seniors served by a volunteer group I work with, I turned to a simple recipe that goes together quickly and produces a stiff dough that rolls out easily and bakes up in 12 minutes. The recipe yielded 12 dozen cookies. These are butter cookies, not too sweet, and, for some reason, they've been labeled Italian Christmas cookies. My mother always made them in twists, but I opted to use small to medium-sized cookie cutters.

Cookies
12 cups flour
12 large eggs
1 lb unsalted butter
4 cups sugar
3 Tbs baking powder
2 Tbs vanilla
2 Tbs almond extract

Glaze
2 cups confectioners' sugar
milk
dash extract (almond or vanilla or anise or peppermint)

Cream butter and sugar. Beat in eggs, baking powder, extracts, and 3 cups of the flour. Add remaining flour until a stiff dough forms. At this point, you can divide the dough and color it, if you wish. Wrap the dough in plastic wrap and refrigerate for 1-2 hours. Work with 1/4 of the dough at a time. Roll out on a floured surface to 1/4 inch thickness and cut out desired shapes.If dough gets warm, place it back in the refrigerator until it chills. You must keep your surface well-floured. Place cookies on silicone mats and bake 10-12 minutes in a 375 degree oven. Cool completely, then glaze and decorate with sprinkles, colored sugar, etc.

To make glaze:  add dash of extract then small amount of milk; add just enough milk to make the glaze like a thick Alfredo sauce.
************************************
TASTE NOTES
A simple, not-too-sweet butter cookie, these cookies are perfect for baking with children or for when you need a large quantity of cookies in a short amount of time. The dough puffs up nicely when they bake and they keep well in an airtight tin.

Chicken Yakitori Rice Bowl

My photography skills haven't improved, but I have finally managed to load my camera's software program on my laptop, so I thought I'd share an incredibly easy (15 minutes, honest!) and delicious stir fry that I tried tonight. I've been getting Cooking Light magazine for quite a number of years and am almost always pleased with the recipes I try. I even decided to go with the flow and use the boil-in-bag basmati rice, which just made getting dinner on the table that much easier.

2 (3.5 oz) bags boil-in-bag basmati rice
1/4 cup lower sodium soy sauce
1/4 cup mirin (sweet rice wine available in most supermarkets)
3 tbs sugar (note: I will reduce this to 1 1/2 tbs next time)
1 tbs rice vinegar
2 tbs fat free, lower sodium chicken broth
3 tsp peanut oil, divided
1 lb skinless, boneless chicken thighs
8 oz snow peas, halved lengthwise diagonally
1 bunch green onions, cut into 1 inch pieces

Cook rice according to package directions, omitting salt and fat.

Combine soy sauce and next 4 ingredients (through broth) in a small saucepan; bring to a boil. Reduce heat and simmer 3 minutes. Remove from heat.

Heat a large nonstick skillet or wok over medium high heat. Add 2 teaspoons oil to pan; swirl to coat. Add chicken thighs to pan and cook about 3 minutes on each side, or until browned. Transfer to a cutting board, cool slightly, then cut into 1 inch strips.

Return pan to medium high heat; add remaining 1 tsp peanut oil. Add snow peas and scallions and saute 2 minutes. Add soy sauce mixture and chicken to pan; cook 2 minutes or until liquid is syrupy and chicken is thoroughly heated, stirring frequently.

Place 1 cup rice in each of 4 shallow bowls and top each serving with 1 cup of chicken mixture.

N.I. - cal 441; fat 8g; prot 29.4 g; carb 59.9 g; fiber 2.6 g;  (11 points plus)
******************************************
TASTE NOTES
As I noted in the recipe above, I will definitely cut the sugar in half next time. That said, this was a delicious and simple stir fry. I liked that it was sweet, but it was overly sweet to my taste. I love scallions, particularly when they are stir fried and might add even more next time. Try this one soon; with a bag of snow peas, it is so simple.

Happy Thanksgiving

It's been a long time since I've posted, but I couldn't let such a fabulous foodie holiday pass without wishing my favorite bloggers and readers a Happy Thanksgiving. For those of you who are cooking today and will, undoubtedly, have lots of leftovers, here are some favorites of mine guaranteed to clean out your refrigerator.

TURKEY EMPANADAS

http://arlene-thefoodoflove.blogspot.com/search/label/Turkey%20Empanadas

VEGETABLE SOUP WITH STUFFING DUMPLINGS

http://arlene-thefoodoflove.blogspot.com/search/label/Turkey%20Vegetable%20Soup%20with%20Stuffing%20Dumplings

HAPPY THANKSGIVING!

Lemon-and-herb Stuffed Pork Chops

It's been a while since I last posted. One excuse is that lately there have been more compelling things to do than cook. On the plus side, it's given me a chance to make some old favorites as well as to indulge my passion for sandwiches. I consider a bacon, avocado, and chicken salad sandwich a 3 course meal. Another reason I've been absent from the blogosphere is technology has failed me. When the lens on my digital camera broke, I bought a new one, albeit one I have not fully learned to use. Nevertheless, I knew enough to upload my simple photos. Now my PC is in the final throes of dying on me. I know that I will have to buy a new one or become proficient in uploading photos to my laptop. Given that I just bought a new sewing machine (a Cadillac of a machine), I'm trying to put off this unexpected purchase.

In any event, I'm not ready to give up The Food of Love quite yet, so despite being unable to upload the photo of this dish, tonight was a good time to see what a healthy make-over on stuffed pork chops would taste like.

Serves 2 - 4
from Best Darn Food Ever

1 small celery stalk, finely chopped
1/2 small onion, finely chopped
1 large egg white, lightly beaten
3 tbs panko bread crumbs
1 tbs fresh parsley, chopped
grated zest of 1/2 lemon
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp salt
1/2 tsp black pepper
4 (1/4 lb) boneless pork loin chops, trimmed

Preheat oven to 400 degrees. To make the stuffing, mix together all the ingredients except the pork chops.

Make a pocket in each chop by inserting a small, sharp knife into side of chop and cutting back and forth until pocket is formed. Fill each pocket with about 2 tbs of filling.

Spray large, nonstick ovenproof skillet with nonstick spray and set over medium heat. Add pork chops and cook until golden brown, about 2 minutes on each side. Cover skillet and transfer to the oven. Roast until pork is cooked through, about 4 minutes. Uncover and roast 4 minutes more.
(N.I. 174 cal, 6 g fat, 5g carb, 1 g fiber, 23 g prot; 4 PP)
*****************************************
TASTE NOTES
While these will never replace a cornbread-stuffed or sausage-stuffed chop (yes, nothing succeeds like pork-stuffed pork), they were very flavorful and made a satisfying dinner with spinach sauteed in garlic and olive oil and a potato side dish. I think I might add very thinly sliced apples or sweet potatoes next time I make these.

Going Crazy under the Sea

This piece, which measures 41" X 31," was conceived about a year and a half ago. Last July I sketched out the design and began piecing the blocks by machine. The fabrics are a combination of silks, velvets, brocades, tulle, and man-made "fancy" fabrics. There is extensive hand beading, including 9 beaded motifs that I designed and that took between 3 and 6 hours each to complete. All seams are hand embroidered using a wide variety of threads. The silk sea anemone in block 10 was also my own design. When I began the piece, I knew perhaps a dozen embroidery stitches. By the time it was finished in April (2012), I had learned several dozen more.

I learned how to finish a crazy quilt thanks to Allie Aller's book and blog. The quilt has a false back which is hand basted through several layers, a task that requires you to look after each stitch to make sure the stitch doesn't show on the front. I then put a fancy back on it and, using a number of tutorials from the web, I attached a facing instead of a binding. (Having used a ribbon binding on my first piece, Going Crazy in the Garden, and receiving not-so-good reviews from a quilt show judge, I determined to learn how to face the quilt.)I intend to use facings on all future wall hangings.

Going Crazy under the Sea is hanging in my sewing room at present because I intend to place it in a show in September. After that, however, it is headed to Longboat Key, Florida where I have a special place reserved for it. This was truly a labor of love with a steep learning curve. I'm currently ruminating on the next piece in my "Going Crazy" series.

 Here are some close up's of individual blocks.

Blue Plate Meat Loaf with Mushroom Gravy

I like to try out new recipes for meatloaf, so I was intrigued by the "Blue Plate Meat Loaf with Mushroom Gravy" in WW's Best Darn Food Ever cookbook.

Serves 6 (7 PP per serving)
2 tsp olive oil
3/4 lb sliced mushrooms (I prefer plain old white mushrooms)
1 large onion, finely chopped
2 garlic cloves, minced
1 1/2 lbs lean ground beef
1/2 cup plain dried whole wheat bread crumbs
1/4 cup ketchup
1 large egg, lightly beaten
1 tbs Dijon mustard
1/2 tsp salt
1 1/4 cups reduced-sodium chicken broth
2 tsp all purpose flour
1 tsp Worcestershire sauce

Preheat oven to 350 degrees. Spray jelly-roll pan with nonstick spray.

Heat oil in medium nonstick skillet over medium-high heat. Add mushrooms, onion, and garlic; cook, stirring occasionally, until mushrooms release their liquid and is evaporated, about 10 minutes. Remove skillet from heat and let cool slightly.

Transfer half of mushroom mixture to large bowl. Add beef, bread crumbs, ketchup, egg, mustard, and salt to bowl; stir until blended but not overmixed.**

Transfer meat loaf mixture to prepared baking pan and shape into a 4 X 8 inch loaf. Bake until instant-read thermometer inserted in center of loaf registers 160 degrees for well done, about 1 hour, 10 minutes. Let stand 10 minutes.

Meanwhile, whisk together broth, flour, and Worcestershire sauce in cup until smooth. Add to remaining mushroom mixture in skillet. Bring to boil. Reduce heat and simmer, stirring, until sauce bubbles and thickens, about 3 minutes. Cut meat into 12 slices and serve with sauce (2 slices meat loaf and 1/4 cup sauce per serving).

**I would pack the meat more next time since the meatloaf did not hold together well when sliced
***************************************************
TASTE NOTES
The meatloaf and gravy had excellent flavor, though as noted it was crumbly and slices didn't hold their shape well. We enjoyed leftovers without the gravy on toasted rolls with a slice of cheese. I will definitely make this again. I am not a big fan of gravies and sauces, but this one was delicious over a half cup of mashed potatoes.

Remember

Cauliflower and Artichoke Gratin

I used to think "brown" or "beige" food didn't belong on my blog, but I've since realized that while it may not be photogenic, if it tastes wonderful, it belongs. This side dish was simple to put together and with a little tweaking (like adding some ooey, gooey cheese) could have served as a main course.

Serves 6 (2 PP per serving)
2 tsp olive oil
1 large onion, thinly sliced
2 garlic cloves, thinly sliced
1/4 tsp salt
2 tsp plain dried bread crumbs
2 tbs chopped fresh parsley
1 tsp chopped fresh thyme
2 cups cauliflower florets
2 (9oz) pkgs frozen artichoke hearts, thawed
2 tbs grated parmesan cheese

Preheat oven to 400 degrees. Spray 7 X 11 inch baking dish with nonstick spray. Heat oil in a large skillet over medium heat. Add onion,, garlic, and salt. Cook, stirring occasionally, until onion is tender, about 8 minutes. Stir in bread crumbs, parsley, and thyme. Meanwhile, bring medium saucepan of water to boil. Add cauliflower and cook until just tender, about 5 minutes. Drain. Place artichokes and cauliflower in prepared baking dish. Top with onion mixture; sprinkle with parmesan cheese. Bake until hot and topping is lightly browned, about 30 minutes.
***********************************
TASTE NOTES
I really loved the combination of cauliflower and artichokes and the onion and bread crumb topping created both a wonderful texture as well as a sweet note. I ate the leftovers just warmed through (instead of hot) and liked it even more. Next time, I am going to try adding some shredded fontina and running it under the broiler to brown.

Mac n' Cheese

Who says you can't eat mac n' cheese and lose weight? This version adapted from WW Best Darn Food Ever! yielded four good-sized portions, each the centerpiece of a delicious meal.

8 oz elbow macaroni (I just can't abide whole wheat, but love Dreamfields)
1 tbs unsalted butter
1 small onion, chopped
1 tbs flour
1 1/2 cups fat free milk
1 cup shredded reduced fat Cheddar cheese (I prefer Cabot's)
1/2 tsp salt
1/4 tsp mustard powder
1/4 tsp pepper
1/4 cup panko bread crumbs

Preheat oven to 350 degrees and spray a 9 inch square baking dish with nonstick spray**

Cook macaroni according to package directions and drain

Melt butter in same pot you cooked macaroni in; add onion and cook, stirring, until softened, about 5 minutes; add flour and cook, stirring constantly, 1 minute more. Gradually whisk in milk until smooth. Cook, stirring constantly, until sauce bubbles and thickens, about 4 minutes. Stir in cheese, salt, mustard powder, and pepper. Cook, stirring, until cheese is melted, about 1 minute.

Remove pot from heat and stir in macaroni. Spoon into prepared dish(es). Sprinkle bread crumbs evenly over macaroni mixture and coat with nonstick spray. Bake until casserole is bubbly and top is golden brown, 30 minutes for the 9-inch casserole or 20 minutes for the four individual dishes.

**you can bake the mac n' cheese in four (4) small, individual dishes
**************************
TASTE NOTES
I am going to be completely honest and say that this mac n' cheese, while delicious and satisfying, is much drier than my regular version. Of course, my butt will stay in the same zip code if I eat this version instead of my usual Martha Stewart version. That said, we enjoyed it immensely and I still lost weight on weigh in day--how can you beat that?

Oven-fried Chicken

Who doesn't love the crunch of southern fried chicken, but there's the fat in the skin and the fat that it's fried in just waiting to creep around your middle. Don't worry, you can have your crispy chicken and lose weight/stay healthy by using your oven to produce delicious, moist chicken with a satisfying crunch. The original recipe called for bone-in, skinless chicken breasts, but I substituted bone-in, skinless chicken thighs. I much prefer bone-in chicken as it retains the juices far better.

Serves 4 (7 PP)
3/4 cup low-fat buttermilk (I make my own by adding 1 tbs vinegar to skim milk and letting it stand)
1 tsp black pepper
1/2 tsp salt
4 bone-in, skinless chicken thighs (about 5 oz each)
1 cup panko bread crumbs
2 tbs grated parmesan cheese
1 tsp dried rosemary
1 tsp dried sage

Combine buttermilk, salt, and pepper in large zip-lock bag and add chicken. Squeeze air out of the bag and seal. Turn to coat chicken and refrigerate 20 minutes to 3 hours, turning occasionally.

Preheat oven to 350 degrees and line baking sheet with foil sprayed with nonstick spray.

Mix together bread crumbs and cheese. Remove chicken from buttermilk mixture and discard mixture. Coat chicken, one piece at a time, in panko mix. Place chicken pieces on prepared baking sheet and bake 30 minutes. Remove from oven and lightly spray chicken with nonstick spray. Return to oven and bake until cooked through, about 15 minutes longer.
**********************************
TASTE NOTES
The recipe above is adapted from WW Best Darn Food Ever cookbook. The first time I used the exact recipe, but we didn't enjoy the spice mixture. The second time, I revised it and it turned out perfect: moist inside, crispy outside, and very flavorful. Leftovers--if there are any--are delicious cold or at room temperature. With corn and potato salad, this is a picnic. With mashed potatoes and greens, it's a southern-style meal that will have you singing Dixie.

Creamy Tomato Basil Soup

I love tomato basil soup and have made a few versions, all of which I've enjoyed. The difference with this version is that it is creamy and I used only fresh tomatoes. With some cheese quesadillas, it made a great light dinner.

Serves 4 (4 PP per serving; 161 cal; 5 g fat; 19 g carb; 4 g fiber; 9 g prot)
Adapted from Points Plus cookbook
2 tsp olive oil
1 medium onion, chopped
4 large ripe tomatoes, peeled and chopped*
1 cup reduced sodium vegetable broth (or chicken broth, which I prefer)
2 garlic cloves, minced
1/4 tsp salt
1/8 tsp ground black pepper
3 cups 1% milk (I prefer fat free)
1/4 cup tomato paste
2 tbs thinly sliced fresh basil

*It is so easy to peel fresh tomatoes. Bring a large pot of water to a boil. Gently drop the tomatoes in and leave for 2 minutes. Take out and plunge into cold water. The skin will slip off easily.

Heat oil in a large saucepan over medium high heat. Add onion and cook, stirring occasionally until softened, 5 minutes.

Stir in tomatoes, broth, garlic, salt, and pepper: bring to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes. Let mixture cool 5 minutes.

Puree in batches (or use immersion blender). Return to saucepan. Whisk together milk and tomato paste in medium bowl; add to soup. Stir in basil. Cook over medium heat just until heated through, about 3 minutes (do not boil).
**********************
TASTE NOTES
This was my favorite tomato basil soup so far and I'm sure it's because there were no tomato skins in it. A serving is a generous 1 1/4 cups and leftovers heat up easily--just remember not to let the soup come to a boil or the milk will curdle. You'll never want canned tomato soup again!

Snickerdoodle Bread

It just isn't Christmas without snickerdoodles, those wonderfully fragrant cinnamon-laced cookies that I grew up with. So when I saw a recipe for Snickerdoodle loaves over at Cathy's Wives with Knives, I knew what I was baking for my next quilt guild meeting. Be sure to check out this wonderful blog which always has something delicious to try.

Snickerdoodle Bread

Author: Barbara Bakes

Ingredients

• 2-1/2 cup all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 cup butter, softened
• 2 cups sugar
• 3 eggs
• 2 teaspoons vanilla (I used the seeds from 1 vanilla bean instead)
• 1 cup sour cream
• 1-1/2 cups cinnamon chips
• 2 tablespoons flour
• TOPPING:
• 2 tablespoons sugar
• 2 tablespoons cinnamon

Instructions

1. Combine 2-1/2 cups flour and baking powder in a bowl. In a separate bowl, cream butter and 2 cups sugar, salt and cinnamon until fluffy, about 2 minutes. Add eggs one at a time mixing well after each addition. Add vanilla and sour cream and mix to combined. Add flour mixture, stirring until just combines. Coast the cinnamon chips with2 tablespoons flour and stir into the batter.
2. Spoon batter into 4 or 5 floured and greased mini loaf pans (5-3/4 x 3-1/4 x 2-1/4 inches) or 2 9 x 5 inch loaf pans. Don’t fill more than 2/3 full. Combine 2 tablespoons sugar and 2 teaspoons cinnamon and sprinkle over the top of batter in the pans. Bake at 350 degrees for 35 to 40 minutes until a toothpick inserted into a crack in the center of the loaf pan comes out clean. Remove from the oven and let cool 5 minutes before removing from the pan.

*********************************************

TASTE NOTES

I could tell while the loaves were still in the oven that this was going to be a very special treat. The fragrance of cinnamon and sugar perfumed the whole house. One bite of this wonderful "bread" and I was hooked. Tasting more like a rich coffeecake, I knew from the first bite that this was a keeper. I'll definitely be making this one again.

New Blogger Dashboard/Interface

Am I the only one who hates the new Blogger interface? I used to love going onto the dashboard to catch up on all my favorite blogs. Creating or editing posts was a snap. Since I was forced to switch over to this new interface, I find myself spending far less time on Blogger. Am I a relic? Is it my imagination that the old interface was so much more user friendly? 

Cheese-stuffed Turkey Meatballs with Pasta

It's hard to believe that I wasn't a big fan of  "macaroni" when I was growing up. What I wouldn't give to be able to eat pasta more frequently now! Lately I've been making it on Sundays, looking for new and more healthy ways to prepare it. Since Larry is a big spaghetti and meatball fan, I decided to try this take on the classic Italian-American favorite. We were both glad that I did.






(Adapted from Points Plus cookbook)
Serves 4
8 oz ground turkey
1/2 c grated cheese, divided (I prefer Pecorino Romano)
1/4 c bread crumbs
1/4 c chopped fresh parsley
1/4 c fat free milk
1 large egg white
1 garlic clove, minced
pinch cayenne
1 (1 oz) piece part skim mozzarella cut into 16 pieces (I know, right? I used a piece of string cheese)
2 cups fat free marinara sauce (I prefer the Barilla fire roasted sauce)
1/2 cup water
8 oz spaghetti
2 c thinly sliced escarole

Stir together turkey, 1/4 c cheese, bread crumbs, parsley, milk, egg white, garlic, and cayenne in a large bowl. Shape turkey mixture around cheese cube to form 16 meatballs.

Bring marinara sauce and water to a simmer in a large skillet. Add meatballs, cover, and simmer, stirring gently a few times, until meatballs are cooked through, 10-15 minutes.

Meanwhile cook pasta according to package directions, adding escarole during the last 1 minute of cooking. Drain.

Divide pasta mixture among 4 bowls; top evenly with meatballs and sauce; sprinkle evenly with remaining cheese.
(N.I.: 415 cal; 6 g fat; 61 g carb; 11 g fiber; 30 g prot; 10 points plus)
***********************************
TASTE NOTES
When I first noted that the escarole was added to the pasta, I was skeptical. I adore 'scarole, but generally eat it sauteed with garlic and olive oil. I decided to give it a try and was pleasantly surprised that I loved the escarole with the marinara sauce. For such a simple recipe, this was very flavorful. In fact, I intend to make the meatballs again to use in sandwiches. They are very soft, but hold their shape well. Another filling, healthy dinner that you can feel good about serving.

Asiago, Bacon, and Potato Gratin

This recipe has been all over Pinterest and with good reason. It's so easy and it is cheesy and delicious. The bacon may seem like overkill to those who don't worship at that shrine (I can't envision a food that can't be made better with bacon). I did find, however, that the cooking time was way off and I believe the dish can be made simpler still by using a mandolin to slice the potatoes very thinly and omitting the parboiling, which I intend to do next time. Therefore, I'm editing the instructions to reflect this. Otherwise, you want to try this dish very soon.

The original recipe was printed in Cooking Light in 2004.

• 1 1/2 pounds peeled Yukon gold potatoes, cut into very thin slices (1/16 inch)
• 1 teaspoon salt, divided 
• Cooking spray 
• 2 tablespoons minced shallots
• 1/4 cup all-purpose flour
• 2 cups 1% low-fat milk, divided 
• 3/4 cup (3 ounces) grated Asiago cheese 
• 1/4 cup chopped fresh chives
• 1/4 teaspoon freshly ground black pepper 
• 4 bacon slices, cooked and crumbled 
• 1/4 cup (1 ounce) grated fresh Parmesan cheese 

1. Preheat oven to 350°.
2. Use a mandolin to slice the potatoes paper thin; sprinkle generously with salt.
3. Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.
4. Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.

TASTE NOTES
I liked this take on potatoes au gratin. They were lacking none of the creaminess and cheesiness, but they weren't over-the-top in terms of calories and fat. This is definitely a keeper recipe when you want something special to go with a ham or a roast.

Texas Cheese Fries

I confess that when I first heard about these cheese fries, all I could picture was a nasty plate of fried potatoes covered in Velveta-like orange cheese. I have never been a fan of cheese or gravy on my fries. The fact that I eat very few fries in the first place made me just dismiss this recipe. Then I read a few "reviews" on the Weight Watcher message boards and decided to check out the recipe. I do make oven-baked sweet potato fries or Italian-seasoned fries on occasion, so I decided to give these a try.

Texas Cheese Fries 
from Skinnytaste.com 
Servings: 2 • Serving Size: 1/2 • Old Points: 6 pt • Points+: 7 pt
Calories: 259 • Fat: 12.3 g • Protein: 10.1 g • Carb: 29 g • Fiber: 2.9 g • Sugar: 1.4 g
Sodium: 590.5 mg (without salt) 


Ingredients:

• 2 medium potatoes (2/3 lb total), yukon gold or russet, washed and dried (skin on)
• 2 tsp olive oil
• 1 tsp smoked paprika
• 1/4 tsp chili powder
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/8 tsp cumin
• coarse salt and fresh cracked pepper
• 1 slice center cut bacon, cooked & finely chopped
• 1/3 cup sharp shredded cheddar cheese (I used reduced fat Mexican blend)
• 2 tbsp diced scallions
• 1 tbsp sliced pickled Jalapeno (I omitted these)

Directions:

Preheat the oven to 400°. Line baking sheet with foil for easy clean-up. Lightly coat with cooking spray.

Cut each potato lengthwise into 1/4 inch thin slices; then cut each slice into 1/4 inch fries.
In a large bowl, combine cut potatoes and oil; toss well. Add seasoning (paprika to salt and pepper). Toss to coat. Spread in a single layer on baking sheet. Bake 15 minutes, turn over, and bake another 15-25 minutes. Remove from oven, place fries into two small oven safe dishes (or one large dish for sharing), top with cheese, scallions and bacon bits and return to oven for  about 2 minutes, or until the cheese melts.
****************************************************************
TASTE NOTES

While I normally don't "spend" 7 points on a side dish, by carefully planning what I eat with them, I am able to minimize the damage somewhat (e.g. a turkey burger without the bun, steamed seafood). These "fries" are very tasty and the portion size will leave you feeling satisfied, but not stuffed. There is not a lot of cheese on these, so maybe next time I will use regular cheese (since that's what the points are calculated on).I've already made these twice, so I am really recommending them.  In the future, I would serve these as an appetizer at a BBQ, the taste is that good. So go ahead and indulge!

At Last...............

Those of you who've been following The Food of Love for a while might recall my ardent quest for a recipe that would produce a creamy rice pudding. I've dumped a fair share of  trials over the bank, but finally I have a recipe that produces a very creamy, rich rice pudding that will leave you feeling like the cat that lapped up the cream. I have my friend and hairdresser Donna to thank for the recipe, which came to her by way of her sister. So here's a big shout out to Donna's sister:  thank you for the perfect recipe for rice pudding.

I've made rice pudding on top of the stove, in the oven--with or without a bain Marie, in a crockpot. I've used short grain rice, long grain rice, instant rice, brown rice, and Arborio rice. I've used whole milk, condensed milk, half and half, and cream. So what separates this rice pudding from all the rest? I believe it is the cooking method, which is a long simmer in a double boiler. The recipe I received didn't give any "time," so I checked the rice for doneness every 15 minutes and it took 1 1/2 hours. First I brought the water in the bottom half of the double boiler to a boil. Then I added the insert with the mixture in it to the double boiler and I cooked the mixture on medium high until it was hot. Finally, I lowered the heat to a simmer. Following this method, the rice was cooked perfectly and the custard was thick. I repeat these directions below because it was on the second try that I achieved "Nirvana."

1/2 cup long grain rice (I used Carolina)
1/2 cup sugar
1/2 tsp salt
1 pint whole milk
1 pint heavy cream
1 egg
1 tsp vanilla
Optional:  cinnamon

Bring the water in the bottom half of a double boiler to a rolling boil. Place the rice, sugar, salt, milk, and cream in the top of a double boiler and check periodically until it becomes hot. When it does, turn the heat to low so that the water is simmering. It's important to leave the heat on high until the mixture is hot so that it will thicken (my first batch I didn't do this and the mixture was a bit thin). Stir every 15-20 minutes, cooking until the rice is done, about 1 1/2 hours.   Beat the egg, then add a little of the hot liquid and mix together. Slowly pour this egg mixture into the pudding, stirring constantly until mixture thickens. Add 1 tsp vanilla. Sprinkle with cinnamon. Chill.
***********************************
TASTE NOTES
I've made this twice now and it is just incredibly delicious. I've never seen another recipe for rice pudding that calls for a double boiler, but I'm convinced that this cooking method accounts for the absolutely perfect consistency. I defy you to eat this without making "yummy noises."

Raspberry-chocolate Shortbread Bars

It's a fact that I eat more dessert when I am on program (Weight Watcher' talk for following a sensible eating plan). That might seem counter-intuitive, but the fact is when I know I can have an indulgence without wrecking my eating plan, it makes the plan more of a lifestyle than a diet. This slimmed down version of a bakery treat is not low calorie by any means. One small bar has 171 calories (5g fat, 29 g carb, 1 g fiber, 3 g prot); but that small bar is so satisfying, you won't feel deprived or driven to overindulge. This recipe makes 30 bars; enjoy some now and freeze the rest.

2 c lowfat buttermilk baking mix
1/3 c packed brown sugar
2 tbs unsalted butter, melted and cooled
2 tbs fat free milk
1 (14 oz) can fat free sweetened condensed milk
1 1/4 cup semisweet chocolate chips
3 tbs chopped pecans
1/3 c seedless raspberry preserves

Preheat oven to 350 degrees. Line a 9X13 inch baking pan with foil and spray with nonstick spray.

Whisk baking mix, brown sugar, and butter in a large bowl. Remove 1/4 cup of this mixture to use for topping. To the rest of the mixture, drizzle in the milk and stir until evenly moistened. Pat this mixture into the prepared pan, pressing evenly to cover the bottom of the pan. Bake until edges are browned, 15 minutes.

For filling, microwave condensed milk and 1 cup of the chips in a large, microwaveable bowl on high for 1 - 1 1/2 minutes. Stir until chips are melted. Spread evenly over hot crust. Stir pecans into reserved 1/4 cup of topping and sprinkle over chocolate mixture. Add preserves by 1/2 teaspoonful over topping, spacing 2 inches apart. Srpinkle remaining 1/4 cup of chips on top. Bake until filling is set, 25 minutes. Cool.

Lift from pan using the foil. Cool completely before cutting into 30 bars. (5 PP per bar)
************************
TASTE NOTES
As soon as I saw this recipe in WW Magazine, I had visions of a grown up version of the magic cookie bars we used to bake at Christmas. I had all the ingredients on hand and it took less than 20 minutes to get these in the oven. One bite of the crumbly shortbread cookie topped with rich, sweet chocolate tempered with tart flavor of raspberry jam and I was in heaven. With a glass of cold milk, I remembered why milk and cookies remain such a fond childhood memory.

TAST Week 16: French Knots

There was a time when I despaired of ever being able to produce a French knot, much less produce many of uniform size and shape. But, as with most things, practice makes perfect--or at least much better. In the photo above, I used a double strand of floss to produce clusters of grapes. In the photo below, I used several strands of a metallic floss to produce the large knots in between the feather stitch and the starfish.