Archive | December, 2011

Some things

23 Dec

Hey all from very far away! I notice a lot of you are searching for recipes and not finding them, or at least that’s what my stats page tells me. A tip: rather than typing what you think is the name of a dish, instead type one thing about the dish such as lamb, pasta, cookies,soup. This way the search will turn up the post rather than if you guess the title and search low fat oatmeal chocolate cookies with applesauce! As that will not turn up with any results since i do not use those words consecutively in a post.


two week hiatus

19 Dec

hello to my lovely readers.

fortunately, i will be spending the holiday season sans computer access. unfortunately, no computer means no blog posts. i will resume posting after january 1st, at which time you may all expect an overload of delicious food madness! happy holidays!

the best brownies, ever.

12 Dec

im annoyed that i made these. because it has been 12 hours and only 1/4 of the brownie pan is left. that means that i alone, have eaten 3/4 of the brownies. i’m going on a juice fast for eternity, minus the juice, starting now.

and so it is with great shame in my head and a sugar rush in my veins that i pass on this brownie torch to you. take it and do with it what you will, if you are smart, you will cut it down so that it makes 2 brownies. or, you will make them all, and immediately give them away and leave one for yourself. but hey, where’s the fun in that?

so for this brownie recipe you should use any brownie recipe you like-your grandpa’s recipe, your friend’s cousin’s neighbor’s recipe, your favorite food blogger’s recipe or your good ol’ box mix 🙂 do whatever suits you with these alterations: only use 2 eggs, not 3 and add 2/3 the amount of oil that you normally would as the peanut butter in these is oily enough and you don’t want greasy brownies, you want FUDGEY RICH OH MY GOSH brownies.

So, once you’ve made your favorite (or easiest, ahem, boxed mix) brownie batter, add in 8-12 crushed reeses cups (not minis! full cups)  and 1/2 cup of creamy peanut butter

Pour your super thick and hard to pour brownie batter into a greased baking pan and then dollop spoon fulls of peanut butter on the top of the brownies and swirl in with a knife.

bake at 350 for 25 minutes or until a toothpick or fork comes out clean, let cool, and enjoy!

rigatoni with white beans and kale

12 Dec

white beans and escarole is a classic italian combination that is used either on its own as a vegetable dish or with pasta. my sister and i love love love a white bean and escarole fusilli pasta at an italian restaurant in south florida. last time i was home we were supposed to get it for dinner but due to some unfortunate complications, it never quite happened and i’ve been craving it since then; and so, here is my version.

Since this is such a simple dish there is one very important factor: the size, shape, and done-ness of the pasta.

for this dish, the rigatoni really works the best. generally, in a pasta dish you want everything to be the same size so it’s easy to eat, the kale and the rigatoni are about the same size. the reason that there are so many different pasta shapes is because each shape works better with a certain sauce, for whatever reason, wide and thick rigatoni (i could only find long and normal size) works the best in this dish. the pasta needs to be REALLY al dente, you want there to be a substantial bite left to your noodle, about 7 minutes cooking time should do it-i would say no  less than 6 minutes and no more than 8.

What You’ll Need for 4 servings: (or 2 big servings if you are me)

1/3-1/2 of a box of rigatoni try to find the widest, shortest noodle you can but what is pictured is all i could find. definitely go wider than penne if you can!

1 bunch of kale, escarole or other bitter green (collard, mustard, turnip yaddayadda), chopped

1 can of canellini beans (better to use dried, but again, i NEVER plan ahead 😦 ) drained and rinsed well

1/4-1/13 cup of chicken stock or veg stock

3 garlic cloves, minced

about 1/4 cup of leek, thinly sliced (white or yellow onion is fine to substitute)

1-3 T of olive oil

parmesan cheese

crushed red pepper


Basta Pastaaaa!:

bring a medium sauce pot of water up to boil.

in a very large skillet heat 1 T of olive oil over medium heat. add the leeks and garlic, saute until soft and fragrant.

Add in the kale, 1 T of crushed red pepper and half of the stock. Stir, cover and let cook 5 minutes.

Add a large pinch of salt (a few T) to the boiling water, add in the rigatoni and stir.

Reduce the kale to low heat, keeping covered. Once the pasta is finished drain it and pour it into the kale mixture along with the drained beans. add in 1 T of olive oil, the rest of the stock and more crushed red pepper, to taste.

If it is still too dry add in a bit more stock. You don’t want it to be too liquidy but you do want it to be a bit saucy. Garnish with grated parmesan cheese and 1 t of salt then taste and add more salt if necessary (add additional salt AFTER the parmesan as it is a very salty cheese and too much salt will ruin your dish!)


my vegetarian steak dinner

11 Dec

my vegetarian steak dinner

tofu steak with mushroom thyme gravy, steamed asparagus and farro mac and cheese with bell pepper and gruyere.
expect a recipe post for my farro mac and cheese soon–it was AWESOME!

rosemary chicken legs

11 Dec

easy, delicious. lets do it.

What You Need for 5 chicken legs:

5 chicken legs (duh)

1.5 T chopped rosemary

2 garlic cloves, chopped

olive oil

salt and pepps

preheat the oven to 350

stuff the garlic under the chicken skin. drizzle olive oil on all sides of the chicken breasts then season liberally with salt, pepper and the rosemary. sear in a pan over medium high eat just until the skin is caramelized and browned.

once browned, pop into the oven on a parchment lined baking sheet for about 12 minutes or until a meat thermometer reads 150 degrees.

searing the chicken off and then baking it ensures a crispy outer crust while maintaining a juicy inside.

thats all folks!! quick, easy weeknight dinner that people think is way more labor intensive than it was!

low fat, less sugar oatmeal chocolate chip cookies!!

11 Dec
this is not my recipe. my roommate found this recipe online and i adapted it a teeny weeny bit. it’s not mine, ,but i’m posting it here because i think its so glorious and you should all know about it. these cookies are chewy and delicious and i love the person who invented them.
This recipe yields 12 cookies:
1/2 cup flour
1/2 t baking powder
1/4 t baking soda
1/4 t salt
1/4 t cinnamon
1/8 t nutmeg
1 T butter, room temp
1/4 c brown sugar
1/8 cup white sugar
1/2 egg (beat one egg in a cup and then use half of the mixture)
1/8 cup unsweetened or natural apple sauce
1/4 t vanilla extract
1 cup quick cook oats
1/2 c milk chocolate chips
Combine the flour ,baking soda and powder, salt, cinnamon and nutmeg in a bowl. In a second bowl combine the butter, apple sauce, egg and sugars.
gradually add the dry ingredients into the wet ingredients with a whisk. fold in chocolate chips (and peanut butter chips if you are me 🙂 )
Spoon onto a baking sheet lined with parchment and then refrigerate for at least 30 minutes before baking at 350 for 10 minutes. Chilling before you bake ensures a crispy outside and a chewy inside, it’s a fabulous baker’s secret that I use for every single cookie I make.
so at about 120 calories per cookie, ENJOY!

cookie printable recipe