I've tried another one pan pasta dish and was a little underwhelmed. The sauce seemed too runny and the pasta was sticky. This, on the other hand, worked great.
I adapted this from a Martha Stewart recipe and expanded it to 16oz of pasta rather than 12oz (since I wanted to use my whole box up). So I didn't really measure my pastes. These are reasonable estimates, but you could totally adjust based on preferences.
1# orcecchiette pasta
1 can (15.5oz) chickpeas, drained and rinsed
~1c kalamata olives (I kept them whole, but halved might distribute them more evenly)
~3 Tbs tomato paste
~1 Tbs Unami Paste
~3 Tbs Better than Bouillon chicken stock paste
3-4 cloves of garlic, thinly sliced
1 - 6inch sprig of fresh rosemary
3 Tbs extra virgin olive oil
1/4 tsp red pepper flakes
coarse salt and pepper
Parmigiano-Reggiano for serving
Baby arugula for serving
In a straight sided pot, add 6.5 cups of water and all the ingredients except for the cheese and arugula. Bring to a boil. Once boiling, turn heat down to medium-high and cook uncovered and stirring occasionally for 12-15 minutes. The liquid will reduce and make a sauce that coats the pasta.
Remove from heat. Remove rosemary and divide between bowls. (Makes 5 generous servings.) Top with cheese and a handful of arugula.
Adapted from Martha Stewart: http://www.marthastewart.com/1062404/one-pan-orecchiette-chickpeas-and-olives
Thursday
Chinese Lemon Pepper Shrimp
The original recipe was to coat the shrimp in corn starch and fry them in oil. I used pre-cooked shrimp and simply warmed them in the sauce at the end.
Ingredients:
1# cooked shrimp, peeled
green onions, for garnish
1 tablespoon vegetable oil
2 tablespoons fresh garlic (chopped)
½ teaspoon fresh ginger (minced)
Ingredients:
1# cooked shrimp, peeled
green onions, for garnish
1 tablespoon vegetable oil
2 tablespoons fresh garlic (chopped)
½ teaspoon fresh ginger (minced)
4 lemon slices
1/3 cup soy sauce
¾ cup water
2 teaspoons cornstarch
¼ cup dark brown sugar
2 teaspoons lemon juice
2 teaspoons course ground black pepper
1/3 cup soy sauce
¾ cup water
2 teaspoons cornstarch
¼ cup dark brown sugar
2 teaspoons lemon juice
2 teaspoons course ground black pepper
Prepare by dissolving cornstarch into 3/4c of cold water. Heat oil in wok or frying pan, add garlic, ginger and lemon slices and fry for 30 seconds. Add soy sauce, cornstarch and water and bring to a boil. Add brown sugar, lemon juice and black pepper. Cook for 2 minutes until sauce thickens. Add shrimp and cook until warmed through. Serve over rice and garnish with green onions.
adapted from http://blogchef.net/chinese-lemon-pepper-shrimp-recipe/
Monday
Tangy Vinegar Coleslaw
Ingredients:
1 head green cabbage, finely shredded
1/2 head red cabbage, finely shredded (or 1 head radicchio for a spicy kick)
1/2 medium red onion, thinly sliced
1/2 cup apple cider vinegar (or use white vinegar, if you prefer)
3 tablespoons honey
1/4 cup oil
1/2 teaspoon salt
1/2 teaspoon dry mustard (or 1/2 Tbs prepared Dijon)
1/2 teaspoon celery seed
In a large bowl toss the green cabbage, red cabbage, and red onion until mixed. Set aside.
In a small saucepan combine the vinegar, honey, and oil. Bring to a boil over medium-high heat. Remove from the heat and stir in the salt, dry mustard, and the celery seed. Pour the dressing over the cabbage. Toss to combine.
Allow the slaw to cool, then refrigerate until cold. Serve chilled
From http://foodformyfamily.com
1 head green cabbage, finely shredded
1/2 head red cabbage, finely shredded (or 1 head radicchio for a spicy kick)
1/2 medium red onion, thinly sliced
1/2 cup apple cider vinegar (or use white vinegar, if you prefer)
3 tablespoons honey
1/4 cup oil
1/2 teaspoon salt
1/2 teaspoon dry mustard (or 1/2 Tbs prepared Dijon)
1/2 teaspoon celery seed
In a large bowl toss the green cabbage, red cabbage, and red onion until mixed. Set aside.
In a small saucepan combine the vinegar, honey, and oil. Bring to a boil over medium-high heat. Remove from the heat and stir in the salt, dry mustard, and the celery seed. Pour the dressing over the cabbage. Toss to combine.
Allow the slaw to cool, then refrigerate until cold. Serve chilled
From http://foodformyfamily.com
Blender Hollandaise
My favorite hollandaise sauce shortcut. All the butter, none of the whisking.
Ingredients:
10 Tbs butter
3 egg yolks
1/4 tsp salt, less if you are using salted butter
1/8 tsp cayenne
1 Tbs lemon juice
Heat up your blender by pouring hot water into it and letting it sit while you prepare everything else.
Heat the butter up (microwave or stove top). Don't boil it excessively so that you lose moisture to steam, but do get it bubbling hot.
Once you're ready, blend the egg yolks, lemon juice, salt and cayenne in the blender for about 30 seconds. Then, with the blender running, slowly pour a thin stream of butter in. Blend just for a second or two after you've added all the butter. Taste for salt and lemon. If you add anything, blend for 5 seconds. If it is too thick, you can add hot water and blend briefly to incorporate.
Ingredients:
10 Tbs butter
3 egg yolks
1/4 tsp salt, less if you are using salted butter
1/8 tsp cayenne
1 Tbs lemon juice
Heat up your blender by pouring hot water into it and letting it sit while you prepare everything else.
Heat the butter up (microwave or stove top). Don't boil it excessively so that you lose moisture to steam, but do get it bubbling hot.
Once you're ready, blend the egg yolks, lemon juice, salt and cayenne in the blender for about 30 seconds. Then, with the blender running, slowly pour a thin stream of butter in. Blend just for a second or two after you've added all the butter. Taste for salt and lemon. If you add anything, blend for 5 seconds. If it is too thick, you can add hot water and blend briefly to incorporate.
Chia Breakfast Pudding
A high energy pre-made breakfast with low calories.
Ingredients
¼ cup plus 3 tablespoons raw chia seeds
1 cup almond milk
Ingredients
¼ cup plus 3 tablespoons raw chia seeds
1 cup almond milk
1 cup nonfat greek yogurt
1¼ teaspoons pure vanilla extract
2 tablespoons good quality maple syrup
Pinch of kosher salt
1¼ teaspoons pure vanilla extract
2 tablespoons good quality maple syrup
Pinch of kosher salt
Mix together in a large bowl. Cover with plastic wrap and let sit in fridge for at least 4 hours. Divide into indiviual servings (approximately 1/2c). Keeps refrigerated for at least a week.
Top with fruit, nuts or whatever you please.
A batch makes 4 servings, each serving is 4 WWP+.
Lazy Turkey, Bean and Spinach Soup
The best thing about this - it's very quick to make. The original recipe had some processed items I steer clear of (faux parmesean, for example), but when you upgrade the ingredients this was a nice weeknight dinner with leftovers.
Ingredients:
2 tablespoons extra virgin olive oil
1 pound extra lean ground turkey
1 medium yellow onion, diced
1 clove garlic, minced
pinch of red pepper flakes
1/4 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 (14.5 ounce) can diced tomatoes
1 (15.8 ounce) can great northern beans, drained and rinsed
8 ounces fresh baby spinach
3 cups low-sodium chicken broth
1/2 cup grated parmesan cheese, plus extra for garnish
Ingredients:
2 tablespoons extra virgin olive oil
1 pound extra lean ground turkey
1 medium yellow onion, diced
1 clove garlic, minced
pinch of red pepper flakes
1/4 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 (14.5 ounce) can diced tomatoes
1 (15.8 ounce) can great northern beans, drained and rinsed
8 ounces fresh baby spinach
3 cups low-sodium chicken broth
1/2 cup grated parmesan cheese, plus extra for garnish
Heat the oil in a large pot over medium-high heat.
Saute the onions until beginning to turn translucent. Add garlic, red pepper flakes and pepper and cook until fragrant (1 min). Add the ground turkey and cook completely (about 7 minutes). Add the oregano, basil, tomatoes and beans. Stir to combine. Reduce heat to medium-low, add spinach and cover for about 2 minutes or until spinach is wilted. Stir to combine. Add broth, stir, and increase heat to medium. Continue to cook until heated through - about 5 minutes. Remove from heat, stir in cheese, and serve.
Adapted from http://www.rachelcooks.com/
Kitchen Sink Salad Dressing
This was one of those funny recipes you see on Pintrest - "world's best salad dressing" or another hyperbolic claim. But it looked interesting and different so I did give it a try with a few tweaks and it was a nice change.
Ingredients:
1/3 cup extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons honey
1/2 tablespoon Dijon mustard
1/2 tablespoon soy sauce
1 tablespoon poppy seeds
1 tablespoon sesame seeds
1-2 teaspoons seasoned salt (to taste)
1/4 teaspoon black pepper
Ingredients:
1/3 cup extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons honey
1/2 tablespoon Dijon mustard
1/2 tablespoon soy sauce
1 tablespoon poppy seeds
1 tablespoon sesame seeds
1-2 teaspoons seasoned salt (to taste)
1/4 teaspoon black pepper
1 teaspoon granulated onion
1 small clove garlic, grated on a microplane
Put all ingredients in a glass jar. Seal tightly and shake vigorously. Will store refrigerated up to 1 week.
Adapted from http://www.anediblemosaic.com/
1 small clove garlic, grated on a microplane
Put all ingredients in a glass jar. Seal tightly and shake vigorously. Will store refrigerated up to 1 week.
Adapted from http://www.anediblemosaic.com/
Chicken Florentine Pasta
Ingredients
1 lb boneless skinless chicken breasts, cubed + cooked
8 oz whole wheat pasta
5 oz frozen spinach, thawed + squeezed to remove as much liquid as possible
1 cup low-fat cottage cheese
⅔ cup Parmesan cheese, grated
1 Tbsp extra virgin olive oil
2 Tbsp flour
15 oz can reduced-sodium chicken broth
2 large garlic cloves, minced
1 Tbsp lemon juice
Instructions
Preheat oven to 375 degrees. Lightly coat a 9x13 baking dish with nonstick cooking spray and set aside.
Cook pasta according to package directions for al dente, drain - set aside.
Mix spinach, cottage cheese, and Parmesan cheese together until smooth.
In a large pot, heat olive oil. Add flour and whisk for 30 seconds.
Add chicken broth and stir until thickened, about 3 minutes. Add lemon juice and garlic and bring to a simmer.
Remove from heat and add blended spinach/cheese mixture, chicken, and pasta. Stir to combine.
Spread evenly baking dish dish.
Bake for 30 minutes.
1 cup = 7WWP+
1 lb boneless skinless chicken breasts, cubed + cooked
8 oz whole wheat pasta
5 oz frozen spinach, thawed + squeezed to remove as much liquid as possible
1 cup low-fat cottage cheese
⅔ cup Parmesan cheese, grated
1 Tbsp extra virgin olive oil
2 Tbsp flour
15 oz can reduced-sodium chicken broth
2 large garlic cloves, minced
1 Tbsp lemon juice
Instructions
Preheat oven to 375 degrees. Lightly coat a 9x13 baking dish with nonstick cooking spray and set aside.
Cook pasta according to package directions for al dente, drain - set aside.
Mix spinach, cottage cheese, and Parmesan cheese together until smooth.
In a large pot, heat olive oil. Add flour and whisk for 30 seconds.
Add chicken broth and stir until thickened, about 3 minutes. Add lemon juice and garlic and bring to a simmer.
Remove from heat and add blended spinach/cheese mixture, chicken, and pasta. Stir to combine.
Spread evenly baking dish dish.
Bake for 30 minutes.
1 cup = 7WWP+
Skinny Spinach Quiche
Quick, simple and low cal quiche filling.
1 (12 ounce) can fat-free evaporated milk
1/3 cup low-fat or fat-free cottage cheese
1/4 cup grated Parmesan cheese
2 large eggs
3 egg whites
1/2 teaspoon salt
1/4 teaspoon pepper
1 Basic pie Crust baked and cooled
1 box frozen spinach thawed, drained and squeezed dry (10 oz box)
1 (12 ounce) can fat-free evaporated milk
1/3 cup low-fat or fat-free cottage cheese
1/4 cup grated Parmesan cheese
2 large eggs
3 egg whites
1/2 teaspoon salt
1/4 teaspoon pepper
1 Basic pie Crust baked and cooled
1 box frozen spinach thawed, drained and squeezed dry (10 oz box)
Pre-cook the crust and let cool.
Preheat oven to 400*
Sprinkle the drained and squeezed spinach on top of the crust.
Whisk together all other ingredients and pour into crust.
Bake at 400* for 10 minutes. Reduce temperature to 350* and cook for another 25-30 minutes.
Let set for 5 minutes before serving.
1/6 of the quiche is 6 WWP+
Saturday
Cherry Lemonade Donuts
These are wonderful baked mini donuts
Ingredients:
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
Zest of 1 lemon
2 eggs
1/2 cup cherry juice
1 1/2 cup flour
1 tsp baking powder
1 tsp salt
3 tbsp lemon juice
Ingredients:
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
Zest of 1 lemon
2 eggs
1/2 cup cherry juice
1 1/2 cup flour
1 tsp baking powder
1 tsp salt
3 tbsp lemon juice
3 tbsp cherry juice
1 – 2 cups powdered sugar
Preheat the oven to 400 degrees and position a rack in the center. Butter and flour your mini doughnut pans and set them aside.
Cream together the butter, sugar and lemon zest until it's light and fluffy. Add the eggs and blend them until they're just incorporated. Mix in the 1/2 cup of cherry juice.
In a separate bowl whisk together the flour, baking powder and salt then combine it well with the cherry mixture until the color is smooth.
Fill a large pastry bag fitted with a round tip with the batter and pipe it carefully into the prepared mini doughnut pans. I found that filing each circle about 2/3 – 3/4 of the way makes perfect mini doughnuts. Filling them any more than that will create shrunken or non-existent doughnut holes.
Bake them for about 5 minutes or until the edges are a light golden brown and the tops are matte and springy to the touch. Don't be afraid of under-baking, be more afraid of over-baking. Gooey doughnuts can be fixed with a little more oven time and crunchy burned doughnuts can't. Allow the doughnuts a few minutes in the pans to cool off before flipping them out onto a cooling rack. The pan may need a few encouraging taps, but they should come out easily.
In a small bowl whisk together the lemon juice, cherry juice and powdered sugar until you get your desired consistency. When stirred, the glaze should leave swirls on the surface that disappear slowly but are not permanent. If the swirls disappear almost instantly, you need more powdered sugar. Dip the top of each doughnut in the glaze, give it a few taps then set it on a rack to drip and set. For easy cleanup, place a piece of wax paper under the rack to catch all the drips. Enjoy!
1 – 2 cups powdered sugar
Preheat the oven to 400 degrees and position a rack in the center. Butter and flour your mini doughnut pans and set them aside.
Cream together the butter, sugar and lemon zest until it's light and fluffy. Add the eggs and blend them until they're just incorporated. Mix in the 1/2 cup of cherry juice.
In a separate bowl whisk together the flour, baking powder and salt then combine it well with the cherry mixture until the color is smooth.
Fill a large pastry bag fitted with a round tip with the batter and pipe it carefully into the prepared mini doughnut pans. I found that filing each circle about 2/3 – 3/4 of the way makes perfect mini doughnuts. Filling them any more than that will create shrunken or non-existent doughnut holes.
Bake them for about 5 minutes or until the edges are a light golden brown and the tops are matte and springy to the touch. Don't be afraid of under-baking, be more afraid of over-baking. Gooey doughnuts can be fixed with a little more oven time and crunchy burned doughnuts can't. Allow the doughnuts a few minutes in the pans to cool off before flipping them out onto a cooling rack. The pan may need a few encouraging taps, but they should come out easily.
In a small bowl whisk together the lemon juice, cherry juice and powdered sugar until you get your desired consistency. When stirred, the glaze should leave swirls on the surface that disappear slowly but are not permanent. If the swirls disappear almost instantly, you need more powdered sugar. Dip the top of each doughnut in the glaze, give it a few taps then set it on a rack to drip and set. For easy cleanup, place a piece of wax paper under the rack to catch all the drips. Enjoy!
London Fog Layer Cake
This is a delightful cake. I made it with cream cheese frosting with a vanilla bean added, but your preference of vanilla frosting would be fine too.
Ingredients:
2/3c milk
4 early grey tea bags
2 whole eggs, plus 1 egg yolk
1 tsp vanilla extract
1.25c + 2Tbs cake flour (160g)
1c sugar
2.25tsp baking powder
1/4tsp salt
1/2c butter, room temp
blue or purple food coloring, if desired
Preheat your oven to 350° F. Line two 8" round cake pans with parchment paper. Grease and flour.
In a small saucepan, heat the milk until simmering. Remove from heat, add the tea bags, and steep for 5 minutes. Remove the tea bags and allow the milk to cool completely.
Whisk together the whole eggs, egg yolk, and vanilla in a small bowl. Set aside.
Sift together the flour, sugar, baking powder, and salt in a large bowl.
Add the butter and cooled milk to the dry ingredients. Beat on low until well-blended. Raise the speed to medium and beat for another minute.
Add the egg/vanilla mixture in three additions, beating well after each addition. If desired, beat in food coloring.
Divide the batter between the two pans and bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 10 minutes. Remove from the pan and allow to cool completely.
Ingredients:
2/3c milk
4 early grey tea bags
2 whole eggs, plus 1 egg yolk
1 tsp vanilla extract
1.25c + 2Tbs cake flour (160g)
1c sugar
2.25tsp baking powder
1/4tsp salt
1/2c butter, room temp
blue or purple food coloring, if desired
Preheat your oven to 350° F. Line two 8" round cake pans with parchment paper. Grease and flour.
In a small saucepan, heat the milk until simmering. Remove from heat, add the tea bags, and steep for 5 minutes. Remove the tea bags and allow the milk to cool completely.
Whisk together the whole eggs, egg yolk, and vanilla in a small bowl. Set aside.
Sift together the flour, sugar, baking powder, and salt in a large bowl.
Add the butter and cooled milk to the dry ingredients. Beat on low until well-blended. Raise the speed to medium and beat for another minute.
Add the egg/vanilla mixture in three additions, beating well after each addition. If desired, beat in food coloring.
Divide the batter between the two pans and bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 10 minutes. Remove from the pan and allow to cool completely.
Chocolate Salted Caramel Layer Cake
This recipe comes in several steps. Make the cake, make the caramel, make the buttercream, assemble the cake, make the ganache. Phew!
CHOCOLATE CAKE
Ingredients:
1 3/4 cups flour
2 cups sugar
3/4 cup unsweetened cocoa
1 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 cup canola oil
1 cup whole milk
2 large eggs
2 tsp vanilla
Preheat your oven to 350 degrees. Oil and flour three 8-inch baking tins. Begin by filling a sauce pan with water. Set it on high heat until it boils. While you are waiting for the water to boil, whisk to gather the flour, sugar, cocoa, salt, baking powder and baking soda until it is completely blended. You can begin to add in the wet ingredients, starting with the oil and milk. Continue beating in each egg, one at a time, into the mixture. Next beat in the vanilla .
Ok, remember that boiling water? Beat 1 cup of boiling water into the batter. THE BATTER WILL BE REALLY THIN, don't worry! Immediately fill you cake tins with the batter and put it in the oven.
If making cupcakes, bake for exactly 18 minutes, no more, no less. If making cake, start by checking them at 22 minutes, and continue to check on the cakes using the "stick a for in it test". My cakes usually take between 25 and 30 minutes.
Transfer the mixture to a mixing bowl. Beat on high speed until cool. Reduce the speed to low and add the butter and vanilla; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. Add 1⁄2-3/4 cup of the caramel (to taste) and continue mixing until combined.
CHOCOLATE CAKE
Ingredients:
1 3/4 cups flour
2 cups sugar
3/4 cup unsweetened cocoa
1 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 cup canola oil
1 cup whole milk
2 large eggs
2 tsp vanilla
Preheat your oven to 350 degrees. Oil and flour three 8-inch baking tins. Begin by filling a sauce pan with water. Set it on high heat until it boils. While you are waiting for the water to boil, whisk to gather the flour, sugar, cocoa, salt, baking powder and baking soda until it is completely blended. You can begin to add in the wet ingredients, starting with the oil and milk. Continue beating in each egg, one at a time, into the mixture. Next beat in the vanilla .
Ok, remember that boiling water? Beat 1 cup of boiling water into the batter. THE BATTER WILL BE REALLY THIN, don't worry! Immediately fill you cake tins with the batter and put it in the oven.
If making cupcakes, bake for exactly 18 minutes, no more, no less. If making cake, start by checking them at 22 minutes, and continue to check on the cakes using the "stick a for in it test". My cakes usually take between 25 and 30 minutes.
SALTED CARAMEL SYRUP (this gets added to the buttercream)
Ingredients:
1 1/2 cups sugar
1/4 cup corn syrup
1 stick of butter, softened and cut into cubes
1 1/2 cups heavy cream
Sea salt to taste
1/4 cup corn syrup
1 stick of butter, softened and cut into cubes
1 1/2 cups heavy cream
Sea salt to taste
In a medium saucepan with high sides, combine the sugar and corn syrup with 1/2 cup water. Stir the mixture gently so you don’t slosh any of it up the sides of the pan. Turn the heat to medium-high and continue stirring until the sugar dissolves. Increase heat to high, stop stirring, and allow the mixture to boil. Once it begins to turn a rich caramel color (if you don’t want to eyeball it, take the caramel to 300 degrees F on a candy thermometer), remove it from the heat, add the butter and cream, and a generous amount of sea salt and stir until combined.
SALTED CARAMEL BUTTERCREAM
Ingredients:
Ingredients:
1½ cups sugar
1⁄3 cup all-purpose flour
1 1/2 cups whole milk
1⁄3 cup heavy cream
1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
1 teaspoon pure vanilla extract
1⁄3 cup plus 2 tablespoons Salted Caramel Sauce (above), at room temperature
1⁄3 cup all-purpose flour
1 1/2 cups whole milk
1⁄3 cup heavy cream
1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
1 teaspoon pure vanilla extract
1⁄3 cup plus 2 tablespoons Salted Caramel Sauce (above), at room temperature
In a medium, heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 10 to 15 minutes.
Transfer the mixture to a mixing bowl. Beat on high speed until cool. Reduce the speed to low and add the butter and vanilla; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. Add 1⁄2-3/4 cup of the caramel (to taste) and continue mixing until combined.
CHOCOLATE GANACHE FROSTING
Ingredients:
12 oz. good quality semisweet chocolate, finely chopped
¼ cup unsweetened cocoa powder
¼ cup very hot water
1 cup plus 2 tbsp. unsalted butter, at room temperature
1/3 cup plus 1 tbsp. confectioners’ sugar
Pinch of salt
Sea Salt for finishing
To make the chocolate ganache frosting, place the chopped chocolate in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until the chocolate is completely melted and smooth. Set aside and let cool to room temperature. In a small bowl, combine the cocoa powder and water and stir until smooth. In the bowl of an electric mixer, combine the butter, confectioners’ sugar and salt. Beat on medium-high speed until light and fluffy, about 5 minutes. With the mixer on low speed, gradually blend in the melted and cooled chocolate until well incorporated. Blend in the cocoa powder-water mixture until smooth.
ASSEMBLE THE CAKE
To assemble the cake, level the cake layers if necessary. Place one of the cake layers on a cake board or serving platter. Top with half of the caramel buttercream and smooth in a thick, even layer. Place a second cake layer on top and smooth the remaining salted caramel buttercream over that. Place the final cake layer on top. Cover the top and sides of the cake with the chocolate frosting and smooth with an offset spatula. Refrigerate until ready to serve. Before serving, sprinkle with sea salt.
To make the chocolate ganache frosting, place the chopped chocolate in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until the chocolate is completely melted and smooth. Set aside and let cool to room temperature. In a small bowl, combine the cocoa powder and water and stir until smooth. In the bowl of an electric mixer, combine the butter, confectioners’ sugar and salt. Beat on medium-high speed until light and fluffy, about 5 minutes. With the mixer on low speed, gradually blend in the melted and cooled chocolate until well incorporated. Blend in the cocoa powder-water mixture until smooth.
ASSEMBLE THE CAKE
To assemble the cake, level the cake layers if necessary. Place one of the cake layers on a cake board or serving platter. Top with half of the caramel buttercream and smooth in a thick, even layer. Place a second cake layer on top and smooth the remaining salted caramel buttercream over that. Place the final cake layer on top. Cover the top and sides of the cake with the chocolate frosting and smooth with an offset spatula. Refrigerate until ready to serve. Before serving, sprinkle with sea salt.
Biscuit-style Chicken Pot Pie
Ingredients
3 cups Swanson’s reduced-sodium chicken broth or your favorite
1½ cups onions, chopped
1 cup potato, peeled and cubed (½ inch cubes)
1 cup sweet potato, peeled and cubed (½ inch cubes)
1 cup carrots, peeled and chopped
1 cup celery, sliced
1 lb chicken breasts (boneless, skinless), cut into bite-size pieces
1½ cups frozen peas (not defrosted)
1½ cup reduced-fat milk
½ cup plus 1 tablespoon all purpose flour
2 tablespoons fresh thyme, chopped or 1 teaspoon dried
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
1 pkg. Pillsbury Golden Layer Flaky Biscuits (100 calories for each biscuit)
Instructions
1. Preheat oven to 350 degrees. In a large pan, add chicken broth and bring to a boil.
2. Stir in onions, potato, sweet potato, carrots and celery. Bring back to a boil, reduce heat and cover. Simmer for 6 minutes.
3. Add chicken pieces and frozen peas, breaking them up. Bring back to a boil, turn heat to simmer, cover, and cook for 5 minutes.
4. Place a colander into a large bowl. Pour chicken, vegetables and broth into colander. Add strained broth back to the pan. Set aside chicken and vegetables.
5. In a separate small bowl, add flour. Gradually add milk to the flour stirring with a whisk, until well blended.
6. Increase heat to medium with the broth. Stir in milk/flour mixture with a whisk. Cook for 5 minutes or until thicken. Stir often.
7. Add back chicken and vegetables, along with thyme, salt and pepper. Mix well.
8. Coat an 11 x 7 baking dish with cooking spray and pour in the chicken stew.
9. Open the package of biscuits, separate them and place on top of chicken stew. Line them evenly over top.
10. Place the pie on a foil lined baking sheet and bake for 14 minutes until the biscuits are golden brown.
11. To serve, spoon into each bowl and top with 1 biscuit. There will be two extra biscuits for whoever wants it.
Serves 8 (each serving, ⅛ of recipe and 1 biscuit); 7PP
Orange Chicken
- 2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
- salt and pepper
- 2 Tbsp. olive oil
- orange chicken sauce (ingredients below)
- toppings: thinly-sliced green onions, toasted sesame seeds, orange zest
- 3 cloves garlic, minced
- 1/2 cup orange juice
- 1/2 cup honey (add more to sweeten, if desired)
- 1/3 cup soy sauce
- 1/4 cup rice wine vinegar
- 3 Tbsp. cornstarch
- 1/2 tsp. ground ginger
- 1/2 tsp. white pepper
- zest of one orange
- pinch of crushed red pepper flakes
Orange Chicken Ingredients:
Orange Chicken Sauce Ingredients:
Season chicken generously with salt and pepper. Whisk all the sauce ingredients together.
Heat oil in a large saute pan over medium-high heat. Add chicken and saute for about 4-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.
Pour in the orange chicken sauce, and stir to combine. Let the sauce come to a boil, then boil for an additional minute or two until thickened. Remove from heat and serve immediately over quinoa or rice. Garnish with green onions, sesame seeds and additional orange zest.
Crockpot Mediterranean Chicken
Ingredients:
2 pounds boneless, skinless chicken breasts
1 can diced tomatoes (14.5 oz)
1 can tomato sauce (14.5 oz)
1 onion thinly sliced
4- 6 garlic cloves, whole
1/2 cup balsamic vinegar
2 T olive oil
12 pitted kalamata olives
palmful Italian herb mix (thyme, basil, rosemary, oregano)
ground black pepper and salt to taste
Pour the olive oil in to the bottom of the slow cooker. Place the chicken breasts into the slow cooker. Season with salt and pepper. Top each breast with sliced onion, garlic cloves and Italian herbs.
Mix vinegar, tomatoes and tomato sauce and pour over chicken. Cook on high about 4 hours.
Remove the chicken breasts, slice on the bias, and place back in the tomato/vinegar sauce. Add olives and let them warm through for ten minutes. Serve with crumbled feta over whole wheat spaghetti.
Sunday
Slow Cooker Chicken Verde
Good over rice or as a burrito filling.
Ingredients:
1.5 lbs chicken breasts
1 medium onion, sliced
2 cloves garlic, minced
1 tsp cumin
1 tsp oregano
1 tsp pepper
1 Tbs lime juice
16oz jar of your favorite salsa verde
1 can white beans, drained and rinsed
1.5c low fat sour cream
Place chicken in slow cooker. Mix all other ingredients, excepts beans and sour cream, and pour over chicken. Cook on low 6-8 hours. Remove chicken and shrd. Add sour cream and beans into the sauce, stir well. Place shredded chicken back in slow cooker. Serve when beans are warmed through, about 10 minutes.
6 WWP+
Ingredients:
1.5 lbs chicken breasts
1 medium onion, sliced
2 cloves garlic, minced
1 tsp cumin
1 tsp oregano
1 tsp pepper
1 Tbs lime juice
16oz jar of your favorite salsa verde
1 can white beans, drained and rinsed
1.5c low fat sour cream
Place chicken in slow cooker. Mix all other ingredients, excepts beans and sour cream, and pour over chicken. Cook on low 6-8 hours. Remove chicken and shrd. Add sour cream and beans into the sauce, stir well. Place shredded chicken back in slow cooker. Serve when beans are warmed through, about 10 minutes.
6 WWP+
Wednesday
Cranberry Curd
You can be fussy about this recipe or you can take a more artisanal approach and accept a level of seeds. I'm comfortable with texture but introduce cheesecloth, if you must.
Ingredients:
4c fresh cranberries (approx. 14oz)
1/2c water
2/3c orange juice (from about 3 oranges)
5 Tbs unsalted butter
1.75c granulated sugar
Pinch of salt
3 large egg yolks and 1 whole egg
Place cranberries, water and orange juice in a saucepan, cover, and cook over medium heat, stirring occasionally, until cranberries burst - about 15 minutes.
Press cranberries through a sieve, scraping to get all the pulp out. You should have about 1.75 cups of cranberry mash. Discard the remaining solids.
Cook pulp in pan with butter, sugar and salt over medium heat, stirring until butter is melted and sugar is dissolved, about 7 minutes.
Whisk together yolks and egg. Temper with cranberry sauce and add egg mixture to cranberries and cook over low heat, stirring constantly, until mixture thickens, about 8 minutes. Remove from heat, transfer to jar and press plastic wrap directly on surface of curd to cover. Refrigerate.
Sunday
Thug Burritos
This roasted chickpea and broccoli burrito is complements of the Thug Kitchen blog. The original recipe, complete with colorful language, is available here.
Ingredients:
3 cups of cooked chickpeas (2-15 ounce cans, drained)
1 large yellow onion
1 red bell pepper
1 large crown of broccoli
4 cloves of garlic, minced
1 lime
Spice Blend:
3 tablespoons olive oil
1-2 tablespoons soy sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander or more cumin if you don’t want to go to the store
black pepper or cayenne pepper to taste
Heat the oven to 425 degrees. Chop up the
onion, bell pepper, and broccoli so that all the pieces about the size
of a chickpea. Chop up the garlic real small but save for
later. Place all the chopped up veggies in a large bowl with the cooked
chickpeas. Pour in the oil and soy sauce, stir, and then add all the
spices in. Mix until all the vegetables are covered.
Bake large rimmed baking
sheet for
20 minutes. Take it out of the oven, add
the garlic, and bake for another 15 minutes. Squeeze the juice of half of the lime over
the pan and stir the roasted chickpeas and veggies all around. Make your burrito with your favorite additional toppings such as avocado, cilantro, and salsa.
Makes 6-8 burritos
Homemade Pizza Sauce
My favorite basic pizza sauce from Pizza and Other Savory Pies by Brigit Binns.
1/4c olive oil
5 cloves of garlic, minced
1 - 15oz can crushed San Marzano tomatoes
1 tsp dried basil
3/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp freshly ground black pepper
up to 2 Tbs red wine vinegar
salt to taste
In a small frying an over medium heat, warm the olive oil. Add the garlic and cook, stirring frequently, until fragrant, 1-2 minutes. Be careful not to scorch the garlic!
In a bowl, stir together the garlic-oil mixture, tomatoes, dried spices with 1/3c of water and 1.5Tbs of the vinegar. Seasons to taste with salt and vinegar.
Refrigerate up to one week or freeze for future pizzas.
1/4c olive oil
5 cloves of garlic, minced
1 - 15oz can crushed San Marzano tomatoes
1 tsp dried basil
3/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp freshly ground black pepper
up to 2 Tbs red wine vinegar
salt to taste
In a small frying an over medium heat, warm the olive oil. Add the garlic and cook, stirring frequently, until fragrant, 1-2 minutes. Be careful not to scorch the garlic!
In a bowl, stir together the garlic-oil mixture, tomatoes, dried spices with 1/3c of water and 1.5Tbs of the vinegar. Seasons to taste with salt and vinegar.
Refrigerate up to one week or freeze for future pizzas.
Spring Vegetable Risotto
From Cook's Illustrated, this lovely dish serves 4 as a main course or 6 as a first course.
Ingredients:
Gremolata
2 Tbs minced fresh parsley, stems reserved
2 Tbs minced fresh mint leaves, stems reserved
1/2 ts finely grated lemon zest
Risotto
1lb asparagus, tough ends snapped off and reserved, spears cut on bias into 1/2 thick pieces
2 medium leeks, white and light green parts halved lengthwise, washed and sliced think (about 4c) - 2c rightly chopped greens reserved
4c chicken broth
3c water
5 Tbs butter
salt and pepper
1/2c frozen peas
2 medium garlic cloves, minced (about 2 tsp)
1.5c Arborio rice
1c dry white wine
1.5oz (about 3/4c) grated Parmesean cheese, plus extra for serving
2 tsp lemon juice
Chop tough asparagus ends and leek greens into rough 1/2 inch piece. Bring chopped vegetables, reserved mint and parsley stems, broth and water to boil in large saucepan. Reduce to med-low heat, partially cover and simmer for 20 min. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return broth to saucepan; cover and set over low heat to keep warm.
Heat 1Tbs butter in large Dutch oven over medium heat. When foaming subsides, add asparagus spears, pinch of salt and pepper to taste. Cook, stirring occasionally, until asparagus is crisp-tender, 4-6 minutes. Add peas and continue to cook 1 minute. Transfer vegetables to plate.
Melt 3Tbs butter into now-empty Dutch oven over medium heat. When foaming subsides, add leeks, garlic, 1/2tsp salt and 1/2tsp pepper. Cook, stirring occasionally, until leeks are softened, 4-5 minutes. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 min. Add wine and cook, stirring frequently, until fully absorbed, 2-3 minutes.
When wine is fully absorbed, add 3c hot broth to rice. Simmer, stirring every 3-4 minutes, until liquid is absorbed and bottom of the pan is almost dry, about 12 min.
Stir in about 1/2c hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 3 or 4 times until rice is al dente. Off heat, stir in remaining Tbs of butter, Parmesan and lemon juice; gently fold in asparagus and peas.
Serve immediately sprinkling with gremolata and passing additional Parmesan.
Ingredients:
Gremolata
2 Tbs minced fresh parsley, stems reserved
2 Tbs minced fresh mint leaves, stems reserved
1/2 ts finely grated lemon zest
Risotto
1lb asparagus, tough ends snapped off and reserved, spears cut on bias into 1/2 thick pieces
2 medium leeks, white and light green parts halved lengthwise, washed and sliced think (about 4c) - 2c rightly chopped greens reserved
4c chicken broth
3c water
5 Tbs butter
salt and pepper
1/2c frozen peas
2 medium garlic cloves, minced (about 2 tsp)
1.5c Arborio rice
1c dry white wine
1.5oz (about 3/4c) grated Parmesean cheese, plus extra for serving
2 tsp lemon juice
Chop tough asparagus ends and leek greens into rough 1/2 inch piece. Bring chopped vegetables, reserved mint and parsley stems, broth and water to boil in large saucepan. Reduce to med-low heat, partially cover and simmer for 20 min. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return broth to saucepan; cover and set over low heat to keep warm.
Heat 1Tbs butter in large Dutch oven over medium heat. When foaming subsides, add asparagus spears, pinch of salt and pepper to taste. Cook, stirring occasionally, until asparagus is crisp-tender, 4-6 minutes. Add peas and continue to cook 1 minute. Transfer vegetables to plate.
Melt 3Tbs butter into now-empty Dutch oven over medium heat. When foaming subsides, add leeks, garlic, 1/2tsp salt and 1/2tsp pepper. Cook, stirring occasionally, until leeks are softened, 4-5 minutes. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 min. Add wine and cook, stirring frequently, until fully absorbed, 2-3 minutes.
When wine is fully absorbed, add 3c hot broth to rice. Simmer, stirring every 3-4 minutes, until liquid is absorbed and bottom of the pan is almost dry, about 12 min.
Stir in about 1/2c hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 3 or 4 times until rice is al dente. Off heat, stir in remaining Tbs of butter, Parmesan and lemon juice; gently fold in asparagus and peas.
Serve immediately sprinkling with gremolata and passing additional Parmesan.
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