Wednesday, May 30, 2012

Creamy Vegetable Sandwiches

  • 1 medium cucumber 
  • 1 medium-size red bell pepper
  • 3 carrots 
  • 3 garlic cloves
  • 1/2 cup sliced green onions
  • 2 tablespoons minced fresh parsley
  • 2 (8-ounce) packages cream cheese, softened
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon salt
  • 16 thin rye bread slices
Peel and seed cucumber; dice cucumber and bell pepper. Grate carrots, and mince garlic.

Combine cucumber, bell pepper, carrot, garlic, green onions, and next 4 ingredients in a large bowl, stirring until well blended. Spread mixture on half of rye bread slices, and top with remaining slices. Cut vegetable sandwiches in half diagonally.

Serves 8.

VERDICT:  The recipe header said you could store the filling in the refrigerator for up to 3 days, but mine got watery almost immediately.  In addition, it's kind of a pale imitation of garden vegetable cream cheese on a pumpernickel bagel.  Toss.
 

Basil-Lime Fruit Salad

  • 1/2 cup sugar 
  • 1/2 cup water
  • 1/2 cup packed basil leaves
  • 1 tablespoon grated lime rind 
  • 4 cups cubed pineapple (about 1 medium) 
  • 3 cups quartered strawberries (about 1 pound) 
  • 2 cups cubed peeled mango (about 2 large)
  • 4 kiwifruit, peeled, halved lengthwise, and sliced (about 1 1/2 cups)
Combine sugar and 1/2 cup water in a saucepan; bring to a boil. Cook 1 minute or until sugar dissolves. Remove from heat; stir in basil and rind. Cool. Strain sugar mixture through a fine mesh sieve into a bowl; discard solids.

Combine pineapple and remaining ingredients in a large bowl. Drizzle with sugar mixture; toss gently.

Serves 12 (3/4 c.); 92 calories.

VERDICT: I don't think the basil-lime syrup added much to already-delicious fresh fruit, and the leftovers quickly got soggy and gross.  Toss.
 

Sunday, May 27, 2012

Ultimate Malted Brownie Sundae

    •    2 pints vanilla ice cream, softened
    •    3/4 cup (about 3 ounces) malted-milk powder
    •    1/2 cup malt balls, coarsely crushed, plus more for garnish
    •    Malted Brownies (below)
    •    Chocolate Sauce (below)

In the bowl of an electric mixer, combine the ice cream, malted-milk powder, and crushed malt balls. Mix until blended, about 1 minute. Transfer mixture to an airtight container, and freeze until firm, about 4 hours, or overnight.

Just before serving, cut brownies into 24 rectangles, making four even columns and six even rows.
Assemble sundaes: Divide half of the ice cream evenly among eight serving dishes. Top each with a brownie, then with another ice cream layer. Garnish each with two more brownies. Drizzle with chocolate sauce; sprinkle with crushed malt balls.

Malted Brownies
    •    1 cup (2 sticks) unsalted butter, cut into small pieces, plus more for pan
    •    1 cup all-purpose flour, plus more for pan
    •    10 ounces semisweet chocolate, coarsely chopped
    •    1 cup (about 4 1/2 ounces) malted-milk powder
    •    1 cup (about 4 ounces) malt balls, coarsely crushed
    •    1 1/2 cups packed light-brown sugar
    •    3 large eggs
    •    1 tablespoon pure vanilla extract

Preheat oven to 350 degrees. Butter and lightly flour a 9-by-13-inch baking pan; set aside. Combine chocolate and butter in a heatproof bowl set over simmering water; stir until melted and smooth. Set aside to cool slightly, about 5 minutes.

In a medium bowl, whisk together the flour, malted-milk powder, and malt balls; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat sugar and eggs until thickened and fluffy, about 2 minutes. Add melted chocolate mixture and vanilla; mix to combine, about 30 seconds more. Using a spatula, fold in flour mixture until just combined.

Pour batter into prepared pan, spreading it evenly with a rubber spatula. Bake until a cake tester inserted in the center comes out with just a few crumbs on it, 30 to 35 minutes. Transfer brownies to a wire rack to cool.

Chocolate Sauce
    •    14 ounces (1 can) sweetened condensed milk
    •    2 ounces unsweetened chocolate, coarsely chopped
    •    2 ounces semisweet chocolate, coarsely chopped
    •    3/4 cup heavy cream

In a small saucepan, combine all ingredients. Warm gently over medium heat, stirring constantly, until chocolate is completely melted and sauce is smooth. Allow sauce to cool slightly before serving.

Serves 8.

VERDICT: My god.  I did not fully comprehend that this was three separate recipes until I'd already committed to ingredients.  The brownies were a complete disaster--hardened to the point that no spoon could puncture them on the bottom, but otherwise raw.  The sauce was no better than any other sauce despite having two kinds of chocolate and two different dairy products.  The ice cream was good, but if I want a mix-in ice cream, Ben and Jerry will do just fine.  Triple toss.

Thursday, May 24, 2012

Butter Lettuce Salad with Radishes, Chives, and Toasted Hazelnuts

  • 1/3 c. chopped toasted hazelnuts, divided
  • 3 T. cider vinegar
  • 1 T. honey
  • 1 t. whole-grain mustard
  • 1/4 c. olive oil
  • 1 large head butter lettuce (8 cups)
  • 2 large radishes, trimmed and thinly sliced (1/2 c.)
  • 1/4 c. finely chopped chives

Blend 2 T. hazelnuts, vinegar, honey, mustard and 1 T. water in blender until smooth.  Slowly drizzle oil in running blender until mixture emulsifies.  Season with salt and pepper, if desired.

Combine lettuce, radishes and chives in a large bowl.  Add 3 T. hazelnut mixture and toss to combine.  Sprinkle salad with remaining chopped hazelnuts.

Serves 8 (1 c.); 46 calories. 

VERDICT:  This didn't make a very successful main-dish salad--there just wasn't enough there, and the dressing was a little acidic for my taste.  Since I almost never make side salads, toss.

Wednesday, May 23, 2012

Basil and Three-Cheese Thin-Crust Pizza

Dough:
  • 1 teaspoon honey
  • 1 1/2 teaspoons active dry yeast
  • 1/2 cup warm water (100° to 110°)
  • 1 1/4 cups all-purpose flour (about 5 1/2 ounces), divided
  • 1/4 teaspoon salt
  • Cooking spray
  • 2 tablespoons stone-ground yellow cornmeal
  • 1 1/2 teaspoons olive oil
Spicy Pizza Sauce 
  • Cooking spray
  • 1/4 cup finely chopped onion 
  • 1 garlic clove, minced
  • 1/4 cup white wine
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper
  • 1/8 teaspoon freshly ground black pepper 
  • 1 (14.5-ounce) can crushed tomatoes, undrained
  • 1/2 teaspoon balsamic vinegar 
Remaining ingredients:
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese 
  • 1/2 cup part-skim ricotta
  • 2 tablespoons finely grated fresh Parmesan cheese
  • 3 tablespoons thinly sliced fresh basil
To make Spicy Pizza Sauce:
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes or until tender. Add garlic to pan; sauté 30 seconds. Stir in wine; cook 30 seconds. Add tomato paste, oregano, crushed red pepper, black pepper, and tomatoes. Reduce heat, and simmer for 20 minutes or until thick. Remove from heat; stir in vinegar. Cool.

To make pizza:
To prepare dough, dissolve honey and yeast in 1/2 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and chill 1 hour.

Position one oven rack in the middle setting. Position another rack in the lowest setting, and place a rimless baking sheet on the bottom rack. Preheat oven to 500°.

Roll dough into a 13-inch circle (about 1/4 inch thick) on a lightly floured surface. Place dough on a rimless baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Brush oil over dough. Remove preheated baking sheet from oven; close oven door. Slide dough onto preheated baking sheet, using a spatula as a guide. Bake on lowest oven rack at 500° for 5 minutes. Remove from oven.

Spread Spicy Pizza Sauce in an even layer over crust, leaving a 1/4-inch border. Combine mozzarella and ricotta; sprinkle evenly over sauce. Top with Parmesan. Bake on middle rack an additional 10 minutes or until crust is golden brown and cheese melts. Sprinkle with basil. Cut into 8 wedges.

Serves 4 (2 wedges); 328 calories.

VERDICT:  The Spicy Sauce really is spicy--I would cut down the red pepper--but otherwise delicious.  All else is easy.  I accidentally made twice as much dough as the recipe calls for, so we got to eat it twice!  Keep.

Seared Scallions with Poached Egg

  • 2 bunches scallions
  • 3 Tbsp. extra-virgin olive oil, divided
  • 1 tsp. fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 2 large eggs
Mince 1 whole scallion, transfer to a bowl, and whisk in 2 Tbsp. oil and lemon juice. Season to taste with salt and pepper and set scallion sauce aside. Put the remaining scallions on a plate. Drizzle with remaining oil and toss to coat. Season to taste with salt and pepper. Heat a large cast-iron grill pan or skillet over medium-high heat. Cook scallions, turning occasionally, until tender and slightly charred, about 5 minutes. Divide scallions between plates.

Pour 1/2 cup water into each of two 8-oz. microwave-safe coffee cups. Crack 1 egg into each cup, making sure it's completely submerged. Cover each with a saucer. Microwave 1 egg on high until white is set but yolk is runny, about 1 minute (cooking time will vary depending on microwave). Uncover; using a slotted spoon, transfer egg to top of 1 serving of scallions. Dress with half of the scallion sauce. Repeat with remaining egg and sauce; serve.
 
Serves 2; 275 calories.
 
VERDICT:  I think it was folly trying to cook the scallions in a regular skillet--they were still nearly raw, which wasn't pleasant to eat.  On the flip side, I left my egg too long in the hot water, and the yolk cooked through.  I think this has potential, but on the whole is too fussy.  Toss.

Monday, May 21, 2012

Falafel Pitas with Cucumber-Yogurt Dressing

  • 1/4 cup minced red onion
  • 1 tablespoon Dijon mustard 
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 (1-ounce) slice whole wheat bread, torn into pieces
  • 1 large egg
  • 1 large egg white
  • 1 1/2 tablespoons olive oil
  • 2 (6-inch) whole wheat pitas, split
  • 1 cup arugula
Combine first 10 ingredients in a food processor; pulse 6 times or until well blended (mixture will be wet).

Heat olive oil in a large nonstick skillet over medium-high heat. Spoon about 1/3 cup chickpea mixture per patty into pan; cook 4 minutes on each side or until golden brown.

Line each pita half with 1/4 cup arugula, add 1 patty to each pita half, and spoon 2 tablespoons Cucumber-Yogurt Dressing into each pita half.

Cucumber-Yogurt Dressing: 
  • 1 cup plain fat-free yogurt
  • 1/2 cup diced seedless cucumber
  • 1/4 cup minced red onion 
  • 1 teaspoon fresh lemon juice 
Combine all ingredients in a small bowl. Cover and chill.

Serves 4 (will be extra Cucumber-Yogurt Dressing); 280 calories.

VERDICT:  I love the assembly of the patties--you just throw everything right into the food processor, pulse it together, and then fry them up.  Next time, I would juice up the spices a little and maybe add some garlic, but on the whole, I liked these.  The recipe header indicates that you could take them for lunch.  I'm skeptical, but will give it a try.  Keep.

Sunday, May 20, 2012

Rhubarb Lemonade

  • 2-3 stalks rhubarb, chopped
  • 1 1/2 c. sugar
  • 5 c. water
  • 1 1/2 lbs. strawberries, stemmed and crushed
  • 1 c. freshly squeezed lemon juice (about 5 large lemons)

Bring rhubarb, sugar, and water to a boil.  Remove from heat a stir in strawberries.  Let steep and cool for 30 minutes.

Strain mixture though a fine sieve, discarding solids, and refrigerate to chill.  Stir in lemon juice.  Serve rhubarb lemonade over ice.

Serves 6; 246 calories.

VERDICT:  Really does taste like rhubarb despite only having 3 stalks to 1.5 pounds of strawberries.  If rhubarb poisoning doesn't set in, keep.

Thursday, May 17, 2012

Honeydew-Lime Pops

  • 4 cups 1" cubes peeled honeydew melon
  • 1/3 cup fresh lime juice
  • 1/4 cup mild honey
  • 1/4 cup sugar
Purée all ingredients and 1/4 cup water in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to extract purée. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops from molds and serve.

Makes 8-10; 65 calories.

VERDICT:  I only got six ice pops from this recipe, which turns out to be fine, as they aren't very good.  It might be the fault of not-very-flavorful honeydew, but I also probably should have remembered I don't like honey. Toss.

Wednesday, May 16, 2012

Couscous Salad with Chickpeas

  • 6 tablespoons organic vegetable broth (such as Swanson Certified Organic)
  • 6 tablespoons water
  • 3/4 cup uncooked couscous
  • 3/4 cup canned chickpeas (garbanzo beans), rinsed and drained
  • 1/3 cup chopped seeded plum tomato
  • 6 tablespoons (1 1/2 ounces) feta cheese, crumbled
  • 2 tablespoons chopped pitted kalamata olives
  • 2 tablespoons minced red onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extravirgin olive oil 
  • 1/8 teaspoon salt
  • Dash of freshly ground black pepper 
Bring vegetable broth and 6 tablespoons water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand for 10 minutes. Fluff with a fork.

Combine cooked couscous and remaining ingredients in a large bowl.

Serves 6 (2/3 c.); 181 calories.

VERDICT:  My rendition of this was a little light on tomatoes, since I doubled the recipe and one of my tomatoes had developed a little bouffant of mold, but the salad was perfectly fine, and it used up all kinds of stuff I had in the refrigerator.  Keep. 

Monday, May 14, 2012

Tempeh Sloppy Joes with Coleslaw

  • 1 tablespoon olive oil
  • 1 cup chopped onion (about 1 medium) 
  • 1 pound organic tempeh, crumbled
  • 3 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons brown sugar
  • 1 teaspoon Spanish smoked paprika
  • 1 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3 cups water
  • 2 tablespoons light mayonnaise
  • 2 teaspoons water
  • 3 cups thinly shredded cabbage
  • 1/2 cup shredded carrot (about 1 medium)
  • 6 (1 1/2-ounce) hamburger buns 
Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes or until soft. Add tempeh; sauté 6 minutes or until beginning to brown.

Combine tomato paste, vinegar, brown sugar, paprika, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Add tomato mixture to tempeh; stir to combine. Stir in 3 cups water. Simmer until mixture is thick and liquid is almost evaporated (about 20 minutes), stirring often. Remove from heat; keep warm.

Combine mayonnaise, 2 teaspoons water, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl. Add shredded cabbage and carrot, tossing well to combine.

Top each of 6 bottom halves of hamburger buns with about 3/4 cup tempeh filling. Top each serving with about 1/3 cup cabbage mixture, and cover with top half of each bun. Serve sloppy joes immediately.

Serves 6; 319 calories.

VERDICT:  Good!  The sauce is subtle, but I liked it.  The coleslaw was weak, but there are an abundance of coleslaw recipes out there to substitute.  Keep.  

Sunday, May 13, 2012

Dried Fruit Compote with Ginger Syrup

  • 1 12-ounce bottle strong ginger beer (such as Reed's)
  • 1 cup mixed dried fruit (such as stemmed figs, apricots, cherries, prunes, raisins, and sliced candied ginger) 
Bring ginger beer, dried fruit, and 1 cup water to a boil in a small saucepan. Reduce heat to low and simmer until liquid becomes syrupy and mixture is reduced to 1 1/2 cups, 35–40 minutes. Let cool completely. DO AHEAD: Can be made 1 week ahead. Cover and chill.

8 servings; 74 calories.

VERDICT:  I made this with peaches and cherries, and ate it with yogurt.  I hate to say it, since it requires no chopping, little measuring, and only two dishes, but toss.  It's just not that good.

Congo Bars

  • 6 cups macadamia nuts
  • 1 one-pound box graham crackers
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 10 ounces bittersweet chocolate, finely chopped
  • 1 1/2 cups packed sweetened shredded coconut
Caramel for Cookies
  • 4 cups sugar
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream
Heat oven to 350 degrees. Spread macadamia nuts on a baking sheet, and bake until golden, about 10 minutes. Set baking sheet on a wire rack to cool.
 
Line an 11-by-18-inch baking pan with parchment paper. Using a food processor or rolling pin, finely crush graham crackers. Place in a medium bowl. Stir in melted butter. Press mixture into the bottom of prepared baking pan in an even layer. Sprinkle the chocolate over the graham crackers. Sprinkle the coconut over the chocolate. Sprinkle the reserved nuts over the coconut.
 
Using a microwave or double boiler, heat the caramel until liquid. Drizzle caramel over macadamia nuts. Bake until golden, about 20 minutes. Transfer pan to a wire rack to cool. Cut into 3/4-by-1 1/4-inch pieces.
 
For caramel:
 
Combine sugar, cream of tartar, salt, and 1/3 cup water in a wide, heavy-bottomed saucepan, with sides at least 3 inches high. Place over high heat. Let cook, without stirring, until sugar begins to melt and turn golden, 2 to 5 minutes. Turn heat to medium; continue to cook, stirring occasionally, until all sugar is melted, deep golden, and a candy thermometer reads 300 degrees.(hard-crack stage). While stirring, carefully pour cream slowly down the side of the pan (stand back slightly from the stove, as the cream may cause the caramel to sputter). When cream is incorporated, remove from heat; transfer to a heat-proof bowl. Use immediately.

VERDICT: Nope, never again.  I was lured in by how few ingredients there are, but forgot both that 6 cups of nuts (I used cashews) costs a million dollars and that caramel is a huge pain.  Every surface in the kitchen is slightly sticky, and the bars are not nearly good enough to make it worth it.  Toss. 
 
 

Wednesday, May 9, 2012

Creamy Root Vegetable Stew with Gruyère Crostini

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 3 tablespoons chopped garlic
  • 1 tablespoon chopped fresh rosemary, divided
  • 2 1/2 cups (3/4-inch) diced peeled Yukon gold potato (about 1 pound)
  • 2 1/4 cups (3/4-inch) diced peeled rutabaga (about 3/4 pound)
  • 2 cups (3/4-inch) diced peeled turnip
  • 1 1/4 cups (3/4-inch) diced peeled parsnip (about 1/2 pound)
  • 2 cups organic vegetable broth
  • 2 cups water
  • 2 tablespoons heavy whipping cream
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 8 (1/8-inch) slices diagonally cut French bread baguette
  • 1/2 cup (2 ounces) shredded Gruyère cheese
Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add garlic and 2 teaspoons rosemary; cook 1 minute, stirring occasionally. Stir in potato and next 5 ingredients (through 2 cups water). Bring to a simmer; cook, covered, 20 minutes or until vegetables are tender.

Place 3 cups vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return to pan. Stir in cream, pepper, and salt.

Preheat broiler.

Arrange bread slices on a baking sheet. Sprinkle each bread slice with 1 tablespoon cheese; top evenly with remaining 1 teaspoon rosemary. Broil 1 minute or until cheese melts.

Serves 4 (2 c. soup, 2 crostini); 383 calories.

VERDICT:  I liked the soup quite a bit--it's like a potpie with no crust.  I forgot to buy parsnips, so I threw in an equivalent amount of chopped carrot, and it turned out fine.  I don't think the crostini are worth the extra effort.  Keep.

Monday, May 7, 2012

Lemon-Scented Olive Oil Muffins

Muffins:
  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup fat-free sour cream 
  • 1 1/2 tablespoons grated lemon rind
  • 2 tablespoons extravirgin olive oil
  • 1 1/2 tablespoons fat-free milk
  • 2 teaspoons fresh lemon juice
  • 1 large egg 
  • 1 large egg white 
  • Cooking spray 
Glaze:
  • 1 cup sifted powdered sugar
  • 1/2 teaspoon grated lemon rind
  • 3 tablespoons fresh lemon juice
Remaining ingredient:
  • Grated lemon rind (optional)
Preheat oven to 350°.

To prepare muffins, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk. Make a well in center of mixture.

Combine sour cream and next 6 ingredients (through egg white) in a small bowl; stir with a whisk until well combined. Add to flour mixture, stirring just until moist.

Spoon batter evenly into 10 muffin cups coated with cooking spray. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Cool completely on a wire rack.

To prepare glaze, combine powdered sugar, 1/2 teaspoon rind, and 3 tablespoons juice in a small bowl; stir with a whisk until smooth. Spread about 1 teaspoon glaze over each muffin; let stand 5 minutes or until set. Garnish with lemon rind, if desired.

Yield: 10; 166 calories.

VERDICT: Powdered sugar is now my official kitchen nemesis.  I am completely unable to make a glaze that sets, and from now on, I shall not try.  Toss.

Pear and Walnut Muffins

  • 1/2 cup chopped walnuts
  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 1/3 cup whole wheat flour (about 1 1/2 ounces)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup packed brown sugar
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • 1 (8-ounce) carton plain fat-free yogurt
  • 1 large egg
  • 1 1/2 cups finely diced peeled pear 
  • Cooking spray
  • 3 tablespoons turbinado sugar
Preheat oven to 400°.

Place walnuts in a food processor; process until finely ground.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a medium bowl; stir well with a whisk. Stir in ground walnuts. Make a well in center of mixture.

Combine brown sugar and the next 4 ingredients (through egg) in a small bowl; add to the flour mixture, stirring just until moist. Fold in diced pear.

Spoon batter into 15 muffin cups coated with cooking spray; sprinkle batter with turbinado sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve either warm or at room temperature.

Yield: 15 muffins; 149 calories.

VERDICT: Meh.  I squeezed these into 12 muffin cups instead of 15, but they still overcooked a bit, and ended up really brown.  I also substituted pecans, filled out the pear with apple, and forgot the sugar on top.  Toss.
 

Navy Bean-and-Artichoke Casserole with Goat Cheese

  • 2 (1-ounce) slices whole-wheat bread 
  • 2 (15-ounce) cans navy beans, undrained
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried rubbed sage
  • 1/4 teaspoon black pepper
  • 4 garlic cloves, minced and divided
  • 2 tablespoons olive oil, divided
  • 3 cups chopped leek (about 3 large)
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
  • 1/8 teaspoon salt
  • 1 (14-ounce) can artichoke bottoms, drained and each cut into 8 wedges 
  • Olive oil-flavored cooking spray
  • 1 1/4 cups (5 ounces) crumbled goat cheese
Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup.

Preheat oven to 400°.

Drain beans in a colander over a bowl, reserving liquid. Add enough water to liquid to measure 1 cup. Combine beans, thyme, sage, pepper, and 1 garlic clove.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 garlic cloves, leek, rosemary, salt, and artichokes; sauté 4 minutes. Stir in bean liquid mixture. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Remove from heat. Spread half of bean mixture in an 11 x 7-inch baking dish coated with cooking spray, and top with half of goat cheese. Spread artichoke mixture over goat cheese; top with remaining bean mixture and remaining goat cheese. Combine the breadcrumbs and 1 tablespoon oil; sprinkle over goat cheese. Bake at 400° for 25 minutes or until lightly browned.

Serves 6 (1 c.); 349 calories.

VERDICT:  I was thinking of this as a main course, but it turned out to be more of a side dish--a little one-note to be a meal.  It's not bad, but for the amount of effort and expense (leeks and goat cheese!) involved, toss.

Roasted Banana Pudding

  • 5 ripe unpeeled medium bananas (about 2 pounds) 
  • 2 cups 2% reduced-fat milk
  • 2/3 cup sugar, divided
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 tablespoon butter
  • 2 teaspoons vanilla extract
  • 1 (12-ounce) container frozen fat-free whipped topping, thawed and divided
  • 45 vanilla wafers, divided 
Preheat oven to 350°.

Place bananas on a jelly-roll pan covered with parchment paper. Bake at 350° for 20 minutes. Remove 3 bananas; cool completely. Peel and cut into 1/2-inch-thick slices. Bake the remaining 2 bananas at 350° for an additional 20 minutes. Carefully peel and place the 2 bananas in a small bowl, and mash with a fork until smooth.

Combine milk and 1/3 cup sugar in a saucepan over medium-high heat. Bring to a simmer (do not boil).

Combine remaining 1/3 cup sugar, cornstarch, salt, and eggs in a medium bowl; stir well with a whisk. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Remove from heat. Add mashed bananas, butter, and vanilla, stirring until butter melts. Place pan in a large ice-filled bowl for 15 minutes or until mixture comes to room temperature, stirring occasionally. Fold half of whipped topping into pudding.

Spread 1 cup custard evenly over the bottom of an 11 x 7-inch baking dish. Top with 20 vanilla wafers and half of the banana slices. Spoon half of remaining custard over banana. Repeat procedure with 20 wafers, banana slices, and custard. Spread remaining half of whipped topping evenly over top. Crush remaining 5 wafers; sprinkle over top. Refrigerate for 1 hour or until chilled.

Serves 10 (2/3 c.); 295 calories.

VERDICT:  Roasting the bananas gives them an odd fermented taste and a weird texture.  Toss.

Asparagus with Balsamic Tomatoes

  • 1 pound asparagus, trimmed 
  • 2 teaspoons extra-virgin olive oil
  • 1 1/2 cups halved grape tomatoes
  • 1/2 teaspoon minced fresh garlic
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 3 tablespoons crumbled goat cheese
  • 1/2 teaspoon black pepper
Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.

Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.
4 servings; 69 calories.
VERDICT: I wanted a vegetable side dish for navy bean casserole--this used up the rest of the goat cheese, was easy, and complemented nicely.  (Plus, cherry tomatoes were on sale!)  Keep.

Wednesday, May 2, 2012

Fresh Mediterranean Salad

Vinaigrette:
  • 3 tablespoons red wine vinegar
  • 2 tablespoons water
  • 1 teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 2 garlic cloves, chopped
  • 3 tablespoons extra-virgin olive oil 
Salad:
  • 2 cups sliced fennel bulb (about 1 medium)
  • 1 1/2 cups thinly sliced red onion
  • 1 cup pitted ripe olives, halved
  • 3/4 cup chopped fresh flat-leaf parsley
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1 (15.5-ounce) can cannellini beans, rinsed and drained
  • 6 plum tomatoes, quartered
  • 2 tablespoons sunflower seeds 
To prepare vinaigrette, combine first 7 ingredients in a small bowl. Gradually add oil, stirring with a whisk until blended.

To prepare salad, combine fennel and the next 6 ingredients (through tomatoes) in a large bowl. Drizzle vinaigrette over salad, tossing until well combined. Sprinkle with sunflower seeds. Cover and chill at least 1 hour.

Serves 10 (1 c.); 119 calories.

VERDICT:  I don't think I can decide definitively on this one, since I made it at 10:30 at night and eyeballed all the ingredients.  It seems aggressively salty and acidic, but I do like a vegetable salad with no lettuce, so I might try it again with proper measuring.  Keep for now.