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Monthly Archives: January 2012

Fettuccine with Creamy Red Pepper Sauce

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This was so good and so easy and it’s a shame that I didn’t cook my pasta long enough.  It’s a little surprising too, since I am not a big fan of al dente, I usually go too long on purpose. 

This is another hit from Ellie Krieger and The Food You Crave.  I definitely will make this one again.   You just have to saute some onions with a little garlic and toss it in the food processor with a jar of roasted red peppers and some feta.  Voila.

It tastes way better than it looks.  And I should note that even though EK used a little chicken broth, you vegheads could easily switch that out.

Eat Well and Savor.


Henny’s Chicken Stew

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Sorry.   I don’t know who the hell Henny is.  But this recipe comes from The Healthy Dog Cookbook and I chose it because it’s supposed to be a light dinner.  Phoebe had her yearly visit to the vet  and she gained another pound.  My husband tells me I’m projecting my own issues onto her, and he might be right, especially since she’s always skinnier than any other Boston we run into. 

So I realize, now that I’ve been doing this for a couple of months, that Phoebe’s food is not very much fun to write about, or to photograph, but this is a great venue for shots of her.

She very much enjoyed this combo of barley and chicken with some yogurt and cantaloupe thrown in.  I added a little leftover sweet potato in there too.   The recipe called for peas, but I changed it up to green beans. 


Honey Balsamic-Glazed Chicken

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Sounds good, doesn’t it?  That’s what I thought and then I read the recipe and I had my doubts.  As usual, I was wrong.  This came from Canyon Ranch Nourish by Scott Uehlein and it was outstanding.  The balsamic in question was white balsamic, which I’m pretty sure I’ve never used.  In fact, just about a week ago I found a bottle in the cabinet and I suspected that it had been there over two years.  There wasn’t an expiration date on it, so of course I tossed it with the thought that if I hadn’t used it in all that time, yada, yada, yada.   Needless to say, I had to buy a new bottle.

Accompanying my yummy chicken is Quinoa Pilaf with Pine Nuts from Ellie Krieger’s So Easy, along with some steamed spinach.   I hope nowadays everyone knows what quinoa is. 

Quinoa before:

Quinoa after:

Said pilaf has onions and pine nuts and it’s supposed to have some parsley, but I didn’t realize I was out, so I just added some spinach for color.  According to EK, we eat with our eyes. 

If you had asked me yesterday what pilaf is I’m not sure I  would have known.  I thought it had to have peas or something.  I’m not really sure what I thought.  I guess that means I never thought about it.  Anyway, I was surprised to learn from that it is simply pilaf because it is cooked in broth. I have a Food Lover’s Companion that I would love to consult, but since I am trapped under a little snoring Phoebe right now that will just have to wait.

One other thing about tonight’s dinner.  I usually like to save my last bite for the best part of the meal and it was definitely a tossup between the quinoa and the chicken.

Eat Well and Savor.


Breakfast in a Wine Glass

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As far as I’m concerned, that’s how breakfast should always be.  Ellie Krieger’s recipe for Muesli Parfaits from So Easy said to put these in actual parfait glasses, but the glasses I have were way too big.    I think the wine glasses are a perfect substitute.

I don’t know about you, but I’m not really familiar with muesli.  In fact, I thought it was just another way to say granola.  Apparently it’s another way to say mixture of oats with nuts and fruit. 

There’s some yogurt and honey in there too.

In my humble opinion, the nuts were the best part.

Eat Well and Savor.

Happy Hour for Dinner

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Personally, I have long been a fan of Brinner, aka breakfast for dinner.  I have recently discovered that I also really like cocktail hour for dinner.  I think it started in September when we went to France.  There was more than one time that we had cheese for dinner and I think it stuck.  Plus, don’t you just love the sound of chinner.  I decided I prefer cocktail hour to happy hour.  I’m sure it’s because I’ve been watching Mad Men lately.  Cocktail sounds retro.   

Tonight I made Stuffed Potato Skins with Avocado Cream from Ellie Krieger’s Comfort Food Fix.   Seriously, as if the potato skin alone wasn’t enough of a treat there’s avocado too!  It’s topped off with a little bit of Canadian bacon as well.

How beautiful is that?   The avocado is mixed with sour cream, with some lime and garlic and scallions.  These babies come in at 105 calories each.  I repeat:  How beautiful is that?

I may like to eat light, but even I needed a little something to go with these.  When  I found a recipe for Green Beans with Country Mustard and Herbs in Cooking Light’s Fresh Food Fast, I had to make them.  After all, I just made mustard a couple of weeks ago and I can only eat so many pretzels.  The herbs in question were parsley and fresh oregano.  I’ve heard a lot of chefs say that fresh oregano is too overpowering, but it was a perfect mix as far as I was concerned.  AND even though there was only one tablespoon of butter for the four servings, I thought they were butterlicious.  That’s probably because I don’t abuse butter, so I REALLY notice it when it’s in there.

Why is it I think that potatoes and green beans are the perfect pair?  I keep thinking that they are combined in German potato salad.  Whether that’s true or not, it’s not like I was raised on German potato salad, although I do have some German relatives on my dad’s side.  Well, I would love to wax on about this (get it, wax, beans.  never mind) but I’ve just realized that I have to call my mom for her birthday.  It’s okay, she’s a night owl, so I’m not too late. 

Eat Well and Savor.

Hummus and Grilled Vegetable Wrap

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So simple.  I’m sure I’m the only one that needs a recipe for this.  Well, I suppose that’s not true if Ellie Krieger put it in her book, The Food You Crave.  I was a little surprised at the name, because only one of the vegetables is actually grilled.  The winner is zucchini.  On her show, Healthy Appetite, EK used raw red peppers and in the book she suggested jarred and roasted.  Of course that meant that I had to roast my own.   I was a big fan of the serving size of the hummus too.  1/4 cup is a lot of hummus.  And the special surprise ingredient:  pine nuts.  Loved that! 

Eat Well and Savor.

It’s Whoopie Pie Wednesday

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Next week is my friend Juliette’s birthday.  She loves the Outrageous Brownies from the Barefoot Contessa.  After one bite we renamed them Orgasmic Brownies.  She’ doesn’t cook much.  That means never.  She is always asking me to make them for her, so of course instead I made her whoopie pies.  Hey, if she wants the brownies, she has to come and visit me. 

I’m not totally heartless, she loves peanut butter too.  Enter the Fat Elvis.  I am not kidding.  It’s banana whoopie pie and salty peanut butter filling, and the edges are rolled in crisped bacon!  How heavenly is that?  I owe it all to Sarah Billingsley and Amy Treadwell.  Their book is simply called Whoopie Pies.  I wish it had a better name, but what’s inside is worth it.   

I love my mini whoopie pie pan that I got from Crate and Barrel.   They are the perfect size every time.

A word about peanut butter — who am I kidding?  Several words about peanut butter:  I grew up on Jif.  Actually, I think we had to eat the stuff out of the tub until we were old enough to appreciate the Jif.  I am the last of five kids, so it suddenly occurs to me that I am probably the only one that got the Jif when the rest  of them had moved out of the house.  Anyway, I have gone through peanut butter phases in life that have included the natural, the gourmet, and Reese’s.  Nothing beats Reese’s peanut butter melted on your ice cream.  Currently, I LOVE Peter Pan Honey Roasted.  However, I swear by Jif when it comes to baking and especially at Thanksgiving when it’s Buckeye time.  What’s that?  You don’t know what a Buckeye is?  Well, you’ll just have to stick around until November.