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Category Archives: Ellie Krieger

Shellfish and Okra Gumbo

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Sometimes I struggle with a good opening line.  Today my progress is impeded by a really good episode of General Hospital.


I learned a thing or two about gumbo.  One is that you should start with a really dark roux, which explains why I had to sit on a stool and stir this goop for 20 minutes.  Goop being the roux, of course.


I also learned that gumbo with herbs used to be served on Good Friday and contains at least seven greens for good luck.  Not pictured:  parsley and scallions.


I still want to know where the tomatoes are, though.


It’s a good thing I love okra.  Let’s just say that I got Jake’s share too after he pushed them all aside.


Lucky for him there was some sausage too.


Another Comfort Food Fix from Ellie Krieger.

Eat Well and Savor.





Herbed Chicken Salad

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I had to dress it up with some toast and yellow tomatoes.


It started out so nicely:  poached with lemon and tarragon.


There’s even lemon juice mixed in there with the mayo and some yogurt.


More tarragon, chives, and celery didn’t help.  I think maybe I am just over chicken in general.


If I had had some cheese I would have thrown a slice on there too.

At least it’s a lightened version: only 190 calories a serving.  Thanks again, Ellie Krieger.

Eat Well and Savor.

Hamburger Healthier

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I think that’s a play on words referring to Hamburger Helper.  It’s not me, it’s Ellie Krieger and her Comfort Food Fix.


Let me start off by saying that this is one of those meals that I can (and did) eat for lunch and dinner.  That’s just one of the accolades I can throw at this recipe.  Here’s a few more:  one dish, 30 minutes, and huge serving.  Seriously, 2.5 cups is hearty, in my book.  The only problem is that it doesn’t hit the 400-calorie mark.  Still, 520 is pretty close.

Eat Well and Savor.

Creamy Tomato Soup

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It looks like I opened a can of Campbell’s, doesn’t it?  Wrong.


If you can cut an onion then you can make this soup.  This recipe is an Ellie Krieger Comfort Food Fix and she nailed it.

For some reason I thought that I could actually eat this without a grilled cheese.  Not possible.

One other thing, treat yourself to an immersion blender.

Eat Well and Savor.


Rosemary Pizza-Dough Dippers

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With Cheesy Pizza Dip.


I know I always say it, but this was so easy.

Just buy a bag of already made pizza dough and cut it up into circles.   Brush them with olive oil and top them with rosemary and sea salt.  Bake for 10 minutes at 450 and done.


The dip is just as easy:  warm some marinara in the skillet, dollop with ricotta, and sprinkle with mozzarella and parmesan.  Then bake at 450 for three to four minutes.


Don’t forget the fresh basil.


Of course the part I left out is that this is an Ellie Krieger recipe from Comfort Food Fix, so it you use part-skim cheese and whole wheat dough you’ve got a low-calorie treat that all ages will love.


Hard to believe, isn’t it?  Easy and, dare I say, good for you.

Eat Well and Savor.


Peanut Butter Cookies

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An old-school classic to be sure.


My mom made these all the time, but they weren’t quite as small.


I was willing to accept the size as soon as I realized that they are 130 calories per serving and that one serving is two cookies!  Which of course means that I have four at a time, and some milk.


This recipe is from Ellie Krieger and Comfort Food Fix.  Rest assured that my mother never used natural peanut butter.


Did I mention that you will wind up with 42 cookies?


I promise that I am really going to try to share these with my friends.

Eat Well and Savor.



Creamed Corn

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It just doesn’t have a ring, does it?


Creamed corn was one of those things I dreaded as a child.  Probably because it came out of a can.  Hard to believe since we had a whole garden dedicated to corn stalks and my mom used to freeze a ton every year.  Somehow, though, at some point I guess we would run out of the real deal and sure enough that would mean it was time for some deconstructed shepherd’s pie and creamed corn from a can.


Hard to believe something so bright and yellow can come out of that ugly dirty green husk, especially at this time of year.


Thanks to Ellie Krieger and Comfort Food Fix this was incredibly easy to make.  Just thicken some milk with cornstarch, add the corn and simmer for about five minutes.  I used my immersion blender to puree some of it.   It was better than the version from the can.

My mom has a similar version of creamed peas, but with butter, and you don’t actually cream the peas.  That one is up there on my repeat list for sure.

Eat Well and Savor.