Owner: This Mama Cooks! On a Diet URL:http://www.thismamacooks.com Join Date: Tue, 08 Aug 2006 13:20:33 -0500 Rating:1 Site Description: Watch this mama lose it on the Celebrity Fit Club Extreme Fat Smash diet. Diet and fitness tips, weight loss inspiration, and delicious, healthy recipes the whole family can enjoy! Site statistics:Click here
Food Blog of the Week - Gluten Free Goddess 2006-11-22 01:25:35 Happy almost Thanksgiving! Thanks for joining me between brining the turkey and baking the pies.
This week's Food Blog
of the Week is the Gluten
Free Goddess
. I really appreciate her gluten free since my mother-in-law has celiac. Cooking for her isn't much of a challenge, now that I've discovered all the gluten free mixes, pastas, breads and cereals at the health food store.
Gluten Free
Goddess is blogged by Karina, an artist who loves to cook - or is she a cook who likes to paint? - living in the high desert of northern New Mexico with no TV. Karina also designs gluten free, vegetarian/vegan, and foodie art designs for Mucho Gusto! at Cafe Press.
Among all the bloggers with CafePress sites, I think she's among the best - good design, great graphicd, and she really fills up the front of the t-shirt. (Too many CafePress designers are skimpy on their designs.) Now if she'd only make some peanut and egg free designs for kids with other allergies. (Hint, hint - Boo Girl needs an
Food Blog of the Week Returns with Culinary Colorado 2006-11-18 04:43:17 No I haven't been struck with food poisoning or kidnapped by alien chefs. Just busy writing, and having family and childhood friends visiting. Plus I've been working with a local chef on a new food venture, which once launched, I hope to announce on this blog. (Exciting stuff, take my word for it.)
So back to the not-so-weekly Food Blog
of the Week with a local food blog, CulinaryColorado
. It's blogged by Claire Walter, who also wrote the book Culinary Colorado: The Ultimate Food Lover's Guide. She must have found my blog through the Boulder Media Women (BMW). I just joined - she's a member, too.
Claire has only been food blogging for a couple of months, but she covers the Colorado (especially Boulder) food scene better than any of the local papers. And this is coming from someone who only subscribes to The Denver Post because of the Wednesday food section and the free subscription to Cooking Light magazine for signing up for direct pay.
I look forward to reading more from Cl Read more:Returns
On becoming a gourmet nation...in Vegas 2006-10-28 19:27:34 It must have been serendipity that I had brought David Kamp's The United States of Arugula: How We Became a Gourmet Nation to read on our flight to Vegas
. Kemp writes about the cultural history of the gourmet
food movement and the celebrity chef phenomenon from James Beard to Alice Waters and Wolfgang Puck to Emeril. The book also documents the introduction of fine French cooking to U.S. shores as well as the rise of California Cuisine and the current organic and slow food movements. It also mentions the rise of fine dining in Las Vegas. It's a fascinating read and gives real insight to the various food movements and the people behind them.
So with fantastic restaurants and celebrity chefs on the brain, Big Bad Dad and I checked out Charlie Palmer's Aureole Las Vegas restaurant in the Mandalay Bay Resort and Casino.
Dining at Aureole's was one of the most memorable food experiences of my life. We had the seven course tasting menu along with the wine accompaniment. It was worth Read more:nation
Crepes, Waffles & Pancakes 2006-10-28 05:05:02 Crepes, Waffles
, And Pancakes
!: Over 100 Recipes for Hearty Meals, Light Snacks, And Delicious Desserts by Kathryn Hawkins begins with a brief history of pancakes around the world, and continues with an overview of the basics (add extra eggs and melted butter to pancake batter to make crepes, and a rising agent to make waffles), including variations on the main ingredients—flour, a liquid (usually milk), eggs—and how readers can change the taste by varying the type of flour (e.g., buckwheat, chickpea, gluten-free, etc.).
Divided into breakfast, main meals (which encompass lunches and dinners), desserts, snacks and accompaniments, the recipes range from hearty (Breakfast Waffle Sandwich) to sweet (Oatmeal Pancakes with Raspberries) and salty sweet (Deep-Pan Bacon and Apple Pancakes).
What I like about this cookbook is that it's adventurous. It features recipes for unusual pancake and waffle recipes like Poppy Seed Waffles with Rattouille, Red Beet Crepes with Smoke Fish (and Read more:Crepes
Food Blog of the Week - Jam Handy! 2006-10-25 14:36:00 For those lovers of everything vintage, Jam Handy
! is your type of cooking blog. Written by Kirkkitsch, a 30-something blogger out of Arlington, Texas, Jam Handy! is a gold mine of old recipes, magazine ads, and vintage cookbooks. Kirk faithfully scans the ads and cookbooks and documents the year. I really appreciate the effort and his sense of kitschy style. (See his CafePress store, Seul Boy for the best in vintage graphics on cards, mugs, etc. Can you say Christmas presents?)
Snooping around, I found a rather familiar recipe for Pumpkin Cream Pie:
Pumpkin Cream Pie (1981)
Ingredients:
1 package (6-serving size) Jell-O instant pudding and pie filling, vanilla flavor
1 can (16 oz.) pumpkin
1 cup milk
1 teaspoon pumpkin pie spice*
1 container (4 oz.) Cool Whip non-dairy whipped topping, thawed
1 prepared 9-inch graham cracker crumb crust
*Or use 1/4 teaspoon each nutmeg and ginger and 1/2 teaspoon cinnamon.
Directions:
Combine pie filling mix, pumpkin, milk and spice Read more:Food Blog
Food Blog of the Week - Hooked on Heat 2006-10-19 14:00:00 Hooked on Heat is written by Meena, a creative writer and designer living in Toronto, Ontario. (She's also writes at Girl en Route.) The blog is entertaining and well written, the photography wonderful, and the layout (especially of the recipes) clean and easy to read.
As she writes, "With my Mom being Malaysian, my Dad an Indian, me growing up in the Middle East and having been in Canada for the last few years, my recipes reflect the eclectic tastes that I have gathered along the way."
Eclectic she is. Like the title says, Girl likes her hot and spicy food as her "Curry Culture" and "I like 'em Spicy!!" catagories show. While I appreciate a good curry now and then, my palette is pretty wimpy and I love my sweets. Not to worry, Girl has a "For the Sweet Tooth" category as well. (Nutella on croissants? Oh my - better than birthday cake!)
I was especially intrigued with her recipe for Sooji Halwa, an Indian dessert that reminds me of eastern cousin to rice pudding.
Sooji Halwa
I Read more:Food Blog
, Hooked
Bake sale help for the harried parent 2006-10-15 20:22:49 Does your child's school have a bake sale coming up? Well Reynolds Fun Shapes has come to your rescue. As you already know it can sometimes be challenging to make delicious treats that appeal to the customers' eye as well as their taste buds. Round cookies and square brownies are out, and new shapely treats are IN! Now, thanks to Reynolds® FunShapes™ Baking Cups, making fun-shaped and beautifully decorated treats is a breeze. For a limited time only, FunShapes is giving away "Shape Up Your Bake Sale" kits, jam-packed with the tools you'll need to be the STAR of your next bake sale.
The "Shape Up Your Bake Sale" kit includes:
Reynolds® FunShapes™ baking cups
CD-rom with bake sale tips, recipes and signage
FunShapes tablecloth
FunShapes calculator (for tallying your customers' bills)
"Shape Up Your Bake Sale" kit winners will also receive a disposable camera and entry information for an exclusive photo contest, with a chance to win a donation to your bake sale fro
Food Blog of the Week - KidsKuisine 2006-10-12 17:03:46 I came across KidsKuisine when I did a Google search looking for Spider Cake ideas for my children's books and cooking blog, A Readable Feast. KidsKuisine is from the folks at CopyKat Recips, another terrific foodsite.
The recipes on KidsKuisine just for Halloween are hysterical - Pumpkin Gut Nachos, Graveyard Pudding, and Witches Tongues, for example. Of course there's the infamous Kitty Litter Cake, too.
Their creativity blows me away. In the future, I will be consulting this site every time a kids' party food idea is needed. Out of the 34 Halloween recipes, I especially loved this one:
Strained Eyeballs Serving Size: 12
Not all Halloween treats need to be sweet.
Ingredients:
6 eggs, hardcooked, cooled and peeled
6 oz. whipped cream cheese
12 green olives stuffed with pimientos
red food coloring or ketchup
Directions:
Half eggs widthwise. Remove yolks and fill the hole with cream cheese, smoothing surface as much as possible.
Press an olive into each cream che Read more:Food Blog
Food Blog of the Week - Nami-Nami 2006-10-05 18:45:59 Food Blog of the Week is back with a recommendation to check out another UK-based food blog, Nami-Nami. Based in Edinburgh, Scotland, it's written by Pille, an Estonian foodie.
Pille also has two other food related blogs, Nami-Nami Reads the Papers, where she scans the UK newspapers for stories about food and eating, and Nami-Nami Recipes, which is a listing of all her recipes by type and cuisine.
So why do I recommend it? The photographs! Honestly, I just want to eat this blog. Look at the rolls or the wheels of cheese on fire and assorted wedding fare. She even makes Scottish haggis, neeps and tatties look good.
But my favorite are the mushrooms she picked. Someone please pay her lots of money to put this on a postcard or book cover - it's GORGEOUS.
But it's not all food porn. There's some terrific recipes as well, including her famous (Non) Candian Apple Cake. It's a great recipe to try now that we have so many terrific apples in season.
Read more:Food Blog
BlogHop! - A new way to surf food blogs 2006-10-01 04:31:06 The FoodBlog Blog directory has developed the Food Blog Blog Food Blog Browser (say that fast 5 times - ha!)
Called BlogHop!, and it's a get way to get your fix of 1,200 (and growing) food blogs. It'll make it really easy to pick the Food Blog of the Week, that's for sure!
Food Blog of the Week takes a break (and breaks some eggs) 2006-09-28 13:10:35 This Mama has severely overextended herself this week with writing assignments, Usborne Books recruiting, and charter school matters. So no Food Blog
of the Week today. Instead, I offer up a recipe for Omelet in a Bag, which was emailed to me by two friends last week.
Omelet in a Bag
Use quart size Ziploc freezer bag.
Have guests write their name on bag with permanent marker.
Boil pot of water.
Crack 2 eggs (no more) into bag, shake to combine them.
Add ingredients such as: ham, onion, green pepper, tomato, hash browns, salsa, etc.
Get air out of bag, zip up and shake.
Place bag in rolling, boiling water for exactly 13 minutes.
You can usually cook 6-8 omelets in a large pot.
Open the bag and the omelet will roll out easily.
I think it's a great way to cook up omelets when you're camping (no frying pan to wash), or when you have a bunch of people over for breakfast and want to serve them all at the same time.
It's also a handy idea for making quick eggs in the Read more:breaks
Food Blog of the Week - The Passionate Cook 2006-09-21 12:41:00 Let's take a jump across the pond for this edition of Food Blog
of the Week. The Passionate Cook is blogged by Johanna Wagner, 35, an Austrian based in London. She loves cooking, fine dining and wining, traveling, and hates beetroot (!) and mediocre food. She's also a member of Slow Food, so obviously practices what she preaches.
The Passionate Cook stands out because it is extremely organized. I love the pull down menus on the left, which make it so easy to find what you're looking for. They encourage browsing as well.
Johanna's photos are as yummy as her recipes. I especially enjoy her photos of London food markets. One of my favorite things about visiting Europe is touring the grocery stores, butcher shops, and indoor and outdoor markets. The variety of meats, fish, cheeses, and produce is amazing. It's something we sorely lack in America, with the exception of our better farmer's markets and bigger ethnic food stores.
So stop by The Passionate Cook and tell her that This
Food Blog of the Week - He Can't Eat That! 2006-12-01 21:40:52 At He Can't Eat That!, Ann D blogs about the trials and tribulations around her children's allergies. While not strictly a food blog, it does deal with food allergies. Since it's a great resource for anyone trying to cook yummy meals while dealing with a food allergy, I've decided to name it Food Blog
of the Week.
Ann, I feel your pain. Trying to cook at the same time for a gluten free mother-in-law and a daughter with egg and soy allergies is a nightmare. I too hate having to go to several different health food stores to find everything I want, especially since they're all 30-40 minutes away. Plus health food is expensive!
The regular grocery stores are getting better, but they still don't carry everything. Luckily Ann's out there finding products like, Fleischmann's Unsalted Margarine and giving us links to recipes for meatcakes.
He Can't Eat That! - providing inspiration for all us food allergy-challenged moms.
Menu for Hope campaign 2006-12-04 19:54:44 I will be participating in the Menu for Hope campaign sponsored by Chez Pim where food bloggers donate prizes and readers buy virtual raffle tickets for a chance to win them. Last year's campaign raised over $17,000 for UNICEF. This year's funds will be donated to the United Nations World Food Programme.
If you're a food blogger and would like to participate, Pim has assigned specific host blogs to be in charge of a certain geographical area:
US West Coast: Sam of Becks and Posh
US East Coast: Adam of Amateur Gourmet
US (the rest): Kalyn of Kalyn's Kitchen
Canada: Jasmine of Cardamom Addict
Europe and UK: David Lebovitz of Davidlebovitz.com
Latin America: Melissa de Leon of the Cooking Diva
Asia Pacific: Helen of Grab Your Fork
A special wine host for wine blogs: Alder Yarrow of Vinography.
Here is Pim's announcement on Food Blog S'cool for more information about sponsoring a prize. You have until December 9 to contact your regional person and get them the picture(s) a
Buy tickets for A Menu of Hope 2006-12-11 15:17:08 The work of gathering prizes is over for A Menu for Hope III. It's time to buy tickets and bid on a whole bunch of really terrific stuff.
I'm part of Kalyn's Kitchen's region of donors and have donated two sets of cookbooks. The first one is donated by This Mama Cooks! (Prize Code UC03)
Saving Dinner the Low-Carb Way
Small-Batch Baking
Mindless Eating: Why We Eat More Than We Think
Your Kitchen's Magic Wand: Getting the Most Out of Your Handheld Immersion Blender
A Readable Feast (Prize Code UC02) has donated:
The Cake Bible
Perfect Cakes
Food Play
(All of the books I have donated are in new or like new shape and will be mailed out to the winner via media mail.)
Not only are there cookbooks and yummy treats, but a pass to BlogHer and an iPod Nano in our region. You can see the entire list of A Menu for Hope III prizes at Chez Pim.
Here's how you bid:
Go to the donation page at First Giving.
Make a donation, each $10 will give you one raffle ticket toward a prize
Amazing Christmas cupcakes 2006-12-25 04:58:54 Can you believe these are CUPCAKES? (Click on the photo for a bigger picture so you can see all the detail.)
These were made by Susan at Cutting Edge Cake Design. If you live in the Boulder/Denver area, I highly recommend her work. I first saw some of her fabulous cupcakes
at my children's school's fall festival. She had donated them for the cake walk. The event coordinator took one look at her work and said, "These are going in the silent auction!" They were one of the more popular items to bid on.
Wanting to give my business partners at BKMedia Group a special gift to thank them for all the writing work they send my way, I had Susan make two boxes of six cupcakes. They were thrilled to receive them and couldn't believe they were edible. Indeed they are! The Christmas
ball part is painted fondant and royal icing with a rich, chocolate truffle interior. I tried a sample, and it was decadent.
So if you're looking for a unique client or partner gift, try your local specialty b Read more:Amazing
The Festive Flavors of Spain 2006-12-30 22:32:05 Big Bad Dad and I recently attended a cooking class as part of the Discover Spain
package at the Omni Interlocken hotel in Broomfield, Colorado. It was my birthday present. Here's the package description:Experience the Festive Flavors
of Spain with mouth-watering cheeses, meats, spices and seafood from a land rich in culinary history and unforgettable tastes. Our chefs have trained under culinary masters from the Castilla y Leon region of Spain and they are ready to share their creations with you. And when you book the Discover Spain package you can learn first hand how to create traditional Spanish Tapas.
Of the dishes we made, I loved the gazpacho most of all. It was the easiest to make and definitely the most healthy (just leave out the mayo and bread crumbs, and the ham and bread garnish)
Castilian Gazpacho with Serrano Ham Executive Chef Kristen Harkness Omni Interlocken Resort Denver, Colorado
For the Gazpacho:
1 cup ripe tomatoes
1 cup green bell peppers
½ medium on
A New Year, an old diet 2007-01-01 15:24:31 Now that the holiday season is officially over (though I'm sure it really doesn't end until after the Super Bowl in February), it's time to go back on the Weight Watchers eating plan. I'm doing Flex Points, since the Core Plan scares me. I'm a bottomless pit when it comes to food, even brown rice and veggies.
I've also decided to do Weight Watchers Online, since I don't have time to drive 40 minutes round trip to attend a Weight Watchers meeting every week. I love the online tools, like menu suggestions and tracking your points on the computer.
In light of this, I plan to feature lots of Weight Watcher friendly dishes this year, though I won't be abandoning fun stuff like chocolate mousse, cake and fondue. Our first diet friendly dish comes from JJG at Barbo's Diet Kitchen boards. I especially like this board because it has lots of crock pot recipes for my Farberware Slow Cooker.
Slow Cooked Stuffed Cabbage
Ingredients:
12 large cabbage leaves
4 cups water
1 pound le Read more:New Year
Food Blog of the Week - Make My Sushi 2007-01-03 18:11:43 Did you know that 13 pieces of California Roll sushi have only 9.5 Weight Watchers Flex Plan Points? So not only is sushi low in points, fat, calories, and healthy for you but it's delicious as well. That's why I love it, and most folks agree.
In the October 4, 2006 Newsday story, Sushi
swims into unlikely waters, by Joan Remick, sushi was hailed as a comfort food by Manhattan-based restaurant consultant Clark Wolfe, who after 9/11 noticed that while:...some Americans turned to comfort foods such as macaroni and cheese and meat loaf, others were seeking culinary solace elsewhere."After 9/11, sushi really did enter the vernacular as a comforting food," Wolf said. "A lot of people who wanted something clean and pure perceived sushi as something nutritious that was fun to eat and that was happening all over the country."In his book The Nasty Bits, Anthony Bourdain mentioned that sushi is the favorite food of many chefs. He also has an interesting take on what he calls the sushi barrie Read more:Food Blog
National Beef Cook-Off® 2007-01-04 12:19:00 How do you like your steak cooked, 'cause the 2007 National
Beef Cook-Off is looking for the country's best family chefs!
Enter today for a chance to win the $50,000 Best of Beef Grand Prize. The 2007 National Beef Cook-Off, the country's premier amateur beef-cooking contest, invites home chefs to submit their favorite original beef recipes for a chance at culinary fame.
The Cook-Off gives America's amateur cooks the opportunity to share beef recipes that have played an integral part in their family's active lifestyle. Twenty-five finalists will be invited to showcase their top-tasting beef dishes September 11-13, 2007 in Chicago, Illinois and will compete for their share of $110,000 in cash and prizes, including the coveted $50,000 Best of Beef Grand Prize.
This year, four new categories allow family chefs to showcase the freshest new uses for beef as a means to enjoying an active life. You can enter your original recipe online or you can enter by mail.
Click here to vi
Cooking Mama Nintendo video game 2007-01-05 16:21:00 Never in a million years did I think I'd mention a gaming video
on this blog. But when I read about a game called "Cooking Mama
" in Dave Thomas's column in the Denver Post, I had to laugh out loud. As Dave writes:Anyone who has watched "Iron Chef" knows that Japan long has understood the inherent competition and one-upmanship of the kitchen. Chefs battling it out on TV for a panel of judges fits nicely with the county-fair pie contest or the neighborhood rivalry for the best barbecue.
It shouldn't come as a surprise that someone decided it would be fun to make a video game about cooking.
"Cooking Mama" uses the touch screen and stylus to string together a series of mini-activities that concoct a tasty stew of fun. Whipping the stylus across the screen chops onions and washes rice. Flip a patty of meat, knead a ball of dough, strain a colander of soup or blow into the DS microphone to cool things. Each recipe features a series of steps that allows you to dish up more than 70 mea Read more:Nintendo
Charlie Palmer's Herb-Broiled Cod 2007-01-10 16:22:00 Back in October I wrote about eating at CharliePalmer
's Aureole Las Vegas restaurant in the Mandalay Bay Resort and Casino. So I was pleasantly surprised to see a Charlie Palmer recipe in last week's Denver Post food section.
Then I realized how easily this recipe for Herb-Broiled Cod fits into the Weight Watchers Flex Plan. Even with 2 tablespoons of olive oil and 1 tablespoon of butter, one serving (6 ounces of fish) plus embellishments is about 10.5 points. That's the wonderful thing about fish - it's very low in points! If you could halve the butter and oil, you could reduce it to 8 points. Perfect!
Herb-Broiled CodFrom The Practical Guide to the New American Kitchen: Splatterproof, Waterproof, Sauceproof Durabook by Charlie Palmer
One ServingIngredients:
For the seasoned butter:
1 stick butter at room temperature
1 Tbsp chopped parsley
1 Tbsp chopped chives
1 Tbsp mined shallot (about one clove)
juice of 1 lemon
freshly ground black pepper
For the cod:
1 ruby gra
Weight Watcher's Sweet and Sour Slow Cooker Chicken Curry 2007-01-09 15:04:00 My book club is reading A Passage to India by E.M. Forster. I'm hosting the next meeting, so I offered to make a curry. But I'm pretty wimpy and don't like super spicy stuff. And I'm on WeightWatcher
s, so what's a good hostess to do?
Find a terrific recipe from Weight Watchers, that's what!
I can make the chicken curry that morning my my slow cooker. I'll also triple it (or more) since I have a large crock pot that can handle it. That way I can have leftovers for the next day for both me and my family if my book group of 11 ladies doesn't eat the whole pot.
Sweet
and Sour Slow Cooker ChickenCurry
POINTS® Value: 6 Servings: 4 (Yields about 1 1/2 to 2 cups per serving.)Preparation Time: 10 min Cooking Time: 240 min Level of Difficulty: Easy
Pop this Indian-inspired dish into a slow cooker and enjoy a tasty, hot dinner, hassle-free.
Ingredients:
1 pound uncooked boneless, skinless chicken breast, cut into 1-inch pieces
1 large green pepper(s), cut into 1-inch pieces
Homemade limoncello 2007-01-08 16:44:00 Ever wonder what Ph.D. chemists do in their spare time? (Geez, I hope not. What's wrong with you?!) Well, I know, because I'm married to one. Big Bad Dad, like many other chemists, likes to homebrew his own beer and make his own liquors. (Actually, they like to drink even more than they like to brew, but I digress.)
This recipe for limoncello comes from a collegue of his. Real Limoncello is derived from the lemons of Sorrento, a town on the Italian Amalfi coast. Many Italian families make their own versions of the drink.
(Warning: it took Noah just as long to survive the flood and get on dry land as it takes to make this recipe. Make it NOW so you have some to make limoncello lemonades this summer.)
Limoncello
Ingredients:
15 thick-skinned lemons (Eureka, Lisbon or other thicked skin variety)
2 bottles of 150 proof Everclear
4 cups sugar (vary)
6 cups water (vary)
Directions:
Wash the lemons in hot water before you start.
Remove the peel with a vegetable peeler (thin,
LHJ's Roasted Vegetable Lasagna 2007-01-17 13:56:42 When I saw this in the February 2007 issue of Ladies' Home Journal, I just had to share. Instead of using pasta noodles, it uses egg wrappers (the picture, not from LHJ, shows traditional noodles). I love anything that uses roasted veggies, so I'm dying to give this recipe a try even through it's a bit labor intensive.
Best of all - it only has 9 Weight Watchers Points per serving! It's a bit high in calories and fat grams, but with all the fiber from the vegetables, it turns out to be worth the effort. With a salad and a glass of seltzer or wine, it would a perfect winter meal. Enjoy!
RoastedVegetableLasagna
Source: Ladies' Home Journal Makes 4 servings Prep: 1 hour Start to Finish: about 2-1/4 hours, plus cooling
Ingredients:
2 tablespoons olive oil, plus additional oil for brushing
6 large garlic cloves, unpeeled
2-3/4 pounds butternut squash, halved lengthwise and seeded
10 ounces mushrooms, quartered
3 shallots, finely chopped
2 teaspoons fresh thyme leaves
Cooking Light's Carrot and Sweet Potato Soup with Cranberry Relish 2007-01-19 14:05:00 The January issue of Cooking Light magazine had some terrific vegetarian soups. The Carrot
and SweetPotato
Soup is very low in Weight Watchers Points - about 3 Points per serving! This should give you plenty of room for a salad, some bread sticks, and maybe a glass of wine.
You may want to double or triple this recipe and freeze for later.
Carrot and Sweet Potato
Soup with Cranberry Relish
Yield: 4 servings From Cooking Light
This is a thick puree of carrots and sweet potatoes garnished with a zesty cranberry topping. Storing and transporting is easy: Place one cup soup, about one tablespoon relish, and 1 1/2 teaspoons parsley in separate containers. To serve, reheat the soup; combine the relish and parsley, and garnish. Crisp breadsticks and a small wedge of sharp cheddar cheese complete the meal.
Relish:
1/4 cup fresh cranberries, coarsely chopped
3 tablespoons fresh orange juice
1 tablespoon chopped shallots (1 medium)
1/2 teaspoon sugar
Soup:
2 large carrots, peel
Cooking Light's Chunky Red Dal Soup 2007-01-22 14:28:00 Here's another inspired vegetarian soup from the January 2007 issue of Cooking Light magazine. Since the soup is very low in fat and high in fiber, it's only 4 Weight Watchers Points per serving! Try it with a whole wheat pita and a carton of plain yogurt.
I found red dal at a local Asian market in their extensive Indian food section. The lentils are more orange than red, and were very reasonably priced. I'll be using the leftover dried beans in other lentil recipes instead of or combined with the normal brown lentils from the market.
Chunky
Red Dal Soup From Cooking Light Yield: 5 servings (serving size: 1 cup)
This savory, Moroccan-spiced soup gets a flavor kick from harissa, a hot condiment made by preserving chiles in salt. Look for it in Middle Eastern markets, or substitute any chile paste.
Ingredients:
1 1/2 teaspoons olive oil
1/2 cup chopped onion
1 teaspoon minced garlic
1 1/2 teaspoons minced peeled fresh ginger
3/4 teaspoon Spanish smoked paprika
1/2 tea
Sunset's Soup Social - Chinese Hot-and-Sour Soup 2007-01-24 14:04:00 The wonderful thing about soup is how good it makes you feel on winter days. It's a wonderful dish if you're sick or just tired and cold from shoveling the driveway. And it's terrific for entertaining, too.
In their January 2007 issue, Sunset
magazine did a feature on the Soup Social
. You can make the soups ahead of time and reheat the night of the party. Just serve soup buffet style straight from pots on the stove. Have bread baskets, salads and condiments on a counter or on the dining room table. How easy is that?
I love the recipe for hot and sour soup. It's only 6 Weight Watcher Points per cup. You could probably make that even less if you used low-fat chicken broth, used 2 eggs and 2 egg whites, and substituted chicken for pork loin.
Chinese
Hot-and-Sour Soup Prep and Cook Time: 1 hour, 30 minutesYield: Makes about 4 1/2 qts. Serving size: 1 cup
Notes: The heat from the black pepper in this soup intensifies as it sits. If you plan to make the soup ahead of time or want a
Gourmet's Sara Moulton teams up with Best Buy for the Super Bowl 2007-01-25 21:37:26 Gourmet Magazine's Executive Chef, Sara Moulton, is working with Best Buy to host a Q&A chat on throwing a winning party for the Big Game on February 4th. The live chat is on Monday, January 29, from 2-3:00 pm EST at AskABlueShirt.com, a Best Buy website.
Sara will be joined by a Best Buy Blue Shirt expert who can answer consumers' questions about upgrading their home theater just in time for Super
Sunday. Not only will you know how to plan a great menu for the Big Game, but you'll know what it takes to have a great home theater.
Or you can be like me and buy a home with a media center already installed. It's over six years old, so we don't have HDTV or a gigantic flat screen TV. Still, it works for us.
So what are you planning to cook up for the Super Bowl? I may be making some Chicago style food like deep dish pizza. Or maybe some ethnic Polish/Eastern European dishes. Perogis anyone? Read more:teams
Sunset's Soup Social - Split pea, beef and barley soup 2007-01-26 14:16:00 I was eating soup at a restaurant the other day and realized what I thought was rice was barley, which was much more healthier and higher in fiber. I should use it more often. This recipe from Sunset
magazine's January 2007 article on Soup Social
s is a good start. It combines a classic split pea soup with one for beef and barley soup.
Best of all, one cup is only three Weight Watchers Points - so low you could treat yourself to several bowls and a glass of wine for dinner.
Split Pea, Beef, and Barley Soup Prep and Cook Time: 2 hours, 45 minutesYield: Makes about 8 qts.
Based on a recipe from Lainey Feingold, this soup combines the best qualities of two classic soups: the heartiness of split pea and the rich, nutty flavor of beef and barley. Ingredients:
2 tablespoons olive oil
2 pounds beef chuck, trimmed of excess fat and cut into 1 1/2-in. pieces
5 teaspoons coarse kosher salt
1 tablespoon freshly ground black pepper
4 large onions, chopped
1 leek, finely chopped
2 p
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