THE FOOD OF LOVE

UNSTUFFED CABBAGE AND NEW FRIENDS

2010-01-07T06:00:00.002-05:00

I enjoy stuffed cabbage and have tried, largely unsuccessfully, to make it several times. Trying to judge the cooking time for a whole head of cabbage proved difficult. Peeling the leaves off al dente cabbage was a nightmare. Cutting out the thick vein without destroying the symmetry of the cabbage leaf was beyond my capabilities. The last time I made stuffed cabbage each roll was a different size and shape from the others and I swore I'd never make it again, though I toyed briefly with the idea of a lasagna-like stuffed cabbage.

Then came the January 10th issue of Family Circle and a recipe for "unstuffed" cabbage. I immediately clipped the recipe and added a small head of cabbage to my grocery list. I'm sure you can adapt this simple recipe for the crockpot and come home to a delicious meal. DSO no sooner opened the door, then he called out, "What smells so good?"

I'm posting the recipe as I made it, with a few changes in the method.

6 Servings, 4 WW points per serving

1 lb lean (93%) ground beef

1 medium onion, sliced

3 cloves garlic, finely chopped

1 can (28 oz) stewed tomatoe

1 can (6 oz) tomato paste

1 1/2 tsp dried parsley

1 1/4 tsp salt

1 tsp dried oregano

1 tsp sugar

1/4 tsp freshly ground pepper

1 small head cabbage, shredded (about 8 cups)

Heat a large nonstick saucepan over medium heat. Add the beef and cook for 6 minutes, until no longer pink, stirring occasionally. Drain any fat, then add the onion and cook 4 minutes. Add the garlic and cook for 1 minute more.

Drain the stewed tomatoes and crush them with your fingers. Add those along with the tomato paste and 1 cup of water, the parsley, salt, pepper, oregano, and sugar. Simmer 5 minutes.

Add half the shredded cabbage and cook, covered, for 5 minutes. Stir, the add the remaining shredded cabbage and simmer, covered, for 90 minutes, stirring occasionally.

Serve with mashed potatoes and green beans.

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TASTE NOTES

WOW! It may not look too "purty," but it sure tasted good. Both DSO and I enjoyed this dinner immensely. In fact, I thought that it was more flavorful than regular stuffed cabbage since the seasonings and tomato sauce melded with the ground beef and cabbage rather than just sitting on top of it. The fact that the dish is so healthy (low calorie, low fat, high in fiber) is a plus. I loved eating it over the mashed potatoes; Larry has requested that when I make it again I serve it over noodles. One thing we both agree on: I'll be making it again.

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One of the pleasures of food blogging is the opportunity to meet so many lovely people. I think we all look forward to the comments that are left on our blogs and to discovering wonderful food and new ideas from all over the blogosphere--and the world. Since becoming a Foodbuzz Featured Publisher, I've had the opportunity to make some new friends and to discover some great new blogs. Among my new friends is the lovely "Sprinkle Queen" at Vanillastrawberryspringfields. This new friend has graced me with not one, but two lovely awards and I thank her so much. Her posts are great fun to read and she shares lots of great food photos to go with her recipes. So I thank you, my new friend, and am keeping fingers and toes crossed that you win that cupcake contest.

BALSAMIC CHICKEN WITH CARMELIZED ONIONS

2010-01-06T06:00:00.001-05:00

At a recent Weight Watcher meeting, one of the regulars brought in a bag of cookbooks that she had purchased at the library bookstore. I was fortunate enough to win a pick and chose Take 5, a slim volume filled with great recipes, each containing just 5 essential ingredients (seasonings, etc. don't count as part of the 5). I've posted other recipes from this new acquisition and so far we've enjoyed each of the recipes I've tried.

Both Larry and I love carmelized onions, so when I was making up this week's menu, this recipe made the cut. I will state upfront that whether it's this cookbook or Tyler's recipes, the time given to carmelize onions is always just a fraction of the time it actually takes. Some things are better done slowly--what's the emoticon for a wink--and carmelizing onions is one of them.

4 servings, 6 WW points per serving

2 large red onions, halved and sliced thinly

3 tsp fresh chopped rosemary

1/2 tsp Kosher salt

1/2 tsp freshly ground pepper

4 (6-ounce) skinless, boneless chicken breast halves (I used cutlets)

1 1/2 tbs unsalted butter

1/4 cup balsamic vinegar

1/4 cup water

Chop enough of the sliced onions to equal 1/3 cup. Combine the chopped onions, 2 tsp of the chopped rosemary, 1/4 tsp salt, and 1/4 tsp pepper in a large zip closed plastic bag. Add the chicken, squeeze out the air, and seal the bag, pressing the onion mixture into the chicken to evenly coat. Refrigerate for 20 minutes or longer.

Meanwhile, melt the butter in a large nonstick skillet over medium heat, then add the sliced onions. Cook, stirring occasionally, until softened and onions begin to carmelize. The recipe says: 12 minutes. I cooked mine for 25 minutes.

Add the vinegar, water, remaining rosemary, salt, and pepper. Bring to a boil, then lower the heat and simmer until the liquid is nearly evaporated and onions are very tender, about 5 minutes.

Spray a ridged grill pan with nonstick spray and heat over medium heat. Place the chicken in the grill pan and cook through--time will depend on thickness of chicken. (I am in dire need of a grill pan; due to the cold, I couldn't use the outside grill, so I broiled the chicken.)

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TASTE NOTES

As the headnote in the cookbook noted, "carmelized onions are a minimalist cook's best friend." This is so true. Just browning these red onions in a bit of butter absolutely transformed them into the sweetest condiment imaginable. These onions can be made a day or two in advance and reheated in a small skillet or a microwave. This simple dish was incredible with some leftover orecchiette and broccoli rabe. I would love it with mashed potatoes, my original plan, and the onions would enhance anything from a simple hamburger to a juicy ribeye. While I swear by Vidalia onions, in the future I may switch to red onions when I am carmelizing onions for pizza. The leftover chicken and onions will make a reappearance as part of a panini in the next day or so. I'm guessing a little provolone cheese will be the only adornment needed. Another winner for Take 5.

PASTA WITH BROCCOLI RABE

2010-01-05T06:00:00.002-05:00

Sometimes the simplest dishes are the tastiest and that is certainly true of one of my old favorites--orecchiette with broccoli rabe. Orecchiette, or "little ears," is typically served with this slightly bitter, but delicious green, but you can substitute almost any chunky shape (e.g. radiatori, shells). It is also traditional to use Romano cheese, which is a bit sharper than Parmesan. When you're looking for a nutritious and quick comfort food, look no further than this peasant dish.

6 servings - 7 WW points per serving
1 bunch of broccoli rabe (about 1 1/4 lbs)
2 tbs extra virgin olive oil
5-6 cloves garlic, sliced very thinly*
pinch of crushed hot red pepper
1 lb orecchiette
1 tbs grated Romano cheese

*while I don't use a razor, "Goodfellas' style," to slice my garlic, I do slice it very, very thinly, the better to crisp it up

Cut the broccoli rabe, including the stalks, into 1 inch lengths.

Heat the olive oil in a skillet over low heat until warm, then add the garlic and the crushed hot red pepper. Cook, watching it carefully, until the garlic slices are a lovely golden color and are crispy.

Remove from heat while you cook the pasta in a large pot of salted, boiling water for 5 minutes. Stir in the broccoli rabe and cook, stirring, until the pasta is al dente (firm to the tooth), about 8-10 minutes more.

Ladle about 1/2 cup of the pasta cooking liquid into a large serving bowl. Drain the pasta and broccoli rabe, then add to the serving bowl. Drizzle the garlic and oil over the pasta, sprinkle with the cheese, and toss. Enjoy immediately. (I like an extra little drizzle of olive oil and more cheese, but be sure to count those extra calories)
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TASTE NOTES
I never tire of this dish whether I make it "straight" as outlined above or with crumbled sausage or with cannellini beans. The slow cooking of the thinly sliced garlic renders it as sweet as roasted garlic. The crunch is a nice contrast to the pasta and the garlic is a wonderful contrast to the slightly bitter broccoli rabe. All I need is a salad and a glass of my favorite red wine. Who says you have to spend a lot of money to eat well?
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This past weekend we took down our Christmas tree and I began, room by room, to pack away the decorations for next year. I haven't had the heart to touch the guest room yet, since I know Molly Bloom will miss her little friends.

CITRUS CRUMBED ORANGE ROUGHY

2010-01-02T06:00:00.006-05:00

I've never been one to make New Year's resolutions. Life's too filled with things that you have to do, so why create more. That said, I've been fairly conscientious about my resolve to eat fish at least once a week and continue to search for ways to make it more palatable (to me). DSO is very pleased with this plan since he likes mild fish and hadn't been getting any at home during all our years together.

Our favorite local seafood restaurant serves a haddock topped with citrus flavored crumbs and this was my attempt to reproduce it at home. I chose orange roughy because that was what was available and I think this would work as well with cod or any other flaky, white fish. The preparation is very simple and including cooking time, I spent a mere 20 minutes on this dish. I served it with a spinach risotto. Lest you picture me standing in The Food of Love kitchen stirring for an ungodly length of time, banish that thought. This was my tried-and-true microwave risotto recipe to which I added one package of defrosted and squeezed dry frozen spinach at the end. I chose to spend the better part of my morning taking down the Christmas tree and the afternoon working on some quilting projects. A gal has to do what a gal has to do.

Serves 3 - 6 WW points per 5.5 oz serving
1/2 cup plus 2 T panko bread crumbs
1 tbs melted ICBINB
1 tbs fresh parsley, chopped
1 tbs freshly grated lemon zest
2 tbs freshly grated orange zest
Kosher salt
freshly ground black pepper
1 lb orange roughy filets

Preheat oven to 450 degrees. Line a baking sheet with parchment paper and spray the parchment paper with olive non-stick spray.

Add the melted ICBINB to the panko bread crumbs, fresh parsley, and lemon and orange zest. Mix well.

Place the filets on the parchment paper and season with salt and pepper.

Top evenly with panko mixture, pressing lightly so that it adheres to the filets.

Bake 10-11 minutes until breadcrumbs are browned and filets are opaque.

Serve with lemon wedges.

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TASTE NOTES
DSO thought this was an excellent preparation. He particularly liked the orange notes in the panko topping. I agree that the fish was flaky and moist and that the topping was fragrant and tasty. I must also confess that I still do not enjoy fish, though I am trying hard. Now put this topping on a pork tenderloin or a piece of chicken and I'd be hogwild for it. However, if YOU like fish, I think you'll like this simple weeknight preparation. And, if you'd like to try the microwave risotto, the recipe is in the list to the left.

HOISIN GLAZED PORK TENDERLOIN

2009-12-31T06:00:00.000-05:00

If you're a "frequent flyer" to The Food of Love blog, you know that I always have a few pork tenderloins in the back of my freezer for a quick weeknight meal. I love to grill them when the snow isn't piled too high on the grill. Otherwise, I pop them in the oven for a quick dinner. There's no end to the rubs and marinades that can turn this lean protein into a star.

Since we've enjoyed every recipe I've tried in Devin Alexander's cookbook, I thought I'd peruse her website to find further inspiration. Sure enough on http://www.discovery.com/, there's a fansite devoted to Devin's recipes. This hoisin glazed pork tenderloin immediately caught my eye.

Rummaging through the vegetable bin, I found some ginger, garlic, and scallions. With an egg and some soy sauce, frozen peas, and cooked brown rice, I threw together a quick fried rice for Larry. A small bag of brussel sprouts rounded out the meal. Start to finish, you're looking at under 45 minutes for dinner.

Hoisin Glazed Pork Tenderloin
4 Servings - 4 WW pts per serving

1 teaspoon Chinese 5-spice powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 1/4 pound pork tenderloin, visible fat removed
1 teaspoon toasted sesame oil
Olive oil spray

For the Glaze:
2 tablespoons hoisin sauce
1 teaspoon chili garlic sauce, or more to taste
1 tablespoon minced garlic (about 2 medium cloves)

Preheat the oven to 350 degrees.

In a small bowl, mix the 5-spice powder, salt, black pepper, garlic powder and cayenne pepper. Rub the tenderloin evenly with the sesame oil. Then rub the spices evenly over it until it is coated on all sides. Cover it loosely with plastic wrap and refrigerate it for at least 15 minutes or up to a few hours.

Meanwhile, in a small bowl, whisk together the hoisin, chili garlic sauce and garlic until well combined. Heat a large non-stick skillet or grill pan to high heat. When the pan is hot, mist it with spray. Cook the tenderloin for one minute per side or until it is just browned on all sides.

Place the tenderloin on a medium, non-stick roasting pan or baking sheet. Using a basting brush or your hands, evenly coat the tenderloin with the glaze. Transfer the pan to the oven and cook the tenderloin uncovered, for 16-18 minutes or until it is just barely pink inside or a meat thermometer reaches 155 degrees. Remove the pan from oven and immediately place a sheet of foil loosely over the tenderloin (not over the whole pan). Allow it sit for 10 minutes. Transfer the tenderloin to a cutting board. Holding your knife at a 45 degree angle, slice it into thin slices. Serve immediately.

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TASTE NOTES
From his first bite and "Mmmm" to his declaration that this preparation would be wonderful for one of his venison loins, DSO and I were in agreement that both the rub and the marinade made this pork tenderloin incredibly juicy and flavorful. Each bite exploded in the mouth with a hint of the 5 spice powder, some kick from the chili garlic paste, and the sweetness of the hoisin sauce. While I don't like venison, I'm sure this would be a great preparation for it since it, too, is a lean, dense protein. I want to make this again with some bok choy. Sandwiched on some garlic toast, it's wonderful as a rerun.

SLOW COOKER SPLIT PEA SOUP

2009-12-29T06:00:00.002-05:00

I consider myself a novice still when it comes to using the slow cooker, but I decided I was ready for a challenge. With a ham bone in the freezer from the lovely glazed spiral ham we served at a recent Christmas party, I thought I'd try to make split pea soup in the crockpot. I've seen recipes using a variety of dried beans to make soup and none of them called for presoaking the beans. I decided I would rinse and pick over my split green peas, but skip the soaking. I dislike potatoes in my split pea soup, but wanted something besides carrots and decided to use some parsnips, one of our favorite root vegetables.

The soup went together very quickly and we headed out to return a few Christmas gifts. When we arrived home some 3 hours later, the house was already fragrant with the soup. It was hard to wait the other two and a half hours until it was done, but it was well worth the wait.

Head on over to Crockpot Wednesdays on Dining with Debbie for some more slow cooker inspiration.

Serves 6 - 8 WW pts per serving

1 lb dried green split peas, rinsed and picked over

1 medium onion, chopped

6 carrots, peeled and chopped (medium chop)

4 large parsnips, peeled and chopped (medium chop)

2 garlic cloves, minced

1 ham bone with a generous amount of meat still on it

6 cups of water

salt and pepper to taste

Add the chopped carrots, parsnips, and garlic to the slow cooker. Cover with the split peas, then with the water. Nestle the ham bone in the middle of this, submerging it. Cook on high for 5-6 hours. About a half hour before it's ready, remove the ham bone, let it cool, then remove the meat and add it back to the slow cooker. Season to taste.

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TASTE NOTES

This was, without a doubt, the very best pea soup I've ever made--and dare I say--eaten. It was naturally sweet due to the glazed spiral ham. The parsnips melted on the tongue and were so much more satisfying than potatoes. We each ate a very generous bowlful and I have 4 more generous servings in the fridge. I will definitely make this again, as is, but will also use the slow cooker in the future to make my dried legume-based soups. There was no need to stir (okay, I confess, I took the lid off and stirred; but, I didn't have to) and the peas were creamy smooth.

THE FOOD OF LOVE'S TOP TEN OF 2009

2009-12-27T06:00:00.001-05:00

Taking a page from a number of my favorite bloggers, I've decided to review the recipes I've shared from The Food of Love kitchen this year and to cull from them my personal 10 favorites. I must confess that this was a more difficult deliberation than choosing my dissertation topic. I thought about choosing one appetizer, one entree, one side dish, and so forth. That left me dissatisfied. After finally narrowing down my favorites, I felt the need to put them in order of preference (no one ever accused me of taking the easy way out). Try as I might, I just couldn't decide which of my favorites I liked the very best. So, after great deliberation, here they are, in no particular order, my top ten favorite recipes from The Food of Love kitchen for 2009:

Distract the Neighbors Grilled Chicken

Ina Garten's Macaroni and Cheese

Lasagna of Emilia-Romagna

Country Style Rigatoni

Porterhouse Steak Contadina

Sour Cream Coffee Cake

Swedish Pancakes

Ina Garten's Flag Cake

Rigatoni with Vegetable Bolognese

Slow Cooker Country Style Pork Ribs with Sauerkraut and Apple

If my list seems heavy on pasta, you'll be surpised when I tell you I had to be forced to eat "macaroni" when I was growing up. As good as mom's gravy was, I just wasn't a tomato sauce fan. You'll notice that is still true today, though I permit tomatoes to have a supporting role in my favorite sauces. While my photography isn't as good as it can be, just looking at the photos accompanying my favorites makes me hungry for a bite of each of them.

What were your top ten of 2009?

MERRY CHRISTMAS

2009-12-25T06:00:00.001-05:00

I wish you a Merry Christmas filled with family, love, and good food.

CHICKEN SCHNITZEL WITH BACON AND WHITE WINE

2009-12-22T06:00:00.000-05:00

When I saw the photo of this dish in Nigella Express (and saw the word "bacon" in the title), it seemed like a perfect protein to go with my Paprikash noodles. With just 4 ingredients, it qualifies for healthy fast food.

4 servings - 5 WW pts per serving
1 tsp garlic infused oil (I smashed a garlic clove, placed it in hot oil until fragrant, 30 seconds)
4 strips bacon (I used center cut bacon)
4 (4 oz) chicken escalopes or boned and skinned breast halves
1/3 cup white wine

Put the garlic oil in a skillet and add the bacon. Fry until the bacon is crisp. Remove the bacon to a piece of foil, wrap it, and set aside.

Fry the chicken about 2 minutes per side, making sure the pan is hot so the chicken will take on a bronze color.

Remove the chicken to a serving plate. Quickly crumble the bacon into the skillet, then pour in the wine and let it bubble up. Pour over the chicken pieces and serve.
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TASTE NOTES
I have to admit that it went against all my cooking instincts not to season the chicken, but I wanted to experience this dish as Nigella envisioned it. The result: a bland, nothing-special piece of chicken. I didn't think anything that had garlic and bacon and wine in it could be so insipid, but this dish proved me wrong. I'd rather eat a plain, grilled chicken breast and forego the dirty skillet and stovetop. I'm afraid this is 2 out of 2 Nigella recipes that were just plain forgetable. I'll try one more time, but 3 strikes and you're out--of the rotation, that is.

KASHA VARNISHKES WITH ROASTED GARLIC AND SHALLOTS

2009-12-21T06:00:00.000-05:00

This traditional Jewish salad is often served in delis beside a bowl of matzoh ball soup, but it makes an excellent side dish for chicken or beef. Kasha is roasted buckwheat groats and has a wonderful, nutty flavor. It can be found in most supermarkets in the same section as couscous and rice. This preparation was suggested by a recipe I found in WW's Take 5 cookbook.

6 Servings - 3 WW pts per serving (1 serving is one cup)

1 head garlic

5 large shallots, peeled

1/2 cup kasha

1 cup water

4 cups cooked bowties

1/2 tsp salt

1/2 tsp freshly ground pepper

3 tbs cider vinegar

Preheat the oven to 450 degrees. Remove any loose papery skin from the garlic, keeping the head intact. Cut off the top quarter of the garlic head and discard. Spray a 12 inch square of foil with nonstick spray. Wrap the garlic and the shallots in the foil to form a packet. Roast for 45 minutes.

Meanwhile, bring the kasha and the water to a boil in a small saucepan. Reduce the heat and cover. After 10 minutes, remove the saucepan from the heat. Fluff the kasha with a fork.

When the shallots and garlic have cooled slightly, coarsely chop the shallots. Squeeze the garlic from the cloves and coarsely chop as well.

Combine the kasha with the shallots, garlic, and bow ties. Season with salt and pepper. Drizzle with the cider vinegar and toss gently to coat. Best served at room temperature.

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TASTE NOTES

This was a very different kasha varnishkes than I have tasted before. My favorite had sauteed mushrooms in it--not a typical preparation, but very tasty. The shallots and garlic were very pronounced, but the addition of the cider vinegar smoothed out the flavor. The dish would benefit from a bit of olive oil. While it made a tasty and filling side dish to my rotisserie chicken, I intend to make it again with some butter and/or olive oil.

CREAM CHEESE BARS

2009-12-20T06:00:00.002-05:00

I caved! Our house hasn't seen the usual flurry of holiday baking. Thanksgiving came and went and still there were no trays of stollen, carefully wrapped in foil, the better to soak up the brandy before being unwrapped and enjoyed on Christmas morning. The first two weeks of December rolled around with nary a tin of cookies in sight. With no temptations to lead me astry, my weekly weigh ins have shown a slow, but steady loss. Of course, the peanut gallery has not been pleased with this ban on holiday treats, and so, today I caved. Two packages of cream cheese and a can of reduced fat crescent rolls were taking up space in the refrigerator and seemed likely candidates for a sweet treat. Since allrecipes.com is the kind of site where such foods would likely yield a few recipes, I went online, typed in cream cheese, and voila! After perusing a number of possibilities, I decided on these cream cheese bars. I scaled the recipe down (cut it in half), cut back on the sugar and butter, and added some strawberry preserves. My version of the recipe follows:

Ingredients

1 (8 ounce) can refrigerated crescent roll dough
1 (8 ounce) package cream cheese
1/3 cup white sugar
1/2 teaspoon vanilla extract
3-4 tbs strawberry preserves
1 tbs butter, melted
additional white sugar, for sprinkling on top
1/2 teaspoon ground cinnamon

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 6 X 4 inch pan.

Press half the can of the crescent rolls into the bottom of the prepared pan.

In a medium bowl, mix together the cream cheese, 1/3 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer.

Cover the cream cheese mixture with several tablespoons of a good strawberry preserve.

Unroll the second half of the can of crescent rolls and lay them on top of the cream cheese layer. Do not press down.

Brush the melted margarine over the top layer. Combine about 1 tbs sugar and cinnamon; sprinkle over the top.

Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

TASTE NOTES

Since I need to report to you about the success of this recipe, I took one, very small bite of this confection. I am pleased to report that even with the reduced fat crescent rolls and the reduction in the butter and sugar, this was a rich, Danish-like pastry. I tasted it when it had cooled and would recommend eating it at that temperature, rather than fresh from the oven. This is a simple recipe made with staples that you likely have on hand. It would be as welcome at a weekend breakfast as it would be with a cup of coffee midaftertoon. The peanut gallery agreed.

TWIX BAR COOKIES

2009-12-17T06:00:00.002-05:00

Surfing through the blogosphere a few weeks ago, I came upon Thought4Food, a blog by Faith who also lives in upstate New York. The particular recipe that caught my eye was this one for Twix bar cookies. Faith had gotten the recipe from Stephanie at The Joy of Baking. Borrowing a technique from Paula Deen for make dulce de leche in the oven, Faith made these bars since Twix is her husband's favorite cookie.

Taking pity on the non-Weight Watcher in The Food of Love kitchen, I decided to whip up a batch and put half away for our weekend company. This is the kind of recipe for which you'll most likely have all the ingredients on hand.

Twix Bar Cookies (Adapted from Stephanie Jaworski’s Millionaire Shortbread Bars)

1 (14 oz) can sweetened condensed milk
1 ½ sticks salted butter
¼ c white sugar
½ tsp pure vanilla extract
1 ½ c all-purpose flour
6 oz good quality dark or semisweet chocolate chips

For the caramel filling:
Preheat the oven to 300F. Pour the sweetened condensed milk into a 9 by 9-inch glass baking dish. Cover with foil and place the dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake for 60-90 minutes (no need to stir) until thickened and caramel in color. Transfer to a bowl and beat until smooth.

For the shortbread:
Preheat the oven to 350F. Cream together the butter, sugar, and vanilla until light and fluffy. Slowly beat in the flour and mix until just combined. Press the dough into a buttered 9 by 9-inch pan and bake for about 20 minutes, or until lightly golden. Allow it to cool on a wire rack.

Pour the warm caramel over the cooled shortbread and let it set and cool completely. Melt the chocolate either in a double boiler or in the microwave, then spread it over the cooled caramel. Allow the chocolate to set completely before cutting into 18 pieces. 6 WW pts per cookie.

TASTE NOTES

While these taste absolutely amazing--at least the teeny crumb I cut off to sample for "truth in reporting" purposes only--I could see immediately that my caramel was not as "dry" or "set" as the caramel in Faith's picture. I don't know the reason why. I cooked it for 90 minutes and it was a nice golden brown when I beat it. I'm guessing I should have cooked it longer. The man of the house was very, very--did I mention very?--happy with these. Storing them in the refrigerator keeps the caramel from getting too soft, but I'll have to try making the caramel again. In fact, I think it would be amazing as a filling for my amazing chocolate birthday cake.

LO MEIN AND CHINESE LONG BEANS WITH HOT CHILI SAUCE

2009-12-16T06:00:00.003-05:00

We love Chinese food in The Food of Love kitchen, but the cost to our collective waistlines means we don't eat it as often as we'd like. While I make stir fry, some of the tastier items in Column A aren't as figure friendly.Yet I found myself craving some lo mein and some of those great green beans that appear on every Chinese buffet, but unwilling to use two days' worth of points to pay for it. The recipe for Chinese long beans with hot chili sauce was very points friendly. With a bit of tinkering, I was able to produce a satisfying lo mein that came in at just 7 points for a generous serving. If I didn't tell you this was a healthy version, you would not suspect it all.

Lo Mein - 5 servings, 7 WW pts per serving
1/2 lb spaghetti
1 pkg shredded coleslaw mix (dry)
1 tsp sesame oil
1/2 onion, sliced thinly
1 small red pepper, sliced thinly
2 cloves garlic, chopped
2 cups cooked, shredded chicken (or substitute cooked pork or beef or raw shrimp)
1/4 cup reduced sodium soy sauce
1/4 cup Worcestershire sauce
2 T creamy peanut butter

In a large pot, cook the spaghetti according to package directions. Place the coleslaw mix in a colander in the sink. Reserve a 1/2 cup of the pasta water, then drain the pasta into the colander over the coleslaw.

In the now empty spaghetti pot, heat the oil and stir fry the onion and pepper for 3 minutes. Add the garlic and chicken and stir fry another 2 minutes, until the meat is just heated. Add the soy sauce and the Worcestershire sauce, the 1/2 cup of pasta water, and the peanut butter. Stir to thoroughly combine ingredients. Add the pasta and coleslaw mix, turn down the heat, and simmer until the watery liquid is nearly evaporated.

Chinese long beans with hot chili sauce (from Take 5)
4 Servings - 1 WW pt per serving
1 lb Chinese long beans--or green beans
1 tsp dark sesame oil
2 large cloves garlic, smashed
1 tsp Asian hot chili sauce
1 tsp brown sugar

Place the beans in a large steamer basket and set in a large saucepan over 1 inch water. Cover and steam 5-6 minutes. Refresh with cold water to keep the color of the beans bright green.

Heat the oil in a large skillet over medium-high heat, then add the garlic. Cook, crushing the garlic with a spoon, until fragrant, about 30 seconds. Add the beans and chili sauce; sprinkle with the brown sugar and cook, stirring, about 3 minutes.
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TASTE NOTES
Both the lo mein and the beans got a big thumbs up. I had read the trick about using the coleslaw mix a while back and filed it away. This was the perfect opportunity to put it to use. The sweet and spicy beans would have been good with almost any protein and I'll definitely be making them again. I had no idea what Chinese long beans look like, but there was nothing bearing that name in my supermarket. The lo mein went together so quickly that it, too, will be included in our rotation of favorites. Nothing is as satisfying as being able to recreate a favorite meal at home that is both delicious and healthy.

CROQUE MONSIEUR BAKE

2009-12-14T18:38:00.000-05:00

I have not been happy with a number of the recipes I've tried from Nigella Express and Nigella Bites. The recipes, followed exactly, have resulted in bland food that hasn't rocked our world. But I believe in second, and sometimes third, chances. That said, Nigella redeemed herself somewhat with this recipe for a dish that can do double-duty as a brunch entree or a quick supper that you prepare the day before up to the point of baking, then hasten into the oven for a 25 minute bake. I will say that I've learned to season Nigella's recipes according to my own preferences and not what the recipe calls for. This is a simple dish that I enjoyed for dinner with a salad. Larry was happy to take the leftovers to work for lunch the following day. I offer this as my December "potluck" entry for our I Heart Cooking Clubs weekly Nigellathon. Be sure to keep checking that site during the week for some great inspirations for pre-holiday dinners.

Serves 4 - 6 (1/2 sandwich is 7 WW points)

6 slices ready-sliced multigrain brown bread (I used 4)

1/3 cup Dijon mustard (I used 2 tbs)

4 oz gruyere slices (I used Fontina and saved some for the topping)

3 oz ham

6 eggs (I used 3)

Kosher salt

1/3 cup milk

a few dashes of Worcestershire sauce

Spread the mustard on the bread slices and make sandwiches with the thinly sliced cheese and ham--place cheese against the mustard bread and the ham in the middle. Save 2 slices of cheese. Cut each sandwich into 2 triangles.

Squish the sandwiches into a baking dish (9 inch for 2 sandwiches, larger for 3 sandwiches). Next time, I will spray the baking dish with nonstick spray. It was a bear to get clean.

Beat together the eggs, salt, Worcestershire,and milk and pour evenly over the sandwiches.

Cover with plastic wrap and leave in the refrigerator overnight.

Preheat the oven to 400 degrees. Remove the plastic wrap and top the sandwiches with the remaining 2 slices of cheese. Bake in the oven for 25 minutes.

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TASTE NOTES

While it is a small serving, the half sandwich is packed with flavor. Served with a large salad, it was a satisfying dinner. I will definitely serve it for brunch in the future, possibly adding some sliced turkey.

Be sure to head over to I Heart Cooking Clubs to see what other Nigella creations rocked our worlds this week.

VISIONS OF SUGARPLUMS

2009-12-13T06:00:00.001-05:00

I can thank George Gaston of A Nod Is As Good As a Wink to a Blind Horse... for, first, teaching me what a sugarplum is and second, providing a recipe for these holiday treats. I adore dried fruits and wanted to try his sugarplums immediately. When I assembled my ingredients this morning, I learned that in my haste I had neglected to buy prunes. Not to worry. I had some lovely dried figs and they worked beautifully. I decided to make just half a batch since I'm the only fruit eater in this household.

Ingredients (Makes approximately 5 dozen)

12-oz pkg pitted prunes

8-oz pkg chopped dates

6-oz pkg dried apricots

1/2 cup pecans, finely chopped (optional)

1/4 cup graham cracker crumbs

2 tsp grated orange zest

1.2 tsp grated lemon zest

2/3 cup sugar

In the bowl of a food processer, process the prunes, dates, and apricots about 2 minutes, scraping down the sides.

Transfer to a bowl and add the pecans, graham cracker crumbs, orange and lemon zests. Mix completely, then chill for 2 hours.

Using your palms, shape into 3/4 inch balls (I used a small melon baller to keep balls uniform in size). Roll in the granulated sugar, then chill. Store in an airtight container. Serve at room temperature.

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TASTE NOTES

Of course I had to sample one of these delectable sweets. It was perfectly delicious, making me sorry I had made just half a batch, but determined to save them for an upcoming Christmas party. I know that visions of sugarplums will be dancing in my head until that date. Thank you, George Gaston.

CIDER-BRAISED CHICKEN WITH ROOT VEGETABLES

2009-12-10T06:00:00.002-05:00

At brunch on Sunday, I picked up a copy of a magazine aimed at increasing tourism in the county where we live. It always includes a recipe or two, many provided by local restaurants. I knew as soon as I read the recipe for the Harvest Cafe's cider-braised chicken that I had to make it. The recipe did not offer measurements, but that was easy enough to work through.

Ingredients

1 whole chicken, cut up (I cut mine into 10 pieces)

root vegetables (1 medium onion, 3 parsnips, 3 carrots, 3 stalks celery, 1 ruttabagas-medium dice)

salt and pepper

fresh thyme and sage (I used a big bunch of thyme and 2 large sprigs of rosemary, tied up in cheesecloth)

cider (2 1/2 cups)

flour for dredging (1/2 cup whole wheat flour)

olive oil (2 tbs)

Method

Preheat the oven to 400 degrees

Season the chicken parts and dredge in the flour.

Saute the chicken in olive oil in a Dutch oven until browned on both sides.

Remove the chicken from the pan, put in the root vegetables, and saute until browned and carmelized.

Return the chicken to the pan, add the fresh herbs and salt and pepper, then add the cider.

Bring to a simmer on the stovetop, then cover and place in the oven for 45 minutes.

Serve over polenta or other starch.

TASTE NOTES

Mere words cannot do justice to this dish. From the incredible aroma that made our mouths water and long for the timer to go off, to the succulence of the chicken, this is a dish that I will make again and again. I already have a request for it to be made with all dark meat, something that I am only to happy to do. The slightly bitter tang of the ruttabaga came to life after braising in the sweet cider. The carrots and onions added even more sweetness, but a natural sweetness. Served over grilled polenta rounds, this was my very favorite newcomer this fall. Don't take my word for it; make it! Soon!

PAPRIKASH NOODLES

2009-12-09T06:00:00.002-05:00

One of the reasons I returned to Weight Watchers when I decided to take off the unwanted pounds was because the weekly meetings provide a good measure of support. Members quickly become each other's cheerleaders and a great deal of sharing takes place within that weekly meeting, much like what happens here in the food blogosphere. Just last Saturday one of my meeting friends gave me a copy of one of the cookbooks I didn't currently have in my collection. Take 5, referring to the number of ingredients in each of the 150 recipes provided, is quickly becoming a new favorite. I have quite a number of recipes bookmarked to try. For my inaugural recipe I chose paprikash noodles.

4 servings - 4 WW pts per serving
1/3 cup onion, minced
1 tsp hot paprika, preferably Hungarian (I used smoked paprika)
3/4 tsp salt
1 oz light cream cheese-Neufchatel (I used WW cream cheese)
3/4 cup plain whole-milk yogurt (I used 2% Fage yogurt)
1/2 lb fettuccine (I used no yolk noodles)

To prepare the sauce
Spray a small saucepan with nonstick spray and set over medium heat. Add the onion and cook until softened, 3-4 minutes. Add the paprika and 1/2 tsp of the salt; cook, stirring until just fragrant, 30 seconds. Cool a few minutes. Stir in the cream cheese until melted completely. Then stir in the yogurt and the remaining 1/4 tsp salt until blended.

Meanwhile, cook the noodles according to package instructions. Drain, then toss with the sauce in a large serving bowl.
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TASTE NOTES
The Greek yogurt was a wonderful substitution for sour cream in this recipe. Remember not to cook it over direct heat or it will break apart. I opted to use noodles instead of fettuccine, but I'm sure this rich sauce would be good with almost any pasta. As a side dish to chicken or pork, the generous portion fits into a healthy eating plan.

CRUSTY PORK TENDERLOIN WITH BUTTERNUT SQUASH AND APPLE

2009-12-07T06:00:00.002-05:00

Pork truly is the "other white meat" and pork tenderloin reigns supreme in my book for versatility. This dish was based on a recipe from Weight Watcher's Dining for Two cookbook. The original recipe calls for sweet potatoes, but I had a beautiful butternut squash that I wanted to use. With a salad or some steamed spinach, this is a healthy, flavorful entree. The bonus is the leftover pork which, sliced thinly, makes awesome sandwiches for lunch.

2 servings (plus leftover pork) - 6 WW pts per serving
1 tbs chopped fresh parsley
1 tsp grated lemon zest
1 garlic clove, minced
1 tsp extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
1 (1 lb) pork tenderloin trimmed of all visible fat
1 small butternut squash, peeled and sliced into 1/4 inch rounds
3 tbs water
1 apple, cut into wedges
1 tsp dark brown sugar
1/4 tsp cinnamon

Preheat the oven to 450 degrees and spray a 9X13 inch baking dish with nonstick spray.

In a small bowl, mix the parsley, lemon zest, garlic, oil, salt, and pepper to make a paste. Place the pork in the baking dish. Spread the paste over the top of the pork and let stand 5-10 minutes.

Meanwhile, place the squash slices and water in a microwave safe dish and cook on high about 3 minutes, until parcooked. Drain.

Place the squash slices and the apple wedges around the pork. Lightly spray the squash and apples with nonstick spray, then sprinkle with the sugar and cinnamon.

Roast until an instant-read thermometer registers 160 degrees, about 30 minutes. Cover the pork lightly with a foil tent and let stand 5 minutes.

Cut the pork crosswise in two. Wrap half and refrigerate for up to 3 days for later use. Cut the remaining pork into 6-8 slices and serve with the squash and apple.
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TASTE NOTES
As much as I love butternut squash, I was a little sorry not to have used the sweet potatoes in this recipe, but only because I've been eating so much squash lately. I would have liked even more cinnamon on the garnish. This was a delicious and simple dinner. The pork was as good sliced for sandwiches the next day as it was right from the oven. It's critical to use a meat thermometer, especially when you are cooking such a lean protein.

CHICKEN AND ESCAROLE SOUP

2009-12-06T06:00:00.003-05:00

One of my favorite Weight Watcher cookbooks is In One Pot. It offers 200 one-dish meals that are family friendly. Since soup is a no-brainer this time of year, I turn often to this recipe for chicken and escarole soup. The serving size is hearty so all it needs is a green salad to be a meal. If I happen to have a few points lying around that day, a slice of a wonderful, preferably homemade bread, puts this meal over the moon.

4 Servings - 6 or 7 points per serving (depending on whether or not you add the pasta)
1 oz thinly sliced pancetta
1 large onion, chopped
4 garlic cloves, minced
3 cups low-sodium chicken broth
1 (14 1/2 oz) can Italian stewed tomatoes (I use diced fire-roasted tomatoes)
1 lb skinless chicken thighs, trimmed of all visible fat (I prefer skinless and boneless)
1 bunch escarole, cleaned and chopped
1 (15 oz) can of cannellini beans, rinsed and drained
2 tbs chopped fresh basil, or 2 tsp dried
1/2 tsp salt
1/4 tsp crushed red pepper
2 tbs shredded Parmesan cheese
OPTIONAL: 2 cups cooked ditalini pasta

Spray a nonstick Dutch oven with nonstick spray and set over medium heat. Add the pancetta. The recipe calls for cooking it to crispy status and removing it. I prefer to leave it in and add the onion and garlic, stirring frequently, 7-10 minutes.

Add the broth, tomatoes, and chicken; bring to a boil. Reduce the heat and simmer, covered, about 20 minutes, until the chicken is cooked through. (If you use thighs on the bone, you need to remove meat from the bone, then add back; this is why I use skinless and boneless thighs) Add the escarole, beans, basil, salt, and crushed red pepper. Return to a boil, then reduce heat and simmer until the escarole is wilted and softened, about 5 minutes. Just before serving I add 2 cups of cooked ditalini and sprinkle with the cheese.
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TASTE NOTES
I've had this soup with and without the pasta--with is definitely better. The combination of cannellini beans and escarole just seems incomplete without the pasta. Remember that escarole can be very sandy, so it needs several rinses in cold water to make sure that you won't be finding grit in your soup. You can replace the escarole with baby spinach, which I've done at times. This is comfort food at its finest. And did I already mention what a generous serving it is?

MONGOLIAN BEEF

2009-12-04T06:00:00.003-05:00

If nothing will do but beef, I often turn to a stir fry since this enables me to get the taste without the calories. Stir fry typically features vegetables as the star, with beef in a supporting role. It's also suited to less costly cuts of beef.
The December 2009 issue of Cooking Light featured this "20 minute entree," which I tweaked to add more vegetables.

4 Servings - 5 WW pts per serving
2 tbs low-sodium soy sauce
1 tsp sugar
1 tsp cornstarch
2 tsp dry sherry
2 tsp hoisin sauce
1 tsp rice vinegar
1 tsp chili paste with garlic
1/4 tsp salt
2 tsp peanut oil
1 tbs peeled, minced ginger
1 tbs minced fresh garlic
1 lb sirloin steak, thinly sliced across the grain (partially frozen beef is easier to slice thinly)
16 medium green onions, cut into 2 inch pieces
*MY ADDITION: 1 bok choy, cleaned and chopped

Combine the first 8 ingredients, stirring the sauce until smooth.

Heat peanut oil in a large nonstick skillet over medium high heat. Add the minced ginger, garlic, and beef and saute about 2 minutes (until beef is browned). Add the green onion and bok choy and saute,stirring often, for another 2 minutes (you can add a bit of broth at this point if you want the bok choy to cook more).

Add soy sauce mixture; cook 1 minute, or until thickenend, stirring constantly. Serve over brown rice or wide rice noodles (count the extra points).
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TASTE NOTES
We really enjoyed the flavors of this garlic and ginger-laced sauce, with its hint of heat. I debated just making a side dish of bok choy, but wanted the cabbage to pick up the flavors of this sauce and so decided to just add it with the scallions. The generous 1-cup serving, along with a 1/2 cup of brown rice, was a very satisfying, low points dinner. This is a keeper.

TURKEY EMPANADAS--LEFTOVERS THAT WON'T BE (LEFT OVER)

2009-12-01T06:00:00.003-05:00

There's frozen white meat turkey in the freezer ready to be used for soup or a fricasee, but I was searching for something different and found it in the November issue of Bon Appetit. Who doesn't love empanadas? And, I happened to have 2 packages of the Goya discos in my freezer, so I was good to go. The recipe below is my version; the original called for using 3 sheets of frozen puff pastry, thawed and cut into six, 6-inch rounds. I opted to use the empanada discs and made 10.

Makes 10 - approximately 8 WW pts per empanada
2 cups diced cooked turkey, white and dark meat
1/2 cup chilled gravy
1 pkg Goya discos for empanadas
1 cup mashed potatoes, divided
1 cup stuffing, divided
1 egg white beaten with 1 tsp cold water for glaze
cranberry sauce

Mix the turkey with the chilled gravy in a small bowl. Place the discs on a work surface. Spoon about 2 tbs mashed potatoes onto half of each round, press lightly to flatten, leaving a 1/2 inch border. Top with 2 tbs stuffing, then a small mound of the turkey-gravy mixture. Brush glaze around filling on 1 pastry half. Fold plain pastry half over filling, stretching dough to cover. Seal edges with fork tines. Repeat with all discs. Brush with the egg white glaze and cut small slits in the top to allow steam to escape.

Transfer the empanadas to 1 or 2 baking sheets lined with parchment paper. Bake in a preheated 425 degree oven for 20 minutes. Or, you may freeze them at this point to bake at a later time. Serve with cranberry sauce on the side.
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TASTE NOTES
I had to taste just one of these little treats and it was absolutely delicious. I'm quite certain it would be just as delicious with the puff pastry. I split mine in half and stuffed some cranberry sauce into each half while they were still hot. I loved the crunch of the shell contrasted with the soft, moist stuffing and mashed potato base. The bit of gravy was more than enough to keep the turkey moist as well. I plan to serve the rest of these at my Christmas party as one of my appetizers.

BLOGGING BY MAIL

2009-11-29T10:00:00.001-05:00

The blogosphere is a never-ending source of knowledge, but it is also filled with wonderful people and just plain old fun. When I read about "Blogging by Mail" on Dispensing Happiness, I knew that this was no ordinary "grab bag" activity. I want to thank Stephanie for hosting this event.

The concept was simple: you send a box of "stuff" to someone and someone else sends a box of "stuff" to you. But this was no ordinary "stuff." Stephanie's strategy was one we could all appreciate during this most hectic time of year. Choose 5 indulgences--your 5 Calgon moments, if you will--a little care package that will help a blogger friend destress.

It was a challenge to narrow down the list of indulgences, but I put my package together and headed off to the post office to mail it yesterday. Imagine my surprise when my own BBM package was there waiting for me. Misty of Mischief-making probably has all her holiday gifts bought and wrapped if this is any indication. I couldn't drive home fast enough to open my package of indulgences.

Misty took the concept one step further by selecting one indulgence for each of the 5 senses (great idea, Misty!). Her indulgences were a feast for the eyes (a wonderful pair of sparkly earrings for those holiday parties);the ears (a CD of classical music to enjoy as you undwind from holiday preparations); the nose (a terrific bath set featuring pomegranate fig creams and soaps); touch (a light as a cloud blue scarf); and, of course, taste (yummy Ghiradelli squares which Misty recommends frozen).

Be sure to visit Misty and Stephanie at their respective blogs. A big hug to you both for making yesterday so special.

PERFECT MAKE-AHEAD TURKEY GRAVY

2009-11-23T18:46:00.001-05:00

If there's one thing you don't need, it's to leave too many dishes to the last minute on Thanksgiving. For nearly a dozen years now, I've taken a very organized approach to the holiday, starting my cooking a few days in advance. Making gravy at the last minute not only takes up your entire stove, but it interferes with the flow of side dishes going in and out of the ovens according to schedule. What really makes it difficult, though, is my ceramic topped stove with the vent in the middle that does not accommodate my large roasting pan as well as it could. After making this classic gravy a few days in advance way back when, I've never gone back to that last minute, frantic whisking. I can't tell you where I got the recipe (I don't remember), but the end result is delicious. You can make it 2 or 3 days ahead and you can even freeze it for up to 6 months.

Makes 6 cups; NI per 1/3 cup is 73 cal, 6 g fat, 4 g carb, 33 mg sodium, 3 g protein

2 T olive oil

6 lb turkey wings

5 ribs celery, chopped
1 onion, chopped
1 head garlic, halved
12 cups chicken broth
1 stick unsalted butter
1/2 cup all purpose flour
1 T apple cider vinegar
salt and pepper to taste

Preheat your oven to 400 degrees.

Saute turkey wings, celery, onion, and garlic in a roasting pan on top of the stove over medium high heat until they begin to brown; turn and brown on other side.

Transfer to oven and roast 45 minutes. Turn the wings over and roast an additional 45 minutes.

Add broth to the pan and cook in the oven for 1 hour more, until reduced to about 8 cups. Strain the stock and set aside. (I remove the meat from the wings and freeze to use at a later time in soup.)

Melt the butter in a large pot over medium heat. Whisk in the flour and cook 2 minutes, whisking constantly.

Gradually add the strained stock, whisking until smooth. Bring to a boil and boil, stirring, for 2 minutes to thicken. Reduce the heat to medium low and simmer 10 minutes more. Finish with the vinegar, salt, and pepper.

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TASTE NOTES

I love this turkey gravy. It is just thick enough, not that awful viscous stuff in a can. The vinegar, though not strong, seems to brighten the taste of the finished gravy. I am not a gravy person, but this on my mashed potatoes equals heaven.

YOU CAN'T GO HOME AGAIN, NOT EVEN WITH NIGELLA

2009-11-17T19:24:00.004-05:00

Thomas Wolfe was right when he wrote that "you can never go home again" and that's just as true when applied to the attempt to return to a culinary phase. The seventies seemed to be dominated by the ubiquitous Cornish hen. Cornish hens cropped up at every other dinner party I attended during my early years of domestic training. They appeared on the menus of venues from diners to fine dining establishments. There was something about that cute little bird--so vulnerable, so perfectly sized--that held great appeal. While this is no casserole or typical "pot luck" dish, Cornish hen are certainly small enough to be portable, so that's what's cooking for I Heart Cooking Clubs this week.

A walk through Nigella Express sparked a longing to return to those early days when gourmet cooking meant anything that didn't come out of a package or that had a slight ethnic bent. It took a bit of searching before I found them in my local supermarket, dwarfed as they were by the plethora of Thanksgiving birds. Once I had my prey, I looked forward to Nigella's special twist on this once popular entree.

Serves 2 - 9 WW pts per hen (cooked with skin on); 6 WW pts (cooked without skin on)
2 Cornish hens
2 tbs canola oil
1 sweet potato, about 1 lb
1/4 tsp ground cumin
1/4 tsp ground cinnamon
1-2 bunces watercress (I do not like watercress, so omitted the salad)
Kosher salt
lime juice

Preheat the oven to 425 degrees. Put the birds in a small baking pan or foil pan, pouring on 1 tbs oil.

Cut the unpeeled sweet potato into 2 1/2 inch cubes and put them into another small baking pan or foil pan. Pour over the other tbs oil and sprinkle over the spices, then toss them to coat evenly.

Cook both the hens and the sweet potatoes for 45 - 50 minutes in the preheated oven.

Put each Cornish hen on a plate with a tangle of watercress and the sweet potato alongside. Sprinkle with Kosher salt and spritz with lime juice.
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TASTE NOTES
My goodness, whatever was all the fuss about? I didn't remember how very bland Cornish hens are, or how little meat there really is on one, or what a mess they are to eat. Nigella's recipe had no special treatment or spice to remedy this blandness. It will probably be another 30-something years before I make or eat another one.

On the other hand, those sweet potatoes were to die for! I will not bother with sweet potato fries in the future. The combination of cumin and cinnamon and the canola oil produced a crisp-on-the-outside, meltingly soft-on-the-inside potato that had me longing for more, more, more. I will definitely do my sweet potatoes the Nigella way in the future.

Now make sure to head over to I Heart Cooking Clubs to see what other Nigella favorites were cooked this week to celebrate Pot Luck.

VODKA CREAM SAUCE FROM THE MOST DECADENT DIET EVER

2009-11-16T06:00:00.003-05:00

I confess. I'm a skeptic. Despite having made and loved several recipes from Devin Alexander's cookbook--The Most Decadent Diet Ever--I wasn't convinced that a vodka cream sauce that contained just 111 calories in a half cup could really be "decadent." Once again, though, Alexander shows why she was chosen to author The Biggest Loser's Cookbook. This is a sauce that no one would dream fits into a healthy eating plan. I served the vodka cream sauce over rigatoni, my very favorite pasta.

A word about pasta shapes. Has anyone else noticed that some brands label their pasta shapes incorrectly? Barilla, for example, puts the label rigatoni on what is really mostaccioli. Others label ziti as penne. Consider this my vote for "standardization" of pasta labels. But, I digress.

Makes approximately 4 cups; 8 (half-cup) servings - 2 ww pts per serving
1 tsp extra virgin olive oil
1 cup minced sweet onion
1 tbs minced garlic cloves
1/3 cup vodka
1 cup fat free half-and-half
2 tsp fresh lemon juice
1/4 cup plus 2 tbs reduced-fat grated Parmesan cheese
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp sugar
1/4 tsp salt

I chose to use my Dutch oven instead of a large saucepan to make the sauce. Heat your vessel over medium heat, then add the oil, onions, and garlic and cook, stirring, until the vegetables are sweating and tender, but not browned, about 8 - 10 minutes.

Reduce the heat to low and add the tomatoes and vodka. Stir to combine. Slowly stir in the half-and-half, then stir in the lemon juice, Parmesan, dried basil and oregano, sugar and salt. Stir until well combined, the cover, set to the lowest heat setting, and cook for at least 3 hours. Stir occasionally. Serve immediately, or refrigerate in an airtight container for up to 5 days.
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TASTE NOTES
If you've never eaten vodka cream sauce, rest assured that you don't really taste the vodka. I loved that this vodka cream sauce had "texture." The onion and garlic, along with the use of crushed tomatoes, kept this from being just another cream sauce. Alexander gives a recipe for penne with chicken in vodka cream sauce and we'll try that version next time. The sauce is sweet, rich, and coated the rigatoni almost like a meat sauce. I could have eaten a whole lot more it tasted so delicious, but I kept to my one cup of pasta and half cup of sauce and it really was more than enough to satisfy that pasta craving that seems to occur on Sundays.

I'm happy to report that since I "reupped" at Weight Watchers the second week in September, I've lost 14 pounds. I've been able to stay on program, in great part, because I can still prepare and eat delicious food.