Mint Chocolate Chip Ice Cream

Jeremy wanted to give our Ice Cream Maker a whirl, so we made this recipe from the Cuisinart Recipe Booklet.  Not exactly healthy, but a very yummy treat. :)

Mint Chocolate Chip Ice Cream

2 cups heavy cream, chilled
1 cup whole milk, chilled
3/4 cup sugar
1/2 teaspoon mint extract
a few drops green food coloring (optional)
1/2 cup mini chocolate chips

In a medium bowl, combine the cream, milk, sugar, extract, and food coloring until well blended.  Pour into freezer bowl of Ice Cream Maker and let mix until mixture thickens, about 20-25 minutes.  Add the chips during the last 5-10 minutes.   If desired, transfer ice cream to an airtight container and place in freezer until firm, about 2 hours.

Jim Beam Pork Chops and Stuffed Baked Potatoes

Meat and potatoes- that's what my man likes, so that's what I cooked.   I adapted these recipes from James Beard's American Cookery.  The pork chop recipe actually called for Brandy, but since I didn't have any in my cupboard, I substituted Jim Beam Bourbon Whiskey.  I thought it gave the pork extra flavor without being overpowering.   To the potato recipe, I added light sour cream instead of heavy cream, and then I sprinkled some bacon bits on top for crunch and flavor.  The stuffed potato was awesome--my favorite part of the meal tonight.  I'm posting my version of the James Beard recipes.


Sautéed Pork Loin Chops with Whiskey Sauce  (2013 Cookbook Challenge)

Adapted from James Beard's American Cookery

Ingredients:
4 boneless pork loin chops
flour
salt and pepper
4 tablespoons butter
3 tablespoons oil
1/4 cup bourbon whiskey (or brandy)
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Directions:
Mix together some flour and a little salt and pepper.  Dredge the pork well with the flour.  Heat the butter and oil together in a skillet, and when bubbling hot, add the meat.  Cook slowly over medium heat until nicely browned on each side.  Be careful not to overcook.  When just tender, pour off most of the fat, reserving about 2 tablespoons in the pan.   Flame the meat with the alcohol.  Transfer to a platter.  Blend 2 tablespoons flour with the remaining fat in the pan.  Add cream and stir until the mixture has thickened slightly.  Add salt and pepper.  Serve over the pork.

*****

Stuffed Baked Potato Halves  (2013 Cookbook Challenge)
Adapted from James Beard's American Cookery
Serves 2

Ingredients:
1 Idaho potato 
1 teaspoon butter
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup grated Gruyère cheese (can substitute Swiss or Cheddar)
2 heaping tablespoons light sour cream
2 teaspoons grated Parmesan cheese
2 teaspoons bacon bits

Directions:
Rub the potato well with butter and pierce with fork a couple times.  Bake at 375º for 55-60 minutes.   Immediately cut the potatoes in half lengthwise and scoop out the meat into a bowl.  Combine well with the salt, pepper, cheese, and sour cream.  Heap the filling back into the potato shells.  (This part may be done ahead of time up to this point and stored in fridge.)  Sprinkle each half with Parmesan cheese and bacon bits.  Return to the oven and bake at 375º until nicely browned and heated through, about 15-20 minutes.

Veggie Squares Appetizer

This is my go-to picnic appetizer when I need to bring a dish to share for a large group.  It's a yummy way to eat my veggies.  I don't think I've posted the recipe yet though, so here it is.


Anne's Veggie Squares

Ingredients:
2 cans (8 oz each) refrigerated crescent dinner rolls dough (I used the seamless dough)
1 package (8 oz) cream cheese
1/2 cup reduced-fat Miracle Whip
1 teaspoon dill weed
1/2 teaspoon onion salt
~1-2 cups broccoli florets
~1-2 cups cauliflower florets
~1 cup diced green bell pepper
~1 cup diced seeded tomato
~1 cup diced zucchini
~1/4 cup chopped onion
~2 tablespoons shredded carrot

Directions:

Preheat oven to 375°F.   Press dough onto bottom and up side of 15x10x1-inch baking pan to form crust.  Bake 11 to 13 minutes or until golden brown; cool.

Mix cream cheese, dressing, dill and onion salt until well blended.  Spread over crust; top with remaining ingredients.  Refrigerate.  Cut into squares.

Chicken & Squash Enchiladas

Here is another recipe from the Weight Watchers Cookbook I dusted off earlier in the week.   The enchiladas were really quite good.  Despite using those tiny 6" tortillas, I was pleasantly surprised to find that the serving size of 2 enchiladas was perfectly satisfying.  We paired them with some Mexican rice.


Chicken & Squash Enchiladas (2013 Cookbook Challenge)
Recipe from Weight Watchers Cook It Quick Cookbook
Serves 4;  215 calories/2 enchiladas

Ingredients:
1 cup shredded cooked chicken breast  (I cheated and used ChiChi's shredded chicken)
1 small yellow squash, diced
1 cup reduced-fat shredded Mexican cheese blend
1/2 cup plain fat-free yogurt
1 jalapeño pepper, diced
1 small jar salsa
8 (6-inch) corn tortillas
2 tablespoons minced parsley (optional)

Directions:
Preheat oven to 400ºF.   Spread 1/3 cup of the salsa in the bottom of a 9x13" baking dish.

In a medium bowl, mix the chicken, squash, yogurt, jalepeños, and 1/2 cup of cheese.  Spread about 1/4 cup of chicken mixture down the center of each tortilla.  Roll up and place seam side down in the baking dish.  Pour the remaining salsa over the tortillas, then sprinkle with the remaining 1/2 cup cheese.  Cover with foil and bake 20-30 minutes until cheese melts.   Sprinkle with parsley and serve.

Feta-Stuffed Lamb Burgers with Tzatziki

I wanted to make a lighter dinner, so I found this recipe in a Weight Watchers cookbook.    Instead of making larger burgers, I made smaller meatballs and put two meatballs in a pita pocket.  The meatballs were good, but the tzatziki sauce wasn't as successful.  

Feta-Stuffed Lamb Burgers  (2013 Cookbook Challenge)
(Recipe adapted from Weight Watchers Cook It Quick Cookbook
Makes 4 servings; 350 calories/serving

Ingredients:
1 pound lean ground lamb
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
2 teaspoons minced rosemary leaves
6 tablespoons crumbled feta cheese, reduced-fat
4 large romaine lettuce leaves
4 pita pockets (I used Brownberry Italian Herb Flatbread Pocket Thins) 
1/2 cup tzatziki (see recipe below)

Directions:
Combine the lamb, seasonings, and feta cheese and form into 4 burgers or 8 meatballs.  Cook the burgers in a nonstick skillet until browned, turning to brown each side, about 7-10 minutes total.

Place a lettuce leaf in each pita pocket, followed by the burger, and top with 2 tablespoons tzatziki.

*****

Tzatziki Recipe

1 cup grated seeded peeled cucumber
1 cup plain fat-free Greek yogurt
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh dill
2 teaspoons fresh lemon juice
1/4 teaspoon salt
2 garlic cloves, minced

Combine all ingredients until well blended.  Refrigerate at least an hour before serving.

Cheese Soufflé

I've been wanting to tackle the classic cheese soufflé for a long time, so I turned to Ms Julia Child for instructions.   Her instructions are a bit long-winded, but I got good results.  I was proud as a peacock when my soufflés puffed up a few inches above the rim.  I didn't own a large Charlotte mold as the recipe wanted, so I just used smaller-sized regular ol' American Pyrex ramekins.  The soufflé tasted good, but next time, I think I'd add spinach to it for something extra.  I'm going to repeat the recipe here in my own more concise format the way I made it.

Soufflé au Fromage  (2013 Cookbook Challenge)
from Mastering the Art of French Cooking
Serves 4

Ingredients:
1 teaspoon butter
1 tablespoon grated Parmesan cheese
1 cup boiling milk
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
pinch of nutmeg
pinch of Cayenne pepper
4 egg yolks
5 egg whites
2 pinches salt
1/4 teaspoon cream of tartar
1 cup grated Gruyère cheese


Directions (in my own words):
Preheat oven to 400ºF.

Butter the bottom and sides of four 10-12oz ramekins. Dust with Parmesan cheese, tapping out excess.  Set on a baking sheet and set aside.

Boil milk.  Meanwhile, melt 3 tablespoons butter in a medium saucepan over medium heat.  Stir in flour with a wooden spoon and cook until they foam together for a couple minutes without browning.  Remove from the heat; when it stops bubbling, pour in all the boiling milk at once.  Beat vigorously with a wire whisk until blended.  Beat in the seasonings.  Return to medium heat and boil, whisking the mixture for a minute.  Sauce should be very thick.  Remove from the heat.

Separate the eggs.  Drop the yolks into the sauce, whisking well after each addition.  Add more seasoning if necessary.  

Put the whites in a separate bowl.  (Discard the extra yolk from the 5th egg).  If using an electric mixer, beat with a pinch of salt on low speed, gradually increasing speed.  When the whites start to foam, add another big pinch of salt and the cream of tartar, and keep increasing speed for another minute or so until whites are shining and stiff.  Do not overbeat the whites.

Stir a big spoonful of the whites into the sauce.  Stir in all but a tablespoon of the Gruyère Cheese.  Delicately fold in the rest of the whites with a rubber spatula, being careful not to overfold.  It should only take a few strokes.  It is better to leave a few unblended patches than to deflate the egg whites.

Transfer the mixture evenly into the ramkins, about 3/4 full.  Sprinkle remaining cheese on top.  Set on a rack in the middle level of 400º oven and immediately turn the heat down to 375º.  Bake for 20-25 minutes until soufflé is puffed and top is nicely browned.  Do not open oven while baking.  Serve immediately.

Spice-Crusted Perch over Saffron Orzo Risotto with Broiled Herbed Tomatoes and Becker Brussels Sprouts

After a month of old recipes, I broke out the cookbooks and added 4 new recipes, all in one meal.   I have to say, the Saffron Risotto-style Orzo was fabulous.  Really super tasty.  And I believe it was my first time cooking with Orzo.  Everything else was merely good.  So I'll start by posting the Orzo recipe first.


Saffron Orzo, Risotto Style  (2013 Cookbook Challenge)
from How to Cook Everything Cookbook
Makes: 4 servings

Ingredients:
2 tablespoons extra virgin olive oil
1 large shallot, minced
2 cups orzo (~1 pound)
1 pinch saffron threads
salt and freshly ground black pepper
1/2 cup dry white wine
4 to 5 cups chicken stock
2 tablespoons butter, softened
1/2 cup freshly grated Parmesan cheese

Directions:
Heat olive oil in a large, deep nonstick skillet over medium heat.  When hot, add the shallot and cook, stirring occasionally, until it softens, 2 to 3 minutes.  Add the orzo and cook, stirring occasionally, until glossy and coated with oil, 2 to 3 minutes.  Add a little salt, pepper, and a pinch of saffron threads, then add the wine.  Stir and let the liquid bubble away.

Add the stock, 1/2 cup at a time, stirring after each addition.  Each time the stock is almost evaporated, add more.  The mixture should be neither soupy nor dry.  Keep the heat at medium to medium-high and stir frequently.   Taste the orzo after each addition until done, which could take up to 20 minutes.  When the orzo is cooked, stir in the butter and at least 1/2 cup Parmesan cheese.  Adjust seasoning if necessary and serve immediately.

*****

Panfried Spice-Crusted Fish Fillets (2013 Cookbook Challenge)
from Joy of Cooking Cookbook
Makes 4 servings

Ingredients:
4 fish fillets (I used perch)
fresh lemon or lime juice
canola oil
1&1/2 cups flour
1&1/2 cups water
1 tablespoon Garam Masala
salt and ground black pepper

Directions:
Heat a large skillet over medium heat.  Pour in 1/8" canola oil and heat until hot.    Meanwhile, mix together the flour, water, Garam Masala, salt, and pepper.   Rub the fish with the lemon juice and dip each fillet into the spice batter.  Carefully place fish in hot skillet, and cook, turning once, until nicely browned on each side.  Adjust heat as necessary--oil should be bubbling but not burning.  Drain on paper towels.   Cooking time depends on how big the fish is.  For small fillets, just a couple minutes on each side will suffice.

*****

Broiled Tomatoes with Herbs  (2013 Cookbook Challenge)
from How to Cook Everything Cookbook

Toss cherry or grape tomatoes with olive oil, salt, pepper, and various herbs (I used thyme, oregano, rosemary, tarragon).  Place on a rimmed baking sheet and broil until skins brown, blister, and crack, about 3 to 5 minutes.  Check often because they can burn quickly.  Serve warm.

*****

Becker Brussels Sprouts (2013 Cookbook Challenge)

from Joy of Cooking Cookbook

Serves 2-4

Trim and slice lengthwise in half about 12 Brussels Sprouts.   In a medium skillet over medium-low heat, heat 3 tablespoons butter.  Add 1 or 2 crushed garlic cloves and continue to cook.  Place sprouts cut side down in the garlic butter.  Cover and cook over low heat until tender, 15-20 minutes.  Serve warm and drizzle additional butter if desired.

Light Strawberry Shortcakes

Strawberries were on sale at the grocery store, so this was our dessert last night.   I loved it.  It was fast and easy to prepare.  Jeremy said he wanted a cookie instead (eye roll).   But I thought it was delicious and as a bonus, very low-calorie for dessert.

Light Strawberry Shortcakes
Serves 2;  ~120 calories/serving

Ingredients:
2 dessert shortcake shells  
1 cup sliced fresh strawberries
1/2 tablespoon sugar or Splenda
1/2 tablespoon cornstarch
1/2 cup juice (I used Healthy Balance Apple-Cranberry)
1/2 teaspoon vanilla or almond extract
4 tablespoons fat-free whipped topping

Directions:
In a small saucepan, combine sweetener, cornstarch, and juice and whisk well.  Bring to a boil and stir constantly, about a minute or two, until mixture is thickened and bubbly.  Remove from the heat and stir in the extract.  Let cool and combine with strawberries.   Cover and chill for 30 minutes.

To serve, spoon strawberries over dessert shells and top each with 2 tablespoons of whipped topping.

Kielbasa Pasta Skillet and Pear Crisp

I decided to make something with Polish Sausage for Jeremy, and came up with this recipe using various vegetables and penne pasta.  I thought it was quite tasty.   For dessert, I made a recipe I found in the Cooking For Two Cookbook for Pear Crisp.  Super yummy!  The pears were juicy and the topping was crispy.  Perfect.

Anne's Kielbasa Pasta Skillet
Serves 2

Ingredients:
4 oz Rozoni Garden Delight Penne Rigate
7 oz cooked kielbasa, sliced
1 tablespoon olive oil
1 shallot, diced
2 cloves garlic, minced
1 zucchini, cut lengthwise and sliced
1 red bell pepper, cut into small strips
1 Roma tomato, chopped
1 teaspoon Italian seasoning
pinch of crushed red pepper flakes

Directions:
Cook the pasta according to package directions; drain.  Meanwhile, in a large skillet, heat oil over medium-high heat.  Add onion and garlic and cook for 1 minute.  Add kielbasa; cook until onion is tender, stirring frequently.  Add zucchini, bell pepper, Italian seasoning, and crushed red pepper.  Cook and stir for 5 minutes.  Stir in the tomatoes and cooked pasta and cook until heated through.

*****

Pear Crisp  (2013 Cookbook Challenge)

From America's Test Kitchen: Cooking for Two
Serves 2

Ingredients:
2 ripe but firm Bartlett or Bosc Pears, peeled and chopped
2 tablespoons sugar
1 teaspoon fresh lemon juice
1/4 teaspoon cornstarch
pinch salt
1/3 cup finely chopped almonds or walnuts
1/4 cup flour
2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 tablespoons unsalted butter, melted and cooled

Directions:
Adjust an oven rack to the lower-middle position and heat oven to 425ºF.   Whisk together 1 tablespoon of the sugar, cornstarch, lemon juice, and salt in a medium bowl.  Gently toss the pear chunks with the sugar mixture and divide evenly between two 12-ounce ramekins.

In a medium bowl, mix together the nuts, flour, brown sugar, remaining tablespoon of granulated sugar, cinnamon, nutmeg, and a pinch of salt.  Drizzle the melted butter over the top and combine until the mixture resembles crumbly wet sand.  Sprinkle topping over the pears. Place the crisps on a rimmed baking sheet and bake 20-25 minutes until the filling is bubbling and the topping is a deep golden brown.  Let the crisps cool on a wire rack for 15 minutes before serving.  

Pork Chops with Cumberland Sauce

I felt like making pork chops, so I used this recipe from one of my cookbooks.   The chops were good but I wasn't a huge fan of the sauce.   It may be partly due to the fact that I didn't have any red currant jelly on hand so I substituted plum jam.  Not really the same thing, but I thought it was still be a sweet fruity flavor that would work.  I guess not as well as I thought.  I paired the chops with sauteed bok choy and Thai rice.  For dessert, I made a papaya-kiwi smoothie which was a massive gross disaster and I'm not going to bother posting that recipe at all.

Pork Chops with Cumberland Sauce  (2013 Cookbook Challenge)
from Eating Well Serves Two

Ingredients:
2 center cut loin pork chops (boneless or bone-in)
1 teaspoon extra-virgin olive oil
salt and pepper
1 small shallot, minced
1/2 cup dry red wine
1/2 teaspoon cornstarch
1/2 tablespoon red-wine vinegar
1 tablespoon red currant jelly
1/2 teaspoon brown sugar
1/2 teaspoon Dijon mustard

Directions:
Heat oil in large skillet over medium-high heat.  Season pork with salt and pepper and cook until browned and no longer pink in center, 1-2 minutes per side for thin-cut, 4 minutes per side for boneless, and about 5 minutes per side for bone-in, depending on thickness of the chop.  Transfer to a plate and cover with foil to keep warm.

Add shallot to pan and cook, stirring constantly, until softened, about one minute.  Add wine and bring to a boil, stirring constantly.  Boil until reduced to about 2 tablespoons, 2-3 minutes.  Whisk cornstarch and vinegar together in a small bowl and whisk into the sauce.  Cook, stirring until thickened, about 30 seconds.  Remove from the heat and stir in the jelly, sugar, mustard, and any accumulated juices from the pork chops.  Serve the pork with the sauce.