I am obviously a horrible blogger but I hope to pay more time and attention to adding more fantastic recipes. That may be a lofty promise as I am expecting our second child in July and we are preparing a big move May 1st! Bring pregnant means that the cravings have hit...again! Todays craving is Victoria sponge....the last time I had this was on our last visit to England....delish! It's basically a sponge cake filled with whipped cream and strawberry jam.
Victoria Sponge
8oz Butter
8oz Caster Sugar
8oz Self-raising Flour
4 eggs
Vanilla Essence
Milk (optional)
Preheat oven to 375
Whisk together the butter and sugar until light and creamy
Add the beaten eggs gradually
Fold in the flour and vanilla. Add milk to get the proper consistency.
Divide between two 6 inch cake pans and spread gently.
Bake for 20-25 minutes.
Turn out onto wire rack to cool.
Spread strawberry jam and whipped cream into center and place top layer on. Sprinkle top with Icing sugar.
Tuesday, March 24, 2009
Wednesday, November 5, 2008
10 Pounds Down!
I have been going to Weight Watchers for 9 weeks now and have lost 10 pounds. I was expecting to have lost more at this point but am happy with what I have accomplished. The recipe below used to be part of our "regular rotation" but when I got pregnant with my daughter the smell of it made me ill and I haven't been able to eat it since. My Husband has been begging me for over a year to make it again, so here it is......and it was delicious!
Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes
Use a paring knife to cut the small pocket into the chicken breasts. Serve this dish with orzo or rice to soak up the shallot-thyme sauce.
1 cup boiling water
1/3 cup sun-dried tomatoes, packed without oil
2 teaspoons olive oil, divided
1/2 cup chopped shallots, divided
1 1/2 teaspoons sugar
3 garlic cloves, minced
2 1/2 tablespoons balsamic vinegar, divided
1/2 cup (2 ounces) crumbled goat cheese
2 tablespoons chopped fresh basil
3/4 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon freshly ground black pepper
3/4 cup fat-free, less-sodium chicken broth
1/4 teaspoon dried thyme
2 teaspoons cornstarch
2 teaspoons water
Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 teaspoons vinegar.
Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.
Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.
Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm. Add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.
Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce) 6 Weight Watchers points
Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes
Use a paring knife to cut the small pocket into the chicken breasts. Serve this dish with orzo or rice to soak up the shallot-thyme sauce.
1 cup boiling water
1/3 cup sun-dried tomatoes, packed without oil
2 teaspoons olive oil, divided
1/2 cup chopped shallots, divided
1 1/2 teaspoons sugar
3 garlic cloves, minced
2 1/2 tablespoons balsamic vinegar, divided
1/2 cup (2 ounces) crumbled goat cheese
2 tablespoons chopped fresh basil
3/4 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon freshly ground black pepper
3/4 cup fat-free, less-sodium chicken broth
1/4 teaspoon dried thyme
2 teaspoons cornstarch
2 teaspoons water
Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 teaspoons vinegar.
Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.
Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.
Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm. Add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.
Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce) 6 Weight Watchers points
Wednesday, September 3, 2008
Weight Watchers friendly Banana Bread
Today I have officially started Weight Watchers, here is the first of many new recipes I will be making to make this easier.
Ingredients:
1 1/4 cups whole-wheat flour
1/4 cup all-purpose flour
3/4 cup Splenda No Calorie Sweetener (granulated)
1 1/2 cups mashed ripe bananas (about 3 bananas)
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/2 cup no-sugar-added applesauce
2 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. cinnamon
1/2 tsp. salt Optional
Directions:
Preheat oven to 350 degrees.
In a large bowl, combine both types of flour, Splenda, baking powder, salt, and cinnamon (in other words, all dry ingredients).
In a separate bowl, mix together the mashed bananas, egg substitute, applesauce, and vanilla extract (all the wet ingredients).
Add this mixture to the bowl with the dry ingredients, and stir until just blended. Spoon batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray.
Bake for about 50 minutes, or until a knife inserted in the middle comes out clean.
Allow to cool slightly, and then cut into 8 slices.
MAKES 8 SERVINGS Serving Size: 1 (thick!) slice
Calories: 140 Fat: 0.5g Sodium: 267mg Carbs: 31g Fiber: 3.75g Sugars: 7g Protein: 5g
Weight Watchers POINTS® value 2*
Adapted from: Hungry Girl
Ingredients:
1 1/4 cups whole-wheat flour
1/4 cup all-purpose flour
3/4 cup Splenda No Calorie Sweetener (granulated)
1 1/2 cups mashed ripe bananas (about 3 bananas)
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/2 cup no-sugar-added applesauce
2 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. cinnamon
1/2 tsp. salt Optional
Directions:
Preheat oven to 350 degrees.
In a large bowl, combine both types of flour, Splenda, baking powder, salt, and cinnamon (in other words, all dry ingredients).
In a separate bowl, mix together the mashed bananas, egg substitute, applesauce, and vanilla extract (all the wet ingredients).
Add this mixture to the bowl with the dry ingredients, and stir until just blended. Spoon batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray.
Bake for about 50 minutes, or until a knife inserted in the middle comes out clean.
Allow to cool slightly, and then cut into 8 slices.
MAKES 8 SERVINGS Serving Size: 1 (thick!) slice
Calories: 140 Fat: 0.5g Sodium: 267mg Carbs: 31g Fiber: 3.75g Sugars: 7g Protein: 5g
Weight Watchers POINTS® value 2*
Adapted from: Hungry Girl
Wednesday, August 27, 2008
It's Raining Again...Time For Comfort Food!
Comfort food isn't usually necessary in August but since it's raining for the 5th consecutive day so I think it's about time for some. Here's my go to comfort food recipe.....Chicken and Dumplings. It uses chicken breast as opposed to a whole chicken which makes it nice and easy! This recipe is from Cook's Country.
Easier Chicken and Dumplings
Serves 6-8
Stew Ingredients
5 cups low-sodium chicken broth
2 pounds boneless skinless chicken breasts, trimmed
5 tbsp. unsalted butter
4 carrots, peeled and sliced 1/4-inch thick
1 large onion, chopped fine
1 tsp. salt
3 garlic cloves, minced
6 tbsp. all-purpose flour
3/4 cup dry sherry
1/3 cup heavy cream
1/2 tsp. dried thyme
2 bay leaves
1/2 tsp. pepper
1 1/2 cups frozen peas (I also added 1 cup of corn)
4 tbsp. minced fresh parsley
Dumpling Ingredients
2 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 1/3 cups heavy cream
1. For the stew: Bring broth to simmer in Dutch oven over high heat. Add chicken and return to simmer. Cover, reduce heat to medium-low and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate and tent loosely with aluminum foil. Transfer broth to large bowl.
2. Return empty Dutch oven to medium-high heat and melt butter. Add carrots, onion, and salt and cook until softened, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring frequently, for 1 minute. Stir in sherry, scraping up browned bits. Stir in reserved brother, cream, thyme, bay leaves and pepper and bring to boil. Cover, reduce heat to low, and simmer until stew thickens, about 20 minutes.
3. For the dumplings: Stir flour, baking powder, and salt in large bowl. Stir in cream until incorporated (dough will be very thick and shaggy).4. To finish:Discard bay leaves and return stew to rapid simmer. Shred reserved chicken and add to stew along with any accumulated juices, peas, and 3 tablespoons parsley. Using 2 large soup spoons or small ice cream scoop, drop golf ball-sized dumplings onto stew about 1/4 inch apart (you should have 16-18 dumplings). Reduce heat to low, cover, and cook until dumplings have doubled in size, 15 to 18 minutes. Garnish with remaining parsley. Serve.
Make ahead:Follow recipe through step 2, refrigerating stew and chicken in separate airtight containers up to 24 hours ahead. When ready to proceed, warm stew in Dutch oven and proceed with step 3.
Easier Chicken and Dumplings
Serves 6-8
Stew Ingredients
5 cups low-sodium chicken broth
2 pounds boneless skinless chicken breasts, trimmed
5 tbsp. unsalted butter
4 carrots, peeled and sliced 1/4-inch thick
1 large onion, chopped fine
1 tsp. salt
3 garlic cloves, minced
6 tbsp. all-purpose flour
3/4 cup dry sherry
1/3 cup heavy cream
1/2 tsp. dried thyme
2 bay leaves
1/2 tsp. pepper
1 1/2 cups frozen peas (I also added 1 cup of corn)
4 tbsp. minced fresh parsley
Dumpling Ingredients
2 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 1/3 cups heavy cream
1. For the stew: Bring broth to simmer in Dutch oven over high heat. Add chicken and return to simmer. Cover, reduce heat to medium-low and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate and tent loosely with aluminum foil. Transfer broth to large bowl.
2. Return empty Dutch oven to medium-high heat and melt butter. Add carrots, onion, and salt and cook until softened, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring frequently, for 1 minute. Stir in sherry, scraping up browned bits. Stir in reserved brother, cream, thyme, bay leaves and pepper and bring to boil. Cover, reduce heat to low, and simmer until stew thickens, about 20 minutes.
3. For the dumplings: Stir flour, baking powder, and salt in large bowl. Stir in cream until incorporated (dough will be very thick and shaggy).4. To finish:Discard bay leaves and return stew to rapid simmer. Shred reserved chicken and add to stew along with any accumulated juices, peas, and 3 tablespoons parsley. Using 2 large soup spoons or small ice cream scoop, drop golf ball-sized dumplings onto stew about 1/4 inch apart (you should have 16-18 dumplings). Reduce heat to low, cover, and cook until dumplings have doubled in size, 15 to 18 minutes. Garnish with remaining parsley. Serve.
Make ahead:Follow recipe through step 2, refrigerating stew and chicken in separate airtight containers up to 24 hours ahead. When ready to proceed, warm stew in Dutch oven and proceed with step 3.
Monday, August 25, 2008
So Much For The Diet!
I get these insatiable cravings that MUST be fulfilled. Today it's chocolate chip cookies! I actually halved this recipe (which was interesting when it came to the 1 egg) due to our so called "diet" and it still turned out great!
Chewy Chocolate Chip Cookies
INGREDIENTS
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 1/2 cups semisweet chocolate chips (My husband prefers milk chocolate)
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Chewy Chocolate Chip Cookies
INGREDIENTS
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 1/2 cups semisweet chocolate chips (My husband prefers milk chocolate)
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Thursday, July 10, 2008
Thai one on!
I woke up this morning thinking about the trip my husband and I took to Paris 2 years ago. We had the most AMAZING Thai food there..... thus came the idea to have a Thai Green Curry with Coconut rice and Shrimp Pad Thai. I must admit that the curry sauce came from a can (I have a baby so you'll have to forgive me for my lack of time) ....the Pad Thai was made from scratch though. The Pad Thai requires quite a bit of prep work but after that it's easy peasy!
Pad Thai (from Cooks Illustrated)
Serves 4 as a main dish
Although pad thai cooks very quickly, the ingredient list is long, and everything must be prepared and within easy reach at the stovetop when you begin cooking. For maximum efficiency, use the time during which the tamarind and noodles soak to prepare the other ingredients. Tofu is a good and common addition to pad thai. If you like, add 4 ounces of extra-firm tofu or pressed tofu (available in Asian markets) cut into ½-inch cubes (about 1 cup) to the noodles along with the bean sprouts.
If you’re using tamarind concentrate instead of pulp, mix 1 tablespoon with 2/3 cup hot water. If you can’t find any tamarind, mix 1/3 cup of water with 1/3 cup of lime juice; replace granulated sugar with brown sugar. Do not serve this version with lime wedges.
2 tablespoons tamarind paste or substitute
¾ cup water (boiling)
3 tablespoons fish sauce
1 tablespoon rice vinegar
3 tablespoons granulated sugar
¾ teaspoon cayenne pepper
4 tablespoons peanut oil or vegetable oil
8 ounces dried rice stick noodles, about 1/8 inch wide (the width of linguine)
2 large eggs
¼ teaspoon table salt
12 ounces medium shrimp (31/35 count), peeled and deveined, if desired
3 cloves garlic, pressed through garlic press or minced (1 tablespoon)
1 medium shallot, minced (about 3 tablespoons)
2 tablespoons dried shrimp, chopped fine (optional)
2 tablespoons Thai salted preserved radish (optional)
6 tablespoons chopped unsalted roasted peanuts
3 cups bean sprouts (6 ounces)
5 medium scallions, green parts only, sliced thin on sharp bias
¼ cup fresh cilantro leaves (optional)
lime wedges
1. Soak tamarind paste in 3/4 cup boiling water for about 10 minutes, then push it through a mesh strainer to remove the seeds and fibers and extract as much pulp as possible. Stir fish sauce, rice vinegar, sugar, cayenne, and 2 tablespoons oil into tamarind liquid and set aside.
2. Cover rice sticks with hot tap water in large bowl; soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles and set aside. Beat eggs and 1/8 teaspoon salt in small bowl; set aside.
3. Heat 1 tablespoon oil in 12-inch skillet (preferably nonstick) over high heat until just beginning to smoke, about 2 minutes. Add shrimp and sprinkle with remaining 1/8 teaspoon salt; cook, tossing occasionally, until shrimp are opaque and browned about the edges, about 3 minutes. Transfer shrimp to plate and set aside.
4. Off heat, add remaining tablespoon oil to skillet and swirl to coat; add garlic and shallot, set skillet over medium heat and cook, stirring constantly, until light golden brown, about 1 1/2 minutes; add eggs to skillet and stir vigorously with wooden spoon until scrambled and barely moist, about 20 seconds. Add noodles, dried shrimp, and salted radish (if using) to eggs; toss with 2 wooden spoons to combine. Pour fish sauce mixture over noodles, increase heat to high, and cook, tossing constantly, until noodles are evenly coated. Scatter 1/4 cup peanuts, bean sprouts, all but 1/4 cup scallions, and cooked shrimp over noodles; continue to cook, tossing constantly, until noodles are tender, about 2 1/2 minutes (if not yet tender add 2 tablespoons water to skillet and continue to cook until tender).
5. Transfer noodles to serving platter, sprinkle with remaining scallions, 2 tablespoons peanuts, and cilantro; serve immediately, passing lime wedges separately.
Pad Thai (from Cooks Illustrated)
Serves 4 as a main dish
Although pad thai cooks very quickly, the ingredient list is long, and everything must be prepared and within easy reach at the stovetop when you begin cooking. For maximum efficiency, use the time during which the tamarind and noodles soak to prepare the other ingredients. Tofu is a good and common addition to pad thai. If you like, add 4 ounces of extra-firm tofu or pressed tofu (available in Asian markets) cut into ½-inch cubes (about 1 cup) to the noodles along with the bean sprouts.
If you’re using tamarind concentrate instead of pulp, mix 1 tablespoon with 2/3 cup hot water. If you can’t find any tamarind, mix 1/3 cup of water with 1/3 cup of lime juice; replace granulated sugar with brown sugar. Do not serve this version with lime wedges.
2 tablespoons tamarind paste or substitute
¾ cup water (boiling)
3 tablespoons fish sauce
1 tablespoon rice vinegar
3 tablespoons granulated sugar
¾ teaspoon cayenne pepper
4 tablespoons peanut oil or vegetable oil
8 ounces dried rice stick noodles, about 1/8 inch wide (the width of linguine)
2 large eggs
¼ teaspoon table salt
12 ounces medium shrimp (31/35 count), peeled and deveined, if desired
3 cloves garlic, pressed through garlic press or minced (1 tablespoon)
1 medium shallot, minced (about 3 tablespoons)
2 tablespoons dried shrimp, chopped fine (optional)
2 tablespoons Thai salted preserved radish (optional)
6 tablespoons chopped unsalted roasted peanuts
3 cups bean sprouts (6 ounces)
5 medium scallions, green parts only, sliced thin on sharp bias
¼ cup fresh cilantro leaves (optional)
lime wedges
1. Soak tamarind paste in 3/4 cup boiling water for about 10 minutes, then push it through a mesh strainer to remove the seeds and fibers and extract as much pulp as possible. Stir fish sauce, rice vinegar, sugar, cayenne, and 2 tablespoons oil into tamarind liquid and set aside.
2. Cover rice sticks with hot tap water in large bowl; soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles and set aside. Beat eggs and 1/8 teaspoon salt in small bowl; set aside.
3. Heat 1 tablespoon oil in 12-inch skillet (preferably nonstick) over high heat until just beginning to smoke, about 2 minutes. Add shrimp and sprinkle with remaining 1/8 teaspoon salt; cook, tossing occasionally, until shrimp are opaque and browned about the edges, about 3 minutes. Transfer shrimp to plate and set aside.
4. Off heat, add remaining tablespoon oil to skillet and swirl to coat; add garlic and shallot, set skillet over medium heat and cook, stirring constantly, until light golden brown, about 1 1/2 minutes; add eggs to skillet and stir vigorously with wooden spoon until scrambled and barely moist, about 20 seconds. Add noodles, dried shrimp, and salted radish (if using) to eggs; toss with 2 wooden spoons to combine. Pour fish sauce mixture over noodles, increase heat to high, and cook, tossing constantly, until noodles are evenly coated. Scatter 1/4 cup peanuts, bean sprouts, all but 1/4 cup scallions, and cooked shrimp over noodles; continue to cook, tossing constantly, until noodles are tender, about 2 1/2 minutes (if not yet tender add 2 tablespoons water to skillet and continue to cook until tender).
5. Transfer noodles to serving platter, sprinkle with remaining scallions, 2 tablespoons peanuts, and cilantro; serve immediately, passing lime wedges separately.
Wednesday, August 8, 2007
They didn't even stay for dessert!!
I made these Apples Blossoms for a dinner party that I was having for my inlaws. They proved to be quite time consuming as I also made a vanilla creme anglais to go with them. Right after I put them in the oven my guests decided that it was time to go home. I was quite offended but the upside was that they were fantastic and we got to eat them all ourselves.
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