Since the last time I’ve written, so many things have happened in my life and throughout the world. Isn’t that always the case? Life is never stagnate. That can be a good thing and it can be a scary thing … Continue reading
Well, the breaking news story in San Diego is the rain, and with good reason! We need it. And when it comes, it brings some problems like flooding and car accidents. Ah, the drawbacks of living here. I’m taking a cue from my French Bulldog, Monsieur, and I decided to stay in and write. Actually, if I was taking his cue I would sleep all day on the sofa. He is living the dream. Also, he partied pretty hard last night at Thorn Street Brewery (http://thornstreetbrew.com/). He, like his parents, is a Cleveland Cavalier fan.
This week I noticed a delicious sounding recipe in the UT San Diego Food Section (May 13) that I will make, mostly likely on Sunday. I think Marrakesh Carrots from Joy the Baker would be a perfect side dish! http://joythebaker.com/2015/05/marrakesh-carrots/ If you haven’t stopped by her blog, you should.
Spelt and Lamb Meatballs 4 to 6 servings
1/4 cup parsley
1/4 cup dill sprigs, more for garnish
2 fat or 3 smaller garlic cloves, grated
2 1/4 teaspoons coarse kosher salt, or to taste
1 red chili or jalapeno pepper, seeded and roughly chopped
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon black pepper
1/2 teaspoon sweet paprika
3 cups cooked spelt or other whole grain berries
1/2 pound lamb
2 tablespoons extra-virgin olive oil, more for frying (*I would use another kind of oil for frying – one that can take high heat like grapeseed oil or regular olive oil, for example.)
Lemon wedges, for serving
- Slice scallions, keeping the light green and white parts separate from the dark green. Put scallion whites and light green slices into a food processor along with parsley, dill, garlic, salt, chili, cinnamon, allspice, black pepper, and paprika; process until everything is well minced. Add the spelt and process until the spelt breaks down into a rough, chunky paste.
- Transfer spelt mixture into a bowl and add lamb and olive oil. Knead mixture with your hands until well mixed. It should hold together nicely. Form into 1 1/4-inch balls and either cook immediately or cover and refrigerate for up to one day.
- When ready to cook, heat a skillet, then add just enough oil to coat the bottom. When the oil is hot, add just enough meatballs to fit one layer with space between each piece; they should not touch, or they won’t brown as nicely. Fry meatballs until well browned on all sides, then remove to a plate. Add more oil to the pan and fry another batch or two, as needed. (Alternatively, to broil meatballs, lay them out in a single layer, not touching, on a rimmed baking sheet or two. Drizzle with oil and broil until browned, about 4 to 10 minutes, checking often and shaking the pan occasionally to help them brown all over. *This is how I plan on making mine.)
- Serve with lemon wedges and the reserved scallion greens and dill sprigs.
On another note, it’s my Mom’s birthday today! It is always a major bummer, to say the least, being so far from family. Some time ago, she took a bunch of old school slides and had them burned onto a disk so we could look through them. There are some amazing images. There are photos of the family, before I was even a thought in my parents’ minds, sitting around a television watching The Beatles’ first televised appearance and my mom meeting Lucille Ball outside of her house in Beverly Hills. Just for the outfits alone, these photos are priceless! So in your honor, Mom, here’s one of my favorites. Seriously, you should have been in an Alfred Hitchcock movie!
We are well into 2015, and I finally got a chance to mentally take in the gifts I received over Christmas. So much is going on in my family, and in everyone’s family, over the month of December: traveling from one coast to another, traveling from one house to another, eating at, possibly, every new spot in Cleveland, Ohio, buying and giving gifts, sending and getting Holiday cards, carting Monsieur all over the country (kind of), dealing with a stolen wallet (fortunately that doesn’t happen every December), and the million other things that make up the busiest time of the year. It seems that with so many things going on, it’s easy to miss out on the things going on around us.
One of the gifts I received was Cooking Light Annual Recipes 2013 from my mother-in-law. I love these annual cookbooks. I get to pull out the old magazines I’ve been saving and transfer any notes of mine from the magazines to the cookbook, and then send the magazines off to a good home. It makes me feel so organized.
The note from the editor, Scott Mowbray, caught my eye from the October 2012 publication. “Sign of a food-centered family: During one meal, they talk about what the next meal will be.” Hmmm. This idea was brought up while he was interviewing Chef Ming Tsai. Chef Ming explains how important food was to his family, and his Dad would always take photos of the food they shared. Ahead of his time, right? Mowbray notes that we, hopefully, eat about 82,000 meal throughout our lives, and we should remember them. I would add to that point that we should respect them as well because meals are more than a plate of food in front of us. Think about a family meal – it indicates we are healthy enough to enjoy a meal, we have money in order to purchase what is in front of us, and we have loved ones surrounding us. Now being food-centered can turn a little crazy quickly, and we’ve all been there, too. For example, I’m sitting with my family at a restaurant for lunch and we start talking about what we will eat for dinner, or I’m out to dinner with friends and I start discussing lunch options for the following day with my husband. There is a fine line between enjoying a moment and taking it in and rushing through a moment in order to get to the next moment. I hope I take the time with each eating event, and I will be more mindful that I do so in the future. But this does not mean I will stop thinking or discussing the next meal! Again, it’s that fine balance between appreciating and anticipating. I think it can be done in a healthy way.
But this editorial note got me thinking: Is everyone like me, Chef Ming, and the Cooking Light editor? Does everyone think about the next meal while they are still seated at a table? Is this common? Of course I love cooking and eating, so every meal is usually an adventure for me. Why wouldn’t I look forward to the next one? And if you are reading this, you probably feel the same way about food. I would love to hear your thoughts on this one!
And in the spirit of thinking about the next meal, I’m listing the meals I made, and will make, this week for dinner. I’ve added the links so that you can easily access the recipe if you so desire.
Nutty Vegetable Sauté (http://www.meatlessmonday.com/recipes/nutty-vegetable-saute/) This was made over the weekend, but the leftovers have carried into this week’s lunch and dinner menus. I love when that happens!
Spicy Lentil-Walnut Burgers (http://www.marthastewart.com/318248/spicy-lentil-walnut-burgers) served with Roasted Carrots. I was attempting to make a healthy “Burgers and Fries” meal for the viewing of The Ohio State v. Oregon football game. I served it with Chunky Olive Hummus from Trader Joe’s (YUM!) and Trader Joe’s Whole Wheat Flat Bread.
Peanut Butter and Jelly Bars (http://www.marthastewart.com/1065205/peanut-butter-and-jelly-bars) These were made as a half-time treat during the football game. This was followed by one Stone Enjoy By IPA (http://enjoyby.stonebrewing.com/) to celebrate the victorious OSU!
Wild Mushroom Farro Risotto (Farrotto) (http://www.moreuncorked.com/!S0wXzFfbyV6LkYgba2nHpA!/Wild-Mushroom-Farro-Risotto-Farrotto) I omit the butter from this recipe and add more olive oil. I may add more than 2 ounces of goat cheese. Two ounces? HA!
Salad There is no recipe for this one. I usually make a salad most nights of the week. Occasionally the salad is the main course with a bunch of stuff in it, or I will make a simple one, like an arugula and red pepper salad. I grew up eating a salad with dinner most nights of the week, so I like the tradition – and it’s tasty!
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish (http://www.myrecipes.com/recipe/falafel-stuffed-eggplant)
Again, let me know your thoughts regarding the “Food-Centered Family”! I’d love to hear from you!
Take Care and Happy Eating!
Once again, Melissa’s Produce (http://www.melissas.com/) put San Diego Food Bloggers’ to another mystery box challenge. From my FedEx delivered box of goodies, and I had to choose at least 3-4 items from Melissa’s and incorporate 1-2 other ingredients, dealer’s choice (or in this case, cook’s choice). I could have gone in a few different directions, however, I was leaving for a trip to NYC a few days after receiving the package, so I knew I would need to make something freezer-friendly.
Click here to see what other San Diego Food Bloggers’ created: An InLinkz Link-up
Burgers and Fries (. . . For the Health Conscious and Flavor Seeker)
- Olive Oil, 4 Tablespoons (You can use Canola or Grapeseed Oil, if you prefer.)
- Panko or breadcrumbs, 1 1/3 cup
- Pine Nuts, 1 cup
- Walnuts, 1 cup
- Shallots, 2, diced
- Cumin, 2 Tablespoons
- Coriander, 2 Tablespoons
- Pepper Flakes, 2 teaspoons (or more, if you like a little more heat)
- Salt, 1 teaspoon
- Ground Black Pepper, 1/2 teaspoon
- Dried Cranberries, 1 cup
- Blackeyed Peas, 11 ounces
- Garbanzo Beans, 9 ounces
- Eggs, 4, lightly whisked
- Combine Olive Oil through Ground Black Pepper in a food processor until fully combined.
- Add Blackeyed Peas, Garbanzo Beans, and dried Cranberries to Nut and Panko mix. (The amount of beans will equal about 3 cups. You can substitute any brand of canned Blackeyed Peas or Garbanzo Beans.) With the pulse setting, combine all of the ingredients until the desired consistency. If you prefer some full beans in your burgers, go for it – just stop when it looks combined. I made mine relatively smooth.
- Place mixture in a large bowl and add 4 eggs. If you prefer to use only half of the yolks for a “healthier” version, go for it! Make sure to lightly whisk the eggs before you add the burger mix. It’s just easier that way. Mix all of the ingredients together until they are fully combined.
- With your hands, form mixture into the shape of 10 burger patties.
- Add about a Tablespoon of olive oil skillet, and heat to medium-high. Once the oil is hot, add the burgers to the pan. Once they have browned, it will take about 5 minutes, flip and continue browning on the other side. Once they are browned, turn the heat to medium-low heat and cover pan with a lid or piece of foil, and continue cooking until they are fully cooked. This will take about 15 minutes. Another option, after browning, you can transfer the burger patties to a pre-heated oven (375 degree) for about 15 minutes. The benefit is that you don’t have to keep an eye on them so closely (so they don’t burn), and you can do many more at one time. (I had to freeze about half of what I made. Just make sure to cook them first, then freeze. Then you have lunch at your fingertips!)
Making the accompanying fries, couldn’t be easier. Melissa’s sent my a 3 pound bag of baby Dutch Yellow Potatoes, and my husband and I finished them in 2 days. Nobody ever said we can’t eat. I simply rinsed and dried the potatoes. I left the smaller spuds whole, and I halved or quartered the larger ones. I placed them in a mixing bowl, drizzled olive oil over them (about a Tablespoon), and sprinkled them with fresh ground pepper and some salt. This really is about what you like. I like a lot of pepper and not too much salt, so I would suggest eyeballing it. Just remember you can always add more after they have roasted, but you can’t take any away! I place them on a parchment-lined baking sheet, cover them with foil, place in a 425 degree pre-heated oven, and wait until they have softened. Ovens can vary, so check them after about 20 minutes. Once they are soft, remove the foil cover and place them back into the oven. Roast until they are the golden color you prefer. Make sure to flip and move the potatoes around once while they are browning. This step will take about 15-20 minutes, depending on your oven.
Now, I can’t eat burgers and fries without ketchup, so I created a “Beanup”. All the hip restaurants opt out of the good old-fashioned stuff, so I am following suit!
- Fava Beans, 8.8 ounces
- White Kidney Beans, 15 ounce can, drained and rinsed
- Shallot, one small, finely chopped
- Tahini, 2 Tablespoons
- Garlic cloves, 2, finely chopped
- Salt and Ground Black Pepper, to taste
- Lemon Juice, 1 Tablespoon (or more if you like it tangy)
- Combine all ingredients in a food processor and combine until very smooth. That’s it!
I received the items from Melissa’s, but no other compensation was given and all opinions are of my own. Thanks must be given to Melissa’s Produce! This was so much fun, and I appreciated a free box of delicious food items deliver to my door just so I could play around with it! Tonight I am using the Butternut Squash in an Arugula and Feta Salad for dinner. I can’t wait. Look for my post next week about my annual trip to The Big Apple. Funny, I never did have an apple while I was there!
Take Care and Happy Eating!
How often do you cook dinner? I usually cook dinner 5 nights a week. That’s a lot of meals. As much as enjoy trying new recipes and making some up, I have those dishes that I always revisit throughout the year. As a kid, my mom’s favorite go-to meals were meatloaf, perch, spaghetti with jarred Ragu, and liver and onions. There was always a half-gallon of milk on the table, and it always had this orange plastic holder with a handle. Why? I’m not sure. Where did my Mom even get that thing? And where did it go?
My go-to meals are salmon (either seared or in cake form), big salads with a ton of stuff in it, good old pasta with a tomato sauce (and I admit, often it is Barilla), and some kind of grain salad, like wheat berry or Farro, with roasted veggies and chicken. But because I cook a lot of meals, I don’t want to get too repetitive, so I look everywhere for new ideas.
I made a meal the other night from an article in the San Diego Union Tribune (http://www.utsandiego.com/news/2014/Apr/08/Armenian-cookbook-vegan-eggplant-casserole/), and Franz claimed it is one of his favorites. It is so simple to make, it smells awesome, and it is delicious. This will be added to my “go-to” meals without a doubt. The creator of the recipe, Dikranouhi Kirazian, is a local San Diegan who just published Armenian Vegan: A Pure Vegan Cookbook with 200+Recipes Using No Animal Products. I might have come up with a sexier title, but if this recipe is a good example of the rest of her work, I will have to buy this one!
Eggplant Casserole (Any notes in parenthesis, highlighted and in italics are my notes or additions.)
Serves 2 to 4
2 large eggplants
Olive oil (for brushing eggplant)
Salt, pepper and garlic powder, to taste (or any herbs you prefer that can withstand being broiled)
For the sauce
2 medium onions, chopped
4 cloves garlic, peeled and chopped (I added more because I love garlic.)
1⁄4 cup olive oil
2 cups sliced mushrooms (I added more because I love mushrooms.)
2 bay leaves
1⁄2 teaspoon oregano
1⁄2 teaspoon dried basil
15-ounce can diced tomatoes
8-ounce can tomato sauce (I had a 15 oz jar of tomato sauce from Trader Joe’s, so I added the whole thing. I like it a little saucy!)
Wash eggplant and cut into 1⁄2-inch-thick round slices. Place slices on a large tray, brush with olive oil and sprinkle with salt, pepper and garlic powder ( I had some Santa Maria seasoning that I wanted to use, so I sprinkled that on them.). Turn slices over and repeat on other side. Put under a broiler preheated to between 350 and 400 degrees (I put my oven to 425 degrees to achieve the necessary browning), and broil both sides until a light golden brown. When done, remove from oven and set aside.(I opted to slice each round in half after broiling. I figured it would be a little easier to eat.)
Prepare the sauce while eggplant is cooking: Chop onions and garlic and sauté for several minutes in small amount of olive oil; then add the rest of the olive oil, mushrooms and all other spices. Add diced tomatoes and tomato sauce, and stir frequently. Cook on medium heat for 10-15 minutes, then turn off heat.
Prepare for baking: Pour several spoons of sauce on the bottom of an 11-by-7-inch or 9-by-9-inch casserole dish. Layer the bottom of casserole dish with eggplant slices. Spoon some of the sauce on this layer; then add new layers, spooning sauce over each. Be sure to keep some sauce to pour over top layer.
Preheat oven to 350 degrees, and bake casserole dish for 30 to 40 minutes. Serve hot, as a main dish with rice or any pasta, and with a crunchy baguette. Can also be served cold as an appetizer. (I served this with Barilla’s Linguine.)
Sorry there are no photos. I didn’t take a picture because I didn’t realize how much I would love it, and the leftovers didn’t look very pretty. However, if you go to the UT link noted in the beginning, there is a beautiful photo!
I couldn’t leave you without one image. I found my childhood milk holder!
Take Care and Happy Eating!
Recently, I received an email from Barbara from Barbara Cooks (http://www.barbaracooks.com/) asking if the bloggers of San Diego might be interested in receiving a box of items from Melissa’s Produce (http://www.melissas.com/). The “Challenge” was to take what was delivered to you and create a delicious recipe. First, I love getting things shipped to me. I feel like it’s Christmas! Second, no surprise, I love food. Third, I love playing around with food to create something new. Fourth, I love knowing that a bunch of people out there have the same ingredients and will come up with very different recipes.
I’ve heard of Melissa’s Produce, but I didn’t know much about the company, which the owners, Joe and Sharon Hernandez, named after their daughter. It’s basically an online grocery store for very unique items. There’s everything from organic fruit baskets to organic blue agave syrup to Pinot Noir and Chestnut basket. Can’t find Armenian cucumbers at your grocery store or Farmers’ Market? Just go to Melissa’s Produce. There are a ton of recipes online created by their five Corporate Chefs. Say you bought quinoa at your grocery store and you don’t know how to cook it, or maybe you’ve cooked it a million times and you need a fresh idea for dinner. Just type in “quinoa” on the website’s recipe search engine, and several recipes are at your fingertips. Maybe Muscato Cashew Quinoa will strike your fancy. My only question, are you hiring, Melissa’s Produce???
I must admit that this service is pricey. Here’s what I received: Fava Beans (shelled, steamed, and ready to eat, 8.8 ounces), Baby Beets (peeled, steamed, and ready to eat, 8 ounces), Brussel Sprouts (10 ounces), Leeks (cleaned and sliced, 6 ounces), Red Quinoa (6 ounces), Dried Chanterelle (.5 ounces), Baby Dutch Yellow Potatoes (1.5 pounds), and Ojai Pixie Tangerines (1 pound). I received smaller quantities than if I were to have ordered the items myself. I estimate the total amount for the portions I received to be around $40. For certain items, overnight shipping is required, so you can add almost $20 for the FedEx delivery. Everything I received was in perfect condition and tasted great.
My mom was visiting from Cleveland, Ohio when the shipment arrived. She was excited to see what was in the box and what I’d make with it. A few days after I received the box, I just started sautéing things. My Mom asked what my plan was, and I honestly wasn’t certain. It just kind of came together. We were talking, and I’d roast Brussels Spouts. We’d talk more, and I chopped Fava Beans. We’d talk some more, and I sautéed leeks and cook quinoa. Next thing I knew, I created Quinoa Stuffed Chicken with a Spicy Soy Orange Glaze and, as I call it, Mish Mosh Potato Salad.
For the potato salad, I halved the Baby Dutch Yellow Potatoes and put them, sliced side down, onto a baking sheet lined with parchment. I covered the sheet with foil and put them into the oven at around 400 degrees. Once the potatoes were soft, I removed the foil, flipped those bad Dutch Babies over and continued cooking them in the oven until they were nicely browned. I roasted the Brussel Sprouts in the oven at around 400 degrees, as well, until they were browned and softened slightly. Once I removed them from the oven, I did a rough chop on those lovely mini cabbages. I placed the potatoes and Brussel Sprouts in a large bowl and added the Red Beets which I roughly chopped, as well. I took walnut oil and balsamic vinegar, whisked it until it emulsified, and added it to the potato salad. I usually do a ratio of one part vinegar to two parts oil, but I must admit I don’t really measure. I added a little salt and pepper, too, and that was it!
Like I mentioned earlier, this was a “do whatever I felt like” kind of cooking day. I love sautéing leeks and garlic, so that’s where I started. First, I sautéed the leeks in olive oil over medium to medium high heat until the softened and were golden, probably around 6 minutes. I added a few garlic cloves I had chopped and continued cooking for about a minute. I added about 2 ounces of white wine (mainly because I felt like a glass of wine while I was cooking), and I raised the heat and cooked for a few minutes. Right about then, the house smelled amazing. I had cooked the quinoa in chicken stock earlier, so I added the leek mixture to the quinoa. Earlier, I had also reconstituted the Chanterelles. I simply boil water, add the mushrooms, turn off the heat, leave the lid on, and let them sit for 30 minutes or until they have softened. I rinse the mushrooms very well after. I chopped the Chanterelles and the Fava Beans, and I added them to the quinoa mixture. I added some ground pepper and salt, to taste. The amount of quinoa filling was enough for 8-10 chicken breasts. I didn’t realize just how much it would make, but I love leftovers!
I pounded the chicken and put as much filling as I could in each breast, approximately 1/2 a cup of filling for each. I folded the chicken breast so that the filling remained inside, and I tied the chicken with kitchen twine. I put the stuffed chicken into a baking dish coated with olive oil, covered, into the oven (around 375 degrees) for about an hour, or until it reached 165 degrees internally.
While the chicken cooked, I threw together a few items I had on hand for a sauce. In a bowl, I whisked together orange juice (about 1/2 cup), soy sauce (about 4 tablespoons), agave (4 Tablespoons), white vinegar (2 healthy Tablespoons), and a couple of Tablespoons of chile paste. If you like it really spicy or not very, this amount can be catered to your taste. After whisking to combine, I placed the mixture into a pan and brought it to a boil while continuing to whisk. Once it reached a boil, I reduced the temperature and I let it simmer for about 10 minutes. It will reduce slightly and thicken. I added the chicken breasts to the pan and continued cooking at a medium heat while basting the chicken with the sauce. At this point, the chicken is cooked, I just wanted to really infuse the chicken with the flavors of the sauce. I got the idea of doing an orange juice based sauce because of the tangerines in the shipment. I decided to simply eat the tangerines as a dessert. It was a perfect meal, if I do say so myself!
I can’t wait to read what other local bloggers created! What a fun idea! A huge “Thank You” goes out to Barbara and Melissa’s Produce!
Take Care and Happy Eating!
Here is the link to see all of the Bloggers who participated: An InLinkz Link-up
Life can be crazy. Let me rephrase. Life is crazy. How do we get through it? I like to focus on the things that make me smile. So here are some things that really made me happy recently . . .
Finally our Meyer lemon and Mandarin trees in our front yard is producing fruit! Unfortunately, people seem to be picking them. I wouldn’t care, but we aren’t getting a ton of fruit yet, and it took about 2 years to get to this point. However, when I picked these lemons the smell was overwhelming. I don’t even want to eat them yet! They are way too pretty!
The other thing that made me smile was celebrating my little Sweet Pea’s birthday. Monsieur turned 4 this month. If you love dogs, you get this. If you don’t, too bad.
Every year we get cupcakes from Sprinkles in La Jolla. Sir has food allergies, but he never has a problem with their Dog Cupcake. Of course, we pick up a couple of Human Cupcakes, too! This year we opted for a Peanut Butter Chocolate Cupcake and a Chocolate Marshmallow Cupcake. They were not our favorites. I find that Sprinkles can be hit or miss. I love the Red Velvet Cupcake. Maybe I should stick with that one?
The last thing that made me happy was a simple recipe I found in Family Circle of all places!
Quinoa-Stuffed Peppers (Family Circle, January 2013)
7 sweet peppers (red, orange and yellow) (**I went with the Costco bag of red peppers, and I only used 6)
1 cup quinoa (**Recipe recommends Bob’s Red Mill whole grain quinoa. Also, I used 1 1/2 cups. I like having leftovers if possible.)
1 Tablespoon olive oil
1 cup diced sweet onion
1 tsp ground cumin (**I put more in. I like cumin.)
1/2 teaspoon cinnamon
1 cup dried figs, roughly chopped (**I used prunes. If you are not a fan of either (which is crazy!), opt for dried cherries.)
1/2 cup unsalted cashews, roughly chopped (**I used walnuts just because I had them on hand.)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
- Heat oven to 375 degrees. Seed and dice one of the peppers (**The recipe notes to seed and dice one of the cooked peppers. I do not like cooking peppers ahead of time for any stuffed pepper recipe. I like the peppers to have a little bit of crunch and life to them.). Slice remaining peppers from stem to bottom; seed.
- In a medium lidded pot, bring 2 cups water to a boil (adjust amount if you are using more quinoa). Stir in quinoa; return to a boil. Cover, reduce to a medium-low and cook 10 minutes. Drain; set aside. (**Sometimes when I cook quinoa, I replace some of the water with chicken stock or orange juice.)
- Return pot to stove; place over medium heat. Add olive oil. Stir in one diced pepper and onion. Cook 5 minutes (**or until they are caramelized and soft). Mix in cumin and cinnamon; cook 1 more minute. Stir in figs, cashews, quinoa, salt and pepper. Fill pepper halves with quinoa mixture and place cut-side up in a 9×13-inch baking dish (**I layered the bottom with parchment so they wouldn’t stick.). Cover with foil and bake at 375 degrees for 25 minutes. Remove foil and continue baking for another 30 minutes or until peppers are as tender as you like.
I hope you have a good weekend and survive the rain or snow (depending on which coast you are on!)!
Take Care and Happy Eating!
Happy Friday! I’ve decided to dedicate Fridays to a particular thing (food related, of course) that I have just loved throughout the week. I feel like Oprah! Unfortunately I will not be giving away my favorite things to my readers. I wish. Sorry.
My favorite and fabulous thing this week is: Cooking Light Magazine! You get a subscription!! And you get a subscription!!!!!! And you – wait. I’m not Oprah. Again, I apologize.
After Thanksgiving, Franz and I were still craving something sweet. I know, I know. We had left over pumpkin pie and a cranberry/rhubarb cobbler, so we should have stopped at that. We couldn’t let the craving go. I had the latest copy of Cooking Light staring at me. Sir even used it as a head rest. I usually cook dinner Monday through Thursday. And of those dinners, about 80% or more come from Cooking Light. I even own The Annual Recipes 2009 and 2010 Cookbooks. The recipes are almost always tasty and relatively healthy. Occasionally I may tweak a recipe, but it usually isn’t necessary.
The November cover photo is a slice of Baked Chocolate Mousse Cake. I ran to Trader Joe’s to purchase 2 items I needed to make this devilish dessert: instant coffee and some whipped topping (Cooking light suggested a reduced-calorie whipped topping, but I opted for regular.). I had everything else on hand. Word of advice: always have ingredients on hand to make at least a simple cake or a batch of cookies. It’s the only way to live.
Once again, CL did me proud! It was easy to make, and it was delicious! Here’s the recipe . . .
Baked Chocolate Mousse Cooking Light, November 2012
1/2 cup water
1/3 cup Dutch process cocoa
1 teaspoon instant espresso granules
4 ounces bittersweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
1 tablespoon brandy (**I used Apricot Brandy. Only kind I had on hand.)
1/2 teaspoon vanilla extract
2 large eggs
2 large egg whites
1/3 cup sugar
Dash of salt
1 1/2 cups frozen reduced-calorie whipped topping, thawed
Baking spray with flour (such as Baker’s Joy) (**I used butter and flour since I didn’t have the specified spray.)
1. Preheat oven to 350°.
2. Bring 1/2 cup water to a boil in a small saucepan. Add cocoa and espresso, stirring until smooth. Remove pan from heat. Add chocolates; gently stir until mixture is smooth. Stir in brandy and vanilla. Pour chocolate mixture into a large bowl. Let stand 10 minutes; stir occasionally. (**I didn’t stir occasionally and it was fine.)
3. Combine eggs, egg whites, sugar, and salt in the top of a double boiler, stirring with a whisk. Cook over simmering water until a thermometer reaches 115° (about 2 minutes), stirring constantly with a whisk. Place egg mixture in a medium bowl; beat with a mixer at high speed until ribbony, soft peaks form (about 5 minutes). (**It took my egg mixture about 4 minutes to reach 115 degrees. To attain the ribbony, soft peaks, it took about 7 minutes.)
4. Gently stir one-third of egg mixture into chocolate mixture; gently fold in remaining egg mixture. Gently fold in whipped topping. Spoon batter into an 8-inch springform pan coated with baking spray, spreading evenly. Bake at 350° for 27 minutes or until almost set (center will not be firm but will set as it chills). Cool to room temperature on a wire rack. Cover and chill at least 8 hours or overnight. (**I buttered and dusted with flour a 9-inch spring form pan. In my pan, it took about 21-22 minutes for it to cook. Franz couldn’t wait the recommended chill time. We cut into it after it was in the refrigerator for about 4 hours. It was fine. But it was even better the next night!)
OR USE WHIPPED CREAM: If you substitute an equal amount of whipped cream for the whipped topping, you’ll add 62 calories, 6.7g fat, and 4.2g sat fat to each serving. You will also need to bake the mousse about 5 minutes longer.
Take Care and Happy Eating! (And have a fabulous weekend!!)