Brown Rice Pilaf with Sun Dried Tomatoes and Proscuitto

So, naturally, I love rice. Maybe it's because I'm asian but there really is nothing out there that can take the place of rice. Yeah, quinoa's great and all but honestly.... it doesn't hold a candle to good ol' rice.

My family, trying to eat healthier, has been a on brown rice kick. We obviously can't kick the rice habit, so why not eat something a little healthier!

I, of course, decide to make the healthy brown rice into a not-so-healthy brown rice pilaf with sun-dried tomatoes and proscuitto, hehe....oops?




Recipe follows (courtesy of Whole Foods):

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2 teaspoons extra-virgin olive oil

2 cloves garlic, finely chopped

1/4 pound thinly sliced prosciutto, roughly chopped

1 cup long-grain brown rice

2 cups water or broth

2 tablespoons tomato paste

Salt and ground black pepper to taste

1/2 cup oil-packed sun-dried tomatoes, thinly sliced

1/4 cup basil leaves, torn

1/4 cup toasted pine nuts (optional)

In a medium saucepot, sauté garlic and prosciutto in warmed oil over medium-high heat, stirring often, 6 to 8 minutes. Stir in rice, water or broth, tomato paste, salt and pepper and bring to a boil. Cover, reduce heat to medium-low and simmer until liquid is completely absorbed, about 45 minutes. Remove covered pot from heat and let sit 10 minutes; uncover and fluff with fork. Transfer to a large bowl, add sun-dried tomatoes, basil and pine nuts (optional) and toss to combine.

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So simple and so delicious. I decided to include the pine nuts as I had some leftover when I was making some homemade pesto and I omitted the basil because my basil plant died and I refuse to buy another one :(

The pine nuts is a must add-in. The crunch of the toasted pine nuts is a great addition and I didn't miss the basil too much.

This recipe is great for a meal (all you need is some refreshing greens to start) or it can act as a side dish! Rich and hearty from the tomato paste, this is an adaptable dish that anyone would love!

Looking to kick up your meal a little and you're sick of plain old rice as a side dish? Try this recipe out! It's from Whole Foods- and you know they wouldn't steer you wrong ;)


Taste: A
Difficulty: Easy
Time: 60 minutes

Braised Chicken Thighs with Button Mushrooms

As I sit here and countdown to the Thanksgiving holiday, I can't help but to think about all the delicious food I will be having oh so soon! Since my family isn't a turkey fan, I suggested they try out the recipe I made last week- Braised Chicken Thights with Button Mushrooms! Thanks for another one, Emeril!

The recipe follows:

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1 tablespoon olive oil
6 chicken thighs
1 tablespoon Essence

1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
16 ounces button mushrooms, thinly sliced
1 cup sliced yellow onion
1 tablespoon minced garlic
2 tablespoons all-purpose flour
2 tablespoons tomato paste
2 cups dark chicken stock
2 tablespoons coarsely chopped fresh rosemary leaves
4 cups steamed white rice
2 tablespoons chopped fresh parsley leaves

Set a 10-inch, straight-sided saute pan over medium-high heat and add the oil. Season the chicken thighs with the Essence, salt and pepper. Place the chicken, skin side down in the pan and sear until golden brown, about 3 to 4 minutes. Turn the chicken over and sear on the second side for another 3 to 4 minutes. Remove the chicken from the pan and add the butter and mushrooms. Saute the mushrooms, stirring occasionally, until browned and most of the liquid has evaporated, about 4 to 5 minutes. Add the onions and garlic to the pan and saute for 3 to 4 minutes. Sprinkle the flour into the pan and cook, stirring often to make a light brown roux, about 4 to 5 minutes. Add the tomato paste, stock and rosemary to the pan, bring to a boil and reduce to a simmer. Return the chicken to the pan, skin side down and cook the chicken for 30 minutes. Turn the chicken over and cook until the meat is very tender, about 30 minutes. Serve the chicken over rice and garnish with the chopped parsley.

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Thre is always something special about Emeril's recipes. Although they aren't the easiest and simplest recipes to follow, and they do take a good amount of time, the rich and hearty meal you get out of your labor is completely worth it.

Sauteed onions and mushrooms

Surprisingly enough, I didn't make any changes to Emeril's recipe- I followed it exactly and it turned out great!

The sauce, unthickened

There are a number of reasons why I love this recipe. First off, I am a huge dark meat fan and I cannot stand dry white meat. Chicken breast (although, yes, healthier) is my foe and I really just refuse to make a dish with it because I know I won't eat all of it. Second, this recipe, although seemingly difficult, was fairly simple- it just requires some time. Lastly, it is surprisingly delicious. The chicken thighs are soft while the thick sauce is a perfect pairing with the rice. There is nothing I love more than eating rice with some delicious sauce.

I hope everyone has a great Thanksgiving holiday- hey maybe if you're not in the mood for some turkey, this dish may be just for you!

Taste: A

Time: 1 hour 30 minutes

Difficulty: Intermediate

Roasted Okra

Last week during my recovery, I couldn't help but torture myself and watch Top Chef all day on Bravo. It absolutely sucked.

Not only could I not readily access the delicious food they were making, even if I could, I wouldn't have been able to eat it thanks to my stitches! Boo!

As I watched one of the later episodes, Tiffany decided to cook an Okra dish, Michael hates okra due to it's sliminess. Personally, I think Michael is nuts.

Mmmmm Okra. How can anyone hate okra?! it's SO delicious!

Although I must agree that the slime might turn off people, the flavor and the texture of Okra is great and it is one of my most favorite vegetables!

A few months ago I made Emeril's Gumbo and the addition of Okra made it perfect- yummy slime! Last week, I thought I'd make a quick snack and roast some Okra and see what it did to the sliminess.. it did wonders.



Recipe follows:

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1/2 lb okra

Olive Oil

Salt and pepper to taste

Preheat oven to 325F. Slice the okra in half and place on a baking sheet. Drizzle olive oil and salt and pepper to taste, toss. Bake in oven for 15-20 minutes.

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Yes. That's it. Maybe one of the shortest recipes I can give you. It's that simple.

If you're scared of the sliminiess of Okra, this is a great recipe as roasting it gets rid of some of it. Slightly crunchy with a smooth texture, it was a perfect snack during that long week of Top Chef episodes!

Want to try an easy Okra recipe out and you're not ready to jump into that Gumbo yet? Try this recipe out for a quick and unusual snack!

Taste: B+

Difficulty: Easy

Time: 20 minutes

Mac and Cheese

Ow. Let me tell you, getting your wisdom teeth out is not a fun experience. I've been sitting in my bed with Zeus for the past 5 days in complete misery!

What's the only good thing that came out of my wisdom teeth extraction? The yummy mushy food that I got to make. mmmMmm.

So as I dream about eating kobe short ribs, osso bucco and some seared duck breast, all I am stuck with is broth, pudding and jello. WooHoo?

As I begin to heal and the doctor told me I could start eating 'soft food', I jumped on the chance when he told me I could eat some Mac and Cheese! Yes!

As my dad rushed me off to the supermarket about to grab the classic blue box Kraft Mac and Cheese, I stopped him and decided to pick up some Gruyere and Cheddar cheese instead- we're going to make it from scratch, of course!!!

So, I did. And it was glorious.

Recipe follows:

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Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

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Ina Garten does it again. I do have to say, although she as a on her show is a bit snooty, her recipes are amazing! They never fail on me!

The most interesting part of this recipe is the nutmeg I would have to say. It at first was strange to think that nutmeg belonged in a mac and cheese recipe but it was such an amazing addition. The small amount of nutmeg added a rich flavor to the dish and wasn't too over powering. The dish came out smooth and creamy and was surprisingly easy to make!

Instead of using fresh breadcrumbs, I used the panko that I had and it worked out fine.

After putting it in the oven I would have to say it didn't come out liquidy and creamy as I had hoped, the cheese was more solid rather than creamy, but I guess it depends on your preference. Nevertheless, the flavor is delicious!

beautiful out of the oven

This recipe was incredibly easy and fast to make. A great plus. Craving for some grown up mac and cheese? Looking for something simple? Well look no further- try this recipe out, you'll love it I promise!

I guess some good things can come out of wisdom teeth removal...

Time: 30 minutes

Difficulty: Easy

Taste: A-

Root Vegetable Soup with Truffle Oil

Remember way back then when I bought my two bottles of truffle oil? Well I am finally putting it to good use!

With my traveling, eating out, I simply have forgotten about my truffle oil- how silly of me. But never fear, I am back on track and am planning to utilize this great treasure of mine to it's fullest!

With the burst of fall coldness suddenly covering the east coast, the soup I made was the perfect way to welcome the fall season! I made Root Vegetable Soup with Truffle Oil (thanks again, Emeril- recipe follows:

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2 tablespoons olive oil
1 large red onion, chopped
2 white potatoes, peeled and diced
2 parsnips, peeled and diced
2 carrots, peeled and sliced
1 small turnip, peeled and diced
5 cups chicken stock
2 bay leaves
Salt and freshly ground black pepper
4 teaspoons truffle oil
2 tablespoons chopped fresh chives
Essence, for garnish, recipe follows

Heat oil in heavy large pot over medium-high heat. Add onion; saute until tender, abut 4 minutes. Add remaining vegetables; saute until deep golden brown, about 7 minutes. Add stock and bay leaves; bring to boil. Reduce heat to medium, cover and simmer until vegetables are very tender, about 35 minutes. Cool slightly. Season with salt and pepper. Drizzle with truffle oil. Puree soup with an immersion blender and serve in warm bowls. Garnish with chives and Essence. Serve immediately.

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Yes. That is Zeus in the background howling because he couldn't have some. What a naughty boy.


This soup is great. Creamy and thick, the puree of the various root vegetables definitely is the perfect soup for the fall. Who knew I could use so many different vegetables in one soup!





Since heat damages the aroma of the truffle oil, I added a little bit more on top after it cooled a bit to enhance the truffle flavor. :)

The silky truffle flavor with the creamy soup is a perfect immulsion and warms you from the inside out. Definitely a must try for those who are looking to be adventurous with their new bottle of truffle oil- get to your local farmers market and get some root vegetables!

Difficulty: Easy

Time: 1 hour

Taste: 8.5

Wild Mushroom and Truffle Ragu over Fettucine

Boy am I a good decision maker...

A few weeks ago, I decided to venture to HomeGoods with my mom since I got a $25 gift certificate from a family friend as a housewarming gift. Unimpressed at the items, we were about to leave with gift card in hand when I faithfully came upon the 'oils' section. With a variety of olive oils and a few other specialty oils (avocado, etc.) I quickly thought to look for my favorite oil of all time- truffle oil!!!

To my surprise, there were only two bottles left- white truffle oil and black truffle oil. Not being able to choose between the two (do I go with the light aroma of the white truffle oil or do I stick with the heavy earthy aroma of black?!?!) I decided to use up my gift card and get both oils.. and now i'm in heaven. Boy am I a good decision maker.

Of course, with this new treasure in hand, I had to immediately find some truffle oil recipes!

The first recipe I tried out with my white truffle oil happened to come from Emeril Lagasse- Wild Mushroom and Truffle Ragu over Fettucine-BAM!

Recipe follows:

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1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 cup diced onion
1 tablespoon minced garlic
2 pounds wild and exotic mushrooms, cleaned and diced
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh oregano leaves
1 cup chopped tomatoes
2 tablespoons tomato paste
2 cups mushroom, chicken or veal stock
1 1/4 teaspoons kosher salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh parsley leaves
4 teaspoons truffle oil
1 pound fettucine
1/2 cup grated Parmesan
Chopped fresh herbs, for garnish (such as basil, parsley, thyme)

Place a 12-inch skillet over medium-high heat. Add the olive oil and butter to the pan. Once the butter melts and starts to foam, add the diced onions and saute until translucent, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the mushrooms and cook, stirring often, until they have released most of their liquid, about 10 minutes. Add the thyme, oregano, chopped tomatoes, tomato paste and stock to the pan. Bring the contents of the pan to a boil and reduce to a gentle boil. Continue to cook, stirring occasionally until the liquid has reduced and thickened, about 20 minutes. Season with the salt and pepper, and add the basil, parsley and truffle oil to the pan. Stir to incorporate and reserve while you cook the pasta.
Fill a large 6-quart pot with 1-gallon of water and bring to a boil over high heat. Season the water with salt. Place the dried pasta into the boiling water, and stir using a long handled spoon until the water returns to a boil. Cook the pasta until al dente, or until it has a slight chew, about 12 to 14 minutes. Once cooked, remove the pasta from the water and drain through a colander set in the sink. Pour the pasta onto a large platter or bowl, and spoon the sauce over top of the pasta. Sprinkle with the Parmesan and chopped fresh herbs

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And BAM! There you have it.





So I have to admit- this recipe is a bit more tedious (and pricey) than the other pasta recipes that I've made- although it isn't necessarily difficult, there are a lot of ingredients you need to pay special attention to. But I'm telling you- it's worth it.

The wild mushrooms are soft and delicious and obviously compliment the drizzled white truffle oil. I tried not to put the truffle oil on the heat too long as the longer it is cooked- the more flavor it loses- DO NOT COOK TOO LONG!! I didn't use fettucine just because.. well.. I hate fettucine and used thin spaghetti instead. The flavors were rich and filling and I enjoyed my meal.

I would say that this recipe was OK. I didn't enjoy the tomato paste and the tart flavor it gave to the meal- it masked the truffle oil a little bit too much to my liking. Although still tasty-I probably wouldn't make this again, or at least make tweaks to it.

Although I have to say that I was really excited to try my first ever truffle oil recipe, I was more excited about the herbs that I used!

That's right, my little seedlings have finally grown and my herb collection is complete! I now can cook using fresh, home grown herbs and it is so incredibly satisfying (not to mention cheaper). Although it did take long, the smell and excitement I got out of cooking my own fresh herbs in the kitchen is exhilarating!

Although truffle oil is a bit pricey, for those who enjoy truffles as much as I do, I am sure we all can agree that it is worth it. I highly recommend getting some for your kitchen and trying out new recipes! Hey- it's even vegetarian friendly! How much better can you get??

Thanks Emeril for another recipe!

Now off to the next truffle recipe! Woot!

Difficulty: Easy/Medium

Time: 40 minutes

Taste: 8.9

Warm Chicken Sausage and Potato Salad

I am on such a bad binge eating frenzy this week.

Yesterday, I decided to come home and eat a bowl full of ice cream, followed by a handful of flavor blasted goldfish (pizza-yum), to be followed by a handful of gummy bears and to finish it with 9 mini pizzas (at least I made them myself?)

Ugh. And nowwww Bertha is out.. and is staying out. (Bertha is my food baby) Aw man!!

With this weekend looming, I am conflicted with trying to eat healthy and just letting go. On one hand, Eric is visiting and we will be going to the beach- this means I should be in tip top beach body shape.... I should....

On the other hand, we're going to Borgata- this means fine dining (with food that isn't exactly healthy)... plus we're probably going to be burning loads of carbs/energy by gambling all night.. right? right?

Ok. I am bad and I make excuses. At least to make myself feel better- I made this Warm Chicken Sausage & Potato Salad for dinner this week! My conscience thanks you EatingWell.com!



The recipe follows:

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1 pound small potatoes, cut in half
1 5-ounce bag arugula (about 4 cups, gently packed)
12 ounces precooked chicken sausage, cut crosswise into 1/2-inch pieces
1/3 cup cider vinegar
1 tablespoon maple syrup
1 tablespoon whole-grain or Dijon mustard
1 tablespoon extra-virgin olive oil
Freshly ground pepper, to taste

Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and add arugula; cover with foil to keep warm.
Cook sausage in a medium skillet over medium heat, stirring often, until browned and heated through, about 5 minutes. Add to the potato-arugula mixture.
Remove the pan from the heat and whisk in vinegar, maple syrup and mustard, scraping up any browned bits. Gradually whisk in oil. Pour the dressing over the salad and toss until the arugula is wilted. Season with pepper.

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Yup. That's it. Pretty simple huh?

I used sugar free maple syrup just to be on the extra healthy side and to give it a bit of a kicked- used smokey andouille chicken sausage. I couldn't get a bag of Arugula (boo ShopRite) but I got a bag of mixed greens which I decided to not wilt just so it maintains it's crispy crunch. I usually don't like mustard and was a bit scared about the dressing, but it turned out so simple and delicious and not at all overwhelming!

This recipe, I would say, is a good recipe for those looking for something different than their regular greens with dressing. The potatoes, I felt took away from the salad, and I secretly wished I sauteed it with the sausage some to give it some flavor- way too bland. Although, I probably wouldn't make this again as it didn't wow me too much (meh, I hate salads), I would say that this definitely makes a pretty salad with lots of flavor overall.

Looking for a warm salad with a bit of a kick? Try this salad out and let me know how it goes!

Difficulty: Easy

Taste: 7

Time: 20 minutes

Bean Bolognese

Mmm.. protein. How did I forget about you for all these years????

So as I am sure most of you know, I am a pasta fiend. I eat pasta at least twice a week and will eat double the servings that I should be (I cook a whole box of whole wheat spaghetti and can finish it in two servings.. bad.. I know..) It really baffles me that I can fit this much in my tiny body, and I never understand why I don't feel full and I just want more and more.

I usually just make my spaghetti with vodka sauce and a sprinkle of parmesean on top. Last week I finally decided to cook a pasta recipe from EatingWell.com (Bean Bolognese) and to my surprise- I didn't carboload- thanks protein!




The recipe follows:

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2 tablespoons extra-virgin olive oil
1 small onion, chopped
1/2 cup chopped carrot
1/4 cup chopped celery
1/2 teaspoon salt
4 cloves garlic, chopped
1 bay leaf
1/2 cup white wine
1 14-ounce can diced tomatoes
1/4 cup chopped fresh parsley, divided
8 ounces whole-wheat fettuccine
1/2 cup freshly grated Parmesan cheese

Put a large pot of water on to boil. Mash 1/2 cup beans in a small bowl with a fork.
Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt; cover and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds. Add wine; increase heat to high and boil until most of the liquid evaporates, 3 to 4 minutes. Add tomatoes and their juices, 2 tablespoons parsley and the mashed beans. Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes. Add the remaining whole beans; cook, stirring occasionally, until heated through, 1 to 2 minutes more.
Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain.
Divide the pasta among 4 bowls. Discard the bay leaf and top the pasta with the sauce; sprinkle with Parmesan and the remaining parsley.

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Voila! Simple, delicious and filling. For those who aren't experts in the kitchen and can only handle pasta cooking (Ryan) and for those who are vegetarians or hope to be- this is a great dish!

Of course, I omitted a few things (ok, I omitted celery because I hate celery and I think it sucks) but besides that I followed the recipe accordingly. The sauteed onions and carrots give the sauce a sweeter, rich flavor while the beans take place of any meat protein usually included in a bolognese. Delicious!

So I have finally learned the secret (took me long enough)- you need to eat your protein!! Don't be a fatty, eat your protein.

With the warm weather creeping up on us (finally) and most of us getting ready for marathons/jogs around your neighborhood (hopefully), this is a great carboload recipe- and it's healthy! Woot!

Difficulty: Easy

Time: 35 minutes

Taste: 9

Traditional Cheesecake

I'm not sure about you- but I've always found it hard to make a perfect cheesecake. In the past, I've tried a bunch of times to make a good (crackless) cheesecake- but it never comes out just right!!! However, in the past, I didn't use the power that is Ina Garten and now- I have perfected (well, sort of) cheesecake making!

For those of you who have similar experiences with cheesecake and find it a daunting feat to bake that perfect cheesecake- never fear! Ina Garten has saved the day!

The recipe for the cheesecake follows:

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For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:

2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees F.
To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
Raise the oven temperature to 350 degrees F.
To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

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Delicious.

Being that my family is becoming more and more health-conscious, I cut down on the sugar for the filling (around 3/4- 1 cup). It still tasted great! The lemon zest was a lot more pungent than I thought it would be and was a great addition to the cake- it make it taste more like a lemon cheesecake!

The original recipe came with a mixed berry topping, but again, being health conscious we skipped on that as well- and again, it still tasted wonderful.

My cousins really liked the texture of the cake (yes it uses twice as much cream cheese as a 'normal' cheesecake would so i'm not surprised) and I found that the crust was amazing (and so simple)! Creamy, thick and decadent, I would say that cheesecake is the perfect dessert.

Fairly simple to make- I was really happy with the (crackless) results. If you're looking to try something adventurous and had unsuccessful attempts at cheesecake before- this is the recipe for you! I'm making it again for Mother's Day next week! (But am thinking about omitting the lemon zest this time to make it more traditional)

Difficulty: Easy/Medium

Time: 3 hours

Taste: 9

Baked Mac & Cheese

So I just came back from my biometrics collection and have found out that I am perfectly healthy (and my HDL level is 75!) woot! I am weirdly proned to have high cholesterol and although my cholesterol is still higher than normal, it has definitely improved- thank you diet!

This motivates me and makes me want to continue to improve on my healthy eating habits and I really want to make sure I get to that 'perfect' level!

This past week, I got a recipe from EatingWell.com- Baked Mac and Cheese. Recipe follows:

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3 tablespoons plain dry breadcrumbs

1 teaspoon extra-virgin olive oil
1/4 teaspoon paprika
1 16-ounce or 10-ounce package frozen spinach, thawed
1 3/4 cups low-fat milk, divided
3 tablespoons all-purpose flour
2 cups shredded extra-sharp Cheddar cheese
1 cup low-fat cottage cheese
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Freshly ground pepper, to taste
8 ounces (2 cups) whole-wheat elbow macaroni, or penne

Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square (2-quart) baking dish with cooking spray.
Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture.
Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.
Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
Bake the casserole until bubbly and golden, 25 to 30 minutes.

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I am so happy I made this. Granted, there are definitely other recipes that are a lot healthier on the website. This mac and cheese was so delicious and comforting and is most defiinitely a lot better than your traditional mac and cheese!

I used shells instead of elbow noodles and/or penne because that was what I could find (cheap) and it worked fine. I was a bit weirded out by the cottage cheese- but it turns out that it really blended well with this dish and it really turned out to be one of the best mac and cheese I've ever had. The spinach add some texture to the noodles and I felt great about the whole wheat pasta!.. I'm thinking I should add some garlic powder next time... (garlic powder makes everything that much better)

This was really simple to prepare and really is a great, hearty dish for those new to the kitchen. I can't wait to make it again!

Time: 40 minutes

Difficulty: Easy

Taste: 9

Goddammit Bobby Flay!!!

Goddammit Bobby Flay!!! Why is it that I can't help but love your recipes!?!! Complicated yet easy, Bobby's Flay's recipes are perfect for those adventurous chefs out to try something different and a bit more challenging (but not too challenging). This week, I tried to make some mussels and searched around for some recipes- I stopped at Bobby's because it seemed so simple with such simple ingredients (forget the saffron, Ina). It turned out great! (And was a lot more simple than I thought it was going to be) The recipe follows:

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3 tablespoons olive oil

1/2 Spanish onion, thinly sliced

4 large garlic cloves, chopped

2 teaspoons fennel seeds

1 teaspoon dried crushed red pepper

1/2 teaspoon salt, plus more for seasoning

1 cup dry white wine

2 (1/4-inch-thick) lemon slices

1/2 cup chopped fresh parsley leaves

2 1/2 pounds fresh mussels, scrubbed, debearded

1/2 cup chopped seeded tomatoes

8 slices crusty Italian bread, sliced 1/2-inch thick

Olive oil

Heat grill to high. Heat oil in heavy large pot on the grates of the grill. Add the onion and cook until soft. Add the garlic, fennel seeds, crushed red pepper and salt and cook for 1 minute. Add wine, lemon slices, and 1/4 cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once, about 6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced to 1 cup, about 3 minutes; season, to taste, with pepper. Pour broth over mussels. Sprinkle with tomatoes and remaining parsley. Brush bread on both sides with oil and season with salt. Grill until golden brown on both sides. Serve mussels with bread for dipping.

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Obviously known for his grilling, this recipe was meant for...well, the grill. Since we all know how poopy the weather has been lately, going out and starting the grill was just too much of a hassle- so I just did it on the stove- and it worked out fine! (Besides grilling the bread of course). This recipe was so simple and fast and it came out so delicious! I would add a bit more crushed red peppers- it didn't come out half as spicy as I was expecting it to be, but other than that, the simple flavors were great! Want to impress your friends with your cooking skills? Try this recipe for a seemingly complicated yet completely easy to make dish! It definitely hit the spot. Ok, Bobby Flay, another win for you.

Difficulty: Easy

Time: 20 minutes

Taste: 8.7

Eggplant Pomodoro Pasta

So I'm pretty sure I'm turning into a vegetarian. I've been realizing that a lot of things I have been cooking are great vegetarian friendly meals! Maybe because I'm poor and meat is expensive, but it may also have to do with how delicious vegetables are! Yum! This past week, I thought I'd keep it simple and make a healthy pasta dish (with whole wheat pasta of course). I made Eggplant Pomodoro Pasta! (from EatingWell.com) The recipe follows:

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2 tablespoons extra-virgin olive oil

1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes

2 cloves garlic, minced

4 plum tomatoes, diced

1/3 cup chopped pitted green olives

2 tablespoons red-wine vinegar

4 teaspoons capers, rinsed

3/4 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 teaspoon crushed red pepper, (optional)

12 ounces whole-wheat angel hair pasta

1/4 cup chopped fresh parsley, or basil

Put a pot of water on to boil. Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.

Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top.

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And there you have it!

Tangy from the tomatoes and vinegar- this pasta dish is great for a light lunch. I used thin spaghetti instead of Angel Hair and this dish turned out spectacular! The soft eggplant with the briney capers was great. I doubt I'll make this dish again anytime soon (I mean, after 3 days of this stuff, i've had enough for a while)- but it is a great dish to try out (and share!)!

Woot vegetarianism!

Difficulty: Easy

Time: 20 minutes

Taste: 8.5

Barley and Kielbasa Pilaf

Diets suck. For the longest time, I have been trying to convince myself that I can eat healthy foods but also enjoy the food I'm eating. Yeah. Right.

Alright, granted that there are some delicious foods out there that are also good for you- we all have to admit that a cheeseburger is going to taste a lot better than a salad. A decadent chocolate dessert is so much better than a piece of celery. Soy ice cream? Please- Haagen Daz is definitely the way to go. We all know it's true- diets suck.

Acknowledging that fact, it doesn't mean that we can't make foods that aren't that bad tasting and are healthy for us (but yes, aren't as good as cheeseburgers).

This brings me to my new recipe for today- Barley and Kielbasa Pilaf (recipe by Rachel Ray)


The recipe follows:

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1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/4 cups pearl barley
2 cloves garlic, chopped
Salt and pepper
1/2 cup fresh breadcrumbs
1 1/2 pounds, butternut squash—peeled, seeded and cut into cubes (about 3 cups)
3/4 pound kielbasa, chopped
4 cups cauliflower florets
1/2 cup chopped flat-leaf parsley

In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the barley and garlic and cook, stirring, until toasted, about 3 minutes. Add 2 1/2 cups water and 1/2 teaspoon salt and bring to a boil. Cover, lower the heat and simmer until the water has evaporated, 35 to 40 minutes.

Meanwhile, in a large skillet, toast the breadcrumbs over medium heat for 7 minutes. Transfer to a plate. Add 2 tablespoons olive oil to the skillet and heat over medium-high heat. Add the squash and cook until browned, about 6 minutes. Add the kielbasa and cook until the sausage is browned and the squash is tender, 5 minutes. Transfer to a large bowl.

Return the skillet to medium-high heat and add the remaining 3 tablespoons olive oil. Add the cauliflower and 2 tablespoons water; season with salt and pepper. Using a second skillet, weigh down the cauliflower until browned on one side. Turn and cook until tender, about 5 minutes. Add to the kielbasa and squash. Stir in the barley and parsley; top with the breadcrumbs.

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My tweaks: Instead of fresh breadcrumbs, I used Panko breadcrumbs (the Japanese version of breadcrumbs) to give it a lighter and airy crunch. Also, I used 99% lean turkey kielbasa- since we all know regular kielbasa would ruin the 'healthy' claim in this post. :)

What a great recipe! The lean sausage was a great savory addition to the dish while the sweet and soft butternut squash paired great with the crunchy panko breadcrumbs! The slightly charred cauliflower was also a great (and guilt-free) addition and added a smoky flavor to the pilaf. What was even better was that I have never had barley before! I was really excited to try out this dish and eat something I've never eaten before- and I am so happy this recipe was the one I tried!

While eating lunch at my cube (yes, I'm a loser) my cubemate (yes, J&J is cramped for space) commented on my lunch and even asked to try some! He loved it! (and asked for the recipe himself)

A great new dish- I gave my leftovers to Zeus and he couldn't get enough!!

Time: 40 minutes
Difficulty: Easy
Taste: 8.5

Pasta, Pesto and Peas

I am officially ashamed. I, Melissa Lee, ate white pasta. Yes, not whole grain/whole wheat but processed white pasta!

This is all Eric's fault. I literally haven't made a pasta dish with anything but whole wheat pasta in a few years, but Eric came to visit last week and because he was sick, I thought I'd follow his wish and make him pasta for dinner.




I got this pasta pesto recipe online and thought I'd try it out- thanks Ina Garten- once again!

The recipe follows:

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3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.

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What a simple recipe! Quick and fairly easy, this pasta recipe can literally feed an entire family- and then some. I didn't realize how much pasta this was going to be (although it did ask for two boxes)- Eric and I were eating this for lunch and dinner for a few days straight, and we still had leftovers! So if you are just cooking for one (or two or three or four), I would suggest altering this recipe a bit so you don't make nearly as much! If you're off to a potluck party- this would be perfect!

The peas added a good texture and made the dish more hearty while the pine nuts gave it that extra crunch and bite. I omitted about 1/4 of the sauce- and it still came out tasty (and a bit much)- so thankfully Eric pointed it out before I mixed the sauce in!

Filling and surprisingly light, I really liked it! Not only did I have a meal for an entire week- I have some leftover pesto that I can use as a spread for my sandwiches next week! Woot!

Time: 30 minutes
Difficulty: Easy
Taste: 8.5

Munchy PupCakes

So as you know, Zeus has been moving around different cities/homes for quite a while now. Recently, before he officially moved in with me in NJ, Zeus lived with my parents for a good 4 months. My parents originally hated/were afraid of Zeus but as time passed, they couldn't help but fall in love with the little rascal.

Zeus (like any other dog) is notorious for begging at the table. The worst part about this bad habit is that my mom and dad indulge this habit by feeding him off their plates everytime Zeus whines and comes begging during dinner time. So inevitably, Zeus stopped eating his dog food and now only eats human food (and my mom cooks him meals every night, might I add- he's so spoiled!)



So now that he's back with me, I most definitely do not indulge this behavior and started him back on dog food, and he's been doing fine. However, I do feel a little bad as you can see the disdain in his face as he slowly walks to his bowl of dry food while I eat my yummy dishes at the dinner table. So for Valentine's Day and his birthday (Feb. 8th) I decided to make him a special treat!!!



I recently purchased "Real Food for Dogs- 50 Vet-Approved Rwecipes to Please the Canine Gastronome" written by Arden Moore. There are great recipes for all occasions and lots of them are very easy to make!

So I thought I'd kick it up a notch and add a recipe you can make for your friendly four-legged pals!

I decided to make Zeus the Munchy PupCakes, recipe follows:

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3 cups water

2 carrots, shredded

1 egg

1/2 tsp vanilla

2 tbl honey

2 ripe bananas, mashed

4 cups whole wheat flour

1 tsp baking powder

1 tsp nutmeg

1 tsp cinnamon

Preheat oven to 350 F. In a large mixing bowl, blend the water, carrots, egg, vanilla and honey and then add the mashed bananas. In a separate bowl, mix the flor, baking powder, nutmeg, and cinnamon. Pour the flour mixture into the carrot mixture and mix thoroughly. Spray a 12-cupcake pan with nonstick spray and fill each cup about 3/4 full. Bake for 50-60 minutes. Cool before serving.

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And there you have it! Pretty simple I must say! The recipe makes about 20-24 cupcakes- so be prepared for a lot of leftovers!

Zeus loves these cupcakes and I still have a ton in my fridge! If you're looking for a good recipe (for your beloved companion) this is a great little treat!

Difficulty: Easy

Time: 1.5 hours

Taste: Ask Zeus

Chicken and Smoked Sausage Gumbo

As I think back to when I started to really enjoy food and really began to appreciate the art of cooking, I think about the times when I would watch the Food Network with my parents as a little kid. I was amazed and intrigued by the Iron Chef Series, where numerous asian chefs would battle daily trying their best to exhibit their culinary skills in a modern yet traditional manner. To be honest, I think my parents really just watched it because there were asian chefs on the show (go figure). But that show really started my love for the Food Network, and food in general!

I began watching other Food Network shows and it turned out that Emeril Lagasse was my most favorite chef (besides Yan on Yan Can Cook) of all time. Not only did his dishes look absolutely delicious, his 'BAM' additions were always hilarious to me as a little kid.

So thinking about it now, I am really surprised that I haven't even thought about trying one of his recipes until now!

Emeril, sadly no longer on the Food Network, now has reruns playing on the Food Channel! I was really excited last week watching him again, and it definitely did bring back memories. It thus inspired me to try one of his dishes for the week! This week, I made his Chicken and Smoked Sausage Gumbo. Yum. Recipe follows:

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1 tablespoon plus 1/2 cup vegetable oil
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces
4 pounds chicken thighs, skin removed
1 tablespoon Essence or Creole seasoning (this is one of Emeril's own seasoning combinations)

1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 teaspoon salt
1/4 teaspoon cayenne
3 bay leaves
9 cups chicken stock or canned low-sodium chicken broth
1/2 cup chopped green onions
2 tablespoons chopped parsley leaves
1 tablespoon file powder
White Rice

Hot sauce

In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.

Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.

Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.

Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

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Alright, so obviously. I made some tweaks. First off, this recipe says it serves 6-8 individuals (making 6-8 cups). Being that it is just me and Zeus (and Zeus can't even eat this) I thought I'd cut down the recipe in half. Secondly, I used turkey kielbasa in hopes of making the dish a little bit healthier (you can also add chicken breasts instead of chicken thigh if you are trying to be good). The best tweak to this recipe, however, had to be my replacement of okra (2 cups) for the file powder! So, I have never used file powder and am not sure how it tastes, but I do know that it was meant to serve as a thickening agent for the gumbo. I was a bit nervous and anxious when it came time to go to the grocery store and look for this spice, but I quickly thought that Okra would do an even better job- and boy did it do an amazing job!

Okra, is one of my most absolute favorite vegetables. I am surprised that a lot of individuals up North have never heard of/had okra, but okra is DELICIOUS! Used sometimes, in Burmese cooking, I have been exposed to Okra alot since I was a kid and I love it so much! The okra in this dish gave it that thick consistency while adding it's own flavor and texture to the gumbo. I'm sure the file powder would've been great, but I didn't miss it at all!

After cutting the recipe in half, the recipe still made plenty. The flavor of the dish is incredible and I am growing quite partial to southern cooking! Plenty of flavor (and thanks to the hot sauce, your ability to control the heat) this dish is a definite must try!

Although not as simple and quick as other recipes, if you're ready for an adventure and want to try out one of Emeril's recipes, this happens to be one of his more popular ones- and I can see why!

Difficulty: Intermediate

Time: 3.5 hours

Taste: 9

Broiled Tilapia with Mustard Chive Sauce

Friday!!! This means a few things:

• Trying to drive home to NY tonight with Zeus annoyingly trying to get free of his leash/trying to climb on my lap
• Foxwoods with Sundar, Shaman, Schwartzy Bear and Asak!!!!!!
• Fattening food.

I'm so excited for this weekend and I can't wait to try a new pizza place before we drive on down to Conneticut!!! Although, I am not excited for the fattening food that is to come, I am pleased that I have tried my best to stick to a healthier diet during the week.

This past week, I found a great recipe by Giada De Laurentis! I half like her and half despise her. I feel like her head is unusually large, and for some reason, that bothers me. Not sure why, but it does.

But, at least I like her recipes and I'm so happy that most of them are really simple! This week I made Broiled Tilapia with Mustard Chive Sauce. Recipe follows:

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Fish:
Vegetable oil cooking spray
4 (5 to 6-ounce) tilapia fillets
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
Sauce:
1/4 cup plain, full-fat Greek yogurt
2 teaspoons agave nectar or honey
1 teaspoon Dijon mustard
1/4 cup lemon juice (from 1 large lemon)
2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper

For the fish: Preheat a broiler. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.
Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly.
For the sauce: In a small bowl, mix together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste.
Transfer the tilapia to a serving platter and drizzle with the sauce.

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I was pleasantly surprised at how incredbly simple this recipe is. Seriously, you cannot go wrong and take less time to make such a delicious meal.

So I got this recipe when watching Giada's show on Food Network. She emphasized the fact that full fat greek yogurt for the sauce is important, but I unfortunately couldn't find any at Wegmans, so I just got the only thing they had (0% fat-boo). I'm not really sure if it was the lack of fat or if it was just the yogurt, but my sauce didn't come out very thick- in fact it was incredibly watery. I don't think it really ruined the other aspects of the sauce as it was delicious and was a delightful addition to the fish but I do recommend using full fat.

For the fish, I added some garlic powder when broiling (just because I love garlic) and it came out amazing! The fish itself is good enough to eat alone for a light meal, but adding the sweet and tart sauce really added some intense flavors but still kept it light! The lemon with the yogurt really balanced each other out while the mustard and the honey gave it some sweetness.

Again, great recipe.

I added some baked sweet potato fries (recipe to come) on the side as well as some steamed brown rice-I had such a great meal! Light and delicious, I will most definitely make this again!

Difficulty: Easy

Time: 10 minutes

Taste: 9

Zeus' stamp of approval

Dear Food Network- THANK YOU for starting to put up more healthy recipes!

To tell the truth, it's been a bit hard for me to find simple healthy recipes online- most require hard to find ingredients at high prices. (Suggestions are greatly appreciated)

I am very excited to see that Food Network is now integrating healthier recipes into their collection and now I can finally cook more of the famous chef's recipes without feeling so guilty!

So, I know that in my post about Mesa Grill in my other blog, I was sort of dissing Bobbly Flay a little. I feel like my animosity towards him comes from that time he was on Iron Chef (the original) and 'disrespected' Morimoto with his whole standing on the chopping block incident (and then a follow up episode of him throwing the chopping block off the table and then standing on the counter). Does anybody else recall that??

Anyway, after that, I thought that Bobby Flay was an arrogant prick- and I still do. But I am warming up to his food recipes and this past week, I decided to make his meatloaf recipe.

Never having made meatloaf before, I was excited to try it out- hoping to beat that stereotypical outlook on meatloaf (I mean, it does look gross).

I tried Bobby's Roasted Vegetable Meatloaf with Balsamic Glaze, recipe follows:

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3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes, divided
Salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves, plus more for garnish
1/2 pound ground pork
1/2 pound ground veal
1 pound ground beef chuck
1 cup panko (Japanese) bread crumbs
1/2 cup freshly grated Romano or Parmesan
1 cup ketchup, divided
1/4 cup plus 2 tablespoons balsamic vinegar

Preheat oven to 425 degrees F

Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.
Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.
Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.

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Alright, so I wouldn't be me if I didn't alter/leave out some part of the recipe (and still have it turn out great!) I didn't add any peppers, since I hate them and replaced all the meat with just 1.5 lbs of ground turkey breast (so much healthier). The recipe came out great!!! I was really surprised by how much flavor there was in this meatloaf and that contrast of texture the soft panko bread crumbs with the cooked zucchini provided! It was delicious!

I decided to throw in a few roasted zucchini in there. (Roasted at 350 F with olive oil, pepper, garlic powder and fresh thyme on top)- and it was the perfect meal! I was expecting the meatloaf to be tough, but it was just the opposite- soft and full of flavor, I was pleasantly pleased.

Zeus even begged and jumped up on the table to try some- and I reluctantly let him have some. He gave it his stamp of approval too!

Ok Bobby, I guess you win again.

Difficulty: Easy

Time: 20 minutes

Taste: 8.5

Queen of butter

I'm all moved in, unpacked and ready to cook!

I have been a bit MIA- but thanks to my Bahamian adventure along with moving to a new place in Jersey- when would I even have time to cook?!


Now that i'm back- and it's a new year. I am off to a great start with cooking more often- and eating a lot healthier!

I've always loved soups- simple to make, fast, and good enough for a quick meal! What's not to love?

Last week, I decided to make White Bean Chili, recipe courtesy of Paula Deen.

Now, I know what you are thinking- how can plump ol' Paula Deen come up with a healthy recipe?! I thought that at first, but to my surprise- I loved this recipe! It was filling, flavorful and guilt free!

The recipe follows:

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2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
3/4 cup diced onion
1 pound skinless, boneless chicken breasts, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon ground white pepper
Pinch of red pepper flakes
Kosher salt and freshly ground pepper
1 pound collard greens, stemmed and roughly chopped (about 5 cups)
1 1/2 cups chopped green chiles (fresh or canned)
1 quart low-sodium chicken broth
2 15-ounce cans navy beans, drained and rinsed
1/2 bunch fresh cilantro, chopped
Light sour cream, chopped tomatoes and/or lime wedges, for garnish (optional)

In a saucepan, heat the olive oil over medium heat. Add the garlic and onion; cook for 2 to 3 minutes, until slightly softened. Add the chicken, cumin, oregano, white pepper and red pepper flakes. Season with salt and 1 to 2 teaspoons freshly ground black pepper. Cook, stirring, until the chicken is slightly browned, 3 to 4 minutes.

Add the collard greens and cook, stirring occasionally, until they are slightly wilted, about 5 minutes.
Add the chiles and chicken broth and bring to a boil, stirring occasionally. Reduce the heat to medium-low; cook, stirring occasionally, for approximately 20 minutes, until slightly thickened. Stir in the beans and cook for another 10 minutes. Stir in the cilantro.
Transfer the chili to bowls and garnish with light sour cream, chopped tomatoes and/or lime wedges, if desired.

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I ommited the sour cream and the other garnishes- and it was great! (and healthier, might I add) Simple and fast, this soup is packed with flavor from the herbs- and the chicken makes it hearty and great for a light lunch.

There you have it- a healthy soup recipe from Ms. Paula Deen herself!

I usually don't like Paula Deen's recipes as it calls for 3 tubs of butter and lard- but this time was an exception I guess. Has obesity taken a toll on the queen of butter?

Difficulty: Easy

Time: 30 minutes

Taste: 7.5