February 28, 2012
People often ask me if I’m spending a lot of money buying ingredients for this blog but the truth is, when I’m planning what to make, I always take into account what I already have in my pantry or fridge. It’s very hard for me not to make dessert after dessert because I always have flour, sugar, baking powder and baking soda on hand. But that would just be disastrous for my waistline so I have to be careful. This recipe for Sour Cream Raspberry Swirl Loaf is a perfect example of something I easily made without having to buy a single thing at the grocery store. It’s been tucked away in my files for ten years (really!) and this is the first time I’ve made it. I found it after looking for a way to use up the soon-to-expire sour cream sitting in my refrigerator.
This is a loaf that is part cake, part quick bread and is light and moist enough for breakfast but also slightly sweet enough for dessert. I love the fruity punch of the raspberry jam and think this would also be great with orange marmalade or any other berry jam. Lemon zest gives this dish a real freshness that is soothing without being overpowering and the walnuts provide a delicious crunch. This is a definite keeper.
Combine jam and walnuts in a small bowl and set aside.
Combine the dry ingredients in a bowl.
In another bowl, mix the sugar, butter, lemon rind, vanilla, egg, and egg white with electric beaters. Alternate adding the dry ingredients and sour cream until a batter forms.
Place half of the batter into a loaf pan sprayed with non-stick spray. (The batter may be sticky and if so, wet the back of a spoon or your hands to spread the batter.)
Spoon on the raspberry-walnut mixture.
Pour the remaining batter over the top.
Bake in a 350°F oven for 55 minutes. Allow the loaf to cool completely and drizzle the icing over the top if using (I didn’t).
- 1/2 cup whole-wheat flour for white flour
- Light sour cream for fat-free sour cream
Overall Rating: Like It
Source: Cooking Light Magazine
February 27, 2012
I love eating eggs for breakfast (and for dinner!) but I’d rather get an extra 20 minutes of sleep in the morning before work than get up to make myself an omelet or scrambled eggs. I often make eggs for myself on weekend mornings and add veggies and different spices. I’ve never attempted to bake eggs in a muffin tin but I think it’s great if you have company over because you aren’t stuck standing over the stove while trying to have a conversation. Not to mention it’s great portion control! I found these Broccoli and Cheese Mini Egg Omelets on a food website dedicated to healthy eating and since I bought a HUGE bag of broccoli at the produce market this weekend, I figured this was a perfect recipe to try out.
Eggs and egg whites are mixed with cheese and poured into muffin tins over steamed broccoli. This recipe uses two kinds of cheeses, cheddar and pecorino romano, but any cheese here would do (I only used cheddar). This is also such a versatile recipe because you could add in sausage or ham, replace broccoli with tomatoes or spinach, and also toss in herbs like basil or parsley. I threw in some cayenne pepper because I love a little spice with my eggs. Baking eggs might take a little longer than a quick scramble but by making them this way, you can sit back and enjoy your coffee while the oven does the work for you.
Steam the broccoli, either on the stove or in the microwave. Chop the broccoli and place in a muffin tin sprayed with non-stick spray.
In a bowl, whisk together the eggs, egg whites, grated cheese, salt and pepper.
Pour the egg mixture into the muffin tin over the broccoli. Top with cheddar cheese.
Bake in a 350°F oven for 20 minutes.
- Vegetable Oil
- Pecorino Romano
Overall Rating: Like It
February 23, 2012
I’ve said it before and I’ll say it again: Soups are great for healthy eating! When I’m trying to eat better, I love making them because as soon as the soup is prepared, I portion out the sizes into individual containers to make it easy to grab for lunch (and to not overeat!). This Tuscan White Bean Soup with Kale is rich in fiber but low in calories and fat. Not to mention it’s vegetarian! Creamy, sweet Great Northern Beans are simmered with onion, garlic, rosemary and thyme in vegetable broth (any kind of broth will work here) and then carrots and kale are added until soft. Red pepper flakes and white wine vinegar are tossed in at the end where both lend a real flavor boost. The original recipe calls for escarole but since I started eating kale a few months ago, I always try to use it wherever I can. Any leafy green – spinach, collard greens, or swiss chard – will work, so use whatever you like. The only thing I left out is the addition of the parmesan rind and although I’m sure it adds a ton of flavor, I didn’t see the need for the extra calories so I just used a little parmesan cheese on top before serving. I loved this soup more than I ever expected to and cannot rave about it enough. I will make this again, no question!
Heat the oil in a large pan and add the onion. Cook until soft and then add in the garlic. Sauté for 30 seconds.
Add in the vegetable broth, water, rosemary and thyme. Bring to a boil and reduce heat, simmering for 10 minutes.
Add in chopped carrots and kale and cover for 15 minutes.
Stir in red pepper, salt, black pepper, and vinegar. Remove the parmesan rind (if using). Serve with shaved parmesan cheese.
Overall Rating: Love It
Source: Cooking Light Magazine