Monthly Archives: August 2011

Chocolate-Chip Apricot Bars

Oatmeal + chocolate = Love.  Give me a chewy, gooey, chocolatey treat like these Chocolate-Chip Apricot Bars anyday and I’m a happy camper.  The dried apricots provide a chewiness and add a slightly different sweetness to the bars without being overpowering.  If you don’t like dried fruit, you may not even notice that they are in there but feel free to leave them out if you want.  These are the kind of bars that I can’t keep in the house or I just might eat half the pan before bed.

Additions:  None

Omissions:  None

Substitutions:

  • Dark brown sugar for light brown sugar (it’s what I had on hand)

Overall Rating:  Love It

Source:  Real Simple Magazine

Chickpeas and Spinach with Smoky Paprika

I wasn’t too sure if I’d like this dish at first but the former-vegetarian in me couldn’t resist trying it.  I’m still not sure if this is an appetizer, a stew, or a light dinner but I think it’s safe to say it could be all of the above.  I ate it with grilled sourdough bread (left over from the Panini with Chocolate and Brie) and I must say it’s a very tasty little bite.  There are many ingredients in this dish with big flavors – garlic, onions, fire-roasted tomatoes, parsley – but the real star of this show is the smoked paprika.  If you’ve never tried it before – go get some!  Regular paprika just doesn’t compare.  I was pleasantly surprised with this dish and at only 86 calories for a 2/3 cup serving, I didn’t feel guilty having 2 servings.

Additions:  None

Omissions: 

  • About 1/2 of the onions

Substitutions:  None

Overall Rating:  Like It

Source:  Cooking Light Magazine

 

General Tso’s Chicken

This chicken from Food and Wine was slightly time consuming and had a lot of steps but the end product was delicious!  While it felt like a healthier version of a restaurant’s General Tso’s, let’s face it – it’s still chicken fried in oil so let’s not kid ourselves.  Before frying, I coated the chicken in the batter using a freezer bag which worked perfectly (less mess!).  The sauce thickened up nicely and was very tasty – not too sweet, not too spicy.  I won’t make this often because I try to stay away from frying food but if you are a big fan of General Tso’s, I say go for it!

Additions:  None

Omissions:  None

Substitutions: 

  • 1/4 teaspoon ground ginger for fresh ginger

Overall Rating:  Love It

Source:  Food and Wine Magazine

%d bloggers like this: