the rest of the mess

Cinnamon Peanut Butter Chickpeas

Jalapeno Cheese Dip
Failed to get a photo of this one, but it was awesome! I took it to a friend's for a party.

Cheesy Cauliflower Puree


Guacamole


Runny Egg On A Pita


Savory Pumpkin Grilled Cheese


Baked Acorn Squash

My Final Recipe of 2010

Only fitting that my final recipe for 2010 would be for a New Years Eve party. Looking for a good finger food appetizer I decided to make Ricotta-Stuffed Roma Tomatoes from one of my favorite blogs - The Kitchen Sink Recipes. I stayed pretty true to the recipe and if anything just made more than the original called for.

Ingredients:
- 30 small to medium sized roma tomatoes
- 2 cups ricotta cheese
- 1/4 cup chopped fresh chives
- 1 tsp red pepper flakes
- 1 tsp dried basil
- salt and pepper
- dried bread crumbs

Directions:
- Half and hollow out the tomatoes and drain of excess liquid and place on foil lined baking sheet, hollow side up.
- In a medium bowl, combine the ricotta, herbs, pepper flakes, salt and pepper.
- Using a small spoon, fill each tomato half with about a tablespoon of the ricotta filling so the tomato is completely filled creating a slight mound.
- Pour bread crumbs in a small, shallow bowl.
- Take the filling tomato half and invert it into the shallow bowl of bread crumbs, pressing lightly so the crumbs adhere to the ricotta. Place the tomato back on the baking sheet, bread crumb side up, and repeat with the remaining tomatoes.
- Roast for 15 minutes at 400 degrees F until the bread crumbs have browned and the tomatoes softened.

I ended up hollowing out the tomatoes and mixing the ricotta on NYE morning and then before I went to the party I filled the tomatoes, covered the baking sheet with lots of plastic wrap (which ended up blowing off anyway), and then roasted them at my friends house.

The final product was good, but I think they would've been better if I had prepared them immediately. The filling was delicious, though, something I might use for another recipe one day. It ended up being the perfect recipe to round out all the other food and was pretty easy. The hardest part was hollowing out the tomatoes, but I managed. It's really hard to find a recipe, specifically an appetizer type recipe, that you can prepare in advance so I think these worked out well!

And that's it. My final recipe of 2010, my final entry of this resolution. Wow! Final thoughts and recap to come...

Thanksgiving Cooking - STUFFING!

As a sort of vegetarian I'm not usually a fan of stuffing since it's often made inside the turkey, so when I found this recipe for Dried-Fruit Stuffing it not only sounded great, but also like a super alternative!

Ingredients:

- One 1-pound loaf unsliced white sandwich bread, cut into 3/4 in cubes (I actually cheated and used store bought prepared stuffing bread mix)

- 1 1/2 (6 ounces) unsalted butter

- 3 large granny smith apples, cored and finely chopped

- 1 large onion, chopped

- 3 ribs celery with leafy tops, chopped

- 2 cups chicken/vegetable broth

- 1 cup golden raisins

- 1/2 cup dried sour cherries

- 1/2 cup chopped flat-leaf parsley

- salt and pepper to taste

Directions:

Chop/dice/prepare all the ingredients and preheat oven to 400 degrees F. In a large skillet, melt the butter over medium-high heat and add the apples, onion, and celery. Stirring frequently, cook until softened, about 10 minutes. Transfer to a large bowl and stir in the bread, broth, raisins, dried cherries, and parsley. Season with salt and pepper. Transfer to a 3 to 5-quart baking dish and cover. Bake for 20 minutes covered, remove cover and bake for 15 min more or until golden.

The final product was perfect! The combination of dried fruit and veggies made it a great blend of sweet and savory. I kept going back for more as did mostly everyone at the table. The ultimate compliment came from my Bubbie who kept saying how much she liked it! She was genuinely shocked I made it. That to me is a huge compliment because I know I've become a much better cook over the past year. Plus she has probably never eaten anything I've made (not because it was bad, but because it didn't exist)!

As far as WW... I never pointed it out, but I don't think it's that bad! We probably got about 20 servings. I would definitely make this for future Thanksgivings!

Super Stuffed Mushrooms

The final recipe that I made for break-fast was Stuffed Mushrooms from Annie's Eats. I don't think I need to say much more to introduce them because they were a huge hit!

Ingredients:
24 whole fresh button mushrooms

4 cloves garlic, coarsely chopped

2 tsp. vegetable oil

8 oz. cream cheese, softened (I used reduced fat)

1/4 cup grated Parmesan cheese

1/4 tsp pepper

1/4 tsp onion powder

1/4 tsp cayenne pepper

Fresh rosemary, for garnish

Directions:

Preheat the oven to 350 degrees F. Lightly grease a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully remove the stems from the mushroom caps, setting the caps aside for later.

Add the stems to the bowl of a food processor (I actually used a blender). Add the garlic to the food processor as well, and pulse in brief bursts until the mushroom stems and garlic are finely chopped.

Heat the oil in a large skillet over medium heat. Add the chopped mushroom stems and garlic and cook until all the moisture has disappeared, about 5-7 minutes. Lower the heat to medium-low. Stir in the cream cheese, Parmesan cheese, and spices.

Using a small spoon, fill each mushroom cap with a generous amount of filling. Arrange the mushroom caps on the prepared baking sheet.

Bake for 20 minutes or until the mushrooms are hot and liquid starts to form under the caps. Transfer to a serving platter, garnish with rosemary, and serve immediately.

Couple things... I didn't use bread crumbs so to keep this recipe gluten free. I also didn't serve these immediately. Due to timing, I baked them through, then reheated them just for a couple minutes at 350F before serving them. They were at room temperature, but still delicious! These got gobbled down really fast and ended up being way easier than I anticipated. I actually made 25 mushrooms and they really aren't so bad for you! Only about 1 pt/mushroom. This ended up being a much easier recipe than I was expecting and I would definitely make it again!

Too Tangy Potato Salad

For Rosh Hashanah a friend and I co-hosted a pot luck style dinner at his house. For dietary and kosher reasons we decided to make it an all dairy pot luck. I made two recipes, the first of which was a Tangy Goat Cheese and Dill Potato Salad from Rachael Ray.

Ingredients:
2 1/2 pounds diced Yukon Gold Potatoes (I didn't have quite 2 1/2 pounds so added in regular baked potatoes too)
Salt
2 tbsp white wine vinegar
1/2 cup goat cheese crumbles
1 cup fat-free plain yogurt
1 lemon, juiced
1/4 cup extra virgin olive oil
1 small clove garlic, finely grated or minced
4 scallions, finely chopped, whites and greens
fresh ground black pepper
2 dill pickles, chopped
*The original recipe also called for 1/4 cup chopped dill and 4 radishes thinly sliced. I left both those out and subbed 1/4 red pepper, chopped.

Directions:
- Cover the potatoes with water and bring to a boil.
- Salt the water and cook until tender, about 10 minutes.
- When potatoes are cooked, return them to the hot pot and add the white wine vinegar.
- In a bowl, whisk together the goat cheese, yogurt, lemon juice, olive oil, and garlic.
- Toss the potatoes, scallions, and red pepper in the dressing and season with salt and pepper.
- Garnish the salad with chopped pickles and serve.

The final product? Eh. It was ok. Definitely more of a "grown-up" potato salad and a little too tangy for me. I liked the goat cheese flavor, but as a whole wasn't thrilled. The original recipe calls for white wine OR white wine vinegar as well as yogurt OR creme fraiche OR sour cream. Maybe one of those other options would've worked out better. Other people seemed to enjoy it ok, but I probably wouldn't make this again.

A Little Spanish Tortilla

The best reason (for me at least) to cook a new recipe is when friend's are having people over! This weekend is Market Days, one of the biggest street festivals in Chicago and the country! A friend recently moved right near the festival so decided to have people over to both see her new apartment and enjoy the festival!

I decided my contribution would be Spanish Tortilla Bites from The Kitchen Sink Recipes. I originally planned to make this recipe last week for book club because it can be made the day before, but then time got in the way and I didn't. Anyway I finally got to make it and I must say it was great!

Ingredients:
1 bunch scallions (which I found out is really only ONE scallion as opposed to just a bunch)
2 tbsp extra virgin olive oil
2 medium onions, chopped (about 1 1/2 cups)
4 garlic cloves, chopped
1 1/4 tsp salt
1/2 tsp black pepper
1 1/2 pound or 4 medium Yukon gold potatoes, peeled and cut into 1/4-inch dice
9 large eggs
3/4 cup sour cream (I used light sour cream)
5 oz Manchego cheese, coarsely grated

Directions:
Prepare all ingredients as mentioned above - chop, dice, peel, grate, etc.
Put oven rack in middle position and preheat to 400 degrees F.
Finely chop white and green parts of scallions and reserve separately.
Lightly oil a 13x9-inch baking pan or dish.

Heat oil in a 12-inch skilled over moderately high heat until hot but not smoking, then cook onions, garlic, white parts of scallions, 3/4 tsp salt, and 1/4 tsp pepper, stirring occasionally, until onions are golden, about 6 minutes.
Reduce heat to moderate, then stir in potatoes and cover skillet.
Cook, stirring occasionally, until potatoes are tender, about 10 minutes.
Transfer mixture to a large bowl and cool slightly.

Whisk together eggs, sour cream, cheese, scallion greens, and 1/2 tsp salt and 1/4 tsp pepper in a bowl, then pour into baking pan.
Sprinkle potato mixture over eggs (some potatoes will stick out).
Bake until custard is set, about 20 minutes.
Cool in pan on a rack to warm or room temperature.
Trim 1/2 inch off each side, then cut tortilla into squares.

Since I made it the day before, I trimmed off the sides then let it cool completely uncovered then covered it and stuck it into the fridge and cut it into squares today. It tastes great cold, but you can also reheat (set oven to 325 deg F) or serve at room temperature.

(right out of the oven)

The verdict - GREAT SUCCESS! I found the key to this recipe being preparing all the ingredients before I actually start cooking, i.e. chopping/grating/peeling, etc. I often find myself trying to do those things as I'm reading down the directions and it just doesn't work. So that first line in the directions is from my experience.

The manchego cheese gives the perfect punch and I think this is a great recipe for a breakfast dish or a regular appetizer. I cut mine into about 22 squares, which makes it about 2 pts per piece. However, I probably could've cut them smaller and made them more bite-like. All in all definitely a keeper!

Bruschetta for Book Club

I actually made this recipe last week for book club, but am a little delayed in posting. Anyway, a friend organized a book club (my very first!) so for our first get together I wanted to make some sort of yummy/sophisticated appetizer. The final decision was Bruschetta with Peach Salsa and Brie from In Good Taste. Brie is probably my least favorite cheese, but I know most people love it and I thought this sounded like a fresh, summery dish, perfect for book club. And it was!

Ingredients
2 large peaches, peeled and chopped (about 2 cups - so I ended up using 3 peaches)
1 large red bell pepper, chopped finely
1/4 cup chopped green onions
2 tbsp chopped fresh cilantro
1 tbsp sugar
1 tbsp fresh lime juice
dash of ground cayenne pepper (I didn't have any so substituted chili powder)
8 oz french bread baguette
4 oz chilled Brie cheese

Directions
Prepare salsa: In a medium bowl, mix peaches, bell pepper, green onions, cilantro, sugar, lime juice, and chili pepper.
Arrange bread slices in an even layer on a baking sheet. Top each bread slice with 1 piece of cheese; broil 3 minutes or until cheese melts and bread is toasted. Remove pan from oven.
Assemble bruschetta: Top each bread slice with about 1 1/2 tbsp of the fruit salsa.
Serve immediately.

The original recipe said 24 pieces (slices of bread), but I was able to get about 27. Points value is 1 pt/1 piece of bruschetta.

The end result? A big hit with the book club! People really seemed to enjoy it. Plus there was extra salsa that was put out to enjoy with chips! Considering there were several meat options, this ended up being a great vegetarian option! Success indeed!

Mmmmac n Cheese

Macaroni and cheese is by far my favorite food ever! If it wouldn't make me obese I could honestly eat it for breakfast, lunch, and dinner. I love the homemade, casserole type stuff, but will never discriminate against the blue box known as Kraft. There are about 10 different recipes bookmarked in my "catalogue" of recipes and it's just a matter of time before I get through them.

So rounding out my recipes for the party were these Three-Cheese Mini Macs and they did not disappoint!

Ingredients:

1/2 lb. elbow macaroni (about 2 cups)

1 1/2 tbsp unsalted better

1/4 cup freshly grated parmesan cheese

2 tbsp all-purpose flour

3/4 cup fat free milk

4 oz cheddar cheese, shredded (one packed cup)

4 oz deli-sliced American cheese, chopped (about 5 slices)

1 large egg yolk

1/4 tsp smoked Spanish paprika (I used regular paprika)

Directions:

Preheat oven to 425 degrees. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.

Brush four 12-cup, nonstick mini muffin tins with butter (I actually just sprayed them with cooking spray instead, and actually used one 24-cup mini muffin tin and one 12-cup regular muffin tin and cut those in half at the end). Sprinkle with 2 tbsp of the parmesan, tap out the excess.

In a large saucepan, melt the 1 1/2 tbsp butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg and paprika. Fold in the macaroni.

Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tbsp of parmesan on top. Bake in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

The result... yummy! Even cold they were still good. Though I'm not a huge fan of American cheese, it's pretty hard to be unsuccessful when making any type of macaroni and cheese. These are surprisingly not that bad, since they are so small. Actually only 1 pt/bite. Just be careful because they are just that - bites! These were a huge hit too!

YUM!

An Oscar Worthy Recipe

I'm a big fan of the Oscars, well any awards show for that matter. I really just like having an excuse to throw a party and awards shows are perfect for that! My roommate and I had intended on having an Oscars party, but due to her work schedule and a cold that doesn't seem to want to leave my body we cancelled. However, sticking with my resolution I still cooked some of what I was planning on doing for the party!

The main dish I made was Hot Spinach & Artichoke Dip. I based it off of this recipe, but decided to make it as close to dairy-free as possible. I still used some regular cheese, but substituted Tofutti brand cream cheese and sour cream and it actually turned out great!

Ingredients:

2 containers (8 ounces each) of Tofutti cream cheese, softened

2 cups shredded part-skim mozzarella cheese

1/2 cup Tofutti sour cream

1 15-ounce can quartered artichoke hearts, rinsed

10 ounces frozen chopped spinach, thawed and drained of excess moisture

3/4 cup parmesan romano cheese

salt and pepper to taste

Directions:

Preheat oven to 350 degrees F.

Combine first six ingredients using a wooden spoon.

Add 1/4 cup of the parmesan cheese and spread the dip into a baking dish (I used an 8x8 Pyrex)

Top with the remaining parmesan cheese.

Bake 40-45 minutes or until cheese on top is brown and bubbly.

Serve with chips, crackers, or veggies.


This was quite a hit and definitely easier on the stomach than if I used regular cream cheese and sour cream. Plus, my non lactose intolerant friend liked it too! Not sure how to count a serving, but an estimation would be 2 tbsp = 2 pts.

To accompany the dip I originally planned on making a dessert, but once we cancelled the party I decided one big recipe was enough. Instead, I made Cauliflower Poppers. They were super easy and added a little something to regular old cauliflower.

Ingredients:

1 spray cooking spray

1 small head of cauliflower

1/2 tsp ground cumin

1/2 tsp chili power

1/2 tsp table salt

1/2 tsp black pepper

Directions:

Preheat oven to 400 degrees F.

Coat a baking sheet with cooking spray.

Cut cauliflower into small florets.

Place in a medium bowl and add all the spices; toss well to coat.

Spread cauliflower on prepared baking sheet and bake for about 10 minutes; stirring halfway through. Cauliflower should be tender, but not mushy.

These were also a success and come in at 0-points!

Still going strong on the resolution and damn proud!

Super 7-Layer Dip

Wow, two posts in one day!

This recipe isn't so new so doesn't really go with my New Year's resolution, but it's still a recipe. This is actually the 4th Superbowl that I've made this same 7-layer Dip. I originally made it off of this recipe found on the can of Taco Bell brand refried beans, but over the years I've altered it a little. This became my go-to Superbowl recipe because it didn't actually involve any cooking since it's a cold recipe. The old me would always stick with cold recipes when it came to bringing things to parties (i.e. dips like this, fruit salad, etc.). But this has been a hit at every Superbowl party I've ever gone to so why stop making it now, plus this year I have baked goods to accompany it!

all the ingredients in preparation

Ingredients:
1 16-oz can of refried beans (I used Old El Paso brand Vegetarian Fat Free)
1 cup sour cream (I used Friendship brand light sour cream)
Taco seasoning
1 cup guacamole (in past years I've made my own, but this year I went with Whole Foods brand. It's so good!)
1 cup salsa - any kind you like! (I went with Trader Joe's brand, fresh over processed)
1/2 cup chopped onions (I actually didn't use onions this time, even though they are pictured above, because the fresh salsa has onions in it already)
1 cup shredded lettuce
1 cup shredded Mexican blend cheese (above is Trader Joe's brand light cheese)

Other ingredients that you could substitute or add are chopped black olives (like the original suggests), tomatoes, jalapenos, and really just about anything you like!

Directions:
In 8x8 inch (or about that) pan layer all ingredients in the order listed. I just sprinkled the taco seasoning over the sour cream, before the guacamole, but you could also mix it in first. Cover and store in refrigerator for at least 3 hrs.

Serve with any variation of chips, crackers, or veggies.

I forgot to take a picture of the finished product before I covered it and put it in the fridge, but you can't really see much anyway since the top is just cheese and lettuce. I definitely recommend this for your next party or what not; it's delicious and not that unhealthy considering I used light or fat free ingredients. Not quite sure how to measure serving size on this one, just dip in and enjoy!