1/4 tsp kosher salt
1 stick butter, softened
1 tsp vanilla
1/2 cup white chocolate chips
August 30, 2017
August 28, 2017
I have been experimenting with overnight oats for about a year now. I don’t personally love cooked oatmeal in the traditional sense, but I do love oats. So I make oatmeal cakes, muffins, energy bites, muffins, cookies etc with oats.
Overnight Carrot Cake Oats
1/2 cup old fashioned rolled oats
1 cup almond milk, unsweetened
1 tsp maple syrup
1/2 carrot, shredded
1/4 apple, cored and diced
1/4 tsp cinnamon
1/4 tsp ginger
1 tsp dried cranberries
Pour everything into a jar, seal it up with a reusable top and shake. Refrigerate until morning and enjoy!
Top with walnuts or sunflower seeds.
August 23, 2017
August 21, 2017
I had planned on making more menus of my day in food to remind myself of what eating within my points is like. I have a relative that has asked me several times to create a menu for them and I have made only one. Here is another menu from my day yesterday.
Breakfast – 1 egg, 1 camp biscuit, cherries, coffee with cream (6 points)
Lunch – Multigrain slim sandwich bread with 2 oz smoked turkey, lettuce and tomato along with a small fruit smoothie (4 points)
Snack – Homemade breadstick, light string cheese, apple and espresso (2 points)
Dinner – Vegetable Fried Rice (1 1/2 cups), Chicken Dumplings (5 pieces) and crispy kale. (6 points)
Snack – Red wine, 1 vanilla meringue cookie from Trader Joe’s and two coconut almonds (7 points)
Total points eaten 26. There were 4 more points left for the day but I decided not to consume them. I am trying to make up for a lot of fun (but bad eating) days that happened this summer.
August 16, 2017
1 cup Arborio Rice
4 cloves garlic, minced
1 cup onion, diced
3 ribs celery, diced
2 tsp olive oil
4 cups chicken stock
½ cup white wine
In a stock pot, bring chicken stock to a boil. Turn on low and keep warm.
In a saute pan with high sides, saute the garlic in the olive oil until lightly brown on medium low heat. Add in the onion and celery and sauce for about a 1 minute. Add in the rice and stir. Add in the wine and let reduce until wine has almost disappeared. About 1 – 2 minutes. Stir in one laddle of stock at a time. Let the stock soak into the rice until almost a creamy look and then add another laddle of stock in, until the stock in gone. This will take anywhere from 20 – 30 minutes.
Add in any additional flavorings that you desire. Mushrooms (with the celery & onions), spinach before the last laddle of stock, fresh herbs, shrimp, chicken etc. Be creative. My favorite version is spinach, basil and shrimp.
August 14, 2017
I have made these several times and each time am amazed at how easy they are. I have stuffed them with different things each time. Sometimes strawberries and whipped cream, sometimes nutella. So many options!
2 egg whites
1 tsp sugar
⅛ tsp kosher salt
1 cup All Purpose flour
2 tbsp butter
1 cup water
Preheat the oven to 450°F. Prepare cookie sheet with a silpat or grease it.
In a sauce pan, combine the butter and water. Bring to a boil, stirring until the butter melts. Reduce to low heat and add the flour and salt. Stir mixture constantly until the dough begins to form a stiff ball. Remove from heat. Add in the eggs one at a time, beating well to incorporate them. With a spoon or pastry bag, pipe the dough onto the cookie sheet into 4 inch strips.
Bake 15 minutes in preheated oven and then reduce the heat to 325 for 20 minutes. Eclairs are done once golden browned a hollow sounding once tapped. Cool completely before eating.
You can fill with puddings, frostings, jams, fruit etc.
Make 10 Eclairs for 3 points per pastry not counting fillings.
August 10, 2017
Mushroom Barley Soup
16 oz fresh mushrooms
½ cup onion, diced
2 cups carrot, diced
¾ cup celery, diced
3 cloves garlic, minced
1 tsp dried thyme
10 cups Chicken Broth
1/3 cup Pearl barley
Serves 6 for 1 point each serving.
In a sauce pan, add in mushrooms with 1 cup of broth to start cooking. Let reduce while mushrooms cook down. Add in carrots, celery and garlic and let simmer for 5 minutes. Add in the rest of the ingredients and let cook for 30 minutes. Check to see if barley is cooked through.
August 7, 2017
Paul’s mother used to make breadsticks once a week. Everytime we head to his parents house, he immediately goes to the designated corner in the kitchen to eat them. So when I found this recipe, I felt I hit the jackpot. These are incredibly easy and delicious. You can add different flavorings to the dough to make them to your liking. We like cumin seed breadsticks.
2 1/4 cups bread flour
1/2 tsp kosher salt
2 1/4 tsp dry active yeast
2 tbsp olive oil
2/3 cup warm water
Add flour to a mixing bowl with salt and yeast. Heat up the water to 120°F and add to the flour mixture while mixing. I use my KitchenAid mixer with hook attachment. Add in olive oil while dough is coming together. Add in cumin seeds if you are using them. If the dough is still too dry, add in a little more water (1 – 2 tsp at a time). If the dough is too dry, add in a tablespoon of flour. The consistancy should be a soft ball that is smooth and not sticky.
Roll out on a silpat or parchment paper to about 15 inches by 12 inches. Brush with olive oil and cover with plastic wrap. Let rise for 30 minutes or until double in sized.
Preheat the oven to 400°F. Cut the dough in thin strips and place on another baking sheet spaced apart. Cook in oven for 15- 20 minutes until golden brown. Leave to dry and crisp on a cooling rack.
I keep mine in an open jar so we can snack on them throughout the week.
August 5, 2017
We were on vacation up north Wisconsin this summer and met a woman from New Zealand. She was very nice and shared not only stories but recipes with us as well. This ice cream recipe I would like to save and see how many different versions I can make.
New Zealand Ice Cream
1 pint whipping cream
1 can sweetened condensed milk
1 tsp vanilla extract
Mix two ingredients together and beat until custardy thick. About 5 minutes. Add in vanilla extract.
Put into the freezer overnight.
Simple! Now enjoy.
August 4, 2017
I had never heard of these before and saw something on tv that a chef was making them. So here is my first try at these puppies.
Roman Style Gnocchi
3 cups 2%milk
1 cup semolina
1 tsp kosher salt
1 cup parmesan
4 egg yolks
2 tbsp butter
In a sauce pan, bring the milk, butter and salt to a simmer, just bubbling along the sides of the pan on medium low heat. Slowly add the semolina to the pan while whisking. Keep whisking until hard thickened. Switch to a wooden spoon and mix in 1/2 cup shredded parmesan. Take off of the heat and add one egg yolk at a time until all four have been mixed in thoroughly. With a half cup measuring cup – wet in between using to measure out the gnocchi onto a baking sheet. Transfer each gnocchi to a buttered baking dish layering. Sprinkle the remaining parmesan onto the gnocchi and bake at 400°F for 20 minutes or until browned.
I made a tomato sauce to serve over these. They were delicious.