Cranberry Pecan Bars

November 3, 2009 by Pam

I found a recipe a few weeks ago that screamed holidays to me, and I couldn’t wait to give it a try, especially after scoring the pecans at the Farmer’s Market two weekends ago.

Cranberries are still somewhat scarce, but I know I will soon be able to find them everywhere as Thanksgiving and Christmas are closing in, and I was able to snag a bag the other day at Winn Dixie.

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They were a snap to assemble.

I did alter the recipe slightly, because the filling is very tart. I added some chopped milk chocolate pieces on top just after baking, while still warm enough to have them melt slightly and adhere to the bars. I made a few more changes, as noted in the recipe below.

I wish I had had white chocolate, because I think that would have been an ideal match, and that is what I will be doing with the next batch.

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Beautiful, festive, looks like you fussed over them look, isn’t it?

These treats are healthy, and will be a great addition to any holiday goodie tray!

Cranberry Pecan Bars

adapted from A Taste of Home

3/4 cup all-purpose flour
3/4 cup quick-cooking oats
1/3 cup packed brown sugar
1/3 cup light butter spread, melted
FILLING:
1 package (12 ounces) fresh or frozen cranberries
1/2 cup fruit punch juice, divided
1/2 cup dried cranberries
1/3 cup honey
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon cornstarch
1/4 cup chopped pecans
1/4 cup chopped white or milk chocolate

Directions

In a small bowl, combine the flour, oats and brown sugar. Stir in butter until blended. Set aside 2/3 cup. Pat remaining mixture onto the bottom of a 9-in. square baking pan coated with cooking spray; set aside.
In a small saucepan, combine the cranberries, 7 tablespoons juice, dried cranberries, honey, sugar, cinnamon and cloves. Cook and stir over medium heat for 10-12 minutes or until berries pop. Combine the cornstarch and remaining cranberry juice until smooth; stir into berry mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Pour filling over crust. Sprinkle with pecans and reserved oat mixture. Bake at 350° for 30-35 minutes or until lightly browned.
Add chopped chocolate after pulling from the oven, to allow to melt enough to adhere to the bars.
Cool on a wire rack. Cut into squares. Store in the refrigerator. Yield: 1 dozen.

Posted in baking, healthy, healthy cooking | Tagged baking, cookies, cranberries, healthy, pecans | 1 Comment »

Pear Butter

November 2, 2009 by Pam

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I bought a case of red Bartlett Pears at the Farmer’s Market two weekends ago. I just love pears, but I think I underestimated how many would be in this lovely box. Hubby ate as many was he could in his lunches, and we still had over 20 pears left.

After making Pumpkin Butter a few years ago and it being such a hit with the family, I decided to make some pear butter. I knew it would not be the volume that I got with the pumpkin butter (9 pints), and that was attractive, too, since I was about out of canning jars!

Every recipe I found online had orange zest and orange juice in them, of which I had neither. I did have half a bag of limes in the fridge though, and decided to see what would happen if I concocted my own recipe.

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Turns out, it was pretty darn tasty! I did not use as much sugar as the recipes called for, either. I didn’t see the purpose, since pears are such a naturally sweet fruit to begin with. This smooth butter was amazingly sweet and spicy.

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I had made some Wheat Oat rolls earlier in the day, and they went together perfectly.

Pear Butter

15-20 fresh, ripe pears, peeled, cored and chopped
juice of 4 limes
1 3/4 c. sugar
1 tbsp. ground cinnamon
1 tbsp. ground allspice

in a large saucepan or dutch oven, cook the pears on medium low heat until softened – about 20 minutes. If the pears have become watery/soupy, drain off a majority of the liquid, leaving about 1/4 – 1/2 cup.

with an immersion blender, puree the pears. If needed, puree in a blender or food processor and return to the pot

add sugar and spices and cook on medium low until thickend to the consistency of pudding – about 3 to 4 hours

ladle hot mixture into canning jars. The heat from the butter will likely seal the lids. If the lids do not seal after the jar is cool, you can place the jars in a hot water bath / canner and boil for 10-15 minutes

Posted in Canning, healthy, pears | Tagged Canning, pear butter, pears | 1 Comment »

Pumpkin and Sausage Pasta

October 29, 2009 by Pam

I made some pasta last year with sausage and pumpkin, and it was good, and while I actually made it somewhat healthier than the original recipe it was based upon, it was still not to the level we look for now in a dish. I decided with all of the pumpkin things I have been making that I would try, try again!

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Boy am I glad that I did! This dish was easier, creamier and just all around more decadent to the palate than the previous one, and here’s the real kicker – it is lower in fat and calories, higher in nutrition!

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This is a yummy, comforting meal for any autumn evening with a chill in the air. Too bad we haven’t seen many of those yet here, but here’s to cranking up the AC and pretending

Pumpkin and Sausage Pasta

A Lobster And Fishsticks Creation

1/2 -1 box whole grain spiral pasta
1 package of turkey Italian Sausage, sweet or hot
1 red bell pepper, diced
1/2 red onion, diced
1 can pumpkin puree
1 1/2 c. fat free half and half*
*or 1/2 c half and half plus 1 (12oz) can fate free condensed milk
1 tbsp sage
2 tsp garlic powder
salt and pepper to taste
optional: reduced fat provolone cheese, or reduced fat Italian Blend Cheese

cook the pasta according to the box to al dente.

cook the sausages, removing the casings, adding a pray of olve oil to the pan if needed

once sausage is cooked through, add bell peppers and onions, and saute until just softened.

Add to cooked pasta

Mix milks with pumpkin and seasonings and add to pasta and mix thoroughly

Can be served immediately, or if you wish, add the optional cheese over top of the pasta and bake under broiler until cheese is golden brown, serving immediately

Posted in healthy, healthy cooking, pasta, pumpkin | Tagged healthy, pasta, pumpkin | 1 Comment »

Spinach Tortillas

October 28, 2009 by Pam

Its always better to know just what is in the food you are eating and feeding your family. I am trying to make more and more of the things that we do eat, so when I saw this recipe for homemade spinach tortillas, I knew I had to give them a try!

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While they are a bit time consuming in a single skillet, they are easy, and so worth it!

You will notice in the recipe it says to use the cooking liquid from the spinach. I apparently used more water than I thought I did, so I added a good 1/2 cup extra of flour to the dough, plus a good bit to dust and roll out. It didn’t compromise the flavor or texture at all, so its a very forgiving recipe, which is always a good thing!

They came out nice and soft, which made them perfect for wraps:

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Just fill em full of your favorite ingredients and give em a roll!

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I wrapped up the leftover ones with aluminum foil and stuck them in the fridge. When I got one out two days later to make a wrap for hubby’s lunch, they were still nice and soft!

The spinach gave a wonderful flavor and texture to them. I even ate one with a little light cream cheese and nothing else, my toddler even ate them!

I plan on trying them again with some whole wheat flour, and maybe some blends of other veggies and the like. It seems like a really versatile, low fat recipe, and who can’t use more of those!

Spinach Tortillas

courtesy of Tammy’s Recipes

9-10 ounce bag of fresh spinach, chopped (about 4-5 cups of packed, chopped spinach)
1 tablespoon water
2+ cups flour
1/2 teaspoon garlic powder
dash of pepper and salt
1/4 cup canola oil

In a large pan or skillet over medium to medium-low heat, cook spinach in water. Cover, stirring occasionally, until spinach is wilted and soft. This will probably take about 5 minutes after the pan is hot and the spinach has started to cook.

In a mixing bowl, combine flour, salt, pepper, and oil. Stir until crumbly.

Add the (hot or warm) spinach mixture, including the water left in the pan from cooking. Knead or stir, adding additional flour as needed (may take a cup or more of extra flour) to make a smooth dough. Knead dough for about 5 minutes, which will mix the spinach in better, and give the dough an even consistency.

Divide dough into 8 parts (for 10 to 12-inch tortillas) or more (for smaller tortillas).

Pre-heat a griddle or large skillet over medium heat. If using a cast iron or non-stick griddle or pan, you won’t need oil (although you can use a little if you wish).

On a lightly floured surface, roll each dough portion into a thin circle.

Brown tortillas in pre-heated pan for about 5 minutes on each side, just until cooked. A few light brown spots should appear

Stack cooked tortillas on a plate or in a bowl with a clean towel around them, until all are cooked.

Posted in healthy, healthy cooking | Tagged healthy, spinach, tortillas | 1 Comment »

Homemade Cream Of Mushroom Soup

October 26, 2009 by Pam

Ever since I began making my own Cream of Chicken Soup for casseroles and the like, I have been wondering about Cream of Mushroom.

Over the weekend, I bought 10 pounds of mushrooms from The Farmers Market, so I decided now was about the best time I could give it a try!

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It has a wonderful flavor and I am so happy with it. I froze 6 quart bags about half way full, plenty to replace a can of the store bought, sodium laden stuff. I think I will be doing one more batch, since I am still up to my armpits in mushrooms!

For those of you who have made the cream of chicken, or used the canned varieties, this is not as thick, although it was velvety and creamy. The lower fat milk you use, the thinner it will be as well, so while you could use a fat free or skim, I would recommend staying with 2% or whole. If you wanted to go fat free, I would consider using one can, and then 1 1/2 cups of fat free half and half for a little extra thickness.

Cream of Mushroom Soup

a Lobster and Fishsticks Creation

2-3 pounds fresh mushrooms, cleaned and chopped roughly
3-4 cloves garlic, smashed
2-3 c. chicken broth or vegetable broth
2-3 c. water
1 1/2 tbsp powdered beef bouillon, or 2 small cubes
2 tbsp dried oregano
2 tbsp dried thyme
1 -2 tbsp black pepper
2- 12oz cans of condensed milk
2/3 c all purpose flour

cook mushrooms and garlic in broth and water until tender, about 15 minutes on medium high

add seasonings and cook for 5 minutes

mix flour thoroughly into milk and add to soup mixture and stir to combine

using an immersion blender, blend to a puree and boil for 5-10 minutes until thicked

if you do not have an immersion blender, ladle into a food processor or blender to puree and then transfer back to the pot to cook until thickened

Posted in mushrooms, soup | Tagged healthy, mushrooms, soup | Leave a Comment »

Rich (Yet Lowfat!) Pumpkin Custard Dessert

October 23, 2009 by Pam

I was in desperate search for a dessert for us to be able to indulge in at Thanksgiving without guilt. What would Thanksgiving be without Pumpkin Pie? Maybe a better question is why does Pumpkin Pie need to be fattening? That is something I can answer – The Crust!

When I found this recipe, it seemed like such an obvious solution – take away the crust!

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This was an almost luxurious treat, so smooth and rich. Low calorie and fat, and you’ll never miss the crust! This will definitely be part of our Thanksgiving dessert line up!

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A dollop of fat free whipped cream tops this one off perfectly! Warm or cold, it is a wonderful treat! You won’t be disappointed!

Rich Pumpkin Custard

from A Taste of Home

3 egg whites, lightly beaten
2/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Dash ground cloves
1 can (15 ounces) solid-pack pumpkin
1 teaspoon vanilla extract
1 can (12 ounces) fat-free evaporated milk

In a large bowl, beat the egg whites, sugar, cinnamon, salt, ginger, nutmeg and cloves. Add pumpkin and vanilla; mix well. Gradually beat in milk. Pour into eight ungreased 6-oz. custard cups.
Place the cups in a 13-in. x 9-in. baking pan; add 1 in. of water to pan. Bake at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm or chill. Yield: 8 servings.

Nutritional Analysis: 1 serving equals 125 calories, trace fat (trace saturated fat), 2 mg cholesterol, 220 mg sodium, 26 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchange: 1-1/2 starch.

Posted in Thanksgiving, healthy, healthy cooking, pumpkin | Tagged cusatrd, healthy, pumpkin, Thanksgiving | 1 Comment »

CEiMB: Easy Chicken Mushroom Quesadillas

October 22, 2009 by Pam

This week’s Ellie recipe, Easy Chicken Mushroom Quesadillas, was chosen by Marthe at Culinary Delights. I actually made these a few weeks ago, when I was craving something different….
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They were so easy to put together and just the ticket for a light meal. I am sure I used more cheese than called for, although we always use 2% milk cheese now, so I felt no guilt!

I served these tasty tidbits with some lowfat sour cream and some homemade salsa that I canned over the summer. Delish!

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The only problem I had was turning the buggers over. I figured this one out too, when I made another the next day with the leftover filling – I just used two skillets that I held together and flipped over – it worked perfectly with no filling spillage!

Thanks, Marthe, for a wonderful pick that I would have definitelyoverlooked, since it was a wed-based recipe!

Don’t forget to see how everyone else’s turned out!

And for inquiring minds who want to know, here’s the recipe!

See you next week!

Posted in CEiMB, healthy cooking | Tagged CEiMB, chicken, mushrooms, quesadillas | 6 Comments »

Harissa Grilled Portobello Burgers

October 21, 2009 by Pam

Sometimes, you just want a burger, you know?

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Of course, when you have eliminated red meat from your diet the way we have, it makes things a wee bit difficult, since there are only so many chicken and turkey burgers you can eat and still satiate the burger beast within.

That is why portobellos can be your best friend. They are meaty, hearty, and yet…fat free!

I became slightly obsessed with Harissa when The Next Food Network Star was on over the summer, and Jeffery kept mentioning it. When I happened across some in Winn Dixie, I leapt at the chance to get it.

Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. While it does have some spice, it is a fairly mild flavor, especially since I have used mine by blending it with olive oil and a variety of spices and used it as a marinade, mainly for grilled chicken, but decided it was just the ticket for the burgers I was making.

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I started out making the buns from a batch of Wheat Oat Bread. They fit perfectly, but they were huge buns! I made six, and I am thinking the next time, I will be making a dozen. Funniest thing? I nearly only made four. Could you imagine how big those would have been???

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You can use the burger condiments of your choosing, of course. For ours, we had spinach leaves, red onions and swiss cheese.

If you want a big, “beefy” burger without the guilt, give them a try if you never have!

Harissa Grilled Portobello Burgers

3-4 Portobello Mushroom caps, cleaned, with stems removed
3 tbs Harissa
1/4 c. olive oil
1 tsp garlic powder
salt and pepper to taste

mix Harissa, Olive oil and seasonings together and brush onto the top and bottom of mushroom cap

grill on either an open faced grill or in a George Foreman type grill, for 10-15 minutes, until slightly charred

can be brushed with more sauce if desired

garnish and embellish as you would your favorite burger and enjoy!

Posted in Bread, burgers, healthy cooking, mushrooms | Tagged Bread, burgers, healthy, mushrooms, portobellos | 2 Comments »

CEiMB: Tuscan Vegetable Soup

October 15, 2009 by Pam

I am so excited to be hosting the recipe of the week!

As some of you may remember, my first recipe choice, Salmon with Sweet and Spicy Rub, I ghost-hosted, because our computer crashed about two weeks earlier and we had not replaced it yet.

With Fall being ushered in in so many parts of the country, I thought a nice, warm soup would be just the ticket to warm up all of those cold bellies out there. Of course, being in Florida and experiencing near record high temps right now – its been above 90 degrees with a heat index 100 or higher for over 7 days straight – I had to crank up the AC to make ours!

We do eat a lot of soups for dinner since our eating habits have changed, and my doctor suggested to me to start making dinner a lighter meal, like you would typically eat for lunch. Now, soups, salads and sandwiches, and a lot of veggie omelets make up our evening meals.

I didn’t follow the directions preceisely. I didn’t precook any of the veggies. I like layering my veggies in my broth and letting all of the flavors meld as they cook, so that is what I did. It also made the soup fat free, since I didn’t need the oil!

As many different ways that I have seasoned soup, I have to admit that I don’t believe I have ever used Thyme. What a pity! It was a beautiful flavor with the veggies, and I will be using it again, for sure!

I just love cooking with all of the fresh veggies…nature’s rainbow – you gotta love it!

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Here’s a steaming bowl of the good stuff:

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Don’t forget to see what everyone else thought! Thanks for cooking with me!

Tuscan Vegetable Soup

courtesy of Ellie Krieger

1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional

In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

Serve topped with Parmesan, if desired.

Posted in CEiMB, healthy cooking, soup | Tagged CEiMB, healthy, soup, vegetables | 16 Comments »