Suzee's Roasted Asparagus

These lovely roasted spears are enhanced by a sprinkling of sharp cheddar cheese. My friend Suzanne used to roast asparagus in a little oil with freshly grated parmesan cheese grated over the tips. She has many wonderful dishes, and if you get the opportunity to partake in a dinner she has made, don't miss it!

I make her version frequently, but decided the other day to shake it up a bit and see how this might taste.

Wash and snap the ends off a bunch of asparagus, and roll them in some olive oil. Lay them in a sheet pan in a single layer, and roast for 15 minutes or so at 350. Pull them from the oven, and add shredded sharp cheddar cheese to cover the tips. Continue roasting for another 15 minutes. Delicious! The cheddar is surprisingly a more flavorful cheese in this preparation - perhaps because the shreds are larger, so more cheese is used overall. Whatever the reason, it is a heartier flavor, and quite tasty. I think Suzanne would approve.

Suzee's White Bean Puree

I was reading facebook entries, and since I "like" Food and Wine, I saw the entry about "What's for dinner tonight" referencing baked chicken, roasted brussel sprouts and white bean puree. It reminds me of my own 30 minute meal entry, as I cook the meat and veg this way frequently. So what I honed in on was the white bean puree.

I recently started cooking with cannellini beans. They are smooth, and delicate, and delicious. What drew me into this recipe as well was the use of dried rosemary. Every time I use dried rosemary, I'm never pleased. The flavor is flat, the needles are hard, and I find it interrupts my enjoyment of whatever I'm making. So, you think, why would you want to make this recipe? The method used to freshen the rosemary - you simmer the needles in olive oil for 3 minutes prior to mixing into the beans. Hmmm...maybe that could work.

Nope.

That doesn't mean this recipe is a failure. Just that I'd recommend minced fresh rosemary instead. Rick really liked it, and it is really nice hot, warm or room temp, so a great appetizer or snick snack with raw or roasted veggies, or crackers.

Here is my version:

1 T fresh minced rosemary
1 T fresh minced thyme
4 or 5 fat garlic cloves, minced
2T olive oil

In a saucepan on low heat, combine  these ingredients, and let simmer for 5 minutes.

2 cans cannellini beans, rinsed and drained
1/2 C white wine
1/2 C water
1/4 t salt
1/4 t freshly ground pepper

Add these ingredients to the saucepan, and start mashing with a potato masher to create a smooth combined dip. If your beans are resistant, feel free to pull out your food processor or mini food chopper to make your puree. Also a stick blender would work.

Once the mixture is hot, and smooth, move to a serving dish, and pour a tablespoon or so of the most flavorful finishing olive oil you own. It is quite amazing how the fruitiest of olive oils makes such a difference in this dish.

I had some long thin organic carrots I roasted peeled but whole, and they were just fabulous dippers for this nutritious dish. I recommend trying the roasted carrots as your dipper  - they too are great hot, warm or room temp, so it would be a great finger food dish to serve with cocktails.

Enjoy!

Mussels in a White Wine Cream Sauce

My friend Amber was looking for a recipe for mussels that had a nice sauce with it. This is my basic mussel recipe, and many have asked for it.

A pinot grigio you would drink - say Cavit, inexpensive but still tasty 1/2 bottle

2 or 3 tomatoes, chopped

a softball sized onion chopped

3 or 4 fat cloves of garlic minced or grated on a microplane

2 T olive oil

2 T butter

5lbs mussels, cleaned, debearded and checked to be sure they are alive (toss any with open shells)

A splash of cream or 1/2 & 1/2

juice of 1 lemon



Saute the onion in the olive oil and butter until translucent

Add the garlic and sautee for a minute or 2 more

Add the wine, cover and bring to a simmer

Add lemon juice and tomatoes, bring back to a simmer

Add in the cleaned mussels, steam with the top on until they boil over 3x

Take the pot off the heat, stir in the cream, and serve with crusty bread to sop up the juices!!



Divine!

Rick's Favorite Oatmeal

Oatmeal is one of those incredibly low calorie breakfasts that is so satisfying. I think oatmeal is really my favorite "whole grain" and definitely my favorite baking ingredient. All that extra fiber along with the chewy texture and homey flavor is something of which we should take advantage, in my opinion.

Rick loves this preparation, and so do I. Unlike baked goods, I can just make enough for right now, and I have some tricks to make it just a little more decadent, without totally ruining the benefits of this tasty ingredient.

I make the oatmeal leveraging the directions on the package - a 2:1 ratio of water to grain. So 2 cups of water to 1 cup of old fashioned oats for the two of us. Then I start my tricks! I add about a 1/2 teaspoon of cinnamon to the pan, and I core and chop a ripe pear (leave the peel on). Then I turn on the stove to start the cooking process. Bring to a simmer and cook for a few minutes until the oatmeal is the consistency you like.

Split the oatmeal into 2 bowls, and sprinkle about a tablespoon of brown sugar in each bowl, and add about a 1/2 cup of milk as well. Then, crumble 2 or 3 walnut halves into each bowl as well. Don't mix it all up - that way the little bit of sugar will dance directly on your tongue! And the nuts add this crunchy dimension, and the fruit adds sweetness too.

Every time I eat it, it reminds me of a cross between oatmeal cookies and apple crisp. What a way to start the day, huh? Yum!

Suzee's Roasted Coleslaw

You all know my desire for quick and painless weeknight meals, and in my opinion, a meal doesn't count unless veggies are included. This is one of our favorite sides. Easy to make, and cabbage has a nice full life in the fridge :) This dish will surprise you with it's fresh sweet taste - be sure to try these ribbons of love!

Ingredients:

1/2 head of green cabbage

1 large sweet onion

1.5T olive oil

salt and pepper to taste

Heat the oven - this dish is so forgiving you can do it on many heats, just change the timing.

If at 450, roast for 15 minutes

If at 400, roast for 25 minutes

If at 350, roast for 45 minutes

Core and slice the cabbage in to strips, separating them in to ribbons

Peel and thinly slice the onion from root to tip so they also resemble ribbons.

Roll the cabbage and onions on a sheet pan in the olive oil. Top with salt and pepper.

You don't have to line with foil, but I do to limit clean up needed.

Once you taste this side dish, you will appreciate the beauty of this photo! Enjoy!

Cumin Scented Carrot Salad

My sweety Rick asked me to make a slaw this week. Then he clarified he wanted a carrot slaw. With raisins (eeuuww!). I looked at about a dozen recipes on line, and considered my girlfriend Ann's Mom's fruit cole slaw (haven't got that recipe yet). I thought about using my regular slaw dressing, but I was kind of in the mood for something else. So I mixed and tasted and added stuff until I had something I liked - raisins and all! Give this one a try - quite tasty and low calorie.




2 lbs carrots, peeled and grated
a few handfuls of raisins - about a cup
a 6 oz can of pineapple tidbits
juice of 2 lemons
1/2 t cumin
1/2 t ground coriander
1/2 t freshly ground black pepper
3 T good olive oil

Add the carrot shreds and raisins to the bowl - try to separate the raisins so you don't have big raisin clumps.

Pour the juice from the pineapple in a bowl to make the dressing. Add the spices, lemon juice and olive oil.

Dice the pineapple bits and add to the carrot mixture.

Pour the dressing in to the salad and toss.

Enjoy!

Jackie Warners's Protein Shake

Did you ever watch that show on Bravo - "Workout"? What do you think - do you like Jackie better with short hair or long hair? I say she looked fabulous in short hair, and she just looks contrived in long hair :(

Anyway - here is the protein shake Jackie uses for pre or post work out as she describes in her new show Thintervention.

1 scoop protein powder
1t Glutamine Powder (amino acid which breaches blood brain barior according to Jackie)
1t BCAA Powder (branch chain amino acid)
1T L Carnitine (fat burner)
1/2 T Flax Seed Oil (be sure to shake the oil first)
1 C frozen spinach
1 C frozen berries

Blend!

Sunday Funday II

For our football snacks today, I wanted some buffalo chicken, but nothing too heavy. I love the buffalo chicken dip I made in South Padre, but even cutting it in 1/2 or a 1/4, just makes too much for the 2 of us.

This something I've made a couple times - Rick ate the whole thing last time (kind of mindlessly) and he was in pain that night from just eating too much. So this time I only put out 1/2 the chicken or so to create some portion control! I found these cute little appetizer picks at Pearl River Mart. I don't know if you can buy them online, but this store is a fun one for dishes and kitchen stuff.
The dish goes a little something like this:

4 boneless skinless chicken breast halves, cut into largish bite sized pieces. I usually get 6 - 8 bites per breast.
8 oz Frank's Hot Sauce
1 oz light cream cheese
2T Ranch dressing of your choice

Marinate the chicken breast bites in the hot sauce in your oven proof pan. I let it hang out on the counter for about an hour. Pop it into the oven at 350 for about a half hour, so your chicken is completely cooked.

Meanwhile, make your dipping sauce by melting the cream cheese and dressing together in the microwave. Try 30 seconds at 50% and go from there. You want the two ingredients to mix well to make the dip.

And serve! Go Patriots!

Suzee's Cheese Danish Wannabe

This easy breakfast really satisfies! Toast a slice of whole grain bread, and spread it with a couple tablespoons of low fat cottage cheese. Then place whole or sliced berries on top. How easy is that?

Corner Mangos

While out getting some iced coffee yesterday, I came upon these women selling sliced mangos on the corner in sandwich sized ziplocks. Now what was really interesting was the condiments for adding to your mangos - these included salt, lemon juice and hot sauce! If my hands hadn't already been full, I thing I would have had to try this! I love sweet and spicy!

Summer Breakfast

There is something magical about tomatoes vine ripened in summer. I never tire of ways to use up those gorgeous red gems, and this is my absolute favorite. It's a bonus that you can make it in less time than it takes to eat :)
Toast some bread - pick something lovely and mild. This is to add just a base to transport the other flavors. Don't use "diet" bread. It's only 1 slice. You can do it! Sourdough is my favorite.
Spread with olive oil mayo - no chintzing here - a good layer is important. Sprinkle with a light bit of sea salt.
Add a thick slice of fresh tomato.
Top with 2 eggs over easy, and serve with a knife and fork, and perhaps another sprinkling of salt.
Life is good!

Suzee's Leftover Casserole

Last week I made a casserole based on a recipe I got from a magazine - Cooking Light I believe. The original recipe was in a huge 9x13 pan, and contained low fat everything. I'm pretty sure it was less than 150/calories per slice. Feel free to go that route if you so desire - sub egg whites for some whole eggs. I figure those yolks have lots of good folate, and I am old enough to have seen eggs go from nutritional "perfect" food (seriously yes, they called them that in the 70's) to cholesterol craziness where everyone avoided them, to now, where if you want some eggs, great they are cheap and a great source of protien.

This is kind of like a crustless quiche, and the addition of the cottage cheese makes the end result so creamy, that it doesn't feel like left overs to me. Try it out :) Re-heats well too.

6 jumbo eggs
1 cup low fat cottage cheese
1.5 cups of shredded cheese (pick your flavor)
1/4 - 1/2 finely minced herbs (again pick your flavor - optional)
4 cups left over or pre-cooked veggies and meats

Mix the eggs in a big bowl.
Once they are scrambled well, add both cheeses and herbs and spices if using.
Fold in the left overs

Pour into a 2 qt casserole dish sprayed with Pam or the like.

Bake at 350 for an hour. If the egg is not set after an hour, add 10 more minutes.

Serves 6 at around 250 cal/slice

My flavors were sauteed vidalia onion, canadian bacon and american cheese blend. I didn't have quite 4 cups of the filling (more like 2.5) but it still worked fine.

My next one might be onion, spinach, zucchini, feta, mint...

Or perhaps onion, garlic, mushroom, crab and dill havarti.....

I know Rick will be looking for the sausage, pepperoni, meatball, mozzerella topped with pizza sauce before long....that will be more than 250 calories each though :)