Renee's Kitchen Adventures: November 2011

Wednesday, November 30, 2011

Turkey and Wild Rice Soup....Leftover Magic!


If you haven't used up all of your Thanksgiving leftovers yet....this is a wonderful soup recipe that should do the trick!  It uses cooked leftover turkey, leftover carrots ( from dinner and from the raw veg tray), leftover celery ( from the veg tray), leftover corn ( from dinner), leftover fresh herbs ( from the turkey and the stuffing that you didn't use up), and all that chicken broth you overbought "just in case"!  lol    I didn't have a turkey carcass at my disposal, but you could certainly add that to enhance the broth if you have one.  And if you don't have the leftovers to make this soup, you could start from scratch too!

Tuesday, November 29, 2011

Toasted Coconut Rum Shortbread Cookies


I hope everyone had a wonderful Thanksgiving holiday and didn't do too much damage!  I had a house full of guests, which included overnight guests most of the weekend.   Made for a fun, but VERY BUSY holiday weekend for me.  Yesterday was all about cleaning up...the house and my diet!  So it goes....

Which might make you wonder why on earth I would be posting another decadent cookie recipe.  Well, the answer is, now that Thanksgiving is over, the heart of the baking season has arrived.  This variation of the Lemon Coconut Snowball Cookie was just too good not to share.  Don't worry, despite the name, there is no actual rum in it....just the flavoring.  But the combo of the rum flavor and the toasted coconut are a hit!  And remember how I mentioned how much I like working with this dough?  Yup...this one is a keeper for sure.

Once again, I am not going to supply any nutritional stats.  You can refer to the original posting of the Lemon Coconut Snowball Cookies to see that, as this variation would be very close.  You will find the info in the comments section at the bottom of the page, if you are interested.


This recipe starts off with whizzing some sweetened coconut in the food processor to make it into smaller strands.    ( so it fits on the top of the cookie a little better)    Then lightly toasting it.  You can do this by spreading your processed coconut onto a baking sheet and popping it into the oven and stirring every now and then, until it is a light golden brown.  I did this in a 350 degree oven for about 10 minutes.  The coconut is not going to bake again, so just toast it to the degree of brown you desire.


Once the rum flavored shortbread cookie ball is baked and cooled, it  is then frosted with some rum flavored frosting and then finished with the toasted coconut.  So festive!


Toasted Coconut Rum Shortbread Cookies
adapted from Lemon Coconut Snowball Cookies


Yield:  approx. 2 1/2 doz. cookies

2 1/2 cups all purpose flour
3/4 cup granulated sugar, which has been pulsed in the food processor for about 20 seconds
1/4 tsp. salt
16 TBS. unsalted butter ( 2 sticks), cut into 16 1/2 inch pcs at cool room temperature
1 tsp. pure vanilla extract
1 tsp. rum flavoring
2 TBS. ( 1 oz)  cream cheese, at room temperature ( I used reduced fat) 

For frosting and topping:
1 TBS. ( 1/2 oz) cream cheese, at room temperature  ( I used reduced fat)
1 tsp. rum flavoring or vanilla extract
1 1/2 cups confectioners sugar
1 - 2 TBS. milk ( enough to thin frosting out to spread easily ) 
1 1/2 cups sweetened shredded coconut, pulsed in food processor, toasted in oven, and cooled

1.  Preheat oven to 375 degrees F.  In bowl of stand mixer fitted with paddle beater, mix flour, sugar and slat on low speed until combined.  With mixer running on low, drop in the butter one piece at a time slowly; and continue to mix until the mixture looks slightly wet and crumbly.  Add in the vanilla, rum flavor and the cream cheese and mix on low until he dough just comes together...and it will...like magic! 

2.  With hands, roll dough into 1 inch balls and place on a parchment lined baking sheet.  ( or one that has been sprayed with cooking spray, but I prefer parchment for my cooking baking)   Bake once batch at a time in oven until lightly browned, about 12 minutes.  Remove to wire rack and allow to cool to room temperature. 

3.  In the same bowl as the cookie dough was made, with the paddle attachment, mix the cream cheese until smooth.  Add in the confectioners sugar and choice of flavoring.  Slowly add milk to achieve a good spreading consistency.  

4.  Dip tops of cookies into frosting, or spread with a knife, and top with some toasted coconut.  Allow frosting to set before storing.  These cookies freeze well.  


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I will be honest with you....I expect to be very busy the next couple of weeks leading up to Christmas with a big project I am involved with.  I am not certain how many recipes I will be able to publish, but will try my best to make it here and get one up at least once a week.  Once my life frees up a bit, I will be able to devote more time to this blog once again! 

Thursday, November 17, 2011

"Almond Joy" Shortbread Cookies


I started my Christmas baking yesterday.  Bake and freeze will be my motto for the next month!   I developed this cookie using one of my very favorite shortbread cookie recipes and fell in LOVE with the combo.  I wanted to share.  This recipe is neither WW friendly nor low in fat or calories...but I believe, there is room in everyone's diet for a little indulgence now and then.  I am not going to work out the nutritional stats for this recipe either.  Just give you the ingredients and the directions.  They are rich and intended to be enjoyed in moderation! 

Last year, I made Lemon Coconut Snowball Cookies and they were such a hit!  I absolutely adored working with the silky smooth dough that came together like magic.  This year, I decided to do a couple of variations on that cookie and the "Almond Joy" Shortbread Cookie was born!  It doesn't actually have the candy bar in it, it just borrows those flavors: coconut, chocolate and almonds.    Nestled into the shortbread cookie itself is the coconut.  It is dipped into melted chocolate and then sprinkled with roasted almonds.  I also made a  rum and toasted coconut version...but you will have to wait for that recipe!  ;) Wait no longer!!!  find the recipe for Toasted Coconut Rum Shortbread Cookies recipe here!


My family was split between which variation they liked better...and what I think it boiled down to was whether you are an Almond Joy fan or not!  These cookies would make a great addition to your cookie menu this year! 


Almond Joy Shortbread Cookies
adapted from Lemon Coconut Snowball Cookies


Yield:  approx. 2 1/2 doz. cookies

2 1/2 cups all purpose flour
1/2 cup granulated sugar, that has been whizzed in the food processor for 30 seconds
1/4 tsp. salt
16 TBS unsalted butter, at cool room temperature ( 2 sticks cut into 8 pcs each ) 
1 tsp pure vanilla extract
1 tsp imitation coconut flavoring
2 TBS ( 1 oz.) cream cheese, at room temperature ( I used light)
1/2 cup shredded coconut, that has been whizzed in food processor for 30 seconds
1 cup milk or semisweet chocolate chips, or similar melting chocolate
1 cup sliced and roasted almonds


1.  Preheat oven to 375 degrees F.  Line two cookie sheets with parchment paper.  

2.  In the bowl of a standing mixer, with the paddle attachment on, combine the flour, sugar, and salt.  Let mix on low speed until combined.  With mixer running on low, drop butter in by TBS one piece at at time until all butter is incorporated and the mixture looks slightly wet and crumbly.  Add in the vanilla, coconut flavoring, and the cream cheese.  Mix on low until it comes together into a smooth ball.  ( it will...like magic!)  Add in the coconut until just combined. 

3.  With hands, roll dough into 1 inch balls and place on parchment lined cookie sheets. With palm of hand, flatten each ball into a disc.   Bake one batch at a time in oven until lightly browned on bottoms, about 12 minutes.  Remove to wire rack and allow to cool.  

4. Melt the chocolate in microwave at 50% - 70%  power or over a double boiler on stove.  If you are using chips, you might want to add a little shortening to loosen up the chocolate.   Dip or spread the melted chocolate on the tops of the cookies then sprinkle with a bit of the almonds.  ( you may not use all the chocolate or the almonds)  Allow chocolate to set before storing.  These cookies freeze well. 

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As I said, these cookies were a huge hit!  You can't really feel the texture of the coconut in the cookie, but you can taste the flavor.  I am kind of glad I got a start on this baking chore I have this year!  I've been hired to do some cookie gifts and I didn't want to wait and be stressed the last minute.  Shortbread cookies do freeze wonderfully.  They were a good one to start with!  

My WW meeting today was good!  It focused on having a plan for Thanksgiving.  I always do better with a plan, so I gave it some thought and formulated a plan for the day.  This should help me stay true to my goals.  I will be allowing myself ONE treat on that day and making half my plate full of vegetables.  This will be easy, as I am the one in charge of the sides.  I am planning on doing three veggies this year, along with a raw veggie tray for mindless noshing.  I also intend to get a walk in at some point during the day, even if it is a short one.  Do you have a plan for next Thursday?  



Friday, November 11, 2011

Broccoli, Cranberry and Pepper Salad


I don't have a Whole Foods Market close to my home, but I do have an Earth Fare Market not too far away.  Earth Fare reminds me a lot of Whole Foods, right down the the prices!  Like Whole Foods, Earth Fare has a wonderful selection of prepared foods, a salad bar, and homemade soups.  The soups are excellent.  Short lists of real and whole ingredients.  You have to love that.  But the prepared foods are also awesome.  This weekend, I picked up a container of a Broccoli Salad that caught my eye.  Broccoli florets, red and yellow peppers, dried cranberries in a wonderful sweet mayo sauce.  When I looked at the list of ingredients, that is just what was in the salad.   The sweet mayo sauce was nothing more than Canola mayo and honey!  Surely I could duplicate this!

After a search on the internet that basically turned up nothing....not even nutrition information, I set out to try my own hand at it, and so my copycat version was born.  It is pretty darn close to the original salad that Earth Fare makes!  I didn't have any yellow peppers on hand, but next time I would add them.  Along with the red peppers they give great color to the salad.  I am thinking of adding this salad to my Thanksgiving menu.  I know it's not traditional food, but I love the colors and the sweetness about this salad, and with the cranberries, I think it would fit right in just fine!




Broccoli, Cranberry and Pepper Salad
adapted from Earth Fare Markets prepared foods


Servings - 4   Serving size - 1/4th of recipe   Points Plus per Serving - 4 Points+
Calories - 146.9,   Total Fat - 7.5g,   Carb. - 20.5g,   Protein - 2.8g,   Fiber - 3.6g

Ingredients: 
1/2 cup Canola Mayonnaise ( such as Hellman's)
1 TBS. honey 
1/3 cup dried cranberries
 Raw broccoli florets from one small bunch of broccoli, approx. 4 cups
1/4 red pepper, cut into strips
1/4 yellow pepper, cut into strips

Directions: 
In med bowl, whisk the mayo and the honey together.  Add in the cranberries.  Add in broccoli and pepper strips, toss to coat evenly.  Allow to sit in fridge for 2 hours or overnight to allow flavors to blend and cranberries to plump up a bit. 

*If you would like your broccoli a bit more tender, you can blanch it in boiling water for a few minutes then plunge it into an ice bath.  I don't mind the crunch from raw broccoli. 

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This salad is so yummy, it totally reminds me of the higher calorie broccoli salad with the bacon and the cheese...but so much healthier for you.  And you gotta love those colors!  Wow.  Beautiful! How cute would this be on your Christmas table? 

We technically got our first snowfall of the season last night.  I woke to a dusting of the white stuff on the grass and roof tops.  Ya, ok....it did look kind of pretty.  But I am not a fan of snow.  It's all melted now!  I decided I was too much of a wimp to brave the cold, so it was back to the treadmill for me this morning.  I say it every year, but I seriously need to consider moving SOUTH!  lol  



Wednesday, November 9, 2011

Quick Chicken Sausage Ragu


When it comes to pasta sauce, I tend to either make my own or I buy a good marinara and add my own flair to it.  This recipe takes an ordinary and plain marinara and dolls it all up into something special.  My favorite jarred marinara is Mids.


I don't know if this brand is available in all markets, but I find it tastes closest to homemade.  Plus, you have to love that it comes in a full 32oz size!  I wait until it goes on sale, and then I stock up.

You will also find I used my favorite brand of raw Italian Chicken Sausage.  Again, I believe this is a local product...but any good Italian Chicken or Turkey sausage would work just fine here.


The original recipe is from Giada De Laurentiis.  Giada is one of my favorite celebrity chefs.  She makes the ordinary into extraordinary and I love that about her.  I did sub some ingredients from the original recipe and  also added a few touches of my own to suite my families taste in my version. 

This dish makes a quick weeknight meal.  I microsteamed some spinach and layered that between my pasta and the sauce.  Spinach goes so well with pasta sauce and it bulks up the meal without adding on extra points.  The addition of fresh rosemary adds a wonderfully different flavor to the ragu.





Quick Chicken Sausage Ragu
adapted from Giada's Family Dinners


Servings - 10  Serving Size - 1/10th of recipe or approx about 1/2 cup of ragu   Points Plus - 3 Points+ (ragu only)
( Nutrition information for ragu ONLY )   Calories - 126.3,   Total Fat - 4.4g,   Carb. - 10.4g,   Protein - 9.8g,   Fiber - 2.1g
*2 oz. dry pasta = 5 points+ OR 2 oz. dry whole wheat pasta =4 points+


1 tsp. olive oil
16 oz. raw Italian chicken sausage, removed from casings, or in bulk
1 cup onion, finely diced
3 cloves garlic, minced
2 tsp. finely minced fresh rosemary
a dash of red pepper flakes
1/2 cup dry white wine
1 - 32 oz. jar low fat marinara sauce or 4 cups homemade
1 - 15 oz. can diced tomatoes, no added salt, undrained*

1.  In a dutch oven, over med-high heat, warm up the olive oil.  Add the chicken sausage, and cook, breaking apart as it cooks, until browned and no longer pink.  Add in onion and allow to cook for about 3 minutes, or until it begins to soften.  Add in garlic and cook for another minute or so.  Add in rosemary and red pepper flakes.  
2.  Add in the white wine.  Allow to come to boil, scraping any browned bits from the sausage on the bottom of the pan with your spoon.  Add in the marinara and the tomatoes.  (* if your marinara is not thick...Mids is very thick...you may want to drain off some of the excess juice from the canned tomatoes.  If it is thick, you can just add the can as is)

3.  Partially cover and allow sauce to start to bubble.  Turn heat down to low and simmer for about 30 minutes to blend flavors.  

4.  Serve over al dente pasta and steamed spinach, if desired.  


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Hubby loves Italian food, and this ragu got two thumbs up.  Adding the steamed spinach to my dish really bulked up the meal for me as well as adding great color and another serving of vegetables to my meal.  

I can't tell you how thrilled I have been with our November weather this year!  Wow.  So nice.  But it looks like the bottom will be dropping later this week with our first real snow in the forecast!  I have been taking full advantage of the pleasant weather with daily walks with our dog.  Good for me.....good for her.  The other thing that has been keeping my mind busy is thoughts of cookies.  Not to eat, but to bake for Christmas.  I have been on the lookout for some good new recipes to add to the old standbys.  I know I'd better get started soon...bake and freeze so when the Christmas rush comes, I just have to package.  I do a lot of gifts of cookies each year.  Do you bake Christmas cookies?  When do you start your baking?  


Thursday, November 3, 2011

Turkey Gyro Burgers


When I read a post on one of my favorite food blogs, Nutmeg Notebook last week, about Turkey Gyros, it reminded me of an old recipe I had for Gyro Burgers.  Tami's post inspired me to make mine with ground turkey breast, instead of beef, and I was thrilled with the results!  So easy, so tasty!  The recipe originally comes from one  I picked up at my grocery store a few years ago.  The burgers can be grilled or cooked in a non-stick skillet stove top.  (Cook them to a safe internal temperature of 165 degrees F, but use care to not overcook them so they don't become dry.)  Most of the flavor comes from a packet of dry ranch mix, making them super easy to prepare.  You can stuff the tasty burgers into a halved pita or, like I did, serve them on a flat bread.  ( The nutrition information ONLY includes burger and sauce, it DOES NOT include the bread or the condiments such as onion and tomato)


The burgers do give off a fair amount of "juice" when they cook.  So watch out for splatters!


Shredding the English cucumber gives the sauce a nice consistency.  The addition of garlic and dill is optional, but I think it makes it taste more authentic.


We garnished with sliced tomato and red onion, and had this on flat bread folded in half taco style!


Since I doubled the recipe, the leftover burgers and sauce made an excellent "gryo" salad for lunch the next day! 


Turkey Gyro Burgers
adapted from a recipe from Buehler's Market


Servings - 4   Serving size - 1 burger with 1/4th of sauce ( about a 1/4 cup)   Points Plus per Serving - 6 points+ ( bread, tomato slices, and onion slices not included) 
Nutrition information for burger and sauce ONLY:   Calories - 237,   Total Fat - 8.8g,   Carb. - 9.1g,   Protein - 30.8g,   Fiber - 1.1g


1 cup nonfat, plain greek yogurt
1 cup reduced fat, sour cream
1 ( 1 oz.) pkg. dry Ranch dressing mix ( such as Hidden Valley Original) 
1/2 large English cucumber, shredded
1 clove garlic, minced 
1 tsp. dried dill weed
1 pound ground extra lean ground turkey ( aka ground turkey breast) 
1/4 cup onion, diced
salt and pepper, as you like


1.  Mix the dry Ranch dressing mix with the Greek yogurt in a small bowl.  Remove half of mixture to a large bowl.  Set aside.  To the remaining mixture in the small bowl, add the sour cream, cucumber, garlic and dill.  Mix well to combine.  Store in refrigerator until ready to use.  

2.  With the mixture in the large bowl, add the ground turkey and diced onion.  ( add some salt and pepper, if you desire) Mix together and form into 4, 4 oz. patties. Indent patties just a little in the middle to prevent them from "puffing up" when they cook.   Heat a nonstick pan sprayed with cooking spray over med high heat.  Add the patties, taking care not to over crowd.  Cook on each side until internal temperature is 165 degrees F.  You can also grill these burgers on med-high heat until done as well. 

3.  To serve, place a patty inside bread of choice.  Garnish with sliced tomatoes, red onion slices and the reserved cucumber sauce. 

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I have been talking for months about "recommitting" to WW and today,  I am happy to say, I have finally gotten serious about it.  Call it fate, but I ran into my old WW leader at Costco the other day, and she told me about a meeting she is now leading that fit better into my schedule.  I have always loved her upbeat and real style of leading meetings, so I decided it was time to go at this again, seriously.  This morning was my first meeting.  It was GREAT!  

Also great around here has been our weather...and I have been taking full advantage of these mild and dry days.  Window washing, bulb planting, winterizing, leaf raking. dog walking....most years we don't get this nice stretch.  I apologize that because of this, my computer time this week has been very limited.  It won't be long though, before old man winter traps me indoors!  Of that I can be very sure!  And I am excited to announce that I already have another giveaway in the works for you very soon!




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