Healthy & Hearty

Since my wedding is coming up, I am trying to go into super-healthy mode.  However, even though I am trying to eat less and eat healthier, I hate feeling hungry.  I find that a lot of health foods just don't fill me up.  This meal is an exception.  It was not only healthy, but is very low carb and full of fresh ingredients.  And, it filled me up!  I would make these recipes again, even if I wasn't on a diet :)

Drink...

Tom Collins

I scoured the internet for a low calorie mixed drink.  Let me tell you, they are not easy to find.  Most of the mixed drinks available have a ton of sugar in them, which is precisely what I am trying to avoid.  The mixed drinks I found that didn't have a lot of sugar sounded gross, as they were mostly just straight alcohol or liqueur mixed with water—blah!  Finally, I found one.  It has artificial sweetener in it, which I know some people do not like.  But, I have been using Stevia extract lately.  I think it's a good replacement for sugar because it has no calories and is made from a plant extract, so it isn't full of chemicals.  I am not the biggest gin fan, but this drink was delicious and refreshing.  Plus, based on my calculations it only has 115 calories and no sugar (the only ingredients with calories are the gin and lemon juice).

Ingredients:

•1.5 (3tbsp)oz gin
•1 oz (2tbsp) lemon juice, or more to taste
•1 packet of Splenda or Equal (*I used Stevia*)
•Club soda
•Lemon slice for garnish

Directions:

1. Mix gin, lemon juice, and sweetener in a glass. 
2. Add club soda to taste, and then add ice cubes. 
3. Garnish with lemon slices.

Dinner...

Paleasagna 

*recipe from What Runs Lori
I am obsessed with goat cheese, so when I saw the ingredients included it, I was ready to make it.  When I saw the recipe, I was wondering how it got it's name.  In case you are like me, and have never heard of the Paleolithic Diet (Paleo Diet), you might be wondering the same thing.  According to Wikipedia, this diet is also referred to as the Caveman Diet or the Hunter-Gatherer Diet.  It is based on the idea that humans are genetically adapted to the diet of their Paleolithic ancestors, and we would be healthier if we ate their diet.  The diet consists mainly of fish, grass-fed pasture-raised meats, vegetables, fruits, and nuts.  It excludes grains, legumes, dairy products, salt, refined sugar, and processed oils.  I don't know that I agree with this diet and this recipe doesn't conform to it exactly, but I do think it's good to eat fresh foods, low sugar, and low carbs, which this recipe has.  Besides the healthiness, it was quite delicious, filling, and easy to make.  My only suggestion is to add more seasoning than the recipe suggests, because I found it a bit bland.
Ingredients:
(makes 5-6 servings)

• 1/2 white onion, diced
• 1/2 pound of extra lean turkey, or ground sirloin
• 1 15oz can diced tomatoes, low sodium
• 3 tbsp tomato paste
• 3 tbsp Italian spice blend (*I would add more*)
• 1 tsp salt
• 1/2 tsp pepper
• 2 cloves garlic, crushed
• 1 pound of zucchini and/or yellow squash, cut into medallion rounds
• 1/2 cup raw goat cheese, shredded
• 1 cups Greek yogurt
• 1 head broccoli, roughly chopped (*I used eggplant since Doug doesn't like broccoli and it was delicious*)
• 1 egg

Directions:

1. In a large skillet or sauce pan, heat 1 tablespoon of olive oil and add the diced onions. Sauté on medium-high until softened, about 3-5 minutes. 
2. Add the ground turkey, canned tomato and tomato paste, spices, salt, pepper, and crushed garlic. Continue to cook all ingredients until the turkey is cooked through. Set aside when done.
3. In a medium bowl, combine raw goat cheese, Greek yogurt, broccoli (*eggplant*) pieces, and egg. Mix well.

eggplant mixture

  4.  Preheat oven to 375 degrees. Lightly grease the bottom of a 13 x 9 Pyrex glass baking dish. Place a layer of zucchini and squash rounds evenly across the bottom, making a sort of liner.

squash & zucchini

   5.  Add a layer of turkey-tomato sauce on top of the zucchini.

meat & tomato layer

  6.  Top that with some of the broccoli and yogurt mixture. 

eggplant, cheese, and yogurt layer

  7.  Continue with this layering process until you have used all of your ingredients.  Top the entire dish with more shredded goat cheese, if desired.

Final Product!

  8.  Bake for 45 to 60 minutes. Remove from oven and allow to sit for 10 minutes before serving.

Dessert...

Chocolate-Coconut Mousse

*recipe from Chocolate Covered Katie

I cannot feel satisfied after a meal until I have dessert.  So, no matter how healthy I am trying to be, dessert is always included.  This dessert is a surprising twist on chocolate mousse and is sugar free! It has a strong coconut flavor, so liking coconut is a must for this one.  I found that it was even better after I left it in a bowl uncovered in the fridge overnight because it got thicker and was more of a mousse texture.  

To make it, you have to use thickened coconut milk.  This is a recent trick I learned, and I am still amazed by it (although it didn't work as well for me as expected).  If you put an unopened can of coconut milk in the fridge overnight, the water will separate from it and you will be left with a very thick coconut milk that can be whipped with other ingredients to make things like mousse or whipped cream.  Simply amazing!

Ingredients:

• 1 can coconut milk
• 1/4 cup plus 1 T cocoa powder
• 1/2 tsp pure vanilla extract
• sweetener to taste (I used a little stevia, but any dry sweetener will do.)

Directions:

1. Leave the can of coconut milk in the fridge overnight. (Don’t shake the can before opening.) It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I highly recommend Thai Kitchen, or especially Thai Kitchen Organic.) (*My first attempt at this failed.  I think it was because I poured it into a bowl and left it in the fridge.  For the second attempt, which worked much better, I left the can unopened in the fridge and tried the Thai Kitchen brand.  It worked much better.*)

 

1st attempt - fail :(

2nd attempt - success!

  2.  Once thick, transfer to a bowl  (leave out the watery bit at the bottom of the can) and whip in your cocoa, vanilla, and sweetener with a whisk, or even beaters if you want to be fancy.  
  3.  Stored uncovered in the fridge, the mixture gets even thicker.

Southern Supper

I'm back!  Sorry for the hiatus.  Things just got kinda busy and I was kinda lazy.  :)
I can't say I have ever really been to the true South, but I'd love to go someday.  This is my interpretation of a southern-style dinner.  Pretend you are in the deep south, and enjoy!

Drink...

Old Fashioned

As I have said before, I am not a whiskey fan, but this is another whiskey drink that I really enjoy.  Hmmm . . . maybe I really like whiskey?  Anyway, this drink has a bit of a bite, but once you get used to it, it's quite delicious (and potent).  The Old Fashioned is rumored to have been invented in the 1880s at a gentleman's club in Louisville, Kentucky.   If only I had a parlor in a southern home in which to drink it!
Ingredients:

• 2 oz. bourbon
• 1 lump Sugar
• 1-3 dashes Angostura bitters
• Maraschino cherry
• Splash of water (optional) 
• Ice
• Orange slice and lemon twist (for garnish)

Directions:

1. Place sugar in the bottom of a glass. Wet the sugar with bitters.
2. Add the cherry (and splash of water if using it) to the glass. Muddle ingredients.
3. Add bourbon and ice.  
4. Stir gently. 
5. Garnish and serve. 

Dinner... 

Double Crunch Honey Garlic Fried Chicken Breasts

*recipe from Rock Recipes 
I did not think these were the greatest.  Fine, but not the greatest.  Doug liked them a lot more than I did.  They are fried though, which can never be that bad.  Plus, no food is more emblematic of Southern cuisine than fried chicken.
Ingredients:
(serves 4)

• 4 chicken breasts
• 2 cups flour 
• 4 tsp salt
• 4 tsp black pepper
• 3 tbsp ground ginger
• 2 tbsp ground nutmeg
• 2 tsp ground thyme
• 2 tsp ground sage
• 2 tbsp paprika 
• 1 tsp cayenne pepper 
• 4 eggs
• 8 tbs water 

Honey Garlic Sauce

• 2 tbsp olive oil
• 3 – 4 cloves minced garlic
• 1 cup honey
• ¼ cup soy sauce (low sodium soya sauce is best)
• 1 tsp ground black pepper
   
  

Directions:

Frying the chicken.

1. Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
2. Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat for good contact.  
3. Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy. 
4. Drain on a wire rack.
5. Make the honey garlic sauce: 
1. In a medium saucepan add the oil and garlic.
2. Cook over medium heat to soften the garlic but do not let it brown. 
3. Add the honey, soy sauce, and black pepper.
4. Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily. 

    6.  Dip the fried chicken into the honey garlic sauce.

Dessert...

Chocolate Bourbon Pecan Pie

*recipe from Allrecipes.com 
I really like pecan pie, and what other way to make it better than add chocolate and booze?  This was a really good recipe.  Having never made pecan pie, I was a little intimidated.  But, it turns out to be super easy to make.  Y'all don't have to be from the south to agree that this pie is delicious!   
Ingredients:
(makes 1 large, 9 inch pie, or 2 smaller pies)

• 1 (9 inch) pie shell
• 1 cup white sugar
• 1 cup light corn syrup
• 1/2 cup butter
• 4 eggs, beaten
• 1/4 cup bourbon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 6 ounces semisweet chocolate chips
• 1 cup chopped pecans

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
3. In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
4. Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

Birthday Dinner

This is my big birthday—not only is it my 30th, but it was also my Golden Birthday!  I had a great day and to celebrate, I made myself a special birthday dinner.  Hmmm . . . I'll have to remember next year to have a guest blogger and have Doug make my birthday dinner :)

Drinks...

Birthday Drink

*recipe adapted from Sweetapolita
The original recipe was for birthday shots, but I decided that I would prefer a whole drink.  Also, I did not buy all of the ingredients, so I left a few things out.  Despite all the changes, it was still a great drink.  It kind of reminded me of a chocolate martini.  It also had quite a kick since it was made of almost all alcohol.  We even had a candle in it at one point for an extra special birthday treat!
Ingredients:

• 3 ounces cake flavored vodka (e.g. Pinnacle or Three Olives)
• 1 1/2 ounces whipped cream flavored vodka (e.g. Pinnacle) or chocolate liqueur (I used chocolate liqueur)
• 1 ounce half & half
• whipped cream (for topping)
• sprinkles (for topping)

Directions:

1. Pour all the ingredients in a shaker with ice.
2. Shake, strain, pour.
3. Sing "Happy Birthday"
4. Enjoy!

Dinner...

Scallops with Linguine

*recipe from Maureen K.
When I was a kid, my mom always let us choose what we wanted her to make for our birthday dinners.  I had a few recipes of hers that were my favorite, but I frequently chose Shrimp and Linguine.  So, for this dinner, I thought I would make an old classic birthday dinner (that I still love).  I did change one thing . . . Doug doesn't like shrimp and I wanted us to both be able to eat it, so I made is with Bay Scallops (or Small Scallops as they call them here in NYC).  It was just as good as the old days!
Ingredients:

• 1/2 cup margarine or butter (I went with butter . . . it is my birthday after all!)
• 1/4 cup olive oil
• 6 cloves of garlic (this is a lot, but I love garlic)
• 1/2 lb – 1 lb of Bay Scallops or Shrimp
• 1/4 cup parsley
• 1/4 tsp dried basil
• 1/4 tsp dried oregano
• 1/4 tsp salt
• dash black pepper
• 1 lb linguine (Trader Joe's only has whole wheat spaghetti, so I used that.  But, I missed the linguine)
• grated Parmesan cheese

Directions:

Scallops cooking in a yummy bath

1. Melt butter in a saucepan, add oil and heat.
2. Saute garlic and scallops/shrimp in the oil mixture over medium heat 2-3 minutes.

   
   

3. Stir in parsley, basil, oregano, salt, and pepper.  Simmer 5-10 minutes.
4. Cook spaghetti per package directions and drain well.
5. In a large bowl toss linguine, sauce, and Parmesan cheese to taste. 

Dessert...

Devil's Food Cake with Chocolate Mousse Buttercream 

*recipe from Sticky, Chewy, Messy, Gooey by: Jill O'Connor
This is my new favorite cake.  I have made it a couple times before and it is always a hit!  Beware though, because it tastes good for a reason.  It is probably the worst thing for you I have ever made!  It makes a huge cake and is so good I couldn't resist.  I think I shed a tear when I ended up having to throw a lot of it away because I was just enjoying too much of it!  From now on, I am only making it for a large group so I am only able to have 1 slice!  The recipe is a little involved, but it is well worth it!
Ingredients:
For the cake-

• 1/3 cup cocoa powder
• 1 tsp instant espresso
• 4 oz semisweet or bittersweet chocolate, finely chopped
• 1 cup boiling water
• 2 tsp vanilla extract
• 1 cup buttermilk
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup vegetable oil
• 1 cup firmly packed brown sugar
• 1 cup granulated sugar
• 3 large eggs
• 2 1/4 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• chocolate mousse buttercream

For the chocolate mousse buttercream-

• 6 large eggs
• 1 1/2 cups sugar
• 2 tbs cocoa powder
• 1 tsp vanilla
• pinch of salt
• 1 1/2 lbs cold unsalted butter
• 12 oz semisweet chocolate, melted

Directions:
For the Devil's Food Cake-

1.  Preheat oven to 350 degrees.
2. Spray two 9 inch pans with non-stick cooking spray.
3. In a large bowl, combine the cocoa powder, espresso powder, and chocolate.  Pour in the boiling water and stir until the chocolate is melted and the mixture is smooth.  Stir in the vanilla.  Let the mixture cool, then stir in the buttermilk.
4. In another bowl, using an electric mixer at medium speed, beat the butter and oil together until light and fluffy.  Add the sugars and beat until creamy.  Beat in the eggs, one at a time, beating well after each addition.
5. Sift together the flour, baking soda, and salt.  Add one-third of the flour mixture to the batter and beat at low speed for a few seconds, just until combined.  Beat in half of the chocolate-buttermilk mixture, again beating just a few seconds until combined.  Scrape the sides of the bowl with a rubber spatula.  Beat in another one-third of the remaining flour mixture for no more than a few seconds, just until combined.  Add the remaining chocolate-buttermilk mixture, beating for just a few seconds.  Scrape down the bowl.  Fold in the remaining one-third of the flour mixture by hand, using a spatula, just until no streaks of flour remain.
6. Divide the batter into the two cake pans.  Bake until a toothpick comes out clean, 25-30 minutes.  Transfer onto wire racks to cool.  Let cool completely before frosting.
7. Half each layer horizontally using a long serrated knife for a total of 4 layers.  Top each layer with mousse buttercream and then use the remaining buttercream to frost the top and sides of the cake.  

To make the Chocolate Mousse Buttercream-

1. Whisk together the eggs, sugar, and cocoa powder in a metal bowl.
2. Fill a large saute pan or skillet with water and bring to a simmer.  Place the bottom of the metal bowl in the simmering water and whisk the egg mixture constantly until the sugar is completely dissolved and the mixture is thick and fluffy and very hot, 3–4 minutes.  Use an instant read thermometer to check the temperature of the mixture.  It should be between 120 and 140 degrees.
3. Remove the bowl from the simmering water and using the whisk attachment, beat the eggs until they are tripled in volume and form soft peaks and the bottom of the bowl is completely cool to the touch, about 10 minutes.  Beat in the vanilla and salt.
4. While the eggs are mixing, unwrap the individual sticks of butter and re-wrap them loosely in plastic wrap.  Pound the butter 5–6 times with a rolling pin, or until the butter is soft and malleable but still cool.
5. While the mixer is still on medium high, add the butter approximately 2 tbs at a time, to the egg mixture, beating each addition until it is incorporated.  Don't start to panic if the buttercream seems too liquidy or looks curdled as you beat in the butter.  It will magically emulsify into a smooth, creamy frosting by the time the last bit of butter is mixed in.
6. When the buttercream is smooth and glossy with a subtly brown tint from the cocoa powder, turn off the mixer and using a rubber spatula, carefully fold in the melted chocolate.