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The Man has been asking for something sweet.  The cheese cake is gone as are all the cookies.  So this morning I made some nice muffins from eating to beat high blood pressure my cookbook for February’s Cookbook Countdown.

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These came out well.  We both liked them.  They were fairly sweet and moist.  The crumble topping just added to the flavor and the apples just seemed to melt into the muffin.

    1 2/3 cup AP flour {I subbed in 1/2 with whole wheat}
    3/4 cup packed brown sugar
    1/2 cup oatmeal + 1 tsp cinnamon
    2 TBL margarine
    1 tsp baking soda
    1/2 tsp apple pie spice
    salt to taste
    1 1/4 cups unsweet applesauce
    1/4 cup veggie oil
    1/2 cup fat-free egg substitute
    1 large apple peeled and diced

375 Degree oven.

Mix together the crumble topping: 1/3 cup flour, 1/4 cup brown sugar, 1 /2 cup oatmeal/cinnamon mix, and margarine. Set aside.

Mix together the rest of the flour with the baking soda, salt, oatmeal, and apple pie spice in a medium bowl.

In another bowl stir the applesauce, oil, remaining brown sugar, and egg sub together.  Add the liquid ingredients to the dry and mix just to combine.  Add in the diced apple.

Fill each muffin cup about 3/4 full and sprinkle the crumb mixture over the top.

Bake about 20 minutes or until done.

The recipe said 12 muffins but I ended up with 14.

Each muffin: 220 calories. 7 gm fat. 35 gm carb

The recipe is on page 33.

I’m linking this post with Cookbook Countdown 14 hosted by Kitchen Flavours and Emily’s Cooking (Makan2)

Let’s Warm it Up!!

Whenever I want to warm up in the mornings I eat oatmeal.  It’s filling.  It’s warming.  It’s good for you.  But after a while just plain oat meal gets a little boring.  Lucky for me I have Ellie to change up my usual oatmeal.  With cinnamon.  With apples. With raisins.

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Ellie’s Apple-Cinnamon Baked Oatmeal

This is the first time I have ever BAKED oatmeal.  I don’t think I will go back to stove top again.  There are nice chunks of apples along with cinnamon and walnuts pecans in the oatmeal. {There are supposed to be raisins but I am NOT a fan!}  Maple syrup is the only sweetener in the oatmeal it self but there is a little brown sugar mixed with walnuts pecans and cinnamon for the topping.  It was just right for sweetness.  I made 1/2 of the recipe and it was just right for the two of us.  

I know I could eat this every morning it is cold {IF it ever gets cold here in the South!}

The recipe is from Ellie’s You Have it Made  (page 27)

Nothing brings sunshine to a day like citrus.  A round juicy orange.  A tangy green lime.  A small yellow lemon all bring a taste of spring with them.

Trying to find a recipe that isn’t heavy and brings a thought of spring is not easy.  Donna Hay has TONS of lemon dishes to choose from.  I ended up making Donna’s

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LEMON AND COCONUT IMPOSSIBLE PIE

This is a super easy pie to make.  I don’t know why it’s called impossible.  All the ingredients are placed in a blender and then poured into a pie plate.  I just wish we had liked it.  Oh, well.  

The recipe is from Donna’s Website -> Lemon Pie

More Citrus -> A Taste of Critrus

Christmas! 

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Such a fun time of year.  Lots of presents.  Lots of decorations.  Lots and lots and lots of baking!

So. Many. Calories.  Until you bake with Ellie.  She always has something for you for any occasion.  Including Christmas.  Like Pumpkin Pie!  

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We always have pumpkin pie and pecan pie for Christmas.  It’s just a tradition.  But Ellie’s is about 1/2 the calories since it uses a Whole Wheat Crust, low fat {I used no fat} Evaporated milk, and 1/4 cup packed brown sugar instead of the usual 1 cup sugar.  

How does it taste?  It’s way too early to cut this pie so I saved just a smidge and baked a small ramekin.  It was GOOD!!  Just right on the sweet.

I think I will make her Angelic Ambrosia, too, (page 290) but it’s way too early to make it for now.  I’ll let you know how it is.

The recipe is on page 275 of Ellie’s Comfort Food Fix.

For more Christmas goodies ->   Eating with Ellie.

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Have A Blessed One, Y’all!!

I have lots of friends who eat soup year round.  For me I don’t make soup until the weather turns cool.  I know that’s silly.  Hot food is hot food.  It’s the idea.  I like the combination of cool weather and soup.  It warms you up.

Today it finally turned cooler in the Deep South.  That means that the high today was only about 75 instead of 85 or 90 which we have had the last 10 days.  UGH!!! I am ready for SUMMER to be OVER!!

I love the flavor and fragrances of curry so this recipe caught me eye.  AND we have some fresh butternut from the garden.  It was kismet!!

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Delicious!  It hit the spot on a cool day.  Lots of curry flavor  Very filling.

The dollop of Greek yogurt added a little ‘tang’ to the soup when it was mixed in.  I almost left it out because it usually isn’t my ‘thing’.  So glad I didn’t it.  It was the perfect addition.

Sautee curry powder, onions and garlic in butter.  Throw in some diced butternut and cook until soft.  Add veggie broth.  Puree.  Done!  Easy! Tasty! Warming!

TIP:  You will need to peel the butternut.  That is near-nigh impossible if they are cold.  If I need to peel them I usually nuke them for about 2 minutes.  It makes them so much easier to peel.

The recipe is from The Colorado Farmers’ Market Cookbook (page 77).  I also found it HERE!

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

Morning, noon, or night, Breakfast is always good.  This week’s theme: Wake-Up Call! Breakfast meant we could just fix a good meal to get the day started.  Maybe not in the morning…..I made mine for lunch.

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Puffed Cheese Omelette

I tell you – THIS is the way to eat eggs!  Whipped egg whites mixed with cream, seasonings, and yolks folded over a filling of Parmesan, Cheddar Cheese, and Mascarpone (I used Greek Yogurt} seasoned with chives which just oozed out of the omelette.

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And it was delicious!  The puffiness of the eggs and the tartness of the filling was just right.  Worth the 5 containers and the time it took to make it.

The recipe is from Donna’s Website .

What else is for Breakfast?  Visit Wednesdays with Donna Hay.

Actually the full name of this recipe is Hoover’s Night Hawk Chicken-Fried steak and Cream Gravy.  In Austin, TX. there is a Hoover’s Cooking where this particular CFS recipe is cooked in a cast iron skillet and is probably the end result of hundreds of family recipes.  Hoover Alexander shared his recipe with Molly for One Big Table.

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    4 cups all-purpose flour4 teaspoons baking powder
    1 tablespoon kosher salt
    1 tablespoon freshly ground black pepper
    2 teaspoons granulated garlic
    1 teaspoon onion powder
    1 teaspoon cayenne pepper
    2 cups milk
    4 large eggs
    1/2 cup vegetable oil
    Four 6-ounce beef cube steaks, pounded to 1/4 inch thick

Preheat oven to 200F.  Place a wire rack over a cookie sheet.

Whisk the flour, baking powder, salt, pepper, garlic powder, onion powder and cayenne together.

Whisk the egg and milk together in another container.

In a large cast-iron skillet heat the oil over medium heat to 350F.

Dredge one steak in the flour mixture, then the egg mixture, and then back in the flour mixture.  Make sure to shake the excess flour off after the first dredge.

Cook on one side for about 4 – 6 minutes.  Flip the steaks over and fry for an additional 4 – 6 minutes until golden brown.

Place the steaks on the wire rack and place in the oven to keep warm.  Repeat process with the additional steaks..  Make sure the oil returns to 350F before starting the next batch.

GRAVY:

2 cups milk
2 cups homemade chicken broth or low-sodium
store-bought chicken broth
2 tablespoons bacon grease or vegetable oil
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper
Bring the milk and broth to a simmer and keep warm.   Pour off  all but 2 tablespoons of the oil from the skillet.  Add the bacon grease and flour to the oil in the skillet and cook for about 2 minutes.

Slowly add in the milk/broth mixture whisking all the time.  Add in the garlic and onion powder and simmer for about 20 minutes.

Season to taste with salt and pepper.

Serve the steak with the gravy on the top.  And for the best meal serve with mashed potatoes. And some good fresh corn on the cob.

I know this is a basic recipe but there were two ingredients here I had not used before when I have made CFS.  Bacon Grease.  Baking powder.  The bacon flavor just raises the bar on the flavor and the baking powder in the steak dredge adds fluffiness and crunch.  I will definitely continue to do this when I make CFS.

I did make a couple of changes.  I would suggest just reserving a little more than 1/2 cup  of the flour/seasoning dredge for the gravy.  I found that I wasted a lot of dredging flour.  Also, I only used about 1/2 of the milk/broth/egg mix when I dipped the steaks.

The recipe is on page 442 of One Big Table.onebigtable

I’m linking this post with

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

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