first date soup

8 years ago today I went on the last first date of my life. Cori and I had shared maybe one conversation previous to our date. I knew next to nothing about him. We spent the evening with 3 other couples. He convinced his roomies to get dates too. He asked me to bring a few recipes from home, and I copied this one from out of one of my mom's cook books. We all drew courses of a meal out of a hat and went grocery shopping. Then we cooked. Then he showed me pictures like these. Then we ate. Then we went mini golfing. Then he took me home. I closed the door and pressed my back against it. I felt different. Being with him felt magical, comfortable, and crazy familiar. It was so unexpected.

The next day was Sunday. I made a couple of notes on the recipe card and gave it to Cori at Church. Cori was kind and reserved. I didn't know what to think. That Sunday, the Stake was realigning ward boundaries and there was a big meeting after Church. I happened to sit next to one of the roommates who had been on the date with us. He had a ridiculous smile on his face and asked me what I thought about the date. This was pretty much the rest of our conversation:

Me: Why? What did Cori say?

Thomas: No. What did you think?

Me: I had a great time.

Thomas: Would you go out with him again?

Me: Yes. Absolutely. What did he say?

Thomas: ridiculous grin

Me: What did he say?!?

Thomas: If I told you, he would kill me.

Me: Thomas...

Thomas: Without much of a fight proceeds to tell me about the 3 hour conversation they all had after the date that night. In great detail.

It was the start of something great. Cori and I saw or spoke to each other every day that summer but one until I went back to BYU. Cori kept the recipe card in his journal, and it lives with our other family favorites now. It is on the menu tonight! Hurry home, babe.

San Antonio Skillet

Of the all the recipes I have from my mom, this one is a favorite. It is fast, so easy, and I usually have most of the ingredients in food storage. Perfect for days like today. We finally finished all our cleaning/cleaning out of things. I wanted to put crime scene tape around the kitchen to keep it clean, but accepted that I would have to go back in sometime. Then I remembered that I haven't been to the store for like, 10 days. THEN I found Kielbasa in the freezer and knew what had to be done. Less than an hour later, dinner was served.

San Antonio Skillet

1/2 lb. Keilbasa (or other sausage, but the basa is the best)

1 15oz. can pinto or red beans, drained and rinsed

1 15oz. can stewed tomatoes - any kind

1 cup salsa or picante sauce - any heat

1 cup rice

1+ cup water

1. Cut the Keilbasa into 1/2 or 1/4 coins. Brown in a large skillet.
2. Dump in the rest of the ingredients. Stir to mix rice in and break up tomatoes.
3. Cover and cook on medium heat until rice is tender- 20-25 minutes. Be sure to check in every 8 minutes or so and add more water as necessary.
4. Serve with cheese, avocado, or (if you are a crazy pregnant woman like me) chunks of jalepeno pepper. Add a salad on the side (or not) and viola!

the power of grenadine

Being a mormon hostess can be tricky sometimes. We don't drink. And for most of the rest of the world, drinking is very much a part of being hosted. Over the last few years we've figured out a couple of things that help all around.

1. Manage expectations- In the invites Cori emailed to his co-workers he told them that we don't drink and that it wasn't necessary to bring anything. (i.e. the obligatory bottle of wine. Which reminds me that I still have a bottle of Pinot Noir in the pantry to make into a pot of coq au vin sometime this winter...) They were told just to come and enjoy.

2. Offer a drink when they arrive. Alcohol not required. There is a social comfort that comes with a glass in hand. For starters, you have something to do with your hands while you are standing around with people whom you may or may not know. You have something to sip on when the conversation is in transition. Then you have something to comment on when you don't know what to say. And as a hostess, it is nice to have something to offer as you wait for all the guests to arrive.

There are lots of ideas out there for virgin cocktails. Friday's selection was partly inspired by a drink we had on a date night not long ago. If I were clever I would name this drink 'sparkling pomegranate sunset' or 'rosy citrus cooler.' But I know that I will always remember it as 'that one drink I made that one night.' So with no fanfare at all, here is the recipe:

Ingredients

• pulp free orange juice
• 1 cucumber - peeled, seeded and chopped
• ginger ale
• grenadine - a pomegranate syrup (non-alcoholic) usually found in the liquor isle by the drink mixes
• pomegranate seeds for garnish

Method

• In a pitcher, combine at least 1 quart of OJ with the chopped cucumber. Allow at least 1 hour - though overnight is best - for flavors to marry.
• Make sure all ingredients are chilled well.
• Fill a clear glass 1/3 or less full with the OJ mix. You can strain the cucumber chunks, or not. I did for the picture above.
• Fill glass the rest of the way with ginger ale.
• Slowly pour approx 1 tablespoon of grenadine down the side of the glass. The syrup will sink to the bottom.
• Garnish with pomegranate seeds

It is quite light and refreshing. The pomegranate gives a tart note to the citrus of the orange and the cool cucumber balances the ginger. It is important to follow the order of things mentioned. If you start with the grenadine, it will easily combine with all the other ingredients as you add them, giving you a pink drink instead of a layered one.

Here is the rest of the menu we served up:

Appetizers

Pioneer Woman's stuffed mushrooms. They are so good.

Crescent wrapped smokies

Chips and dip

Main Course

Spinach salad with thinly sliced apples, red onion, dried cranberries, glazed pecans and this dressing. (Less the parsley and when I make this dressing again I'll use less oil)

Baked Potato Soup a la Hard Rock Cafe*

Pasta e Fagioli Soup a la Olive Garden*

Dinner rolls with salted butter

Dessert

Ice cream bar

I kept the appetizers on the heavy side since dinner was of a lighter fair. The ladies asked for recipes on their way out which is a good sign, right?

* These recipes came from the book America's Most Wanted Recipes by Ron Douglas. It has recipes from dozens of popular restaurants, and has yet to disappoint. The potato soup was especially impressive.

grilled pizza: ambrosia with cheese

All summer long, I meant to post about this little tradition of ours. But I wasn't ever able to get good pictures of the process. We usually had people over when making it, and I would forget to actually use the camera I would so thoughtfully put on the counter with all the pizza toppings so as not to forget. Anyway, I finally got some pictures- they are not great, but will convey the general process.

The dough

We prefer to use whole wheat dough on the grill. (Though white works well too) I use a recipe from Martha Stewart Everyday Food that I found on Natalie's recipe blog that she keeps with her friend. I've noticed that the dough is so much more lovely after it has been frozen and thawed. My recommendation is to make it a couple of days ahead (it will keep in the freezer up to 3 months), so that the yeast can go through the freeze/thaw/rise routine. I'll usually make up a double batch, let it rise, divide it up and then stick it in the freezer. Then I have dough ready for a few pizza nights.

The sauce

Walmart's Best Value brand Thick and Zesty Spaghetti Sauce. It is made from a seasoning packet found on their isle of gravy/sauce mixes. I make it according to directions, omitting only the oil. (If I have spinach in my crisper, I'll shred it up and throw it in for good measure. Shhh.)

The process

• Light up the grill on medium heat.
• Thaw/prepare dough and roll into circles.
• Take the crusts to the grill and put them down on direct heat.

• Let them cook for 2-3 minutes.
• Then bring them in, grilled side up, and sauce and top. The bottom of the crust will still be raw.

• Return them to the grill, this time on indirect heat.
• Close it up and let them cook for 7-10 minutes.

The crust will get crisp. So will the exposed pepperoni- my favorite part. The pizza will taste different from anything made in the oven. Has anyone tried this before? How do you make your pizza?

easy appetizer

Our summertime schedule always seems to fill up with potlucks, picnics and parties. I love it. We had a neighborhood block party this week. We actually didn't end up going, but had every intention of attending. I made up a batch of these appetizers for the soiree and ended up sending them with Cori to his young men's activity. One of those nights, you know? 

But, I digress. These babies only require about 15 minutes of prep and another 13 minutes in the oven. And one batch will make around 4 dozen pieces (depending on how many sausages are in your pack of lit'l smokies) . AND they disappear. Fast. I never have leftovers.

Crescent Wrapped Sausage Bites

1 package Hillshire Farm Lit'l Smokies

2 cans refrigerated crescent roll dough (8 pieces per can)

1. Using a pizza cutter, cut each triangle of crescent dough into three elongated triangles. See picture above.
2. Place a sausage link at the wide end of each triangle and roll to the narrow end. Arrange on a cookie sheet. I can usually get the whole lot onto one baker's half sheet.
3. Bake according to directions on the crescent roll can. You may need to leave them in a little longer- just watch for the tops to brown.

They are pretty yummy. I'm not much of a sausage lover- a great disappointment to my husband- but I really like these. And it is an easy combo that you can play with. I made them into snails for a Halloween party a couple years ago. I wrapped the dough around one end of the sausage (instead of down the middle) to make the shell and then made antennae using halved toothpicks and chunks of cheese.

Enchurritos

This is a family favorite that I find myself making often. So, for posterity's sake I'm making a record of my method.

One of the best things about Mexican food is that it is a handful of ingredients that can be put together in any number of combinations. My family lived in So. California during my pre-adolescent years. There is a heavenly fast foodish Mexican place there called Miguel Jr's. When Cori and I were living in LA and my mom came to visit us, we spent 2 1/2 hours crawling in traffic along the 91 to get to Corona just to eat at Miguel's. It is really that good. Anyway, at Miguel's they have what is called the 'garbage burrito'. It is pretty much everything on their menu wrapped into a tortilla, then drenched in enchilada sauce and cheese. It would take me a week to eat it.

I can't really compare what follows to a Miguel's garbage burrito, nor to anything from any of our other favorite Mexi places. But it is a fun burrito/enchilada thingy that is kind of turned inside out and that my kids think is fun and that gets them to eat some vegetables. 

Enchurritos

1 lb ground meat I made this last night with turkey and no one seemed to notice...

1 packet taco seasoning We like Taco Bell

1 14.5 oz. can beans I usually use refried but regular pintos or black beans work too

1 19 oz. can red enchilada sauce. We like Old El Paso

4-6 flour tortillas, depending on their size

2 cups grated cheese

produce to garnish- lettuce, cilantro, peppers, tomatoes, lime, whatever your kids will eat

hot sauce and sour cream

1. Cook meat and prepare according to taco seasoning directions.
2. Add beans, heat through and stir until evenly combined.
3. Pour a portion of the enchilada sauce onto a large plate or dish. Cover the bottom of a square baking with some sauce as well. 
4. Using the sauce on the plate, cover both sides of a tortilla with enchilada sauce.
5. Spoon in some of the meat and bean mixture

6. Add in some cheese
7. Roll tightly and place in the square baking dish
8. Repeat until you run out of the meat and bean mix, or until you run out of room in your baking dish. If you are smart, these two things will happen at the same time. I almost always have some meat and bean stuff leftover.

9. Pour the rest of the enchilada sauce over the rolled burritos. If you have any cheese left over, you can sprinkle that on top too.
10. At this point, you can either throw it into a 350* oven for about 20 minutes or until the cheese in the center burrito is melted, OR you can put it into the fridge for a while. I love this meal for busy days. I make it in the morning and then have a worry free evening. From a refrigerated state, it takes an extra 10 minutes or so in the oven of course. 
11. While it is heating through, prepare a plate of toppings. 
12. Serve up some hot burrito on everyone's plate and let them top it as they will. It will make 6-8 servings. 

perfect (to me) chocolate chip cookies

I've tried countless recipes and methods in search of the best chocolate chip cookie. There's that Neiman Marcus recipe that was circulated on the internet that calls for flour made from blended oatmeal. Tried that one. There is a method that involves dropping the cookie sheet flat on the floor right after taking the cookies out of the oven in effort to help them settle more quickly. Tried that too. I've experimented with butter vs. margarine vs. butter/margarine combos vs. butter/margarine/crisco combos. Here is a list of the tips I use to make 'em the right way.

• Just use the recipe on the back of your choco chip bag
• Use butter
• Multiply the amount of salt by 3 or 4. Trust me. The recipe I use calls for 1/2 teaspoon. The last time I made cookies I put in 2 teaspoons. It still could have used a dash or two more. You don't really taste the salt. It just helps to cut the sweetness. With more salt in the cookie you can better taste the vanilla, the chocolate, and the butter. 
• Add an extra 3/4 to a full cup of flour. This is something I picked up from making cookies with my pal, Ina. The dough should really clump to the beater and should be tacky to the touch. When you touch it with your finger, it will leave just a little behind.

• Make them the right size. I use a teaspoon (from my silverware drawer, not a measuring spoon) to scoop the dough. I use my fingers to form the scoop into a ballish shape while it is still on the spoon, then drop it on the cookie sheet. They don't have to be perfect spheres but they should be about the same size.

• DO NOT OVER COOK THE COOKIES. This is really the most crucial tip. They should be pulled from the oven the moment that 1) the bottom edges just start to golden up 2) the cookies no longer look wet on the top. You are going to want to leave them in longer, but don't do it! They will continue to cook on the sheet after you take them out. My recipe said to cook them 9-11 minutes. Here is what the cookies looked like at 8 1/2 minutes. They are really close. One or two are just a little wet on top and they haven't quite started to brown at the edges. 

• One minute later they were ready. Here they are just out of the oven. Barely golden at the edges and puffy. 

• Let the cookies settle on the sheet for 2-3 minutes. The cookies will deflate and will look slightly darker. If you try to take them off too soon, they will fall apart. If you leave them on to long, any chips that are touching the sheet will start to stick. The cookies will be really soft when you take them off. You may be tempted to put them back in the oven. Don't do it! I use a spatula to get under the edge of the cookie then carefully twist it to loosen it from the sheet. Remove the cookies to a cooling rack.

• Leave them on the rack for at least 5 minutes. They will deflate a bit more. But really, the objective is to prevent storage condensation by getting them cooled off before sealing them up.

• Store them in something air tight. Saran wrap need not apply. Stored in an air tight container, the cookies will stay soft and chewy for... well. I don't know exactly. They don't last very long around here. But they stay soft and chewy.

• Finally, share them! A cookie shared is a cookie spared (from my waistline). I divide them up and get them ready for delivery as they come off the cooling rack, thus eliminating any chances of falling victim to my weak will power.

Butternut Mulligatawny

Studying in London with BYU had innumerable perks. One being staying at the BYU center, a stately flat down the street from Hyde Park and around the corner from Anthony Hopkin's London home. Nice neighborhood. One of the things that made staying at the BYU flat so perky was the South African couple who reside in the bottom floor apartment of the center. Tony and Tina are the caretakers of the center and of the students and staff. They laid out breakfast every morning, cooked dinner for us nearly every night, and filled the larder with leftovers that we could raid for lunch. It was from their kitchen that I first had Mulligatawny soup. I loved it instantly and have had it only a few times since my time in London.

I took a crack at making it myself the other night, and really liked how it turned out. This recipe isn't for the rustic chunky kind of mulligatawny that Tony and Tina made us. But it is smooth, savory and delish. I started with this recipe from the Food Network. Then due to Cori's allergy to lentils and the availability of certain ingredients I changed it up a bit. The great thing about mulligatawny is that you can add any vegetable you want to it; Potatoes, carrots, green beans, squashes, legumes of any kind, and even chicken or tofu would all be very much at home in this pot. This recipe has you puree the soup, but it is just as delicious left with hearty chunks. You can make it completely your own!

Butternut Mulligatawny Soup

• 4 tablespoons unsalted butter
• 1 large Spanish onion, chopped
• 6 cloves garlic, minced
• 3 tablespoons fresh ginger, peeled and minced
• 1 tablespoon ground coriander seed
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons ground turmeric
• 1 small butternut squash, peeled and cubed
• 9 cups chicken broth, homemade or low-sodium canned
• fresh cilantro
• 1 can unsweetened coconut milk, with 1/2 cup reserved
• salt and pepper to season

Directions

• Heat the butter in a large pot over medium-high heat. Add the onion, garlic, and ginger and cook, stirring, until browned, about 12 minutes. Lower the heat to medium, stir in the coriander, cumin, and turmeric, cook until fragrant, stirring, for about 45 seconds. Stir in the flour and cook for 1 minute more.
• Pour in the broth and about 1 1/2 cups of the coconut milk and bring to a boil while whisking constantly. Add the cubed squash to the thickened broth, lower the heat, and simmer, covered, until very tender, about 30 minutes. Remove from the heat and allow to cool a bit. 
• Working in batches, transfer the mixture to a blender and puree until smooth, or puree with and immersion blender. 
• Serve immediately garnished with chopped cilantro and a spoonful of coconut milk. Makes 6-8 servings. (I dumped half the pot into a gallon sized ziplock and laid it flat to freeze in the freezer. Once it is hard it will slide like a thin book to fit anywhere in the freezer.)

A New Year Tradition

In the South, it is a well practiced tradition to eat black-eyed peas and collard greens on the first day of the year. The consumption of said foods is meant to bring, respectively, health and wealth. I was not raised in the south. But I have enough of the South in my pedigree to cling religiously to this tradition. My mom was born and raised in Texas. Her mother was born and raised in the South as was her grandmother.

As a kid, I was not a fan of this meal. We ate the black-eyed peas straight and the collard greens with jalapeño vinegar (I actually like eating collard greens this way now. As a kid-not so much). I liked the tradition. I just hated actually eating it. Several years ago, my mom started making a dish she calls 'New Year's Rice.' It is quite delicious and includes both of these important ingredients. I make it every year and have grown to love it so much that I could eat the whole lot of it by myself.



This is how I like to make my mom's recipe.

New Year's Rice
2 cups black-eyed peas or one can, rinsed and drained
2-3 cups cooked rice
1/4 cup butter
4 cups torn spinach or collard greens ( I use a whole 9 oz. bag of spinach)
1/2 link of kielbasa sausage, diced
2 T Parmesan cheese
1 t salt
a few dashes of hot sauce- Tabasco, or if you live in my house, Frank's Hot Sauce
1 cup cheddar cheese shredded

Have peas and rice ready
In a large skillet, brown diced sausage. Remove to another dish.
In same skillet, melt butter. Stir in spinach and cook until tender- about 4 minutes.
Add remaining ingredients except the cheeses. Continue cooking, stirring occasionally until heated through.
Just before serving, stir in the cheeses.

Makes 5-6 3/4 cup servings.

Farm Market Sidedish

Cori hardly gets the opportunity to do any grocery shopping. It is a job I usually take care of. The poor guy has to settle for my food selections and menu choices. He never complains though I know there are things he'd like me to buy/cook more often (frozen foods, white bread, and various meat products to name a few). Once in a while he comes with me, and when he does I end up buying 50% more than usual.

My mom's visit this week has afforded us some time away. We spent the other morning shopping. I like to go to the farmer's market down the street before I go to the store. The prices are great and most of what they have is locally grown and is sooooooooo tasty. With Cori's help, we ended up with an impressive array of produce. This was an easy dish that used up a chunk of our stash.

Hot Corn Salsa
by me

1 large beefsteak tomato
3 ears sweet corn
1 green bell pepper
3 Tablespoons fresh cilantro
1/2 of a medium red onion
salt and pepper to taste
1/2 C jalapeno cheese
juice of one lime

• Dice the pepper, tomato and onion. Cut the corn off the cob (raw). Shred cilantro and cheese.
• Heat 2 tablespoons of oil in a skillet over medium-high heat.
• Add the pepper, tomato and raw corn. Saute until tender crisp.
• Take skillet off heat and stir in diced tomato, cilantro and lime juice.
• Season to taste and top with cheese.

It is a yummy pan of produce!

Book Club Eats

Here are the recipes I whipped up for the book club ladies last week. I have not been able to get this salad out of my head since then. It was so good, and very easy. How easy? I got home from the store at 6:10 and managed to get it made, groceries put away, Grant fed and down for a nap, and my house picked up just as people started showing up around 7. (Cori was home around 6:40, and he definitely lent a hand, but I don't multitask very well. This was a super-human feat for me.) Sorry. No pictures again. My friends already think I'm a wierdo for taking as many pictures as I do. I just couldn't bring myself to pull out the camera...

The menu:
Chinese Chicken Salad with Peanut Dressing- a la Bobby Flay
Crunchy Teriyaki Wontons- a la Me

Chinese Chicken Salad with Peanut Dressing
I found the recipe here
1/4 cup rice wine vinegar (I could only find rice vinegar or white wine vinegar and went with the former because it was cheaper, and because vinegar is a form of distilled alcohol anyway...)
2 tablespoons smooth peanut butter
1 tablespoon chopped fresh ginger
2 teaspoons chipotle pepper puree (I didn't use this)
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
1/2 cup canola oil
Salt and freshly ground pepper
1/2 head Napa cabbage, shredded
1/2 head romaine lettuce, shredded
2 carrots, shredded
1/4 pound snow peas, julienned
1/4 cup coarsely chopped fresh cilantro leaves (I used the whole bunch)
1/4 cup thinly sliced green onion
2 cups shredded rotisserie chicken
1/2 cup chopped roasted peanuts
1/4 cup chopped fresh mint leaves (I didn't use this either)
Chili oil, optional (nor this)
Grilled lime halves, for garnish (I put out plain ol' lime wedges)

Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine.

Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.

Crunchy Teriyaki Wontons
1 pkg. wonton wrappers (find them in the refrigerated produce section)
2 8 oz pkgs. cream cheese
1/2 cup crushed pineappple, well drained
Teriyaki Sauce, I used Kikkoman's Takumi Collection original Teriyaki
Minni muffin tin

Heat oven to 350.

Press the center of a wonton wrapper down into each cup of a mini muffin tin. The goal is to make each wrapper like a little taco salad shell. Once the muffin tin is filled, bake for 7-10 minutes, or until the wrappers turn light brown. Let cool in the tin for a few minutes before removing. Repeat with the rest of the wonton wrappers.

Load the cream cheese/pineapple filling into a piping bag (you could use a spoon for this step too, but piping is sooooo much easier). Fill each wonton with a tablespoon or so of the filling.

Arrange on a serving plate. Drizzle with teriyaki sauce just before serving. Makes 48

Creamy India Soup

I've got a serious soft spot for Indian cuisine and crave curry on a regular basis. This tasty soup doesn't have any curry in it, but the cardamom, cumin and turmeric are so savory! This soup is really easy to make, and it was a hit at our house. It is thick, creamy and non-fatty. How could you ask for more from a soup?

Creamy India Soup

a slightly modified version of this recipe

1/4 cup extra-virgin olive oil

2 cloves garlic, chopped

2 cans chickpeas, drained

1 small onion, coarsely chopped

2 teaspoons ground cumin

1/2 teaspoon ground cardamom

1/2 teaspoon turmeric

Salt and pepper

2 cups chicken or vegetable stock

1 (24-ounce) jar of fire roasted tomato and garlic spaghetti sauce

Plain yogurt

Warm pita, any flavor or variety, toasted

Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping

Conference Weekend Kitchen Keeps

Gastronomically speaking, the weekend of General Conference has always been to my family what Super Bowl Sunday is to others. We plan menus. We prep cook the day before. We mean business. Imagine, then, the fury of having me and my sister in the same kitchen all weekend long. It was delicious. I wish I could post all the recipes we tried, but I have a strange conscience for copyright laws. I try to only post recipes that I find on the internet, that I have from my family or friends or that I have modified and made my own. (Although I'd probably email you any recipe if you asked me for it.)But here are a couple of new things we concocted.

Put the Lime in the Coconut Cupcakes
This is a modification of a recipe we found in Gracie's Betty Crocker Kids Cook! book.

These cupcakes are spongy-moist from the jello. And the lime, lemon and coconut together will be a vacation in your mouth.

AND, my sister unveiled the wonder of using a pipe bag to frost cupcakes. I will never ever use a knife to frost again. Piping the frosting was so easy and about 100 times faster.

3 eggs

1 box lemon cake mix

1 1/4 cups water

1/3 cup vegetable oil

1 box (4-serving size) lime-flavored gelatin

Coconut extract

Shaved coconut

Your favorite frosting

1. Heat the oven to 375. Put a paper baking cup liner in each muffin cup. Separate the eggs, putting the egg whites in the large bowl.


2. And the dry cake mix, water, vegetable oil and gelatin to the eggs. Beat with an electric mixer on low for 30 seconds. Beat on medium speed for 1 minute. Turn off mixer. Scrape side of bowl with the rubber spatula then beat for 1 minute longer. Spoon the batter into paper -lined muffin cups until cups are about 2/3 full.


3. Bake for 15-20 minutes until a toothpick comes out clean from the center. Cool the cupcakes in the muffin tin for 10 minutes before removing. Cup cakes should cool for at least 30 minutes before frosting them.


4. Take a batch of your favorite frosting--home made or store bought (white, vanilla, lemon, cream cheese, strawberry, maybe chocolate) and add the coconut extract in a drop at a time. The stuff is pretty potent, and the amount you will use will depend on what kind of frosting you are adding it to. Sara made a basic butter cream. It was so unbelievably yummy.


5. When the cupcakes have cooled, ice them and sprinkle with shaved coconut.


6. Enjoy. You'll want 2.

Deceptively Delectable low-calorie Fruit Dip
This is a super simple recipe I got from my Grandma Bettie years ago that she got at a weight-watchers-type group meeting. Its light and creamy and will stand up to any fruit you throw its way.

2 packets Dream Whip (powdered whipping cream, non fat, find it in the baking aisle)

2 single serving Yoplait key lime pie yogurt cups

Combine with an electric mixer 2 minutes. Serve with fresh fruit.

I don't have the nutrition info in front of me. But I'm pretty sure that the whole dip bowl is under 4 g of fat and under 400 calories. If you are able to find a nonfat, citrus flavored yogurt use it! Yoplait Light and Fit used to make a nonfat lemon yogurt. This is the one originally used in the recipe, but we couldn't find it. The lime was divine. Everyone will want to know how you did it.

Yummy combo

Last night I made Jen's Black Bean Soup and served it up with fajita-stuffed quesadillas a la this girl's method. It was tasty! I'm passing these recipes along with hearty recommendation.

And for my future convenience, I'm posting the details here too!

Black Bean Soup
from Real Simple

1 cup jarred tomato salsa
2 15 1/2-oz cans black beans, drained and rinsed
2 cups chicken broth
sour cream, salsa, cilantro for garnish

Heat the salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes. Stir in the beans and broth, then heat to boiling. Reduce heat to low. Cover and simmer 15 minutes. Cool slightly, then spoon half the soup into a food processor or blender and puree. Return the pureed soup to the saucepan and heat through. Serve with sour cream, salsa, chips, etc. Makes 4 generous servings.


Fajita-stuffed Quesadillas
My twist on a recipe from The Pioneer Woman Cooks

1. Prepare fajita style beef or chicken and vegetables as directed on seasoning packet.
2. Grate at least 3 cups of your favorite cheese. I used a Jack and Cheddar marble blend.
3. Pan fry 10 tortillas in butter until lightly browned on both sides and remove to a plate. I recommend making at least 11 so you can eat one.
4. On cookie sheets, assemble quesadillas.
5. Bake in 375 degree oven for approx. 10 minutes- cheese should be bubbling.
6. Quarter the quesadillas using a pizza cutter.
7. Serve with salsa, sour cream, and fresh squeezed lime.

I really wanted to take a picture. I had gotten out some of our fun not-everyday-use dishes. But the evening didn't go as planned. We had the missionaries over at 6, and I had to send them to the church to wait until I could get a hold of Cori who had been trapped at work 1/2 hour away. So I ended up packing dinner up for the missionaries, loading up the kids (Gracie was mid-fajita) and meeting Cori at my visiting teaching appointment to swap cars and the chillins. Our camera sat peacefully on the counter. Unused. But you can view pictures on the linked websites. This stuff is seriously good.

Recipie of the Week

We love this dish. It feels like comfort food in your tummy, but doesn't sit like comfort food on your hips. Comfy food made with fish that is healthy? Strange, I know- but true! This recipe is fast (20 minutes or less from start to finish) and fool-proof easy.

Halibut in Thai Curry Broth
Fat- 8 grams Calories- 396 Protein- 42 grams Fiber- 3.5 grams
2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste, or 2 teaspoons curry powder
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed
2 cups Steamed spinach
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper
2 cups cooked brown rice, for serving

In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.

Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.

Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

Jesse Notes:
I knew Cori wouldn't be excited about the spinach, so I used 2 cups of fresh green beans that I steamed for 15 minutes. Also, my supermarket didn't have halibut, so I used fillet of sole. I think any mild white fish would be great in this recipe. The sole was so flaky that it just fell apart in the broth. So I served it up by putting the rice and green beans in the bowls first and then filling the bowls up with the fish and the broth. It is seriously so delicious. If you're not a cilantro and lime fan, the broth has tons of flavor with out it. Oh, in the interest of time, I used uncle bens ready rice. The kind you pop into the microwave for 90 seconds. The nutrition stats are actually structured around this rice.

Recipie of the Week

If you love Indian cuisine the way we do around here, you will love these recipes! The menu: Chicken Tikka Masala over Basmati rice served with buttered Naan. The Masala recipe is spot on. There are probably better naan recipes out there, but this one was easy, ergo the one for me! I've included my little notes and alterations at the bottom of each recipe.

Chicken Tikka Masala

2 to 3-inch piece fresh ginger, peeled

4 cloves garlic, peeled

1 teaspoon salt

1/2 teaspoon red chili powder

1/2 teaspoon garam masala

1 teaspoon tomato paste

1 teaspoon distilled white vinegar or lemon juice

1 cup plain yogurt, plus more for garnish

1 cup vegetable oil

1 pound chicken breast, boneless and cut in small pieces

Mint leaves, for garnish

1.In a blender on high speed, or in a small food processor, add the ginger and garlic and blend until you have a paste. In a large bowl combine the ginger and garlic paste with the remaining ingredients. Add the chicken and mix until the chicken is evenly coated. Let marinate in the refrigerator overnight.

2.Grill chicken over medium-high heat until it is fully cooked and tender. You can also bake the chicken in the oven: Preheat the oven to 350 degrees F.

3.Spread the chicken and remaining marinade evenly in a baking pan. Cover with aluminum foil and bake for 30 to 40 minutes, or until chicken is tender. Serve with mint or yogurt. I served it over basmati rice.

Jesse Note: When I tried to make said 'paste' with the ginger, garlic and lemon juice in my food processor, it didn't quite happen. The bowl of my processor is too large. So my suggestion would be to coarsely chop your ginger and garlic, add all the ingredients into your food processor or blender and then run it until your sauce is nice and smooth.

Naan

Courtesy of Emeril

1 teaspoon dried active yeast

1/2 teaspoon sugar

1/2 cup warm water, about 110 degrees F

1 cup all-purpose flour, plus more as needed while kneading

1/2 teaspoon salt

1/4 cup clarified butter or vegetable oil, plus 1 teaspoon

1. In a glass-measuring cup, combine the yeast and sugar. Add the water and stir well. Let rest until foamy, about 5 minutes.

2. Sift together the flour and salt into a large bowl. Make a well in the center of the flour and pour the yeast mixture and oil into the center. Mix together with your fingers until a smooth dough forms, working in a small amount of additional flour as needed. Knead for 3 minutes.

3. Oil a small bowl with the remaining butter or oil. Place the dough into the bowl, turning to coat, and let rest until doubled in size, about 1 hour. Preheat the oven to 400 degrees F.

4. Divide the dough into 6 pieces and gently roll into 6 circles on a lightly floured surface. Bake on a baking stone, or a lightly greased baking sheet, until just golden brown and puffed, about 12 minutes. Serve immediately.

Jesse Note: Maybe because of my altitude here or something, I don't know, I had to add nearly an extra cup of flour to get my dough smooth. Also, be careful not to roll the dough out too thin. You'll end up with a naan cracker. A very good naan cracker, but not bread. When the dough is rolled, keep it at least 1/4 inch deep. I put my baking stone in the oven as it preheated so as to slap the dough onto a hot surface. (I read its more traditional that way.) I also brushed the naan with butter right as it was coming out of the oven which helped keep it soft as it cooled.

Recipie of the Week

Chili Chicken and Corn Meatballs
Serves 4 - Calories per serving: 223 - Fat content per serving: 3 G
INGREDIENTS:
1 lb. lean ground chicken
4 scallions finely chopped
1 small red chili, seeded and finely chopped
1-inch piece fresh ginger root, finely chopped
3 1/2 ounce can corn, drained
salt and white pepper
boiled jasmin rice, to serve

SAUCE:
2/3 cup fresh chicken stock
3 1/2 ounces cubed pineapple with 4 tbsp reserved juice
1 medium carrot chopped
1 small red bell pepper, seeded and diced
1 small green bell pepper, seeded and diced
1 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp superfine sugar
1 tbsp tomato paste
2 tsp cornstarch mixed to a paste with 4 tsp cold water

1. To make the meatballs, place the chicken in a bowl and add the scallions, chili, ginger, seasoning, and corn. Mix with your hands.

2. Divide the mixture into 16 portions and form each into a ball. Bring a pan of water to a boil. Put the meatballs on a sheet of parchment in a steamer, set over the water, cover and steam for 10-12 minutes.

3. To make the sauce, pour the stock and pineapple cubes and juice into a pan and bring to a boil. Add the carrot and bell peppers, cover and simmer for 5 minutes.

4. Stir in the remaining ingredients and heat through, stirring, until thickened. Season and set aside until required.

5. Drain the meatballs and transfer to a serving plate. Garnish and serve with boiled rice and the sauce.

My modifications:
I used shallots instead of scallions, 'cause its what I had
We didn't have ground chicken so I ran some chicken breats through the food processor
Because the chicken was different, the meatballs were sticky, and wouldn't stand in the steamer, so I pan fried them. They turned out like crab cakes! They were great.