Date Chocolate Nut Balls

For the past couple months, I haven't been consuming refined sugars. I will admit that I had a slice of this pie (sans the coconut) that I made on Thanksgiving and tasted a cookie or two over the Christmas Holidays, but for the most part, I haven't been eating it. I haven't been baking very much. I still make my kids cookies or muffins occasionally, but I don't always consume what I make. I also have been experimenting with other ways to enjoy sweet treats.

We are big LARABAR fans in this house. If you are familiar with those, you know that they can be a little bit pricey. Especially when a certain 9 year old wants to eat one- every. single. day. *sidenote- his favorite flavors are - Coconut Cream Pie, Cashew Cookie, and Chocolate Coconut Chew :D

I have seen multiple recipes for Homemade LaraBars and so, I bought a huge bag of dates a few weeks ago.

Long story short- These little Date Chocolate Nut Balls were the first thing that I made with my dates. They are kinda like little nuggets of a LaraBar.

These little treats are so good. They are just sweet enough to qualify as a treat and the perfect way to top off a meal. I made them when I was taking dinner to someone and kept quite a few for us. We have been enjoying them as snacks straight from the freezer. I worked out the calorie info and each one has about 40 calories. I will be making these over and over again.

Here is the recipe for Date Chocolate Peanut Butter Balls
* I used a mixture of cashews, pecans, almonds, and hazelnuts instead of peanuts
* I used unsweetened coconut milk instead of water, just because I had it in the fridge

Cauliflower and Spinach Curry over Red Lentils & Brown Rice

More and more frequently it seems that when the end of the week comes, I look at what is left in my fridge and end up throwing something together for dinner. Most of the time it turns out really great. I don't usually share these dishes because I am not really measuring anything, but I cook enough to know that what I am doing will turn out deliciously.

The other night I had a huge bag of spinach, a cup of chickpeas, a head of Fiesta Flower (orange cauliflower), and most of a can of lite coconut milk. First, I was thinking that I would make a quick stir-fry, but then I decided to make a curry instead. I had some leftover cooked brown rice, so the red lentil/brown rice accompaniment was perfect.

I just used the 2 recipes below as sort of a guide, I didn't really follow them, but this dish turned out so yummy. No complaints from the kids. I love it when that happens. They all gobbled it down. And when my husband came home from work and took a bite, he was inspired to find a new station on Pandora called "Bollywood Beatdown". I guess it was all those spices. Anyway, the kids and I started dancing around the table while he was trying to eat.

I can't promise the same results, but this was a really fun dinner for us.


I served the curry over the red lentil mixture
Here is the recipe for Cauliflower and Spinach Curry
* I loosely followed this recipe-
* I added chickpeas
* I omitted the tomato paste
*I didn't make the thick paste at the beginning- I just cooked my onion and added garlic, ginger, and spices

Here is a recipe for Red Lentil Soup from 101 Cookbooks
* I added less liquid so this would be less like soup and thick
*I added cooked brown rice when the red lentils were done cooking
* I added cumin and curry powder
*I omitted the red pepper flakes

TWD- Apple-Coconut Family Cake

My daughter and I just made this delicious cake. Amber chose it for this week's Tuesday's with Dorie recipe and you can find the recipe on her blog HERE.

We made this as an after-school snack, mostly because I had some leftover coconut milk in the fridge and I figured I could use the coconut milk in place of the yogurt. I also used applesauce instead of the oil. I reduced the sugar by about 1/4 cup since I only had sweetened coconut to use in the cake.

I wasn't sure what to expect. I haven't ever combined apple and coconut in anything, but it worked out really well. The coconut milk really brought out the coconut flavor and the apples were delicious. I skipped the glaze and just sprinkled my cakes with sanding sugar.

I doubled the recipe, since I had a full cup of leftover coconut milk. I made 2 6-inch springforms, 4 4-inch springforms, and 5 little heart cakes.
My daughter wanted to make faces on the heart cakes- one for each member of our family. She used cranberries for the eyes and an apple slice for the mouth. Not too bad for a 4-year old.

You can see everyone else who participated this week by checking out Tuesday's with Dorie!

FFwD- Curried Spicy Vietnamese Chicken Noodle Soup

This week's selection for French Fridays with Dorie, chosen by Dorie herself, was Spicy Vietnamese Chicken Noodle Soup.
One thing that I love about Dorie's cookbooks, is that she always includes different options and ideas to add a little flair to the basic recipe. This recipe had the option of making a version with curry powder. I love curry powder and I thought it would give great flavor to this soup.

So, I made the curry version. I couldn't help but add some veggies- mushrooms and spinach. I used rice sticks because that is all I could find. Topped with chopped cucumber, chopped peanuts, basil & mint leaves and lime wedges. I omitted the sugar.

This soup was delicious. The flavors all melded together into something wonderful. The fresh mint and basil leaves were the perfect little compliment.
I was really happy with the results. Dorie does it again! You should really get a copy of this book and try the soup for yourself.

Go check out the other versions of this soup by heading over to French Fridays with Dorie!

TWD-Lemon-Ginger and Lime versions of Coconut Tea Cake

This week's TWD recipe, Coconut Tea Cake, was chosen by Carmen who blogs over at Carmen Cooks. You can find the recipe on her blog. Or you can go to one of the links I have from when I made this recipe previously.
I have made this recipe twice before; I made mini lime bundt cakes and a regular sized Lemon-Ginger Bundt, both times because I had leftover coconut milk that I needed to use.
Basically, Dorie's book is the first thing I turn to if I need to bake something or if I have leftover ingredients that could be used for baking.

Both times I made this cake it was delicious. Both times I made a simple glaze.
It was a hit both times.

Check out the TWD Blogroll to see what other variations people made of this cake!

Today is my younger brother's 18th birthday and I am so thrilled that he is here with me to celebrate! I am going to bake him an awesome cake and we are going to have a fun day~ Happy Birthday Andrew!!!!

MSC- Coconut Cupcakes

It's that day of the month again, the day we celebrate Cupcakes!
This months MSC selection-Coconut Cupcakes, was chosen by Jennifer over at Cinema Cupcakes.
I decided to make these, as well as some Red Velvet Cupcakes (which I will post on the 20th for The Cake Slice) when I made dessert, as part of dinner, for the local homeless shelter.
I didn't have to cut the recipe in 1/2 or anything, because I needed as many cupcakes as I could get.
I got 24 cupcakes from the full recipe.
The recipe can be found on page 28-29 of Martha Stewart's Cupcakes.
The recipe calls for a 7-minute frosting, flavored with coconut extract, but that isn't my favorite frosting and since I was making red velvet cupcakes too, I decided to make 1 frosting that would be good with both. I decided on cream cheese frosting.
I ran to the store to pick up a few items for the dishes I was making for dinner, to serve at the homeless shelter and forgot cream cheese. Smart, I know.
Well, time was running out and I had the ingredients for Martha's Fluffy Vanilla Frosting, which is also found in the cupcake book, so I just used that for both cupcakes.

I didn't taste even a bite of these, but I let my son try one unfrosted and he said it was "Amazing!".
They received many compliments that night, so I think they are a winner.
Check out the MSC Blogroll to see what everyone else thought of these!

Spiced Pumpkin Soup

You probably thought I was done with pumpkin. I think this is the last one.

My sister sent me the link to this recipe and told me that she had made it, but that she left out the banana because she didn't know how that would affect the taste. Yes, this soup recipe has you saute chopped banana along with the onion, carrot, and celery when you start out making the soup.
She said she absolutely loved the soup but was curious if the banana made a difference.
I decided to give the soup a try.
I cut the recipe in half and made it with the banana. The only thing I changed was that I started the whole thing out with canola oil instead of butter.
I try to avoid butter in cooking whenever I can and just use canola or olive oil instead.

This soup definitely has some very interesting ingredients. Besides the obvious- pumpkin and spices, there is the banana, coconut milk, condensed milk, chicken broth, curry powder, cinnamon, sage, allspice, nutmeg, coriander, bay leaf, etc. I mean, this soup really has it all.
It is really interesting how all those flavors and spices melded together to make a delicious soup!
This is definitely an adventure in the making and the tasting.

My son was not a fan of this soup. He said it tasted like pumpkin pie with vegetables. I had to laugh at his comment because some of the flavors and spices were there, but I didn't exactly agree with him. I thought it was delicious.


Recipe for Spiced Pumpkin Soup

Vanilla Bean-Coconut Cupcakes with Coconut Frosting

I found this really cute plate the other day for 2 dollars! I love finding cute plates for cheap prices.

I was thinking of a cupcake that I could make to round out my other treats and I remembered this picture.
Doesn't that frosting look perfect? I was so curious about these cupcakes that I had to throw them into the mix.
The secret ingredient here is reduced coconut milk. You bring coconut milk to a boil and then let it reduce on the stove until it becomes thick and syrup-like.
The reduced coconut milk is added to the cupcake batter and also the frosting.
I don't usually sample things when I am baking, as strange as that may sound, but I did take a little nibble of this cupcake and it was really good. Very moist.
I also tasted a little bit of the cupcake with the frosting- I think they went together well and complimented each other, but the frosting was a tad bit on the sweet side.

I was a little bit disappointed because the frosting didn't look as good as in the picture. I think the butter for the frosting was too soft which led to a very soft frosting that was difficult to pipe and keep its shape. A few hours in the fridge helped, but they didn't turn out looking as good as I wanted them too.

The cupcakes and frosting also had those fun little flecks that you get when you use a vanilla bean. I just love how that looks and the flavor it adds is amazing.

These were also well liked as I had no leftovers to bring home. If you like coconut-you should try these!

Recipe for Vanilla Bean-Coconut Cupcakes with Coconut Frosting


One Year Ago- "A Lot Like Love" Pie- Fresh Peach and Raspberry Pie with White Chocolate Mousse, Raspberry Coulis and Fresh Peach Sorbet

Summer Squash, Carrots, Cauliflower, Broccoli, and Mushrooms in Light Green Curry

Time to announce the winners of the giveaway. I used my own personal random number generator- my 7-yr old son. I told him to pick 2 numbers between 1 and 77 and he chose-56 and 39.
So the winners are: # 39-Cat who said "What fabulous books! I would love to win the LunchBoxes and Snacks one, but mmmm.... cupcakes! :)"
and #56-Would love to win!!!
stutzman.cara@yahoo.com
Update: Cat- if you see this please email me, so I can send you your cookbook! my email address is on the right hand corner of my blog. Thanks!

I will be emailing both of you asap and getting your cookbooks out in the mail.
Thanks to everyone that entered!

Now, onto today's delicious food.
This is another recipe from a great cookbook called- The Vegetable Dishes I can't Live Without by Mollie Katzen.
I have posted about the Artichoke Heart and Spinach Gratin , the Eggplant, Green Bean, Pumpkin&Basil in Tomato- Coconut Curry and the Spaghetti Squash Pancakes with Tomato Basil Jam.

I have been wanting to try this recipe- Summer Squash, Carrots, Cauliflower, Broccoli and Mushrooms in Light Green Curry- for a long time. I served this with the Chicken Sate with Spicy Peanut Dipping Sauce we had a couple of weeks ago because I thought the 2 dishes together would make a great meal.

This one sounds long and complicated, but it isn't. It just has lots of veggies and it really delicious.
I think that green curry is pretty mild and my kids handle it well. I served this over rice. My kids and hubby weren't crazy about this one, but I was. They ate it without complaining, but I didn't really get any great compliments. But, it is full of veggies, so I wouldn't really expect someone who craves McDonalds (hubs) to get too excited. The fun thing is that I am in charge of the cooking, so I make it and everyone eats it.

If you like green curry or curries made with coconut milk, I think you will find that this is a delicious one. Enjoy!


Summer Squash, Carrots, Cauliflower, Broccoli, and Mushrooms in Light Green Curry
by Mollie Katzen adapted from The Vegetable Dishes I can't Live Without

2 tsp green curry paste
1 14-oz can light coconut milk- abt 1 3/4 cups
1 1/2 cups vegetable broth (you can use chicken broth too)
2 tsp grated lemon zest
2-3 Tbls Thai fish sauce or soy sauce
1 small yellow squash, cut into 1/2-inch thick half-rounds
1 small zucchini, cut into 1/2-inch thick half-rounds
2 cups small cauliflower florets
2 cups small broccoli florets
1 medium carrot, in 1/4-inch diagonal slices (I used baby carrots)
1/2 pd small mushrooms, sliced
1/3 cup fresh cilantro, chopped
1/2 cup toasted cashews

1- Combine the curry paste, coconut milk and broth in a medium-large saucepan and whisk until smooth.
2- Add the lemon zest. Bring to a boil over high heat, then reduce the heat and simmer, covered, for 15 minutes.
3- Stir in the fish sauce or soy sauce. Add the squash, zucchini, cauliflower, broccoli, carrot, and mushrooms, and bring to a boil. Reduce the heat and simmer, partially covered, for about 10 minutes, or until the vegetables are just tender. Add the cilantro at the very last minute, then serve hot- plain in a bowl, or over rice, topped with cashews if desired.

One Year Ago-Chocolate Chip Cookies 2 ways- Oatmeal Date and Dorie's fave

Thai Red Curry Risotto

This is another recipe that I had hanging out in my drafts that I haven't had a chance to blog about yet.

I have tried lots of risotto recipes and also have a thing for red curry paste, so this recipe was a no-brainer. Of course, when I saw it, I knew I was going to make it.

The combination of flavors in this risotto was good.

We all liked it, but it was a little strange to be eating Thai-flavored risotto. Those 2 things don't really seem to go together. I once again realized that I don't really care for peas in risotto, they added a little too much sweetness for me.

Definitely interesting and different. This was a fun dish, but I don't think I am going to be making it all the time.

Thai Red Curry Risotto

Notes: Thai red curry paste is available in many supermarkets. It's hot - add more or less to suit your taste. This risotto also works well without interruption; just leave it on the heat after step 3 and continue with step 4.

1 onion (about 6 oz.), peeled and chopped

3 tablespoons grated peeled fresh ginger

2 cloves garlic, peeled and chopped

1/4 cup grape seed or other salad oil

2 teaspoons paprika

3/4 teaspoon Thai red curry paste (see notes)

1 1/2 cups arborio or other short-grain white rice

1/2 cup dry sherry

About 4 cups fat-skimmed chicken broth

4 ounces fresh shiitake mushrooms, rinsed, stems removed, and sliced; or common mushrooms, rinsed, tough stem ends trimmed, and sliced

1 cup coconut milk (regular or low-fat; stir before measuring)

1 1/2 cups frozen petite peas

3 tablespoons chopped fresh cilantro

Salt

1 lime (about 3 oz.), rinsed and cut into 6 wedges

1. In a 12-inch frying pan or 14-inch wok over medium heat, stir onion, ginger, and garlic in oil until onion is barely limp, about 2 minutes.

2. Stir in paprika, curry paste, and rice, mixing well to coat rice. Pour in sherry and cook, stirring to scrape up any browned bits, until sherry is absorbed, about 2 minutes.

3. Pour in 1 cup chicken broth and stir until broth is mostly absorbed, 3 to 4 minutes. Add mushrooms and coconut milk; stir gently until liquid is mostly absorbed, about 1 minute. Add 2 more cups broth, 1 cup at a time, stirring after each addition until almost absorbed, about 15 minutes total. Rice should be almost tender but still slightly firm to bite. Remove from heat and let stand, uncovered, up to 4 hours.

4. Return pan to medium-high heat, add 1 more cup broth, and stir until liquid is absorbed and rice is creamy and tender to bite, about 9 minutes. If risotto is too dry or rice isn't quite tender, add a little more broth and cook until risotto reaches desired consistency. Stir in peas, cilantro, and salt to taste. Spoon risotto into serving bowls and garnish each serving with a lime wedge.


Coming Tomorrow- Vanilla Bean Shortbread

Coconut Cupcakes with Lime Buttercream

This recipe caught my eye in the last issue of Cooking Light. It was on the very last page, so I am sure that is what it was intended to do.
We were taking dinner to someone and I thought this was the perfect dessert to share.
I always end up doing that. I make something I have never tried before and give it to people. I guess I just have faith that most recipes will turn out deliciously.
Am I the only one who does that?
Maybe it is because I like trying new things all the time.
Anyway, I had some lite coconut milk leftover in the fridge, so I decided to sub half of the milk called for with the coconut milk. Just for an extra dash of flavor.
I didn't have any trouble finding potato starch, which I have never used before and I am not really sure if it affected the texture or taste of these cupcakes.
We loved them. I doubled the recipe so I would have enough to share and some to try.
The best part was the frosting. I used the leftovers on the Fresh Mango Bread Muffins I made a couple of days ago. Yum-my!


We are moving this weekend to Georgia! My husband is flying in tomorrow night and then we are packing the truck and heading out of here on Monday morning. We are taking our time, trekking across the U.S. and making stops along the way. We hope to be in Georgia by friday night. I have made enough treats and meals in the past couple weeks, that I will still have new material to blog about, so keep coming back to check in and have a good weekend!

Coconut Cupcakes with Lime Buttercream Frosting from Cooking Light

Find potato starch in the supermarket baking aisle. Use lemon rind and fresh lemon juice in place of the lime for a variation.

Cupcakes:

Cooking spray

4.5 ounces all-purpose flour (about 1 cup)

3 tablespoons potato starch

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup sugar

2 tablespoons butter, softened

1 large egg

1 large egg white

2/3 cup fat-free milk (I used 1/3 cup lite coconut milk and 1/3 cup fat-free milk)

2 tablespoons flaked sweetened coconut

1/2 teaspoon vanilla extract

Frosting:

3 tablespoons butter, softened

1 teaspoon half-and-half

1/2 teaspoon grated lime rind

1 tablespoon fresh lime juice

4.75 ounces powdered sugar, sifted (about 1 1/3 cups)

1. Preheat oven to 350°.
2. To prepare cupcakes, place 2 muffin cup liners in each of 12 muffin cups; coat liners with cooking spray.
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients (through salt) in a small bowl; stir with a whisk.
4. Combine 3/4 cup sugar and 2 tablespoons butter in a large bowl; beat with a mixer at medium speed until blended (mixture will be the consistency of damp sand). Add egg and egg white, one at a time, beating well after each addition. Add flour mixture and milk alternately to egg mixture, beginning and ending with flour mixture. Fold in coconut and vanilla.
5. Spoon batter evenly into prepared muffin cups. Bake at 350° for 18 minutes or until cupcakes spring back when touched lightly in the center. Cool in pan 2 minutes; remove from pan. Cool completely on wire rack.
6. To prepare frosting, combine 3 tablespoons butter and next 3 ingredients (through juice) in a medium bowl; beat with a mixer at medium speed until smooth. Gradually add the powdered sugar, beating just until smooth. Spread about 2 1/2 teaspoons frosting onto each cupcake.


Coming on Sunday- Banana Cake with Chocolate Buttercream Frosting

CEiMB- Thai-Style Halibut with Coconut-Curry Broth and Thai Salad with Peanut Dressing

This week's host for CEiMB is The Not So Skinny Kitchen. The recipe selected for our enjoyment was Thai-Style Halibut with Coconut-Curry Broth. I have to say that I was very, very, very, excited about this recipe because I have been using red curry paste alot lately and it has become one of my favorite things. Plus, we all love fish in this house and the whole thing together just sounded superb.
Amazing!!! This recipe got the best reviews of anything I have made in weeks. I had people scraping out the pan to get every last inch of the sauce to put on the halibut. The coconut milk and chicken stock tone down the red curry paste so that even my little ones loved it. The lime juice, cilantro, and scallions that are stirred into the sauce at the end, give the sauce an extra little zing.
We loved it. Serving it with brown rice and spinach is just perfect. I will definitely make this again. I splurged and bought halibut to go with this meal and I am glad I did, but I am sure that it would taste great with any other firm white fish. Great pick.

Since I can't seem to ever get enough veggies in at one meal and we all love salad, I decided to serve the Thai Salad I saw in a recent issue of Cooking Light alongside the halibut. The peanut dressing was really thin, but the flavors were good.

This was a great, healthy meal that pleased everyone at the table.

Go see what the other Ellies' thought of this recipe by visiting the Craving Ellie Blogroll!

Thai-Style Halibut with Coconut-Curry Broth 2006, Ellie Krieger
Ingredients
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 (I used chicken stock)

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
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
Directions
*Available in the Asian section of most supermarkets
**Steam or microwave 5 cups of washed baby spinach for 2 minutes

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.

Thai Salad with Peanut Dressing from Cooking Light this only makes 2 servings, so I doubled the recipe

"These ingredients reflect the types of food my family enjoys year-round—fresh herbs and vegetables from our garden and local farmers. Sometimes we add chopped cooked chicken or my husband's fresh fish catch of the day for a main dish." —Maureen Nibecker, Honokaa, Hawaii

Dressing:

3 tablespoons water

2 tablespoons rice wine vinegar

1 tablespoon chopped green onions

1 tablespoon reduced-fat peanut butter

1 tablespoon low-sodium soy sauce

1 teaspoon grated peeled fresh ginger

1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)

1 teaspoon dark sesame oil

2 teaspoons dry-roasted peanuts

Salad:

2 cups mixed baby salad greens

1/2 cup fresh bean sprouts

2 tablespoons vertically sliced red onion (I omitted this)

2 tablespoons fresh mint leaves

2 tablespoons fresh cilantro leaves

6 baby carrots, peeled (I used matchstick carrots)

4 cherry tomatoes, quartered (I used plum tomatoes)

1. To prepare dressing, combine the first 8 ingredients in a blender; cover and process until smooth. Add peanuts; process 10 seconds.

2. To prepare salad, divide greens and remaining ingredients evenly between 2 serving plates. Drizzle each salad with 1/4 cup dressing.


Up Next- Coconut Cupcakes with Lime Buttercream

Coconut French Toast with Grilled Pineapple and Tropical Salsa

I remember seeing this recipe a couple of years ago in a Cooking Light magazine and finally got around to making it for breakfast.
I had some coconut milk in the fridge that I needed to use and all the fruit ready to go.
I made this on a weekday, so it ended up being more like a brunch than a breakfast because all of the steps take up a little bit of time. The end result is worth it though.
I didn't think that the french toast was overly coconut-ty, it was pretty subtle. The fruit salsa was delicious.
I just warmed up my pineapple slices in an electric skillet instead of grilling them.
All of the parts of this recipe were delicious on their own and even better when they were combined.
I love fresh fruit for breakfast and it tasted great on the french toast.
I would recommend this for a weekend brunch or get-together. It has lots of colors and flavors and it was a great way to start the day (even if it was mid-morning when we ate it!)
Coconut French Toast with Grilled Pineapple and Tropical Salsa from Cooking Light
Easy to make, this rich dish is full of flavor and color. It's best prepared with day-old bread. You can serve the pineapple slices raw, but the deep, caramelized flavors you get from cooking them in a grill pan are worth the extra effort.
Salsa:
2 tablespoons flaked sweetened coconut
2 teaspoons fresh lime juice
2 peeled ripe mangoes, chopped
1 pint strawberries, chopped
French toast:
1 cup egg substitute
1 cup light coconut milk
1 cup 1% low-fat milk
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1 (16-ounce) loaf French bread, cut into 16 slices
Cooking spray
Remaining ingredients:
1 medium pineapple, peeled, cored, and cut crosswise into 8 slices
Powdered sugar (optional)

To prepare salsa, combine first 4 ingredients; cover and chill.
Preheat oven to 400°.
To prepare French toast, combine egg substitute and next 6 ingredients (egg substitute through eggs) in a large bowl, stirring well with a whisk. Place bread in egg mixture; press down with spatula to completely submerge bread in egg mixture. Let stand 15 minutes.
Arrange soaked bread in a single layer on a jelly roll pan coated with cooking spray. Bake at 400° for 12 minutes or until set. Remove from oven, and keep warm.
While bread bakes, heat a grill pan over medium-high heat. Coat pan with cooking spray.
Arrange 4 pineapple slices in pan; cook 4 minutes on each side or until pineapple begins to brown. Remove from pan; keep warm. Repeat procedure with remaining pineapple and cooking spray. Arrange 2 toast pieces on each of 8 plates; top each serving with 1 pineapple slice and 1/2 cup salsa. Sprinkle with powdered sugar, if desired.

Up Next- 3 cookies-shortbread, chocolate and ginger

Asparagus and Zucchini Frittata with Flaky Buttermilk Biscuits

Here are a couple of recipes that I pulled out of magazines and threw together for a quick dinner the other night. The biscuits really were easy and fast and I was surprised at how much height they got. The frittata was also quick and delicious.
I think that dill goes really well with egg dishes and that was the main herb in this frittata. The great thing about a dish like a frittata is, you can use whatever veggies you have on hand and change up the cheese or herbs to make it a totally different dish. I love dinners like this that can be made quickly, are healthy and fill you up.

Asparagus and Zucchini Frittata

12 oz fresh or 1 10-oz pkg frozen asparagus

1 small yellow bell pepper, chopped

1 small zucchini, halved lengthwise and sliced

1/3 cup chopped onion

1/2 cup chopped bottled roasted red peppers

1/3 cup shredded mozzarella cheese

8 eggs

1/2 cup skim milk

1 Tbls fresh dill or 1 tsp dried dill

3/4 tsp salt

1 tsp ground black pepper

2 Tbls all-purpose flour

3-4 Tbls finely shredded fresh Parmesan

1. Heat oven to 350 degrees F. Lightly coat a 2-qt rectangular baking dish with cooking spray; set aside.

2. If using fresh asparagus, trim woody bases. Cut into 1-inch pieces.

3. In a large saucepan, bring 1 inch water to a boil. Add asparagus, yellow pepper, zucchini and onion. Cover and simmer until just tender. Drain well. Stir in roasted peppers. Spread asparagus mixture evenly in baking dish and sprinkle with half of the mozzarella cheese.

4. Whisk together eggs, milk, dill, salt and pepper. Whisk in flour, making sure it is completely combined. Pour over vegetables on baking dish.

5. Bake, uncovered, about 35 minutes or until slightly puffed. Sprinkle with remaining mozzarella and Parmesan. Let stand for 10 minutes before serving.

Flaky Buttermilk Biscuits from Cooking Light

A light hand with the dough will help to ensure tender biscuits. This method of folding the dough creates irresistible flaky layers. To maximize the number of biscuits you get from the recipe, gather the dough scraps after cutting and gently pat or reroll to a 3/4-inch thickness.

9 ounces all-purpose flour (about 2 cups)

2 1/2 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons chilled butter, cut into small pieces

3/4 cup fat-free buttermilk

3 tablespoons honey

1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.




Up Next- Twd- Tartest Lemon Tart

Eggplant, Green Beans, Pumpkin, and Basil in Coconut-Tomato Curry and Spaghetti Squash Pancakes with Tomato-Basil Jam

Here are 2 more great recipes from The Vegetable Dishes I Can't Live Without by Mollie Katzen. It is always interesting to look through a cookbook and see which recipes just jump out at you. I love this cookbook and the unique way that all types of vegetables are represented. Combinations I never would have thought of are on almost every page.
I had to try both of these because I have really been trying to cook squash more, all types included. I have noticed that butternut and spaghetti squash are still available at the store and wanted to try these 2 recipes out.
This curry featured red curry paste and coconut milk and a unique mixture of vegetables. I served it over rice noodles and really like the sauce as well as all the veggies. I never would have paired eggplant, green beans, and butternut squash on my own, but it really works well in this curry. Deliciously well.
The spaghetti squash pancakes were really easy to make (well, besides the time it took to cook the squash). I also made one of the recommend toppings from the book the Tomato-Basil Jam. I actually preferred these pancakes the next day, cold out of the fridge with no topping and if I made them again, I would add a little more flavoring to the pancakes themselves. Overall, a very good recipe and a nice change from the normal, everyday vegetables we eat all the time. I like variety!

Eggplant, Green Beans, Pumpkin, and Basil in Coconut-Tomato Curry
2 tsp red curry paste
2 Tbls minced fresh ginger
1 14-oz can lite coconut milk
1 1/2 cups vegetable broth
2 Tbls fish sauce or 1-2 Tbls soy sauce
1 Tbls brown sugar (optional)
1 15-oz can diced tomatoes
1 small (5 or 6 oz) Japanese or Chinese eggplant, cut into cubes
2 cups diced kabocha or butternut squash, steamed or blanched until almost tender
2 cups green beans, trimmed and cut into 2-inch lengths
20 to 25 fresh basil leaves


Measure the curry paste and ginger into a large saucepan, then add the coconut milk and broth, and whisk until smooth. Bring to a boil over high heat, reduce the heat, and simmer, covered, for 15 minutes.
Stir in the fish sauce, and brown sugar.
Add the tomatoes, eggplant, squash, and green beans. Bring to a boil, then reduce heat and simmer, partially covered, for about 10 minutes, or until vegetables are tender. Stir in the basil leaves and serve hot, over rice.


Spaghetti Squash Pancakes
2 cups cooked spaghetti squash
1 cup minced onion
1/4 cup all-purpose or rice flour
1/2 tsp salt
4 large eggs

Place the cooked squash in a medium-sized bowl and separate the strands by combing through them with a fork. Continue to use fork and mix in onion, flour, and salt and then to beat in the eggs.
Place a skillet over medium heat. Spray it lightly with cooking spray, or for richer flavor, melt a little butter. When surface is hot, use a 1/4-cup measure with a handle to scoop batter into the hot pan.
Cook the pancakes for a good 8-10 minutes on each side- until truly golden.
Top with:
sour cream or yogurt
minced parsley


*Tomato-Basil Jam
2 pds tomatoes, peeled and seeded if ripe
1/4 tsp salt
3-4 Tbls light-colored honey
2 Tbls balsamic vinegar
2 tsp cider vinegar
about 5 sprigs fresh basil


Cut the tomatoes into small cubes and place them in a medium-sized saucepan. Cover the pot and place it over medium heat.
When the tomatoes begin to boil, reduce heat and uncover the pot. Let cook for 10 minutes, adding a little water if it seems dry.
Stir in the remaining ingredients and continue to let it cook uncovered over medium heat for another 35 minutes, or until reduced to approximately 1/3 its original volume.
Remove from the heat and dig out basil. Let cool to room temperature and store in fridge.

Up Next- Tuesday's with Dorie- Blueberry Crumb Cake Muffins

Coconut Curried Chicken

I recently purchased green and red curry paste because I wanted to enjoy Thai flavors at home more often. I found this really quick, delicious recipe on myrecipes.com and decided it would be perfect for a weeknight dinner.
I had some cooked brown rice in the fridge, so I decided to serve the chicken over the brown rice, instead of couscous, like the recipe called for.
This dinner came together very fast, which was nice.
The green curry paste is mild and paired perfectly with the lite coconut milk. We really enjoyed this dinner. It really had everything going for it- quick, delicious, easy.
It would be really simple to substitute different vegetables and the recipe also suggested using cooked shrimp instead of the chicken, just tossing it in at the end. The possibilities are endless and the results are fantastic.

Coconut Curried Chicken from Cooking Light

1 1/2 cups water, divided

2/3 cup uncooked couscous

1 cup light coconut milk

1 tablespoon cornstarch

1 tablespoon fish sauce

2 teaspoons sugar

2 teaspoons bottled minced garlic

2 teaspoons bottled minced ginger

1 teaspoon green curry paste

2 teaspoons vegetable oil, divided

1 pound chicken breast tenders

1/2 teaspoon salt, divided

1 cup frozen green peas

1/2 cup prechopped onion

1 (8-ounce) package presliced mushrooms

1 teaspoon lime juice

Lime wedges (optional)

Bring 1 cup of water to a boil in a medium saucepan. Stir in couscous, and cover and remove from heat. Let stand 5 minutes. Fluff with a fork.
While couscous cooks, combine 1/2 cup water, coconut milk, and next 6 ingredients (through curry paste), stirring well with a whisk.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; cook 6 minutes or until done, turning once. Remove from pan; keep warm.
Add remaining 1 teaspoon oil to pan. Add peas, onion, and mushrooms; cook 3 minutes or until mushrooms are tender. Add coconut milk mixture and 1/4 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 1 minute. Add chicken and lime juice to pan; cook 1 minute or until thoroughly heated. Serve over couscous; garnish with lime wedges, if desired.

Coming Tomorrow- a Red Curry dish and Spaghetti Squash Pancakes from a great cookbook