I’m baaaaack! It’s been a pretty slow month cooking wise, health issues and my daughter’s wedding have taken precedence! Anyway, no excuses. My back is still hurting from overdoing a Group Sculpting class (I should know better!) and there is still wedding “stuff” to do, but I needed to share some recipes and tips!
Superbowl Sunday was yesterday and although I am a die-hard Jets fan, anyone from NY was a Giants fan yesterday. Watching the game with my daughter and husband (while addressing wedding invitations!) required some snacks and food! We are all trying to be svelte for the wedding so I decided to make the food healthy! The next three recipes are tweaked Weight Watchers recipes, all are scrumptious, I assure you.
The game was a nail biter! My Giants prevailed in the end and the food was yummy. All the recipes can be doubled, even tripled for a crowd. And, of course, they are just as good for a winter supper or a different kind of party (not just Superbowl) or for any day of the week. Who doesn’t love nice, crunchy biscotti dipped in coffee or tea!
Spicy Red Pepper Dip
1 – 7 oz. jar roasted red pepper, drained, reserve liquid
2 teaspoons tomato paste
2 teaspoons balsamic vinegar
1 garlic clove, crushed
1/8 teaspoon cayenne pepper
In a food processor, puree the peppers, tomato paste, vinegar, garlic and cayenne. Slowly add juice until desired consistency. Refrigerate until served, mixture thickens when refrigerated.
1. Drain the peppers well, otherwise the mixture is too loose.
2. You can make this as spicy as you like, just add more cayenne.
3. Serve with crudite and crackers- I love Fiber One Crackers, they’re healthy and delicious.
4. You can use this as a sandwich spread or thin with some olive oil and use it as a salad dressing!
4 tsp. olive oil 1 T. chili powder
2 onions, chopped 2 tsp. cumin
1 carrot, chopped 1 tsp. dried oregano
1 celery stalk, chopped 1/2 tsp. ground coriander
1/2 c. seeded and chopped green pepper 1 (14 1/2 oz.) can diced tomatoes
4 garlic cloves, minced 1(16 oz.) can red kidney beans, drained and rinsed
1 tsp (or more) deveined and seeded jalapeno 1 tsp. kosher salt
1 lb. very lean ground beef pinch black pepper
Topping: chopped fresh cilantro, chopped red onion, shredded cheddar cheese, sour cream
In a large Dutch oven heat the oil and saute the onions, carrot, celery, bell pepper, garlic and jalapeno until onions are translucent and vegetables are tender, 10-15 minutes.
Add the beef and cook, breaking up with a spoon, until no longer pink, 5-7 minutes. Stir in chili powder, cumin, oregano and coriander, cook 1 minute.
Add tomatoes, beans, salt, pepper. Bring to a boil. Reduce heat and simmer gently, partially covered, stirring occasionally, about 20 minutes. Serve.
1. Make sure you use good quality chili powder and oregano-I order my spices from Penzey’s-they are a great source for all kinds of spices and recipes. They’re fast, reliable and reasonably priced and of excellent quality!
2. If you think the chili looks to dry after adding the tomatoes you can add a little crushed tomatoes or tomato sauce (NOT spaghetti sauce!).
3. You can serve the chili over rice (brown to keep it healthy) for a heartier meal!
4. You can use ground turkey, chicken, pork or vegetarian ground beef substitute and the chili would still be great! Just make sure it’s lean.
5. Change up the beans-use your imagination. Add other veggies, sautéed eggplant or zucchini (don’t add it raw, to watery!) or chopped sautéed portabellos would be great. Corn would be a nice addition as well.
6. You can also serve this with tortilla chips (baked to keep it healthy!).
2 c. all-purpose flour 1/4 t. salt
1/2 c. slivered almonds 1 c. sugar
1/3 c. unsweetened cocoa powder 2 large eggs
2 1/2 T. ground coffee 3 T. strong brewed coffee
2 t. baking powder 1 1/2 t. vanilla
3/4 t. ground cinnamon
Preheat oven to 350 degrees F. Spray a baking sheet with nonstick spray or use silpat.
Combine flour, almonds, cocoa, ground coffee, baking powder, cinnamon and salt.
In another bowl combine the sugar, eggs, brewed coffee and vanilla. Add the sugar mixture to the flour mixture and beat on low-speed with an electric mixer. It will form a fairly dry dough. Divide in two and shape each into a 15″ X 1 3/4″ log (about 1″ high) Transfer to cookie sheet and pat down tops until each piece is about 3/4″ high and 2″ wide.
Bake until the logs are firm to the touch and a toothpick inserted into the center comes out clean., 20-25 minutes. Transfer the logs to a cutting board and let cool 10 minutes. With a serrated knife cut the logs crosswise on an angle into 1/2″ slices. Arrange in a single layer on sheet. Lower oven temp to 300 degrees F. Bake 12 minutes per side, turning once. Transfer to wire rack, they crisp as they cool.
1. Go wild, use your imagination, use flavored ground coffee and brewed coffee.
2. Use the nuts of your choice; pistachios, walnuts, pecans-they’re all good.
3. Use almond extract or coconut, your choice.
4. Add mini chips or dip on side in melted chocolate or just drizzle with melted chocolate-all delicious!