I’m craving comfort food lately, but of trying to stick to eating more vegetables.  So, when I saw this in the new issue of Cooking Light.  I adore mushrooms, so it was right up my alley.   My son loved it too!  I do admit, I added much more salt to the sauce than it called for, and a bit of nutmeg too.  I just loved this dish, and can’t wait to make it again.

Mushroom Lasagna
courtesy of Cooking Light, January 2012

serves: 6
WW PointsPlus: 10

1 cup boiling water
1 ounce dried porcini mushrooms
1 tablespoon butter
2 tablespoons olive oil, divided
1 1/4 cups chopped shallots (about 4)
1 (8-ounce) package presliced cremini mushrooms
1 (4-ounce) package presliced exotic mushroom blend
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 tablespoons chopped fresh thyme
6 garlic cloves, minced and divided
1/2 cup white wine
1/3 cup (3 ounces) 1/3-less-fat cream cheese
2 tablespoons chopped fresh chives, divided
3 cups 2% reduced-fat milk, divided
1 1/10 ounces all-purpose flour (about 1/4 cup)
Cooking spray
9 no-boil lasagna noodles
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

Preheat oven to 350°.

Combine 1 cup boiling water and porcini. Cover and let stand 30 minutes; strain mixture through a cheesecloth-lined sieve over a bowl, reserving liquid and mushrooms.

Melt butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes. Add cremini and exotic mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until mushrooms are browned. Add thyme and 3 garlic cloves; sauté 1 minute. Stir in wine; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Remove from heat; stir in cream cheese and 1 tablespoon chives. Add reserved porcini mushrooms.

Heat a saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 3 garlic cloves to pan; sauté 30 seconds. Add the reserved porcini liquid, 2 3/4 cups milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil. Combine remaining 1/4 cup milk and flour in a small bowl; stir with a whisk. Add flour mixture to milk mixture, and simmer 2 minutes or until slightly thick, stirring constantly with a whisk.

Spoon 1/2 cup sauce into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray, and top with 3 noodles. Spread half of mushroom mixture over noodles. Repeat layers, ending with remaining sauce. Sprinkle cheese over top. Bake at 350° for 45 minutes or until golden. Top with remaining 1 tablespoon chopped chives.

~M

I’ve been trying to incorporate more veggies in our diet.  So, when I saw this recipe in Everyday Food Magazine, I thought it’d be perfect.

I lessened the number of points in my serving by having less rice than it calls for.  So, if you’re watching your Weight Watchers points (or carbs) I’d recommend that.

The next day I even took leftovers for lunch without any rice at all.  This stuff was seriously delicious.  And there was something about the runny egg on top that sealed the deal for me.  Delish.

It says it takes about 45 minutes to make, which was about right.  So, I thought it was fairly easy to make on a weeknight as long as you have your veggies organized and out on your counter when you start.  I did, however, seem to make a big ol’ mess while preparing it.  So much for “clean as you go”.  Ha.

Vegetable Bibimbap
serves: 4
WW PointsPlus: 13

1 1/2 c long-grain white rice
5 oz baby spinach (5 cups)
2 1/4 tsp vegetable oil
3 carrots, cut into thin matchsticks
1 garlic clove, thinly sliced
4 scallions, white and green parts separated and thinly sliced
3/4 lb shiitake mushrooms, trimmed, thinly sliced
1 English cucumber, cut into thin matchsticks
2 tbsp soy sauce
4 large eggs
4 tsp toasted sesame oil
Sriracha sauce, for serving

In a medium pot, cook rice according to package instructions.  Meanwhile, in a large nonstick skillet, bring 2 cups water to a boil over high heat.  Add spinach and cook, stirring constantly until wilted, about 30 seconds. Drain.  When cool enough to handle, squeeze spinach dry with a paper towel.

Wipe out skillet. Heat 1 1/2 tsp vegetable oil over medium-high.  Add carrots and cook until crisp-tender, 3 minutes.  Add garlic and scallion whites and cook until fragrant, 1 minute.  Add mushrooms and cook 4 minutes.  Add cucumber and cook until softened, 3 minutes.  Add spinach and soy sauce and stir to combine. Transfer vegetables to a bowl and wipe out skillet.

Heat 3/4 tsp vegetable oil in skillet over medium-high. Add eggs, reduce heat to medium and cook until whites are set and yolks are still runny, about 5 minutes. Divide rice among four bowls; top with vegetables and eggs.  Drizzle each with sesame oil, sprinkle with scallion greens, and serve with Sriracha.

~M

It’s been quite the year for me… a new baby girl, a new job, and so many new possibilities.   I feel like we’ve grown as a family, not just physically, by adding a child, but emotionally as well.  I can truly say that I’m ending this year on a happy note.  I’m quite content.

I’m looking forward to the new year.  As others, I’m resolving to continue to find healthy meals for my family.  So, although my blog entries have been a bit far between lately, I will continue to post as often as I can.

The other day I tried a delivery service that brings fresh, organic, local (when available) produce to your door.  I really liked it and plan on ordering from them again.  They arrived with a giant basket full of acorn squash, sunchokes (had never had one of those!), leeks, bananas, potatoes, daikon radishes, and tangerines.  Tangerines and clementines are in season now and very popular.

I decided to pick a recipe for each thing I was receiving, so one night I made this Tangerine Beef Stir-Fry from Everyday Food, December 2011.  Although mine turned out a little less colorful than their picture in the magazine, I just loved the flavors and cannot wait to make this again.  It was amazing.

So, below is the recipe.  I hope you enjoy it, and I hope you and your loved ones have a very blessed and exciting (and happy!) 2012!

Tangerine Beef Stir-Fry
courtesy of Everyday Food, December 2011

serves 4
WW PointsPlus: 8

1 1/2 lbs beef sirloin, very thinly sliced against the grain
1 bunch scallions, trimmed, 1 scallion thinly sliced, remaining cute crosswise into thirds
3 tbsp minced peeled fresh ginger
1/2 tsp red-pepper flakes
2 wide strips tangerine zest, plus 3 tbsp tangerine juice (from 2 tangerines)
2 1/2 tsp cornstarch
1/4 tsp course salt
1 tbsp soy sauce
1 tbsp rice vinegar
2 tsp sugar
2 tbsp vegetable oil
cooked long-grain white rice, for serving

In a medium bowl, combine beef, thinly sliced scallion, ginger, red-pepper flakes, tangerine zest, cornstarch, and salt;  toss to coat.

In a small bowl, combine tangerine juice, soy sauce, vinegar, sugar, and 2 tbsp water.

Heat a large wok or skillet over high until hot  Add oil and swirl to coat wok.  Add beef mixture and remaining scallions and cook, stirring constantly, until beef is browned, about 5 minutes.  Add tangerine juice mixture; cook, stirring, until sauce is bubbling and slightly thickened, about 3 minutes.  Serve over rice.
~M

In the end, I guess, I personally hope that everyone is smiling.  Many years back I bought my husband-to-be a gift that was horrifying to my parents, ridiculous to others, and probably just plain silly.  However, he smiled, and I will never forget that reaction.  I suppose that is a lot of what the holiday means to me.  It’s about making others that you love smile like the best thing on the planet has just happened to them.

So, here’s to you… and yours.. and their great-big smiles.   I hope that your holiday is filled with smiles that fill all of 2012.  So happy cooking, happy multitasking… and happy everything to you!

Ah yes, and a recipe.. I can’t leave this post without that, can I?  So here is the “copycat” version of Ikea’s Swedish Meatballs that I just loved!  Throw it in a crock pot and serve it at you holiday cocktail party… I promise you’ll get raves (and smiles!).

Almost-Famous Swedish Meatballs
courtesy of Food Network Magazine
Yields: 45 Meatballs

For the meatballs:

1 cup breadcrumbs
2 tablespoons unsalted butter
1/3 cup minced white onion
2 cloves garlic, minced
1/4 teaspoon ground allspice
Kosher salt and freshly ground white pepper
1/2 cup milk
1 teaspoon Worcestershire sauce
3/4 pound lean ground beef
1/2 pound lean ground pork
1 large egg plus 1 egg white, beaten
Vegetable oil, for brushing

For the gravy:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups low-sodium beef broth
1 teaspoon Worcestershire sauce
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley (optional)
Lingonberry jam, for serving (optional)

Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.

Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.

Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.

Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired. (*Note – I was missing Lingonberry jam, which I’m not a fan of anyway but my husband is, and I substituted cranberry jam instead!).

~M

I’m also working about a block from my husband, so that is nice too!  Our new nanny has been a Godsend as well.   Without her I don’t think I’d be nearly as organized, or get anything done.

I do miss my kids… A LOT.  But I do think it makes the time you spend with them more quality time. I think I’ve found a descent balance that fits me.

As you can tell by my lack of posts, I’m pretty busy.  But, I promise to post more!  Tonight I’m making a copycat recipe that I cant wait to blog.

These tuna melts were to die for.  My daughter loves mashed avocado too so she was thrilled when I pulled a few of them out of the fridge.

Tuna Melts with Avocado
courtesy of Cooking Light, June 2011

serves: 4
WW PointsPlus: 12

2 1/2 tablespoons olive oil
2 tablespoons thinly sliced shallots
1 tablespoon Dijon mustard
1/4 teaspoon black pepper
1/8 teaspoon salt
1 (6-ounce) can solid white tuna in water, drained and flaked
1 1/2 tablespoons fresh lemon juice
1 avocado
1 cup cherry tomatoes, quartered
1/3 cup shredded Swiss cheese
2 (6-ounce) pieces French bread, halved lengthwise and toasted

Preheat broiler to high.

Combine first 6 ingredients in a medium bowl, stirring well to coat. Place juice in a small bowl. Peel, seed, and chop avocado. Add avocado to juice; toss. Add avocado mixture and tomatoes to tuna mixture; toss well to combine. Sprinkle cheese evenly over cut sides of bread, and broil for 3 minutes or until cheese is bubbly. Place 1 bread slice, cheese side up, on each of 4 plates, and divide tuna mixture evenly among bread slices.

Sustainable Choice: Solid white tuna is albacore, the most sustainable choice among varieties of tuna.

~M

I supported my son’s school by buying from Market Day and had 2 big bags of broccoli florets.  This was the perfect way to use them!

Super Easy Cream of Broccoli Soup
courtesy of www.weightwatchers.com

serves 8
WW PointsPlus: 4

1 tsp unsalted butter
1 medium uncooked onion(s), chopped
20 oz frozen chopped broccoli, thawed
32 1/4 oz canned condensed cream of potato soup, three 10 3/4 oz cans
4 cup(s) fat-free skim milk
3/4 cup(s) low-fat shredded Cheddar cheese, extra-sharp
1 Tbsp Dijon Mustard
1/8 tsp cayenne pepper, or to taste
1 tsp kosher salt, or to taste (optional)

Melt butter in a large nonstick saucepan over low heat. Add onions and increase heat to medium-low; cover and cook, stirring occasionally, until tender, about 7 minutes.

Stir in broccoli and potato soup; gradually stir in milk until blended. Increase heat to medium-high and bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until broccoli is tender, about 5 minutes. Remove from heat; stir in cheese, mustard and cayenne until cheese melts. Season to taste with salt, if desired. Yields about 1 1/4 cups per serving.

** Note: I added a little tabasco sauce to mine as well! I love adding a bit of *zing* to cheesey soups & dips.

~M

I’m also back to tracking my Weight Watchers points, and I joined a gym near my work.  So, I’m hoping to lose a few pounds before our vacation in February.  These kind of recipes do just that!  Fast, simple, & healthy!

The original recipe calls for Kamut spirals, but I used Barilla Wheat spirals.

Spirals with Chicken-Artichoke Wine Sauce
courtesy of Cooking Light, March 2006

serves 6
WW PointsPlus: 11

1 (12-ounce) package kamut spirals
2 tablespoons olive oil
1 1/2 pounds chicken breast tenders, cut into bite-sized pieces
4 garlic cloves, minced
1/2 cup white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (15-ounce) cans artichoke quarters, rinsed, drained, and finely chopped
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
1/3 cup finely chopped fresh basil
Chopped fresh basil (optional)

Cook pasta according to package directions, omitting salt and fat.

Heat oil in a large skillet over medium-high heat. Add chicken to pan; sauté 2 minutes or until browned. Add garlic; sauté 1 minute. Add wine, salt, pepper, and artichokes; simmer 5 minutes or until sauce is thickened and chicken is done. Remove from heat; stir in cheese and 1/3 cup basil. Place sauce and pasta in a large bowl; stir gently to combine. Garnish with chopped basil, if desired.

~M

I’m so torn about going back.  Part of me is excited… excited about the new job, happy that I found something that sounds like such a perfect fit, excited to (yes, I admit) get out of the house more, really excited to be working in downtown Chicago again, excited to start planning a great vacation trip for the family, etc.  The other part is sad… sad to leave my little Morgan for the first time, sad that I won’t be the one dropping off and picking up my son daily from school (although I’m hoping this job will allow some flexibility about that), sad to give up the extra time in the day to cook and such (weeknights will be much more rushed), and just nervous that I will do a good job and make my new company happy as well.

However, it’s going to be a new adventure.  One that I hope will bring happiness to me, and good things for our family too.

So, that’s that!  I start next week!

Anyway, the other night I made these crab cakes.  They were amazing.  They had the perfect ratio of crab to breadcrumbs, which is hard to find in my opinion.  I used lump crab meat that I found in the seafood section.  It was pre-packaged so I rinsed it a bit and I think that made all of the difference. No weird canned, packaged, or fishy taste at all.

On the side I tossed arugula with grape tomatoes, white wine vinegar, and olive oil.

Crab Cakes and Spicy Mustard Sauce
courtesy of Cooking Light, Sept 2011

serves: 4
WW PointsPlus: 8

1/3 cup prechopped red bell pepper
2 tablespoons canola mayonnaise
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 green onions, chopped
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
1 1/3 cups panko (Japanese breadcrumbs), divided
1 pound lump crabmeat, drained and shell pieces removed
2 tablespoons olive oil, divided
2 tablespoons canola mayonnaise (I used light mayonnaise)
2 tablespoons reduced-fat sour cream
2 teaspoons chopped fresh parsley
2 teaspoons Dijon mustard
1 teaspoon white wine vinegar
1/8 teaspoon ground red pepper

Combine first 7 ingredients. Add 1/3 cup panko and crab; toss gently. Divide crab mixture into 8 equal portions; shape each into a 3/4-inch-thick patty. Place remaining panko in a shallow dish. Gently dredge patties in panko.

Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan. Add 4 crab cakes to pan; cook 4 minutes on each side. Remove from pan; keep warm. Repeat procedure with remaining oil and crab cakes.

Combine 2 tablespoons mayonnaise and remaining ingredients; serve with crab cakes.

~M

I love caesar salads, but they are usually far from “healthy”.  This one you can make with less guilt.  Plus, I originally had this for 6 servings (at 3 WW pts each), but I think it serves more than that and therefore even less points per serving!

Lightened-Up Creamy Caesar Salad Dressing
serves: 6 (although I think it might serve even more!)
WW PointsPlus: 3

3 clove(s) (medium) garlic clove(s), minced
3/4 cup(s) Kraft Light mayonnaise
1 oz anchovies, crushed (or anchovy paste)
2 Tbsp grated Parmesan cheese
1 tsp Worcestershire sauce
1 tsp Dijon Mustard
1 Tbsp fresh lemon juice
freshly ground black pepper, to taste

Mix all ingredients together.  Let chill for a few hours before serving.

~M

So, next time I make it I will update with a picture.  Until then, here’s the recipe.

Margo’s Italian Beef Sandwiches

3 lb beef roast (usually a chuck roast, or something with a bit of marbling)
2 cans beef broth
1 packet Italian Dressing Seasoning Mix (I prefer the “zesty” one)
1 bay leaf
1 tsp Italian seasoning (oregano, basil, etc, mix)
4 – 5 pepperoncini peppers, chopped, with a bit of the juice from the jar
a few dashes of crushed red pepper flakes, to taste
salt and pepper, to taste
6 Sub rolls

Cut the roast into large chunks, about 3 inches long. Place in the crock pot. Top with the rest of the ingredients.

Let cook for 11 hours. Remove beef and shred with 2 forks. Return to pot and let cook in the broth for another 30 minutes.

Serve on rolls.

** Note: My husband likes his with a slice of cheese, and some roasted bell peppers. He also doesn’t “dip” his sandwich. I like mine with spicy giardiniera, and plenty of broth for dipping!

~M