From the Appetizer Collection at emealsforyou.com
We had some friends in the weekend and as it usually goes some of the friends brought more friends. I thought I was in pretty good shape, supplies wise, but doubling the number of guest had me scrambling for some extra appetizers. I found some nice portabellas at the market and decided I would make them using the recipe for steak au poivre, but with the mushrooms instead. I haven’t made these for a few years and had forgotten just how good they are.
Serve them as an appetizer, or as a vegetable or even on some nice toasted French bread as a lunch. However you decide I am sure you will love them.
Portabella au Poivre
|2||Tb||pepper, fresh cracked|
|1||10 oz can||beef consommé|
|0.25||medium||lemon, juice of|
|1||pinch||salt to taste|
|1||Tb||parsley, flat leaf|
Remove and discard the stems and scrap the gills, the dark fibers, from the bottoms of the portabella mushrooms. Brush both sides with the olive oil. Sprinkle with the cracked pepper. Grill or pan sauté the mushrooms for 3 minutes per side. Heat the consommé, Worcestershire sauce, and lemon in a sauce pan until blended, swirl in the butter. Slice the mushrooms into strips and place in the sauce pan. Heat through, spoon onto serving platter, spoon the sauce on top and sprinkle with the parsley.
It’s winter so it’s pretty much the “cooking season”. Find some great winter recipes at emealsforyou.com.
From the WOW (Watching Our Waists) Collection at emealsforyou.com
We have a category of recipes on our website, emealsforyou.com, we call WOW (Watching Our Waists), designed to provide good, easy recipes for those of us paying the price for maybe a little too much holiday celebrating. We provide the recipes geared for those who have a “few” pounds to shed.
Make the recipe for two servings and freeze one for later, or on our site you can pick the number of servings and we do the math for you. Follow our lead and you will be back to “fighting weight” in no time at all.
Entree – Chicken Chili
|Category:||WoW (Watching our Waists)|
|Meal:||Watching the Game (WoW (Watching our Waists))|
|2||small||chicken breasts, boneless, skinless|
|0.5||6 oz can||chilis, chopped green|
|0.5||15 oz can||tomatoes, whole|
|1||Tb||cornmeal, course ground|
Sauté boneless, skinless, chicken cubes, diced onions and minced garlic in vegetable oil in large heavy stockpot. Add the remaining ingredients with the exception of the cornmeal and bring to a simmer. Gradually whisk in cornmeal and cook uncovered for 30 minutes.
Hint: Great served with chopped green onions.
Each serving has 355 calories, 24.3g carbs, 17g fat, 26.7g protein and 6.5g fiber. Points Plus 9
Try our WOW recipes and full meal plans or our 30-day Diet Friendly meal plan; backed by our affiliation with registered Dietitian Lisa M Ronco, MS RD CDN at emealsforyou.com. A full year’s membership is still only $9.95.
From the Appetizer Collection at emealsforyou.com
I was looking for an appetizer to take to a New Year’s Eve party and my butcher told me about a sausage pinwheel that his grandmother used to make in Italy. I believe he said it was called a piccoli, Italian for pinwheel. As the crowd I was partying with always devours anything with sausage, I thought this would make the ideal party fare; and boy was I right. I made one large pinwheel and sliced it into pieces. It disappeared in record time.
Try this appetizer and you will be amazed at how easy it is to make and how well it is welcomed at the party.
|1||Tb||pepper, fresh cracked|
|2.5||lb||sausage. sweet pork|
Prepare pizza dough per instructions. Allow to rise until double in size, punch down and divide in half. Allow dough to rest.
In a large sauté pan heat oil, add onions, thyme, garlic and pepper and sauté until onions are golden brown. In a separate pan, sauté sausage, breaking it into small pieces, until fully cooked. Drain and add to the onions and blend.
Roll the pizza dough out into 2, 12 inch by 15 inch squares. Spread the onion and sausage mixture evenly onto the dough, allowing 3/4 inch of edges exposed. Roll the dough from the long end, forming a tight log. Transfer to a parchment lined cookie sheet and bake at 400 degrees for 30 -40 minutes; until golden brown. ( time depends on size of pinwheel ). Rest for 15 minutes and slice into 3/4 inch slices.
Get the pizza dough recipe along with many, many more great appetizer ideas at emealsforyou.com.
From the Dessert Collection at emealsforyou.com
I decided for the last post of the year to write about our new tradition at Christmas. The guys come in from NJ and will get together in the kitchen to make a croquembouche; a tower of profiteroles (cream puffs) filled with vanilla pastry cream and “glued” together with sticky caramel. I rate this a medium task, more for the many steps than the difficulty factor. We put together 3 separate recipes to make one fantastic dessert; and it doubles as a centerpiece.
Profiteroles (Cream Puffs)
|Meal:||Dinner with Old Friends (Celebration Meal Plans)|
Place water, butter, salt and sugar in a pan over medium heat. Bring to a boil. Remove from heat and add flour, stir until mixed, place back on low heat and stir for 2 minutes. Immediately remove from heat and add to bowl of food processor, add eggs and pulse until just mixed.
(you may use a mixer instead) Place large spoonfuls onto a cookie sheet covered in parchment paper, space 2 inches apart. Bake at 400 degrees for 18-22 minutes, until golden brown. Turn off oven, remove from oven and quickly poke a few small holes with a toothpick in the sides of the puffs to allow steam to exit. Return cookie sheet to oven, open oven door and let puffs sit for 20 minutes in oven.
Cream yolks and sugar until light yellow. Beat in cornstarch on low speed. Bring milk to a boil in a heavy saucepan; pour milk slowly into the egg mixture while beating slowly. Return mixture to stove over medium heat, stirring constantly until thick, about 10 minutes. When you put your finger into the pan the mixture is hot to the touch. Remove from heat; beat in butter, vanilla, cream and cognac. Strain through a wide mesh strainer into a bowl. Refrigerate until needed.
Place sugar and water in a sauce pan and stir to combine. Heat under medium to high heat, swirling not stirring until brown (345 degrees). Remove from heat and use immediately. May be reheated if it becomes too stiff.
Fill each profiterole with the vanilla cream. You may make the croquembouche freehand but it is much easier to buy a 14 inch foam cone and wrap it in parchment paper. Caution: the caramel is very hot and will burn immediately if it touches your skin. Dip each profiterole into the caramel and place on the bottom of the cone, making a full round on the bottom. Now continue with the next level and so on until you reach the top. Pour any leftover caramel over the croueblouche. Serves about 12.
Tons of great desserts at our website emealsforyou.com.
From the Appetizer Collection at emealsforyou.com
This is the “sister” recipe to the Scallops on Poached Pears recipe that we served at the French dinner earlier this month. Because there are some out there, me included, that don’t eat fish of any kind; it was necessary to come up with a recipe that reflected my dinner “statement” for the carnivores among us. Substituting the pork tenderloins for the scallops proved to be just the right adjustment. Some at the dinner even choose to sample both appetizers.
My theory on cooking is cook what you like, adjust recipes to serve your needs or just you whims.
Pork Tenderloin on Poached Pears
|2||medium||pears, red Bartlett|
|2||pinch||salt and pepper to taste|
|0.25||cup||wine, dry white|
Peel the pears, cut in half and remove core with a spoon. Place pears in a sauce pan with the sugar and add enough water to cover half way up on the pears. Simmer for 15 – 20 minutes until just tender (turning over once during simmering). Remove pears to a plate, allow to cool and slice each half into 1/4 inch thick pieces. Reduce remaining water and sugar in pan by half and add the white wine.
Cut tenderloin into 3/4 inch disks. Salt and pepper disks. Add remaining salt and pepper to the rice flour and dredge the disks.
In a sauté pan heat the oil and butter until just shimmering, add the disks and cook for only 2 minutes, turn over and cook for 1 minute more. Remove pork to a plate and add the sage leaves, cook until crispy. Remove sage and add the reserved sugar water and wine to the pan, stir to combine to make a sauce.
To plate: Place 4 slices of the pears on a plate, forming 2 circles, add 2 disks to each circle, spoon some of the sauce and place sage leaves on top.
Find more outstanding appetizers at emealsforyou.com
From the Bread Category at emealsforyou.com
I am beginning to prepare my Christmas baskets for my neighbors and I thought I would give this challah a test run to see how it fit into my plans. This is truly one of the most beautiful loaves of bread I have ever made. The crust is firm yet not too hard and the crumb is very, very good and moist. An easy bread to make; requiring time but not a whole lot of work, it makes the perfect bread to toast or maybe make a baked French toast breakfast for your family.
The challah makes a wonderful addition to our bread collection at emealsforyou.com.
Dissolve the yeast in 1 cup of warm water in the bowl of a mixing bowl. Stir in orange zest, orange juice, and oil. Add 2 eggs, one at a time, mix using a dough hook. Add sugar and salt and mix for 5 minutes, until smooth. Remove dough, grease bowl and place the dough back into the bowl, covering with plastic wrap. Allow to rise in warm spot until doubled, about an hour. Punch dough down, divide in half. Roll each half into a 27 inch log. hold the dough in the middle and twist ends around. Place on a floured piece of parchment paper on a baking sheet. Mix one whole egg and one yolk, brush 1/2 on loaves, allow the bread to rise for 1/2 hour while heating oven to 350 degrees. Brush remaining egg wash onto the bread, sprinkle with the fennel and sesame seeds. Bake for 30 – 40 minutes until brown and firm on top.
Try some of our other great bread recipes at emealsforyou.com.