Goat Cheese and Herb Fritattas

Ingredients:

• 12 large egg white(s), or 16 oz refrigerated egg whites
• 1/4 cup(s) fat-free sour cream
•  2 tsp Dijon mustard
• 1/2 tsp table salt
• 1/4 tsp black pepper
• 1/2 cup(s) parsley, fresh, chopped
• 2 Tbsp dill, fresh, chopped
• 4 oz semisoft goat cheese, crumbled

 Makes 4 Servings

1. Preheat broiler. Coat a large ovenproof skillet with cooking spray and warm over medium heat.
2. In a large bowl, whisk together egg whites, sour cream, mustard, salt and pepper; stir in parsley, dill and goat cheese.
3. Pour into skillet and cook until almost cooked through to the surface, about 5 to 6 minutes. Note: Frequently smooth the surface of the frittata with a spatula, and lift the mixture from the sides of the pan to allow any uncooked eggs to run to the bottom.
4. When approximately 1/2 inch of the surface is still uncooked, place frittata under broiler and broil until cooked through and golden on top, about 1 to 2 minutes. Cut into 4 slices and serve.

 WW POINTS VALUE 4PTS.

Note: This recipe appears in http://www.weightwatchers.com/. This is a perfect meal for breakfast lunch and dinner. You can also use egg substitute if you don't have egg white substitute. The goat cheese, dill and parsley give this fritatta an authentic Mediterranean flavor that will be enjoyed again and again.

Asian Grilled Tempeh Triangles

Ingredients:

• 1 lb. soy tempeh, cut into triangles
• 1 tbsp peanut oil
• 1/2 tsp toasted sesame oil
• 1 tsp grated ginger
• 2 tbsp light soy sauce
• 1 tsp mince garlic
• 2 tbsp sliced scallions, for garnish

Makes 4 Servings

1. Place the tempeh in a glass pie plate or dish. In a small bowl, mix the peanut oil, sesame oil, ginger, soy sauce and garlic. Pour the mixture over the tempeh, turning the pieces to coat well. Place in the refrigerator for 4 hours or overnight.
2. Heat the grill to medium high heat. Lay a large piece of foil on the grill. Place the tempeh triangles on the foil on the grill. Place the tempeh triangles on the foil and grill them for 3-4 minutes per side, until golden brown. Sprinkle the tempeh with scallions.

 

WW POINTS VALUE: 5pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This recipe looked very unique and it  was always screaming "Try Me! Try Me!" Tempeh is a soy-based protein that is enjoyed by vegetarians and vegans as a meat alternative. I had never tried tempeh before and I'm always excited when I try new food. I LOVED the Asian flavors but I didn't like the tempeh at all. I didn't like the texture of it; I thought it was uncomfortable to eat. I would never recommend eating tempeh as an appetizer AGAIN! I would use the Asian flavors again over pork, fish, beef, chicken or vegetables. As for tempeh, well, we'll see.

Buche de Noel

Ingredients:

CAKE:

• 3/4 cup cake flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp baking soda
• 1/8 tsp salt
• 3 large eggs
• 3/4 cup granulated sugar
• 1 1/2 tsp vanilla extract
• 1/2 cup skim milk, at room temperature
• 3-4 tbsp confectioners' sugar
• 2 cups fat-free nondairy whipped topping

FROSTING:

• 8 oz. light tub cream cheese (Neufchatel)
• 1 cup confectioners' sugar
• 1/3 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 2 oz. semisweet chocolate, melted and cooled slightly

 Makes 18 Servings

1. Preheat the oven to 375 F. Spray a 15x10x1 jelly-roll pan with nonstick spray. Line the bottom with parchment paper; spray again with nonstick spray, them lightly flour.
2. To prepare the cake, in a medium bowl, combine the flour, cocoa powder, baking powder, cinnamon, baking soda and salt; mix well. In the bowl of an electric mixer, combine th eggs, sugar and vanilla and beat on high speed until light and fluffy, 4-5 minutes. With the mixer on low, gradually beat in the flour mixture and milk in 2 alternating additions each until combined. Pour the batter into the prepared pan.
3. Bake the cake until a toothpick inserted into the center comes out clean, 8-10 minutes. Spread a kitchen towel on a work surface and cover with a piece of wax paper. Sprinkle the wax paper with the confectioners' sugar. runa knife around the edge of the pan to loosen  the cake and invert the pan and warm cake onto the wax paper. Remove the parchment paper. Starting at the long side closest to you, using  the towel to help, carefully roll up the cake jelly-roll style. Allow to cool completely, about 45 minutes.
4. Meanwhile to prepare the frosting, in the bowl of the electric mixer, place the cream cheese, sugar, cocoa powder and vanilla. Beat on low speed until just combined, then increase speed to high and beat until smooth. With the mixer on low, add the melted chocolate; increase the speed to high and beat until smooth, 2-3 minutes.
5. Unroll the cooled cake and remove the wax paper. Spread the whipped topping over the cake and again roll up jelly-roll style. Place the cake seam side down on a derving platter. From one end of the cake, with a knife on a sharp angle, cut a wedge. Spread the cut side of the wedge with 3 tbsp of frosting and attach it, frosted side, near one end of the top of the cake and on top of the attached wedge. Run the tines along the length of the cake to make bark lines. Cover and chill 3 hours or overnight, then cut into 18 slices.

 

WW POINTS VALUE: 3 Pts. per slice

 

Note: This recipe appears in the WW New Complete Cookbook. If you ever saw the picture of this dessert in the cookbook, you would want to make it too. It's the Christmas season and I wanted to make somehting sweet and festive and I've always wanted to make a Buche de Noel. A buche de noel is a traditional French holiday cake when translated means Yule log. This recipe looks complicated but it's not as bad as it looks; it just takes patience and practice. My first attempt at a buche de noel  was kind of messy because I added a little too much cool whip for the filling and I didn't roll the log up as tight as I should have. However, the cake and frosting were delicious. I also learned another thing: I have a newfound respect for pastry chefs. Whether it's making a jelly-roll cake, brownies or cookies, baking is an acquired skill that takes time and PATIENCE! If you want proof, here's a clip from Season 3 of The Next Iron Chef:

http://www.youtube.com/user/Somebody7100#p/c/3C812877999AFCC7/17/_JuOwFsvE0U

Chef Forgione, I hope you gave your pastry chef a raise like you promised!

Coconut Macaroons

Ingredients:

• 2/3 cup fat-free sweetened condensed milk
• 1 large egg white
• 2 tsp vanilla extract
• 1/8 tsp salt
• 1/8 tsp imitation coconut extract
• 2 cups crisp rice cereal
• 1 cup shredded coconut

Makes 12 Servings (24 Cookies)

1. Preheat the oven to 300 F. Line 2 baking sheets with parchment paper ( or, with foil and spray with nonstock spray).
2. Combine the condensed milk, egg white, vanilla, salt and coconut extract in a large bowl; stir in the cereal and coconut. The batter will tend to fall apart; moisten your fingers with water and press  the mounds to evenly shape them. Bake until lightly browned, about 18 minutes. Cool completely on a rack. Carefully peel the macaroons off the parchment paper or foil and store in an airtight container.
3. Drop the batter in tablespoon-size mounds onto the baking sheets, spacing them 2 inches apart.

 

WW POINTS VALUE 2 pts.

 

Note This recipe appears in the WW New Complete Cookbook. I had coconut macaroons earlier in the holiday season and I wanted to try to make the macaroons myself this holidays season.  Macaroons are normally served during Passover but you can serve them during the Christmas season as well. They're often too sweet and rich to enjoy with reservation. The crisp rice cereal filling in for the coconut are feather light but just as satisfying. It just takes some time to get used to the less fattening taste.

New Beef Burgundy

Ingredients:

• 1/4 cup whole wheat flour
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 1/2 lbs. round steak, top or bottom, cubed
• 2 tbsp. extra-virgin olive oil
• 1/2 lb. pearl onions
• 1 lb. mushrooms, quartered
• 3 garlic cloves, minced
• 1 (14 1/2 oz.) can tomatoes, pureed
• 1 cup carrots finely chopped
• 3 cups burgundy wine
• 4 cups beef broth
• 1/4 cup tomato paste
• 1 tsp unsweetened cocoa powder
• 2 bay leaves
• 1 tsp. each of chopped rosemary. thyme, oregano
• 1/4 cup Italian parsley, chopped

Makes 8 Servings

1. In a zip-top plastic bag, combine the flour, salt and pepper. add the beef, seal the bag and toss to coat well.
2. Heat 1 tbsp. of the oil in a large saucepan over medium-high heat. Working in batches to prevent overcrowding in the pan, add the beef and cook, stirring frequently, for 5 minutes, or until browned. Remove to a plate and repeat with the remaining beef.
3. Add the remaining 1 tbsp of oil to the pan. Add the onions, mushrooms, carrots, tomatoes, and garlic and cook, stirring often, for 10 minutes, or until lightly browned.
4. Add the wine, broth, tomato paste, cocoa powder, bay leaves, herbs, and beef. Bring to a boil. Reduce the heat to low, cover and simmer for 2 hours. Remove and discard the bay leaves. Sprinkle with the parsley.

WW POINTS VALUE: 6pts.

Note: This recipe appears in the South Beach Diet Cookbook. It was a cold winter's day and I wanted something warm, tasty and special and this dish looked so good. This is a version of the classic French dish 'boeuf bourguignonne.' Beef, burgundy, onions and mushrooms are the hall marks of this classic dish. You can use any kid of beef for this dish and it will taste delicious. I also never though I would love mushrooms but I did. This dish takes time to cook but it's well worth the wait and the aromas of olive oil, garlic, onions, beef  and burgundy will have your kitchen smelling like Paris.