Warm Pear Cobbler

Ingredients:

• cooking spray
• 3 medium pears, peeled and sliced
• 2 tbsp packed brown sugar
• 2 tsp all-purpose flour
• 2 tsp lemon juice
• 1/4 tsp each of ground cinnamon, nutmeg, ground ginger and star anise
• 1/4 cup all-purpose flour
• 1/4 cup whole wheat flour
• 1 1/2 tbsp packed brown sugar
• 1/2 tsp baking powder
• 1 tbsp margarine
• 1/2 cup buttermilk
• 1 tbsp confectioners' sugar

Makes 6 Servings

1. Preheat oven to 350ºF. Coat an 8-inch square baking dish with cooking spray.
2. Combine pears, 2 tablespoons of brown sugar, 2 teaspoons of flour, lemon juice and cinnamon in a large bowl; toss to coat pears and pour mixture into prepared baking dish.
3. In a medium-size bowl, combine the remaining flours, remaining brown sugar and baking powder; cut in margarine with a pastry blender, or quickly with your fingertips, until mixture resembles coarse meal. Add buttermilk and toss with a fork until flour mixture is moist.
4. Drop four heaping tablespoons of dough onto pear mixture. Bake until crust is lightly browned and fruit is bubbly, about 40 to 45 minutes. Allow to cool slightly, dust with powdered sugar and cut into 6 pieces

WW POINTS VALUE: 4pts

 

Note: This recipe appears on www.weightwatchers.com. Winter is here and you can have the seasonal fruit cobbler to warm yourself up. Pears are still in season right now and they are perfect to enjoy cooked at this time of year. I added the ground nutmeg, ginger and star anise with the cinnamon because those spices go very well together, especially with cooked fruit. I highly recommend serving vanilla ice cream, plain fat-free yogurt or creme freche if you really want to spoil yourself but that may affect the points value.

 



Classic White Bread

Ingredients:

• 1/2 cup lukewarm (105-115F) skim milk
• 1/4 cup lukewarm (105-115F) warm water
• 2 tsp granulated sugar
• 1 envelope active dry yeast
• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp skim milk

Makes 16 Servings

1. In a small bowl, combine the lukewarm milk and water and sugar; sprinkle with the yeast. Let stand until foamy, about 10 minutes.
2. In a food procesor, combine the flour and salt. With the machine running, scrape the yeast mixture throught the food tube just until thedough forms a ball. Knead  the dough by pulsing until it is smooth and no longer sticky, about 30 times.
3. Spray a large bowl with nonstick spray; place the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise in a warm, draft-free place until it doubles in volume, 40-50 minutes.
4. Punch down the dough; lightly sprinkle a work surface with flour. Turn out the dough; pat into a 8 X 12-inch rectangle. Fold into thirds lengthwise, pinching the seams to seal, and form into a 8-inch loaf. Spray an 8 X 4-inch loaf pan with nonstick spray. Place the dough in the pan, seam-side down; cover with plastic wrap or a damp towel and it rise in a warm, draft-free place until doubled in volume, 35-40 minutes. Preheat the oven to 425 F.
5. Brush the bread with the teaspoon of the milk. Bake on center oven rack about 20 minutes; reduce oven temperature to 375 F. Bake until the bread is golden brown, 25-30 minutes longer. Remove the bread from the pan and cool completely on a rack.
    

WW POINTS VALUE: 1 pt (1/16 of loaf per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. It was a cold this past weekend and I wanted to wamr up the house and make homemade bread from scratch. Oh my god, it was a success. It  was time comsuming because the yeast had to rise but it was worth the time and effort. You can serve this bread as a sandwich, with soup or as a side with your meal. The great thing about this white bread is you don't feel guilty eating it because you made it yourself and you know there are no preservatives in it. 

Chicken Cassoulet

Ingredients:

• 6 (6-oz.) boneless, skinless chicken breasts, cut in half
• salt
• freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 3 small rutabagas or turnips, peeled and diced (1 1/4 lbs.)
• 3 medium carrots, thinly sliced
• 3 celery stalks, chopped
• 1 1/2 tsp dried thyme
• 2 tbsp unsalted tomato paste
• 1/2 cup white wine
• 1 (15.5 oz.) can cannellini beans, rinsed and drained
• 1 (14.5 oz.) can unsalted diced tomatoes
• 1 cup lower-sodium chicken broth
• 1/4 cup chopped parsley

Makes 6 Servings

1. Heat oven to 425 F.
2. Season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes per side. Transfer chicken to a plate and set aside.
3. Reduce heat to medium and add remaining 1 tablespoon oil to the skillet. Add onion and garlic, and cook, stirring occasionally, until softened and lightly browned, about 6 minutes. Add rutabagas, carrots, celery and thyme, and cook, stirring occasionally, until vegetables are lightly browned, about 10 minutes. Stir in tomato paste and cook for 3 minutes, stirring frequently.
4. Increase heat to medium-high and add wine. Simmer until most of the liquid has evaporated, about 2 minutes. Add broth and bring to a simmer. Transfer to a cassoulet to a large casserole dish and bake until browned and bubbling, 30-35 minutes. Sprinkle with parsley.
    

WW POINTS VALUE: 6 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Just because it's cold outside, it doesn't mean you can throw a delicious and colorful dinner party. I have come to really love French food and this dish is so comforting, colorful and deliciously filling. A cassoulet is a rich, slow-cooked casserole dish orginating in the rustic, southern French country that usually contains pork sausages, goose, duck and sometimes mutton, pork skin and white haricot beans. The chicken was cooked beautifully, the vegetables added color and flavor to the dish and the wine gave this dish a nice aftertaste. You can use chicken or turkey in this dish to trim the fat in this dish. This was the first time I ate a rutabaga and it was really delicious with the beans, carrots, celery, tomatoes and onions. This was such a delicious meal I would immeadiately eat this again. This is a time comsuming dish but it is worth the time and effort.

 



Parmesan-Turkey Meatloaf

Ingredients:

• 1 tbsp extra-virgin olive oil
• 1 onion finely chopped
• 1 1/4 lbs. ground skinless turkey
• 4 slices whole-wheat bread, made into fine crumbs
• 1/2 cup skim milk
• 1 egg white, lightly beaten
• 3 tbsp ketchup
• 2 tbsp grated Parmesan cheese
• 1 tsp minced fresh garlic
• 1 tbsp finely chopped fresh basil, or 1/2 tsp dried
• 1/4 tsp dried thyme
• 1/4 freshly ground black pepper

Makes 8 Servings

1. Preheat the oven to 350 F; spray an 8 X 5-inch loaf pan with nonstick spray. In a small skillet, heat the oil. Saute the onion until tender, 4-5 minutes.
2. In a medium bowl, combine the onion, turkey, bread crumbs, milk, egg white, ketchup, cheese, garlic, basil, thyme and pepper; blend well. Shape into loaf and transfer to the pan. Bake until browned and cooked through, 50-60 minutes. Let stand 10 minutes, then cut into 8 slices.

WW POINTS VALUE: 4 pts (1 slice per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. Winter is here and meatloaf is delicious comfort food for this time of year. I never liked meatloaf as a kid but I have come to really enjoy meatloaf now as an adult. Ground turkey for meatloaf is really delicious with any flavor. Chicken and turkey are blank canvasses for any flavors from bold to comforting. I really loved this meatloaf because it was very comforting. I highly recommend serving vegetables or a salad with this meatloaf for a fulfilling dinner. 

Tomato-Herb Rolls

Ingredients:

• 2 cups boiling water
• 12 sun-dried tomato halves (not oil-packed), cut into slivers
• 1 envelope active dry yeast
• 1 1/4 cups lukewarm water (105-115 F) water
• 3 1/2 cups all-purpose flour
• 1 1/2 tsp salt
• 2 tsp minced fresh rosemary or 1 tsp dried
• 2 tsp minced fresh sage or 1/2 tsp dried
• 1/2 tsp dried oregano leaves
• 1/4 tsp freshly ground black pepper
• 1 egg white, beaten with 2 teaspoons water

Makes 12 Servings

1. In a small bowl, pour the boiling water over the tomatoes. Let stand about 5 minutes; drain.
2. In another small bowl, sprinkle the yeast over the lukewarm water. Let stand until foamy, about 10 minutes.
3. In a food processor, combine the flour and salt. With the maching running, scrape the yeast mixture through the feed tube just until the dough forms a ball. Knead the dough by pulsing until smooth and no longer sticky, about 30 times.
4. Spray a large bowl with nonstick spray; place the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise in a warm, drafte-free place until it doubles in volume, about 1 hour.
5. Punch down the dough; lightly sprinkle a work surface with flour. Turn out the dough; knead in the tomatoes, herbs and pepper until they are evenly distributed. Dived the dough into 12 pieces, forming each into an oval with gently tampered ends.
6. Spray a baking sheet with non stick spray; place the rolls 3 inches apart on the sheet. Cover loosely with plastic wrap or a damp towel and let them rise in a warm, draft-free place until they double in volume, about 1 hour.
7. Preheat the oven to 400 F. Bake on the center oven rack about 20 minutes; brush with the egg white. Bake until the rolls are golden brown and sound hollow when tapped on the bottom, 5-10 minutes longer. Remove from the baking sheet and cool completely on a rack.
    

WW POINTS VALUE: 1 pt (1 roll per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. I was on vacation for a while and I really missed cooking new recipes and I was so happy to get back into the kitchen and cook some comfort food. This was my first time making homemade dinner rolls from scratch. It was a success and they tasted delicious. The sun-dried tomatoes added soem zing to these rolls and the herbs added a touch of savory flavor.  These rolls do take patience and time but they are worth the time and effort.
 

 



Whole-Grain Cranberry Spice Cake

Ingredients:

• 1 1/2 cups whole-grain pastry flour
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1 cup skim milk
• 1/2 cup granular sugar substitute
• 1/2 cup egg substitute
• 1/4 cup extra-virgin olive oil
• 3/4 tsp vanilla extract
• 1/4 tsp orange extract
• 1 3/4 cups fresh or frozen cranberries

Makes 12 slices

1. Position rack in middle of oven and heat oven to 350 F. Lightly coat a 4-by 8-inch loaf pan with cooking spray.
2. Sift flour, cinnamon, nutmeg,  baking powder, baking soda, and salt into a large bowl. Make a well in the center of the dry ingredients.
3. In a medium bowl, whisk together milk, sugaar substitute, egg, substitute, oil, vanilla and orange extracts. Add the wet ingredients to the dry ingredients; stir well to combine. Fold in cranberries. Spoon batter into loaf pan, spreading evenly.
4. Bake until a tester inserted in the center comes out clean, about 1 hour. Cool in pan on rack for 10 minutes, them turn cake out onto rack to cool completely before serving.

WW POINTS VALUE: 3 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This delicious treat can be made and enjoyed anytime of the year. Cranberries give this cake some zing but you could use, cherries, blueberries, strawberries, raspberries or blackberries and the cake would be delicious. The cinnamon and nutmeg give the cake a nice aftertaste along with the vanilla and orange extracts. I highly recommend spreading butter, margarine or any kind of fruit preserve if you want to add a little more moisture or flavor to your cake. It makes a nice after-dinner treat, tea time treat or even a breaskfast treat as well.

Shepherd's Pie

Ingredients:

• 1 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup low-sodium chicken broth
• 1 tsp salt
• 1/4 cup water
• 2 cups cooked chicken breast
• 1 cup chopped spinach leaves
• 2 carrots, peeled, sliced and blanced
• 1 onion, finely chopped
• 1/2 cup frozen corn kernels
• 1/2 cup evaporated milk
• 1 tsp dried thyme
• 1/2 tsp ground majoram
• 3 medium russert potatoes, cooked, peeled and mashed
• 1 tbsp grated Parmesan cheese
• 1/4 tsp paprika

Makes 4 Servings

1. In a medium saucepan over medium heat, melt the butter.. Sprinkle with 1 tablespoon of the flour; cook, stirring constantly, 2 minutes. Whisk in the broth, salt and water; bring to a boil. Reduce the heat and simmer, stirring constantly, until thickened, 3-4 minutes.
2. Preheat the oven to 400 F; spray a 2-quart casserole with nonstick cooking spray.
3. In a large bowl, combine the chicken and the remaining tablespoon of flour. Stir in the carrots, spinach, onion, corn, milk, thyme, majoram, and the sauce. Transfer to the casserole. Top with potatoes, spreading to cover the filling completely; sprinkle with the cheese and paprika. Bake until bubbling and the potatoes are golden, 30-35 minutes.

 

WW POINTS VALUE: 6 pts (1/4 of casserole per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. New Year, new recipe and I was cleaning out the pantry and fridge. My mother pulled out a Shepard's Pie recipe from a magazine and asked me to try to cook it. I knew of this Shepard's pie recipe in the cookbook and I thought we should try this one. This comfort food was DELICIOUS! Shepard's Pie is considered the national dish of England  and was originally created  as a way to use leftovers. My mother never liked Shepard's Pie because the lean protien in it is usually beef, lamb or mutton. This particular recipe uses cooked chicken and a variety of vegetables to trim the point value and boost nutrition and color. If you don't have any chicken stock available, substitute white wine and it will still be delicious but could affect the point value. If you are craving warm comfort food this winter, I highly recommend this dish because it will warm your heart, soul and stomach. 

Happy New Year!

Happy New Year my fellow Epicureans!

 

What a year. I set a new record in cooking 200 new recipes and getting more readers day by day. I love it! I've expanded my horizons and I still want to keep the flavor going. More people have tried my cooking and they seem to really enjoy it. I am SO DETERMINED to put Julie Powell of "Julie & Julia" fame to shame because I am going to cook my way through every Weight Watchers, South Beach, Sonoma Diet, Legal Seafood, Kraft and any other recipe if it kills me. Life is short and I still want to  cross these things off my culinary bucket list:

 

• to cook side-by-side Emeril Lagasse and Ina Garten
• to cook breakfast/brunch for Paula Deen and her family
• to cook on the Rachael Ray show and The Chew
• to host a themed dinner party with any celebrity chef @ my house
• to have an Iron Chef Throwdown with Bobby Flay at Boston College

 

If I ever create a new recipe, I promise to share it with you. If anyone has access to the Food Network, please let them know I'm interested. Bon Apetite!