Kitchen Hint of the Day!

Kitchen Hint of the Day!


If your making cookies, choose the soft drop, more cakey versions rather than the rolled variety - they generally contain more air per serving and therefore, fewer calories.

Baked Rainbow Trout w/ Baked Potato and Boiled Mini Carrots

Dinner Tonight: Baked Rainbow Trout w/ Baked Potato and Boiled Mini Carrots





Spent time at the rehab center with my Dad. He's getting stronger but he'll be in there a while longer.

Beautiful day out today and we were able to get my Dad outside to enjoy the sunshine for a while. For dinner tonight I prepared a Baked Rainbow Trout w/ Baked Potato and Boiled Mini Carrots.



I had the Rainbow Trout Fillet frozen. I had purchased 2 fillets of it from Kroger. To prepare the Trout I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn with just a touch of Lemon Juice. I then baked it at 400 degrees for about 12 minutes until it was fork flaky. Came out delicious, just that hint of the Lemon was perfect.



To go with the Trout i prepared a Baked Potato that I seasoned with the Sea Salt and Black Peppercorn along with some I Can't Believe It's Not Butter and a spoonful of Daisy Reduced Fat Sour Cream. I also boiled some Mini Carrots and a slice of Healthy Life Whole Grain Bread. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

Five Bean Soup

Thank you David, a delicious sounding recipe! Low fat and Diabetes Friendly.



Five Bean Soup

Ingredients

5 (16-ounce each) packages dried beans: lima, great northern, kidney, pinto and split peas (enough for four batches of soup)
3 beef bouillon cubes
3 tablespoons dried chives
1 teaspoon dried savory
1 teaspoon sea salt (optional)
1/2 teaspoon ground roasted cumin
1/2 teaspoon freshly ground black pepper
1 bay leaf
2 1/2 quarts water
1 (14 1/2-ounce) can stewed tomatoes




Directions

Combine beans; divide into four equal 1 pound batches or about 3 3/4 cups each.
To Make Batch of Soup: Wash one batch of beans. Place in a large kettle; add enough water to cover bean. Bring to a boil; cook for 3 to 4 minutes. Remove from heat; cover and let stand 1 hour.
Tie spices in a cheesecloth bag.
Drain and rinse beans. Return to kettle; add spices and 2 1/2 quarts water. Bring to boil, reduce heat; cover and simmer for 1 1/2 hours or until beans are tender, stirring occasionally.
Add tomatoes and heat through. Remove spices and serve.
One batch makes 14 servings (3 1/2 quarts).

Nutrition Information Per Serving (1 cup): 191 calories, 293 mg sodium, 0 mg cholesterol, 35 gm carbohydrate, 13 gm protein, 1 gm fat.

Kitchen Hint of the Day!

Store your rolling pin in the freezer. It's much easier to roll out pastry dough and pie crusts with a frozen rolling pin.

Banquet Homestyle Bakes Pizza Pasta w/ Baked Cheesy Bread

Dinner Tonight: Banquet Homestyle Bakes Pizza Pasta w/  Baked Cheesy Bread




Spent the day catching up with an old High School friend that's in town for the week. We've been good friends since about our sophomore year in High School, about 38 years now! Time does move quickly. Anyway I was running late to get back home and make something for dinner so I went with another quick and easy comfort foods; Banquet Homestyle Bakes Pizza Pasta w/ Baked Cheesy Bread.



So for dinner I prepared Banquet Homestyle Bakes Pizza Pasta with Baked Cheesy Bread. Another quick, Rotini Pasta. I also added a few slices of Turkey Pepperoni and sliced Portabello Mushrooms to the mix. For the preparation you can bake it or prepare it on the stove top, which is how I prepared it. Add 1 cup of water, stir and mix, and simmer and you have your dinner! This came out fantastic! Really tasted like a Pizza. The Sauce with Sausage and Pepperoni provides great flavoring. Easily prepared and makes a hearty and delicious meal. The meal prepared by instructions is 280 calories and 46 carbs any of the additions are very little extra. I left the item product description below.
easy, and delicious comfort food. And why not it’s got two of my favorites are in it pasta and pizza! The box contains 1 can of Pizza Sauce w/ Pepperoni and Sausage and 1 Pouch of



 I also prepared some Baked Cheesy Bread. Another easy one, using Healthy Choice Whole Grain Bread, Kraft 2% Shredded Mozzarella Cheese, and I Can't Believe It's Not Butter. Just Butter the Bread and add your Cheese on top. Then bake on 400 degrees until the Bread is toasted and Cheese is melted. For dessert/snack later some Tostito's Whole Grain Scoops along with Newman's Own Black Bean and Corn Salsa.





Banquet Homestyle Bakes Pizza Pasta

*Pepperoni and sausage included
*5 minute preparation oven or stove top



Stove Top:

1. Stir Together Can of Sauce and 1 Cup Hot Water In Medium Skillet.
2. Stir In Pasta Until Well Coated. Heat to Boiling.
3. Reduce Heat. Cover and Simmer About 15 Minutes, Or Until Pasta Is Tender, Stirring Occasionally.



Nutrition summary:
There are 280 calories and 46 Carbs in a 1 cup serving of Banquet Homestyle Bakes – Pizza Pasta.

Wild Idea Buffalo Recipe of the Week - Buffalo Piadina

A big thank you to Wild Idea Buffalo for another delicious recipe! Don't forget to check their site out for more recipes and the online store for all Buffalo cuts and products. http://wildideabuffalo.com/ 


Buffalo Piadina
By: Jill O'Brien


(Serves 8 )

Piadina is Italian Flat bread that is delicious by itself or used in replace of bread to make a sandwich or as a

crust for pizza.  The dough is wonderful to work with and the aroma will bring volunteer taste testers to your door. Great for easy entertaining, just prepare your crust, have toppings ready and have guests build their own!

Piadina Dough Ingredients:

1 pkg. quick yeast
½ cup warm water
½ cup flour
3 ½ cups flour
1 teaspoon salt
1 cup cold water
2 tablespoons olive oil
Buffalo Piadina Toppings:

Buffalo Piadina Toppings

8 oz. fresh mozzarella, sliced
1 portabella mushroom, sliced
1 lb. Buffalo Italian Sausage, coarse crumbled and sautéed
4 Roma Tomatoes, sliced, sprinkle with salt & pepper
1 cup fresh basil, julienned
4 oz. parmesan, grated + more for passing



Directions

Mix yeast, water and ½ cup flour together.
Cover and let rest for 20 minutes. Mixture will be double in size and bubble.
Add remaining flour, salt, water and olive oil, knead together for 5 minutes.
Place in lightly oiled bowl, cover and allow dough to double in size. About 2 hours.

Wild Idea Buffalo  Piadina

Divide dough into 8 pieces and roll out on a lightly floured surface into 8 inch circles.
Place grill tiles or bricks on grill grates and turn heat to 400*.
Place rolled dough on tiles and grill for 1 minute each side, or until dough has puffed slightly and become lightly browned. Keep grill lid closed during cooking.
Place crust on pizza stone or make individual pans of foiled parchment and top with favorite toppings. Keep toppings in balance so all flavors are equally represented.
Return prepared pizza to 400* grill. Close lid and continue to cook for 5 minutes or until cheese is melted.
Remove from grill. Cut each pizza into 4. Serve with green salad for a complete meal.

Wine Pairing:

California, Estancia Merlot, Keyes Canyon Ranch 2009

Full fruit nose with hints of cherry and earth on the palate. Well rounded with a smooth, lingering finish.


http://wildideabuffalo.com/2012/buffalo-piadina/

Kitchen Hint of the Day!

Here's a pastry chef's trick to add flavor to a lemon tart or pie: Rub a few sugar cubes over an orange or lemon, then include the cubes in the recipe as part of the total sugar. The sugar tends to extract just enough of the natural oils from the peels of the fruits to add some flavor.