I was contacted by Saffron Fix to sample their services.  There’s a ton – A TON – of mail order meal services out there.  I haven’t really been interested in trying them.  It’s meals that I can shop for and cook on a regular basis without the high price tag.  No offense to y’all that sell them or those that use them.  They’re just not for us.

But this Saffron Fix?  They’re different.  This is something that I CAN’T shop for and fix on my own.  Because, well, I’m clueless about Indian cuisine.  Well, not entirely clueless.  I’ve cooked a thing or two, but nothing like this dish they sent us in this first box.

It was tickled to see it in the driveway.  I immediately had S carry the Saffron Fix box upstairs so I could open it on the spot!  No.  The Saffron Fix box wasn’t heavy.  I just had my arms full already.  The meal was packaged in a blue, what appeared to be thermal, packaging with an ice pack or two in there to ensure it was cold when it arrived.

I pulled the package apart and saw everything labelled clearly.  It’s all pre-measured in individual containers or food bags.  All of these containers and bags were packaged into one larger bag that held all the ingredients.  I popped the whole thing into the fridge until we were ready to make the dish.  Which was soon!  I couldn’t wait.  And, really, you shouldn’t wait too long if it’s a meat dish.  The meat will only last a couple of days in the refrigerator even if you bought it at the store.

The recipe card showed you step by step how to make the dish.  It had a picture of the finished dish and when you turned it over there were a few step by step images to go along with the instructions on the card.  I read it…thoroughly.  I think that’s actually the first time I read a recipe step by step and in its entirety.

Yeah.  I’m one of THOSE people.  Read the ingredients, look at the picture, and skim for important information is my usual MO for recipes.  But not this time.  This time, since it’s a recipe that I wasn’t familiar with, I read the ENTIRE recipe from start to finish.  And my mouth was salivation the whole time.  Just saying.

Okay.  I mean, just look at that dish!!  You can’t tell me you’re not drooling on your keyboard right now.  I am and I had it!  It’s so rich in flavor, but we’ll get to that in a minute.

Now, the meal I ordered was for 2 people.  And that’s what it would have made; enough for 2 people.  But, for those of you who are regular readers of my blog, you know that I have dinner for lunch the next day.  So, to NOT have left overs of this amazing, intoxicating meal as lunch the next day would be sacrilege.  Seriously.  SAC.RIL.LEGE!

With that said, I added some extra chicken to the recipe.  I grabbed a small chicken breast I had in the fridge, chopped it up about the same as the chicken thighs in the recipe, and added it to the pan.  And I’m so glad I did!!  It was the perfect amount for two GOOD sized portions and a smaller one for left overs lunch.

hwaety

See what I mean?  I wanted to have some lunch of this amazing dish.  Just look at that color, the creaminess with the yogurt, and the flavorful fenugreek leaves!  I had NO idea that these were an actual ingredient for a recipe.  I mean, fenugreek leaves?  I knew about the seeds, but had no clue about the leaves.  It looks like cilantro, but tastes nothing like it; THANK GOD!  If that was the case, I’d definitely NOT be having this for lunch.

Yeah, I’m one of THOSE people.  I can’t stand cilantro.

This does limit me to some of the Indian recipes according to my friend who’s married to an Indian.  She’s suggested some items for me to try, but since there’s cilantro, I’m definitely NOT adding them to my list.  I hope that’s not the case with the other two meals I just ordered.  At least the ingredients are marked and I can just omit what I don’t like.

And that’s what it looks like when it’s all cooked up.  It was super simple.  I even made it on a weeknight!  Everything is chopped, measured, and ready to go, so it’s easy to order a couple of meals for the month.  This methi chicken curry took about 30 minutes to put together.  I LOVED that!!  For some reason, I was under the impression that all Indian dishes took forever to make!  So not the case with this dish.

I don’t know about you, but sometimes, I do crave some delicious Indian food, and this truly did hit the spot.  It had amazing depth of flavor.  It was creamy, flavorful, and hearty for any night of the week!!  It’s the curry flavor that I’m totally in love with!!  If I could make it into a perfume, I’d total wear it.  TOTALLY!

Now, Saffron Fix has a number of meals that are delivered on the East Coast.  They ship at the end of the month for the following month.  You can easily skip a month if you’re not feeling up to Indian food.  But, honestly, who’s not??  The ingredients are easily labelled and the recipes are super simple to follow.  I LOVE that they give you the recipe on the card in case you want to make this again.  I’m definitely putting this one on the menu again, because it was just delicious!

There’s different options for your meal preferences.  Saffron Fix has vegetarian and non-vegetarian options.  You can select 2 or 3 meals for the month; each meal serving two people.  You can swap out recipes if you’re not interested in trying something on your menu.  They’re very friendly and helpful if you have any questions, concerns, or issues.  Like, I knew I was going to get a package while we were in Florida, so I sent them an email and they helped me choose my menu and postpone my shipment!  Their customer service is amazing as far as I’m concerned.

Now, the last change I made was to the rice.  Not that I don’t like the rice they sent, I just have a preference for some brown rice.  In particular, brown jasmine rice.  It’s so nutty, hearty, delicious, that I am just addicted to it.  So, to put my two addictions together, brown jasmine rice and curry, I was in HEAVEN!  HEAVEN I tell you!!  But, if you don’t have any laying around, like I do, please do use the Saffron Fix rice they sent.  I have an issue with following directions on a recipe…but I think I’ve said that before.

Now.  A word about the naan that was in the package.  I have never – I repeat NEVER – had naan that was as light, fluffy, and almost cloud-like as this naan.  It was the most amazing naan I’ve ever put into my mouth.  I have no idea what they did to make it, or what their recipe is, but it is FAB.U.LOUS!  FABULOUS!  I would definitely look for recipes that had naan at this point.  Yes, it’s that good!!

They have a range of recipes from the methi chicken I received to chicken tikki kati roll to lamb rogan josh.  Those are some of the meat options for this month’s delivery.  They, of course, have bhindi masala, paneer bhurji kati roll, and kadai paneer are the vegetarian options you can order this month.  The best part is every month there’s different recipes to try!!  Make sure you stay tuned after June 2 to see what I get in this month’s box.  I can’t wait!!

Officials.  They only deliver to New York, New Jersey, Connecticut, Virginia, Washington DC, Maryland, Pennsylvania, Vermont, Massachusetts and Delaware.  Yeah.  I know.  I’m lucky.  I’m in their delivery area.  But, I’m hoping that with this post, and a few other bloggers, that they can grow their audience to a larger area of the country.  Because, I wouldn’t want all the other people to miss out on this delicious meal mail order.

About Saffron Fix

Saffron Fix is a meal-kit service specializing in Indian cuisine and flavors. We deliver fresh, pre-chopped ingredients and hard-to-find spices so you can cook delicious and authentic Indian meals right at home, in UNDER 30 minutes!

Indian food has always been popular – but the process of cooking it, rather daunting. Saffron Fix’s goal is to demystify Indian flavors and make it easy for everyone. Our chef-designed recipes will teach and inspire you to cook Indian dishes like a pro, and our pre-chopped ingredients will help you do it in half the time.

The post Methi Chicken Curry from Saffron Fix appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

 

 

Today was inventory day.  Yup. We found issues.  More issues than we had with the other items we reviewed.  Thankfully, it’s an easy fix.  Just redo the inventory and dispose of the excess.  And is there some interesting excess.

We had 7 pm reservations at Kibe.  Kibe is on the side of the mountain.  Literally.  It was interesting trying to get UP the mountain in this little stick shift car we were in.  Parking was easy, throw it in neutral and back into the space.  Once we parked, we still had to climb a considerable incline to get to the restaurant.

But I’m getting ahead of myself.

 

I have a headache today.  It’s not a good one, either.  It’s one of those if I don’t stay on top of it it can be a migraine type headache.  Yeah.  Not good. So, I’m a bit quieter today.  I’m a bit introverted today.  I’m a bit
anti-social today.  And H is getting on my nerves a bit today with her defensiveness.  I don’t know about you, but if I’m responsible for program vehicles, then I would want to make sure they’re inventoried correctly.  Just sayin.

 

Anyway.

 

 

Looks pretty darn tasty, right?  Well, it was!  The veggies weren’t mush.  The rice had good flavor.  The chicken was a little dry, but it wasn’t as bad as I thought.  I wanted a sammy, but didn’t see them on the menu.  Apparently, I could have had one if I wanted.  Oh well.

 

We met with some people at the embassy.  We had some questions from the staff there regarding a few things that had occurred and wanted to make sure it was preventable in the future.  After all that inventory, we hungry.  So, we at the cafeteria in the embassy.  It was interesting to see what was offered for lunch as opposed to what I have seen in the Bogota embassy.  I had some veggies with rice and few little pieces of chicken.

 

After work, we all piled into D’s little car and headed to the Bašèaršija, which is the main market place on the old part of Sarajevo.  There’s Turkish coffee sets a plenty.  There’s pashminas and souvenirs.  There’s anything and pretty much everything you could want at this market.  Well, all but an authentic doll and a tea towel.  *shrugs*

 

We wander around the market for quite a while.  I purchased some coffee for me and S, and Dad and R.  I bought some magnets for the CWs.  I think that’s about it.  I was looking at the artwork, but didn’t find anything I really wanted.

 

D ducked into this little store that was JAM PACKED full of people.  Must have been a good place to be!  She picked up some Turkish delight type candies that were fabulous!  The desserts here are sweet but not tooth painfully sweet like in the States.  I don’t know how many times I can say that, but it’s really true.

 

I took a few pictures in this place.  It smelled A-mazing!  I mean, A-MAZING!  The spices and nuts mixed with the sweets.  It was a treasure trove of nibbles to enjoy.  I probably could have spent quite a while in that shop and spent quite a bit in that ship if it weren’t for the limitations on what can be brought back into the States by the FDA.  *pout*

I think those are some baby okra?  That’s what they looked like, anyway.  There were bags and bags of spices and herbs ready to be picked up.  I couldn’t make out all the ingredients.  They were in Bosnian.  We didn’t have much time at that, or else I would have latched onto D and asked her what everything was.  And again, it was JAM PACKED with people.

 

Next thing we know, it’s 6:30 and we need to high tail it to Kibe.  This is the type of place that you NEED to
make a reservation.  They only cook a set amount of meat every day and you could easily miss out if you don’t request meat for your table.  I’m not sure how that works, but we had ressies with meat.

 

We set out to Kibe, but made a small pit stop at the larger wine and cheese shop, that are friends with D.  I was supposed to attend a wine tasting there next week.  More on that later.  L and N bought more Rakja.  I looked at the wine, tasted an apple rakja, and then went to look at all the salts and herb mixes they
had.  I was interested in the Persian blue salt.  I’ll have to see if I can find that here.  Maybe myspicesage.com has it?  Dunno.  It looked really interesting and for some reason I’m enamored of sea salt lately.

 

Now we’re off to Kibe.  We climb the hill to the restaurant.  It’s a rather steep incline.  I have no idea how these women walk up such things in heels.  That just blows my mind.  BUT they do, including D.  I was thrilled to have my flats on.  LOL

 

The restaurant isn’t all that big.  There is an upstairs, but the section we were in had about 12 – 15 tables in it?  I can see immediately why it’s a MUST to eat here.  The view.  OMG the view is AMAZING!  Holy!  And it was a nice, clear night.  We could easily see the lights of the city below us.  It looked fabulous!

 

View, steep hill, roasting lamb, roasting lamb, view

Out on the same patio you can see them roasting a leg.  A whole leg.  Like, almost hoof and all.  This is the meat that’s on the menu and you DO NOT want to miss out on the meat.  It smelled fabulous and my mouth was drooling.  Which is interesting, because I’m not a huge fan of lamb.  I’ve had it a few times, but only enjoyed it once.  We’ll see how it goes tonight.

 

We sit down and are served Kljukuša, which is a traditional dish served in most Balkan households.  It’s a hearty, easy, and cheap dish to prepare, but it tasted fabulous!  It’s potatoes, flour, and spices. That’s it.  How easy is that?  Being a potato person I know I’ll be making that at some point and probably soon.  We nibbled on this and shopska salad, which is fabulous!  Then they brought 4 appetizer dishes for us to share:

• Restovana teletina – This was similar to a veal stroganoff without the tangy sour cream taste.  it had that creamy goodness with a delicious wine cream sauce that was as thick as stroganoff.  It also had some paprika which made it a little tinted in color.
• Mesni kolačići – meatballs.  These were crispy goodness topped with their version of sour cream.  It’s not like our sour cream.  It’s not as sour but it’s more creamy.
• Klepe – These were delicious pillows of dumplings filled with ground veal.  They were very tasty, and soft.  I’ll be looking into making these maybe this winter.
• Restovana džigerica – Liver and onions.  Yes, I tried it.  No.  I still don’t like liver.  L and N loved it.

I felt like the middle man.  I wasn’t really interested in all the conversation; actually none of them.  To my right, L and N were talking kids, dating, and partying so hard you either throw up and pass out or both.  So not me.  I can count on one hand the number of times I’ve drank so much I threw up and or passed out.  To my left, was program conversation and work related stuff.  Now, I remind you.  I said I had a headache and was feeling rather introverted tonight.  I was quite fine to enjoy the food, the actions in and out of the kitchen, and the view out our window.

 

And now for the main course!!

 

LAMB!  That’s a whole plate of lamb!  There’s leg meat, rib meat, and organs.  The left is the plate as they brought it to us.  The top right is what I ate.  Yes, Mom.  I had lamb and LOVED it!  The bottom right is what it looked like when we were done.  No.  It didn’t go to waste.  D took it home to her family.  She offered it to me, but um…I don’t have a fridge in the room?  So, thank you, no.  It was tempting.

 

I found, buried beneath the leg meat, a piece of completely crispy, almost jerky style, lamb pieces.  HOLY melt in your mouth crispy lamb goodness!  That is something that you will ONLY get when you roast that bad boy over open flame.  I wasn’t going to share that little gem, but H found it and nibbled a few pieces, too.

 

Now, on this trip I was trying DESPERATELY to NOT overeat.  To not stuff myself to the gills like it’s always my last meal.  Except for today.  THIS day.  It was WELL worth the stuffed feeling when we were finished eating.  The food was just THAT good and since I’m always iffy on lamb, I didn’t hesitate at showing my heffer self.

 

And now…dessert.

 

 

Dessert was a trio:

• Pita od jabuka – Their version of apple pie.  It was really tasty with a nice apple flavor.  I initially thought it was a baklava, but there wasn’t phyllo crispiness to be baklava.
• Slatka – Now, this is something that I cannot for the life of me find on the Internet.  It’s a simple syrup or honey braised pumpkin that is cubed.  It’s simply served by itself, that’s all.  I’ve seen it with sweet potato, but this was pumpkin.  I’m thinking a new Thanksgiving dish?  *shrugs*
• Kadaif – Now, this was interesting.  It has a very finely shredded dough that is the crust and topping.  It almost had a rice noodle texture to it?  It didn’t have much flavor.  It was more of a texture thing.

And then, there was rakja.  Oh my.  I had honey rakja.  WOW.  It wasn’t like a mead at all.  Don’t think that.  It was a honey wine of it’s own right.  It was fabulous!  But my head was still hurting.  I was tired.  I wanted to go, but H said, “Sure let’s have another round!”  Yup.  I was a whiny, cranky bitch.  *snort*

 

If you’re ever in Sarajevo, Bosnia, you MUST plan on having dinner at Kibe.  It’s definitely not something you should pass up.  The view is AMAZING and the food is to die for!  And don’t you date skip out on the honey rakja!!

The post Restaurant Kibe in Bosnia Dishes up Delicious Roasted Lamb and Touring the Market appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I don’t think it’s the fault of the recipe.  I’m sure hundreds of pins couldn’t be wrong on this one.  I think I failed in the ratio of wing sauce to chicken.

I must preface this by telling you that I RARELY if EVAH use salt in my cooking.  I’m one of those taste-it-before-you-eat-it people and then adjust my salt accordingly before the next bite.  I’m VERY sensitive to sodium in my foods.  So, using a whole bottle of wing sauce for me should have been a red flag.  This is one reason I’m freaking out about traveling for work in the next few weeks.  Eating out makes my mouth feel like a salt lick.  *shudder*

In any event, S LOVED it!  Couldn’t get enough of it!!  Well, that’s good cause 3 pounds of chicken means TONS of left overs for just the two of us.  Sometime later today, I think I’ll make some Buffalo chicken rolls for next weekend’s snacks.  If I bake them, then freeze them, all we’ll need to do is just  reheat them the oven. However, we may be doing our shopping early next weekend and get lunch on the way home.  Hmm…I’ll still make them.  S can eat them when I’m gone.

I think that next time I make them, I’m going to cut the hot sauce with maybe some chicken broth or something.  Buttermilk?  Another dressing packet?  I don’t know, but something.

Yield: 12

Baked Buffalo Chicken Rolls

Crispy and full of flavor, these baked buffalo chicken egg rolls never disappoint! They're easy to make, freeze well, and serve as the perfect healthy party appetizer!

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Ingredients

• 12 egg roll wrappers buy the ones that are roughly 4" x 4" square
• 1 cup cooked and shredded chicken 6 ounces
• 1/2- 2/3 cup Frank’s Red Hot Sauce
• 1 cup crumbled blue cheese 4 ounces
• 1 cup broccoli slaw or coleslaw dry
• Blue cheese dressing for serving

Instructions

1. Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.
2. Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.
3. To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.
4. Repeat with remaining rolls.
5. Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls are crisp and beginning to turn a light golden brown.

Notes

To make the chicken, place 1 large breast (about 6 to 8 ounces) in a small saucepan and fill with enough cold water just to cover the chicken. Bring to a boil, reduce the heat slightly, then simmer for about 12 minutes, or until the chicken is cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.

Recipe by Andie Mitchell

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 174Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 22mgSodium 502mgCarbohydrates 21gFiber 1gSugar 1gProtein 9g

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The post Slow Cooker Buffalo Chicken appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This Roasted Lemon Garlic Herb Shrimp looks sooooooo good.  And I wanted it to be sooooooo good, but I also didn’t want to gain 5 pounds just looking at it.  I tried to cut the oil and butter in this and I think something was lost in translation.

I think I felt me hips just get bigger by reading the amount of oil in this.  Yes, healthy oil, but still oil none the less.  My nutritionist has me on the low fat plan…  This looked too good to not give it a try.

I cut the oil and the butter.  

I coated the bottom of my dish, but not so much so that the the lemon zest and thyme were swimming.  They both roasted nicely in the oven. Of course it took half the time.  Seriously…I need an oven thermometer.  Would someone remind me on Sunday when I’m making my grocery list, please?

After they were aromatic and not too brown, I added the ICBINB, garlic and shrimp then some salt and pepper.  I kept a watchful eye on the little buggers to make sure they weren’t over cooked.

They looked good…REALLY good.  But for some reason, the flavors just weren’t there.  Not quite sure why not.  It just got lost in translation I think from the original recipe to my low fat version.  Not to mention they were tossed on a caesar.  I get tired of the same recipe we use for our shrimp caesar we have once a week.  Ands I wanted this to be an easy go to replacement periodically.

I will say, though, roasted the thyme and zest tasted good.  

I may add our typical bay leaves to the mix.  If you haven’t cooked shrimp with some bay leaves…you should.  The flavor is AMAZING!  I’m sure it has potential and I just need to figure out a way to incorporate my low fat lifestyle into this drool worthy looking recipe.

I’m sure we’ll try this one again.  Maybe a smaller dish?  Maybe just go for it on the oil?  Who knows.  But seriously…doesn’t the pic make your mouth water??

Yield: 4

Roasted Lemon Garlic Herb Shrimp

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

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Ingredients

• 1/3 cup olive oil
• 1 lemon, zested then half cut into thin slices and other half into wedges
• 3-4 fresh thyme sprigs, leaves removed
• sea or kosher salt and fresh black pepper
• spaghetti/pasta, couscous or rice for serving
• 2 tablespoons butter
• 1 pound fresh shrimp, medium-sized, deveined with tails off
• 5 cloves garlic, minced

Instructions

1. Preheat oven to 400 degrees F. In an 8x8 glass baking pan combine olive oil, lemon zest and thyme. Olive oil should liberally cover the bottom of the pan, if it doesn't drizzle in a little more. Season with salt and pepper. Bake in oven for 10-12 minutes, checking every few minutes, if it looks like it is getting too brown remove and proceed to next step. Meanwhile cook pasta, drain and toss with a pat of butter or olive oil.
2. Remove pan from oven, add butter and move it around a little to melt, add shrimp, garlic and the thin sliced lemons (don't squeeze them), toss to coat with oil mixture. Bake for 8-10 more minutes or until shrimp turn pink and just start to curl, check often. Serve over pasta, couscous or rice tossed with additional extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.

Notes

Recipe from Cinnamon Spice & Everything Nice

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 477Total Fat 24gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 17gCholesterol 230mgSodium 255mgCarbohydrates 33gFiber 2gSugar 1gProtein 32g

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So…I found foodgawker. I found THESE maple glazed pumpkin scones on foodgawker. *sigh* Hello, my name is Christie and I’m addicted to food. Can I just say…the house smells AMAZING after baking a double batch of these. However, I’m not a huge fan of the glaze. I think I pinned a recipe with a chai glaze? And then there’s the one with the cream cheese glaze. So, here’s what I’m thinking; chai cream cheese glaze. Yup… I said it! CHAI CREAM CHEESE GLAZE!

I haven’t made it yet. It’s a Federal holiday which usually means I do some sort of cleaning. BUT I had a wild hair up you know where about doing SOMETHING with the can of pumpkin that’s been in the pantry since last fall. Thank MACY for canned goods.

Where was I…..OH cleaning. Yes on Federal Holidays I usually clean. This time it’s not THAT major since the mass cleaning of the last two months, but today the back’s a bit tired so I’ve not gotten as much done as I wanted. And I totally blame my back for not following the directions. Okay, for those that have actually READ this blog you’ll know that’s not entirely true. I’m NOTORIOUS for not following the directions.

I started to. I honestly did. It said to “sift together flour, baking powder, baking soda, salt, and spices.” Well, I did that. However, it doesn’t mention the sugar…anywhere. So…the first batch has none. They kind of taste like pumpkin biscuits. Kind of good, but they DO need sugar. I wasn’t going to make a glaze until this faux pas occurred. The second batch, I added the sugar to the wet ingredients. Something I saw on Alton Brown that has me adding sugar to my wet ingredients in almost all quick bread type recipes.

I didn’t taste that batch. I should because I messed those up, too. I forgot to combine the butter with the flour mixture. Yup! So, there I was trying to scoop out the pumpkin mixture so I could cut in the butter. They didn’t seem to be THAT affected in looks. I’ll have to check on the taste tomorrow and post an update. I have my own pic, too. Just have to load it somewhere so I can put it here, too.

Yield: 8

Maple Glazed Pumpkin Scones

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Ingredients

For the scones

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• ⅓ cup sugar
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 8 tablespoons unsalted butter, frozen
• ½ cup pumpkin puree
• 3 tablespoons plain Greek yogurt
• 1 large egg

For the Glaze

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• 1 cup powdered sugar
• 2 tablespoon milk
• 4 ounces low-fat cream cheese
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg

Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. In a medium bowl, sift together flour, baking powder, baking soda, salt. Whisk in sugar and spices.
3. Using largest holes on a box grater, grate frozen butter into flour mixture and mix until it resembles coarse meal.
4. In a small bowl, combine egg, pumpkin, and yogurt and mix well. Stir yogurt mixture into flour mixture. Using hands, shape dough into a ball, making sure to fold in all the loose clumps.
5. When dough is well combined and sticks together in a large ball, turn out onto a lightly floured surface. Shape into a 7 inch circle, approximately ¾ inch thick, and cut into 8 equal pieces. With space between each triangle, place on a parchment covered baking sheet. Bake for approximately 15 minutes, or until golden. Allow scones to cool and prepare glaze.

Notes

From Some the Wiser

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 337Total Fat 18gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 69mgSodium 293mgCarbohydrates 40gFiber 2gSugar 14gProtein 5g

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No, I’m not diabetic. 

My father, however, is.  Consequently, when they came over for dinner weekend before last, I wanted to make an appropriate dessert that wasn’t going to send him into a diabetic coma.  After searching ALL week for something that looked non-cardboard-eque and didn’t require meringue of some sort, I found this. 

Granted, I didn’t use the brandy in the recipe and just used water in its place, but this was pretty darn good!!  I will probably make it again, it was that good and that easy to make.  I purchased 3 Braeburns and one granny smith apple.  Something about baked apples desserts always calls for at least ONE Granny Smith apple. 

I did as much prep work as I possibly could in between cleaning sprees on Saturday.  So, I chopped the apples (a little too large I think), tossed them with the water and spices, then let them marinate (or macerate as the foodies call it) until it was close to dinner time.

When the roast was resting (hehe…alliteration), I unrolled the phyllo and went to work.  I combined spray butter with cooking spray, making sure to lightly coat every piece.  *interjection*  Okay, the recipe calls for 4 apples.  Large if memory serves.  Well, mine must have been gynormous.  Because the 4 large apples I chopped were WAY more than my little phyllo dough could handle.  There was so much filling, that I just had to call it quits and use up the remaining phyllo and apples on Sunday.

O.M.G. it smelled AMAZING as it was cooking. 

The sugar, the apples, the spices.  Is it Fall yet?  Cause I seriously want to do more baking this Fall/Winter.  It was perfectly timed!!  The timer went off shortly after we finished dinner.  I let it sit to cool for a bit and then we sliced that bad boy up!  Of course, no self respecting apple dessert would be caught dead without a coating of sweet, chilled, creamy goodness! 

Low fat, no sugar added, vanilla ice cream was purchased as the perfect topping for this diabetic dessert.  I honestly don’t think I could have found a better dessert to finish off this meal.  This will be made again.  Possibly WITH the brandy…

Yield: 8

Brandied Apple Strudel

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Ingredients

• Butter-flavor nonstick cooking spray
• 4 large apples, cored and chopped (4 cups)
• 2 tablespoons packed brown sugar or brown sugar substitute* equivalent to 2 tablespoons brown sugar
• 2 tablespoons dried cherries or raisins, chopped if large
• 2 tablespoons chopped pecans or walnuts, toasted
• 1 tablespoon apple brandy, brandy, or water
• 1 tablespoon honey
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 6 sheets frozen phyllo dough (14x9-inch rectangles), thawed

Instructions

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or foil; lightly coat foil, if using, with cooking spray. Set baking sheet aside. For filling: In a large bowl, combine apples, brown sugar, dried cherries, pecans, brandy, honey, cinnamon, and nutmeg; set aside.
2. Unfold phyllo dough. Place 1 sheet of dough on a work surface (as you work, cover the remaining dough with plastic wrap to prevent it from drying out). Lightly coat phyllo sheet with cooking spray. Top with another sheet of phyllo; lightly coat with cooking spray. Repeat with the remaining sheets of phyllo, coating each with cooking spray.
3. Spread filling over the stack of phyllo sheets, leaving a 2-inch border on the far long side and a 1-inch border on the remaining sides. Starting from the near long side, roll up phyllo just enough to enclose filling (there will be a generous amount of filling to enclose). Fold in sides and continue rolling to end of dough. Place, seam side down, on the prepared baking sheet. Lightly coat roll with cooking spray.
4. Bake for 40 to 50 minutes or until golden. Carefully transfer strudel on parchment paper to a wire rack; cool. Cut into slices.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 228Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 4mgSodium 119mgCarbohydrates 41gFiber 4gSugar 25gProtein 2g

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Cooking Light  APRIL 2009

So, after weeks and weeks of planning, DF and DSM FINALLY came for dinner this weekend.  I saw this recipe on the My Recipes site and thought it would be perfect.  Of course I couldn’t find the ginger preserves.  Didn’t even think I would and had resolved myself to just using orange marmalade.

It was flavorful, but didn’t have as much thyme flavor as I thought it would.  I think I would make a casting sauce out of more of the preserves and thyme mixture and baste it a few times.

It was delicious though.  I’m sure I’ll make this again.  I think cranberry preserves next time?  Maybe peach?  Who knows!

Yield: 8

Ginger and Thyme–Brined Pork Loin

Marinating for a day in brine infuses the loin with subtle sweetness and makes the meat juicy.

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Ingredients

• 1 cup chopped fresh thyme sprigs
• 2 cups water
• ½ cup ginger preserves (such as Dundee)
• 3 tablespoons kosher salt
• 2 pound boneless pork loin roast, trimmed
• 1 teaspoon freshly ground black pepper
• Cooking spray
• 1 tablespoon ginger preserves
• 1 teaspoon chopped fresh thyme

Instructions

1. Combine first 4 ingredients in a large bowl, stirring with a whisk until salt dissolves. Pour thyme mixture into a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator 24 hours, turning
2. Preheat oven to 425°.
3. Remove pork from bag; discard marinade. Pat pork dry with a paper towel. Rub pork with pepper. Place pork on the rack of a roasting pan coated with cooking spray. Combine 1 tablespoon preserves and 1 teaspoon thyme in a small bowl. Place rack with pork in pan. Bake at 425° for 25 minutes. Reduce heat to 325° (do not remove pork from oven); bake 30 minutes. Brush preserves mixture over pork; bake an additional 5 minutes or until a thermometer registers 155° (slightly pink). Place pork on a platter; let stand 15 minutes before cutting into 1/2-inch slices.

Notes

Recipe by Cooking Light April 2009

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 243Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 91mgSodium 1473mgCarbohydrates 6gFiber 1gSugar 3gProtein 30g

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Pineapple Bliss Cupcakes

I made this as a cake.  Don’t.  I’ve never tried the pumpkin version of this.  After this attempt, I’m not sure I will.

The cake was crumbly.  VERY crumbly.  I mean, it just fell apart in the pan when I was trying to cut it.  In all the years of baking cake, from scratch or a box, I’ve NEVAH had that happen.  EVER!

It wasn’t dry.  It was rather good.  I didn’t make the fluff topping for it.  I’m not a fan of fluff.  To me, the picture looks like cottage cheese and pineapple.  LOL  Also, I’m thinking of maybe trying this again, make them as cupcakes, and putting a cherry in the center before baking.  I think that would be really good.  Kind of a mock pineapple upside down cupcake.  *shrugs*

Yield: 24

Pineapple Bliss Cupcakes

These low fat cupcakes are moist and delicious and you won’t believe how easy they are to make. All it takes is a box of yellow cake mix and a can of crushed pineapple; no eggs, no oil or butter needed!!

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Ingredients

For the cupcakes:

Toggle ingredient group

• 18.25 oz box yellow cake mix, I used Betty Crocker Super Moist
• 20 oz can crushed pineapple in juice , do not drain

For the Pineapple Fluff Cream Cheese Frosting

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• 8 oz Philadelphia 1/3 less fat cream cheese
• 20 oz can pineapple in pineapple juice, DRAINED - SQUEEZE WELL
• 3/4 cup fluff marshmallow spread

Instructions

For the cupcakes:

1. Combine both ingredients in large bowl.
2. Mix on medium speed with electric mixer.
3. Pour into lined cupcake tins about 2/3 full.
4. Bake in accordance with cake mix directions or until a toothpick inserted comes out clean.
5. Set aside to cool.

For the frosting:

1. Pineapple Fluff Cream Cheese Frosting
2. Combine cream cheese, crushed pineapple and marshmallow fluff in a medium bowl and mix with a hand mixer until combined well.
3. Spread on cooled cupcakes and refrigerate until ready to eat.

Notes

Recipe from Skinny Taste

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 127Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 1mgSodium 169mgCarbohydrates 28gFiber 1gSugar 18gProtein 1g

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Frozen Reese’s Peanut Butter Pie

They should call this PB Crack Pie.  I could eat just the filling with a spoon.  I didn’t add any of the Reese’s minis that it calls for.  I wonder if you could just melt some chocolate in the bottom of a pie pan and pour this filling in on top?  I’m not sure I liked the graham cracker crumb crust with this pie.  Maybe pour melted chocolate into the bottom before pouring the filling in?  *shrugs*

This was so light.  Sooooooooooo yummy!!  Tasty, quick, easy, cheap.  With the FF Cool Whip and RF PB it’s pretty points friendly (calorie) friendly.  I used the Walmart store brand RF PB and it was pretty good.  Maybe a little thicker and had to add more milk to thin it a little more, but it was pretty good PB.

Some recipes I’ve seen called for powdered sugar.  This would make a paste with the PB and you’d have to add more milk to the mix.  I liked the regular sugar in this one.  You could even use Splenda if ya wanted.

YUMM-MY!!  Easy!!  Cheap!!  Making again!!

Yield: 10

Frozen Peanut Butter Pie

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Ingredients

• 8 ounces fat-free cream cheese
• 1/2 cup Creamy OR crunchy peanut butter
• 1/2 cup Baking stevia OR 1 cup sweetener of choice that measures like sugar 2
• 1/4 cup skim milk (or milk of choice)
• 8 ounces Light Cool Whip
• 1 Oreo pie crust OR reduced fat graham cracker pie crust
• 3 tablespoons Light Hershey’s Syrup

Instructions

1. Spray a 8×8 springform pie pan with non-stick cooking spray. Remove Oreo crust from pan and re-form it in the bottom of your spring form pan, pressing it down with your hands. (You could skip this step and leave it in the original pie pan, but I enjoy the look of the taller pie).
2. Mix all ingredients together until smooth and fold in Cool Whip until well blended.
3. Pour mixture over pie crust and drizzle with chocolate syrup. Chill for at least 4-6 hours, (or overnight). Let sit at room temperature for at least 15 minutes (to soften) and add topping of choice before serving.

Notes

Recipe by Dashing Dish.

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Tuna Alfredo Casserole

I saw this on Pinterest and thought it sounded good.  However, I didn’t want to use jarred alfredo sauce so I used the Fettuccine Alfredo from Cooking Light.  It’s a quick sauce that you can whip up while the pasta is cooking.

I splurged and bought the albacore tuna in the large can.  It was worth it, but I’m sure you could make it with whatever tuna you have in the pantry.  We usually have chunk for the Tuna Romanoff that is usually on the menu.  I think I may have a new favorite tuna casserole recipe.

I was trying to find sun dried tomatoes that I could puree into a pesto, but strangely enough I found the pesto and not regular sun dried tomatoes.  *shrugs*  I didn’t check the NI for the tomato pesto.  I hope it’s not too high in fat but oh well.

This was fantastic!!  It was relatively quick and VERY tasty.  I broke up the tuna before stirring it all together, but they were large enough that you could tell it was tuna.  The creamy alfredo, the tasty pesto, the cheese!  It was all just excellent!  Even for lunch the next day it was still amazing!  Walmart had marked down garlic butter knots, so I threw those in the oven with the casserole to wipe the plate clean.  Yes, it was THAT good and so cheap to make!!  I have enough of the tomato pesto for SEVERAL more casseroles.  Definitely making this one again!

Yield: 6

Tuna Alfredo Casserole

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Ingredients

• 3 cups dried rigatoni or penne pasta
• 2 tablespoons purchased dried tomato pesto
• 10 ounces refrigerated Alfredo, or four-cheese pasta sauce or 1 1/4 cups bottled Alfredo or four-cheese pasta sauce
• 3 tablespoons milk
• 1 12 ounce can water-pack solid white tuna, drained and broken into chunks
• ¼ cup finely shredded Parmesan cheese

Instructions

1. Preheat oven to 425 degree F. In a Dutch oven cook pasta according to package directions. Drain well; return to pan. Meanwhile, in a bowl combine pesto, Alfredo sauce, and milk. Add to pasta, stirring gently to coat. Gently fold in tuna.
2. Transfer pasta mixture to a 2-quart oval baking dish. Sprinkle with shredded Parmesan cheese. Bake for 10 to 15 minutes or until heated through and cheese is just melted. Makes 6 servings.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 932Total Fat 61gSaturated Fat 34gTrans Fat 2gUnsaturated Fat 21gCholesterol 167mgSodium 1567mgCarbohydrates 66gFiber 4gSugar 6gProtein 31g

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