Friday, October 30, 2009

wine infused pot roast

If your looking for a good late fall early winter meal I think you should try my wine infused pot roast. Its hot, warm, satisfying, and comforting. I rarely make red meat, but occasionally I like to make a good pot roast because as I was stating in previous posts that moderation is best. So red meat although it can be delicious is best in moderation.

So for just my husband and I got a 1.25 lb beef chuck roast. It is the kind of meal you can throw all in one pot like the pot of your crock pot let it sit for hours and hours and it only gets better.
So start with salt and peppering your chuck roast, then sear it in a pan on both sides, then set in your crock pot. Add one onion sliced thinly and 4 smashed garlic cloves.


Then add one can of whole tomatoes.


And one can of beef broth.


Then one whole bottle of Shiraz wine!!


Then add 2 bay leaves and 2 tbs of thyme....



Then serve up with some baked potatoes and carrots some 10-12 hours later....!!!


Enjoy !!!

Wednesday, October 28, 2009

simply sara remix


Simply Sara is something my husband found while looking at videos on YouTube one day. This video is crazy. By the time she is done making the pasta salad the calorie count is 6805 with 358 grams of fat of which 68 of those are saturated fat. Its scary. The only issue I have is with this macaroni salad. The dressing she puts on the salad is ridiculously unhealthy and scary.

She starts the dressing with one whole can of sweetened condensed milk, one whole cup of white sugar, one whole cup of white vinegar, one whole jar of mayonnaise!!!

This alone is when I started to get leery of this recipe. Then she begins to whisk up this concoction and I can begin to feel my arteries clog up through the world wide web. Its scary she put the ingredients in one macaroni salad that sometimes takes months for others to use up.

Then she adds one whole pound of cooked elbow macaroni. As she begins to mix the macaroni around with the dressing and it looks more like soup than it does a salad. Then all for vegetables she adds a green pepper, celery, onion, and a half bag of shredded carrots.

Then as she adds salt and pepper and takes a taste of it she comments on how to not worry about the amount of dressing as once it sets in the fridge a bit it will absorb right into the macaroni.

Again, I want to reiterate the only item I take issue with is the insane amount of calories this has in it. A total of 6805 calories is more than some people eat in a few days. Obviously, she is not going to eat this all at once. But, lets say for a second that the whole bowl 10 people enjoy it that is 680 or so calories per serving.

So I decide to do a Simply Sarah Remix and make it the Top Notch Eats way !!!

Your ingredients begin with a few key pieces and end with a
whole lot of vegetables !!!
1. 1 pound of cooked barilla plus elbow macaroni - 1470 calories
2. 1/3 cup reduced fat mayo - 140 calories
3. 1/3 cup fat free plain yogurt - 70 calories
4. 2 tbs extra virgin olive oil - 200 calories
5. 2 tbs of red wine vinegar - 5 calories
6. 1 clove of garlic minced - 5 calories
7. 1 cup of cheery tomatoes - 45 calories
8. 1 red pepper chopped - 40 calories
9. 1 green pepper chopped - 33 calories
10. 1 cup grated carrots (4 carrots) - 120 calories
11. 1/3 cup of chopped fresh basil - 15 calories
12. 1 small head of broccoli - 30 calories
13. 1 small red onion - 50 calories
14. 1 small can of sliced black olives - 100 calories

For a grand total of 2,323 calories a difference of 4,482 calories. That means if say 10 people share my pasta salad that is 232 calories or so per serving.

So chop up everything in the list, cook your pasta, mix your dressing, add some salt and pepper then enjoy the non-artery clogging pasta salad.

Here are some images from my trip down healthy macaroni salad heaven.....



ENJOY !!!

Tuesday, October 27, 2009

orange pound cake

I would like to start off by saying that although this orange pound cake is incredibly delicious. That being said, by no means you should eat the whole pan once you cook it. Moderation is the biggest factor in healthy eating. Its something everyone knows, but whether or not most of us follow it is another story.

When I made this my husband and I had a slice (A SLICE) for dessert one night for dinner. Moderation! It is key. Sure we could have had a slice for dessert and another slice immediately after, but we didn't. I then cut portioned smaller slices to take with our lunches throughout the week. The other issue I have with healthy eating/losing weight is many expect it to happen overnight. Its not possible. Making a few lifestyle changes and enhancing your diet with as many vegetables and fruit as you can fit in will help in the long run.

If you begin to deny yourself things like an occasional slice of orange pound cake when you are faced with having it finally you will overeat. Tell me you wont....we are all human beings. If don't spread out your cravings in a healthful way all the while thinking of moderation you will overeat.

It seems like ages ago where my husband and I were eating chicken breasts larger than our hand, or to much butter, or not thinking twice before we shook to much salt on some rice. These steps are necessary to making the kind of change that will allow you to keep weight off and not gain back the 30 lbs you lost in the next year.

So on with the unhealthy orange pound cake that you will have just one slice of!!!

Your ingredients are....
For the cake -
1. 13 tbs of unsalted butter
2. 3 tbs of milk
3. 3 eggs
4. 1 tsp of vanilla extract
5. 1 1/2 cups of cake flour
6. 3/4 cup sugar
7. 3/4 tsp of baking powder
8. 1 tbs of orange zest
For the glaze -
1. 1/3 cup freshly squeezed OJ
2. 1/3 cup sugar

Preheat your oven to 350 degrees. Take 1/2 tbs of butter put it in between your first two fingers and coat your baking pan with it until all sides are covered. I hate to break it to you but using your fingers is really the easiest way to do this. Or you could use a paper towel and waste....


Then crack 3 eggs into a bowl, add in the 3 tbs of milk, and the vanilla.


Then beat it!


Then you will want to sift your sugar, flower, baking powder and orange zest together. I always love sifting it creates a magically powdery mountain of goodness. It always makes me think of my mom cooking back in Rhode Island. She was never really a baker, but for some reason it always makes me think of her.


Then you will need to take your remaining butter that should be somewhat soft by now and cut it into tablespoons into the flour mixture. Using a pastry cutter would probably be the best at this point but I always found to successfully cut butter into whatever you are baking using your digits is the best.


Then add your egg mixture to the butter/flour mixture. Run your hand mixer through it a little to take out some of the bumps. When it is a golden beautiful consistency pour it directly into your baking pan.


Pop your cake into the oven for about 50 minutes until it gets all golden and pretty !!!

Then you will need to start your glaze. Pop the OJ and sugar into a saucepan and heat thoroughly until the sugar is dissolved and the glaze reduces by half. Then set aside until your cake is done.



When your cake gets all golden and pretty be sure to test it with a toothpick all over to be sure its done. Then pop the toothpick around a little so when your pour the glaze over the cake it will act as a sponge.


Then pour your glaze over while the cake is still hot so it will absorb every last drop.


It may take a second to absorb. If you have a pastry brush you may want to help it along and move it around a little to evenly distribute the goodness.


Then serve it up with a tablespoon of whip cream and an orange slice and you wont regret a single thing about it!!!


Enjoy !!!

Monday, October 26, 2009

French Fries done right....

These are the best baked french fries I have ever made. No joke! I don't want to exaggerate, but they are phenomenal. I used fingerling potatoes. If you have a chance to get some of these DO IT! You wont regret it.

My weekly trip to my local farmer's market has given me a surplus of these for the last few weeks. This Saturday it is last day of the season that the farmer's market is open. The vendor I purchased these fingerling potatoes from is setting aside a 5 lb bag for me on Saturday to pick up.

So all you do is slice them into wedges and place them on a baking sheet and spray with a lot of PAM. Pre-heat your oven to 500 degrees and let them bake away until they get golden brown. Because the heat is so high they tend to cook fast so keep an eye on them.

They are truly amazing!


Enjoy !!!

Saturday, October 24, 2009

potato, bacon, and ricotta bake

This is an unreasonably rich meal. But its good and its not too bad. Just remember moderation!! Having a reasonable portion of this great savory meal and you will love it I assure. Providing your a meat and potato kind of person.

So you start by slicing up 4-5 large potatoes. They recommend you use a mandolin, but I don't have one so I just took my time slicing them wafer thin..

Then layer them in a pie plates and nuke them in the microwave for about 6-8 minutes. Take them out and let them cool a little so they will be easier to handle.

Then you need a baking dish like the one you see below or you can use a pie plate. Start by layering the potatoes one by one, then you will need to add a layer of crispy bacon. If you don't want to use real bacon use turkey bacon and I'm sure it would work just as well.


Then you will want to beat 4 eggs and a 1/2 cup of heavy cream or milk whatever you have on hand.


Then you will want to mix 1 cup of ricotta cheese, 3 tbs of sage, 1/2 cup of Parmesan cheese.



Then add the ricotta mixture on top of the bacon you layered.


Then repeat the process until you have used all your ingredients. Then pour your egg mixture on top of all of it. Then top with more Parmesan cheese and salt and pepper.



Bake in an oven at 375 degrees until it gets golden brown all over.





I served it up with some baked carrots and onions....it was a wonderfully warming meal for a cold fall night.

Enjoy !!!

Thursday, October 22, 2009

stuffed chicken with balsamic cream sauce

This was a highly satisfying meal probably due to the cream and cheese. It had everything a good meal ought to have. It was savory, healthy, creamy, filling, and quite delicious.

The best part of this whole thing is it was a throw together. By that I mean it was some items I had laying around that I just threw together, but boy was it good !!!

Start by slicing a pocket into each of your chicken breasts. Be careful while you are doing this so you can keep the pocket secure and not piercing through the sides. Then stuff the pocket with about 2 tbs of low fat mozzarella cheese. Then grill your chicken until it is cooked through.


Then heat 3 tbs of extra virgin olive oil in a pan. Then 2 large shallots minced. Cook until translucent and fragrant.


Then add some salt and pepper with 3 tbs of balsamic vinegar. Whisk through...


Then add a 1/2 cup of heavy cream and whisk through briskly. Turn the heat down low and it will reduce by half and thicken slightly.


Pair it with some whole wheat rotini noodles and some baked brussel sprouts and you have a complete meal....


Enjoy !!!!

Wednesday, October 21, 2009

fusion enchiladas

Adapted from Clean Eating magazine....

Making much healthier versions of some of my old favorites is something I strive to do at least on a weekly basis. Once a week I take on a new version of something previously I have made that was probably much more unhealthy that the new great clean recipe I found.

I recently found this recipe for fusion enchiladas. I don't know if I am a major fan of the name "fusion enchiladas" but it will have to do.

If you are a fan of refried beans you should try the refried edamame that is part of this recipe. It is a wonderful addition to these enchiladas and certainly a lot healthier than refried beans.

Start out by preheating your oven to 425 degrees.

Your ingredients for the "refried edamame"
  1. 1. small onion diced
  2. 2 cloves of garlic smashed
  3. 1 cup of frozen edamame
  4. 1 tsp of cumin
  5. 1 tsp of chili powder
  6. 2 tsp of lime juice
  7. salt and pepper
Add your onion, edamame, and smashed garlic to boiling water. Cook for 4-5 minutes.


Once cooked add the onion, garlic, bean mixture to your food processor. Then add in your spices and lime juice. Puree until it makes a paste or "refried edamame."


Your ingredients for the beef filling
(and I want to point out substituting chicken, ground turkey, ground chicken, or tofu would be just as good)
  1. 1 clove garlic
  2. 1 tsp cumin
  3. 1 lb of ground beef
  4. 1 cup of frozen corn
  5. 1 red bell pepper chopped
  6. 2 cups of spinach chopped, but I put more like 4 and it was awesome
  7. 1 cup of salsa
  8. salt and pepper
Cook your beef thoroughly add the garlic and cumin. Then add your vegetables. Once they have cooked down a little stir in the salsa and sprinkle with some salt and pepper.


When its ready your beef mixture will look very similar to the picture below and it will be ready to stuff inside your enchiladas.


Then you will want to take your 6 whole wheat tortillas and dip in low sodium enchilada sauce. Then cradle one tortilla in your hand. This is going to get messy but it is way fun to create. Once the tortilla is cradled in your hand put 2-3 tbs of the "refried edamame" into the tortilla then fill with beef mixture. Now it will get a little tricky quickly roll the enchilada and make sure its tight. Then place the roll seam side down in baking pan like you see below. Continue that process until they have all been successfully rolled.

Then top with any of the remaining beef mixture you have and some spicy cheese.


Bake in the oven for about 8 minutes until they are pipping hot and look delicious as ever.


A spatula is the easiest way to remove these delicious messy dinner treats. The best thing about these is when you have 2 for dinner with some salsa and low fat sour cream on top you aren't so full your going to pop like with normal enchiladas. It is a great and filling meal where you will feel fully satisfied and not like ate too much.


Enjoy !!!

Tuesday, October 20, 2009

Food Inc.




This past weekend my husband and I watched the documentary Food Inc. It was incredible. In recent years, many food industry documentaries have come out. Most of them I have seen as I have a special place in my heart for documentaries.

I highly recommend watching this. It is very very interesting how local farmers process chicken in open area plants as opposed to the top chicken/meat processing plants like tyson and perdue.

It will definitely make you think when you sit down for dinner at night what you are really eating.

Monday, October 19, 2009

Orecchiette with Mini Chicken Meatballs

This is an awesome recipe from Giada De Laurentiis from the Food Network. It is Orecchiette with mini chicken meatballs. I always find that her recipes are quite tasty, simple, and the perfect thing to make on a weekend. So when I found this recently on the food network's site I knew it was the perfect thing to make on a Saturday night when I had a little time to make it really special.

It is healthful and much easier to do that I had once anticipated.

You need to start with the following ingredients
  1. 1 pound orecchiette pasta
  2. 1/4 cup plain bread crumbs
  3. 1/4 cup chopped fresh flat-leaf parsley
  4. 2 large eggs, lightly beaten
  5. 1 tablespoon whole milk or any kind of milk you have on hand
  6. 1 tablespoon ketchup
  7. 3/4 cup grated Romano
  8. 3/4 teaspoon salt
  9. 3/4 teaspoon freshly ground black pepper
  10. 1 pound ground chicken
  11. 1/4 cup olive oil
  12. 1 1/2 cups low-sodium chicken stock, hot
  13. 4 cups cherry tomatoes, halved
  14. 1/2 cup freshly grated Parmesan
  15. 8 ounces mozzarella, halved ( I just got a ball of mozzarella and ripped it up in to little bits)
  16. 1/2 cup chopped fresh basil leaves
Remember a recipe is just a guideline. Try it......try measuring with your eye.....If you need 2 tbs of something measure one with the spoon check it out and try measuring the second without the spoon. Also if it says you need 1/2 cup of cheese to mix in with the meatballs, but you would like to have a little less to cut more out calories then use less. No one is going to know you made any kind of adjustments.


So start off by putting your breadcrumbs, eggs, ketchup, parsley, salt, pepper, and Romano or Parmesan whatever you have on hand in a dish and mix it up with a fork.


Then mix in your ground chicken and make small meatballs with the ground chicken mixture you have now created. Heat up a little olive oil in a pan and cook the meatballs until they are cooked through.


Then once your meatballs are cooked remove them and set aside. Then add the chicken stock and scrape up all the brown bits from the cooking of the meatballs. Then add the tomatoes and cook down until it becomes saucy and not liquid. Should not be more than a matter of minutes.


Then you will need to mix everything together your cooked pasta, the meatballs, the tomato sauce, the mozzarella and the basil.

Serve it up with some Parmesan on top and Enjoy !!!



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