Easter Sides Plus MVK’s *Like* of the Week

easterAm I the only one who feels like Easter snuck up on us this year? It seems like I just barely made my Valentine’s Day dinner and now it’s time for another holiday! But since it’s here, planning is in order!

I usually make the first potato salad of the year to serve alongside the traditional ham, but it feels too early to make one in March, so I needed to find another potato side dish. Cooking Light has lots of menu ideas and some delicious sounding potato recipes. For me, springtime is lemon and chives. I thought this roasted vegetable dish sounded divine and decided to make it for my dinner one night. Served with pork chops, it was SO good! But not before a few changes.

I was making this for a solo dinner (not 12!), so my measurements went way down. As I mentioned last week, I can’t eat onions and garlic for a while (although I can eat chives and the greens of scallions), so I didn’t include the Vidalias, but I know they would make this dish even better! I’m not a fan of baby carrots, so I peeled and cut into chunks five small carrots. And I couldn’t find fingerling potatoes, so I used only small baby reds, which I cut into quarters. The vinaigrette is terrific and since this was a smaller portion, I have some leftover for another meal. I served them with pork chops, but this would be excellent served alongside ham, a pork roast, chicken, even fish.

I gave you two additional potato side dishes below. Rosemary is a great complement to potatoes and an herb vinaigrette with roasted potatoes has to be good, right? Whatever you cook and serve for your holiday meal, I hope you are surrounded by family and friends and it is delicious. Happy Easter!

veg 

Lemon-Chive Roasted Vegetables

Serves 12

This recipe first appeared in the March 2008 issue of Cooking Light magazine.

1 1/2 pounds small red potatoes, halved
1 1/2 pounds small fingerling potatoes, halved
1 pound baby carrots
2 medium Vidalia or other sweet onions, each cut into 8 wedges
1 tablespoon olive oil
Cooking spray
2 tablespoons chopped fresh chives
1 1/2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Preheat oven to 425°.

2. Combine first 5 ingredients in a large bowl; toss well to coat. Arrange vegetables in a single layer on 2 jelly-roll pans coated with cooking spray. Bake at 425° for 30 minutes, turning after 15 minutes or until tender and lightly browned.

3. Combine vegetables, chives, and remaining ingredients in a large bowl; toss gently to coat.

And here are two more ideas for you!

Rosemary Potatoes-From the March 2001 Cooking Light

Roasted Potatoes with Herb Vinaigrette-From April 2007 Cooking Light


Processed-Foods-PhotoMVK’s *Like* of the Week: Nutrition Diva!

I have been listening to the “Nutrition Diva’s Quick and Dirty Tips” podcast for years now. Once a week, nutritionist Monica Reinagel gives a short podcast on a nutritional topic. Each one is well thought out, clearly explained, and less than ten minutes. They’re great!

I also follow her on Facebook and recently she posted this article on a new study about the American diet. While there is a movement for “clean eating,” the study showed more than half of the American diet is comprised of ultra-processed foods and lots and lots of sugar.

Although I found this interesting, I always look at studies with a wary eye. This one was from 2009-2010, so perhaps things have gotten better? Regardless, it does make interesting reading. You can read the article here.

 

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Solo Dinner: Greens, Eggs, and Ham (Optional) Plus MVK’s *Like* of the Week

The sky was absolutely breathtaking the other night on my walk.

The sky was absolutely breathtaking the other evening.

I’m a solo gal this month while the Eater of the House is out of town, which means ME meals, dinners that include some of my favorite foods (eggplant!) and that I can eat when I finally get around to making dinner (8:45 anyone?).

So in honor of St. Patrick’s Day and that spring has finally sprung, I thought I’d bring back one of my favorite dinners which requires no recipe and can be prepped in advance so everything is ready to go when you get home! Also a plus, a salad supper is forgiving to the waistline; summer is coming and you want to be sure you fit into your wardrobe!

I love tender lettuces for this salad, such as butter lettuce or a mesclun mix. When you are home and are doing other things, fill a saucepan with water and boil up some eggs. They require no watching and can cook for as long as you want and they’re also a great snack. The ham in this recipe is the beloved bacon. When I buy a package, I’ll divide it into two strip portions and wrap each individually for recipes such as this. Topped with a tangy mustard vinaigrette, this salad is great served with a nice piece of bread and a crisp white wine and will feed the dream that summer is on its way!

salad
Greens, Eggs, and Ham (Optional)
Vegetarians, leave off the bacon and add crunchy bits (croutons, radishes, carrots) or some nice beans (garbonzos would be tasty). 

One salad bowl of greens (lettuce, spring or mesclun mix)
One hard-boiled egg
3 Tablespoons bacon, cooked and diced

Mustard Vinaigrette
3 Tablespoons extra virgin olive oil
2 Tablespoons vinegar (your favorite)
1 teaspoon Dijon mustard
A little bit of minced shallot, optional

Whisk together with a little bit of salt and pepper.

BLOGFODMAPPICMVK’s *Like* of the Week: FOD What?
Despite loving to cook (and eat!), I have lived a life with an occasional distressed GI system. Upon a recent visit to my doctor, she has me now following the FODMAP eating plan for the next couple of months. I thought I knew every diet out there, but this was completely new to me. FODMAPS are carbs found in foods that have been found to be difficult to digest or absorb well. So the thought is by eliminating these foods from your diet, you are giving your intestinal track a well deserved break, where upon foods can be introduced (or not) after a period of rest.

No gluten, very little dairy, and a do and don’t eat list of fruits and vegetables. I’ve gone back to reading labels (just because it’s GF doesn’t mean I can eat it) and with a returned focus of eating real food. I was happy to see I can still have my tea, wine, and vodka (yay!), almost every kind of meat and fish (yippee!), but that I can’t have onions or garlic (boo!). That is the hardest, so I’ve been trying to find ways to flavor food without my two favorite alliums. (One tip was to saute them in oil and then remove so you have the flavor. I haven’t tried that yet, but I will!)

This is still a relatively new plan, so doctors are always learning new things and the lists are always changing. You can read about the FODMAP eating plan by clicking here, and I find Boston-based nutritionist Kate Scarlata has a lot of helpful tips, too. And of course, don’t start any diet without talking to your doctor first!

Sweet Onion Risotto With Sautéed Kale Plus MVK’s Like of the Week!

Sunrise, Sunset.

Sunrise, Sunset.

Last week I brought you several comforting recipes to get you through January. Well, add one more to the list! Even though we’ve had more rain than snow this winter and it’s been in the 30s and 40s (a virtual heat wave by Vermont standards), it’s still that time of year you want something warm and healthy to eat at supper time!

With fewer calories and fat than macaroni and cheese or pasta, I think there’s something special about a warm, creamy bowl of risotto. To me it’s like a savory rice pudding for dinner! And this recipe includes the added benefits of some sautéed kale with nuts and raisins (which would be a delicious side dish anytime, or on its own), so you have a complete meal all in one bowl!

While the ingredient list may seem daunting, it’s the constant stirring that takes the time. I made this on a weekend, but you could certainly do this on a weeknight. And I’ll be honest, when I make risotto, I sometimes cheat. I’ll make sure the burner isn’t set too high, so when add the stock, stir, I will sometimes step away for a couple of minutes. And then rapidly stir when I get back to make up for my absence! Vegetarians can substitute either water or vegetable stock in place of the chicken stock.

The added bonus of this recipe is it actually makes three recipes! Set aside some of the risotto for Cauliflower Risotto Cakes and Italian Wedding Risotto Soup. (Recipes below.) I put my batch in the freezer to make these dishes later on!

Happy Cooking!

risotto
Sweet Onion Risotto with Sautéed Kale

This recipe first appeared in the December 2015 issue of Cooking Light magazine

3 cups water
2 1/4 cups uncooked short-grain brown rice
3 cups unsalted chicken stock (such as Swanson)
1/4 cup olive oil, divided
3 cups chopped sweet onion
3 tablespoons chopped garlic
1 cup dry white wine
5/8 teaspoon kosher salt, divided
5/8 teaspoon black pepper, divided
2 ounces shredded Gruyère cheese (about 1/2 cup)
3 1/2 cups chopped Lacinato kale
1/4 cup golden raisins
1/4 cup chopped pecans, toasted
1 teaspoon white vinegar

1. Combine 3 cups water and rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Drain rice in a colander over a bowl, reserving 1 1/3 cups cooking liquid. Combine 1 1/3 cups cooking liquid and stock in a medium saucepan over medium heat; bring to a simmer. Reduce heat to low; keep warm.

2. Heat a large Dutch oven over medium-high heat. Add 3 1/2 tablespoons oil; swirl to coat. Add onion and garlic to pan; sauté 8 minutes. Add rice to pan; cook 4 minutes, stirring occasionally. Add wine; cook 2 minutes or until liquid almost evaporates, stirring constantly. Reduce heat to medium-low. Add 1/2 cup stock mixture to pan; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock mixture, 1/4 cup at a time, stirring almost constantly until each portion is absorbed before adding the next (about 30 minutes). Reserve 3 cups risotto for Cauliflower Risotto Cakes and Italian Wedding Risotto Soup. Stir 1/2 teaspoon salt, 1/2 teaspoon pepper, and cheese into remaining 3 1/2 cups risotto.

3. Heat a large skillet over medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add kale to pan; cook 3 minutes or until kale is slightly wilted. Stir in remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, raisins, toasted pecans, and vinegar; sauté for 1 minute. Top risotto with kale mixture.

Cauliflower Risotto Cakes

Italian Wedding Risotto Soup

bfMVK’s *Like* of the Week: Buzz Feed Food
I’ve always thought of the website www.buzzfeed.com as a fun pop culture website, not one where I would get “real” stories. That changed a couple of months ago when I signed up to get their weekly food newsletters. Their stories are fun and full of information! With an emphasis on healthy eating (“18 Healthyish Slow Cooker Stews to Get You Through the Rest of Your Winter”), fun graphics (“17 Charts to Help You Eat Healthy), and sometimes silly (“Grandparents Predict the Food Trends of 2016”), it’s a fun way to get more recipes, learn about health, and have a laugh along the way! You can check it out at Buzz Feed Food!

 

Flaky Dinner Rolls Plus MVK’s Tips for T Day!

Free-Vintage-Thanksgiving-Clip-Art-GraphicsFairy-669x1024I thought I would pop in a day early this week with one last recipe and tips for those readers who are cooking for Thursday’s holiday! I can’t believe I’m looking at yet another turkey and talking about the biggest cooking day (for some) of the year! I finally settled on my menu over the weekend and now it’s full steam ahead until Thursday afternoon!

Thanksgiving is always my cooking and hosting holiday and I love it. There is no pressure of getting the Christmas tree up, making sure all the presents are bought, it’s just me, some paper, and an infinite amount of recipes that can be made. I tend to go the traditional route, but with a couple of tweaks here and there every year. For the past few years I’ve made Astor House rolls for the meal, which are wonderful, but this year I decided to pull out this ten-year-old recipe that is foolproof plus delicious. If you have any left over, they’re great to stick in the freezer and pull one out for your lunchtime soup. Or, what I envision to be my case, make another batch next weekend!

I’ll admit, these are a bit on the fussy side; rolling out, putting in the freezer a couple of times, and one last final rise. But if you’re in the kitchen, you’re already working, so it’s just a matter of setting the timer. And these are more than worth the effort. I didn’t bother using the cookie sheet, but I did pull out the measuring tape to make sure I was near the right size. These are sort of like a croissant, where you work butter into the dough layers. And they may be the best thing in the world right out of the oven. I had to test one to make sure they were suitable for guests (wink), but I really wanted to eat the whole pan, they’re that good!

Whether you are cooking or are the guest, here’s to a wonderful holiday on Thursday! I will raise my glass to my ever faithful and supportive readers for a happy holiday and for a meal (wherever in the world you live!) filled with delicious food!

Happy cooking! And happy eating!

flaky dinner rlls
Flaky Dinner Rolls

This recipe first appeared in the November 2005 issue of Cooking Light magazine.
Makes 12 rolls

3 tablespoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm fat-free milk (100° to 110°)
3 cups all-purpose flour (about 13 1/2 ounces), divided
3/4 teaspoon salt
3 tablespoons butter, softened
Cooking spray

1. Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and salt to yeast mixture; stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Cover dough with plastic wrap, and let rest for 10 minutes.

2. Roll dough into a 12 x 10-inch rectangle on a lightly floured baking sheet. Gently spread butter over dough. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.

3. Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet (sprinkle on a little more flour, if needed), into a 12 x 10-inch rectangle. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.

4. Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet, into a 12 x 8-inch rectangle. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 12 equal slices. Place slices, cut sides up, in muffin cups coated with cooking spray. Lightly coat tops of dough slices with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.

5. Preheat oven to 375°.

6. Bake dough at 375° for 20 minutes or until golden brown. Remove from pan, and cool for 5 minutes on a wire rack. Serve rolls warm.

tday2MVK’s Tips for T Day!
As has been my past custom, I’m going to give you some of my tips for making your holiday cooking relatively stress-free and fun. Some of these tips may seem elementary, although to me they make the actual battle of getting everything ready all at once a little easier. Some of these tips are mine and some are other cook’s tips I’ve collected through the years that work for me. Whether you’re cooking Thanksgiving for ten or having a dinner party at another time of the year, I find these tips helpful to have in your back pocket.

  • The most important piece of paper in the kitchen for me is my timeline. I take my menu, figure out what time we are going to eat, and work backwards from there. So I have everything down to the time, “10 a.m., turkey in the oven; at 12:45 see if it’s almost done and start the potatoes” etc. This allows me to move quickly around the kitchen and for everything to (hopefully) be done pretty much at the same time (some day this will happen!). This method also is good for any meal you’re cooking while entertaining, as I have a habit of forgetting things once the door opens and the guests arrive!
  • Since almost all of us have one oven, prime real estate in the kitchen is small. At the suggestion of “America’s Test Kitchen,” I pull out my crock pot for an additional burner! Set to low and you can warm squash or potatoes and free up an extra burner.
  • If possible, prepare some items the day before or even two or three days before. Squash can be made today or Wednesday, make and bake your pies late Wednesday evening or Thursday morning, that way you’re not trying to jockey for space in the oven with your turkey.
  • Make sure your knives are sharp! I made this tip the year after it was discovered my knives were dull when my father was carving the turkey. (He has since given me a hand-held knife sharpener.) If you don’t have one, find a kitchen shop that does sharpening and take them in if you have time. This will make carving the turkey all that much easier–and everything else for months to come!
  • On Wednesday evening, take out all your serving bowls and utensils and assign dishes to each one. This saves a lot on the “what bowl is the stuffing going into?” when you start serving and avoids a Thursday morning surprise when you’re laying out the table. I put the assignments on scraps of paper and place them inside each bowl or plate, which I find helps my memory immensely the next day. Make sure all china, glasses, and linens are cleaned, ironed, and ready to go so all you have to do Thursday morning is set the table.
  • Serve a small relish plate as an appetizer. So many times I’ve made a couple of appetizers, only for my guests to get full before the meal. How about some carrots and celery sticks, a bowl of black olives, and cornichons? Just a little something light to tide everyone over before dinner. Sliced fennel with a little bit of olive oil and salt and pepper is another tasty treat. Serve with toothpicks
  • Instead of putting all the dishes on the table, finding room among the arms and elbows, I set up the kitchen table as a buffet, so people can fill their plates and return to an uncluttered table. While it doesn’t paint the Norman Rockwell Thanksgiving feast, I find this to be a much nicer way to eat so you aren’t surrounded by people plus having to pass dishes!

One-Pan Broccoli-Bacon Mac ‘n’ Cheese Plus MVK’s *Like* of the Week

We've had warm and sunny weather this month. The crabapple tree is heavy with fruit!

I took this photo on a warm and sunny day. The crabapple tree in the backyard is heavy with fruit!

It’s the dark and gray month of November here in Vermont. So what is better than tucking in when you get home with a nice warm plate of macaroni and cheese? This one-pan dish is easy to make, plus it’s filled with broccoli and winter squash with less cheese, so you can feel good about eating this healthy twist on an all-time favorite!

I made this dish one lazy Saturday night; it had been a long day and I wanted something tasty and satisfying for dinner and yet I didn’t want to be in the kitchen cooking all night. I love one-pot meals, along with being simple to cook it makes cleanup easy! And this dish is easy enough you can fix it on a busy weeknight.

Don’t be put off from the color; the squash can give the dish an almost neon orange color. The broccoli gives a nice crunch with the creamy cheesy noodles and the bacon lends just a hint of a smoky flavor. Vegetarians (and other eaters) can easily omit the bacon and substitute vegetable broth or water for a completely veggie meal. I buy bacon a couple of times a year and when I do (unless I plan on frying up the entire package), I’ll wrap two-slice servings individually in cellophane and stick it in the freezer in a plastic bag so I have two slices ready to go for recipes like this. No need to defrost, just chop and fry. Served with a simple salad of greens, this was one dish you’ll definitely want to go back for seconds and put on your winter meal rotation!

macncheese
One-Pan Broccoli-Bacon Mac ‘n’ Cheese

This recipe first appeared in the September 2015 issue of Cooking Light magazine.

Serves 6 (serving size: about 1 1/3 cups)

2 center-cut bacon slices, chopped
3 garlic cloves, minced
2 cups unsalted chicken stock (such as Swanson)
1 cup 1% low-fat milk
1 (10-ounce) package frozen butternut squash puree, thawed
10 ounce uncooked large elbow macaroni
3 cups chopped broccoli florets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 ounces sharp cheddar cheese, shredded and divided (about 1 1/4 cups)

1 Heat a large skillet over medium-high heat. Add bacon; cook 4 minutes or until crisp, stirring occasionally. Remove bacon from pan.

2. Remove all but 2 teaspoons bacon drippings from pan. Add garlic to ­drippings in pan; sauté 30 seconds.

3. Add stock, milk, and squash to pan; bring to a boil, stirring occasionally.

4. Add pasta; cover, ­reduce heat, and ­simmer 5 minutes, ­stirring occasionally. Stir in broccoli; cover and cook 3 minutes or until pasta is done and sauce is thickened.

5. Stir in salt, pepper, and 4 ounces cheese. Sprinkle bacon and remaining cheese on top. Cover; let stand 1 minute.

rubbermaidMVK’s *Like* of the Week: Rubbermaid Easy Find Lids
This endorsement is sponsored by Cooking Light and Rubbermaid®.

One morning as I was making my lunch, I was lamenting the condition of my leftover dish drawer. I was in a hurry and trying to find containers plus a lid to go with each one so I could pack up my lunch. I try to keep things organized in the kitchen, but when I’m in a hurry, I can never find things easily and get frustrated with myself for not organizing things better and that I’m running late. That afternoon, I received an email asking if I wanted to test out Rubbermaid’s Easy Find Lids. I answered quickly with a resounding YES!

This 20-piece set includes different size nesting containers with the same cover fitting each one! Plus the covers snap together, so they are no longer roaming around all over the drawer! The different sizes are great for all sorts of things; they are handy for packing leftovers for lunch, prepping ingredients for dinner, and keeping my dried beans and grains in the cupboard. Best of all, when I’m getting ready for lunch, I’m not spending forever trying to find a lid, they are all right there. I’m thinking about buying another set!

Can’t-Believe-It’s-Veggie Chili Plus MVK’s *Like* of the Week

I couldn't resist stopping and taking photos of the foliage on my way home. The light was just perfect reflecting off the orange leaves!

I couldn’t resist stopping and taking photos of the foliage on my way home. The light on the orange and red leaves made the colors pop out!

Chili is one of those meals that is so easy to make that you can fix it on a weeknight without a recipe and it can be ready to eat in well under an hour. A little bit of beef with some small beans, onions, garlic, and spices, you can throw everything in a pot and it will always be delicious. But my veggie chilis in the past have been less than mediocre, lacking in flavor and texture. Besides some beans and vegetables, I’ve never been able to make a decent pot. But this is one veggie chili I can believe in! Seasoned with lots of spices, with beans and wheat berries as a “meat replacement,” this chili is one for the books and has convinced me that you can make a good veggie chili at home!

Although the ingredient list is long, you definitely can make this on a weeknight, just don’t do like I did and postpone cooking by 30 minutes because you forgot a critical ingredient and had to run out to the store! The veggies can be prepped in advance and the wheat berries can be cooked early, too. The only change was I substituted one tablespoon of tamari in place of the amino acids, since I didn’t have a bottle on hand.

I noticed the “(Meat) Eater of the House” had seconds so I take that as a resounding thumbs up! Topped with a little bit of cheddar, avocado, red onion, and sour cream, it made excellent leftovers for lunch, and enough to pop in the freezer for another meal!

chili

Can’t-Believe-It’s-Veggie Chili
This recipe first appeared in the October 2015 issue of Cooking Light magazine.

Serves 6 (serving size: about 1 1/4 cups chili, 2 1/2 tablespoons cheese, 4 teaspoons onion, and 2 1/2 teaspoons sour cream)

2 tablespoons olive oil
2 cups chopped yellow onion
1 cup chopped green bell pepper
1/2 cup diced celery
1/2 cup diced peeled carrot
1 tablespoon minced jalapeno pepper
8 ounces cremini mushrooms, finely chopped
4 garlic cloves, minced
3 tablespoons unsalted tomato paste
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1 (14.5-ounce) can stewed tomatoes, undrained
2 cups water
1 cup lower-sodium vegetable juice
1/2 cup uncooked wheat berries
1 cup water
1 cup lager beer (such as Budweiser)
2 tablespoons liquid aminos (such as Bragg)
1 (14.5-ounce) can unsalted kidney beans, rinsed and drained
4 ounces sharp cheddar cheese, shredded (about 1 cup)
1/2 cup diced red onion
1/4 cup reduced-fat sour cream

1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 6 ingredients (through garlic); sauté 10 minutes or until liquid evaporates and vegetables begin to brown. Add tomato paste and next 5 ingredients (through red pepper); cook 3 minutes, stirring constantly. Using kitchen scissors, cut tomatoes in the can into bite-sized pieces. Add 2 cups water, vegetable juice, and tomatoes to pan; bring to a boil, scraping pan to loosen browned bits. Reduce heat; simmer 30 minutes.

2. Combine wheat berries and 1 cup water in a small saucepan. Bring to a boil; reduce heat, and simmer 15 minutes or until liquid is absorbed. Add wheat berries, beer, aminos, and beans to chili; cook 20 minutes. Serve with cheese, red onion, and sour cream.

MVK’s *Like* of the Week: Candy Corn Cookies
I thought with Halloween just a few days away, I would bring to you one of the most popular recipes I ever posted on my blog for any new readers: candy corn cookies! These tiny sugar cookies are about an inch high in height and are adorable and make lots to share!

Aren't these adorable? And this was cookie sheet #1, so my batch definitely made more than 5 dozen cookies!Candy Corn Cookies
From PBS Food’s Fresh Taste blog, recipe by Jenna Weber

2 sticks of butter, softened
½ cups powdered sugar
1 Tablespoon vanilla
1 egg
½ teaspoon baking soda
½ teaspoon salt
3 cups flour
Red food coloring
Yellow food coloring

1. Cream together the sugar and butter until light and fluffy. Add the egg and vanilla and continue to beat until incorporated.

2. In another bowl, whisk together the flour, baking soda and salt. Add dry ingredients to the butter sugar mixture and mix until a soft dough just forms. Remove dough from mixer bowl and separate into three equal pieces (use a food scale to weigh each piece if you want to be exact!). Mix together a little bit of red and yellow food coloring to make orange and then add the orange coloring to one of the dough pieces. Make another dough piece yellow and leave the third plain.

3. Place a piece of plastic wrap or tin foil inside a loaf pan and pat down the white dough inside. Place the orange dough on top (pat down firmly) followed by the yellow dough. Remove dough from pan, wrap up in either tin foil or plastic wrap and refrigerate overnight or for at least four hours.

4. When you are ready to bake your cookies, preheat your oven to 350 degrees. Cut 1/4th inch slices down the width of the dough. Continue cutting each slice into small triangles.

5. Place triangles on a lined baking sheet (line with parchment paper) and bake for 6-8 minutes until tops are puffy and bottoms are golden.

Yield: 5 dozen tiny cookies

Braised Chicken with White Beans and Olives Plus MVK’s *Like* of the Week

Yup. That's snow. In October!

Yup. That’s snow. In October!

After what may have been one of the warmest Septembers on record, it’s finally getting cold here in Vermont! (And as I write this, it’s snowing rather hard outside!) Which means all I can think about is making soups, stews, bread, anything that will warm the kitchen and my soul.

With this in mind, I started creating a recipe for dinner in my head during the week: a braised chicken dish with tomatoes, white beans, lots of garlic, a touch of cinnamon, and tangy Kalamata olives; also something that could be slow cooked so I wasn’t hovering over the stove for the entire evening, too. I set to work one night as we were watching the movie “Love and Mercy,” which is fantastic movie if you haven’t seen it!

When The Eater of the House asked what was for dinner earlier in the day, I didn’t have the recipe completely sorted out so I described this dish as “sort of a chicken cacciatore.” “With pasta?!” he asked excitedly. “Um, no.” He frowned. I think serving pasta when you already have beans in a dish is odd because that gives you two carbohydrates. But of course, you can serve this with pasta, rice, or just on its own like I did.

I think Chicken thighs are the most forgiving piece of meat out there; you can cook as long as you like and it almost never dries out. Braised with the tomatoes and beans, I was able to go back and watch the movie while dinner simmered on the stove.

This dish turned out just like I had hoped it would; warm and spicy beans with lots of garlic, tender chicken, and briny olives. Plus it’s all cooked in one pan! If you find you have leftover beans but no chicken, just add a little cheese and warm for lunch the next day. It will be delicious!

chicen and white beans
Braised Chicken with White Beans and Olives

4 skinless chicken thighs
5 large cloves of garlic, minced
¾ cup red onion, diced (or half of a large onion)
1 Tablespoon extra virgin olive oil
28 oz. canned diced tomatoes
½ teaspoon ground cinnamon
1 ½ cup small white beans (I used navy)
¼ cup Kalamata olives, halved
Chopped parsley (optional)

1. In a large skillet, warm the olive oil, When it gets shimmery, add the chicken and cook until is golden brown, about 3-4 minutes each side. (Note: The chicken won’t be fully cooked.) Place on a plate to rest.

2. There should be some olive oil and fat left over from the chicken in the skillet, but if there isn’t, add a little bit more oil. Add the onions and garlic, cook at medium heat until they are translucent. Stir in the beans, tomatoes, and cinnamon. Add the rested chicken and bring to a boil. Reduce heat, add the olives, and let everything simmer for about 30-40 minutes, or until the chicken is done. Top with chopped parsley, if you have some on hand.

MVK’s *Like* of the Week: Oprah Now Part Owner of Weight Watchers!
Imagine my surprise the other morning as I’m on www.weightwatchers.com and see a photo of Oprah. I just happened to go to the website when the company made their biggest announcement in years: Oprah has joined forces with the company, purchasing a 10 percent stake and serving as a Board member! The company has been faltering financially in the last year and they’ve decided to bring in the big guns.

As a WW graduate, I think this is phenomenal news; just like she did for books, my hope is having the Oprah name will encourage people to join and get healthy. The company said while it will continue to focus on weight loss, its mission also will focus on an all-around healthy and happy life.

You can read more about the deal here.