Category Archives: cooking

January 22, 2015 · 3:01 pm

Healthy Midway Food?

MIDWAY SAUSAGES & FRIES FOR TWO

When it comes to junk food, nothing beats the midway. Whether it’s a fair, festival, or amusement park, I’m captivated by the aromas of fried corn dogs, funnel cakes, sausages, and wonderful Philly cheese steak sandwiches. Unfortunately, nothing beats the fat, sodium, and calorie counts of these foods. So I set out to lighten them up in my kitchen.

I’m happy to report success with my first midway meal. In about 30 minutes, I had a yummy version of fair food. All I needed was a well-seasoned cast iron skillet to make it happen.

First, I cooked frozen fries over medium-high heat for 20+ minutes, turning once to get them evenly browned.

Next, I grilled two (opened) whole wheat wiener buns (toasted buns are sturdier than plain bread). Meanwhile, I sliced thin strips of onion and sweet pepper. After grilling/toasting the buns, I sprayed with Pam® and grilled the pepper and onion slices. I sprinkled cheddar cheese over one half of each bun so it would start to melt.

I added the cooked onion and pepper slices to the cheese.

Then, after another quick spray of Pam®, I grilled two Johnsonville Farms chicken sausages, turning three times to brown all sides.

I plated it and presto! I had a yummy, lighter version of midway junk food! Next I’m going to try the Philly Cheese Steak. Wish me luck! And don’t be afraid to try your own midway food, especially if you have children. It’s fun, cheaper, and better nutrition.

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Tagged as chicken sausage, fries

October 14, 2014 · 5:53 pm

FRENCH ONION SOUP FOR TWO

I love French onion soup, but most in my family don’t. I needed a smaller portion so I developed this simple recipe that yields about two bowls (1 quart).

Keep in mind French onion soup is about onions. You need little else, but you do need onions. Even for two servings, I use four onions because I want the flavor and texture. I slow-cook the recipe for convenience, but it requires little simmering time once the onions are done. The flavors intensify in cooking sliced onions in butter. The rest is about turning rich, delicious onions into soup.

Bon appétit!

RECIPE

French Onion Soup for Two
Ingredients:
• 4 medium onions
• ½ stick unsalted butter
• 1 tsp. Kosher salt
• ½ tsp. freshly ground black pepper
• 16-20 ounces stock (beef or poultry—homemade is best, but get reduced sodium if you buy ready-made stock)
• 1 sprig fresh Rosemary
• ¼ cup white wine
• ½ cup shredded mozzarella cheese (or your choice)
Directions:
1. Peel, halve, and thinly slice onions using a knife, food processor, or mandolin.
2. Melt butter in a two-quart pan over low heat.
3. Add onions, salt, pepper, and Rosemary to melted butter and cook, stirring occasionally, until onions turn a golden color.
4. Deglaze the bottom of the pan with the wine and a wooden spoon.
5. Carefully pour in the pint of stock, cover, and cook at least twenty minutes or until heated through (or you may transfer to a slow cooker and heat on lowest setting two-three hours).
6. Divide between two large soup bowls and immediately top each serving with the cheese. Allow the cheese to melt (tent with foil for about five minutes).
7. Serve with French bread or a baguette.

1. Melt unsalted butter.

2. Cook onions over low heat, stirring occasionally.

3. Add 1/4 cup white wine.

4. Deglaze pan.

5. Add stock and stir.

6. Simmer until soup is heated through.

7. Top with cheese and serve.

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September 12, 2014 · 7:32 am

PINEAPPLE ANGEL FOOD CAKE

Pineapple Angel Food Cake

This recipe is not original. I picked it up years ago at a Weight Watcher’s® Meeting in Atlanta. It’s been posted many times on social media. Just in case you’ve missed it, here is a hasty tasty dessert that is made a smidgen healthier by adding fruit. Enjoy!

RECIPE

Pineapple Angel Food Cake

Serves 8-12

Ingredients:

1 angel food cake mix

1 20 oz. can crushed pineapple

2-ingredient dessert

Directions:

Preheat your oven to 350°.

Empty the contents of the cake mix into the bowl of your mixer.

Add the entire can of crushed pineapple to the mix.

Stir on lowest speed to combine for 30 seconds.

Increase speed to high and whip for one minute. Set a timer. It’s important not to overbeat.

Pour into a large Bundt pan or tube pan (or you may use two smaller tube or loaf pans) until 2/3 full. Don’t overfill.

Place in the center rack of the oven and bake for 35-40 minutes, or until a toothpick tests clean.

Remove from oven and cool, upside down, for one hour.

Run a knife gently around the edges and remove cake from pan.

Invert cooled cake onto a plate.

That’s it. If you keep a box of angel food cake mix and a can of crushed pineapple in your pantry, you’re ready for a quick and easy dessert.

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Tagged as angel food cake, Bundt cake, lowfat cooking, pineapple

September 3, 2014 · 11:17 am

SOUTHWESTERN BUTTERNUT SQUASH SOUP

Butternut squash has vitamin A, vitamin C and beta-carotene . It is a good source of vitamin B6, potassium, manganese, and magnesium. I realize butternut squash is healthful, but it was a hard sell to my family. I finally developed a recipe even they will eat. I know by putting a southwest spin on a dish, my family will eat almost anything. Including my newest recipe, Southwestern Butternut Squash Soup. Enjoy!

RECIPE

Ingredients:
• 1½ pounds butternut squash, peeled, seeded, and cut into equal size chunks
• 1 Tbsp. safflower oil (or spray generously with Pam®)
• ½ cup onion, sliced
• ¼ cup sweet pepper, chopped (I used an orange pepper to preserve that lovely orange color)
• 1 tsp. Kosher salt or pink Himalayan salt
• 1 Tbsp. Chili seasoning mix (I use Bloemer’s brand)
• 1 quart vegetable stock (or chicken stock)
• 1 Tbsp. lime or lemon juice
• (optional) Cilantro for garnish
• (optional) sour cream for garnish

Directions:
1. Heat the oil in the bottom of a 4 quart pot.
2. Add onions and peppers. Cook for 1 minute over medium heat.
3. Add squash to the pot. Salt.
4. Reduce heat to low, cover, and steam until squash is fork-tender* (approximately 30 minutes)
5. Remove from heat. Stir in half of the stock and deglaze the pan with a wooden spoon or spatula.
6. Ladle the squash into a Vitamix (or food processor). Puree until smooth. Don’t overfill container. If necessary, process in batches.
7. Return squash puree to the pot, add the chili seasoning mix1, and stir.
8. Return the pot to medium heat and add the remaining stock. Cook until heated through, stirring occasionally to combine. For a thicker soup, simmer until soup reduces.
9. Remove pot from heat. Stir in the lime juice and serve with a sour cream and cilantro garnish with tortilla chips on the side.

Yum!
Variations:
Kick up the heat level by adding a seeded and thinly sliced jalapeño pepper garnish.
1Vitamix users: During the pureeing of the squash, add the chili seasoning. Then to rinse the container, Add the rest of the stock to the container, run just enough to remove the stuck on squash, then pour into the pot.
*If your cookware isn’t waterless, add one cup of the vegetable stock to steam the squash.