Beef Daube Provencal

Now if you do not call this recipe perfect fall comfort food then I don't know what your description of comfort food is. I prepared this with my crock pot. I will use any excuse to use my crock pot really. My house started to smell great and I couldn't want to eat dinner, even when it was 4 hours away. The wine gave the beef such a full rich flavor, and paired beautifully with the fresh herbs.

I may not be able to pronounce the name of this recipe, but I will gladly eat it everyday. :)

Beef Daube Provencal
CookingLight 

Ingredients:
2 teaspoons olive oil
12 garlic cloves, crushed
1 (2 lbs) boneless chuck roast, trimmed and cut into 2-in cubes
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrots
1 1/2 cups chopped onion
1/2 cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14 oz) can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles (about 4 cups uncooked)

Directions:

1. Preheat oven to 300º. (If using slow cooker, skip this step and do not preheat oven.)
2. Heat oil in a small dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browning bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil. 
3. If baking; cover and bake at 300º for 2 1/2 hours or until beef is tender. Disgard bay leaf. Serve of noodles.
4. If using slow cooker; prepare through step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.

Serves 6.

Nutrition: Calories 367; Fat 12.8g; Protein 29.1g; Carb 33.4g; Fiber 3.9g; Cholesterol 105mg

Tiramisu Coffee Dessert

When I was growing up I had no idea what tiramisu was. Even when I started drinking coffee I had no idea what this decadent dessert was like. Then one day some told me it tasted like coffee, and I was stunned that I have never tried it before. I had my first bite and I have been hooked on this sweet, espresso dessert.  There are many versions of this dish and I was happy to come across such a simple recipe, I just had to try it out. I cut the recipe in half as it was only my mother and I who would enjoy this, and it really took almost no time at all, with hardly any calories! No turning on your oven, and you really only need one mixing bowl. Who wouldn't want to make this?! :)

Next I make this I will only drizzle the coffee over the top of the angel food cake. I poured some on the bottom thinking it would soak all the way through. Nope, it all just puddled on the bottom and it was a bit soggy, while the top was nice and firm. 

Tiramisu Coffee Dessert
Betty Crocker's Healthy New Choices

Ingredients:
1 loaf (9x5 inches) angel food cake, cut into 8 slices
1 cup strong coffee (room temperature)
1 package (8 oz) reduced-fat cream cheese, softened
1/2 cup sugar
1/2 cup sugar free chocolate syrup
1 container (8 oz) frozen fat-free whipped topping, thawed (3 1/4 cups)
Baking cocoa

Directions:

1. Arrange cake slices to cover bottom of rectangle baking dish, 13x9x2 inches. Drizzle coffee over cake.
2. Beat cream cheese, sugar, and chocolate syrup in large bowl with mixer on medium speed until smooth. Gently fold in whipped topping until well blended. Spread over cake.
3. Cover and refrigerate about 1 hour or until set. Sprinkle with cocoa before serving. Cover and refrigerate any left overs. 

Serves 15.

Nutrition: Calories 185; Fat 7g; Cholesterol 10mg; Carb 28g; Protein 3g;  Fiber 0g

Light Chicken Pot Pie

The colder it gets outside the more time I want to spend in the kitchen cooking tons of comfort food. We recently bought some pumpkin spice candles and the house has smelled so good. Everytime I walk downstairs I want to cook everything with pumpkin or butternut squash. I'm starting to realize that fall is becoming my favorite season. The changes of the leaves, the delicious seasonal foods, and the great clothes! I find that my closet isn't as great in the summer time, and all I want to do is wear scarves and boots. Of course if I did that in the middle of summer I would probably be very uncomfortable.

I have been looking at this specific recipe for almost two years now. It came in one of my many cooking magazines and since the day it arrived in my mailbox I have had it flagged. For some reason I have been to scared to make it. Now come on, you have to admit making chicken pot pie seems a little daunting and scary. There are lots of ingredients and it does take a little bit of time, but I have found that it is definitely worth it. I got all my ingredients together the morning of, and I set about two hours aside to prepare. The only thing I have to say is make sure you don't over pour the chicken mixture into your baking dish. I wasn't paying attention and for some reason I ending up with a dish full to the brim and a counter covered in sauce. Instead of throwing away the extra, I stored it in my fridge and just ate it like I would chicken soup. Who doesn't like a little bit of left overs? Now make sure to put your dish on a baking sheet while in the oven. I compelety forgot and I came back to find the sauce boiling a little and dripping down onto the oven coils. Was not fun watching little flames shooting up from the bottom. Thankfully I caught it just in time, but please do yourself a favor and save the clean up by using a baking sheet.

Light Chicken Pot Pie
CookingLight

Ingredients:
Crust:
1 cup all-purpose flour, plus more for dusting
1/4 teaspoon baking powder
1/4 teaspoon cold unsalted butter, cut into small cubes
1 large egg
2 tablespoons milk

Filling:
2 small russet potatoes
4 1/2 cups low-sodium chicken broth
5 medium carrots, cut into large chunks
1 to 2 teaspoons chopped fresh thyme
2 tablespoons extra-virgin olive oil
1 large onion, finely diced
3 tablespoons flour
1/3 cup milk
3 stalks celery, sliced
3 cups shredded rotisserie chicken, skin removed
1/2 cup fat-free plain greek yogurt
1 cup frozen peas
1/2 cup minced fresh parsley
salt and pepper

Directions:

1. Prepare the crust: Pulse flour, baking powder and salt in a food processor until combined. Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal. Separate the egg; refrigerate the egg white. Beat the egg yolk and milk in a bowl, then add to the food processor, pulsing until the dough comes together. Turn out onto a lightly floured surface and gather into a ball. Flatten into a disk, wrap in plastic wrap and chill at least 1 hour. 
2. Meanwhile, make the filling: Preheat the oven to 425º. Prick the potatoes with a fork and bake directly on the oven rack until tender, about 45 minutes. Cool slightly, then peel and break into small pieces. 
3. Bring the chicken broth, carrots and thyme to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 8 minutes. Sprinkle in the flour and stir until lightly toasted, about 3 minutes. Add the milk, celery, potato pieces and the warm broth mixture and simmer until thickened, about 15 minutes. Remove from the heat and stir in the chicken, yogurt, peas and parsley. Season with salt and pepper. 
4. Transfer the filling to a 2-qt casserole dish. Roll out the dough on a lightly floured surface until about 1/8 in. thick and slightly larger than the dish. Beat the reserved egg white in a bowl; brush over the dough and season with salt and pepper. Press the dough against the sides of the dish. Place on a baking sheet and bake until the crust is golden brown, 20-25 minutes.

Serves 6.

Nutrition: Calories 482; Fat 19g; Cholesterol 137mg; Sodium 795mg; Carb 47g; Fiber 5g; Protein 31g

Black and White Pinwheel Cookies

I have had a huge sweet tooth the past few days. Pretty sure I can blame it on the fact that is it almost Halloween and there is candy around every single corner. I also want to make tons of pumpkin bread, cookies, and/or muffins. You know what though? There are times when you have to indulge, otherwise you would feel miserable and unsatisfied. I find myself indulging a lot though. ;) Shh don't tell my calorie budget for the day. 

I realize now I put both powdered and regular sugar out when all you need is powdered! Opps

Dental floss is your friend when slicing soft dough. 

I wasn't expecting the chocolate to puff up like that, but I love the way these came out! So cute, and yummy!

I made these for someone awesome across the ocean! 

Black and White Pinwheel Cookies
adapted from Cooking Light

Ingredients:
Vanilla Dough:
1 1/4 cup all purpose flour
1/8 teaspoon salt
1/2 cup powdered sugar
1/4 cup butter, room temperature
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 tablespoons ice water

Chocolate Dough:
3/4 cup all purpose flour
1/3 cup unsweetened cocoa
1/8 teaspoon salt
1 cup powdered sugar
1/4 cup butter, room temperature
1 large egg yolk
1/2 teaspoon vanilla extract
2 tablespoons ice water

Directions:

1. To prepare vanilla dough, combine carefully measured 1 1/4 cups flour and 1/8 teaspoon salt, stirring well with a whisk. Place 1/2 cup sugar, 1/4 cup butter, and 1 egg yolk in a medium bowl; beat with mixer at medium speed until smooth. Beat in 1/2 teaspoon vanilla. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Sprinkle 2 tablespoons ice water over surface of dough while mixer is on; beat just until moist. (Dough will be slightly crumbly.) Press dough into a 4 in. circle on plastic wrap; cover and chill 1 hour or until firm.
2. To prepare chocolate dough, combine carefully measured 3/4 cup flour, cocoa, and 1/8 teaspoon salt, stirring well with a whisk. Place 1 cup sugar, 1/4 cup butter, and 1 egg yolk in a medium bowl; beat with a mixer at medium speed until smooth. Beat in 1/2 teaspoon vanilla. Gradually add cocoa mixture to butter mixture, beating at low speed just until combined. Sprinkle 2 tablespoon ice water over surface of dough while mixer is on; beat until just moist. Press dough into a 4 in. circle on plast ic wrap; cover and chill 1 hour or until firm. 
3. Lay plastic wrap on a damp surface. Unwrap and place chilled vanilla dough on plastic wrap. Roll into 12x8in. rectangle. Do the same with the chocolate dough. Place on top of vanilla dough; roll up tightly starting with a long side. Wrap with plastic wrap and chill until very firm. 
4. Preheat oven to 375º.
5. Using unscented floss, cut the chilled log into 1/2 slices. Place slices on a parchment lined cookie sheet. Bake at 375º for 10 minutes. Cool on pan for 5 minutes, then move to wire racks to cool completely. 

Spicy Chicken Rigatoni

As much as I love cooking at home, I love going out to eat. Those nights when we get dressed up and have a nice meal with a glass of wine. Of course, I could do all that at home but it's not the same! I even like those lazy days when we just go to our favorite burrito or sub sandwich place. Just the fact that I don't have to cook sometimes, but I still get a delicious meal.

This recipe is from one of my favorite restaurants in downtown Seattle. We went for dinner on New Years Eve a few years ago and we ordered this plate by recommendation. Now I love spicy foods, and I was not expecting this dish to have such a kick. It didn't kill the flavor of the pasta, but really enhanced it. When I found this recipe I just had to make it. It has been a long time since I have been to this restaurant, and I didn't see going anytime in the near future. Of course it wasn't exactly the same, although surprisingly the recipe was really close to the restaurants dish. I did make a few alterations to "slim" it down a little, but it did bring back great memories of delicious times at one of my favorite food places!
 



If you want a little less of a kick, feel free to use the red pepper flakes to your taste.



The recipe called for more oil, but I took it down a little. I think there could have been less oil either way. Next time I will probably use a few tablespoons less than what I put in.

Spicy Chicken Rigatoni

adapted from Buca Di Pepos

Ingredients:
1/4 cup oil
1/2 tablespoon red pepper flakes, plus additional for garnish
1/8 teaspoon salt
1/8 teaspoon ground pepper
1 tablespoon chopped garlic
6 oz chicken, sliced
1 1/2 cup three cheese marinara sauce
1/4 cup peas
1 lbs rigatoni pasta, cooked according to package and drained

Directions:

1. In a saute pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper, and garlic; saute just long enough for garlic to caramelize and red pepper to release flavor in oil. Add sliced chicken and saute briefly to coat in spices and garlic. 
2. Add sauce and bring to a simmer. Cook until sauce thickens slightly and chicken is throughly cooked. Turn off heat, add peas and incorporate into sauce.
3. Drop cooked pasta in boiling water for 3 seconds. Let drain for 15 seconds. Toss with sauce. Place pasta and sauce in serving bowl, reserving the majority of the chicken to be placed on top of the pasta. Using a spatula, scrape any remaining sauce from the pan to the pasta. Garnish with crushed red pepper and serve.

Serves 8.
Nutrition: Calories 408; Fat 18g; Carb 47g; Cholesterol 30mg; Protein 15g; Fiber 3g

Quick & Healthy Stuffed Crescent Rolls

Today is a perfect fall day. The rain and clouds have come back to the Pacific Northwest and the trees are a beautiful orange and red. Days like this make me want to stay home and not leave. Just grab a steaming cup of apple cider and a book. This recipe is a great leftovers recipe. You could really put just about anything into this. I had some meatballs left over from the Guilt Free Spaghetti and Meatballs dinner I made a few nights before. Then I found a canister of crescent rolls. That was when my hungry mind had to get creative. I thought this would make for a quick and tasty dinner. 

If you don't have leftover meatballs just sitting in your fridge, just do a little digging for anything that looks good. Throw in as much cheese, veggies, deli meat...whatever you want. This is a great quick weeknight dinner or fall day meal when you just don't want to leave the house. :)

These were my chosen ingredients for the filling. I used meatballs I made a few days before and just a few other things I found in my kitchen. You could really use just about anything!

They do make crescent rolls without the seams, but this was all I had. If you get this kind, make sure to pinch the seams shut after you roll it up. 

Stuffed Crescent Rolls

Ingredients:

1 can pre-made crescent rolls

Your choice of filling

Directions:

1. Preheat oven to 375º.
2. Take out crescent rolls keeping two triangles attached, so you have two rectangles. Using a little bit of flour, roll out each rectangle to 1/2in. thick. 
3. Place each rectangle on a lined baking sheet top with your choice of toppings. (I used meatballs, onions, and cheese. You could use ham, turkey, cheese, peppers, etc) Carefully roll dough, pinching together any seams that may break.
4. Bake according to package directions; about 10-11 minutes or until golden brown. Serve hot.

Serves 2