Alright, my new years resolution is to stop being a lazy lump and get to the gym again. But, with my lovely resolution comes another great challenge: the food challenge. I will admit I am a  food-oholic. I love to cook and I love to eat. So this puts me in an odd position when trying to “diet”. Why should I give up good tasting foods just because Im dieting?

Exactly.

Heres a list of Snack foods that are healthy and delicious.

Some of these are adapted or from a site I found on stumbleupon.com, This is the link to their page  24 Tasty and Nutritious Snacks. I strongly suggest you take a look at this site in general for Health and Wellness tips and ideas. Its proven to be quite helpful.

Yummy And Healthy Snacking Ideas.

Almonds – drop those cashews! Almonds are in! a healthy portion is 10 – 12 almonds. These are very filling!)

Apple slices with Peanut butter and Cinnamon – Its true that an apple a day keeps the doctor away.

Blueberries – good for memory and brain health. I eat these before exam time!

Grape tomatoes with a Oil and Balsamic dip (1TBSP of each, pinch salt&pepper) – Very tastey, and the acidity is good!

A cup of Mixed cereal- Sometimes I eat those wholegrain cereals as a snack. My favorite are the Musseli ones, Because it feels more like a healthy trail mix (f.y.i, trail mix is usually heavily salted, and full of fat. Not as healthy as you think!)

Cucumber slices with Vinegar salt and pepper – Kinda taste like crispy cool S&V chips, Much healthier for you though!

Popcorn – I love salty snacks, so popcorn works for me. Its crunchy, and the light popcorn can be sprinkled with low-cal popcorn flavoring to kick it up a notch.

Low fat Turkey Meat, and A Small bunch of Grapes: Yum!

1/2cup Dried Blueberries and Cranberries – These things are 10x better than raisins, and because they are not as high in sugar content as a fruit, the dried product are less sugary as well.

Rice Cakes – So these things are always considered dry, however the caramel ones are delicious, and only 60 calories, and my favorite are the buttered popcorn ones which are even less. If you dont like how dry they are try dipping into peanut butter.

A Melba toast with Tzatziki spread, Cherry tomato and Kalamata Olive – Tastey little things! Add a leaf or two of spinach! It makes it taste very fresh.

A peach, and a small piece of dark chocolate: dark chocolate’s antioxidants are very good for you, and who can resist a ripe sweet peach!

A Yogurt Honey and Cherry Ice bar: Mix together 1cup pitted cherries with 1cup vanilla yogurt and 2TBSP honey, freeze in ice pop makers ( dollarstore) Yum!

HEALTHY ALTERNATIVE TO YOUR FAV SNACKS!

You want: A chocolate bar

Alternative: a 100 Cal Darl chocolate bar, or two 1oz squares. The antioxidants are higher in concentration because they are not being diluted with milk and cream as in milk chocolate.

You want: Ice Cream

Alternative: A Single cup of your favorite ice cream, Frozen for 4 Hrs. Sure its not as sugary, but the probiotic cultures rock for your bowel movements (dont be shy ladies and gents, we all have issues from time to time), and yogurt is a calcuim boost! Something I never get…

You want: Chips

Alternative: Try pretzels. They keep with the crispy and crunchy theme, and are generally low calorie if you keep to the nutrition label’s recommended portion

You want: Something Chewey

Alternative: Try dried fruit. Sounds like something your Grandma would make you eat? Well, maybe shes right! Try dried berries, banana chips and others such as apricots and dates.

One of the best things you can do for your body after a mass inhalation of christmas-crap is to drink water. My friends and I love water with lemon, its our staple drink, because it is cool, refreshing and forces us to drink more water. Water flushes excess fat from your body, and keeps your hydrated which is crucial when trying to exercise and lose weight. Some assume you will gain “water weight” by drinking excess amount of water, but water weight is brought on by excess salt intake. A key indicator for your hydration level is your (yup, you guessed it) URINE. Urine that is more of a pale to clear yellow signifies that your body is hydrated, while bright yellow can depend on your diet and liquid consumption (asparagus, coffee, pop).

These are just a few things that you use as alternatives to those delicious truffles and buttery biscuits. Although they are not as fatty as our holiday faves, their flavors are fresh and natural and can get you back in the healthy-zone!

liss

Take a look >>>>>>>   Sugar Cookies

Simple Sugar Cookies

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Im going to grab some icing and zip locks, to make my own make-shift piping bag. Im thinking I might also colour the icing , christmas cookies anyone!

liss

Garlic Broccoli Rabe

Ingredients

• 1  bunch broccoli rabe (rapini), trimmed and cut into 2-inch pieces (about 6 cups)
• 4  teaspoons  extra-virgin olive oil, divided
• 3  garlic cloves, sliced
• 1  tablespoon  fresh lemon juice
• 1  teaspoon  crushed red pepper
• 1/4  teaspoon  fleur de sel

Preparation

1. Cook broccoli rabe in boiling water 2 minutes or until crisp-tender. Drain and plunge broccoli rabe into ice water; drain. Squeeze dry.

2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute. Add broccoli rabe, juice, and pepper to pan; cook 3 minutes, stirring occasionally. Remove from heat. Drizzle with remaining 2 teaspoons oil, and sprinkle with fleur de sel.

English Raw Pea Salad

Ingredients

• 2  cups  water
• 1  cup  shelled green peas (about 1 pound unshelled)
• 6  cups  trimmed arugula
• 1/4  cup  chopped fresh mint
• 1 1/2  tablespoons  fresh lemon juice
• 1  tablespoon  extravirgin olive oil
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1/2  cup  (2 ounces) shaved fresh pecorino Romano cheese

Preparation

Bring 2 cups water to a boil in a medium saucepan. Add peas; cook 1 minute. Drain and plunge peas into ice water; drain.

Combine peas, arugula, and mint in a large bowl. Add lemon juice, olive oil, salt, and pepper; toss well. Sprinkle with cheese. Serve immediately.

Cous Cous Cups

Ingredients

• 2  cups  organic vegetable broth (such as Swanson Certified Organic)
• 1  cup  uncooked couscous
• 1  cup  shredded carrot
• 1/2  cup  chopped green onions
• 1/2  cup  diced English cucumber
• 1/2  cup  diced plum tomato
• 1/2  cup  Pomegranate-Orange Dressing
• 1/4  cup  chopped fresh parsley
• 1/4  cup  chopped fresh mint
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 8  Boston lettuce leaves

Preparation

Bring the broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.

Combine cooled couscous, carrot, and remaining ingredients except lettuce leaves in a large bowl; toss well to combine. Spoon about 2/3 cup couscous mixture into each lettuce leaf.

Hot Kale and Red Pepper Saute

Ingredients

• 2  teaspoons  olive oil
• 2  cups  sliced red bell pepper (about 2 medium)
• 1  tablespoon  chopped seeded jalapeño pepper (about 1 small)
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 14  cups  chopped kale, stems removed (about 1 pound)
• 1/2  cup  organic vegetable broth (such as Swanson Certified Organic)
• 1  garlic clove, minced
• Lemon wedges (optional)

Preparation

Heat olive oil in a Dutch oven over medium-high heat. Add red bell pepper, jalapeño, salt, and black pepper; sauté 3 minutes or until tender. Add chopped kale and broth; cover. Reduce heat to medium-low; cook 10 minutes or until tender, stirring once. Stir in garlic; increase heat to medium. Cook, uncovered, for 2 minutes or until liquid evaporates. Serve with lemon wedges, if desired.

Edamame Dip

Ingredients

• 1 1/2  cups  frozen shelled edamame (green soybeans), thawed and cooked
• 1/2  cup  water
• 1/4  cup  chopped red onion
• 3  tablespoons  chopped fresh cilantro
• 2  tablespoons  rice vinegar
• 1  tablespoon  olive oil
• 1/2  teaspoon  salt
• 1 1/2  teaspoons  chili garlic sauce (such as Lee Kum Kee)
• 1  (16-ounce) can cannellini beans or other white beans, drained

Preparation

Place all ingredients in a food processor, and process until smooth. Serve immediately, or cover and chill.

Shaved Asparagus Salad with lemon

Ingredients

• 1  pound  large asparagus spears, trimmed
• 1 1/2  cups  cherry tomatoes, halved
• 2  tablespoons  finely chopped fresh chives
• 2  tablespoons  fresh lemon juice
• 2  teaspoons  extravirgin olive oil
• 1/2  teaspoon  freshly ground black pepper
• 1/2  teaspoon  Dijon mustard
• 1/4  teaspoon  sugar
• 1/4  teaspoon  salt
• 1/2  cup  (2 ounces) crumbled goat cheese

Preparation

Hold each asparagus spear by the tip end. Shave asparagus into ribbons with a vegetable peeler to measure 3 cups. Reserve asparagus tips for another use. Combine asparagus and tomatoes in a medium bowl.

Combine chives and next 6 ingredients (through 1/4 teaspoon salt), stirring with a whisk. Drizzle over the asparagus mixture, tossing gently to coat. Top with goat cheese.

Feta Basil Squash

Ingredients

• 1  tablespoon  olive oil
• 4  cups  baby pattypan squash, halved (about 18 ounces)
• 2  cups  sliced leek (about 2)
• 1/2  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 3  tablespoons  crumbled reduced-fat feta cheese
• 2  tablespoons  finely chopped fresh basil

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and leek to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.

Thai Broccolini

Ingredients

• 1  tablespoon  canola oil
• 2  teaspoons  minced peeled fresh ginger
• 1/4  teaspoon  crushed red pepper
• 2  garlic cloves, minced
• 1  pound  Broccolini, trimmed
• 3/4  teaspoon  salt
• 1/4  cup  mirin (sweet rice wine)
• 1/4  cup  water

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add ginger, pepper, and garlic; sauté 30 seconds. Add Broccolini and salt; sauté 2 minutes. Add mirin and water; cover and cook over low heat 10 minutes or until tender.

Spicy Broccoli Florettes

Ingredients

• 2  teaspoons  olive oil
• 6  cups  broccoli florets (about 1 head)
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  crushed red pepper
• 3  garlic cloves, thinly sliced
• 1/4  cup  water

Preparation

Heat olive oil in a large nonstick skillet over medium-high heat. Add broccoli, kosher salt, crushed red pepper, and sliced garlic. Sauté 2 minutes. Add 1/4 cup water. Cover, reduce heat to low, and cook for 2 minutes or until broccoli is crisp-tender.

Try some today!

Liss

Liss’s Version of  Mac and Cheese Florentine

1 package frozen Spinach, defrosted and wrung out in a towel

1/2cup Milk

1/2cup Chicken Broth (you can substitute broth for stock (the yellow powdery stuff) but just watch the saltiness)

2 TBSP Butter or Margerine

1/4TSP Cinnamon or Nutmeg (omit if you don’t have this, it just warms it up a bit)

1cup Mozzarella (or substitute with any other white cheese you have)

3TBSP flour

3 Garlic cloves, chopped

1 Chicken breast, cubed small.

In a small frying pan, fry chicken cubes with salt and pepper and one garlic clove until cooked through. Set aside and begin cooking pasta. In a pot, warm a small amount of oil (to keep the butter from burning) and 3TBSP of butter. Heat until melted, then add the garlic, and good until lightly browned, 1minute. At this point, add the flour, and make a roux. When this paste-like mixture warms through and becomes a light brown colour, add the milk and chicken broth and let simmer for 5-6 minute or until it thickens. Add Salt and pepper to taste, then melt in the cheese. Make sure the spinach is day and wrung out, because it will make the sauce runny if the spinach is wet.  Chop and add the spinach to the cheese mixture, and then toss in pasta when it is cooked through. Add chicken and mix well.

Another variation, pour mac and cheese into a greased casserole pan and top with more cheese. Bake for 15 minutes.

Im going to start introducing more comforting recipes because the winter is creeping up on us and its time to start fattening up! This means you skinny boyfriend! This recipe is a good one if you need to make food stretch, and tastes good as a cold pasta salad the next day!

Liss

Pad Thai, Alton Browns Eggplant Pasta, Roasted Potato Stacks, Roasted Eggplants, Crispy Kale and Orange Cream Cheese Cookies

Pad Thai

Pad Thai Recipe
Adapted from The Steamy Kitchen Cookbook
Serves 4-6 people

Ingredients:

Pad Thai Sauce

4 tablespoons Pad Thai paste
2 teaspoons tamarind paste/concentrate
3 tablespoons fish sauce
3 teaspoons sugar
2/3 cup water
2-4 teaspoons Sriracha or 1-2 teaspoons chili powder

Other Ingredients:

8 oz packaged Pad Thai noodles
3 tablespoons cooking oil
2 eggs
1 lb. peeled and deveined raw shrimp
1 tablespoon minced garlic
A small bunch of chives (cut lengths)
1 cup bean sprouts
1 lime, cut into 8 wedges
1/2 cup coarsely chopped unsalted roasted peanuts
2 blocks fried tofu (cut into thin pieces)

Method:

Soak the rice noodles in hot water for about 15 minutes or until they soften. Drain and set aside.

Combine the ingredients for the Pad Thai sauce in a bowl.

Heat up a wok and add oil. When the oil is very hot, add the minced garlic and do a few quick stirs. Add shrimp into the wok and stir until half cooked and then add the fried tofu pieces, noodles and Pad Thai sauce into the wok and stir continuously. Push the noodles to one side and crack the eggs into the wok, break it up by stirring and wait for 10-15 seconds, and then stir in the noodles. Add bean sprouts and chives into the wok, stir for 1 minute, dish out, sprinkle some peanuts on top and serve with a wedge (or two wedges) of lime.

Cook’s Note:

The above recipe is adapted from the cookbook. If you wish to make Pad Thai sauce from scratch. My recipe is below.

Pad Thai Sauce from Scratch

Ingredients:

1/4 cup warm water + tamarind pulp the size of golf ball
1/4 cup fish sauce
4 tablespoons palm sugar
1 1/2 – 2 tablespoons paprika powder (if you like it hot, use 2 tablespoons)

Method:

Soak the tamarind pulp in warm water for 15 minutes to extract the juice. Squeeze the seeds and membrane of the tamarind pulp to get the juice. Filter the tamarind juice for use and discard the residue.

In a small sauce pan, heat up tamarind juice, fish sauce, palm sugar, and paprika powder. Lower the heat and let it simmer until the sauce thickens. Turn off the heat when it’s done.

http://rasamalaysia.com/pad-thai-recipe/

Eggplant Pasta by Alton Brown

Eggplant Pasta

Adapted from Alton Brown’s “Good Eats: The Early Years”

Servings: 4

• 2 medium-large eggplants
• Kosher salt, for purging
• 4 tablespoons olive oil
• 1 teaspoon garlic, minced
• 1/2 teaspoon red pepper flakes
• 4 small tomatoes, seeded and chopped
• 1/2 cup cream
• 4 tablespoons basil chiffonade
• 1/4 cup freshly grated Parmesan
• Freshly ground pepper

1. Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled. Slice the eggplant lengthwise, about 1/4-inch thick. Evenly coat each slice with salt, and let them rest on a wire rack for 30 minutes. Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta.

2. In a large saute pan, heat the oil. Add the garlic and red pepper flakes, and toast.

3. Add the eggplant “pasta,” and toss to coat.

4. Add the tomatoes, and cook for 3 minutes.

5. Add the cream, and increase heat to thicken sauce.

6. Add the basil and Parmesan, and toss to combine. Season with pepper. Serve immediately.

Roasted Potato Stacks

These Roasted Potato Stacks looks beautiful, don’t they? This is one of my family’s favorites, in addition to the Hasselback Potatoes. These Potato Stacks can either be a great side dish or enjoyed as a snack. I used a mixed variety of small potatoes, finely sliced using a Japanese Mandoline. Of course, you can carefully slice the potatoes thinly using a sharp knife; but, using a mandoline makes it effortless and so much faster. So, consider giving the recipe a try and to all my Canadian readers, a very Happy Thanksgiving holiday to all! Enjoy!

http://www.seasaltwithfood.com/2009/10/roasted-potato-stacks.html

Roasted Potato Stacks
(Printable Recipe)

Ingredients

24 (1 kg) Small Mixed Color Potatoes, scrubbed 

¼ Cup Olive Oil
1 Tbsp Chopped Rosemary
1 ½ Tbsp Lemon Juice, or to taste
Sea Salt

Freshly Ground Black Pepper

1 Regular-Size Muffin Pan



Method

Preheat the oven to 220˚C (425˚F).

Lightly oil the 12 molds in a regular-size muffin pan.

Peel the purple color potatoes, if using. Then slice the potatoes thinly with a Mandoline or a sharp knife. Wash the potatoes, drain well and pat dry with a paper towel.

In a large bowl, toss the potatoes with olive oil, rosemary, lemon juice and season with salt and pepper.

Stack the potatoes and lay them sideway in a muffin pan and bake for about 25 to 30 minutes or until the potatoes turn crispy on the outside and the flesh is soft.

Transfer the muffin pan to racks to cool for 2 to 3 minutes before carefully removing the potatoes. Serve warm.

Roasted Eggplant

Ingredients:
2 eggplants
2 tablespoons olive oil
2 onions (sliced)
4 cloves garlic (chopped)
4 tomatoes (peeled and diced)
1 green pepper (seeded and sliced)
1 teaspoon oregano
salt and pepper to taste
1 handful parsley (chopped)
2 tomatoes (sliced)
1/2 onion (sliced)

Directions:
1. Slice the eggplants in half lengthwise, scoop out the middles and chop them.
2. Salt the eggplant shells and chopped middles and let rest in a strainer for 203-30 minutes.
3. Roast the eggplant shells in a preheated 400F oven until tender, about 15-20 minutes.
4. Rinse the salt from the eggplant and pat dry.
5. Heat the oil in a pan.
6. Add the onions and saute until the onions are tender, about 7-10 minutes.
7. Add the garlic and saute until fragrant, about 1 minute.
8. Add the chopped eggplant, tomatoes, green pepper, oregano, salt and pepper and cook until the sauce thickens, about 25 minutes.
9. Remove the sauce from the burner and stir in the parsley.
10. Place the eggplant shells in a baking dish, fill them with the mixture and top with the sliced tomatoes and onions.
11. Fill the dish with hot water until it goes halfway up the eggplant shells.
12. Bake in a preheated 400F oven until the water has evaporated and the tomatoes and onions are well roasted and caramelized, about 1 hour.

http://closetcooking.blogspot.com/2009/10/imam-baildi.html

Krispy Kale

CRISP, ROASTED KALE CHIPS

1 Large Bunch Kale, stems removed
2 Tablespoons Extra Virgin Olive Oil
Zest of ONE Lemon
Sea Salt

Pinch Sea SaltPreheat the oven to 250ºF.
To remove the stems of the kale, hold it up side down, stem side up with one hand and pinch the stem with your other thumb and forefinger to tear it up and away from the leaf.
Toss the leaves with the oil and lemon zest in a large bowl to coat evenly.
Lay the leaves out in a single layer on a baking sheet and lightly sprinkle with salt.
Bake for approximately 30 minutes or until crisp.
Cool on brown or  paper towel to remove any excess oil

http://veganvisitor.wordpress.com/2009/10/09/crispy-roasted-kale/

Orange Cream Cheese Cookies

Orange Cheesecake Cookies    Yield about 3 dozen
Adapted from here

1/2 cup butter at room temperature
3 ounces cream cheese at room temperature
1 cup sugar
1 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
1 teaspoon fresh orange zest (you could also use lemon or lime)
1 cup all-purpose flour
1/2 cup chocolate chips, melted

Heat the oven to 375 and prepare two sheet pans with parchment paper.

In the bowl of a mixer cream the butter and cream cheese until they are well combined.

Add the sugar, vanilla, and citrus zest and blend until the ingredients are well combined but not fluffy.  Add the flour and mix on low until the flour is incorporated.

Scoop the dough into 1″ balls onto the prepared sheet pans.  Bake for 12 to 13 minutes, or until the edges are golden brown and the tops are slightly puffed.

Cool on the pan for two minutes before transferring to a wire rack to cool completely.

Once cool drizzle, or dip, the cookies with the melted chocolate.  Put the cookies into the refrigerator for thirty minutes to set the chocolate.

http://www.evilshenanigans.com/2009/10/orange-cheesecake-cookies/

Enjoy everyone!!

Liss

The recipes for Black Sesame Seed Cookies, Green Tea Matcha Cookies, Breakfast On-The-Go Sandwhich, How to make your own Bagels, Turkey Meatballs

Black Sesame Cookies

http://dodol-mochi.blogspot.com/2009/10/black-sesame-seeds-cookies.html

(A)
120g unsalted butter, at room temperature
60g castor sugar
1/4 tsp vanilla essence

180g plain flour, sifted once

(B)
40g pulverized roasted black sesame seeds (let it cool completely upon using)
1/2 egg, at room temperature

enough black sesame seeds
enough granulated/coarse sugar

1. Cream (A) together till well-combined and look light and fluffy, then fold in the flour to blend well–STOP once a crumbly dough has formed!
2. Divide the dough into half, then mix in (B) to one of the halves till well-combined; refrigerate both portions of the dough till they’ve become hard enough to be handled by hands–about 30 minutes mine took (I didn’t cover them with cling wrap.)
3. Remove both portions of the dough from the refrigerator. On slightly floured working surface, shape the vanilla dough into the shape of a log measuring at about 3cm in diameter and 16cm in length.
   Then, roll the black sesame dough into a rough 7x16cm rectangular shape; place the vanilla dough in the middle of the black sesame dough and “wrap them up.” Further shape the wrapped-up dough to get a better, “smoother” shape of a log. Next, refrigerate till it’s become hard enough to be handled by hands–mine took about 40 minutes or so (If you find the dough gets too soft and difficult to be worked with, refrigerate it immediately each time till it hardens up to the point whereby you can work with it easily.)
4. Slice the cookie dough into 0.7~0.8mm-thick slices and arrange them on lined baking trays, leaving about 2.5cm of space in between each cookie for expansion during baking
   Sprinkle some black sesame seeds over each of the cookies (If you want sugar-coated ones, coat them in granulated or coarse sugar after sprinkling the sesame seeds)
5. Bake the cookies at 170C for 15-18 minutes or till they’re slightly golden brown around the edges and their surface looks a bit cracked (No worries, the crack will sort of go away once the cookies are cooled completely.)
6. Remove the cookies from the oven and immediately transfer them to cool on wire rack completely. Store cooled cookies in airtight containers

Green Tea Matcha Cookies

(A)
64g powdered sugar
1-1/2 Tbsp Matcha green tea powder
*The higher quality your green tea powder is, the brighter green the cookies will be

142g butter, softened

214g all-purpose flour, sifted
3 large egg yolks

some sugar, for coating

1. Whisk together (A), then cream well with butter till smooth and light in color
   *Be patient, it’ll take sometime for the mixture to turn into light-green color
2. Mix in sifted flour into the creamed mixture till combined, then followed by egg yolks and mix till a mass has formed and the mixture is just incorporated
3. Turn the dough out onto a plastic film and shape into a disk, wrap well and chill in the refrigerator till firm
4. On a slightly floured surface, roll out the chilled disc of dough into 1/2-inch thickness
5. Cut out cookies with 2-inch leaf-shaped cookie cutter, then coat their surface evenly with sugar and arrange them onto prepared baking sheets
   *I used a slightly smaller cookie cutter
   *I gathered the dough scraps up and gently pressed them together so that they “became one” again (NO kneading please!), then wrapped it well and chilled till firm again before proceeding with rolling, cutting and baking
6. Bake sablés at 180C/350F for 12-15 minutes or till their edges are just slightly golden
7. Remove them from the oven and transfer to cool on the wire rack completely
   *Please store the sablés in an airtight container that blocks the sunlight out as the green color in Matcha will fade away due to sunlight exposure.

http://dodol-mochi.blogspot.com/2009/05/little-matcha-emeralds.html

Breakfast on-the-go Sandwhiches

I love a nice, light yogurt parfait in the mornings.  But some mornings, a cup of yogurt just isn’t going to cut it.  I like to have heartier breakfast fare stashed in the freezer for those occasions.  These sandwiches are so easy and delicious you’ll want to keep a large stash on hand for grab and go convenience on busy mornings.  This is one of those convenience food swaps that takes a few minutes to prep but if you are going to make one you might as well make a dozen.

Breakfast Sandwiches

• 12 english muffins or mini bagels
• 1 pound bacon or 12 sausage patties
• 12 eggs
• 3 cups shredded cheese or 12 slices of cheese

1. Toast english muffins or bagels, set aside.
2. Cut bacon in half and cook or cook sausage patties.  Set aside.
3. Grease a muffin tin and either crack an egg into each muffin space and lightly beat or beat eggs together in a bowl and pour into each space.
4. Bake eggs at 400°F for 10 minutes or until almost done.
5. When eggs are almost set cover each egg with 1/4 cup shredded cheese.
6. Return to the oven until cheese is melted.
7. Remove egg/cheese muffins and allow to cool.
8. Assemble sandwiches and allow to cool completely.
9. Wrap in plastic wrap, then store in a freezer bag in the freezer.
10. To reheat, unwrap and microwave for 1 minute to 1 minute 30 seconds, checking every 30 seconds.

These are also good in the refrigerator if you will eat them within a week.  Just warm up for 30 seconds in the microwave.

http://chaosinthekitchen.com/2009/10/fast-easy-breakfast-breakfast-sandwiches/

Make your Own Bagels

Turkey Meatballs

http://www.theperfectpantry.com/2009/10/ground-turkey-recipe-turkey-yogurt-meatballs.html
GREEKTOWN TURKEY MEATBALLS
One of the highlights of my visit to Chicago for the BlogHer conference last summer was a stop at The Spice House with my blogging friend Kalyn. We met owner Patricia Penzey Erd and left the store with many new spices to try. The Spice House sells several spice blends named after Chicago neighborhoods, and theirGreektown Billygoat Seasoning — made with coarse salt, granulated garlic powder, black pepper, onion powder, Greek oregano and powdered lemon peel — is one of my favorites. If you don’t have it, substitute Penzeys Greek Seasoning, or dried oregano plus lemon zest, and one clove of garlic smashed to a paste, for the seasoning in this recipe. Makes 36-40 meatballs (or 6 turkey burgers), which turn a Greek salad into a satisfying main course dish.

1-1/4 lb ground turkey (I use 93% fat-free)
1/2 cup seasoned dry bread crumbs
1/2 cup plain Greek yogurt (I use Fage 0% fat)
1 large egg
1-1/2 Tbsp Greektown Billygoat Seasoning or Penzeys Greek Seasoning (or equivalent mix of dried oregano plus lemon zest, plus one clove of garlic, smashed)
1/2 tsp kosher salt
1/2 tsp fresh black pepper
1 tsp olive oil
1-2 Tbsp flat-leaf parsley, roughly chopped

Preheat oven to 425°F. Line a rimmed baking sheet with a Silpat (silicone liner), aluminum foil or parchment paper, and set aside.

In a large mixing bowl, combine all ingredients. With your hands, mix until well combined, with the breadcrumbs and yogurt evenly distributed throughout.

Wet your hands with water, and form the turkey mixture into 36-40 meatballs approximately 1-1/4 inches in diameter. Place on the prepared baking sheet, and bake for 15 minutes, until just slightly brown. Taste one to be sure they’re done; the yogurt will keep the meatballs fairly moist.

You can make these ahead, and freeze them. Serve as an appetizer, or add to a Greek salad.

http://fbnr.com/ Favorite Brand Name Recipes, an awesome site, a lot of content, great selection of desserts including Hershey’s Baked Apple Slices with Peanut Butter Crumble, Frenches Mustard Calypso Grilled Pineapple, M&M’s Chocolate Shortcake, Hershey’s Irish Chocolate Mint Desert and Carnation’s Vanilla Flan

http://www.backofthebox.com/ Recipes from the back of the brand name boxes we use every day, check out the Kraft California Baked Potatos, Cream if Rice’s Italian Soup with Dumplings, Land O’ Lakes Alfredo Ravioli Bake (for this one I just sub in whatever Mozzerella cheese I have, because this is an American product unavailable to me), Oscar Mayer and Velveeta Cheese Pasta Italiano, Herbed Clam Linguinie and a varaity of snacks including Sour Cream BLT Tortillas, Flour Cheesey Pretzels, Honey Mustard Pretzel Trio, and Parmasan Bacon Biscuit sticks.

http://www.google.com/Top/Home/Cooking/Brand_Name_Recipes/ This is the google search done for this, and it has a ton of brand name sites to look through. Some of these include CopyKat recipes: Red Lobsters Bacon Wrapped Sea Scallops, Starbucks Walnut Banana Bread, Sonic Frito Chili Cheese Wrap (which I am particularly excited to try), Olive Gardens Zuppa Toscana, and Johnny Carino’s Artichoke and Angel Hair Pasta

Kraft Recipes: Cassarole recipes Chicken Pot Pie, One Pan Chicken and Potato Bake, Easy Chicken Bake, and A Layered Enchillada bake, and Healthy living recipes such as Tangy Broccoli Salad, Warm and Cozy Apple Crisp, Bruscetta Chicken Skillet, Quick and Creamy Chicken Stew for my friend who doesnt like red meat very much, Rosmary and Dijon Pork chops and Roasted Potato dinner, and Delicious and easy Stuffed Shells

Campbells Kitchen: Check out all this site has to offer. One of the largest soup and stock companies in the world, their brand has recipes anywhere from Chicken Quesadillas to Chicken and garden broccoli Wild rice Bake. Check out some of these for a home cooked dinner once in a while. You’ll love Skillet Sausage and Stuffing, Pork chops and stuffing bake, Roasted Vegetable Tart, and Hearty Lasagnia Soup. You  might also like Slow cooker Chicken and Dumplings and Meat Ball Sandwhiches

There will be more Brand name sites to come, but as of right now I am very tired!

I have a few more blogs on the way tonight, keep an eye out!

Liss

introHow to Milk an Almond (fresh homemade almond milk, easy)

i You will be using about 3 cups of water for every 1 cup of raw almonds out of the shell. Soak overnight in enough water to cover with a little water more, to provide room for swelling. Another easier way to measure if you want to make 2 quarts or 2 liters at a time, is that 1 lb (or roughly a half kilo) of raw almonds out of the shell, makes a half gallon or 2 quarts or roughly 2 liters of creamy, rich almond milk when sufficient water is added after squeezing, to equal that volume. You can of course halve the water to make an almond cream suitable as coffee creamer, nog base, cream pies, or other uses where milk may be too thin. i A quick whir in a powerful blender results in a thick, frothy almond puree, ready to be squeezed in a mesh bag or jelly bag, cheesecloth, or something similar. Simply place your cheesecloth or mesh strainer bag over the bowl, pour and scoop your puree into it, draw it closed, and start squeezing until the almond meal is as dry as you can get it. Don’t add any more water at this point. The harder you squeeze, the more creamy and nutritious your milk will be, but not to worry, any you don’t get into the milk will still be eaten in the form of the almond meal, so there is nothing wasted. I use a fine plastic mesh drawstring bag that doubles as a shopping bag for small loose items like garlic or peppers. I then pour the undiluted almond milk (that I just strained through the bag into a bowl) through a reusable gold metal mesh coffee cone filter. When it slows, gentle stirring makes filtering go faster. At the end, I press the bit of almond paste in the bottom to extract the last and creamiest bit. This finer, white almond meal is good to keep and dry separately and use as almond flour. i i

I make this easier by straining it the second time directly into my glass half-gallon refrigerator pitcher, and then adding more water to fill the pitcher, but if you are making an amount different from a half gallon, proceed accordingly to get an end result of 3 cups of water for every cup of almond. You may thin it to taste by adding water, but better too rich than too thin, because too rich can be solved by adding water, but too thin is too bad.

iLet it sit covered in the refrigerator pitcher for 24 hours. You will notice a creamy layer floats on top, but with a few gentle shaking sessions and a day or so in the refrigerator, it will blend nicely and taste superbly creamy. Once that has happened, add sweetener if you choose, and salt a pinch at a time, shaking in between and tasting, until the flavor goes from a little “flat” with no salt, to “better than any milk I ever tasted” (perfect). If not sure, hold back on another pinch of salt because one pinch too many ruins it. If you accidentally do add that one extra pinch past perfect taste, add more sweetener and it will no longer taste salty. Some add vanilla, others add almond extract or other flavors. You can even add dutched cocoa for a creamy sensation.

See how this clings to the glass like the freshest dairy milk? Commercial preparations use thickeners such as guar gum to achieve something similar but their results are inferior. It’s hard not to drink it all up the first day, but it’s even better the second. Keeps about a week in the refrigerator, but don’t leave it out on the counter unless you want to experiment with raw almond yogurt or kefir.

Now you can enjoy lowcarb (depending on type and amount of sweetener if any) delicious vegan milk useful in vegan nogs, cream soups, mac-n-cheese, cream pies, alfredo, and so forth, whilst saving money over wasteful inferior pasteurized storebought concoctions, and keep your almond meal for the same price!

As for the almond meal, that may be another Instructable, but briefly, you spread it out on a half-sheet in a 300 degree F oven stirring a few times here and there until toasty and dry. Store in a jar, use as breadcrumbs, crumb crusts, breading, stuffing, cookies, cakes, and bars, or make into low glycemic granola.

i

http://www.instructables.com/id/How_To_Make_Limoncello/

Have a Taste of some Home made Mediterranean bliss!

http://www.instructables.com/id/Shoot-the-Rainbow-Skittles-Vodka/

Yumm! Taste the  Freakin’ rainbow readers!