Herbed Foccacia Bread

Sometimes I get lazy... And when I do, I cheat. As in cheat, I mean its not entirely homemade. However, when I made this the other night, I didn't cheat. Here's the cheating version...

Herbed Foccacia Bread

1lb refrigerated pizza dough (make your own to not cheat)

1/4 c olive oil

2 tbsp chopped rosemary or oregano

1/2 tsp red pepper flakes

1/4 tsp salt

thin onion slices (optional)

1/4 c grated Parmesan cheese

On a floured surface, roll out 1 pound refrigerated pizza dough into a 10-by-15-inch rectangle; press into an oiled rimmed baking sheet. Mix olive oil, rosemary or oregano, red pepper flakes, and salt. Brush half of the herb oil over the dough. Make dimples in the dough with your fingers and top with thin onion slices and grated Parmesan. Bake at 400 until golden, about 20 minutes. Brush with the remaining herb oil.

Pear Bread with a Pomegranate Glaze

One day I got bored and I realized I had so many pears that were on the verge of going bad. I decided to take care of that and re-do one of my other recipes, but with a new ingredient. And then I noticed in the fridge I had POM juice... Voila!

*The best part about having the pear in it, it adds a nice crunch!

Pear Bread with a Pomegranate Glaze

3 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
4 shredded bosc pears
1 2/3 cups sugar
2/3 cup canola oil
2 teaspoons vanilla
4 eggs

1/2 c powdered sugar

1 1/2 tablespoons POM juice

Preheat oven to 350 degrees (or 375 degrees for high altitude). Grease a (9x5in) loaf pan or 2 (8x4in) loaf pans and sprinkle with flour.
Mix flour, baking soda, salt, cinnamon, cloves, and baking powder in a large bowl. In another bowl, mix apple, sugar, oil, vanilla, and eggs. Form a bowl like dent in the center of the flour mixture. Pour in the apple mixture and mix until fully blended.
Pour into loaf pan or divide evenly into both loaf pans. Place loaf pan on a cookie sheet in case of spills. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack.

Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

On its way...

I really need to update this on a regular basis! So here are some things to expect this week. Like I said here, I am obsessed with cranberries this season, so be prepared!

Pear bread with a Pomegranite glaze
Pumpkin-Cranberry bread
Coco Cranberry-Apple muffins
Coconut Crusted Shrimp with a Peanut Butter Curry sauce
Pumpkin Brownies
Olive Oil-Lime salad dressing
Herbed Foccacia Bread
Orange Poppy Seed Cupcakes

I promise all of this will be posted before Thanksgiving!!!!!!!

Lemon-Cranberry Muffins

Last week I wanted to make these for Relief Society for this weekend. So naturally I did a trial run. I've been having fun with cranberries lately and I have been putting them in everything. Muffins, meatballs, bread. Here's a post for now until I can gather up all of my recipes I've made and get them on here. Enjoy!

1 1/2 cups, plus 2 tablespoons all-purpose flour, divided
2/3 c granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, melted
1 large egg
1/2 cup low-fat buttermilk
1/2 cup 2% reduced-fat milk
1 teaspoon grated lemon rind
1 cup fresh or frozen cranberries, thawed

Preheat oven to 350°. Grease 12 cup muffin pan.

To prepare , lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl.

Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.

Toss cranberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Cool Tidbit: If you don't have buttermilk, you can make your own! Add 1 tbsp distilled white vinegar to just under 1 c lowfat milk and stir! Super easy!

Broccoli and Potato Soup

I made this soup the other day and I really like it. I am just now getting into soups and I am loving it! Enjoy this one! It's a new favorite!

Broccoli and Potato Soup

1 bunch uncooked broccoli, chopped into bite size pieces
1 yellow onion, chopped
2 red skin potatos, diced
2 c chicken broth
2 c water
2 c milk
1 c shredded cheddar cheese

Boil Broccoli in chicken broth and water for 10 minutes. In the meantime, saute onion and potatoes in 2 tbsp olive oil for 15 minutes. Add onion and potatoes to the pot with broccoli, water, and broth. Add milk. Bring to back to a boil and let it boil for 5 minutes. Add cheese and season with salt and pepper. Serve.

serves 4.

*You can add shredded cheese on top of each serving

Cranberry Meatballs

These are pretty much a family favorite. We love love love having this for dinner. My mom makes it quite often in the fall and winter months. It's somewhat of a comfort food, but I've modifed it to make it more healthy.

Cranberry Meatballs

1 lb to 1 and a half lbs Ground turkey
1/4 to 1/2 cup bread crumbs
1 egg
1 tbsp Italian seasoning
1 can of Whole Berry Cranberry Sauce
1 bottle of Chili Sauce (same aisle as the ketchup & other condiments)
1 tbsp honey

Prepare the meatballs (mix ground turkey, bread crumbs, egg, seasoning); form lots of meatballs

Either cook on the stove top on medium-high heat until cooked all the way through (about 15 minutes), or bake covered in the oven, 400 degrees, 40 minutes)

Put cranberries into a separate, large pan on stove, mash to separate to break the can form, heat on low until it's all separated (about 3 minutes), add chili sauce and honey, cook another 2 minutes or so; add cooked meatballs using a slotted spoon so as not to transfer the grease.

Cook another 3 or 4 minutes, then done!

Turkey Sausage Ragu

I am sort of a health nut. I love eating things that are good for me and I think I love more that if I eat a ton, I won't feel bad about it. It's a great life I live.

Ragù : an Italian term for a meat-based sauce

Turkey Sausage Ragu

3 tbsp olive oil

1 large yellow onion, thinly sliced

1 tbsp thyme

8 oz spicy Italian turkey sausage, casings discarded

1/4 tsp chile flakes

3 cloves garlic, minced

1/2 c chicken broth

1 14.5oz can chopped tomatoes in juice

1 tbsp oregano

1 large bunch kale, cleaned, stems discarded, rough chopped

2 tbsp balsamic vinegar

salt and pepper, to taste

8 oz fettuccine pasta

Directions:

1. Add 1 tbsp olive oil, onion, and thyme to a medium pot over medium heat. Stir to coat, cover and cook until onion is softened, 5 minutes,. Uncover pot, add sausage, chili flakes and garlic, and continue cooking for 5 minutes, stirring occasionally. Off the heat, carefully deglaze by adding chicken broth. Return to heat and reduce for 1 minute. Add tomatoes, oregano and kale. Stir well, cover and cook for 5 minutes. Remove cover and continue cooking until sauce is reduced and slightly thickened, 10 minutes. Stir in an additional 2 tbsp oil plus vinegar. Season with salt and pepper.

2. When sauce is almost finished cooking, add pasta to large pot and cook until al dente. Drain and toss with ragu sauce. Drizzle with olive oil.

*I modified this recipe from the Nov./Dec. issue of Clean Eating

Salsa

Thats what I want right now. You better believe I'm going to make it this weekend. Get ready to have the recipe on monday!

Caramel

I'm beginning to see a trend...

here... o ya and here... and don't forget here...

Yes, I love caramel!

I love it so much I could make an acronym for it!

Celestial
Aromatic
Rich
All too delicious
Mouth-watering
Extraordinary
Luscious

here's why:

1. tastes good
2. smells good
3. full of sugar!
4. makes things look pretty
5. everybody loves it

you can blame my obsession on this... its what started it all...

Caramel Apple Bread (not the pudding)

I made this last night and I remembered why I love apples so much! I would have taken a picture, but I ate it too fast. Priorities people, priorities. Apparently, mine start with eating before anything else. How I'm still a size 2, I have no idea. Eat up!

3 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
3 cups shredded apple (3 medium)
1 2/3 cups sugar
2/3 cup canola oil
2 teaspoons vanilla
4 eggs
Caramel (for drizzling)

Preheat oven to 350 degrees (or 375 degrees for high altitude). Grease a (9x5in) loaf pan or 2 (8x4in) loaf pans and sprinkle with flour.
Mix flour, baking soda, salt, cinnamon, cloves, and baking powder in a large bowl. In another bowl, mix apple, sugar, oil, vanilla, and eggs. Form a bowl like dent in the center of the flour mixture. Pour in the apple mixture and mix until fully blended.
Pour into loaf pan or divide evenly into both loaf pans. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Drizzle with caramel. Slice after 2 hours of cooling.

*You really don't have to wait to slice it. I mean you can if you want, but honestly, I like to just dig right in! Who doesn't love warm bread?
**You can wrap this in parchment paper and give it as a gift!