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Thursday, September 27, 2012

Maple Nut and Pear Scones






You Know...I could just tell you to go and buy these at a Bakery or Coffee shop....but then this wouldn't be "Good Foodie" now would it?


Delicate pears, pecans, and maple flavor make these scones really special. Our makeover of this tender, flaky breakfast pastry uses reduced-fat cream cheese, canola oil, and just a touch of butter to replace 1 1/2 sticks of butter. The addition of rolled oats and whole-wheat pastry flour boosts fiber and enhances the nutty flavor. For more fruit intensity, serve with pear butter.

So lets get down to cases...Here is the recipe...

INGREDIENTS:

  • 1 cup(s) whole-wheat pastry  flour
  • 1 cup(s) all-purpose flour
  • 1 cup(s) old-fashioned rolled oats
  • 1/4 cup(s) sugar divided, plus 1 1/2 teaspoons
  • 2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) baking soda
  • 1/4 teaspoon(s) salt
  • 1 teaspoon(s) ground cinnamon
  • 4 tablespoon(s) chilled reduced-fat cream cheese (Neufchâtel), cut into small pieces (2 ounces)
  • 2 tablespoon(s) chilled butter, cut into small pieces
  • 1/4 cup(s) canola oil
  • 1 cup(s) diced peeled pear, preferably Bartlett (1 large)
  • 1/2 cup(s) chopped pecans or walnuts, divided
  • 3/4 cup(s) low-fat buttermilk or equivalent buttermilk powder
  • 1 teaspoon(s) maple extract (see Note) or vanilla extract
  • 1 egg, lightly beaten with 1 tablespoon water for glaze

DIRECTIONS:


1.Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or coat with cooking spray.

2. Combine whole-wheat flour, all-purpose flour, oats, 1/4 cup sugar, baking powder, baking soda, salt and cinnamon in a large bowl; whisk to blend. Using a pastry blender or your fingertips, cut or rub cream cheese and butter into the dry ingredients. Add oil and toss with a fork to coat. Add pear and 1/4 cup nuts; toss to coat. Mix buttermilk and maple (or vanilla) extract in a measuring cup and add just enough to the dry ingredients, stirring with a fork, until the dough clumps together. (It will be sticky.)


3.Turn the dough out onto a lightly floured surface and knead several times; do not overwork it. Divide the dough in half and pat each piece into a 7 1/2-inch circle. Cut each circle into 6 wedges and transfer to the prepared baking sheet. Brush the tops with the egg glaze and sprinkle with the remaining 1/4 cup nuts, pressing lightly. Sprinkle with the remaining 1 1/2 teaspoons sugar.

4. Bake the scones until golden and firm to the touch, 20 to 30 minutes. Transfer to a wire rack to cool slightly before serving.


TIPS & TECHNIQUES (Don't Sweat The Technique!)

Maple extract, which can be purchased in the spice section of the supermarket, contains the essential flavors of maple syrup, usually diluted with alcohol. Maple syrup cannot be used as a substitute. Products labeled "maple flavoring" usually contain imitation or artificial ingredients. Carb Servings: 2 starch, 2 fat Carbohydrate Servings: 2

Enjoy with your morning coffee !

Friday, September 21, 2012

Pumpkin Cheesecake





Perhaps I should wait until October before posting this...but then again...No time is better than the present for a sweet treat!

INGREDIENTS:

2 (8 ounce) packages cream cheese, softened

 1/2 cup white sugar

 1/2 teaspoon vanilla extract

2 eggs

1 (9 inch) prepared graham cracker crust

 1/2 cup pumpkin puree

1/2 teaspoon ground cinnamon

1 pinch ground cloves

 1 pinch ground nutmeg

 1/2 cup frozen whipped topping, thawed

DIRECTIONS:

1.Preheat oven to 325 degrees F (165 degrees C)

2.In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

3.Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

4.Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

You know the drill-



Enjoy!- Eat well my friends!

Wednesday, September 19, 2012

Baked Penne with Sun Dried Tomatoes



It's pasta time again!  Need I say more?  You all know how I feel about Italian food and pasta in general...So when I saw this recipe...I just had to share...

INGREDIENTS:

  • 6 tablespoon(s) butter, plus more for baking dishes
  • Coarse salt
  • Ground pepper
  • 1 pound(s) penne rigate
  • 1 teaspoon(s) olive oil
  • 2 (8 ounces each) boneless, skinless chicken breast halves, halved horizontally
  • 1/2 cup(s) all-purpose flour, spooned and leveled
  • 2 tablespoon(s) all-purpose flour, spooned and leveled
  • 4 clove(s) garlic, minced
  • 6 cup(s) whole milk
  • 10 ounce(s) white mushrooms, trimmed and thinly sliced
  • 1/2 cup(s) oil-packed sun-dried tomatoes, drained and thinly sliced
  • 1 1/2 cup(s) (6 ounces) shredded provolone
  • 1 cup(s) (4 ounces) finely grated Parmesan


  • DIRECTIONS:

    1.Preheat oven to 400 degrees F. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.

    2.In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

    3.In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.

    4.Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.

    5.Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

    6.To make ahead, prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months. Preheat oven to 400 degrees F, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

    Enjoy!  Eat Well My friends!

    Tuesday, September 18, 2012

    Coconut Shrimp


     Once again...I am writing about something that I myself can not eat....But I would be remiss to keep you good people from partaking  a great dish just because I am allergic to it...

    Coconut Shrimp....an exotic dish for a rainy afternoon in mid September....These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I would use orange marmalade, mustard and horseradish mixed to taste.

    So let's get to it...

    INGREDIENTS:


    1 egg

    1/2 cup all-purpose flour

     2/3 cup beer

    1 1/2 teaspoons baking powder

     1/4 cup all-purpose flour

    2 cups flaked coconut

    24 shrimp

    3 cups oil for frying

    DIRECTIONS:

    1.In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.

    2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

    3.Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

    Serve with White Rice-






    Enjoy! Eat Well My Friends!

    Tuesday, September 11, 2012

    Guavas are Good For You







    I was recently at a very healthy eating soul food restaurant called "Green Soul" in Philadelphia....I plan to write about this establishment in detail at a later date and I had some Guava juice....on ice....Prior to having this juice , I had never heard of the fruit, Guava or of it's healing powers... The juice was great.


    Guavas are a small tropical fruit that can be round, oval or pear-shaped . They're not all that common, but if you can track them down, it's more than worth it. Guavas contain more of the cancer-fighting antioxidant lycopene than any other fruit or vegetable.

    Lycopene protects our healthy cells from free radicals that can cause blocked arteries, joint degeneration, nervous system problems and even cancer. Lycopene consumption is associated with significantly lower rates of prostate cancer  and men with prostate tumors who consumed lycopene supplements showed significant improvements. Lycopene has also been found to inhibit the growth of breast cells, and research suggests that this antioxidant may also help protect against heart disease.

    Guavas are also packed with lots of vitamin c and other antioxidants. Serving for serving, guava offers more than 60 percent more potassium than a banana.
     
     Aim to eat fresh guavas as often as you can when you can find them in stores. They're not commonly available in the freezer section, and most guava juices are processed and sweetened, so they don't provide the same superior nutrition that the whole, fresh fruit does. One to two guavas a day is a good goal.
     
    Tip: Opt for the red-fleshed variety if you can; both are loaded with antioxidants or cancer fighting foods, but the red type has more than the white-fleshed apple guava.

    Saturday, September 8, 2012

    Banana Bread






    Ever let a banana turn brown on purpose just for an excuse to make banana bread?  No?  Me neither...just a dumb question I thought I'd ask...

    Here is a good recipe though for a nice snack in the afternoon or Breakfast extra...



    INGREDIENTS 

    1/2 cup (1 stick) unsalted butter, melted and cooled, plus more for the pan

    1 1/2 cups all-purpose flour, spooned and leveled

    1 teaspoon baking powder

     1/2 teaspoon kosher salt

    1/4 teaspoon baking soda

    3 ripe bananas, mashed (about 1 1/4 cups)

    1/2 cup granulated sugar

    1/2 cup light brown sugar

    2 large eggs

    1 teaspoon pure vanilla extract

    1 cup pecans, chopped


    DIRECTIONS


    Heat oven to 350° F.

     Butter an 8½-by-4½-inch loaf pan.

     In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. In a large bowl, mix together the butter, bananas, granulated and light brown sugars, eggs, and vanilla.

    Add the flour mixture and mix until just combined (do not overmix); fold in the pecans.

     Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes (tent with foil if top browns too quickly).

    Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.



    Serve with a big glass of milk-







    Enjoy! Eat and Drink well my friends!

    Thursday, September 6, 2012

    Tomato & Olive Bruschetta



    Here is something nice and simple to prepare for tomorrow night if you have friends over to watch the last night of the Democratic National Convention...Bruschetta!

    Bruschetta typically consists of toasted Italian bread that is drizzled with olive oil and topped with garlic and/or tomatoes. The classic version is the perfect party appetizer. But you can take the original a step further with bruschetta recipes that add more scrumptious ingredients, like meats, seafood, and cheese. Read on to find out how to make this delectable party appetizer.


    Tomatoes and olives combine for a tasty variation on bruschetta!

    INGREDIENTS:


    1 teaspoon(s) extra-virgin olive oil

     1/2 medium red onion, thinly sliced

     1/3 cup(s) Niçoise olives, pitted and chopped

     1/3 cup(s) chopped yellow bell pepper

     2 cup(s) cherry tomatoes, halved

     1 teaspoon(s) Maldon sea salt

     1/8 teaspoon(s) ground black pepper

    DIRECTIONS:


    1.Heat the oil in a medium skillet over medium-low heat. Add the onion and cook until lightly browned -- about 10 minutes. Transfer to medium bowl and add the olives and yellow pepper. Increase heat to high, add the tomatoes, and sear until heated through.

    2.Toss the charred tomatoes with the onion mixture. Serve over toasted bread slices. Sprinkle with Maldon sea salt and black pepper.

    Serve with a white wine-



    Enjoy! - eat well my friends!

    Tuesday, September 4, 2012

    Pasta Salad with Tomatoes ,Goat Cheese and Chillies






    Here is a nice late summer pasta dish for a rainy (If you're living in Philly or Seattle today!) hot muggy day!

    INGREDIENTS:
    8 ounces penne

     1 pint grape tomatoes, halved

    4 ounces fresh herb goat cheese, crumbled (1 cup)

    1/2 red chili pepper, thinly sliced

    3 tablespoons olive oil

    kosher salt and black pepper

    Easy DIRECTIONS:


    Cook the pasta according to the package directions. Rinse under cool water and drain.

    In a large bowl, toss the pasta, tomatoes, goat cheese, and chili with the oil, ¾ teaspoon salt, and ¼ teaspoon black pepper.

    Serve with Ice Tea-






    Enjoy!  Eat well my friends!

    Monday, September 3, 2012

    Mo's Sticky Ribs






    Mmmmmmmmmmmmm...ummmm MMMMMMMMMMM!!!  Nothing I like better on Labor Day is the smell of ribs on the grill and this recipe I got off of Food & Wine's website for Mo's Sticky Ribs is one of the best!.

    For almost four years, Fred Donnelly's red Mogridder's BBQ truck has animated a nondescript section of the Bronx, where it sits in front of his auto repair shop. Last October, Donnelly finally opened a place to sit and eat. He makes these spectacularly sticky ribs at home.This is how he does it!  


    INGREDIENTS:


    2 1/4 pound(s) baby back ribs

    Salt and freshly ground pepper

    Granulated garlic, for sprinkling

    Extra-virgin olive oil, for drizzling

    1 tablespoon(s) whole cloves

    1 12-ounce bottle of lager

    1 cup(s) ketchup

    1 cup(s) peach or apricot jam

    3 tablespoon(s) fresh lemon juice

    DIRECTIONS:

    1.Preheat the oven to 300 degrees. On a rimmed baking sheet, season the ribs with salt, pepper, and garlic. Drizzle with oil and scatter the cloves over the ribs and in the pan. Pour the beer over the ribs, cover with foil, and bake for 2 hours, until the meat is tender.

     2.Strain the pan juices into a saucepan. Whisk in the ketchup, jam, and lemon juice and boil over high heat until reduced to 1 1/2 cups, about 20 minutes.


    3.Preheat the broiler. Set the ribs meaty side down on the baking sheet, brush with glaze, and broil 4 inches from the heat for 7 minutes. Turn the ribs and brush with half of the remaining glaze. Broil for 10 minutes, until starting to char. Brush with the remaining glaze and broil until browned, 10 minutes. Let rest for 10 minutes and serve.



    Enjoy!~ Eat Well My Friends!








    Food Safety Tips
    Protect yourself against food-borne illnesses.


    1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

    Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

    2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

    Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

    3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

    Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

    4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

    One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

    * Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

    * Pork and ground beef - 160 degrees fahrenheit

    * Poultry - 165 degrees fahrenheit.

    Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

    5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

    Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

    6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

    Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

    7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

    You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

    8. Always heat leftover foods to 165 degrees fahrenheit.

    The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

    9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

    If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

    10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

    You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov






    Cavier & Vodka
    Courtesy of The Lady (Bug) of the Household