almond date bites

I will admit it:  I went a little overboard with the Fair food contests,  My first clue was the morning that I made four dozen pumpkin pecan scones in order to achieve four perfectly formed specimens.  As the 48 scones were cooling, my husband asked if he could take a few to work.  I believe my reply was “but I need four for the Fair!” (with a wild look in my eyes).  Marc couldn’t tell if I was serious or joking (for the record, I was serious).

I did let him take a few.

So I had every intention this week of refocusing my culinary efforts on delicious, savory dishes that didn’t include sticks of butter or cups of sugar. Or an entry form and a 9″ diameter paper plate for display.

Well, I came close.  Not quite savory, but a delicious whole food snack that the family will love.  And only 1 PointsPlus per bite!

Almond Date Bites

• 1 cup pitted, dried Medjool dates
• 1/2 cup toasted slivered almonds
• 1/4 tsp. almond extract
• pinch sea salt
• 1 Tbsp. grapeseed oil or coconut oil
• 2 Tbsp. unsweetened cocoa powder
• 1/2 cup unsweetened, shredded coconut, toasted
  Place dates, almonds, almond extract, pinch of salt, oil and cocoa powder into a food processor and pulse until well combined.
  Form into 24 balls and roll each in toasted coconut.  Refrigerate.
  Using the Weight Watcher’s Recipe Builder, each bite has 1 PointsPlus.
  Recipe slightly adapted from EverydayMaven.com.

 

potato focaccia

Bakingbites.com is one of the few websites that spurs me into immediate action.  Nordstrom happens to be the other one  I read this recipe Sunday morning, and 15 minutes later the dough was rising.  Our family loves potato pizza , so I thought this would be a nice treat for lunch.  I served it with a homemade vegetable soup (0 PointsPlus) to rave reviews.

I’m on a baking kick, since this Tuesday is the due date for the biscotti entry for the Puyallup Fair.  I am finalizing my recipe…hopefully it will be a winner!  Stay tuned.

Potato Focaccia

• 1 tbsp sugar
• 2 1/2 tsp (.25-oz) active dry yeast
• 1 1/4 cups water, warm (100-110F)
• 3 – 3 1/2 cups all-purpose flour
• 2 tsp salt
• 1 tbsp olive oil
• approx 1 lb cooked potatoes, cooled
• 1/4 cup olive oil
• 3 tbsp herbs de Provence
• 2 tsp coarse kosher salt or sea salt

Combine sugar, yeast and warm water and let stand 5 minutes, or until creamy.  In the bowl of a stand mixer, combine 2 1/2 cups flour and salt.  Add liquid and combine.  Using a bread hook, knead for 3-4 minutes, adding up to an additional cup of flour, until a smooth ball forms.  Place dough in a bowl coating with olive oil or non-stick spray, cover with plastic wrap and let stand until doubled, about 1 to 1 1/2 hours.

Line a jelly roll pan (12×18 pan) with parchment or spray with non-stick spray.  Pour dough onto pan and using your fingertips, press and spread dough into a rectangle approximately 10×16.  Brush with 2 Tbsp. olive oil and sprinkle with 2 Tbsp. herbs de Provence.  Preheat oven to 375 degrees.

Slice cooked potatoes 1/4 inch thick.  Arrange potatoes on top of dough, pressing down lightly.  Brush potatoes with 1 Tbsp. oil and sprinkle with remaining herbs and salt.  Let rise for 30 minutes.

Bake for 30-35 minutes or until golden.  Let cool for 10 minutes before cutting.

Recipe from bakingbites.com.

Using the Weight Watcher’s Recipe Builder:

12 servings = 5 PointsPlus each

16 servings = 3 PointsPlus each

 

lite blue cheese dressing

This recipe comes straight from Gina at Skinnytaste.com.  If you’ve never checked out her website, it is a treasure-trove of WW Points and PointsPlus calculated recipes.

Lite Blue Cheese Dressing

• 1/2 cup crumbled blue cheese
• 6 oz. 0% Plain Greek yogurt (I use Fage)
• 1 Tbsp. light mayonnaise
• 1 Tbsp. lemon juice
• 1 Tbsp. white wine vinegar
• 1/8 tsp. garlic powder
• salt and freshly ground pepper

In a small bowl, mash together blue cheese and Greek yogurt with a fork.  Whisk in remaining ingredients and season to taste with salt and pepper.  Makes 1 cup.

Skinnytaste.com calculates each 2 Tbsp. serving as having 1 PointsPlus!!

 

french lentil dijon spread

My 11-year-old proclaimed that this spread was “the best thing you’ve made all month, Mom!”  He might be right.  I’ve made 2 batches this week.  It is great with veggies as a dip or on crackers as a spread.   I even put it in a sandwich with lettuce, tomato and cucumber.  Very low PointsPlus value and lots of flavor!

French Lentil Dijon Spread

• 2 Tbsp. pecans
• 1 cup cooked French lentils
• 3 mushrooms, sliced
• 1 scallion, sliced
• 1 clove garlic
• 1 Tbsp. whole grain mustard
• 1 Tbsp. tamari or soy sauce
• 1/2 tsp. pepper
• water, if necessary
  Finely grind pecans in a food processor.  Add remaining ingredients (except water) and blend until smooth.  Use a little water to achieve your desired consistency.
  Makes 1 1/2 cups.
  Recipe from Feeding the Whole Family by Cynthia Lair.
  Using the Weight Watcher’s Recipe Builder, the entire recipe has 8 PointsPlus.  Each 1/4 cup serving has 1 PointsPlus!

 

tamari almonds

My daughter has been taking 12 almonds to school in her lunch bag everyday for the past 2 months.  She eats them as a quick snack walking in between classes.  So to change things up a bit for her, I made some tamari roasted almonds.  She gave the new flavor a thumbs up!

Why 12 almonds?  It’s a 2 PointsPlus snack

And I’d like to take this opportunity to give a shout out to Mrs. Hiles, Anna’s Community Period teacher at Bellarmine Prep.  Thanks for reading my blog!

Tamari Almonds

• 2 cups whole raw almonds
• 2 Tbsp. tamari or soy sauce
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• pinch cayenne

Preheat oven to 300 degrees.  Place almonds on a cookie sheet and toast in oven until they begin to brown and give off a nutty aroma (10 to 12 minutes).

Mix tamari and spices together in a medium Tupperware with a tight-fitting lid.  Add nuts and shake until thoroughly coated.  Return to oven to dry out, stirring as necessary (5-7 minutes).  Store in a sealed jar.

Recipe from Feeding the Whole Family by Cynthia Lair.

 

strawberry sherbet

Life is returning to normal.  Wilbur the foster dog left us seven days ago (but who’s counting) and I am feeling like the household is running much more smoothly and calmly.  Carpets were cleaned yesterday, so all lingering evidence of Wilbur’s stay is gone.  So now my plan is to be militant over no shoes in the house for probably 4 days, and then I’ll relax to the normal state of affairs.

My boys gave me a KitchenAid ice cream maker for Christmas and this recipe from Cooking Light seemed like a great reason to make a yummy dessert.  Sherbet is different from sorbet in that it contains dairy.  This recipe uses buttermilk, which produced a nice subtle tangy flavor.  Low in PointsPlus (3 for 3/4 cup), it makes a great treat.

I love to call it sher-bert, much to my son’s dismay.

Strawberry Sherbet

• 2 cups chopped strawberries
• 1/3 cup agave nectar
• 1 1/2 cups low-fat buttermilk
• 3 Tbsp. Chambord (raspberry-flavored liqueur)

Combine berries and agave in a blender; process until smooth.  Add buttermilk and blend well.  Add liqueur.  Chill mixture for at least an hour.  Pour into ice cream maker and freeze according to directions.  Serves 6 (serving size:  about 3/4 cup)

Recipe from Cooking Light, May 2012

Using the Weight Watcher’s Recipe Builder, each serving has 3 PointsPlus.

 

italian-style goat cheese-stuffed mushrooms

I’ve watched a few episodes of “Hoarders” recently, and as a result, I have cleaned out a few of my cupboards.  Now, I am pretty much the opposite of a hoarder.  In fact, I’ve been known to throw away receipts as soon as I get home, only to realize that I need to return an item and I have to dig through the trash to find it.  This has happened too many times to count.  You’d think I would have learned my lesson after the first time I found the damp, coffee-ground coated receipt in the bottom of the third bag of garbage I had gone through.  Gross, but apparently not gross enough, since I haven’t changed my ways.

I found this cookbook during my cleaning/organizing spree.  Weight Watchers Five Ingredient 15 Minute Recipes.  I’ve paged through it and bookmarked a handful of recipes I want to try.  Since I’ve never made stuffed mushrooms before, this recipe was the first on my list.  My kids couldn’t get enough of them.  And only 1 PointPlus for 2 mushrooms!

Italian-style Goat Cheese-stuffed Mushrooms

• 18 large button mushrooms
• olive oil cooking spray
• 2 ounces goat cheese
• 2 Tbsp. seasoned breadcrumbs
• 2 Tbsp. chopped drained oil-packed sun-dried tomato halves
• 2 Tbsp. chopped fresh basil

Preheat oven to 375 degrees F.

Remove stems from mushrooms and discard or save for another use.  Brush mushrooms off with a damp paper towel to clean.  Place caps on a large baking sheet, rounded sides up.  Spray with cooking spray, then turn over.

Combine goat cheese, breadcrumbs, tomatoes, and basil.  Spoon about 1 tablespoon filling into each mushroom cap; gently press filling into cap.  Bake for 15-17 minutes or until mushrooms are tender and filling is lightly browned.  Serve warm.  9 servings (serving size: 2 mushrooms).  PointsPlus value per serving: 1.

Recipe from Weight Watchers Five Ingredient 15 Minute Recipes.

 

hot cross buns

We saw some hot cross buns at a local gourmet grocery store last week.  I’ll call it gourmet due to the fact that even if I check out in the 15 and under lane, the total is always over $100.  The bag of 6 buns was $4.99, which I scoffed at.  I’m willing to shell out money for some things, but it felt like a challenge.  I knew if I made it myself it would most likely be tastier, not to mention, actually “hot” out of the oven.

My husband’s one request was to use a light hand with the icing on the top.  So imagine my excitement when I came across this recipe from bakingbites.com.  It uses a paste of flour and water to make the crosses, instead of more sugar.  And frankly, who needs more sugar around this holiday?  One look at a Peep and my blood sugar spikes.

The house smells delicious from the baked buns.   It was a welcome for my husband when he walked in from work. Since he didn’t mention a thing about the absence of icing,  I quizzed him on what made them special .

Silence.  Mainly due to the fact that his mouth was full, but we’ve been together for 24 years, so I’ve seen him talk with his mouth full plenty of times.

He didn’t even remember making the request.  “Well, the most important thing is that YOU remembered.”

Maybe I’m not the one with the memory problem after all.

Hot cross buns are traditionally eaten on Good Friday, as the cross is a symbol of the crucifixion.  Happy Easter!

Hot Cross Buns

• 2 1/2 tsp. active dry yeast
• 1/4 cup sugar
• 3/4 cup warm water (100-110 degrees F)
• 4 cups all-purpose flour
• 3/4 cup buttermilk
• 1 egg
• 1 tsp. cinnamon
• 1/4 tsp. each of ground cloves, nutmeg, and allspice
• 1 tsp. salt
• 1/4 cup unsalted butter, room temperature
• 1 cup currants or raisins
• 1/2 cup flour
• 1/3 cup cold water

In the bowl of a stand mixer, combine yeast, sugar, and warm water.  Let stand 5 minutes (until foamy).  Stir in 2 cups flour, buttermilk, egg, spices, and salt.  Add an additionally cup of flour and the butter and stir until the dough starts to come together.  Add remaining cup of flour and dried fruit.  Knead for 5 minutes.  Turn out on a floured surface and knead several times until dough is smooth and elastic.  Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.

Turn dough out onto a lightly floured surface and gently deflate by pressing gently.  Divide into 16 equal pieces.  Shape each piece into a ball and place in a lightly greased 9×9 baking pan.  Cover with a clean cloth and let rise for 30 minutes.  Preheat oven to 375 degrees F.

Right before putting the pan in the oven, whisk together the remaining 1/2 cup flour and cold water.  Scrape into a Ziploc sandwich bag and cut a small hole in the corner.  Pipe continuous lines vertically and horizontally through the rows to form crosses.

Bake 30-35 minutes, until buns are dark golden brown and an internal temperature reaches 200 degrees F.  Cool in pan.  Makes 16 buns.

Recipe barely adapted from Baking Bites.

Using the Weight Watcher Recipe Builder, each bun has 5 PointsPlus.

 

Kim’s Magic Pop

I’d like you to meet my new favorite addiction:  Kim’s Magic Pop.  I stumbled across their new kiosk in the middle of the deli section in my local Fred Meyer’s.  Apparently they make them on site with their special grain pop machines, but I have yet to see it in action.

The website describes Magic Pop as “a freshly popped grain snack that is a wholesome blend of wheat, brown rice and corn”.  They are crisp and airy and have only 15 calories per “pop”.  You can eat 3 pops for 1 Weight Watcher PointsPlus value.  They are a good size (think corn tortilla) and come in a variety of flavors.  My favorites are the plain and cinnamon.  I ate the plain today with my homemade hummus and it was delicious and very filling.  They also make smaller Deli Pop which looks like a traditional rice cake, but is made with barley, wheat, and brown rice.  You can eat 6 for 1 WW PointsPlus value.  They sell Chocolate Dipped or Drizzled Deli Pops (1 Pop=1 WW PointsPlus, 2=3 WW PointsPlus) and they are yummy!

Either my obsession will die down or I will need to invest in the company!

 

english muffin bread

I found this recipe several weeks ago on foodiewithfamily.com and have made 6 loaves since then. The family loves it.  In fact, as they are consuming the last slice, they will ask me, with a full mouth, to make more.  Let’s not forget our manners, children

So when I got the mail last week, I was pleasantly surprised to see Cook’s Country featuring an article on english muffin bread.  I felt like I was on the cutting edge of all things trendy in the culinary world.  Their version is slightly different from the one I have been using, using hot milk instead of water.  I know Cook’s does exhaustive research on recipes, and frankly they have never failed me, but I have been so happy with this recipe that I don’t think I’m going to switch.

 English Muffin Bread

• 2 3/4 cups warm (not hot) water
• 1 tablespoon kosher salt
• 1 tablespoon plus 1 1/2 teaspoons sugar
• 1 tablespoon plus 1 1/4 teaspoons instant yeast
• 5 3/4 cups all-purpose or bread flour
• 2 Tbsp. melted butter
• cornmeal

Stir all ingredients together (except melted butter) in a large mixing bowl until combined.  The dough will be shaggy and very sticky.

Spray a piece of plastic wrap with non-stick spray and cover bowl.  Let dough rise in a warm place for about an hour or until it looks bubbly and puffy.

Spray 2 loaf pans with non-stick spray and place a handful of cornmeal in each pan.  Tilt the pans, coating the interior completely  Tap out the excess cornmeal.

Divide the dough evenly between the two pans (they should be no more than half way full.  If needed, prepare another pan for any excess).

Spray another piece of plastic wrap with non-stick spray and lay loosely over each loaf pan.  Let rise in a warm place until the dough looks bubbly and puffy and has risen to the top of the edge of the pan.  Preheat the oven to 350 degrees while the dough is rising.

Remove plastic wrap and bake for 30 minutes.  Brush the top of each loaf with melted butter.  Bake for an additional 10 minutes or until they are just lightly golden brown.

Remove from the oven and turn the loaves out onto a cooling rack.  Brush again with melted butter.  Cool completely before slicing.

Recipe from foodiewithfamily.com.

Using the Weight Watcher’s Recipe Builder, each loaf has 37 PointsPlus.  If you slice into 16 slices, each slice has 2 PointsPlus.