daily homemade

vegetarian black-bean chili

kelly@dailyhomemade — Fri, 24 Feb 2012 11:30:32 +0000

I can’t believe it’s already Lent! Wasn’t it just Christmas???

I can’t believe my daughter is registering for her Junior year of high school! Didn’t she just graduate from eighth grade???

I can’t believe my 13-year-old just finished the new box of cereal! Didn’t I just buy it this morning???

Soup continues to be my go-to meal around here. This one came together in less than 30 minutes, which is great when life is speeding by. The kids ate it with shredded cheese and tortilla chips on the side. I just added a dollop of 0% Fage greek yogurt. Vegetarian black-bean chili would be a great addition to your meatless Fridays in Lent.

Vegetarian Black-Bean Chili

1 Tbsp. olive oil
1 small onion, diced
2 garlic cloves, minced
salt and pepper
2 zucchini, halved lengthwise and thinly sliced crosswise
2 carrots, thinly sliced
1 Tbsp. chili powder
1 tsp. cumin
2 cans black beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
1 package (10 ounces) frozen corn kernels, thawed

In a large pot, heat oil over medium-high heat. Add onion and garlic and cook, stirring occasionally, until beginning to soften, about 4 minutes.

Add zucchini, carrots, chili powder, cumin, salt and pepper. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more. Serves 6.

Recipe from marthastewart.com.

Using the Weight Watcher’s Recipe Builder:

6 servings= 6 PointsPlus

Using the Simply Filling Technique, each serving has 1 PointsPlus.

indian chickpea stew

kelly@dailyhomemade — Wed, 22 Feb 2012 20:20:59 +0000

I found this recipe on Marthastewart.com under “Meatless Recipes”. Having two children eating vegetarian, in addition to the beginning of Lent, has refocused my quest for new meatless recipes. This one is super easy and I was amazed at how delicious it was. I ate it with the rice for dinner, then had left-overs without the rice for lunch. The dollop of 0% Fage and squeeze of lime put it over the top for me.

Indian Chickpea Stew

1 cup long-grain rice (I used brown Basmati)
1 Tbsp. vegetable oil
1 medium onion, minced
2 garlic cloves, finely chopped
salt and pepper
1 Tbsp. curry powder
1 tsp. ground ginger
1 (28 ounce) can tomato sauce
2 cans (15 ounces each) chickpeas, rinsed and drained
1 Tbsp. lime juice, plus lime wedges for garnish
1/2 cup 0% Fage greek yogurt

Cook rice according to package directions. Keep warm.

While rice is cooking, heat oil in a large skillet over medium heat. Add onion and garlic and cook, stirring frequently, until onion is tender. Add curry powder and ginger and cook until fragrant, about 1 minute.

Add tomato sauce, chickpeas, 1 1/2 cups water, salt and pepper. Bring to a boil, then reduce to a simmer and cook, stirring occasionally until thickened, about 8 to 10 minutes. Stir in lime juice. Serve over rice and top with yogurt. Serves 6.

Recipe from Martha Stewart.

Using the Weight Watcher’s Recipe Builder, each serving has 9 PointsPlus.

Using the Simply Filling Technique, each serving has 1 PointsPlus.

apple-cabbage slaw

kelly@dailyhomemade — Tue, 21 Feb 2012 11:30:15 +0000

This salad is great on its own, or it makes a great base for add-ins. Try cubed chicken or turkey, dried cranberries and/or slivered almonds (add-in’s will increase point value for the salad). I ate it for lunch three days in a row and it was fantastic.

Apple-Cabbage Slaw

1 small Granny Smith apple, halved, cored, and thinly sliced
2 Tbsp. fresh lemon juice
1 head Napa cabbage, halved, cored, and thinly sliced
1 cup shredded carrots
1/3 cup thinly sliced green onions
2 Tbsp. apple cider vinegar
2 tsp. vegetable oil
2 tsp. sesame oil
2 tsp. minced fresh ginger
2 tsp. honey
3/4 tsp. Dijon mustard
1/4 tsp. salt
freshly ground pepper

In a serving bowl, toss apple slices with lemon juice. Add cabbage, carrots, and green onions.

In a small bowl, whisk together vinegar, oils, ginger, honey, mustard, salt and pepper. Pour dressing over slaw. Toss and serve, or chill for up to an hour.

Recipe adapted from Shape, January 2012.

Using the Weight Watcher’s Recipe Builder:

6 servings= 2 PointsPlus

4 servings= 3 PointsPlus

broccoli cheese and potato soup

kelly@dailyhomemade — Wed, 15 Feb 2012 11:30:10 +0000

I’ve been taking a break from blogging and have been cooking up recipes that I have already posted. There are so many good ones! If you haven’t tried them yet, check out vegetable enchiladas, brown rice, chicken and bok choy salad and baked ziti with spinach.

I was so excited to share this great soup this week. Warm, comforting and a little bit cheesy. Yum! So I wrote up the recipe, my daughter took a great picture, and I sat down to finish the post. And then I realized…

I had already posted it last summer! (It doesn’t seem like a summer soup to me, but when I remember how cold our summer was, it all made sense.)

Rats. But then I remembered it’s my blog, so I can do what I want. And I want to feel productive this week so I’m posting it anyways. It’s a better picture anyways (thanks Anna!).

Broccoli Cheese and Potato Soup

1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cloves garlic, chopped
1 Tbsp. butter
2 Tbsp. flour
3 cups vegetable or chicken broth
1 cup fat-free evaporated skim milk
3 cups peeled and diced potatoes
salt and pepper
4 cups broccoli florets, chopped into small pieces
1 1/2 ounces sharp cheddar cheese (I used Coastal Cheddar)
1 Tbsp. shredded parmesan cheese

Chop onion, carrot, celery, garlic in a food processor until finely chopped, but not mushy.

In a large soup pot, melt butter. Add chopped vegetables and saute on low heat until soft, about 5 minutes.

Add flour, salt and pepper and stir until smooth.

Add broth, evaporated milk and potatoes and set heat to high until it comes to a boil. cover and cook on low until potatoes are soft, about 10-15 minutes.

Add broccoli florets, parmesan cheese, and stir well. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar cheese, stir well and remove from heat.

If you desire a thicker soup, blend part with an immersion blender.

Recipe from Gina’s Weight Watcher Recipes.

Using the Weight Watcher’s Recipe Builder:

4 servings= 7 PointsPlus

5 servings= 6 PointsPlus

4 servings= 5 PointsPlus

cheese crackers

kelly@dailyhomemade — Wed, 08 Feb 2012 11:30:25 +0000

My children adore Cheese-its and goldfish crackers, and even though I’m all about making things from scratch, it never occurred to me to try to make crackers at home. After trying this recipe from Smitten Kitchen, I’m a convert (as well as my 10-year-old, Alex). These crackers can be made in less time than it takes for me to drive down to the grocery store, buy the Cheese-its and come home. Plus, they only have five ingredients and they are all pronounceable. Alex made these with very little help from me and they are great! We’ve already made three batches.

Cheese Crackers

1/2 cup whole wheat flour
1/4 cup all-purpose flour
6 oz. shredded sharp cheddar cheese
4 Tbsp. unsalted butter
1/4 tsp. salt

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone mat.

In a cuisinart, process all ingredients until it forms into a dough ball.

On a lightly floured surface, using a lightly floured rolling pin, roll out dough 1/8″ thick. Cut into desired shapes and place on baking sheet 1/2″ apart. Poke several holes in each cracker with a toothpick. Bake for 12-14 minutes or until the edges just start turning brown (careful not to over-brown, they will taste bitter). Remove from oven and let cool.

Using the Weight Watcher’s Recipe Builder, this entire recipe has 38 Points Plus. Our batch made 90 crackers, so if you eat 10 crackers, each serving will have 4 Points Plus.

Recipe from Smitten Kitchen.

pasta puttanesca

kelly@dailyhomemade — Mon, 06 Feb 2012 11:30:08 +0000

This sauce is so delicious! Very quick too, which is just what I was looking for in dinner last week. Plus, my 10-year-old has decided to become a vegetarian (along with his older sister), so I now have 40% of my household who choose not to eat beef, chicken, turkey or pork.

Pasta Puttanesca

2 Tbsp. olive oil
4 garlic cloves, minced
2 tsp. anchovy paste
1/2 tsp. red pepper flakes
20 Kalamata olives, pitted and chopped
3 Tbsp. capers
32 ounce can crushed tomatoes
14.5 ounce can diced tomatoes, drained
freshly ground pepper
1/4 cup chopped parsley

Heat a large pot over medium heat. Add oil, garlic, anchovy paste,and red pepper flakes. Saute until anchovy paste melts into oil, being careful not to brown the garlic. Add olives, capers, tomatoes, a few grindings of black pepper and parsley. Simmer 10 minutes.

Recipe adapted from Marcella Hazan.

Using the Weight Watcher’s Recipe Builder, this entire recipe has 13 PointsPlus (the builder did not list anchovy paste, so I used the stats for 3 whole anchovies, canned and drained, which is 1 PointsPlus. I don’t think the paste has 1 PointPlus, but it’s better to err on the high side). If you divide the sauce into 6 servings, each is 2 Points Plus.

baked oatmeal

kelly@dailyhomemade — Thu, 02 Feb 2012 11:30:35 +0000

I’m blaming the absence of posting to my recovering from my “birthday weekend extravaganza”. 42! Usually I get all my ducks in a row and plan out my posts for the upcoming week on Sunday. Instead, I was busy having fun at the Tacoma Glassblowing Studio! Each of us got the chance to work with a glassblower and create our own glass piece. This is Alex starting his creation:

And here is his finished product, a “clamshell”. We plan on using it to hold napkins on the dining room table.

Here is my creation: a candle holder!

Nic also made a candle holder….

And Anna made a vase….

And keeping this family running during the week is a full-time job, so I’m a little behind in my ~~blog~~, ~~hobby~~, creative pastime. But I had to find time to tell you that I have jumped on the baked oatmeal bandwagon! It’s almost too good for breakfast (you could definitely make this for dessert and no one would be the wiser).

Baked Oatmeal

2 ripe bananas
1 1/2 cup blueberries
1 cup old-fashioned oatmeal
1/2 tsp. baking powder
3/4 tsp. cinnamon
1/4 cup chopped pecans
1 cup skim milk
1 egg
1/8 cup maple syrup
2 Tbsp. melted butter
1/2 tsp. vanilla extract

Preheat oven to 375 degrees F. Coat the bottom of a 7×11 glass pan with non-stick spray.

Slice the bananas and place evenly on the bottom of the pan. Sprinkle half the blueberries over the bananas.

In a separate bowl combine oatmeal, baking powder, cinnamon, and half of the chopped pecans.

In another bowl, combine milk, egg, maple syrup, melted butter, and vanilla.

Sprinkle the oatmeal mixture evenly over the bananas and blueberries. Pour milk mixture over oatmeal, trying to wet all oatmeal. Sprinkle remaining blueberries and pecans over the top.

Bake for 35-40 minutes or until the top is golden brown. Serves 6.

Recipe from Annie’s Eats.

Using the Weight Watcher’s Recipe Builder, each serving has 6 Points Plus. I’ve also used dried blueberries. Using 1/3 cup keeps the Points Plus value the same. Using 2/3 cup increases the value to 7 per serving.

banana cake with orange caramel glaze

kelly@dailyhomemade — Fri, 27 Jan 2012 11:30:15 +0000

We were the lucky recipients of approximately 60 over-ripe bananas last week. I peeled and froze them all, then started looking for new recipes to use them in. I found this recipe on one of my favorite blogs, Baking Bites. I’ve used ripe bananas in cookies, muffins, and bread, but I never thought to use them in a cake.

Well, maybe my subconscious was trying to help me stay in my skinny jeans. I could eat this entire cake in one sitting. Okay, realistically, 2 sittings It is crazy good. And I will make it again, because I have a freezer full of bananas!

Banana Cake with Orange Caramel Glaze

1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, room temperature
1 1/4 cup dark brown sugar
2/3 cup egg substitute, or 2 eggs
1 1/4 cups mashed ripe banana (about 2 large bananas)
1 tsp. vanilla extract
2 drops Fiori di Sicilia
1/3 cup buttermilk

Preheat oven to 350 degrees F. Line a 9 inch round cake pan with parchment paper and lightly spray with non-stick baking spray.

In a medium bowl, combine flour, baking soda, and salt.

In a stand mixer, cream together butter and sugar until light. Beat in eggs, then bananas and extracts. Stir half of the flour mixture into the banana mixture, followed by the buttermilk. Add remaining flour mixture and stir just until no streaks remain.

Pour batter into pan and bake for 35 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for 5 minutes. Cool completely on wire rack before glazing.

Glaze:

1 Tbsp. butter
1/4 cup dark brown sugar
3 Tbsp. orange juice
1/8 tsp. salt

Combine all ingredients in a microwave safe bowl. cook on high for 2 to 2 1/2 minutes, until bubbling and thickened. Allow to cool slightly (2-3 minutes), then pour over cake and spread into an even layer.

Recipe from Baking Bites.

Using the Weight Watcher’s Recipe Builder:

10 servings: 9 PointsPlus each

8 servings: 11 PointsPlus each

6 servings: 15 PointsPlus each

neapolitan meatballs and sauce

kelly@dailyhomemade — Thu, 26 Jan 2012 11:00:08 +0000

I made this by candlelight last week when the power was out. Oh, yes, I know how to rough it

Sometimes I wonder if I’m giving my children a skewed view on food with the importance I put on quality, homemade meals (and then I quickly get over it). We’ve joked with my daughter that when she goes off to college we will have to send her care packages of artisan cheeses and homemade bagels. It will probably be hard for her to go cold turkey from home-cooked meals (or maybe this has been my plan all along to make sure she comes home frequently!)

This recipe was given to me by my mother-in-law. Previously, I posted a different, “lighter” spaghetti and meatball recipe. In reality, there is only 1 Weight Watcher Points Plus difference between the two recipes. The other recipe uses a package of chopped spinach in the meatballs, so it would be a great way to incorporate more vegetables into your children’s diet if this is an issue in your house.

Neapolitan Meatballs and Sauce

1 small onion, diced
1 clove garlic, minced
1 Tbsp. olive oil
1 lb. lean ground beef
salt and pepper
1/2 tsp. oregano
1/2 cup bread crumbs
1 egg
32 ounce can whole tomatoes, blended

In a medium bowl, combine ground beef, oregano, breadcrumbs, and egg. Season with salt and pepper. Form into meatballs.

Heat olive oil in a skillet over medium heat. Add onions and garlic and saute until golden. Add meatballs to skillet and brown on all sides. Add tomatoes and cook at a low simmer until thick, about an hour, occasionally gently stirring. Makes 5 servings.

Serve over penne or rigatoni. Top with grated romano or parmesan cheese.

Using the Weight Watcher’s Recipe Builder, each serving of meatballs/sauce has 6 Points Plus (pasta and cheese not included).

chicken soup with dumplings

kelly@dailyhomemade — Wed, 25 Jan 2012 11:30:30 +0000

Here’s the next chapter in “Chicken Soup 5 Ways” by Everyday Food Magazine. Since the dumplings are “hearty”, I didn’t mind that there wasn’t much to the rest of the soup. The lemon was very good addition.

Only 2 more versions to go!

Chicken Soup with Dumplings

10 cups chicken broth
4 cups shredded chicken
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 tsp. baking powder
1/2 tsp. salt
3/4 cup buttermilk
1 cup roughly chopped fresh spinach
salt and pepper
lemon wedges, for serving

In a large pot, bring broth to a simmer over medium-high heat.

In a medium bowl, mix together flour, cornmeal, baking powder, and salt, With a fork, stir in buttermilk and spinach to form a dough.

Drop dough by rounded tablespoonfuls on top of simmering broth. cover and cook until dumplings are cooked through, 7 to 10 minutes. Gently stir in chicken, season with salt and pepper. Cook until chicken is warmed through, 1 to 2 minutes. Serve with lemon wedges. Serves 6.

Recipe from Everyday Foods.

Using the Weight Watcher Calculator, each serving has 9 PointsPlus.