Clam Chowder

When I was about twenty-three I took a week long trip to San Francisco.  I immediately fell in love with that glorious part of our country.  The wharf, the trolleys, the funky winding roads, I couldn't get enough.  And of course, one thing I got plenty of, besides truckloads of Ghirardelli chocolate, was lots of creamy clam chowder.  Sitting in an outside cafe, right next to the water and a slab of barking seals, eating fresh clam chowder out of a sour dough bread bowl was about as close to heaven as it's going to get for me!

And while this isn't being eaten out of a homemade sour dough bowl, it's still pretty delicious and definitely reminds me of my blissful week in the Bay Area.  A rich, creamy, chowder chock full of all you love about clam chowder, with less calories.  Bacon, potatoes, lots of clams, and a thick broth, which has a slight and delightful sweetness thanks to the white wine.

For the bread bowl, since I just didn't have it in me to bake me own, I just hollowed out a store bought kaiser roll.  It actually held up very nicely and made the perfect amount to feel warm and satisfied.  My kids also thought being served out of a roll was the coolest thing ever!

Clam Chowder
Adapted from The New Way to Cook Light

Ingredients

1 1/2 cups chopped onion, divided
1/2 cup unoaked chardonnay (I used white wine)
1 (8 oz) bottle clam juice
1 bay leaf
1 tablespoon butter
1 slice bacon, chopped
3 cups diced red potato
1/2 cup chopped celery
1/8 teaspoon ground red pepper
3 tablespoons all purpose flour
1/3 cup water
3/4 cup half and half (I used fat-free)
3/4 cup reduced fat milk
2 cans chopped clams
2 tablespoons chopped chives
1 teaspoon chopped thyme

Directions

1.  Combine 1/2 cup onion, wine, and next 2 ingredients (through bay leaf) in a Dutch oven over medium-high heat; bring to a boil.  Cover and cook 2 minutes; strain through a cheesecloth-lined sieve over a bowl, reserving cooking liquid.

2.  Wipe pan clean.  Melt butter in pan.  Add bacon to pan; saute 3 minutes.  Stir in remaining 1 cup onion, potato, celery and red pepper; saute 4 minutes.  Stir in flour; cook 1 minute.  Stir in cooking liquid and 1/3 cup water; bring to a boil.  Cover, reduce heat, and simmer 30 minutes, stirring occasionally.  Stir in clams, half-and-half and milk; cook 1 minute or until heated.  Stir in herbs.

Spinach and Smoked Gouda Quiche

 After a lot of contemplation, my husband and I have concluded that we eat enough eggs in this house to make it worth owning a few chickens.  Seriously, if the end of days were to come, we will have to be sure to have a cellar packed with nothing but eggs, and perhaps a bit of chocolate, and we would be just fine.  Every single morning all of us enjoy eggs, cooked a variety of different ways.  My son relies on them so much that if for whatever reason he misses them in the morning, he will insist on eating them for lunch.

So when I sat this savory pie in front of them and told them it was "egg pie," there was rejoicing around the table, and everyone ate happily ever after.

The flavors in this are just lovely, slightly smoky, and ever so creamy with the smoked Gouda.  The spinach gives it a perfect pop of color and texture that really brings it all together.  I served this with a salad and sauteed veggies for a delicious meatless meal.

Spinach and Smoked Gouda Quiche
From The New Way to Cook Light
(Be sure to either start the crust early in the day so it can chill, or make the night before)

Ingredients

CRUST:
6 tablespoons butter softened
2 tablespoons 1% milk
1/4 teaspoon salt
1 large egg yolk
1 1/4 cup flour

FILLING:
1 tablespoon extra-virgin olive oil
1/2 cup thinly sliced green onions
3 cups fresh baby spinach
1 cup 1% low-fat milk
3/4 cup grated smoked Gouda cheese
3/4 teaspoon salt
dash of grated nutmeg
3 large eggs

Ingredients

1.  To prepare crust, place butter in a large bowl; beat with a mixer at medium speed until light and fluffy.  Combine 2 tablespoons milk, 1/4 teaspoon salt, and egg yolk in a small bowl; stir well with a whisk.  Add milk mixture to butter, 1 tablespoon at a time, beating well after each addition.  Weigh or lightly spoon flour into dry measuring cups; level with a knife.  Add flour to milk mixture; beat just until combined.  Press mixture into a 4-inch circle on plastic wrap cover.  Chill for 1 hour.

2.  Preheat oven to 350°.

3.  Unwrap and place chilled dough on a lightly floured surface.  Roll dough into a 10-inch circle.  Fit dough into a 9-inch pie plate.  Freeze 15 minutes.  Bake at 350° for 25 minutes or until lightly browned.  Cool.

4.  To prepare filling, heat a large skillet over medium-high heat.  Add oil to pan; swirl to coat.  Add onions; saute 5 minutes or until tender.  Add spinach, saute 2 minutes.

5.  Combine 1 cup milk and next 4 ingredients (through eggs) in a bowl, stirring well with a whisk.  Stir in spinach mixture.  Pour filling into crust.  Bake at 350° for 35 minutes.

Serves 10

Per Serving: 205 cal, 12.9g fat, 7.3g prot, 15.4g car, 11g fiber

Linked with Taste and Tell Thursdays

Turkey, Bacon, and Scallion Stuffed Potatoes

Living in the east, people often don't know how to respond when they hear I'm from Idaho.  Sometimes I get the occasional, "oh yeah, I've been to Idaho.  We drove through it on our way to..."  Other times I'll get the loud "Idaho?  Don't you guys live in log cabins and live like pioneers?"  But the most common response is "So, did you eat a lot of potatoes?"

Yes, Idaho and The Potatoes.  Unfortunately it's our one claim to fame, but it's true.  We love our potatoes.  In fact, certain Visitor Centers throughout the state will offer you a free bag just for stopping by.  Growing up, we often went to a neighbors potato farms to pick off all the potatoes the trucks may have missed, to take home for free.  There were always more than we could pack into boxes, and put in the right climate, they would last forever.  Laugh all you want, but potatoes are awesome.  They fill the belly, are loaded with fiber, and are incredibly versatile.

So, the answer is yes, we did eat a lot of potatoes.

This recipe is for anyone who loves the turkey-bacon combo, which I know I do.  It's usually the only way I make my sandwich, with lots of cheese of course.  You do need to have the time to bake your potatoes before assembling these oozy, flavorful, spuds, but the rest of the assembly is a snap.  We served these as the main course with veggies on the side.  They were a hit!

Turkey, Bacon, and Scallion Stuffed Potatoes
Adapted from Rachel Ray's Big Orange Book

Ingredients

4 big Idaho Potatoes (traitor that I am, I used Yukon Golds, I like their texture a lot better)
1 tablespoon extra-virgin olive oil
salt and pepper
6 strips bacon
1/4 pound deli-sliced smoked turkey breast, chopped
1 cup sour cream
1/2 cup chicken stock
4 scallions, thinly sliced
1 1/2 cups shredded sharp cheddar cheese

Directions

Preheat the oven to 425.

Scrub the potatoes and prick them each several times with a fork.  Place them on a rimmed baking sheet, drizzle with oil, and season with salt and pepper, rolling them around on the sheet to coat them with the oil.  Bake the potatoes until tender, 45 to 60 minutes, depending on the size of the potatoes.  Let the potatoes cool for 5 or 10 minutes, until cool enough to handle, leaving the oven on.

While the potatoes are cooling, heat a medium skillet over medium-high heat with 1 tablespoon of oil.  Add the bacon and cook until crispy golden brown and cooked through, about 3 minutes per side.  Transfer the cooked bacon to a paper-towel-lined plate to drain off any excess grease and cool.  Add the chopped turkey to the same skillet and toss over medium heat for 1 to 2 minutes to heat through, then remove from the heat and reserve.  Chop up the cooled bacon.

Once the potatoes are cool enough to handle, cut each one in half length-wise and scoop out the insides into a mixing bowl, leaving a thin layer of flesh intact.  Try not to pierce the skin of the potato.  Add the sour cream, stock, and scallions and about 1/2 cup of the cheddar to the bowl and mash the potatoes; season with the salt and pepper.  Fold the turkey and bacon into the mashed potatoes and mount the filling into the potato skins.  Top with a little extra cheese, a couple of tablespoons per skin.  Return them to the oven for 5 minutes to melt the cheese.  Serve them up with your favorite salad alongside.

Pasta with Ham and Leeks

My mom, who as you know by now, is also a great cook. We love to share ideas and recipes with each other and will go as far as to call each other JUST to talk about some amazing thing we made for dinner last night.

But there is a big difference between my mom and I.  While it's very rare for me to make the same thing twice, even if I love it, my mom will repeat recipes over and over.  I love to tease her about it, but the advantage to repeating recipes several times is that you have those particular dishes down to a delicious art.  It's like going to a restaurant with a really small menu, you know that whatever they do serve is going to be phenomenal.

My mom made this pasta for us the last time we were home and I scarfed it down as if I hadn't eaten in days.  The flavors, the richness, I mean, THIS is a bowl of pasta.  Knowing how much my husband would love it, I made it for him shortly after going home.  Guess what, it wasn't as good.  I hadn't fine tuned it like my mom had.  It's inspired me to work on recipes a bit more when they don't work out as well as I'd like the first time.  Touche mom!

Pasta with Ham and Leeks 
Women's Day Magazine April 2012 

Cream Sauce
Ingredients


1 tablespoon olive oil
1 medium onion, finely chopped
kosher salt and pepper
3/4 cup whole milk
4 oz cream cheese, cubed
1/4 cup grated cheese
pinch of nutmeg

Directions

1.  Heat oil in a large skillet over medium low heat in a large skillet.  Add onion and 1/4 teaspoon each of salt and pepper.  Cook, covered, stirring occasionally until tender, about 6-8 minutes.  Stir in the garlic and cook 1 minute.

2.  Whisk in the milk and bring to a simmer.  Whisk in the cream cheese, Parmesan and nutmeg and simmer, stirring occasionally until thickened, 2-3 minutes.  When adding cream sauce to pasta, add reserved pasta water if sauce is too dry.

Pasta
Ingredients

1 lb Fettuccine, cooked according to directions, saving 1 cup pasta water
1 Tablespoon olive oil
2 leeks, cleaned and chopped into half moons
1 cup frozen peas, thawed
6 oz ham, chopped (I just used deli meat)

Directions

Heat oil in large skillet until hot.  Add leeks and saute until tender, about five minutes.  Add peas and ham and toss to combine.  Add pasta and cream sauce.  Add pasta water if sauce is too dry.  Serve immediately.

What recipe have you mastered?

Veggie Chili

Aren't vacations great? All the relaxing, eating, playing, eating, shopping, eating, spending time with friends and family, and EATING. Oh the food, oh the food! Vacationing at home in Idaho can be just as good as any resort or cruise ship too, because my mom has a never ending supply of amazing food. Not only does she keep her place very well stocked, but every night she puts together the most delicious summer dinners. From big bowls of pasta, to grilled steaks, to delicious treats and desserts. And I LOVE every minute. Unfortunately it doesn't last forever, and the inevitable day comes when you have to go home and face the music. It's time to detox. That's when I pull out recipes like these. Delicious and packed full of the veggies that I probably wasn't getting enough of while vacationing. My mom sent me this recipe and it will probably be my permanent "food detox" recipe. It's warm, filling, and chuck full of all the vitamins and fiber that you could ask for. The kids even loved it, which is another reason I'll make it over and over!

Veggie Chili
Adapted from Cooking Light, December 2003

Ingredients

1 tablespoon vegetable oil
2 cups chopped onion
1/2 cup chopped yellow pepper
1/2 cup chopped green pepper
2 garlic cloves, minced
1 tablespoon brown sugar
1 1/2 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
salt to taste
pepper to taste
2 16 oz cans stewed tomatoes, undrained
2 15 oz cans black beans, drained and rinsed
1 15 oz can kidney beans, drained and rinsed
1 15 oz can pinto beans, drained and rinsed
1 cup corn (frozen, fresh or canned)
1 zucchini, chopped
1/4 cup chopped cilantro
sour cream
shredded cheddar cheese

Directions 

Heat oil in a large Dutch oven over medium high heat. Add onion, pepper, garlic and zucchini, saute for five minutes or until tender. Add all remaining ingredients and bring to a boil. If chili is too dry, add either chicken or veggie broth, or water to loosen. Reduce heat and simmer 30 minutes. Top with cheese, sour cream and cilantro if desired.

Blue Cheese Polenta with Vegetables

Wow, you guys brought tears to my eyes with your sweet comments and words of support. We really do belong to a wonderful community don't we. Thank you so much for that, it's helped to motivate me all the more.

There is now a blog that you can go to for updates on our progress and any fitness tips and experiences we are having along the way. It's written by Aubrey, her sister Christa and I. Both of these girls really know their stuff, so I feel so lucky to be on board with them. The blog is called She Sweats and She Tells. Check them out, say hello :)


This dish is not something I'm able to eat right now, but it's still so healthy and delicious. The more I've eaten polenta, the more I like it. There's almost something romantic about it. It's creamy, smooth, practically seductive, and the perfect canvas for so many toppings. This polenta is particularly wonderful because it's full of pungent, tangy blue cheese. Top that with bright, gorgeous veggies and you have yourself a plate that you might just want to eat by candlelight.


Blue Cheese Polenta with Vegetables
Cooking Light September 2011

Ingredients

2 tablespoons extra-virgin olive oil, divided
2 (4-ounce) packages presliced exotic mushroom blend
1 teaspoon chopped fresh thyme
1 1/2 cups thinly sliced sweet onion
1 red bell pepper, thinly sliced
1 teaspoon minced garlic
1/2 teaspoon kosher salt, divided
1/4 teaspoon black pepper, divided
3 cups 1% low-fat milk
1/2 cup water
2/3 cup quick-cooking polenta
3/4 cup (3 ounces) crumbled Gorgonzola cheese
1/4 cup chopped fresh parsley

Directions

1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Add mushrooms and thyme; sauté for 4 minutes or until the mushrooms are tender. Add remaining 1 tablespoon olive oil, onion, bell pepper, garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; sauté for 8 minutes or until vegetables are tender.

2. Combine milk, 1/2 cup water, the remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium saucepan; bring to a boil. Stir in polenta; cook 5 minutes, stirring frequently. Remove from heat, and stir in cheese. Serve with vegetables. Sprinkle with parsley.

Onion Strings

I always think frying things is a bit of a hassle, but once in a while, it's worth all that oil and all that clean-up.

These onion strings: definitely worth it.

Simple. Thinly slice an onion or two. Soak in buttermilk (or well, I used Swedish filmjolk) for an hour.

Toss with flour, that you have seasoned with salt and cayenne pepper.

And plunge into hot oil. Fry until golden. Season with more salt and black pepper.

Enjoy!

Corn and Black Bean Salad

I feel like after blogging for over three years, you're allowed throw in a repeat every now and again, especially if it's as good as this salad.

This is probably more of a dip then a salad, but really it can go either way. While it's probably served best as an appetizer or party food, I'd be perfectly happy eating a big bowl of this stuff for lunch, just throw in some whole grain tortilla chips and you've got one flavorful and nutrient packed lunch. This would also make a great addition to your taco salad, nachos, burritos or tacos. Gosh, I already want to make this again!

Corn and Black Bean Salad

Ingredients

2 cans black beans-drained and rinsed

2 can corn-drained
1 red onion chopped

2 avocados chopped (I omitted avocados this time around, but it is good)

1 red pepper chopped
1 yellow or orange pepper chopped
2 cups cherry or grape tomatoes halved
1/2 cup chopped cilantro

Vinaigrette
2 TB lime juice (fresh if possible)
2-3 tsp chili powder
1-2 tsp salt (kosher salt if you have it)
1-2 TB olive oil

Directions

When chopping veggies, try to make them as uniform in size as possible.

Combine all of the veggies, including cilantro, in a large bowl. In a small bowl combine lime juice, chili powder and salt. Then, whisk in olive oil to desired consistency, there won't be a lot of dressing, but it will be STRONG. Add dressing to salad and toss well. Serve with tortilla chips, those Scoops chips are great with this salad.

Cheesy Stuffed Shells

Since we are (hopefully) moving in a year, I've been trying to get rid of as much stuff as possible lately. And as painful as it's been, I've even been getting rid of some of my books, including my cookbooks. Let's face it, as much as I love cookbooks, there's no point in holding on to a book that hasn't been used in years.

I feel like I gained way more then I lost by getting rid of a few cookbooks though. Since I was forced to leaf through all of my cooking books and magazines, I was able to rediscover a TON of recipes that I haven't tried yet. I almost felt like I had just gotten a whole new stack of books and magazines, just by going through them.

This was a recipe that I couldn't wait to try. I have never made stuffed shells before, but when I saw that they were full about about five different kinds of cheese, there was no hesitation. These are hearty, meaty, gooey and very family friendly. They're also made over to be lighter, so pretty much everyone wins with this one. Enjoy!


Cheesy Stuffed Shells
Adapted from Taste of Home Healthy Cooking, April/May 2008

This recipe serves 12! It makes a ton, so you may consider halving if you aren't feeding a crowd.

Ingredients

3/4 pound ground beef (I used turkey)
1 Italian turkey sausage link, casings removed
1 teaspoon fennel seeds
1 large onion
1 package (10 oz) frozen spinach, thawed and squeezed dry
1 cup reduced fat ricotta cheese
1 egg, beaten
1 1/2 cups shredded part-skim mozzarella, divided
1 1/2 cups 1% cottage cheese
1 cup grated Parmesan cheese
1 cup reduced fat cheddar cheese
1-2 teaspoons Italian seasonings (I always like extra seasoning, so go by taste)
1/4 teaspoon pepper
1-2 teaspoons garlic salt (optional)
24-32 pasta shells, cooked and drained

SAUCE:

3 8-oz cans tomato sauce
1 1/2 teaspoons dried basil
1 1/2 teaspoon dried parsley flakes
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon pepper
salt to taste (lighter recipes always omit salt, I know it's better for you, but I just can't stand it, so salt according to taste)

Directions

1. Crumble turkey or beef and sausage into a large nonstick skillet, add fennel seeds and onion. Cook and stir over medium heat until meat is cooked through. Drain if needed.

2. Transfer to a large bowl. Stir in spinach, ricotta and egg. Add 1 cup mozzarella, cottage cheese, Parmesan, cheddar, Italian seasoning, garlic salt and pepper. Mix well.

3. Stuff pasta shells with meat mixture. Arrange in two 11x7 baking dishes, coated with cooking spray (I filled one 9x13 and one 8x8 for later). Combine sauce ingredients; spoon over shells. Cover and bake at 350 for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving.

Philly Cheese Steak Pasta

Thank you for all the kind words concerning my daughter! She appreciated them too!


Our very first meal here in Philly was, of course, the Philly Cheese Steak. But when you live in Philly, they're not called Philly Cheese Steak, they're just called "steaks." You learn these things. And when you go to the famous Pat's or Geno's, there's a very specific way of ordering them. You can't use a lot of words, and you can't hesitate. You use the term "wit" if you want onions, specify what kind of cheese you want, and you get the heck out of the way, otherwise their is going to be trouble. It's a very serious business.

I LOVE our city's sandwich, especially with bacon, ohmygosh, drippy, greasy goodness. But as you can imagine, when you eat one, it's there to stay, usually right in my thighs, so I don't eat them often.

Instead, it's fun to find substitutes like this, still delicious, still cheesy and flavorful, but a lot nicer to my hips.

Philly Cheese Steak Pasta
Adapted from Betty Crocker

Ingredients

3 cups uncooked dumpling or wide egg noodles
1 lb beef boneless sirloin steak, about 3/4 inch thick
1/4 teaspoon pepper
2 medium onions, chopped
1 small bell pepper, chopped
14 oz can beef broth
1/4 cup flour
1/2 cup fat free half and half
1 tablespoon Dijon mustard
3/4 cup shredded reduced-fat cheddar cheese

Directions

1. Heat oven to 350. Spray 11x7 inch glass baking dish with cooking spray. Cook and drain noodles as directed on package.

2. Meanwhile, remove fat from beef. Cut beef into 3/4 inch pieces. Heat 12-inch nonstick skillet over medium heat. Cook beef and pepper in skillet 2 to 3 minutes, stirring occasionally, until beef is brown. Stir in onions and bell pepper. Cook 2 minutes, stirring occasionally. Spoon into baking dish.

3. In medium bowl, beat broth and flour with wire whisk until smooth. Add to skillet; heat to boiling. Cook, stirring constantly, until mixture thickens; remove from heat. Stir in half and half and mustard. Spoon over beef mixture. Stir in cooked noodles.

4. Cover and bake 40 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes longer or until cheese is melted and casserole is bubbly.

Serves 6: 1 1/3 cups

Per Serving: 260 cal, 5g fat, 2g fiber, 24g prot, 30g carb

Our Philadelphia Family!

Our Christmas

The few days after Christmas is always a little bitter-sweet isn't it. You start boxing up your decorations, cleaning out your fridge and reminisce over Christmases past. We just barely cleaned up from Christmas, including vacuuming about ten pounds of dead pine needles. It feels good to have our house back to normal, but there's also a small emptiness it leaves behind.

We had such a lovely Christmas this year. Normally we go back to Idaho to spend it with family, but this year we stayed in Philly and kept things fairly quiet. I was a little homesick, but ultimately it was really nice not to have to travel and we got to establish traditions for our own little family.

Once of those traditions has always been to eat nothing but appetizers on Christmas Eve and watch Christmas movies until we go to bed. It's a lot of fun and adds to the excitement of the upcoming morning.

Since I was too excited to dig in, my pictures are less then blogworthy, but here's what we enjoyed Christmas Eve with the help of some friends...

Mini Caprese Skewers sitting in a layer of pesto, one of my favorite combos of all time!

I tried my hand at another cheese platter this year. Brie, Gouda and a very pungent Stilton made for a very delicious cheese platter, along with fruit and crackers. The Gouda was by far the crowd pleaser. This was actually my first time trying it and it just might be my new favorite cheese.

We also had a veggie tray, green olives, cured meats, a shrimp platter and a french onion dip with potato chips.
Gotta have chocolate chip cookies for Santa, they're his favorite ;)

Homemade baklava brought by our friends. It was so delicious that my husband ate some despite his pecan allergy. He said it was worth it.


Cream puffs, so easy to pop in my mouth, which is exactly what I did.

These were easily the star of the show. Baguette with Brie and caramelized onions. My friend brought these and I ate about four of them. The onions are sweet and the cheese is creamy, making these an almost dessert-like treat. With the extra Brie left in my fridge, I'm pretty sure I know what I'm doing for New Years!

There were also bacon wrapped scallops and water chestnuts, but I'm pretty sure they were eaten too quickly for pictures. And while I think I'm still full a week later from this feast, what are the holidays without good food right? I hope you all had a wonderful holiday season too, enjoy your last two days of 2010!

French Onion Soup

I have a new love in my life, and he's simply delicious. He's French, very hot and beefy. He also at his best when you keep him full of bread, wine and cheese. I'm totally hooked, and even though I'd rather keep him all to myself, I suppose I'll introduce you...


A few weeks ago I became obsessed with owning a set of French Onion Soup bowls. I'm not really sure why, especially because up until that point I had never actually made French Onion Soup before, and yet, I needed these bowls! Well after a few weeks of online shopping and yearning, I finally got a lucky break at William Sonoma and am a proud owner of French Onion Soup bowls. It's the simple things that keep us happy, right?

Since then I've already lost count how many times I've made myself this luscious soup. It's the best lunch in the world and I really can't get enough. I think what I love about it is that it's so unique. Beefy broth nestling a bed of croutons and a gooey layer of cheese, mmm. What else could you ask for.

I told myself that I was going to try a bunch of different recipes, but truth be told, I can't deviate from Tyler Florence's recipe. It's so easy and delicious, I'm hooked!

French Onion Soup
Tyler Florence

Ingredients

•1/2 cup unsalted butter
•4 onions, sliced
•2 garlic cloves, chopped
•2 bay leaves
•2 fresh thyme sprigs
•Kosher salt and freshly ground black pepper
•1 cup red wine, about 1/2 bottle
•3 heaping tablespoons all-purpose flour (I quit doing the flour, it only seemed to make the soup unnecessarily lumpy)
•2 quarts beef broth
•1 baguette, sliced
•1/2 pound grated Gruyere

Directions

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Craving Ellie in My Belly: Her Pizza Adapted

Joining the group Craving Ellie in my Belly was my way of killing two birds with one stone. Now I am signed on with two cooking clubs, and they both include eating healthy. Sweet! I'm really excited about cooking Ellie Kreiger recipes. She's always been a favorite of mine on Food Network and I've been happy with a lot of her recipes.

The reason I'm adapting this recipe is because, as of yet, the only food in this world that I just can't get myself to like, is goat cheese. Granted, I've never had it baked in a pizza, but I just couldn't bring myself to spend the money on it with the risk that I wasn't going to like it. So, I used feta instead, it's a cheese made out of sheep's milk, so kind of similar right? And since I was already adapting, I figured I'd use spinach which I already had in the fridge instead of arugula. The result? Fantastic! I plan to have it for lunch again very soon. It's quick, easy and PACKED with flavor, which is good. I read somewhere that if you eat foods that are very flavorful, you'll feel satisfied quicker and eat less. Give this pizza a try, you'll love it!

Feta, Caramelized Onion and Spinach Pizza
Adapted from Ellie Krieger
For One

Ingredients

1 tortilla, (I love the Carb Balance, they are one point each!)
1/4 cup thinly sliced red onion
1 clove garlic minced
1/2 spinach
2 tablespoons feta
salt and pepper

Directions

Preheat the oven to 400 degrees F.

Put the oil and onions in a medium skillet and cook over very low heat, stirring occasionally, until onions are soft and caramelized, about 15 minutes. Turn the heat up to medium and add the spinach. Cook until the spinach is wilted, about 1 minute. Season with salt and pepper.

Place the tortillas on a baking sheet and top each with some of the spinach/onion mixture. Crumble some feta on top of each, and bake for 10 minutes. Allow to cool for a few minutes and cut each pizza into 4 triangles.

Mushroom and Havarti Panini

Whenever I visit my parents, I enter food heaven. My mom shares the same love for food as I do, and we have so much fun discovering new dishes together. This was something we came up with for lunch after looking through the fridge. My mom had a panini press that had yet to be taken out of the box, so it was high time to put it to good use.

I love paninis and each time I eat one, I probably say that it's my favorite, but seriously, this is my favorite panini! The baby bellas made it so meaty and rich, the caramelized onions added texture and sweetness, and the Havarti...well. Have you ever had Havarti? I hadn't until the day I ate this sandwich, and I've been slapping my face for missing out on twenty eight years of Havarti goodness. This cheese is amazing, it's has an ever so slightly pungent flavor, but is so soft and melts like a velvet dream. gaaaaaaaah. Go get some today and make this sandwich!

This sandwich is so simple that I'm not going to post an actual recipe, I'm just going to tell you how I made it, and you can adjust to taste and quantity.

Saute sliced baby bella mushrooms in olive oil. Once mushrooms are slighly browned and wilted, add kosher salt, pepper and dried thyme. Be sure that the mushrooms are flavored well, the second time I made them, I didn't add enough salt and the sandwiches weren't quite as good. At the same time you're sauteing your mushrooms, caramelize your onions. Place onions in a skillet with olive oil. Cook until onions are slightly soft. Add sugar until onions are sweet, then add soy sauce, all to desired taste. Onions should be a caramel color and very soft by the time you are finished cooking them. Assemble sandwich. I put down a layer of mushrooms, a slice of Havarti cheese and the onions. Putting the cheese in the middle will help glue the whole sandwich together. Get a napkin, your favorite beverage and devour!

One of the BEST summer dips

This is such a healthy and refreshing dip to serve when the weather gets warm. It's also so easy:

2 cans black beans-drained and rinsed

2 can corn-drained

1 red onion chopped

2 avocadoes chopped

1 red pepper chopped

1 yellow or orange pepper chopped

2 cups cherry or grape tomatoes halved

1/2 cup chopped cilantro
2 TB lime juice

1-2 tsp chili powder

1-2 tsp salt (kosher salt if you have it)

1-2 TB olive oil

Combine all of the veggies, including cilantro. In a small bowl combine lime juice, chili powder and salt. Then, wisk in olive oil to desired consistency. Add dressing to salad and toss well. Serve with tortilla chips.

Tips:
When making any sort of dish like this, it is best when all ingredients are chopped, as close to the same size as possible.

Citrus is so important when making anything with fruit or vegetables in it. It prevents browning and maintains freshness longer.