Happy day after Easter

Yesterday, Judy and I had a Jewish Easter Egg hunt.  That is to say…..we played golf.  They’re very similar.

However, I couldn’t let another day go by without writing about one of the greatest discoveries of the millennium.  You can make delicious and extremely healthy Ice Cream without Ice, Cream or anything else that is generally found in this favorite of all desserts.

It’s true!!  While monitoring the Food Network the other day, Judy and I watched with amazement as Claire Robinson, host of 5 Ingredient Fix, prepared a Banana and Peanut Butter ice cream with only 3 ingredients, Bananas, Peanut Butter and Honey. Oh Emm Gee!!   

Bananas are Free!  That means, as with all fruits and veggies, they don’t have a PointsPlus value.  You may eat all you like.  The only points in this recipe come from the Peanut Butter and the Honey.  And, the PointsPlus value is so minimal; this sensational dessert can be enjoyed whenever the craving beckons.

We had some bananas on the hanger and some strawberries in the fridge, honey in the pantry, and we’re never without peanut butter.  I just couldn’t wait to make the Cooking D’Lites version of this dessert.

From our kitchen to yours.  Enjoy the adventure.

Banana Strawberry and Peanut Butter Ice Cream

Ingredients

Banana Strawberry Peanut Butter Ice Cream

2 – 3 medium Bananas, ripe, cut into 1 inch pieces.

8 – 10 Strawberries, medium, halved, stem less

1 Tbsp Peanut Butter, creamy, room temperature

2 Tbsp Honey

Instructions

Place Banana pieces and Strawberries on a cookie sheet in the freezer for about 3 hours.

When frozen, in a food processor, puree the fruit until it becomes smooth and creamy.  Scrape down the sides to get all the goodies.  Add the Peanut Butter and Honey and continue to mix until blended.   

Voila!! Ice Cream.   Serve immediately and re-freeze what you don’t eat, it there’s any left.

Yields 4 servings.  PointsPlus value per serving is 1. Prep time is 3 minutes. Freezing time is 3 hours. Level of difficulty is Easy.

Weight Watchers and PointsPlus are registered trademarks of Weight Watchers Intl. Inc.

Recipes shown may not be exactly the same as those found on any website. Judy and I tend to "tweak" each recipe we feature, to some degree, incorporating our own unique tastes and ideas. PointsPlus values, however, are accurate. 

Photo by Barry Baruh

Beef Spinach and Matzo Pie with Haroset

In our last posting we presented the recipes for the meal we prepared Sunday, the night before Passover began.  Today’s featured recipes are for the dinner we prepared last night for our Passover Sedar.  It was a small affair, just Judy and me, but we made the most of it.

From our kitchen to yours.  Enjoy the adventure.

Beef Spinach and Matzo Pie

Ingredients

Beef Spinach and Matzo Pie

2 ½ tsp Canola Oil

1 Large Onion, chopped

4 cloves Garlic, minced

1 ½ pounds Ground Beef, Lean

6 oz baby Spinach, coarsely chopped

29 oz can Crushed Tomatoes

2 Tbsp Tomato Paste

1 tsp dried Oregano

1 tsp Salt

¼ tsp Black Pepper, freshly ground

½ tsp Red Pepper flakes

1 tsp Paprika

4 Matzo boards, Kosher for Passover

2 sprays Cooking Spray

Instructions

Preheat oven to 350°F.

Heat Oil in a large skillet over medium heat.  Add Onion and Garlic; Cook, stirring occasionally, until tender, about 5 minutes.  Add Beef to skillet and cook, breaking up the beef with a wooden spoon as it cooks, about 5 – 7 minutes. Drain off excess fat.

Add Spinach, Crushed Tomatoes, Tomato paste, Oregano, Salt, Black Pepper, Red Pepper flakes, and Paprika to the skillet.  Cook, stirring occasionally until Spinach is tender and sauce reduces and thickens, about 15 minutes.

Coat a 9 inch square baking dish with Cooking Spray. Place 2 of the Matzo boards on the bottom of the dish.  Spread 3 cups of the meat sauce over the Matzo.  Place the final 2 Matzo boards on top and spread the remainder of the meat sauce on top.  Don’t overfill.

Bake until Matzo is softened and dish is heated through, about 30 minutes.  Remove from oven and let stand for about 5 minutes before cutting into 8 pieces. Serve.

Yields 8 servings.  PointsPlus value per serving is 6. Prep time is about 15 – 20 minutes. Cooking time is about 60 minutes.  Level of difficulty is Easy.

Haroset

Ingredients

Haroset

4 medium Apples, cored and coarsely chopped

or shredded

8 fl. oz. Sweet Dessert Wine, Kosher for Passover, 1 cup

1 cup Raisins, Golden, chopped

1 cup Walnut halves, chopped

1 tsp ground Cinnamon

¼ tsp ground Nutmeg

1 Tbsp Honey

Instructions

Place prepared Apples in a large, non-reactive bowl: Add all remaining ingredients and toss well to coat. 

Cover and place in refrigerator for at least 1 hour. 

Yields 24 servings, about 1/3 cup per serving.  PointsPlus value per serving is 2.  Prep time is 5 minutes.  Cooking time is…you don’t cook it.  Level of difficulty is Easy.

Weight Watchers and PointsPlus are registered trademarks of Weight Watchers Intl. Inc.

Recipes shown may not be exactly the same as those found on any website. Judy and I tend to "tweak" each recipe we feature, to some degree, incorporating our own unique tastes and ideas. PointsPlus values, however, are accurate. 

Photos by Barry Baruh

Roasted Turkey with Honey glazed Carrots - Dijon Roasted New Potatoes

Today begins Passover, the holiday which celebrates the Jews exodus from Egypt and bondage under the Pharaohs. 

This year Judy and I are also celebrating, in a sense, our exodus from the bondage of a daily work schedule as we embark on our new lives as retirees. And, like the Jews of old, we are in the desert, but we’re having the time of our lives.

Following our tradition, that’s what being Jewish is all about, all of the meals we feature this week will be appropriate for Passover.

Last night we prepared a delicious meal which included Roasted Turkey with Honey glazed Carrots and Dijon Roasted New Potatoes.  This was a hearty dinner of comfort foods which could certainly be prepared at any time of the year.

From our kitchen to yours.  Enjoy the adventure.

Roasted Turkey and Carrots

Ingredients

Roast Turkey with Honey glazed Carrots & Roasted New Potatoes

4 medium Carrots, leave the peel on, (that’s where the flavor is), halved and cut into 2 inch pieces

¼ tsp dried Thyme

1 tsp Canola Oil

1 medium Red Onion, cut into 1 inch pieces

2 ½ Tbsp Apple Cider Vinegar

2 Tbsp Honey

1 pound Turkey Breast, four 4 oz pieces

1 ½ cups fat-free Chicken Broth, low sodium

1/8 tsp Salt

1/8 tsp Black Pepper, freshly ground

 Instructions

Preheat oven to 400°F.

In a 9 x 13 inch roasting pan, combine Carrots, Thyme and Oil.  Add ½ cup of chicken Broth and

Cook 12 minutes.

Meanwhile, in a small bowl, mix together Onion, Vinegar and Honey.  Add to roasting pan and continue to cook another 10 minutes more.

Reduce oven temperature to 325°F.  Add Turkey to roasting pan and pour remaining 1 cup of Chicken Broth over the Turkey.  Season with Salt and Pepper and continue to roast until Turkey is cooked through, about another 15 minutes.

Remove roasting pan from the oven, remove Turkey and Veggies with a slotted spoon and place on a platter, covering the Turkey with the Veggies. 

Pour the juices into a small saucepan and boil until reduced to about 1/3 cup.  Plate the Turkey and Veggies and pour the reduced sauce over the top.  Serve.

Yields 4 servings. PointsPlus value per serving is 5. Prep time is 20 minutes. Cooking time is 40 – 45 minutes. Level of difficulty is Moderate.

Dijon Roasted Potatoes

Ingredients

1 spray Cooking Spray

2 Tbsp Dijon Mustard

1 tsp Olive Oil

3/4 tsp Paprika

½ tsp Salt

¼ tsp dried Thyme

¼ tsp Black Pepper, freshly ground

1 ½ pounds uncooked New Potatoes, Red or White.  We used a trio of Red, White and Purple. Quartered.

Instructions

Preheat oven to 425°F.   Coat a 9 x 13” roasting pan with Cooking Spray

In a large bowl, combine Mustard, Oil, Paprika, Salt, Thyme and Pepper; Add Potatoes and stir to coat.

Transfer Potatoes to Roasting pan and roast for 15 minutes.  Stir and cook another 15 – 20 minutes, until fork tender.  Serve. 

To make Potatoes crispier, spray with cooking spray and cook a few more minutes.

Yields 4 servings.  PointsPlus value per serving is 4.  Prep time is 10 minutes. Cooking time is 35 – 40 minutes. Level of difficulty is Easy.

Weight Watchers and PointsPlus are registered trademarks of Weight Watchers Intl. Inc.

Recipes shown may not be exactly the same as those found on any website. Judy and I tend to "tweak" each recipe we feature, to some degree, incorporating our own unique tastes and ideas. PointsPlus values, however, are accurate. 

Photo by Barry Baruh

Halibut in Cartoccio

We get the inspiration for the recipes we prepare at Cooking D’Lites from so many places.  Today’s featured recipe was inspired by watching Anne Burrell’s TV show, Secrets of a Restaurant Chef, on the Food Network.

I was transfixed watching Anne prepare this dish as I had never seen, let alone heard of, this type of cooking.  Where have I been all my life?  Anyway, the fish, and you can use any type of firm fish in this recipe, is cooked in a paper pouch called a Cartoccio.  With the addition of some veggies, some wine, and a little seasoning, the fish essentially cooks in its own juices.

The result is a clean, fresh tasting fish with so many levels of flavor that you will need to take a little time between each bite just to enjoy what is going on with your taste buds.

From our kitchen to yours.  Enjoy the adventure.

Ingredients

Halibut in Cartoccio

2 medium Zucchini, seeds removed, julienned

(Slice the Zucchini in half and use a teaspoon to scrape out the seeds)

1 small Yellow Squash, prepared the same as the Zucchini

3 – 4 Brussels sprouts, leaves pulled apart

1 large Leek, julienned

2 Tbsp Olive Oil

1 tsp Kosher Salt

½ tsp Black Pepper, freshly ground

2 cloves Garlic, minced

4 Halibut fillets, 6 oz each

4 slices Lemon

2 cups White Wine, dry not sweet

4 pieces Parchment Paper

Instructions

Fold 4 (9 x 13 inch) pieces of Parchment paper in half.  Starting at the fold cut each piece into a half circle.  When unfolded each of these will become full circles.  They need not be perfect. We’re not grading for neatness.  Set aside.

Preheat oven to 500°F.

In a bowl, combine the Zucchini, Yellow Squash, Brussels sprout leaves, Leek and minced Garlic.  Season with Olive Oil, Salt and Pepper, and toss to coat. 

Brush each Parchment circle with a little Olive Oil, leaving a 1 inch border un-oiled. Place about ¼ of the veggies near the fold in the center of each piece of paper.

Place 1 piece of Halibut on top of the Veggies, and lightly season with salt and pepper.

Place 1 Lemon Slice on top of each fish fillet.

Here’s the tough part; Crimp and fold from 1 folded corner of each “pouch” toward the other folded corner.  Fold the bottom piece slightly over the top to seal in any moisture. The closure needs to be very secure so that the steam won’t escape during the cooking process. 

Before the packets are completely sealed, pour ½ cup of White Wine in each, then seal.  Anne did a great job, and it made it look so easy.

OK, so it’s Truth Time.  As I was pouring the wine in one side of each pouch, it was leaking out the other end.  Judy suggested that I reseal my packets in a second skin of aluminum foil.  So, I double sealed each pouch.  Brilliant!!!

Place the pouches on a baking dish set on a rack in the center of the oven. Cook for about 9 – 10 minutes.

Serve the un-opened pouches, 1 per serving, to your guests for them to open.  They will enjoy the fragrant burst of steam emanating from the pouches as they are unsealed.

We served ½ cup of Brown Rice as a side dish.  The rice adds a PointsPlus value of 3 per serving.

Yields 4 servings.  PointsPlus value per serving, excluding Rice is 8.  Prep time is 25 – 40 minutes, depending on your stress level when sealing the pouches.  Cooking time is 9 – 10 minutes.  Level of difficulty is Easy to Moderate. Again, it’s the sealing thing.

Weight Watchers and PointsPlus are registered trademarks of Weight Watchers Intl. Inc.

Recipes shown may not be exactly the same as those found on any website. Judy and I tend to "tweak" each recipe we feature, to some degree, incorporating our own unique tastes and ideas. PointsPlus values, however, are accurate. 

Photo by Barry Baruh