Creamless Creamy Tomato Soup

I love sharing things that I used to enjoy with my kids. I want them to watch the classic Disney cartoons like Cinderella, read classic children's stories like Charlotte's Web and go on outings that include hay rides and going down slides.


It's not that I object to the cutting edge technology of Pixar and video games that don't even require a controller, I just love the wave of nostalgia that I experience when my kids fall in love with the same things that I used to love at that age. Maybe it's my own weird way of vicariously getting to be a kid again!

And since I want my kids to also experience the same foods I used to eat, grilled cheese sandwiches and tomato soup have definitely made an frequent appearance on our dinner table. But eventually you have to draw a line when it comes to authenticity, and the canned version of tomato soup will no longer do.


So, I was thrilled to find this light, but rich and gorgeously smooth version of tomato soup, that made the perfect mate for our grilled cheesers. Instead of adding cream, bread is your thickener and the flavor of tomatoes is much stronger and tangier then what you get in the canned stuff. It's dippin' delicious!

Creamless Creamy Tomato Soup
By America's Test Kitchen Healthy Family Cookbook

Ingredients

1/4 cup olive oil
1 onion
3 garlic cloves, minced
1 bay leaf
2 (28 oz) cans whole peeled tomatoes
1 tablespoon light or dark brown sugar
3 slices high-quality white sandwich bread, crusts removed, torn into 1-inch pieces
2 cups low-sodium chicken broth
2 tablespoons brandy (I omitted this, but if you use it, be sure to let me know how it is!)
salt and pepper
1/4 cup minced chives

Directions

1. Heat 2 tablespoons of the oil in a large Dutch oven over medium heat until shimmering. Add the onion, garlic, red pepper flakes, and bay leaf and cook until the onion is softened, about 5 minutes.

2. Stir in the tomatoes with their juice. Using a potato masher, mash the tomatoes until no pieces are larger than 2 inches. Stir in the sugar and bread, bring to a simmer, and cook until the bread begins to dissolve, about 5 minutes.

3. Discard the bay leaf. Puree the soup with the remaining 2 tablespoons oil in a blender, in batches, until smooth. Return the soup to a clean pot, stir in the broth and Brandy, and cook gently over medium-low heat until the soup is hot. Season with salt and pepper to taste. Sprinkle individual bowls with the chives before serving.

Serves 6: 1 1/2 cups per serving

Per Serving: 180 cal, 10g fat, 19g carb, 3g prot, 3g fiber, 610mg sod

One Pot Mac and Cheese

I love my quiet days with my son. He's so easy going, pleasant and happy to go-with-the-flow. He doesn't ask for much, which is why when he does, I'm pretty happy to comply. However, things were getting a bit out of hand when he was asking for mac and cheese for the tenth day in a row. I don't mind pulling the box out every now and again, but I'm pretty sure that florescent orange powder wasn't meant for consumption on a daily basis.



That's why I was so excited when Lara from Recipe Shoebox (totally awesome blog, you're guaranteed to leave hungry), posted this more natural version of mac and cheese. Just like the title says, it only takes one pot, it's quick and the kids loved it. There's a lot you could do with this, I think next time I might throw in a can of diced tomatoes, or ground beef, it's very versatile. Thanks Lara for keeping our diets just a bit more natural!


One Pot Mac and Cheese
From Recipe Shoebox

Ingredients

4 cups water
2 cups milk
4 chicken bouillon cubes
1 lb. macaroni noodles (or other small pasta)
3 cups grated cheddar cheese

Directions

In a large saucepan, mix water, milk, bouillon, and pasta. Bring to a boil and let it simmer, stirring occasionally, until nearly all of the liquid is gone and the pasta is tender (about 10 minutes). Remove from heat and stir in cheese. Enjoy!

My Sky-guy after layering four puzzles on top of each other. Yup, that's about as wild as it gets around here :)

Pork Lo Mein

I almost didn't post this one because the pictures just weren't working out for me. I know, how very vain of me! But this dish is so good, I just had to share it with you guys.

Whenever I go to a Chinese restaurant, I have to get some sort of noodle dish. HAVE to. I don't necessarily live for pasta, but there's something about those lo mein dishes that I can't resist, I just love the flavors. I also love it when I can eat lo mein that is lighter in fat and calories, but full of tender pork, delicious veggies and tons of flavor.

If you plan to make this meal, just know that there is 30-60 minutes worth of marinating before you book. I always hate being surprised with that fact when I start making dinner, haha!

Biz, notice the hot sauce! You're rubbing off on me! ;)

Pork Lo Mein
America's Test Kitchen Healthy Family Cookbook

Ingredients

4 1/2 tablespoons low-sodium soy sauce
2 tablespoons oyster flavored sauce
2 tablespoons hoisin sauce
1 1/2 tablespoons toasted sesame oil
1/4 teaspoon five spice powder (don't exclude this, it's what makes the dish so GOOD!)
1 (1 1/2 lb) pork tenderloin, trimmed, halved and sliced crosswise into 1/8-inch thick pieces
3/4 cup low sodium chicken broth
1 1/2 teaspoon cornstarch (I wish I had added a bit more, mine was still a little watery)
12 ounces spaghetti
salt
4 1/2 teaspoon canola oil
6 tablespoons Chinese rice cooking wine or dry sherry
12 ounces shiitake mushrooms, brushed clean, stemmed and halved
1/2 head napa cabbage, cored and sliced crosswise, 1/2 inch thick
8 scallions, sliced thin
1 tablespoon grated fresh ginger
3 garlic cloves, minced
1 teaspoon sriracha sauce

Directions

1. Mix the soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together in a bowl. Measure 1/4 cup of the mixture into a separate bowl, stir in the pork, cover and refrigerate for 30 to 60 minutes. Whisk the broth and cornstarch into the remaining soy sauce mixture.

2. Bring 4 quarts water to a boil in a large pot. Add the pasta and 1 tablespoon salt and cook, stirring often, until tender. Drain the noodles and leave in the colander.

3. Meanwhile, heat 1 1/2 teaspoons of the canola oil in a large Dutch oven over high heat until just smoking. Add half of the pork, break up any clumps, and cook until lightly browned, but not fully cooked, about 3 minutes. Stir in 3 tablespoons of wine and cook until the liquid is nearly evaporated, about 1 minute. Transfer into a bowl.

4. Repeat with 1 1/2 teaspoons more canola oil, remaining pork, and remaining 3 tablespoons wine; transfer to bowl.

5. Wipe the pot dry with paper towels. Add the remaining 1 1/2 teaspoons oil and heat over high heat until shimmering. Add the mushrooms and book, stirring occasionally, until lightly browned, 4 to 6 minutes. Stir in the cabbage and cook, stirring occasionally, until wilted, about 2 minutes. Stir in the scallions, ginger, and garlic and cook until fragrant, about 30 seconds.

6. Rewhisk the soy sauce-cornstarch mixture to combine, then stir into the pot. Stir in the cooked pork, with any accumulated juice. Bring to a simmer and cook until the sauce has thickened slightly and the pork is heated through, about 1 minute. Add the cooked pasta and sriracha and toss until combined and hot. Serve.

Serves 6: 1 serving is 1 2/3 cups

Per Serving: 490 cal, 11g fat, 62g carb, 35g prot, 4g fiber

Twice Baked Potatoes

Just like a lot of us out there, I've been trying to eat healthier. And after YEARS of all sorts of diets and weight roller coasters, I've made some pretty strong decisions on what I am and am not willing to do to stay healthy.

I AM willing to eat more fruits and vegetables.

I AM NOT willing to eat grilled chicken and steamed vegetables every night for dinner.

I AM willing to eat those Arnold Sandwich thins and less bread and carbs.

I AM NOT willing to cut carbs like pasta and bread out of my diet completely.

I AM willing to put less cheese on my food to cut calories.

I AM NOT willing to cut cheese out of my diet, or buy that disgusting fake cheese to substitute.

I AM willing to eat one cookie, instead of three, and not beat myself up about it.

I AM NOT willing deprive myself of small portions of sugar, chocolate and all the wonderful treats that add joy to our life.

I AM willing to make positive lifestyle changes that will provide me with variety and a change in how I look and feel.

I think Joanne from Eats Well with Others (seriously one of the cutest and most hilarious food blogs ever, I adore this girl), who is also trying to eat healthy said it best when recommending that we keep a good variety in our diet so we don't get bored. This has probably been the best advice for me thus far, and the good news it that it's working!

So when I found these twice baked potatoes, I didn't scream and shield my eyes from the gloriously starchy, carby, cheesy pictures in horror. No more deprivation in my diet, just moderation, and I was sure to savor every bite! Not only are they delicious, lightened and beautiful, but they're also a lot of fun to make, and easier then they sound. My one piece of advice is that you are careful with your dried mustard. I think I went a bit overboard and it made them a lot sharper then I would have liked, but otherwise they are just delicious and a really fun side for so many things.

Classic Twice Baked Potatoes
America's Test Kitchen Healthy Family Cookbook

Ingredients

4 russet potatoes, about 8 oz each, scrubbed and dried
1 teaspoon canola oil
1 tablespoon unsalted butter
1 onion minced
1 garlic clove minced
1 cup shredded sharp cheddar cheese
1/2 cup lowfat sour cream
1/4 cup skim milk
1/2 teaspoon dried mustard
salt and pepper
scallion, sliced thin

Directions

1. Adjust the oven racks to the upper-middle and middle positions and heat the oven to 400 degrees. Rub the potatoes with the oil, place directly on the upper oven rack, and bake until the skins are crisp and deep brown and a skewer easily pierces the flesh, about 1 hour, flipping them halfway.

2. While the potatoes bake, melt the butter in a 10-inch nonstick skillet over medium heat. Add the onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer to a bowl and cover to keep warm.

3. Transfer the potatoes to a wire rack and set over a foil-lined rimmed baking sheet and let cool slightly, about 10 minutes. Increase the oven temperature to 500 degrees.

4. Following the photos on page 145, cut each potato in half lengthwise through the narrow curved side. Using an oven mitt or an folded kitchen towel to hold the hot potatoes, scoop the flesh from each potato half into a medium bowl, leaving 1/8-inch thickness of flesh in each shell. Transfer the potato shells back to the wire rack.

5. Mash the potato flesh with a potato masher or fork until smooth. Stir in 1/2 cup of the cheddar, sour cream, milk, dry mustard, onion-garlic mixture, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Spoon the mixture into the potato shells, mounding it slightly at the center. Sprinkle with the remaining 1/2 cup cheddar.

6. Bake the potatoes on the middle rack until the shells are crisp and the cheese is melted and spotty brown, 10 to 15 minutes. Sprinkle with the scallions and serve.

Serves 8: 1 serving is 1 potato half

Per Serving: 190 cal, 8g fat, 25g carb, 7g prot, 2g fiber, 320mg sod

What are some of your healthy eating rules?

Happy Valentine's Day!

Happy Happy Day of Love my friends! Throughout my life, Valentine's day and I have gone through a wave of good times and bad.

It's great when you're six and collecting sugar filled Valentine's from your friends.

Bad when you're sixteen, single and watching all of your friends take home flowers from their boyfriends.

Amazing when you're nineteen and have found the love of your life that you plan to spend forever and ever with.

Horrible when you're twenty one and realize that plans have changed.

And it's elating when you're twenty-eerhf and you wake up to the man and children that really have become your forever and ever. I still don't know how I got so lucky to have such a sweet family, I just love them!

But being the broke students that we are, Valentine's day is one holiday that we don't celebrate much. Usually a nice dinner suffices. And after visiting some amazing food blogs for ideas, here is what I plan to make.

Kim, one of my favorite blog friends from Stirring the Pot, completely knocked my socks off with this Triple Pork Split Pea Soup. Thick flavorful bright soup filled with three different kinds of pork. And as you'll remember, I do love pig!



I just barely met Megan from Food and Whine, but I already love her blog. She has these fun Jello Hearts that I know my kids will go nuts for.


And for dessert I turned to Deborah from Taste and Tell, who devoted some time experimenting with red velvet. It was so hard to choose what to choose from her lineup, but I finally decided on these Red Velvet and Strawberry Trifles because my daughter loves strawberries. How pretty do they look!


And that is how I will be spending my evening with the people that I love. I hope you all have a wonderful day with your loved ones too!

Glazed Apple Fritters

I'm usually not very good at posting food items for specific holidays, simply because by the time I make it, the holiday is over and we've all moved on. However, I do have a lovely little treat for you for Valentine's Day. But I don't get the credit for this one.

A few Sundays ago we had friends over for a game night and desserts. Our friends brought the stuff for apple fritters and fried them up in our kitchen so we got them hot and fresh. Now, I'm really not a huge dessert girl. I'd much rather spend my calories on the savory foods like pizza, burgers and nachos, but OH. MY. GOSH. I could not stop eating these. They were sweet, perfectly oily, tender, but chunky...yeah, sorry I have to stop before the drool hits my keyboard. It took me a whole week to work these babies off, but it was worth every step on the treadmill, they were to die for!

Glazed Apple Fritters
By Cooks Country, made by Deborah, muah!

Ingredients

2 Granny Smith apples, peeled, cored and cut in 1/4-inch pieces
2 cups all purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup apple cider
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted
3 cups peanut or vegetable oil

Glaze:
2 cups confectioners' sugar
1/4 cup apple cider
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions

1. Spread prepared apples in single layer on paper towel-lined baking sheet and pat thoroughly dry with paper towels. Combine flour, granulated sugar, baking powder, salt, cinnamon and nutmeg in large bowl. Whisk cider, eggs and melted butter in medium bowl until combined. Stir apples into flour mixture. Stir in cider mixture until incorporated.

2. Heat oil in Dutch oven over medium-high heat to 350 degrees. Following step 1, use 1/3-cup measure to transfer 5 heaping portions of batter to oil. Press batter lightly with back of spoon to flatten. Fry, adjusting burner as necessary to maintain oil temperature between 325 and 350 degrees, until deep golden brown, 2 to 3 minutes per side. Transfer fritters to wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining batter. Let fritters cool 5 minutes.

3. Meanwhile, whisk confectioners' sugar, cider, cinnamon and nutmeg in medium bowl until smooth. Top each fritter with 1 heaping tablespoon glaze. Let glaze set 10 minutes. Serve.

Navy Bean Soup

This is another tribute to the glorious pig. Gosh I love ham, LOVE it. But it's not exactly something that we get a lot. Usually Christmas and Easter, but in all honesty I would have no problem fitting ham into our usual meal planning, especially if it means getting this soup on a regular basis. I've never saved a ham bone before, but not one to waste food, it seemed like the right thing to do. I really think the ham bone was the key to this soup being so amazingly delicious, that great ham flavor is so infused in the broth. I never thought I'd ever be so excited about a bean soup, but let me tell you, this will knock your socks off.


Navy Bean Soup
Adapted from Food.com

Ingredients

1 1/4 cups dried navy beans or 1 1/4 cups lima beans, rinsed and drained
4 ounces salt pork, 4 ounces fully cooked chopped ham, or ham bone with meat attached
2-3 carrots chopped
2-3 celery stalks chopped
1/4 cup chopped onions
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon dried sage
1/4 teaspoon black pepper
2 cups nonfat milk
2 tablespoons butter

Directions

1. Place navy beans in large saucepan, add enough water to cover beans.

2. Bring to boil, reduce heat and simmer 2 minutes.

3. Remove from heat, cover and let stand for 1 hour (Or, cover beans with water and soak overnight).

4. Drain beans and return to saucepan.

5. Stir in 2 1/2 cups water, salt pork or ham bone, carrots, celery, onion, oregano, salt, ginger, sage and pepper.

6. Bring to a boil, reduce heat.

7. Cover and simmer 2 to 2 1/2 hours or until beans are tender.

8. Remove ham bone, scrape off any leftover meat and add to soup. (If necessary, add more water during cooking).

9. Add milk and butter, stirring until mixture is heated through and butter is melted.

10. Season with additional salt and pepper.

Roast Pork Loin with Pineapple-Raisin Sauce

I like pigs. They're cute, chubby, seem to have a sweet enough disposition, and they taste so good! They give us bacon in the mornings, ham during the holidays, and delicious pork loins, ribs and chops the rest of the time. And the best part is that a lot of these cuts of meat are lean and quite healthy in moderation. Sorry vegetarians, but I just don't see myself splitting up with meat any time soon, 'specially the delicious pig!

I absolutely loved this combination of savory garlicky pork covered in this tangy sweet sauce. The sauce was very reminiscent of a chutney to me, and I couldn't get enough of it. I started out with a thin layer on my pork, but the more I ate the more I piled on, the flavor is just delicious. If you don't like fruit with your meat, might I suggest leaving the sauce out and just trying the pork loin. After inserting entire garlic cloves and coating with herbs, the pork itself is just lovely. Enjoy!



Roast Pork Loin with Pineapple-Raisin Sauce
Cuisine Magazine December 2010

Ingredients

1 2-3 lb pork loin roast
1 tablespoon olive oil
1 tsp. dried rosemary
1 tsp. dried sage
1 tsp. dried thyme
3 cloves garlic, cut in half
salt and pepper to taste

SAUCE:
1 8 oz can crushed pineapple
1/2 cup packed brown sugar
1/2 cup raisins
1/2 tsp. ground ginger
1 tablespoon cornstarch
1/2 cup chicken broth
1 tablespoon white wine vinegar

Directions

Preheat oven to 500 with oven rack in center position. Line a shallow roasting pan with foil. Let pork roast stand at room temp 30 minutes.

Combine oil, rosemary, sage and thyme in a small bowl.

Pierce top of pork to make six slits 2-inches apart on either side. Insert garlic half into each slit.

Score top of pork by cutting in a crisscross pattern. Rub herb mixture onto pork.

Roast pork 20 minutes, then flip and roast until an instant-read thermometer inserted in thickest part of the pork registers 145 and meat is slightly pink, 20 minutes more. Remove pork from pan, tent with foil and let rest 10-15 minutes before slicing.

Stir together pineapple and brown sugar for the sauce in a small sauce-pan over medium heat until sugar dissolves, 3 minutes. Add raisins and ginger.

Whisk cornstarch and broth together, then slowly add to pineapple, stirring constantly. bring sauce to a boil until thickened. Stir in vinegar and serve with pork roast.

Per Serving: 236 cal, 6g fat, 25g carb, 1g fiber, 19g prot

Homemade Balsamic Vinaigrette

Check that baby out! My sweet husband got if for me for Christmas after I told him to after a few weeks of flirtatious hinting and winking. Anyway, it's a fun dressing mixer, specifically for vinaigrettes, squeezing the handle on the side emulsifies the oil and vinegar. It even has recipes on the side with the measurements included, making it so easy to throw a delicious dressing together. Is is essential to make your own vinaigrettes? no. Does it provide hours of super fun entertainment, especially during these cold winter days? you know it!

The first time I used my fun new contraption, I made was balsamic vinaigrette. I've had plenty of balsamic vinaigrettes in my day, and while I like them, I've never LURVED them or anything. Well, I do now!

I don't know what it was about this dressing, maybe it was the fresh ingredients, or the fact that I got to sit and mix it myself while giggling like a nerd, but it was so delicious. Tangy, fruity, sharp. Once again, I looked forward to eating my salad because of this vinaigrette. I'm telling you, homemade is the way to go!

Homemade Balsamic Vinaigrette

Ingredients

1/2 olive oil (I actually probably did about 1/3 cup to lighten it up a bit)
1/4 cup balsamic vinegar
2 crushed cloves garlic
salt and pepper to taste

Directions

Combine all ingredients and mix until well combined. Toss in salad. My favorite salad for this dressing has diced apples, cranberries, toasted almonds and diced sharp cheddar cheese. Totally delicious.

Bacon Pierogi Bake

Pierogi is a word that I had never even heard until I was twenty seven and moved to Philly, what had I been missing out on? I see them everywhere now, there's even a delightful take out kitchen close by that sells several different types of pierogi. Sour kraut, loaded baked potato, even Philly cheese steak Pierogi is on their menu. They're delicious, creamy and full of stuf that fill the belly and warms the soul.

For those of you unfamiliar with pierogi, they are a dumpling originating from Eastern Europe (think Russia, Poland etc). They are filled with a variety of different things, but potato seems to be the most common. And then they are usually served with sauteed onions and sour cream, oh, I'm hungry just thinking about them!

Aside from getting them at restaurants, you can also get them frozen from grocery stores. But to be honest, I've never been that impressed with the frozen version, and consequently have had a box of them hanging out in my freezer longer then I'd like to admit.

So this recipe came in very handy to dress up the poor neglected pierogi in my freezer, and made them SO delicious. The sauce and cheese coats the already cheesy pierogi and adds so much great flavor. And let us not forget that there is bacon in there too. Need I say more?

Check out the recipe here!