Monday, February 25, 2013

Crab And Avocado Stuffed Sub Sandwich - SRC

There were so many things I enjoyed about this sandwich and I have to thank Shari of The Saucy Gourmet for inspiring it.

That said,  I hope I don't ruffle too many feathers with my February's Secret Recipe Club adaptation of Shari's original recipe, "Crab and Avocado Grilled Cheese Sandwich with Old Bay Seasoned Butter" as I did change it up quite a bit.

It was Shari's original recipe that called my name and her photos that got my stomach to growling, but once I got my mind to thinking, and my fridge ingredients to want to play along, the sandwich morphed from something grilled to something stuffed... Is that so wrong I ask? LOL


One of the things that I really appreciated about Shari's original sandwich was that it was made with sourdough bread. Because baking bread is one of my favorite things to do, I decided I'd make my own Sourdough Oatmeal bread specifically for this sandwich (recipe coming soon).  Of course a large loaf of Italian bread will work well for this recipe too (store bought or homemade) they'll both taste delicious!

CRAB AND AVOCADO STUFFED SUB SANDWICH

1 long loaf of sourdough or Italian bread
1 large can (1 pound) crab claw meat, picked through for shells
1/2 cup finely chopped celery
1/2 cup finely chopped red pepper
2 tablespoon finely inced shallots
1 tablespoon seafood seasoning
2 avocados, pitted and diced
1 tablespoon light mayonnaise
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lime juice
1 1/2 cup shredded Swiss cheese
2 tablespoons olive oil
1 teaspoon garlic powder

-Preheat oven to 350 degrees.
-Slice the bread in half lengthwise. Set aside.
-In a medium bowl, mix the crab meat, celery, red pepper, shallots and seafood seasoning.
-In a small bowl, using a fork, mash the avocado, mayo, lime juice, salt and pepper to form a somewhat lumpy mixture.
-Spread the avocado mayonnaise on the bottom slice of the bread.
-Top the avocado mayo with the crab meat mixture.
-Top the crab meat mixture with the shredded Swiss Cheese.
-Drizzle the top slice of the cut bread with the olive oil and sprinkle with the garlic powder.
-Place the top slice onto the sandwich and press lightly.
-Wrap the sub in aluminum foil.
-Place the loaf on a baking sheet and bake to heat through and melt the cheese (approximately 15-20 minutes).
-Slice and enjoy.







Beware, this may not be the neatest sandwich to eat, but it is super tasty and well worth the mess :)



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Wednesday, February 20, 2013

Homemade Kaiser Rolls

I made these rolls last week and am already planning on making them again next week for my parents because they were THAT good!


Seems my mom and dad have been on a recent quest to find the type of kaiser rolls they remember from years ago. Apparently the ones they've purchased in the local grocery stores are not the kind they have been pining after. The ones they've tried so far are too soft and squishy and don't have the proper crust that cracks and flakes when you bend them.

As fate would to have it, kaiser rolls just happened to be on my "list of things to bake" even before I knew of their poignant search. Mine were to be the "frame" for some Italian beef and gravy (store bought) sandwiches I was making for a simple weeknight meal, but that I'd wanted to add a little pizazz to.

The final result and taste of these rolls were delightfully delicious. To my knowledge, they have everything that my parents are looking for in their kaiser rolls...a firm but not too hard interior crumb, a crust that flakes and cracks when bent, a "to the tooth" texture (not quite sure how else to describe it, but that seems to fit) and a taste that stands up to, and doesn't get lost with, even the spiciest (or simplest) of ingredients.

What follows, is the recipe I used (adapted ever so slightly) and the cookbook I found it in:


HOMEMADE KAISER ROLLS
Makes 8 rolls

1 cup room temperature water (about 75 degrees)
3 teaspoons active instant yeast
2 1/4 teaspoons sugar
1 teaspoon honey
2 large egg yolks
2 tablespoons olive oil
3 2/3 cup flour
1 1/2 teaspoons kosher salt
spray bottle filled with water

-In the bowl of a stand mixer (or a large bowl with a hand mixer), whisk the water and yeast together; wait one minute and then whisk again.
-Whisk in the sugar, honey, egg yolks and the olive oil.
-Using the dough hook (or a large wooden spoon) work in the flour on the lowest speed until well combined.
-Allow the dough to rest for 15 minutes.
-Start mixing again on low speed and sprinkle in the salt.
-Increase the speed to medium (or knead by hand) until the dough is smooth and elastic.
-Place the dough in an oiled bowl and turn it so the top is oiled.
-Cover with plastic wrap and allow to rise in a warm place (I use a pre-warmed low temperature oven that has been turned off), until doubled in bulk (approximately 1 hour).
-Once risen, without deflating the dough too much, turn it out onto a lightly floured work surface and divide it into 8 equal pieces.
-Work each piece of dough into a round mound by gently, yet firmly, rolling it on the floured surface. (Cup your hand over the dough and roll the dough in a circular motion)
-Place the rolls onto two parchment lined baking sheets, leaving space for them to rise.
-Place the rolls into a warm draft free place for their second rise and they're once again doubled in bulk (approximately  hour).
-Preheat your oven to 425 degrees.
-Using a spray bottle filled with water, spray the tops of each roll to dampen (but not saturate) the dough.
-Place the rolls in the preheated 425 degree oven for about 10-15 minutes and then remove.
-Spray the rolls once again with the water.
-Decrease the oven temperature to 400 degrees and finish baking the rolls until nicely golden, about 20-25 minutes (rotating the sheets half way through the baking process) or until the rolls sound hollow when tapped.
-Remove the rolls from the oven and allow them to cool completely on a baking rack.


 I think they'll be the perfect roll for slathering with butter and frying in a skillet (just what my mom and dad are looking to do). It's a food memory from their past that I'm hoping I can help recreate for them in the present.  We shall see...but if not, they're still darned good kaiser rolls!!!


Please don't be intimidated by the thought of making your own kaiser rolls. The process and the ingredient list is simple and it only takes a little commitment of time in order for the dough to rise and bake. Anyone can do it and the results will win you raves at the dinner table!

Until we eat again...Thanks for visiting!!!
Renée




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Sunday, February 17, 2013

Tiramisu Parfaits - "Skinny" Sunday Supper

You'll get a "wow' on presentation, a "wow" on taste and another "wow" when you tell them these Tiramisu Parfaits are also low-cal! Woo Hoo!


This weeks installment of #SundaySupper is all about tasty and healthy, low-calorie recipes, which fits exactly into my new way of thinking and cooking in my Kudos Kitchen.

I'll admit it, I used to think that low-calorie "healthy" cooking was boring and unadventurous.  Over the past few months however, I've discovered how wrong I was and how much I'm truly enjoying the full experience of cooking and baking lower calorie meals and treats.

In addition, I've happily come to find out that I still enjoy cooking and baking just as much as I ever did! The only difference now is that I feel better than I did before and that, little by little, I'm seeing the difference on the scale and in the mirror. Thankfully, healthier cooking and baking is not the sacrifice in taste (or fun) that I thought it would be and I'm here to tell you, it's is lifestyle change we can (and will) be sticking to!

TIRAMISU PARFAITS
Makes 6 parfaits at approximately 250 calories each

4 1/2 teaspoons instant espresso powder
1/2 cup boiling water
3 tablespoons rum
2 cups cold 1% milk
2 packages (1 ounce each) sugar-free instant vanilla pudding mix
4 ounces Neufchatel cheese, at room temperature.
1/3 cup low-fat ricotta cheese
1 teaspoon almond extract
1 package ladyfingers  (*see back story, included in the photos)
2 cups fat-free whipped topping
2 tablespoons mini chocolate chips
cocoa powder (for garnish)

-In a small bowl, dissolve the espresso powder in the boiling water and rum. Stir and set aside to cool.
-In a large bowl, whisk together the pudding mixes and the milk until thickened.
-In another large bowl, with a hand mixer (or using a stand mixer), whip the Neufchatel cheese and ricotta until smooth and creamy.
-Add the whipped cheese mixture into the pudding mixture and stir well to combine.
-Using a pastry brush, generously brush the espresso/rum mixture onto each ladyfinger (you may also wish to dip the lady fingers quickly into the espresso/rum mixture) making sure each one is well wet.
-Gently break each soaked ladyfinger into small bits until you're ready to assemble your parfaits.
-Using 6 parfait glasses (I used 6 Irish coffee mugs *the perks of running a painted glassware business*), place a nice layer of soaked ladyfinger pieces in the bottom of each glass.
-Spoon the pudding/cheese mixture into a large zip-type plastic bag and gently squeeze the mixture into one of the bottom corners of the bag (you can also use a pastry bag if you have them), and snip the corner with a scissor.
-Without using too much pressure, top the ladyfinger layer with the pudding/cheese mixture to make the second layer.
-Using the same technique with the whipped topping and the zip-type bag, pipe in your third layer of whipped topping over the pudding/cheese layer.
-Continue with the additional soaked ladyfingers, the pudding/cheese mixture and the whipped topping to finish.
-Sprinkle each parfait with a light dusting of cocoa powder and a small sprinkle of mini chocolate chips.
-Refrigerate until you're ready to serve. The longer, the better. These can even me made the day before so they're perfect for when you want to "wow" them, but are short on time :)


*I bought this package of ladyfingers at a famous Italian bakery in the North end of Boston when we were there last September on a cruise. The trip to Boston's iconic Italian North end was one of the shore excursions I was most excited about as we got to visit and explore the best of Boston's little Italy food district.

The bakery I purchased these at is called "Maria's Pastry Shop" and it was such a special treat to visit her bakery and even to meet the famous Maria herself. It's a trip I will never forget and I'm fortunate to have saved her special ladyfingers for this recipe, even though they're not quite authentic Italian tiramisu. I hope Maria would approve.



Six months in the freezer and they were still as good as new...Thanks Maria!!!




My family went crazy for this dessert. I served them as the end to our Valentine's Day dinner and they were gobbled up in no time flat!  Feel the love!




If you're also looking to lighten up in the kitchen, check out all these other wonderfully delicious "Skinny" #SundaySupper recipes listed below. We've got you covered from soup to nuts (but only a handful, please). LOL

Sizzling Skinny Appetizers & Soups
 Healthy Skinny Mains & Sides
Guilt Free Skinny Desserts & Snacks


Sizzling Skinny Appetizers & Soups
 Healthy Skinny Mains & Sides
Guilt Free Skinny Desserts & Snacks
- See more at: http://www.suesnutritionbuzz.com/2013/02/14/healthy-light-recipes-for-a-skinny-sundaysupper/#sthash.mXge3GDt.dpuf


Sizzling Skinny Appetizers & Soups
 Healthy Skinny Mains & Sides
Guilt Free Skinny Desserts & Snacks
- See more at: http://www.suesnutritionbuzz.com/2013/02/14/healthy-light-recipes-for-a-skinny-sundaysupper/#sthash.mXge3GDt.dpuf
Sizzling Skinny Appetizers & Soups
 Healthy Skinny Mains & Sides
Guilt Free Skinny Desserts & Snacks
- See more at: http://www.suesnutritionbuzz.com/2013/02/14/healthy-light-recipes-for-a-skinny-sundaysupper/#sthash.mXge3GDt.dpuf


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Wednesday, February 13, 2013

Creamy Cabbage With Caraway And Thyme

This was seriously one of the best side dishes I've made in a long time! So good in fact that I ate some of the leftovers, cold, for breakfast the next morning. There, I said it ;)

I found the original recipe in "America's Test Kitchen Healthy Family Cookbook" and then tweaked the heck out of it.  I know, I know, it's hard to improve on a recipe from ATK but I did, and I am glad!


I'll add some asterisks to the items I improvised on so you can either make it the way it was originally intended, or my version. I recommend my version as it probably will add only a few extra calories per serving... but only a few as I'm being very mindful of cooking healthier these days.

CREAMY CABBAGE WITH CARAWAY AND THYME

2 large shallots, halved and sliced
2 teaspoons canola oil
1 head green cabbage, cored and sliced thin
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon thyme leaves
1 teaspoon ground cumin
1 tablespoon caraway seeds*
2 tablespoons Dijon mustard*
1 1/2 cups low-sodium chicken broth* (The recipe called for 1 cup)
1/4 cup dry white wine* (I omitted this)
1 tablespoon brown sugar*
2 tablespoons half and half* (the recipe called for 1/4 cup)
2 teaspoons butter*

-In a large Dutch oven, add the canola oil over medium low heat.
-Increase the heat to medium and saute the shallots until they begin to caramelize.
-Add in the sliced cabbage, salt, pepper, caraway, thyme and cumin. Stir to combine.
-Cover and allow the mixture to cook down (approximately 5-7 minutes) considerably.
-Add the chicken broth and Dijon mustard. Stir.
-Uncover and cook over medium heat, stirring occasionally until the mixture reduces and thickens (approximately 10-12 minutes).
-Add in the brown sugar, half and half and the butter. Stir.
-Reduce the heat to low and allow to simmer for just a few additional minutes.
-Check seasonings and add additional salt and pepper if desired.
-Serve.








I served this side dish alongside some simply sauteed pork chops and dinner was done.
This recipe comes in at roughly 100 calories (give or take a few) for 3/4 cup and was a lovely compliment to the pork chop. It was even delicious, cold, for breakfast as the flavors intensified slightly but in a mellow way. Not a harsh cabbage dish at all and one that I'll be making again very soon.


Until we eat again, be happy, be healthy!
Renee





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