My New Year's Eve Post

Time sure flies the older you get, doesn't it? Well 2014 is almost upon us and we have 5 more days until we start our diet. I'm excited for the change...it's much needed. I want us to try all kinds of yummy recipes, too. I also want us to post recipes we want to try & then update it when we've tried them. Our blog can be like our little shared recipe book :) 

So here are some bullet points from my 2013...and don't laugh, it's pathetic:

• I read 86 books...most of which were YA

• I talked (well texted) with my mom more than I have in 11 years

• I became a Doctor Who fan...yes, I'm a Whovian now :)

• I finally cleaned up & organized the spare room

• I went to a Sigur Ros show at Madison Square Garden!

• I had a super creepy experience in the Sleepy Hollow cemetery...yikes!

• I finally got back on Facebook...not sure if this is a good thing or not :/

• I opened up a soap shop...yay!

• I made peace with the fact that I'll never be the perfect version of myself I used to want to be

• I tried to diet approximately 6 times

• I feel like I got closer to my daughter :)

• I tried a bunch of new recipes that I never thought I'd try

• I told someone that I love the truth, even though it was hurtful 

• I converted someone into a Game of Thrones fan, not hard to do though

• I got to level 200+ on candy crush

• I watched more tv, if that's even possible!

• I cut my hair and it turned out perfect, exactly like I wanted

• I think I cooked more meals this year, for sure

And those are my silly bullet points. I really want to be better, keep my house cleaner, cook more, try to be a nicer person, concquer some of my fears...Here's to a great 2014! 

Maple-Glazed Chicken with Apple-Brussels Sprout Slaw

Chicken cutlets can range in size from about 2 ounces each to close to 5 or 6 ounces each. For this dish, we chose the smaller ones.

Yield: 4 servings (serving size: 2 cutlets and about 3/4 cup slaw)

Total: 20 Minutes  

Calories: 282 

Fat: 8.7g

 

Ingredients:

• 8 (2-ounce) chicken cutlets
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons olive oil, divided
• 3 tablespoons red wine vinegar, divided
• 2 tablespoons maple syrup
• 8 ounces Brussels sprouts
• 1/4 cup dried currants
• 1 medium Fuji or Gala apple, cut into 1/8-inch-thick slices

 Directions:

1. Heat a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm. Add 2 tablespoons vinegar and syrup to pan; bring to a boil. Cook 1 minute or until reduced to 3 tablespoons. Return chicken to pan; turn to coat with glaze.
2. Cut Brussels sprouts in half lengthwise; thinly slice crosswise. Place remaining 1 tablespoon oil, 1 tablespoon vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir well with a whisk. Add Brussels sprouts, currants, and apple; toss to combine. Serve slaw with chicken.

 Recipe by Caroline Wright, Cooking Light

Healthy Hacks: Cauliflower Crust Breakfast Pizza

Ingredients:
For the Crust
- 1 head of cauliflower
- 1 cup part skim mozzarella
- 1 egg

For the Toppings:
- 1/2 cup basil pesto
- 4 ounces fresh mozzarella
- 1/2 cup shredded parmesan
- 5 fresh basil leaves, chopped
- 2 tablespoons sun-dried tomatoes, chopped
- 5 eggs

Preheat your oven to 425 degrees. First, we’ll start by making our crust. Cut the florets from the head of cauliflower and drop into a large food processor. Process until completely shredded, then a add to a skillet and cook for 5-7 minutes on medium heat to reduce some of the moisture and cook the cauliflower.

Once you’ve cooked your cauliflower, transfer it to a large bowl to cool. Once the the temperature has cooled off, add your egg and mozzarella. Mix together until well combined.

Lightly grease a baking sheet or we actually recommend covering with parchment paper if you have some on hand. Spread the crust out into an even layer and pop in the oven. Bake for 10-15 minutes, until the crust is golden brown.

Now it’s time to gather your toppings.

Start by covering the crust with a thin a layer of pesto. Then place chunks of your mozzarella followed by a sprinkling of the parmesan and basil. Finally toss some chopped sun-dried tomatoes on top. Bake for 5 minutes.

Now top with your 5 eggs and toss the pizza back in the oven for another 5-10 minutes, depending on how runny you want your yolks to be.

Ta-daa! What a beautiful and healthy pizza!  Don’t forgot to save a piece for yourself!

Recipe by Sarah Jones

Cauliflower Power: Low Carb Mini Quiche Cups

This veggie packed, low carb tart is perfect any time of the day. Not only is it easy to grab and go, it’s packed with all the vitamins and nutrients needed to help you beat that afternoon food coma!

Ingredients:
- 1/2 of a cauliflower (medium sized)
- 2 packed cups of washed and cut kale
- 1/2 cup shredded mozzarella cheese, plus more for garnishing
- 1/4 cup sun dried tomatos
- 1/4 cup egg whites
- 1/8 cup cottage cheese
- sunflower seeds for garnish
- tools: food processor, mini tart pan

As usual, get the oven started and preheat to 375 degrees F. Then, we’ll prepare the cauliflower.

Cut off the stem of the cauliflower. Then cut the cauliflower into small florets. Put it in the food processor and pulse until it looks like grains of rice. Remove from the food processor and microwave for 6 minutes. You don’t need to cover it.

While the cauliflower is microwaving, you can prepare more of the filling. In a food processor, pulse the kale until it becomes large chunks. Then, add in the sun dried tomatoes and pulse. When it’s all shredded, add in the cheese and repeat until everything is shredded.

When the cauliflower is done microwaving, add in the kale mixture to the cauliflower. Pour in the egg whites, cottage cheese, and mix together with a spoon.

After your mixture is complete, spray your tart pan with cooking spray and then begin filling it! When you’re done filling all the cups, garnish with cheese and sunflower seeds.

When they’re all done, pop into the oven for about 20 minutes, or until the tops begin to brown.

We love that golden brown crust. Yum!

Recipe by Nanette Wong

Pizza With Bacon, Onions, and Cream. Oh My!

Good news: there’s still a few days left before your “eat healthier in the new year” resolution officially goes into play, so indulge while you can with this sinful bacon cream pizza.


Serves 4 for a light dinner with a salad; can be divided to 8 appetizer portions or 16 tiny party portions. As for the pizza dough, if you’ve got a recipe you like or a storebought one that saves you drama, use it.

Ingredients:
1/2 pound pizza dough
Olive oil, for oiling baking sheets
1/2 cup fromage blanc or ricotta
1/2 cup crème fraîche or sour cream
1 tablespoon all-purpose flour
Salt and freshly ground pepper
1/4 pound thickly sliced smoky bacon, cut crosswise into 1/4-inch strips
1 medium onion, thinly sliced

Directions:
Preheat oven to 450°F. In a medium skillet, cook the bacon over medium heat until the fat is rendered and the bacon crisps up. Remove with a slotted spoon and drain on paper towels. Add onion to skillet and cook until softened and beginning to caramelize, an amount of time I forgot to write down but would estimate at 7 to 10 minutes.

Whisk together (or blend together in a food processor, if you want it silky-smooth) fromage blanc and crème fraîche with flour, then season with salt and freshly ground black pepper.

Divide the dough into 4 pieces. Roll each piece out to a rough 8-inch round, about 1/8 inch thick. If the dough becomes difficult to roll, let it rest for 10 minutes, then continue.

Oil two large baking sheets. Transfer two dough rounds to each. Spread the fromage blanc mixture over the rounds to within 1/4 inch of the edge. Sprinkle with the bacon and onion. Bake on the bottom shelf of the oven for about 12 minutes, or until the crust is golden brown. Cut into wedges and serve.

Recipe by Smitten Kitchen

Baked Potato Slices

 A Japanese or French mandoline is great for slicing vegetables uniformly -- anywhere from very thin to thick -- and takes much less time than slicing by hand with a knife. Serves 4.

Ingredients:

• 1 1/2 pounds Yukon gold potatoes, peeled, very thinly sliced
• 2 tablespoons olive oil, plus more for pan
• 2 teaspoons fresh thyme leaves
• Coarse salt and freshly ground pepper 

Directions:

1. Step 1

   Preheat oven to 400 degrees, and place rack in the middle of the oven. In a medium bowl, combine the potatoes, olive oil, and thyme. Season with salt and pepper, and toss until well coated.

2. Step 2

   Generously brush a large rimmed baking sheet with olive oil, and overlap the potato slices just slightly. Bake until potatoes are golden brown and crisp in places, about 30 minutes.
   
   
   
   
   Recipe by Martha Stewart Living

Carrot Chips Recipe

Difficulty: Easy | Total Time: About 30 mins | Makes: 2 servings |

Calories 70

| Calories from Fat 30 | Total Fat 3.5g

 

Why munch on boring carrot sticks when you can turn raw carrots into crispy, delicate chips instead? A vegetable peeler is the only tool you’ll need to make these sweet, paper-thin crisps that are perfect for healthy snacking or as a garnish for your next salad.

What to buy: The carrot slices shrink considerably when baked, so buy the thickest carrots you can find to end up with wider, sturdier chips.

Optional: Special equipment: Use a Y-shaped vegetable peeler to shave the carrots into thin, even slices. These types of peelers have a thin, flexible blade that takes off less flesh, and they easily maneuver around odd-shaped fruits and vegetables. They’re also great for turning vegetables, cheese, or chocolate into thin shavings. They can be found in most kitchen stores or online.

INGREDIENTS

• 2 large carrots (at least 1 inch in diameter), peeled
• 1 1/2 teaspoons olive oil
• 1/4 plus 1/8 teaspoon kosher salt
• Freshly ground black pepper
• Basic Ranch Dressing for dipping (optional)

INSTRUCTIONS

1. Heat the oven to 350°F and arrange the racks to divide the oven into thirds.
2. Holding the stem end, shave the carrots lengthwise into thin strips using a Y-shaped vegetable peeler. Place the carrot strips in a medium bowl, add the oil, salt, and pepper to taste and toss with your hands until thoroughly coated.
3. Place the strips in a single layer on 2 baking sheets—the strips can be touching but should not overlap. (Discard or save any remaining carrot slices for another use.)
4. Bake for 6 minutes, then rotate the pans between the racks. Bake until the edges of the chips are just starting to turn golden brown, about 6 to 8 minutes more. Place the baking sheets on wire racks and let the chips cool until crisp, about 3 minutes. Using your hands, carefully transfer the chips to a serving dish and serve with ranch dressing, if desired. Store in an airtight container for up to 5 days.

Recipe By Christine Gallary featured on CHOW

Monika's Song for the Day

And finally, here's my song for the day...it's fun, sweet, catchy...love it!!


Enjoy! --Monika

Spinach Goat Cheese Tomato Mini Pizzas

This recipe is *C&M Approved.

Spinach Goat Cheese Tomato Mini Pizzas

- One package crescent rolls
- 8oz crumbled goat cheese or feta cheese, if you prefer
- 12-13 baby spinach leaves
- a handful of cherry or grape tomatoes, sliced
- 5 fresh basil leaves, chiffonade
- 2 slices of ready-made bacon
- small can of sliced black olives
- shredded parmesan cheese

Preheat oven to 375 degrees.

Open crescent roll package and remove the dough without unrolling or separating anything! Using a bread knife, slice the roll into 12-13 slices and place on a cookie sheet. Tear the bacon into 12-13 pieces, depending on how many mini pizzas you're making.

Now, spoon equal amounts of goat/feta cheese onto each pastry disc. Then put one baby spinach leaf on top of each. Stack the remaining ingredients, bacon piece, tomatoes, then olives, basil and top each one off with a sprinkling of parmesan cheese.

Bake in the oven for 15 minutes or until the dough is golden brown. Remove and serve!

By Monika

*C&M Approved means it won't make you want to pull your hair out in clumps, it won't make you want to curl into a fetal ball and ugly cry, and it won't make you resort to hard liquor. 

Fresh Blueberry Tarts with Graham Cracker Crumble

This is a recipe I made for Christmas Day yummies...it's not a diet recipe but we're not starting our diet until January 6th, so this is still perfect for New Year's Eve/Day! This is a *C&M Approved recipe.

First, make the graham cracker crumble and set aside:

Garaham Cracker Crumble

- 2 graham crackers, crumbled

- 1/4 cup brown sugar

- 1/8 teaspoon ground cinnamon

- 2 tablespoons melted butter

- 1 teaspoon vanilla

- 2 Tb white sugar
- 1 dash salt

In a small bowl, mix together crumbled graham crackers, brown sugar, cinnamon, white sugar and salt. Combine melted butter and vanilla, then stir in. Mix well, set aside.

Blueberry Tarts
- 8oz fresh blueberries

- 1 package of crescent rolls

- powdered sugar

- whipped cream

- graham cracker crumble

Preheat oven to 375 degrees

Unroll the crescent rolls and separate into 8 triangles. Using a cupcake/muffin pan, situate one triangle of dough into 8 cups in the pan so they form a bowl or cup. It doesn't have to be perfect.

Make the graham cracker crumble (see recipe), set aside. Sprinkle some powdered sugar into each pastry cup. Next fill with blueberries, then sprinkle more powdered sugar on top of the blueberries. Now, using your fingers, sprinkle graham cracker crumble over each cup. Be generous! 

Pop in the oven and cook for 15 minutes. Remove from oven and let cool for a few minutes before removing tarts from pan. After removing from pan, serve with a dollop of whipped cream on top and enjoy!

By Monika

*C&M Approved means it won't make you want to pull your hair out in clumps, it won't make you want to curl into a fetal ball and ugly cry, and it won't make you resort to hard liquor. 

 

Start the New Year with Something Positive

I really like this idea...I know, it's corny & I'm unlikely to follow through with it given my personality. But the idea behind it, I love. It's not a new concept by any means, but it just seems like such a simple, quaint way to be thankful for what you have.

So, the idea is, on January 1st, grab yourself a jar, I'm using a nice mason jar, and everytime something makes you happy or something nice happens, write it down on a small piece of paper and put it in the jar. Then, on New Year's Eve that same year, open them up & read them to remember all the good things in your life.

I know, corny, sappy, and all the other sugary sweet adjectives you can think of, but the concept is very nice. We both know, with both our personalities, that something like this could be very short-lived. But I'm really gonna try...really! I really do like the idea. I think too often we're dwelling on all the negative in our lives and forgetting the abundance of good things we have.

Anyway, that's my first post :)

--Monika