Baked Oatmeal

Many years ago I got this recipe from a friends blog but since then she has made it private so I can't attach the link.  She altered the original recipe quite a bit since she found it way to sweet and wanted to make it even healthier.  Not sure what the original recipe was like but I really enjoy this one!  I make a batch, cut it into serving size pieces and freeze.  When I want oatmeal, I simply put a piece in a bowl, pop it in the microwave with a bit of milk and in minutes a hot bowl of yummy breakfast is served.

Baked Oatmeal (serves 6ish)

3/4c unsweetened applesauce
1/3 c sugar
2 eggs
1c milk
1/2t salt
3t baking powder
3c oatmeal (I use old fashioned, but never use instant)
1c or more of add-ins (raisins, berries, chopped apples, mashed bananas, nuts, etc; whatever you please in whatever combinations)

Topping:
2T brown sugar mixed with 1/2t cinnamon

Preheat oven to 350*.  Lightly grease square pan.
In a large mixing bowl, beat together the applesauce and sugar.  Add eggs, salt, baking powder and oatmeal.  Beat well and then mix in your add-ins.  Pour into prepared pan and sprinkle with topping.  Bake for 35min and enjoy with a splash of milk.

Moussaka

I realize this is not authentic Moussaka, since it doesn't have the bechamel sauce as a topping, but that would not be allowed on Phase 1, so it's subbed with low fat mozzarella cheese.  I served this to my in-laws last week and they all enjoyed it and my SIL asked for the recipe, so here it is.  If eggplant is not your thing, I've also read that you can sub zucchini.  I've never tried it but I bet it would also taste good and wouldn't require the prep that the eggplant does, just needs to be sliced and cooked (ie boiled) until tender.

Moussaka

2 eggplants
1 1/2lbs ground beef
1 small onion, chopped
1/2t salt
1/2t pepper
1 clove garlic, minced
1/4t nutmeg
1 15oz can tomato sauce
1/4c grated Parmesan cheese
shredded mozzarella cheese

Peel and slice eggplant.  Put slices on paper towels or in a colander and liberally sprinkle with salt. Let sit for about an our and then rinse under water and pat dry with paper towels.  Place on parchment lined cookie sheets and bake at 400* for 30 min or until tender.

Meanwhile, fry beef and onions until onions are soft and beef is browned.  Remove from heat.  Sprinkle with salt, pepper, garlic and nutmeg.  Add tomato sauce and Parmesan cheese.  Stir together well.  Layer a 9x13 pan like a lasagne, first 1/2 the eggplant slices, followed by 1/2 the meat sauce, the repeat the layers with the remaining eggplant and meat sauce.  Sprinkle with mozzarella cheese.  Bake uncovered in 350* oven for 30 minutes or until heated through.

Note: You can also make ahead and keep in fridge until ready to cook.

Stuffed Pepper Casserole

Here is another recipe from my South Beach collection.  I adapted it from a stuffed pepper recipe, but found the casserole version easier to both make and eat.  After Phase 1, you can add rice back into the recipe if you like, but we find you don't really miss it.

Taken prior to baking

Stuffed Pepper Casserole

3-4 sweet peppers, whatever colour you like, chopped

1lb ground beef (or any lean ground meat for SB)

1 small onion, chopped

handful mushrooms, chopped

1c cooked rice (opt)

1t salt

1/8t garlic salt

1 15oz can tomato sauce

3/4c shredded mozzarella cheese

Cook peppers, beef, onions and mushrooms until veggies are soft and meat is browned.  Drain.  Stir in rice (if using), salt, garlic salt, and tomato sauce.  Put in a casserole dish, top with cheese and bake at 350* for 25 min.

Mediterranean Shrimp with Feta Cheese

My hubby and I are on Phase 1 of the South Beach Diet again and I thought I would record here the recipes that we are enjoying.  This one I got from a a local grocery magazine.  It makes a great lunch or supper.

Mediterranean Shrimp with Feta Cheese

Black Bean Soup

Years ago, our pastor passed on a link for Brian's Black Bean Soup.  I had never tried black beans at that point, but was doing Phase 1 of South Beach, was tiring of the limited recipes I was using and thought this fit the bill.  Glad I did since it's delicious and filling (and I think Phase 1 friendly).

Note: I omit the cayenne pepper since we don't like things on the spicy side and find the chili powder gives it enough of a kick for our liking.

Bread

Recently I was introduced to "Artisan Bread in Five Minutes a Day".  I've tried to make bread in the past but it never turned out right, didn't rise like I expected it to and always tasted floury to me.  I thought about getting a bread maker, but thought it was a rather large and expensive appliance that only made one loaf of bread.  Well, I borrowed "Healthy Bread in Five Minutes a Day" from the library since I was interested in making 100% whole wheat bread and tried a couple of the recipes, namely Traditional American-Style Honey Whole Wheat Bread, pg 80 (pictured above) and Soft Whole Wheat Sandwich Bread, pg 92  (pictured below as a loaf and buns), from which I also made Apple Strudel Bread, pg 277 (so yummy!).  Now I'm hooked!  It's so easy and the dough's so versatile!  From one dough recipe you can make bread, buns, flatbread, pizza, bagles etc since the dough is sitting in the fridge waiting to be used.  I loved it so much that I bought the book!  If you want to bake bread, give this a try!

Note: I made my loaves in a loaf pan, but most are free form on a stone or baking sheet.

Popsicles

With summer comes popsicles!  My mom made these when I was growing up and now I make them for my kids.  So yummy and refreshing and the gelatin prevents it from dripping too fast.  You can substitute juice for the cold water if you like.

Popsicles
In a large bowl, measuring cup or juice container combine:
1 pkg fruit flavoured gelatin mix
1 pkg unsweetened flavoured drink mix
1c sugar
2c hot water

Add 2c cold water or juice  Mix well.  Pour into popsicle molds and freeze.  Makes approx. 20 popsicles.

Iced Coffee

Summer is here and it's time for iced coffee.  In years past I would make my iced coffee with instant coffee, but when I tried that this year it just didn't do anything for me.  So, to my trusty "cook-book" (aka the Internet) I went and found iced coffee recipes entitled "Perfect", "The Best", "The Last Recipe You'll Ever Need" and they were all made quite similar so I tried it and now am hooked.  I've also since hooked quite a few of my friends as well.  It's easy, it's much cheaper than buying one and once it's made, is readily available (which is not always a good thing as one is rarely enough).  In the end I settled on the

"Perfect Iced Coffee" recipe. 

Her ingredients are:
1lb course ground coffee (a strong, rich blend)
2 gallons (32 cups) cold water

I've cut it down to a managable amount:

1/4 lb (4oz or 113 grams) course ground coffee
8 cups cold water

Put coffee in a large enough container.  Pour water over top and stir to ensure all the grounds get wet.  Cover and let sit for at least 8 hours.  When the time has passed, strain into a clean container with a fine sieve, coffee filter or cheese cloth.  Discard of grinds.  Refrigerate the brew (good for at least a month, but never lasts that long).  When cold, pour desired amount over a glass of ice and add cream and sweetener to taste.

Note: I use agave necture as I find sugar too hard to stir.  Honey would work too.   Others have made a simple sugar solution and kept that in the fridge to use.  Or, they also suggest flavoured syrups or even sweetened condensed milk.

PS. If you don't want to read all 1200+ comments on her post, commenters have suggested freezing unsused coffee in ice cube trays and using that for the ice cubes since then it wouldn't dilute your iced coffee.  Another reason why homemade is better.... :)

Skillet Lasagne

We enjoy lasagna, but it is a bit time consuming to make so we don't get it very often.  I finally tried a skillet lasagna and it only took about 30 min!  It went over well since one kid had three helpings, one two and my non tomato kid actually was able to choke it down with the promise of dessert!

Skillet Lasagna

1lb ground beef

1 small onion, chopped

3 cloves garlic, minced

1 14oz can diced tomatoes

1 1/4c water

8oz tomato sauce

1T dried parsley

1t each dried basil, oregano and salt

2 1/2c broken up lasagna noodles (I used extra broad noodles and they worked great)

1c cottage cheese

1/4c fat free grated Parmesan cheese

10oz chopped spinach, thawed and well drained

1 egg

basil and pepper (opt)

shredded mozzarella cheese

In a large skillet, brown beef with onion and garlic.  Drain.  Add tomatoes, water, tomato sauce, parsley, basil, oregano and salt.  Stir in uncooked pasta.  Bring to a boil, stirring occasionally.  Reduce heat, cover and simmer for 20min or until pasta is tender.  Combine cottage and Parmesan cheeses with spinach.  Mix in egg.  Sprinkle with basil and pepper to taste.  Drop cheese mixture by rounded tablespoon onto pasta mixture.  Cover and cook for 5 min.  Sprinkle with mozzarella and serve.  Serves 6

Chocolate Sour Cream Frosting

It was birthday time again here in our house and with it comes cake.  We find most icings too sweet and while perusing recipes came across this frosting recipe.  Tried it and it's a keeper!  When my MIL saw it she said she wanted just a small piece since it was so decadent, but when she tasted it, she was surprised at the taste.  It makes about 5c of frosting, enough to generously fill and frost a two layer 9" cake.

Chocolate Sour Cream Frosting

15oz semi sweet or bittersweet chocolate, chopped (or use chocolate chips or wafers)

1 1/4t instant coffee (opt)

2 1/4c sour cream, at room temperature

1/4-1/2c light corn syrup

2/4t vanilla extract

Melt the chocolate with the coffee (if using), in a double boiler or the microwave.  Remove from heat and let chocolate cool until tepid.  Whisk together the sour cream, 1/4c corn syrup and vanilla until combined.  Add the chocolate slowly and stir quickly until the mixture is uniform.  IMPORTANT: DO NOT ADD WARM CHOCOLATE TO COLD SOUR CREAM.  If you do, you will end up with chocolate pieces and not a smooth product. Taste for sweetness and add more corn syrup if needed.  Let cool in fridge until the frosting is a spreadable consistency, about 30 min.  Note: I whisked the chocolate and sour cream together with my electric whisk and it whisked up nice and thick.

Note: that is my older son blowing out the candle for his little brother, who didn't want to.

Black Bean Brownies

First heard of these brownies on the "Dr Oz" show and found this recipe somewhere on-line.  I did adjust it to use Stevia instead of sugar so that we could eat then when were on Phase 1 of the South Beach diet.  Don't let the beans deter you - if no one told you, you won't know they were even in there!  Try and find out for yourself.

Black Bean Brownies
1 15.5oz can black beans, rinsed and drained
3 eggs
3T oil
1/4c cocoa powder
1 pinch salt
1t vanilla
3/4c sugar or 24 drops of liquid stevia or 1/8t stevia concentrate or 1/2c agave necture or equivalent sweetener of your choice
1t instant coffee (opt)
1/2c chocolate chips and or nuts (opt)

Combine all ingredients, except chips, in a blender and blend until smooth.  Pour the mixture into a greased 8x8 square pan.  Sprinkle with chocolate chips, if using.  Bake at 350* for 30 min or until the top is dry and the edges start to pull away from the sides of the pan.

Note: If using stevia, be sure to use a good quality one as some are better than others.

Pork Chop Marinade

As like the steak marinade, I have also frozen pork chops in this marinade.  It's fantastic!

Pork Chop Marinade

makes 1c - good for 6 bone-in chops (or about 2 1/2lbs)

1/2c water

1/3c soya sauce

1/4c oil

3T lemon pepper (yes that it Tablespoon, not teaspoon)

2 garlic cloves, minced, (or 1/2t garlic powder)

Combine all ingredients.  Coat pork chops in marinade, cover and marinate in refrigerator for 45 min, turning occasionally.  Grill on medium heat for approx 6-8 min a side or until done to your liking.  Or cook in a clamshell grill at medium heat for 6-8 min or until done to your liking.

Steak Marinade

This is my favourite marinade.  I usually buy a couple Top Sirloin steaks when they are on sale, cut it into meal size portions, put in Ziploc bags, add the marinade and freeze.  Take out when you want to make it, and it will marinate while thawing.  Grill for 4 min or so per side, or until done to your likeness.  Quick and easy!

Steak Marinade (good for 1lb)

1/4c soya sauce
1T oil
1T brown sugar
1t lemon juice
1t onion powder
1/4t black pepper
1/4t garlic salt
1/4t ginger


Combine and pour over steak, coating all sides.  Let stand 1 hour or longer, turning once or twice.

Berry Nut Blondies

I bought dried prunes a while back to help my son but we didn't eat them all and it was time for them to use up.  But what do you use dried prunes for?  So to the internet I went and found the Sunsweet site which has recipes that use prune puree as a sub for fat, just like applesauce.  So, I pureed my prunes and made Berry Nut Blondies.  The only change I made was to use only 1 1/2c brown sugar (not the 2 they say) and didn't ice them as I found them sweet enough on their own.  You don't taste the prune and they are so good I won't be able to make them too often or I will be tempted to eat the entire pan.  Another recipe to add to my favourites list!

Italian Sausage Soup

Since we were South Beaching it again, it was time to try some new recipes.  This one I got from an on-line recipe site, but did do some changing so I'll just post it here.  It is quite different then what we were used to but good.

Italian Sausage Soup

1 pound Italian Sausage (I used Octoberfest)
1 clove garlic, minced
3 1/2c beef broth
1 (428ml) can stewed tomatoes (I used diced)
1c sliced carrots (or peppers if on South Beach Phase 1)
1/4t salt
1/4t pepper
1t basil
1/2t oregano
2T parsley
1 (428) can navy or kidney beans, undrained
2 small zucchini, cubed
2c spinach, packed, rinsed and torn

In a Dutch oven, brown sausage with garlic.  Stir in broth, tomatoes and carrots or peppers and seasonings.  Reduce heat, cover and simmer for 15 min.  Stir in beans with liquid and zucchini.  Cover and simmer another 15 min or until zucchini is tender.  Remove from heat and add spinach.  Replace lid allowing the heat from the soup to cook the spinach leaves.  Soup is ready to serve after 5 minutes.

Slow Cooker Pulled Pork

My hubby found this Slow Cooker Pulled Pork recipe in a magazine, asked me to try it and it was a winner!  We served it to my in-laws and they thoroughly enjoyed it! 

I did not add 2 Tablespoons of chili powder as we don't like things too spicy, but 2 teaspoons instead and it still tasted great.  However, you can adjust that to your taste.  It also freezes and reheats well.

Gevulde Speculaas

or for those not of Dutch decent, these are Almond filled spice bars (but that doesn't have as nice a ring...)
One of my FB friends requested a recipe so instead of just giving it to her I decided to share it with anyone reading this.  I got this recipe from my mom who just informed me that she combined two recipes, one for the cake and one for the filling.  As the filling can get pricy, I usually only make these at Christmas, but they do make LOTS so you can also wrap them up (freezer paper works well) and freeze for another time.  Or you can make the cake without the filling (good too, but not quite as special).  If you give them a try, make sure you come back and let me know what you think! 

Gevulde Speculaas

Filling:
4c ground almonds
3c icing sugar
3 eggs, slightly beaten
2t lemon juice
1 1/2t almond extract
Mix well.  Place in a tightly covered container.  Refriderate for at least 4 days.

Dough:
3c flour
1c each white sugar and brown sugar
1t each nutmeg, cinnamon and baking soda
1/2t each cloves and ginger
1c butter
2 eggs

Mix together.  Divide in half.  Roll half the dough between sheets of wax paper on a jelly roll pan (aka cookie sheet with sides), trying to get the dough all the way to the sides.  Remove from cookie sheet.  Roll the other half onto the cookie sheet.  Cover with the almond filling.  Place first half of dough on top.  Brush with egg wash (Mix egg with a little water to spread easier).  Spinkle with slivered almonds if desired.  Bake at 350* for 25 min or until lightly brown.

Note: If you would like a smaller recipe, I believe we cut it in half and did it in a 9x13 pan.

Bacon and Cheddar Stuffed Mushrooms

We had a little Christmas get together with our book club group last night to which I brought these little morsels.  Found on the net somewhere, but I can't find the site back to give proper credit.  They went over very well and to anyone on Phase 1 of South Beach, these are also Phase 1 friendly.  I had them all stuffed and ready to go in the fridge and just popped them in the oven when we were ready to eat.  Easy and yummy!

Bacon and Cheddar Stuffed Mushrooms

3 slices bacon (or turkey bacon)j

8 mushrooms

1T butter or oil

1T chopped onion (I used green onion)

3/4c shredded cheddar cheese, divided

Fry bacon, drain, dice and set aside.  Preheat oven to 400*.  Remove mushroom stems.  Set aside caps.  Chop stems.  In a small frying pan, melt butter (or heat oil).  Slowly cook and stir in the chopped stems and onion until they are soft.  Remove from heat.  In a medium bowl, stir together the mushroom mixture, bacon and 1/2c cheese.  Mix well and scoop into the mushroom caps.  Back in preheated oven for 15 min, or until the cheese has melted.  Remove and sprinkle with the remaining cheese.

Breakfast Bean Cookies

I just made these cookies, found on the Parents Canada site and they are scrumptious!  They don't flatten very much, so do ensure that you do flatten them with your hand. 

Some hints on their directions:
Since I don't own a food processor, I ground up the oats in my blender, which worked really well, but then had to transfer them to a bowl to mix it with the other dry ingredients.  However, when I tried to puree the beans, it didn't work, so I did it with my immersion blender, which worked much better.  Then I mixed the butter, beans, sugar, etc together with my stand mixer and continued with the rest of the instructions using my stand mixer.  So, they were a bit "machine" intensive, but the results were well worth it - and the kids liked them too!

Cheesy Sweet Potato Shepherd's Pie

I cut this recipe out of the local newspaper back in September and finally made it for the first time a couple weeks ago.  It's different from most Shepherd's pie that I've had, but it was quite tasty and a definite make again.  I halved the recipe to only make one 8" square pan but next time would make two dinners and freeze one.

Big batch cheesy sweet potato shepherd's pie

This twist on a classic offers a colourful and tasty mealtime solution for eight to ten hungry people. Or make two dinners for four and freeze the second pan for a last-minute meal to cook from frozen. Or make eight individual 1 cup (250 mL) servings for later use.

Preparation Time: 10 minutes.

Cooking Time: 15 to 20 minutes

Baking Time: 20 to 45 minutes

Serves: 8 to 10

Topping:

4 lb (2 kg) sweet potatoes, peeled and cubed

1-1/2 cups (375 mL) shredded old cheddar cheese

1/2 cup (125 mL) milk

Salt and pepper

In large pot, cook potatoes in boiling water until fork-tender, 12 to 15 minutes. Drain and mash with Cheddar cheese, milk, and salt and pepper to taste.

Filling:

2 lb (1kg) lean ground beef

2 cloves garlic, minced

2 cups (500 mL) each shredded carrots and zucchini

1-1/2 cups (375 mL) fresh corn kernels (I used frozen)

3/4 cup (175 mL) minced onion (about 1 medium)

1 tbsp (15 mL) each dried thyme, oregano and dry mustard

1 tbsp (15 mL) all-purpose flour

1 cup (250 mL) milk

Salt and pepper

 In a large frying pan, sauté beef over medium-high heat for 8 to 10 minutes or until no longer pink. Drain off fat. Add garlic, carrots, zucchini, corn and onion; cook for 5 minutes or until vegetables are softened. In small bowl, mix together thyme, oregano, mustard and flour; stir into pan along with milk, and salt and pepper to taste. Cook for 2 minutes or until slightly thickened. Transfer to two 8-inch (2 L) square baking dishes; top each with half of the potato mixture. (Can be frozen at this point). Bake in 375 F (190 C) oven for 20 minutes, or until heated through and topping is browned. From Frozen: Bake in 350 F (180 C) oven for 45 minutes or until heated through.