Banana-Chocolate-Hazelnut French Toast

Posted by deliciousonadollar in Breakfast, Brunch and tagged with , , , , , , , , , , , , , ,

I don’t know why, but when I’m on vacation, I really enjoy having breakfast out.  Eating something rather sumptuous  that I didn’t make is such a treat.   Even coffee made by someone else tastes extra special to me.  Well, one recent weekend, I found that I had some ripe bananas that needed to be eaten or used, and at the same time an almost empty jar of chocolate-hazelnut spread.  Normally, I would have had a teaspoon in that jar in a  split second, eating the last of it right off the spoon,  but just in the nick of time I remembered once on vacation when I ordered “Stuffed French Toast”.  The filling was sliced bananas and peanut butter.  It was delicious, and I ate every last crumb.  I thought to myself, if peanut butter was so good , well then, hazelnut spread with chocolate must be as good or better, wouldn’t you agree?

So I tried it out and  yep, I was right!  If you have kids at your house I feel pretty sure they will like this, in fact kids of all ages will like it.  Pair this dish with a bowl of mixed fresh fruits to round out the meal.

Let me also add that in spite of the fact that the recipe may at  first sound high calorie, it really isn’t because I use skim milk, no butter, only 2 eggs (and  you could use egg-beaters instead to further lower cholesterol and calories) and  I get in some fiber by using whole-grain bread.  The recipe serves 4, and the calorie total as I make it comes to somewhere between 360-380 calories.  That’s less than 1/3 of a 1200 calorie diet.  A serving consists of 3 triangles of the stuffed toast, dusted with powdered sugar.  It is quite filling; you feel like you’ve had a special treat.

INGREDIENT LIST:

  • 1/4 cup skim milk
  • 2 large eggs, lightly beaten
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon sugar
  • 1/8 teaspoon salt
  • 6 slices whole grain bread
  • 4 1/2 tablespoons chocolate-hazelnut spread ( such as Nutella)
  • 1 cup thinly sliced banana
  •  2 teaspoons canola oil
  • 1 1/2 teaspoons powdered sugar
  1.  Combine first 5 ingredients in a shallow dish.
  2. Spread each of 3 bread slices with 1 1/2 tablespoon chocolate hazelnut spread; arrange 1/3 of the banana slices on each slice of bread.  Top sandwiches with remaining 3 bread slices.
  3. Heat oil in a large nonstick skillet over medium heat.  Working with one sandwich at a time, place into egg mixture, carefully turn over to coat other side and then place into pan. Cook sandwiches about 2 minutes on each side or until lightly browned.
  4. Cut each sandwich into 4 triangles.  Place 3 triangles attractively on each plate and sprinkle with powdered sugar.  Garnish with fruit or serve with a cup of mixed fruits.

SOURCE:  This is a riff on someone else’s recipe. I can’t take credit for this one, although I did modify it to be more diet friendly.

Mounds Brownie Bars

Posted by deliciousonadollar in Bars and Cookies, Carolyn's Originals and tagged with , , , , , ,

The recipe for these rich and chewy bar cookies came about as a result of a challenge given to me by a dear friend whose  favorite candy bar is a Mounds bar.  If I remember correctly it went like this:  “I wonder if you can make a bar cookie that tastes like a Mounds bar! ” Always up for a challenge,  I replied ” Oh, of course I can!”

The first thing I did was treat myself to a Mounds candy bar in order to examine how it is made, and savor the flavors that go into the total experience of eating one.  I must say this was really hard work, but I had to do it.  What I discovered was that it had a chocolate, chewy base, a coconut layer, chocolate covering and an almond underneath the chocolate.   This will be a piece of cake, I told myself.

And so I began the process of development, which included several attempts at getting the base just right.  Mr. D. was so good about eating my experiments;  he never complained about taste testing several kinds of brownies.  Finally I was satisfied that I had the right texture for the base.  The rest was the easy part:  the coconut layer with a hint of almond flavoring, and a chocolate frosting to cover.   I decided to top each bar with an almond, instead of placing them under the frosting, so each bar would have one,  and for folks allergic to nuts, it could be easily removed.

Here then, is my interpretation of  Mounds candy in cookie bar form.

Ingredients List

Brownie Layer:

  • 1 1/2 cups butter
  • 4 squares unsweetened chocolate
  • 2 1/4 cups sugar
  • 3 eggs, beaten
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla

Coconut Layer:

  • 2 cups flaked coconut
  • 14 0z. can sweetened condensed milk
  • 1 teaspoon almond flavoring

Frosting:

  • 2 1/2 cups confectioners sugar
  • 3 tablespoons cocoa
  • pinch salt
  • 3 tablespoons butter, softened
  • 1/2 teaspoon vanilla
  • 3-4 tablespoons milk
  • 20-24 whole almonds
  1. Preheat oven to 350 degrees.  Lightly grease a 13 x 9 inch baking pan.  In a saucepan, over low heat, melt butter and chocolate; cool slightly.  Add sugar.  Stir in eggs, flour and vanilla.
  2. Pour into a greased  pan.  Bake at 350 degrees for 20 minutes.  Center will not be firm.  Remove from the oven.
  3. Meanwhile, combine coconut with condensed milk and almond flavoring.  Gently spoon and spread over partially baked base.  Return to oven and bake another 15 minutes, or until light golden brown.  Cool slightly.
  4. Blend frosting ingredients; beating 2 minutes until fluffy.  Spread over warm bars.  Top each bar with a whole almond.
  5. Taste tested and approved!  Oh, and by the way—-I successfully met the challenge.  My friend was duly impressed.   
SOURCE:  A Carolyn Original

Asparagus Popover

Posted by deliciousonadollar in Breakfast, Brunch, Carolyn's Originals and tagged with , , , , , , ,

One of the things I love about living where I do, is the abundance of farm stands selling freshly grown native fruits and vegetables.  Most of them open around the beginning of May, taking advantage of the earliest vegetables like asparagus, lettuces, radishes, and rhubarb.  Once the markets open, I’m there weekly -often more so- and I plan my meals around what’s available and fresh.

Ever since I was a little girl, I have loved the combination of asparagus and eggs.  My mother frequently served crisp-tender asparagus with scrambled or poached eggs, and home fries along side as a quick supper. SWOON! I still love it today, but I also like to mix things up a little bit and try new combinations.

My thought process in creating this dish went something like this:  Asparagus is very good in quiche, yes? and quiche is basically an egg and milk batter very much like popovers,right?   So how would it be to make a giant popover with asparagus in it?  I didn’t have to twist my own arm to give it a try—-and here is the result.  My husband and I enjoyed it with crisp smoked bacon along side, and toasted English muffins with orange marmalade.

P.S.  My husband says I spoil him.  He’s  right, I do!

Ingredients

  • 1/2 pound asparagus, washed, and tough ends removed
  • 2 tablespoons butter
  • 1/2 cup milk
  • 3 large eggs, at room temperature
  • 1/2 cup  flour
  • salt and pepper
  • pinch sugar
  • 1 cup grated cheese (your choice)
  1. Preheat oven to 425 degrees.  In a saucepan heat enough salted water to reach a depth of 1 inch.  Bring to a boil.  Add the asparagus and cook until crisp tender, about 3 minutes..  Drain, rinse with cold water, then pat dry with paper towels.  Cut the spears into thirds.
  2. In a medium cast-iron skillet, (or other dish that can withstand hot oven temperature)  add the butter, and place in the oven to melt the butter.
  3. In a medium bowl, microwave the milk on high for 30 seconds.  Whisk in the eggs, then the flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, pinch of sugar.
  4. Position the asparagus pieces in the hot skillet, and gently pour the batter on top.  Sprinkle with half of the cheese and bake until puffed and golden-brown, 18-20 minutes.  Top with remaining cheese and return to oven to melt the cheese. 
  5. Remove from oven and serve immediately, since popovers tend to deflate quickly, and this one is so pretty.
Serves 4
Source:  a Carolyn Original

Blueberry Biscuits

Posted by deliciousonadollar in Breakfast, Brunch, Holiday and tagged with , , , , ,

One of the pleasures of a holiday weekend for me is the slow start to my days.  I like to linger over my coffee and enjoy a freshly baked “go with”, talk with Mr. D., plan out the day, catch up on the news and mail,etc.   This past weekend was no exception.

One of the  baked goodies  that I make often are biscuits, and quite frequently I add either dried or fresh fruits to add a little extra nutrition.  This serves as breakfast many times, but they can certainly fit into a brunch menu, especially by adding in savory ingredients like crumbled bacon, chopped chives or grated cheese. The choice of add-ins is limited only by your imagination.

The biscuits I made this weekend contained blueberries , thus the name BLUEBERRY BISCUITS.  They are super easy to make, with hands on time about 20 minutes, and baking time 17 minutes.  The recipe makes 12 biscuits.  These also make a nice biscuit base for strawberry shortcake.  Going that route will produce a ” red, white, and blue” dessert for patriotic holidays.  How neat is that?

Ingredients to have ready are:

  • 2 cups of flour
  • 2 tesp. baking powder
  • 2 Tbsp. sugar
  • 1/2 tesp. salt
  • 1/4 tesp nutmeg
  • 1 cup blueberries
  • 1/2 cup unsalted butter
  • 3/4 cup buttermilk, or sour milk ( 2 tesp  vinegar + milk to measure 3/4 cup)
  1. Preheat oven to 425 degrees.  Prepare a parchment-lined baking sheet, or spray  with non-stick spray.
  2. In a large bowl stir together flour, baking powder sugar, salt and nutmeg to thoroughly mix.
  3. Cut  in butter with pastry cutter to make coarse crumbs;  stir in blueberries, then buttermilk. Mix minimally, just to moisten.
  4. Turn out onto a floured surface, gently lift and fold dough onto itself several times, turning a quarter turn with each fold.
  5. Place onto baking sheet.  With palm of hands, form into a 7-8 inch square, approximately 1 inch thick.  Using a floured knife o pizza cutter, cut into 12 biscuits, leaving them intact.
  6.  Bake in upper half of oven for 17 to 20 minutes or until golden brown.  Cut or pull apart to serve.

SOURCE:  Adapted from Southern Living 1993 Annual Recipes

Herby Cucumber Salad

Posted by deliciousonadollar in Dressings, Sauces, Salads and tagged with , , , , , , ,

  We enjoyed the company and friendship of some  close friends at a picnic/cookout over the weekend.  After the parade we all gathered in the backyard of one family, and everyone contributed a side dish or dessert.  And  of course, the men were in charge of the grill and its designated foods.

Salads of all kinds are usually welcome, and easy to transport,  so this salad was my contribution. It is cool,  creamy and tangy, and comes together in a flash.  Make the dressing in advance, and carry to the picnic in a separate container.  Toss it with the cucumbers and onions just before serving, otherwise the cucumbers will release too much water.  This salad got rave reviews, so I thought I would share it with you.

  • Ingredients
  • 1/4 cup low-fat greek yogurt
  • 2 tablespoons chopped fresh dill, or 1 teaspoon dried dill
  • 1 tablespoon coarsely chopped parsley
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 teaspoons coarsely chopped fresh mint
  • 2 teaspoons  Dijon mustard
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic
  • 5 1/2 cups thinly sliced cucumber (about 2 large)
  • 2 1/2 cups thinly sliced red onion
  1. Combine all ingredients except  cucumber and onion, in a food processor or a blender, and process until well blended.
  2. Place sliced cucumbers and onions in a large bowl, drizzle with the dressing mixture , and toss to coat.
Serves 6-8.
Source:  Cooking Light Magazine

Homemade Ricotta Cheese

Posted by deliciousonadollar in Uncategorized and tagged with , , , , ,

“Little Miss Muffet sat on a tuffet, eating her curds and whey”.  Ever wonder what that nursery rhyme was all about?  Well there’s no better way to explain than through the making of Ricotta Cheese.

Whipping up a batch of fresh ricotta cheese gets you bragging rights and a delicious product that is free of additives,etc.  Try some with a few Italian herbs and a little olive oil mixed in and served on bruschetta.  Sit back and enjoy the compliments.  You deserve them!

Before I get to the 1-2-3’s, let me talk a little bit about the process.  Because we are making cheese, we need milk.   It is best to use whole milk as it will give you a nice, rich ricotta that is smooth and creamy; not grainy like some commercial products can be.  From a half-gallon of milk, you will get about two cups of cheese.

Milk is made up of mostly water, with milk fat and some proteins.  The major proteins are of two types:  curds and whey.  Proteins are long strands of amino acids which when exposed to heat or acid, bond to each other producing curds.  The remaining liquid which is left behind is the whey.  Milk can “curdle” naturally as it ages and the bacteria in it multiply causing the milk to sour.  But the cheese we are making is achieved by causing the curdling intentionally by heating the milk and adding an acid.

Have the following supplies ready before you begin:

  • 1/2 gallon of milk
  • 3 tablespoons white vinegar
  • 1/2 teaspoon salt
  • a cooking thermometer
  • a colander lined with 5-6 layers of cheesecloth
  • a heavy-bottom saucepan

Combine the milk, vinegar and salt in the saucepan and heat to 185 degrees.  Stir frequently to prevent it from scorching.  As it heats, you will see the curd proteins clumping together.  Once it comes to temperature, take it off the heat, and let it sit for about 10 minutes to make sure it curdles completely.

Place the lined colander over a bowl to collect the whey. ( It can be used in place of milk in anything that uses milk i.e., pancakes, muffins, etc.)  Pour or ladle the curds into the cheesecloth and let it drain from 5-30 minutes.  A shorter drainage time will give a creamier cheese; a longer time will produce a drier more coarse cheese.  Pick up the bundle and gently squeeze out remaining whey.

Use the cheese warm on bruschetta or pasta, or place in an airtight container and refrigerate it.  It will keep for several days.

I used most of mine to make Stuffed Shells with Marinara Sauce, and I will be posting the recipe for that soon.  I’m sure I will be making the ricotta cheese again as I would like to try it in a cheesecake.  Oh, my thoughts just went spinning off imagining it served with  fresh strawberries.  Yum, Yum!  I’ll keep you posted.

Cheesy Potato Bake

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , ,

This is a side dish which I serve often.  It seems to go with many different entrees, and if your oven is on to cook meatloaf, chicken, chops, or whatever else, then these potatoes can cook along side the main dish.  Everyone I have ever served this dish to, has loved it.  Those folks with hearty appetites will find this very satisfying, indeed.

CHEESY POTATO BAKE             

Preheat oven to 425 degrees

  • 4 large baking potatoes, unpeeled
  • 1/4 cup butter
  • 2 green onions, sliced; use both white and green parts
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1 cup shredded cheddar cheese
  • 1 tablespoon chopped fresh parsley
  1. Wash and slice the potatoes.  Arrange in a greased shallow 2-quart baking dish.
  2. In microwave heat butter, green onion, salt, thyme and pepper until butter is melted.  Drizzle over potatoes.
  3. Cover with foil and bake at 425 degrees for 45 minutes or until tender.
  4. Remove foil, sprinkle with cheese and parsley.  Bake, uncovered, another few minutes  until cheese is melted.
Yield:  4-6 servings
Source:  Taste of Home

Umami Shrimp and Vegetable Stir Fry

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , ,

Have you been reading or hearing the word Umami a lot lately?  I have, and no, it does not mean an asian vegetable, fish or any other kind of food.  It is the “fifth taste”, say many food writers; to be added to salty, sweet, acidic and bitter.  Umami is a rich deep flavor such as that  of cooked mushrooms, for example, or aged cheese.  There is lots of umami in this dish what with the mushrooms, tamari and sesame oil.  The dish goes together very quickly, once you have the vegetables sliced and ready.  Purchase precooked shrimp from the market, and save even more time.

UMAMI SHRIMP AND VEGETABLE STIR FRY

  • 2 tablespoons vegetable oil
  • 8 oz. sliced mushrooms
  • 3 green onions, sliced
  • 1/2 cup chicken broth
  • 2 tablespoons tamari ( reduced sodium soy sauce)
  • 1 tablespoon sesame oil
  • dash pepper
  • 1/2 pound cooked shrimp
  • 1 small head broccoli  florets
  • cooked noodles
  1. Bring a large pot of water to boil.  Salt lightly and add raw broccoli.  Cook broccoli florets to crisp tender and remove with a skimmer to a plate.  Use the same water, and cook noodles as package directs.  As pictured here, I used Angel Hair pasta, but any thin pasta will do fine.
  2. While broccoli and pasta are cooking, heat 2 tablespoons vegetable oil in a wok or large shallow skillet, over high heat.  Add the mushrooms, stir-fry until lightly browned, about 3 minutes.
Transfer mushrooms to a plate.  Add more oil to pan, if needed.  Add the green onions, and stir-fry 1 minute.
Add the 1/2 cup chicken broth, tamari, sesame oil and  pepper to taste.  Heat to boil.  Stir in 1/2 pound  cooked shrimp and cooked broccoli, and reserved mushrooms.
Heat until hot.
Drain noodles, and serve with shrimp and vegetable mixture over the top.

Serves 2

Adapted by Carolyn from a newspaper article.

Marinara Sauce

Posted by deliciousonadollar in Dressings, Sauces and tagged with , , , , , , , ,

One of the things I like to have on hand at all times is Marinara Sauce.  This is the basic tomato sauce that I use the most.  This got me to thinking that from time to time I would write about foods that I consider “kitchen basics”, and this is one of them.  It is extremely easy to make,  and so worthwhile because it is so versatile.  During the time the sauce is simmering you can be doing something else.  This is a nice thick sauce that is great with any pasta shape. If you think it needs to be thinned down a little for a particular recipe you can add a little white wine to it.  It can also handle the addition of meatballs or sausage, and you can certainly add additional seasonings to your taste.

This recipe makes about 2 quarts (8cups);  3-4 cups will serve 4 over pasta.

MARINARA SAUCE

  • 1/3 cup extra virgin olive oil  (note;  use a good quality EVOO, one with a fruity flavor, because this enhances the sauce.)
  • 2 small onions, chopped
  • 2 garlic gloves, finely chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, peeled and grated
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 2 ( 32-ounce) cans crushed tomatoes (note: here too, be sure to use the best canned ones you can find, preferably the San Marzano variety.)
  • 2 bay leaves
  • 1 teaspoon dried oregano (my preference)
In a large sauce pan, heat the oil over medium heat.  Add the onions and garlic and sauté  until the onions are translucent, about 10 minutes.  Add the celery, carrots, and 1/2 teaspoon each of salt and pepper.  Saute until the vegetables are soft, about 10 minutes.
 Add the tomatoes, bay leaves and any other seasonings you prefer, and simmer uncovered over low heat until the sauce thickens,about an hour.  Remove bay leaves and discard.  Season the sauce with more salt and pepper to taste.
I like to double this recipe when I make it, so I can freeze the extra in 2-3 cup portions in freezer bags, or containers;  then it’s ready when I need some.
Source:  Giada De Laurentis, “Everyday Italian”,  with slight modifications.

Cauliflower au Gratin

Posted by deliciousonadollar in Carolyn's Originals, Dressings, Sauces, Side Dish, Vegetables and tagged with , ,

When I first tasted this dish I was struck by the combination of flavors and textures that work so well together.  Since cauliflower,  as a vegetable on its own can be rather bland, in my opinion, it needs to be enhanced by other flavors or seasonings to give it some punch.  By preparing it as an au gratin,  cheese in the sauce provides the contrasting flavor, and the smooth creaminess of the sauce adds a strong contrast in texture.  So too does the crunchy breadcrumb topping.

Preparing this dish is not difficult, but does require several steps.  Plan on about an hour to make it.

To begin wash a head of cauliflower  removing the leaves and tough inner core.  Leave the head whole, and place in a sauce pan large enough to hold it.  Add about an inch of water to the pan, season with a little salt, and bring to a boil.  Cook until just barely tender, so cauliflower will hold its shape.  Drain water and place cauliflower in a baking casserole;  one which has room for the added sauce.

While cauliflower is cooking, begin to make your sauce.  This is a béchamel sauce, or in Italian called balsamella. This is basically a white sauce to which I’ve added cheese.   Mine is a simplified version which is easy to prepare, and if you wish you can make a double recipe and have some left for another use, such as Eggs Benedict,  or asparagus with Hollandaise sauce, or use in a pasta casserole.

BECHAMEL SAUCE

  • 2 2/2 tablespoons unsalted butter
  • 1/4 cup all purpose flour
  • 2 cups warm milk
  • 1/2 teaspoon salt
  • pinch white pepper
  • pinch ground nutmeg
  • 1 cup grated sharp cheddar cheese
  1. In a medium saucepan melt the butter over medium heat.  Add the flour and whisk until smooth, about 2 minutes.
  2. Gradually add the warm milk, whisking constantly to prevent lumps from forming.  Continue to cook over low-medium heat, whisking constantly, until sauce is thick, smooth, and creamy, about 10 minutes.  Do not allow sauce to boil.
  3. Remove from heat and stir in salt, pepper and nutmeg.   Add additional salt, pepper and nutmeg to taste.
  4. Gradually stir in grated cheese,  allowing each addition to melt in the sauce before adding more.  (Note:  This sauce can be made up to 3 days ahead.  Cool, then cover and refrigerate.)
  5. Pour the sauce over the cauliflower in the baking dish.
CRUMB TOPPING
  • 1/2 cup seasoned fine bread crumbs or Panko crumbs
  • 2 tablespoons melted unsalted butter
  1. Combine crumbs with melted butter.  Sprinkle evenly over cauliflower.
Bake in a 350 degree oven for 30-40 minutes until cauliflower is tender and crumbs are nicely browned.