Peanut Butter Cookies

I can’t remember where I got this recipe. It seems like it has been on the net forever.

It is one heck of a flourless cookie and great for us watching calories.

Peanut Butter Cookies

1 cup reduced-fat peanut butter
1 cup Splenda
1/4 cup egg substitute
1 teaspoon vanilla extract

Mix all together and roll into balls. Place on ungreased cookie sheet and criss-cross tops with a fork dipped in Splenda.
You can sprinkle some Splenda on top if you like.

Bake at 350 degrees about 12 minutes.

Makes about 12 small cookies or 9 larger.

Advertisements

This is a Test

Just a test here to see if I can use my Flickr photos. I usually use Image Shack.

I can upload Flickr very easy (with easy loader), but when I access the site I have a few problems.

This is a very light lemon pie.

I adapted it to add fresh lemon because I thought it
would give it a more original taste.

It does seem to help.

Of course it isn’t a “real lemon” cream pie,
but anyone serious about dieting I don’t believe will complain.

Light Lemon Cream Pie-Adapted from Weight Watchers

1 each pie crust (9 inch) — baked
1 3/8 ounces lemon gelatin powder — sugar free (small box)
1 cup boiling water
1 cup crushed ice
1 each lemon — zested and juiced
8 ounces fat free whipped topping

Have your baked crust cooled.

Disolve the gelatin in the boiling water. Add the ice and stir to cool.
Add 1/2 of the lemon juice and the lemon zest. You can save the
remainder of the juice for something else. Now whip in the whipped
topping very well, saving back just enough to pipe around the pie
edges.

Pour this mixture into the pie crust and refrigerate about 1 hour.
Place remaining whip topping in a piping bag or just a baggy with
the corner snipped to pipe arount the pie before serving.

Dilly Meat Dumpling and Noodle Soup- WHB

I took some inspiration from Rachael Ray
when I saw her doing a dumpling and noodle soup.
She was using paparika and making it Hugarian style.

I thought I might like it better this way. I used
those yolk free noodles and it turned out light and delicious.

The dill made it perfect for Weekend Herb Blogging being
hosted this week by Ed at Tomato.

Dill is thought to help relieve colic in babies. I wish I had known that several years ago, but entering and research for WHB has supplied me
with the info in anticipation of my grandkids.

Here is the soup.

I hope you enjoy.

Dilly Meat Dumpling and Noodle Soup

FOR THE MEAT DUMPLINGS
1 pound lean ground turkey ( or chicken)
1 cup bread crumbs
2 T snipped fresh dill
1 egg
couple dashes salt and fresh ground pepper

FOR THE SOUP
2 quarts chicken stock
1/2 cup chopped green onion
1/4 cup roasted red pepper chopped
1 1/2 cups egg noodles
1-2 T snipped fresh dill
salt and pepper to taste

Bring the chicken stock to a boil and then simmer while you
mix your meatball mixture. Roll the meat into balls about
the size of a walnut. Drop each meatball into the simmering
stock.

Simmer about 10-15 minutes then add your egg noodles and
cook another 4 minutes. Add the onion and red pepper and
Simmer another 3-5 minutes until the noodles are
al dente, then add your snipped dill right
before serving onto the top.

Utilize Me

When I first started playing the utilize game and trying to see how long I could cook well without a dozen trips to the store, my biggest problem was milk, cream, and eggs.

What I found out was you can freeze these things, (eggs using eggbeaters) in their original carton. Double bag it in freezer bags. Buy the cardboard type cartons. I’m not sure how the plastic would work.

You must shake well after thawing to mix as they tend to separate.

I love playing this game. Sometimes it beats me though.

Waiter There’s Something In My…

Well I am running late as today is the last day. I’m not sure if I need tag this with WTSIM but for the
Waiter There’s Something In My Stew event this month at Spittoon Extra
I am submitting my Lazy Day Stew. I am also having trouble with my tags so maybe I’m missing it here.

I call this stew lazy because I don’t brown the meat and just stick it
in the oven and forget it about 4 hours.

Take about 2 pounds of chuck steak and trim the fat off as you cut it
into stew size pieces, 2 cups carrot, 1 cup celery
and 1 large onion all chopped large. You can add mushrooms but I didn’t
have any this day.

Put it all in a covered dutch oven or, like I do, a cast iron
covered chicken fryer. (anything large enough that can go in
the oven covered and not bubble over)

Then mix your dry ingredients together.

About 3 Tablespoons flour, 1 Tablespoon fresh thyme,
1 teaspoon ground mustard, 1 teaspoon course salt,
1/2 teaspoon fresh ground pepper.

Pour the dry ingredients into your meat and vegetable mixture.

Then 1 cup dry red wine, 1 cup of water, and about 1 1/2 cups canned tomato
with liquid, broken up.

Pour the liquids over the meat mixture

Cover and place in a 325 degree oven for about 4 hours.

Well that is my lazy stew and my lazy post, and now I’ll send my lazy email to Spittoon and hope I get
it there in time and in order.

Pickle Salad

I was watching Rachel Ray the other day and saw a great
way for me to use some of my canned pickles from last fall.

She used a combination of celery hearts, cucumber,
red and yellow peppers with a dressing of-

2 T sweet pickle relish ( it looked heaping to me)
2 T cider vinegar
about 1/3 c evoo- as she calls it ( extra virgin olive oil)

She then topped the salad with some of that cauliflower pickle
you see in the stores.

I didn’t make the cauliflower pickles last year but I did
do something called a “stone” pickle consisting of carrots, zucchini, and yellow squash.

So I used her direction and used my own relish and stone pickles.
I added store bought cherry tomato and radish to the fresh veggies.

I am pleased with the outcome.

It seemed a bit summery in the dead of winter
( we have a horrible mix of sleet and snow going on right now),
but it was a great way to use my pickles as I have way too many jars.

Next year I hope to do the cauliflower pickles (if only my
cauliflower grows properly..Some years you are a not so happy
camper in your garden).

If you are covered in pickles like I am, you might like to try it.

Risotto With Asparagus- WHB

For my Weekend Herb Blogging entry
hosted this week by Scott from RealEpicurean,
parsley is the herb and risotto is the dish.

You know that little wreath often pictured on Hercules head?
It is parsley man! Funny…. It usually looks like
bay leaves to me.

The herb was associated with strength to the
ancient Greeks. Workhorse.. (where have I heard that before?)

Because of parsleys high chlorophyll content it is a great breath
freshener and will even neutralize the smell of garlic.

This is a Weight Watcher risotto. I’m not sure but I believe risotto is suppose to
“flow” a little more than this did. I could have added more of the stock
but it tasted good to me. I used more parmigiana cheese than this calls for,
quite a bit more. I also added more parsley.

I thought the parsley might keep me away from the breath mints.

Risotto With Asparagus- 3 points

3 1/4 cups water
3/4 cup defatted chicken broth
8 ounces fresh asparagus spears — trimmed ,and
cut diagonally into 1″ pieces
1/2 cup grated carrots
3/4 cup Arborio rice
1 teaspoon extra-virgin olive oil
1 tablespoon grated Parmesan cheese
1 tablespoon chopped Italian parsley
1/8 teaspoon salt
1/8 teaspoon freshly-ground black pepper —
or more to taste

In a medium saucepan, combine the water and broth.
Cover and bring to a boil over high heat. Add the asparagus,
return to a boil and cook, uncovered, for 2 to 3 minutes, or until
crisp-tender. Add the carrots and cook for 2 to 3 seconds longer.
Remove the asparagus and carrots from the liquid with a small strainer.
Cool the vegetables under cold running water and set aside.

Reduce the heat under the broth mixture so it is just simmering.
In a medium, heavy saucepan, combine the rice and oil. Place the pan
over medium-high heat and cook, stirring frequently, for 2 to 3 minutes
, or until some of the grains of rice turn golden.

Reduce the heat under the rice to medium. Add a big ladleful of the
broth mixture to the rice and bring to a boil. Cook, stirring
frequently, for 1 to 3 minutes, or until the liquid is nearly absorbed.
Repeat the process with most of the remaining broth mixture,
adding a ladleful at a time, until the rice is creamy and al dente,
and the liquid is nearly absorbed (this will take about 15 minutes).

Stir the asparagus and carrots into the rice, and cook for
1 to 2 minutes, or just until heated through. Remove the pan from the
heat and stir in the Parmesan, parsley, salt and black pepper.

This recipe yields 4 servings.

Comments: Risotto is often served as a first course in Italy;
and even a little “tasting” portion of this dish is flavorful.
The rice is prepared quite differently from the standard American
method: Rather than cooking it in a covered pot of boiling water,
you add hot liquid a little at a time, stirring all the while.
Stop adding the broth when the rice is just al dente; don’t worry
if a little broth is left over.

Market and Pantry: The traditional rice for risotto is short-grained,
starchy Italian Arborio, which, when cooked, turns creamy on
the outside while remaining al dente within. Arborio is the generic
name; you’ll find the rice sold under various brand names in Italian
markets and gourmet shops.