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.


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

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

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

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

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.

Weekend Herb Blogging Weekly Recap

It is Weekend Herb Blogging recap time and aren’t we all glad?
All those great recipes, tips, and household uses of plants and herbs to digest.

I had a great time hosting this week and I hope you enjoy the results.
With all these great entries what is not to enjoy?

Just to let you all know I tried to comment on every post but some would not let me.
My slow connection is a real drag.
I also tried to link to pictures, but if your pics won’t allow the direct outside link,
( I find many don’t, or maybe it is my slow connection ) you will have to look at the xbox until you visit the site.

First up is Glenna to the rescue with a wonderful soup using dill.

All the coughing we food bloggers are doing has inspired Glenna at A Fridge Full Of Food to make a soothing
Matzo Ball Soup with Fresh Dill.
It looks so good, and if that doesn’t heal us I don’t know what will.

Then came Sra with fenugreek greens from When My Soup Came Alive .

A submission for Eggs Over Greens, Bread looks fab. Sra also tells us a great story about a restaurant visit in Bombay, and gives such a great description of “eggs pooling into the depressions” of her dish.
I want some now!

The stars of “grandma” Ruth’s of Once Upon A Feast post are dill and fennel. What great information for me when I read that dill and fennel stimulate a mothers milk, as I too look forward to being called “grandma” in June.!

Ruth wows us with two great looking recipes, Chicken Soup with Matzo Balls, and a Roasted Salmon with Dill,
and the true star that will catch your eye is the picture of Boaz, her new handsome grandson.

Then in came Sher’s soup post from What Did You Eat.
Parsley was that special ingredient and “workhorse” that made it perfect for WHB…I laughed because I never thought in terms of parsley being a “workhorse” but leave it to Sher to make me laugh, which I love to do.

Spanish Cod Soup with Spinach, Chickpeas and Parsley
is low calorie fare which is right up my alley at this time, and the pictures are out of this world.
It makes me almost swoon, and is on my soon to be tried list!

Then in, Gattina from Kitchen Unplugged. Anyone that is food blogging should know about Gattina, her awesome photos and ideas. She has revamped and changed her blog name but it is the same creative Gattina.

Cumin Flat Bread is her WHB of the week. You must see this flat bread made from a recipe, courtesy of Creative Pooja.
It looks like you could pick it up and smell it right from your computer. Who doesn’t love cumin, and when mixed with flat bread it has to be a winning combination. She gives all first time paratha makers a lot of great advice and encouragement.

Next up is Helene from Neues aus der Kuche, News from the Kitchen who uses sage, twigs of olive herb, mushrooms, red onions, and tomato sauce to make a starter with bread, or meal with pasta or rice that looks so inviting! .

Olivenkraut is a must try. I had never heard of twigs of olive herb before.
I hope I can find some. That is part of the lure of WHB.

Then in we have Katerina from Daily Unadventures in Cooking. Using mint and cilantro in a recipe adaptation from one of Vancouver’s best restaurants should make us all rush to try a hand at it.

Mint-Cilantro Chicken Curry looks like an adventure I want to take! I love cilantro.

Then in is WHB founder Kalyn, of Kalyn’s Kitchen with more great cilantro. She could blog cilantro all 2007 and it wouldn’t bother me. I want to thank her for WHB as I am sure we all do, and she was voted Best Food Blog 2006 – Theme !. How exciting!

Her Southwest Chicken Salad sure looks good, and while she is wearing so many hats too!
My hat off to you Kalyn.

Then we have Anh from Food Lover’s Journey. You don’t want to miss these photos or the great information and recipe. Beautiful, informative and tasty! The photo’s are beyond description.

Japanese-inspired Green Tea Soba Noodle Salad is a “heat fighter”, as summer reigns there!

Next up is Angie at My Kitchen : My Laboratory with Passion Fruits.

Buying fruit can be intimidating to me when I am not familiar with it, but Angie jumps right in there.
What better way to get familiar with it?
In her Chiffon Cake she informs us she didn’t buy enough fruit. The cake turned out fluffy though and looks wonderful.

Next up is Becky from Key Lime & Coconut. She informs us that with she is venturing into phase one of South Beach and she is through with fall exams. Thyme is the herb and she gives some great information about it.

Bon Appetit inspiration with Andouille Sausage and Shrimp with Creole Mustard Sauce is a must try for sure!

Then we have Sara from i like to cook. She tells us that K is for Kaffir Lime Leaf and gives wonderful information about something I personally know nothing about.

She uses these leaves in three great looking recipes,Thai Crab and Shrimp Cakes, Thai Flavored Broth, and Green Chicken Curry .
I just made a green chicken curry the other day, but it probably was not as “Thai” as Sara’s. I’ll try it again later using her recipe but I’ll still have to sub lime peel. Some people have all the great ingredients. 😉

Then in is Lynne at Cafe Lynnylu who gives us a wealth of ginger information.

The photo of Ginger Mint Tisane is beautiful, and looks like much more than healing medicine to me.
You must take a look and then try out the health benefits yourself!

Next we have sandeepa from Bong Mom’s CookBook with oranges and such a great recipe with information.

Home being India to sandeepa,Kamla Lebur Kheer or Orange Kheer was made with the clementine as it more closely resembles what in India is known as the Kamlalebu. It all makes me sun and orange wishful.
My, what I learn and experience through these WHB entries!

Then in is Ulriike from Küchenlatein . Ulrike takes some inspiration from chef Gary Rhodes and the use of Parsley.

Prawns with a Leek and Mozzarella Risotto What an awesome combination! The photo is mouth watering!
The WHB here is written in English but if you wish to read any other entry on this great blog in English, just click the little flag on the side panel. That is way cool!

Next up is Haalo at Cook (almost) Anything at Least Once. I love oregano and Haalo’s memories of this herb while shopping is so detail you will feel like you went too.

You have to view this Mediterranean Salad. It looks like it could jump off the page at you. Simple, fresh, and beautiful. I will be trying soon as I also love feta cheese.

Then we have Rinku at Cooking in Westchester with some great information about the Granny Smith Apple with wonderful salad to match.

Apple-Spinach Salad with Red Onions, is a mouth watering salad, and I love apples. I will be trying it.

Next up is Claudia at Fool for Food using my own favorite herb rosemary, and taking inspiration from chef Gordon Ramsay.

A beautiful Scallops with Rosemary in Prosciutto is lovely! This is Claudia’s first WHB entry and it is certainly one I wish to try.

Rolling in next is Zorra from 1x umruehren bitte aka kochtopf with my personal favorite herb again, Rosemary. My delight doubled since pizza is also my favorite food!

Rosemary-Zucchini Pizza looks and sounds like heaven to me! The photo looks warm from the oven! The bloom on the rosemary adds even more appeal. You have to go see this!

Then in is kitchenMage of kitchenMage with candied ginger and fresh cinnamon.

kitchenMage’s Ginger Applesauce cake looks
like a winter haven on a cold snowy day. We are also reminded to send our troops in the US, and not just overseas, goodies too. Good advice.

Next Anna of Anna’s Cool Finds takes us on a soybean journey!

Her For The Love of Soy post is a must read for any of us who have ever considered making our own soy milk or tofu. The trip is fascinating with great photography of the whole process!

Then my own entry with Collard Greens.

Chicken Breasts Stuffed with Ham and Collards was simple and a way for me to utilize leftovers.

So sorry to Anna of Morsels & Musings. I received her link of a wonderful Black Summer Truffle Penne after the event was posted. I have edited it in. Sorry Anna

I hope you enjoyed the roundup.

Before you leave try playing a little WHB game with me. Below are some herb and plant names I hope we are all familar with. On your left hand side are the Botanical terms. See how many you can match up properly because they are all mixed up.

I got all of them! (but I had a cheat sheet).

The answers will be in the comment section. If you don’t feel like playing go check out Kalyn’s site to see who will be hosting next week.
Also check out the WHB rules.

Until then, foodie peace, foodie love, and happy foodie blogging!
Sue, aka coffeepot

WHB Game
Match the Botanicals 1-7 with their proper common names
1)Zingiber officinale ——————–Dill ——-
2)Petroselinum crispum —————-Ginger —–
3)Medicago sativa ———————-Fennel —-
4)Brassica oleracea ——————–Parsley —-
5)Foeniculum vulgare ——————-Alfalfa —–
6)Allium sativum ————————-Cabbage —
7)Anethum graveolens —————–Garlic ——-

Chicken Breasts Stuffed with Ham and Collard Greens-WHB

Collard Greens are sometimes considered “soul” food. They are slightly bitter
and a member of the Brassica family which also
includes broccoli and cauliflower.
They are often served in South USA on New Years Day.

I didn’t do my Collard Greens for New Years.

You know the old saying a day late, a dollar short? Well I was days
late and time short, so my Collards stayed in the fridge through
News Years to be fixed later.

When they did get fixed there were quite a few leftovers.

Being the “utilizer” I have become, I figured I better use the leftovers somehow.

I had some frozen skinless chicken breasts I picked up last store trip
in anticipation of after holiday lightening up.
I threw them collards in ther..(pardon me Southern drall yall)

Take the breasts and make incisions in the thickest side.
If partially still frozen it sort of helps with the cutting.
Place each breast half in a mixture of egg and a little milk.
Shake off excess.
Roll each one in a mixture of crushed wheat crackers.
Place each one on a baking sheet sprayed with cooking spray.
Stuff each incision with a generous helping of collards
and reduce fat swiss cheese rolled up in ham slices.
Spray the tops with cooking spray
until the cracker seems moist and then bake in a 350
degree oven about 40-45 minutes until done and moist.

It was simple. They turned out great. I used up my leftovers.

This is my Weekend Herb Blogging (The brainchild of Kalyn) entry hosted this week by
little ole me

White Hot Chocolate

While I am not crazy about Sandra Lee’s Semi Home Made, I have found some useful tips from the show.

It is funny when you find something you adore from somewhere you may not frequent. That is what I found with Sandra Lee’s White Hot Chocolate.

It uses cream, half and half, Godiva White Chocolate Liqueur and Peppermint Schnapps.

Being on a diet at this time causes me to give up a meal for one cup of this stuff.

Here is a link to the recipe and if you like hot chocolate you should try it. If you have trouble with the link (I did too) you can just do a search and probably come up with it somewhere else.

White Hot Chocolate