Hey Foodie friends,

I’ve been struggling a bit with which food direction I would like to go. I would like to lose a few extra pounds and achieve my long desired muscle definition goal. Most research says to dump the carbs and “beef” up proteins in order to kick your metabolism into gear. WELL…I grew up in an Italian family and asking me to give up carbs is like asking me to cut off a limb. So, in short I’m making a few tweeks to our diet. I hope you guys enjoy the ride with us and maybe get a bit closer to your fitness goals too.

Our favorite First Grade teacher shared a Low Carb lasagna recipe with us and to say I was excited to make it would be putting it mildly. I made a few changes to the recipe, actually only the sauce. I/we loved this recipe, even Kerri, our favorite seventh grade teacher, who is not a zucchini fan loved it. And I will have to admit, although don’t tell my mom, I didn’t miss the pasta.

Low Carb Zucchini Lasagna

Recipe adapted from: The Complete Idiot’s Guide to Low-Carb Meals

Ingredients:

• 1 lb. ground beef
• 1 (15oz.) can tomato sauce (I made a marinara with turkey sausage and ground turkey which can be found HERE)
• 1 clove garlic, minced (I used Chimichurri instead and that can be found HERE)
• 1 tsp. basil
• 2 tsp. rosemary
• 1 ½ c ricotta cheese
• ½ c grated Parmesan cheese
• 1 egg
• 1 ½ lb. zucchini, cut lengthwise into ¼ inch slices
• 4 oz. shredded mozzarella cheese
  

Directions:

• Preheat oven to 350 degrees F.
• Brown ground beef in a large skillet and drain.
  
• Stir in tomato sauce, garlic, basil and rosemary.
  
• Heat to boiling.
  
• Reduce heat and simmer about 10 minutes.
  
• Mix ricotta, ¼ c Parmesan and egg in small bowl.
• In 9x13 inch greased baking pan, layer zucchini, cheese mixture, meat sauce, and mozzarella. Repeat. Sprinkle ¼ grated Parmesan on top.
• Bake for 45 minutes.
  
• Let stand 20 minutes before serving.
  
• Slice into 8 servings.
  

Eclairs

My son, the chocoholic, is on the couch recovering from his latest surgery. In addition to making sure he is taking his pain medication and that the other kids are letting him rest, I made him one of his favorite treats, Éclairs! Instead of filling them with custard these are filled with chocolate cream! YUM!

Pastry Ingredients:

1C Water

1/8 tsp Salt

½ C Butter

1C Flour

4 Eggs

Directions:

• Bring to a boil the water, salt and butter.
• Add the flour and stir until a ball forms. This happens very quickly.
• Remove from the heat and allow to cool for 10 minutes.
• Stir the eggs in one at a time until they are fully incorporated.
• pipe onto a lined cookie sheet.
  
• Bake at 400 until golden brown and puffy.
  

Chocolate Cream filling Ingredients:

Heavy Whipping Cream

Powdered Sugar

Cocoa Powder

Directions:

• Add all ingredients and whip until firm peaks form.
• pipe into pastry shells.
  

Chocolate glaze Ingredients:

½C Semi Sweet Chocolate chips

2 Tbls Butter

1C Powdered Sugar

2 Tbls Boiling Water

Directions:

• Melt the butter and chocolate together over low heat.
• Add the boiling water and sugar.
• Stir until smooth.
• Dip or drizzle over éclairs.

Coconut Cupcakes

It’s Barefoot Bloggers time. Barefoot Bloggers are a community of bloggers that get together twice monthly to make, eat and post about Ina Garten’s recipes. Today’s recipe was chosen by Jamie of Jamie’s Green Kitchen. Jamie chose Coconut Cupcakes, which can be found in The Barefoot Contessa Cookbook or on the food network site.

I make coconut cake often; in fact I’ll be making a bunny shaped coconut cake here in few weeks for Easter. Anyway, I make them often but never do I add the coconut into the batter so I was excited to give her recipe a try. I followed her recipe with the exception of the cream cheese icing, which I didn’t use due to the refrigeration requirements and the fact that I will be giving away most of the cupcakes. I was not overly impressed with these cupcakes. I found them to be a bit dry. They had a “commercial” taste to them. I don’t really know how to describe them except that I think many of the box cake mixes are better than this recipe. SO, there you have it, my review. Sorry it’s not more favorable.

Ina Garten’s recipe

Ingredients

nocoupons

• 3/4 pound (3 sticks) unsalted butter, room temperature
• 2 cups sugar
• 5 extra-large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup buttermilk
• 14 ounces sweetened, shredded coconut

For the frosting:

nocoupons

• 1 pound cream cheese at room temperature
• 3/4 pound (3 sticks) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1 1/2 pounds confectioners' sugar, sifted

Directions

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.

Decadent Chocolate-Peanut Butter Cheesecake!

Looking for a yummy and easy Valentine dessert? Well I have one! This Cheesecake is so simple to make and not all that time consuming. It turns out perfect each and every time too! Just remember to cut a small piece; you don’t want your Valentine to be passed out in a coma.

Ingredients

From” Better Homes and Gardens “

• 18 chocolate graham cracker squares, finely crushed (1 1/2 cups)
• 1/2 cup butter, melted
• 2 Tbsp. sugar
• 2 8-oz. pkg. cream cheese, softened
• 1 cup creamy peanut butter
• 1/4 cup sugar
• 3 eggs
• 1-1/2 cups semisweet chocolate pieces
• 2 Tbsp. milk
• 1/2 tsp. vanilla
• Peanuts (optional)(I didn't add these)
  

Directions

1. Preheat oven to 300 degreesF. Combine crackers, melted butter, and 2 tablespoons sugar. Press into bottom and 1 inch up sides of a 9-inch springform pan; set aside. In bowl beat 1 package cream cheese with electric mixer until smooth. Beat in peanut butter and 1/4 cup sugar until combined. Fold in 1 lightly beaten egg; set aside.

2. In saucepan stir chocolate over low heat until melted and smooth. Remove from heat. Cube remaining cream cheese; add to chocolate. Stir to combine. Stir in milk and vanilla until smooth. Fold in 2 lightly beaten eggs. Spread half the chocolate mixture into pan. Carefully spread all the peanut butter mixture over layer. Evenly spread remaining chocolate mixture.

3. Bake 45 minutes or until top is set when lightly shaken. Outer 2 inches of the top will be slightly puffed and dry-looking; center will look darker and wet. Cool in pan on rack 15 minutes. Use a small sharp knife to loosen crust from sides; cool completely on rack. Cover; chill 4 hours. Let stand at room temperature 15 minutes before serving. Sprinkle with peanuts. Makes 16 servings.

Indonesian Ginger Chicken and Shrimp Bisque

It’s Barefoot Blogger time. I missed the posting date for the first recipe of the month so I’ll give my review for both now. For the newcomers Barefoot Bloggers are a community of food bloggers that twice monthly make, sample and post a review of Ina Garten recipes. Both of the recipes this month PUSHED me right past my comfort zone. I was a good foodie, sucked it up and followed the recipes.

The first recipe for the month was chosen by Todd of A Cooking Dad and he chose Indonesian Ginger Chicken which can be found in The Barefoot Contessa Cookbook on page 125 or on the food network site. This was a nice recipe and my family really enjoyed the chicken. I don’t eat chicken off of the bone so my boneless chicken breast was not so wonderful, very dry! I will make this chicken again for my kids and husband. This recipe makes nice wings too.

Ingredients

nocoupons

• 1 cup honey
• 3/4 cup soy sauce
• 1/4 cup minced garlic (8 to 12 cloves)
• 1/2 cup peeled and grated fresh ginger root
• 2 (3 1/2 pound) chickens, quartered, with backs removed

Directions

Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat the oven to 350 degrees F.

Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

Second Recipe of the month

Jennifer of Our Blessed Home chose the second recipe Shrimp Bisque which can be found in Barefoot Contessa at Home on pages 52-54 or again on the food network site.

To say I was not excited about this recipe would be an understatement. I grew up in South Florida and the idea of any seafood prepared with seafood purchased in the middle of Texas just grosses me out. But again, I was a big girl and made the bisque just as Ina would. I took a few pictures then sat down with my family to eat and IT WAS GOOD. Would I make it again??? Maybe when we are in Florida for the summer. My husband and seven year old had seconds. My five year old finished his original bowl and my three year old informed me that she does not like SHARK soup. Who knew?

Shrimp Bisque

Seafood Stock!

Ingredients

nocoupons

• 1 pound large shri mp, peeled and deveined, shells reserved
• 4 cups seafood stock
• 3 tablespoons good olive oil
• 2 cups chopped leeks, white and light green parts (3 leeks)
• 1 tablespoon chopped garlic (3 cloves)
• Pinch cayenne pepper
• 1/4 cup Cognac or brandy
• 1/4 cup dry sherry
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 2 cups half-and-half
• 1/3 cup tomato paste
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Directions

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.

Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.

In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.

Veggie Burger!

This is a quick and straightforward recipe that can easily be modified to take on very different tastes. I will admit that I was more that a little skeptical that this would be any good. How can a burger taste good with no meat, I mean REALLY! My Friend Kerri loves them and I trust her taste buds so I gave it a try. My warning is this; when I was handling the burger mix, shaping them into patties, it just didn’t feel right. I did initially make them way too thick, just as I would a beef patty. Thank God Kerri was home with us and said “Uh, Cass those are just too thick.”. Anyway, if you get over the fact that you want these burgers to act, feel and taste like meat then they are wonderful! We topped ours with a salad (olive Oil dressing) and chimichurri salsa. My kids actually loved them with just mustard and ketchup. They all wanted them for lunch the next day and my first grader even took one in his lunch box to school. Give it a try! Change up your spices and have fun with them!

Veggie Burgers

Recipe from Kerri who got it from Teri who got it from a vegetarian cookbook!

Ingredients:

• 1 medium potato
• 1 small onion
• ½ cup walnuts or pecans (pecans)
• 4 T oil
• 1 cup cooked oatmeal
• 1 cup bread crumbs ( I used Italian bread crumbs)
• 1 t salt
• ½ t sage (I didn’t add this)
• 2 T soy sauce

Directions:

• Grind or chop in blender: potato, onion, & nuts.
• Sauté ground mixture in oil until soft. (Next time I will skip this step. My mix was very soft after going through my processor.)
• Add remaining ingredients.
• Mix thoroughly.
• Form into burger patties and fry until brown on both sides or bake on oiled sheet at 350°F until brown.

Lentil Potpie

This is an older recipe of mine that I use so often that I thought I would share another version of it. I usually make these with leftovers, like chili, but this time I made a quick lentil soup instead. You can use pie crust or puff pastry whichever you have on hand; they are both yummy and quick.

I used chimichurri salsa to season my soup, but you can use fresh parsley if you have it.

Lentil Soup

Ingredients

• 1 lb lentils
• 4 large carrots, chopped
• 4 celery ribs, chopped
• 1 large onion, diced
• 1 can diced toms
• 4 sliced of bacon, diced
• Fresh parley or 1tbls chimichurri salsa
• Fresh Sage leaves
• Salt/pepper
• ½ cup White wine
• 32 ozs of stock, chicken or veggie
• Puff pastry sheets

Directions:

• Sauté in large pot the bacon, onion, carrots and celery until the the onions are translucent.
• Add all the remaining ingredients and simmer until the lentils are tender and ½ or more of the liquid has reduced.
• Cool, spoon into individual bowls and top with puff pastry dough.
• Cut slits in the top to ventilate.
• Bake at 375 until the dough is golden brown and the soup bubbling.