Thanks for all the kitchen compliments! Obviously I spend a lot of time in the kitchen, so it’s an important area for me to enjoy!
When I got home from work yesterday, I checked the mail to find a “Welcome Home” card from our new neighbors. The neighbors whose door I was ringing Tuesday morning when I got locked out. What a saint.
I was already thinking of making “thank you baked goods” after my plea to use her phone, and the card put the pep in my step to head to the kitchen and whip up some neighborly love (in the form of baked goods).
I popped open my recipe binder and I saw this recipe. 1) Yum! 2) Had all the ingredients. SOLD!
Ew, old cookie sheet!
Apple Cranberry Breakfast Cookies from Weight Watchers
1/4 cup no-salt soft margarine 50/50 Smart Balance Butter Blend, softened
3/4 cup dark brown sugar
2 large egg(s)
1/2 cup unsweetened applesauce
1 1/2 cup whole-grain wheat whole wheat pastry flour
1/2 tsp table salt
1/2 tsp ground cinnamon
1 tsp baking soda
1 1/2 cup uncooked quick oats
1/2 cup dried apple(s), chopped
1/2 cup dried cranberries
1/2 cup chopped walnuts
1 serving butter-flavor cooking spray
Preheat oven to 350°F.
Combine margarine and sugar in the bowl of an electric mixer; beat until light and fluffy, about 1 minute. Add eggs and beat for 30 seconds; add applesauce and beat just to mix.
In another bowl, stir together flour, salt, cinnamon and baking soda; add to mixer and beat to form batter. Add oats, apples, cranberries and walnuts; combine by hand.
Line cookie sheet with parchment paper or coat with cooking spray. Drop batter by heaping tablespoons 1 inch apart. Bake until cookies are lightly browned and firm, about 13 to 15 minutes.
Remove from oven and let stand 10 minutes. Move to wire rack and cool completely. Yields 24 large cookies.
Nutrition Information (per cookie): 107 calories; 2.8 g. fat; 20 g. cholesterol; 63 mg. sodium; 18.8 g. carbohydrate; 1.7 g. fiber; 1.2 g. protein
Result: These were good! Really good! I should be back on my neighbor’s good graces after these! Mr. Prevention even said he would eat these for breakfast! I think they’re more of a cookie than a breakfast item because of the sugar content, but any breakfast is better than no breakfast! Plus, they’re really, really good! 😉
Lily wanted to confirm that, as well. What a BEGGAR!!
And we lucked out on that risotto I wanted to try…deeeeeeeeeelicious!
Risotto with Porcini Mushrooms and Mascarpone slightly adapted from Cooking Light
1/2 1 cup dried porcini mushrooms (about 1/2 1 ounce)
1 (14-ounce) can less-sodium beef broth
1 cup uncooked Arborio rice or other short-grain rice
3/4 cup chopped shallots
2 garlic cloves, minced
1/2 cup dry white wine
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
1/4 cup (1 ounce) mascarpone cheese
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Combine 1 1/2 2 cups boiling water and mushrooms; let stand 10 minutes or until soft. Drain through a colander over a bowl. Reserve 1 1/4 1 1/2 cups soaking liquid; chop mushrooms.
Bring reserved soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm over low heat.
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add rice, shallots, and garlic to pan; sauté 5 minutes. Add wine; cook until liquid evaporates (about 2 minutes).
Add 1 cup broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring occasionally. Add remaining broth mixture, 1/2 cup at a time, stirring occasionally until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Add mushrooms, Parmigiano-Reggiano and mascarpone cheeses, thyme, salt, and pepper; stir gently just until cheeses melt. Serve warm. Yield: 4 servings (1 cup each)
Nutrition Information (per serving): 198 calories; 6.1 g. fat; 15 mg. cholesterol; 449 mg. sodium; 27 g. carbohydrate; 1.2 g. fiber; 8.9 g. protein
Result: Wow-za. Delicious! Absolutely wonderful! Using the wine, beef broth, and mushroom water reserve to hydrate the Arborio makes this dish very rich. Add the mascarpone and it’s heavenly. Mr. Prevention gave this dish a huge thumbs up, as well! I’m glad 😀
I was busy in the kitchen yesterday, and I still managed to get in a run and 7 hours of work. I could get used to working just 30 hours a week 😉
Question: Are you still enjoying summer, or are you ready for the fall (and football!)??