Scott's Gone + Seafood + Mojitos= Too Much Fun

This Saturday, Kate and Jess came over for Seafood and Mojitos.

Yum! Yum! Yum! Though I am not quite ready for a Mojito tonight

I will recreate the scallop dish now that Scott is home. . .

Summer Seafood Soup

Ingredients

Sea Scallops

Chopped Tomato

Basil

Garlic

Butter

Olive Oil

Lemon

Salt, pepper and lemon the scallops. Sautee Scallops with Garlic in Butter. At the same time, reduce tomatoes with olive oil and chopped basil. After scallops are brown then add the rest of mixture and remaining lemon juice. Serve with Crusty Bread and Salad!

Stacey Style Mohito

(Since I do not like rum, I make my mohitos with Vodka... A special thanks to Linda H for all the mint :))

Muddle mint in fresh juiced limes. Mix with equal parts vodka, simple syrup, tonic. Serve with a splash of champagne on top

*Warning- engaging in Mohito drinking might lead to dancing, crying and charades... Oh, and hangovers :)*

Karen's Hawaiian Bread

Oh my gosh.... Karen made amazing pinapple bread today for open house.

So yummy.



1 (8 ounce) can plus 1 (20 ounce) can crushed pineapple in own juice, divided
2 (8 ounce) packages cream chesses, softened
1/2 cup chopped almonds
4 cups all purpose flour
1.5 teaspoon baking soda
1 teaspoon salt
1.5 cups of flaked coconut
1.5 cups sugar
4 large eggs
4 tablespoon butter, melted

Pinapple Spread
and beat cream cheese until light and fluffy.
Stir in almonds and (drained) 8 ounce can pinapple

Bread
Sift flour , baking soda and salt in medium bowl
Combine remaining pinapple with juice, cocunut, sugar, eggs and butter in a large bowl nd mix well.
Stir flour mixture.

Spoon batter in prepared loaf pans. Bake until a toothpick inserted in the center of loaves come out clean, about 1 hour. Cool for 10 minutes and serve with pinapple spread

My New Favorite Recipe

Okay, so before Ellie on the Food Network endorsed canned salmon I was a little scared.

This recipe was so tasty and really easy. Would be great with that three bean asian salad I

made lastweek. With a rushed schedule and my new frugalness, I simply made a mixed greens

salad with edamame and topped with lime juice and EVOO. This was so good we ate it for two nights in a row.

Asian Salmon Cakes

6 slices whole-wheat sandwich bread
2 (15-ounce) cans salmon, drained, skin and bones removed
2 eggs, lightly beaten
5 scallions
1/2 cup finely chopped canned water chestnuts
1/4 cup finely chopped fresh cilantro leaves
1/2 teaspoon freshly ground black pepper
3 teaspoons olive oil, divided
Creamy Ginger-Sesame Sauce, recipe follows

Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb. In a large bowl, flake apart the salmon with a fork. Add the egg and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs and mix well. Shape the mixture into 12 patties.
In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side. Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with scallion.

Creamy Ginger-Sesame Sauce:
1/2 cup nonfat plain yogurt, or 6 tablespoons nonfat Greek-style yogurt 2 tablespoons mayonnaise 1 1/2 tablespoons freshly grated ginger 1 teaspoon toasted sesame oil 1 teaspoon low-sodium soy sauce
If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes. Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.
Yield: about 2/3 cup

I mean... WHO makes Cobbler when they hate it?

So yesterday, out of the blue, I decide to make cobbler. Not sure what it was. . . a southern domestic goddess channeling herself... a patriotic urge since we are a week out from 4th of July... a momentary lapse in sanity? Whatever it was, it took over. Using an Emeril recipe, I sent Scott to the the store for berries (which, by-the-way, he did willingly knowing my dislike for cobbler and having a slight dislike himself. . . what a good, patient and obediant man.) and I started the dough. An hour later we had the best cobbler I ever have had... and I still hate it. I mean, shouldn't desserts be decadent or cheesy? Guess I can add one more thing to my baking list.

Cobbler, anyone?

Simple Summer Salads

In the summer I like to keep it simple... salads and grilling are nightly staples.

So far this week I have made three very simple summer salads!

Watermelon, Feta and Cucumber Salad

What you see is what you get. Chop cukes, watermelon and crumble feta.
SERVE cold. Refreshing... sweet and salty.

Shrimp, Avocado Salad

Chopped red onion, shrimp, avocado, cilantro, tomatoe and mix
with juice of one lime, 1/2 cup shredded monteray jack, cumin, salt, drained black
beans and SERVE cold. Also think this would be good on a pita.

Asian Three Bean Salad

Got this one from Ellie on the Food Network. So refreshing and healthy.

1 pound string beans, trimmed and cut into 1-inch pieces
1 (10-ounce) bag frozen shelled edamame (green soy beans)
3 tablespoons canola oil
3 tablespoons rice wine vinegar
1/4 cup 100 percent fruit apricot preserves
1 tablespoon sugar
1 teaspoon freshly grated ginger
1 (15-ounce) can black beans, drained and rinsed
2 scallions, sliced
Salt
Put the string beans and frozen edamame into a steamer basket and steam them for 4 minutes. Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes or longer.
In a small bowl whisk together the oil, vinegar, apricot preserves, sugar and ginger. Add the black beans and scallions to the other beans, drizzle with dressing, and toss to coat. Season with salt, to taste.

My Take on Dena's Cake = YUMMY!

On Mother's Day Dena, my sister-in-law and great baker, made an amazing coconut cake. I loved it probably more than any cake I have ever had (sorry, Mom). Recently, in preparation for a get-together for Sex and the City-- The Movie, I created my own version of this cake. INeedless to say, it was a hit. I am not sure what was better... the movie or the cake. Don't worry Kate, you will get more before your birthday... don't we need to celebrate something this month???

Crazy Coconut Cake

 

Ingredients

1 3/4 cups all-purpose flour, plus more for the pans
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup packed unsweetened shredded coconut
3/4 cup coconut milk
1 1/2 teaspoons vanilla extract
1 1/2 sticks unsalted butter, at room temperature, plus more for the pans
1 1/3 cups sugar
2 large eggs
2 large egg whites

Filling

3/4 cup sugar
1 cup sour cream
4 ounces cream cheese, lowfat
1/2 cup flaked, sweetened coconut

Icing

3/4 cup powdered sugar
1 cup sour cream

8 ounces cream cheese, lowfat

1/4 cup flaked, sweetened coconut
1/4 cup toasted coconut

I baked in two cake pans and then split the cakes. Baked at 350 for a little
more time than box said. I then placed filling in between layers (see filling) and then
iced the cake, placing the remaining coconut on the cake. Allow to sit for 24 hours.

Lucious Lime... three slices later!

Well, good thing it is low fat :) Lastnight I googled "Lowfat Lime Dessert" after a
craving and found this recipe on a blog I had never visited...
Made with yogurt and half the eggs, sugar and fat in regular cheesecake, I found this
dessert refreshing and surprisingly rich. Three slices later (YIKES), I highly recommend it!

Low-Fat Key Lime Cheesecake 1 (9 inch) reduced fat graham cracker pie crust
2 (8 ounce) packages reduced fat cream cheese
1/2 cup Slenda

1/2 tablespoons all-purpose flour
2 1/2 tablespoons lime or lemon juice- I used juice of 2 limes
1/2 cup egg substitute or 3 eggs
1 (8 ounce) container nonfat lime yogurt (or any flavor of your choice)

1. Preheat oven to 350 degrees.
2. In a large bowl, beat cream cheese and sugar until smooth.
Beat in flour. Beat in lemon juice and egg substitute. Stir in yogurt. Pour into crust.
3. Bake in the preheated oven for 50 to 60 minutes, or until filling is set.
Allow to cool. Refrigerate at least 4 hours before serving.

Strawberries... my favorite part of summer

I forgot how yummy a Summer Strawberry can be. I just ate an entire

ziplock of strawberries dipped in fat-free sourcream and sugar. Shhh...

Turkey is not just for Thanksgiving Folks!!!

Okay, I must confess that since I tivoed Oprah when Sex and the City was on
I have been taping it daily. And for good reasons... I am convinced that Oprah
knows all... she certainly knows her turkey!

On Thursday's show she had a chef from Donald Trump's resteraunt and share
his recipe for what she calls the BEST BURGER she has ever eaten.



(her picture, not mine)

Well... I made it on Sunday night and I think I must agree. The main ingredient is
extra lean ground turkey (which can sometimes be dry) and the secret ingredient is
granny smith apples. It makes it SO MOIST and SO YUMMY! I served mine with avocado
and melted Havarti cheese.

Stuffed with Stuffed Peppers!

Tonight for dinner I tried my hand at Stuffed Peppers!
I sauteed 97% fat free beef with onion, garlic, tomatoes, bulgar, oregano, shedded
zuchinni and a can of tomatoes. I added salt, pepper, cumin and red pepper. Later I stuffed green and red peppers with the combination and baked for 20 minutes at 350. I then topped 1/2 with provolone and the other 1/2 with Blue Cheese. (I think I preferred the provolone and Scott the blue cheese... tomato/ tomato!)

Either way so yummy! Will definitely do it again. Plus, Ellie from the food network says Bulgar has 65% off your daily fiber! No wonder why I feel so full. Perfect to veg while watching GREY'S ANATOMY :)

Heirloom, Baby!

It's Garden time and this year I am growing more than HERBS!!!!!

Scott and I purchased Heirloom Tomatoes at Fresh Market and we de-seeded them and Scott germinated the seeds and raised them into plants- see above (God love his patience)! We have three different types. I feel so Mother Earth-- eating, germinating, growing, eating :)

Since then, I decided to do my own germination! In addition to Scott's Super Yummy tomatoes I have all of my herbs and then a greenhouse (plastic) with purple peppers, red peppers, cinnamon basil and arugula! On the hunt for a new variety of cucumbers.

The year of the garden is in effect. I expect yummier dishes and decreased grocery bills :)

Longtime No Post!

With Spring has come a lack of baking and more grilling... thus less entries!
Sorry for taking a month off! Let me condense my cooking into a list....

Top 10 things made recently:
10- A mess :) I made cupcakes last night for my employee Katie's last day.
Straight from a Stonewall Kitchen box with Nutella Creme Cheese Icing. Kitchen
remains a mess

9- Blue Cheese Burgers- Have been feeling comfort foodie and made burgers (with 97% fat free
meat) stuffed with onions and blue cheese. Made up a YUMMY topping sauteing mushrooms, blue cheese, fat free mayo and a little water. Served on whole wheat! (Scott LOVED them)

8- Wasabi Grilled Pork- With Spring/Summer comes more grilling so I go into MEAT MODE.
Lately I have been marinating pork in wasabi with lime juice, salt and pepper and placing on grill. Serve with grilled asparagus and you barely have any dishes to do.

7- Smoothies- I have been making Mango Spinach smoothies from a recipe that I got on another
foodie blog: http://www.happyfoodie.com/

6- Avocado, Black Bean and Corn Salad- This is SO EASY. Chopped avocado, can or rinsed black beans, can of rinsed corn, lime juice, cumin, red pepper flakes, salt and pepper. YUM! and so fresh

5- Watermelon and Feta Salad- Need I say more? (Add red wine vinegar)

4- Turkey Avocado Burgers- Again, I told you, salad, meat and fruit my recent diet!
Lean Turkey mixed with onion soup seasoning, cumin, pepper grilled. I top it with Monterrey Jack Cheese, Avocado and Tomato. I serve on one slice grilled garlic bread!

3- Gourmet Pizzas- We have been eating these ALOT. I take a Low Carb Flatbread and grill with olive oil and garlic. Simultaneously I reduce down tomato, garlic and evoo (basil if I have it). This is the sauce. Then top with veggies-- preferably artichoke, spinach, onion and mushroom and mozzarella cheese. Back on top grill shelf for 5 minutes to melt.

2- Frittata- The easiest meal I could ever make! I saute onions, asparagus and mushrooms in a pan. I add 5 whisked eggs, salt, pepper and goat cheese. Put back on the eye and them in the oven on broil until egg rises and slightly brown.

1- Cabbage Broccoli Salad- This is my take on Cole Slaw and Broccoli Salad. I chop broccoli, red cabbage, red onion and mix in a Cole slaw dressing (fat-free mayo, red wine vinegar and sugar). Set in the fridge for an hour to marry the flavors! This is by far my FAVORITE new concoction!

PS...

giving away the carrot cake does not ensure a bathing suit ready body...
it just will help it not get worse. Being a Baker (as I am now, see entry below)
means extra exercise and self disipline... This means squats while brushing teeth
and planks behind the counter at the store :)

Easter means Carrot Cake???

. . . and, we should celebrate Easter all month, right????
Lastweek I made Carrot Cake... my FAVORITE CAKE and had to give all
but 2 slices away (against Scott's wishes) so I can wear a bathing suit in Florida next week. I do have to say, I could have eaten it all... SO YUMMY!!!

Carrot Cake- a variation of a Cooking Light Recipe!

1 cup pineapple crushed and juice
5 cups shredded carrot (about 1 pound)

1/2 cup walnut

3/4 cup granulated sugar

3/4 cup packed dark brown sugar

1/2 cup butter, softened

1 teaspoon vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup golden raisins
Cooking spray

Frosting:

1 cup sifted powdered sugar

chilled 1 (8-ounce) block 1/3-less-fat cream cheese chilled

1/2 cup crushed pineapple

Preheat oven to 350°.
Combine carrot, pineapple and granulated sugar in a bowl.
Beat the brown sugar and butter with a mixer at medium speed until well-blended (about 2 minutes). Add applesauce, 1 teaspoon vanilla; beat until well-blended (about 2 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition (batter will have a slightly curdled look).

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (flour through salt); stir well with a whisk. Add brown sugar mixture to flour mixture, stirring just until moist. Fold in carrot mixture and raisins (batter will be very thick). Spoon batter into a 13 x 9-inch baking pan coated with cooking spray.
Bake at 350° for 40 minutes or until a wooden pick inserted in center of cake comes out clean. Cool completely on a wire rack.

To prepare the frosting, beat the powdered sugar, pineapple and cheese with a mixer at low speed just until well-blended (do not overbeat). Spread the frosting over the cake; cover and chill 1 hour.

It's all about 3!

The first dessert made as a BAKER- Chocolate Cheese Cake!


So easy, this recipe was on the back of the chocolate package:
3 eggs
3 packages of cream cheese
3/4 cup sugar
3/4 table spoon of vanilla
1 package of bittersweet chocolate
13 chocolate cookies (I did sugar free oreos)
3/4 tablespoon of butter, melted

Crush cookies into melted butter. Place in bottom of 9 inch spring form pan. Preheat oven to 325.

Melt chocolate in microwave or double boiler. Allow to cool. Beat cream cheese, vanilla and sugar in your STAND UP MIXER :) slowly add eggs, one at a time.

Bake in a water bath for 55 minutes on 325.
Allow to cool overnight for best results!

If one has Stand Mixer and Spring Form Pans, Is she a Baker?

I think so!
Three months down and officially a baker... as of last weekend that is!
I am now the proud owner of a stand mixer. Yes, it is true.
Thanks to Miss Betty Allen Hall (Scott's Mom) I now own the tool that
I feel makes me ligitamately a baker. Her husband bought her one and she
has her mom's original SunBeam. . . and so the story goes. Looks like Scott
is off the hook for a little while in the Kitchen Aid department!

Who Knew??? Now I am in Trouble!

Okay, I missed the memo that one of my favorite culinary treats was SO EASY!!!!

A week or so ago I was craving coconut (when I say coconut, I mean coconut macaroons!) so Jill said why don't you just bake some, they are SO EASY. Not that I don't trust my dear friend but I did not beleive her. These little pieces of decadence seem so delicate... how would I ever live up to the moistness I was dreaming of. Ah, the challenge. . . .

So, before I headed to Annie Kays to gather the ingredients I googled the recipe to make sure
coconut, condensed milk, vanilla and one egg was all I needed. Low and behold, Jill was right!

So... 20 minutes later there I was, nibbling on one of my favorite treats. And the recipe makes a lot (shhh... I told Scott I burned the first batch but I really ate them all.... OOPS).

Cookoo for Coconut Macaroons

Ingredients:

3 cups coconut

1 can condensed milk

1 teaspoon of vanilla

1 egg white

Whip together, spoon onto greased pan and bake at 350 for 10 minutes (check after 8, some batches cooked faster. Makes about 32. Eat and tell your husband you burned half :)

Lots of love for the lava!

YUM! This is my new favorite dessert. I love it
so much that I have made it two times... One for
dinner party and the other for me and Scott... I ate
two this time. YIKES! So easy, yet impressive. Decadent,
but not too sweet. And you know if I can bake it, you can.
(also, if you need ramicans I have cute pink, chocolate and white
ones at the store).

Individual Chocolate Lava Cakes

1 60% Cacao Bittersweet Chocolate Baking Bar
1/2 60% Cacao Bittersweet Chocolate Baking Bar
2 eggs
1/4 cup(s) heavy cream
8 tablespoon(s) (1 stick) unsalted butter
2 egg yolks
1/3 cup(s) sugar
1/2 teaspoon(s) vanilla extract
1/4 cup(s) cake flour

Directions
To make centers, melt chocolate and cream in double boiler. Whisk gently to blend.
Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.

To make cake, heat oven to 400°F. Spray six 4-ounce ramekins or custard cups
with cooking spray. Melt chocolate and butter in double boiler; whisk gently to blend.
With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or
until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for
about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate
on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.

Finally! Thinking Outside the Box

So, one of my favorite sweet treats are BROWNIES. You know, the kind that are gooey and nutty? I grew up in a house where we made these little pieces of heaven from a box. Now, in my dear mom's defense, there were NO complaints about the end product...

For those that don't know me, early on I gave myself the title of certified creative cook non-baker so there was NO need to learn the gratifying task of thinking outside the box. When we wanted brownies I bought the box. Very simple. A year ago I decided it was time to learn to fend for myself. I know that most baked goods consist of flour, sugar, butter and eggs... all things we have on any given day in our kitchens. I fantisized of being snowed in and whipping up brownies, cookies or whatever on a whim... without having to venture out for the trusty box.
And thus the journey began...

Scott and my mom will tell you that I am a bad baker because I have issues following direction. I do have to agree... but why do things need that much sugar... that much butter. Well, folks, they need it to taste good. I have attempted almost 10 brownie recipes... unsucsessfully.

On Wednesday, (please note- on a whim) I decided to give it one more try. 55 minutes after following the recipe there they were--- Out of the Box, Gooey, Bittersweet Chocolate Pieces of Heaven. All from my kitchen, no box included.

Out of the Box Brownies

4 squares Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped PLANTERS Pecans
PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil. MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into prepared pan. BAKE 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature.

PS- Please follow the directions :)

Breakfast in Bed???

On Sunday, since it was "wash the sheets day", I decided we could have breakfast in bed.
For those of you who know how anal I can be you know this was HUGE! I made a YUMMY
recipe from Cooking Light for Lemon Ricotta Pancakes (partially because I had left over Ricotta from the lazagna rolls). Served with Pecans, Bananas and Hot syrup on top they were DELISH!



Lemon Ricotta Pancakes

Ingredients
1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs, separated
1 tablespoon grated lemon peel
1/3 cup part-skim ricotta cheese
Salad oil


Preparation
1. In a large bowl, mix flour, sugar, baking soda, and salt. In a medium bowl, whisk buttermilk, egg yolks, and lemon peel to blend. Stir buttermilk mixture into flour mixture just until evenly moistened. Gently stir in ricotta cheese.
2. In a bowl, with a mixer on high speed, beat the egg whites until soft peaks form. With a flexible spatula, gently fold the whites into the batter just until they are incorporated.
3. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with oil and adjust heat to maintain temperature. Drop batter in 1/2-cup portions onto the griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn cakes with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
4. Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.
Yield
Makes about 8 pancakes; 4 servings



PS- After I made a huge mess, ate and relaxed in bed until noon I had a dirty house, unproductive anxiety breakdown. Go figure!
PPS- Dirty House Breakdowns in front of significant others can often result in new cleaning supplies... like a microfiber mop and mit. Thanks, Scotty!

Healthy Lasagna????

Is this an oxymoron, you might wonder!?!

Well, on Thursday night I created lasagna that was about 200
calories and 5 grams of fat a serving!



Inspired by one of my many magazines (Shape, Cooking Light, Women's Health)
I constructed Lasagna Rolls with:
Whole wheat noodles
Tomato Sauce
Lowfat parmesean/mozzerella
Fat Free Ricotta
Garlic
Sauteed Spinach, Basil, Peppers, Onions

I cooked the noodles (4) as normal then spread the cheese/garlic mixture
lightly on bottom, followed by veggies and then rolled. After I completed our
four rolls I covered with sauce baked at 350 for 20 minutes.

I served with green salad! It was delish! AND a low calorie, low fat way to have
my favorite comfort food.

Orange you a brownie?

The knitty cat (also known as cupcake cat:))is officially blogging on chaos and chicken. My orange brownies were a hit! With the exception of a few (male) critics who refused to believe that orange brownies were in fact brownies. Are all brownies chocolate? I think not! Before you discriminate against these sugary citrus treats, you must try the recipe yourself!

Here's the link: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36812,00.html

30 equals 30 ingredients. . .

Why is it that I have to make a big deal over everything. Lauren, Scott's sister turns 30 on Wednesday and she is visiting with us. I want to have all of her favorite things for dinner and of course it is now 4 courses...

Last night I went to the grocery store to retrieve the ingredients and there were like 26... let's just say 30 for the purpose of the story. After 2 hours of prep so tonight will not be hectic and $100 later we have the start of what I hope is the best meal EVER. The bottom line is, Lauren is simple. She would be happy with anything... But, I love it so....

Menu
Mushroom Ginger Soup (I know, I still love it)
Asian Salad with Cabbage and Oranges
Crab Cakes with Roasted Red Pepper Roule
Chocolate Fudge Cupcakes with Citrus Cream Cheese Icing

Revelation:
Cupcakes taste just as good from a box. SHHH... do not tell
Icing is merely SUGAR :)

I did substitute the eggs and oil with a diet Dr. Pepper. Amy Harris said this was so good and it is!!!! YEAH! Lots of chemicals but less calories.

Also, realized that food processor serves as a wonderful mixer.

Happy 30th, LT. We LOVE you!

Yummy Soup!

Okay... so I just returned from NY where I had a bite of the best brothy mushroom ginger soup. With my mother's amazing ability to taste, smell and decipher ingredients I think I have it.


Stacey's Mushroom Ginger Soup









Ingredients:
Shittake Mushrooms (Chopped)
Carrots
Celery
Green Onion (2)
Spinach
Vegetable Stock
Salt
Pepper
1 inch or so grated Ginger


How to do it:

Chop veggies and saute (Carrot and Celery) for a few in EVOO.

Add entire container of veggie stock, spinach, mushrooms, green onion,
grated ginger, salt and pepper. Allow to simmer on low for 30 minutes.


It's very light and refreshing... With barely any calories I am dubbing it New Weightloss Soup- Spread my Gospel!