LonghornGal
11-23-2003, 07:04 PM
Hi all,
Well I learned several things this weekend. Number one is that fudge is my personal form of Kryptonite. I cannot function around it without chowing down. Thanks! :) I took a bunch to the bar and gave it to my football watching pals in order to decrease the danger... and I did all the stirring by hand in order to help burn off some of the calories I knew I would consume! (blisters - ow!)
Tried a few new recipes:
:D Spicy Wheat Berry Enchiladas with Garden Brown Sauce - LOVED these - the sauce is the best ever! I only made a half batch of the sauce to go with my half batch of enchiladas, but now I wish I'd made more! Spicy and smoky and easy to make - the house smelled so good with it on the stove. The enchiladas were tasty too - very filling and a good level of spicyness. Not going to fool anyone into thinking it's meat, but a great texture and flavor. A 9 out of 10.
:D Raspberry Filled Cinnamon Rolls - reviewed these on the muffin thread. Try 'em, you'll like 'em.
:( Alton Brown's Free Range Fruitcakes - I loved it coming out of the oven, but after the weeks of soaking in the booze they're just too much. I never thought I'd say there was too much booze in something!
Attended a wine and cheese tasting event yesterday... will share recipes when I get them. Just imagine:
Bunder Berkase with honey and almonds - wowie!
Triple Creamed Brie - mmmm like butter - we were licking the beaters clean!
Manchego with carrot salad and pureed golden raisins - heaven on a plate.
Artesian Cheddar with cranberry chutney.
various blue cheeses with thinly sliced pears...
and wines to match them all. Of course I brought the Cabernet Truffles for dessert. and I walked over 11 miles yesterday and today to burn off the wheel of cheese I ate! :rolleyes: :) :D
That's that - I'll post the cheese pairing recipes when I get them.
--Kristin
oh here's the wheatberry recipe.
* Exported from MasterCook *
Spicy Wheat Berry Enchiladas
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish Tried it - great!
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup wheat berries
4 cups water
2 teaspoons olive oil
2 cups chopped onion
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 jalapeno pepper, whole -- seeded and minced
2 cups spinach -- coarsely chopped
2 cups Garden Brown Sauce
1/2 cup chopped cilantro
1 tablespoon lime juice
8 tortilla tortillas, flour, lowfat
2 cups salsa -- divided
4 ounces reduced fat monterey Jack cheese -- (1 cup)
Bring wheat berries and water to a boil, reduce heat and simmer 50 minutes or until tender. Drain.
Preheat oven to 350
Heat oil in large nonstick skillet over med-hi heat. Add onion and next 4 ingredients - saute 2 minutes.
Add spinach and next 3 ingredients, stir in wheat berries. Cook 5 minutes (mixture will be thick). Remove from heat
Heat tortillas according to package directions. Spray 13x9 inch pan with cooking spray, spread 1/2 cup salsa in the bottom. Spoon 1/2 cup wheat berry mixture in middle of a tortilla and roll it up. Place seam side down in dish.
Pour remaining salsa over tortillas, top with cheese. Bake 30 minutes.
Serrving size: 1 enchilada
Description:
"yummers! Not going to fool anyone into thinking they're the "real enchilada" with meat and all, but delicious in their own right."
Cuisine:
"Mexican / Hispanic"
Source:
"Cooking Light Complete Cookbook, page 279"
Yield:
"8 servings"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 291 Calories; 6g Fat (24.5% calories from fat); 9g Protein; 31g Carbohydrate; 7g Dietary Fiber; 5mg Cholesterol; 771mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Garden Brown Sauce
Recipe By :
Serving Size : 21 Preparation Time :0:00
Categories : Sauces / Condiments Tried it - great!
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 cup sliced mushroom
4 cloves garlic -- halved
1/4 cup tomato paste
1/4 cup all purpose flour
1 cup dry red wine
6 cups water
2 tablespoons low sodium soy sauce
2 teaspoons black peppercorns
1 teaspoon dried thyme
1/2 teaspoon salt
3 bay leaves
Heat oil in saucepan over med-hi heat. Add onion and carrot, satue 9 minutes or until lightly browned.
Add celery, mushrooms and garlic, cook 10 minutes
Add tomato paste, cook 10 minutes or until browned, stirring constantly (the bottom of the pan is looking pretty black at this point... keep going!)
Stir in flour, cook one minute stirring constantly
Add wine, stirring to scrape the yummies off the bottom of the pan.
Add water and remaining ingredients. Bring to a boil, then reduce heat and simmer for 45 minutes.
Strain mixture through a sieve into a bowl. Discard solids (or pick out inedible stuff and eat the yummy veggies).
Store sauce in an airtight container for 1 week in fridge or freeze for 3 months
Description:
"smoky and delicious"
Cuisine:
"Mexican / Hispanic"
Source:
"Cooking Light Complete Cookbook"
Yield:
"5 1/4 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 38 Calories; 1g Fat (38.1% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 150mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat.
Serving Ideas : Goes with Spicy Wheat Berry Enchiladas or with beef or pork.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Well I learned several things this weekend. Number one is that fudge is my personal form of Kryptonite. I cannot function around it without chowing down. Thanks! :) I took a bunch to the bar and gave it to my football watching pals in order to decrease the danger... and I did all the stirring by hand in order to help burn off some of the calories I knew I would consume! (blisters - ow!)
Tried a few new recipes:
:D Spicy Wheat Berry Enchiladas with Garden Brown Sauce - LOVED these - the sauce is the best ever! I only made a half batch of the sauce to go with my half batch of enchiladas, but now I wish I'd made more! Spicy and smoky and easy to make - the house smelled so good with it on the stove. The enchiladas were tasty too - very filling and a good level of spicyness. Not going to fool anyone into thinking it's meat, but a great texture and flavor. A 9 out of 10.
:D Raspberry Filled Cinnamon Rolls - reviewed these on the muffin thread. Try 'em, you'll like 'em.
:( Alton Brown's Free Range Fruitcakes - I loved it coming out of the oven, but after the weeks of soaking in the booze they're just too much. I never thought I'd say there was too much booze in something!
Attended a wine and cheese tasting event yesterday... will share recipes when I get them. Just imagine:
Bunder Berkase with honey and almonds - wowie!
Triple Creamed Brie - mmmm like butter - we were licking the beaters clean!
Manchego with carrot salad and pureed golden raisins - heaven on a plate.
Artesian Cheddar with cranberry chutney.
various blue cheeses with thinly sliced pears...
and wines to match them all. Of course I brought the Cabernet Truffles for dessert. and I walked over 11 miles yesterday and today to burn off the wheel of cheese I ate! :rolleyes: :) :D
That's that - I'll post the cheese pairing recipes when I get them.
--Kristin
oh here's the wheatberry recipe.
* Exported from MasterCook *
Spicy Wheat Berry Enchiladas
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish Tried it - great!
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup wheat berries
4 cups water
2 teaspoons olive oil
2 cups chopped onion
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 jalapeno pepper, whole -- seeded and minced
2 cups spinach -- coarsely chopped
2 cups Garden Brown Sauce
1/2 cup chopped cilantro
1 tablespoon lime juice
8 tortilla tortillas, flour, lowfat
2 cups salsa -- divided
4 ounces reduced fat monterey Jack cheese -- (1 cup)
Bring wheat berries and water to a boil, reduce heat and simmer 50 minutes or until tender. Drain.
Preheat oven to 350
Heat oil in large nonstick skillet over med-hi heat. Add onion and next 4 ingredients - saute 2 minutes.
Add spinach and next 3 ingredients, stir in wheat berries. Cook 5 minutes (mixture will be thick). Remove from heat
Heat tortillas according to package directions. Spray 13x9 inch pan with cooking spray, spread 1/2 cup salsa in the bottom. Spoon 1/2 cup wheat berry mixture in middle of a tortilla and roll it up. Place seam side down in dish.
Pour remaining salsa over tortillas, top with cheese. Bake 30 minutes.
Serrving size: 1 enchilada
Description:
"yummers! Not going to fool anyone into thinking they're the "real enchilada" with meat and all, but delicious in their own right."
Cuisine:
"Mexican / Hispanic"
Source:
"Cooking Light Complete Cookbook, page 279"
Yield:
"8 servings"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 291 Calories; 6g Fat (24.5% calories from fat); 9g Protein; 31g Carbohydrate; 7g Dietary Fiber; 5mg Cholesterol; 771mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Garden Brown Sauce
Recipe By :
Serving Size : 21 Preparation Time :0:00
Categories : Sauces / Condiments Tried it - great!
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 cup sliced mushroom
4 cloves garlic -- halved
1/4 cup tomato paste
1/4 cup all purpose flour
1 cup dry red wine
6 cups water
2 tablespoons low sodium soy sauce
2 teaspoons black peppercorns
1 teaspoon dried thyme
1/2 teaspoon salt
3 bay leaves
Heat oil in saucepan over med-hi heat. Add onion and carrot, satue 9 minutes or until lightly browned.
Add celery, mushrooms and garlic, cook 10 minutes
Add tomato paste, cook 10 minutes or until browned, stirring constantly (the bottom of the pan is looking pretty black at this point... keep going!)
Stir in flour, cook one minute stirring constantly
Add wine, stirring to scrape the yummies off the bottom of the pan.
Add water and remaining ingredients. Bring to a boil, then reduce heat and simmer for 45 minutes.
Strain mixture through a sieve into a bowl. Discard solids (or pick out inedible stuff and eat the yummy veggies).
Store sauce in an airtight container for 1 week in fridge or freeze for 3 months
Description:
"smoky and delicious"
Cuisine:
"Mexican / Hispanic"
Source:
"Cooking Light Complete Cookbook"
Yield:
"5 1/4 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 38 Calories; 1g Fat (38.1% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 150mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat.
Serving Ideas : Goes with Spicy Wheat Berry Enchiladas or with beef or pork.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0