Thursday, May 31, 2007

Cinnamon-Roasted Almonds

1 egg white
1 t cold water
4 cups almonds
1/2 cup sugar
1/4 t salt
1/2 to 1 t cinnamon (I used 1/2 as called for in the original recipe, but felt like it needed a bit more cinnamon)

Preheat oven to 250. Lightly grease a 10x15 jelly roll pan.

Lightly beat egg white, add water and beat until frothy. Add nuts and stir until well coated. Mix sugar, salt and cinnamon and sprinkle over nuts. Toss to coat and spread evenly on pan. Bake for 1 hour stirring occasionally (every 15 minutes); let cool and store in an airtight container.

Sunday, May 27, 2007

BLT Bites

Okay Kristen- here it is, sorry it took so long.

1 package refrigerator biscuits
1 tomato chopped very fine
1/4 onion chopped very fine
1/4 tsp. basil
8 slices cooked bacon crumbled
1/2 c. grated swiss cheese
1/4 c. mayo

Grease muffin tin and mild dough into muffin hole, leaving center hollow. Mix ingredients together and spoon into centers of dough. Bake at 400 for 10 minutes.
*These can be made in regular muffin tins for a meal, or in the small tins for appetizers. Enjoy- they are super yummy!

Wednesday, May 23, 2007

Classic Banana Bread

I was threatened to lose my membership to lugubrious delights if I didnt post something soon... here goes!

This is actually a Cooking Light banana bread recipe. It's not super healthy but probably better than some.


2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray


Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Monday, May 7, 2007

Mediterranean Pasta

This is compliments of Martha Stewart. Mel and I made it last night. It was soooooo, so good. The kalamata olives are way yummy, but expensive. I'm sure regular olives will work though!


  • Coarse salt and ground pepper
  • 12 ounces whole-wheat spaghetti
  • 2 tablespoons olive oil
  • 1/2 medium onion , thinly sliced, lengthwise
  • 2 garlic cloves, thinly sliced crosswise
  • 1/2 cup dry white wine
  • 1 can artichoke hearts, drained, rinsed, and quartered lengthwise
  • 1/3 cup pitted kalamata olives, quartered lengthwise
  • 1 pint cherry or grape tomatoes , halved lengthwise
  • 1/4 cup grated Parmesan cheese, plus more serving
  • 1/2 cup fresh basil leaves, torn


  1. In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
  2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
  3. Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.

Tuesday, May 1, 2007

Request: side dishes

It looks like we've hit a little bit of a plateau on recipes. Come on, I know you've got more to share! {Some of you contributors still haven't posted anything!} To hopefully inspire a few more recipes, I've got a request. I've been really good about cooking real meals most nights but I've realized I don't necessarily make sides to go with the entree. I especially would like some ideas for vegetables -- we definitely don't eat enough and I've only got a few tricks up my sleeve. Help!!