Tag Archives: onion

Homemade Bagels Made Simple!

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This recipe is from Gina at Skinnytaste. I had made them once before and they were good but I used whole wheat flour. This time I made them with unbleached all-purpose flour and they came out so much better! Each recipe makes 4 bagels and for those following Weight Watchers and counting points, each bagel is only 3 Freestyle points! I put 2 tablespoons of greek style cream cheese for a total of 2 points, making the whole bagel 5 points! Amazing, since a normal bagel is 9-11 points, plain! So thank you to Skinnytaste for this delicious recipe! I used an “everything” seasoning (recipe to follow) on them but you can use whatever you like. 

These are really easy to make and have only 5 ingredients! I made mine in my Air Fryer and they came out great! I love my Air Fryer. I have a GoWise USA fryer in purple. But they can easily be made in the oven as well, they just take longer. Give it a try! You won’t be disappointed!

And please don’t forget to visit my other blog at Cruise Ship Recipes at Home!

INGREDIENTS:

1 cup unbleached all-purpose flour (you can use whole wheat or gluten-free if you want)

2 teaspoons baking powder (make sure it’s not expired)

3/4 teaspoon kosher salt

1 cup non-fat Greek yogurt ( I used Fage, but use whatever you like, just don’t use regular yogurt, it can get too sticky)

1 egg beaten (or egg white if you choose)

AIR FRYER DIRECTIONS:

  1. Preheat the air fryer to 325ºF and set for 11-12 minutes. (My machine only had 320 or 330 so I set it for 330)
  2. In a medium bowl combine the flour, baking powder and salt, mixing well. 
  3. Add the yogurt and mix with a fork until well combined. It should look like small crumbles. 
  4. Place the down on a lightly dusted work area and need it a bit until it is tacky but not sticky. About 15-20 turns, the dough should come off your hands easily.
  5. Divide the dough into four equal balls, rolling each ball into 3/4 inch thick ropes and join the ends to make the bagel shape.
  6. Brush the tops with the beaten egg and coat the top and bottom with your seasonings.
  7. Once the air fryer is heated, spray a little cooking spray on bottom of pan and transfer the bagels in batches but don’t overcrowd. I put 3 in at a time. If I had put all 4 in they would have been too crowded.
  8. Bake/Fry for 11-12 minutes. I put mine in for 12 minutes, 11 was good but the dough inside was still a little tacky. So 12 minutes worked for me. They should be golden brown. There is no need to turn them over either.
  9. Let cool at least 10 minutes or more before cutting, they will firm up when cooled.

OVEN DIRECTIONS:

  1. Preheat oven to 375ºF. Put parchment paper on a baking sheet and spray with oil to avoid sticking. (you can also use a silpat if you have one)
  2. Follow steps 2-6 as above.
  3. Bake on the top rack of the oven for 25 minutes. Let cool at least 10 minutes before cutting. 

Makes 4 bagels

EVERYTHING BAGEL SEASONING

Ingredients:

1/4 cup sesame seeds

1/4 cup poppy seeds (If using fine poppy seeds use only 1/8 cup)

3 tablespoons dried onion flakes

3 tablespoons dried garlic flakes (hard to find so I ordered on Amazon)

2 tablespoons coarse sea salt

DIRECTIONS:

Mix everything together and store in an airtight container.

Makes 1 cup

 

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Cheesy Zucchini Soup

Last night I made a wonderful delicious soup for the first time. I want to thank fellow blogger Reeni for the inspiration. She posted the original recipe on her blog Cinnamon Spice & Everything Nice and I just had to make it myself. I did change it a bit because I didn’t have the exact ingredients on hand. It still came out incredibly delicious. I was sweating like crazy making this last night, it is Florida and still 80 degrees or so right now, but I kept at it. The recipe is pretty easy, but it does take time cutting up all the stuff. Oh how I wish I had a sous chef of my own to do all that for me!

The original recipe I had called for vegetable broth. I had chicken broth and beef broth. I used chicken broth. It also called for a carrot. Didn’t have any, so didn’t use it. The recipe also called for ¾ cup grated Parmesan cheese OR 1 cup of shredded cheddar, swiss or pepper jack. I couldn’t decide so I used ½ cup Parmesan cheese and ½ cup shredded cheddar! Same thing with the herbs. It originally called for 1 teaspoon dried thyme or basil. I used ½ teaspoon of each. And the one final change or should I say suggestion that I left out was adding ½ cup of half-and-half or heavy cream. The soup didn’t need it and I didn’t need the extra calories! I’d say the recipe makes about 6 nice servings. I had two bowls and my husband had three! There is even enough for another bowl left over! So it’s a keeper! Please check out the original recipe on Reeni’s blog at  Cinnamon Spice & Everything Nice! Mangia!

INGREDIENTS:

Olive Oil, about 3 tablespoons

1 large Vidalia or yellow onion, diced (I used Vidalia)

1 large carrot, diced

1 stalk celery, diced

4-6 cloves garlic, (I used at least 6

½ teaspoon dried basil

½ teaspoon dried thyme

salt and pepper to taste

2 large zucchini (I used 1 large and 2 small)

3 cups vegetable or chicken broth

½ cup grated Parmesan cheese

½ cup shredded cheddar, swiss, pepper jack or any other cheese of your choice

½ cup half-and-half or heavy cream, optional

DIRECTIONS:

  1. In a large saucepan heat the olive oil over medium-low heat. Add the onion, carrot and celery, sauté until tender, about 5-10 minutes. (I cooked it for 10 minutes) Stir often. Add the garlic and sauté until you smell its wonderful aroma.

  2. Add the thyme and basil. Season well with salt and pepper.

  3. Meanwhile peel and dice 1½ of the zucchini (I used 2½). It should be about 5 coups. Shred the rest of the zucchini on the large holes of a grater and set aside.

  4. Add the diced zucchini to the pan and mix well, cooking for about 3-4 minutes. Add the broth and bring to a simmer for 15 minutes.

  5. Turn off the heat and purée the soup using an immersion blender. Careful of hot splatters with this! If you don’t have one carefully transfer the soup in batches to a blender and purée in batches. Return to pan if you used this method.

  6. Once the soup is pureed add the shredded zucchini and the cheese. (You can add the half-and-half here if you wish) Stir well.

  7. Simmer for 5-10 minutes, stirring occasionally.

Makes 4-6 servings

Meatless Taco Casserole

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Well here I am again. It has been quite a while since I last posted. But it took getting sick and staying home ‘resting’ to get back into my blog. I have missed it so much! I’ve missed all of you readers as well! Sorry for the long delay in coming back. I promise to do better!

Well a few weeks ago I bought a bag of Morningstar Farms Meal Starters. I got the Grillers Recipe Crumbles. I had heard so much about this stuff and after having had a bad experience or two with ‘Boca burgers’ in the past I was leery but I thought I would give them a try. I am so glad I did! Wow, I was completely surprised at how good this stuff was when mixed with other ingredients!  It’s 100% vegetarian, has 75% less fat than ground beef and is only 80 calories per serving (about 2/3 cup)! Even my husband liked it! I had first made it in chili (didn’t take pics of course) and then tried it in a taco casserole. It was so delicious! And filling! I also added my fave Shirataki Tofu Noodles as well, which gave me more fiber! I only used 2 cups of the stuff in the recipe and it really goes a long way. So if you were considering trying this, go ahead, you’ll be pleasantly surprised. Don’t get me wrong, I will always love my ground beef as well, but this is a nice alternative!

INGREDIENTS:

2 cups Morningstar Farms Meal Starters Grillers Recipe Crumbles

½ large onion, chopped

4 cloves garlic, chopped

1-2 tablespoons taco seasoning (I used my recipe)

 1 can (15 oz) fire-roasted tomatoes

1 package Shirataki Tofu Noodles (fettuccine style)

2 tablespoons olive oil

1 cup shredded cheddar cheese

sour cream

DIRECTIONS:

1. Prepare tofu noodles as directed on package, set aside.

2. In large skillet add and heat olive oil. Add the onions and garlic and sauté till soft, about 5 minutes.

3. Add the “Crumbles” to the pan and mix well, cooking and stirring till heated through. Add the taco seasoning and mix well.

4. Add the can of tomatoes and mix well. Heat through.

5. Add the tofu shirataki noodles and mix well. Divide the cheese in half and add ½ cup into the skillet. Mix well.

6. Pour mixture into any shaped casserole dish and top with remaining cheddar cheese.

7. Bake at 350ºF for about 15-20 minutes, until cheese is bubbling. Serve hot!

Add sour cream to top if desired.

Makes 2-4 servings

Spicy Crab Dip

Long time no post! I’m still trying to get in the routine of blogging when I get home from work. Being I don’t get home till 7pm it’s been tough. But I am determined to get back into this everyday, again. Today’s recipe I found through Taste of Home magazine. I had gotten it in an email. I used to get the magazine but have had to cut back so now I just get emails. This recipe is simple, quick, low-calorie and delicious! Plus it won’t break the bank. It uses the imitation crabmeat but feel free to use the real stuff if you want! I also substituted light mayonnaise and light cream cheese for the full fat ones. Again, feel free to use the regular kind. It can be served with crackers or veggies. Your choice! Enjoy!

Photo courtesy of Taste of Home magazine

INGREDIENTS:

1/3 cup light mayonnaise

2 tablespoons dried minced onion

2 tablespoons lemon juice

2 tablespoons white wine

1 tablespoon minced garlic

½ teaspoon cayenne pepper, optional

½ teaspoon hot pepper sauce, optional

2 packages (8 ounces each) light cream cheese, cubed

1 pound imitation crabmeat, chopped


DIRECTIONS:

1. In a food processor, combine the first eight ingredients. Cover and process until smooth. Transfer to a large microwave-safe bowl. Stir in the crabmeat, mix well.

2. Cover and microwave on HIGH for 2-3 minutes or until bubbly. Serve warm with crackers or vegetables.

Makes 4 cups

Chicken and Sausage Gumbo

First let me say that I have not actually made this recipe yet. But I will, soon. My husband loves gumbo. Me, I could take it or leave it. Mainly because there are peppers in it. Remember, I am the one Italian who doesn’t like sweet peppers. I know, weird. But I am willing to give this a try and I will make sure I chop the pepper very small so I can’t pick them out! You should see me at restaurants! Anyway, I got this recipe in my email today from Cooking Light. It’s actually from their November 2002 issue! So it’s been around a long time. I have changed a few things of course (though I am leaving the peppers in!). The recipe calls for boil-in-bag rice. Not happening in this house. I will use jasmine brown rice. I always make a huge batch and freeze it in small packages, for occasions just like this! And it also called for turkey kielbasa. I will use chicken sausages of some kind. The recipe originally called for bottled minced garlic. Again, not in my house! I will use fresh garlic and probably double it!

What is also really great about this recipe is that most of it uses frozen vegetables. This will save time if you’re making it last-minute. But if it’s last-minute you might not have the ingredients on hand so think ahead anyway. And if you do not like to use frozen vegetables like onion, peppers, okra etc. use fresh. But remember the frozen ones are already all cut up for you and cook faster! Another way to make this a little different is to add some shrimp to the last step also. Probably about a half pound or so of uncooked. It will cook fast so be careful.

Illustration courtesy of Cooking Light magazine

INGREDIENTS:

2 cups cooked rice of choice (I prefer jasmine brown rice)

2 tablespoons all-purpose flour

1 tablespoon vegetable oil

1 cup frozen chopped onion

1 cup frozen chopped green bell pepper

1 cup frozen cut okra

1 cup chopped celery

2 teaspoons minced garlic

½ teaspoon dried thyme

¼ teaspoon ground red pepper

2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)

8 ounces chicken sausage of your choice, cut into 1-inch pieces

1 (14½ ounce) can diced tomatoes with peppers and onion

1 (14½ ounce) can fat-free, less-sodium chicken broth

DIRECTIONS:

1. If you are cooking rice now make the gumbo while it is cooking.

2. Combine the flour and oil in a Dutch oven or large soup pot. Saute over medium-high heat for about 3 minutes. Add the onion, green pepper, okra, celery, garlic, thyme, and ground red pepper. Cook for about 3 minutes or until tender, stirring frequently.

3. Stir in the chicken, sausage, tomatoes, and broth, cook 6 minutes or until thoroughly heated. Serve over rice.

Makes 4 servings (1½ cups gumbo and ½ cup rice)

Easy Steak Marinade

Well today is my birthday. And since it’s my birthday I was thinking of what I wanted for dinner. My husband and I will be going to my favorite restaurant, EVO,  on the weekend but for tonight I needed a dinner plan. Have to eat anyway so it may as well be my favorite, all time, go to dinner. Steak and mashed potatoes. Ever since I was a kid and even when I got older and went away to college I always wanted steak and mashed potatoes for my dinner. So off to the supermarket I went this morning to get a couple of rib eyes. I usually buy ribeyes when they are on sale and stash them in the freezer. So when I went to the supermarket I was beyond shocked at the regular price of them! Needless to say I didn’t get them. I instead went for a steak my Mom used to make for us all the time as kids growing up. Chuck steak. It is much cheaper and it really isn’t all that bad. I used to by them in college too. So I figured why not. And to be on the safe side I will marinate them. I found this marinade in a low-carb recipe cookbook and I’ve used it with several types of beef in the past. It was intended for sirloin but it works for pretty much everything. If it’s too much for what you are using just cut the recipe in half.  So I will be enjoying my steak and mashed potatoes tonight for my birthday! Yum Yum!!

INGREDIENTS:

1 cup water

½ cup soy sauce

3 tablespoons Worcestershire sauce

½ medium onion, finely minced

1½ tablespoons balsamic vinegar

½ tablespoon wine vinegar

1½ tablespoons lemon juice

1 tablespoon spicy brown or Dijon mustard

2 cloves garlic, crushed

DIRECTIONS:

1. Combine the water, soy sauce, Worcestershire sauce, onion, balsamic vinegar, wine vinegar, lemon juice, mustard, and garlic in a large measuring cup or bowl.

2. Place your steak in a large zipper-lock bag. Pour in the marinade and seal the bag. Place it on a plate or in a bowl and place in the fridge for at least several hours or overnight if you have time.

3. Remove the steak about 15 minutes before you are ready to cook.


Sassy Steak Bites

Ok I can’t take the credit for this recipe. It’s another great recipe from my favorite, Hungry Girl. It’s from her newest cookbook Happy Hour. (I did change the title of the recipe however) A great little book with tons of yummy snacks and cocktails! All low-calorie! She even gives Weight Watcher points for all the recipes! How cool is that! She’ll have a new TV show on the Cooking Channel in January. I can’t wait! So I was looking for something different that we could actually serve for a party snack. I like easy recipes that are really delicious that I will make more than one time. This is one of them. I love steak. Could eat it all the time! But this recipe uses it cut into little bites. The best part is it’s cooked in a slow cooker! Yep, just throw the stuff in there and forget about it for hours! Or until you need it for the party!

This recipe is a little more substantial for a party snack. It’s more filling therefore everyone won’t fill up on too much else! This makes 5 servings so if you need more just double the recipe. The serving stats I got from the Hungry Girl website with all her photos of all her recipes. Check it out! I am trying to get back into healthier eating again now that the holidays are almost gone and the New Year is upon us. My New Year resolution is to start going to the gym in my community’s clubhouse. I didn’t say how much I would go but I am going to go. I’ll keep everyone posted. Once I start that and get in a routine it’s back to Weight Watchers for me! But for now try this easy snack and enjoy!

Photo courtesy of Hungry Girl

INGREDIENTS:

1 8-ounce can crushed pineapple packed in juice, lightly drained

1/3 cup sweet Asian chili sauce

½ teaspoon reduced-sodium soy sauce

¼ teaspoon crushed red pepper flakes, or more if you like it spicier

1 pound raw lean beefsteak filet, cut into about 30 bite-sized pieces

1 onion, finely chopped (a medium size onion is good)

DIRECTIONS:

1. Place pineapple, chili sauce, soy sauce and crushed red pepper in a crock pot. Mix it well.

2. Add the beef and onion and stir well to coat.

3. Cover and cook on HIGH for 3-4 hours or on LOW for 7-8 hours.

4. Serve with excess sauce and toothpicks.

Per Serving: (about 6 bites with sauce) 196 calories, 4.5g fat, 254mg sodium, 18g carbs, 0.5g fiber, 15g sugars, 19.5g protein. Weight Watchers PointsPlus Value: 5

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