A great weekend

Sunset in Rosarito

So, we were supposed to go to the desert and I was going to ride the quad for the first time. What was I thinking? I wasn't especially looking forward to it - it was going to be very cold and I didn't think I'd be riding very much, as the quad is a manual transmission and it will take a while to learn.

Anyway, as it turned out, Bob caught another cold (the third one in 2 months!!?). We decided not to chance infecting everyone, because we were going to stay with Mich and Brian in their motorhome. Probably not a good idea. Mich couldn't ride because she's still recuperating.

We ended up going to Rosarito on the spur of the moment. Mich and I drove out separately and Bob took the dogs. Spanky was shaking his head a lot by the time we got there, and took him to the vet. I highly recommend Alejandra at Bites and Scratches in Rosarito. It's a simple building with 1 exam room and she actually checked him out while we were in the waiting room. She said he had a bad ear infection that had been brewing for a long time, but the symptoms just showed up. We've been lucky that he's been infection-free for quite some time now (at least, as far as we know!)- cockers are prone to ear infections because of their floppy ears and the structure of the ear canals.

Funny how things turn out. If we'd gone to the desert, Spanky would have been sick at home with nobody to take him to the vet. We might have taken him to the vet in town, and paid $200 for the exam and meds. As it was, we were out the door for only $38.

He just wasn't himself - moping around, refusing to run on the beach, even forgetting to growl when we were petting him too much. But, by yesterday he was getting back to normal and wiggling his nubbin again.

Bob barbecued his filet, Mich made a pasta dish with added anchovies and olives, and I stir-fried some onions and peppers. We watched CSI episodes on DVD and watched the sunset.

Then, Mich and I stopped off at the mall on our way home and had to go to Humphrey Yogart's. It's a yogurt shop with a twist - they blend yogurt with mix-ins, sort of like a Dairy Queen Blizzard. We get the espresso with either Heath Bars or Mint Chocolate Cookies (like Girl Scout Thin Mints). We get a small, which has about 2 cups of fluffed yogurt, for only $3.50. I forgot to get a picture because it was cold and windy and we were freezing while we were eating.

Here are pictures of Michelle's pasta dish and her famous Bloody Mary:

Hamburger and Beans

Hamburger and Beans, originally uploaded by Sweet Sugarplums.

Soon after Bob and I started dating, he told me about a great dish his mom would often make. When he described it, I was a bit skeptical, and the feeling increased after I made it. It reminded me of ....... dog food (shhhhh....). Anyway, looks aside, it is now a favorite in our household, too. It's easy to throw together and has only 3 ingredients - hamburger, canned refried beans, and tomato sauce. I've tried adding onion (too sweet), cheese (not the right flavor), and decided to not mess with a good thing.

HAMBURGER AND BEANS
Serves 6

2 pounds ground turkey and/or lean ground beef
26-oz can refried beans
16 oz no-salt-added tomato sauce

Brown turkey and/or beef. Drain excess fat. Stir in beans and tomato sauce until throughly blended. Simmer over medium heat for 15-30 minutes. Serve with diced onion, shredded cheese, hot pepper sauce, etc. Simple.

NUTRITION FACTS:
Per Serving: 510 Calories; 4g Fat (11.7% calories from fat); 41g Protein; 31g Carbohydrate; 10g Dietary Fiber; 81mg Cholesterol; 1373mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable.

Baked Tomatoes

Baked Tomatoes, originally uploaded by Sweet Sugarplums.

Bob works with Persian businessmen, and they often discuss business over lunch. He's wanted me to learn to make Persian rice, and I've just never been able to master it. I probably need some hands-on instruction. Anyway, the restaurants will often serve baked tomatoes on the side, and Bob loves to combine them with his rice. Now, tomatoes I can manage and I've made a version of these for many years. I invariably get a positive comment and a smile when I serve this to Bob, even on plain jasmine rice.

For something more Mediterranean, eliminate the basil and substitute crumbled feta for the Parmesan.

BAKED TOMATOES
Serves 2

4 tomatoes
Oregano
Basil
Salt and pepper
1/2 cup Parmesan cheese

Preheat oven to 350 degrees.

Cut tops off tomatoes. Score the tops to allow tomatoes to open as they bake

Sprinkle with seasonings. Top with 2 tablespoons of grated Parmesan cheese

Bake uncovered for 30-45 minutes, or until very soft.

Serve over basmati rice.

NUTRITION FACTS
Per Serving: 143 Calories; 7g Fat (40.5% calories from fat); 10g Protein; 12g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 394mg Sodium. Exchanges: 1 Lean Meat; 2 Vegetable; 1/2 Fat.

Broccoli Beef with Tofu

Broccoli Beef with Tofu, originally uploaded by Sweet Sugarplums.

Broccoli is my all-time favorite vegetable. I can eat a whole pan of it. It's only natural that Broccoli Beef would be one of my favorite Chinese dishes. I usually make it with skirt steak, but am trying to use leaner cuts like sirloin. Just be sure to not overcook the meat to keep it tender. The recipe has been adapted from the recipes in Rose Cheng and Michelle Morris' Chinese Cookery and Lily Loh's Chinese Seafood and Vegetables.

BROCCOLI BEEF WITH TOFU
Serves 4

9 1/2 ounces light firm tofu, cubed and drained well
8 ounces top sirloin steak, partially frozen (or use skirt steak)
1/2 tablespoon sugar
1/2 tablespoon low sodium soy sauce
1 teaspoon cornstarch
1/2 tablespoon cold water
1/2 tablespoon sesame oil
1/4 teaspoon baking soda
1/2 tablespoon sherry
1 1/2 heads broccoli, trimmed and cut into chunks and flowerets
1/4 teaspoon salt
1/4 cup water, or chicken broth
1/2 scallion, 1-2, cut into 1/2 inch diagonal lengths
1 slice ginger, peeled and minced
1 tablespoon canola oil, divided
SEASONING SAUCE
2 tablespoons oyster sauce
1 tablespoon low sodium soy sauce
1 tablespoon sherry
1 teaspoon sugar
1/2 tablespoon cornstarch

Cut up tofu into 1/2 inch cubes or strips and drain well on several layers of paper towels.

Slice partially frozen steak with the grain into 1-inch wide strips. The partially frozen meat makes it easier to control the outcome of the slices. The idea is to create more surface area of the steak to absorb the flavors of the sauce and to cook more quickly. Instead of cutting the meat across the grain into slices, angle the knife so you are cutting at about a 45 degree horizontal angle. Cut into the meat starting at about 1/2- 3/4 inch from the edge. You should finish with 1-inch wide squares of meat, about 1/8 inch thick.

Place the meat in a medium mixing bowl. Combine with sugar, soy, cornstarch, water, sesame oil, baking soda, and sherry. Allow to marinate about 20 minutes while you prepare the rest of the dish.

Combine the seasoning sauce and set aside.

Heat a wok over high heat. Add 2 tablespoons of oil. Stir fry the tofu until it is well browned on all sides. Remove to serving platter.

Add another tablespoon of oil to the wok if necessary. Stir fry the steak until it is mostly cooked but still pink in the middle. Remove to the platter.

Stir fry the scallions and ginger for about 30 seconds. Watch that the ginger doesn't burn. Add the broccoli and 1/2 cup water or broth. Cover and steam for about 3 minutes or until crisp-tender.

Return beef and tofu to the pan and add the seasoning sauce. Stir until well mixed and partially thickened.

Serve hot with steamed rice.

Nutrition Facts:
Per Serving: 237 Calories; 9g Fat (31.9% calories from fat); 23g Protein; 19g Carbohydrate; 7g Dietary Fiber; 33mg Cholesterol; 571mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Technorati Profile

Sausages, Peppers and Onions

Sausages, Peppers and Onions, originally uploaded by Sweet Sugarplums.

SAUSAGES, PEPPERS AND ONIONS
Serves 4

1 pound turkey Italian Sausage
1/4 cup white wine
1 tablespoon extra virgin olive oil
1 teaspoon red pepper flakes
2 onions, slivered
2 cloves garlic, minced
1 green bell pepper, seeded and cut into strips
1 red bell pepper, seeded and cut into strips

Brown sausages in non-stick skillet for about 5 minutes. Add white wine and simmer for 10 minutes until no longer pink.

Meanwhile, heat oil in another pan. Add pepper flakes. Saute onions and peppers in olive oil for 5 minutes.. Add garlic. Simmer for 10 minutes until almost tender.

Combine all ingredients, simmer for 5 minutes.

Nutrition Facts:
Per Serving : 252 Calories; 13g Fat (48.3% calories from fat); 18g Protein; 15g Carbohydrate; 3g Dietary Fiber; 58mg Cholesterol; 1021mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

Toffee Bars

Toffee Bars, originally uploaded by Sweet Sugarplums.

This was published in Good Housekeeping Magazine over 20 years ago, in an article entitled "100 Cookies for Christmas". The cookies are crisp, buttery, and candy-like.

TOFFEE BARS
Makes 48 squares

1 3/4 cups all-purpose flour, sifted
1 cup sugar
1 cup unsalted butter
1 teaspoon vanilla
1 egg, separated
1/2 cup chopped walnuts

Preheat oven to 275°. Well-grease a 15 x 10 inch jelly-roll pan. Combine above ingredients, except for egg white, and beat at medium speed with mixer until well mixed. Pat dough evenly into pan. Slightly beat egg white and brush over dough. Sprinkle evenly with nuts. Bake for 1 hour and 10 minutes or until golden. Immediately cut into 4 strips and then into 12 pieces to make 48 bars. Bars become crisp as they cool.

Nutrition Facts:
Per Serving: 76 Calories; 5g Fat (54.7% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates

Insalata Caprese

Insalata Caprese, originally uploaded by Sweet Sugarplums.

We grew basil for the first time last year and tried some new recipes. This salad is refreshing on a hot summer day and simple to put together. Fat content can be controlled by the amount of cheese that is eaten. Be sure to use fresh mozzarella, packed in water. (usually found in the gourmet cheese section of the supermarket) - the mozzarella found in the deli case would be rubbery and not a good substitute.

INSALATA CAPRESE
Serves 4

3 roma tomatoes, sliced
3/4 pound mozzarella cheese, fresh, sliced
10 basil leaves
extra virgin olive oil
salt
pepper

Alternate slices of tomato and cheese on a serving platter. Tuck basil leaves around the salad. Drizzle with olive oil. Sprinkle with salt and pepper.

Nutrition Facts:
Per Serving : 291 Calories; 21g Fat (65.1% calories from fat); 19g Protein; 6g Carbohydrate; 1g Dietary Fiber; 76mg Cholesterol; 362mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat.

Cheese Enchiladas

Cheese Enchiladas Blue, originally uploaded by Sweet Sugarplums.

The key to luscious enchiladas is to leave some of the oil on the tortillas. Don't press the tortillas between paper towels to squeeze out the oil, but you can blot off the excess oil if desired.

CHEESE ENCHILADAS
Serves 6

12 corn tortillas, thick tortillas, if possible, available at Costco
1/4 cup canola oil, or more, for frying
1/2 white onion, finely minced
1 pound Monterey jack cheese, grated
1 pound sharp cheddar cheese, grated
28 ounces enchilada sauce
Garnish:
sliced olives
green onions, sliced

Preheat oven to 350 degrees. Line a 13 x 9-inch baking dish with foil and spray with non-stick spray.

Heat 1/4 cup or more of canola oil in a skillet. Add the tortillas, one or two at a time, and fry until softened but not crisp. Remove to paper towels to drain.

Place the enchilada sauce in a large pie plate or casserole dish and heat in the microwave.

To assemble the enchiladas, place about a tablespoon of onion on a tortilla. Add about 1/4 cup of cheeses in a long strip on the tortilla. Roll the tortilla tightly around the cheese and place with the seam side down in the baking dish. Repeat with the remaining tortillas.

Pour remaining sauce over the enchiladas. Sprinkle with the remaining cheese.

Bake uncovered at 350 degrees for about 30 minutes.

If desired, sprinkle with the sliced olives and green onions.

Nutrition Facts:
Per Serving : 473 Calories; 37g Fat (68.7% calories from fat); 21g Protein; 16g Carbohydrate; 2g Dietary Fiber; 95mg Cholesterol; 554mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 5 1/2 Fat.

Chili's Chicken Enchilada Soup

Chili's Chicken Enchilada Soup, originally uploaded by Sweet Sugarplums.

This is a family favorite. It's very similar to tortilla soup, except it uses masa as a thickener instead of tortillas. Brandon loves this and that's saying something!

CHICKEN ENCHILADA SOUP
Todd Wilbur, Top Secret Recipes
Serves 6

1 pound skinless boneless chicken breasts, cooked and shredded
1/2 cup onion, diced
1 clove garlic, pressed
4 cups chicken stock
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta Light
1 teaspoon chili powder
1/2 teaspoon cumin
Garnish:
Fried tortilla strips
Grated cheddar cheese
Diced avocado
Sour cream

Saute´onion and garlic for about 2 minutes. Add chicken broth.

Combine masa harina with 2 cups of water in medium bowl and whisk until blended. Add mixture to pot.

Add remaining ingredients (except chicken) and bring to a boil. Reduce heat and simmer for 30-40 minutes or until thick.

Add chicken for the last few minutes to warm. Serve in cups or bowls with garnish.

Makes 12 2-cup servings.

Nutrition Facts:
Per Serving (excluding garnish): 505 Calories; 20g Fat (37.2% calories from fat); 44g Protein; 33g Carbohydrate; 2g Dietary Fiber; 104mg Cholesterol; 3565mg Sodium. Exchanges: 1 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 2 Fat; 1 Other Carbohydrates.

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs, originally uploaded by Sweet Sugarplums.

Bob and the boys LOVE Buffalo Chicken - wings, tenders, salad, etc. I found a recipe for chicken meatballs, using ground chicken breast. The original recipe called for 1 1/2 tsp. chili powder, but it was pretty spicy. I reduced the powder, but it can be increased if desired.

BUFFALO CHICKEN MEATBALLS

1 1/4 pound ground chicken breast
1 egg, beaten
2/3 cup fresh bread crumbs
3/4 teaspoon dried mustard
1/4 teaspoon chili powder, or more, if desired
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons Frank’s Redhot Buffalo Wing Sauce
3/4 cup Frank’s Redhot Buffalo Wing Sauce

Preheat oven to 350 degrees.

Place ground chicken in a large bowl. In a small bowl, combine bread crumbs, mustard, chili powder, garlic powder, salt, and pepper. Pour the bread crumb mixture into the bowl with the ground chicken and add the beaten egg and first 3 tbsp. of buffalo sauce. Mix together thoroughly (you’ll probably want to get a little dirty and just use your hands for this — it’s the easiest way.)

Form small meatballs by using a small ice cream scoop. Roll meatballs by hand. Arrange on baking sheet. Bake for about 20 minutes. Brown under a broiler for 5 minutes.

Pour about half a cup of the remaining buffalo sauce over the browned meatballs on the baking sheet. Roll the meatballs around in the sauce to coat all sides. Use more buffalo sauce if necessary. You’re just looking for a thin coat of buffalo sauce on the meatballs.

Serve with blue cheese or ranch dressing. Makes about 40 meatballs, 6 servings

Adapted from "Cook with Kerry" weblog, Dec 20, 2006

Nutrition Facts:
Per Serving: 238 Calories; 10g Fat (38.1% calories from fat); 31g Protein; 5g Carbohydrate; 1g Dietary Fiber; 120mg Cholesterol; 1116mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fat.

Mongolian Beef

Mongolian Beef, originally uploaded by Sweet Sugarplums.

MONGOLIAN BEEF

2/3 pound beef skirt steak, partially frozen
1 teaspoon sherry
1 tablespoon low sodium soy sauce
1 tablespoon vegetable oil
1 teaspoon sesame oil
1/4 teaspoon baking soda
1 teaspoon cornstarch
1/2 teaspoon sugar
4 cups canola oil, for frying
1 ounce rice noodles
1 tablespoon hoisin sauce
1 tablespoon chili sauce, or hot bean sauce
1 teaspoon cornstarch
1/2 cup water
8 green onions, 8-10

Slice beef with the grain into long strips, forming 1-inch by 1-inch elongated rectangles. Cut at an angle into thin squares, about 1/8 - 1/4 inch thick

Combine marinade ingredients in a medium bowl, add beef strips. Mix well. Let stand for at least an hour, stirring occasionally.

Heat oil in a wok. Oil is ready when a strand of rice noodle puffs immediately when dropped into the oil. Divide the rice noodles in half. Use a slotted spoon to lower half of the rice noodles into the hot oil. The noodles should puff and rise to the surface immediately. Remove from the wok and drain on paper towels. Repeat process with remaining half of the noodles. Sprinkle lightly with salt, if desired, while still hot.

Remove all but 5 tablespoons of oil fromthe wok. Heat over high heat for 30 seconds. Stir-fry the beef until it is halfway cooked. Remove with a slotted spoon, set aside.

Remove all but 2 tablespoons oil from wok. Add hoisin sauce, hot bean sauce,and water to oil in wok. Bring to a boil over medium heat Stir in slurry of cornstarch mixed with about a tablespoon of water. Add green onions and cooked beef. Stir-fry for 30 seconds. Spoon over noodles. Serves 4 to 6.

Adapted from Chinese Cookery by Rose Cheng and Michele Morris

Nutrition Facts:
Per Serving: 229 Calories; 13g Fat (50.3% calories from fat); 16g Protein; 12g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 353mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.