Pink Refrigerator Cookies

     Last year I made three different kinds of refrigerator cookies for Christmas.  They were fun to make and people commented how pretty they turned out.  Since they were such a hit I decided to make another version of them for Valentine's Day this year.

     The original recipe simply calls for a sugar cookie dough but the pink dough was screaming peppermint to me so I added in some additional flavoring.  The dough can be rolled in any type of sprinkles but I thought the chocolate sprinkles looked great with the pink and white cookies.  I took these to school for my students and they gobbled them up!

Pink Refrigerator Cookies (adapted from Prudent Baby)
2 c. King Arthur unbleached All-Purpose Flour
1/4 t. salt
1/2 t. baking powder
1 stick butter
1 c. sugar
1 egg, beaten
2 T. milk
1 t. vanilla
1/2 t. red food coloring
1/2 t. Bright White food coloring (optional)
1 t. peppermint extract
2 c. sprinkles

1.  In a medium bowl combine the flour, salt, and baking powder.

2.  In another medium bowl cream the butter and sugar together.  Add the egg, milk, and vanilla and mix well.

3.  Add the flour mixture into the butter mixture and mix until combined.

4.  Divide the dough in half .  Add the red food coloring and peppermint extract to one half of the dough and the bright white food coloring to the other.   Mix until just combined.

5.  Place the white dough between 2 pieces of waxed paper and roll into a rectangle.  Repeat with the red dough.  Place both doughs into the refrigerator for 1 hour.

6.  Remove the dough from the refrigerator.  Peel the paper off one side of the red dough.  Lightly flour your work surface and flip the red dough onto it.  Peel the paper from the other side.

7.  Lightly brush the red dough with water.  Peel the paper off one side of the white dough.  Place it down on top of the red dough.  Gently peel the paper from the other side of the white dough.  Go slowly so as not to break the dough into pieces.

8.  Using a sharp knife trim the edges of the rectangle so they are straight and even.

9.  Starting at one end, slowly roll the dough.  If you see any gaps int the finished roll gently press the dough together to close them.

10.  Empty the sprinkles into a pan.  Brush your dough roll with water and roll into the sprinkles, pushing them into the dough so they stick.

11.  Wrap the dough roll with plastic wrap and refrigerate for at least one or or overnight.

12.  Preheat the oven to 350 degrees.  Remove the dough from the refrigerator.  Evenly slice the dough into 1/4 inch rounds.

13.  Place the cookies on a cookie sheet and bake for 10-12 minutes.  Remove from the oven and allow to cool for 2 minutes then transfer to a wire rack.

This post linked to:
Two Cup Tuesdays, Tasty Tuesdays, Trick or Treat Tuesdays, Tempt My Tummy Tuesdays, Totally Tasty Tuesdays,Whatcha Whipped Up,

The Big Exit by David Carnoy

Carnoy follows his 2010 debut, Knife Music, with a thriller set in California’s Silicon Valley that has it all: a convoluted but convincing plot, a likable protagonist facing terrible odds, and a meaty supporting cast working for and against him.

While Richie Foreman served seven years in prison for vehicular manslaughter, the friend he claims was actually behind the wheel, Mark McGregor, not only achieved success as “a hotshot Internet entrepreneur” but also married Richie’s former fiancée, Beth Hill.

When Beth finds Mark’s bloody body on the floor of the garage of their pricey Menlo Park home, she and Richie become natural suspects in Mark’s murder. Evidence suggests that Richie was at least involved in the killing. While troubled lawyer Carolyn Dupuy represents Beth, and charismatic Marty Lowenstein (aka “the DNA Dude”) defends Richie, local legend Det. Sgt. Hank Madden seeks definitive proof of Richie’s guilt.

This exceptionally satisfying murder puzzle should whet readers’ appetites for more.

 
 Book Details

Genre: Legal Thriller
Published by: Overlook
Publication Date: October 2012
Number of Pages: 320
Purchase Links:  Amazon | Barnes & Noble | Goodreads

Seven years ago Richie Foreman was living the good life.  He had a high profile marketing career, was engaged to a beautiful woman, had an incredible best friend, and was an aspiring singer.  After a spur of the moment bachelor party his life changed forever.  He was charged with vehicular manslaughter but he swears his best friend Mark was driving.  The cops believe Mark's story that Richie was the driver and Richie goes to prison for seven years.

Fast forward to the present and Richie is looking for a job now that he is out of prison.  He begins a trial job working for a law firm that works to exonerate prisoners using DNA evidence.  Things begin to look up when his ex-best friend Mark winds up murdered and Richie is the main suspect.  Mark's wife, Beth, is also Richie's ex-fiancee and it looks like she is trying to set him up to take the fall for the murder.

The story brings together many of the same people that were involved with the vehicular manslaughter trial.  It's interesting to hear what they think of each other and how they interact in the present.   The book is told through multiple points of view which allows the reader to see inside each characters head.

I enjoyed the fast pace of the this and it kept me guessing until the end.  Each time I thought I found a clue as to who murdered Mark another piece of the puzzle dropped into place which led me to another character.

I give this book 4 out of 5 stars.

Tofu with Garlic and Broccoli: Meatless Monday

     After eating our favorite Chili Lime Tofu every other week for almost six months Frank and I decided we needed to switch up our Asian tofu night.  I would have liked to have made General Tso's tofu but I've yet to find a recipe as good as what we get at our local Chinese restaurant.

     When I'm eating Asian food I like to have broccoli with the entree so I went searching for a tofu and broccoli meal.  I should have guessed I'd find one at Mary Ellen's Cooking Creations.  She has a ton of great tofu recipes and this one was no exception.  The tofu is browned and then cooked with the other vegetables.  Then the sauce ingredients are poured over top and it all simmers for a few minutes.  It's slightly sweet but has a spicy aftertaste from the chili oil.  It's delicious and totally satisfied my tofu craving.  It took less then 30 minutes from start to finish on this dish so it's great for a weeknight dinner. 


Tofu with Garlic and Broccoli (adapted from Mary Ellen's Cooking Creations)
1 block extra firm tofu
1 t. sesame oil
3 garlic cloves, minced
1/2 small onion, minced
2 T. dry red wine
1 head broccoli, chopped into florets
1 c. vegetablestock
1/4 c. soy sauce
1 T. rice vinegar
1 t. brown sugar
1 T. Hoison sauce
1/4 t. chili oil
1 t. black pepper
1 T. cornstarch
3 green onions, chopped

1.  Press the tofu to get the excess water out of it.  Cut the tofu into 5 strips.  Cut each strip in half, then cut each half diagonally.  

2.  Spray a large skillet with cooking spray and place over medium high heat.  Add the tofu to the pan and cook for 6-8 minutes per side or until it is browned and crispy.  Remove the tofu from the pan and place on a plate.  Set aside.

3.  Add the sesame oil to the pan along with the garlic and onions.  Saute for 2 minutes.

4.  Add the wine and scrape up any brown bits from the bottom.  Saute for an additional 2 minutes.

5.  Toss the broccoli into the skillet and saute for 4 minutes.

6.  Add the vegetable stock, soy sauce, rice vinegar, brown sugar, Hoison sauce, and chili oil.  Bring to a simmer and cook for 5 minutes.

7.  Remove a few tablespoons of the sauce to a small bowl and mix with the cornstarch.  Pour the mixture into the pan and stir.

8.  Return the tofu to the pan along with half of the green onions.  Let simmer for 3-4 minutes, turning the tofu to coat it with the sauce.

9.  Serve over rice and sprinkle with remaining green onions.

This post linked to: 
Mealtime Monday,  Melt in Your Mouth Monday, Mop It Up Monday, Mangia Monday, Meatless Monday,

Roasted Red Pepper Hummus #SundaySupper

   Are you ready for some football?  Tonight's the Super Bowl!  While my favorite team, the Steelers, is not playing tonight, my husbands favorite team is so we'll be watching.  His number 1 team is the Baltimore Ravens.  So while it pains me to do so, for one night only I'll put on my purple and cheer his team on to a Super Bowl win.

    The best part of the Super Bowl for me is the food.  Good snacks and drinks really make the Super Bowl a winner.  This week #SundaySupper is sharing our favorite Super Bowl foods!

  One of my favorite healthy snacks is hummus.  It's a tasty way to eat vegetables, pita chips, and pretzels.  The only issue I have is the price.  It's getting expensive to buy several containers of hummus every week.  While I love making my brother's bacon cheddar hummus, it has too much fat in it to eat all the time. 

     I also have a recipe for hummus that doesn't use tahini that is good, but it's not something I could eat all the time.  I've tried several other hummus recipes but none of those were very good.  When I saw that red bell peppers were on sale at the market this week for $4.00 for a bag of 7 I decided it was time to try roasting my own red peppers and making roasted red pepper hummus.

     The recipe was incredibly simple.  The red peppers smelled amazing as they roasted in the oven.  I cooked them just until they were black on the edges. Roasted red peppers in a jar can be substituted instead of making your own but I think the flavors are better on ones that are roasted the day you make the hummus.  Then everything gets thrown into the food processor and is processed until smooth.  It's creamy and a bright red color.  There is a lot of flavor from the red peppers, garlic, tahini, and lemon.  This is the best hummus recipe I've made and it's one I'll be making frequently! 

Roasted Red Pepper Hummus (adapted from Taste of Home Magazine)
2 red bell peppers
2 T. olive oil, dived
3 T. lemon juice
2 sprigs of parsley, stems removed
3 garlic cloves, minced
1/2 t. salt
1/2 t. pepper
1/2 t. cumin
1/4 t. cayenne pepper
1 can (15 oz) garbanzo beans, rinsed and drained
2 T. tahini

1. Preheat the oven to 450 degrees.

2.  Cut each red pepper into 4 big pieces and place on a baking sheet.  Drizzle with half of the olive oil.  Bake for around 20 minutes or until the edges of the peppers begin to blacken.  Remove from the oven and cut into pieces.

3.  Combine the red pepper, lemon juice, remaining olive oil, parsley, garlic cloves, salt, pepper, cumin, and cayenne pepper in a food processor.  Cover and process until blended.

4.  Add in the garbanzo beans and tahini and process until smooth.

5.  Spoon into a bowl and refrigerate until ready to serve.  Will keep in the refrigerator for up to 4 days.

Please make sure you check out all of the other Super Bowl #SundaySupper participants to see what they’re bringing to the big game!
#SundaySupper Super Bowl Appetizers & Snacks:

• All American Ranch Cheese Ball from The Weekend Gourmet
• Bacon Double Cheese Burger Dip from In the Kitchen with KP
• Bacon Kettle Corn from The Girl in the Little Red Kitchen
• Baked Crab Cakes from The Meltaways
• Buffalo Chicken filled Pull-Apart Loaf from Small Wallet Big Appetite
• Buffalo Chicken Pizza On A Stick from Neighborfood
• Buffalo Tofu Bites from Soni’s Food
• Cheeseburger Bites from Momma’s Meals
• Cheesy Jalapeno Popper Dip from Daily Dish Recipes
• Cranberry Glazed Meatballs from Curious Cuisiniere
• Easy White Queso with Chorizo from Supper for a Steal
• Eggplant Lentil Fritters With Orange Salsa from Sue’s Nutrition Buzz
• #GlutenFree 7 Layer Bean Dip from Cooking Underwriter
• Gulf Coast Smoked Tuna Dip from 30A Eats
• Ham & Cheese Crescents from Masala Herb
• Ham Crescents {Schinkenhoernle} #DairyFree from Galactopdx
• Little Filo Cheese Rolls from Food Lust People Love
• Mini Crab Bites from Webicurean
• Muffuletta Skewers from Magnolia Days
• Onion Cheddar Cheese Ciabatta from Family Foodie
• Peach Jalapeno Fritters from I Run for Wine
• Philly Cheesesteak Bites from Cindy’s Recipes and Writings
• Pizza Pretzel Rolls from Cravings of a Lunatic
• Pizza Wontons from Peanut Butter and Peppers
• Refried Black Beans with Pita Chips from Basic N Delicious
• Roasted Garlic-Bacon Dip from girlichef
• Roasted Red Pepper Hummus from Hezzi-D’s Books and Cooks
• Stamp & Go! from The Lovely Pantry
• Sweet and Spicy Bacon Wrapped Dates from Noshing with the Nolands
• Tandoori Spiced Popcorn from MarocMama
• Wonton Cones Filled with Oriental Salad from Simply Gourmet

#SundaySupper Super Bowl Main Dishes:

• Bacon-Wrapped Chili Cheese Dogs from Damn Delicious
• Buffalo Chicken Sloppy Sandwiches from Cupcakes & Kale Chips
• Chicken in Passion Fruit Crunch from The Urban Mrs.
• Green Chile Cheeseburgers from Juanita’s Cocina
• Grilled Pizza with Sausage and Spinach from Ruffles & Truffles
• Marinated Rump Steak with Chimichurri Sliders from Vintage Kitchen Notes
• Meatball Sub Sliders from Country Girl in the Village
• Oven-Fried Catfish Fingers with Mango-Chili Dip from Pescetarian Journal
• Pigs in Sleeping Bags from Comfy Cuisine
• Turkey Sliders with Roasted Tomatoes from That Skinny Chick Can Bake
• Vegan “Hamburger Helper” Soup from What Smells So Good?

#SundaySupper Super Bowl Desserts:

• Shortbread Brownies from Baker Street
• Smores Blossom Cookies from Chocolate Moosey
• Sweet Little Pastries from Happy Baking Days
• Sweet Potato Cake Pops from Ninja Baking
• Toddler Truffles from In the Kitchen with Audrey

#SundaySupper Super Bowl Tablescape:  10 Tips For A Winning Superbowl Buffet Table from An Appealing Plan

This post linked to:
Back For Seconds, Wonderful Food Wednesdays, Cast Party Wednesday,

Into the Dark by Stacy Green + EBook giveaway!

IT’S THE MOMENTS FROM OUR PAST THAT BIND US.

Branch Manager Emilie Davis is having a day like any other–until two masked men storm into WestOne Bank demanding cash. Her hopes of a quick end to her terror are dashed when she realizes one of the men has no interest in the bank’s money. Emilie is his prize, and he’s come to claim her.

When hostage negotiator Nathan Madigan and Las Vegas SWAT enter the bank on a rescue mission, Emilie’s captor makes a shocking escape into the abyss that lies beneath the city: the Las Vegas storm drains, a refuge for the downtrodden and the desperate.

HOW WILL IT END?

Who is the man the media has dubbed the “Taker?” Why is he after Emilie, and what is the connection he’s convinced they share?

Emilie can’t run from the Taker, and she can’t escape her own past. As her life closes in on her, she has nowhere to turn but to Nathan. The lines of professionalism blur as Nathan becomes determined to save Emilie. Together they venture into the depths beneath Las Vegas and discover a shocking piece of the puzzle.

But the Taker remains one step ahead. Desperate for the threat to emerge from the shadows, Emilie makes a bold move to reclaim her life, and it may cost her everything.  (-synopsis from Goodreads)

     I enjoyed this book from start to finish.  The characters were well developed.  Emilie is a strong female character who needs someone to lean on but when she doesn't the answers she wants she goes looking for them herself.  She's had a lot of obstacles in her life but she keep fighting through them.    Nathan, the hostage negotiator, is a good guy trying to deal to deal with the guilt brought on by the death of his uncle.  The two are perfectly paired for each other and things begin to heat up as the book goes on.

     The last main character is The Taker.  He is gentle, silent, and obsessed with Emilie for reasons the police cannot figure out.  He'll do whatever is in his power to take Emilie and make her his.  When the kidnapping at the bank goes wrong, he begins leaving her notes and even resorts to murder of someone she knows in order to get her attention.

     As the book went on I thought I knew who was helping the Taker with his insider knowledge but when it all came down to it I had no clue!  The last quarter of the book was filled with so many twists, all of which were explained so they made perfect sense, that I couldn't turn the pages fast enough to finish!

    I found this book to be suspenseful and it kept me wanting to read more.  There's even a little romance and drama thrown in on the side which makes this an all around good book.

I give this book 4 out of 5 stars.
    





 One of my readers can win an EBook copy of Into the Dark by Stacy Green!  This giveaway is open to readers worldwide.   The giveaway win run through February 7, 2013, at midnight.  Winner will be chosen at random and contacted on February 8 so be sure to leave your e-mail!  All you have to do to enter is leave me a book related comment along with your e-mail.

ABOUT THE AUTHOR:

Raised in southeastern Iowa, Stacy Green grew up watching crime shows with her parents, so her love of suspense and psychological thrillers is no surprise. She’s fascinated by the workings of the criminal mind and explores true crime on her popular Thriller Thursday posts at her blog, Turning the Page.

After earning her degree in journalism, Stacy worked in advertising before becoming a stay-at-home mom to her miracle child. She rediscovered her love of writing and wrote several articles for a city magazine before penning her first novel. She shelved the long drama and began working on a suspense book set in Las Vegas, featuring a heroine on the edge of disaster, a tormented villain, and the city’s infamous storm drains that house hundreds of homeless.

Into The Dark is suspense with a dash of romance, and Stacy is hard at work on her next book, a darker, grittier thriller set in the Deep South.

When she’s not writing, she spends all her time with her precocious daughter, supportive husband, and their three obnoxious but lovable canine children.

Follow Stacy online at her blog, www.stacygreenauthor.com
Twitter @StacyGreen26
Facebook Stacy Green Whisenand
Web site stacygreen.net

This post linked to:
Cym Lowell's Book Review Wednesdays, 

Chocolate Berry Bundt Cake #BundtAMonth

    This month I am joining a new baking group.  It's a #BundtAMonth baking group and every month there is a new theme that can be baked in a large Bundt pan or small Bundt pans.  I've had a large pan forever but my mom got me a mini Bundt tin that makes 6 mini Bundts in a cool twisting shape that is GoldTouch from Williams-Sonoma.

     The theme for this month was chocolate.  Very appropriate for February and Valentine's Day right? When I started thinking of ideas I came up with chocolate chip cake, chocolate sour cream cake, and triple chocolate cake.  I couldn't decide.  When I was in the market this week they had berries on sale and suddenly inspiration hit.  Chocolate Bundt cake with berries would be wonderful for this month.

     I made the cakes in my mini tin and 5 of the 6 Bundt cakes came out without any problem so I considered that a success.  My husband and I each had one and loved every bite.  The inside melted in my mouth and had a rich chocolate flavor along with hints of white chocolate chips.  The berries made for a sweet and delicious addition.  Not only did they taste good, they were beautiful as well.  Because we had so many we were able to share with our friends as well.

Chocolate Berry Bundt Cake (adapted from The Family Kitchen)
6 T. butter
1/2 c. applesauce
1 c. sugar
1/2 c. brown sugar
3 eggs
1 t. vanilla
1/2 c. cocoa powder
1 c. flour
1/3 c. sour cream
1 c. white chocolate chips
1 1/2 c. powdered sugar
2 T. milk
1 t. vanilla extract
2 c. mixed berries (I used strawberries, raspberries, blueberries, and blackberries)

1.  Preheat the oven to 350 degrees.  Spray a mini Bundt pan tin with cooking spray and set aside.

2.  In a large bowl cream together the butter and sugars.  Add in the applesauce and mix well.

3.  Add the eggs and vanilla to the sugar mixture and mix until light and fluffy.  Mix in the cocoa powder, flour, sour cream, and white chocolate chips.  Mix well.

4.  Spoon the batter into the mini Bundt pans, filling almost to the top.

5.  Place the pan in the oven and bake for 25-35 minutes depending on the size and type of pan.

6.  Remove the pan from the oven and check the cakes with a toothpick.  If the toothpick comes out clean they are done.

7.  Allow the cakes to cool for 5 minutes then flip them over and out of the pans onto a wire rack.  Cool completely.

8.  Meanwhile, mix together the powdered sugar, milk, and vanilla.  Stir until well combine.  Drizzle over top of each cake then top with fresh berries.

Be sure to check out these other delicious Bundt Cakes for #BundtAMonth:

Chocolate Berry Bundt Cake by Heather from Hezzi D's Books and Cooks

Chocolate Bundt Cake with Balsamic Strawberry Sauce by Alice from Hip Foodie Mom

Chocolate Chobani Bundt Cake by Carrie from Poet In The Pantry

Chocolate Espresso Bundt Cake by Holly from A Baker’s House

Chocolate Mini Bundts with Matcha Flowers by Kim from Ninja Baking

Chocolate Raspberry Swirl Bundt Cake by Anita from Hungry Couple

Chocolate Rocky Road Bundt Cake by Tara from Noshing With The Nolands

Chocolate Turtle Bundt Cake by Kim from Cravings Of A Lunatic

Deep Chocolate Be Mine Bundt by Stacy from Food Lust People Love

Double Chocolate Swirled Bundt Cake by Laura from The Spiced Life

Chocolate Peanut Butter Layered Bundt Cake by Karen from In The Kitchen With KP

Red Wine Chocolate Bundt Cake with Mascarpone Whipped Cream by Kate from Food Babbles

Sour Cream Chocolate Bundt Cake by Renee from Magnolia Days

Quadruple Chocolate Bundt Cake by Dorothy from Shockingly Delicious

Vanilla and Chocolate Marble Bundt Cake by Anuradha from Baker Street

White Chocolate Raspberry Bundt Cake by Paula from Vintage Kitchen

 

Here's how you can be a part of Bundt-a-Month:
- Simple rule: Use chocolate - and bake us a Bundt for February
- Post it before February 28, 2013.
- Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
- Add your entry to the Linky tool below
- Link back to our announcement posts.

Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.

Link to BundtaMonth on Facebook - http://www.facebook.com/BundtaMonth

Link to BundtaMonth on Pinterest -
https://pinterest.com/bakerstreet/bundtamonth/

 This post linked to:
Seasonal Inspiration, Sweet Saturday, Foodie Friends Friday, Foodtastic Friday, 

Homemade Four Cheese Ravioli with Leeks

     For Christmas this year I didn't have much on my list.  I wanted a few cookbooks, a subscription to Cook's Illustrated, a few novels, and the pasta attachments for my Kitchen-Aid Mixer.  Can you tell what I like to do?  I never would have thought of the pasta attachments but after making pierogies with my dad this summer I had to have them.

      Several weeks before Christmas one of my friends at work told me she got the pasta attachments.  She was excited to get making pasta as well.  I pleaded with my mother one last time to please get them for me for Christmas.  When we got to my parents on Christmas morning I glanced at the boxes and didn't think I saw them.  However, when I picked up my last gift I knew by the weight it was the pasta attachments.

     Fast forward one month and I still haven't tried them.  That same friend who got the pasta attachment posted several pictures of her kids making pasta and said it was so easy that her husband had made pasta several times already.  Well, that was the motivation I needed.

     I picked a three day weekend and decided to start off bold with homemade ravioli.  I have no idea why but once I had it in my head I went with it.  I mixed together ricotta cheese along with Parmesan, Pecorino Romano, and Mozzarella cheese, mostly because that's what I had in the refrigerator.  I added a few seasonings and some chopped leeks for color and added flavor.

     The first set of ravioli I made were huge.  I didn't realize it until I cut them out but they were stuffed too full and way too big.  I made a few adjustments and the rest turned out perfectly.  I wanted to freeze them to eat later on in the month but we each ended up having 6 ravioli for lunch.  They were delicious.  The pasta was firm and the inside was cheesy and delicious.

Homemade Four Cheese Ravioli with Leeks (pasta recipe from King Arthur Flour, filling is my own)
For the pasta:
3 c. King Arthur's perfect pasta blend flour
4 eggs
1 t. salt
2-4 T. water

For the filling:
15 oz. part skim ricotta cheese
1 egg
1/4 c. Parmesan cheese, grated
1/4 c. Pecorino Romano cheese, grated
1/2 c.  mozzarella cheese, shredded
2 small leeks, cleaned and thinly sliced (white and light green parts only)
1 t. black pepper

1.  Combine the flour, eggs, and salt together in a food processor.  Process until combined but crumbly.

2.  Add water 1 tablespoon at a time, kneading after each addition, until a smooth dough forms.  Wrap in plastic wrap and allow to rest 30 minutes.

3.  Meanwhile,  combine all the filling ingredients in a medium bowl and mix well to combine.  Refrigerate until ready to use.

4.  Unwrap the pasta dough and divide into 4 pieces.  Working with 1 piece at a time put the dough through the pasta roller on the largest setting.  Continue putting it through until it is on a setting in the middle.

5.  Place the pasta sheets on a table dusted with flour. 

6.  Place a small teaspoon of filling on the pasta sheet every 2-3 inches.  Brush the pasta with water along the top and in between the filling.  Fold the bottom of the dough up over top of the filling and press around the filling to seal.

7.   Using a pastry cutter trim around the ravioli cutting them into squares.

8.  At this point either place the ravioli in a bag to freeze or put in the refrigerator for up to 1 day.

9.  When ready to serve bring a pot of salted water to a boil.  Add 4 or 5 ravioli to the water and boil for 3-5 minutes or until the ravioli float.

10.  Serve with marinara sauce.

This post linked to:
Full Plate Thursday, Tasty Thursday, Thursday Treasures,

Book Spotlight: Zombie Candy by Frederick Lee Brooke

From her gorgeous husband to her acclaimed cooking classes, Candace Roach’s life looks nearly perfect from the outside. Well, appearances can be deceiving. Her husband, Larry, has three unruly addictions that drive her to the brink–zombie movies, cilantro, and having sex with other women. Luckily, her best friend Annie Ogden is back from Iraq and armed with a private investigator’s license and a fierce determination to see Candace happy again.

Together, the women uncover the ridiculous extent of Larry’s infidelity. He needs to be punished,that much is clear. But how can they hit him where it counts? Oh, if only she could find a way to tap into those three little addictions–what a lesson that would be. Italy is calling, as are the zombies in the night, as suburban housewife Candace Roach transforms herself into the ultimate fidelity vigilante, complete with a badass motorcycle, a very small pistol, and the nom de guerre ”Zombie Candy.”

What readers are saying…
Fasten your seat belts for the wild ride provided by this graphic and gritty work full of twists, turns, surprises and gourmet recipes to boot.

I laughed until my sides hurt…. Brooke does a fantastic job of paying homage to the zombie movies we love in this hilarious parody. Annie Ogden fans will not be disappointed.

Zombie Candy is a tasty morsel of revenge, regret, renewal, friendship and love with a zombie invasion that’s as good and fun as a box of Good n Plenty.

Overall ZOMBIE CANDY is an extraordinarily fun ride, but not your cliché roller coaster. No, this ones builds to a crescendo, again walking the reader (and the victim) through the labyrinth of one of the best revenge stories I’ve read in a long while.

Brooke keeps us guessing the whole time, and then leaves you with your mouth hanging open at the end: Did I just read that?!

“The First Wives Club” with zombies and cooking. But without cilantro.

I looked my husband as I was reading the story and said, ‘Some of you men are dogs.’

Everyone should purchase this book, especially if you have a friend who has dealt with a lying, cheating spouse and needs a good laugh and a little vengeful inspiration.

If you’ve ever been in a relationship with a cheater, I think you’ll get a kick out of reading one woman’s story of how she got even.

From the awkward moments of infidelities exposed at dinner parties, botched sexual encounters of an obvious sex addict, to the gruesome “zombie” attacks that will shock and amuse, this book kept me reading well past my bedtime.

This book has all the ingredients of a perfect noir comedy – well formed characters, international locations, a fast moving plot with no brakes, and of course Zombies. Revenge is a dish best served cold – and as a betrayed wife, master chef and cookery instructor, Candace cooks up the perfect recipe for the ultimate gazpacho.

Buy Now @ Amazon

Genre – Mystery & Thriller / Horror

Rating – PG13

Clean Eating for Busy Families Review + Orange Peel Beef & Broccoli Stir-Fry

All moms know what a struggle it can be to get dinner on the table night after night—you want to prepare healthy and meals for your family, but picky eaters, busy schedules, and way-too-long cooking times always seem to stand in your way.

Clean Eating for Busy Families takes the challenge out of putting delicious food on the family table on a nightly basis by providing you with a clear plan for dinner success. With streamlined weekly grocery lists, simple-yet-delicious recipes, and practical tips for healthy family eating, you’ll find it a cinch to trade in that uninspired takeout for wholesome meals that don’t just put your tummy to ease, but your mind too.

It’s Quick: From easy sautés and casseroles, to slow cooker meals, to pan-less grilling, all the recipes you’ll find inside list both mode and length of cooking time, so there’s no time wasted trying to figure out a time plan or what works best for your schedule. Plus, most recipes can be prepared in thirty minutes or less!

It’s Clean: The ever-growing “clean food” movement, which focuses on a healthy, whole foods-based approach to eating, lies at the foundation of this book, so you can be sure you’re feeding your family the very best. From wholesome ingredient lists to nutritional analysis on every recipe, you can feel confident that every meal you prepare is both nutrient-rich and calorie-conscious.

It’s Green: Featuring eco-friendly tips, along with information on how to go green while shopping and cooking, you’ll find it a cinch to keep your family and the planet happy. You’ll also find the peak season noted on every recipe, as well as substitutions for ingredients that are out of season, so you can adapt according to what works best for you.

And most importantly…it’s delicious! From Orange Peel Chicken & Broccoli Stir-fry with Brown Rice to Baja Fish Tacos with Pico de Gallo and Summer Berry Slump with Vanilla Greek Yogurt, you’ll enjoy night after night of delicious home cooking—without any of the hassle. Get started creating new and exciting dishes for your family today!

I really enjoyed this cookbook especially since we are trying to eat healthier.  Eating clean is not so much about counting calories and fat as it is eat healthy, whole foods.  Many of the recipes in this cookbook are filled with fruits and vegetables.  Most of the recipes used ingredients I buy at the market every week anyhow so it's easy for me to pick up this book after my grocery shopping and find something to make.

Eating clean doesn't mean spending hours cooking.  In fact, most of the recipes in the Clean Eating for Busy Families Cookbook are ready in 30 minutes or less.  There are appetizers, salads, seafood, meatless dishes, poultry, meat, and even skinny treats in this fabulous book.  The best part of the recipes in this book is that they are filling and still good for you.  If you are looking to eat clean and green but feel like you don't have the time, this is the cookbook you should start with.

I give this cookbook 5 out of 5 stars.

Orange Peel Beef & Broccoli Stir-Fry with Brown Rice (from Clean Eating for Busy Families by Michelle Dudash, R.D.)

For sauce:

2 tablespoons (28 ml) reduced sodium soy sauce

1 tablespoon + 2 teaspoons (25 ml) rice vinegar

1 tablespoon (8 g) cornstarch

2 teaspoons (14 g) honey

½ teaspoon freshly ground black pepper

¼ teaspoon Chinese 5-spice powder (or ¼ teaspoon cinnamon and 1/ 8 teaspoon each ground fennel and cloves)

1 tablespoon (15 ml) dark sesame oil

For stir-fry:

5½ cups (390 g) bite-size broccoli florets

1 tablespoon (10 g) minced garlic

1 tablespoon (6 g) minced ginger (or½ teaspoon ground ginger)

1/ 8 teaspoon salt

1 pound (455 g) flank or flat iron steak, or top sirloin, thinly sliced against the grain in 1½-inch (3.8 cm) pieces

1 tablespoon (15 ml) expeller-pressed grapeseed or canola oil

1 orange, 2 teaspoons (4 g) grated zest, inner segments sliced

2 teaspoons (5 g) sesame seeds

3 cups (585 g) cooked brown rice

To make the sauce: Stir together all of the sauce ingredients in a small bowl and set aside.

 
To make the stir-fry: Heat a large frying pan or wok over high heat, add 1 cup (235 ml) of water, and bring to a boil. Add broccoli, reduce heat to a low boil, and cover with a lid or piece of foil, leaving a gap for steam to escape. Steam for 5 minutes until almost fork-tender. Move broccoli to a plate, reserving cooking water in another container.

In a medium bowl, sprinkle garlic, ginger, and salt evenly over the beef. Scrape the pan clean, place it on high heat, and add the oil. When oil is shimmering, add the beef in an even layer and cook for 2 minutes undisturbed until brown. Toss with a wooden spoon to break up the pieces, reducing heat to medium-high as needed. Add orange zest and sesame seeds and cook until beef is done, another 2 minutes. Swirl in the sauce, add broccoli, and stir-fry to reheat. Add a splash of reserved broccoli water if mixture seems too dry. Serve hot and garnish with orange segments.

Go Clean

Replace Japanese soy sauce with a domestic soy sauce, which is still authentically manufactured but doesn’t require a gas-guzzling trip overseas.

This post linked to:
Two Cup Tuesday, Tasty Tuesday, Trick or Treat Tuesday, Tempt My Tummy Tuesday, Totally Tasty Tuesdays,

Lowfat Blueberry Lemon Chip Muffins: What's Baking?

     A few weeks back I bought a rather large bag of lemon chips.  They are lemon flavored white chips and I've been thinking of creative ways to use them ever since.  Yesterday blueberries were on sale at the market and what goes better then lemons and blueberries?

     I set off to find a healthier blueberry muffin recipes because we've been trying to watch what we eat.  It's also the theme for this month's What's Baking by Catherine from Pursuing Domestic Goddess-ness.

     I found one that uses applesauce, low fat yogurt, and egg whites.  I was a little skeptical to say the least.   I shouldn't have been because they turned out golden brown and bursting with flavor!

    The muffins were just slightly sweet and had tons of blueberries in them.  The lemon chips had slightly melted and added a sweet and lemony flavor.  Best of all these muffins come in at under 150 calories and just around 5 grams of fat.  They were perfect for breakfast and an afternoon snack.

Lowfat Blueberry Lemon Chip Muffins (adapted from Muffins:  40 Tantalizing Recipe for Tasty Muffins  by Gemma Reece)
1 3/4 c. flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1/3 c. sugar
3 egg whites
3 T. butter, melted
1/2 c. applesauce
1/4 c. lowfat vanilla (or plain) yogurt
1 t. vanilla extract
2 T. lemon juice
3/4 c. fresh blueberries
1/3 c. lemon chips
zest of 1 lemon

1.  Preheat the oven to 375 degrees.  Line a muffin tin with 12 cupcake liners.

2.  In a large bowl combine the flour, baking soda, baking powder, salt, and sugar.  Mix and set aside.

3.  In a medium bowl whisk the egg whites together.  Add in the butter, applesauce, yogurt, vanilla, and lemon juice.  Mix well.

4.  Gently fold in the blueberries.  Pour the wet ingredients into the bowl with the dry ingredients.  Mix until just combined. 

5.  Gently fold in the lemon chips and lemon zest.

6.  Divide the batter between the 12 muffin cups.  Fill each cup 3/4 of the way full.

7.  Bake for 25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

8.  Cool on a wire rack.

This post linked to:
Meatless Mondays, Bulletin Board, Mop It Up Monday,