Being Mrs. Pierce

Life as a wife, hiker, wanna-be chef, book-lover, traveler, and now, mom

Banana Pudding with Vanilla Wafers August 9, 2014

Filed under: Cooking — skpierce12 @ 12:08 PM
Tags: , , , , , ,

061

 

I share a birthday month–July–with two lovely ladies in my family: my mother-in-law, Loveta, and my niece, Lydia. Our birthdays are the 2nd, 12th, and 21st, respectively (talk about easy to remember). For Loveta’s birthday last month, John and I invited his parents over to our house for a home-cooked birthday dinner. On the menu: Honey-Crisp Oven Fried Chicken, Fresh Corn Fritters, Zucchini Hash, and Buttermilk Biscuits. With such a down-home feast, what else could I have served for dessert but Banana Pudding?

 

I selected Ellie Krieger’s Banana Pudding with Vanilla Wafers recipe from Comfort Food Fix. I had made the dessert a couple of years ago and knew it was a solid one. In addition, it would help me check off another recipe from my Comfort Food Fix cooking to-do list.

 

I made the vanilla pudding from scratch as directed, but I confess that I did not stick strictly to the rest of the recipe when assembling the dessert. I wanted to serve the pudding in my clear trifle bowl, which is larger than the 1.5-quart bowl that Ellie recommends. Layering just six vanilla wafers in at a time would have been paltry, indeed. So I significantly upped the number of wafers from the stated 24. I also did not whip heavy cream for the topping – I went with Cool Whip. Despite its unnaturalness, I simply prefer it to whipped heavy cream. I guess we all have our guilty pleasures.

 

The banana pudding looked fantastic in my trifle bowl, and I was more than happy to serve it up as Loveta’s birthday dessert. The four of us gobbled up this 4-star treat in one sitting!

 

060

 

Comfort Food Fix recipes made: 25
Comfort Food Fix recipes still to make: 128

Advertisements
 

Zucchini-Walnut Bread August 5, 2014

Filed under: Cooking — skpierce12 @ 4:36 PM
Tags: , , , , ,

062 065

 

Last month I found myself with a few extra zucchini lying around, so I put one of them to use in Ellie Krieger’s Zucchini-Walnut Bread from the breakfast, brunch, & bakery chapter of Comfort Food Fix.

 

I have not had good luck with zucchini bread recipes in the past–they have turned out dry and/or tasteless. Even a zucchini-pineapple bread turned out surprisingly blah. After my last failure, I could not help but ask, Was it me, or was it the recipe?  So I wasn’t expecting the best when I embarked upon this recipe.  I followed the instructions exactly in order to discount for user error; if the recipe failed, at least I could claim it was not my fault!

 

About 30 minutes into the baking time, however, my kitchen was filled with the warm scent of cinnamon, and I began anticipating my first bite. I baked the loaf for an hour, as the oven in my new kitchen runs cooler than my previous one.

 

The recipe instructs you to wait until the bread is completely cool before slicing, but my growling tummy disagreed–it was ready for breakfast. I therefore cut into the loaf while it was still a little warm, to no ill effect. The zucchini-walnut bread was tasty (and not too dry), but it lacked oomph. In the end, both John and I rated it as an average, 3-star recipe. My hunt for the best zucchini bread recipe ever continues.

 

Comfort Food Fix recipes made: 24
Comfort Food Fix recipes still to make: 129

 

Zucchini-Walnut Bread

¾ cup whole wheat pastry flour
¾ cup all-purpose flour
½ cup sugar
1 tsp ground cinnamon
1 tsp baking soda
½ tsp ground nutmeg
¼ tsp salt
1/3 cup canola oil
1/3 cup natural unsweetened applesauce
2 large eggs
1 small zucchini (6 oz), coarsely grated (about 1¼ cups)
1/3 cup chopped walnuts

1. Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.

2. Whisk together the flours, sugar, cinnamon, baking soda, nutmeg, and salt in a large bowl. In another large bowl, whisk together the oil, applesauce, and eggs. Stir in the zucchini. Stir the wet ingredients into the dry ingredients, mixing just enough to combine. Stir in the walnuts.

3. Pour the batter into the prepared loaf pan. Bake until a wooden skewer inserted into the center comes out clean, 50 to 60 minutes. Allow to cool for 15 minutes in the pan, then transfer the bread to a wire rack to cool completely before slicing.

Yield: 8 servings (serving size: one 1-inch-thick slice). Per serving, 7 PointsPlus.

 

Roasted Red Pepper Hummus August 4, 2014

Filed under: Cooking — skpierce12 @ 8:23 PM
Tags: , , , , ,

004

 

Sometime last spring, I lost my cooking mojo. In the weeks and months after launching my blog, I spent hours happily looking for new recipes, making frequent grocery store trips, and whipping up new recipe after new recipe. Eventually I burned out, as evidenced by my lack of food posts for months. Yet I did not forget my commitment to cooking every recipe from Ellie Krieger’s Comfort Food Fix cookbook, nor did I stop cooking full-stop. Back in April, I tried out Ellie’s Roasted Red Pepper Hummus to delicious results.

 

Hummus has long been a favorite, but until Ellie’s recipe, I had only ever tried one recipe for it courtesy of WeightWatchers. While the WeightWatchers one is a tasty recipe, it’s also VERY heavy on the garlic in order to make up for the lack of olive oil and tahini. (So heavy, in fact, that I can still taste it hours after eating it.) So I was eager to try Ellie’s take on hummus, which includes both olive oil and tahini in its list of ingredients but in reduced, reasonable quantities compared to a full-fat hummus recipe.

 

The only change I made to the recipe was reducing the amount of fresh lemon juice from 3 TB to 2. I typically dislike recipes with too strong of a lemon presence, so I’ve learned to be careful from the outset when a recipe calls for lemon juice. I found the 2 TB to be perfect for this hummus.

 

John’s look upon seeing the hummus on the table was one of skepticism; even I can admit that the pink-orange hue of roasted red pepper hummus is perhaps slightly unappetizing. Yet he and I both liked the taste of the hummus quite a bit, granting it a solid 4 stars. Even with its higher PointsPlus value, I would make this recipe over my old WeightWatchers one any day.

 

Comfort Food Fix recipes made: 23
Comfort Food Fix recipes still to make: 130

 

Roasted Red Pepper Hummus

1 large roasted red pepper, drained and rinsed if jarred
1 clove garlic, minced
½ tsp of salt, plus more to taste
One 15-ounce can chickpeas, preferably low-sodium, drained and rinsed
2 TB tahini
3 TB fresh lemon juice (I used only 2 TB)
2 TB extra-virgin olive oil, plus 1 teaspoon for garnish
¼ tsp ground cumin
1 TB of water

1. Finely chop 1 tablespoon of the roasted red pepper and reserve for garnish. Coarsely chop the remaining roasted red pepper.

2. Using the broad side of a knife blade, mash together the garlic and the ½ teaspoon salt to form a paste. Place the garlic paste, chickpeas, tahini, lemon juice, 2 tablespoons of the oil, cumin, water, and roasted red pepper into a food processor and process until smooth. Season with additional salt to taste.

3. Place the hummus into a serving bowl and garnish with the reserved red pepper. Drizzle the remaining 1 teaspoon of oil over the top. Hummus will keep for about one week in an airtight container in the refrigerator.

Yield: 8 servings (serving size: ¼ cup). Per serving, 4 PointsPlus.

 

Skillet Mac & Cheese April 23, 2014

Filed under: Cooking — skpierce12 @ 7:56 PM
Tags: , , , , , , ,

007 010

 

When confronted with a head of cauliflower, I typically cut it into florets for either roasting with olive oil or dipping into hummus. Cauliflower has been a staple in my CSA for the past several months, however, and even I, the woman who eats a sandwich for lunch nearly every single day, got a little tired of the cauliflower roasting and dipping. Enter Ellie Krieger’s Skillet Mac & Cheese from Comfort Food Fix. What better way to use up cauliflower than to veggie-fy a typically unhealthy dish with it?

 

The recipe calls for Ellie’s Light and Crisp Whole Wheat Bread Crumbs, which I successfully made when trying her version of fish sticks and which I had planned to make again for this recipe. But mac & cheese day also turned out to be the day when my husband and I finally sold a car we’d been trying to sell for months, so the homemade bread crumbs never materialized. I substituted store-bought crumbs, which at 1¼ cups made A LOT of topping. Perhaps the store-bought ones were more dense than the homemade ones would have been; I doubt that the recipe really meant for the topping to be so thick.

 

While thickening the sauce, I worried that it was not thick enough, so I cooked it longer on the stove than the recipe recommends. This I wish I had not done. By the time the mac & cheese finished baking in the oven, the sauce almost seemed to have disappeared. I would have preferred the dish to have been slightly creamier.

 

I still rated the recipe 4 stars, despite the bread crumbs and sauce issues, as it was very tasty. I especially enjoyed the combination of textures: soft pasta, crunchy topping. Next time, I plan to use fewer bread crumbs in the topping and allow less cooking time for the sauce. With these slight adjustments, Ellie’s Skillet Mac & Cheese just might become my go-to homemade mac & cheese recipe.  I would only make this again when expecting company, though, as the leftovers were so-so.  The mac & cheese is best when served piping hot from the oven.

 

Comfort Food Fix recipes made: 22
Comfort Food Fix recipes still to make: 131

 

Skillet Mac & Cheese

6 ounces (1½ cups) whole grain elbow macaroni, cooked according to package directions (about 3 cups)
2 cups 1-inch wide cauliflower florets
1¼ cups Light and Crisp Whole Wheat Bread Crumbs
3 tablespoons freshly grated Parmesan cheese
2 teaspoons olive oil
3 cups cold 1% low-fat milk
3 tablespoons all-purpose flour
1¼ cup shredded extra-sharp cheddar cheese (5 ounces)
¼ cup shredded Gruyère cheese (1 ounce)
2 teaspoons mustard powder
¾ teaspoon paprika
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
cooking spray

1. Preheat the oven to 375°F.

2. Bring a large pot of water to a boil. Add the macaroni and cook for 3 minutes less than the directions on the box. Drain. Place the cauliflower into a steamer basket fitted over a pot of boiling water, cover and steam until just tender, 5 minutes. Then, finely chop it.

3. In a small bowl, combine the breadcrumbs, Parmesan cheese and olive oil.

4. In a large saucepan whisk together the milk and flour until the flour is dissolved. Whisking constantly, bring to a gentle boil over medium heat, then reduce the heat to medium-low and simmer and until mixture thickens slightly, 2-3 minutes. Stir in the cheddar cheese, Gruyère, mustard, paprika, ¼ teaspoon each salt and pepper, and cayenne. Whisk until the cheeses are melted and mixture is smooth, 1-2 minutes. Add the macaroni and cauliflower and stir until well coated.

5. Spray an ovenproof 10-inch high-sided skillet with cooking spray and pour mixture into skillet. Sprinkle with the breadcrumb mixture, place on a baking sheet and bake until top is browned and the cheese is bubbly, 35-40 minutes.

Yield: 6 servings (serving size: 1¼ cups). Per serving, 9 PointsPlus.

 

Better Blueberry Muffins April 13, 2014

Filed under: Cooking — skpierce12 @ 5:14 PM
Tags: , , , , , ,

004

 

Between the rising temperatures outside and the end-of-school-year discussions inside, my mind has already been jumping ahead to summer. Last weekend I woke up in a baking mood, but the only treats I really wanted to make were Ellie Krieger’s summer-y Better Blueberry Muffins. I first made these muffins last August when fresh blueberries were at their peak; the delightful lemon-blueberry flavor of the muffins immediately won me over. Because it is too early for fresh blueberries to be in season, I whipped up this Comfort Food Fix recipe using frozen blueberries instead. I typically am not a fan of frozen blueberries in baked goods because everything they touch turns dark purple. And indeed, the frozen blueberries “dirtied” up the muffin batter, even when I slowly folded them in.

 

I was surprised when my batter yielded 18 muffins rather than 12, as both times I made these muffins last August I got the typical 12 muffins from each batch. The difference may have come from the fact that my muffin tin liners that I had in stock last August were slightly larger than standard muffin liners, which is what I used this time. At any rate, I didn’t mind the extra muffins too much, especially as making 18 muffins dropped the PointsPlus value of each one from 5 to 4.

 

Upon tasting the muffins, I still found them light, yummy, and yes, summer-y. The lemon flavor did not shine through as much as I remembered, despite using 2 full teaspoons of lemon zest, but the lemon was definitely discernible and I would still rate them 4.5 stars. I do prefer the muffins with fresh blueberries over frozen ones, so I plan to wait until blueberries overrun the produce stands before I make my next round of these muffins.

 

Comfort Food Fix recipes made: 21
Comfort Food Fix recipes still to make: 132

 

Better Blueberry Muffins

Nonstick cooking spray
1 cup all-purpose flour
1 cup whole-grain pastry flour or whole-wheat flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup sugar
¼ cup canola oil
2 large eggs
1 cup natural unsweetened applesauce
½ cup plain low-fat yogurt
¼ cup nonfat milk
1 teaspoon vanilla extract
1½ teaspoons finely grated lemon zest
1½ cups fresh or frozen (unsweetened and unthawed) blueberries

1.  Preheat the oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray.

2.  In a medium bowl, whisk together the flours, baking powder, baking soda, and salt.

3.  In a large bowl, beat together the sugar, oil, and eggs, until the mixture is light yellow and slightly frothy. Whisk in the applesauce, yogurt, milk, vanilla, and lemon zest. Stir the dry ingredients into the wet, mixing just enough to combine them. Do not overmix. Gently stir in the blueberries.

4. Pour the batter into the prepared muffin pan. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden toothpick inserted into the center of one of the muffins comes out clean, about 20 minutes.

5. Allow to cool on a wire rack for 15 minutes. Run a knife around them to loosen and unmold. Enjoy warm or let cool completely before storing in an airtight container in the refrigerator for up to 3 days or wrap individually and freeze for up to 3 months.

Yield: 12 servings (serving size: 1 muffin). Per serving, 5 PointsPlus.

 

Butternut Squash Risotto March 29, 2014

001

 

To celebrate surviving an especially busy week, I made dinner for my husband and me on Friday night. Typically a Friday night dinner for the two of us involves either eating out or eating leftovers, so I was rather proud of myself for whipping up something more special. Our meal featured Ellie Krieger’s Butternut Squash Risotto from her Comfort Food Fix cookbook. I’d had my eye on that recipe for many weeks, so I was especially eager to discover how it would turn out.

 

On the ingredients list for the recipe is 1 cup of butternut squash puree. I had intended to purchase the frozen package of squash puree, but after walking up and down the frozen vegetable aisle three times at my grocery store, I gave up on finding it. Luckily, when I got to the produce section, a pre-cubed package of butternut squash was on manager’s special. I snapped up the squash and tossed it into my cart. When I got home, a quick Google search yielded steamed butternut squash directions, and fifteen minutes later, I had my squash puree ready to go.

 

The recipe also calls for ½ cup of dry white wine, but I used Gewürztraminer, a sweeter wine, instead. John and I prefer our wines on the sweet side, so we were able to enjoy a glass of the leftover Gewürztraminer with our dinner.  As far as I can tell, the substitution did not adversely affect the results of the risotto.

 

I made the risotto in my 3.5-quart Dutch oven, which was the perfect size for the dish. Ellie categorizes the recipe as a vegetarian main dish, but I served the risotto as a side rather than a main. The recipe therefore yielded a huge batch of risotto, making at least 6-8 side servings rather than the 4 servings as stated on the recipe.

 

Making the risotto was easy enough, although it did require constant attention and care–and a tolerance for heat. Even I, who am almost always cold, would not want to make risotto in the throes of a summer heat wave. It did get rather steamy standing by the stove for 40 minutes straight.

 

Normally such effort would mitigate the ranking of the resulting recipe, but not so for this risotto. I found it utterly delicious: creamy, flavorful, and filling. I gave the recipe 4 stars. My husband rated the risotto slightly lower at 3.5 stars. When I asked him why, he simply said, “It’s butternut squash risotto.” Fair enough. Butternut squash is not my favorite of the winter squashes, either, but it’s perfect for this dish. I fully intend to make this risotto again in the fall when my CSA once again features farm-fresh butternut squash.

 

Comfort Food Fix recipes made: 20
Comfort Food Fix recipes still to make: 133

 

Butternut Squash Risotto

5 cups low-sodium vegetable or chicken broth
1 tablespoon olive oil
1 medium onion, finely diced
1½ cups Arborio rice
½ cup dry white wine
1 cup pureed butternut squash (one 10-ounce package frozen butternut squash puree, thawed)
2 tablespoons chopped fresh sage
½ cup freshly grated Parmesan cheese (1½ ounces)
½ teaspoon salt, plus more to taste
Freshly ground black pepper to taste

1. Heat the broth in a pan on the stove until it is hot but not boiling. Reduce the heat to low and cover to keep warm.

2. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, until softened but not browned, 6 to 8 minutes. Add the rice and cook, stirring for 1 minute. Add the wine and simmer until it is absorbed, stirring constantly, about 2 minutes.

3. Add ½ cup of the hot broth and simmer over medium heat, stirring frequently, until it is absorbed. Repeat with the remaining broth, ½ cup at a time, allowing each addition to be absorbed before adding more, about 30 minutes total. When all the broth is incorporated and the rice is tender and creamy, add the squash, sage, all but 2 tablespoons of the cheese, the salt, and pepper. Season with additional salt to taste. Serve immediately, garnished with the reserved cheese.

Yield: 4 servings (serving size: 1½ cups). Per serving, 11 PointsPlus.
[If divided into 8 servings, each serving is 6 PointsPlus.]

 

Dark Chocolate Brownies March 24, 2014

Filed under: Cooking — skpierce12 @ 8:29 PM
Tags: , , , , , ,

005

 

For Valentine’s Day, I surprised my husband with the Winning Hearts and Minds Cake from Molly Wizenberg‘s A Homemade Life. When Wizenberg married, she served about 20 of these cakes (that she made herself and kept frozen until the wedding day) to her guests in lieu of a traditional tiered wedding cake. After just one bite of the cake, I could see why. John and I literally moaned with each forkful. For me, this was no big surprise (I do love my sweets, after all), but chocolate is usually not at the top of my husband’s favorite foods list. Between the two of us, we gobbled up the entire cake in just a few days. Ever since then, I’ve practically been dreaming about chocolate. While it is incredibly tempting to bake up another Winning Hearts and Minds Cake, my more rational self knows it would be an unwise move, health-wise. So when I felt the baking urge last weekend, I decided to try out Ellie Krieger’s Dark Chocolate Brownies instead. Chocolate would still be involved, but it would be in a recipe that had received the Krieger treatment: less fat, less sugar, less guilt.

 

For the chocolate, I used two 4-ounce Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars, and for the flour I used Bob’s Red Mill Whole Wheat Pastry Flour. Ellie lists chopped walnuts as an optional ingredient, but knowing my husband would be eating these, there was no optional.  I sprinkled pecans instead of walnuts on top of the brownie batter.

 

I baked the brownies for 15 minutes, but they were not yet done. I kept them in the oven for an additional five minutes, at which point they were definitely cooked all the way through. In fact, I wish I had checked the pan a minute or two earlier.

 

The brownies were definitely chocolatey, but they were not as dense or rich as a typical brownie. In fact, they puffed up in the pan like a cake, and their texture was more akin to that of a cake than a brownie. John and I still granted the recipe 3.5 stars, for it did produce a decent chocolate dessert. No, it was no Winning Hearts and Minds Cake (which, oddly enough, is more like a brownie than a cake), but it did satisfy my sweet tooth–especially when served warm with light vanilla ice cream on top.

 

Comfort Food Fix recipes made: 19
Comfort Food Fix recipes still to make: 134

 

Dark Chocolate Brownies

Nonstick cooking spray
8 ounces bittersweet chocolate, coarsely chopped
2 tablespoons unsalted butter
1 cup whole-grain pastry flour or whole-wheat flour
¼ cup unsweetened natural cocoa powder
¼ teaspoon salt
¼ teaspoon baking soda
4 large eggs
1 cup packed light brown sugar
½ cup plain low-fat yogurt
¼ cup canola oil
2 teaspoons vanilla extract
¾ cup chopped walnuts, optional

1. Preheat the oven to 350°F. Coat a 9 x 13-inch baking pan with cooking spray.

2. Melt the chocolate and butter in a double broiler or heatproof bowl set over a pot of barely simmering water, stirring occasionally.

3. In a medium bowl, whisk together the eggs and sugar until smooth. Add the yogurt, oil, and vanilla and whisk to combine. Add the chocolate-butter mixture and whisk until blended. Add the dry ingredients to the wet ingredients, mixing just enough to moisten.

4. Transfer the mixture to the prepared pan and sprinkle with nuts, if desired. Bake until the wooden toothpick inserted into the center comes out with a few moist crumbs, 20 to 25 minutes. Allow to cool completely in the pan on a wire rack before cutting into 24 pieces.

Yield: 24 servings. Per serving, 4 PointsPlus