Baking Away!

This past week was pretty serious when it came to my cooking. Not only did I make Eggplant Enchiladas and Southwest Soup & Tortas, but I also did some pretty serious baking. Well, for me at least. Of course it was nothing like Serial Baker, but that’s besides the point.

On Wednesday after getting in an argument with our upstairs neighbor about “stinking” because we cook, I decided to finally start my cupcake experiment. Don’t worry; there will be a post about that in the near future. Then on Saturday, I had two occasions to bake for – first, I was going to meet more of my fiancé’s family at Passover dinner, and it was also one of our friend’s birthdays.

For whatever reason when I was little, I wished I was Jewish. It probably came down to the simple fact that I wanted to be something I wasn’t. Just like I always wanted glasses, and secretly hoped I’d break a lower-extremity bone so I could use crutches. At any rate, my fiancé is half Jewish, and though his family isn’t really practicing, they do have Passover dinner just as a way to all get together. They don’t do any thing really traditional (such as the Seder, etc.), but there was some typical fare. That’s where my first baking attempt came in to play.

Early last week I was trying to figure out what I could bring with us. I wanted to make something, but wasn’t sure what. I had remembered my mom’s principle (she’s a school nurse) making “matzo bark” and I had asked for the recipe. She never got it, but conveniently later in the week I was reading YumSugar and stumbled upon a “Toffee-Chocolate Matzah” recipe! We’ve had a box of matzo for awhile, so I knew I was at least half way there with the ingredients. After reading over the recipe, I realized it was completely doable in terms of ingredients, skill level, and time.

Once I had made that recipe, I moved onto my next task – Kahlua Espresso Chocolate Chip Cookies. Say that 10 times fast! I found the recipe from Recipe Girl, who also provided me with the delicious Pumpkin French Toast I had made this past fall. Again, I had to cream the butter by hand with the back of a spoon, which I complained about continuously. But other than that, the recipe was pretty straight forward. I did have to go out and get more chocolate chips and powdered Espresso, but that was it!

I did make a few alterations to the Kahlua Espresso cookies… I didn’t have any Kahlua, but I did have Bailey’s (from my Guinness & Bailey’s cupcakes). So instead of going out and buying more alcohol that would just sit around, I figured I’d use what I have. Also, between the two recipes, I ran out of brown sugar. But I did have a brown sugar and Splenda mix, so I was able to use that for the rest of the cookies. While I haven’t had the original recipe, I can’t imagine mine tasted much different from them.

When we arrived at my fiancé’s Aunt’s house, I was thrilled to hear that everyone was a huge fan of chocolate covered matzo. They were definitely enjoyed by everyone, and since there was so much food we got to take home the leftovers! Say hello to a delicious little snack during the week! The cookies were also a hit at our friend’s party. By the time we got there, they had an ice luge out and in full force, so some sustenance was in order. I’m pretty sure everyone enjoyed those as well.

So, if you ever find yourself with some extra Matzo hanging around, or the inability to eat leaven bread, I suggest giving the Toffee-Chocolate Matzah a try. Here’s the recipe from YumSugar, who got it from Martha Stewart:

Ingredients:
4 sheets unsalted non-egg matzah
1/2 cup (1 stick) unsalted butter, cut into small pieces
1 cup packed dark-brown sugar
1 (12-ounce) package semisweet chocolate chips (2 cups)
Coarse sea salt

Directions:
1. Preheat oven to 250 degrees.
2. Line a baking sheet with parchment paper Place matzah in an even layer on baking sheet and set aside.
3. Melt butter in a saucepan over medium-low heat. Add brown sugar and immediately reduce temperature to low. Cook, stirring, adjusting heat as necessary, until sugar has completely dissolved and begins to bubble. Drizzle toffee over matzah and spread to cover using a spatula.
4. Transfer toffee-covered matzah to oven and bake until toffee has a rich, shiny sheen, 10 to 20 minutes.
5. Remove from oven and sprinkle with chocolate chips. Tent matzah with aluminum foil and let stand 20 to 30 minutes.
6. Remove foil tent and spread melted chocolate over matzah to cover; sprinkle with sea salt. Transfer matzah to refrigerator and let chill at least 2 hours.
7. Break chilled matzah into pieces. Matzah will keep in an airtight container for up to 4 days at room temperature.

And, if you’re ever looking for some chocolate, coffee, liquor and cinnamon, give these Kahlua Espresso Chocolate Chip Cookies a whirl!

Ingredients:
2 2/3 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt
½ Tbsp. espresso powder
1 Tbsp. Kahlua
1 cup butter, at room temperature
1 cup light brown sugar, packed firmly
½ cup granulated sugar
2 large eggs
1 tsp. vanilla extract
1/3 cup semi-sweet chocolate chips, melted & cooled a little bit
1 (12-ounce) package semisweet chocolate chips

Directions:
1. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, cinnamon and salt; set aside.
3. In a small dish, dissolve espresso powder in Kahlua; set aside.
4. In a large bowl, use electric mixer to cream butter and sugars together. Add Kahlua mixture, eggs and vanilla; beat until thoroughly combined. Add cooled, melted chocolate and continue to beat until it’s mixed in. Add flour mixture and beat at low speed until all flour is incorporated into the dough, scraping down sides of the bowl as needed. Stir in chocolate chips.
5. Drop by rounded teaspoonfuls (or use a cookie scoop) 2-inches apart onto prepared cookie sheets. Bake 8 to 10 minutes, or until they are golden brown and no longer look gooey in the middles. Cool completely on wire rack.
Yield: About 5 dozen

Being in a rush after all the baking, I didn’t take a picture of them after they were done. Then, I wound up eating all of the cookies and matzo before I realized I still needed a picture! So my sincerest appologies for not having pictures of the deliciousness. But I promise they were yummy!!

Amy’s Organic Breakfast Burritos

I’m a frozen foods junkie. Typically, I stick to them for breakfast and/or lunch, but not dinner, since the little meals are rarely satisfying.

After spending weeks eating instant oatmeal every day for breakfast in an effort to save money and calories, it was time for something new. I did a week of frozen bagels, and a few weeks of different waffle variations. This week, however, I decided to switch it up with Barbara’s Bakery Puffins. Not just any Puffins – the peanut butter kind. They’re so delicious, that I’m almost through my box and it’s only Wednesday.

So, last night I had to stop quickly at Stop & Shop to grab some extra chicken stock for the Southwest Chicken Soup. Remembering that this particular location is Kosher and has A LOT of veggie options, I ran over to the frozen section in hopes of finding Amy’s breakfast burritos. I typically do my weekly shopping at ShopRite, and for whatever reason, they carry every variation of Amy’s burritos EXCEPT the breakfast one! Once I spotted them, I excitedly grabbed two (because I’m always thinking about my fiance), and headed home.

My co-worker that’s vegetarian often has these burritos, and groaned when I excitedly told her I had one for breakfast. That’s how good these things are! They’re completely organic and vegan, but you’d never notice. There’s yummy cheese, tofu, beans, onions, potatoes and tomatoes all wrapped up in a flour tortilla. And at only taking 3 minutes in the microwave, what more could you ask for?!

While the picture I took with my iPhone doesn’t paint it in the best light, it really is delicoius! So next time you’re looking for a quick and easy breakfast option you can bring with you to the office, head over to the frozen section and grab yourself some Amy’s Organic Breakfast Burritos. Maybe grab a box of Puffins too, because they’re equally delicious!

Head over to Amy’s website to see all of the delicious vegeterian and vegan frozen options available!

More Mexican – Ole!

Sometimes I think I’m living in the wrong part of the country. Or, maybe just the wrong country in general. In case you haven’t picked up yet from this blog, I am in love with Mexican food. Clearly to the point where I’ll eat it all day, every day. Yes, today I had my left-over Eggplant Enchiladas, and then made more Mexican inspired food for dinner. What were those two things, you may ask? Southwest Chicken Soup and Tijuana Tortas!

I actually found the soup recipe on Kitchen Monki, and the torta recipe on Fitness Magazine’s website. I figured I’d put the two together, since neither really seemed to be a meal in itself. Since my fiancé and I thought ahead and had a rotisserie chicken for dinner on Sunday night, we were able to use the left-over chicken from that in the soup. We also always have black beans, salsa, Mexican spices, and jalapeños on hand, so getting the rest of the ingredients was simple.

One might think that making a soup could potentially be difficult and or labor intensive. Not this guy! I literally threw the ingredients in to the pot, put it on medium heat, and went about my business. Now that’s the kind of week night cooking I’m looking for!

The sandwich was actually a little more difficult, only because it involved mashing the black beans and avocado. After struggling by just using a spoon, I realized a few quick pulses in the blender would have made much more sense. At least there’s always next time.

As always, I was nervous how the two dishes would come out, and then even more nervous for how they’d work together. Thankfully, they both came out really well. I would absolutely make either of these dishes again in a heart beat. They’re quick, easy, and really flavorful.

Check out both of the recipes below, and get cookin’!

Tijuana Torta

Ingredients:
1 15-ounce can black beans, or pinto beans, rinsed
3 tablespoons prepared salsa
1 tablespoon chopped pickled jalapeño
1/2 teaspoon ground cumin
1 ripe avocado, pitted
2 tablespoons minced onion
1 tablespoon lime juice
1 16- to 20-inch-long baguette, preferably whole-grain
1 1/3 cups shredded green cabbage

Directions:
1. Mash beans, salsa, jalapeño and cumin in a small bowl. Mash avocado, onion and lime juice in another small bowl.
2. Cut baguette into 4 equal lengths. Split each piece in half horizontally. Pull out most of the soft bread from the center so you’re left with mostly crust. Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches. Cut each in half and serve.

Southwestern Style Chicken Soup

Ingredients:
1 Rotisserie Chicken or 3 cups, shredded or cubed
3 cups Chicken Stock
1 can Canned White Cannellini Beans, rinsed and drained
12 ounces Salsa Verde
1 Ground Cumin, to taste
1⁄2 cup Sour Cream, optional
2 Green Onions, optional
2 cups Cheese, shredded
1 bag Corn Tortilla Chips

Directions:
1. Simmer chicken, chicken stock, beans, salsa verde and cumin till hot and combined
2. Add tortilla chips to bowl, spoon soup
3. Top with sour cream, and cheese

Happy south of the border nomzing!

Eggplant Enchiladas – A Labor of Love

Why is it that almost all types of delicious food are labor intensive? Specifically, all the types of food I like to eat? Furthermore, it seems that anything remotely healthy is somewhat cumbersome to make as well. To be fair, I would have enjoyed my enchilada making experience if it were on say a Sunday afternoon. However, on a Monday night after a long day of work, spending two hours was less than fun. But I stuck with it, and was rewarded with some seriously delicious enchiladas!

When making the recipe, prepare yourself for A LOT of veggie cutting. I had no problem with that until of course the onion, which makes me cry uncontrollably to the point where I can’t open my eyes. Writing about it now is making me tear up. Aside from that, the rest of the recipe doesn’t call for too much work. It’s a lot of sautéing and waiting.

I found the recipe on Serious Eats, who always impresses with their daily recipes. I’ve found they often post Spanish and Mexican dishes, which I absolutely love – like the Chilaquiles Frittata I made (also a lot of little steps).

Once I got past all the slicing and dicing, and waiting for the veggies to cook, I was able to fly through the rest of the recipe. I added a 1/4 of a teaspoon more cayenne pepper to give it a kick, and boy did it have a kick! It was just the right amount of spice for me, before it reached the unpleasant threshold. For a lot of people, though, I think it would have been too spicy.

I also left out the almonds. So, instead of eggplant and almond enchiladas, they were just eggplant. I didn’t miss them, though. There were so many other flavors (green pepper, onion, cumin, garlic, tomato, etc.) that I’m not sure what the almonds would have added.

The recipe says it’ll make 12 enchiladas, but I only got 10 out of it, and they weren’t even fully stuffed! I went with the fajita size tortillas, but I’m not sure if there are smaller, and if so, if I should have used them (the recipe didn’t specify).

This is a great alternative to a meat-filled enchilada. Eggplant is a pretty meaty and filling vegetable, and definitely adds some serious flavor to the meal. I can only surmise it’s pretty healthy too; a whole bunch of veggies and spices, just a bit of cheese, and some tortillas. A great way to get your Mexican fix in lighter and less fattening way, at home!

I’d definitely make this dish again, just not on a week-night. It’s better served on a Saturday or Sunday. Maybe even a Friday night. But not sitting down to dinner until 9pm on a Monday night was a little stressful.

So next time you’re looking to make a meat-free Mexican meal and you have some time, why not give this a try? You’ll be glad you did!

Eggplant Enchiladas
 -Serves 4-

Ingredients:
2 tablespoons olive oil
2 cups onion, minced
1 1/2 teaspoons ground cumin
2 teaspoon chili powder
1/4 teaspoon cayenne
3 cups tomatoes, chopped
6 cups eggplant, diced (about 1 large one)
salt and black pepper
8 garlic cloves, minced
1 medium green bell pepper, stemmed, seeded, and minced
1 cup slivered almonds, toasted
1 cup jack cheese, grated
12 corn tortillas
Canola oil for frying

Directions:
1. Preheat the oven to 350°F. Pour half of the olive oil into a large saucepan set over medium heat. Add half of the onions and a pinch of salt and cook for 5 minutes, until translucent. Add the cumin, chili powder, and cayenne. Stir well, and cook for 5 minutes.
2. Dump in the tomatoes and 1 cup of water. Turn heat to high and bring to a boil. Reduce heat to a simmer, and cook for 30 minutes. Halfway through cooking add half the garlic, and black pepper to taste. Puree the sauce when done in a blender when it has cooled slightly. Be careful.
3. While the sauce is cooking, pour the rest of the olive oil into a large skillet or pot over medium heat. Add the rest of the onion and cook for 5 minutes, until translucent. Add the eggplant and a pinch of salt and pepper. Cover and cook for about 10 minutes, stirring occasionally. The eggplant should be soft.
4. Add the garlic and green bell pepper. Stir well, remove the cover, and cook for 5 to 8 minutes. Turn off the heat, and then add the cheese and almonds. Stir well.
5. Pour enough canola oil into a skillet to cover the bottom. Turn heat to medium high. Fry each tortilla for just a few seconds on each side. You want to cook them until they become leathery, not until they crisp up. honestly no more than 3 seconds a side. Transfer each to a paper towels, and remove as much oil as possible. Repeat with remaining tortillas.
6. Place about 1/4 cup of the filling into each tortilla, and then roll up. Place them seam-side down in a baking sheet. Pour the sauce over. Place in the oven and cook for 10 to 15 minutes, or until warm. Serve.

Cupcake Vineyard Wine

After searching for a cupcake themed wine, I found Cupcake Vineyards, which had also been written up by one of my favorite cupcake blogs, Cupcakes Take The Cake.

I excitedly went to the website, unsure of if it was something I could find in my local liquor store. Because I had never heard of it before, I figured it was going to be hard to find, and something that I would possibly need shipped to me. When I realized New Jersey has weird alcohol shipping laws and this wine was from California, I began to worry. After some more research, though, I found the wine at a local Wine Chateau.

After telling the fiancé, who is just as much of a cupcake fiend as I, we decided to grab some after work on Friday to enjoy with our dinner. We decided two get two variations; their 2008 Chardonnay, and 2007 Merlot.

We started off the taste test with the Merlot. It was definitely decadent, and something that would go great with desserts. It was very smooth, with a hint of coffee, chocolate, and cherry; three flavors I love! My only qualm, as I have with all red wines, was the teeth staining. I always feel so silly while drinking red wine, because my teeth turn purple. That’s why I really only drink red wine at home, I try to avoid it if I’m out. But it was good. So good we finished the bottle, and I want to buy it in bulk!

We decided to then move on to the Chardonnay, which was equally delicious. More citrus-y and refreshing, it had hints of apple and vanilla with a crisp fresh finish. This was also a favorite of mine, and I would definitely buy it again, and in bulk!

Both of the wines were under $10, at $8.99 each. So really, how could you go wrong?! While you might think they’re dessert wines from the name, they definitely aren’t. They’d be great with almost any dish. But of course they would go excellently with dessert, specifically cupcakes! The Cupcake Vineyards website even offers cupcake recipes that would pair perfectly with each of their wine offerings.

So next time you’re in the liquor store looking for some great wine to have with dinner, dessert, or to bring to a friend’s, get yourself some Cupcake Vineyards – you’ll be glad you did!

Rita’s Tour – The 2010 Edition

This past Saturday was the first day of Spring. So, as they do every year, Rita’s gave out free 10oz servings of their famed ice all day. Being a bunch of gluttonous children, my fiancé (you can read his tour round-up here) and a group of friends and I decided upon the ultimate task – 10 Rita’s in one day, a new flavor at each location.

Last year, the group made it to about five locations in only a few hours (it was a Friday so needed to be done after work). Knowing that this year it fell on a Saturday with a gorgeous forecast, we got cocky. About a week prior to the event, a few different e-mails were exchanged with maps of potential stops. It included a trip to Stuff Yer Face in New Brunswick for ‘bolis, and a detour to look at a potential wedding venue. We also stumbled upon a Cupcake joint, Sugar Mommy’s Cupcakes, that I’ll detail in a separate blog entry.

After starting our trip at about 12:30pm and devouring our ices at about 1, we then spent the next 8 hours driving to various Rita’s Ice locations in New Jersey. We made stops in Bridgewater, Somerville, Flanders, Denville, Berkeley Heights, Westfield, Plainfield, and finally Edison. We searched for a Rita’s in Morristown that no longer exists, and ran out of time before heading to Milltown. But at any rate, I sampled eight different ice flavors, preparing me for the season ahead. They included Alex’s Lemonade, Green Apple, Florida Orange, Sugar Free Cherry, Wild Black Cherry, Coconut, Pistachio, and their newest edition – Peeps. Oh yes, you read correctly – Peeps flavored ice! As in the little bird shaped marshmallows that are covered in sugar, usually found in Easter baskets. It tasted nothing like Peeps, but more like birthday cake, which I was more than okay with. It’s neon yellow color was another selling point.

I really liked all of the flavors. But, I think Alex’s Lemonade and the Coconut were my favorites. I think the only ice I wouldn’t order again would have been the Wild Black Cherry. That was definitely sub-par, and had more of a grape flavor than anything else. The Peeps was also super-sweet, so that would have to be consumed sparingly.

By about stop 5, we were all looking for food. The mere thought of devouring ‘bolis at Stuff Yer Face is what I think kept us going. So, we decided to head there after our 7th stop. When we finally got to the restaurant, we made no qualms about our purpose. We didn’t get drink wristbands, and ordered water and an appetizer almost as soon as we sat. After surviving on water ice for almost 7 hours, we needed solid food, quickly. We all dug in to our hot wings and onion rings as soon as they were brought out, and anxiously awaited the arrival of our stromboli. The restaurant has a lot to offer; there are pre-suggested combinations, and also a “create your own.” My fiancé always orders the same create your own, and after trying it, follow suit. It has mozzarella cheese, chicken, buffalo sauce, onions, and broccoli. It is absolutely amazing.

After realizing the time, we knew we’d only have time for one more Rita’s, since they close at 9pm. We headed to the one nearest to where we live, and waited in one last line. By the time we got our ice it was 9:15, and the line showed no chance of stopping.

I woke up today feeling great. Sure, I might have been a little sugar hungover, but I managed to run 7.5 miles (longest single run logged yet!) and I could absolutely eat another Rita’s Ice right now, preferably a Gelati. I’m so excited that ice and ice cream season is finally here. I’m looking forward to more outdoors frozen treat devouring, and saying goodbye to eating it while hiding under a blanket indoors.

All in all, our group (4 people) went to 8 locations, and sampled 20 flavors. Pretty impressive, if I do say so myself! I hope Rita’s is ready for next year, because we’ll be back – bigger and badder than ever!

Subway – Eating Veggie Fresh!

Since today is absolutely gorgeous (sunny and about 65 degrees) one of my co-workers and I decided we needed to get out of the office for a bit. So on a trip to the bank, we stopped at Subway to grab some lunch – our frozen meals weren’t cutting it. Ideally we would have sat outside and enjoyed our sandwiches, but only having a limited time to eat it, we ate inside.

I was never really a fan of Subway; I always felt they skimped on their meats, cheeses, and toppings, and their 6 inch subs were small; only a full 12 inch sub would ever statisfy me – and that’s A LOT of bread, and money! I was a much bigger fan of Quiznos. However, after reading the nutritional information between the two, and their $5 foot long promotion, I gave them a second chance.

Every time I go to Subway, I get a “Veggie Delight,” without fail. I like this option because I can load up my sandwich with a ton of veggies, and not worry about the somewhat mysterious (and always lacking) meats. Plus, it’s A LOT healthier. Today, I got every single veggie they have available; from sweet peppers and cucumbers to olives and jalepenos. I topped it off with some provelone cheese and fat free honey mustard dressing, all on 9 grain whole wheat.

Since it’s a foot long, I’m able to eat half during lunch, and the other half later in the day, when I get my mid-afternoon hunger pangs. So, for five dollars and change, I get lunch and an afternoon snack! Plus, it isn’t one of those meals that you’re stuffed, and then starving a mere 20 minutes later.

I know most people feel that if you’re going to go with a sandwich, you might as well go to a deli. And I completely agree for things such as turkey, ham, Italian sandwiches, roasted eggplant, etc. But for a simple veggie sandwich, I think Subway does it right. It’s completely customizable with really fresh ingredients. All of the vegetables have a nice crunch and flavor to them. It’s quite impressive, actually.

Going with the veggie option allows me to satiate the “vegetarian wannabe” side of me. But we all know I’m simultaneously craving a juicy cheeseburger. I think I have a bit of food identity confusion. But that’s alright; I’m still getting the best of both worlds!

So if you’re ever in the market for a veggie packed sandwich, head to Subway. You’ll have a fresh, low calorie lunch that could last you all day!

Happy St. Patrick’s Day!

For most people that know me, they know I’m pretty darn Irish. My Dad’s Grandparents came over from Ireland in the early 1900’s, and on my Mom’s side her Father’s family did, while her Mother’s family came from England. So needless to say, I’ve got a lot of green in me.

You could probably tell by looking at me; light skin, bright greenish eyes, dark hair, and when the sun decides to shine, freckles galore. And stereotypically, I like a good beer and will never pass down potatoes.

BUT, I have a confession. I hate corned beef. To the point where I refuse to eat it. Yes, you might be thinking to yourself; “have you ever had a corned beef & pastrami sandwich?!” “Or corned beef hash?!” “How can you call yourself Irish?”. But hey, I never said I didn’t like potatoes, just corned beef! I mean, the only reason it’s considered Irish is because Ireland was a big exporter of it.

I always ate it as a kid on St. Patrick’s Day, usually smothered in spicy brown mustard to try and hide the flavor. I’m just not a fan of the salty, sometimes stringy meat. I do, however, enjoy cabbage. I’ve even got myself a stuffed cabbage Lean Cuisine for lunch! But now that I’m an “adult” and make my meals on my own, I don’t have to sit through a torturous dinner just eating cabbage and boiled potatoes and trying to explain why I don’t want any meat.

Is there any one else (that isn’t specifically a vegetarian) that doesn’t enjoy corned beef? Am I the only one? Am I a disgrace to my heritage? I love my Irish heritage and everything that comes with it (yes, even the “drunk” stereotype). I mean, come-on, I have a shamrock tattoo!

Hopefully I can keep my head held high today when I’m interrogated about why I won’t be having “traditional Irish fare” for dinner. Sláinte.

Happy Pi Day!

I wanted to name this post “The easiest pie you’ll ever make,” but since it’s Pi Day, I had to go with that, since without the day I probably wouldn’t have made pie. I don’t remember exactly where I got the recipe, but I’m sure it was one of my regular site visits.

I’m not exaggerating when I say this is the easiest pie you’ll ever make. Not only does it not require any baking, you use a pre-made crust, and two ingredients. I know this might sound blasphemous to the avid baker, but if you’re ever in a time crunch or feeling lazy, this is really a great recipe to have on hand.

I have never been a fan of math. So, it might seem odd that I am super excited that it’s Pi Day. You know, 3/14, which is 3.14, pi. But let’s be honest here; the mere thought of piE made it all worth the while to endure some “yay  math!” moments.

So to the recipe. This is a Peanut Butter Chocolate Mousse Pie. Sounds delicious? It is! And if you’re a fan of easy and delicious, this is definitely for you. It took me about 10 minutes to combine the ingredients, and then it just needed to set for 2 hours. Sure, mixing was a little labor intensive, but that was the extent of my manual labor.

With the combination of chocolate, peanut butter, and Cool Whip, how could you resist? I’ve recently had serious cravings for chocolate and peanut butter combinations, so this was right up my alley.

Of course, I varied a bit. Instead of using regular Cool Whip, I went for their light version, in hopes it would lighten the calorie and fat content of the pie just a smidgen. I also didn’t get a chocolate pie crust. Instead, I went with a graham cracker crust.

I brought the pie to my parent’s to have after dinner, and everyone loved it. My only complaint was that there seemed to be a little more crust than filling. But, the crust I got was a bit larger than normal (it was advertised as so, at least), so I’m thinking that might be why. I also might not have mixed the peanut butter and Cool Whip together as well since my hands were getting tired. Oh, to have a Kitchen Aid stand mixer. But it was still delicious!

So, next time you are in need of some pie, consider this recipe.

Peanut Butter Chocolate Mousse Pie

Ingredients:
1 16 oz. jar of Peanut Butter & Co. Dark Chocolate Dreams *
1 8 oz. tub of Cool Whip
1 Keebler Chocolate Pie Crust
1/2 cup chopped salted peanuts

Directions:
1. Empty contents of peanut butter into large mixing bowl, stir to soften.
2. Fold in Cool Whip until well-combined
3. Spoon mixture into pie shell, cover with plastic wrap, and place in freezer to set for 2 hours.
4. Top with peanuts, serve.

Notes:
* if you don’t have this, just gently melt a few tbsp of semi-sweet chocolate chips into peanut butter.

Happy math nomz!

Vegetarian Black Bean Chili w. Dark Ale

As I mentioned in yesterday’s Vegan post, I decided to go veggie two days in a row. Tonight’s selection is from one of Vegetarian Times‘ e-mails I get a few times a week.

As soon as I saw the recipe, I knew I had to make it. I love chili; so much so that my fiancé and I often buy Hormel’s  canned chili just to have on hand in case we run out of dinner ideas. Seeing that this recipe didn’t have too many ingredients and was pretty straight forward, I thought I’d give it a shot.

My thought to make Tuesday night’s dinner on Monday really paid off. For whatever reason, my body has been fighting some sort of cold that comes and goes as it pleases, and yesterday and today was one of those days it decided to come out and play. So, after suffering through Monday, I decided to stay home Tuesday and relax. No point in pushing myself through work when I’ve got a marathon to run in a month!

Most of the ingredients were canned, but you could of course go for the more natural route if you’re willing to spend the time slicing and dicing. Plus, since there weren’t too many ingredients, it was cost effective. I often times hear people complain that eating vegetarian is too expensive. Well, here it is folks! An affordable and filling vegetarian meal! Another draw was the use of beer in the recipe. I knew it’d be a quick sell for my fiancé, and I was all about it too.

Since buying chipotles in adobo for the Chocolate Cinnamon Chipotle Cupcakes and then also using them in my Chilaquiles Fritatta, I had one left, which was exactly what I needed for this recipe! Throw in some corn, garlic, onion, pepper, and black beans which are always on-hand, and you’ve got yourself some vegetarian chili!

The recipe called for a gluten free dark ale, but I went with just a regular dark ale; Flying Fish ESB Amber Ale, to be specific. I enjoy Flying Fish beer on it’s own, so I figured it would definitely work in the chili.

I was a little worried while it was simmering, since all of the beer was soaked up by the vegetables, not leaving any type of broth/sauce. I’m used to at least a little bit of liquid in my chili. But once I tasted the final product, all my worries dissipated! I’m not a huge meat fan, but I definitely don’t think it’s missed in this dish. It was hearty and flavorful, and everything you would expect from chili. Each of the ingredients can be tasted individually, but the combination is really what makes the meal. Everything from the chipotles to the black beans to the beer work perfectly together.

I decided to serve the chili just with two small Pillsbury crescent rolls, and as always, a simple green salad with balsamic vinegar. No, not vinaigrette, just vinegar. Weird? Maybe. Delicious? Definitely.

If you have an hour to devote to a meal, and are in the mood for something hearty without the calories, I definitely suggest this. If you’re a total meat junkie, I’m sure you could add in some ground beef, but if you’re willing to try it meatless, go for it – you’ll be glad you did!

Black Bean Chili w. Dark Ale
(Serves 8)

Ingredients:
2 chipotle chiles in adobo sauce, drained and minced
2 Tbs. olive oil
2 Tbs. ground cumin
1 large onion, finely chopped (1 1/2 cups)
1 medium red bell pepper, diced (1 cup)
5 cloves garlic, minced (5 tsp.)
2 14-oz. cans black beans, rinsed and drained
24 oz. gluten-free dark beer
1 14-oz. can diced tomatoes
1 cup fresh or frozen corn

Directions:
1. Heat oil in 3-qt. pot over medium heat. Add chipotles and cumin; season with salt, if desired. Cook 1 minute, or until fragrant.
2. Stir in onion, bell pepper, and garlic. Sauté 5 to 7 minutes, or until vegetables are soft. Stir in beans, beer, tomatoes, and corn.
3. Bring chili to a boil. Reduce heat to medium-low, and simmer, uncovered, 45 minutes, or until thick.

Each serving is under 200 calories with only 5g of fat, 8g of protein, and 10g of fiber!

Happy healthy nomzing!