Ground Turkey "Stroganoff"

I'm not even sure what to call this. The recipe I used as a base is called "Hamburger Buddy," but I didn't use beef, and "Turkey Buddy" really just doesn't offer much explanation for what's happening here. So I decided that since this incorporates many of the elements of a stroganoff, that's what I'd call it. I'm even using the dreaded air quotes, possibly opening myself up to inclusion on this blog, which I find very amusing.

Now, I've tried making traditional beef stroganoff several times, as I'm a huge fan of comfort food and Michael loves stroganoff. But I've only been truly successful once, and that was long before my blogging days, so I have no idea what I did differently that time. Usually the resulting dish is fine. We eat it. But it's always pretty bland. I can't figure out what to do to fix the problem. I'm thinking it's because the beefy flavor isn't shining through (more Worcestershire?). Someone on the cooking board I frequent suggested the addition of brandy, which I may try next time. If you have a suggestion, please let me know.

(Comments of "You're a moron - use beef if you want it to taste beefy" are already acknowledged).

Anyway, the pseudo-blandness is happening here. But there are far too many reasons to like this dish otherwise (lots of veggies, decently good for your backside, a fair amount of spice, etc.), so I know I'll take a crack at it again. You'll note my ingredients are pretty rough. Since I wasn't baking, I just threw stuff in.

I recently found the website EatingWell.com, which is where I found the original recipe. It's a great alternative to Cooking Light. Check it out.

Ground Turkey "Stroganoff"

Source: adapted from this recipe at EatingWell.com

3 cloves garlic, minced

Few handfuls of baby carrots

Not quite half a bag of frozen spinach

Not quite half a bag of frozen diced onion

1 lb lean ground turkey

1 bay leaf

2 tsp Italian seasoning

Freshly ground pepper to taste

1 1/2 cups hot water mixed with beef boullion seasoning (Wyler's), or reduced sodium beef broth

2 cups whole-wheat macaroni noodles

6 Tbsp Worcestershire sauce

2 tsp corn starch, plus more to get desired consistency

8 oz reduced fat sour cream

Finely chop garlic, carrots, spinach and onion in food processor. Set aside. Boil noodles until tender. Drain. Cook turkey and bay leaf in a skillet until no longer pink. Drain fat in collander. Add back to skillet with veggies. Return to heat and stir until mixture is hot. Add seasonings to mixture. Pour mixture into pot with noodles (or use a really large skillet and pour noodles in with meat). Mix 2 tbp corn starch into boullion/water mix. Add boullion mix, Worcestershire and sour cream to noodles and meat. Thoroughly mix and return to heat for 10 minutes or so, until sauce has thickened and flavors have mixed. Remove bay leaf and serve.

I made far to many changes to the original recipe to have a clue what I did to the per serving nutritional information, but am sticking this under "Lite" anyway, as I don't think the changes are so bad for you.

Banana Blondies with Mini Peanut Butter Cups

You know what's nuts? You can prepare one batch of blondie mix, split it in two, add different things to each batch, and you might not even be able to tell that they are related! This is what happened to me last night. With half of the batch, I added toffee bits. The bar was chewy like a cookie. To the second batch, I added smashed banana and mini peanut butter cups and the bar was cake-like. Goes to show how versitile this dessert bar is.

Kinda like having kids, I guess.

Anyway, like I said above, these blondies are more cakelike than your traditional blondie (the expert that I am, having made my first ones last night). Not that a fork is required. Though a glass of milk might be. The banana flavor is clearly there, but the best bites are those where you get a mini peanut butter cup. Completely great.

Basic Blondies

Source: Baking Blonde

Yield: 16 bars

6-7 Tbsp butter, melted (I used 6)

1 cup brown sugar

1 egg

1 tsp vanilla extract

1/4 tsp salt

1 cup flour

1/4 tsp baking powder (optional, creates lighter blondie texture)

Ellen's additions:

1 1/2 ripe bananas, smashed
3/4 cup mini peanut butter cups (I used Trader Joe's)

Preheat oven to 350. Line an 8x8 pan with foil and lightly spray with PAM.In a large microwave safe mixing bowl melt the butter. Allow to cool for 5 mintues. Mix the brown sugar with the melted butter and beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour and baking powder (if using). Mix in any additions (some ideas below). Pour into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top. Bake for 20-25 minutes or until set in the middle. (I baked for 22 minutes) Cool on rack before cutting.

* I doubled the basic recipe before splitting it in two and adding my additions. I also baked in 9x9 pans, which accounts for a thinner bar.

Toffee Bit Blondies

In preparation for this weekend's roadtrip, last night I made two types of blondies. Want to know what makes making blondies so excellent?

1) You likely have all ingredients in your house;

2) no forethought is required - you can decide to make them and get started immmediately;

3) they take all of 20 minutes to bake;

4) and you can double (or triple) the batch of basic blondie batter, split it, and add whatever you like, so you end up with two or three different bars.

You know what else is completely excellent about blondies? They are delicious!

For this batch, I made the basic blondie recipe (borrowed from my blondie-making inspiration, the appropriately named Baking Blonde), and added Heath chocolate-covered toffee bits. If I had pecans on hand, I would have added those as well, but alas, I did not. I might also add some toffee bits and chopped pecans on top once it's almost baked. As my pans are 9x9, the bars were a little thin. Next time I make two batches of blondies, I'll likely triple the recipe before dividing it in two. The texture of these bars were that of a cookie cake. Rich and delicious.

Basic Blondies

Source: Baking Blonde

Yield: 16 bars

6-7 Tbsp butter, melted (I used 6)

1 cup brown sugar

1 egg

1 tsp vanilla extract

1/4 tsp salt

1 cup flour

1/4 tsp baking powder (optional, creates lighter blondie texture)

Ellen's addition:

3/4 cup chocolate-covered toffee bits

Preheat oven to 350. Line an 8x8 pan with foil and lightly spray with PAM. In a large microwave safe mixing bowl melt the butter. Allow to cool for 5 mintues. Mix the brown sugar with the melted butter and beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour and baking powder (if using). Mix in any additions. Pour into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top. Bake for 20-25 minutes or until set in the middle. (I baked for 22 minutes.) Cool on rack before cutting.

*Note that I doubled the basic recipe and split it in half so that I could create two types of blondies.

Spicy Polenta Tamale Pie

I know. From the photos, this doesn't look like much. Might not even look that appetizing. Oh, but it is. If you're a fan of tamales or polenta in general, and if you're dieting or not, this is a delicious and easy week night meal.

I'm actually looking forward to left overs tonight.

Spicy Polenta Tamale Pie

Source: Aimee's Adventures

Serves: 6, 1 cup each

24 oz. Pre-packaged cooked polenta (comes in a plastic roll)

1 (15 oz.) can black beans, rinsed and drained

1 (10 oz.) can enchilada sauce (mild, medium, or hot) [I suggest you go with "hot" if you want this to live up to it's name - "spicy" - otherwise it will likely not be so.]

1 (11 oz.) can whole kernel corn, drained [I didn't have corn so I subbed hominy.]

1/4 tsp black pepper

1 Tbsp dried parsley

1 cup fat free cheddar cheese [I used reduced fat.]

Ellen's additions:

1 lb 93% lean ground beef

Chopped, frozen onions

1 small can diced green chilis

Preheat oven to 375 degrees. Spray an 8X8 dish with nonstick cooking spray. Cut polenta into small cubes. Mix all ingredients together in a medium sized bowl and pour into prepared dish. Bake uncovered for 30-35 minutes*.

* This dish can be served even more quickly by cooking the meat (if you add any) in a large skillet, then adding the rest of the ingredients and simmering for 10-15 minutes. I've made this both ways and prefer the skillet method.

Per Serving (without my additions or substitutions): 263 Calories; 7g Fat; 7g Dietary Fiber = 5 WW points

Hershey Bar Haystacks

Here is another winner courtesy of Aimee's Adventures. I swear, that girl has so many unique, delicious recipes that are Weight Watchers compatible, it's ridiculous. These haystacks... you wouldn't even know they are "diet." They are freaking unbelieveable. Michael even pronounced last night that they are better than a similar recipe his mom makes using those fried Chinese noodles. If you're a fan of the chocolate-peanut butter combination, which - who isn't - you'll enjoy these.

But not only are these amazing tasting, they are so quick and easy to make, which makes them even more marvelous. AND, you can't feel too terrible when you eat the whole batch in one sitting because they are diet! Though, I guess if you actually are on a diet, you should feel bad about that, but we're veering off course here.

The only change I'd make to the recipe is to double the recipe (at least). If there are two of you eating these, you'll be out inside of five minutes otherwise, then you'll have to wait another 40 minutes or so for more.

Please make these. They are completely super.

Hershey Bar Haystacks

Source: Aimee's Adventures

Serves: 6

1 Cup Fiber One cereal

1 (1.5 oz.) Hershey's milk chocolate bar

1 Tbsp reduced fat peanut butter, smooth or chunky [I use smooth.]

Melt bar and peanut butter in microwave until smooth at 30-second intervals. Be careful not to burn. Stir to mix chocolate and peanut butter. Add cereal and gently toss till coated. Drop onto parchment paper making 6 pieces. Refrigerate until chocolate hardens (about 30 minutes).

Per Serving: 71 Calories; 4g Fat; 5g Dietary Fiber = 1 WW point

Corn Fritter Casserole

I recently stumbled across this recipe in an old issue of Cooking Light and thought it would be a great side dish for the pork loin I was making for Sunday night's dinner. Particularly since the rain from Hurricane Ike swept in, making the day cool and blustery. The more I ate of this dish, the more I liked it. It's sweet like corn bread, but the consistency isn't so dry that you can hold it like a small piece of cake or muffin. The accompanying article suggests it's a "cross between corn bread and corn pudding."

I guess Michael's more of a purist; being a corn bread enthusiast, he would have been happier with a pan of regular corn bread. However, I think I prefer this to corn bread. It's soft and doesn't have the crunchiness that the corn meal often brings to corn bread (and which I don't enjoy). So delicious.

Corn Fritter Casserole

Source: Cooking Light, September 2004

Yield: 9 servings, 2/3 cup each

3 tablespoons butter, softened
3 large egg whites
1 (8-ounce) block fat-free cream cheese, softened
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1 (15 1/4-ounce) can whole-kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)
1/4 teaspoon black pepper
Cooking spray

Preheat oven to 375°. Combine first 3 ingredients in a large bowl, stirring with a whisk until smooth. Stir in onion, bell pepper, whole-kernel corn, and cream-style corn; mix well. Add muffin mix and black pepper, stirring until well combined. Pour into an 11 x 7-inch baking dish coated with cooking spray. Bake at 375° for 50 minutes or until a wooden pick inserted in center comes out clean.

247 calories; 8.4 grams fat; 1.9 grams fiber

Chocolate-Covered Tuxedo & Wedding Dress Strawberries

I'm not one to use streamers and tissue paper decorations to decorate for a shower, but I still wanted to do something festive for last weekend's bridal shower. One of my dessert ideas didn't pan out (cheesecake lollipops in the wedding colors were a disaster), so chocolate covered strawberry brides and grooms were it.

These were surprisingly easy to make, though next time I'll do a few things differently: I'll thin out the chocolate and candy melts with a little more shortening so the chocolate has a smoother finish (would also help with the details, like buttons & bow ties), and I'll use the smallest decorating tip I have to apply the details, rather than just a zip lock bag with a hole snipped in one corner (worked fine but not as well as I had hoped).

Another thing: I took the advice of the blogger whose tutorials I followed and bought long stemmed strawberries even though they weren't cheap. Not only will all strawberries be roughly the same size - nice for displaying them - but the long stem is a bonus when dipping the berries in the chocolate.

I think with practice I can make these look professional. (Take a look at what I tried to copy in the source link below, and you'll not only be amazed - works of art! - but see what I mean.) I have a long way to go, but I was generally pleased with how they turned out (the brides could use some work, though). They were a big hit!

Chocolate-Covered Tuxedo and Wedding Dress Strawberries

Source: MySweetandSaucy.com

Yield: 40 strawberries

2 boxes long stemmed strawberries

Bag semi-sweet chocolate chips, or chocolate bark, cut

Bag white chocolate chips, or chocolate bark, cut

Bag Wilton pink candy melts (optional)

Crisco

Wash strawberries and thoroughly dry them. When you're ready to use each kind of chocolate/candy melt, melt in the microwave in 30 second intervals, stirring between heatings, until smooth. Add shortening until it's melted and incorporated into chocolate; add enough to make chocolate thinner than normal chocolate consistency (sorry that isn't a better description).

To make the tuxes, dip half of strawberries (from very top to bottom) into white chocolate; put on parchment-covered cookie sheet let air dry or chill in the refridgerator until hard. Remove from fridge and dip in semi-sweet chocolate to form a "v" on the white chocolate, and coat the remainder of the strawberry. When forming the "v," be sure to dip at the same angle each time you dip. Also, to get clean lines, make sure the bowl of chocolate has a smooth surface. Make sure and let the excess amount of chocolate fall off of the strawberry into the bowl so that you don’t get a big pool around the bottom once it dries. At this point you'll either have to re-melt your semi-sweet chocolate or start with a new batch. Put chocolate into a ziplock bag or piping bag with a small decorating tip. If using a bag only, cut off a small part of the tip of the bag, so that your chocolate doesn’t flow out too easily and then pipe three small dots up the strawberry and pipe two sideways triangles to form a bow tie. Let dry.

To make the wedding dresses, dip the entire strawberry in white chocolate. Put on parchment-covered cooking sheet and let air dry or chill in the refridgerator until hard. Put melted white chocolate or pink candy melts into a ziplock bag or piping bag witha small decorating tip. If using a bag only, cut off a small part of the tip fo the bag, so that your chocolate doesn't flow too easily. Pipe 5 dots along the top of the "dress" to act as a pearl necklace. To make the dress effect you need to pipe lines of white chocolate at an angle on one side of the strawberry and then the other. Let dry.