Polenta and Eggs

Polenta.  It evokes different things in different people.  Some people have never eaten it.  Others think of it as cheap peasant food. Still, others see it as a gourmet delight.

The truth is Polenta is really just cornmeal mush.  Yep.  That's right.  It's not very exciting.  Just the word "mush" sounds sad, boring, unappealing.and tasteless, doesn't it?  But somehow Polenta is comforting, warm, filling and inexpensive.  It's also the EASIEST thing to make for ANYONE who ventures into the kitchen.  ANYONE can make good polenta.  I promise.

In the grocery store, you can find fine ground cornmeal in the baking section.  It's so much less expensive .  Alternatively you can buy the stuff in the Italian aisle called Polenta...sometimes it's a bit finer...but it's pricier. (you can get fine Italian polenta in small packages at Valley Produce Market for a great price if you are local to Santa Clarita)  Polenta is also available "ready to use" in tubes.  You may want to buy the ready made kind for this recipe if you don't want to make it.  ME?  I would never spend $3.00 to $5.00 on a tube of polenta you can make for about a buck, but that's me and I am cheap like that.

Hereis how to make polenta in an itty-bitty nut shell: 

1 cup fine cornmeal (polenta)
1-1/2 cups to 2 cups water

Boil the water.....Add the polenta in a slow stream whisking constantly to avoid lumps (definitely avoid lumps).  Continue whisking while it's cooking over med-low heat until it's thick.  THAT'S IT.

Now I say "that's it" very tongue and cheek.  Seriously......That's BORING, right?  But the greatest thing about polenta is its ability to latch onto flavors.  Herbs, spices, sauces, CHEESE, vegetables, special oils and vinegars, and the list goes on.  Be creative, add all kinds of things, bits of meat and cheese, Sweet peppers and onions, cheese and mushrooms, basil, garlic, pine nuts and cheese (pesto style)......just don't forget to add the most important cooking ingredient - the Salt and Pepper.  Serve it soft like mashed potatoes, firm or anywhere in between. 

Put any left overs in a sprayed plastic container  ( tupperware ) - this is how you "mold" it.

I am excited when I have left over polenta.  It makes the best breakfast!

Polenta and Eggs 
6 WW/PP (depending on your egg and olive oil qty)

MOLDED Polenta (mine had salt, pepper, sauteed onions and sweet red peppers)
Eggs (depending on how many you will eat and how many peeps your cooking for)
1 whole roma tomato per person - sliced and ROASTED with seasonings (I used zataar seasoning, salt and pepper)
1/2 triangle light laughing cow cheese - mozerella and sun dried tomoato flavor
Fresh basil (if you have it or want to buy it)
Olive oil and white balsamic (or regular balsamic vinegar)  I use 1 teaspoon per person of each

Remove the polenta from the Mold.  Evenly slice it, and thinkly slice the basil (if using):

Spray your saute pan and one side of the poleta and put it spray side down hot skillet and let them "fry"until pretty browned.  Spray the opposite side, turn them over and let the other side get pretty browned.  While these are frying, roast your tomatoes. We have discussed roasting tomatoes a lot.  Just as before, line a pan with foil.  place sliced tomatoes on the foil....season them with salt, pepper and other seasonigs (just salt and pepper are fine) and pop them under a hot broiler.  Turn them once if you wish and remove when they are roasted to your liking.

Mix a teaspoon of oil and vinegar together ( I used roasted garlic olive oil and white balsamic - devine!)

When the polenta is done.  Remove them to a plate, spread half the triangle of laughing cow on hot polenta ( I know, Im using 1/2!  It really doesnt need more but feel free to add it if you want it) - pile the tomatoes on top

Fry your eggs to your liking, lay them on top of the tomatoes and top with fresh basil. Ppour your oil and vinegar around the plate so you can "dip" each bite into it.

The result?  A truly decadent and upscale breakfast/brunch that transforms polenta into a gourmet affair. Every bite is perfect and balanced.  It's anything BUT peasent food.!

From my home to yours, ENJOY!

Deviled Eggs

As hard as I try some years, I cannot get away from making deviled eggs at Easter.  Everyone loves them.  If I even sound like I don't want to make them, I am met with a bombardment of complaints and whines.  I ALWAYS give in and "embrace the responsibility".

You see, it's a tradition that started literally years and years ago.  AND LETS NOT BREAK TRADITION!!   It's  not that I don't want to make them.  It's that there is so much going on in my kitchen during a holiday, it's just another thing to "pump" out ...and well, if I am looking to reduce my "workload" - it always seems like the deviled eggs are expendable.  But.....they are not.

So I make them.  And they are good.  And people are HAPPY.  And that's all that matters.

But really, when you think about it, why should they be just for EASTER?  Deviled eggs are actually a good "snack", they make nice "easy" appetizers and can even be a meal with a salad on a spring/summer day...I was thinking Deviled Eggs with a spinach salad (eggs go so well with spinach salad anyway!)  or just deviled eggs for lunch!

So yes.  Let's embrace an old favorite and let's make them at times OTHER than Easter...WHY?  Because we CAN!

If you know me personally you know I love to grow things.  I LOVE to grow fresh herbs. THEY ARE GORGEOUS PLANTS - all of them.  They smell wonderful and taste better!   The fact that I can cook and run outside at a moments notice to snip fresh herbs for a recipe right then and there is awesome, convenient and inexpensive.  How many times have you needed 1 tablespoon of fresh parsley only to buy the whole thing and then throw it out because it goes bad so fast? (I mean really, how much parsley can you eat???)  Or how many times are you making something and you think...gosh a little fresh basil, thyme or dill would really perk this dish up....?  It's worth to have a box of herbs growing outside your door.....my faves?  Chive, dill, basil, rosemary, THAI basil, oregano..and others.

I always have fresh Chives growing - They are one of the best and easiest to grow and use.  Plus they are prolific.  You cut them and they just keep producing.  Want a chive fact?  The purple chive flowers are edible and DELICIOUS !  I put them in salads ( break them up and separate them a bit) for a pretty and tasty addition!

Why did I go off on this tangent?  Because Deviled eggs are PERFECT for the addition of fresh herbs.  They take on great flavor and seem to be transformed by what you add.  Be creative!!

So just how do you boil the perfect eggs?  If you are saying to yourself, "UMMMM , listen Shelley we got the boiled egg part down!" I can hear the sarcastic tone!  If you are satisfied by your method, skip this part.  But if you always wondered or don't know,  it's simple.  Keep reading.

Put the number of eggs in the pot that you want to cook and over them with about an inch of COLD WATER.  Cover the pot and put it on the stove over fairly low heat (not simmer low but not medium) and let the water come up to a boil at this low heat level.  When the water is boiling, TURN OFF THAT FIRE.  Keep the eggs covered and set your timer for 20 minutes.  If you're using JUMBO eggs, use 25 minutes as your guide.  When the timer goes off pour out the water and ice and cold water in the pot with the eggs to make and ICE bath.  This cools them and stops them from further "cooking". 

VOILA, PERFECT BOILED EGGS.....Enough said.

You can do this the day before and refrigerate the eggs after they cool.  Just continue making the eggs the next day or simply continue with the recipe. 

I used:

Dill pickle relish (or just chopped dill pickle and a little juice (a splash)
Fresh chives - I use quite a lot - big handful!  ( a little dill is good too)
Chopped celery
Non-Fat Greek yogurt
Light or fat free sour cream
Dried minced onion (I like the flavor better for deviled eggs than fresh)
Touch of mustard
Cayenne pepper
Salt, pepper, garlic powder

I know this seems frustrating I didn't give you specific amounts for each ingredient...why?  Because I don't know how many eggs you will use, what size the eggs are and what your preference to thickness of the filling is.  

Take the shell off the eggs ( I do this under running water):

Cut the eggs in half LENGTH WISE.  Gently pop the yolks out to another bowl. 

I put pickles, chives, celery, minced onions (and anything else you want to add) EXCEPT YOLKS into the food processor and give it a quick pulse or two. 

Add yolks, salt, pepper, some garlic powder and a pinch of cayenne.  Start with a tablespoon of yogurt and sour cream.  Run processor for a few seconds....see what it looks like. Add yogurt and sour cream by the spoonful until the filling is the consistency you like. It only take a couple, really.   Taste and adjust seasonings - you may need more pickle or celery, salt, garlic pepper...etc.  When satisfied, put eggs onto a deviled egg dish (or just on a plate or platter) and fill with a piping bag or spoon. 

I estimate about 2.5 points for 2  halves.

There are MILLIONS of ways to make deviled eggs.  This way is just my family "tradition" - less the fat.  Nobody suspected I changed the recipe to extremely low fat!!  Add or remove anything you want.  Make them Southwest, Standard, Spicy, Asian, or any other way you can dream up!  Try Deviled eggs.com also....there are many recipes on that site that you could enjoy in a healthy diet.

From my home to yours, ENJOY!

Roasted Tomato Breakfast Sandwhich

BREAKFAST!  Some people don't like breakfast (SAD really) 

ME??? I HAVE to have breakfast! Especially on the weekends.

As you might imagine a simple bowl of cereal does not "do it" for me.  I want the perfect breakfast bite that makes me happy, puts me in a good mood for the day (not an easy task - Tom, care to comment??) and gives me the that big breakfast feeling (without the BIG!)

Is there really anything better than a simple roasted tomato?  If you haven't had one, then I challenge you to make whole roasted roma tomatoes, as soon as possible.  I serve them with dinner next to couscous, basmati rice, kabobs, simple roasted chicken and potatoes.  I actually crave them, but, I love tomatoes regardless.  Fresh, roasted, sauteed, canned or on the grill.  Roasting these little guys changes everything...they get super sweet with that incredible roasted flavor and OH!!!  Those little sweet beautiful "burnt" edges of goodness??? YUMMY with ANYTHING!  I sometimes refer to them as "tomato candy"!  But roasting a whole tomato properly takes time.  Plus they stay too juicy in the center to use them in any sort of sandwich.

Making sliced roasted Romas:

Turn your broiler on to high and let it pre-heat.  Meanwhile get a large sheet of aluminum foil and/or line a baking pan. (I just use the foil)

For this recipe I used 2 large romas.  Slice them about a 1/4 inch thick and lay them on aluminum foil (you can spray the foil if you want - I do only sometimes)  Believe it or not Tomatoes can be hard to slice - use a sharp knife  or a serrated one. (we have already "talked" about my incredible knives. As knives go, they are sexy.....LOVE THEM.  OK - I am over it again)  Lay the tomatoes flat in one layer, sprinkle with salt and pepper and pop them under the broiler on a rack positioned 4-6 inches from the flame or infrared heat  (some may be lucky enough to have an infrared broiler....sadly, I am not that lucky person)

These take a bit more time than you would think because they are so wet.  You want them to dry a bit and brown/blacken - Once they are browned, turn the tomatoes over:

 

I use my fingers for this. DON'T TRY THIS AT HOME (like the disclaimer?) use a utensil so I don't get emails about how you burned the heck out your fingers.

Put them back in the broiler and remove when the other side is roasted and a bit dried:

***The other side of these tomatoes are pretty blackened so I didn't let this side get too black. - use these for lunch sandwiches, or any other place where you would use tomatoes (I sometime just eat them plain!)

TO MAKE 2 SANDWICHES:
6 WW PP if you use 1 point bread and 1 egg

4 pieces of bread (I use low fat/low cal 1 pt bread)
4 Triangles of Laughing Cow LIGHT cheese spread (any flavor)
2 or 3 eggs (for the men, they might want an extra egg- Tom did)
sliced roasted tomatoes
salt and pepper
Non-stick spray

Lay your bread out on a cutting board or the counter and Spread one triangle of cheese on EACH piece of bread.  Is this excessive?  I think NOT.  But you choose. If you like less then use less.  The melty creaminess is really spectacular.  Try not to skimp unless you are a cheese hater!!  Since I don't believe it's possible to hate cheese, lets just go with 2 light triangles. OK?

Now fry your eggs in a non-stick skillet with some spray.  I break the yolks a bit:

Ummm yeah...that third eggy? His yolk got broken at the last second because I wanted him a bit runny....

Flip the eggs over and fry until your desired doneness. (dont overcook -  they become rubbery)

Put the eggs on one side of the bread:

And Top with those GORGEOUS, DELICIOUS, SWEET, roasted tomatoes (OMG - you wont be able to stand it):

Cover with the top piece of bread.....heat your skillet (same on for the eggs...don't clean it) and spray the top of the bread with non-stick spray.  Put the sandwich in the pan, sprayed side down and cook until golden brown.  While that side is cooking...spray the top side of the sandwich.

Flip them and cook other side until golden brown:

While cooking slice up some melon, oranges or other fruit of your choice.

Serve the sandwich sliced on the diagonal (unless your a rebel - then cut it straight down the center) and serve.



The result?  A perfectly creamy, contemporary version of the grilled cheese and egg sandwich.  It meets my  criteria....the perfect breakfast bite that make me happy and puts me in a good mood for the day!  I hope it does the same for you.

From my home to yours, ENJOY!

"Skinny" Huevos Rancheros

I have been busy preparing  my menu for Easter dinner.  Normally that includes a ham.  But the last time I ate ham and then tried to weigh in, I almost killed myself (I retained billions of pounds of water from that darn salt). You see, my weight watcher days are Monday evenings.  (I am starting to HATE it.  I mean really, what idiot decides to weigh in on the day AFTER a weekend and expects not to have some retained effect?)   Even though I am on program through the weekend, my food choices change.  I end up "grazing" more, eating saltier foods (think SUSHI), and I usually use some of my weekly 49 points.  Imagine throwing Easter on top of it! That's enough to make you jump off the roof (well, maybe not you...but ME!!)

I am going against the grain.  I say "NO to HAM " this year.

In thinking about what Easter means, it seems only natural that I make lamb.  After all, we are praising THE risen Lamb of God.  Symbolic.  I like it.

So, there you have it.  It's Leg of lamb - in some sort of Mediterranean, Greek or Middle Eastern preparation (still working this part out!).  The Lamb will be served with Roasted Lemon Asparagus (so good, I will post about them) and Smashed potatoes (I have to skinny up my recipe in the next day - not sure how yet !! - will also post).  For the bread, Middle Eastern Flat bread crackers (Valley Produce Market ROCKS).  I love these for this occasion because they are yummy, not so filling, points friendly and it's respecting a bit of Passover.  Steph is making WW brownies (thanks Steph) and I will make a LOW FAT carrot cake.  And lets not forget the WINE!!  A nice Petite Syrah  and chardonnay (for the red wine haters), both from Cakebread Winery in Napa Valley.  THAT SHOULD DO IT and I believe I can stay "on program" for the most part. 

This brings me to Breakfast.  What to do for breakfast this weekend?  Especially on Easter.  Sure, everyone wants a great breakfast on Easter, elegant and satisfying but fast and easy.  After all, you may attend the sunrise service and come home STARVING (plan for it!) or you might be making breakfast for lots of people.  Whatever the situation is, I have just the thing.  My easy and yummy take on Huevos Rancheros.

First things first.  You can use regular corn tortillas.  However I have found the best tortillas product. LaTortilla Factory, handmade style white corn tortillas.  These are great because they have some wheat flour in them to keep them soft and supple.  Obviously, if you are wheat intolerant, these are not for you.  In that case, stick with a good corn tortilla.  These have a very nice, Chewy texture and a mild corn taste...they don't break apart like regular corn and they don't need to be fried to be good!   I think I bought these at Albertson's.

The dish uses Mexican tomato sauce.  What I am referring to is El PATO (or something similar)

This breakfast really filled us up (I put 2 eggs on Tom's) and kept us full for a long time...in fact, I wasn't hungry when it came to lunch, so I just had a WW shake.  I think the reason is that it's packed with protein;  Beans, Eggs, Lite cheese.  When I asked my husband to tell me one word to describe the dish, he said "satisfying".  We even like the idea of this for dinner.....maybe with the addition of chicken?

This recipe serves two, but it can be made for tons of people - and nobody will know it's "SKINNY".  The WW recipe builder shows this at 8 PP (these corn tortillas are 2 points, so reduce if you use another brand that is less points)

Here's what you will need:

2 LaTortilla Factory corn tortillas
1 can Fat Free refried beans
1 can Mexican tomatoe sauce, such as El Pato (yellow can, or your favorite)
2 eggs (or more if you want an additional egg)
Sargento Light Cheese slices, your favorite flavor (I used colby)
olive oil
Fresh lime
Cilantro, chopped ( about a half cup)
2 plates, oven proof

Turn on the broiler

Put the refried beans in a small pot.  Heat them until hot and add about a half a can of El Pato, Juice of 1/2 the lime and cilantro to taste.  Stir until combined and keep flame on low to keep warm.

Heat a skillet on high until hot.  Add your corn tortillas to a dry skillet and sort of "roast" them on each side until they turn golden on each side.  When done, put one on each plate.

Put about 2 - 3 teaspoons of olive oil in the skillet and when hot, crack the eggs. (OMG!  if you havent had eggs done in olive oil....you will love this)  Fry until the one side gets nice and golden and then flip over (careful not to break yolks) and turn off flame.

To assemble:
Put 1/4 cup of Refried beans on top of the Corn tortilla (Swirl around so it covers) 
Top with the Egg
Add a slice of light Cheese

Pop the plate under the broiler let cheese melt and get bubbly

Top with more El Pato, fresh cilantro and more lime juice to taste!!  

Serve with Fresh fruit or melon.

The result?  A satisfying dish, full of flavor that will keep you from nibbling until much later!

From my home to yours, ENJOY!