Bake It: Great Depression Cake, now fat-free!

Depression like the economy....not your feelings. Although, if you've had a bad day, there are certainly worse things you could drown your sorrows in than a moist and delicious fat-free chocolate cake.

Story goes: this cake was developed originally during the Great Depression when things like butter, eggs, and milk were scarce and ultra-pricey. I was intrigued by its allergen-friendliness (no dairy, no soy, no eggs), but wanted to health up the original recipe a bit.

If you need a little fat or a little more sugar (my ass needs neither.   Truth is, it doesn't need cake either, but it was one of those days....), the original recipe can be found here.

I think it turned out pretty great, especially for the caloric pay off. And it was so easy to make, even a couple of 3-year olds could do it. Give it a try! I baked this in my casserole dish. Double the recipe to bake in a 13x9 pan.

Chocolate Depression Cake
Makes 12 servings
145 cals / 0g fat / 35g carbs / 2g protein

1 1/2 cup flour
3/4 cup sugar
6 TB cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsweetened applesauce
2 tsp vanilla
1 TB white vinegar
1 cup cold water

3/4 cup powdered sugar
1/4 cup cocoa powder
3 TB water
1 tsp vanilla

1. Heat oven to 350. Spray baking dish with cooking spray.

2. In a large bowl, combine flour, sugar, cocoa, salt, baking powder, mix well. Add applesauce, vinegar, vanilla, and water and stir until just combined. Pour batter into prepared pan and bake until set, about 30-35 minutes. Remove from oven to cool.

3. While cake is cooling, prepare glaze. Mix powdered sugar, cocoa, vanilla, and water together until sugar is dissolved and glaze is smooth. Pour evenly over cooled cake.

Back to Basics: Making Pasta

After my gluttony-filled mini vacation to San Francisco, one meal consisting of pappardelle pasta was on my brain (the ultra wide noodles).  But it is impossible to find pappardelle in the store.  And so, I was inspired to try my hand at making my own pasta.

I ordered a cheap pasta roller from amazon (this one).  And did some research.  I consulted with my friend and veteran pasta maker Anne.  And then I consulted the ultimate guide to how I do everything in my life (from how to make pasta to how to apply eyeliner), YouTube.  I found this video to be the most helpful:

http://youtu.be/twG7PCPDPEE


Plus I just love his accent. And his hat.  It makes me feel so authentic.

After several trials, I can now happily relay the following information:

• Although time consuming, making pasta is actually easy and kind of fun....and therapeutic.
• It is nearly impossible to screw pasta up.
• Dough too dry?  Add a little water.
• Dough too moist?  Add a little flour.
• Egg Allergy?  Just use water and oil.
• Don't have semolina flour?  All all-purpose works just great.
• Homemade pasta is seriously the bomb.  
• Listening to the classic Italian station on Pandora just helps.

Here is the recipe I like best:

Pasta Dough

Makes 6 large servings

465 cals / 6g fat / 80g carbs / 20g protein

4 cups all purpose flour

1 cup semolina flour

6 eggs

2 tsp olive oil

1.  Make sure your counter is clean and dry.  Mix the flours on the counter and shape into a large bowl/volcano shape (make the sides high enough to contain the eggs).  Crack the eggs into the well in the center.  Add the olive oil.  Using a fork whip the eggs and oil to blend, then slowly start mixing in some flour from the edges until egg mixture is thickened and slightly dough-ey.  If it is too dry and crumbly, add water by teaspoons until slightly moist and uniform.  If dough is too sticky, add more flour.

2.  Using your hands, continue mixing and kneading the dough until uniform.  Knead by hand for 10-15 minutes.  This is going to be tough.  The dough should be stiff, but not crumbly.  Put your back into it.  Break a sweat.  Knead knead knead. Frustrated? Angry? Take it out here.

3.  Wrap the dough in plastic and place in the fridge to rest for 30-60 minutes.  Do not skip this step.  It will help relax the gluten and make the dough nice and smooth and easier to work with.

4.  Remove dough from fridge and cut into 4 parts.  Work with 1 piece of dough at a time (keep the rest covered).  Sprinkle with flour, shape into a rectangle, and run through pasta roller at the widest setting.  Fold into thirds, pat with more flour to prevent sticking, and run through widest setting again.  Repeat 2-3 more times.  Turn dough to next widest setting and roll dough through, switch to next setting, roll dough through, repeating until dough is at desired thickness (I like setting "6").    

5.  Cut or shape dough into desired shapes.  Boil in salted water until done, about 3 minutes, and serve.

If you want to make the pasta ahead of time, you can dust noodles with flour and place in single layers on waxed paper.  These can sit out for 2-4 hours until you are ready to boil them.  It usually takes me ~45 minutes to roll and cut the pasta dough.

Here it is....homemade pappardelle with simple marinara sauce, some fresh basil, and parmesan.

Meal Plan Monday

I finally have a meal plan...it was a stretch since all I can think about is vacation, and who wants to make grocery lists when there's a trip to plan. But, I guess we need to eat too. This week I am planning on:

Chicken Divan Casserole
Pork Chops, Applesauce, Green Beans
Spicy Orange Chicken Stir-Fry, Rice
Balsamic Chicken, Roasted Vegetables
Stuffed Pepper Soup
Chicken Tagine, Couscous, Carrots

Also, I have been wearing stretch pants for two weeks straight. The sun is out, the weather is changing, Spring has sprung. I think it is time to get out of this comfort-only rut and put some real clothes on. Maybe next week...

And just because, I leave you with this handsome fella....

Seriously Delicious Wheat Dinner Rolls

I mean it. These are seriously seriously delicious. And easy. And quick too (I mean quick, as far as homemade bread goes). These are done, start to finish, in under two hours. You have to try these. Really, you just have to. They are perfect for holidays, or any time really.

Homemade bread for everyone!

Also, for these I used a mix of whole wheat and all purpose flours. You can use whatever floats your boat.

Also, also, this makes a ton. Halve the recipe if you need to.

Also, also, also, I just discovered the most amazing local Italian deli/grocery. I am in looooove with this place. And my hair and clothes now smell like I have been rolling around in a huge wheel of parmesan. But I don't hate it. I just want some cheese.

I adapted this recipe from King Arthur. Those people are bread geniuses.

Wheat Dinner Rolls
Makes 24 big rolls
145 cals / 2g fat / 26g carbs / 5g protein

1/2 cup warm water
2 cups milk
1/4 cup sugar
1 1/2 TB salt
3 TB active dry yeast
4 cups whole wheat flour
2-3 cups all purpose flour

1. Heat milk, water, and butter together until warm and butter is just melted. Make sure milk is warm to the touch (like a nice warm bath temp) but not scalding hot, and add to the bowl of your stand mixer (or just a large bowl). Stir in the sugar and salt. Sprinkle the yeast over the top and let sit until foamy, about 10 minutes.

2. Add 4 cups whole wheat flour and 1 cup all purpose flour and stir by hand with a spoon until it forms a shaggy/spongey dough. Start mixing with with the dough hook on the mixer (or keep stirring by hand), adding 1/2 cup flour at a time, until dough forms a smooth elasticy ball. Continue to knead with the hook for 4-5 minutes (10-15 min by hand).

3. Spray a large bowl with cooking spray and place dough in bowl. Spray top of dough and cover with plastic wrap. Set in a warm place to rise, 20-25 minutes, until dough is puffy and nearly doubled.

4. Gently punch down the dough and turn out onto a lightly floured surface. Pat into a rectangle and cut horizontally into 4 rows, then vertically into 6 columns to end up with 24 total pieces. Grease a large baking sheet (or 2 smaller sheets or 2 13x9 pans). Roll each piece of dough into a ball and space evenly on the pan. Cover with plastic wrap and let rise for 20-25 minutes.

5. Bake at 350 until golden brown, about 25 minutes.

Parmesan Pea Risotto

Risotto is typically one of my "lack-of-planning" meals. It is simple to make, uses ingredients I almost always have on hand...arborio rice, broth, wine (duh), and totally works your arms with all the stirring involved (bonus). This is a basic recipe, but you can really add in any sort of flavors/add-ins you want.

The other plus? You can still fit this into a WW lifestyle, so says weight watchers since this recipe comes from there.  At only 395 calories for large serving (about a cup and a half), you can enjoy a creamy, filling rice meal without doing damage to your waistline.  Or if you need less of a calorie hit, serve a smaller portion with a big salad on the side.

Parmesan Pea Risotto
Makes 4 servings
395 cals / 8g fat / 66g carbs / 11g protein

2 tsp olive oil
1 small onion
3 cloves garlic
1 1/2 cup arborio rice
1 cup white wine
5 cups chicken broth
1/2 lemon (for juice)
1/3 cup parmesan cheese
2 TB butter
salt and pepper

1. Dice onion and mince garlic. Mix wine and broth together in a microwave safe bowl and heat until just beginning to boil, about 5-6 minutes (or heat in a saucepan). You will want to keep this hot, so keep running it in the microwave or keep it warm on the stove.

2. Heat oil over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Add rice and cook until coated and rice begins to turn clear, 3-5 minutes more. Increase heat to medium-high, add 1 cup of the hot broth/wine and stir occasionally until liquid is completely absorbed. Once absorbed, add 1/2 cup broth and stir until liquid is absorbed. Continue this pattern until rice is soft, but not mushy. This will take about 25-30 minutes.

3. Stir in peas and cook until done, 3-4 minutes. Stir in butter and parmesan, season with salt and pepper and serve.

Breakfast Time: Healthier Banana Scones with Chocolate Rum Glaze

It has been a while since I have made scones. Luckily, the forces of the universe aligned, it was a gloomy slow morning, I needed something warm and sweet, and I happened to have a couple bananas sitting on my counter just begging to be used in something besides a smoothie.

These use less butter than my favorite recipe, but still bake up nice and flaky with the crunchy edges that make them so delicious. A few notes for these:

• I used the same method as these if you need more instructions.
• I used an equal mix of whole wheat and all purpose flours. You can use any type and ratio of flour you want.
• These are easily adaptable, so you can sub in Earths Balance and Rice/Soy/Almond milk (for my soy-dairy-free friends).
• The chocolate on top gives these just that hint of chocolatey awesomeness without impacting calories too much, but you can makes these healthier by skipping it, if you need to. You can also skip the rum if that isn't your thing.
• You can also make/shape these then freeze them for storage. Bake them straight out of the freezer.
• The dough is sticky. Don't be scared. Just be really generous with the flour when patting and shaping the dough.

Banana Scones with Chocolate Rum Glaze
Makes 12
145 cals / 4g fat / 22g carbs / 3g protein

3/4 cup milk
1 tsp apple cider vinegar (or lemon juice, or just 3/4 cup buttermilk)
1 cup whole wheat flour
1 cup all purpose flour
1/4 cup brown sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
4 TB cold cold butter
2 bananas
3 TB semi sweet chocolate chips
1 TB rum

1. Heat oven to 425. Spray a baking sheet with cooking spray and set aside. Mix milk with vinegar and set aside. Cut butter into small chunks. Peel and cut bananas into small chunks (about 1 1/2 - 2 cups).

2. In a large bowl, combine flour, sugar, baking powder, salt, and cinnamon. Use your finger tips to rub the butter into the flour mixture until it resembles a coarse meal (alternatively, you can do this part in a food processor). Add the milk and banana bits and stir until the dough is just barely combined.

3. Turn dough out onto a well-floured surface, and using floured hands, knead 2-3 times to bring it together. Shape and pat the dough into a rectangle, about 1-2 inches thick. Cut dough into 12 equal size pieces (circles, squares, triangles, wedges...whatever suits your fancy). Place on prepared sheet and bake until golden brown, about 25 minutes.

4. While scones are baking, combine rum and chocolate in a small bowl, then begin to heat for 20 second increments at half-power in the microwave, stirring in between increments, until melted and smooth. If your chocolate starts to seize, just add a tiny bit of butter to smooth it out. Drizzle over warm scones (I made a quick cone with waxed paper and piped it on for these). Serve warm.

On the Side: Honey Dijon Roasted Sweet Potatoes

Here is a relatively easy side dish with a little twist, for those days you need to mix things up a little.  I feel like I often get stuck in a rut when it comes to vegetable sides...right now my obsession is apple cider glazed green beans, before this it was cooked carrots with dill. So I am always on the look out for something new to add into the rotation.

These sweet potatoes do just the trick.  A departure from my usual green beans or carrots.  Plus the addition of the mustard makes them a little different...but not different enough that they are hard to pair.  These go with just about everything.

Honey Dijon Roasted Sweet Potatoes
Makes 4 Servings
120 cals / 2g fat / 22g carbs / 1g protein 

3 large sweet potatoes
2 tsp olive oil
2 TB dijon mustard
2 TB honey
1 tsp salt
1 tsp pepper

1.  Heat oven to 425.  Spray a large rimmed baking sheet with cooking spray.  In a large bowl, whisk together olive oil, mustard, honey, salt, and pepper until smooth, set aside.

2.  Peel and dice potatoes into ~1/2 inch cubes.  Toss with mustard mixture to evenly coat.  Spread in an even layer on baking sheet.  Roast in oven until cooked through and beginning to brown, about 25-30 minutes, stirring half-way through.

Meal Plan and a Recent OOTD

So, I feel like I have been a little "kitchen-lazy" lately. I don't know if it is the cold weather or the fact that B has been working so much, but I haven't been excited about cooking at all. I think this will change once it warms up and I can start using the grill again. So with that, this week's meal plan is a little blah.

- Chicken Tikka Masala, Rice, Cauliflower
- Beef with Broccoli, Rice
- Chicken and Dumplings, Green Beans
- Lemon Pasta (with peas)
- Enchiladas (like these, but healthier with chicken, low carb tortillas, reduced-fat cheese, and significantly less cheese)

Along with my serious craving for some warmer weather comes a craving for some new spring/summer clothing. So of course I couldn't pass up the recent 50% off everything LOFT was having. It is like I am saving money (right B!???!).

One of the things I picked up was this peplum top, in a print (a stretch for me), which I like, but am a little disappointed because it fits boxier than what they showed online. I think they pinned it back for the picture....SOOOO annoying for a catalog.  But, I guess it doesn't bother me enough to send it back (especially not at half price).  And looking at this picture, I now know that peplum tops should be worn with skinny jeans.  Hindsight.

 Also...this cardigan....technically it is a pajama top/robe.  Score!

Quick and Easy Mediterranean Pizzas with Cucumber Salsa

Another quick and easy (like your mom...Ha!) dinner for those busy weeknights when the last thing you feel like doing is making some sort of fancy-pants elaborate dinner.

I am not really sure if these can technically be classified as "pizzas," but they are flat and round like a pizza, so that is what I call them. And basically, the kids will eat anything I call pizza.  So that's what they are.

I use whatever veggies and toppings I happen to have on hand, so you can easily alter these to suit your own tastes. And, in the summer, you can even cook these on the grill.  Bonus!

Mediterranean Pizzas with Cucumber Salsa
Makes 6
385 cals / 13g fat / 36g carbs / 19g protein

1 cucumber
1 clove garlic
5 tsp olive oil
3 tsp red vine vinegar
2 TB fresh parsley
1/2 tsp salt
1/4 tsp pepper
6 whole wheat Pitas
6 TB hummus
1/2 red pepper
1/2 cup cherry or grape tomatoes
1/4 cup pitted, drained kalmata olives
1/4 red onion
1/4 cup sliced, drained banana peppers
1/2 cup crumbled reduced fat feta cheese
1 1/2 cup shredded low fat mozzarella

1. Heat oven to 450. Mince garlic. Peel, seed, and chop cucumber. Chop parsley.

2. In a medium bowl, whisk together 2 tsp olive oil, red wine vinegar, minced garlic, salt, and pepper. Stir in chopped cucumber and parsley. Set aside.

2. Mince red pepper and red onion. Slice or quarter tomatoes. Chop olives and banana peppers.

3. Brush each side of pitas with olive oil (about 1/2 tsp oil per pita). Spread each with ~1 TB hummus, then top each pita with prepared veggies, and ~3 TB mozzarella cheese and ~1 TB feta cheese. Place pitas on baking sheet and cook until cheese is melted and beginning to brown, about 12-15 minutes. Cut each pizza into 1/4ths and top with cucumber salsa before serving.

Quick and Easy Crunchy Ranch Chicken

I was a little hesitant to share this recipe because is is so basic. But then I thought about it and realized that that is exactly why I should share it....everyone needs a delicious but quick dinner every now and then...especially one that gets inhaled by the kids, right??

And just how simple is this....well, the other day I wrote out these instructions for B and he pulled it off just fine. Not to mention how proud he was of the fact that he made a good tasting dinner beyond his "Daddy Pasta." If B can make this, anyone can!

Crunchy Ranch Chicken
Makes 4 servings
265 cals / 3g fat / 25g carbs / 33g protein

1 lb thinly sliced chicken breasts (or tenders)
1/2 cup fat-free plain Greek yogurt
1 packet dry ranch seasoning
1 tsp garlic powder
1 cup bread crumbs
Salt and pepper, cooking spray

1. Heat oven to 415. Generously spray a baking sheet with cooking spray, set aside.

2. Mix dry ranch seasoning and yogurt together, set aside. Combine bread crumbs and garlic powder on a plate, set aside.

3. Coat each piece of chicken in the yogurt mix to cover (you will probably have some leftover).

4. Take each coated piece of chicken and press into breadcrumbs to cover, shaking off excess. Lay evenly on baking sheet. Season each piece with salt and pepper, then liberally spray the tops of each chicken piece with cooking spray. Bake for 15 minutes, the turn each piece over and bake for 8-10 minutes more.

Meal Plan Monday

This weeks meal plan should really be titled "an attempt to fill my gut with somewhat healthy food so I don't completely O.D. on the kids' Easter candy after they go to bed." Or something like that.

 I am already one whole large bag of jelly beans, 2 Cadbury creme eggs, and a large bag of Haribo gummy bunnies in. Not to mention this gluttony, which served as a pre-dinner snack on Saturday:

Things could get scary here....between my lack of willpower and the huge presence of chocolate-dipped peeps, I see a larger pants size in my future. I need some luck, and some power to resist!

- Easter leftovers (ham, scalloped potatoes, apple cider green beans, yeast rolls)
- Bacon and Egg Salad Sandwiches
- Chicken with Pears and Bleu Cheese, Spinach
- Ranch Chicken, Carrots
- Chicken and Avocado Soup

Hope everyone had a great Easter! We were blessed with some decent weather, a variety of Easter bunny visits and egg hunts, and a T. Rex too!