Pumpkin Ginger Dog Biscuits

Pumpkin Ginger Dog Biscuits

adapted from Taste of Home

Do I have a dog? No. But I have neighbors with dogs both big (Boxers) and little (Pekinese, and Shih tzu). The big dogs like hard biscuits and the little ones do not so I had to figure out a way to please everyone.

Makes about 24 3-inch biscuits

3 cups whole wheat flour
1/2 teaspoon ground ginger
1/2 cup pumpkin
1 large egg, room temperature, beaten
1 tablespoon coconut oil, melted
1/2 cup water, plus more as needed

1. Preheat oven to 275°. 
2. In the bowl of a mixer, combine the flour, ginger pumpkin, egg, coconut oil. and water.
3. Mix until crumbly. 
4. Slowly add additional water 1 tablespoon at a time until dough comes together but is not sticky. ( I needed close to an addition 1/4 cup)
5. On a floured surface, roll dough to 1/4-in. thickness. 
6. Cut with a 3-in.bone shaped cookie cutter; Transfer to a parchment lined cooking sheet.
7. With a fork, shape, press holes in the center of the biscuit.
8. For hard biscuits, bake until bottoms are lightly browned (tops may crack) and treats feel firm when pressed, about 2 hours. 
9. For semi-firm biscuits (preferred by my little friends, bake for about  1 1/2-1 3/4 hours until lightly browned on the bottom but still slightly soft.
10. Cool on a wire rack. 
11. Store in an airtight container.

Enjoy!

Hoisin and Honey-Glazed Pork with Bok Choy and Noodles

Hoisin and Honey Glazed Pork with Bok Choy and Noodles

adapted from Food Network.com

Using the flavors of char sui (Chinese barbecue pork), this recipe uses a ginger -five spice powder infused hoisin glaze to bring richness with a slightly sweet flavor to the pork tenderloin. 

Makes 2 servings                                                                7 WW pts / serving

1 Tbsp. honey
1 1/2 Tbsp. hoisin sauce
1 Tbsp. soy sauce
1 1/2 tsp. oyster sauce
1 1/2 tsp. minced peeled fresh ginger
1/8 tsp. five-spice powder
1/2 pork tenderloin (about 1/2 pound)
1/4 tsp. Kosher salt 

pinch of freshly ground black pepper
2 heads baby bok choy (about 6 ounces), leaves separated
4 oz. dried Udon noodles or your noodle of choice
1 tsp. toasted sesame oil
Sliced scallions, for topping
Kosher salt and Szechuan pepper or freshly ground black pepper 

1. Preheat oven to 475 degrees F.; Set a wire rack on a foil-lined baking sheet; set aside. 
2. Combine the honey, hoisin sauce, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl. Prick all over with a fork; rub with 1 Tbsp. of the honey-hoisin marinade, 1/4 tsp. salt and a few grinds of pepper. Place on the wire rack.
3. Roast the pork until the surface looks dry, about 10 minutes. 
4. Remove 3 more tablespoons of the marinade to a separate bowl and brush all over the pork (save the remaining marinade for topping); Return the roast to the oven and cook until a thermometer inserted into the center registers 145 degrees F, 16 to 18 more minutes. 
5. Transfer to a cutting board and let rest 5 minutes.
6. Meanwhile, bring a pot of salted water to a boil; Add the bok choy and boil until crisp-tender, about 30 seconds; Remove with a slotted spoon to a paper towel lined plate. 
7. Add the noodles to the boiling water and cook as the label directs. Drain thoroughly, then toss with the sesame oil and season with salt and Szechuan pepper or freshly ground black pepper 
8. Slice the pork; Divide the noodles among shallow bowls;Top with the pork and bok choy. 
9. Drizzle with the reserved honey-hoisin marinade and top with scallions prior to serving.

Enjoy!

Ham and Cheese Crustless Quiche

Ham and Cheese Crustless Quiche

adapted from Allrecipes

This recipe was originally designed to feed a crowd. Since it is just the 2 of us I wanted the flavors without all the leftovers.

Makes 2-4 servings                                                            4-5 WW pts/ serving

4 large eggs
2 Tbsp. + 2 tsp, fat-free milk
2 Tbsp. + 2 tsp, reduced fat sour cream
1/8 tsp. salt
1/2 cup chopped cooked ham
1/4 cup chopped bell pepper
1/4 cup chopped fresh mushrooms
1/4 cup sliced scallions
1/3 cup shredded Cheddar cheese

1. Preheat the oven to 375F .
2. Coat a 9-inch pie plate with cooking spray.
3. Whisk eggs, milk, sour cream, and salt together in a large bowl until well blended. 
4. Mix ham, bell peppers, mushrooms, scallions and cheese into egg mixture; Pour into the prepared baking dish.
5. Bake in the preheated oven until a knife inserted into the center comes out clean, about 30 minutes. 

Enjoy!

Eggs-in-a-Hole Benedict with Roasted Garlic and Tomato Hollandaise

Eggs in a Hole Benedict with Roasted Garlic and Tomato Hollandaise

adapted from Food Network

A fusion of eggs benedict and toad in a hole with a savory hollandaise sauce.

The bottom of an English muffin is the larger half, usually with cornmeal stuck to it

This is a knife and fork breakfast sandwich fo sure. Alternatively, you could put the hollandaise sauce on the egg to be better able to eat with your hands.

Makes 2 servings

2 plum tomatoes, halved and seeded
2 cloves garlic, smashed
1 Tbsp. + 1 tsp. olive oil, divided

Kosher salt and freshly ground black pepper
2 large egg yolks
1 Tbsp. freshly squeezed lemon juice
8 Tbsp. butter, melted
1 ham steak or  2 slices Canadian bacon
2 English muffins, split, cut 2 inch hole out of the bottom of each with a cookie cutter
1 1/2 Tbsp.butter
2 large eggs

1. Preheat the oven to 375F.
2. Cut 2 a circle the size of an English muffin with a round cookie cutter then butterfly it into 2 pieces; Set aside and reserve excess ham for another use.
3. Toss the tomatoes and garlic with 1 Tbsp. oil on a small baking sheet and season with salt and pepper; Roast until the tomatoes and garlic are soft and the liquid has evaporated, about 30 minutes; Set aside to cook slightly.
4. Reduce the oven temperature to 200F.
5. Combine the egg yolks and lemon juice in a small food processor and blend until smooth. 
6. Slowly add the melted butter and continue blending until emulsified; Add the tomato-garlic mixture and blend until smooth.
7. Transfer the hollandaise to a small bowl and keep warm over a water bath,whisking occasionally.
8. In a medium skillet, heat 1 tsp. oil, add the ham and cook, turning once, until heated through and lightly browned, about 2 minutes per side. 
9. Remove to a small plate and keep warm in the preheated oven; Retain the fat in the pan.
10. Melt the butter in the skillet until foaming and add the muffin halves cut-side down. 
11. Crack an egg into each hole and cook undisturbed until the bottoms are golden brown, about 3 minutes.
12. Using a flat spatula, flip the muffins and cook until the second side is golden brown, about 2 minutes for runny yolks. 
13. Put the ham on top of the muffin half with the egg and place the muffin top on top of the ham.
14. Transfer the sandwiches to plates and top 1-2 Tbsp. of the warm hollandaise on top of each sandwich.

Enjoy!

Green Pico de Gallo

Green Pico de Gallo

adapted from Bon Appetit

This is a bright green, fresh uncooked version of salsa. We especially like it mixed with traditional salsa on a taco or nachos.

Makes about 1 1/2 cups                                                        0 WW pts / 1/4 cup

8 oz. tomatillos, husks removed, rinsed, cut into ¼-inch pieces
1/4 medium red onion, finely chopped
2 jalapeños, seeds removed, chopped
2 garlic cloves, finely grated
3 Tbsp.fresh lime juice
1 Tbsp. finely chopped cilantro
1 Tbsp. finely chopped mint
Kosher salt

1. Add the tomatillos, onion, jalapeños, garlic, lime juice, cilantro, and mint in a the bowl of a mini food processor.
2. Pulse to desired consistency.
3. Refrigerate for at least 1 hour before serving to allow flavors to meld.

Enjoy!

South of France Seasoning Blend

South of France Seasoning Blend

adapted from Cooking Light Annual Recipes 1997 

The seasoning blend add a light flavor to any type of poultry.

Makes about 4 tsp.                                    0 WW Blue points

1 tsp. dried oregano

1 tsp. dried marjoram

1 tsp. rubbed sage

1/2 tsp. dried basil

1/4 tsp. ground bay leaf

1. Combine all ingredients in a small bowl and stir well.
2. Store in an airtight container until ready to use.

Enjoy!

Roasted Root Vegetable Salad

Roasted Root Vegetable Salad

adapted from elisemuseles.com

This salad can be served warm or at room temperature. The balsamic maple vinaigrette provides just a little sweetness to the caramelized root veggies.

Makes 2 servings

2 cups of a mixture of root vegetables, cubed, cut into rounds, or sliced into sticks. (Carrots, parsnips, beets, sweet potatoes, parsnips)
1 Tbsp. olive oil
Sea salt to taste
3 cups mixed greens
Dried cranberries and pecans for topping, if desired

2 Tbsp. olive oil
2 Tbsp, white balsamic vinegar
1 1/2 tsp. water
1 1/2 tsp. sugar free maple syrup
1 tsp, Dijon mustard
1 1/2 tsp. fresh herbs, chopped, such as thyme and/or parsley
Sea salt & pepper to taste

1. Preheat the oven to 400 degrees.
2. In a large bowl, add the prepared veggies and mix in the olive oil, sea salt, and chopped parsley.
3. Transfer the vegetables to a baking sheet in a single layer and roast in the oven for 35-40 minutes or until golden brown around edges and crispy, turning the vegetables over once halfway through cooking. Remove the trays from the oven and cool slightly.
4. Meanwhile, make the dressing by whisking together olive oil, vinegar, water, maple syrup, mustard and herbs until well-combined.
5. Place the vegetables in a bowl on a bed of greens; Add some dried cranberries and/or pecans, if using, to the top and drizzle with the dressing.
6. Serve the salad warm or at room temperature.

Enjoy!