Chef Lisa

Sourdough bread is a big favorite in my family, and I love baking all kinds of different things with sourdough starter. I’ve got recipes for bread, pancakes and muffins, and I’m always on the lookout for more. I’ve made this recipe for sourdough bread twice since Labor Day. The first time, it didn’t rise at all, so while tasty, it was so dense my father-in-law had trouble cutting it with an electric knife! The second time, it turned out wonderful. In fact, Matt’s been using it for sandwiches instead of the bread I bought from the store. He says the sourness of the bread is much more full-bodied a day or so after the bread was baked, is fantastic with ham, cheese and spicy brown mustard, and is really filling. Based on that statement, I think I will be making this bread more often.

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Last night was one of those nights where I didn’t really want to use the recipe I’d picked out when making up the menu, and decided to fly by the seat of my pants. It was a haphazard process, where I flung together what I had in the cupboard. As often happens, to my surprise, it was a great hit. I have been asked to make it again, so I thought I’d better write it down.

Mexican Chicken Pasta Bake

 
Serves 6

3 cups rotini twists (Mueller), uncooked
2 cups cooked chicken — shredded
14 1/2 ounces diced tomatoes with green chiles
1 1/2 cups salsa (I used Garden Fresh Wild Mild)
6 ounces tomato paste
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
2 cups water
2 cups shredded brick cheese

Preheat oven to 350 F. Spray a 9×13 pan with cooking spray.

Cook the pasta as directed, until al dente.

Combine pasta, chicken, tomatoes and salsa in a large bowl.

In another bowl, combine tomato paste and water, whisking until thoroughly mixed.

Add tomato paste mixture to the pasta mixture and stir well.

Pour mixture into baking pan, then sprinkle cheese on top. Bake for 30 minutes, or until cheese is melted.

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Per Serving (excluding unknown items): 278 Calories; 14g Fat (31.7% calories from fat); 26g Protein; 41g Carbohydrate; 3g Dietary Fiber; 75mg Cholesterol; 761mg Sodium.

We spent the weekend with Matt’s parents, and Mary baked chocolate chocolate chip cookies with Ari. They turned out very good, and inspired me to try adding chocolate to our favorite chocolate chip recipe. Below you’ll find the recipe for the first version I made. They turned out pretty good, but I think we need to add a bit more cinnamon – the cocoa powder is a strong flavor, and mostly overwhelmed the cinnamon.

Double Chocolate Cinnamon Cookies

Makes around 44 cookies

2 1/2 cups all-purpose flour
2 cups whole wheat flour (I used white whole wheat)
2 teaspoons baking powder
2 teaspoons salt
1 tablespoon cinnamon
2/3 cup cocoa powder
2 cups unsalted butter — room temperature
2 cups brown sugar, packed
1 cup granulated sugar
4 large eggs
3 teaspoons vanilla
10 ounces white chocolate chips

Preheat oven to 375F. Lightly spray your cookie sheets with non-stick cooking spray.

Combine flours, baking powder, salt, cinnamon and baking powder in a bowl. Set aside.

Put butter, brown sugar and granulated sugar in another mixing bowl. Mix on high until well blended and creamy, about 5 minutes.

Beat in eggs and vanilla.

Add the flour mixture and stir until blended. Add in chocolate chips and stir.

Place about 1/3 of a cup of the dough per cookie (or one large ice cream scoop), making sure to leave at least two inches between each cookie because they will spread.

Bake for 12 minutes or until firm to touch. When you remove them from the oven, let them sit for at least five minutes on the cookie sheet before transferring them to a cooling rack to finish cooling.

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Per Serving (excluding unknown items): 221 Calories; 11g Fat (43.9% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 140mg Sodium.

Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1 Other Carbohydrates.

As I’ve mentioned before, I was diagnosed with Type II diabetes, so I’ve been trying to find recipes that are not only good for me but will be enjoyed by the rest of the family. This ribs recipe is based on the General Mike’s Finger Lickin’ Ribs recipe from 500 More Low-Carb Recipes: 500 All New Recipes From Around the World by Dana Carpender. I’ve never had a mustard-based bbq sauce before, so I was curious as to how it tasted. It was good, as was the ribs. I discovered, when putting it all away after supper, that the meat tasted better room temperature!

General Mike’s Finger Lickin’ Ribs

 
Serves 8

1 1/2 cups spicy brown mustard
1/4 cup soy sauce
1/4 cup wine vinegar
1 tablespoon minced garlic
8 pounds country style pork ribs

Spray the interior of a 6 qt slow cooker crock with non-stick cooking spray.

Mix the first four ingredients in a large bowl. Coat the meat with the sauce and place in the slow cooker. Pour any remaining sauce overtop.

Put the lid on and cook on low 6 to 8 hours, until the meat pulls easily off the bone.

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Per Serving (excluding unknown items): 854 Calories; 65g Fat (68.5% calories from fat); 62g Protein; 5g Carbohydrate; trace Dietary Fiber; 242mg Cholesterol; 1348mg Sodium.

Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 0 Vegetable; 8 Fat; 0 Other Carbohydrates.

This took me about 15 minutes to put together, including gathering all the equipment, ingredients and cutting up the ham and chicken. I love meals like this. It was a hit with the family too.

Ham & Chicken Marinara

 
Serves 6

3/4 pound cooked chicken — diced small
1/4 pound Canadian bacon — diced small
28 ounces marinara sauce
1/2 cup alfredo sauce
4 ounces cream cheese
2 cups egg noodles, medium, uncooked

Preheat oven to 350F. Spray a 2 quart casserole (with a lid) with non-stick cooking spray. (Don’t spray the lid.)

Combine all the ingredients in a large bowl and stir until well combined. Pour into the casserole and bake, covered, for 55 minutes or until pasta is cooked.

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Per Serving (excluding unknown items): 309 Calories; 18g Fat (42.5% calories from fat); 28g Protein; 26g Carbohydrate; 3g Dietary Fiber; 112mg Cholesterol; 1026mg Sodium.

Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Fat.