Chocolate Sable Cookies

This recipe is adapted from Miette, released by San Francisco's bakery of the same name:

"If ever you are in Paris, you must make a pilgrimage to the Pierre Hermé boutique on rue Bonaparte.  I made such a pilgrimage during a trip to Paris the first year I was in business, joining the queue that wraps around the block.  As I inched into the store, I filled my basket with one of everything off the shelf, including a canister of his chocolate sables - the inspiration for this cookie.  The Miette version replicates the same experience of biting into a crisp lattice supporting bits of pure, soft chocolate.  Like our Double Chocolate Cake, this recipe calls for both cocoa and chocolate.  When you bring these two ingredients together, you get a resounding chocolate taste, much more complex than if you were to use just one or the other.  Use a high-quality chocolate and feel free to venture into something more bittersweet.  The sprinkling of sugar on top can carry the intensity of a dark chocolate."

Note: use natural cocoa powder, and NOT Dutch-processed.  The Dutch-processed cocoa has been treated with an alkalizing agent that heightens the color but gives it a milder flavor.  For this recipe, it is important to use natural product to attain a deep, dark chocolate flavor.

Chocolate Sable Cookies

Makes about 20 two-inch round cookies

1 cup all-purpose flour

1/3 cup natural unsweetened cocoa powder

½ tsp baking soda

½ cup (1 stick) unsalted butter, at room temperature

2/3 cup sugar, plus more for sprinkling

 tsp sea salt

 tsp vanilla extract

3 ½ oz cacao chocolate (70%), grated

2 egg yolks

1. Preheat oven to 350˚F.
2. Sift together flour, cocoa powder, and baking soda into a bowl and set aside.
3. Using an electric mixer, beat together the butter, sugar, salt, and vanilla until lightened (about 4 minutes).  Add the dry ingredients, grated chocolate, and yolks and mix just to combine.
4. If the dough is soft, wrap it tightly in plastic wrap and refrigerate for 30 minutes.  Otherwise, roll out the dough ½-inch thick on a lightly floured work surface.  I used a 2-inch round cookie cutter to stamp out the cookies, and then recombined the scraps and repeated.  The other option is to square the edges and cut the dough into squares.
5. Place cookies 2 inches apart on a parchment-lined baking sheet.  Sprinkle lightly with sugar.
6. Bake the cookies until they are firm (10 to 12 minutes).  Remove to a wire rack to cool; store in an airtight container for up to 2 weeks.

Spinach, Mushroom, and Pesto Lasagna

I'm already being slow at posting new recipes.  Uh oh!  But to my credit, it was quite the hectic week.  My fellow East Coasters will understand--Bethesda is not used to earthquakes and hurricanes.


Anyway, I made this lasagna (found on Pinterest and adapted from The Other Side of 50) last week.  I cut the fat by using less oil and cheese and didn't feel deprived at all.  Next time, though, I may use less ricotta and more Parmesan.  Everything is better with more Parmesan.  You can't go wrong with its sharp, nutty flavor!


By the way, Pinterest is my latest obsession.  It's like a digital bulletin board that you can use to bookmark ideas for home decor, recipes, fashion, etc.  I can't get enough of it!

Spinach, Mushroom, and Pesto Lasagna
Makes 8 servings

9 no-cook lasagna noodles
10 oz chopped frozen spinach, thawed and squeezed dry
1 ¾ cups fat-free ricotta cheese
1 egg
½ tsp garlic powder
Salt and pepper
1 Tbsp olive oil
1 Tbsp butter
2 cups onion, diced
1 red bell pepper, seeded and diced
Dash of crushed red pepper flakes
8 oz button mushrooms, coarsely chopped
2 cloves garlic, minced
4 Tbsp all-purpose flour
2 ½ cups fat-free skim milk
½ cup basil pesto (I used Whole Foods brand, but feel free to make your own if you're feeling more ambitious!)
1 ¼ cup part-skim mozzarella (I used slices, but shredded works too)
¼ cup freshly grated Parmigiano-Reggiano

1. Preheat oven to 350˚F.  Spray a casserole dish with cooking spray.
2. In a medium-sized mixing bowl, combine the spinach, ricotta cheese, garlic powder, and egg.  Season with salt and pepper and set aside.
3. In a large skillet, heat olive oil and butter over medium heat.  Add the onions and bell pepper, season with salt, pepper, and crushed red pepper flakes, and sauté until onions are translucent (6 to 7 minutes).  Add the mushrooms and continue to sauté until mushrooms lose their moisture (another 5 to 7 minutes).  Add the garlic and sauté for another 1 to 2 minutes.  Sprinkle the flour over the vegetables and stir to combine.  Continue cooking and stirring over medium heat for 2 minutes.  Add the milk and bring to a boil, then reduce heat and simmer until sauce has thickened a bit.  Remove from heat and stir in ½ cup minus 2 Tbsp pesto.  Taste and season with salt and pepper as needed.
4. Spoon the remaining 2 Tbsp of pesto into the prepared baking dish and spread into a thin layer.  Lay 3 noodles on top of the pesto.  Top with 1/3 of the basil cream sauce and spread to cover noodles.  Spread 1/3 of the ricotta mixture on top of the sauce, and then top ricotta with 1/3 of the mozzarella.  Repeat layers two more times, and finish with Parmesan cheese.
5. Cover tightly with aluminum foil.  Bake for 25 minutes, and then uncover and bake for 25 minutes more, until bubbly and browned.  Let sit 10 to 15 minutes before serving.

Thai Fried Rice

I made this recipe earlier in the week, but didn't have enough time to post it.  That means two posts in one day!  Lucky reader(s).  I snagged this recipe from Gina's Skinny Recipes.  It was pretty quick to make (especially once all the prep work was done), and the leftovers held up well.  Not my absolute favorite dish but it makes a good staple and, as far as fried rice goes, it's healthy!

Thai Fried Rice
Makes 4 servings

½ pound boneless, skinless chicken breast, cut into small cubes
3 cups cooked brown jasmine rice
½ large onion, chopped
3 cloves garlic, minced
2 scallions, chopped
2 tomatoes, sliced
3 Thai chili peppers, sliced (optional)
3 egg whites
1 egg
4 tsp vegetable oil, divided
4 tsp soy sauce (or more to taste)
2 tsp fish sauce
Salt and pepper
1 cucumber, sliced (optional)

1. Prepare rice ahead of time according to package directions.  It's best if made slightly on the dry side.
2. Heat a wok on high flame.  Meanwhile, season chicken with salt and pepper.  When the wok is very hot, add 2 tsp oil.  When the oil is hot, add the chicken and cook on high for a few minutes, tossing so that it browns all over.  Remove chicken from wok and set aside.
3. Whisk together egg and egg whites, and add to wok.  Season with salt and scramble for 1 to 2 minutes; set aside.
4. Add the remaining 2 tsp of oil to the wok, and then add onion, scallions, and garlic.  Sauté for 1 minute and then add chili peppers (if using), tomatoes, and rice.  Top with soy sauce and fish sauce, and stir to mix all the ingredients.  Cook for a few more minutes, stirring, before adding egg and chicken back to wok.  Adjust soy sauce if needed and stir well for another 30 seconds.  Serve with sliced cucumbers.

Faux Pancakes

Confession #1: I watch the Real Housewives franchise and (perhaps even more embarrassing) Watch What Happens Live with Andy Cohen (except he is the best).  


Confession #2: I love Jill Zarin and Bethenny Frankel equally.


Confession #3: I bought two of Bethenny Frankel's books (Naturally Thin and The Skinnygirl Dish).  And when I found this recipe in Naturally Thin, I felt completely validated in my love for her.

I LOVE breakfast food, and I have a terrible sweet tooth.  But I also try to steer clear of pancakes because of the inevitable sugar crash that follows later in the day.  This recipe provides the best of both worlds.  It's a fantastic protein-rich breakfast for when you are craving something sweet.  Adding the sugar to the egg mixture helps it crisp up, and the vanilla extract gives a nice flavorful touch.  Normally I try to actually keep it in the shape of a pancake, but on this particular morning I messed up on the flip (whoops!).  Oh well, I'm learning.  And it tastes just the same!

Faux Pancakes
Makes 1 serving


2 egg whites
1 egg
¼ tsp vanilla extract
1 tsp raw sugar
½ cup fresh strawberries
1 ½ Tbsp maple syrup

1. Heat a nonstick pan over medium-high heat; spray with cooking spray.
2. In a bowl, mix egg whites, egg, vanilla extract, and sugar.  Pour the egg mixture into the pan and stir lightly.
3. When the egg mixture is firm on one side, carefully flip it over.  Sometimes it helps to run a spatula around the edge to loosen it up first.
4. Once the egg mixture is fully cooked and fluffy, carefully move it to a plate.  Top with fresh fruit and maple syrup.

Black Bean Quesadillas

I never imagined that a veggie quesadilla could be so satisfying, but this one hits the spot!  It's salty, comes together quickly, and just plain delicious.  This recipe comes courtesy of the Curvy Carrot.

Black Bean Quesadillas
Makes 2 servings


1/3 cup corn kernels, fresh or frozen & thawed
2 1/4 tsp vegetable oil
1/3 cup red onion, minced
1 clove garlic, minced
1/4 tsp chili powder
1/3 cup canned black beans, drained and rinsed
2 tsp fresh lime juice
Kosher salt
2 large (or 4 medium) fat-free flour tortillas
1/2 cup reduced-fat Mexican-style cheese, shredded (I used Weight Watchers brand)
Fat-free sour cream
Salsa

1. Heat a 10-inch nonstick skillet over medium-high heat until hot (about 2 minutes).  Add the corn and cook, stirring occasionally, until kernels begin to brown and pop (3 to 5 minutes); transfer corn to a medium-sized bowl.
2. Heat 1 1/2 tsp vegetable oil in the now-empty skillet over medium heat; add red onion and cook, stirring occasionally, until softened (about 3 minutes).  Add garlic and chili powder and cook until fragrant (about 1 minute); stir in beans and cook until heated through (about 1 minute).
3. Return corn to skillet and toss to combine; gently press mixture with spatula to lightly crush black beans.  Transfer mixture back to bowl and stir in lime juice.  Season to taste with salt.
4. Return pan to medium heat.  Place one tortilla in skillet and toast until soft and puffed slightly at edges (about 2 minutes).  Flip tortilla and toast 1 to 2 minutes longer; remove and slip onto cutting board.  Repeat with remaining tortilla(s).
5. To assemble the quesadillas, divide the cheese and corn/bean mixture evenly among the tortillas, leaving a 1/2-inch border around the edges.  Fold tortillas in half and press to flatten.  Brush one surface of each quesadilla with oil and sprinkle lightly with salt.
6. Place quesadillas in skillet, oiled sides down, and cook over medium heat until crisp and well browned (1 to 2 minutes).  Brush second surface with oil, sprinkle lightly with salt, and flip to brown other side.
7. Serve with fat-free sour cream and salsa!

Whole Wheat Chili Mac

Between a big presentation coming up at work on Friday, and the never-ending pile of secondary applications, I have quite an agenda for this week. Since I knew I'd be stressed, I wanted to make some comfort food, and I wanted plenty of leftovers.

Enter this whole-wheat chili mac, courtesy of Weight Watchers. Lean ground beef, whole-wheat pasta, and beans make it super filling and super delicious. I served it with some fat-free sour cream and low-fat cheddar cheese, but it would also be great with Parmesan. And though I'm a wimp when it comes to spicy food, it's very easy to kick it up a notch by adding more chili powder.

Whole-Wheat Chili Mac
Makes 6 servings

3/4-pound lean ground beef (7% fat)
1 medium onion, chopped
15-oz can of stewed tomatoes, undrained
15-oz can of tomato sauce
2 Tbsp canned green chili peppers, drained and diced
1 tsp chili powder
1 tsp ground cumin
1 cup whole-wheat elbow macaroni
15-oz can kidney beans, rinsed and drained
Fat-free sour cream
Low-fat cheddar, shredded

1. In a large skillet, cook beef and onion over medium-high heat until meat is browned (about 10 minutes). Stir in undrained stewed tomatoes, tomato sauce, chili peppers, chili powder, and cumin, and bring to a boil.
2. Stir in uncooked macaroni and kidney beans. Return to a boil, reduce heat, and cover and simmer until macaroni is tender (about 15 minutes). Enjoy!

Mexican Quinoa Salad

Here it is... my first post. Oh boy!

With this heat wave refusing to let up, I've been leaning toward lighter fare these days, and this salad fit the bill. I was inspired by a recent blog discovery, Eating for England. Black beans, avocado, cilantro if you want it (I was lazy), and a cumin-lime dressing all lend it a Mexican flavor. The bulk of the salad comes from quinoa, which is packed full of nutrients AND protein, but you could always serve it over greens if you need a bit more volume. Delish!

Mexican Quinoa Salad
Makes 4 servings

3/4 cup dry quinoa, rinsed (I used a combination of red and white because that's what I had on hand)
15-oz can of black beans, drained and rinsed
1 avocado
1 cup cherry or grape tomatoes, quartered
1 small red onion, chopped
1 red bell pepper, chopped
1 tsp garlic, minced
Juice of 2 limes
1/2 tsp ground cumin
1/2 Tbsp olive oil
Salt, to taste
12 tortilla chips (I used Tostitos Hint of Lime)

Note: if you plan on leaving some leftovers (mine will be used for lunch tomorrow), then only cut up the avocado you plan on eating presently. Leave the rest of the avocado on the pit and refrigerate so that it does not turn brown.

1. Cook quinoa according to package directions.
2. While the quinoa is cooking, prepare all other ingredients. To make the dressing, combine lime juice, oil, cumin, garlic, and salt, and whisk; adjust seasoning as necessary.
3. When the quinoa has finished cooking, remove form heat and fluff with a fork or spatula. Mix in rinsed black beans to warm. Add the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary and top with crumbled tortilla chips