Low-Fat Granola Clusters

Every Christmas, my lovely friend Michelle and I engage in a gift exchange of sorts.  As roommates we’d swap stockings but this year we decided on something different: a cookbook exchange.  Fabulous.  We both love to cook, experiment and write about our successful trials (check out Michelles blog: www.toquegirls.com).  After unwrapping my gift, what sat in my hands was Janet and Greta Podleski’s ‘The Looneyspoons Collection.’  These two are the hosts of ‘Eat, Shrink & Be Merry’ – words I could definitely live by so I was beyond excited to try out their own gifts.

The first recipe was a hit: Cranberry and Peanut Butter Granola Clusters.  I decided to bring them into the office; vanished by noon.  Point for me.

Did I mention they’re only 110 calories per cluster?  Another point, this time for the Podleskis’.

This recipe calls for low-fat granola.  I prefer Nature’s Path Pumpkin Flax Plus as there are no almonds or hazelnuts, both of which I’m allergic to.  It’s also less sweet than granola with fruit or raisins.

Cranberry and Peanut Butter Granola Clusters (makes 12 clusters)

Prep time: 10 minutes, Cook time: 45 minutes

1/3 cup   light peanut butter

1/3 cup   pure maple syrup (I use light syrup, just as tasty)

2  egg  whites

1 tsp   pumpkin spice (not necessary – just as good without, but if you want something extra, nutmeg or cinnamon would work too)

2 ½ cups  low-fat granola

¾ cup  chopped dried cranberries

Preheat oven to 250F.  Spray a 12-cup muffin tin with cooking spray and set aside.  In a medium bowl, beat together peanut butter and maple syrup until smooth.  Add egg whites and pumpkin spice and beat again until smooth.  Stir in granola and cranberries.  Divide mixture evenly among muffin cups.  Bake for 45 minutes.  Remove from oven and cool completely on a wire rack before removing clusters from pan as the clusters remain soft and fragile until cool.  Store in an airtight container.

Enjoy!

Cabbage Runaway

Last weekend I made my way to Vancouver to visit one of my best friends, Jo.  Upon arriving at the Calgary airport and discovering my flight was over an hour late, I decided to pick up an overzealous – four – magazines: Elle, National Geographic, Marie Claire and The Food Network magazine.  After grazing over 50 or so new (and-incredibly-delicious-especially-on-the-brink-of-starvation) recipes, I thought I’d try this one: Corned Beef and Cabbage Soup.  I’m still not exactly sure what caught my eye.  I mean, I love low calorie one-pot meals but corned beef and cabbage?  Sounds like a meal you’d see on ‘Lockdown.’

Corned Beef and Cabbage Soup (serves 6)

Prep time: 20 minutes, Cooking time: 30 minutes

1  medium onion, quartered

3  stalks celery, quartered

3  medium carrots, quartered

3  tbsp unsalted butter

¼  tsp ground allspice

3  cups low-sodium beef broth (I added an extra – 4 cups – I like a little more liquid)

4  cups chopped green cabbage

2  medium-sized Yukon potatoes, chopped

¾  cups quick-cooking barley (usually found in the bulk section – it only took me 3 laps around the grocery store to find it. Thought I’d make it easier for you)

½  tsp salt

1  tsp sugar

100 grams  corned beef, cut into thin strips

Pulse the onion, celery and carrots in a food processor until they are pea-sized pieces.  Melt the butter in a large pot over medium-high heat.  Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.

Add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil.  Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.  Stir in the corned beef and season with salt and pepper.

Simple, tasty, only 350 calories per serving, and drastically reduces the risk of developing colon cancer, cabbage that is. 

I’d chow with the prisoners any day.

What’s The Best Thing You Ever Ate?

There are countless gems in Banff but most alluring, at least on the palate, is The Fudgery.  My boyfriend and I made the hour and a half trip West last weekend – as we often do on his time off – to explore the town, appreciate wildlife and of course, eat.  The Fudgery is on Main, recognized by its live fudge studio and prized by many a tourist.  With a plethora of sweets at fingers reach, I always over-indulge in the same three dreams: chocolate coconut chews, vanilla coconut chews and granola chews. Chew, chew, chew.

Now, envision the Philadelphia Cream Cheese lady in all her glory – that is me.   Sound crazy?  It is.  I am.  Although a gummy candy girl at heart, there is something about ‘vanilla-coconut-chew’ (my favourite) that completely transforms me.  You must try.

The chews are exceptionally large – I would never recommend picking up six for two people – but in case you do, a result of sheer frenzy of course, I suggest doing this…..

Great as hosting gifts, or bite-size treats for a party.

After consuming nearly three pounds of sugar (and a few seeds) in a matter of days, I was put at ease by the words of my boy: “this is the best thing I ever ate.”  Looks like we may have a few more things in common.

Numero Uno…and a Chickpea

Making the decision to put your self out there is challenging.  Even more challenging is determining which blog to make your first.  How will I best impress?  Which recipe lands rave reviews every, single, time?  Answer: Moroccan Spiced Chickpea Soup (http://www.foodnetwork.com/recipes/dave-lieberman/moroccan-spiced-chickpea-soup-recipe/index.html).  What proves ironic about this recipe is that it was my FIRST big hit.  It is vegetarian (I was dreadfully fearful of meat when I started out), but as hearty as vegetarian can get, scouts honour.

Moroccan Spiced Chickpea Soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

¼ cup  extra-virgin olive oil

1 large white onion, diced

6-8 cloves garlic, pressed

1 tsp ground cinnamon

1 tsp ground cumin

1/8 tsp cayenne pepper (I usually add an extra pinch)

1 tsp paprika

1 can chopped tomatoes (14.5 ounce can)

3 cans chickpeas (15 ounce cans)

1L vegetable or reduced sodium chicken broth

1tsp sugar

Pinch of salt

Pinch of pepper

1 bag baby spinach

Directions:

Heat olive oil in large pot over medium-high heat.  Add onion and garlic and sauté until the onions begin to turn translucent; lower heat if browning starts to occur.  Add spices and sauté a minute or so.  Add tomatoes, chickpeas, broth and sugar.  Season with a couple pinches of salt and pepper.  Stir well.  Chickpeas should be just covered with liquid.  If level is shy, add some water so the chickpeas are just covered.

Bring to a light boil, then lower heat and gently simmer for 30-35 minutes.

Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot.  Stir in the spinach and let heat through until wilted, just a few minutes.

Season again, to taste, with salt and pepper.

(I usually bring PC’s Blue Menu Naan Bread to the table.  Goes fantastically well with this light, yet hearty meal and all it takes is a few splashes of water and two minutes in the oven)

I am a sucker for the Food Network.  Spent my sick days as a kid watching hours upon hours of the how-to channel.  I might even give some credit to the culinary conduit for my love of cooking.   Thank you Food Network, and thank you Dave Lieberman for this fresh, simple feast.