Breakfast at Tracy's - Day One!

Good morning!  Thanks for joining me so bright and early.  It will be fun to have breakfast together several days this week.  My coffee is ready so here we go!

There are many granola recipes out there.  Most of them contain copious amounts of butter or oil.  Add that to the fat in the nuts and the coconut usually in granola and this breakfast is no longer acceptable for the lighter lifestyle I choose.

I fiddled around a bit and came up with this lighter version.  It's delicious in a bowl with milk.  It's a great topping for yogurt or chopped fruit.  It makes an unusual but tasty filling for a baked sweet potato (maybe not for breakfast).  I bet you can think of even more ways to enjoy it!

Granola

3 cups rolled oats
1 cup slivered almonds
1/2 cup sweetened flake coconut
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup maple syrup
1/4 cup agave nectar
1/2 teaspoon vanilla extract

Preheat oven to 300°F.  In large bowl, combine oats, almonds, coconut, cinnamon, and salt.  In measuring cup, whisk together maple syrup, agave nectar, and vanilla.  Pour over oat mixture and mix well.

Spread granola mixture on large baking sheet.  Bake 15 minutes, stir, then bake 15 more minutes.  Cool and store in well-sealed container.  Makes 4 2/3 cups, or 14 (1/3-cup) servings, 4 points plus and 159 calories each.

Note: Vary this recipe according to your taste.  Add dried fruit like raisins, dates, or cranberries.  Add chocolate chips or M&M's.  Use another type of nuts instead of almonds.  Just be sure to adjust the nutritional counts.

Come again Wednesday for another yummy breakfast in my kitchen. Have a wonderful day!

Affinity for Figs

Exciting news!  Next week is Breakfast at Tracy's.  I invite you to pour yourself a cup of coffee and join me in my kitchen for breakfast on Monday, Wednesday, and Friday.  Please come hungry!

 I don't know why but there is something about figs that intrigues me. 

They aren't very pretty on the outside. 

Cut open they are unusual-looking  on the inside.










But bite into a soft ripe fig and experience a sweetness and juiciness like none other.

I pleaded with my husband to plant me a fig tree so I could grow my very own figs.  He finally consented.  That was two seasons ago.  We bought it and planted it, following the directions from many different sources.  We waited.  That year, five figs grew.  Sadly, we caught a squirrel chowing down on two of them.  That was the last day our little tree was not covered with a net.

This year is a different story.  I can hardly wait to bite into these beauties.  And oh, the recipes I will create.  It's not quite time.  Soon the figs will be soft enough to pick.  We counted over 80 figs!  For now, I will buy a container or two at the market and excitedly look forward to my very own supply.

Following is a "less is more" recipe.  A tiny bit of cheese, some vanilla and spice, and a tiny drizzle of honey is all it takes to take figs to the next level.  The result is a sweet burst of flavor with each bite.

Honeyed Figs

2 tablespoons Neufchatel cheese, room temperature
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon, plus more for sprinkling
12 medium fresh figs
1 tablespoon honey

Preheat oven to 350°F.  Coat flat baking pan with nonstick spray.  In small bowl, stir together Neufchatel, vanilla, and 1/8 teaspoon cinnamon until smooth.  Cut figs in half lengthwise leaving stem on simply for looks.  Coat cut side of each half fig with about 1/2 teaspoon cheese mixture and place in baking pan.

Sprinkle fig halves with cinnamon and drizzle sparingly with honey.  Bake 20 minutes, until hot and caramelized.  Makes 4 servings, 6 fig halves each, with 1 point plus and 132 calories per serving.

Here comes Caesar (Dressing, that is)

Exciting news!  Next week is Breakfast at Tracy's.  I invite you to pour yourself a cup of coffee and join me in my kitchen for breakfast on Monday, Wednesday, and Friday.  Please come hungry!

Today we are making Caesar salad dressing.  Now, don't react by thinking "borrrrring."  I know you see Caesar salad on every restaurant menu, and there are many bottled Caesar dressings to use at home.  I'd love for you to consider trying this Caesar dressing in your own kitchen.

The ingredient list only includes one item out of the ordinary.  Anchovy paste is found in every supermarket and keeps forever in your fridge.  It makes the dressing spectacular (but if you are vegetarian,  of course omit it).  

You will wow your family, your guests,  and yourself with your own Caesar salad.  Now go make it.

Caesar Dressing

1 cup light mayonnaise
1/2 ounce Parmesan, freshly grated
2 tablespoons freshly squeezed lemon juice
2 tablespoons nonfat milk
1 large garlic clove, minced
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
Dash freshly ground black pepper

Combine all ingredients in a bowl and whisk together until smooth.  Refrigerate at least an hour to blend flavors.  Makes 1 1/4 cups dressing.  Each tablespoon is 1 point plus and 45 calories.  Toss with Romaine lettuce, add more grated Parmesan and croutons if desired, and serve. 

Beans, beans, the magical fruit. . .

 Our camping weekend is over.  This was relaxation at it's finest even when the sun was hiding.

Now it's back to reality. . . and recipes. . .

We had a crowd for lunch one recent Sunday.  Beans were on the menu to go with a Mexican theme.

These were easy to put together ahead of time and bake just before serving, always nice when entertaining.  They accompanied barbecued chicken in a spicy soy-lime marinade (see below).  The beans were mouth-watering to eat but not so pretty in a picture!  We also served chips, salsa, guacamole, watermelon, and green salad - a real feast - and ice cream and cookies for dessert.  Wish you were there!

Refried Bean Bake

1 teaspoon olive oil
1/2 cup chopped onion
2 teaspoons taco seasoning mix
1/2 teaspoon salt
3 16-ounce cans fat free refried beans (I used Trader Joe's)
4 ounces Neufchatel (light cream cheese), room temperature
4 ounces reduced fat white or yellow Cheddar cheese, grated

Preheat oven to 350°F.  Coat flat baking pan (1 1/2 quart-size) with olive oil spray.  In large nonstick skillet, heat oil over medium heat.  Add onion, taco seasoning, and salt, and cook until onion is soft.  Stir in refried beans and Neufchatel and continue stirring until Neufchatel melts and blends in completely.

Spread bean mixture in prepared pan and sprinkle with Cheddar.  Bake 20 to 25 minutes until hot and bubbly.  Makes 12 (about 1/2-cup) servings, 4 points plus and 166 calories each.

Spicy Soy-Lime Marinade


1/4 cup soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons freshly grated ginger root
2 minced garlic cloves
1 tablespoon honey
1 tablespoon fresh chili paste (such as Sambal Oelek)

Combine all ingredients and marinate chicken or other meat at least several hours before grilling.  Entire recipe is 2 points plus and 121 calories.

Cha..cha..Chutney Sandwich

I was perusing recipes in the New York Times food section awhile ago and had a thought.  Why not enliven a basic grilled cheese sandwich with chutney?  I liked the idea of spice and creaminess and good flavor all together.

It was exciting to bring such intriguing flavors so simply into my kitchen.  The bread I used was a favorite made by Julian Bakery called "Amazing Sourdough."  I buy it at my local health food store and it is pricey. All you Weight Watchers out there will be impressed that each slice is only 1 point plus.

This was lunch for me so it is just one serving.  Swiss cheese was a smooth contrast to the chutney, but for sure you can use any cheese you like or have on hand.  And if you have no chutney, you can purchase it near other sauces in the market, or you can use another fruit preserve instead.

Chutney Grilled Cheese Sandwich

2 slices bread
2 tablespoons Major Grey mango chutney
1 (1-ounce) slice Swiss cheese
1 tablespoon light buttery spread (such as Brummel and Brown)

Heat a small skillet over medium heat.  Coat one side of each piece of bread with 1 tablespoon chutney.  Sandwich cheese between chutney-coated bread.  Spread one half buttery spread on one side of sandwich.  Place that side down in skillet and cook until golden brown.  Spread remaining buttery spread on top side.  Flip sandwich and cook until that side is golden brown.  Cut in half and serve.  Makes one sandwich, 8 points plus and 371 calories.  Be sure to adjust values if using different bread.

Note: I like Brummel and Brown here because the outside of the sandwich does not get soggy while cooking as it does with other light margarine products.

A tisket, a tasket, a big tomato basket!

Tomatoes picked fresh from my family garden, ready to star in delicious recipes.

Lo and behold, they shine in this basket of biscuits.  With a hint of garlic, a touch of salt, and a chiffonade of basil, here is a recipe to go with all your summer meals.

Tomato Basil Biscuits

1 medium tomato
2 cups whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon garlic powder
1 cup nonfat plain yogurt
2 tablespoons extra virgin olive oil
3 tablespoons slivered fresh basil (about 12 leaves)

Preheat oven to 400°F.  Line baking sheet with parchment paper or Silpat liner; set aside.  Chop tomato and wrap in paper towel to thoroughly drain liquid.

In large mixing bowl, whisk together flour, baking powder, salt, and garlic powder.  In separate smaller bowl, whisk together yogurt and olive oil.  Stir liquid into dry ingredients until almost combined.  Add tomato and basil and stir just until combined.

Drop biscuits in 1/4-cup mounds on prepared pan.  Bake 13-15 minutes, until golden brown and firm on top; do not under cook.  Makes 12 biscuits, 3 points plus and 106 calories each.

Can-Do Chili

It's time for our annual camping trip at the beach.  That means packing up food for four days knowing there won't be a market right around the corner.

One of my favorite food tricks for camping is making dishes ahead and freezing them.  As they defrost in the ice chest, they keep the other items cold.  It's a win-win.  Chili is always included, and it's wonderful eaten by the campfire.

I call this Can-Do Chili for several reasons.  Homemade chili is easy and tastes a thousand times better than canned.  It also conveniently uses some canned ingredients.  Lastly, you CAN DO it!

Can-Do Chili

1 large onion, chopped
1 (12-ounce) package Meatless Ground (Yves or Trader Joe's) or 1 pound extra lean ground beef or turkey
1 (30-ounce) can chili beans, undrained
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
1 bay leaf
2 tablespoons chili powder
1 1/2 teaspoons salt
Dash freshly ground black pepper
Shredded reduced fat cheese and chopped green onions, optional

Coat a large saucepan with nonstick spray.  Over medium heat, cook onion until translucent.  Add Meatless Ground and cook until warm or add meat and cook until no longer pink.

Stir in chili beans, tomatoes, tomato sauce, bay leaf, chili powder, salt, and pepper.  Bring to a boil, reduce heat and simmer 45 minutes.  Top with cheese and green onions, if desired.  Makes 6 rounded-cup servings (7 cups total), 3 points plus and 171 calories each.  Be sure to adjust values if using beef or turkey and the optional toppings.