Recipe #61: Homemade Gummy Candy

I absolutely love gummy candy! Ian pretty much knows that my arm can always be twisted if there is a bag of gummy bears at the end of a deal. Although, I could not find the candy molds that are apparently so easy to find...psh, they were not! I ended up spending $5.00 on a silicon mold that hardly resembled the shape of little bears. The mold I bought looks more like gummy men...still cute, but I really wish I could have found some molds that were a little bit more exciting.

Well other than the challenge of finding diversity in the candy molds everything else was ridiculously easy to make. I even used this video tutorial guide on how to make gummy bears: http://www.youtube.com/watch?v=gbAQFkURb2w but I think the measurements were off. It required only 1/3 cup of water for the needed gelatin packets but I ended up adding an additional 1/3 cup of water.

It was much better after the additional water was poured because that powdered gelatin really absorbed the water very quickly! If you have children or if you are just a big kid at heart like me than I know you will really think these are very simple and fun to make. It was a really fun way to spend my evening but I do want to let you know that they are more like jello jigglers than they are gummy bears. Did I eat them anyway? Yes. But when I'm in the mood for gummy candy will I make these again? I doubt it but I still stand by the fact that they were worth trying.

Ingredients:

* 2/3 cups of Water
* 2 packets of 1/4 oz Unflavored Gelatin
* 1 packet of 3 oz Flavored Gelatin (Strawberry)



Cooking Directions:

In a small sauce pan add the water.

Then slowly add the 2 packets of unflavored gelatin.

Then slowly add the flavored gelatin.

If it looks like this add more water!

Let the mixture sit for roughly 10 minutes before transferring the sauce pan to the stove.

Over medium heat stir the mix until the gelatin is completely dissolved and about the consistency of syrup.

Pour the mixture in a measuring cup that has a lip that can pour easily.

Pour the gelatin mixture into the candy mold.

Let sit for about 20 minutes or until the consistency and texture is what you know to be gummy candy.

Recipe #60: Garlic Bread Pizza

I imagine, at this point, that everyone has seen the commercials for Pizza Hut's newest creation: Garlic Bread Pizza. How can you miss them? I admit that I am fully engaged when that 30 second commercial is on my television screen. In fact, Ian and I have been wanting to try these for the entire summer...I mean, if you haven't been, than I can be 100% positive you have not seen the advertisement!

There did not seem like there was anything complicated about these little garlic pizzas so I figured it would hardly be any effort to make them. (Now usually I am wrong about these assumptions but tonight I happened to be right.) It may not surprise anyone that making this at home was less expensive than ordering it from Pizza Hut. But I was proud (or at least as proud as I can be) that I was able to make this guilty pleasure snack with a few less calories and fat than Pizza Hut's version. But yes, they are still bad for you...


Ingredients:

* 1 box of Texas Toast Garlic Bread
* 1 small container of Pizza Sauce
* Dried Minced Basil
* Low Sodium Pepperoni
* Shredded Mozzarella Cheese


Cooking Directions:

First, preheat the oven to 450 degrees Fahrenheit.

Place the garlic bread on a baking sheet.

Then a desired amount of pizza sauce on each piece of garlic bread.

Sprinkle some dried basil on each piece.

Place about 6 pepperoni slices onto each piece of bread.

Cover the pieces of garlic bread with the shredded mozzarella.

Put the baking sheet in the oven and cook for about 5 minutes for the garlic bread to cook, the pepperoni to brown, and the cheese to melt. Yep, it is just that easy.

Recipe #59: Fat Free Brownies

With my work schedule being somewhat out of whack I have been eating breakfast at 6 in the morning (not so odd) and eating dinch around 3 or 4 every day. Standard supper time is around 6:30-7:30pm for us so I am, of course, not hungry enough to make anything at those hours. Well with breakfast, lunch, and dinner already consumed what's left? Dessert.

But instead of spending all evening feeling guilty for wanting chocolate and sugar I decided to do a little bit of research on the web. I stumbled across: http://www.lovefromtheoven.com/2012/01/04/more-fudge-less-pudge-fat-free-brownie-recipe/ and I could not have been more excited to try this! I mean, fat free brownies? Have I died and gone to heaven because it seemed like I had.

I will say though this version did not exactly taste like a traditional brownie but more so a chocolate loaf. It was definitely dense and moist but I do say it would be better with a scoop of ice cream. I guess it would no longer be low fat at that point. I suppose you really can't have your cake as well as eat it, too...at least, not this chocolate brownie cake!

Ingredients:

* 3/4 cups of White All Purpose Flour
* 1 cup of Sugar
* 1/2 cup of Hershey's Cocoa Powder
* 2 tsp of Cornstarch
* 1/4 tsp of Baking Soda
* 1/4 tsp of Sea Salt
* 1 Egg White
* 1 tsp of Vanilla Flavor
* 2 Containers of Fat Free Vanilla Yogurt (Dannon Oikos)
* Powdered Sugar




Cooking Directions:

First, preheat the oven to 350 degrees Fahrenheit.

In a medium mixing bowl add the flour, sugar, cocoa powder, cornstarch, baking soda, and sea salt.

Then add the egg white, the vanilla flavor, and yogurt.

Mix until all of the ingredients are thick and appear to be a thick mousse.

Then transfer to an 8x8 well greased baking dish.

Place the brownie mix in the oven and cook for about 25 minutes.

Finally sprinkle a desired amount of powdered sugar onto the top of the brownies before or after serving.

Recipe #58: Kalamata Olive Tapenade

Last night I went out for drinks at one of our local pubs with some co-workers as well as my parents. It seemed that everyone was craving beer and fish n' chips at the end of the week! One of my co-workers is half Greek and both he and his fiance are from northern Indiana. Since my Dad is from Gary, IN they had a lot in common with one another. Even though they are from two completely different generations they are both very familiar with all of the different ethnic groups that has created a specific culture to "the region".

Well they both have a lot of stories that are directly affiliated with the Greek church and the Greek community.  So as the stories droned on I suddenly did not want fish n' chips anymore but I wanted some Greek cuisine. I will say there does seem to be a decent amount of Greek culture in Indianapolis with the Greek Festival every summer held at the Greek Orthodox Church as well as some great Greek restaurants.

Since we were at an Irish restaurant and I realized the Greek Festival does not take place until next month I wanted to get a small taste of Greek food while waiting for the Festival in just a few weeks! I got this recipe: http://www.mylifeasamrs.com/2011/07/kalamata-olive-tapenade.html and it was so easy to make thanks to my sister, who gave me a food processor. The tapenade tasted awesome and I think I'll bring this as an appetizer to my sister's place the next time she makes pastitsio.

Ingredients:

* 1 cup of Kalamata Olives (pitted)
* 1 Tbsp of Basil
* 1 Tbsp of Lemon Juice
* 2 Tbsp of Extra Virgin Olive Oil
* 3 Cloves of Garlic
* 1/4 tsp of Black Pepper






Cooking Directions:

In a food processor add all of the ingredients and blend until smooth.

Then serve with pita or baguette slices.

Recipe #57: Salmon Shashimi

Often times we are pretty critical about the city of Indianapolis. Both Ian and myself enjoy big city life so we rave about any new restaurant we've discovered that shows any cultural diversity. One of the places we (and many others) have found is a market/restaurant called, "One World Market". It is an authentic Japanese market that my sister actually told us about.

Ever since we visited we have never failed to go for any Japanese ingredients or just our weekly sushi fix. I would be lying to you if I told you that it was just tonight we were craving sushi. We would eat sushi every single night if we had the money...no exaggeration. It was also my sister who originally showed me how to roll sushi. It is very simple to do this but tonight I decided to remove the seaweed. However, I incorporated all of the other ingredients you would normally find in a sushi roll on the plate.

Ingredients:

* Salmon Fillet (sushi grade)
* 1/2 cup of Japanese Rice
* 1 Cucumber
* 1 Avocado
* 1 small container of Seaweed Salad
* Ginger
* Low Sodium Soy Sauce






Cooking Directions:

First pour the Japanese Rice into a medium sauce pan.

Then pour 1 cup of water onto the rice in the sauce pan and bring to a boil.

Once boiling reduce the heat to low and let sit for about 15-20 minutes.

Once the rice is cooked (which will be apparent as soon as all of the water is gone) pack the rice into a 1 cup measuring cup.

Place the cup in the refrigerator for a couple of minutes to cool it slightly.

On a cutting board, slice the cucumber and remove the seeds before slicing it into small rectangular pieces.

Then slice the avocado and the salmon.

Take the cup of rice out of the refrigerator and let the rice fall out of the measuring cup onto the middle of a serving plate for presentation.

With the cucumber, avocado, and ginger slices place them on the serving plate as well.

Take the seaweed salad and scoop a generous amount onto the top of the rice patty.

 Take the sliced salmon sashimi and place on top of the seaweed salad.

Pour a desired amount of the soy sauce in a serving bowl and serve everything cold.

Recipe #56: Mediterranean Salad with Arugula Leaves

There is this whole "super food" trend going on right now where people are buying all of these foods that are super good for specific areas of one's health. After doing some further research I was surprised to see a lot of the foods I eat on a daily basis are considered super foods. (Yes!) But one food I have never really explored has been arugula, which I did not even know was a super food until tonight.

Apparently, arugula has an overabundance of Vitamin K, which helps strengthen your bones from fracturing. The only time I've ever fractured anything was when I was 15-years-old. I was at a volleyball tryout and I ended up smashing the front of my face into the back of a girl's head. (Really great visual, huh?) I have known exactly what the phrase, "seeing stars" meant after that incident. Maybe if I had eaten some more arugula I would not have fractured my orbital that night...maybe.

I've eaten arugula before but only once. And it was an ingredient I used in one of my first recipes on this blog. That version of arugula was cooked through the heat of the panini. Tonight I decided to make up my entire salad with arugula leaves. Even though I knew they had a "bitey" flavor I did not realize that when eaten raw they are very nutty and almost spicy in their after taste. A very interesting vegetable in terms of health benefits for sure. But from a flavor standpoint as well I will be sure to buy this again!

Ingredients:

* 2.5 oz of Arugula
* Crumbled Feta Cheese
* 2 Roma Tomatoes
* Kalamata Olives
* Olive Oil and Vinager Dressing
* Sourdough Bread (for dipping!)






Cooking Directions:

First add half of the arugula leaves onto one plate.

Then on a cutting board slice the roma tomatoes before placing them on top of the bed of arugula.

Then add the kalamata olives.

Pour a desired amount of the dressing onto the top of the salad.

Serve with slices of the sourdough bread for dipping.

Then repeat for the second plate!

Recipe #55: Rolled Lasagna with Tomato Chicken

These last couple of months have proven pretty difficult to stay on the straight and narrow with our health track. Yes, we have been swimming the past couple of days, which is always really fun as well as helps burn some unwanted calories. But on the other hand, we've realized that it is only so much fun at a public pool after 6pm.

We did not get much of a workout tonight...it seemed like all of the neighbors' kids came to the pool tonight to not only run but jump into the pool only inches from where we waded...grrr. So we left early and I decided that since we couldn't get the kind of workout we desired I would make a healthy, low fat dinner.

This blog: http://thehealthyfoodie.com/2011/06/29/smoked-salmon-lasagna-rolls/ inspired me to roll the lasagna in a way I had never done before. So many of these bloggers are so creative and whenever I come across recipes like this I think to myself, "How did I not think of this?!" Instead of serving the noodles cold like in this recipe version I cooked the noodles and then baked them like traditional lasagna. On top of that, I slow cooked some chicken breasts and they were a perfect balance to our vegetarian pasta.

Ingredients:

* 1 lb of Chicken Breasts
* 1/2 jar of Ragu Light No Sugar Added Tomato Sauce (or your preference)
* Whole Grain Lasagna Noodles
* 1 jar of Marinated Artichoke Hearts
* 1 jar of Capers
* Low Fat Ricotta Cheese
* 2 Tbsp of ExtraVirgin Olive Oil





Cooking Directions (Chicken Breasts):

Wash the chicken breasts and then place them in a crock pot and turn on High heat.

Pour the tomato sauce into the crock pot over and around the chicken.

With a fork pierce the raw chicken to help marinate and cook the chicken better.

Then pour the artichoke hearts, half of the jar of the artichoke marinade, and about 2 Tbsp of Capers into the crock pot.

Cover the chicken and then cook for 2 hours.

Cooking Directions (Lasagna Noodles):

Preheat oven to 350 degrees Fahrenheit.

Bring a large pot of water and the extra virgin olive oil to a boil.

Place several of the lasagna noodles into the boiling water and cook for about 12 minutes.

Drain and rinse with cool water before transferring the noodles to paper towels and patting dry.

Take a generous portion of ricotta cheese and place onto the top of each lasagna noodle.

Spread the ricotta cheese so that the noodle is covered.

Then place about 1 tsp of capers onto each ricotta cheese spread noodle.

Then roll it up so that each noodle looks like a hay barrel.

Spray a baking dish with canola oil.

Then place each rolled up lasagna noodle into the baking dish.

The chicken should be cooked by now so with a soup ladle scoop the tomato sauce over the top of the lasagna noodles.

Place in the oven and cook for about 30 minutes.

Remove from the oven and serve with the chicken.

Recipe #54: Chocolate Strawberry Cheesecake

I've realized there are not many desserts that Ian enjoys other than cheesecake. Hilariously, when we eat at the Cheesecake Factory we are always too full to order dessert. So we end up going home with only our leftover entrees. Yet even though this is one of Ian's favorite desserts I have yet to make this for him homemade...especially, when Jello carries this recipe in a box.

Now I was just as skeptical about boxed cheesecake as anyone else who has only had it with real cream cheese. Ian was responsible for making me try this in the first place. But I have come to develop a true appreciation for this very inexpensive dessert.

For those on a tight budget or those with a sensitivity to dairy products (like me) I think you should try this before making judgements. I have never taken any recommended recipes from the back of a box before tonight. And from now on I think I'll take those recipes more seriously.  In fact, I bet you an entire boxed cheesecake that you will enjoy it.

Ingredients:

* 1 Boxed Cheesecake (I chose Strawberry)
* 1 1/2 cups of 2% Milk
* 2 Tbsp of Sugar
* 5 Tbsp of Butter
* 1 bar of Hershey's Dark Chocolate






Cooking Directions:

Melt the butter in a microwave safe bowl.

In a 9x9 pie pan add the sugar, crust filling, and melted butter. After mixing spread with a spoon to create a crust.

Mix the pie filling with the milk and beat with a whisk until mixture is thick.

In the microwave safe bowl add the chocolate bar and melt.

Add 3 Tbsp of the pie filling into the melted chocolate and mix together.

Add the chocolate on top of the pie crust.

Then add the remainder of the pie filling before covering and refrigerating for an hour.

Then add the strawberry topping and serve!

Recipe #53: Butter Sauce and Shrimp Appetizer

The decision to make this sauce was definitely on a whim -- I originally purchased "Manager's Special" raw kale to make a salad. Well, lately Kroger has let me down by not always giving the best estimate when an item on their shelf will be expired. Instead of the grocery store removing the item in an accurate time frame we've ended up purchasing the "Manager's Specials" when the items are already spoiled. These occurrences have been majorly disappointing and inconvenient since everything we do is usually on a time schedule. (Well, who's time isn't valuable?)

But tonight I did not have time to go back to the grocery store. I'd spend more time than I was willing by returning the spoiled kale and then searching for an alternative. I quickly had to figure out what I could make from the ingredients I had in my refrigerator/food pantry. Luckily I found this great recipe: http://www.cooks.com/rec/view/0,1745,149160-243201,00.html and this replaced the kale concept with a sauce for my cooked shrimp. And I did not have to leave my apartment!

I've gotta tell you, I could imagine this sauce being used at a nice restaurant for more than just shrimp. Really, any white fish would taste great with this sauce. I was very impressed because the ingredients were not only very inexpensive to carry in your refrigerator but they were all great complements to one another. It only took about 10 minutes altogether (and that included eating the end product, too). In fact, I might have had more to say about this sauce if we had savored the meal a little more than we did. It was gone almost as soon as it touched the table.

Ingredients:

* 1 lb of Shrimp (I purchased mine already cooked)
* Just a sprinkle of Fresh Cilantro
* 1/4 cup of Butter
* 1/2 Tbsp of Lemon Juice
* 1/2 Tbsp of Worcestershire Sauce
* 1/4 Tbsp of Soy Sauce
* 2 small drops of Sriracha





Cooking Directions:

In a small sauce pan add the butter, lemon juice, worcestershire sauce, soy sauce, and sriracha.

Melt and stir on medium low heat.

Remove from the heat and pour into a serving bowl.

On a plate add the cooked shrimp and sprinkle the top with chopped cilantro leaves.