Roasted Sweet Potato Wedges (fries) (Weight Watchers Best Eats. p. 154)

I included the original recipe, however, for myself, I cut these into French fry slices using all the same ingredients. I really like sweet potato fries and this is a great no fat substitute for french fries. This recipe serves 4 and has only 69 calories per serving with zero fat.

You can also use baking potatoes if you are not a sweet potato fan and substitute oregano if you prefer.

Ingredients:

2 medium sweet potatoes
1 tsp olive oil
1/4 tsp salt (although I do salt to taste after they are cooked)
1/4 tsp dried rosemary, crushed

1. Preheat oven to 425 degrees. Spray a large rimmed baking sheet with nonstick spray

2. Halve the potatoes lengthwise and cut each piece lengthwise into thirds. Toss with oil, salt, and rosemary in a large bowl. Arrange in a single layer on the pan with a cut side down. Bake until browneed on bottom, about 15 minutes (about 10 if you cut into french fry sizes). Turn potatoes onto the opposite cut side and bake until browned, about 15 minutes (or 10) longer. Serve at once.

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Tell us your favorite cookbooks and we can add them to the list.

http://phimberly.blogspot.com/

The above is a great cooking blog to follow. It is Kim's and Phil's and they have some fun stuff on it.

Yummy Pumpkin Rolls

I made these in the past and just this year did it again and they turned out amazing! This was easier than I remember.

Pumpkin Rolls W/ Cream Cheese Filling

Ingredients

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Directions

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. (I don't use all of the cream cheese, it makes it hard to roll back up and it masks the pumpkin flavor. )

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Boeuf Bourguignon (Mastering the Art of French Cooking, Julia Child, p. 315)

After watching Julie & Julia, I decided our blog would not be complete without adding one of Julia Child's masterpieces. Kimberly and Phil made this for us and it was wonderful. It does take time, but makes an excellent dish for those you love. This can be found in Julia Child's Mastering the Art of French Cooking.

Ingredients:

A 6-ounce chunk of bacon: Remove rind, cut bacon into 1/4 inch thick and 1 1/2 long pieces. Simmer rind and bacon for 10 minutes in 1 1/2 quarts water. Drain and dry.

Preheat oven to 450 degrees.

1 9 to 10-inch fireproof casserole 3 inches deep
1 TB olive oil or cooking oil
A slotted spoon: Saute the bacon in the oil over moderate hear for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you saute the beef.

3 LBS lean stewing beef cut into 2-inch cubes: Dry the beef in paper towels; it will not brown if it is damp. Saute it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

1 sliced carrot
1 sliced onion: In the same fat, brown the sliced vegetables. Pour out the sauteing fat.

1 tsp. salt
1/4 tsp pepper
2 TB flour: Return beef and bacon to the casserole and toss with salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Stir the meat and return to oven for 4 more minutes. Remove casserole, and turn oven down to 325 degrees.

3 cups full-bodied, young red wine such as Chianti
2 to 3 cups brown beef stock or canned beef bouillon
1 TB tomato paste
2 cloves mashed garlic
1/2 tsp thyme
A crumbled bay leaf
The blanched bacon rind: Stir in the wine, and enough stock so that the meat is barely covered. Add tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when fork pierces it easily. while beef is cooking....prepare white onions as it takes about an hour.

18-24 small white onions, brown-braised in stock: Saute in hot butter and oil (1 1/2 TB each) for about 10 minutes. Then pour in 1/2 cup brown stock, wine or water, salt and pepper to taste, a medium herb bouquet (4 parsley springs, 1/2 bay leaf and 1/4 tsp thyme all tied in cheesecloth). Cover and simmer for 40 - 50 minutes until onions are perfectly tender but retain shape and liquid has evaporated. Remove herb bouquet. Set aside.

1 LB quartered fresh mushrooms sauteed in butter

When the meat is tender, pour contents of casserole into sieve set over saucepan. Wash out the casserole and return the beef and bacon to it. Distribute cooked onions and mushrooms over the meat.

Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil down rapidly, if too thick, mix in a few TB stock. Taste for seasoning. Pour sauce over meat and vegetables.

***The recipe to this point may all be made in advance.

To serve: cover the casserole and simmer for 2 to 3 minutes, basting themeat and vegetables with sauce several times. Serve in the casserole or attach on platter with potatoes, noodles or rice and decorate with parsley twigs. If it is cold from refrigeration: bring to simmer, cover and simmer very slowly for 10 minutes occasionally basting the meat and vegetables with the sauce.

Hearty Chicken-Vegetable Soup (Weight Watchers Best Eats, p. 40)

Since my surgery, I have been looking for low-fat options. This is really delicious, easy to make, serves 8 and is only 107 calories per serving. It has ZERO saturated fat. Altogether, a perfect winter pick-me-up.

Ingredients:
3 (14-ounce) cans chicken broth
1 (14 1/2-ounce) can diced tomatoes
2 carrots, sliced
2 onions, chopped
2 celery stalks, sliced
1 zucchini, diced
3/4 cup elbow macaroni
2 garlic cloves, minced
1/2 pound skinless boneless chicken breasts, chopped
1/4 cup chopped parsley
1/2 tsp salt
1/4 tsp black pepper

1. Bring broth and tomatoes to a boil in large saucepan. Add carrots, onions, celery, zucchini, macaroni, and garlic; return to a boil, stirring occasionally. Reduce heat and simmer, covered, stirring occasionally, 30 minutes or until the vegetables are tender.

2. Increase heat to medium-high; add chicken, parsley, salt, and pepper. Return to a boil; reduce heat and simmer, covered, until the chicken is cooked through, about 10 minutes.

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