Friday, January 15, 2010
Recently I've been busy reading. My mom had recommended a particular title to me that I had given her on audiobook; I borrowed it for myself from the library. Sweeping Up Glass by Carolyn Wall was an amazing read! I highly recommend it. It takes place in rural Kentucky during the depression and recounts Olivia's life and how she comes to be at a particular point in her life. As a voracious reader, it is hard for me to be truly surprised by a book - this one truly surprised me. There is a certain depth to this plain story that compelled me in such a way that I could not put the book down. The issues confronted in this tale are not easy, but they are engaging. So, after reading such an emotionally wrenching book, I am in the mood for some comfort food.
After going through the pile of recipes I've been wanting to try, I decided on these two: Creamy Vegetable Cobbler and "Creamed" Spinach. Both are Weight Watcher recipes.
Creamy Vegetable Cobbler
Serves 6, 5 ww points per serving (1 2/3 cups)
1 garlic clove, minced
1 1/2 cups fat-free milk
1 cup reduced-sodium vegetable broth
1 cup + 2 tablespoons all-purpose flour
1 (16 oz) bag frozen mixed vegetables, thawed
1 teaspoon dried tarragon
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup cornmeal
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon paprika
1/4 cup fat-free egg substitute
2 tablespoons canola oil
1- Preheat the over to 350° F. Spray a 9-inch baking dish with nonstick spray.
2- To make the filling, spray a large nonstick saucepan with nonstick spray and set over medium heat. Add the onion and cook, stirring constantly, just until fragrant, about 20 seconds. Stir in 1 cup of the milk and the broth. Vigorously whisk in the 2 tablespoons flour until smooth and cook, whisking constantly, until the mixture thickens and bubbles, about 2 minutes. Stir in the mixed vegetables, tarragon, oregano, salt, and pepper. Pour into the baking dish.
3- To make the topping, combine the 1 cup flour, the cornmeal, baking powder, sugar, and paprika in a large bowl. Stir in the remaining 1/2 cup milk, the egg substitute, and oil until a sticky dough forms, Drop by heaping tablespoons over the filling in the baking dish.
4- Bake until the topping is lightly browned and the filling bubbles, about 25 minutes.
Serves 4, 1 ww point per serving (1/4 of spinach)
2/3 cup low-fat cottage cheese
1/4 cup low-fat milk
1 tablespoon grated Parmesan cheese
1/2 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 (10 oz) bags spinach, steamed until tender and chopped
1- In a food processor or blender, combine the cottage cheese, milk, Parmesan cheese, garlic, salt, and pepper; puree. Add one-fourth of the spinach; puree until smooth.
2- In a large nonstick skillet, combine the remaining spinach with the cottage cheese mixture. Cook, stirring occasionally, until heated through, about 5 minutes.
I'll let you know how it all turns out - dinner that is, you'll have to read the book for yourself.