Prairie Fire Grille's White Chocolate Bread Pudding

Thumbing through an old Portico magazine, I found the recipe for one of my all-time favorite desserts enjoyed many times at Birmingham's Prairie Fire Grille. The restaurant has closed, but I am happy to know this recipe lives on in cyberspace.

I haven't prepared it myself, but I wanted to share as soon as possible in case any of you wanted to try it. If you do, please send me a link!

Prairie Fire Grille's White Chocolate Bread Pudding

Ingredients:
1 1/2 loaves of white bread, crust removed
12 egg yolks
1 cup sugar
1 quart heavy cream
1/2 quart half and half
1/2 tsp. vanilla flavoring

For the Topping:
2 cups graham cracker crumbs
1/2 pound brown sugar
1 teaspoon cinnamon
1/2 cup cocoa powder
1/2 cup melted butter

Directions:
In a greased 9 x 13-inch baking dish, place bread three layers thick. Trim as necessary. In a large mixing bowl, whisk the egg yolks and sugar until bright yellow. Heat the cream, half and half, and vanilla until it begins to boil. Add white chocolate chips to egg mixture and stir in hot cream until the chocolate melts. Pour mixture over the bread, making sure to manipulate mixture to soak every layer. Let stand 20 minutes and then add topping.

Topping:
Mix ingredients well. Spread the topping evenly over the surface. Let the pudding stand for 15 minutes before placing it into oven. Bake at 400-degrees F for 25 minutes.

Roasted Broccoli and Garlic

I had a stalk of broccoli remaining from my recent seasonal fruit and vegetable box purchase. Many of you may not consider this a blog-worthy recipe but, despite its level of ease, it happens to be a delicious side dish that complements most every entree. Not being a true fan of broccoli myself, I never refuse it when roasted with garlic. Plus, anything that requires so little attention is alright with me!

I was introduced to roasting chicken and vegetables by Ina Garten. It has been a lesson used often in my kitchen.

Roasted Broccoli and Garlic
Yield: 2 servings

Ingredients:
1 stalk broccoli
1 garlic clove, peeled and sliced
Olive oil
Kosher salt
Freshly ground black pepper
Lemon, juice and zest (optional)
Parmesan cheese (optional)

Directions:
1. Preheat oven to 425 degrees F.
2. Cut and separate broccoli into florets. Peel and slice garlic clove. Place on large sheet pan large enough to place broccoli in single layer and add garlic slices to the broccoli. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20 to 25 minutes, or until crisp-tender. The tips of some of the florets will brown.
3) Remove and plate. Optional (but recommended): Sprinkle with lemon juice and zest. Add freshly grated Parmesan cheese on dish or at table.

Fresh Vegetable Soup: Weight Watchers Style

There were so many things right with this recipe. The ingredients included Swiss chard, cauliflower, and broccoli, three vegetables I found in my recently purchased seasonal fruit and vegetable box from Freshfully.com. If you haven't checked out what they have to offer, please do so.

The second thing was how few points Weight Watchers® assigned to this recipe. I am not familiar with the points system, but I had heard people talking about it enough to know this was calorie gold. The color of the vegetables look so healthy here, as they prepare to simmer.


I have a friend coming over for lunch on Wednesday and this is definitely on the menu. I tested a small bowl before refrigerating and it tasted great! I think it will be quite filling as well.

Fresh Vegetable Soup
Recipe: Weight Watchers®, 1 PointsPlus Value
Serving Size: 1 cup
Yield: 12 servings

Ingredients 2 clove(s) (medium) garlic clove(s), minced    2 medium uncooked carrot(s), diced    2 small uncooked zucchini, diced    2 cup(s) uncooked savoy cabbage, or other variety, shredded    2 cup(s) uncooked Swiss chard, chopped    2 cup(s) uncooked cauliflower, small florets    2 cup(s) uncooked broccoli, small florets    1 medium uncooked onion(s), diced    1 medium sweet red pepper(s), diced    1 rib(s) (medium) uncooked celery, diced    2 tsp thyme, fresh, chopped    6 cup(s) vegetable broth    2 Tbsp parsley, or chives, fresh, chopped    1/2 tsp table salt, or to taste    1/4 tsp black pepper, or to taste    2 Tbsp fresh lemon juice, optional    Instructions Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes. Stir in parsley or chives; season to taste with salt, pepper and lemon juice.  Notes If you like thick soups, consider pureeing this recipe in the pot with an immersion blender. There are so many variations on this recipe. Add or leave out vegetables to suit your taste. Save time by using frozen vegetables instead of fresh ones (though the texture of the soup might change a bit). You can also buy small amounts of pre-cut vegetables from your supermarket's salad bar.

  

Seasonal Fruit and Vegetable Box

Freshfully.com is an online market for local food. I picked up my first seasonal fruit and vegetable box yesterday and was thrilled to find such colorful goodies in my box. I felt healthy just looking at these good sources of vitamins, minerals, and fiber.

I had wanted to try Freshfully for a long time. When I discovered the pick-up location was so convenient to my apartment, I placed my first order. For $25 plus a $1 fee, I received the following:

2 large stalks - Broccoli
1 large head - Cauliflower
Large bag - Spinach (substitution for strawberries)
4 - Oranges
1 - Acorn Squash
1 head - Lettuce
1 bag - Chard

I was disappointed about the strawberries, but was appreciative that they emailed me to let me know the strawberries were not up to their standard and to expect a substitution. Everything appeared washed and ready to go, and this will feed me for at least two weeks. I look forward to their summer bounty, if only for the tomatoes and peaches.

If I feel this is worth the price, I may try farm-fresh eggs, cheese, and beef.

Review: Miss Myra's Pit Bar-B-Q

I am really starting to question why I try to cook at all. Now that I am back in Birmingham, there are one thousand and one dishes I need to try and, more times than not, the next dish is better than the last. Which brings me to today's unexpected delight in Cahaba Heights: Miss Myra's Pit Bar-B-Q.

I was actually on my way to try the coconut soup at Tin Drum Asiacafe today when I passed Miss Myra's Pit Bar-B-Q. I had heard about it but did not know where it was or that I lived so close to it. The atmosphere was practically an Alabama cliche: older cafe with walls filled with pictures of the late Coach Paul Bryant and other University of Alabama memorabilia (one University of Alabama-Birmingham football calendar) and Lynyrd Skynyrd singing 'Sweet Home, Alabama' in the background. I am not making this up.

Good golly, Miss Myra. I can honestly say it was the best BBQ I've had in a long time. I ordered the pulled pork plate with potato salad. The BBQ was perfectly cooked, i.e., tender but not overcooked, and no smoky, wood-cooked aroma. I tried both the red and white sauces on the table. The red had more tomato and black pepper based with less vinegar than I'm used to and was quite good. The white sauce, usually reserved for chicken, was a treat! Don't frown at the sound of a mayonnaise-base sauce. It was thin, not thick, and had a perfect blend of vinegar, black pepper, and salt. I don't generally like restaurant-style potato salad. Miss Myra's proved to be the exception, again with what seemed to me to be a perfect blend of ingredients. Served with a roll and pickle spear, it turned out to be a delicious lunch and enough to bring home for later. All that, drink and take-out order of the best banana pudding I've had in 30 years was $12.95.

I may go back just for the desserts. Lemon Ice Box and Chocolate Chess will be on my list for my next visit....if I can pass up that amazing banana pudding. There are whole pies available, as well as the single slices. Full menu here.

I'm fairly certain Miss Myra's will become my first choice for desserts....I mean, BBQ....from now on. For those of you who visit Birmingham, it is easy to get to from The Summit.

Happy Valentine's Day 2012

Red Velvet Cookies

Open a food magazine or blog and you know immediately it is almost Valentine's Day. You can find red velvet-baked everything. Just its name "red velvet" sounds so luxurious and celebratory. I wanted to jump on the bandwagon, but I don't really bake (too much chemistry, too little patience). That is where Duncan Hines® stepped up with an idea for people just like me, and maybe you too. It is called a cake mix.

I prepared a dozen cookies and four cupcakes with a cream cheese frosting (to die for). The verdict? Moist, moist, moist. I am very proud to share these with neighbors since I don't want these hanging around the house and then ultimately on my body.

A word of caution: If you have a hand blender, use it. That wire whisk is a magnet for batter.

Red Velvet Cookies
Recipe, Duncan Hines®

Ingredients:
1 box Duncan Hines® Red Velvet cake mix
2 eggs
1/3 cup vegetable oil
Powdered sugar (optional)

Directions:
1) Preheat oven to 375-degrees.
2) Combine one (1) box of Duncan Hines® Red Velvet cake mix, two (2) eggs, and one-third (1/3) cup vegetable oil using a hand blender or wire whisk. 
3) Cook for 8-10 minutes (the top of the cookie will crack) 
4) While hot, lightly sprinkle the top of the cookie with powdered sugar (optional). 

Cream Cheese Frosting
Recipe, Paula Dean
Yield: 24 cupcakes

Ingredients:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar

Directions:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Notes: Clearly, I did not need this much for my four cupcakes and I cut it down significantly. To cut down on calories and fat, I thinly spread the frosting for taste.

Kale Salad with Beans, Quinoa and Hummus

Have you heard of "massaging" kale? I had not until I saw this recipe for Massaged Kale Salad on Pinterest (yes, Pinterest again). Apparently, as an alternative to steaming kale leaves, one can simply add olive oil and lemon juice and "massage" these into the leaves to soften and wilt. It works! Who knew? Plus, the flavor of the oil and juice is just fabulous.

Why kale, you ask? The main reason I eat kale, other than I happen to like the taste, is that I eat a nutrient dense food for very few calories (1 cup = 36 calories).
Excellent source = Vitamins K, Vitamin A, Vitamin C, and manganese
Very good source = Dietary fiber, cooper, tryptophan, calcium, and potassium
Good source = Iron, magnesium, Vitamin E, omega-3 fatty acids, Vitamin B2 (riboflavin), protein, B1 (thiamin), folate, phosphorus, Vitamin B3 (niacin)

This is excellent for a quick, healthy lunch. It can be prepared in the time it takes to cook the quinoa (about 10-15 minutes). If you have leftover quinoa, it is even faster. For other shortcuts, purchase triple-washed or pre-washed kale leaves and pre-prepared hummus. However, for ultimate flavor, consider making your own hummus (recipe below)! You'll thank me.

"Massaged" Kale Salad with Beans, Quinoa and Hummus
Recipe, Healthy Food for Living
Yield, 2 servings

Ingredients:
4 cups stemmed kale leaves, washed and dried
2 tsp extra virgin olive oil
2 tsp lemon juice, freshly squeezed
Kosher salt and freshly ground black pepper, to taste
1/2 cup white cannellini beans, rinsed and drained
3/4 cup cooked quinoa
1/4 cup of your favorite hummus

Directions:
1. Slice the kale into thin strips and place in a large bowl; add in the olive oil and lemon juice. With (clean) hands, massage the kale until the leaves start to soften and wilt, about 2-3 minutes. Taste and season with salt and pepper.

2. Toss the beans and cooked quinoa with the massaged kale, plate the salad, and add 2 tablespoons of hummus on top of each serving.

Nutritional Information Per Serving (without the hummus, as brands differ):
253.6 calories, 6.9 grams fat, 0.7 grams saturated fat, 9.7 grams fiber, 11.9 grams protein

Hummus

Here is my favorite hummus recipe, from Barefoot Contessa naturally.

Ingredients:
4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons, freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce (this is a must!)

Directions:
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.
Garnish (optional): Drizzle with extra virgin olive oil prior to serving.

Enjoy!

Heart Health: What Are You Willing To Do?

February is American Heart Month. You may have noticed all the red worn on February 3, as people came together to celebrate and educate on healthy hearts through Go Red Day for Women.

What is heart disease? According to the National Heart, Lung, Blood Institute (NHLBI):

Coronary heart disease - often simply called heart disease - is the main form of heart disease. It is a disorder of the blood vessels of the heart that can lead to heart attack. A heart attack happens when an artery becomes blocked, preventing oxygen and nutrients from getting to the heart. Heart disease is one of several cardiovascular disease, which are diseases of the heart and blood system. Other cardiovascular diseases include stroke, high blood pressure, angina (chest pain), and rheumatic heart disease.

One reason some women aren't too concerned about heart disease is that they think it can be "cured" with surgery or medication. This is a myth. Heart disease is a lifelong condition--once you get it, you'll always have it. True, procedures such as bypass surgery and angioplasty can help blood and oxygen flow to the heart more easily. But the arteries remain damaged, which means you are more likely to have a heart attack. What's more, the condition of your blood vessels will steadily worsen unless you make changes in your daily habits. Many women die of complications from heart disease, or become permanently disabled. That's why it is so vital to take action to prevent and control this disease. (More information is available on cardiovascular diseases in NHLBI's Diseases and Conditions Index.)


Join me in pledging to practice good heart health habits in February and beyond. Look through the list below to decide what commitments you could make to improve your health and the health of your family.

I will avoid saturated fats.  Sources of saturated fat include: Fatty meat Poultry skin Whole milk Lard Coconut oil Palm kernel oil Palm oil Butter Cream Cottonseed oil I will read ingredient lists to make sure that the foods I choose do not contain partially hydrogenated oils. These are trans fats. I will choose healthier sources of fat. Choose: Olive oil Canola oil Walnut oil Nuts Seeds Avocados I will eat fatty fish at least two times each week.  The following are fatty fish: Salmon Tuna Mackerel Bluefish Mullet Anchovies Herring Lake trout Sardines If you do not like fish, take a fish oil supplement that contains eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Alpha-linolenic acid (ALA) is not as good. Your supplement should provide at least 1 gram (g)/day. I will decrease the amount of sugar that I consume. I will eat several sources of soluble fiber each day. Good sources include: Citrus fruits Apples Pears Prunes Peaches Plums Barley Oats Legumes Broccoli Brussels sprouts Carrots I will increase my intake of foods that contain calcium and vitamin D. If you do not think that you can get enough calcium and vitamin D from your diet, take a daily supplement. Good sources of calcium include: Milk Milk products Fortified orange juice Fortified breads Fortified cereals Beans Dried figs Calcium-fortified tofu Canned salmon with bones Almonds Carnation® Instant Breakfast Ovaltine® Dark-green leafy vegetables Broccoli I will eat plenty of potassium-rich foods. These include: Potatoes Sweet potatoes Bananas Oranges Halibut Lima beans Tuna Swiss chard Acorn squash Tomatoes Watermelon Grapes Raisins Pistachios Flounder Parsnips Pinto beans Wheat germ Brussels sprouts Prunes Spinach Salmon Cantaloupe Lentils Milk Milk products I will commit to consuming more plant stanols/sterols. I will eat the recommended amount every day. I will eat more fresh herbs. I will eat several servings of nuts each week. The best kinds of nuts are: Walnuts Almonds Brazil nuts Pecans Pistachios I will use garlic, onions, and leeks often when preparing food. I will choose cereals that contain more than 5 g of fiber/serving. Good choices include: Raisin bran Shredded wheat Grape-Nuts Fiber One® What did you commit to? I will avoid saturated fats. I will read ingredient lists to make sure that the foods I choose do not contain partially hydrogenated oils. I will choose healthier sources of fat. I will eat fatty fish at least two times each week. I will decrease the amount of sugar that I consume. I will eat several sources of soluble fiber each day. I will increase my intake of foods that contain calcium and vitamin D I will eat plenty of potassium-rich foods. I will commit to consuming more plant stanols/sterols. I will eat more fresh herbs. I will eat several servings of nuts each week. I will use garlic, onions, and leeks often when preparing food. I will choose cereals that contain more than 5 g of fiber/serving. Resource provided by RD411 and Ensure.

Low-Fat Buffalo Chicken Bites

Are you one of the millions discovering and using Pinterest? Pinterest is an online bulletin board where you can "pin" and share your favorite images. This site has become a great resource for recipes. I found this recipe for low-fat buffalo chicken bites there and couldn't wait to try it. 

I had never used buffalo wing sauce but finally settled on Frank's Red Hot Wings Sauce. I was advised at check-out that this was extremely hot so I made a mental note to be cautious. I used the lesser 1/4 cup. It gave a distinctive buffalo flavor, slightly hot, so that amount was just right for me. I passed on the rotisserie chicken, as I was roasting chicken for another dish. Roasting chicken: Brush chicken breasts (skin on) with olive oil and season well with kosher salt and freshly ground black pepper. Roast in oven at 400-degrees for 40-50 minutes. Cool, then remove and discard skin. This is the best method I've found to yield the juiciest chicken (thanks, Ina!).


For the dip, I used Greek yogurt rather than sour cream to reduce fat and calories and casually picked up a packet of Hidden Valley Dips Mix, the original ranch dressing, as I had warm memories of this from decades past. Yowza! This was so salty that I could not eat it! In fact, one packet = "about" 3,840 mgs sodium. Direct result of not reading label! I will prepare my own in the future.

Low-Fat Buffalo Chicken Bites
Recipe, Eat.Drink.Love
Yield: 4-6

Ingredients:
3 cups cooked chicken, shredded
3 ounces fat-free or reduced fat cream cheese, softened
3/4 cup reduced fat shredded cheddar cheese
1/4 to 1/2 cup buffalo wing sauce (depending on how much buffalo flavor you want)
1 cup whole wheat flour
4 eggs, lightly beaten
3 cups panko bread crumbs
Olive oil spray
Optional: 1/4 cup green onion, sliced

Directions:
1. Preheat oven to 350-degrees. Prepare a large baking sheet with a baking mat or parchment paper. In a large bowl, combine the chicken, cream cheese, cheddar cheese, and the buffalo sauce. Add onion, if using.

2. Add the flour, eggs, and panko to three shallow bowls. Take the chicken mixture and roll into 1 1/2-2 inch balls. Roll each ball in the flour, then the egg, and then the panko. Place on a baking sheet and spray around each ball with olive oil spray (this helps brown the panko crumbs) and bake for about 15 minutes. Turn the balls over and bake for another 5 to 10 minutes until they are golden brown. Serve with ranch or blue cheese dressing for dipping.

I had some mixture left over so I prepared a couple of mini-tacos, browning and heating these in the oven as the chicken bites cooked. These with a glass of low-sodium V8 juice (vegetable serving) made for a great last-minute lunch.

Got Protein? Two Easy Ways to Add Protein to Diet

Protein is found in a variety of foods: meat, fish, dairy, beans, whole grains, nuts, eggs, and vegetables. For many of us, getting enough protein in our diets is not a problem. For vegetarians and people undergoing or recovering from a medical problem, however, it may take careful planning.

Here are two healthy recipes that are high in protein and fiber, low in fat, and delicious! I especially like the black bean dip, which is at its best eaten warm or at room temperature. This would also be an excellent low fat substitute for refried beans.

Healthy Black Bean Dip

Ingredients:
1 can black beans, rinsed and drained
2 tablespoons balsamic vinegar
1 teaspoon cumin

Directions:
1. Pour entire can of rinsed black beans into a small sauce pan and turn to medium high heat. Bring to a boil.
2. Transfer black beans to a small food processor and add balsamic vinegar and cumin. Process for about a minute or until the dip becomes smooth.

Serve warm or at room temperature

Tip:
For optimal flavor, use an aged balsamic vinegar.

Take the ingredients from a basic hummus recipe, add the rich and creamy freshness from an avocado, and you have a flavorful and healthy spread. The garbanzo beans (chickpeas) add protein and fiber, while the avocados add monounsaturated fats known to lower blood cholesterol levels when replacing saturated fats. Seriously good!

Homemade Avocado Hummus

Ingredients:
2 ripe avocados
1 can garbanzo beans, rinsed
2 cloves garlic
Juice from half a lime
1/2 Tablespoon extra virgin olive oil
1/2 teaspoon sea salt

Directions:
In a small food processor, mix together all ingredients for 1-2 minutes or until smooth. Stop and scrape sides, if needed. Serve with tortilla chips and raw vegetables.

Tip:
Use leftovers to spread on toasted bread or use in place of mayonnaise on deli-style sandwich.

Both recipes found on Anytime Health, submitted by Lee Hersh.

Easy Red Lentil Soup

Since discovering red lentils, I have been looking for recipes so I can use these more often. My favorite recipes are those that claim "easy" in the title so this was the perfect find. With the exception of the carrots, these healthy ingredients are all staples.

Although it had chili powder, I needed extra heat and added a few shakes of hot sauce. That did the trick! Plus, the Parmesan cheese added the extra saltiness I needed as well. Most of all, I felt good about eating something so healthy and tasty!

Nutritional information (recipe only, no optional ingredients)
1 Serving provides = 187 calories, 10 grams protein, 5 grams fat, 11 grams fiber, 410 mgs sodium, 0 mg cholesterol

Easy Red Lentil Soup
Recipe, Gretchen Scalpi, RD, CDE
Yield: 6 servings


Ingredients:
2 tablespoons olive oil
1 cup chopped carrots
1 cup diced onion
2 tablespoons tomato paste
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup red lentils
3 tablespoons brown rice
6 cups water
1 teaspoon coarse salt (or to taste)
Optional: Hot sauce, Parmesan cheese, and/or black pepper


Directions:
Heat oil in large pot over medium heat. Add onions and carrots, cook until onion is softened, about 5 minutes. Add tomato paste, cumin, chili powder, lentils, rice, and water. Bring to a boil. Reduce heat and simmer for 30 minutes, or until lentils and rice are tender. Season with salt.

Lunch at Brick & Tin

Brick & Tin

Check out the professional photos here.

I recently had the opportunity to explore restaurants in the downtown area for lunch. My recent treat was Brick & Tin on 20th & 2th North. Their name describes their interior perfectly, doesn't it? It was casual and lovely.

The downtown lunch crowd was beginning to slowly disperse as we arrived. The menu selections had been perused before arrival, but there were a couple of special additions to consider. The soups of the day were mushroom and butternut squash; the seasonal side was couscous with balsamic vinaigrette and seasonal vegetables; desserts, apple and caramel bread pudding or chocolate bread pudding. Ding. Ding. Ding.

I chose the Tuscan sandwich - freshly baked bread with mushrooms, fontina cheese and arugula - that was melted to a perfected deliciousness. My side choice of their simple salad, consisting of mixed lettuces and sherry vinaigrette, was an excellent complement. My companion chose their classic salad - homemade ranch dressing, cheddar cheese, iceberg lettuce, tomatoes, garlic croutons - with the addition of free range chicken and a cup of their butternut squash soup. These were given an excellent review as well.

In fact, they were so good that we almost passed on dessert. Almost. Thank goodness for half portions! They were already out of their apple and caramel bread pudding but the chocolate bread pudding was scrumptious. I mean, seriously, how could it not be? It is probably a good thing I don't live close to this!

For a full menu, visit Brick & Tin's website. All sandwiches are under $10. When in Birmingham, check it out. I guarantee you'll enjoy the food, as well as the atmosphere. I'll be going back as often as I can.