Saigon-Style Scallops...from Weight Watchers

I'm back again on making some great dishes with Weight Watchers recipes. As you know...when I started my blog a little over 3yrs ago, I successfully shed 35 lbs. on the Weight Watchers plan in about 4 months...but have gained it back in the next year, so I went back on the Weight Watcher plan on-line last year. I did not reach my goal this last time, and was only able to lose 20 lbs...and now again, I'm giving it another try before joining WW again; for the third time.

I had at least 3 amazing hard cover WW cookbooks with notebook binders...removable pages, plus another recent one that I received from a friend as a gift last year. I got rid of the 3 books...they were 'thrift finds' any way, and I re-donated them; but I did keep the one called  Weight Watchers One Pot Cookbook which as awesome one-pot dishes that does not even seem like a typical WW recipes, they are mostly comfort meals which is perfect for this time of year...comfy/cozy meals. The scallops I made were made in a wok but can also be made in a large skillet!

If you like scallops, which can be so versatile; also, shrimp could be a wonderful replacement for this dish. I made very little alteration to this this...not overly concerned about the 'point system' at this time, but if you serve it over a bed of salad greens, you will stay within the ---5--- points that it has.

 

SAIGON-STYLE SCALLOPS

slight adaptation from; Weight Watchers

1	TBS CANOLA OIL
1	SHALLOT MINCED
1	TBS MINCED PEELED FRESH GINGER
2	GARLIC CLOVES MINCED
2	TBS PACKED BROWN SUGAR
1	TBS ASIAN FISH SAUCE
2	TSP GRANULATED SUGAR
¼	TSP RED PEPPER FLAKES
3	TBS WATER
1	POUND SEA SCALLOPS
3	SCALLIONS, THINLY SLICED
6	CUPS LIGHTLY PACKED BABY GREENS

Directions

HEAT OIL IN MEDIUM DUTCH OVEN OVER MEDIUM HIGH HEAT. ADD SHALLOT, GINGER, AND GARLIC, COOK, STIRRING CONSTANTLY UNTIL FRAGRANT, ABOUT 1 MINUTE.

ADD BROWN SUGAR, FISH SAUCE, GRANULATED SUGAR, AND PEPPER FLAKES, SIMMER 1 MINUTE. CONTINUE TO COOK UNTIL MIXTURE BEGINS TO THICKEN; STIR IN WATER AND COOK, STIRRING FREQUENTLY, UNTIL SAUCE IS THICKENED, ABOUT 2 MINUTES.

ADD SCALLOPS AND COOK, STIRRING FREQUENTLY UNTIL JUST OPAQUE IN CENTER, ABOUT 3 MINUTES. WITH SLOTTED SPOON, TRANSFER SCALLOPS TO MEDIUM BOWL. ADD SCALLIONS TO SAUCE AND BRING TO BOIL. BOIL UNTIL SLIGHTLY THICKENED, ABOUT 3 MINUTES, POUR OVER SCALLOPS. DIVIDE SALAD GREENS EVENLY AMONG 4 PLATES, TOP EVENLY WITH SCALLOPS AND SAUCE .

 
These are the ingredients I used. In addition to the fish sauce, I added 2 Tbsp. Teriyaki sauce and a few drops of Tabasco sauce, and mixed the ingredients in a little bowl and added them in the process called for the sauces, and spices.











Make sure you have your shallots, garlic, fresh ginger, and scallion minced up in advance, and have it ready. The cooking time is very little. You can also add a sliced chilli pepper or two for color, and flavor.









For the scallops if they are wet...dry them with paper towel, do not let them be soaking in its liquid, or any liquid; otherwise you will have a difficult time searing them. I seared the scallops first, before adding the other ingredients. (Removed them from the pan)...added them back in when I poured the sauce ingredients over them and cooked them for an additional minute or two!





I used a wok to make this easy and packed with Asian flavors dish, but you can use a large skillet if you don't have a wok.

You can serve this amazing scallop dish over Jasmine rice, or a bed of delicate Mesculin greens...either way, you will love it...if you love scallops. Shrimp and cut into cubes of boneless breast of chicken is also a good replacement. The sauce alone is so divine! xo

A little update about Mushi...she is resting comfortably; has her own little pillows, and blanket...and she has come out of her hiding from my 'printer desk', closet, and you name it; whatever little hiding spot she could find. Had a little talk with her, and she has been snoozing on my lap while I'm on the computer, or watching TV.



 

Roasted Paprika, Lemon, and Pepper Chicken

The aroma of homemade roasted chicken and the flavors, so crispy on the outside, and moist and juicy on the inside. I decided to roast two chickens...since I found the most beautiful organic young chickens in my local supermarket. They are about 5 lbs each. I have a generous and large roasting pan with a removable rack, so the chickens could easily be removed when they are done. I also added a few whole, peeled carrots, split a whole, peeled onion and stuffed it in the cavity of each chicken, along with half of 1 lemon for each chicken, and another whole lemon zest, and juice on top of chickens.

ROASTED PAPRIKA, LEMON, and PEPPER CHICKEN recipe by: Elisabeth

2 roasting chickens (4 1/2-5 lbs.each) 1 tsp. coarse salt 1 tsp. black pepper 1 Tbsp. Hungarian paprika 1 tsp. dry thyme 1 medium onion peeled, and cut in half zest of 1 whole lemon, and juice of the same lemon 2 Tbsps. vegetable oil 1/2 cup chicken broth 1 extra lemon cut in half stalks of 3 or 4 carrots (optional) 1 whole sweet, or hot pepper (optional)   Preheat oven to 425 degrees. Set rack in pan; pour the chicken broth on the bottom of the roasting pan. Remove giblets and neck from inside chicken. Rinse chicken under running cold water and drain well, and pat dry. Tuck wings under. Place chickens breast- side up on rack, in the roasting pan; rub with the vegetable oil on both. With dry hands sprinkle with the spice mixture, and the lemon zest. Stuff the cavities with half of onion, and half of the extra lemon. Cover pan with the cover, or heavy duty aluminum foil. Roast for 25 minutes covered, and reduce heat to 350 degrees. Uncover the roasting pan, and continue to roast for and additional 1 1/2 hours or until juices run clear, when pricked with a fork in the thigh area. Let rest for 5 minutes before carving. Pour pan juices into a bowl, and save to serve as sauce for the chicken. Serve with baked, roasted, or mashed potatoes, with side of your favorite vegetables. You can use the same method for 1 whole chicken...just cut down on the amount of spices. Leftover chicken is great for making chicken salad, great for slices of chicken breasts cold...for sandwiches; it can also be reheated for leftovers...or, as I did (give one to family, or friend; which I did)

Thank you for all your kind comments; sorry for not keeping up with commenting back to some of you dear friends; I've had quite a rough week...it's 'breast cancer awareness month'...my dear departed mom's birthday a couple days ago... (lost her to the same disease decades ago)...also been losing sleep since last week, my remaining kitty Mush is still mourning the loss of her companion Prince, and it's been over 1 year now; she is just not so happy these days, always meowing in the middle of the night, pacing up-and-down few times... looking for Prince! I need to get answers for the way she is acting...I know one of us will need 'therapy'...and some much needed sleep! Hugs,

Gundel Palacsinta {crepes}

Since we all love palacsinta=crepes=pancakes, as the Hungarians wish to describe it in English, which really does not have anything to do with our American version of the 'pancakes'...rather, I would have to insist that it is more on the French version, of 'crepes'...or the Italian version of 'crespelle'. The Hungarian version...as far as I'm concerned is the BEST by far, which even my executive chef; son-in-law agrees on. Instead of using all milk in the batter, you replace 1 cup of milk with 'seltzer' water just after letting the batter rest for at least 30 minutes to one hour, you whisk it the seltzer water and it really lightens up the batter.
 

Last week, I decided to make the Gundel Palacsinta at my daughter Lora's house, and I got into so much trouble with her because I started it in the late afternoon just as she was preparing dinner for the kids...and all she needed was, to have them spoil their appetite before dinner...because, you just can't ignore to have at least one piece to nibble on when it comes straight off the pan and is nice and hot. Dipping it into the warm homemade chocolate sauce is 'sinfullly' good! There are quite a few different ways of presenting the Gundel Palacsinta, but these two are my preferred ways; as long as the filling is made the proper way, and the 'to die for' chocolate sauce is done the authentic way.

 

Here's a little bit of history and why it is called Gundel, and where did it get its name: Wikipedia
Recipe. I found which is quite authentic...in Hungarian:
 Tuti Receptek...Gundel Palacsinta
In English, which is also identical...recipe that I preferred:
Gundel's Walnut and Chocolate Pancakes...{Crepes}

Now, I must tell you the original recipe suggests rum in the chocolate sauce, and in the filling as well, but you can omit it...or use the rum essence, which also gives the rum flavor. When you order it in the Gundel Restaurant in Budapest, special specific way; the waiter will just 'frown' at you and instead...you may want to skip the Gundel Palacsinta if you prefer not to have the alcohol...you cannot have it your way!

The original way of presentation is, to spoon the chocolate sauce over half the portion, and sprinkle with powder-(icing) sugar the other half. Well, to me it just not seemed right....makes it too thick and globby. I also thinned out the sauce a little, so I can drizzle it easier...sauce does get thicker as it cools, anyway!

This is how I presented my Gundel Palacsinta last Friday, when I made it for my family...just the way it was required, according to the recipe...the chocolate sauce was so 'shockingly' amazing, rich with chocolate, cocoa, vanilla, rum essence, egg yolks, and heavy cream...cooked to perfection...although I'm not so thrilled about the 'blotchy' sauce overshadowing the palacsinta, I prefer the drizzle or having the sauce under the palacsinta, as I made it yesterday for my BFF's belated birthday!


Just look at the filling...sooo creamy, smooth, with the heavenly walnut filling...can't get better than that! Three of us shared these two crepes...so very rich, and sinfully incredible! I made the lighter version of the crepes, on the above two photos for my friend, who is holding the plate! She loved it with the lightened version of the chocolate drizzle, as well. You can thin out the sauce when you warm it up with a little heavy cream.

Here are two of my talented blogger friends who also made the Gundel Palacsinta:

Gizi  and  Zsuzsa

also...yet; another version from researching this amazing classic recipe which happens to be a little over 100 years old. I merely wanted to research how other people are making it, different way of folding and presenting the palacsinta, but we all agree on one thing...a Superb classic Hungarian dessert originated by, Károly Gundel!

check this version out...(sad to say today is their last post)
Hungarian Chocolate Crepes, from the Diplomatic Kitchen

Zucchini and Caramelized Onion Focaccia

When it comes to baking breads, rolls, and other baked goods with yeast...I don't do much of that. I've been spoiled, growing up as a child with all the amazing homemade breads and and sweet pastries made by my mother, grandmother, and aunts. When my children were little, we still had my sweet Hungarian (aunt) Mariska néni who made all the wonderful treats for us, not just for the holidays, but every week something different. She is no longer with us but we still have the fond memories of all the yeasted treats she baked with so much 'pride and joy'...but seriously, we are the ones that was given so much joy and happiness. That's what home baking does; honest!

 

This is my favorite topping; paper thin sliced zucchini, and sweet-crunchy caramelized sliced onions. Focaccia and pizza dough is so easy to make, just pop the ingredients in the standing mixer with the dough hook and the machine does all the work for you. The only dry yeast I trust is RED STAR. It is fail-proof rapid-rising dry yeast...never have to worry about the dough not rising.

 

 

To make a single focaccia, you need at least 3 1/2 to 4 cups of flour. I highly recommend bread flour. Some recipes do not use olive oil in the dough, but I prefer to add olive oil in the dough, and brush some on the top...as well!

 

Zucchini and Caramelized Onion Focaccia

recipe by; Elisabeth

 

3 1/2 to 4 cups bread flour

1/4 cup olive oil

1 cup of warm water

2 teaspoon RED STAR or your favorite rapid

rising yeast

1 tablespoon sugar

1 1/2 teaspoons coarse salt

corn meal for dusting

 

Topping:

 

2 medium zucchini, sliced thin with mandolin slicer

1 medium onion, sliced into thin circles

2 cloves of garlic, minced

1 tablespoon brown sugar

1 teaspoon coarse salt

freshly ground pepper

3 tablespoons olive oil

 

In a bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand for 3 minutes until foam appears. Turn the mixer on low, and slowly add the flour to the bowl. Dissolve the salt in 2 tablespoons of water and add it to the mixture. Pour in the 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine from time-to-time to scrape dough off the hook. Mix the dough until smooth and elastic, about 10 minutes, adding flour as necessary. (I added another 1/2 cup more.)

 

Turn the dough onto a work surface and form into a round. Place in a large oiled bowl. Turn to coat the entire ball with oil. Cover with plastic wrap and a towel. Let rise on a draft-free place, until doubled in size, for about 45 minutes.

 

You could coat a baking sheet pan with olive oil, or just use a large parchment paper, and directly coat the parchment paper with corn meal. When dough is doubled in size, punch down the dough and turn directly onto the cornmeal lined parchment paper. Pat the dough into an oblong shape but do not force dough to make it thin. Cover with a tea towel and let the dough rest for about 20 minutes so you can stretch it and shape it again. (In the meantime you could make the topping)

 

With your thumb, make indentations in the dough and brush with 1 tablespoon of olive oil. Preheat oven to 425 degrees F. and pre-bake for about 10 minutes without the topping. Spoon topping over the pre-baked focaccia; don't worry about having neat slices if zucchini is paper thin. Finish baking for an additional 10 more minutes, until focaccia is light brown, and vegetables are caramelized.

 

For the topping: Use remaining 2 tablespoons olive oil and in a large skillet sauté onion and garlic first... adding salt, pepper, and brown sugar. When onion mixture gets nice and caramelized add the thin zucchini slices and just mix all together...no need to cook zucchini; it will finish cooking in the last baking process. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



First Day of Autumn...

photo...courtesy of  Pinterest

...I see
the turning of a leaf
dancing in an autumn sun,
and brilliant shades of crimson
glowing when a day is done...

 ~Hazelmarie "Mattie" Elliott, "A Breath of Heaven"

Fresh Peach and Apple Crisp

Buying the most beautiful and perfect peaches deserves a photo 'prop'...don't you agree?
The reason that I'm featuring these gorgeous peaches is...we are in the midst of being able to get Georgia peaches here, in S. Florida and they are quite affordable at this time of the year, and also...organic as well.

Fruit crisps, are the easiest things are to make when you just want a quick dessert to serve with a scoop of ice cream, or just by itself...even, cold!

It looks like a 'ray of sunshine' all around the dish, made in my vintage pink Pyrex that used to belong to my mother from the sixties. I also have the matching bowl with it. Taking photos of it in the natural light with a 'ray of sunshine' also helps to feature this easy and yummy quick homemade dessert! The recipe is so very simple and easy, you just have to remember the basic equivalent measurement of everything ...except the butter.

I served this right out of the oven and the aroma with the apple, peach, cinnamon and brown sugar was totally incredible and intoxicating. Actually you have to wait at least 15 minutes for the fruit crisp to settle and the juices thicken as it cools, otherwise it gets so juicy...which is not a bad thing as long as the topping stays crunchy!

Topping it with your favorite ice cream really is scrumptious and heavenly!

After a few minutes, the ice cream starts to melt over the warm crisp and you'll also need a spoon with your for...better yet, just scoop up all the yummy goodness with your spoon!

Fresh Peach and Apple Crisp

recipe by; Elisabeth

1/2 cup quick cooking rolled oats
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/2 tsp. ground cinnamon
dash of salt
1/3 cup butter
zest and juice of 1 lemon
4 medium peaches peeled and sliced
3 medium apples peeled and sliced thin

In mixing bowl, combine oats, flour, cinnamon, salt, and brown sugar (leave 1 Tbsp. sugar for mixing into the fruit.) Cut the butter into small pieces and crumble them into the flour and oats mixture. Set aside

In a large bowl, add the peeled, sliced peaches, the peeled slice apples, the grated lemon zest, the juice of the 1 lemon, and the 1 Tbsp. brown sugar. Place fruit in a 10x6x2 inch baking dish, Sprinkle the flour mixture over the fruit, Bake in a 375 degree F. oven for about 45 minutes or until fruit liquid starts to bubble.
Serve warm over ice cream.

Here are some photos to share with you from this past weekend...

Linking to:Thursday Favorite Things @ Katherine's Corner

sail boat on the beach...

view from our private beach...

view of the moon in the background...

at sunset, across the street on the Intracoastal water...

just down the street from me...

well manicured public lawn, and well kept trees...Palm Beach

Gabby taking photos...as well!

 

 

 

Silent Sunday

Sunset in Palm Beach, Florida. (granddaughter Gabby, serious photographer; age 12)...actual divine colors on the Intracoastal Water; Saturday, 9-14-2013
Have a beautiful Sunday! xo

Nutella-Banana Bread

 

Glancing at this photo of my Nutella-Banana Bread makes you think...it's either the sloppiest presentation you've ever seen, or you might think that it is actually creative; well, I might add that it could be a 'mad artist...off their 'rocker'! Well, not that...either!

 

 Linking to: Thursday Favorite Things @Katherines Corner



                    Full Plate Thursday @Miz Helen's Country Cottage

 

Also, you will notice that this is the 4th inspired recipe from a magazine, or newspaper article of the local food section. I don't have to take the time to type out the recipe...you can actually just click on it. I changed the title of the Chocolate-Hazelnut Banana Bread, to Nutella-Banana  Bread...simply for the reason that I did omit the hazelnuts...I added 1 extra bananas, and another 1/2 cup of flour...other than that, it does deserve the name...NUTELLA-BANANA BREAD!

Chocolate-Hazelnut Banana Bread, from Cooking Light magazine

 



Click on the above link for the recipe. I used chocolate chips to melt down to drizzle on my bread...just got a little carried away, but let me assure you, that one bite of this Nutella-Banana Bread makes you feel like you're in 'Nutella Heaven'! My 7yr. old grandson loves it just spooning it on Ritz crackers...it really is so good for you with genuine hazelnuts added in with the skim milk and cocoa to make this incredible spread.

 

Toasted Parmesan Tomato Bread

Labor Day came...and went, yesterday; a huge 'downpour' of rain in the early afternoon here, in S. Florida in Palm Beach County. As for the Ft. Lauderdale and Miami area...no rain, whatsoever!

I had lunch with my family, and came back home early hoping to spend the day relaxing on the beach...no such thing happened. Its as if the rain came out of nowhere...once the downpour starts, there's no 'ending' or 'letup', so you're either stuck in a store, or in your car because the minute you step outside you are drenched from head to toe...even with an umbrella, which by the way will turn 'inside-out' from the strong wind!

I enjoyed my evening with the super comforting, crunchy, fresh tomato toast with the Parmesan topping and even better, a slice of provolone cheese to melt and give me the ooey-gooey cheese effect. You start out making this toast as a garlic toast but totally 'kicking it up a notch' as chef Emeril Lagasse would say.

With all the great cook books, magazines, every now-and-then I like to try some recipes from my local newspaper in the weekly recipe section of the Palm Beach Post!

TOASTED PARMESAN TOMATO BREAD
adapted from the Palm Beach Post Times

4 cloves of garlic minced
1 large sprig fresh rosemary, finely chopped
1/4 cup olive oil
1 teaspoon Kosher salt
ground black pepper
4 large thick slices sourdough bread
4 large tomatoes
3 ounces Parmesan Cheese

Preheat oven to 350 degrees F. In a small sturdy bowl, combine the garlic, oil, salt and black pepper to taste. Mix well, then use the back of the spoon to mash the garlic and rosemary together to form a paste.

This method can also be use in a mortar and pestle, or a min food processor. The rosemary will not mash well, but it is fine. Spread quarter of the mixture over each slice of bread.

Note: the original recipe calls for 4 slices of bread and 4 tomatoes, I used 2 slices of bread and 2 tomatoes to cut 2 middle slices from each tomato for the bread.
Also, the original recipe calls for broiling the slices of the bread...I baked it first for about 5 to 10 mines and then added to cheese, and the provolone cheese slices which recipe does not call for.
Also, for the garlic...as you can see on the photo, I purchased the peeled fresh garlic in this plastic jar, and chopped it in the mini food processor. As for the fresh rosemary, it is easier to chop with knife and add to the garlic, and fill the jar up with canola oil (not olive oil)

What I did, was get a small bowl, take a spoonful of the garlic rosemary mixture with the canola oil, and add extra virgin olive oil to the garlic mixture and add the salt and pepper into the bowl and spread some of that mixture on the bread. I topped both slices with the large slices of tomatoes and get it ready to put into the toaster oven. Better to save time and electricity if you only make to slices...use your toaster oven.

Be sure to reserve the tops and bottoms of your tomato slices for another use...don't discard them.

Shave some of the Parmesan cheese over the tomatoes with a carrot peeler, which makes it easier to peel.

Set the assembled bread on a baking sheet in the middle rack of your oven.

(follow this method if you are using 4 slices of bread; I used 2 slices of bread and put mine in a toaster oven...no baking sheet needed because you want the bottom to get toasted, as well.)

Bake for about 7 to 10 minutes, and add one or 2 slices of provolone chees on each slice of bread. You can also use mozzarella instead of the provolone. You can broil bread slices now, and get the cheese nice and brownish, which takes about 3 minutes.

You are ready to serve, and enjoy!
 

I added an extra slice of cheese to broil to make it more bubbly, and ooey-gooey cheesy sensation! A perfect little meal by itself, or a hefty 'snack'!

The grey scene on the ocean from my beach photographed from my balcony, on the second floor

another scene later, from the other side on the intracoastal waters...pinkish sky at dusk means windy day the next day!

 

Thanks for all your sweet comments and support of friendship! Those of you that celebrated Labor Day...hope you had a nice and sunny day! xo