Sunday, December 23, 2012

Poetnw’s Beef Yam Kidney Bean Stew

You don't have to go shopping to make a one-pot stew. Poetnw just took advantage of the things she happened to have on hand and the result was pure deliciousness. Included in the directions are the optional just because she had it on hand ingredients. The nutrition facts were created at Calorie Count.

Poetnw’s Beef Yam Kidney Bean Stew


1 pound cubed stew beef 
1 onion, sliced
1 yam, cubed
2 cups sliced cabbage

Left over hot pickle juice from a recently emptied jar
3 cubes beef bullion
other seasonings of your choice
1 recipe of Betty Crocker's dumplings (white flour changed to wheat)


Cube the beef and put it in a pot with a little water - just a couple cups will do to start. Simmer covered for about an hour. Add the onions, and yam. Cover and allow to simmer a little more until the veggies are tender. Add the cabbage, a good slurp of pickle juice, beef bullion cubes. Add a little water if the concoction is getting too dry. Simmer covered about 15 minutes. Taste, and season as you wish - black pepper or thyme are good choices.

Mix the dumpling mixture and plop by large spoonfuls on top of the simmering stew. Cook 10 minutes with the lid off. Then cover and cook another 10 minutes or until the dumplings are done - touch the top and if they feel firm, call the kids in for dinner and enjoy.


Add any veggies you have that need to be used up soon!

Tuesday, November 27, 2012

Quick and Easy Home Roasted Peppers

I used the tool at Calorie Count to set the nutrition facts for one pepper and a scant amount of oil as most will be removed with the skin.

Quick and Easy Home Roasted Peppers


As many peppers as you would like to roast
Olive oil

Preheat oven to 450
quartered and oiled


Rinse and quarter the peppers. Slice the top, remove the core, de-seed, and remove the ribs.

Either brush with olive oil or put oil in a bowl and dip the pepper quarters to coat.

Roast in a pan with a side (to catch some of the spitting oil) for about 15-20 minutes or until the skins blacken and blister.

Remove the peppers from the oven. Use tongs and place the peppers in a brown paper bag, roll to seal the steamy goodness within, and allow the peppers to cool for 10 minutes.

resting in a bag
Now that they are cool enough to handle and the sealed container has assisted in a final steam making the peppers easy to peel - peel off the skins and excess black bits with your fingers!

Slice them now and use in your favorite recipe or place in a clean preserve jar packed well with oil and store in the fridge where they will keep for about two weeks.

Friday, November 16, 2012

Crazypotato98’s Thick and Juicy Hamburgers

Can a calorie counter eat a hamburger? Of course, The important thing is planning, low cal side dishes, and portion control. The nutrition facts were created at Calorie Count!

Crazypotato98’s Thick and Juicy Hamburgers

(Makes 6 servings)

9/20 kg 90% lean ground beef
1/3 cup oats
2/3 cup water
1 tbsp ketchup
1 tbsp teryaki sauce
1 tbsp Worcestershire sauce
1 tsp mustard
1/2 tsp pepper


Mix all ingredients together in a bowl. 

Pat out six patties and fry in nonstick skillet until no longer pink in the middle. 

Serve on whole-wheat buns, ketchup and pickles. Lettuce and tomato make it more delicious. If you add cheese, don't forget to log the calories!

Sunday, November 11, 2012

Michael's Cucumber Yogurt

This is a delightful garnish for lamb, beef, burgers or other sandwiches... or just eat it right out of the bowl!

Michael's Cucumber Yogurt
nutrition facts


1 large cucumber
1 cup plain yogurt
1 pinch dill
1 T white wine vinegar
Optional: 1/2 t sugar or packet of Splenda


Rinse and slice a few pieces of cucumber to serve as the garnish. Then peel and slice the cucumber in half. Remove seeds with melon baller - or just use an English or seedless cucumber.

Dice the cucumber and mix with the plain yogurt. Add a pinch of dill, a bit of chives, and/or a splash or two of white wine vinegar and stir.

Meganr’s Cucumber Salad

The BEST kind of cucumbers for this recipe are Armenian.  The next best are those long English style hot house cucumbers. The worst are the squishy regular ones and in fact don't bother if that's all you have. Get a great cucumber and make a great salad!

English Hot House Cucumber
Meganr’s Cucumber Salad

4 big cucumbers
½ Sweet Onion (such as Vidalia or Walla Walla)
1 red bell pepper
2 T rice vinegar
1 t thyme
Optional: red pepper flakes to taste


Peel and thinly slice rounds of cucumber.  You can cut them in half if you want so you have smaller half-moon pieces. 

Thinly slice the onion - as thin as you can get it.

Thinly slice the red bell pepper into rounds and then cut the rounds in half.

Place the veggies in a bowl and add the rice vinegar – Meganr does not measure this. She just adds 3-4 hearty splashes.

Add the thyme OR if you prefer some perkiness, red pepper flakes. 

Toss gently and serve.

Sunday, October 28, 2012

Grammie Vee's Never Fail Pie Crust

I tried a lot of pie crust recipes with total failure until my oldest daughter taught me to make this crust.  I have been making it for years now. The nutrition facts were made at Calorie Count!

Grammie Vee's Never Fail Pie Crust
makes three 2 crust pies


2 Cups Shortening (I use butter)
5 cups Flour
1 Egg
1 Tsp Salt
Scant Cup of Milk


Combine Shortening and flour until cornmeal consistency.

Break egg in a 1 cup measure. Beat egg slightly with a fork. Add salt.

Add enough milk to make one cup and mix with fork to dissolve salt.

Slowly add the liquid mixture to the flour/shortening mixture.

Mix gently with fork until fully incorporated/

Form into a ball and let rest for 1/2 an hour.

Divide into six sections and roll for the pie.


This crust freezes well if you only make one or two pies.

Saturday, October 27, 2012

Betty's Stir & Roll Pie Crust

This is an old recipe (1955 Life Magazine). Betty used to make this for her family - her son Mike remembers how fantastic the crust was and suggested it be shared on CC Palate. Today’s flour does not necessarily need sifting to get all the bits of mill stone and other impurities, nor does it need refining for texture. Lightly fluff up the flour with a wooden spoon or whisk to aerate – easy if you store your flour in a wide mouth container. Then keep a light hand with a spoon while adding flour to the measuring cup and level with a flat knife. If you like to sift, then do so! It won't hurt this delicious crust.

The nutrition facts were made at Calorie Count!

Original Recipe from 1955 Life Magazine
Betty’s Stir & Roll Pie Crust


2 cups sifted (if you want) all-purpose flour
1 t of baking powder
1 t salt
1/2 cup vegetable oil (the original said use Wesson Oil)
1/4 cup cold milk
cooking spray


Mix the dry ingredients together flour, salt and baking powder.  

Measure the liquids - oil and milk by pouring them into another container without stirring it (a two cup Pyrex measuring cup would be perfect).  Make a well in the flour.  Pour the liquid in all at once and stir gently with a fork only until most of the flour is moistened. Do not over stir.

For a two-crust pie or two pie shells:  cut dough in half.  Press each half into a ball.

Place the halves between two pieces of wax paper and roll out one ball with a rolling pin. Keep the dough between wax paper to keep it from sticking to your rolling pin. Hold the pie pan over the rolled out dough to make sure it is big enough. You want the dough to be larger than the pan by about ½-1 inch all around. Don't get ridiculous about it, you just need some hanging over the edge for "fluting".

Spray the pie pan with cooking spray.

Carefully peel off the top wax paper (the dough is a bit sticky compared to dough made with shortening).  Flip it over onto the pie pan and remove the bottom piece of wax paper.  Press down lightly to shape to the pan. Don't fuss the tears and thin spots - the dough is moist and easily amended with a bit taken from the overhanging edges.

Add filling of your choice. 

Roll out the other crust. Apply to the top and crimp edges to seal with your fingers – create “ridges” of dough that poke up between your fingers. Make a few slices with a sharp knife in the top crust to allow the steam to escape during baking. Place strips of aluminum foil over the fluted edge to prevent over browning.

A fun thing to do is to cut shapes such as leaves (see the pic from Life Magazine) out of the second crust and apply them artistically to the top of the filling. If you do that, just crimp the bottom crust. No need to slice for steam vents.

Bake according to your pie filling directions.

Mrs. Corbett’s Crustless Pumpkin Pie

Most crustless pies call for flour, but Mrs Corbett says it is not at all necessary. So, save those carbs and flour calories with this delightful pie, modified from this recipe. The nutrition facts were made at Calorie Count!

Mrs. Corbett’s Crustless Pumpkin Pie

Topping Ingredients:

¼ cup packed brown sugar
¼ cup quick-cooking oats
1 tablespoon margarine, softened

Pie Ingredients:

1 can (16 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated fat-free milk
3 egg whites or 1/2 cup fat-free egg product
½ cup granulated sugar
1 ½ teaspoons pumpkin pie spice
¾ teaspoon baking powder
1/8 teaspoon salt


Preheat oven to 350ºF. Spray 10-inch pie plate with cooking spray.

To make the topping  mix brown sugar, oats and margarine in a small bowl.

In blender or food processor, place remaining ingredients.

Cover and blend until smooth. Pour into pie plate. Sprinkle with topping.

Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes.

Refrigerate until chilled, about 4 hours.

Dear Abby's Famous Pecan Pie

Here's the pecan pie recipe.  It was given to me by my mom, who cut it from her newspaper - I think in 1997.  The headline read, "Abby forks over recipe for her Famous Pecan Pie! This recipe is included in the "Dear Abby's Favorite Recipes" booklet. The nutrition facts were made at Calorie Count!

Abby's Famous Pecan Pie
by Abigail Van Buren


9-inch unbaked pie crust
1 cup light corn syrup
1 cup firmly packed dark brown sugar
3 eggs, slightly beaten
1/3 cup butter, melted
½ teaspoon salt
1 teaspoon vanilla
1 heaping cup pecan halves


Heat oven to 350 degrees F.

In large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well.

Pour filling into unbaked pie crust; sprinkle with pecan halves.

Bake at 350 degrees F. for 45 to 50 minutes or until center is set.  (Toothpick inserted in center will come out clean when pie is “done.”)

Allow to cool.

If crust or pie appears to be getting too brown, cover with foil for the remaining baking time.

You can top it with a bit of whipped cream, but even plain – nothing tops this!

Serves:  8 to 10.

Dad's Cheese Apple Pie

What made this so good was that my dad wasn't too accurate with measuring, so there was always extra cheese (and use extra-old or sharp cheddar, not those lame low fat or imitation cheddars). Plus his crust was always VERY thick, which really gave the cheese its punch. I've never been an apple pie fan, but I ALWAYS requested this!  - Marg

Add caption
The surprising nutrition facts were created at Calorie Count

Dad's Cheese Apple Pie

For pastry:

3/4 cup grated cheddar, fairly well packed

3 T shortening

3/4 cup flour

1/4 tsp salt

2 T cold water

For filling:

3 apples, pared, cored and sliced

1/4 tsp cinnamon

2/3 cup brown sugar

For topping:

3/4 cup flour

1/4 cup brown sugar

1/4 cup grated cheddar

3 T cold firm butter

Pastry:  Cream together cheese and shortening, then cut in flour and salt until dough resembles coarse meal.  Drizzle in water and toss with a fork.  Press into a ball and roll out on floured cloth to fit a shallow pie plate and make a high fluted edge.

Filling: Combine filling ingredients and fill pie crust.

Topping: Mix together all topping ingredients except butter.  Cut in the butter until the topping is the size of peas.  Spread topping over apples and make smooth by pressing with palms.

Bake: at 375 for 45 minutes.

Thursday, October 25, 2012

Sharpshootinstar’s Butter Pie

Butter Pie was introduced to me about six years ago and it is one of my favorites.  You may also know it as Chess Pie or Hoosier Cream Pie.  It's simple and simply delicious. The nutrition facts were made at Calorie Count!

Sharpshootinstar’s Butter Pie


1 (9 inch) unbaked pie shell
1/2 cup butter, softened
2 cups sugar
1 tsp vanilla extract
4 eggs
1 tablespoon cornmeal
1 tablespoon white vinegar
1/4 cup evaporated milk


Preheat oven to 425 Fahrenheit.

Use a mixer to blend the butter, sugar and vanilla together until creamy.

With a spoon or with the mixer on low, stir the eggs into the butter mixture. Next add the cornmeal, evaporated milk and vinegar, and stir till smooth.

Pour into the unbaked pie shell.

Bake for 10 minutes in the preheated oven. Reduce heat to 300 degrees and continue to bake for about 35-40 minutes or until set (a knife can be inserted in the middle and pull out clean).

Allow to cool and serve with berries and/or whipped cream.


I have made this using flour instead of cornmeal, and have left out the vinegar on more than one occasion, and the result is still yummy pie.  Enjoy!

To make this pie extra special,make it while this group sings. Then have another cup of tea and a butter pie with Uncle Albert...

Monday, October 22, 2012

Sewchick676’s Butternut Squash Soup

The nutrition facts for this nourishing, very low calorie, and absolutely delicious soup were created at Calorie Count!

Sewchick676’s Butternut Squash Soup


1 butternut squash
4-6 cups water
1 red bell pepper, sliced
1 purple onion, thinly sliced
1 cup shredded carrots
2 cups yellow squash or zucchini or combination, sliced
2-3 ears fresh corn kernels cut off the cob
½ t salt
½ t black pepper

Optional ingredients in 1 cup quantities:

Broccoli, cauliflower, spinach, kale, or garbanzo beans

Optional Ingredient Hint:

Make the optional ingredients easy and purchase what you need at a salad bar!


Wash the outer skin of the butternut squash and remove any stickers. Pierce 2 or 3 times with a fork and place in crockpot on low for 4 - 6 hrs. Remove lid to allow squash to finish cooking.

Remove carefully and cut open to remove seeds and discard the seeds. Scoop the pulp from skin and place in blender with 4-6 cups of water. Pulse to purée, adding more liquid until the broth has the consistency of thin batter. (you can also peel squash and boil on stovetop til tender then purée with blender stick in pot. Be careful for splatters!)

Once broth is ready, add red bell pepper, purple onion, shredded carrots, squashes, corn kernels, and your choice of the optional ingredients (it all depends on how full your pot is getting!). Season the soup with salt and black pepper (use more or less salt and pepper to suit your taste).

Simmer on the stovetop for approximately 30 minutes - you don't want to overcook veggies to mush. Adjust seasonings and serve with fresh bread for a yummy meatless dinner! Experiment with the veggies you use...or have on hand.

Freezes beautifully! 

Sunday, October 7, 2012

Pinot Grigio Braised Leeks

The nutrition facts for this delicious side dish were created at Calorie Count! The servings are extra large because that is the way we eat it. Nutrition facts do not take into consideration that the alcohol evaporates and thus the C- nutrition grade. But, we know better. Enjoy.

Pinot Grigio Braised Leeks

4 large leeks
3 T unsalted butter or olive oil
3 garlic clove, minced
1 teaspoon dried thyme
¼ - 1/2 t white pepper
1 t sugar
1 bay leaf
1 cup Pinot Grigio or other non-sweet white wine (or vegetable stock with 1 T cider vinegar)
2 T parsley, chopped

Rinse the leeks to remove external dirt. Slice off the roots. There is about two inches or so of light green above the white bulb and that is fine to eat. Do not eat the dark green stalk. Cut off the dark part of the stalk and remove it hence to the compost bin.

Slice lengthwise and discard outer layer. Slice each half leek lengthwise in the middle (you have just quartered each leek lengthwise). Cut into half inch chunks (see below pic). Add to a bowl of cool water and swish about. Drain in a fine mesh colander and repeat until the dirt is removed. Drain thoroughly and pat with a paper towel to dry.

Heat a large sauté pan over medium high heat. Add butter. When it is melting and bubbly, add the leeks. Stir to coat the chunks with butter. Reduce the heat to medium. Sauté for about five minutes, stir every now and then. After three minutes, add the garlic and stir to release the beautiful aroma.
Sprinkle with thyme, white pepper, sugar, and add the bay leaf. Stir.

Add wine (or stock with cider vinegar) and bring to a simmer. Reduce heat to medium low and braise, covered, for 10-12 minutes or until the leeks are tender and the sauce has reduced.

Remove the bay leaf. Taste and adjust with more pepper and if you use it salt. Sprinkle with parsley and serve. If you are using stock and cider vinegar you may want to add another splash of vinegar to finish the flavors. If there is too much liquid, raise the heat to achieve a vigorous simmer, uncovered, for a few minutes to reduce the sauce. Stir frequently. You don't need all the liquid to evaporate, just a goodly bit of it. The leeks should still be quite juicy.

Thursday, October 4, 2012

Sheila’s Beer Battered Fried Chicken

The nutrition facts for this delicious treat were created at Calorie Count! Calories of oil remaining were estimated. The secret to minimal oil absorption in frying is making sure the oil is very hot before the first piece goes in.

fried chicken strips served with breakfast!
Sheila’s Beer Battered Fried Chicken Strips


3 large boneless/ skinless chicken breasts (sliced into thick strips or buy already sliced chicken tenders)
3/4 cup cornstarch
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. garlic, minced
½ tsp. fresh rosemary, minced
1/4 tsp. cayenne
1 cup beer
1 egg, slightly beaten
Vegetable oil for frying*


Preheat the oil in your fryer to 350 degrees (or medium high over a burner).  *You need enough oil to submerge the chicken so that the fry takes place quickly and minimizes the amount of oil absorbed.

In a medium bowl, stir together cornstarch, flour, baking powder, salt, pepper, garlic, rosemary, and cayenne.

Mix in the beer and egg and stir until smooth.

Dredge chicken through the batter and carefully place in the oil – a few pieces at a time, do not crowd. 

Fry for 5-6 minutes or until golden brown. 

Remove and place on a paper towel-lined platter to cool a bit before serving.

The batter is great for onion rings too!


Saturday, September 29, 2012

Michael’s Theater Tour Shepherd’s Pie

About 200 years ago, I won a collegiate playwriting contest, for which the prize was $1,000.  My ex-wife and I used that money to go on a "Theater Tour" of London and environs ...during which glamorous visit I first tasted old-school Shepherd's Pie.  In those days, it wasn't as easy to find recipes, never mind popping online to find dozens of, when I got home, my ex and I came up with this recipe, which is in my opinion a very tasty replica of the Pub-style working man's Shepherd's Pie we had Over There.

The nutrition facts include the mashed potato recipe below and were created at Calorie Count! This dish will be easy to adjust downward for sodium and fat if you make a simple potato and buttermilk mash-up. Or just use a bit less butter and use your favorite salt substitute.

Michael’s Theater Tour Shepherd’s Pie


3 Tbsp. extra-virgin olive oil
3 Tbsp. unsalted butter
1 medium onion, diced
3 medium carrots, peeled and sliced
1 rib celery, sliced
1/2 pound small crimini mushrooms, quartered
2 cloves garlic, minced
1 Tbsp. kosher salt, divided
3/4 tsp. dried oregano
1 tsp. brown sugar 
3 Tbsp. tomato paste
1 pound lean, trimmed beef, cut into 1” chunks
1 cup sifted all-purpose flour
1/2 cup Guinness Stout (or canned low sodium beef broth)
1/2 tsp. Worcestershire sauce
freshly ground black pepper
4 cups mashed potatoes, Michael’s recipe follows the directions for meat.
3/4 cup grated Cheddar and/or Stilton cheese


Preheat oven to 375°.

Cut the well-trimmed beef into short strips, as you would for stroganoff.  Place the beef into a large, sealable plastic bag with the flour, 1/2 Tbsp. salt and black pepper.  Seal the bag and shake the beef until it is coated with the flour mixture.

Heat the olive oil and 1 Tbsp. butter in a large skillet over medium heat.  Place the floured meat in the skillet and brown on all sides.  Remove and set aside to drain.  (If using Guinness, add a splash to the hot skillet and scrape the skillet to loosen the meat residue before adding veggies!)  Add the onion, oregano, garlic, celery and carrots to the skillet and cook until vegetables begin to soften, about 6 minutes.  Add a bit more olive oil if necessary.  Stir in the tomato paste, brown sugar and mushrooms, cooking for about 8 more minutes, until mushrooms are soft and tomato paste has turned brick red.

Stir in the Guinness (or broth), the remaining salt, the Worcestershire, a bit more pepper, and the drained beef, stirring until the alcohol has cooked out of the liquid.  (Discard the remaining flour.)

Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch border around the edge.  Sprinkle with the grated cheese, and dot with the remaining butter.  Bake until potatoes brown lightly and the juices bubble around the edge, about 40 minutes.  Let cool for 10 minutes before serving.

Mashed Potatoes


1-1/2 lbs. Yukon gold potatoes, quartered (peels left on if desired)
2 tsp. kosher salt, plus more for seasoning
3/4 cup whole milk   
6 Tbsp. unsalted butter
2 Tbsp. chopped fresh flat-leaf parsley
freshly ground black pepper


Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt.  Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes.  At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.

Drain the potatoes and return to the saucepan.  Toss the potatoes over medium heat until dry.  Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste.

Wednesday, September 26, 2012

Crazypotato98’s Hot and Sour Soup

Colorful and delicious, this is picky husband pleasing soup! The nutrition facts were made at Calorie Count by Crazypotato98 – it’s easy, come on over and join in on the counting!

Hot and Sour Soup 

(Makes 6 servings)

225 g  {white cap mushrooms, sliced}
2 cloves garlic, minced
2 tsp oil
6 cups water
66 g  {Knorr chicken bouillon 3 large cubes}
2 tbsp seasoned rice vinegar
2 tbsp soy sauce
1 tsp chili oil
235 g chicken, boneless, skinless, cooked
12 oz rainbow salad
2 tbsp cold water
1 tbsp cornstarch


Cook mushrooms and garlic in oil for 4 minutes. Stir in broth, vinegar, soy sauce, and chili oil; bring to boiling.

Stir in chicken and cabbage/broccoli slaw/rainbow salad (I used rainbow salad for my nutrition analysis).

Return to boiling; reduce heat. Simmer for 5 minutes.

Stir together cold water and cornstarch and add to soup; simmer 2 minutes or until soup thickens a bit.

Serve in a beautiful bowl.

Tuesday, September 25, 2012

Meganr’s Guinness Cake

It’s fine to enjoy a special high calorie treat every now and then. The great thing is to know the calories and serve a measured amount. Most 8 inch cakes serve 8, so with calorie counters in mind, I've set the nutrition facts for 10 servings. If you make the icing in the photo, you will need to adjust your calories way up! The nutrition facts for this awesome cake were made at Calorie Count!

With icing instead of confectioners sugar
 Meganr’s Guinness Cake


¾ cup Guinness (or other stout)
10 tablespoons butter (1 stick plus 2 tbsp)
½ cup cocoa powder
1 1/3 cups all purpose flour
1 1/3 cups sugar
1 teaspoon baking soda
½ teaspoon salt
1 large whole egg plus 1 yolk
2/3 cup sour cream
confectioners’ sugar for dusting


Preheat oven to 350 F.

Butter 8 inch round cake pan.  Line with parchment or wax paper, then butter paper.

Bring stout and 10 T butter to a simmer in heavy saucepan over medium heat.  Add cocoa; whisk until smooth.  Cool slightly.

Whisk flour, sugar baking soda and salt in large bowl and mix well; set aside.

Beat egg, yolk and sour cream with electric mixer in another large bowl. 

Add stout-chocolate mixture to egg mixture, and beat to combine.

Add flour mixture and beat 30 seconds on slowest speed. 

Fold batter using rubber spatula until completely combined; pour into prepared pan.

Bake about 50 to 55 minutes or until tester inserted into center of cake comes out clean.  Leave the cake in the pan, but place it on a rack to cool 10 minutes.  Run small sharp knife around edge of cake to loosen and turn cake out onto rack; cool completely.

Sift confectioners’ sugar over top, transfer to platter and serve.

Monday, September 24, 2012

Meganr's Black Bean Chili with Tempeh and Dark Ale

Meganr created this using a 2009 Vegetarian Times recipe as a starter. The nutrition facts for this outstanding chili were made at Calorie Count!

Black Bean Chili with Dark Ale

(Makes 4 servings)

2 tbsp olive oil
2 chipotle chilis in adobo sauce
2 tbsp cumin
1 1/2 cups onion, chopped fine
1 medium red bell pepper, diced
5 cloves garlic, minced
3 cups black beans, cooked or from can
1 1/2 pints dark ale
1 1/2 cups tomatoes, chopped
1 cup corn
4 ounces tempeh, diced


Heat oil in 3-qt pot over medium heat.

Add chipotles and cumin. Cook 1 minutes, or until fragrant.

Stir in onion, bell pepper, and garlic and sauté 5 to 7 minutes, or until vegetables are soft.

Stir in beans, beer, tomatoes and corn and bring to a boil. Reduce heat to medium-low and simmer, uncovered 45 minutes or until thick.


Sunday, September 23, 2012

Michael's Savory Crab Meat Egg Scramble

This morning, Michael got up and did not just automatically reach for that box of cereal. Instead he put on his creative Chefing hat and got to work! The nutrition facts were made at Calorie Count. Enjoy.

Savory Crab Meat Egg Scramble


3 or 4 eggs, beaten for scrambling (or equiv egg substitute)
1/2 cup surimi (faux crabmeat) chopped
1 Tbsp. fat free half-and-half
1 Tbsp. Dijonaisse mustard
1 thick slice onion, minced
1 tsp. dried parsley flakes
1 tsp. canola oil
1 spray round the pan with butter-flavored cooking spray
salt and pepper to taste


In a mixing bowl, combine the egg, salt and pepper and half-and-half and blend well.

Add butter spray and oil to a nonstick fry pan.  Add minced onions to the pan and cook over medium heat until the onions become translucent.  

Add the beaten egg mixture.  As the eggs begin to cook, sprinkle them with the parsley flakes.  

Just as the eggs begin to firm up in the pan, stir in the Dijonaisse mustard, then add the chopped faux crabmeat and stir it in as the eggs finish cooking.

Serve with a side of sliced ripe strawberries or a fresh cut melon slice. 

 Makes two generous servings.

Friday, September 21, 2012

Stewartp's Helpful Hint for Mashed Potatoes

This simple hint from Stewartp will ramp up the nutrition facts for your mashed potatoes - and give you creamier potatoes with a bit of lovely fall color.

Helpful Hint for Mashed Potatoes

When  cooking mashed potatoes, add a bit of butternut squash or sweet potato to the pot at the same time you add the potatoes.

Mash it all together!

Some of the best hints are so very simple. If you have a helpful hint to share, send an email to

Thursday, September 20, 2012

Crazypotato98’s Mulligatawny Soup

This curry soup made with veggies, apples, and chicken is so simple to make and wonderfully flavorful! The nutrition facts were made at Calorie Count!

Crazypotato98’s Mulligatawny Soup

(Makes 6 servings)

1/3 cup onion, chopped
1 cup carrots, chopped
1 tbsp olive oil
1 and 1/3 cups tart apples, chopped
3 tsp curry powder
6 cups water
18 g  {3 large Knorr bouillon cubes}
14 1/2 oz diced tomatoes, canned
2 cups chicken, boneless, skinless, cooked, chopped


Cook and stir onion and carrots in hot oil over medium heat about 10 minutes until crisp-tender.

Reduce heat to low; add apples and curry powder. Cover and cook for 5 minutes.

Stir in water, bouillon cubes and undrained can of tomatoes. Bring to boiling; reduce heat.

Simmer, uncovered, for 10 minutes. Stir in cooked chicken and simmer for 10 minutes more.


Sunday, September 16, 2012

Marie’s Grilled Butternut Squash

Marie decided to experiment with her grill the other day and the result was pure deliciousness. Her family loved it and so will yours! The nutrition facts were designed at Calorie Count.

Marie’s Grilled Butternut Squash


1 Butternut Squash
2 T Vegetable Oil
1/8 Salt, or to taste
¼ t black Pepper, or to taste
1 t Chili Powder, or to taste
1 t Garlic Powder, to taste
1 tsp local honey, or to taste and totally optional

Rinse and slice a bit off the large end of the squash. Remove seeds with a spoon. Peeling is optional – the skin grills up tender and tasty. Slice the squash into ½ inch thick rings (or halves if you like) and put in baggie with everything except the honey - shake until well coated, adjust the liquid if there is not enough to coat all the squash.
Grill on hot grill for approx. 10 minutes. Brush with honey while cooking.

Monday, September 10, 2012

Crazypotato98’s T-Bone Soup

You bought a great steak yesterday but the grill out was cancelled due to rain. Don’t freeze that steak, turn it into soup!

Use the wonderful Calorie Count Conversion Tool to translate grams into ounces. It’s easy! The nutrition facts were also designed at Calorie Count - the smart place to log your calories.

Crazypotato98’s T-Bone Soup


2 zucchini, chopped
5 red potatoes, diced
5 cups water
27 1/2 grams {2.5 cubes} knorr beef bouillon
1 tbsp brown sugar
1 tbsp chili powder
8 oz steak, t-bone, fat trimmed
1poblano pepper, seeds removed, chopped


Put water, bouillon, brown sugar, chili powder, poblano and steak in the crock pot.

Cook on low for one hour.

Add tiny chopped red potatoes and zucchini. Cook on high for at least one-two hours more.


Saturday, September 8, 2012

Broccoli Soup with Blue Cheese

Choose a soft blue cheese for this soup, the flavor is mild with just a bit of a bite and the texture very creamy and suitable for soup. The nutrition facts were created at Calorie Count!

Broccoli Soup with Blue Cheese


2 T olive oil
1 head broccoli, cleaned, stems peeled, and chopped (approximately one pound, you can easily sub in frozen)
1 small onion, chopped
1 zucchini, chopped
2 carrots, chopped
2 red potatoes, chopped - leave the skin on, just cut off any rootlets
8 cups vegetable stock, low sodium
3 ounces Gorgonzola cheese
salt and pepper to taste, but do go easy on the salt
Optional: slivered almonds as a garnish


Put the olive oil in a large pot and heat over medium heat until the oil shimmers. Add the broccoli, onion, zucchini, carrots, and red potatoes. Stir to coat with oil. Cover and cook for about 10 minutes, stirring a couple times. Add the stock, return to a simmer, cover and simmer about half an hour or until the vegetables are thoroughly cooked and super tender.

Using either an immersion blender or a hand held potato smasher slightly blend the ingredients. You don't want a smooth soup, leave enough chunks to make it interesting. A chunky soup will fill you up better than a smooth soup even though the calories remain the same.

Stir in the blue cheese and simmer until it melts (no boiling please, a gentle simmer). Season with pepper, taste. If you need salt add some, but there is a lot of salt in cheese so you should be fine without it. You might try a few dashes of Tabasco sauce instead of salt.

Serve as is or top with slivered almonds.

Broccoli with Parmesan

Simple and fresh is the way to go with side dishes. Buy the most beautiful head of broccoli you can find - nice tight  buds and no yellowing sections. Don't pitch that delicious stem. It's wonderful and tender if you simply take a minute to peel off the outer darker layer. Enjoy. The nutrition facts below were designed at Calorie Count - a fantastic place to log calories!

Broccoli with Parmesan
nutrition facts


1 large head broccoli
pepper to taste (salt if you must)
1/4 t oregano
3 cloves garlic, minced
2 T extra virgin olive oil
3 T Parmesan cheese, grated
1 lemon, wedged


Wash broccoli, peel the stems and trim off the tough ends. Cut into bite sized pieces.

Place the broccoli in a steamer basket and position inside a pot with a little water - an inch or two. Not so much that the broccoli stands in the water. That is where vitamins will leach out. Steaming is the healthiest way to cook broccoli.

Bring the water to a simmer, cover, and steam until the broccoli is easily pierced with a fork. Some of you like your broccoli crisp tender. If you like that start testing after five minutes. Broccoli is at this point when it turns a vibrant bright green. If you like your broccoli very tender, start testing after seven minutes. Do not cook to the point where the whole thing turns to mush and turns a not too attractive grey so I do not recommend going beyond 10 minutes.

Remove the strainer from the pot and remove the broccoli to a serving platter or bowl. Sprinkle with the seasonings, drizzle with olive oil, top with cheese, and serve with lemon wedges.

Friday, September 7, 2012

Crazypotato98’s Herbed Red Potato and Green Beans, Microwaved

Use the wonderful Calorie Count Conversion Tool to translate those tasty grams into ounces. It’s easy! The nutrition facts were also designed at Calorie Count - the smart place to log your calories.

Herbed Red Potato and Green Beans, Microwaved


312 g red potatoes
250 g green beans, frozen
1 tbsp butter
1 cup water
1 cube chicken bouillon
1 tsp basil
1 tsp garlic salt
1/4 tsp onion powder


Butter the microwaveable dish with the 1 tbsp butter.

Quarter potatoes and toss them in the dish until coated with butter.

Add green beans.

Microwave five minutes.

Add water and bouillon and the rest of the ingredients.

Stir and microwave for an additional 20 minutes or until potatoes are soft.

Serve hot.

Monday, September 3, 2012

Vegetable Curry

Short on time? This Vegetable Curry can be made in a jiffy with fresh or thawed from frozen vegetables. If you are a curry newbie, start with one tablespoon of curry, taste, and add more until it is just right. Adore curry already? Head straight to four tablespoons!

Vegetable Curry

3 carrots, peeled and chopped
3 stalks celery, chopped
1 medium onion, chopped
1 bell pepper, deseed and chop
4 cups fresh spinach
6 cloves garlic, chopped
2 tbs olive oil
15 ounce tomatoes, diced
30 ounce chickpeas, either freshly cooked or drained and rinsed from cans
1-4 tbs curry powder (to taste)


Chop and saute all the raw vegetables in olive oil until soft.

Add the spinach, tomatoes, drained chickpeas, and curry powder.

Simmer for 20 minutes.