Lightened Up Ricotta Pancakes

One of my all time favorite foods is buttermilk pancakes.  I tend to think of myself as a pancake snob.  I grew up with my mom making pancakes from scratch - No mix.  From scratch.  Fluffy, tender buttermilk pancakes.  From scratch.  I tend not to order them at a restaurant because 99.99999% of the time, I'm disappointed and really annoyed that I wasted my calories on bad pancakes!

Over the years I've tried different variations of pancakes - Sweet potato pecan and banana chocolate chip, to name a couple.  Lately I've been hearing or reading a lot about ricotta pancakes, so I felt it was a sign that I should finally make them (not to mention it was a great way to use up my almost expired ricotta cheese!).  :)  With all this snow and cold we've been having lately, I've been craving warm, hearty breakfasts during the week.  I usually try to have light breakfasts on weekdays and keep the pancakes for the weekends.  However, since ricotta pancakes are made with whipped egg whites they are lighter than most buttermilk pancakes.  Last Friday was the perfect time to make them.  They come together pretty quickly so I was able to make them before sitting down on my sofa to work from home.  :)

I modified the recipe I found on Williams Sonoma which called for ricotta cheese and milk.  I assumed both the cheese and milk were the full fat version, so I used fat free instead.  Also, this recipe makes 12 - 14 pancakes, but I stretched mine to make 20.  Topped with a blueberry sauce I made (about 25 calories for 1 T), these end up being around 300 calories per serving (3 pancakes and 2 T of blueberry sauce).

These pancakes are light and fluffy and the lemon zest adds a nice, clean flavor.  The blueberry sauce is sweet, without being overly-sweet, which compliments the tanginess of lemon in the pancakes.

Yield: about 20 pancakes
Ingredients:
For the blueberry sauce:
6 oz blueberries, rinsed and drained
2 T sugar
1 1/2 t cornstarch
1 1/2 t cold water

For the pancakes:
1 cup fat free ricotta cheese
1 cup skim milk
3 large eggs, separated
Zest and juice of 1 lemon
1½ cups cake flour*
1 tbsp. baking powder
¼ tsp. salt
¼ cup sugar

*You can substitute ¾ cup all-purpose flour plus 2 tablespoons of cornstarch per 1 cup of cake flour.

Directions:
To make the blueberry sauce, combine the blueberries and sugar in a medium saucepan set over medium-high heat.  Cook, stirring occasionally, until the berries begin to release some of their juices and the mixture is simmering.  Combine the cornstarch and water in a small bowl; whisk until smooth.  Add the cornstarch mixture to the blueberries and mix well.  Reduce the heat to medium and let cook, stirring occasionally, until the mixture comes to a low boil and thickens slightly.  Remove from the heat and keep warm if desired.  The sauce will thicken slightly as it cools.

Unfortunately, this picture doesn't do the sauce justice.  It's a beautiful blue but you can't really tell against the red tablecloth background.  :(

To make the pancakes, combine the ricotta, milk, egg yolks, lemon zest and lemon juice in a large mixing bowl.  Whisk to combine.  Add in the cake flour, baking powder and salt and mix just until incorporated.  In another clean, dry mixing bowl, beat the egg whites on medium-low speed until foamy.  Increase the mixer speed to medium-high and continue to beat, adding the sugar gradually, until medium-soft peaks form.

Fold one third of the egg white mixture into the ricotta mixture with a spatula until completely incorporated.  Add in the remaining egg whites and fold in gently until the mixture is smooth and light.

Heat a griddle or skillet over medium heat.  Grease as needed.  Ladle a scant ½ cup of batter onto the cooking surface for each pancake.  Allow to cook until bubbles begin to form on the top surface.  Use a large spatula to carefully flip the pancake and cook the other side until light golden and cooked through.  Repeat with the remaining batter.  If desired, keep finished pancakes warm in a 200˚ F oven until all the batter is cooked.  Serve warm with fresh blueberry sauce.

Source: pancakes from Williams Sonoma, blueberry sauce is a CB (Cate's Bites) original

Nutrition info (per pancake): 77 calories, 2g fat, 3.6g protein.  2T of sauce: 52 calories, 0.1g fat, 1g fiber, 0.3g protein

Post Run Snack: Sweet Potato Cupcakes with Brown Butter Cream Cheese Frosting

A few of my friends and I started a running club this winter and to reward ourselves we usually grab a bite or a beer post run.  Lately I've started trying new baking recipes and have had the girls be the taste testers.  The first recipe I tried was sweet potato cupcakes with a brown butter cream cheese frosting.  I figure since the cupcake is made with sweet potatoes, it can't be all that bad for you...  Right?  :)  Also, our metabolism is roaring after the run, so what better time to have a cupcake?
Two out of the three tasters loved the cupcakes.  One of the girls didn't care too much for the frosting - She felt it was a bit too sweet, but she did enjoy the cupcake.  I found this recipe on one of my new favorite blogs.  I started making the cupcakes and realized I didn't have enough white sugar.  So I added 1/4 cup of light brown sugar in place of the 1/4 cup of white sugar I was missing.  I think this added a nice caramel flavor to the cupcakes and I will definitely use brown sugar next time I make these.  I may even bake the sweet potato instead of steaming.  I think this will add great flavor.
The recipe is fairly easy.  The only part that could be tricky is the brown butter.  The recipe doesn't explain how to brown butter so here's a link which shows how to brown butter (it's really not very difficult, even for a beginner cook).  How to brown butter

Sweet Potato Cupcakes with Brown Butter Cream Cheese Frosting
Yield: 12

For the cupcakes:
1 1/4 cups all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white sugar
1/4 cup light brown sugar, lightly packed
6 tablespoons butter, at room temperature
6 ounces (or one small) sweet potato, peeled and diced
1/3 cup buttermilk
1 egg
2 teaspoons vanilla

For the frosting:
1 stick (8 tablespoons) unsalted butter, browned and cooled
1 block (8 ounces) cream cheese, at room temperature
2 teaspoons vanilla
1/4 teaspoon cinnamon
3 – 4 cups powdered sugar

Heat the oven to 350 F and line a 12 cup cupcake pan with paper liners

Steam the sweet potatoes until fork tender, about ten minutes.  Set aside to cool slightly then mash with a fork until smooth.  In a medium bowl cream together the butter and sugar until light in color, about three minutes.  Add the egg, sweet potato, buttermilk, and vanilla.  Mix until well combined.

In a large bowl sift the flour, spices, baking powder, baking soda, and salt together.  Pour the wet mixture into the dry and whisk until no large lumps remain.  Do not over-mix.

Divide the batter evenly between the baking cups.  Bake for 18 to 20 minutes, or until the cakes are golden brown and spring back when lightly pressed in the enter.  Cool for three minutes in the pan then remove the cupcakes to a wire rack to cool completely.

While the cupcakes cool prepare the frosting.  In a medium bowl cream together the cream cheese and browned butter until well combined.  The mixture may look slightly curdled.  Add the vanilla, cinnamon and powdered sugar and mix until smooth.  Decorate the cupcakes as desired and enjoy.

One of the testers enjoying her cupcake post run!

Adapted from Evil Shenanigans

Shrimp Fried Rice for Under 500 Calories per Serving!

One of my favorite indulgences is Chinese food, but it's loaded with fat, calories and sodium.  I can't remember the last time I ate Chinese food but I was craving it the other night.  I decided to peruse my pantry, refrigerator and freezer and found all the makings for shrimp fried rice.  The good thing is I tend to have all the ingredients on hand at all times which is perfect to toss together this quick and healthy weeknight meal.  This one pot (well, skillet) wonder contains all the components of a well-balanced meal  - Vegetables, lean protein and whole grains.

Recipe (Serves 2 - 1.5 cups of rice and veggies and 4 oz shrimp)

1t canola oil (or any light oil)

8 oz raw, peeled shrimp

2 cups of cooked, brown rice (or whichever type of rice you prefer.  I used Stop & Shop's Steam Ready pre-cooked frozen brown rice)

2 medium carrots, peeled and chopped

2 celery stalks, chopped

1/2 medium onion, chopped

3/4 cup snow peas cut in half

1 T crushed garlic

1 t crushed ginger (fresh can be used but I always have jarred crushed ginger on hand)

1 - 2 T reduced sodium soy sauce

1 t teriyaki sauce

2 t dried red pepper flakes (adjust to taste.  I like mine on the spicier side)

1 whole egg and two egg whites, beaten

salt and pepper to taste

NOTE: Any veggies can be used.  I've used frozen corn and peas in the past.  Basically, use any combination of veggies you like.

Prepare rice according to package directions.  Salt and pepper the shrimp and set aside until ready to cook (not too much salt as both the soy sauce and teriyaki sauce are loaded with sodium).

Add oil to the skillet and preheat on a medium flame.  Begin preparing the veggies - cut the carrots, celery and onions into a small dice.  Cut the snow peas in half.  Once the oil is warm enough add the carrots, celery and onions.  Cook for about 3 minutes then add in the snow peas.  Cook until soft, about 3 - 4 minutes.

Add in the shrimp and cook until just pink, about 4 minutes (It's important not to cook the shrimp too long at this point as you still need to cook a few more minutes after adding the eggs).  Add in the cooked rice, soy sauce, teriyaki sauce, garlic, red pepper flakes and ginger and combine.  NOTE: I added in 1 1/2 T of soy sauce but you may want more or less.

Make a well in the center of the skillet and pour in the eggs.  Let sit for about a minute then begin to scramble then combine the eggs with the rice, veggies and shrimp.  Cook for another minute or until the eggs are completely cooked.  Add salt and pepper to taste if necessary.

Nutrition info:

1 cup brown rice: 140 calories, 1g fat, 2g fiber, 3g protein

Veggies, 4 oz shrimp and seasonings: 265 calories, 6.5g fat, 4.8g fiber, 34.2g protein

Oatmeal Brulee

One of my favorite winter breakfasts is oatmeal - Creamy, sweet and warming oatmeal!  I remember on cold, snowy mornings my mom would have a pot of oatmeal cooking and we'd fill our tummies before heading to school.  We used to eat it with brown sugar, raisins and milk - What a way to ruin such a great, naturally healthy food.  When I make oatmeal now, I still like it sweet, but I try to keep the sugar content low.  I'm not a fan of the packages of instant oatmeal since they're loaded with artificial ingredients.  At work I keep a bag of quick cook oats mixed with dried blueberries in my desk so I can have oatmeal whenever I crave it.  I sprinkle a bit of brown sugar on top because I still enjoy a bit of sweetness.

I found the idea for oatmeal brulee on one of my favorite blogs, Annie's Eats.  I stumbled upon it a few months ago and decided this morning would be perfect to try it.  We just survived Nor'Easter #1,528 of the season, so I thought oatmeal would be a great breakfast.  Annie's recipe calls for strawberries and bananas, neither of which I had on hand so I looked in my refrigerator and found blueberries and raspberries - I figured they would be a great combination.  The brulee comes together in about 10 minutes which makes this great for the week as well as the weekend.  You broil the oatmeal and fruit quickly so the oats remain creamy while a sweet crunch forms from the brown sugar.  Below is how I made the brulee this morning and I have also added variations.

Oh, did I mention the entire bowl is under 250 calories?!

Ingredients (makes 1 serving):

Water

Oats (I used Country Choice Organic Multi-Grain Hot Cereal, but any oats will do)

Dash of salt (optional)

Dash of vanilla extract (optional)

Pinch of cinnamon (optional)

1/4 c blueberries

1/4 c raspberries

1 T packed brown sugar

Cook the oats according the the package details.  I used one cup of water, a pinch of salt and 1/2 a cup of oats which made just over a 1/2 cup of oatmeal.  While the oats are cooking, preheat your broiler.  Place an oven rack as close to the broiler as possible.  Once the oatmeal is done, remove from heat and add in cinnamon and vanilla, if using.  Place oatmeal in an ovenproof bowl and top with fruit.  Sprinkle brown sugar over the fruit and oatmeal and place under the broiler.  You can also use a kitchen torch to have better control over the browning.  I don't have a torch, but it is on my list of kitchen wants.  :)  Remove the bowl from the oven when sugar is browned and crisp, about 2 -3 minutes.  A great side to the oatmeal would be some yogurt to up the protein factor or even some scrambled egg whites which could be done while the oatmeal is cooking.

Enjoy!

1/2 c oatmeal: 130 calories, 1g fat, 5g fiber, 5g protein

1/4 c blueberries, 1/4 c raspberries, 1 T brown sugar add about 85 calories

 Variations

Cranberry-Almond: 1 T slivered almonds and 1/4 c dried cranberries.  Substitue almond extract for vanilla.

Coconut-Macadamia: 1 T chopped macadamia nuts and 1 T flaked coconut

Blueberry-Almond: 1T slivered almonds and 1/4 c blueberries.

Chocolate-Walnut: 1T chopped walnuts and 1T chocolate chips

I didn't do the math on the variations but adding nuts (not to mention chocolate chips) will obviously increase the fat and calorie content.  While many nuts contain good fat and help to keep you fuller longer, it is still fat, so use in moderation.

Cate's Lemon Dijon Chicken

I resolved to post healthier recipes this year instead of the high fat and sugar (but oh so delicious!) recipes I've been posting.  So, here's another - Cate's Lemon Dijon Chicken.  I can't take full credit for the recipe.  I just pulled together parts from some of my favorite recipes and rolled them into one.

This dish comes together quickly which makes it perfect for a weeknight meal.  It's tangy and light, which is just yummy to me!  It would be great served over egg noodles or polenta.  I served mine with a medley of roasted veggies - Carrots, parsnips, potatoes and Brussels sprouts.

Here's the recipe:

1t oil (I used canola but any light-tasting oil will work)

4 - 4 ounce boneless, skinless chicken breasts

1 1/2 cups low-sodium chicken broth

Juice of one lemon (about 2 T.  I like my chicken a bit lemony.  If you like less, start with 1/2 a lemon and increase the juice to taste)

1T Dijon mustard

1 t garlic, diced (fresh if you have it.  I only had it in a jar)

1t fresh, chopped thyme (dry will work too, but use about 1/2 t)

1t unsalted butter

Salt & pepper, to taste

Prep:  Sometimes chicken breasts are not even and need to be pounded out to even thickness.  If necessary, place the chicken between two pieces of plastic wrap and pound with a meat tenderizer, rolling pin or a small frying pan until the chicken is even in thickness.

Preheat a nonstick skillet with oil on medium-high heat. While the pan is heating up, salt and pepper the chicken on both sides.  Once the skillet is hot enough add the chicken.  Cook until browned, about 5 minutes.  Turn the chicken and cook another 4 - 5 minutes until browned and just undercooked (the chicken will finish cooking later when you return it to the pan after the sauce is made).  Remove chicken, put on a plate and cover loosely in foil.

Turn the heat up high and add the chicken broth to the pan.  Scrape the bottom of the pan to loosen the brown bits left from the chicken.  After the broth simmers for about a minute, add the lemon juice.  Keeping the flame on high, simmer the juice and broth until reduced by half, about 4 minutes.  Whisk in the Dijon and simmer for one minute. Turn down the heat to medium and add in the garlic, thyme and butter.  Once the butter is melted add in the chicken and the juices that gathered on the plate.  Finish cooking for about five minutes or until the chicken is done.

Nutrition info (1 chicken breast and 2 T of sauce): 246 calories, 11g fat, 1.6g carbs, 34g protein

Blue Cheese Stuffed Buffalo Turkey Burgers

One of my favorite foods to eat during a football game is a good, juicy burger...  And spicy buffalo fingers...  So, why not combine the two?  Of course the thought of combining beef and buffalo sauce was not too appetizing to me.  And, I am trying to eat more healthily.  Beef?  No.  Turkey?  Yes!  To me, turkey and chicken are so versatile and are a great base for adding spice.  This turned out to be yet another meal I could make immediately as I had every ingredient on hand.  Well, almost immediately.  I did have to wait for the turkey to defrost.  I used one pound of 99% fat free ground turkey.  Into the turkey went hot sauce (lots of it!), worcestershire sauce, diced scallions, a bit of Panko bread crumbs and a pinch of salt.  Oh, and of course - Blue cheese!!!

I'm sorry - I don't have exact measurements since when I cook, I tend to throw in a little bit of this and a little bit of that.  My friend Michaela is always asking me for recipes and I find myself having to almost make up measurements.  She hasn't complained yet, so I think I'm doing okay.  :)  Since the turkey is so low in calories (120 calories per four ounce serving), I decided to go big and make only two burgers.  What the heck?  I was watching a football game, so I decided to splurge.  The turkey, however is not where the splurging comes into play.  The splurge is the delicious, creamy, tangy, Maytag blue cheese that filled these half-pound burgers.
I made four patties, piled the blue cheese on top of two of them and topped each of those with the remaining patties.  Sinful, I know.
Because these burgers were so thick I didn't want to risk burning them on the outside before they were done instead - Especially being turkey!  I browned both sides of the burgers in an oven-safe pan then finished cooking them in a 350 degree oven.  I let them sit for 10 of the longest minutes of my life!
I didn't bother to top the burger with anything since my mouth was watering as I was taking the pictures. I wanted to eat the burger right away and didn't have time to search my fridge for accompaniments.  Next time I make this - and there will be a next time - Maybe I'll be more creative and think of some fancy toppings.  In my opinion, the burger was perfect as is.  But who knows, I may be able to improve on perfection!  And by the way -  the game was not nearly as perfect as this burger.  In fact, it was the exact opposite!

Cooking Light Chocolate Chip Cookes

I was craving chocolate chip cookies yesterday but I've been trying to be good about what I eat - Especially since I've been sick and haven't been able to exercise as often as I'd like!  I found a quick recipe in one of the Cooking Light cookbooks I have and got to work.  The dough came together pretty quickly as chocolate chip cookies usually do.  The dough is a bit softer than many doughs but I think it's because it has less butter than most recipes - Strained applesauce replaces much of the butter.  The recipe called for semi-sweet chocolate chips, but I had bittersweet, milk and semi-sweet on hand so I decided to use all three.  YUM!  What is better than a triple-chocolate chip cookie!?  I can't think of much!








While the cookies baked the house filled with the wonderful aroma of chocolate.  These cookies did not disappoint - They were chocolatey, gooey and chewy.  You can hardly tell that these cookies are low in fat and and calories.  The best part about these (besides the chocolate; can you tell I love chocolate?!) is that they are only 78 calories and contain less than 3g of fat per cookie!