Spicy Pork and Vegetable Lettuce Wraps


Spicy Pork and Vegetable Lettuce Wraps
Lettuce is a favorite food for Chinese New Year because the word for lettuce in Cantonese saang choi is a homonym for prosperity and wealth.


2 tablespoons hoisin sauce
2 tablespoons sriracha chili sauce
1 tablespoon low sodium soy sauce
1 tablespoon peanut oil or vegetable oil
1 tablespoon minced ginger root
½ lb. uncooked ground pork
1 ½ cups, uncooked bell peppers, diced in 1/2-inch pieces
½ cup, seedless cucumber, unpeeled (diced)
½ cup uncooked scallions, chopped
12 leaf/leaves bibb lettuce

1. In a small bowl combine hoisin, sriracha and soy sauce.
2. Heat a 14-inch flat-bottomed wok or 12 inch skillet over medium high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in oil, add ginger, and stir-fry 10 seconds or until fragrant. Add pork and stir-fry 1 minute breaking up pork with metal spatula or until meat is almost cooked. Add bell pepper and stir-fry 30 seconds or until just combined. Swirl in sauce and cover for 30 seconds. Uncover, stir-fry 1 to 2 minutes or until pork is just cooked through. Remove from heat and add cucumber and scallions. Serve with lettuce leaves: have diners put about 1/4 cup of filling in a lettuce leaf, fold leaf over and eat like a taco.

Yields 3 lettuce wraps per serving.

7 WW Freestyle SmartPoints as prepared. I made with Target Sirloin Diced Pork Cubes that I ground up – this reduced the Freestyle SmartPoints to 5.

• Total Time: 7 Minutes
• Prep: 13 Minutes
• Cook: 4 Minutes

Source: Weight Watchers (4 servings)

Categories: 5 WW Freestyle SmartPoints, 7 WW Freestyle SmartPoints, pork, recipes, Weight Watcher Points, Weight Watchers | Leave a comment

Roasted Chicken Breast with Spiced Cauliflower


Roasted Chicken Breast with Spiced Cauliflower

2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground turmeric
½ teaspoon ground cumin
¾ teaspoons kosher salt, divided
½ teaspoon black pepper, divided
⅛ teaspoon cayenne pepper
1 lb. uncooked boneless skinless chicken breast, two 8 oz pieces
1 lb. uncooked cauliflower, cut into bite-size pieces
2 spray(s) cooking spray
1 tablespoon cilantro, finely chopped
½ medium fresh lime(s), plus wedges for serving

1. Preheat oven to 450°F. Line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine oil, coriander, turmeric, cumin, 1/2 tsp salt, 1/4 tsp pepper and cayenne.
3. Place chicken in center of prepared pan; brush each piece with 1/2 tsp oil mixture.
4. Add cauliflower to bowl; toss to coat. Place cauliflower around chicken; lightly coat chicken and cauliflower with cooking spray. Sprinkle chicken with remaining 1/4 tsp each salt and pepper.
5. Roast until chicken is just cooked through, 15-20 minutes; let rest. Toss cauliflower with chicken juices in pan; continue roasting until browned and tender, about 10 minutes more. Add cilantro; toss.
6. Thickly slice chicken across grain; fan over serving plates. Divide cauliflower among plates; squeeze 1/2 lime over top and serve with additional lime wedges.

Serving size: 3 oz chicken and 3/4 c cauliflower

2 WW Freestyle SmartPoints
Source: Weight Watchers (4 servings)

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Morning walk


A bit chilly at 53 degrees on my morning walk this am.

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99.9% Kaffe


99.9% Kaffe is done. The kit was missing 1 square, so I added a non-Kaffe fabric into the quilt top.

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Homemade Pita Bread (5-Ingredients)


My husband ate almost all of them by himself!

Homemade Pita Bread (5-Ingredients)
A step-by-step guide to making pita bread at home! This recipe is easy and requires just 5 simple ingredients. After making pita bread at home, you won’t ever want store-bought pita ever again!


1 cup (8 oz.) lukewarm warm water (about 105–110°F)
1 tablespoon sugar
2 ¼ teaspoons (1 package) active dry active yeast
~3 cups all-purpose flour (or enough to form a soft and slightly sticky dough)
1 tablespoon extra virgin olive oil
1 ¾ teaspoons salt

1. Add the warm water, sugar, and yeast to the bowl of a stand mixer along with 1 cup of flour. Whisk everything together until uniform and set it aside for 15 minutes. The mixture should bubble and foam.
2. Add the olive oil and salt, along with 1 1/2 cups of flour. Mix on low speed, using a dough hook attachment, until the dough is soft and no longer stick to the sides of the bowl. If it does stick, add an additional 1/4 cup of flour at a time (we added 1/2 cup more for a total of 2 cups).
3. Knead on low for 5 to 6 minutes.* Remove the dough from the bowl, turn it out onto a floured work surface and form it into a ball.
4. Lightly oil a large bowl and place the dough inside. Turn it over to coat it with oil, and cover the bowl with a clean kitchen towel. Allow the dough to rise in a warm area for 2 hours or until doubled in size.
5. Remove the dough from the bowl and place onto a floured work surface. Form the dough into a large ball and cut it into 8 pieces using a sharp knife. We roughly estimate here but if you would like everything to be even, use a food scale to weight out each dough piece to ensure they are equal.
6. Form each piece of dough into a small ball, pulling dough from the sides and tucking the ends underneath the bottom. Place the balls about 1-inch apart onto the floured work surface and cover them with a lightly oiled piece of plastic wrap. Allow the dough to rest for 30 minutes.
7. Once rested, roll the dough balls out into flat and round pitas, about 1/4-inch thick. If you do not have a rolling pin, you can simply use your hands to pat the dough flat as best you can. Allow the dough to rest for 10-30 minutes. From our experience, the longer the better! The longer the dough sits, the more likely it will form a pocket in the pita when cooking.
8. Brush a cast-iron skillet with a tiny bit of olive oil and place it over medium-high heat. Add the pita bread dough into the skillet and cook until bread begins to puff up and the bottom has browned, about 2-3 minutes. Flip and cook for 2 minutes more. Although it is ideal that the pita bread will begin to puff up and fill with hot air to get the perfect “pockets”, it is not necessary or always expected. Wrap the cooked bread in a clean dish towel as you continue cooking the rest of the pita to keep them warm.
9. Best if served immediately; if not, the pita will last in the airtight container at room temperature for about 5-7 days.

6 WW SmartPoints

Recipe adapted from Food Wishes.

If you don’t have a standing mixer, no worries! You can simply use a large bowl and a wooden spoon, it will just take a bit more time to mix everything together by hand.

If kneading by hand, increase kneading time to about 10 minutes.

If the pita does not form pockets, try increasing the heat of your pan.
• Prep: 3 Hours
• Cook: 3 Hours

Source: Sweet Simple Vegan (Servings: 8 | Yield: 8 pitas)

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Pulled Chicken Ancho Chili and Black Bean Soup


Pulled Chicken Ancho Chili and Black Bean Soup

A dollop of plain yogurt helps tame the heat in this Mexican-inspired soup.


1 teaspoon olive oil
2 cups uncooked onions, chopped
2 medium poblano chile, chopped
1 ½ teaspoons kosher salt, divided
1 tablespoon minced garlic
1 medium sweet red pepper, diced
2 teaspoons chili powder, or to taste
2 teaspoons ancho chile powder, or to taste
2 teaspoons ground cumin
4 cups fat free chicken broth
15 ounces canned diced tomatoes
1 lb. uncooked boneless skinless chicken breast
15 ounces canned black beans, rinsed and drained
2 cups frozen corn kernels, defrosted
1 tablespoon fresh lime juice
1 cups plain fat free Greek yogurt
1.2 cup cilantro, chopped
½ cup uncooked scallions, sliced

1. Heat oil in a large soup pot over medium heat. Add onion, poblano and 1 tsp salt; cook, stirring often, until onion is soft, 7-10 minutes. Add garlic, red pepper, both chili powders and cumin; cook, stirring a few times, 1 minute. Add broth and tomatoes; increase heat to high to bring to a boil. Reduce heat to medium low and bring to a simmer; add chicken to pot. Cover and simmer until cooked through, 7-10 minutes.
2. Remove chicken to a plate; let cool 2-3 minutes. Meanwhile, add beans and corn to pot; cook until heated through, 2-3 minutes.
3. Shred chicken with two forks; add back to soup. Stir in lime juice and remaining 1/2 tsp salt (or to taste); serve topped with yogurt, cilantro and scallions.

0 WW SmartPoints
• Prep: 25 Minutes
• Cook: 30 Minutes

Source: Weight Watchers (Servings: 8 | Yield: 1 c soup, 2 Tbsp yogurt, 2 Tbsp cilantro/scallion)

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Small Batch Chocolate Chip Cookies


Small Batch Chocolate Chip Cookies

Small batch chocolate chip cookies for your next cookie craving! Make just a half batch of chocolate chip cookies the next time you need a warm, gooey chocolate chip cookie!


6 tablespoons unsalted butter, softened
¼ cup dark brown sugar
3 tablespoons granulated sugar
1 large egg yolk (egg white reserved for another use)
¾ teaspoon vanilla extract
½ cup + 2 tablespoons all-purpose flour
⅛ teaspoon fine salt
¼ teaspoon baking soda
¼ teaspoon baking powder
⅓ cup chocolate chips

1. Preheat the oven to 375. Line a light-colored baking sheet with a silicone mat.
2. In a medium bowl, beat the butter with an electric mixer on medium speed until fluffy, about 20 seconds.
3. Add the sugars, and beat for about 30 seconds. The mixture will turn a pale color and be fluffy.
4. Next, add the egg yolk and vanilla and beat until just combined.
5. Whisk together the flour, salt, baking soda and baking powder in a separate bowl.
6. Sprinkle the flour on top of the butter mixture, and beat just until combined.
7. Stir in the chocolate chips.
8. Scoop the dough into 12 dough balls, and space them evenly on the baking sheet.
9. Bake for 8-10 minutes, removing the cookies from the oven when the edges just start to turn golden brown.
10. Let the cookies rest on the baking sheet for 1 minute before moving them to a wire rack to cool.

• Prep: 10 Minutes
• Cook: 8 Minutes
• Total Time: 18 Minutes

Source: Dessert for Two (Servings: 12 | Yield: 1 dozen)

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Vegetarian Mushroom Shawarma Pitas


Vegetarian Mushroom Shawarma Pitas

¾ lb. portobello mushroom caps, sliced 1/2-inch thick
1 medium red onion, halved and cut into 1/3-inch wedges
3 tablespoons plus 2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon ground sweet or smoked paprika (optional)
Kosher salt and black pepper
4 pitas
2 packed cups very thinly sliced red cabbage (about 6 ounces)
¾ cup low-fat or whole-milk Greek yogurt
¾ teaspoon ground turmeric
Cilantro or mint, for serving

1. Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.
2. Meanwhile, toss cabbage with remaining 2 teaspoons oil in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt and turmeric; season with salt and pepper.
3. To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately.

7 WW SmartPoints
Source: NYT Cooking (4 servings)

Categories: meatless, New York Times, recipe sites, recipes, vegetarian | Leave a comment