Had a babysitter tonight, so The Husband and I ran out to do a few errands, namely the grocery store since I’m making lunch for the office and then cooking for Supper Club on Thursday. Was determined to get it all done in one trip tonight, and actually managed to accomplish that. No dinner report, since it consisted of a quick stop at Wendys.
For tomorrow, I’m making Strawberry Waffles and Cinnamon Sugar Knots for breakfast, Garlicky White Bean Dip with Crudites for mid-morning snack, Shrimp Caesar Salad for lunch and lastly, Berry Tartlets for dessert. For anyone following Weight Watchers, everything I just listed is actually only 12 points total. Not bad for breakfast, snack, lunch and dessert, huh?
If you haven’t checked out Dave Lieberman’s new show on Food Network, do give it a try. I caught another episode last night. He played “Wing Man” for a friend who was romancing a date. Dave prepped and cooked all the food and his friend just had to handle the “delivery.” Just the kind of friend you want. Anyways, he made a great looking Antipasto di Casa, which was an individual antipasto dish for each guest. Being part Italian, Antipasto is a big part of our traditional family gatherings, and I really like the idea of individual ones – think I’ll be doing that for Mother’s Day. For dessert, he made Raspberry Parfaits. They were layered in wine glasses and made for a great presentation. Printed that recipe and added it to my “to try” pile as well. Hope you tune in.
And speaking of tuning in, do check back tomorrow for an update on my recipes for Supper Club on Thursday. I’m planning to make Asparagus with Lemony Tarragon Aioli, Curried Pimiento Cheese and Spinach Pinwheels, Broccoli Coleslaw, Black Bottom Cheesecakes, and Toasted Mushroom Rolls. Ah, it’s good to be ambitious … hopefully I’ll get it all done so Thursday won’t be so crazy.
P.S. Tomorrow is Administrative Professionals Day, so if you have an AP in your life, make sure to show them some love.
Crudites with Garlicky White Bean Dip
1 teaspoon olive oil
3 medium minced garlic cloves
15-1/2 oz canned cannellini beans, drained and rinsed
1-1/2 tablespoon fresh lemon juice
1-1/2 tablespoons water
1/8 teaspoon table salt, or to taste
1/8 teaspoon ground black pepper, or to taste
1/2 teaspoon paprika
To prepare, heat olive oil in a small saucepan over medium heat and saute garlic, stirring constantly, until garlic just begins to turn golden, about 1-2 minutes. Remove from heat and let cool slightly. In a food processor, combine oil mixture, beans and lemon juice. Process until smooth, slowly adding 1-2 tablespoons water to obtain a thick yet creamy consistency. Season to taste. Transfer dip to a small bowl and garnish with paprika. Serve with prepared vegetables (i.e., carrots, cherry tomatoes, etc.).
Cinnamon Sugar Knots
2 tablespoons sugar
1/2 teaspoon ground cinnamon
11 oz refrigerated bread stick dough
3 servings butter-flavor cooking spray (i.e., Pam)
Preheat oven to 375. Coat a large baking sheet with cooking spray. In a small bowl (or ziploc bag), combine sugar and cinnamon. Mix well and set aside. Unroll breadsticks and cut each in half lengthwise (to make a total of 24 pieces). Arrange pieces on prepared baking sheet and coat with cooking spray. Sprinkle 1/4 teaspoon of cinnamon-sugar mixture over each piece. Tie each piece into a knot (pulling dough gently if necessary). Sprinkle remaining cinnamon-sugar mixture over knots. Bake until puffed up and golden brown, about 15 minutes. Serve warm.