Gnudi: Spinach and Ricotta Dumplings
Mar13

Gnudi: Spinach and Ricotta Dumplings

If you’re looking for a pasta fix without all the carbs, this is your dish! When I first saw Giada de Laurentiis make these Italian pillows of ravioli, without the pasta—known as Gnudi, or Gnocchi—I couldn’t wait to try them. Seeing them in Food Network Magazine a while later was the push I needed. I usually make them with whole-milk ricotta, but today I used the low fat version and I didn’t miss a thing, so I’m going with this light version! It’s a delicious, simple, relatively low-fat recipe. Pairs well with a salad and some crusty, warm bread. Or with Trader Joe’s Breaded Chicken Tenderloin Breasts for extra protein. Click here for Orna’s Trader Joe’s Shopping List with Weight Watchers Power Foods and PointsPlus values >> To Squeeze the Spinach I use the Trader Joe’s Chopped Spinach which comes in a 16-oz bag; leave it in the refrigerator overnight to thaw, and then it might still need some more time on the counter. Sauté the leftovers in olive oil spray to fill you up! Set it in a colander over the bowl you’re going to use (set them both on your scale and pour in 10 ounces. Then squeeze it in your hands over the colander. When you think you’ve squeezed it enough, squeeze it some more! Then wrap it in a double layer of paper towels and give one more squeeze till totally dry. Discard the water and wipe the bowl dry before placing the spinach in it. Separate into small pieces with your fingers. Sam’s favorite store-bought sauce is  Buitoni Marinara Sauce. If you prefer a lighter, lower fat sauce try Trader Giotto’s Organic Tomato Basil Marinara.     Next up I’ll be trying Scott Conant’s Spinach and Ricotta Gnudi, with a Porcini Puree. I’ve been salivating over them ever since I saw him make them on The Best Thing I Ever Made. Love that show! Did anyone see that episode? Have you tried making them? Cool Tools Medium Cookie Scoop Spider or Slotted Spoon for removing the Gnudi Microplane Grater, for grating the nutmeg Silicone Spatula, for mixing the Gnudi Gnudi: Spinach and Ricotta Dumplings 2013-08-06 15:33:24 Serves 6 9 Weight Watchers PointsPlus for four balls with sauce Write a review Save Recipe Print Prep Time 20 min Cook Time 10 min Total Time 30 min Prep Time 20 min Cook Time 10 min Total Time 30 min 323 calories 18 g 120 g 20 g 19 g 11 g 243 g 760 g 6 g 0 g 7 g Nutrition Facts Serving Size 243g Servings 6 Amount Per Serving Calories 323 Calories from Fat...

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The Best Homemade Applesauce

So simple, yet deliciously pleasing! My husband, Sam, grew up eating my mother-in-law, Tammy’s delicious, homemade applesauce. She would layer it in a pyrex dish with an oatmeal and brown sugar dough, sprinkled with almonds and cinnamon sugar. And give the kids the extra applesauce to snack on. No wonder he has such fond memories! My attempt at making her famous “Porridge Pie” was a disaster—probably because my applesauce was too thin. Perhaps one day I’ll brave it again and Tammy will let me share the recipe with you all! (What do you say, Mom?) I tried to find a version of applesauce with a little less sugar, and this one from The Neelys was perfect. The first time I made it, I didn’t buy cinnamon sticks and it was still delicious. If only I could get the same happy hubby from all the complicated, detailed dishes that I painstakingly attempt! Maybe it’s the simplicity—resulting in less kitchen craziness that he really appreciates. What you will need   I learned a much easier and faster ways of peeling, coring, and slicing apples from Stephanie Jaworski on The Joy of Baking.                 First cut the apple in two, to the right of the core. Lay apple down on flat side and cut away flesh to the right of the core. Repeat until left with only the core. Use a small paring knife or potato peeler to peel the apple pieces and then slice into 1/2-inch pieces. Cool Tools Mario Batali 6-Quart Dutch Oven, Microplane Fine Grater The Best Homemade Apple Sauce 2013-08-05 17:53:11 Serves 10 Write a review Save Recipe Print Prep Time 30 min Cook Time 30 min Total Time 1 hr Prep Time 30 min Cook Time 30 min Total Time 1 hr 111 calories 29 g 0 g 0 g 1 g 0 g 182 g 4 g 23 g 0 g 0 g Nutrition Facts Serving Size 182g Servings 10 Amount Per Serving Calories 111 Calories from Fat 3 % Daily Value * Total Fat 0g 0% Saturated Fat 0g 0% Trans Fat 0g Polyunsaturated Fat 0g Monounsaturated Fat 0g Cholesterol 0mg 0% Sodium 4mg 0% Total Carbohydrates 29g 10% Dietary Fiber 4g 16% Sugars 23g Protein 1g Vitamin A2%Vitamin C20% Calcium2%Iron2% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? Ingredients 4 large Fuji apples (or Golden Delicious) 3 large Granny Smith apples 1/2 cup apple juice, no sugar added (or 200ml Trader Joe's Kids Reduced Calorie Apple Juice...

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The Ultimate Ginger Cookie
Oct06

The Ultimate Ginger Cookie

I’ve made many-a-ginger-cookie, and finally discovered this version from Ina Garten, which really is the “ultimate” ginger cookie! A little crispy on the outside, but then perfectly chewy in the middle. And wonderful, distinct gingery flavor! I doubled the recipe, because I think you’ll find that one batch simply isn’t enough. By the time you’ve tried one—or two, or three—just to make sure they are perfect… and then had your “tasters” try one… you get the picture… And… they are even better the next day. Another reason to love this recipe—I am a huge fan of anything that can be made ahead. You might be surprised that I listed these as kid-friendly, but these are Aja, my toddler’s favorite cookies that I bake. Biscuits…? When I visited my brother, Gary, at his house or furniture factory in Johannesburg (Jo’burg), there was always a big tin of delicious, crunchy, homemade “ginger biscuits” that looked like giant ginger flying saucers! What? You must be thinking… Well, in South Africa, a “biscuit” is actually what’s known as a cookie here in the U.S., and a “cookie” is what’s known as a cupcake here. I know, pretty confusing. It took me a long time to learn the new lingo! I tried to recreate the experience, but I think sometimes when you convert recipes from “the old country” they just aren’t the same.   I LOVE grating my own nutmeg—it makes me feel very fancy! My microplane grater is one of my favorite tools. I happen to love the taste and smell of nutmeg, and it is definitely much fresher and more flavorful if you grind it yourself. And there’s something so cute about those little nutmegs—look like acorns.           Cool Tools: Microplane Grater, Parchment Paper, Salter Scale       The Ultimate Ginger Cookie 2013-08-05 10:42:32 Yields 44 Write a review Save Recipe Print Prep Time 30 min Cook Time 15 min Total Time 45 min Prep Time 30 min Cook Time 15 min Total Time 45 min 133 calories 25 g 8 g 3 g 2 g 0 g 36 g 94 g 13 g 0 g 3 g Nutrition Facts Serving Size 36g Yields 44 Amount Per Serving Calories 133 Calories from Fat 27 % Daily Value * Total Fat 3g 5% Saturated Fat 0g 2% Trans Fat 0g Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 8mg 3% Sodium 94mg 4% Total Carbohydrates 25g 8% Dietary Fiber 1g 4% Sugars 13g Protein 2g Vitamin A0%Vitamin C0% Calcium3%Iron8% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on...

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