A Heavy Topic

photo courtesy of pixabay, JuAnnun

For those of you who may not be aware, I’ve been trying to lose weight.

It’s not easy. I’m not following any fancy diet or regimen, just eating less and exercising more. I have been building time into my day for more exercising (being a writer, I have a pretty sedentary job). It’s the “eating less” that gets me. I love to cook and bake, so it’s hard for me to avoid making the desserts I love. But I’m plodding along. Not losing weight quickly, but as they say, slow and steady wins the race. Right?

Right??

So my post today may seem a little counter-intuitive, but what I’m learning is that by keeping track of the calories I consume, I can budget room for small amounts of those things I love (chocolate and cheese, I’m talking to you) and still keep the pounds off.

I’m going to share with you two of my favorite recipes today, both of which still fit into my repertoire as long as I make sure I’m eating healthy (for the most part) and getting daily exercise. One is for a dessert that is pitifully easy and uses ingredients most people have on hand all the time. The other is for a salad that uses mayonnaise, but is so good I just haven’t been able to bring myself to substitute anything else.

Chocolate Pudding Cake

recipe courtesy of my mother

1 c. flour

2 t. baking powder

¼ t. salt

¾ c. sugar

¼ c. plus 2 T. cocoa powder, divided

½ c. milk

2 T. butter, melted

1 c. brown sugar, packed

1 ¾ c. hot water

1 c. chopped nuts (optional)

 

Preheat oven to 350 degrees. In a medium bowl whisk together flour, baking powder, salt, sugar, and 2 T. cocoa. Stir in milk and butter.

In another bowl, mix brown sugar and remaining ¼ c. cocoa.

Spread flour mixture in 9” square baking dish. Sprinkle with brown sugar mixture.

Pour hot water over entire batter. Do not stir. Bake about 40 minutes.

This is best served warm with ice cream or whipped cream.

 

Greek Chicken Salad

recipe courtesy of my father

2 cucumbers, peeled, seeded, and chopped

3 c. diced cooked chicken

1 c. crumbled feta cheese

2/3 c. sliced black olives

1 c. mayonnaise

1/2 c. plain yogurt

3 garlic cloves, minced

1 t. oregano

2/3 c. chopped fresh parsley (I use a sprinkle of the dried stuff)

pocket pita bread

Place cucumbers, chicken, feta, and black olives in a large bowl and mix well. In another bowl, combine mayonnaise, yogurt, garlic, oregano, and parsley. Mix well and fold into other ingredients. Chill before serving in pita pockets.

Until next week, everything in moderation!

Amy

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My Three Favorite Book Club Recipes

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I heard from a reader last week who is planning to discuss Secrets of Hallstead House at her November book group meeting. She was wondering where to find questions that her group might discuss after reading the book. My first thought, no joke, was “I wonder if they have snacks at their book group meetings.”

After I emailed the reader a list of questions, I got thinking about a couple things:

First, I’d love to have book club discussion questions at the end of each of my books. I can’t do that for Secrets of Hallstead House or The Ghosts of Peppernell Manor, but I quickly contacted my editor and he thinks he can get some discussion questions into House of Hanging Jade before we get any farther in the production schedule. So thanks, Susan, for the idea!

Second, I started wondering what I would serve at a book club meeting. I am not in a book club, but I’ve been to plenty of book club meetings. There’s always food. I’ve been to meetings with cheesecake samplers, pizza bites, cookies, chips, pretzels (the kind covered with chocolate and dipped in nuts and sprinkles), sandwiches, and other foods too numerous to mention.

I decided to come up with my three favorite appetizer recipes and I’m going to share them with you here. Please note, at least two of these recipes are not for people who are trying to diet!

 

Jalapeno Popper Dip (I got this from “EveryDay with Rachael Ray”)

3 slices bacon, chopped

1 c. panko

3 cans (4 oz. each) diced jalapenos, drained

2 pkgs. (8 oz. each) cream cheese, room temperature

1 c. mayonnaise

1/2 c. shredded cheddar cheese

1 small fresh jalapeno, seeded and chopped

1 T. grated Parmesan cheese

Tortilla chips

Preheat oven to 400 degrees. In a large skillet cook bacon over medium heat until crispy, 6-8 minutes. Using a slotted spoon transfer the bacon to a paper towel-lined plate. Drain all but 2 T. of the bacon drippings; add the panko and stir to coat. Remove from heat.

In a bowl, mix half the bacon with the canned jalapenos, cream cheese, mayonnaise, and cheddar cheese. Transfer mixture to a 2-qt. baking dish. Sprinkle with the panko, remaining bacon, fresh jalapeno, and Parmesan cheese.

Bake until golden brown and bubbly, about 25-30 minutes.

Serve with tortilla chips.

 

Tomato Sort-Of Bruschetta (I adapted this from “Food Network Magazine”)

2 lbs. tomatoes, cut into large chunks

3/4 t. Kosher salt

2 T. olive oil

1 T. red wine vinegar

1/4 c. chopped chives or basil

1 baguette, sliced

Toss tomatoes with the salt and set in a colander placed over a bowl: let drain for 15 minutes. Whisk the olive oil and the vinegar into the tomato juices. Toss tomatoes with chives or basil and serve with bread.

 

Fruit Dip

2 small boxes instant vanilla pudding

3 c. cold milk

8 oz. container whipped topping

almond extract to taste

cut-up fruit

Mix pudding and milk for about 2 minutes. Fold in whipped topping. Add almond extract to taste. Serve with cut-up fruit.

 

What would you serve at a book club meeting?

Until next week,

Amy

P.S. Wine is also a staple at many book club meetings! If you’re interested in my thoughts on wine, please check out the “Wines” section of my blog or go to my website (http://www.amymreade.com) and select the “Home” tab then select “Wines.”