Espresso Crepes with Ice Cream and Dark Chocolate Sauce

We are huge coffee lovers around here so this dessert appealed to me from the moment I saw it. We cheated a bit and instead of using the low-fat ice cream, that the recipe calls for, we used Starbuck's—Java Chip. It was amazing!

The espresso flavor in the crepes was not overpowering at all. The chocolate sauce although a bit thick and therefore not very "drizzleable," tied all the flavors together beautifully. This is an easy, do-ahead dessert. You can prepare the crepes and chocolate sauce beforehand and simply re-heat when ready to serve.

If your kids aren't fond of coffee ice cream (some of mine aren't), you can of course substitute vanilla. I believe that there will be no complaints about the chocolate sauce. It really is delicious! In fact, made with ingredients that are usually on-hand, this could be your new favorite chocolate sauce.

Espresso Crepes with Ice Cream and Dark Chocolate Sauce

Adapted from Cooking Light

• 1/3 cup half-and-half
• 2 tablespoons honey
• 3 ounces semisweet chocolate, chopped
• 8 Espresso Crepes (see below)
• 2 cups low-fat coffee ice cream (or any coffee flavored ice cream)

Combine half-and-half and honey in a small saucepan over medium heat; cook 3 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Remove from heat. Add chocolate; stir until smooth.

Fold each crepe in half; fold in half again. Place 1 crepe on each of 8 plates. Top each serving with 1/4 cup coffee ice cream; drizzle with 4 teaspoons sauce.

Yield: 8 servings

Espresso Crepes

• 1 cup all-purpose flour (about 4 1/2 ounces)
• 2 teaspoons sugar
• 2 teaspoons instant espresso powder
• 1/4 teaspoon salt
• 1 1/4 cup milk
• 1/4 cup water
• 1 tablespoon butter, melted
• 2 large eggs

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, espresso powder, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.

Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.

Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.

Yield: 13 crepes (serving size: 1 crepe)

Coconut Banana Bread with Lime Glaze

I buy a bunch of bananas at least once a week. My family is a bit picky though, once the bananas get too many brown spots, they lose interest in them. Which is fine, since I'm already scheming how I might use them when they are "past their prime." There are very familiar ways to use up older bananas—banana bread, muffins, pancakes, and smoothies, to name a few. All of these are very delicious, but I still like to be unique and break from the "usual" recipes.

This recipe caught my eye months ago. Since I've begun blogging, I'm able finally to use all those recipes that have been accumulating in my "to try" pile. I don't have any trouble trying new recipes. My challenge comes more from breaking away from my "tried and true" recipes such as the one I use for banana bread. I can be such a "creature of habit."

I'm always glad when I do stretch myself and try new things in the kitchen. This bread was flavorful, moist and an all-around winner. I had just taken it out of the oven when it was time to pick up my kids from school. I told them that there was a snack waiting for them at home. Of course, my picky sixteen-year-old declared "I don't like coconut and I'm not wild about lime." Nevertheless, he did gobble up a big piece and seemed to enjoy it!

This post has been linked to Eat at Home.

Coconut Banana Bread with Lime Glaze

Adapted from Cooking Light

• 2 cups all-purpose flour (about 9 ounces)
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1 1/2 cups mashed ripe banana (about 3 bananas)
• 1/4 cup plain low-fat yogurt
• 3 tablespoons dark rum (optional)
• 1/2 teaspoon vanilla extract
• 1/2 cup flaked sweetened coconut
• Cooking spray
• 1 tablespoon flaked sweetened coconut
• 1/2 cup powdered sugar
• 1 1/2 tablespoons fresh lime or lemon juice

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Yield: 1 loaf, 16 servings (serving size: 1 slice)

Calories 193 (21% from fat); Fat 4.6g (sat 2.8g,mono 1.1g,poly 0.3g); Iron 1mg; Cholesterol 35mg; Calcium 15mg; Carbohydrate 35g; Sodium 179mg; Protein 2.9g; Fiber 1.1g

Italian Beef Stew with Polenta

The long winter days are finally, thankfully coming to an end. I for one am ready to say goodbye. We are already enjoying the first signs of spring here. The daffodils are in bloom as are the forsythias. Although it is a cold dreary day here today, spring is just around the corner and I am thrilled!

Even though winter is not my favorite season of the year. I do enjoy the warmth and comfort that winter foods bring. Most especially braised meats, stews, roasts. There is nothing like stepping into your kitchen after a dish has been in the oven for several hours. It smells divine and everything is warm and cozy while snow is falling outside!

So, as a last hurrah for winter, I made this beef stew. it was everything I love in a stew! I especially liked the addition of the sun-dried tomatoes rather than the traditional diced tomatoes that are in so many stews. When you make this, just remember to start it early, it is a good 3 hour cooking time. Enjoy the warmth and coziness it brings on these last winter days.

This post has been linked to Eat at Home.

Italian Beef Stew with Polenta

Ingredients:

• 2 medium onions
• 1 cup sun-dried tomatoes (not oil-packed)
• 3/4 cup dry red wine (or substitute beef stock)
• 3 tablespoons tomato paste
• 1/4 cup all-purpose flour
• 1 1/2 cups beef stock
• 2 tablespoons olive oil
• 1 tablespoon finely chopped rosemary leaves
• 4 garlic cloves, pressed
• 1 1/2 teaspoons salt
• 1/2 teaspoon coarsely ground black pepper
• 1 boneless beef chuck pot roast (3 lbs), trimmed and cut into 1-in pieces
• 4 medium carrots, peeled

Directions:

Preheat oven to 350 degrees. Dice onions and slice tomatoes in half lengthwise; place in dutch oven or roasting pan (with lid). Combine wine, tomato paste and flour; whisk until incorporated. Whisk in stock until blended; pour mixture into roasting pan.

Combine oil, rosemary, pressed garlic, salt and black pepper; mix well. Place rosemary mixture and beef in a mixing bowl; mix well and pour over onion mixture. Bake, covered, 1 hour. Carefully remove from oven. Stir beef mixture. Cover and bake an additional 1 1/2 - 2 hours or until beef is tender, stirring every hour.

Meanwhile, cut carrots on a bias into 1/2 inch slices. Stir into stew during the last 40 minutes of cooking. Remove baker from oven and let stand, covered, 10 minutes or until stew is thickened. Serve with Polenta, if desired.

For Polenta

• 5 cups water
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/4 cups yellow cornmeal
• 2 tablespoons butter
• 1/4 cup heavy whipping cream

Bring water to a simmer over medium heat in saucepan. Add salt and pepper. Gradually whisk in cornmeal; whisk until incorporated. Cook 3-4 minutes until thick, whisking often. Remove saucepan from heat and stir in butter and cream.

Yield 8 servings (1 cup servings)

Calories 340, Total Fat 11 g. Saturated Fat 3.5 g. Cholesterol 70 mg. Carbohydrate 17 g.

Protein 39 g. Sodium 860 mg. Fiber 3 g

Big Fat Wednesday

We finally had some warmer temperatures, so Maddie was more than thrilled to take her ball outdoors and run those little legs. As I've mentioned, no exercise seems to be enough for her. She craves it! On occasion, after a big hike, or after going on a run with one of us, we have seen her get somewhat worn out. Give her a few hours though and she'll be ready to go again.

Here's the girl after she's had ample time to run and play. Sometimes we'll gather around her when she's sleeping like this because she's hilarious, paws straight up in the air, snoring her head off—precious. There are no words . . .

Poached Pears with Raspberry Sauce

Are you ready to transform an ugly fruit into an elegant, beautiful dessert? I had tasted poached pears once before, never had I made them myself and I was itching to. I noticed last week that pears were on sale so, here was my chance.

Your average pears are not all that unpleasant to look at. I usually buy Bartlett or Anjou varieties for snacking and cooking. But a Bosc pear—those I had never cared to buy. They are just so… ugly! When it comes to poaching however, Bosc pears seem to be the way to go. They are firm and hold their shape really well. I'm kicking myself about right now that I didn't snap a picture before I peeled the poor things.

These pears really did impress. The infused flavors of the raspberry provided just the right amount of sweetness, only to be complimented by the raspberry sauce drizzled down the sides. These are a perfect dessert. Not too filling, not too sweet—perfect! I've always said that a dessert comprised solely of fruit is like nature's candy!

Poached Pears with Raspberry Sauce

Ingredients

• 4 Bosc pears
• 64 ounce bottle Cran-Raspberry juice (I used Ocean Spray)
• 1/4 cup sugar
• 1 cinnamon stick
• 4 whole cloves

For the Sauce:

• 2 cups fresh or frozen raspberries
• 2 Tablespoons reserved juice (from poaching)
• 1 Tablespoon sugar

Peel the pears, being careful to keep stem intact. Combine juice, sugar, cinnamon stick and cloves in a pot, bring to a boil. Gently place the pears in the boiling juice, bring to a boil again. Place foil on top of pears to keep submerged in liquid. Turn heat down and simmer 25-30 minutes. Carefully remove pears from pot with a slotted spoon. Allow to cool completely. Refrigerate for 2 hrs or overnight.

For the sauce, combine raspberries, reserved juice and sugar. Heat slightly to melt the sugar. Cool completely. Drizzle over pears, placing berries around the pears.

Sauce can be made ahead of time.

Yield - 4 servings

Roasted Cauliflower, Chickpeas, and Olives

Oh, the lowly side dish! The vegetable dish added to our dinner menus can take such a back-seat to the exalted main dish. Even though vegetables are usually not the star, they can be such a sensational component of our dinner menus. This particular dish can be a wonderful, unique, addition to any lunch as well, thanks to the chickpeas that contribute a great source of protein.

Roasting is one of my favorite ways to prepare vegetables. It deepens and intensifies the flavors, making them irresistible. The lowly cauliflower in this dish becomes a rising star with the additional flavors of roasted garlic, red pepper, chickpeas and my personal favorite, green olives.

We enjoyed this dish for lunch. I'm anxious to also try it as a complement to a main dish.

Roasted Cauliflower, Chickpeas, and Olives

Adapted from Cooking Light

Ingredients:

• 5 1/2 cups cauliflower florets (about 1 pound)
• 24 green Spanish olives, pitted and halved
• 4 garlic cloves, coarsely chopped
• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 3 tablespoons olive oil
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 3 tablespoons fresh flat-leaf parsley leaves (optional)

Directions:

Preheat the oven to 450°.

Combine first 4 ingredients in a small roasting pan. Drizzle with oil; sprinkle with pepper and salt. Toss well to coat. Bake at 450° for 22 minutes or until cauliflower is browned and crisp-tender, stirring after 10 minutes. Sprinkle with parsley.

Yield: 6 servings (serving size: about 2/3 cup)

Calories 176 ; Fat 10.1g (sat 1g,mono 6.4g,poly 2.4g); Cholesterol 0.0mg; Calcium 42mg; Carbohydrate 17.6g; Sodium 585mg; Protein 4.2g; Fiber 4.2g; Iron 1.2mg

Zesty Ravioli Skillet

Who doesn't struggle to get a good meal on the table every night of the week? It is such a challenge and we all need quick, easy prep meals in our "repertoire" to be efficient. For a weeknight dinner I love it when the meal has 4 basic elements—fast, inexpensive, tasty and yes, healthy. Okay, I'll be honest, I'm feeling good if I can pull off one of those. On some evenings I'm just happy to get dinner on the table!

This ravioli dish comes together in about 20 minutes, it is around $2.00 a serving. It's very tasty, and although "healthy" can be a relative term, it certainly "makes the grade" around the Packed Table. And, if you are one who is vegetarian, or likes to throw meatless dishes into the mix, then we have another added option.

This dish is a winner all the way around. Don't be afraid to add the jalapeño pepper. With the seeds removed and the pepper cooked it diminishes the fiery kick, yet intensifies the flavor.

Zesty Ravioli Skillet

Ingredients:

• 1/3 cup heavy whipping cream
• 4 cups loosely packed fresh baby spinach leaves
• 6 0unces grated or sliced provolone cheese
• 1 tablespoon olive oil
• 1 small jalapeno pepper, seeded
• 2 garlic cloves, pressed
• 2 cans diced tomatoes with onions, undrained
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper
• 1 pkg (24 ounce) small frozen cheese ravioli
• Halved grape tomatoes (optional)

Directions:

Wash spinach and drain. Set aside.

Add oil to 12 in. skillet; heat over medium-high heat 1-3 minutes or until shimmering. Finely chop jalapeño. Add jalapeño to skillet; cook and stir 1 minute or until crisp-tender. Press garlic into skillet, cook and stir 15-20 seconds or until fragrant.

Add tomatoes, salt and black pepper to skillet; cook and stir 1-2 minutes or until simmering. Add ravioli; stir to coat. Cook, uncovered, 4-5 minutes or until tender. Stir cream into skillet. Cook, uncovered, 1-2 minutes or until simmering. Sprinkle spinach over ravioli; cook, covered, 1 minute or until spinach start to wilt.

Remove skillet from heat. Top with cheese; cover skillet and let stand 1-2 minutes or until cheese is melted. Garnish with grape tomatoes, if desired.

Yield - 8 servings