The Hunger Games Dinner

This month for my book club we read the Hunger Games & I hosted the discussion night. To make it extra fun I made some food mentioned in the book for us all to enjoy. I hope you do too!

Warm Rolls Eaten in the Cave:
(Cool-rise Rich Dough)

This recipe comes from my good friend Cherise Lee & is so worth making. I am a terrible bread baker and yet these came out delicious. If you have a kitchen aid these are so easy! I doubled the recipe when I made it.

In mixing bowl:Dissolve 1 package (or 1 Tbsp.) dry yeast in 1/3 c. warm water.
While yeast is dissolving, in another bowl(microwave safe) mix:
1/2 c. milk
1/4 c. sugar
3/4 tsp. salt
2 T. butter

Warm this mixture in microwave until it reaches 125 degrees. ( I start with cold ingredients and use high power for 2 minutes) Pour into the yeast mixture and begin adding flour.

2 1/2 - 3 c. flour
1 egg, best at room temp.

Add egg while adding flour. Beat until smooth. Need with hook on mixture for 10 min. If doing it by hand, knead until the dough is rubbery & looks right.

Put back in bowl (or leave in kitchen aid bowl). Cover & let rise for 20-30 min. Pour out on floured board, knead again, shape, & put on sprayed cookie sheet or casserole dish. Brush with oil, cover with towel and let rise for at least 30 minutes. Bake at 375 for 15 min or until golden brown. Take out and brush with melted butter.

Note:Called "Cool-rise" because you can make them in the morning or up to 25 hours before you want to bake them, cover them, and put them in the fridge. Take out of the fridge 2 hours before you want to bake them to allow them to rise again. Then Bake.

Lamb and Dried Plum Stew (Katniss' favorite dish)

This recipe is a mix of 2 recipes: 1 from the Oprah magazine & 1 from epicurious.com. To make it cheap & guilt free, I used only 1/2 lb. of lamb instead of 3 lbs & added 1 1/2 beef.

1/4 c. olive oil
1 large onion, grated

2 tbsp. minced garlic
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. cinnamon
salt & pepper to taste
1/2 lb lamb shoulder + 1 1/2 lb stew beef, cut into 1 1/2 in. pieces
2 1/2 c. chicken broth
4 carrots, peeled, halved lengthwise & cut into 1 inch pieces
Zest of 1 orange, cut in wide strips
2 c. butternut squash, cubed into 1 in. pieces
1 roasted bell pepper, cut into 1 in pieces
1/4- 1/2 c. dried plums (prunes), chopped
2 Tbsp. fresh cilantro, chopped

1. Combine the oil, onion, garlic, chili powder, cumin, cinnamon, salt, and pepper in a large, heavy pot. Stir well, then add the meat. Toss the meat with the spice mixture to coat it well.

2. Add the broth, carrots, orange zest, and butternut squash. Bring to a boil over high heat. Then reduce the heat and simmer gently, partially covered, over medium heat for 30 minutes. Add the roasted pepper and dried plums; cook, partially covered, until the lamb and vegetables are tender, about 30 minutes more. Remove and discard the chili and orange zest. Sprinkle with cilantro and serve immediately.

"Goat Cheese & Apples" Salad

(also eaten in the cave with Peeta)

This recipe is from Allrecipes.com and is to die for! Granted it was originally made with Roquefort cheese & pears, I switched it up to fit the story. The dressing is what makes it divine. My goat cheese got a little too soft like cream cheese so if I did it again I would freeze it or keep it refrigerated longer so it didn't get so soft. This salad tastes amazing with feta cheese also.

1 head of lettuce or bag spinach, torn into bite size pieces
2 apples- peeled, cored, and chopped
5 oz. goat cheese, crumbled
1 avocado- peeled, pitted, & diced
1/2 c. thinly sliced green onions
1/4 c. white sugar
1/2 c. pecans
1/3 c. olive oil
3 Tbsp. red wine vinegar
1/2 Tbsp. white sugar
1/2 Tbsp. prepared mustard
1 clove garlic, minced
1/2 tsp. salt
Black pepper to taste

1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, layer lettuce, apples, cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Cookies from Peeta's Father
Chocolate Chip Cookies

These cookies are cheap, but not guilt free and oh so good. I put a little to much flour in mine when I made them for The Hunger Games book club. This is my sister Mary's recipe & truly one of my all time favorite cookies. It makes a ton but if you don't want a ton, just freeze the dough. She is friends with the owner of "smart cookie" company and he told her the secret to their delicious cookies is to use bread flour instead of all-purpose. I tried it & it makes a difference! So you should try it too!

1 lb. butter (4 cubes), softened to room temp
2 c. brown sugar
1 1/2 c. white sugar
3 eggs
2 tsp. vanilla (real, not imitation)
6- 6 1/2 c. bread flour
1 1/2 tsp. salt
2 tsp. baking soda
Chocolate chips

Cream the butter and sugars. Mix in eggs & vanilla. Slowly incorporate in flour, salt, & baking soda. Lastly fold in your chocolate chips. Dish with a cookie disher onto an ungreased cookie sheet and bake in a preheated 350 degree oven for 10 to 12 min. or until edges are lightly golden. Place on cooling rack & devour!

Fudgy "No-guilt" Brownies

When I was flipping through "Cuisine at Home", a magazine my sister Mary sent me and I saw "No-Guilt" brownies I was intrigued! What could be better for my cheap & guilt free blog. So I tested it out... first you must know that I am a brownie snob.I love a good fudgy, moist brownie, so I will not go easy on these. They were not melt in your mouth delicious... a little to spongy or cake like for me. But good and chocolaty and very low in fat. Now it could have been that I stirred them too much, which you should never do to brownies because it over works the gluten and makes them cake or bread like. I say give them a try. Besides over the past 2 days I've eaten half the pan and if you're like me, it's better to eat half the pan of guilt-free!

Melt together:(in microwave, stir every 45 sec till smooth)
4 oz semisweet chocolate, chopped (1/2 c. choc. chips)
4 T. unsalted butter, cubbed
2 T. unsweetened cocoa powder
1 t. coffee granules, (I substituted pero/postum or you can omit it)
Stir in; Add:
1/2 c.sugar
1/2 c. unsweetened applesauce
3 egg whites
2/3 c. flour
1/4 t. salt
1/4 t. baking powder
1/2 c. walnuts, toasted, chopped
Dust with:
Powdered sugar

Preheat oven to 350. Line the inside of square pan with foil & coat with spray. Be sure to blend dry ingredients just until incorporated. Fold in nuts, then pour batter into prepared pan. Bake for 25-30 min, or until toothpick comes out clean. Cool brownies in pan, then lift out and peel back foil. Dust with powdered sugar, then cut into 12 bars.

Crisp Wontons with Strawberries & Yogurt

My friend, Emily Dougall, lent me her Everyday Food magazines that are packed with "Fast & Healthy Dishes in 30 minutes or less". I was pleasantly surprised with Miss Martha Stewart's recipes. This one is a fantastic spring/summer snack! It had just enough sweetness and crunch with nearly zero fat. Plus with the price of strawberries lately, this little treat is sweet on the pocket book too. It takes 20 minutes max from start to finish and is easy enough for kids to make it!

12 wonton wrappers

1 Tbsp. butter, melted (or substitute with H2O)

3 Tbsp. sugar

3/4 c. whole natural almonds, finely chopped

1 cup plain greek yogurt (or fat free yoplait any flavor or ricotta)

2 Tbsp. honey

1 3/4 c. fresh strawberries, sliced

1. Preheat oven to 400. Place wonton wrappers on a rimmed baking sheet and brush with butter. Sprinkle with sugar and almonds. Bake until golden brown and crisp, 5 to 7 minutes. Transfer wontons to a wire rack and let cool.

2. Dividing evenly, top 6 wontons with yogurt, a drizzle of honey, and strawberries, then sandwich with remaining wontons. Serve immediately.

Zesty Meatball Soup

First off, I apologize for not posting for so long. James and I began Body for Life which requires me to work out daily (except Sunday). So I've been cooking healthy, just not posting the healthy things we've made.
This recipe is sooo yummy. We loved all the flavor it has. It's also fairly fast & cheap because it makes tons! I saw the recipe on the back of my Zesta whole wheat saltines box and decided to give it a try. I hope you will make this because it is healthy and so tasty. I adapted the recipe to not require using a dutch oven because honestly, who uses that daily in the kitchen?!

1 egg beaten
10 saltine crackers(whole wheat)finely crushed
1 Tbsp grated Parmesan cheese
1 Tbsp fresh parsley (or dried)
1/4 tsp pepper
1 lb. lean ground beef
2 small zucchini, chopped(2 cups)
1/2 c. chopped onion
2 cans(14 1/2 oz) diced tomatoes (with Italian seasonings)
1 can (15 oz) tomato sauce (with Italian seasonings)
1 can (14 oz) reduced sodium beef broth (or 1 3/4c. water + 2 bouillon cubes)
1/2 c. uncooked dry small shell pasta

1.In a large bowl combine egg, crackers, cheese, parsley, and pepper. Add ground beef. Mix well. Shape into thirty six 1 inch meatballs.
2. Spray a pyrex 8 x 11 pan. Cook meatballs in a 350 degree preheated oven until no longer pink in the center. (I put mine in the oven and took them out and into the soup when the pasta was tender. So however long that is.)
3.In a large deep skillet cook zucchini and onion until tender (in a small amount of olive oil... if you like). Stir in undrained tomatoes, tomato sacue, beef broth, and pasta. Bring to boiling. Reduce heat. Simmer, uncovered, about 8 minutes or until pasta is tender. Stir in meatballs. Heat through.

Parmesan Chicken French Bread Pizza

Thanks to Laura Larson, my mom, I can make pizza and salad in under 15 minutes for under $5! (Can you tell that she had 8 children?!) She never had time to make pizza dough and never had the money to buy the dough or Boboli crusts, so instead she made us french bread pizza. Maybe it was a favorite at your home too... I flavored it up a bit with a few things I found in my fridge, but I honestly only spent $2.50 at the store tonight, buying a loaf of french bread and mozzarella. That's it. So see what you have and create your own. It has always been one of my favorite "Mom Meals". Look at all the veggies you can pack into your family's diet. Enjoy!

1 loaf of french bread
1 small can of tomato or spaghetti sauce
1 1/2 c. mozzarella cheese
1 chicken breast, grilled in garlic & olive oil, chopped
Toppings:
I used sun dried tomatoes, onion, red bell pepper, spinach, a little low fat ricotta cheese,
and Parmesan cheese sprinkled on top.

Cut the french bread loaf in half, lengthwise. Spread on the seasoned tomato sauce, sprinkle on the cheese, add the chicken & toppings, and sprinkle with Parmesan. Put it in a preheated oven at 375 degrees for 10 to 15 minutes, until the cheese melts and the edges are golden. While the pizza cooks, chop vegetables & make your salad. Ta-Da! Dinner in a snap!

Thai Peanut Sauce

We love Thai food! Especially Thai food from our favorite resaruant in Orem, Bangok Grill. Mmmm... So GOOD! But now that we live in Salt Lake, we can't exactly stop by regularly, so on a very tired night, James made me this Pad Thai & Peanut Sauce with Rice. He made up the Pad Thai chicken off the cuff, but he did follow a recipe for the Peanut sauce. So here it is. I loved it and thought others should try it. I'm thankful for the great diversity of food and cultures around the world and for a wonderful husband who cooks well!

4 teaspoons canola oil,
1/2 cup minced red onion,
2 tablespoons minced garlic,
1/2 teaspoon hot chili pepper
2 tablespoons sugar
2 tablespoons vinegar,
1/3 cup peanut butter,
1 cup of water

In a blender, combine oil, onion, garlic and hot chili pepper; blend for 1 minute. (James skipped that step because we like chunky texture.) Empty the mixture into a saucepan and place over low heat until the mixture starts releasing aroma. Add peanut butter and mix well over low heat. Add water and let it simmer for 10 minutes or until thickened. Stir in vinegar and sugar; continue to simmer for another 1-2 minutes. Taste and add more vinegar and sugar if the mixture does not have the sour and sweet taste.

Place sauce in a shallow plate for satay dipping or pour over fresh salad.

Honey Pear Crisp

I need to return my C is for Cooking book to the library tomorrow, so I thought, "Lets do one last Sesame Street recipe just for fun!" This Honey Pear Crisp is very yummy and inexpensive, but I'll tell you the honest truth... The crisp stuff on top of the apple or pear was the best part of it all. I could eat I pan of just that... but that would not be guilt free, now would it. Darn! If you like apples or pears, I think you'll really enjoy this recipe. Once again, it is a kids recipe so it's easy and fast and tastes great with Low fat cool whip or a titch of vanilla ice cream.

1/2 cup uncooked oats
1/4 cup flour
1/3 cup brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt
1/4 cup butter, softened
4 peeled, ripe pears, halved & cored
(instead of pears, you can substitute apples)
1 Tbsp. lemon juice
2 Tbsp honey
Whipped cream or vanilla ice cream (optional)

1. Preheat the oven to 375. Coat a 9 in pie plate with nonstick cooking spray.
2. In a medium bowl, use a fork to stir together oats, flour, brown sugar, cinnamon, nutmeg, and salt until well mixed. With your fingers, work in the butter until a crumbly mixture forms.
3. Place the pears in the pie plate, cut side up.
4. Sprinkle the pears with lemon juice. Drizzle with honey.
5. Crumble the oat topping all over the pears.
6. Bake until pears are softened and topping is crisp and lightly browned, about 25 minutes. Let stand for at least 15 minutes. Spoon into individual dessert bowls. Serve with whipped cream or ice cream, if you like.