80--- Elk Spring Rolls

My husband and his friend shot an elk a few weeks ago. Mixed feelings here: poor elk BUT yay for meat! So-- be looking forward to future elk recipes. Truth: I do not love game meat. I know that I am a Montanan, but we never had it growing up. It is somewhat an acquired taste. Therefore, you know that my recipes will not be gamey.

Elk, like buffalo, has less total fat and saturated fat then their mooing counterparts. There is also something very appealing about knowing that they have been eating whatever grows in the woods and on the prairies and not what is provided in grain bins (corn).

Elk Spring Rolls

Serves 4

16 spring roll wrappers

10 oz Maifun rice noodles, soaked for 30 minutes in warm water, drained

3 carrots, peeled and sliced into 3" strips ~1/8" thick

2 cucumbers, peeled, seeded, and sliced into 3" strips ~1/8" thick

2 cups baby spinach leaves, stemmed

6 oz elk tenderloin steaks, trimmed

Dipping sauce of your choice

Marinade

1/4 cup lite soy sauce

1 Tbsp Thai chili sauce

1 tsp garlic powder

1 tsp coriander powder

Place tenderloin steaks in marinade overnight.

Preheat a grill to medium heat. Cook steaks for ~10 minutes each side (cooking time will vary on thickness) until medium-rare. Note: avoid overcooking to reduce game flavor. When done, slice steaks into 1/4" thick slices (~2-3" long).

Soak spring roll wrappers, one at a time, in warm water for ~15 seconds or until slightly pliable. Layer soaked wrappers in between moist paper towels. I recommend having all other ingredients ready to go and set out so you can quickly start wrapping without wrappers becoming too soft (more likely to tear).

Lay moist wrapper on a plate. Fold one edge of wrapper in ~ 1 inch. Place 2 cucumber slices, 2 carrots slices, 2 spinach leaves, and 1/8 cup noodles on folded edge. Place steak slices in middle of wrapper. Starting at the folded edge, roll the wrap and seal the edge. Note: you can fold in edges as you go (like a burrito), or leave ends open.

Repeat process until all have been wrapped! Serve with hot chili sauce, sweet & sour sauce, peanut sauce, or your choice of dipping sauce!

Nutrition Info per 4 rolls: 324 calories, 8 g fat, 3.5 g saturated fat, 26 g protein, 40 g carbohydrates, 8 g fiber

80 - - - Creamy Cucumbers

This is my mother-in-law's recipe, slightly revised (health-ified). These cucumbers are a favorite of mine-- I always request them on my birthday. These also are my favorite dish to serve alongside the Thai Chicken Calzones.

Cucumbers are a great source of vitamin C, and they are also very low in calories-- VERY LOW. One third of a medium cucumber contains only 10 calories.... practically none.


Creamy Cucumbers
Serves 8

4 medium cucumbers, peeled and sliced thin
1 onion (red or white), thinly sliced
14 oz 2% Greek yogurt
1/3 cup apple cider vinegar
2 Tbsp sugar
3 Tbsp fresh dill, finely chopped
1 tsp salt

In a colander, layer cucumbers and sprinkle with salt. Place a heavy bowl on top of cucumber to press out water. Allow to sit for one hour.

Combine all ingredients in a large bowl and refrigerate.

Nutrition Info per 1/2 cup serving: 58 calories, 7 g protein, 1 g fat, 5 g carbohydrates, 1 g fiber

80(ish)--- Thai Chicken Calzones

This is an 80(ish). You can make this a strong 80 by preparing this recipe as a pizza, rather than a calzone (thus eliminating some dough/ carbohydrates). Just use the peanut sauce as your sauce and pile the ingredients on top.

I always have friends request this recipe. It's so easy and you get to use really fresh ingredients (some that we have previously prepared).

I'm sure you are aware that spinach is good for you. This SUPERFOOD is high in Vitamin C, carotenoids, flavonoids, Vitamin K, Vitamin A, manganese, folate, iron, magnesium, calcium.......... this list goes on and on. So, if you want to live long and prosper-- Popeye-ify!

Thai Chicken Calzones
Serves 10

Whole Wheat Pizza Crust recipe, divided into 10 pieces, rolled thin
4- 4 or 5oz boneless skinless chicken breasts, marinated then grilled or baked and cut into 1/2" chunks
3 cups spinach leaves, shredded
3/4 cup shredded carrot
1/2 cup fresh cilantro leaves
3/4 cup shredded mozzarella cheese (part-skim)

Chicken Marinade
1/4 cup lemon juice
1 Tbsp red pepper flakes
3 Tbsp fresh cilantro, shredded

Peanut Sauce
1/4 cup reduced-fat creamy peanut butter
2 tsp sesame oil
8 oz lite coconut milk
1 1/2 Tbsp low sodium soy sauce
1 tsp garlic powder
1 Tbsp hot chili sauce (Thai chili sauce)
2 tsp brown sugar
1 tsp red pepper flakes
3 Tbsp lime juice

**Marinate chicken breasts in marinade ingredients for 1-3 hours prior to cooking.


Preheat oven to 425 degrees. Combine cooked chicken pieces, spinach, cilantro, shredded carrot, and shredded cheese. On each rolled-out dough circle, add ~1/2 cup chicken mixture. Lightly brush water to the edge of the circle. Fold dough over and pinch edges to seal. Lay calzones on a baking sheet (or 2) sprayed lightly with cooking spray. Bake for ~15-20 minutes on middle rack, or until crust is lightly brown.

Combine peanut sauce ingredients in a large saucepan over low heat. Stir frequently.

To serve: ladle ~1/4 cup peanut sauce onto the top of each calzone. Enjoy!

Nutrition Info per 1 calzone with peanut sauce: 386 calories, 27 g protein, 13 g fat, 5 g saturated fat, 24 g carbohydrates, 4 g fiber

80 - - - Luau Pizza

Here is the first of two recipes using my homemade wheat & honey pizza crust! This is a Luau Pizza. Don't be afraid of the BBQ sauce- it's really good (my homemade recipe will be coming soon- I promise).

Pineapple is rich in Vitamin C, Bromelain, Manganese, and Thiamin (B1). Some people swear that pineapple aids in digestion, however no results have been published to provide that evidence.


Luau Pizza
Serves 3-4

1/3 wheat & honey pizza crust recipe
http://www.eat8020.com/2010/11/80-wheat-honey-pizza-crust.html

1/3 cup favorite BBQ sauce
1/3 cup favorite marinara sauce (I used one with vegetable chunks-highly recommended)
1 clove garlic, pressed and finely minced
4 oz mozzarella fresca balls, halved
6 slices Canadian bacon, sliced into strips
1/2 cup pineapple chunks, sliced thin
1/2 cup finely sliced red onion (optional)

Preheat oven to 425 degrees. Roll out crust thin, to 12" x 14-16". Lay on a baking sheet.

Mix barbecue sauce and marinara sauce. Ladle onto crust, spread thin, and sprinkle with minced garlic. Next, layer sliced Canadian bacon, pineapple chunks, red onion, and mozzarella ball halves.

Bake for ~18-20 minutes on middle rack, or until crust is crisp and cheese is melted. Slice into 12 slices.

Nutrition Info per 3 slices: 362 calories, 21 g protein, 13 g fat, 4 g saturated fat, 40 g carbohydrates, 5.4 g fiber

80- - - Wheat & Honey Pizza Crust

This was my first yeast experience since junior high. I admit-- I was scared, especially since I live at high altitude and I have been "warned" by friends that it is not an easy task. Beginner's luck! THIS WAS EASY. I vow to never use store-bought crust again (yikes).

My crust held up very well, had great flavor, and was nice and thin. My next two posted recipes will use this crust.....

Wheat & Honey Pizza Crust
Makes 4- 12" pizzas

1 1/3 cups warm water (110 degrees)
3 Tbsp olive oil
2 Tbsp honey
1 - 1/4 oz package active dry yeast
1 3/4 cups whole wheat flour
1 3/4 cups unbleached flour
1 tsp salt
Extra unbleached flour for rolling
Extra olive oil for coating bowl

In a large bowl, place the warm water, olive oil, honey and yeast, and blend with a hand mixer for 30 seconds to combine. Allow the mixture to sit for 10 minutes or until foamy. Add both types of flour and salt, and mix for 1 additional minute or until the dough comes together to form a ball. Transfer the dough to a floured work surface and knead the dough for 5-7 minutes or until smooth and elastic. Lightly oil a large bowl with a little olive oil, transfer the ball of dough to the bowl, and roll the dough around the inside of the bowl to thoroughly coat it with the oil. Cover the bowl with a clean towel and leave the dough to rise for 1 hour or until doubled in size.

After the dough has doubled in size, punch down the dough, and turn it out onto a floured work surface. Knead the dough a few times, place the bowl over the top of the dough, and leave it to rest for 20 minutes.

Roll out to desired size. Place toppings onto crust and bake on middle rack at 425 degrees for ~20 minutes.

20--- Apple Pie Panna Cotta

I promise I will only post good, healthy items for the next week. But I had to attempt another Thanksgiving dessert this weekend.

This is Apple Pie Panna Cotta. Tastes just like apple pie with vanilla ice cream, just without the crust! The panna cotta has a consistency much like my Russian Cream, and the apple compote topping adds lovely flavor and texture. KEEPER!

Apple Pie Panna Cotta

Serves 6

PANNA COTTA

2 1/2 cups heavy whipping cream

1 package unflavored gelatin (~2 1/2 tsp)

1/2 firmly packed light brown sugar

1 cup sour cream

2 tsp pure vanilla extract

1 Tbsp ground cinnamon

APPLE COMPOTE

4 apples, peeled, cored, and diced into 1/2" pieces (I used Golden Delicious and Honeycrisp)

1 cup water

1/4 cup sugar

1 tsp pure vanilla extract

1 oz spiced rum

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

DIRECTIONS:

PANNA COTTA

Pour whipping cream into a medium saucepan and lightly sprinkle gelatin over the top. Allow to sit for 5 minutes. Stir in brown sugar and heat over medium-low heat (do not boil). Whisk until brown sugar and gelatin have dissolved.

Whisk in sour cream, vanilla, and cinnamon until smooth. Pour 1 cup of mixture into each glass or bowl. Note: panna cotta is traditionally served free-standing, and therefore if you have small molds you can use those. I used glasses for ease.

Refrigerate panna cotta for at least 4 hours, but up to overnight is fine.

APPLE COMPOTE

In a large saucepan, combine water, sugar, vanilla, rum, cinnamon, and nutmeg. Bring to a boil until the sugar is dissolved and the mixture slightly thickens, ~ 5 minutes. Add apple cubes and return to a boil. Reduce heat to a simmer, stirring occasionally until apples are tender and mixture thickens, ~20 minutes.

Remove from heat and place in a bowl in the refrigerator until panna cotta is ready to serve.

*Add ~1/2 cup compote mixture to the top of each panna cotta and serve!

20--- Punkin Puddin

I am in charge of dessert on Thanksgiving at my in-laws this year. They do a beautiful job with everything at the meal, so my goal is to make it special. I also am trying to get away from PIE.

Pie is good and all, but after you've eaten a heavy meal, it can be a little much. I am trying to make dessert a lighter experience, not necessarily healthier. But I also want to hold onto those classic Thanksgiving flavors.

My first attempt happened last night when my dad came to town. 2nd attempt will be tonight. More to come in the next couple of weeks.

This recipe is also magically gluten-free! THIS is a keeper.

Punkin Puddin (aka: Pumpkin Pudding)

Serves 6

2 cups pumpkin puree (not pumpkin pie filling, just pumpkin puree)

3/4 cups light brown sugar, packed

1 tsp ground cinnamon

1 tsp pumpkin pie spice (if you do not have some, use 1/2 tsp nutmeg, 1/2 tsp ginger)

3 eggs, beaten

3/4 cup milk

1 cup table cream (found next to heavy cream)

Preheat oven to 350 degrees. Combine all ingredients and mix with a hand mixer. Pour into a greased 1 1/2 quart baking dish or casserole dish. Bake for 50-60 minutes, or until knife inserted into center comes out clean. Cool in refrigerator until ready to serve. Place 1/2 cup pudding in individual glasses and top with whipped cream. Garnish with a sprinkle of cinnamon (optional).