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All posts for the month September, 2009

Penny's Low Fat Desserts Chocolate Peanut Butter Cookies

Penny's Low Fat Desserts Chocolate Peanut Butter Cookies

Penny’s Low Fat Desserts

Recently, one of my tweeps, PennysLowFatDes (the Twitter alter ego of Penny’s Low Fat Desserts) sent me a sample of some of her famous low fat cookies for me and my wife to try.  They sent us Chocolate Peanut Butter Cookies and Oatmeal Raisin Cookies .  Within in 10 minutes of me getting home the day the cookies arrived, I had shredded open the box and within 15 minutes, the cookies were gone.

At some level, it seems like we should have shown restraint with low fat cookies.  I mean, they’re supposed to be good for me, right, so I really shouldn’t be killing them like a bag of Oreos.  Then again, maybe that’s the perfect complement.  There I was, tearing into the cookies like they were a gooey, fat-lated, much less healthy for me treat.  That’s a good thing.  Right?  Right!

Either way, the cookies we got from Penny’s Low Fat Desserts were really good.  Normally, I have a lot of problems with most low-fat treats because they tend to do one of two things:

  1. They try to be sickenly sweet to hide the lack of fat
  2. They end up having no flavor at all because they have no fat

The cookies we had suffered from neither problem.  The cookies’ flavors were pretty much on point.  The chocolate peanut butter cookies tasted like peanut-butter chocolate ice cream from Baskin Robbins.  They were a smooth mixture of some nice dark chocolate (more flavorful than milk chocolate) and creamy peanut butter.  They were also very moist.

The oatmeal raisin cookies were actually a little sweeter because of the raisins in them.  They were also a touch drier than the other cookies, probably because of the lack of peanut butter.  Still, if I weren’t so partial to the chocolate desserts, I’d probably say there were every bit as good as the chocolate peanut butter ones.  Then again, I’m partial to chocolate. 🙂

The one thing that Penny’s Low Fat Desserts might get graded down on would be texture.  When I took a bite of my cookie, I knew it was a low fat cookie.  On the other hand, I have absolutely no problems with that because the flavors were good. 

In fact, the fact the texture was a little different than a full-fat cookie is not such a bad thing.  Most of the low fat cookies I’ve eaten that had the same texture of fat-laden cookies tasted like shoe leather.  I’ll take the slightly chewier, but still moist taste of my Penny’s Low Fat Desserts cookies any day of the week.

I am sure that Penny’s Low Fat Desserts would have much preferred if I had come out and said “Tastes the the full fat version.  I can’t tell the difference.”  I hope they will settle for me saying that I, Chris Perrin, will gladly eat their cookies any day of the week and both my tastebuds and my waistline will be happy for it.

The images on the site were taken from http://www.pennyslowfatdesserts.com.

The White Album- Perfect Music to Listen to for a White Meal

The White Album- Perfect Music to Listen to for a White Meal

Okay, so the fashionistas all agree that you can’t wear white after Labor Day, but, I’m wondering about eating white after Labor Day.  Think about it.  If you can’t wear white, you’re probably wearing darker colors and if you spill… yikes!  Who knows…maybe tomorow the manner experts are going to outlaw fettuchini alfredo, sugar cookies, and White Russians!!

Just in case, maybe you should try this all-white Labor Day menu.  It’s not exactly the most waistline-friendly, but that’s not my fault.  I was trying to think of what was white and, of course, I thought of heavy cream!  It’s not my fault this meal is so creamy and delicious.  I have to make sure every one gets one last white meal during Labor Day.

You know, just in case.

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Poached Pear Soup with Bacon and Mint

Poached Pear Soup with Bacon and Mint

You ready?  Let’s lunch!

Looking for something delicious for lunch today?  How about

Chilled Poached Pear Soup

Ever since I tried pear soup at Trezo Vino in Overland Park, KS, I have wanted to make my own chilled pear soup.  The soup I had at Trezo Vino was good and it certainly sounded exotic.  Still, at the same time, it was something I thought I could make for myself at home.  And I could probably do it better than they could.

Not to toot my own horn, but I think I did a pretty good job!

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Red Thai Curry

Red Thai Curry

Do you want to eat healthy?  Are you concerned about the environment?  Maybe it’s time you think green. 

That’s why I put together an eBook called Greening Your Diet which you can download by clicking the link to the left.  In it, you will find 10 recipes in three categories:

  • Low meat – recipes with little meat you can gradually remove the meat from all together
  • Vegetarian – eggs, cheese, and cream, but no animals
  • Vegan – No animals harmed in the making of these meals at all…unless you burn yourself

Whether you are looking to improve your health or save the world, there is a recipe or appetizer for you.  Even if all you want to do is make sure that your veg*n friends have something to eat at your next party, that’s in there, too.  However, if you want to make a change, the best way to do it is with baby steps.  Greening Your Diet is all about that.

Start with the low meat recipes and then follow the suggestions for getting the meat out of the food.  Try the vegetarian pasta (aka cheese ravioli) or the meal that got me to go meatless: burritos with Fantastic taco mix.  Then, when you’re ready, give vegan kung pao tofu a try.

Here’s a sample of one of the recipes in the book.  I think you’ll like it.  Remember, there are 9 more just like it and it’s all free.

Moroccan Seitan

Morocco is located in North Africa very near Spain and may be best known for its largest
city, Casablanca (there’s a film entitled Casablanca, you probably have heard of that.)
The country has a deep history that has been greatly influenced by its position on
numerous trade routes which brought new spices into the country along with different
people and techniques to use them.

Today, in America, Moroccan food is still a virtual culinary unknown, despite its wide
variety of very flavorful dishes. In many ways, it is one of the last undiscovered culinary
frontiers, but this dish is about to change all that. Get your passports ready, we have
some exploring to do.

Also, if you haven’t heard of seitan (pronounced like the big bad dude), it’s a dough
made from wheat protein (aka gluten.) If you or your guests are allergic to wheat gluten,
this dish is not for them. If you can do gluten, then definitely give seitan a try. It’s got a
pleasant meat like consistency and absorbs the flavors of whatever it is cooked with.

You will need:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 potatoes, cut into inch pieces
  • 1 package commercial package
  • 8 cups vegetable broth
  • Zest and juice of 1 lemon
  • 2 tablespoons harissa, sambal olek, or sriracha
  • 1 can chickpeas
  • 4 tablespoons Amy Finley’s Moroccan spice mix

In a dutch oven or soup pot with a cover, add the olive oil and onions. Cook them over
medium-high heat until they start to turn clear. Then add everything else. You may not
need all 8 cups of broth, just make sure it covers the potatoes.

Bring the liquid to a boil and then cover. Cook for 30 minutes or until the potatoes are
fork tender.