Curry-ing favor with my mother-in-law

My mother-in-law is simply wonderful, a woman of many talents. She is an especially great cook, and one of my favorite dishes is her Chicken Divan. Believe it or not, I had never tried this retro-fabulous casserole before. But what's not to love about tender chicken and broccoli in a creamy, curry-laced sauce? Even better, my lightened-up version uses leftover cooked chicken and pantry staples like condensed soup, so you could have a little dough leftover for a bottle of wine.

Clean Chicken Divan
Serves: 4-6

2 cups chopped cooked chicken breast
2 cups broccoli florets, cooked
1 (10 3/4-ounce) can 98% fat-free cream of chicken soup
8 ounces container reduced fat sour cream
4 ounces shredded 2% sharp cheddar cheese
3/4 cup skim milk
1 teaspoon curry powder
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper (optional)
1/2 cup whole-wheat breadcrumbs*

1. Combine first 10 ingredients. Spoon into a lightly greased 11- x 7-inch baking dish.
2. Bake at 350° for 30 minutes or until hot and bubbly. Sprinkle breadcrumbs over casserole and bake 10 more minutes. Let casserole stand 5 minutes before serving.

*Note: I tried sprinkling breadcrumbs on top of the casserole, but I didn't think it added much. I probably won't bother next time (but my husband thought it "added texture" -- seriously, has he been watching Top Chef or what?).

Sweeten your staycation with sherbet

Here's a lovely dessert that's perfect on a warm summer night. Sweet pineapple, tangy buttermilk, and refreshing mint make this frozen treat as refined and delicious as a cup of Pinkberry or imported Italian gelato, without breaking the bank.

Pineapple-Buttermilk Sherbet

2 cups buttermilk
2/3 cup sugar
2 Tbsp. fresh mint, finely chopped (optional)
8 oz. can crushed pineapple (do not drain)

Mix the buttermilk and sugar in a bowl, whisking to dissolve the sugar. Add mint and can of pineapple, including the juice.

Pour mixture into a 9 x 13" glass or metal dish and place in the freezer. Every 20 minutes or so, whisk the mixture. (You might do this about 4 times, depending on your freezer's temperature.)

Stir with a fork before serving in small bowls or glasses.

Makes 6 servings
Cost (not including sugar): $5

Prescription for Summer Heat... Primavera Stew

Even as the temperature in LA soars to 90 degrees and more, I must ask, "How many salads can one person eat?" I have a serious tolerance for salad, but I've reached my limit. This primavera stew side dish will satisfy your summer craving for fresh vegetables without the predictability of yet another salad.

2 teaspoons olive oil
2 garlic cloves, minced
1 yellow pepper, chopped
1 green pepper, chopped
1/2 cup carrots, chopped
1 large ripe tomato, diced
6 fresh basil leaves, cut into thin strips
1/2 cup chicken stock
1/2 cup evaporated milk
Freshly ground black pepper to taste

Heat oil in a non-stick skillet. Add garlic, saute. Add peppers and carrots, saute until soft. Add tomato, basil leaves, chicken stock and evaporated milk. Cook just until heated.

Serve in bowls, as you would a stew. Add pepper to taste.

You might ask, "Why would you serve a hot dish on a 90 degree day?" This is Los Angeles, friends. The air conditioning is set at 72 degrees!

'Til next time,
Bobbi

Big League Cookies Will Make You Look Like an All-Star

Did you watch the All-Star Game tonight? You can easily make this entire batch of cookies over the course of one or two innings of baseball. They're just THAT easy.

And before you turn your nose up to my cake mix cookies, try them. They taste like they are packed with brown sugar and butter. And yet...they aren't!

Cake Mix Cookies

1 Box of Duncan Hines Spice Cake Mix
2 Eggs
1/2 Cup Vegetable Oil (Corn, Canola, etc.)
1 Cup of Quick Oats

Preheat oven to 350F. Combine cake mix, eggs, and oil. Mix by hand until all cake mix is moistened. Add oats, mix well.

Drop by rounded spoonful on ungreased cookie sheets.

Bake for eight minutes.

Makes three dozen cookies that will leave Albert Pujols shakin' in his shoes! They're a home run!

Enjoy,
Bobbi

Confirm This! Richness of Experience Effects Judgement in Matters of Pizza...

I was watching Supreme Court nominee Sotomayor as she was grilled by Senate Republicans and I thought, "let's face it, I would hope that I, with the richness of my experiences, would more often than not make a better pizza than anybody who hasn’t lived that life."

Though I am inspired by Bottega Louie's Bianco Pizza this is how we do Bianco Pizza west of the 110 in Downtown LA!

Preheat oven to 450F.

2 Boboli Thin Crusts
2 1/2 Cups Part Skim Mozzarella (Shredded)
1 1/2 Cups Low Fat Ricotta
A block of Reggiano Parmesan
2 Tablespoons and a drizzle of Extra Virgin Olive Oil
3-4 Garlic Cloves, minced
1/2 Jar of Pasta Sauce
6 Cups Baby Arugula
1/4 Cup Chopped Red Onion
1-2 Teaspoons Red Wine Vinegar
Juice of 1/2 Lemon
Freshly Ground Pepper


Mix the following ingredients in a large bowl:
2 Cups Low Fat Ricotta
2 Cups Part Skim Mozzarella (Shredded)
As Much Shredded Reggiano Parmesan as makes you happy
(for me, at least 1/2 Cup)
Drizzle of Olive Oil

Place one Boboli crust on an ungreased cookie sheet or pizza pan. Spread about 2/3 of the cheese mixture the crust. Top with 1/2 of the minced garlic and about 1/4 cup shredded mozzarella. Bake until all cheese is melted, but not brown.

While first pizza is baking, place the second crust on an ungreased sheet/pan. Spread 1/2 jar of pasta sauce on the crust. Drop remaining cheese mixture by the heaping teaspoons on top of the sauce. Sprinkle with remaining garlic and remaining mozzarella. Bake until cheese is melted, but not brown.

While pizzas are baking, wash and dry arugula put in a large bowl with onions. In a separate small bowl, mix 2 tablespoons olive oil, lemon juice, 1-2 teaspoons of red wine vinegar and LOTS of freshly ground black pepper. Pour over Arugula/onion mixture and toss well.

Serve fresh arugula mixture (uncooked) on top of piping hot pizzas.

Try it, I think that you'll trust my "judgement!"

'Til next time,
Bobbi

Strange twists...GM's Hummer goes Chinese. Bobbi's salsa becomes pot roast. In the end, we're all eatin' soup.

June 3
5:00 a.m., Chinese construction company buys Hummer.
7:00 p.m., Bobbi serves chips and salsa.

24 oz. can tomatoes
7 oz. can diced green fire roasted chilies
1 teaspoon oregano
Juice from 1/2 lemon
1/2 cup chopped onion
1 teaspoon garlic powder
salt (to taste)

June 3
5:45 p.m., Schwarzenegger says Chinese Hummers will get 100 mpg.
11:00 p.m., Bobbi fires up the slow cooker.

Large onion chopped
Green Pepper Sliced into Strips
Pot Roast
Remaining Salsa
1/2 Cup Chicken Stock
Add items to the slow cooker in the order listed above. Cook on low for 8 hours.

June 6
NY Times asks, "What would Mao drive? A little red Hummer."
Bobbi has enough RED hot Taco Soup to feed the Red Army

Remaining pot roast cut into cubes
Remaining veggies from roast with juice
1 can corn (low/no sodium)
1 can kidney beans (rinsed)
1 can black beans (rinsed)
1 packet hot taco seasoning
1 packet ranch dressing mix

Cook all ingredients until piping hot. Freeze the leftovers and wash the dishes...fast...GM is unloading Hummer as we speak!

Best,
Bobbi

Layoffs Looming? Save Money by Making Your Own Smoothies.

As layoffs loom in our future, I cannot justify five bucks for a smoothie -- and neither can you! This recipe makes two extravagant servings or four far more civilized portions depending on your appetite.

2 Cups Milk
1 Can Crushed Pineapple in Juice
8 oz. Frozen Blueberries
1/4 Teaspoon Vanilla
4 Tablespoons Reduced Fat Sour Cream

Put all ingredients in the blender and blend until smooth.

Live it up...serve with a straw.

'Til next time,
Bobbi