Cooking Light-ish

This week was my week and it is the last cooking week for the rest of the year. But don't you fret, Sunday is Cookie Day where 4 of us will get together and create our favorite holiday cookies to give to people that are near and dear to us, but not that near and dear that we want to spend money on in these hard economic times. I digress.

At first I didn't have any ideas, but due to technical difficulties at the Shappell-Fineout household I had an extra hour, so I took the opportunity to peruse through the December issue of Cooking Light. I found three recipes that were flavorful and hearty enough to take us through this stormy week:

Wild Mushroom and Lentil Cottage Pie This vegetarian version of a low-cal Shepard's Pie is a very satisfying treat. We subbed Cook's Brut (leftovers from Mimosas) for the dry sherry and Swanson's Regular Chicken Broth for the Vegetable Broth it called for. We refuse to sacrifice taste for low sodium.

Then we made Mao Pao Tofu, which was a challenge because Scott's beloved Gentri-Safeway did not have Extra-Firm Tofu. They also didn't have green onions and they were very low on carrots, but that's another post....Anyways...

We managed to make the recipie with Silken Tofu, which is somehow different from Extra Firm Tofu. I couldn't tell the difference, but as long as one can make it crispy, I am one happy broad.

I was really looking forward to this next dish and I was a bit apprehensive to present it to Scott, knowing his aversion to hominy. Thankfully, he was willing to eat around it, just as I usually eat around the many ingredients I don't care for. (Did I mention, I can be a picky eater?) This made me happy, cause there is nothing I like more than a stew with Mexican inspired ingredients.

Ancho Pork and Hominy Stew

Overall, my favorite dish this week is the Mao Pao Tofu. It was quick, easy and tasty. Tune in next week because Cookie Day is always full of fun and surprises.

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