Wednesday, March 13, 2013

Date Night--March 13, 2013

It's Wednesday.  That's always a happy day in this house.  And right now, it smells of sugar and spice.  Not just because I'm "a little girl"  (thanks to WW and exercise, getting "littler" by the day--down 15.5 lbs!!), but because I've already made dessert--Cinnamon Buns.

That seems like a good place to begin...

Dessert

Recipe Renovation: Cinnamon Buns

Cinnamon Buns
Weight Watchers Recipe
4 Stars
Ratings (11) Rate it
4PointsPlus Value
Prep time: 30 min
Cook time: 30 min
Other time: 0 min
Serves: 12
These cinnamon buns take some time to make, but most of that time is in the rising, and the result is spectacular.

Ingredients

Instructions

  • Stir together milk, vegetable oil, sugar and salt in a small saucepan. Heat to lukewarm. Pour yeast over 2 tablespoons lukewarm water and let sit 5 minutes. Stir into milk mixture.
  • Transfer warm milk to a large mixing bowl and beat in half the flour by hand or with an electric mixer. Mix in enough remaining flour to make a soft dough. Let rest 10 minutes; knead well on a floured board or with an electric mixer and dough hook; let rest 10 minutes.
  • Spray a large, clean bowl with cooking spray, add dough, cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  • Lightly coat a 9-inch round baking pan with cooking spray. Turn the dough onto a floured surface and roll into a 12 x 10-inch rectangle. Spray with cooking spray.
  • Stir together brown sugar, corn syrup, cinnamon, nutmeg and orange zest; brush over dough. Sprinkle with raisins. Roll up tightly, like a jelly roll. Cut into 12 pieces.
  • Place buns cut-side up in baking pan. Cover with plastic and let rise until doubled, about 1 hour.
  • Preheat oven to 350°F. Bake buns until firm and nicely browned on top, 30 minutes. Cool completely before inverting onto a serving plate.
 Adjustments I made--I only had light corn syrup and not as much as the recipe called for;  I topped it off with Molasses.  I had way too much dough so I made 6 more without craisins as Josh doesn't think that fruit or nuts belong in a cinnamon bun.  Please school him when you see him.

Main Course

Korean-Style Grilled Flank Steak

Korean Style Grilled Flank Steak
Weight Watchers Recipe
4 Stars
Ratings (38) Rate it
4PointsPlus Value
Prep time: 5 min
Cook time: 18 min
Other time: 0 min
Serves: 6
Lean, flavorful flank steak does not have to be a grilling-season-only dinner. Indoor grill pans simulate the taste of outdoor cooking with no added fat.

Ingredients

Instructions

  • Put flank steak into a shallow glass or ceramic dish.
  • To make marinade, combine garlic through to sesame oil in a blender and blend until smooth.
  • Pour half the marinade over flank steak, turn over to coat both sides, cover and refrigerate for at least 30 minutes and up to 24 hours. Refrigerate remaining marinade as well.
  • Prepare coals for grill.
  • Grill flank steak for 5 to 7 minutes on each side for medium-rare. Set on a cutting board to rest while you finish salad.
  • Put remaining marinade into a small saucepan and add 3 tablespoons water. Bring to a simmer over very low heat and cook for 3 to 4 minutes.
  • In a large bowl, toss watercress, scallions and carrot with warm marinade.
  • Slice flank steak into thin strips. Pour any juice from meat over salad and toss it in. Serve flank slices alongside salad. 
No real changes to this recipe...I did use the entire marinade recipe as a marinade for the beef.  Then I made more--it just smelled soooo good.  Oh, and I thought it would go nicely over the broccoli that I'm going to roast and the barley/brown rice that we'll be having also.  If you're keeping track the rice is 4 points and the broccoli is 0.

Appetizer

Shrimp cocktail.  No real recipe here.  It tracks at 2 points.

Beverages

I'm wavering here.  If I have a cocktail before dinner, it will be a Martini (with a twist).  If I want wine with dinner (4 pts for 5 oz) then I will have an after dinner nip (4 pts for 1.5 oz) or I could have a Brandy Alexander with dessert.  I just don't know.  What do you think?

So that brings this week's installment to a close.

happy cooking