Pumpkin Pie Spice
1/2 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Source: www.southernfood.about.com
Tuesday, November 23, 2010
Sunday, November 21, 2010
Balela
Balela
(Chick pea and black bean salad)
Ingredients:
1 15-oz can garbanzo beans
1 15-oz can black beans
1 small onion chopped
1 clove garlic, finely chopped
1/3 cup fresh parsley, chopped
2 tablespoons fresh mint, chopped
3/4 cup tomatoes (I used sundried), chopped
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon sumac
1/2 teaspoon salt
freshly ground black pepper, to taste
Drain and rinse the beans thoroughly. Pour them into a large mixing bowl and toss gently with the remaining ingredients. Let stand about a half hour before serving.
Serves 4-6
Source: http://avocadobravado.net/2010/05/11/balela-middle-eastern-bean-salad/
(Chick pea and black bean salad)
Ingredients:
1 15-oz can garbanzo beans
1 15-oz can black beans
1 small onion chopped
1 clove garlic, finely chopped
1/3 cup fresh parsley, chopped
2 tablespoons fresh mint, chopped
3/4 cup tomatoes (I used sundried), chopped
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon sumac
1/2 teaspoon salt
freshly ground black pepper, to taste
Drain and rinse the beans thoroughly. Pour them into a large mixing bowl and toss gently with the remaining ingredients. Let stand about a half hour before serving.
Serves 4-6
Source: http://avocadobravado.net/2010/05/11/balela-middle-eastern-bean-salad/
Simple & Healthy Cornbread
Simple & Healthy Cornbread
Ingredients
1/2 cup white all-purpose flour
1/2 cup whole wheat flour
3/4 cup yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons sugar
1 cup skim milk
2 tablespoons vegetable oil
1 egg, lightly beaten
Vegetable cooking spray
Preparation
Combine first 5 ingredients in a bowl; make a well in center of mixture. Combine milk, oil, and egg; stir well. Add to dry ingredients, stirring just until moistened.
Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 20 minutes or until done. Cool 5 minutes in pan on a wire rack.
Yield: 9 servings
Cooking Light Light & Easy 1997, Cooking Light, JANUARY 1997
Ingredients
1/2 cup white all-purpose flour
1/2 cup whole wheat flour
3/4 cup yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons sugar
1 cup skim milk
2 tablespoons vegetable oil
1 egg, lightly beaten
Vegetable cooking spray
Preparation
Combine first 5 ingredients in a bowl; make a well in center of mixture. Combine milk, oil, and egg; stir well. Add to dry ingredients, stirring just until moistened.
Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 20 minutes or until done. Cool 5 minutes in pan on a wire rack.
Yield: 9 servings
Cooking Light Light & Easy 1997, Cooking Light, JANUARY 1997
Friday, November 19, 2010
Pasta with Shrimp, Zucchini and Mushrooms
Pasta with Shrimp, Zucchini and Mushrooms
Ingredients
2 cups dry Penne (or brown rice pasta for gluten-free diet)
1 tbsp canola or olive oil
1 zucchini, julienned
6 mushrooms, sliced
10 large raw shrimp, peeled and deveined
1 clove garlic, minced
1 medium tomato, diced
1/4 cup chopped fresh parsley
4 tsp. Parmesan cheese
1/2 tsp. lemon juice
salt and pepper
Directions
In large pot of boiling water, cook pasta until tender but firm; drain and return to pot.
Meanwhile in a large skillet, heat 1/2 tbsp of the oil over high heat; stir fry zucchini and mushrooms until tender-crisp, about 3 minutes. Transfer to bowl.
In skillet, heat remaining oil over high heat; cook shrimp and garlic, stirring, for 3 minutes or until shrimp is opaque. Add tomato and cook for 1 minute.
Add shrimp and zucchini mixture (including all liquids) to pot with hot pasta. Add parsley, cheese, lemon juice; toss to mix. Season with salt and pepper to taste.
Nutritional Info (Amount Per Serving)
Calories: 281.1 | Total Fat: 4.5 g | Cholesterol: 45.6 mg | Sodium: 304.6 mg | Total Carbs: 48.9 g
Dietary Fiber: 3.6 g | Protein: 16.4 g
Number of Servings: 2
Source: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=600854
Submitted by: CCULLIGAN
Ingredients
2 cups dry Penne (or brown rice pasta for gluten-free diet)
1 tbsp canola or olive oil
1 zucchini, julienned
6 mushrooms, sliced
10 large raw shrimp, peeled and deveined
1 clove garlic, minced
1 medium tomato, diced
1/4 cup chopped fresh parsley
4 tsp. Parmesan cheese
1/2 tsp. lemon juice
salt and pepper
Directions
In large pot of boiling water, cook pasta until tender but firm; drain and return to pot.
Meanwhile in a large skillet, heat 1/2 tbsp of the oil over high heat; stir fry zucchini and mushrooms until tender-crisp, about 3 minutes. Transfer to bowl.
In skillet, heat remaining oil over high heat; cook shrimp and garlic, stirring, for 3 minutes or until shrimp is opaque. Add tomato and cook for 1 minute.
Add shrimp and zucchini mixture (including all liquids) to pot with hot pasta. Add parsley, cheese, lemon juice; toss to mix. Season with salt and pepper to taste.
Nutritional Info (Amount Per Serving)
Calories: 281.1 | Total Fat: 4.5 g | Cholesterol: 45.6 mg | Sodium: 304.6 mg | Total Carbs: 48.9 g
Dietary Fiber: 3.6 g | Protein: 16.4 g
Number of Servings: 2
Source: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=600854
Submitted by: CCULLIGAN
Thursday, November 18, 2010
Choc. Chip Coconut-Walnut Cookies
Choc. Chip Cookies w/Coconut and Walnuts
Ingredients:
3 1/2 cups flour (you can use white and/or whole wheat)
1 1/2 tsp baking powder
1/8 tsp salt
1 cup butter, softened
1 cup sugar
3/4 cup firmly packed light brown sugar
3 large eggs (or 2 1/2 cups egg beaters)
1 tsp. vanilla
1 12 oz. package of semisweet choc. chips or chunks
1 12 oz. package of white choc. chips
1 cup chopped walnuts
3/4 cup coconut
Directions: Sift together flour, baking powder and salt. In separate bowl, combine butter and sugars and beat until light and fluffy. Add eggs, one at a time. Stir in vanilla. Gradually add dry ingredients. Fold in chocolate chips and walnuts. Refrigerate for about an hour to make dough more firm. Drop by rounded tablespoonfuls about 2 inches apart onto non-greased baking sheets. Bake for about 15 minutes. Cool for 5 minutes, then transfer to cooling rack. Enjoy.
Source: Great American Home Baking Collection, Recipe 1 in Cookies and Brownies
Ingredients:
3 1/2 cups flour (you can use white and/or whole wheat)
1 1/2 tsp baking powder
1/8 tsp salt
1 cup butter, softened
1 cup sugar
3/4 cup firmly packed light brown sugar
3 large eggs (or 2 1/2 cups egg beaters)
1 tsp. vanilla
1 12 oz. package of semisweet choc. chips or chunks
1 12 oz. package of white choc. chips
1 cup chopped walnuts
3/4 cup coconut
Directions: Sift together flour, baking powder and salt. In separate bowl, combine butter and sugars and beat until light and fluffy. Add eggs, one at a time. Stir in vanilla. Gradually add dry ingredients. Fold in chocolate chips and walnuts. Refrigerate for about an hour to make dough more firm. Drop by rounded tablespoonfuls about 2 inches apart onto non-greased baking sheets. Bake for about 15 minutes. Cool for 5 minutes, then transfer to cooling rack. Enjoy.
Source: Great American Home Baking Collection, Recipe 1 in Cookies and Brownies
Wednesday, November 17, 2010
Praline Pecan Crunch
Praline Pecan Crunch Snack Mix
Ingredients:
1- 16 oz. package Quaker Squares cinnamon-flavor oatmeal cereal (8 cups)
1 cup coarsely chopped pecans
1 cup dried cherries or dried cranberries
1/3 cup brown sugar
1/3 cup light corn syrup
3 Tbsp. margarine
1 tsp. vanilla
½ tsp. baking soda
Heat oven to 250° F. Spray 9x13” pan with non-stick cooking spray. Combine cereal, nuts and dried fruit in pan; set aside. In a large microwaveable bowl, combine brown sugar, corn syrup and margarine. Microwave on high 1 minute 30 seconds. Stir. Microwave again for 30 seconds or until boiling. Stir vanilla and baking soda into mixture. Pour over cereal; stir to coat mixture evenly. Bake 1 hour, stirring every 20 minutes. Spread on baking sheet and cool completely; break into pieces. Store tightly covered.
Makes 9 cups.
Recipe from www.quakeroats.com
Photo from http://bakingcousins.files.wordpress.com
1- 16 oz. package Quaker Squares cinnamon-flavor oatmeal cereal (8 cups)
1 cup coarsely chopped pecans
1 cup dried cherries or dried cranberries
1/3 cup brown sugar
1/3 cup light corn syrup
3 Tbsp. margarine
1 tsp. vanilla
½ tsp. baking soda
Heat oven to 250° F. Spray 9x13” pan with non-stick cooking spray. Combine cereal, nuts and dried fruit in pan; set aside. In a large microwaveable bowl, combine brown sugar, corn syrup and margarine. Microwave on high 1 minute 30 seconds. Stir. Microwave again for 30 seconds or until boiling. Stir vanilla and baking soda into mixture. Pour over cereal; stir to coat mixture evenly. Bake 1 hour, stirring every 20 minutes. Spread on baking sheet and cool completely; break into pieces. Store tightly covered.
Makes 9 cups.
Recipe from www.quakeroats.com
Photo from http://bakingcousins.files.wordpress.com
Chipotle Stout Vegetarian Chili
Chipotle Stout Vegetarian Chili
Ingredients:
2 teaspoons canola oil
2 cups chopped onion (about 1)
1 1/2 cups chopped green bell pepper (about 1)
1 1/2 cups chopped red bell pepper (about 1)
1 tablespoon chili powder
2 garlic cloves, minced
2 cups organic vegetable broth (such as Emeril's)
1 cup beer (Recommend: Sam Adams Chocolate Stout)
1 tablespoon ground chipotle pepper
2 (15 1/2-ounce) cans small red beans, rinsed and drained
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (15-ounce) can cannellini beans, rinsed and drained
1 (14 1/2-ounce) can fire-roasted diced tomatoes, undrained
1 (14 ounce) can diced tomatoes
1 (14 ounce) can tomato paste
1/2 teaspoon kosher salt
1/2 cup shredded aged cheddar
1. Heat oil in a large Dutch oven over medium-high heat. Add onion and bell peppers to pan; sauté 10 minutes or until vegetables are tender. Add chili powder and garlic to pan; cook 1 minute, stirring constantly. Add broth and beer, scraping pan to loosen browned bits. Add chipotle, beans, and tomatoes to pan; simmer 40 minutes or until thick. Stir in salt. Sprinkle each serving with cheese.
CALORIES 216 (19% from fat); FAT 4.5g (sat 1.4g,mono 1.1g,poly 1g); IRON 2.4mg; CHOLESTEROL 5mg; CALCIUM 193mg; CARBOHYDRATE 35.1g; SODIUM 711mg; PROTEIN 10.1g; FIBER 8.8g
Ingredients:
2 teaspoons canola oil
2 cups chopped onion (about 1)
1 1/2 cups chopped green bell pepper (about 1)
1 1/2 cups chopped red bell pepper (about 1)
1 tablespoon chili powder
2 garlic cloves, minced
2 cups organic vegetable broth (such as Emeril's)
1 cup beer (Recommend: Sam Adams Chocolate Stout)
1 tablespoon ground chipotle pepper
2 (15 1/2-ounce) cans small red beans, rinsed and drained
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (15-ounce) can cannellini beans, rinsed and drained
1 (14 1/2-ounce) can fire-roasted diced tomatoes, undrained
1 (14 ounce) can diced tomatoes
1 (14 ounce) can tomato paste
1/2 teaspoon kosher salt
1/2 cup shredded aged cheddar
1. Heat oil in a large Dutch oven over medium-high heat. Add onion and bell peppers to pan; sauté 10 minutes or until vegetables are tender. Add chili powder and garlic to pan; cook 1 minute, stirring constantly. Add broth and beer, scraping pan to loosen browned bits. Add chipotle, beans, and tomatoes to pan; simmer 40 minutes or until thick. Stir in salt. Sprinkle each serving with cheese.
CALORIES 216 (19% from fat); FAT 4.5g (sat 1.4g,mono 1.1g,poly 1g); IRON 2.4mg; CHOLESTEROL 5mg; CALCIUM 193mg; CARBOHYDRATE 35.1g; SODIUM 711mg; PROTEIN 10.1g; FIBER 8.8g
Yield: 6 servings (serving size: about 1 1/2 cups chili and 4 teaspoons cheese)
Cooking Light, SEPTEMBER 2008
Taco Bean Dip
Taco Bean Dip
Ingredients
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese
Directions
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
Nutritional Information
Amount Per Serving Calories: 66 | Total Fat: 4.9g | Cholesterol: 13mg
Source: Recipe by www.allrecipes.com / Photo by WANDA
Ingredients
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese
Directions
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
Nutritional Information
Amount Per Serving Calories: 66 | Total Fat: 4.9g | Cholesterol: 13mg
Source: Recipe by www.allrecipes.com / Photo by WANDA
Thursday, October 21, 2010
Vegetarian Chili w/Tofu
Vegetarian Chili w/ Tofu
Ingredients:
2 tsp canola oil
1 cup scallions, chopped
1 cup sweet red peppers or any peppers, chopped
2 garlic cloves, minced
8 ozs firm tofu, well-drained and squeezed dry
1 tbsp chili powder
1/8 tsp ground red pepper
1 14 1/2-ounce can stewed tomatoes
2 tbsp red wine vinegar
1 1/4 cups canned black beans
1 tbsp fresh cilantro, chopped
2-3 cups tomato juice, or until desired thickness
Directions: Warm the oil in a 2-quart saucepan over medium heat. Add the scallions, sweet red peppers and garlic, sautéing for 4 to 5 minutes.
Crumble the tofu and add to the pan. Stir frequently for 5 to 7 minutes. Add the chili powder and ground red pepper. Stir frequently for 2 minutes. Add the tomatoes and red wine vinegar. Bring to a boil. Reduce the heat and simmer for 20 to 30 minutes. Stir in the black beans and cilantro. Simmer for 5 minutes. Serves 2.
Ingredients:
2 tsp canola oil
1 cup scallions, chopped
1 cup sweet red peppers or any peppers, chopped
2 garlic cloves, minced
8 ozs firm tofu, well-drained and squeezed dry
1 tbsp chili powder
1/8 tsp ground red pepper
1 14 1/2-ounce can stewed tomatoes
2 tbsp red wine vinegar
1 1/4 cups canned black beans
1 tbsp fresh cilantro, chopped
2-3 cups tomato juice, or until desired thickness
Directions: Warm the oil in a 2-quart saucepan over medium heat. Add the scallions, sweet red peppers and garlic, sautéing for 4 to 5 minutes.
Crumble the tofu and add to the pan. Stir frequently for 5 to 7 minutes. Add the chili powder and ground red pepper. Stir frequently for 2 minutes. Add the tomatoes and red wine vinegar. Bring to a boil. Reduce the heat and simmer for 20 to 30 minutes. Stir in the black beans and cilantro. Simmer for 5 minutes. Serves 2.
Source: Runner's World / Photo: Runner's World
Brown Sugar and Spice Cookies
Brown Sugar and Spice Cookies
1 1/2 c. all-purpose white flour
1 1/2 c. whole wheat flour
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg (freshly grated, if possible)
1/8 tsp allspice
1/2 c granulated sugar (I use sugar that I've stored vanilla beans in)
1/2 c light brown sugar (packed)
2 sticks butter
1 egg
1 tsp pure vanilla extract
Preheat oven to 350.
Whisk the flour, baking powder and spices, set aside.
Cream the sugar and butter. Add the egg and extracts and mix until well-blended.
Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom. (The dough will be quite thick...you may need to knead in stray bits of flour from the bottom of the bowl by hand.)
Source: http://bakeat350.blogspot.com/2009/11/brown-sugar-and-spice-cut-out-cookies.html
1 1/2 c. all-purpose white flour
1 1/2 c. whole wheat flour
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg (freshly grated, if possible)
1/8 tsp allspice
1/2 c granulated sugar (I use sugar that I've stored vanilla beans in)
1/2 c light brown sugar (packed)
2 sticks butter
1 egg
1 tsp pure vanilla extract
Preheat oven to 350.
Whisk the flour, baking powder and spices, set aside.
Cream the sugar and butter. Add the egg and extracts and mix until well-blended.
Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom. (The dough will be quite thick...you may need to knead in stray bits of flour from the bottom of the bowl by hand.)
Source: http://bakeat350.blogspot.com/2009/11/brown-sugar-and-spice-cut-out-cookies.html
Sangria
Sangria
1 bottle red wine (e.g. Wollersheim - Domaine du Sac)
1/3 cup brandy
1/3 cup orange flavored liqueur
1/4 cup orange juice
1/4 cup sugar
1 orange, thinly sliced
1 lemon, thinly sliced
1 lime, thinly sliced
1 unwaxed apple, cored, and cut into thin wedges
3 cans diet 7-up or sprite or sierra mist
Combine all ingredients, cover and chill for at least 1-2 hours. Or make a day in advance so fruit can soak in alcohol.
Pumpkin Bread
Pumpkin Bread
3 1/3 cup flour (half all-purpose/half whole wheat)
2 tsp. baking soda
3 tsp. nutmeg
1 tsp. ginger
3 tsp. cinnamon
1 1/2 tsp. salt
3 c. sugar
1/2 canola oil
1/2 cup unsweetened applesauce
2/3 c. water
2 c. pumpkin (fresh)
4 eggs
Sift together dry ingredients. In separate, combine oil, applesauce, and eggs. Blend until smooth. Alternating adding dry ingredients and pumpkin until smooth. Pour into loaf pans and bake for 45 min to 1 hour depending on loaf size. Cool slightly in pans then turn onto rack to cool. Refrigerate or wrap in foil and freeze.
Source: Velma Zumbach, Zumbach Farms, Coggon, Iowa
Ayrshire Recipe Collection, 1985
3 1/3 cup flour (half all-purpose/half whole wheat)
2 tsp. baking soda
3 tsp. nutmeg
1 tsp. ginger
3 tsp. cinnamon
1 1/2 tsp. salt
3 c. sugar
1/2 canola oil
1/2 cup unsweetened applesauce
2/3 c. water
2 c. pumpkin (fresh)
4 eggs
Sift together dry ingredients. In separate, combine oil, applesauce, and eggs. Blend until smooth. Alternating adding dry ingredients and pumpkin until smooth. Pour into loaf pans and bake for 45 min to 1 hour depending on loaf size. Cool slightly in pans then turn onto rack to cool. Refrigerate or wrap in foil and freeze.
Source: Velma Zumbach, Zumbach Farms, Coggon, Iowa
Ayrshire Recipe Collection, 1985
Peanut Blossom Cookies
Peanut Blossom Cookies
1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (185 grams) peanut butter (smooth or crunchy)
1/3 cup (70 grams) light brown sugar
1/3 cup (65 grams) granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons milk or sweetened condensed milk (if desperate)
1 1/2 cups (195 grams) all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Garnish:
48 milk chocolate Kisses, unwrapped
In the bowl of your electric mixer (or with a hand mixer), beat the butter. Add the peanut butter and sugars and beat until light and fluffy (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. Beat in the milk. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.
Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven.
Roll the batter into 1 inch (2.54) round balls. Place the granulated white sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
Bake the cookies for about 8 - 10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place a chocolate Kiss in the center of each cookie, pressing down until the cookie just starts to crack. Cool completely on a wire rack.
Source: http://www.hersheys.com
1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (185 grams) peanut butter (smooth or crunchy)
1/3 cup (70 grams) light brown sugar
1/3 cup (65 grams) granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons milk or sweetened condensed milk (if desperate)
1 1/2 cups (195 grams) all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Garnish:
48 milk chocolate Kisses, unwrapped
In the bowl of your electric mixer (or with a hand mixer), beat the butter. Add the peanut butter and sugars and beat until light and fluffy (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. Beat in the milk. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.
Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven.
Roll the batter into 1 inch (2.54) round balls. Place the granulated white sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
Bake the cookies for about 8 - 10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place a chocolate Kiss in the center of each cookie, pressing down until the cookie just starts to crack. Cool completely on a wire rack.
Source: http://www.hersheys.com
Sunday, September 12, 2010
Wednesday, July 28, 2010
Marinated Summer Squash
Marinated Summer Squash
Ingredients
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced garlic
- 2 teaspoons chopped fresh thyme leaves
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
- 1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
Directions
Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.
Recipe courtesy Giada De Laurentiis from the FoodNetwork.com
Wednesday, July 7, 2010
Zucchini, Fennel, and Andouille Pie
Zucchini, Fennel, and Andouille Pie
Ingredients:
1/2 tbsp butter, softened
3 tbsp bread crumbs
1 tbsp olive oil
3/4 cup diced onion
3/4 cup diced fennel bulb
1 tsp minced garlic
2 cup diced zucchini
2 links andouille sausage
1/2 tsp crushed fennel seed
salt and pepper
3-4 ounces swiss or mozzarella cheese
3 large eggs
1/2 cup low fat milk
roasted red pepper, black olives or fennel leaves for garnish
Heat over to 350 degrees. Generously grease a pie plate with butter and sprinkle bread crumbs over buttered areas. In skillet, heat olive oil over medium heat. Sauté onion, fennel and garlic until tender. Mix in zucchini, andouille, fennel seed and salt and pepper. Cook for an additional 3-5 minutes. Remove from heat and cool for 10 minutes. Combine eggs and milk and whisk until well blended. Sprinkle 1/2 amount of cheese in bottom of pie plate, add sauté vegetables. Pour egg mixture on veges and sprinkle remaining cheese over top.
Bake until set (about 30 minutes) or until golden brown. Cool for 10 minutes before serving. Makes 6-8 servings.
Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce page 81
Ingredients:
1/2 tbsp butter, softened
3 tbsp bread crumbs
1 tbsp olive oil
3/4 cup diced onion
3/4 cup diced fennel bulb
1 tsp minced garlic
2 cup diced zucchini
2 links andouille sausage
1/2 tsp crushed fennel seed
salt and pepper
3-4 ounces swiss or mozzarella cheese
3 large eggs
1/2 cup low fat milk
roasted red pepper, black olives or fennel leaves for garnish
Heat over to 350 degrees. Generously grease a pie plate with butter and sprinkle bread crumbs over buttered areas. In skillet, heat olive oil over medium heat. Sauté onion, fennel and garlic until tender. Mix in zucchini, andouille, fennel seed and salt and pepper. Cook for an additional 3-5 minutes. Remove from heat and cool for 10 minutes. Combine eggs and milk and whisk until well blended. Sprinkle 1/2 amount of cheese in bottom of pie plate, add sauté vegetables. Pour egg mixture on veges and sprinkle remaining cheese over top.
Bake until set (about 30 minutes) or until golden brown. Cool for 10 minutes before serving. Makes 6-8 servings.
Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce page 81
Zucchini Bread
Zucchini Bread
Ingredients:
3 eggs
1/2 cup oil
1/2 cup apple sauce (no sugar added)
2 cup sugar
2 cup. grated zucchini
1 tsp vanilla
2 cup white all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1/4 tsp baking powder
Directions:
Beat eggs well. Add oil, apple sauce, sugar, vanilla and mix well. Fold in zucchini. In separate bowl, combine flours, baking soda, baking powder, cinnamon, salt and stir together. Fold dry ingredients into zucchini mixture. Pour into greased loaf pans (2 large pans, 3 medium pans, or 4 small loaf pans).
Bake at 325 for 60 minutes or until toothpick comes out clean.
Source: Ayrshire Recipe Collection, 1985.
Submitted By: Donna Chipps, Meigs Creek Farm, Beverly, Ohio
Ingredients:
3 eggs
1/2 cup oil
1/2 cup apple sauce (no sugar added)
2 cup sugar
2 cup. grated zucchini
1 tsp vanilla
2 cup white all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1/4 tsp baking powder
3 tsp. cinnamon
1 tsp salt
1/3 cup chopped nuts -or- 1/2 cup raisinsDirections:
Beat eggs well. Add oil, apple sauce, sugar, vanilla and mix well. Fold in zucchini. In separate bowl, combine flours, baking soda, baking powder, cinnamon, salt and stir together. Fold dry ingredients into zucchini mixture. Pour into greased loaf pans (2 large pans, 3 medium pans, or 4 small loaf pans).
Bake at 325 for 60 minutes or until toothpick comes out clean.
Source: Ayrshire Recipe Collection, 1985.
Submitted By: Donna Chipps, Meigs Creek Farm, Beverly, Ohio
Monday, June 28, 2010
Rhubarb Custard Pie
Grandma's Rhubarb Custard Pie
Ingredients:
1 unbaked pie shell
2 cups chopped rhubarb
1 1/2 c. sugar
2 eggs
1 Tbsp. flour
1/2 cup milk
1/2 tsp. sat
1 tsp vanilla
Instructions:
Put the cut-up rhubarb in pie shell. Combine remaining ingredients and beat well; pour over rhubarb. Bake at 375 degrees for 50 to 60 minutes.
Ingredients:
1 unbaked pie shell
2 cups chopped rhubarb
1 1/2 c. sugar
2 eggs
1 Tbsp. flour
1/2 cup milk
1/2 tsp. sat
1 tsp vanilla
Instructions:
Put the cut-up rhubarb in pie shell. Combine remaining ingredients and beat well; pour over rhubarb. Bake at 375 degrees for 50 to 60 minutes.
Source: Ayrshire Recipe Collection, 1985.
Recipe submitted by: Enola Gerner, Gerner Farms, Whitewater, WI
Good ol' Lasagna
Cremette Lasagna
3. On bottom of a 15x9 inch GREASED baking dish, spread 1 C pasta sauce. Top with half each of the cooked lasagna noodles, ricotta cheese mixture, remaining pasta sauce and Mozzarella.
4. Repeat layering
5. Top with parsley & cheese
6. Cover tightly and bake 1 hr or until hot and bubbly.
Let stand covered 15 minutes before serving
Ingredients
1 (15-16 oz) container ricotta Cheese
1/2 c. Grated Parmesan cheese
2 Eggs
2 (26 oz) jars Pasta sauce combined with 1/2 cup water
1 lb Box Creamette Lasagna uncooked
4 c. Shredded mozzarella cheese
Chopped parsley
Preparation
1. Preheat oven to 350
2. In a bowl, combine Ricotta, Parm cheese and eggs. Mix well
1 (15-16 oz) container ricotta Cheese
1/2 c. Grated Parmesan cheese
2 Eggs
2 (26 oz) jars Pasta sauce combined with 1/2 cup water
1 lb Box Creamette Lasagna uncooked
4 c. Shredded mozzarella cheese
Chopped parsley
Preparation
1. Preheat oven to 350
2. In a bowl, combine Ricotta, Parm cheese and eggs. Mix well
3. On bottom of a 15x9 inch GREASED baking dish, spread 1 C pasta sauce. Top with half each of the cooked lasagna noodles, ricotta cheese mixture, remaining pasta sauce and Mozzarella.
4. Repeat layering
5. Top with parsley & cheese
6. Cover tightly and bake 1 hr or until hot and bubbly.
Let stand covered 15 minutes before serving
Sunday, June 27, 2010
Angel Food Cake & Chocolate Cream
Angel Food Cake w/ Chocolate Cream
For the chocolate cream:
8 Tbsp confectioners’ sugar
4 Tbsp cocoa powder
2 Tbsp milk
1 cup (250ml) heavy cream
1 pinch cream of tartar
-
8 fat slices store-bought angel food cake
1-2 Tbsp confectioners’ sugar, for dusting
To make the chocolate cream, whisk together the confectioners’ sugar, cocoa powder and milk in a small bowl. Set aside. In a separate bowl, beat the cream with the cream of tartar until soft. Whisk in the chocolate mixture until well blended. Cover and refrigerate.
Preheat the grill or grill pan to hot. Dust the angel food cake slices with confectioners’ sugar. Grill the slices for 1 minute on each side until golden and grill marks appear on the surface. Transfer to serving plates and top with chocolate cream.
Serves 8.
Source: Grill!
Thursday, June 24, 2010
Tropical Salsa
Tropical Salsa
Ingredients:
1 ripe mango, diced
1 small red onion, diced
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/2 cup fresh pineapple, diced
1/4 cup fresh chopped cilantro (or parsley)
2 or 3 garlic cloves, minced
The juice of 1 lime
A pinch of salt
Gently mix salsa ingredients and place bowl in refrigerator until serving. Place on fish, as pictured above.
Source: foodnetwork.com
Ingredients:
1 ripe mango, diced
1 small red onion, diced
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/2 cup fresh pineapple, diced
1/4 cup fresh chopped cilantro (or parsley)
2 or 3 garlic cloves, minced
The juice of 1 lime
A pinch of salt
Gently mix salsa ingredients and place bowl in refrigerator until serving. Place on fish, as pictured above.
Source: foodnetwork.com
Mahi Mahi Marinade
Mahi Mahi Marinade
Ingredients:
1/4 c orange juice
1/4 cup soy sauce
2T olive oil
1T lemon juice
2T chopped fresh parsley
1 clove garlic, minced
1/2 t fresh oregano (I actually used cilantro instead)
1/2 t pepper
Mix marinade and prepare 4 Mahi-Mahi steaks.
Marinate steaks for 30 minutes. Broil steaks, using marinade to keep moist.
Beet Salad w/ Mixed Greens & Goat Cheese
Beet Salad w/ Mixed Greens & Goat Cheese
Description: Mixed greens with fresh or canned beets, sun-dried cherries, spicy walnut crusted Montchevré goat cheese and topped with a honey balsamic dressing or marinade.
Spicy walnut crusted Montchevré goat cheese:
3/4 cup brown sugar
2 tablespoons sea salt
1 tablespoon paprika
1 teaspoon cayenne pepper
2 tablespoons butter
1/4 cup water
2 cups medium walnut pieces, toasted
To prepare the walnuts: In a bowl, combine brown sugar, salt, paprika and pepper. In a skillet over medium heat, combine butter and water. When butter melts, add the sugar mixture. Bring to a simmer and cook for 5 to 10 minutes, or until thickened, bubbly and darkened, stirring constantly. Watch to prevent burning. Add the walnut pieces. Stir with a wooden spoon until walnuts are evenly coated. Remove nuts to parchment or wax.
Let walnut mixture set until cool or dried. Roll the Montchevré goat cheese until marble sized balls. Cover with spicy walnut mixture.
Source: http://projects.eveningedge.com
Honey Balsamic Marinade:
1/4 cup honey
1/4 cup balsamic vinegar
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon whole grain mustard
1 teaspoon ground cumin
1/2 teaspoon chili powder
freshly ground black pepper
Directions: Whisk ingredients together. Lightly drizzle over salad or use as a marinade for beets or even meat.
Source: http://www.kitchendaily.com
Description: Mixed greens with fresh or canned beets, sun-dried cherries, spicy walnut crusted Montchevré goat cheese and topped with a honey balsamic dressing or marinade.
Spicy walnut crusted Montchevré goat cheese:
3/4 cup brown sugar
2 tablespoons sea salt
1 tablespoon paprika
1 teaspoon cayenne pepper
2 tablespoons butter
1/4 cup water
2 cups medium walnut pieces, toasted
To prepare the walnuts: In a bowl, combine brown sugar, salt, paprika and pepper. In a skillet over medium heat, combine butter and water. When butter melts, add the sugar mixture. Bring to a simmer and cook for 5 to 10 minutes, or until thickened, bubbly and darkened, stirring constantly. Watch to prevent burning. Add the walnut pieces. Stir with a wooden spoon until walnuts are evenly coated. Remove nuts to parchment or wax.
Let walnut mixture set until cool or dried. Roll the Montchevré goat cheese until marble sized balls. Cover with spicy walnut mixture.
Honey Balsamic Marinade:
1/4 cup honey
1/4 cup balsamic vinegar
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon whole grain mustard
1 teaspoon ground cumin
1/2 teaspoon chili powder
freshly ground black pepper
Directions: Whisk ingredients together. Lightly drizzle over salad or use as a marinade for beets or even meat.
Source: http://www.kitchendaily.com
Tuesday, June 1, 2010
Rhubarb Muffins
Rhubarb Muffins
Ingredients:
2 cups flour
4 tsp. baking powder
1/2 tsp salt
3/4 cup sugar
1 cup milk
100 g (1/2 stick) butter, melted and slightly cooled
1 egg
1-1/2 cup finely chopped rhubarb
2 tbsp raw sugar for sprinkling
1 tbsp ground cinnamon for sprinkling
Directions:
1. Preheat oven to 425 degree.
2. Sift together flour, baking powder and salt. Add sugar and combine.
3. In separate bowl, mix together milk, butter and egg.
4. Add milk mixture to dry ingredients and combine, then stir in rhubarb.
5. Spoon batter into prepared muffin pans.
6. Mix together raw sugar and cinnamon and sprinkle over.
7. Bake for 15 minutes.
8. Refrigerate after completely cool.
Source: Muffin Bible. pg. 194
Chipotle Sweet Potatoes
Chipotle Sweet Potatoes
Ingredients
2 large sweet potatoes (about 1-1/2 pounds), peeled and cut into 1/2-inch cubes
1 cup balsamic vinaigrette, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup minced fresh cilantro
3 tablespoons honey
1 tsp. chipotle spice
Directions
Place sweet potatoes in two greased 15-in. x 10-in. x 1-in. baking pans. Drizzle with 1/2 cup vinaigrette and sprinkle with salt and pepper; toss to coat. Bake at 400° for 25-30 minutes or until tender, stirring once. Cool slightly; transfer to a large bowl.
In a small bowl, whisk the remaining vinaigrette with the cilantro, honey and chipotle peppers. Pour over potatoes and gently stir to coat. Yield: 8 servings.
Nutrition Facts: 3/4 cup equals 168 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 357 mg sodium, 30 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Source: Taste of Home website
http://www.tasteofhome.com/Recipes/Chipotle-Sweet-Potatoes
2 large sweet potatoes (about 1-1/2 pounds), peeled and cut into 1/2-inch cubes
1 cup balsamic vinaigrette, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup minced fresh cilantro
3 tablespoons honey
1 tsp. chipotle spice
Directions
Place sweet potatoes in two greased 15-in. x 10-in. x 1-in. baking pans. Drizzle with 1/2 cup vinaigrette and sprinkle with salt and pepper; toss to coat. Bake at 400° for 25-30 minutes or until tender, stirring once. Cool slightly; transfer to a large bowl.
In a small bowl, whisk the remaining vinaigrette with the cilantro, honey and chipotle peppers. Pour over potatoes and gently stir to coat. Yield: 8 servings.
Nutrition Facts: 3/4 cup equals 168 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 357 mg sodium, 30 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Source: Taste of Home website
http://www.tasteofhome.com/Recipes/Chipotle-Sweet-Potatoes
Confetti Couscous Salad
Confetti Couscous Salad
Ingredients:
1 cup reduced-sodium chicken or vege broth
1 cup uncooked couscous
1 can (15 oz.) black beans, rinsed and drained
3/4 cup frozen corn, thawed
1 medium sweet red pepper, chopped
6 green onions, chopped
1/4 cup fresh minced cilantro
Dressing: (optional)
2 Tbsp. plus 1 tsp. olive oil
2 Tbsp. lime juice
1-1/2 tsp red wine vinegar
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper
Pine nuts, optional
Directions:
1. In a large saucepan, bring broth to a boil. Stir in couscous. Remove from heat; cover and let stand for 5 to 10 minutes or until broth is absorbed.
2. Fluff couscous with a fork. Stir in beans, corn, red pepper, onions and cilantro. In a small bowl, whisk the oil, lime juice, vinegar, cumin, salt and pepper. Drizzle over salad and toss to cost. Sprinkle pine nuts on top, if desired.
Source: Taste of Home, Healthy Cooking. June/July 2010. pg. 16
Broccoli Fritters
Broccoli Fritters
Source: Healthy Cooking, Taste of Home. June/July 2010. pg. 42
Ingredients:
1 bunch broccoli, cut into florets
2 eggs, slightly beaten
2 egg whites, slightly beaten
1/3 cup Parmesan cheese
2 Tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper
2 Tbsp. canola oil
Salsa, optional
Directions:
1. Place broccoli in a steamer basket; place in a small saucepan over 1 inc. of water, Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender. Coarsely chop broccoli and set aside.
2. In a large bowl, combine the eggs, egg whites, cheese, flour, garlic powder and pepper. Stir in broccoli.
3. Heat 1 Tbsp. oil in a large nonstick skillet over low-medium heat. Drop batter by 2 heaping tbsp. into oil. Press lightly to flatten.
Cook in batches for 5-10 minutes on each side or until golden brown. Drain on paper towel. Serve with salsa, if desired.
Source: Healthy Cooking, Taste of Home. June/July 2010. pg. 42
Monday, May 10, 2010
Strawberry-Rhubarb Bars
Rhubarb (Strawberry) Pizza Bar
Ingredients:
1 cup flour
2 Tbsp sugar
1/2 tsp baking powder
1 stick oleo (butter)
1 egg
3 cup rhubarb (cut into 1-inch pieces)
1 sm. pkg. wild strawberry jello
1 1/2 cup chopped strawberries
Struesel:
Crumble together 1/4 cup. soften oleo, 1/2 cup. flour and 1 cup sugar.
Directions:
Cream together oleo, sugar, baking powder, and flour. Add egg. Press into 9x13 inch pan. Cover with rhubarb and strawberries. Sprinkle dry jello over top. Top with streusel mixture. Bake at 350 degrees for 50 minutes. Loosen from sides of pan while warm.
Source: Good Cookin' (National Catholic Society of Foresters - Munising, MI - 1978), pg. 126
Rhubarb Pie
Classic Rhubarb Pie
Pie Crust (makes 2)
3 cups flour
1 1/4 cup. crisco (butter flavor)
dash of salt
5 Tbsp. water
1 beaten egg
1 tsp vanilla
Mix and cut crisco into the flour. Mix water, egg and vanilla together and add to flour mixture. Roll out on lightly floured surface. Place pie crust in dish and use a fork to add poke a few holes in crust.
Source: Sally Wellnitz
Rhubarb Pie Filling:
3 cups. rhubarb (2 lbs)
1 1/2 c. sugar
1/2 tsp. salt
4 Tbsp flour
2 eggs, beaten
1 Tbsp. butter
Chop rhubarb into 1/2 inch cubes.
Combine sugar, flour, butter and salt. Add to rhubarb. Add beaten eggs.
Put into 9 inch crust. Cover with top of crust. Spring with cinnamon and sugar. Bake at 425 for 45 minutes.
Source: Holy Family Memorial Cookbook 1999, p. 202
Pecan Cinnamon Muffins
Pecan Cinnamon Muffins
Ingredients:
1 1/2 cups flour, sifted
1/4 cup sugar
1/4 cup brown sugar, packed
2 tsp baking powder
1/2 tsp sald
1/4 tsp cinnamon
1 large egg, slightly beaten
1/2 cup oil (or applesauce)
1/2 cup milk
1/2 cup chopped pecans
Directions
1. Combine flour, sugar, brown sugar, baking powder, salt and cinnamon into mixing bowl.
2. Combine egg, oil, milk in small bowl and blend well.
3. Add to dry ingredients, stirring just enough to moisten. Fold in pecans.
4. Spoon batter into greased muffin pans, filling each 2/3 full.
5. Bake in 350 degree oven for 20 minutes or until golden brown.
Source: Muffin Bible, p. 175
Vege Lovers Pizza
Vegetable Deluxe Pizza
Ingredients
1 pkg. pizza dough mix
1/2 cup warm water (for dough)
1 cup pizza sauce
3 Tbsp. Italian seasoning
1/2 tsp. garlic salt
1/2 red onion - sliced
1 cup zucchini - sliced
1/2 cup mushrooms - diced
1 red pepper
1 green pepper
1/2 cup broccoli - finely chopped
1/4 cup chopped olives
1 jalapeño - chopped
1/2 cup tomato feta cheese
Directions:
1. Preheat oven to 425 degrees.
2. Prepare pizza dough according to package instructions. Knead dough with extra flour until elastic. Roll out to desired thickness.
3. Spread sauce over pizza dough.
4. Load pizza with veges.
5. Sprinkle with seasoning and garlic salt.
6. Add feta cheese on top
7. Bake for 30 minutes or until browned and thoroughly heated.
Source: Janie Starzewski
Ingredients
1 pkg. pizza dough mix
1/2 cup warm water (for dough)
1 cup pizza sauce
3 Tbsp. Italian seasoning
1/2 tsp. garlic salt
1/2 red onion - sliced
1 cup zucchini - sliced
1/2 cup mushrooms - diced
1 red pepper
1 green pepper
1/2 cup broccoli - finely chopped
1/4 cup chopped olives
1 jalapeño - chopped
1/2 cup tomato feta cheese
Directions:
1. Preheat oven to 425 degrees.
2. Prepare pizza dough according to package instructions. Knead dough with extra flour until elastic. Roll out to desired thickness.
3. Spread sauce over pizza dough.
4. Load pizza with veges.
5. Sprinkle with seasoning and garlic salt.
6. Add feta cheese on top
7. Bake for 30 minutes or until browned and thoroughly heated.
Source: Janie Starzewski
Tuesday, May 4, 2010
Polenta with Grilled Vegetables
Baked Polenta & Grilled Veges
Ingredients
4 cups (1-inch) pieces zucchini (optional)
2 1/2 cups (1-inch) pieces red bell pepper
1 cup (1-inch) pieces red onion
1 tablespoon olive oil
cooking spray
1/3 cup chopped fresh basil
1 1/2 tablespoons balsamic vinegar
1/4 teaspoon black pepper, divided
2 (16 ounce) tubes polenta, each cut crosswise into 12 slices
1/4 teaspoon salt
1/2 cup crumbled goat cheese or feta cheese
basil sprigs (optional)
Directions
Preheat oven to 475 degrees.
Combine first 4 ingredients in a large bowl; arrange in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475 degrees for 25 minutes or until tender, stirring after 15 minutes. Stir in basil, vinegar, and 1/8 teaspoon black pepper. Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray; sprinkle with salt and 1/8 teaspoon black pepper. Broil 7 minutes on each side or until lightly browned. Spoon roasted vegetables over polenta; sprinkle with cheese. Garnish with basil, if desired.
Source: AllRecipes.com
CALORIES 288 (23% from fat); FAT 7.2g (sat 2.7g, mono 3.2g, poly 0.7g); PROTEIN 8.9g; CARB 45.3g; FIBER 7g; CHOL 13mg; IRON 3.4mg; SODIUM 713mg; CALC 109mg
4 cups (1-inch) pieces zucchini (optional)
2 1/2 cups (1-inch) pieces red bell pepper
1 cup (1-inch) pieces red onion
1 tablespoon olive oil
cooking spray
1/3 cup chopped fresh basil
1 1/2 tablespoons balsamic vinegar
1/4 teaspoon black pepper, divided
2 (16 ounce) tubes polenta, each cut crosswise into 12 slices
1/4 teaspoon salt
1/2 cup crumbled goat cheese or feta cheese
basil sprigs (optional)
Directions
Preheat oven to 475 degrees.
Combine first 4 ingredients in a large bowl; arrange in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475 degrees for 25 minutes or until tender, stirring after 15 minutes. Stir in basil, vinegar, and 1/8 teaspoon black pepper. Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray; sprinkle with salt and 1/8 teaspoon black pepper. Broil 7 minutes on each side or until lightly browned. Spoon roasted vegetables over polenta; sprinkle with cheese. Garnish with basil, if desired.
Source: AllRecipes.com
CALORIES 288 (23% from fat); FAT 7.2g (sat 2.7g, mono 3.2g, poly 0.7g); PROTEIN 8.9g; CARB 45.3g; FIBER 7g; CHOL 13mg; IRON 3.4mg; SODIUM 713mg; CALC 109mg
Tuesday, April 20, 2010
Chipotle Chicken with Cucumber Salsa
Fast & Easy Chipotle Chicken
w/ Avocado, Tomato, and Cucumber Salsa
w/ Avocado, Tomato, and Cucumber Salsa
Ingredients:
1 Tbsp cooking oil
3/4 teaspoon salt, divided
1/4 teaspoon chipotle chile powder
4 (6-ounce) skinless, boneless chicken breast halves
1 1/4 cups coarsely chopped seeded peeled cucumber (about 1 large)
1 cup grape tomatoes, halved
1/2 cup prechopped red onion
1/2 cup chopped peeled avocado
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 jalapeño pepper, seeded and finely chopped
1. Rub oil all over chicken. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon chipotle chile powder evenly over chicken; grill chicken on low-medium heat. Cook for 8-10 minutes on each side or until done, and remove from heat.
2. Combine remaining 1/4 teaspoon salt, cucumber, tomatoes, onion, and remaining ingredients in a medium bowl, tossing well. Serve with chicken.
CALORIES 243 (28% from fat); FAT 7.6g (sat 1.6g,mono 3.5g,poly 1.3g); IRON 1.7mg; CHOLESTEROL 94mg; CALCIUM 34mg; CARBOHYDRATE 7.3g; SODIUM 533mg; PROTEIN 35.6g; FIBER 2.7g
Cooking Light, AUGUST 2008
Monday, April 19, 2010
Crab Cakes
Healthy Crab Cakes
Ingredients
* 3 (1-ounce) slices white bread
* 1/4 cup finely chopped green onions
* 2 tablespoons chopped fresh dill
* 2 tablespoons reduced-fat mayonnaise
* 1/4 teaspoon black pepper
* 2 large egg whites
* 1 pound lump crabmeat, shell pieces removed
* 1 tablespoon canola oil, divided
* Cooking spray
Preparation:
Preheat oven to 400°.
Place bread in food processor; process until coarse crumbs measure 1 1/2 cups. Combine breadcrumbs and next 6 ingredients (through crabmeat). Divide crab mixture into 6 equal portions, shaping each into a 1-inch-thick patty.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 3 patties; cook 1 minute on each side. Remove from pan; place on a jelly-roll pan coated with cooking spray. Repeat procedure with the remaining 1 1/2 teaspoons oil and remaining 3 patties. Bake at 400° for 20 minutes or until thoroughly heated and golden.
Yield: 6 servings (serving size: 1 crab cake)
Source: Lorrie Hulston Corvin, Cooking Light, APRIL 2006
Ingredients
* 3 (1-ounce) slices white bread
* 1/4 cup finely chopped green onions
* 2 tablespoons chopped fresh dill
* 2 tablespoons reduced-fat mayonnaise
* 1/4 teaspoon black pepper
* 2 large egg whites
* 1 pound lump crabmeat, shell pieces removed
* 1 tablespoon canola oil, divided
* Cooking spray
Preparation:
Preheat oven to 400°.
Place bread in food processor; process until coarse crumbs measure 1 1/2 cups. Combine breadcrumbs and next 6 ingredients (through crabmeat). Divide crab mixture into 6 equal portions, shaping each into a 1-inch-thick patty.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 3 patties; cook 1 minute on each side. Remove from pan; place on a jelly-roll pan coated with cooking spray. Repeat procedure with the remaining 1 1/2 teaspoons oil and remaining 3 patties. Bake at 400° for 20 minutes or until thoroughly heated and golden.
Yield: 6 servings (serving size: 1 crab cake)
Source: Lorrie Hulston Corvin, Cooking Light, APRIL 2006
Apple & Cranberry Crisp
Apple & Cranberry Crisp
Topping:
1/2 cup all purpose flour
1/4 cup granulated white sugar
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh or ground nutmeg
1/8 teaspoon salt
6 tablespoons unsalted butter, cut into pieces
1/3 cup old-fashioned rolled oats
1/3 cup chopped pecans
Filling:
2 1/2 pounds (1.2 kg) or 6 cups apples (peeled, cored, and cut into 1 inch (2.54 cm) chunks)
1 cup fresh blackberries or raspberries or cranberries (optional)
Juice of 1/2 lemon
1 teaspoon lemon zest
3 tablespoons white granulated sugar
Directions:
Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Butter or spray with a cooking spray, a 9 inch (23 cm) deep dish pie plate or an 8 x 8 x 2 inch (20 x 20 x 5 cm) baking dish. (Can also make 8 individual ramekins.) Set aside.
For Topping: Place all the topping ingredients (flour, sugars, spices, butter, oats and nuts) in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. (This can also be done with two knives or your fingertips.) Set aside while you prepare the filling.
For Filling: Place the apple chunks in a large bowl, along with the berries (if using) and lemon zest. Toss with the lemon juice and sugar. Transfer to your prepared baking dish Spread the topping evenly over the apples.
Bake for approximately 30-40 minutes (20 - 25 minutes for individual ramekins) or until bubbly, and the topping is golden brown. Remove from oven and place on a wire rack to cool for about 30 minutes before serving.
Serve with softly whipped cream or vanilla ice cream. Refrigerate leftovers and reheat before serving.
Makes 4 servings.
Source: www.joyofbaking.com
Wednesday, April 14, 2010
PB-Choc. Chip Cookies
Is there such thing as
a healthy cookie?
I used 1/2 cup more flour than the original recipe, which made these delicious cookies a bit more cakey.
Ingredients
1/2 cup butter, cubed
1/3 cup reduced-fat creamy peanut butter
1/4 cup unsweetened applesauce
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
1/2 cup coconut (optional)
Directions
In a small microwave-safe bowl, microwave butter and peanut butter until butter is melted; stir until smooth. Stir in applesauce.
Transfer to a large bowl. Beat in the sugars until blended. Beat in eggs and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually add to peanut butter mixture and mix well. Stir in chocolate chips. Cover and refrigerate for at least 2 hours.
Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 7-9 minutes or until lightly browned. Remove to wire racks. Store in an airtight container. Yield: 4-1/2 dozen.
Nutrition Facts: 1 cookie equals 75 calories, 3 g fat (2 g saturated fat), 12 mg cholesterol, 47 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Source: Taste of Home (Recipe published in Healthy Cooking April/May 2010, p51)
a healthy cookie?
I used 1/2 cup more flour than the original recipe, which made these delicious cookies a bit more cakey.
Ingredients
1/2 cup butter, cubed
1/3 cup reduced-fat creamy peanut butter
1/4 cup unsweetened applesauce
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
1/2 cup coconut (optional)
Directions
In a small microwave-safe bowl, microwave butter and peanut butter until butter is melted; stir until smooth. Stir in applesauce.
Transfer to a large bowl. Beat in the sugars until blended. Beat in eggs and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually add to peanut butter mixture and mix well. Stir in chocolate chips. Cover and refrigerate for at least 2 hours.
Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 7-9 minutes or until lightly browned. Remove to wire racks. Store in an airtight container. Yield: 4-1/2 dozen.
Nutrition Facts: 1 cookie equals 75 calories, 3 g fat (2 g saturated fat), 12 mg cholesterol, 47 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Source: Taste of Home (Recipe published in Healthy Cooking April/May 2010, p51)
Sunday, April 11, 2010
Spinach and Artichoke Dip
Creamy Spinach-and-Artichoke Dip
Ingredients
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
2 cups of chopped fresh spinach - or - 1 block of frozen spinach, thawed & drained
1 (13.5-ounce) package baked tortilla chips (about 16 cups)
Instructions
Preheat oven to 350°.
Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.
Source: Krista Ackerbloom Montgomery, Cooking Light, SEPTEMBER 2007
(Photo courtesy of Cooking Light)
Ingredients
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
2 cups of chopped fresh spinach - or - 1 block of frozen spinach, thawed & drained
1 (13.5-ounce) package baked tortilla chips (about 16 cups)
Instructions
Preheat oven to 350°.
Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.
Source: Krista Ackerbloom Montgomery, Cooking Light, SEPTEMBER 2007
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