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
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