Using salad ingredients with bold flavors—such as squash and radicchio—allows you to go light on the dressing. The simple combo of lemon juice, honey, oil, and seasonings adds tang for just 55 calories per serving.
Ingredients
3/4 lb precut butternut squash cubes
(3/4") or 1/2 med butternut squash, peeled, seeded, and cubed
(2 c) 1 lg red bell pepper, cut into 3/4" pieces
2 tbsp extra virgin olive oil, divided
1 tsp chopped fresh thyme or 1/2 tsp dried thyme
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper, divided
2 tbsp freshly squeezed lemon juice (about 1 lemon)
2 tsp honey
1/4 small red onion, chopped, about 1/4 cup
4 cup loosely packed baby spinach
1 small Gala or Golden Delicious apple, cored and thinly sliced
1 cup thinly sliced radicchio
1/2 cup unsalted sunflowerseed kernels, MUFA
Directions
1. Preheat oven to 425 degrees F. Coat rimmed baking sheet with olive oil spray.
2. Toss squash and bell pepper with 2 teaspoons of the oil, thyme, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper in medium bowl. Arrange in single layer on prepared baking sheet. Roast 25 to 30 minutes, stirring occasionally to prevent sticking, until tender and lightly browned. Let cool 10 minutes.
3. Whisk lemon juice, honey, and remaining 4 teaspoons oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in large salad bowl while squash roasts. Stir in onion. Add spinach, apple, radicchio, sunflower seeds, and squash mixture and toss to combine.
Nutritional Facts per serving
Calories 244.3 cal
Fat 15.3 g
Saturated fat 1.9 g
Cholesterol 0 mg
Sodium 337.3 m
Carbohydrates 26.2 g
Total sugars 10.7 g
Dietary fiber 7.1 g
Protein 5.1 g
Courtesy of Rodale Healthy Recipe Finder.
Monday, October 3, 2011
Saturday, September 24, 2011
Honey-Wheat Pizza with Pear-Prosciutto Salad
Ingredients
1 cup warm water (100° to 110°)
1 tablespoon honey
2 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons dry yeast
9 ounces all-purpose flour (about 2 cups)
2 19/50 ounces whole-wheat flour (about 1/2 cup)
3/4 teaspoon kosher salt
Cooking spray
1 1/2 cups (6 ounces) crumbled goat cheese
1 tablespoon cornmeal, divided
4 cups fresh mâche or baby spinach
2 teaspoons chopped fresh thyme
2 teaspoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
3 ounces very thinly sliced prosciutto, chopped
2 ripe Starkrimson or red Bartlett pears, cored and thinly sliced
1 tablespoon honey
2 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons dry yeast
9 ounces all-purpose flour (about 2 cups)
2 19/50 ounces whole-wheat flour (about 1/2 cup)
3/4 teaspoon kosher salt
Cooking spray
1 1/2 cups (6 ounces) crumbled goat cheese
1 tablespoon cornmeal, divided
4 cups fresh mâche or baby spinach
2 teaspoons chopped fresh thyme
2 teaspoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
3 ounces very thinly sliced prosciutto, chopped
2 ripe Starkrimson or red Bartlett pears, cored and thinly sliced
Preparation
1. Combine 1 cup warm water, honey, and 1 teaspoon oil in a small bowl, stirring with a whisk. Stir in yeast; let stand 10 minutes. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and salt in a food processor, and pulse 2 times or until blended. Add yeast mixture, pulsing to combine (dough will feel sticky). Turn dough out onto a floured surface; knead lightly 3 to 4 times.
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If the indentation remains, dough has risen enough.) Punch dough down; cover and let rest 10 minutes.
3. Preheat oven to 450°.
4. Place a baking sheet in oven. Roll dough into a 14-inch circle on a floured surface. Brush dough evenly with 1 tablespoon oil, and sprinkle evenly with cheese. Place dough on a baking sheet sprinkled with 1 tablespoon cornmeal. Transfer dough carefully to preheated pan; bake at 450° for 12 minutes or until crust is crisp and golden. Combine remaining 2 teaspoons oil, mâche, and the remaining ingredients; toss to combine. Arrange salad over crust.
Ann Taylor Pittman, Cooking Light
OCTOBER 2011
Thursday, September 22, 2011
Eggplant Dip (Baba Ghanouj)
Ingredients
1-2 globe eggplants (totaling 2 lbs)
3 Tbsp extra virgin olive oil
2-3 Tbsp roasted tahini (sesame paste)
1-2 garlic cloves (more or less depending on how garlicky you want your baba ghanouj to be), finely chopped
1 teaspoon ground cumin
Juice of one lemon - about 2 1/2 tablespoons
Salt and cayenne pepper to taste
1 Tbsp chopped parsley
Instructions
1a Oven method Preheat oven to 400°F. Poke the eggplants in several places with the tines of a fork. Cut the eggplants in half lengthwise and brush the cut sides lightly with olive oil (about 1 Tbsp). Place on a baking sheet, cut side down, and roast until very tender, about 35-40 minutes. Remove from oven and allow to cool for 15 minutes.
1b Grilling method Preheat grill. Poke the eggplants in a few places with a fork, then rub the eggplants with 1 tablespoon of the olive oil. Grill over high heat, turning as each side blackens. Put the charred eggplants in a paper bag, close the bag and let the eggplants steam in their skins for 15-20 minutes.
2 Scoop the eggplant flesh into a large bowl and mash well with a fork. Combine the eggplant, minced garlic, remaining olive oil (about 2 Tbsp), tahini, garlic, cumin, 2 Tbsp of the lemon juice, the salt, and a pinch of cayenne. Mash well. You want the mixture to be somewhat smooth but still retaining some of the eggplant's texture.
1-2 globe eggplants (totaling 2 lbs)
3 Tbsp extra virgin olive oil
2-3 Tbsp roasted tahini (sesame paste)
1-2 garlic cloves (more or less depending on how garlicky you want your baba ghanouj to be), finely chopped
1 teaspoon ground cumin
Juice of one lemon - about 2 1/2 tablespoons
Salt and cayenne pepper to taste
1 Tbsp chopped parsley
Instructions
1a Oven method Preheat oven to 400°F. Poke the eggplants in several places with the tines of a fork. Cut the eggplants in half lengthwise and brush the cut sides lightly with olive oil (about 1 Tbsp). Place on a baking sheet, cut side down, and roast until very tender, about 35-40 minutes. Remove from oven and allow to cool for 15 minutes.
1b Grilling method Preheat grill. Poke the eggplants in a few places with a fork, then rub the eggplants with 1 tablespoon of the olive oil. Grill over high heat, turning as each side blackens. Put the charred eggplants in a paper bag, close the bag and let the eggplants steam in their skins for 15-20 minutes.
2 Scoop the eggplant flesh into a large bowl and mash well with a fork. Combine the eggplant, minced garlic, remaining olive oil (about 2 Tbsp), tahini, garlic, cumin, 2 Tbsp of the lemon juice, the salt, and a pinch of cayenne. Mash well. You want the mixture to be somewhat smooth but still retaining some of the eggplant's texture.
You can use a food processor to make baba ghanouj, but take care not to make it too smooth; this is supposed to be a rustic, slightly chunky dip.
3 Allow the baba ghanouj to cool to room temperature, then season to taste with additional lemon juice, salt, and cayenne. If you want, swirl a little olive oil on the top. Sprinkle with fresh chopped parsley.
Serve with pita bread, crackers, toast, sliced baguette, celery, or cucumber slices.
Yield: Serves 4-8 as an appetizer.
3 Allow the baba ghanouj to cool to room temperature, then season to taste with additional lemon juice, salt, and cayenne. If you want, swirl a little olive oil on the top. Sprinkle with fresh chopped parsley.
Serve with pita bread, crackers, toast, sliced baguette, celery, or cucumber slices.
Yield: Serves 4-8 as an appetizer.
Source: SimplyRecipes
Tuesday, August 30, 2011
Refrigerator Pickles
Audrey's Pickles
1 pound medium cucumbers
3 cloves garlic
½ teaspoon black peppercorns
½ teaspoon whole mustard seed
1 teaspoon fresh dill weed
1 whole dried bay leaf
2/3 cup organic light brown sugar
6½ tablespoons white distilled vinegar
6½ tablespoons white-wine vinegar
¾ cup water
3 cloves garlic
½ teaspoon black peppercorns
½ teaspoon whole mustard seed
1 teaspoon fresh dill weed
1 whole dried bay leaf
2/3 cup organic light brown sugar
6½ tablespoons white distilled vinegar
6½ tablespoons white-wine vinegar
¾ cup water
1. Cut the cucumbers into spears or slices and place in a 2-quart container or jar with a lid. Add the garlic, peppercorns, mustard seed, dill weed, and bay leaf.
2. Stir together the brown sugar, vinegars, and water until all the sugar is dissolved. Pour the vinegar mixture over the cucumbers and shake the jar well to combine. Cover and chill. For fullest flavor, wait at least 24 hours before serving. These pickles will keep up to 3 months in the refrigerator.
Makes 2 quarts (about 18 servings)
Source: Organic Gardening magazineSunday, July 24, 2011
Green tomato salsa
2 lbs green tomatoes
2 oz jalapeno
2 oz sweet banana pepper
2 oz hot banana pepper
4 oz yellow onion
2 oz garlic cloves
1 oz fresh cilantro
1 oz fresh mint
2 Tbsp cumin seed (toasted)
2 Tbsp coriander seed (toasted)
Juice of 2 limes
Salt and pepper to taste
Puree all the ingredients in a blender or food processor.
Read more: http://host.madison.com/entertainment/dining/article_30742c84-b482-11e0-b904-001cc4c002e0.html#ixzz1T1MyxEBG
2 oz jalapeno
2 oz sweet banana pepper
2 oz hot banana pepper
4 oz yellow onion
2 oz garlic cloves
1 oz fresh cilantro
1 oz fresh mint
2 Tbsp cumin seed (toasted)
2 Tbsp coriander seed (toasted)
Juice of 2 limes
Salt and pepper to taste
Puree all the ingredients in a blender or food processor.
Read more: http://host.madison.com/entertainment/dining/article_30742c84-b482-11e0-b904-001cc4c002e0.html#ixzz1T1MyxEBG
Friday, June 24, 2011
Rhubarb-Ginger Jam
Ingredients:
4 cups diced fresh rhubarb
3 cups sugar
3 tablespoons finely chopped candied ginger
2 tablespoons lemon juice
4 cups diced fresh rhubarb
3 cups sugar
3 tablespoons finely chopped candied ginger
2 tablespoons lemon juice
Preparation:
Combine rhubarb, sugar, ginger, and lemon juice in a large saucepan; let stand until sugar is moistened by juices, about 20 minutes. Place over medium-high heat and cook, stirring often, until thick and clear, about 15 minutes.
Makes about 3 half-pints of rhubarb jam.
Combine rhubarb, sugar, ginger, and lemon juice in a large saucepan; let stand until sugar is moistened by juices, about 20 minutes. Place over medium-high heat and cook, stirring often, until thick and clear, about 15 minutes.
Makes about 3 half-pints of rhubarb jam.
Monday, June 20, 2011
Peanut sauce
1/4 cup honey
1/4 cup smooth peanut butter
1 tablespoon crunchy peanut butter (optional)
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
2 teaspoons minced fresh garlic
1 tablespoon minced fresh ginger root
1 teaspoon crushed red pepper flakes
Just combine ingredients together in a bowl.
It does seem a bit thin at first, but when we threw it into the sautee pan with veggies, it thickened right up. It also says it thickens after sitting for a bit.
1/4 cup smooth peanut butter
1 tablespoon crunchy peanut butter (optional)
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
2 teaspoons minced fresh garlic
1 tablespoon minced fresh ginger root
1 teaspoon crushed red pepper flakes
Just combine ingredients together in a bowl.
It does seem a bit thin at first, but when we threw it into the sautee pan with veggies, it thickened right up. It also says it thickens after sitting for a bit.
Source: Jim and Jess Braun
Thursday, June 2, 2011
Fish Tacos & Assortment of Salsas
Last night, we had dinner with Laura and Robert. I combined a variety of recipes that I found online and in my Healthy Cooking magazines to come up with some tasty fish tacos.
Ingredients:
Corn or wheat tortillas
Fish:
1 1/2 lbs tilapia fillets
2 tbsp vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
Ingredients:
Corn or wheat tortillas
Fish:
1 1/2 lbs tilapia fillets
2 tbsp vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
In a small bowl, combine the spices. Brush fish with vegetable oil and coat with seasoning. Bake at 350 degrees for 15-20 minutes.
Lime-Cilantro Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
4 tablespoons reduced-fat sour cream
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
2 garlic clove, minced
Lime-Cilantro Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
4 tablespoons reduced-fat sour cream
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
2 garlic clove, minced
In a small bowl, combine the green onions, cilantro, sour cream, lime juice, salt and garlic clove. Set aside.
Side Slaw:
2 cups shredded red cabbage
2 tbsp lime juice
2 tbsp vegetable oil, or canola oil
Side Slaw:
2 cups shredded red cabbage
2 tbsp lime juice
2 tbsp vegetable oil, or canola oil
In a small bowl, combine the cabbage, lime juice, and oil. Set aside.
Creamy Lime Guacamole:
1/4 cup low-fat sour cream or Greek yogurt
1 small jalapeño, seeded and thinly sliced (for extra spice, include a few seeds)
2 tablespoons minced red onion
2 tablespoons chopped cilantro
5 tablespoons fresh lime juice
Creamy Lime Guacamole:
1/4 cup low-fat sour cream or Greek yogurt
1 small jalapeño, seeded and thinly sliced (for extra spice, include a few seeds)
2 tablespoons minced red onion
2 tablespoons chopped cilantro
5 tablespoons fresh lime juice
In a small bowl, combine the sour cream, jalapeño, onion, cilantro, lime juice. Set aside.
Pineapple-Mango Pico de Gallo:
1 cup chopped fresh pineapple
1/2 cup chopped peeled mango
2 tablespoons minced fresh cilantro
1 tablespoon finely chopped red onion
1 tablespoon lime juice
1/4 teaspoon salt
In a small bowl, combine the pineapple, mango, cilantro, onion, lime juice and salt. Set aside.
Pineapple-Mango Pico de Gallo:
1 cup chopped fresh pineapple
1/2 cup chopped peeled mango
2 tablespoons minced fresh cilantro
1 tablespoon finely chopped red onion
1 tablespoon lime juice
1/4 teaspoon salt
In a small bowl, combine the pineapple, mango, cilantro, onion, lime juice and salt. Set aside.
Wednesday, April 13, 2011
Brownie Roll-Out Cookies
Ingredients
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup lightly salted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa (I used the “good” stuff–Droste or Galler–but I can assure you that my mother only used Hershey’s growing up, so your choice)
Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.
Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white.) Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.
Transfer to a wire rack to cool.
Saturday, March 5, 2011
New Orleans Bread Pudding
Ingredients
1/4 cup raisins
2 tablespoons bourbon
1 1/4 cups 2% reduced-fat milk
1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of salt
3 large eggs, lightly beaten
4 1/2 cups (1/2-inch) cubed French bread (about 8 ounces)
Cooking spray
Preparation
To prepare pudding, combine raisins and 2 tablespoons bourbon in a bowl. Let stand 30 minutes. Drain mixture in a sieve over a bowl, reserving liquid.
Combine reserved liquid, milk, and next 6 ingredients (milk through eggs) in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with raisins, pressing gently into bread mixture. Cover with foil; chill 30 minutes or up to 4 hours.
Preheat oven to 350°. Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 20 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean.
Nutritional Information
Jean Patterson, Cooking Light, NOVEMBER 2002
1/4 cup raisins
2 tablespoons bourbon
1 1/4 cups 2% reduced-fat milk
1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of salt
3 large eggs, lightly beaten
4 1/2 cups (1/2-inch) cubed French bread (about 8 ounces)
Cooking spray
Preparation
To prepare pudding, combine raisins and 2 tablespoons bourbon in a bowl. Let stand 30 minutes. Drain mixture in a sieve over a bowl, reserving liquid.
Combine reserved liquid, milk, and next 6 ingredients (milk through eggs) in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with raisins, pressing gently into bread mixture. Cover with foil; chill 30 minutes or up to 4 hours.
Preheat oven to 350°. Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 20 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean.
Nutritional Information
- Calories:
- 309 (24% from fat)
- Fat:
- 8.2g (sat 4.3g,mono 2.7g,poly 0.6g)
- Protein:
- 5.6g
- Carbohydrate:
- 47.6g
- Fiber:
- 1g
- Cholesterol:
- 87mg
- Iron:
- 1.1mg
- Sodium:
- 272mg
- Calcium:
- 74mg
Shrimp Po'boy Sammich
Yield: 4 servings (serving size: 1 sandwich half)
Ingredients
3 tablespoons dry breadcrumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined
1/4 cup ketchup or BBQ sauce
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon chili powder
1/4 teaspoon hot sauce
2 (10-inch) submarine rolls, split
2 cups torn curly leaf lettuce
1/2 cup thinly sliced red onion
Preparation
Prepare broiler. Line a baking sheet with heavy-duty aluminum foil. Combine breadcrumbs, salt, pepper, and garlic in a medium bowl, stirring with a fork. Combine oil and shrimp; toss well. Place half of the shrimp in the breadcrumb mixture; toss well to coat. Place breaded shrimp in a single layer on prepared baking sheet. Repeat procedure with remaining shrimp and breadcrumb mixture. Broil 4 minutes or until shrimp are done.
Combine ketchup, juice, Worcestershire, chili powder, and hot sauce in a small bowl, stirring with a whisk.
Spread 2 tablespoons ketchup mixture over cut sides of each roll half. Place 1 cup lettuce over bottom half of each roll; top with 1/4 cup onion. Arrange 1 cup shrimp on each roll half; top with remaining roll half. Cut sandwiches in half.
Nutritional Information
Ingredients
3 tablespoons dry breadcrumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined
1/4 cup ketchup or BBQ sauce
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon chili powder
1/4 teaspoon hot sauce
2 (10-inch) submarine rolls, split
2 cups torn curly leaf lettuce
1/2 cup thinly sliced red onion
Prepare broiler. Line a baking sheet with heavy-duty aluminum foil. Combine breadcrumbs, salt, pepper, and garlic in a medium bowl, stirring with a fork. Combine oil and shrimp; toss well. Place half of the shrimp in the breadcrumb mixture; toss well to coat. Place breaded shrimp in a single layer on prepared baking sheet. Repeat procedure with remaining shrimp and breadcrumb mixture. Broil 4 minutes or until shrimp are done.
Combine ketchup, juice, Worcestershire, chili powder, and hot sauce in a small bowl, stirring with a whisk.
Spread 2 tablespoons ketchup mixture over cut sides of each roll half. Place 1 cup lettuce over bottom half of each roll; top with 1/4 cup onion. Arrange 1 cup shrimp on each roll half; top with remaining roll half. Cut sandwiches in half.
Nutritional Information
Calories:401 (20% from fat)
Fat:9.1g (sat 1.7g,mono 4.6g,poly 1.7g)
Protein:30g
Carbohydrate:48.9g
Fiber:3g
Cholesterol:172mg
Iron:5.3mg
Sodium:864mg
Calcium:183mg
Thursday, March 3, 2011
Ratatouille
Ingredients
2 tsp olive oil
2 cloves garlic
1 medium onion, chopped
2 medium bell peppers, chopped
1 medium eggplant, cubed
8 button mushrooms, chopped
1 medium zucchini
3 tomatoes, diced
1 Tbsp worchester sauce
1/4 to 1/2 cup vegetable broth
1 tsp oregano
2 tsp basil
1/2 tsp lemon pepper
dash of salt
1 tsp sugar
4 tablespoons grated parmesan cheese
Polenta
Directions
1. In a large skillet, saute the onion and garlic over medium-high heat until onions are clear
2. Cut the peppers, eggplant, zucchini, mushrooms, tomatoes into bite-sized chunks and add to skillet
3. Mix in spices and stir to combine
4. Add broth and worchester sauce
5. Cook uncovered on medium heat for 15 minutes, allowing some of the liquid to evaporate.
6. Transfer vegetables to 9x13 casserole dish (you can choose to drain the juices if you'd like)
7. Bake at 350 for 20 minutes.
8. Meanwhile, in a greased frying pan, cook 1/2" slices of polenta over medium heat until slightly browned.
9. Place 2 slices of polenta in serving bowl. Spoon 1-2 cups of vegetable mixture over polenta and top with parmesan cheese.
Makes 8 side dish servings or 2-3 entrees
Source: A combination of several recipes makes it my own creation.
2 tsp olive oil
2 cloves garlic
1 medium onion, chopped
2 medium bell peppers, chopped
1 medium eggplant, cubed
8 button mushrooms, chopped
1 medium zucchini
3 tomatoes, diced
1 Tbsp worchester sauce
1/4 to 1/2 cup vegetable broth
1 tsp oregano
2 tsp basil
1/2 tsp lemon pepper
dash of salt
1 tsp sugar
4 tablespoons grated parmesan cheese
Polenta
Directions
1. In a large skillet, saute the onion and garlic over medium-high heat until onions are clear
2. Cut the peppers, eggplant, zucchini, mushrooms, tomatoes into bite-sized chunks and add to skillet
3. Mix in spices and stir to combine
4. Add broth and worchester sauce
5. Cook uncovered on medium heat for 15 minutes, allowing some of the liquid to evaporate.
6. Transfer vegetables to 9x13 casserole dish (you can choose to drain the juices if you'd like)
7. Bake at 350 for 20 minutes.
8. Meanwhile, in a greased frying pan, cook 1/2" slices of polenta over medium heat until slightly browned.
9. Place 2 slices of polenta in serving bowl. Spoon 1-2 cups of vegetable mixture over polenta and top with parmesan cheese.
Makes 8 side dish servings or 2-3 entrees
Source: A combination of several recipes makes it my own creation.
Tuesday, March 1, 2011
Delicious Gumbo
Ingredients
2 tablespoons canola oil
1 cloves garlic, minced
1 large onion, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
2 cups precooked shrimp, tails removed
4 links of andouille sausage
2 tomatoes, chopped
1 sweet potato, peeled and cubed
1 turnip, peeled and cubed
1 cup canned red beans, rinsed and drained
1 cup canned black-eye peas, rinsed and drained
1 jalapeño, slided (remove seeds for less heat)
Directions
1. Heat the canola oil in a large skillet over medium heat. When the oil is just about to smoke, stir in the onions, garlic and bell peppers. Cook and stir until the vegetables are tender and the onion is transparent, about 5 minutes. Stir in seasonings, then add vegetable broth, sausage and shrimp.
2. Cover and simmer 10 minutes over medium heat. If starts to boil, reduce heat. Add the tomatoes, sweet potato, parsnip, red beans, black-eyed peas, okra, and remaining stock. Simmer uncovered 30 minutes more or until potato and parsnips are tender. Add jalapeño pepper and mix in. Cover and simmer 5 minutes over medium heat.
2 tablespoons canola oil
1 cloves garlic, minced
1 large onion, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
2 tablespoons Cajun seasoning
1 tablespoon smoked paprika
1 tablespoon gumbo file powder
4 cups vegetable broth2 cups precooked shrimp, tails removed
4 links of andouille sausage
2 tomatoes, chopped
1 sweet potato, peeled and cubed
1 turnip, peeled and cubed
1 cup canned red beans, rinsed and drained
1 cup canned black-eye peas, rinsed and drained
1 jalapeño, slided (remove seeds for less heat)
Directions
1. Heat the canola oil in a large skillet over medium heat. When the oil is just about to smoke, stir in the onions, garlic and bell peppers. Cook and stir until the vegetables are tender and the onion is transparent, about 5 minutes. Stir in seasonings, then add vegetable broth, sausage and shrimp.
2. Cover and simmer 10 minutes over medium heat. If starts to boil, reduce heat. Add the tomatoes, sweet potato, parsnip, red beans, black-eyed peas, okra, and remaining stock. Simmer uncovered 30 minutes more or until potato and parsnips are tender. Add jalapeño pepper and mix in. Cover and simmer 5 minutes over medium heat.
Barcelona Hot Chocolate
2/3 cup boiling water
2 ounces milk choc. morsels (they actually recommend good-quality dark or bittersweet 60-70% cocoa chocolate, finely chopped)
1 1/3 cups non-fat milk
1 cup brewed espresso or strong coffee
1/4 cup unsweetened cocoa powder
1/4 cup lightly-packed brown sugar
1 2-inch piece orange rind
1/4 cup frozen fat-free whipped topping, thawed
Cocoa powder (optional)
Preparation
Combine 2/3 cup boiling water and chopped chocolate in a medium saucepan, stirring until chocolate melts. Add milk and next 4 ingredients (through rind); cook over medium-low heat, stirring with a whisk. Heat 5-10 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Discard rind. Pour 1 cup mixture into each of 4 mugs. Spoon 1 tablespoon whipped topping over each serving. Dust with cocoa powder, if desired. Yield: 4 servings
Source: Kathy Farrell-Kingsley, Chocolate Therapy:
Indulgent Recipes to Lift Your Spirits, Cooking Light, DECEMBER 2007
Nutritional Information
Calories:177 (27% from fat)
Fat:5.4g (sat 3.1g,mono 1.7g,poly 0.1g)
Protein:4.4g
Carbohydrate:32g
Fiber:1.9g
Cholesterol:3mg
Iron:1.4mg
Sodium:62mg
Calcium:126mg
Peanut Butter - Choc. Chip Cookies
This recipe will make perhaps the best cookie you'll ever taste. So give it a try!
Ingredients:
1/2 c. white sugar
1/2 c. brown sugar
1/2 c. butter, slightly melted
1/2 c. creamy peanut butter
2 eggs
1/4 c. chopped nuts (optional)
1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. soda
1 1/2 c. flour
1/2 cup oats
1 c. chocolate chips
Directions
Blend together sugars, peanut butter and butter. Beat on medium speed for 2 minutes. Push batter down from sides of bowl, if needed. Add 2 eggs and beat until creamy. In separate bowl, combine flour, salt, and soda. Add dry ingredients to creamy batter. Mix until combined. Stir in chocolate chips, oats and optional nuts by hand. Place in frig for 30 minutes (optional).
Preheat over to 350 degrees. Line cookie sheet with parchment paper. Drop by tablespoon onto cookie sheet. Bake for 10-11 minutes or until edges of cookie just turn brown. Don't over-bake.
Source: 1980 Ayrshire Cookbook
1/2 c. white sugar
1/2 c. brown sugar
1/2 c. butter, slightly melted
1/2 c. creamy peanut butter
2 eggs
1/4 c. chopped nuts (optional)
1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. soda
1 1/2 c. flour
1/2 cup oats
1 c. chocolate chips
Directions
Blend together sugars, peanut butter and butter. Beat on medium speed for 2 minutes. Push batter down from sides of bowl, if needed. Add 2 eggs and beat until creamy. In separate bowl, combine flour, salt, and soda. Add dry ingredients to creamy batter. Mix until combined. Stir in chocolate chips, oats and optional nuts by hand. Place in frig for 30 minutes (optional).
Preheat over to 350 degrees. Line cookie sheet with parchment paper. Drop by tablespoon onto cookie sheet. Bake for 10-11 minutes or until edges of cookie just turn brown. Don't over-bake.
Source: 1980 Ayrshire Cookbook
Monday, February 21, 2011
Fig-Pecan Macaroons
Macaroons almost always have nuts and egg whites in the ingredient list. This rendition also features intensely sweet dried figs. Be sure to remove and discard the hard stems of the figs before chopping them.
Yield: 2 dozen (serving size: 1 macaroon)
Ingredients
1 cup chopped pecans
1 teaspoon ground cinnamon
2 teaspoons grated lemon rind
1/4 teaspoon cream of tartar
Dash of salt
2 large egg whites
1 1/4 cups powdered sugar
1/2 cup milled flax seed
3/4 cup finely chopped dried Black Mission figs (about 8)
Preparation
1. Preheat oven to 300°.
2. Combine pecans and cinnamon in a food processor; process until finely ground. Add rind; process until blended.
3. Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at medium speed until foamy. Increase speed to high, and beat until stiff peaks form. Place 2 tablespoons sugar in a small bowl. Gradually add remaining sugar to egg mixture; beat at low speed until blended. Fold in pecan mixture. Add figs to reserved sugar, tossing to coat; fold fig mixture into egg mixture.
4. Cover 2 baking sheets with parchment paper. Drop egg mixture by rounded teaspoonfuls 1 inch apart on prepared baking sheets. Bake at 300° for 20 minutes or until bottom edges are lightly browned. Place pans on wire racks; cool completely.
Nutritional Information
Kathy Farrell-Kingsley, Cooking Light, DECEMBER 2008
- Calories:
- 86 (38% from fat)
- Fat:
- 3.6g (sat 0.3g,mono 2g,poly 1.1g)
- Protein:
- 1g
- Carbohydrate:
- 13.6g
- Fiber:
- 1.2g
- Cholesterol:
- 0.0mg
- Iron:
- 0.3mg
- Sodium:
- 12mg
- Calcium:
- 15mg
Cinnamon-Anise Crisps
A light sprinkling of cinnamon sugar adds crunch to these licorice-flavored slice-and-bake cookies. The high starch content of cake flour provides absorbency, so the cookies are less likely to spread while baking.
Yield: 2 dozen (serving size: 1 cookie)
Ingredients
1 1/2 cups cake flour (about 6 ounces)
1 1/4 teaspoons ground cinnamon, divided
1 teaspoon baking powder
1/2 teaspoon aniseed, crushed
1/4 teaspoon salt
3/4 cup sugar
1/4 cup butter, softened
1 tablespoon fresh orange juice
1 teaspoon vanilla extract
1 large egg
1 1/2 teaspoons sugar
Preparation
Lightly spoon cake flour into dry measuring cups; level with a knife. Combine flour, 1 teaspoon cinnamon, baking powder, crushed aniseed, and salt, stirring with a whisk; set aside.
Place 3/4 cup sugar and butter in a medium bowl; beat with a mixer at medium speed 5 minutes or until light and fluffy. Add juice, vanilla, and egg; beat until combined. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Divide dough in half. Shape dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Freeze 1 hour or until very firm.
Preheat oven to 350°.
Unwrap dough logs. Cut each dough log into 12 (1/2-inch-thick) slices; place slices 2 inches apart on baking sheets lined with parchment paper. Combine 1 1/2 teaspoons sugar and remaining 1/4 teaspoon cinnamon; sprinkle evenly over dough slices. Bake at 350° for 10 minutes or until golden. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.
Nutritional Information
Calories:72 (28% from fat)
Fat:2.2g (sat 1.3g,mono 0.6g,poly 0.1g)
Protein:0.9g
Carbohydrate:12.3g
Fiber:0.2g
Cholesterol:14mg
Iron:0.6mg
Sodium:61mg
Calcium:16mg
Cooking Light, DECEMBER 2007
Yield: 2 dozen (serving size: 1 cookie)
Ingredients
1 1/2 cups cake flour (about 6 ounces)
1 1/4 teaspoons ground cinnamon, divided
1 teaspoon baking powder
1/2 teaspoon aniseed, crushed
1/4 teaspoon salt
3/4 cup sugar
1/4 cup butter, softened
1 tablespoon fresh orange juice
1 teaspoon vanilla extract
1 large egg
1 1/2 teaspoons sugar
Preparation
Lightly spoon cake flour into dry measuring cups; level with a knife. Combine flour, 1 teaspoon cinnamon, baking powder, crushed aniseed, and salt, stirring with a whisk; set aside.
Place 3/4 cup sugar and butter in a medium bowl; beat with a mixer at medium speed 5 minutes or until light and fluffy. Add juice, vanilla, and egg; beat until combined. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Divide dough in half. Shape dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Freeze 1 hour or until very firm.
Preheat oven to 350°.
Unwrap dough logs. Cut each dough log into 12 (1/2-inch-thick) slices; place slices 2 inches apart on baking sheets lined with parchment paper. Combine 1 1/2 teaspoons sugar and remaining 1/4 teaspoon cinnamon; sprinkle evenly over dough slices. Bake at 350° for 10 minutes or until golden. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.
Nutritional Information
Calories:72 (28% from fat)
Fat:2.2g (sat 1.3g,mono 0.6g,poly 0.1g)
Protein:0.9g
Carbohydrate:12.3g
Fiber:0.2g
Cholesterol:14mg
Iron:0.6mg
Sodium:61mg
Calcium:16mg
Cooking Light, DECEMBER 2007
Chai Shortbread IceBox Cookies
A combination of cardamom, cinnamon, cloves, and black pepper gives these cookies a taste reminiscent of Indian spiced tea. The fine texture of powdered sugar helps them retain the characteristic shortbread crunch.
Ingredients
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/8 teaspoon salt
1/8 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
Dash of ground cloves
Dash of freshly ground black pepper
3/4 cup powdered sugar
10 tablespoon butter, softened
1 tablespoon ice water
Preparation
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper), stirring well with a whisk. Place sugar and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Gradually add flour mixture to butter mixture, beating at low speed just until combined (mixture will appear crumbly). Sprinkle dough with 1 tablespoon ice water; toss with a fork. Divide dough in half. Shape dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Chill 1 hour or until very firm.
Preheat oven to 375°.
Unwrap dough logs. Carefully cut each log into 18 slices using a serrated knife. Place dough circles 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.
Yield: 3 dozen (serving size: 1 cookie)
Nutritional Information
Calories:57 (51% from fat)
Fat:3.2g (sat 2g,mono 0.8g,poly 0.1g)
Protein:0.6g
Carbohydrate:6.5g
Fiber:0.2g
Cholesterol:8mg
Iron:0.3mg
Sodium:31mg
Calcium:2mg
Source:
Julianna Grimes and Ann Taylor Pittman, Cooking Light, DECEMBER 2007
Ingredients
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/8 teaspoon salt
1/8 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
Dash of ground cloves
Dash of freshly ground black pepper
3/4 cup powdered sugar
10 tablespoon butter, softened
1 tablespoon ice water
Preparation
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper), stirring well with a whisk. Place sugar and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Gradually add flour mixture to butter mixture, beating at low speed just until combined (mixture will appear crumbly). Sprinkle dough with 1 tablespoon ice water; toss with a fork. Divide dough in half. Shape dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Chill 1 hour or until very firm.
Preheat oven to 375°.
Unwrap dough logs. Carefully cut each log into 18 slices using a serrated knife. Place dough circles 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.
Yield: 3 dozen (serving size: 1 cookie)
Nutritional Information
Calories:57 (51% from fat)
Fat:3.2g (sat 2g,mono 0.8g,poly 0.1g)
Protein:0.6g
Carbohydrate:6.5g
Fiber:0.2g
Cholesterol:8mg
Iron:0.3mg
Sodium:31mg
Calcium:2mg
Source:
Julianna Grimes and Ann Taylor Pittman, Cooking Light, DECEMBER 2007
Salmon Cakes
Ingredients
3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs, (see Tip)
1/2 teaspoon freshly ground pepper
3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs, (see Tip)
1/2 teaspoon freshly ground pepper
1 lemon, cut into wedges
Preparation
Preheat oven to 450°F. Coat a baking sheet with cooking spray.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Serve salmon cakes with sauce and lemon wedges.
Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 8 hours.
Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
4 servings | Active Time: 30 minutes | Total Time: 45 minutes
Nutrition
Per serving: 324 calories; 10 g fat (1 g sat, 3 g mono); 129 mg cholesterol; 21 g carbohydrates; 31 g protein; 7 g fiber; 585 mg sodium; 97 mg potassium.
Source: www.eatingwell.com
A Super Sandwich
Toast 2 slices rustic wheat bread.
On one slice of toast, place 2 slices of lean turkey breast and 1 slice of Monterey Jack cheese. Broil until cheese is melted. Then top with 2 slices tomato and 2 leaves lettuce on top. On the other slice of toast, spread mayonnaise or mustard on one side.
On one slice of toast, place 2 slices of lean turkey breast and 1 slice of Monterey Jack cheese. Broil until cheese is melted. Then top with 2 slices tomato and 2 leaves lettuce on top. On the other slice of toast, spread mayonnaise or mustard on one side.
In a nonstick skillet, melt 1 teaspoon butter over medium heat. Fry 1 egg, turning over briefly when bottom is set and yolk is still runny. Slide finished egg on top of tomato. Place sandwich on a plate and slice in half, letting yolk run down the sides.
Yum!
Yum!
Kale Chips
Kale is a form of cabbage. Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties; kale is considered to be anti-inflammatory. Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. (excerpt from Wikipedia)
Baked Kale Chips
1/2 teaspoon sea salt
1 tsp of favorite seasoning (we've tried peppercorn ranch, chipotle, tuscany sunset)
3 large stalks of kale, removed from stem and torn into small bite sized pieces
2 tablespoons extra-virgin olive oil
Preparing to bake. Preheat the oven to 350°. Line a baking sheet with aluminum foil. Combine the salt, smoked paprika, and garlic in a small bowl.
Wash the kale. Rinse the kale leaves, then put them in a salad spinner and spin until the green becomes a blur. Round and round, spinning and spinning — let the kale dry. After it comes out, dry it even more with paper towels. Those leaves should be bone dry.
Oiling the kale. Put the kale leaves in a large bowl. Drizzle over 1 tablespoon of the olive oil. Massage the oil into the leaves. You might need more. You might have larger hands than I do. Use your judgment.
Sprinkle with the seasonsing salt.
Remove them from the oven.
Let them cool a bit. Eat.
Baked Kale Chips
1/2 teaspoon sea salt
1 tsp of favorite seasoning (we've tried peppercorn ranch, chipotle, tuscany sunset)
3 large stalks of kale, removed from stem and torn into small bite sized pieces
2 tablespoons extra-virgin olive oil
Preparing to bake. Preheat the oven to 350°. Line a baking sheet with aluminum foil. Combine the salt, smoked paprika, and garlic in a small bowl.
Wash the kale. Rinse the kale leaves, then put them in a salad spinner and spin until the green becomes a blur. Round and round, spinning and spinning — let the kale dry. After it comes out, dry it even more with paper towels. Those leaves should be bone dry.
Oiling the kale. Put the kale leaves in a large bowl. Drizzle over 1 tablespoon of the olive oil. Massage the oil into the leaves. You might need more. You might have larger hands than I do. Use your judgment.
Sprinkle with the seasonsing salt.
Bake the chips. Arrange the kale chips onto the sheet try and slide it into the oven. Bake until the leaves are crisp to the touch but still a dark green. (When they turn brown, they turn bitter.) Check at the 12-minute mark, to be sure.
Remove them from the oven.
Let them cool a bit. Eat.
Monday, February 14, 2011
Chocolate Crepes with Blackberry Sauce
Happy Valentine's Day
I made these crepes for a Valentine's Day breakfast. They were super easy and it only took about 30 minutes to prepare, eat and clean up. Yum!
Ingredients
1/2 cup fat-free milk
1/4 cup fat-free evaporated milk
1 egg white
1/4 cup egg substitute
1/2 cup all-purpose flour
1/8 cup
1/8 cup baking cocoa
1/4 teaspoon salt
Blackberry filling
1/8 cup sugar
2 tablespoons cornstarch
1/2 cup water
3 cups frozen blackberries (no need to thaw)
Fat Free cool whip
Directions:
In a small bowl, combine the milk, evaporated milk, egg white and egg. Combine the flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Cover and place in freezer for 10 minutes.
In a small saucepan, combine cornstarch and sugar. Add blackberries. Heat over medium heat and bring to a boil. Reduce heat and stir every minute until thick filling forms.
Lightely spray 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour 1/2 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry. Spread 3 tablespoons of filling over 1 half of crepe. Roll the crepe up so that it is about 1-2 inches wide.
Cook additional 15-20 seconds longer.
Transfer to plate and garnish with coolwhip, extra berries and/or powdered sugar.
Servings: 4
Approx Nutrition Facts: 2 filled crepes equals 203 calories, 2 g fat (1 g saturated fat), 30 mg cholesterol, 202 mg sodium, 42 g carbohydrate, 6 g fiber, 7 g protein.
Orginial Source: http://www.tasteofhome.com/Recipes/Chocolate-Crepes-with-Raspberry-Sauce
I made these crepes for a Valentine's Day breakfast. They were super easy and it only took about 30 minutes to prepare, eat and clean up. Yum!
Ingredients
1/2 cup fat-free milk
1/4 cup fat-free evaporated milk
1 egg white
1/4 cup egg substitute
1/2 cup all-purpose flour
1/8 cup
1/8 cup baking cocoa
1/4 teaspoon salt
Blackberry filling
1/8 cup sugar
2 tablespoons cornstarch
1/2 cup water
3 cups frozen blackberries (no need to thaw)
Fat Free cool whip
Directions:
In a small bowl, combine the milk, evaporated milk, egg white and egg. Combine the flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Cover and place in freezer for 10 minutes.
In a small saucepan, combine cornstarch and sugar. Add blackberries. Heat over medium heat and bring to a boil. Reduce heat and stir every minute until thick filling forms.
Lightely spray 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour 1/2 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry. Spread 3 tablespoons of filling over 1 half of crepe. Roll the crepe up so that it is about 1-2 inches wide.
Cook additional 15-20 seconds longer.
Transfer to plate and garnish with coolwhip, extra berries and/or powdered sugar.
Servings: 4
Approx Nutrition Facts: 2 filled crepes equals 203 calories, 2 g fat (1 g saturated fat), 30 mg cholesterol, 202 mg sodium, 42 g carbohydrate, 6 g fiber, 7 g protein.
Orginial Source: http://www.tasteofhome.com/Recipes/Chocolate-Crepes-with-Raspberry-Sauce
Saturday, February 12, 2011
Rhubarb-Cranberry-Pineapple Jam
Ingredients:
6 cups rhubarb (cut fine)
1/2 pkg. (1/2 lb.) cranberries (grind them fine) (I also used craisins)
1/2 can (10 oz.) can crushed pineapple (with juice)
1/2 cup water
5 cups granulated sugar
2 pkgs Jello, any red
1/2 tsp. nutmeg or cinnamon (opt)
Cook rhubarb, ground cranberries, crushed pineapple and water until rhubarb is tender. Add sugar and bring to a boil. Stir in and dissolve two packages of flavored dry Jello. Add nutmeg or cinnamon, if desired. Put into jelly jars, cover and freeze.
Makes 7, 1-cup size jars.
Source: from the Wisconsin Gardener Cookbook 3
6 cups rhubarb (cut fine)
1/2 pkg. (1/2 lb.) cranberries (grind them fine) (I also used craisins)
1/2 can (10 oz.) can crushed pineapple (with juice)
1/2 cup water
5 cups granulated sugar
2 pkgs Jello, any red
1/2 tsp. nutmeg or cinnamon (opt)
Cook rhubarb, ground cranberries, crushed pineapple and water until rhubarb is tender. Add sugar and bring to a boil. Stir in and dissolve two packages of flavored dry Jello. Add nutmeg or cinnamon, if desired. Put into jelly jars, cover and freeze.
Makes 7, 1-cup size jars.
Source: from the Wisconsin Gardener Cookbook 3
Saturday, February 5, 2011
Not Your Ordinary Hummus
What started as a 'Vegan Moroccan-Style Chickpeas' recipe turned into a nice hummus spread.
INGREDIENTS
1 tbsp extra virgin olive oil
1/2 cup diced onions
2 cloves garlic, minced
3/4 Tbsp ground cumin
1/2 Tbsp ground ginger
INGREDIENTS
1 tbsp extra virgin olive oil
1/2 cup diced onions
2 cloves garlic, minced
3/4 Tbsp ground cumin
1/2 Tbsp ground ginger
3/4 Tbsp ground coriander
1/2 cup vegetable broth
1 can garbanzo beans (chickpeas), rinsed and drained
1 can tomatoes with green chilies
Red pepper flakes (optional)
2 Tbsp Tahini (sesame seed paste)
DIRECTIONS
Saute garlic and onion in olive oil over medium heat for about two minutes. Stir in cumin, ginger and coriander and cook until onion is tender. Add beans, vegetable broth and tomatoes with juice and bring to a boil. Cover and simmer for approximately minutes. Remove from heat and let cool completely. Add Tahini and blend in food processor for 3-5 minutes until smooth. Serve with pita bread or crackers.
Number of Servings: 10
Original Source: recipes.sparkpeople.com
Nutritional Facts: http://recipes.sparkpeople.com/recipe-calories.asp?recipe=5113
1/2 cup vegetable broth
1 can garbanzo beans (chickpeas), rinsed and drained
1 can tomatoes with green chilies
Red pepper flakes (optional)
2 Tbsp Tahini (sesame seed paste)
DIRECTIONS
Saute garlic and onion in olive oil over medium heat for about two minutes. Stir in cumin, ginger and coriander and cook until onion is tender. Add beans, vegetable broth and tomatoes with juice and bring to a boil. Cover and simmer for approximately minutes. Remove from heat and let cool completely. Add Tahini and blend in food processor for 3-5 minutes until smooth. Serve with pita bread or crackers.
Number of Servings: 10
Original Source: recipes.sparkpeople.com
Nutritional Facts: http://recipes.sparkpeople.com/recipe-calories.asp?recipe=5113
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