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

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

Jean Patterson, Cooking Light, NOVEMBER 2002

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

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

Lisa Zwirn, Cooking Light, MAY 2003

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.

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 tablespoons Cajun seasoning

1 tablespoon smoked paprika

1 tablespoon gumbo file powder

4 cups vegetable broth
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.

Barcelona Hot Chocolate

Ingredients
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