Recipe courtesy of AllRecipes.
Ingredients:
4 cups vegetable broth
1/2 cup dry white wine
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 cup uncooked Arborio rice
1 cup Pure Pumpkin
1 teaspoon thyme or sage
1/2 cup Shredded Parmesan Cheese
Ground black pepper to taste
Directions:
Combine broth and wine; set aside.
Heat oil in large, nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 4 minutes or until onion is tender. Stir in rice; cook, stirring frequently, for 2 minutes. Stir in pumpkin and thyme.
Stir in 1 cup broth mixture. Reduce heat to medium; continue adding broth mixture, 1 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but firm to the bite and mixture should be creamy. This should take 20 to 25 minutes. Stir in cheese and butter until melted. Season with pepper.
Tuesday, December 15, 2009
Monday, December 14, 2009
London Broil with Red Onions and Mashed Cauliflower
London Broil recipe thanks to Cooking Light, Cauliflower Mash from Recipezaar.
Ingredients:
Steak:
1/4 cup balsamic vinegar
1 tablespoons brown sugar
1/2 tablespoon Dijon mustard
1 tsp minced garlic
1 pound London Broil
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
Cooking spray
Onions:
1 tablespoon olive oil
2 small red onions, sliced
1/8 cup balsamic vinegar
1 tablespoon brown sugar
1 tablespoon ground ginger
3 garlic cloves, minced
1/2 tablespoon thinly sliced fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
Directions:
To prepare steak, place first 4 ingredients in a large zip-top plastic bag; add steak. Seal and marinate in refrigerator 2 hours, turning occasionally.
Preheat broiler.
Remove steak from bag; discard marinade. Sprinkle steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place steak on a broiler pan coated with cooking spray. Broil 10 minutes on each side (medium-rare) or until desired degree of doneness. Place steak on a cutting board; cover loosely with foil. Let stand 10 minutes. Cut steak against grain into thin slices.
To prepare onions, heat oil in a Dutch oven over medium-high heat. Add onion; cook 20 to 25 minutes or until deep golden brown, stirring frequently. Add the vinegar, 2 tablespoons sugar, ginger, and minced garlic cloves; cook 2 minutes or until liquid almost evaporates. Stir in basil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Mashed Cauliflower
Ingredients:
2 cups cauliflower, finely chopped fresh or frozen works great
2 tablespoon sour cream
1 tablespoon butter
Salt & Pepper
Rosemary
Directions:
Steam cauliflower until soft. Put cauliflower in food processor with butter and sour cream. Blend until creamy like mashed potatoes. Add seasonings to taste and serve immediately.
Ingredients:
Steak:
1/4 cup balsamic vinegar
1 tablespoons brown sugar
1/2 tablespoon Dijon mustard
1 tsp minced garlic
1 pound London Broil
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
Cooking spray
Onions:
1 tablespoon olive oil
2 small red onions, sliced
1/8 cup balsamic vinegar
1 tablespoon brown sugar
1 tablespoon ground ginger
3 garlic cloves, minced
1/2 tablespoon thinly sliced fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
Directions:
To prepare steak, place first 4 ingredients in a large zip-top plastic bag; add steak. Seal and marinate in refrigerator 2 hours, turning occasionally.
Preheat broiler.
Remove steak from bag; discard marinade. Sprinkle steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place steak on a broiler pan coated with cooking spray. Broil 10 minutes on each side (medium-rare) or until desired degree of doneness. Place steak on a cutting board; cover loosely with foil. Let stand 10 minutes. Cut steak against grain into thin slices.
To prepare onions, heat oil in a Dutch oven over medium-high heat. Add onion; cook 20 to 25 minutes or until deep golden brown, stirring frequently. Add the vinegar, 2 tablespoons sugar, ginger, and minced garlic cloves; cook 2 minutes or until liquid almost evaporates. Stir in basil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Mashed Cauliflower
Ingredients:
2 cups cauliflower, finely chopped fresh or frozen works great
2 tablespoon sour cream
1 tablespoon butter
Salt & Pepper
Rosemary
Directions:
Steam cauliflower until soft. Put cauliflower in food processor with butter and sour cream. Blend until creamy like mashed potatoes. Add seasonings to taste and serve immediately.
Wednesday, December 9, 2009
Apple Crumb Coffee Cake
A delicious dessert recipe, courtesy of Food Network.
Ingredients:
Cake:
1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples
Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened
Brown Sugar Glaze:
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water
Directions:
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.
Ingredients:
Cake:
1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples
Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened
Brown Sugar Glaze:
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water
Directions:
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.
Creamy Mac n Cheese
I was looking for a healthier version of Mac n Cheese and found this one from Cooking Light. I couldn't find all the required cheeses, so I sort of made it up from what I found/had on hand.
Ingredients:
1/3 cup all-purpose flour
2 2/3 cups 1% low-fat milk
3/4 cup (3 ounces) shredded Mozzarella cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1 cup (2 ounces) light shredded extra-sharp cheddar cheese or mexican cheese mix
6 cups cooked shell macaroni (about 3 cups uncooked)
1/4 teaspoon salt
1/4 cup breadcrumbs
Directions:
Preheat oven to 375°.
Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thick, stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt.
Spoon mixture into a 2-quart casserole coated with cooking spray. Sprinkle breadcrumbs over pasta mixture. Bake at 375° for 30 minutes or until bubbly.
Ingredients:
1/3 cup all-purpose flour
2 2/3 cups 1% low-fat milk
3/4 cup (3 ounces) shredded Mozzarella cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1 cup (2 ounces) light shredded extra-sharp cheddar cheese or mexican cheese mix
6 cups cooked shell macaroni (about 3 cups uncooked)
1/4 teaspoon salt
1/4 cup breadcrumbs
Directions:
Preheat oven to 375°.
Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thick, stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt.
Spoon mixture into a 2-quart casserole coated with cooking spray. Sprinkle breadcrumbs over pasta mixture. Bake at 375° for 30 minutes or until bubbly.
Tuesday, December 8, 2009
Healthy Shepherd's Pie
Adapted from recipes from EatingWell and Food Network.
Ingredients:
1 pound lean ground beef (90 percent lean or higher)
2 teaspoons olive oil
2 medium onions, chopped (about 3 cups)
2 green pepper, chopped
2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried
2 tablespoons all-purpose flour
1 cup low-sodium beef broth
1/4 cup tomato sauce or paste
1 teaspoon salt
Freshly ground black pepper
1 cup frozen peas, corn kernels, and lima beans
3/4 teaspoon salt, divided
1/2 teaspoon garlic powder, divided
2 12-ounce packages frozen winter squash puree, thawed
1/3 cup finely shredded Parmesan cheese
Directions:
In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.
Heat the oil in the skillet over a medium heat. Add the onions and peppers and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, tomato sauce, thyme, 1/2 teaspoon of the salt, 1/8 teaspoon of pepper, and 1/4 teaspoon garlic powder and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas, corn, and lima beans. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).
Preheat the oven to 350 degrees. Place squash in a bowl and stir in 1/2 teaspoon salt and 1/4 teaspoon garlic powder. Top the meat mixture with the squash. Bake until heated through and bubbling around the edges, about 20 minutes. Sprinkle with cheese and bake another 3-5 minutes.
Ingredients:
1 pound lean ground beef (90 percent lean or higher)
2 teaspoons olive oil
2 medium onions, chopped (about 3 cups)
2 green pepper, chopped
2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried
2 tablespoons all-purpose flour
1 cup low-sodium beef broth
1/4 cup tomato sauce or paste
1 teaspoon salt
Freshly ground black pepper
1 cup frozen peas, corn kernels, and lima beans
3/4 teaspoon salt, divided
1/2 teaspoon garlic powder, divided
2 12-ounce packages frozen winter squash puree, thawed
1/3 cup finely shredded Parmesan cheese
Directions:
In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.
Heat the oil in the skillet over a medium heat. Add the onions and peppers and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, tomato sauce, thyme, 1/2 teaspoon of the salt, 1/8 teaspoon of pepper, and 1/4 teaspoon garlic powder and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas, corn, and lima beans. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).
Preheat the oven to 350 degrees. Place squash in a bowl and stir in 1/2 teaspoon salt and 1/4 teaspoon garlic powder. Top the meat mixture with the squash. Bake until heated through and bubbling around the edges, about 20 minutes. Sprinkle with cheese and bake another 3-5 minutes.
Saturday, December 5, 2009
Turkey Chili
Recipe courtesy of Food Network!
Ingredients:
1 pound ground turkey
1 1/2 tablespoons cooking oil
1 tablespoon paprika
3/4 tablespoon cumin
2 large cloves garlic, sliced
3/4 tablespoon salt
3/4 tablespoon black pepper
1 1/2 tablespoons cornstarch
3/4 tablespoon dried leaf oregano
1 small white onion, chopped
1 green pepper, chopped
2-3 stalks celery, chopped
1-2 green onions, chopped
1 (14 ounce) can whole stewed tomatoes
2 whole chipotle peppers in adobo sauce
1 cup fresh corn (I used frozen)
1 cup finely chopped zucchini
1 cup chicken stock
Directions:
Preferably using a cast-iron skillet, brown the turkey in the oil for 2 1/2 to 3 minutes. Add all the ingredients except the vegetables and chicken stock, and saute for 2 to 3 minutes. Add the vegetables and stock, and cook for approximately 5 to 10 minutes.
Ingredients:
1 pound ground turkey
1 1/2 tablespoons cooking oil
1 tablespoon paprika
3/4 tablespoon cumin
2 large cloves garlic, sliced
3/4 tablespoon salt
3/4 tablespoon black pepper
1 1/2 tablespoons cornstarch
3/4 tablespoon dried leaf oregano
1 small white onion, chopped
1 green pepper, chopped
2-3 stalks celery, chopped
1-2 green onions, chopped
1 (14 ounce) can whole stewed tomatoes
2 whole chipotle peppers in adobo sauce
1 cup fresh corn (I used frozen)
1 cup finely chopped zucchini
1 cup chicken stock
Directions:
Preferably using a cast-iron skillet, brown the turkey in the oil for 2 1/2 to 3 minutes. Add all the ingredients except the vegetables and chicken stock, and saute for 2 to 3 minutes. Add the vegetables and stock, and cook for approximately 5 to 10 minutes.
Thursday, December 3, 2009
Honey Soy Broiled Salmon
Another winner from EatingWell!
Ingredients:
1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon ground ginger
1/2 pound center-cut salmon fillet
1 teaspoon toasted sesame seeds
Directions:
Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
Preheat broiler. Line a small baking pan with foil and coat with cooking spray.
Transfer the salmon to the pan, skin-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
Side Dishes:
Brown rice
Roasted zucchini and sweet potato
Cut zucchini and sweet potato into 3-inch sticks. Toss with oil, salt and pepper (or spray with Pam) and spread on baking sheet. Bake at 400 degrees for about 25 minutes. Drizzle with balsamic vinegar and serve!
Ingredients:
1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon ground ginger
1/2 pound center-cut salmon fillet
1 teaspoon toasted sesame seeds
Directions:
Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
Preheat broiler. Line a small baking pan with foil and coat with cooking spray.
Transfer the salmon to the pan, skin-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
Side Dishes:
Brown rice
Roasted zucchini and sweet potato
Cut zucchini and sweet potato into 3-inch sticks. Toss with oil, salt and pepper (or spray with Pam) and spread on baking sheet. Bake at 400 degrees for about 25 minutes. Drizzle with balsamic vinegar and serve!
Wednesday, December 2, 2009
Sweet and Sour Chicken
Another delicious recipe from Eating Well!
Ingredients:
2 cups instant brown rice
1/4 cup seasoned rice vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons cornstarch
2 tablespoons apricot preserves
2 tablespoons canola oil, divided
2 chicken breasts, cut into bite-size pieces
4 cloves garlic, minced
2 teaspoons finely grated or minced ginger (I used ground ginger)
1 cup reduced-sodium chicken broth
6 cups bite-size pieces of vegetables, such as snow peas, broccoli and bell peppers
(I used a bag of frozen mixed veggies - broccoli, cauliflower, edamame, asparagus, green beans and carrots, and I added some chopped up red pepper)
Directions:
Prepare rice according to the package directions.
Meanwhile, whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook, undisturbed, for 2 minutes. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots, about 2 minutes more. Transfer to a plate.
Add the remaining 1 tablespoon oil, garlic and ginger to the pan and cook, stirring, until fragrant, 20 to 30 seconds. Add broth and bring to a boil, stirring constantly. Add vegetables, reduce heat to a simmer, cover and cook until the vegetables are tender-crisp, 4 to 6 minutes. Stir in the chicken. Whisk the reserved sauce and add to the pan. Simmer, stirring constantly, until the sauce is thickened and the chicken is heated through, about 1 minute. Serve with the rice.
Ingredients:
2 cups instant brown rice
1/4 cup seasoned rice vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons cornstarch
2 tablespoons apricot preserves
2 tablespoons canola oil, divided
2 chicken breasts, cut into bite-size pieces
4 cloves garlic, minced
2 teaspoons finely grated or minced ginger (I used ground ginger)
1 cup reduced-sodium chicken broth
6 cups bite-size pieces of vegetables, such as snow peas, broccoli and bell peppers
(I used a bag of frozen mixed veggies - broccoli, cauliflower, edamame, asparagus, green beans and carrots, and I added some chopped up red pepper)
Directions:
Prepare rice according to the package directions.
Meanwhile, whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook, undisturbed, for 2 minutes. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots, about 2 minutes more. Transfer to a plate.
Add the remaining 1 tablespoon oil, garlic and ginger to the pan and cook, stirring, until fragrant, 20 to 30 seconds. Add broth and bring to a boil, stirring constantly. Add vegetables, reduce heat to a simmer, cover and cook until the vegetables are tender-crisp, 4 to 6 minutes. Stir in the chicken. Whisk the reserved sauce and add to the pan. Simmer, stirring constantly, until the sauce is thickened and the chicken is heated through, about 1 minute. Serve with the rice.
Monday, November 30, 2009
Chicken Paprikash
I'm on a renewed kick of cooking more (and more healthily) - though unfortunately I have to get back into the habit of snapping a picture before I dig in! Tonight was a recipe I found from Eating Well.
Ingredients:
2 skinless chicken breasts, trimmed, cut into 2-inch pieces
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 tablespoon canola oil
1 large green bell pepper, thinly sliced
1 large onion,halved and thinly sliced
2 teaspoons hot or sweet paprika
1/2 cup dry white wine
1 1/2 cups canned crushed tomatoes
1/2 cup reduced-sodium chicken broth
1 tablespoon lemon juice
1/4 cup reduced-fat sour cream
Directions:
Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned, 3 to 5 minutes. Transfer to a plate.
Add bell peppers and onion to the pan and cook, covered, over medium heat, stirring occasionally, until softened, about 5 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to medium-high and cook, stirring, until mostly evaporated, about 1 1/2 minutes. Add tomatoes, broth and lemon juice; bring to a boil. Return the chicken and any accumulated juices to the pan; reduce heat to a lively simmer. Spoon some sauce over the chicken and cook, turning occasionally, until the sauce is reduced and the chicken is cooked through, 6 to 8 minutes. Remove from the heat; stir in sour cream.
Ingredients:
2 skinless chicken breasts, trimmed, cut into 2-inch pieces
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 tablespoon canola oil
1 large green bell pepper, thinly sliced
1 large onion,halved and thinly sliced
2 teaspoons hot or sweet paprika
1/2 cup dry white wine
1 1/2 cups canned crushed tomatoes
1/2 cup reduced-sodium chicken broth
1 tablespoon lemon juice
1/4 cup reduced-fat sour cream
Directions:
Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned, 3 to 5 minutes. Transfer to a plate.
Add bell peppers and onion to the pan and cook, covered, over medium heat, stirring occasionally, until softened, about 5 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to medium-high and cook, stirring, until mostly evaporated, about 1 1/2 minutes. Add tomatoes, broth and lemon juice; bring to a boil. Return the chicken and any accumulated juices to the pan; reduce heat to a lively simmer. Spoon some sauce over the chicken and cook, turning occasionally, until the sauce is reduced and the chicken is cooked through, 6 to 8 minutes. Remove from the heat; stir in sour cream.
Sunday, November 29, 2009
Turkey Waldorf Salad
This Thanksgiving Leftover recipe brought to you by Food Network.
Ingredients:
2 cups shredded leftover turkey meat
2 stalks celery, sliced
1 crisp apple, such as Gala or Macintosh, cored and chopped
1 cup red seedless grapes, halved
1/2 cup pecans, toasted, and coarsely chopped
1/2 cup non-fat yogurt
2 tablespoons mayonnaise
1 teaspoon honey
1/4 teaspoon salt, plus more as needed
Freshly ground black pepper
Lettuce
Directions:
In a large bowl, gently toss the turkey, celery, apple, grapes, and pecans until combined. In a small bowl, whisk together the yogurt, mayonnaise, honey, and 1/4 teaspoon salt until well combined. Add the dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad. Serve on top of lettuce.
Ingredients:
2 cups shredded leftover turkey meat
2 stalks celery, sliced
1 crisp apple, such as Gala or Macintosh, cored and chopped
1 cup red seedless grapes, halved
1/2 cup pecans, toasted, and coarsely chopped
1/2 cup non-fat yogurt
2 tablespoons mayonnaise
1 teaspoon honey
1/4 teaspoon salt, plus more as needed
Freshly ground black pepper
Lettuce
Directions:
In a large bowl, gently toss the turkey, celery, apple, grapes, and pecans until combined. In a small bowl, whisk together the yogurt, mayonnaise, honey, and 1/4 teaspoon salt until well combined. Add the dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad. Serve on top of lettuce.
Leftover Turkey Soup
November was a pretty slow cooking month for me - the beginning of the month was my birthday and the various celebrations that surrounds that date, then we went on vacation for 9 days, which was immediately followed by Thanksgiving! All of which means that post-TDay is the first opportunity I've really had to cook all month, and what a better way than to make use of delicious leftovers! The first leftover dish I made was Turkey Soup, the idea of which came from this Food Network recipe, with my own little twists.
Ingredients:
Broth:
Turkey carcass
2 quarters of a large onion (or 4 quarters of a medium onion)
Celery tops/leaves
Sprig of fresh thyme
Sprig of fresh rosemary
A few leaves of fresh sage
Bay leaf
Salt and pepper
Soup:
Leftover turkey, shredded or cut into bite-size pieces
Half of a large onion, chopped
3 celery stalks, chopped
Box of frozen corn
Leftover vegetables (I had leftover roasted potatoes which I quartered)
Directions:
Cover turkey carcass in soup pot with water. Add remaining broth ingredients. Place over medium heat and bring to a boil. Reduce heat to medium low and simmer for 1 hour.
Remove stock from heat and strain through a fine mesh sieve, saving the liquid, and throwing away the carcass, vegetables, and herbs.
In the soup pot, add a bit of oil and cook onions and celery over medium heat until softened, about 4 minutes. Add strained stock. Add the turkey and remaining vegetables. Season with salt and pepper. Simmer for 10 minutes. Ladle the soup into serving bowls.
Ingredients:
Broth:
Turkey carcass
2 quarters of a large onion (or 4 quarters of a medium onion)
Celery tops/leaves
Sprig of fresh thyme
Sprig of fresh rosemary
A few leaves of fresh sage
Bay leaf
Salt and pepper
Soup:
Leftover turkey, shredded or cut into bite-size pieces
Half of a large onion, chopped
3 celery stalks, chopped
Box of frozen corn
Leftover vegetables (I had leftover roasted potatoes which I quartered)
Directions:
Cover turkey carcass in soup pot with water. Add remaining broth ingredients. Place over medium heat and bring to a boil. Reduce heat to medium low and simmer for 1 hour.
Remove stock from heat and strain through a fine mesh sieve, saving the liquid, and throwing away the carcass, vegetables, and herbs.
In the soup pot, add a bit of oil and cook onions and celery over medium heat until softened, about 4 minutes. Add strained stock. Add the turkey and remaining vegetables. Season with salt and pepper. Simmer for 10 minutes. Ladle the soup into serving bowls.
Wednesday, November 25, 2009
Triple Chocolate Pumpkin Pie
A Martha Stewart Recipe! Made this for Thanksgiving and it was a big hit!
Ingredients:
6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
2 ounces (4 tablespoons) unsalted butter, cut into small pieces
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Ground cloves
Pre-made graham cracker crust or make your own in a deep, 9 1/2-inch pie dish
1 ounce milk chocolate, melted
Directions:
Sprinkle bittersweet chocolate over bottom of crust. Put in oven at 350 degrees to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.
Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.
Ingredients:
6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
2 ounces (4 tablespoons) unsalted butter, cut into small pieces
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Ground cloves
Pre-made graham cracker crust or make your own in a deep, 9 1/2-inch pie dish
1 ounce milk chocolate, melted
Directions:
Sprinkle bittersweet chocolate over bottom of crust. Put in oven at 350 degrees to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.
Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.
Thursday, October 29, 2009
Chicken & Sausage Gumbo
Based off of a friend's recipe, plus these recipes from Allrecipe and recipezaar. Below is my version, using chicken sausage since I don't eat the real thing!
Ingredients:
1 1/4 lb chicken breasts
1 package of al fresco Spicy Jalapeno chicken sausages (package of 4), cut in half vertically, then sliced into bite size pieces
1 large onion, chopped into bite size pieces
2 bell peppers (I used red and green), chopped into bite size pieces
4 stalks celery, sliced
2 garlic cloves, minced
1/2 cup flour
1/2 cup vegetable oil
4 cups chicken stock (I used bouillon cubes)
1 bay leaf
1 tsp cajun seasoning
1 tsp dried thyme
Salt and pepper to taste
About 2 cups frozen chopped okra
Optional: Hot Sauce (preferably Louisiana brand)
Brown rice, cooked
Directions:
Boil the chicken until cooked through, about 20 minutes. Once cooked, shred into bite size pieces.
Heat oil over medium heat in saute pan. Add sausage, onions, peppers, celery, and garlic. Cook until onions are translucent and celery is soft.
Meanwhile, heat the vegetable oil in a large soup pot over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
When you're happy with the color of your roux, add 2 cups of chicken broth, stir, making sure there are no lumps or anything sticking to the bottom of the pan. Then add the remaining 2 cups of broth. Add in the sausage/vegetable mixture once that is soft enough as well as the reserved shredded chicken. Add bay leaf, cajun seasoning, thyme, salt and pepper. Simmer for 20-30 minutes.
Add okra and another 1-2 cups of water depending on how thick you would like the gumbo. Simmer for another 20 minutes.
Serve gumbo over brown rice, or mix rice into the gumbo right before serving.
Ingredients:
1 1/4 lb chicken breasts
1 package of al fresco Spicy Jalapeno chicken sausages (package of 4), cut in half vertically, then sliced into bite size pieces
1 large onion, chopped into bite size pieces
2 bell peppers (I used red and green), chopped into bite size pieces
4 stalks celery, sliced
2 garlic cloves, minced
1/2 cup flour
1/2 cup vegetable oil
4 cups chicken stock (I used bouillon cubes)
1 bay leaf
1 tsp cajun seasoning
1 tsp dried thyme
Salt and pepper to taste
About 2 cups frozen chopped okra
Optional: Hot Sauce (preferably Louisiana brand)
Brown rice, cooked
Directions:
Boil the chicken until cooked through, about 20 minutes. Once cooked, shred into bite size pieces.
Heat oil over medium heat in saute pan. Add sausage, onions, peppers, celery, and garlic. Cook until onions are translucent and celery is soft.
Meanwhile, heat the vegetable oil in a large soup pot over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
When you're happy with the color of your roux, add 2 cups of chicken broth, stir, making sure there are no lumps or anything sticking to the bottom of the pan. Then add the remaining 2 cups of broth. Add in the sausage/vegetable mixture once that is soft enough as well as the reserved shredded chicken. Add bay leaf, cajun seasoning, thyme, salt and pepper. Simmer for 20-30 minutes.
Add okra and another 1-2 cups of water depending on how thick you would like the gumbo. Simmer for another 20 minutes.
Serve gumbo over brown rice, or mix rice into the gumbo right before serving.
Wednesday, October 14, 2009
Pumpkin Baked Ziti
Adapted from this Paula Deen recipe.
Ingredients:
Pam Cooking Spray
3 chicken sausages (I used these since I had them leftover)
3/4 cup chopped onion
1 tablespoon minced garlic
1 teaspoon red pepper flakes
2 tablespoons oil
1 (15-ounces) can pumpkin puree
1 cup chicken stock
1 teaspoon ground sage
2 teaspoons salt
1 pound ziti pasta, cooked
2 tablespoons chopped fresh parsley leaves
1/2 cup grated Parmesan
Directions:
Preheat oven to 375 degrees F. Spray a 9x13 pan with the Pam.
Cook sausage in a large, deep skillet over medium heat until fat is rendered about 8 minutes. Remove from skillet with a slotted spoon, drain on paper towels and set aside. Discard any fat from the skillet in excess of 2 tablespoons.
Add onion, garlic, crushed red pepper flakes and oil to the skillet and cook, stirring occasionally until soft; about 3 minutes. Stir in pumpkin puree, chicken stock and sage. Mix together and add salt. Bring to a boil then lower the heat and simmer 5 minutes. Stir in sausage. Simmer until the sauce comes together and is thickened slightly.
Add cooked pasta and parsley to the skillet and gently toss all the ingredients together to coat. Pour rigatoni mixture into the prepared pan. Sprinkle the top with Parmesan cheese and bake for 35 minutes until the topping is golden brown.
Ingredients:
Pam Cooking Spray
3 chicken sausages (I used these since I had them leftover)
3/4 cup chopped onion
1 tablespoon minced garlic
1 teaspoon red pepper flakes
2 tablespoons oil
1 (15-ounces) can pumpkin puree
1 cup chicken stock
1 teaspoon ground sage
2 teaspoons salt
1 pound ziti pasta, cooked
2 tablespoons chopped fresh parsley leaves
1/2 cup grated Parmesan
Directions:
Preheat oven to 375 degrees F. Spray a 9x13 pan with the Pam.
Cook sausage in a large, deep skillet over medium heat until fat is rendered about 8 minutes. Remove from skillet with a slotted spoon, drain on paper towels and set aside. Discard any fat from the skillet in excess of 2 tablespoons.
Add onion, garlic, crushed red pepper flakes and oil to the skillet and cook, stirring occasionally until soft; about 3 minutes. Stir in pumpkin puree, chicken stock and sage. Mix together and add salt. Bring to a boil then lower the heat and simmer 5 minutes. Stir in sausage. Simmer until the sauce comes together and is thickened slightly.
Add cooked pasta and parsley to the skillet and gently toss all the ingredients together to coat. Pour rigatoni mixture into the prepared pan. Sprinkle the top with Parmesan cheese and bake for 35 minutes until the topping is golden brown.
Thursday, October 1, 2009
Butternut Squash Risotto
Apparently today is World Vegetarian Day!! Luckily, I was already planning to make this veggie dish, and by using veggie stock instead of chicken, it's easily made vegetarian! Recipe adapted from this Rachael Ray recipe.
Ingredients:
1 quart vegetable stock
1 cup water
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, grated or chopped
2 cups Arborio rice
1 cup dry white wine
1 (10-ounce) box cooked frozen butternut squash
Nutmeg, grated, to taste
2 tablespoons butter
7 or 8 leaves fresh sage, slivered
1 cup grated Parmigiano Reggiano
1 box frozen sweet peas
1 box frozen corn kernels
Directions:
Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.
Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in butter in small pieces, sage leaves and cheese, serve.
Ingredients:
1 quart vegetable stock
1 cup water
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, grated or chopped
2 cups Arborio rice
1 cup dry white wine
1 (10-ounce) box cooked frozen butternut squash
Nutmeg, grated, to taste
2 tablespoons butter
7 or 8 leaves fresh sage, slivered
1 cup grated Parmigiano Reggiano
1 box frozen sweet peas
1 box frozen corn kernels
Directions:
Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.
Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in butter in small pieces, sage leaves and cheese, serve.
Tuesday, September 22, 2009
Stuffed Pepper Soup
Recipe adapted from Cooking Light.
Ingredients:
1/2 pound ground round
2 cups chopped green bell pepper
1 cup chopped onion
1/4 teaspoon black pepper
1 (14-ounce) can less-sodium beef broth
1 (14.5-ounce) can diced tomatoes, undrained
1 (10 3/4-ounce) can tomato soup, undiluted
1 1/2 cups corn kernels, frozen
1 1/2 cups hot cooked white rice
Directions:
Heat a small Dutch oven over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Add chopped green bell pepper and onion; cook 8 minutes or until vegetables are tender. Stir in black pepper, less-sodium beef broth, diced tomatoes, tomato soup, and corn kernels; bring to a boil. Reduce heat, and simmer 45 minutes.
Spoon 1/4 cup hot cooked white rice into each of 6 bowls; top with 1 cup soup.
Ingredients:
1/2 pound ground round
2 cups chopped green bell pepper
1 cup chopped onion
1/4 teaspoon black pepper
1 (14-ounce) can less-sodium beef broth
1 (14.5-ounce) can diced tomatoes, undrained
1 (10 3/4-ounce) can tomato soup, undiluted
1 1/2 cups corn kernels, frozen
1 1/2 cups hot cooked white rice
Directions:
Heat a small Dutch oven over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Add chopped green bell pepper and onion; cook 8 minutes or until vegetables are tender. Stir in black pepper, less-sodium beef broth, diced tomatoes, tomato soup, and corn kernels; bring to a boil. Reduce heat, and simmer 45 minutes.
Spoon 1/4 cup hot cooked white rice into each of 6 bowls; top with 1 cup soup.
Monday, September 21, 2009
Glazed Lemon Blueberry Bundt Cake
Recipe adapted from Cooking Light!
apparently I forgot to take a picture after icing the cake!! oops...next time ;)
Ingredients:
Cake:
3 tablespoons grated lemon rind (about 2 lemons)
3 tablespoons fresh lemon juice (about 1 lemon)
Cooking spray
1 1/2 cups plus 2 tablespoons granulated sugar, divided
3 cups all-purpose flour (13 1/2 ounces)
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 to 1 teaspoon lemon extract
3 large eggs
1 cup low-fat buttermilk
2 cups blueberries
Lemon glaze: 1 cup powdered sugar
1 1/2 tablespoons fresh lemon juice
1 tablespoon low-fat buttermilk
1 teaspoon grated lemon rind (optional)
Directions: Preheat oven to 350°.
To prepare cake, combine rind and 3 tablespoons juice in a small bowl. Set aside.
Coat a 10-inch Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, salt, and baking soda in a large bowl, stirring well with a whisk.
Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add remaining 1 1/2 cups granulated sugar, rind mixture, and extract, beating until well blended. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1 cup buttermilk alternately to sugar mixture, beating at low speed, beginning and ending with flour mixture. Fold in blueberries using spatula.
Spoon batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
To prepare glaze, combine powdered sugar, 1 1/2 tablespoons juice, and 1 tablespoon buttermilk in a small bowl, stirring until smooth. Drizzle glaze over warm cake. Garnish with grated lemon rind once glaze is set, if desired.
apparently I forgot to take a picture after icing the cake!! oops...next time ;)
Ingredients:
Cake:
3 tablespoons grated lemon rind (about 2 lemons)
3 tablespoons fresh lemon juice (about 1 lemon)
Cooking spray
1 1/2 cups plus 2 tablespoons granulated sugar, divided
3 cups all-purpose flour (13 1/2 ounces)
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 to 1 teaspoon lemon extract
3 large eggs
1 cup low-fat buttermilk
2 cups blueberries
Lemon glaze: 1 cup powdered sugar
1 1/2 tablespoons fresh lemon juice
1 tablespoon low-fat buttermilk
1 teaspoon grated lemon rind (optional)
Directions: Preheat oven to 350°.
To prepare cake, combine rind and 3 tablespoons juice in a small bowl. Set aside.
Coat a 10-inch Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, salt, and baking soda in a large bowl, stirring well with a whisk.
Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add remaining 1 1/2 cups granulated sugar, rind mixture, and extract, beating until well blended. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1 cup buttermilk alternately to sugar mixture, beating at low speed, beginning and ending with flour mixture. Fold in blueberries using spatula.
Spoon batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
To prepare glaze, combine powdered sugar, 1 1/2 tablespoons juice, and 1 tablespoon buttermilk in a small bowl, stirring until smooth. Drizzle glaze over warm cake. Garnish with grated lemon rind once glaze is set, if desired.
Friday, September 4, 2009
Greek Quinoa Salad
Adapted from this RecipeZaar recipe.
Ingredients
2 cups chicken stock
1 cup quinoa, soaked for 15-30 minutes in 1 1/2 cups cold water, then strained
1/2 cup red pepper, diced
1/2 cup green pepper, diced
1/2 cup cucumber, diced
1/4 cup green onion, diced
1/4 cup red onion, diced
3 ounces reduced-fat feta cheese
Dressing
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon basil
1/2 teaspoon oregano
pepper
Directions
In a saucepan, bring stock to a boil. Stir in quinoa. Reduce heat to med low and cover. Cook 15 minutes, until liquid is absorbed. Transfer to a large bowl and cool.
Stir veggies and cheese into cooled quinoa. Whisk together dressing ingredients. Pour over quinoa mixture and toss.
Ingredients
2 cups chicken stock
1 cup quinoa, soaked for 15-30 minutes in 1 1/2 cups cold water, then strained
1/2 cup red pepper, diced
1/2 cup green pepper, diced
1/2 cup cucumber, diced
1/4 cup green onion, diced
1/4 cup red onion, diced
3 ounces reduced-fat feta cheese
Dressing
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon basil
1/2 teaspoon oregano
pepper
Directions
In a saucepan, bring stock to a boil. Stir in quinoa. Reduce heat to med low and cover. Cook 15 minutes, until liquid is absorbed. Transfer to a large bowl and cool.
Stir veggies and cheese into cooled quinoa. Whisk together dressing ingredients. Pour over quinoa mixture and toss.
Flourless Peanut Butter Kiss Cookies
Recipe from recipezaar.
Ingredients
1 cup peanut butter
1 cup sugar
1 large egg, beaten
1 teaspoon baking soda
Hershey Kisses
Directions
Preheat oven to 350 degrees and grease cookie sheets.
Beat together peanut butter and sugar in a large bowl with an electric mixer until smooth. Add beaten egg and baking soda to peanut butter mixture and beat until well combined. Roll 1 teaspoon of dough into a ball and place on cookie sheet. Place dough balls one inch apart on cookie sheet and flatten with tines of fork making a cross pattern. Bake until puffed and a golden pale, about 10 minutes.
Cool cookies on baking sheet about 2 minutes and then push Hershey Kiss into each cookies. Transfer with spatula to rack to cool. May be kept in air tight container at room temperature for 5 days. Makes about 2 dozen cookies.
Ingredients
1 cup peanut butter
1 cup sugar
1 large egg, beaten
1 teaspoon baking soda
Hershey Kisses
Directions
Preheat oven to 350 degrees and grease cookie sheets.
Beat together peanut butter and sugar in a large bowl with an electric mixer until smooth. Add beaten egg and baking soda to peanut butter mixture and beat until well combined. Roll 1 teaspoon of dough into a ball and place on cookie sheet. Place dough balls one inch apart on cookie sheet and flatten with tines of fork making a cross pattern. Bake until puffed and a golden pale, about 10 minutes.
Cool cookies on baking sheet about 2 minutes and then push Hershey Kiss into each cookies. Transfer with spatula to rack to cool. May be kept in air tight container at room temperature for 5 days. Makes about 2 dozen cookies.
Wednesday, August 12, 2009
Mini Fruit Tarts
Recipe from Pillsbury.
Ingredients:
Ingredients:
Crust
1 box (15 oz) Pillsbury refrigerated pie crusts, softened as directed on box
Filling
5 cups fresh fruit (I used raspberries, strawberries and blueberries)
1 jar (16 oz) strawberry glaze
1/2 cup frozen (thawed) whipped topping
Directions:
Heat oven to 450°F. Remove pie crusts from pouches; place flat on work surface. With 4-inch round cutter, cut 5 rounds from each crust.
Fit rounds over backs of ungreased muffin cups. Pinch 5 equally spaced pleats around side of each cup. Prick each generously with fork.
Bake 9 to 13 minutes or until light golden brown. Cool completely, about 30 minutes. Remove from muffin cups.
Meanwhile, in large bowl, gently mix fruit and strawberry glaze. Refrigerate until thoroughly chilled, about 30 minutes.
Just before serving, spoon 1/2 cup fruit mixture into each cooled tart shell. Top each with whipped topping.
Filling
5 cups fresh fruit (I used raspberries, strawberries and blueberries)
1 jar (16 oz) strawberry glaze
1/2 cup frozen (thawed) whipped topping
Directions:
Heat oven to 450°F. Remove pie crusts from pouches; place flat on work surface. With 4-inch round cutter, cut 5 rounds from each crust.
Fit rounds over backs of ungreased muffin cups. Pinch 5 equally spaced pleats around side of each cup. Prick each generously with fork.
Bake 9 to 13 minutes or until light golden brown. Cool completely, about 30 minutes. Remove from muffin cups.
Meanwhile, in large bowl, gently mix fruit and strawberry glaze. Refrigerate until thoroughly chilled, about 30 minutes.
Just before serving, spoon 1/2 cup fruit mixture into each cooled tart shell. Top each with whipped topping.
Wednesday, August 5, 2009
Blueberry Crumb Bars
Adapted from a smitten kitchen recipe.
Mmm...
Ingredients:
1 cup white sugar
Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares (I cut mine into 32 squares). Store in fridge - it's actually easier to cut into squares after refridgerating.
Pre-crumb topping
Post-crumb topping/baking
Mmm...
Ingredients:
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch
Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares (I cut mine into 32 squares). Store in fridge - it's actually easier to cut into squares after refridgerating.
Monday, July 27, 2009
Chipotle Beef Salad
Adapted from my Williams-Sonoma Food Made Fast: Salads cookbook.
Ingredients:
Ingredients:
1 lb bonesless sirloin
Rub:
1 1/2 tablespoons lime juice
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon oregano
1 teaspoon minced garlic
Dash of salt and pepper
Dressing:
1/4 cup olive oil
1/4 cup canned chipotle chiles in adobo sauce
Lime juice from 2 limes
1 tablespoon white wine vinegar
1 teaspoon minced garlic
Salad:
1 can corn kernels, drains
1 can corn kernels, drains
Various veggies, chopped to bite size pieces: red onion, red pepper, celery, cucumber, avocado
Lettuce
Directions:
Combine lime juice, cumin, chili powder, oregano, garlic, pinch of salt and pepper into paste. Spread paste over steak. Refridgerate for at least one hour.
Meanwhile, in a blender, combine the chipotle chiles, olive oil, lime juice, vinegar, garlic, 1 tablespoon water, 1/4 teaspoon salt, and a pinch of pepper. Process until smooth. I found this dressing to be way too spicy for my own taste - perhaps I used one chile too many. I tried to tone it down slightly with some mayo, I think sour cream might have worked better and would have been a nice way to tame the spice.
Since I don't have a grill or grill plate (yet), I broiled the steak for 5-7 minutes per side (it came out a little more well done than I like). Transfer to a cutting board and let stand for 5-10 minutes. Cut the steak into slices.
Arrange the lettuce in a bowl, add corn and various veggies. Top with steak. Drizzle with the dressing and serve!
Tuesday, July 7, 2009
Taco Salad
Recipe adapted from this Recipezaar recipe and this Food Network recipe.
Ingredients:
Salad:
1 lb 90% lean ground beef
1 teaspoon minced garlic
2 teaspoons cumin
1 tablespoon chili powder
2 tablespoons tomato paste
1/2 cup water
1 can (15.5 oz) black beans, drained and rinsed
Lettuce, chopped (I used iceberg)
1 red onion, chopped
1 green pepper, chopped
1 stalk celery, chopped
1 avocado, chopped
1 can (15.5 oz) corn kernels, drained
Shredded cheddar cheese
10 inch tortillas
Dressing:
1 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice
1/2 cup sour cream
1 clove garlic, smashed
1 tablespoon honey
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
Directions:
To make the dressing:
Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.
To make the meat:
Heat a teaspoon of oil in large skillet over medium heat until shimmering. Add beef and cook, breaking up clumps with wooden spoon, until lightly browned, about 5 minutes. Add garlic, cumin, and chili powder and cook until fragrant, about 30 seconds. Stir in tomato paste, water, and black beans and simmer until thickened, about 3 minutes. Remove from heat, season with salt and pepper, and cover to keep warm.
To make the taco bowls:
Preheat oven to 450 degrees. Set 2 empty food cans (4 in. wide) 3 to 4 inches apart on a 14- by 17-inch foil-lined baking sheet. Spray with Pam and drape a tortilla on top of each can, pushing down edges slightly to help the shape of the bowl. Spray top of tortilla with Pam and bake for 5 minutes. Remove from oven, let cool for a couple of minutes, then gently remove tortilla bowl from can.
Ingredients:
Salad:
1 lb 90% lean ground beef
1 teaspoon minced garlic
2 teaspoons cumin
1 tablespoon chili powder
2 tablespoons tomato paste
1/2 cup water
1 can (15.5 oz) black beans, drained and rinsed
Lettuce, chopped (I used iceberg)
1 red onion, chopped
1 green pepper, chopped
1 stalk celery, chopped
1 avocado, chopped
1 can (15.5 oz) corn kernels, drained
Shredded cheddar cheese
10 inch tortillas
Dressing:
1 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice
1/2 cup sour cream
1 clove garlic, smashed
1 tablespoon honey
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
Directions:
To make the dressing:
Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.
To make the meat:
Heat a teaspoon of oil in large skillet over medium heat until shimmering. Add beef and cook, breaking up clumps with wooden spoon, until lightly browned, about 5 minutes. Add garlic, cumin, and chili powder and cook until fragrant, about 30 seconds. Stir in tomato paste, water, and black beans and simmer until thickened, about 3 minutes. Remove from heat, season with salt and pepper, and cover to keep warm.
To make the taco bowls:
To assemble salad:
Place taco bowl on plate. Add lettuce, onions, peppers, celery, avodaco and corn. Drizzle with dressing to your liking. Top with heap of meat/beans mixture and shredded cheddar cheese. Enjoy!
Saturday, July 4, 2009
Three Berry Pie
This pie is adapted from this AllRecipes recipe. I have also made this pie as a FOUR Berry Pie, adding Blackberries to the bunch and it's delicious as well.
Ingredients:
1 cup fresh strawberries, halved
1/2 cup white sugar
3 tablespoons cornstarch
2 cups raspberries
1 1/2 cups fresh blueberries
9 inch double crust pie (I buy frozen pre-made pie crusts)
Directions:
In a large mixing bowl, stir together sugar and cornstarch. Add strawberries, raspberries, and blueberries; gently toss until berries are coated. When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes, or until fruit is partially thawed.
Stir berry mixture, and transfer to the frozen pie crust (in it's aluminum pan). You can just top the pie with the second crust, and seal and crimp the edge, but I prefer to make a pretty Lattice-Top crust instead so that you can see the berries peeking through. I just let my second frozen pie crust thaw out for 15 minutes on a piece of wax paper, gently press down to flatten the edges, then use a pizza cutter to slice it up into strips!
To prevent overbrowning, cover the edge of the pie with foil. Bake at 375 degrees for 25 minutes when using fresh fruit, 50 minutes for frozen fruit. Remove foil. Bake for an additional 20 to 30 minutes, or until the top is golden. Cool on a wire rack.
Nutritional Analysis Per Serving:
324 calories, 15.3g total fat, 0g saturated fat, 3.4g protein, 44.7g carbs, 4.8g fiber, 0mg cholesterol, 235mg sodium.
| PREP TIME | 20 Min |
| COOK TIME | 45 Min |
| READY IN | 1 Hr 20 Min |
Ingredients:
1 cup fresh strawberries, halved
1/2 cup white sugar
3 tablespoons cornstarch
2 cups raspberries
1 1/2 cups fresh blueberries
9 inch double crust pie (I buy frozen pre-made pie crusts)
Directions:
In a large mixing bowl, stir together sugar and cornstarch. Add strawberries, raspberries, and blueberries; gently toss until berries are coated. When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes, or until fruit is partially thawed.
Stir berry mixture, and transfer to the frozen pie crust (in it's aluminum pan). You can just top the pie with the second crust, and seal and crimp the edge, but I prefer to make a pretty Lattice-Top crust instead so that you can see the berries peeking through. I just let my second frozen pie crust thaw out for 15 minutes on a piece of wax paper, gently press down to flatten the edges, then use a pizza cutter to slice it up into strips!
To prevent overbrowning, cover the edge of the pie with foil. Bake at 375 degrees for 25 minutes when using fresh fruit, 50 minutes for frozen fruit. Remove foil. Bake for an additional 20 to 30 minutes, or until the top is golden. Cool on a wire rack.
Nutritional Analysis Per Serving:
324 calories, 15.3g total fat, 0g saturated fat, 3.4g protein, 44.7g carbs, 4.8g fiber, 0mg cholesterol, 235mg sodium.
Sunday, June 21, 2009
Blueberry Crumbcake
This recipe comes from a Low-Cal Baking class I took with my Sister-in-Law Lauren at the Institute of Culinary Education! You read correctly - this recipe is LOW CAL - and delicious! This cake has 12 servings.
Ingredients:
Cake Batter:
6 tablespoons (3/4 stick) unsalted butter
3/4 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest
2 large eggs
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 cup low-fat buttermilk
Topping:
3 cups blueberries, rinsed, drained, and picked over
4 tablespoons (1/2 stick) unsalted butter, melted
1/3 cup light brown sugar, firmly packed
3/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
One 10-inch round pan, 2 inches deep, sprayed with Pam and bottom lined with a disk or parchment paper. (When I made this I used a disposable 8-inch round aluminum pan)
Directions:
1. Set a rack in the middle level of the oven and preheat to 350 degrees.
2. For the cake batter, combine the butter and brown sugar in the bowl of an electric mixer. Beat with paddle attachment on medium speed until lightened, about 2 minutes.
3. Beat in the vanilla and lemon zest, then beat in the eggs, one at a time, beating smooth after each addition.
4. Quickly stir the flour and baking powder together, decrease the speed to low, and beat in half the flour. Beat in the buttermilk until it is absorbed, stop the mixer and use a large rubber spatula to scrape down the bowl and beater. Beat in the remaining flour. Use the spatula to give the batter a final mixing.
5. Scrape the batter into the prepared pan and use a spatula to spread it evenly.
6. Top the batter with the blueberries, gently pressing them in.
7. For the crumbs, stir the melted butter and brown sugar together in a bowl. Quickly mix the flour, cinnamon, and baking powder together and use a rubber spatula to stir them into the butter mixture. Use your fingertips to break up the mixture into small crumbs. Evenly scatter the crumbs on the blueberries.
8. Bake the cake for about 55 minutes, or until it is well risen, the crumbs are a deep golden color and a toothpick inserted in the center emerges clean.
9. Cool the cake in the pan on a rack for 5 minutes. Invert the cake to a large plate and remove the pan and paper (if using). Replace the pan with a cooling rack and re-invert. Lift off the plate and cool the cake completely.
Nutritional Analysis Per Serving:
203 calories, 11g total fat, 6g saturated fat, 4g protein, 23g carbs, 2g fiber, 61mg cholesterol, 89mg sodium.
Ingredients:
Cake Batter:
6 tablespoons (3/4 stick) unsalted butter
3/4 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest
2 large eggs
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 cup low-fat buttermilk
Topping:
3 cups blueberries, rinsed, drained, and picked over
4 tablespoons (1/2 stick) unsalted butter, melted
1/3 cup light brown sugar, firmly packed
3/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
One 10-inch round pan, 2 inches deep, sprayed with Pam and bottom lined with a disk or parchment paper. (When I made this I used a disposable 8-inch round aluminum pan)
Directions:
1. Set a rack in the middle level of the oven and preheat to 350 degrees.
2. For the cake batter, combine the butter and brown sugar in the bowl of an electric mixer. Beat with paddle attachment on medium speed until lightened, about 2 minutes.
3. Beat in the vanilla and lemon zest, then beat in the eggs, one at a time, beating smooth after each addition.
4. Quickly stir the flour and baking powder together, decrease the speed to low, and beat in half the flour. Beat in the buttermilk until it is absorbed, stop the mixer and use a large rubber spatula to scrape down the bowl and beater. Beat in the remaining flour. Use the spatula to give the batter a final mixing.
5. Scrape the batter into the prepared pan and use a spatula to spread it evenly.
6. Top the batter with the blueberries, gently pressing them in.
7. For the crumbs, stir the melted butter and brown sugar together in a bowl. Quickly mix the flour, cinnamon, and baking powder together and use a rubber spatula to stir them into the butter mixture. Use your fingertips to break up the mixture into small crumbs. Evenly scatter the crumbs on the blueberries.
8. Bake the cake for about 55 minutes, or until it is well risen, the crumbs are a deep golden color and a toothpick inserted in the center emerges clean.
9. Cool the cake in the pan on a rack for 5 minutes. Invert the cake to a large plate and remove the pan and paper (if using). Replace the pan with a cooling rack and re-invert. Lift off the plate and cool the cake completely.
Nutritional Analysis Per Serving:
203 calories, 11g total fat, 6g saturated fat, 4g protein, 23g carbs, 2g fiber, 61mg cholesterol, 89mg sodium.
Tuesday, June 16, 2009
Cucumber Chicken
A recipe from my 365 Healthy Favorites cookbook!
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Ingredients:
2 Kirby cucumbers
1 (14 1/2 oz) can reduced-sodium chicken broth
1/8 teaspoon garlic powder
4 (4 oz) boneless, skinless chicken breast halves
1 cup low-fat plain yogurt
1 1/2 teaspoons fresh lemon juice
1 tablespoon cornstarch
2 teaspoons snipped fresh dill
Directions:
1. Score the skin of the cucumbers by dragging a dinner fork along the length of the cucumbers to make stripes. Cut the cucumbers in half lengthwise and use a spoon to remove the seeds. Cut the seeded pieces crosswise into thin slices to set aside.
2. Combine the broth and garlic poweder in a large skillet and heat to boiling over medium-high heat. Add the cucumbers and chicken and poach until the chicken is cooked through, about 5 minutes. Remove the chicken and cucumbers to a serving platter using a slotted spoon.
3. Combine the yogurt, lemon juice, cornstarch, and dill in a bowl and stir until blended. Whisk into the broth in the skillet and heat to simmering over medium heat, whisking constantly, until the sauce is thickened. Pour the sauce over the chicken and cucumbers.
Curried Couscous Salad with Dried Cranberries
Recipe courtesy of Cooking Light.
Ingredients:
Salad
1 1/2 cups uncooked couscous (about 1 [10-ounce] box)
1 cup dried cranberries (about 4 ounces)
1 cup frozen green peas, thawed
1/2 teaspoon curry powder
2 cups boiling water
1/4 cup thinly sliced green onions
1/4 cup finely chopped fresh basil
1 (15 1/2-ounce)can chickpeas (garbanzo beans), rinsed and drained
Dressing
1/3 cup fresh lemon juice
1 tablespoon grated orange rind
2 tablespoons water
1 1/2 tablespoons olive oil
1 tablespoon thawed orange juice concentrate
1/2 teaspoon salt
1/4 teaspoon black pepper
4 garlic cloves, crushed
Directions:
To prepare salad, combine first 4 ingredients in a large bowl. Pour 2 cups boiling water over the couscous mixture; cover and let stand 5 minutes. Fluff with a fork; cool. Stir in onions, basil, and chickpeas.
To prepare dressing, combine lemon juice and the remaining ingredients in a jar; cover tightly, and shake vigorously. Pour over couscous mixture, and toss well to combine. Cover and chill for 1 hour.
Nutritional Information
Calories: 257 (13% from fat)
Fat: 3.8g (sat 0.5g,mono 2.1g,poly 0.7g)
Protein: 8.7g
Carbohydrate: 47.9g
Fiber: 4.1g
Ingredients:
Salad
1 1/2 cups uncooked couscous (about 1 [10-ounce] box)
1 cup dried cranberries (about 4 ounces)
1 cup frozen green peas, thawed
1/2 teaspoon curry powder
2 cups boiling water
1/4 cup thinly sliced green onions
1/4 cup finely chopped fresh basil
1 (15 1/2-ounce)can chickpeas (garbanzo beans), rinsed and drained
Dressing
1/3 cup fresh lemon juice
1 tablespoon grated orange rind
2 tablespoons water
1 1/2 tablespoons olive oil
1 tablespoon thawed orange juice concentrate
1/2 teaspoon salt
1/4 teaspoon black pepper
4 garlic cloves, crushed
Directions:
To prepare salad, combine first 4 ingredients in a large bowl. Pour 2 cups boiling water over the couscous mixture; cover and let stand 5 minutes. Fluff with a fork; cool. Stir in onions, basil, and chickpeas.
To prepare dressing, combine lemon juice and the remaining ingredients in a jar; cover tightly, and shake vigorously. Pour over couscous mixture, and toss well to combine. Cover and chill for 1 hour.
Nutritional Information
Calories: 257 (13% from fat)
Fat: 3.8g (sat 0.5g,mono 2.1g,poly 0.7g)
Protein: 8.7g
Carbohydrate: 47.9g
Fiber: 4.1g
Friday, June 12, 2009
Jam Cupcakes with Chocolate Frosting
Recipe courtesy of Everyday Food. This recipe also has been reviewed at CupcakeRankings.com!
Ingredients:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup plus 2 tablespoons whole milk
1 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1/4 cup seedless raspberry jam
12 raspberries, for garnish
Directions:
Preheat oven to 350 degrees. Butter and flour a 12-cup muffin pan, or use liners. Combine flour, baking powder, and 3/4 teaspoon salt. In a large bowl, using an electric mixer, beat granulated sugar and 1/2 cup butter until light and fluffy. Beat in eggs, one at a time. Beat in 1 teaspoon vanilla. With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk.
Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in pan 5 minutes. Transfer to a wire rack to cool completely.
Meanwhile, whisk together confectioners' sugar, cocoa, and 1/4 teaspoon salt. In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy, about 30 seconds.
Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake (do not discard). Fill each hole with 1 teaspoon jam and replace cutout pieces. Frost cupcakes and top with raspberries.
Ingredients:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup plus 2 tablespoons whole milk
1 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1/4 cup seedless raspberry jam
12 raspberries, for garnish
Directions:
Preheat oven to 350 degrees. Butter and flour a 12-cup muffin pan, or use liners. Combine flour, baking powder, and 3/4 teaspoon salt. In a large bowl, using an electric mixer, beat granulated sugar and 1/2 cup butter until light and fluffy. Beat in eggs, one at a time. Beat in 1 teaspoon vanilla. With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk.
Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in pan 5 minutes. Transfer to a wire rack to cool completely.
Meanwhile, whisk together confectioners' sugar, cocoa, and 1/4 teaspoon salt. In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy, about 30 seconds.
Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake (do not discard). Fill each hole with 1 teaspoon jam and replace cutout pieces. Frost cupcakes and top with raspberries.
Wednesday, June 3, 2009
Strawberry Salad with Balsamic Dressing
Over the past year, we really enjoy making salads with whatever fruit and veggies we have around the house and I've started to make my own salad dressing to go along with it. This week, we had some delicious Strawberries and made it with this Balsamic Vinaigrette, using Raspberry Fig Balsamic Vinegar.
Salad Ingredients:
Iceberg Lettuce
Garlic & Herb Goat Cheese
Craisins
Strawberries
Croutons
Iceberg Lettuce
Garlic & Herb Goat Cheese
Craisins
Strawberries
Croutons
Dressing:
3 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic , crushed through a press
3/4 cup olive oil , preferably extra-virgin olive oil
Salt and freshly ground pepper , to taste
Combine the balsamic and red wine vinegars, mustard and garlic in a blender. With the machine running, gradually add the olive oil through the opening in the lid to process into a thick dressing. Season with salt and pepper. (The dressing can be made up to 1 week ahead, stored in a covered container and refrigerated. Stir well before using.)
Penne with Veggies in Ricotta Sauce
I needed to use up the rest of my Ricotta Cheese, after using 2 tablespoons for my Egg Salad Sandwiches earlier in the week so I put together this recipe based on what I had in the apartment and this NYTimes recipe.
Ingredients:
1/2 box penne
1/2 bag frozen veggies (the ones I had on hand had broccoli, cauliflower, and carrots)
15 ounces whole-milk ricotta
2 tablespoons olive oil
2 tablespoons olive oil
1 teaspoon minced garlic
2/3 cups freshly grated Parmesan cheese
Italian seasonings and Basil, to taste
Directions:
Cook penne per package instructions. In last 3 minutes of cooking, add frozen veggies to pot.Meanwhile, add the ricotta, olive oil and 1/4 cup of the pasta cooking water; blend. Add herbs and garlic and mix well. When the pasta/veggies are done, drain them (reserving some water) and add to the ricotta mixture. Top with the Parmesan cheese, then fold everything together. Season to taste, adding some reserved pasta water if needed. Divide in bowls and sprinkle with remaining cheese.
Saucy Pepper Steak
Recipe courtesy of Kraftfoods.com!
Ingredients:
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small onion, cut into strips
1 lb. well-trimmed boneless beef sirloin steak, cut into strips
2 cloves garlic, minced
1/2 tsp. black pepper
3 Tbsp. lite soy sauce
1/2 cup barbecue sauce
2 cups hot cooked brown rice
Directions:
HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add bell peppers and onions; cook and stir 6 to 8 min. or until vegetables are crisp-tender. Transfer to large bowl; keep warm.
ADD meat, garlic and black pepper to same skillet; cook and stir 3 min. Add soy sauce; cook 1 min. or until meat is cooked through. Add barbecue sauce; cook until heated through.
SPOON meat mixture into bowl with vegetables; toss gently. Serve over rice.
Monday, June 1, 2009
Egg Salad Sandwich
A great healthy lunch recipe from Self.com!
Ingredients:
2 large hard-boiled eggs, halved
1/2 celery stalk, thinly sliced
1/4 medium onion, finely diced
1 tablespoon part-skim ricotta cheese
2 teaspoons light mayonnaise
1/2 teaspoon honey mustard
1/2 teaspoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon sweet paprika
2 slices whole wheat toast
1 cup fresh baby spinach
Directions:
Chop half of 1 yolk (discard 1 1/2 remaining yolks) with egg whites in a bowl. Add celery, onion, ricotta, mayonnaise, mustard, vinegar, salt, pepper and paprika; mix well. Top 1 slice of bread with spinach. Spoon egg salad onto spinach and cover with remaining slice of bread.
475 calories per serving, 18.8 g fat (4.7 g saturated), 55 g carbs, 7.7 g fiber, 23.5 g protein
Ingredients:
2 large hard-boiled eggs, halved
1/2 celery stalk, thinly sliced
1/4 medium onion, finely diced
1 tablespoon part-skim ricotta cheese
2 teaspoons light mayonnaise
1/2 teaspoon honey mustard
1/2 teaspoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon sweet paprika
2 slices whole wheat toast
1 cup fresh baby spinach
Directions:
Chop half of 1 yolk (discard 1 1/2 remaining yolks) with egg whites in a bowl. Add celery, onion, ricotta, mayonnaise, mustard, vinegar, salt, pepper and paprika; mix well. Top 1 slice of bread with spinach. Spoon egg salad onto spinach and cover with remaining slice of bread.
475 calories per serving, 18.8 g fat (4.7 g saturated), 55 g carbs, 7.7 g fiber, 23.5 g protein
Southern-Style Chicken Stew
New pic! Added June 09
Recipe Summary:
Prep: 15 minutes
Cook: 35 Minutes
Makes 4 Servings
Ingredients:
2 medium onions, chopped
1 medium green bell pepper, chopped
1 celery rib, finely chopped
1 cup water
1 (24-oz) jar marinara sauce
1 1/2 pounds boneless, skinless chicken thighs
1 (10-oz) package frozen corn kernels, thawed
1 (10-oz) package frozen lima beans, thawed
Directions:
1. Grease the bottom of a Dutch oven with nonstick cooking spray and heat over medium-high heat until hot. Add the onions, bell pepper, and celery and saute until they start to stick, about 4 minutes. Add 1/2 cup of the water and heat to boiling, stirring. Cover and simmer over medium heat until the vegetables are softened, about 3 minutes.
2. Add the pasta sauce to the pan, rinse out the jar with the remaining 1/2 cup water, and add to the pan. Add the chicken and stir to mix. Heat to boiling over medium-high heat, cover, and simmer over medium heat until the chicken is cooked through, about 15 minutes.
3. Remove the chicken to a cutting board and add the corn and lima beans to the pan. Stir the stew and let simmer for 10 minutes over medium heat to allow the flavors to blend.
4. Pull the chicken into shreds with a fork or your fingers. Stir the meat into the stew and heat through.
Each serving:
608 calories
36g protein
44g carbohydrate
33g total fat
0mg cholesterol
816mg sodium
Recipe Summary:
Prep: 15 minutes
Cook: 35 Minutes
Makes 4 Servings
Ingredients:
2 medium onions, chopped
1 medium green bell pepper, chopped
1 celery rib, finely chopped
1 cup water
1 (24-oz) jar marinara sauce
1 1/2 pounds boneless, skinless chicken thighs
1 (10-oz) package frozen corn kernels, thawed
1 (10-oz) package frozen lima beans, thawed
Directions:
1. Grease the bottom of a Dutch oven with nonstick cooking spray and heat over medium-high heat until hot. Add the onions, bell pepper, and celery and saute until they start to stick, about 4 minutes. Add 1/2 cup of the water and heat to boiling, stirring. Cover and simmer over medium heat until the vegetables are softened, about 3 minutes.
2. Add the pasta sauce to the pan, rinse out the jar with the remaining 1/2 cup water, and add to the pan. Add the chicken and stir to mix. Heat to boiling over medium-high heat, cover, and simmer over medium heat until the chicken is cooked through, about 15 minutes.
3. Remove the chicken to a cutting board and add the corn and lima beans to the pan. Stir the stew and let simmer for 10 minutes over medium heat to allow the flavors to blend.
4. Pull the chicken into shreds with a fork or your fingers. Stir the meat into the stew and heat through.
Each serving:
608 calories
36g protein
44g carbohydrate
33g total fat
0mg cholesterol
816mg sodium
Wednesday, May 13, 2009
Falafel Pitas with Cucumber-Yogurt Dressing
Here's a recipe from Cooking Light. I've been wanting to try my hand at making falafel since we got back from Israel last summer. They were actually really easy to make, though these were more like falafel patties versus balls. Next time I might try a more traditional recipe, tho the Cucumber Yogurt was delish!
Ingredients:
1/4 cup minced red onion
1 tablespoon Dijon mustard
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (1-ounce) slice whole wheat bread, torn into pieces
1 large egg
1 large egg white
1 1/2 tablespoons olive oil
2 (6-inch) whole wheat pitas, split
1 cup arugula
Cucumber-Yogurt Dressing
1 cup plain fat-free yogurt
1/2 cup diced seedless cucumber
1/4 cup minced red onion
1 teaspoon fresh lemon juice
Directions:
Combine all ingredients for the Cucumber-Yogurt Dressing in a small bowl. Cover and chill.
Combine first 10 ingredients in a food processor; pulse 6 times or until well blended (mixture will be wet).
Heat olive oil in a large nonstick skillet over medium-high heat. Spoon about 1/3 cup chickpea mixture per patty into pan; cook 4 minutes on each side or until golden brown.
Line each pita half with 1/4 cup arugula, add 1 patty to each pita half, and spoon 2 tablespoons Cucumber-Yogurt Dressing into each pita half.
Ingredients:
1/4 cup minced red onion
1 tablespoon Dijon mustard
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (1-ounce) slice whole wheat bread, torn into pieces
1 large egg
1 large egg white
1 1/2 tablespoons olive oil
2 (6-inch) whole wheat pitas, split
1 cup arugula
Cucumber-Yogurt Dressing
1 cup plain fat-free yogurt
1/2 cup diced seedless cucumber
1/4 cup minced red onion
1 teaspoon fresh lemon juice
Directions:
Combine all ingredients for the Cucumber-Yogurt Dressing in a small bowl. Cover and chill.
Combine first 10 ingredients in a food processor; pulse 6 times or until well blended (mixture will be wet).
Heat olive oil in a large nonstick skillet over medium-high heat. Spoon about 1/3 cup chickpea mixture per patty into pan; cook 4 minutes on each side or until golden brown.
Line each pita half with 1/4 cup arugula, add 1 patty to each pita half, and spoon 2 tablespoons Cucumber-Yogurt Dressing into each pita half.
Tuesday, May 12, 2009
Chicken Parmesan
Another Ellie Krieger recipe. Made this with some whole wheat spaghetti. It was delish!!
Ingredients:
2/3 cup bread crumbs
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg whites
1/4 cup skim milk
1/4 cup all-purpose flour
2 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
Olive oil cooking spray
1/2 jar good-quality marinara sauce
1/2 cup shredded part-skim mozzarella cheese
1 tablespoons shredded Parmesan
Directions:
Preheat the oven to 400 degrees F.
In a medium bowl, toss the bread crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. In another bowl, whisk the egg whites and milk together. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.
Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.
Ingredients:
2/3 cup bread crumbs
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg whites
1/4 cup skim milk
1/4 cup all-purpose flour
2 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
Olive oil cooking spray
1/2 jar good-quality marinara sauce
1/2 cup shredded part-skim mozzarella cheese
1 tablespoons shredded Parmesan
Directions:
Preheat the oven to 400 degrees F.
In a medium bowl, toss the bread crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. In another bowl, whisk the egg whites and milk together. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.
Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.
Sunday, May 10, 2009
Aromatic Noodles With Lime Peanut Sauce
Adapted from Ellie Krieger's recipe. I made this recipe on Sunday for my lunches for the week. While this was a yummy recipe, I would definitely have preferred to eat it right away, as opposed to reheating. The sauce looked GREAT when I first made it, but wasn't as liquidy when I reheated it. No pic of my own for this one, but here's the pic from FoodNetwork.com:
Ingredients:
3/4 pound spinach linguine or whole-wheat spaghetti
2 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts
Directions:
Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.
Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.
Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.
Ingredients:
3/4 pound spinach linguine or whole-wheat spaghetti
2 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts
Directions:
Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.
Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.
Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.
Tuesday, May 5, 2009
Steak Salad
Adapted from Self.com
Ingredients:
Leftover 1/3 flank steak from steak tacos
1/2 head romaine lettuce, choopped (about 2 cups)
1 celery stalk, thinly sliced
1/4 cup canned black beans, rinsed and drained
1/4 cup corn kernels
1/4 large cucumber, thinly sliced
2 tablespoons Roasted Garlic–Balsamic Vinaigrette, recipe below
Leftover 1/3 flank steak from steak tacos
1/2 head romaine lettuce, choopped (about 2 cups)
1 celery stalk, thinly sliced
1/4 cup canned black beans, rinsed and drained
1/4 cup corn kernels
1/4 large cucumber, thinly sliced
2 tablespoons Roasted Garlic–Balsamic Vinaigrette, recipe below
Dressing:
1/2 head garlic, roasted
1/2 teaspoon honey mustard
1/2 teaspoon honey
1/4 cup balsamic vinegar
2 tablespoons extra light olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Directions:
To make dressing: add all ingredients to food processor and 2 tbsp warm water; blend until smooth. Refrigerate up to 7 days.
Toss lettuce, celery, beans, corn, cucumber and vinaigrette in a bowl; transfer to a plate. Top salad with sliced steak and serve.
1/2 head garlic, roasted
1/2 teaspoon honey mustard
1/2 teaspoon honey
1/4 cup balsamic vinegar
2 tablespoons extra light olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Directions:
To make dressing: add all ingredients to food processor and 2 tbsp warm water; blend until smooth. Refrigerate up to 7 days.
Toss lettuce, celery, beans, corn, cucumber and vinaigrette in a bowl; transfer to a plate. Top salad with sliced steak and serve.
Steak Tacos
Ingredients:
1/2 cup lime juice
1 pound flank steak
Cumin, salt, pepper, chili powder
Directions:
Marinate the stead in the lime juice for 1 hour, turning occasionally.
To broil, place marinated flank steak on a broiling pan 2 to 3 inches from the heat source. Leave the oven door open and broil 6 to 7 minutes on each side for medium rare, 9 minutes on each side for medium.
Place on a cutting board; cover loosely with foil. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
Serve with taco shells, shredded lettuce, shredded mexican cheese, black beans, corn kernels, and guacamole.
1/2 cup lime juice
1 pound flank steak
Cumin, salt, pepper, chili powder
Directions:
Marinate the stead in the lime juice for 1 hour, turning occasionally.
To broil, place marinated flank steak on a broiling pan 2 to 3 inches from the heat source. Leave the oven door open and broil 6 to 7 minutes on each side for medium rare, 9 minutes on each side for medium.
Place on a cutting board; cover loosely with foil. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
Serve with taco shells, shredded lettuce, shredded mexican cheese, black beans, corn kernels, and guacamole.
Thursday, April 30, 2009
Cuban Sloppy Joes & Baked Plantains
Adapted from Rachael Ray's recipe.
Ingredients:
1 cloves garlic, cracked from skin
1/4 medium onion, peeled and coarsely chopped
1/2 teaspoon ground cumin, eyeball it in your palm
1/4 lemon, zested and juiced
1/4 cup extra-virgin olive oil, eyeball the amount
1 pound ground sirloin
1/2 tablespoon paprika, eyeball it in your palm
1 tablespoon Worcestershire sauce, eyeball it
1/2 tablespoon hot pepper sauce (recommended: Tabasco) eyeball it
1/2 cup tomato sauce
A palm full grill seasoning blend (recommended: McCormick Montreal Steak Seasoning)
1 cloves garlic, cracked from skin
1/4 medium onion, peeled and coarsely chopped
1/2 teaspoon ground cumin, eyeball it in your palm
1/4 lemon, zested and juiced
1/4 cup extra-virgin olive oil, eyeball the amount
1 pound ground sirloin
1/2 tablespoon paprika, eyeball it in your palm
1 tablespoon Worcestershire sauce, eyeball it
1/2 tablespoon hot pepper sauce (recommended: Tabasco) eyeball it
1/2 cup tomato sauce
A palm full grill seasoning blend (recommended: McCormick Montreal Steak Seasoning)
Hamburger buns
Slices of Pepper Jack cheese
Directions:
Make the mojo sauce: put the garlic and onion in a food processor with cumin, lemon zest and juice. Turn processor on and stream in extra-virgin olive oil. Turn off processor and reserve.
Make the mojo sauce: put the garlic and onion in a food processor with cumin, lemon zest and juice. Turn processor on and stream in extra-virgin olive oil. Turn off processor and reserve.
Heat a medium nonstick skillet over medium-high heat. Add the beef and brown. Add the mojo and crumble the meat as it cooks, about 3 minutes. Add paprika, Worcestershire, hot pepper sauce, tomato sauce and grill seasoning. Bring to a simmer and reduce heat to low. Cook over low heat 10 minutes.
Split buns and pile the bottoms with hefty spoonfuls of Sloppy Jose mix. Cover meat with sliced pepper jack cheese. Serve with Baked Sweet Plantains, recipe below.
Baked Sweet Plantains
Adapted from this recipe from recipezaar.com.
Ingredients:
2 ripe plantains (when the skin is yellow with spots of black they're perfect)
Cooking spray
Cinnamon
Directions:
Preheat oven to 450°F. Coat a nonstick cookie sheet with cooking spray. Cut the ends off of the plantains and peel. Cut each plantain on the diagonal into 1/2 inch slices. Arrange in single layer and coat tops with cooking spray. Sprinkle with cinnamon. Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.
Friday, April 24, 2009
Israeli Couscous with Roasted Vegetables
Recipe adapted from Bobby Flay's recipe and this recipe from allrecipes.
Ingredients:
1/2 cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
Salt and freshly ground pepper
2 green zucchini, cut into bite-size pieces
2 yellow zucchini, cut into bite-size pieces
1 bunch asparagus (about 13 spears), trimmed and cut into bite-size pieces
1 red bell pepper, cut into bite-size pieces
1 green bell pepper, cut into bite-size pieces
2 medium red onions, cut into bite-size pieces
1/4 cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips)
1/4 cup coarsely chopped flat-leaf parsley
2 tablespoons olive oil
1 pound Israeli couscous
8 cups Vegetable stock, heated
Directions:
1. Heat the oven to 450 degrees. In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes.
2. Place the vegetables in a large roasting pan. Roast for 20-30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.
3. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and bring to a boil, cook until al dente and drain well.
4. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.
Ingredients:
1/2 cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
Salt and freshly ground pepper
2 green zucchini, cut into bite-size pieces
2 yellow zucchini, cut into bite-size pieces
1 bunch asparagus (about 13 spears), trimmed and cut into bite-size pieces
1 red bell pepper, cut into bite-size pieces
1 green bell pepper, cut into bite-size pieces
2 medium red onions, cut into bite-size pieces
1/4 cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips)
1/4 cup coarsely chopped flat-leaf parsley
2 tablespoons olive oil
1 pound Israeli couscous
8 cups Vegetable stock, heated
Directions:
1. Heat the oven to 450 degrees. In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes.
2. Place the vegetables in a large roasting pan. Roast for 20-30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.
3. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and bring to a boil, cook until al dente and drain well.
4. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.
Friday, April 17, 2009
Lemon Blueberry Cupcakes
Recipe from Cooking Light and Recipezaar.
I forgot to take a picture! :( I'll just have to make these again...
Ingredients:
For batter
1/2 cup unsalted butter, room temperature
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plain low-fat yogurt (or 1/2 cup buttermilk)
1 teaspoon vanilla extract
1 lemon, zest and juice, Meyer lemon preferred
1 cup granulated sugar
2 large eggs
3/4 cup fresh or frozen blueberries, thawed
For frosting
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
2 teaspoons fresh lemon juice
Directions:
1. Preheat oven to 350 degrees. Butter and flour standard muffin tin. In a medium bowl, whisk the four with the baking powder and salt. In a small bowl, whisk together the yogurt (or buttermilk) vanilla, lemon zest, and lemon juice. Set aside.
2. With an electric mixer, cream the butter and granulated sugar until light. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the four mixture in three batches, alternating with two additions of the yogurt mixture.
3. Divide evenly amongst the muffin cups (perfectly portioned when using a standard level ice cream scoop). Bake until the toothpick inserted in teh center of a cake comes clean, 15 - 20 minutes (closer to 15 with convection bake). Cool for 10 minutes in tin, then cool completely on a wire rack.
4. Set the rack over wax or parchment paper. To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes. Store, covered, in refrigerator.
I forgot to take a picture! :( I'll just have to make these again...
Ingredients:
For batter
1/2 cup unsalted butter, room temperature
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plain low-fat yogurt (or 1/2 cup buttermilk)
1 teaspoon vanilla extract
1 lemon, zest and juice, Meyer lemon preferred
1 cup granulated sugar
2 large eggs
3/4 cup fresh or frozen blueberries, thawed
For frosting
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
2 teaspoons fresh lemon juice
Directions:
1. Preheat oven to 350 degrees. Butter and flour standard muffin tin. In a medium bowl, whisk the four with the baking powder and salt. In a small bowl, whisk together the yogurt (or buttermilk) vanilla, lemon zest, and lemon juice. Set aside.
2. With an electric mixer, cream the butter and granulated sugar until light. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the four mixture in three batches, alternating with two additions of the yogurt mixture.
3. Divide evenly amongst the muffin cups (perfectly portioned when using a standard level ice cream scoop). Bake until the toothpick inserted in teh center of a cake comes clean, 15 - 20 minutes (closer to 15 with convection bake). Cool for 10 minutes in tin, then cool completely on a wire rack.
4. Set the rack over wax or parchment paper. To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes. Store, covered, in refrigerator.
Monday, April 13, 2009
Chocolate Caramel Matzah
This is the original recipe, so far when I've made it, I've halved it, using 3 pieces of matzoh, 1/2 the sugar/butter, and all of a 10oz bag of chocolate chips (making the chocolate extra thick!).
Directions:
Preheat the oven to 350 degrees Fahrenheit, and line a baking sheet with aluminum foil and/or parchment paper.
Place the matzo in one layer on one or two baking sheets, breaking it when necessary to fill the pans completely. Set aside.
In a large saucepan, melt the butter and brown sugar over medium heat, stirring constantly with a silicone spatula. Once the mixture reaches a boil, continue to cook for an additional three minutes, still stirring, until thickened and just starting to pull away from the sides of the pan. Remove from heat and carefully pour over the matzoh, spreading an even layer.
Put the pan in the oven. Bake for 10-15 minutes, watching to make sure it doesn't burn. If it looks like it is starting to burn, turn heat down to 325.
Let cool completely, then refrigerate until hardened. Break into smaller pieces and store in an airtight container.
Ingredients:
5 to 7 pieces of matzo
1 cup firmly packed dark brown sugar
1 cup (2 sticks) salted butter
12 - 16oz semi-sweet chocolate chips
1 cup firmly packed dark brown sugar
1 cup (2 sticks) salted butter
12 - 16oz semi-sweet chocolate chips
Salt for topping
Toppings, as desired (try chopped pistachios, craisins or slivered almonds)
Toppings, as desired (try chopped pistachios, craisins or slivered almonds)
Directions:
Preheat the oven to 350 degrees Fahrenheit, and line a baking sheet with aluminum foil and/or parchment paper.
Place the matzo in one layer on one or two baking sheets, breaking it when necessary to fill the pans completely. Set aside.
In a large saucepan, melt the butter and brown sugar over medium heat, stirring constantly with a silicone spatula. Once the mixture reaches a boil, continue to cook for an additional three minutes, still stirring, until thickened and just starting to pull away from the sides of the pan. Remove from heat and carefully pour over the matzoh, spreading an even layer.
Put the pan in the oven. Bake for 10-15 minutes, watching to make sure it doesn't burn. If it looks like it is starting to burn, turn heat down to 325.
After 10-15 minutes, the toffee should have bubbled up and turned a rich golden brown. Remove from the oven and immediately sprinkle the chocolate chips over the pan. Let sit for 5 minutes, then spread the now-melted chocolate evenly with a spatula. Sprinkle a little salt over the top, and then add toppings (if desired) while the chocolate is still melted.
Thursday, April 9, 2009
Flourless Chocolate Cake
Ingredients:
4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract
Directions:
Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.
Thursday, March 26, 2009
French Onion Orzo
Based off this recipe from Serious Eats.
I totally forgot to take a picture! Bad food blogger, bad! So here's a pic from the original recipe/site. They used a different kind of pasta and added a Parmesan Crisp at top, that I couldn't make cause I didnt have shredded parm - oops!
Ingredients:
2 tablespoons olive oil
1 pound onions (about 2 large), very finely sliced
1 tsp flour
4 cups beef stock
1/4 teaspoon dried thyme
12 oz box of orzo
1/4 cup Parmesan
Salt and freshly ground black pepper
Directions:
1. Cook onions in oil in a large, deep saucepan, stirring occasionally, until onions are very soft and a deep brown color, 25-30 minutes. As the onions cook down, they may start to stick to the bottom of the pan; whenever this happens, deglaze with a small quantity of cold water, scraping with wooden spoon to dissolve brown bits.
2. Remove about 1/4 of onions from pan, reserving for garnish. Season with salt and pepper and cover to keep warm.
3. Sprinkle flour over the onions in the pot, stirring to incorporate. Add beef stock and dried thyme and bring to a boil. Lower to a simmer, adjust seasoning, and add pasta. Cover pan and simmer, depending on type of pasta, for 6-9 minutes, or until pasta is al dente and most of the liquid is absorbed. Stir once or twice during cooking to prevent sticking.
4. Remove pasta from heat and stir in Parmesan. Adjust seasoning if necessary. To serve, top with reserved onions.
I totally forgot to take a picture! Bad food blogger, bad! So here's a pic from the original recipe/site. They used a different kind of pasta and added a Parmesan Crisp at top, that I couldn't make cause I didnt have shredded parm - oops!
Ingredients:
2 tablespoons olive oil
1 pound onions (about 2 large), very finely sliced
1 tsp flour
4 cups beef stock
1/4 teaspoon dried thyme
12 oz box of orzo
1/4 cup Parmesan
Salt and freshly ground black pepper
Directions:
1. Cook onions in oil in a large, deep saucepan, stirring occasionally, until onions are very soft and a deep brown color, 25-30 minutes. As the onions cook down, they may start to stick to the bottom of the pan; whenever this happens, deglaze with a small quantity of cold water, scraping with wooden spoon to dissolve brown bits.
2. Remove about 1/4 of onions from pan, reserving for garnish. Season with salt and pepper and cover to keep warm.
3. Sprinkle flour over the onions in the pot, stirring to incorporate. Add beef stock and dried thyme and bring to a boil. Lower to a simmer, adjust seasoning, and add pasta. Cover pan and simmer, depending on type of pasta, for 6-9 minutes, or until pasta is al dente and most of the liquid is absorbed. Stir once or twice during cooking to prevent sticking.
4. Remove pasta from heat and stir in Parmesan. Adjust seasoning if necessary. To serve, top with reserved onions.
Monday, March 23, 2009
Chicken Fricassee Cuban Style
Adapted from this recipe from recipezaar.com.
Marinade:
1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons lime juice
6 garlic cloves, peeled & minced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Ingredients:
2 chicken breasts
1 teaspoon cumin
1/3 cup olive oil
2 red potatoes (or amount to equal 1 cup, peeled and cubed)
2 cups chopped onions
1 cup green bell pepper, chopped
1 cup tomato sauce
1 cup white wine
1/2 cup raisins
Directions:
In a large non-metallic bowl, whisk together the marinade ingredients. Add the chicken pieces, cover and refrigerate a minimum of 4 hours, preferably overnight.
Remove chicken from marinade & blot on paper towels to dry. Reserve marinade.
Sprinkle chicken with cumin & dust lightly with flour.
In a large frying pan, heat oil until it starts to smoke. Quickly add the floured chicken, browning on both sides, just a minute or 2 on each side. (Do this in 2 batches to avoid overcrowding in pan). Remove chicken and set aside.
In the same pan, sauté the potato cubes until lightly browned on all sides.
Remove potatoes then sauté onion and pepper until limp.
Return chicken and potatoes to pan. Add reserved marinade, tomato sauce, wine, and raisins.
Cover and reduce heat to low and simmer until the chicken is done, 20-30 minutes. Don't overcook.
Serve the chicken pieces over white rice with plenty of sauce.
Tuesday, February 24, 2009
Cuban Marinated Steak & Baked Sweet Plantains
So Justin loves plantains. A lot. Awhile ago I told him that I wanted to try to make them myself, but I hadn't been able to find them in our local grocery stores. Luckily, my mom was able to find some in the Bronx and got them for us! I let them ripen and tonight was the night! I paired them with a Cuban Marinated Steak. Delish!
Cuban Marinated Steak
Recipe adapted from this recipe.
Marinade:
1/3 cup fresh lime juice
1/4 cup olive oil
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. onion powder
1 tsp. garlic powder
1 tbsp. soy sauce
Marinate steaks for 30+ minutes. Cook as desired - I cooked them in a saute pan over medium-high heat til cooked through.
Baked Sweet Plantains
Adapted from this recipe from recipezaar.com.
Ingredients:
2 ripe plantains (when the skin is yellow with spots of black they're perfect)
Cooking spray
Cinnamon
Directions:
Preheat oven to 450°F. Coat a nonstick cookie sheet with cooking spray. Cut the ends off of the plantains and peel. Cut each plantain on the diagonal into 1/2 inch slices. Arrange in single layer and coat tops with cooking spray. Sprinkle with cinnamon. Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.
Recipe adapted from this recipe.
Marinade:
1/3 cup fresh lime juice
1/4 cup olive oil
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. onion powder
1 tsp. garlic powder
1 tbsp. soy sauce
Marinate steaks for 30+ minutes. Cook as desired - I cooked them in a saute pan over medium-high heat til cooked through.
Baked Sweet Plantains
Adapted from this recipe from recipezaar.com.
Ingredients:
2 ripe plantains (when the skin is yellow with spots of black they're perfect)
Cooking spray
Cinnamon
Directions:
Preheat oven to 450°F. Coat a nonstick cookie sheet with cooking spray. Cut the ends off of the plantains and peel. Cut each plantain on the diagonal into 1/2 inch slices. Arrange in single layer and coat tops with cooking spray. Sprinkle with cinnamon. Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.
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