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.
Tuesday, September 22, 2009
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.
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