Recipe from The South Beach Diet Quick & Easy Cookbook.
Ingredients:
1 tbsp evoo
1 small onion, thinly sliced
2 pounds butternut squash, peeled, seeded and cut into 1-inch pieces (or 2 packages of frozen pureed squash)
3 cups lower-sodium chicken broth
1/2 cup unsweetened apple cider
Salt and pepper
Directions:
Heat oil in large heavy-bottomed saucepan over medium heat. Add onion and cook until softened and lightly browned, about 5 minutes. Add squash, cover and cook 10 minutes more, stirring occasionally. Add broth and simmer 15-20 minutes.
Puree solid ingredients to blender or food processor with apple juice until smooth. Add 1/3 cups of the cooking liquid and puree til smooth. Stir back into the pan.
Tuesday, September 28, 2010
Sunday, September 26, 2010
Red Velvet Cupcakes with Raspberry Center
Red Velvet Cupcake recipe by Martha Stewart - the Raspberry is my own little twist. Recipe makes 24 cupcakes.
Ingredients:
2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color (I used a 1 fl oz bottle of red liquid food coloring)
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
Seedless Raspberry Jelly (about a teaspoon per cupcake)
Cream Cheese Frosting
8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract
Red decorating gel or sanding sugar to decorate
Directions:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
I use the cone method to fill the cupcakes with the raspberry jelly. Using a small paring knife, cut out a cone (at about a 45 degree angle) about halfway into the cupcake. Pull the cone of cake out and cut off the pointy end, about half of the cone. Use a teaspoon to place the jelly into the cupcake, then place the cake top right back on top of the cupcake.
To make frosting, beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.
I fill a ziploc bag with the frosting and cup the tip (in place of a real pastry bag) and pipe the frosting on top of the cupcake. Decorate with red gel or sugar on top.
Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.
Ingredients:
2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color (I used a 1 fl oz bottle of red liquid food coloring)
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
Seedless Raspberry Jelly (about a teaspoon per cupcake)
Cream Cheese Frosting
8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract
Red decorating gel or sanding sugar to decorate
Directions:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
I use the cone method to fill the cupcakes with the raspberry jelly. Using a small paring knife, cut out a cone (at about a 45 degree angle) about halfway into the cupcake. Pull the cone of cake out and cut off the pointy end, about half of the cone. Use a teaspoon to place the jelly into the cupcake, then place the cake top right back on top of the cupcake.
To make frosting, beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.
I fill a ziploc bag with the frosting and cup the tip (in place of a real pastry bag) and pipe the frosting on top of the cupcake. Decorate with red gel or sugar on top.
Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.
Wednesday, September 15, 2010
Celery with Herbed Cream Cheese and Walnut
Recipe from The South Beach Diet Quick & Easy Cookbook.
Ingredients:
1/3 cup walnuts
1 8oz package reduced fat cream cheese, at room temperature
1 tbsp chopped chives or dill
16 large celery stalks, trimmed
Salt and pepper
Directions:
Heat oven to 275 degrees. Spread walnuts on a baking tray and bake until fragrant and toasted, about 10 minutes. Roughly chop.
Combine walnuts, cream cheese, and herbs in a mixing bowl. Mix well and add salt and pepper to taste.
Fill each celery stalk with 1 tbsp cream cheese mixture to serve.
Ingredients:
1/3 cup walnuts
1 8oz package reduced fat cream cheese, at room temperature
1 tbsp chopped chives or dill
16 large celery stalks, trimmed
Salt and pepper
Directions:
Heat oven to 275 degrees. Spread walnuts on a baking tray and bake until fragrant and toasted, about 10 minutes. Roughly chop.
Combine walnuts, cream cheese, and herbs in a mixing bowl. Mix well and add salt and pepper to taste.
Fill each celery stalk with 1 tbsp cream cheese mixture to serve.
Friday, September 3, 2010
Spiced Oatmeal with Dried Apricot and Walnuts
Recipe from The South Beach Diet Quick & Easy Cookbook.
Ingredients:
1/4 cup walnuts
2 cups water
1/2 cup steel-cut oats
12 dried apricots, cut into 1/4 inch pieces
1 1/2 tsp sugar-free pancake syrup
1/2 tsp ground cinnamon
Salt
Directions:
Heat oven to 275 degrees. Spread walnuts on a baking tray and bake until fragrant and toasted, 8 to 10 minutes. Roughly chop.
While the nuts are toasting, combine water, oats, apricots, syrup, cinnamon, and a pinch of salt in an 8-cup microwave safe bowl. Cover with plastic wrap, vent, and cook at full power for 5 to 7 minutes. Stir, replace plastic wrap, vent, and cook at full power for an additional 5 to 7 minutes, until liquid is mostly absorbed. Sprinkle with nuts and serve.
The oatmeal keeps for up to 5 days in the fridge.
Ingredients:
1/4 cup walnuts
2 cups water
1/2 cup steel-cut oats
12 dried apricots, cut into 1/4 inch pieces
1 1/2 tsp sugar-free pancake syrup
1/2 tsp ground cinnamon
Salt
Directions:
Heat oven to 275 degrees. Spread walnuts on a baking tray and bake until fragrant and toasted, 8 to 10 minutes. Roughly chop.
While the nuts are toasting, combine water, oats, apricots, syrup, cinnamon, and a pinch of salt in an 8-cup microwave safe bowl. Cover with plastic wrap, vent, and cook at full power for 5 to 7 minutes. Stir, replace plastic wrap, vent, and cook at full power for an additional 5 to 7 minutes, until liquid is mostly absorbed. Sprinkle with nuts and serve.
The oatmeal keeps for up to 5 days in the fridge.
Thursday, September 2, 2010
Cuban Style Beef and Plantain Pie
Recipe courtesy of Food Network.
Ingredients:
1 1/2 pounds ground beef
1 large onion, chopped
1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 bay leaves
2 tsp Cumin Seeds
1 tbsp Allspice, Ground
1 tsp Cloves, Ground
1/2 cup tomato sauce
1/4 cup raisins
1 1/2 tablespoons cider vinegar
6 semi-ripe plantains (yellow with some spots)
1/2 cup olive oil
2 eggs
3 tablespoons water
1/2 cup grated Parmesan
Directions:
Heat a large skillet over medium high heat, add beef and cook, stirring and breaking up clumps, until no pink remains, about 5 minutes.
Add onion, chopped red and green bell peppers, salt, pepper, bay leaves, and spices, and cook until vegetables are softened and meat is browned, 6 to 8 minutes. Add tomato sauce, raisins, and vinegar and simmer, stirring occasionally, until sauce is flavorful and most liquid has evaporated, about 35 minutes. Transfer filling to a bowl to cool and set aside while you prepare the plantains.
Peel plantains and cut diagonally into 1/3-inch slices. In a large skillet heat 1/4 cup of the oil over medium high heat and saute plantains in batches until golden brown, about 2 minutes on each side, adding remaining oil as needed. Transfer cooked plantains to paper towels to drain.
Preheat oven to 350 degrees F. Lightly oil a 3 quart baking dish or casserole.
In a small bowl, whisk eggs and water until blended. Pour half of egg-water mixture into baking dish and layer bottom and sides of dish with 1/3 of the plantains. Spread half of the beef filling over the plantains and sprinkle with half of the Parmesan. Top with half of the remaining plantains and then spread remaining beef filling, topping with remaining Parmesan, and ending with remaining plantains. Pour remaining egg-water mixture over top of pie, tilting to distribute evenly.
Cover baking dish with aluminum foil and bake in middle of oven until hot throughout and bubbly around edges, about 1 hour. Cool for 10 minutes before serving pie.
Ingredients:
1 1/2 pounds ground beef
1 large onion, chopped
1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 bay leaves
2 tsp Cumin Seeds
1 tbsp Allspice, Ground
1 tsp Cloves, Ground
1/2 cup tomato sauce
1/4 cup raisins
1 1/2 tablespoons cider vinegar
6 semi-ripe plantains (yellow with some spots)
1/2 cup olive oil
2 eggs
3 tablespoons water
1/2 cup grated Parmesan
Directions:
Heat a large skillet over medium high heat, add beef and cook, stirring and breaking up clumps, until no pink remains, about 5 minutes.
Add onion, chopped red and green bell peppers, salt, pepper, bay leaves, and spices, and cook until vegetables are softened and meat is browned, 6 to 8 minutes. Add tomato sauce, raisins, and vinegar and simmer, stirring occasionally, until sauce is flavorful and most liquid has evaporated, about 35 minutes. Transfer filling to a bowl to cool and set aside while you prepare the plantains.
Peel plantains and cut diagonally into 1/3-inch slices. In a large skillet heat 1/4 cup of the oil over medium high heat and saute plantains in batches until golden brown, about 2 minutes on each side, adding remaining oil as needed. Transfer cooked plantains to paper towels to drain.
Preheat oven to 350 degrees F. Lightly oil a 3 quart baking dish or casserole.
In a small bowl, whisk eggs and water until blended. Pour half of egg-water mixture into baking dish and layer bottom and sides of dish with 1/3 of the plantains. Spread half of the beef filling over the plantains and sprinkle with half of the Parmesan. Top with half of the remaining plantains and then spread remaining beef filling, topping with remaining Parmesan, and ending with remaining plantains. Pour remaining egg-water mixture over top of pie, tilting to distribute evenly.
Cover baking dish with aluminum foil and bake in middle of oven until hot throughout and bubbly around edges, about 1 hour. Cool for 10 minutes before serving pie.
Citrus Bars
Recipe courtesy of Southern Living magazine.
Ingredients:
1 cup butter, softened
2 1/4 cups all-purpose flour, divided
1/2 cup powdered sugar
1 3/4 cups granulated sugar
1/3 cup fresh lemon juice
1/3 cup fresh orange juice
1 teaspoon finely grated orange rind
4 large eggs, beaten
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon powdered sugar
Direction:
Beat butter at medium speed with an electric mixer until creamy; add 2 cups flour and 1/2 cup powdered sugar. Beat until mixture forms a smooth dough. Press mixture into a lightly greased 13- x 9-inch baking pan.
Bake at 350° for 20 to 22 minutes or until lightly browned.
Whisk together remaining 1/4 cup flour, granulated sugar, and next 6 ingredients; pour over baked crust.
Bake at 350° for 28 to 30 minutes or until set. Cool in pan on wire rack. Sprinkle evenly with 1 tablespoon powdered sugar, and cut into bars. Garnish, if desired.
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