Sweetest Treat
This little recipe was published a few years ago in the Utah County Journal. I was my first winter in Utah and I loved that little newspaper and its small town flavor. I still love the simplicity of this recipe.
1 cube of butter
1 package of crushed graham crackers
1 can sweetened condensed milk
1 package milk chocolate chips
1 package coconut
Set oven at 350 degrees. Place butter in a 13x9 glass baking dish (or Pampered Chef baking pan). Melt slowly in oven, remove, let cool. Place crushed graham crackers into melted butter. Enough to soak up butter and leave some dry crumbs on top. Pour sweetened condensed milk over the graham crackers. Using a can opener with the pointy ends, I put two holes in the can, one to pour, one to let air in. This lets the milke drizzle out and cover the pan evenly. Place chocolate chips on top of the milk, pressing them down lightly. Sprinkle coconut evenly over pan on top of the chips.
Place in oven until coconut changes color and chips melt. Do not over bake. Best served when cool.
This is a good recipe to halve and put in a 9x9 pan. I cut 9 squares and then cut the squares diagonally to make little triangles. The cookie is so rich this seems the perfect size.
The dainty triangles weigh in at 131 calories each.
Wednesday, April 16, 2008
Sunday, April 13, 2008
Curried DeviledEggs
Curried Deviled Eggs
McCormick Spice Website
I have been searching for a curried devil egg recipe that could dazzle my tastebuds. We have met.
12 hard-cooked eggs, peeled
2/3 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon curry powder
1/2 teaspoon ground mustard
1/4 teaspoon course ground black pepper
1/4 teaspoon salt
2 tablespoons chopped chives or 2 green onions, thinly sliced (green part only)
1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
2. Stir in mayonnaise, lemon juice, curry powder, mustard, pepper and salt until smooth and creamy. Spoon or pipe mixture into egg white halves. Sprinkle with chives.
3. Refrigerate 1 hour or until ready to serve.
To Hard Cook Eggs: Gently place eggs in a single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to a boil on medium-high heat. Remove from heat. Cover and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week.
McCormick Spice Website
I have been searching for a curried devil egg recipe that could dazzle my tastebuds. We have met.
12 hard-cooked eggs, peeled
2/3 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon curry powder
1/2 teaspoon ground mustard
1/4 teaspoon course ground black pepper
1/4 teaspoon salt
2 tablespoons chopped chives or 2 green onions, thinly sliced (green part only)
1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
2. Stir in mayonnaise, lemon juice, curry powder, mustard, pepper and salt until smooth and creamy. Spoon or pipe mixture into egg white halves. Sprinkle with chives.
3. Refrigerate 1 hour or until ready to serve.
To Hard Cook Eggs: Gently place eggs in a single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to a boil on medium-high heat. Remove from heat. Cover and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week.
Berry Good Spring Time Treat
Berry Good Spring Time Treat
This is just the berry mix from the Buttermilk Panna Cotta with Berries recipe. It can stand alone as a topping to sponge cake, the panna cotta, plain or vanilla yogurt, a shortbread cookie, angelfood cake, etc. The tastes are sweet-tart and I swear you can hear baby birds chirping as you nibble.
3 cups mixed berries (fresh is best). I loved the raspberry, blackberry and blueberry combination the best.
1 teaspoon finely grated lemon zest (fresh is best)
1 tablespoon lemon juice (fresh is best)
1 tablespoon sugar
Combine berries in a bowl. In another bowl mix lemon juice and sugar until sugar is dissolved, add zest and mix until separated. To keep from mashing the ripe berries, I use the two bowls to help me mix the ingredients together. Pour the lemon juice mixture over the berries and stir gently. Pour the contents of the berry/lemon juice mixture back into the first bowl. Stir gently. Repeat until combined as desired. The moving from bowl to bowl, gets the ingredients mixed without harming the berries.
Six 1/2 cup servings at 44 whopping calories per serving.
This is just the berry mix from the Buttermilk Panna Cotta with Berries recipe. It can stand alone as a topping to sponge cake, the panna cotta, plain or vanilla yogurt, a shortbread cookie, angelfood cake, etc. The tastes are sweet-tart and I swear you can hear baby birds chirping as you nibble.
3 cups mixed berries (fresh is best). I loved the raspberry, blackberry and blueberry combination the best.
1 teaspoon finely grated lemon zest (fresh is best)
1 tablespoon lemon juice (fresh is best)
1 tablespoon sugar
Combine berries in a bowl. In another bowl mix lemon juice and sugar until sugar is dissolved, add zest and mix until separated. To keep from mashing the ripe berries, I use the two bowls to help me mix the ingredients together. Pour the lemon juice mixture over the berries and stir gently. Pour the contents of the berry/lemon juice mixture back into the first bowl. Stir gently. Repeat until combined as desired. The moving from bowl to bowl, gets the ingredients mixed without harming the berries.
Six 1/2 cup servings at 44 whopping calories per serving.
Weight Update
I've now lost 13.333% of my body weight eating all this food. My goal is 20% - although that is really unrealistic. 15 -16% is most likely what I can maintain with traveling and eating out and not being totally obsessed with whether I touch a donut or not.
(And yes, I did have a Krispy Kreme this week!)
(And yes, I did have a Krispy Kreme this week!)
Oh Yeah It's Sunday! Breakfast
or also affectionately known as "Under 300 Calorie Oh Yeah It's Sunday Breakfast"
Hang on to your tastebuds and read on!. I'm a ham lover and ham and eggs for breakfast or dinner or whenever is a favorite meal of mine. Here's how you can eat like a queen and look like a princess!
Make coffee - pour a big cup - 11 calories
3 oz ham steak (packaged and sliced from the store) - my package said 120 cal per servings, my trusty calorie counter said 90. Heat steak in non-stick skillet until slightly browned. Remove to plate.
Pam the skillet
Toast a piece of multigrain bread - 69 calories
Place egg in skillet - we're doing sunny side up/over easy today. 50 calories
Butter bread with just a teaspoon of butter - 36 calories. Yes it is a challenge, but you can do it.
Flip the egg - count to ten.
Slide to plate.
Enjoy!
258 calories (depending on if you stuck with the teaspoon of butter or not). Really the nicest perk about this breakfast is it tastes like mama cooked all morning. We're talking 15-20 minutes tops - one pan, one spatula, one plate, one fork, one knife, one cup - one happy tummy.
Hang on to your tastebuds and read on!. I'm a ham lover and ham and eggs for breakfast or dinner or whenever is a favorite meal of mine. Here's how you can eat like a queen and look like a princess!
Make coffee - pour a big cup - 11 calories
3 oz ham steak (packaged and sliced from the store) - my package said 120 cal per servings, my trusty calorie counter said 90. Heat steak in non-stick skillet until slightly browned. Remove to plate.
Pam the skillet
Toast a piece of multigrain bread - 69 calories
Place egg in skillet - we're doing sunny side up/over easy today. 50 calories
Butter bread with just a teaspoon of butter - 36 calories. Yes it is a challenge, but you can do it.
Flip the egg - count to ten.
Slide to plate.
Enjoy!
258 calories (depending on if you stuck with the teaspoon of butter or not). Really the nicest perk about this breakfast is it tastes like mama cooked all morning. We're talking 15-20 minutes tops - one pan, one spatula, one plate, one fork, one knife, one cup - one happy tummy.
Silicone Cooking Bands
I found a super awesome nifty kitchen "gadget" this weekend at Target. They carry Chefmate brand items. Sorry but I wasn't able to find the item on their website to show you, but....
Introducing Stretch Silicone Cooking Bands. Heat resistant up to 600 degress Farenheit. Use in place of butcher twine to cook; no tying necessary. Oven, rotisserie and deep fryer safe. Dishwasher safe.
I used them on the Chicken Breasts Stuffed with Goat Cheese to keep them all bundled and tidy. They came off in a "snap" (pun intended) and washed up like a dream.
Seek them out!
Introducing Stretch Silicone Cooking Bands. Heat resistant up to 600 degress Farenheit. Use in place of butcher twine to cook; no tying necessary. Oven, rotisserie and deep fryer safe. Dishwasher safe.
I used them on the Chicken Breasts Stuffed with Goat Cheese to keep them all bundled and tidy. They came off in a "snap" (pun intended) and washed up like a dream.
Seek them out!
Saturday, April 12, 2008
Lemon Pepper
Homemade Lemon Pepper
1/4 cup black pepper (I use part storebought, part freshly ground)
1 tablespoon dried lemon zest (I "baked" fresh for a few minutes at 200-250 degrees - just enough to dehydrate it)
2 teaspoon ground coriander seed powder (adust if using seeds themselves)
1 tablespoon dried minced onion, ground down slightly with motar and pestle
1 tablespoon dried thyme leaves
Mix, store in tighly sealed container.
1/4 cup black pepper (I use part storebought, part freshly ground)
1 tablespoon dried lemon zest (I "baked" fresh for a few minutes at 200-250 degrees - just enough to dehydrate it)
2 teaspoon ground coriander seed powder (adust if using seeds themselves)
1 tablespoon dried minced onion, ground down slightly with motar and pestle
1 tablespoon dried thyme leaves
Mix, store in tighly sealed container.
Fettucine with Garlic, Parsley and Parmesan
Fettucine with Garlic, Parsley and Parmesan
From the Whole Foods Market Cookbook
(This recipe is not on their website)
1 pound fettuccine
1/4 cup olive oil - I was happy with about half if this. I used all of it to saute the garlic and only half for flavoring the noodles.
12 cloves of garlic (this recipe makes a huge amount of fettuccine. I would have been happy with even more garlic as I counted way more servings than the recipe does.)
3/4 cup grated Parmesan cheese
1 cup minced fresh parsley (I only had dried. Using less than 1/4 cup I sprinkled it sparingly as I reheated the noodles and added the cheese).
1 teaspoon lemon pepper. I made my own. Commercial brands would work too - but the one I had in my cupboard was old and contained salt).
Bring a large pot of salted water to a boil. Add the fettuccine and cook until the past is al dente, 6-8 minutes. (I used Barilla and followed the directions 12-13 minutes). When the pasta is cooked, rinse in cold water, drain well, and reserve. I cooked my pasta early in the day so I could concentrate on the chicken and dessert. After it was cooled and drainned, I "Pammed" the inside of a plastic bag and plopped it in.
While the pasta is cooking, heat the olive oil over medium heat in a large nonstick saute' pan (all the fettuchini needs to fit in this pan later). Add the garlic cloves and saute' them very gently, turning often for 4 minutes, until light golden brown and softened. Remove the garlic cloves from the pan, and reserve. When nearly ready to serve, add the drained pasta to the pan, and saute' over medium heat for 2 minutes, until warmed through. Add the browned garlic cloves, Parmsean cheese, parsley, and lemon pepper, and toss the pasta well to combine.
As a meal, grilled or sauted chicken or small chunks of smoked mozzarella can be added to the final toss.
The cookbook states 4 servings at 410 calories. I will get 10 servings out of this (as a side or light meal) at 198 calories. Add calories proportionately if using the suggestion of smoked mozzerella (yummy) or chicken.
I placed a small cloud of this on each plate, placing a serving of my Chicken Breasts Stuffed with Goat Cheese on top. The flavor combination was very complementary (and so was my guest-complimentary!)
From the Whole Foods Market Cookbook
(This recipe is not on their website)
1 pound fettuccine
1/4 cup olive oil - I was happy with about half if this. I used all of it to saute the garlic and only half for flavoring the noodles.
12 cloves of garlic (this recipe makes a huge amount of fettuccine. I would have been happy with even more garlic as I counted way more servings than the recipe does.)
3/4 cup grated Parmesan cheese
1 cup minced fresh parsley (I only had dried. Using less than 1/4 cup I sprinkled it sparingly as I reheated the noodles and added the cheese).
1 teaspoon lemon pepper. I made my own. Commercial brands would work too - but the one I had in my cupboard was old and contained salt).
Bring a large pot of salted water to a boil. Add the fettuccine and cook until the past is al dente, 6-8 minutes. (I used Barilla and followed the directions 12-13 minutes). When the pasta is cooked, rinse in cold water, drain well, and reserve. I cooked my pasta early in the day so I could concentrate on the chicken and dessert. After it was cooled and drainned, I "Pammed" the inside of a plastic bag and plopped it in.
While the pasta is cooking, heat the olive oil over medium heat in a large nonstick saute' pan (all the fettuchini needs to fit in this pan later). Add the garlic cloves and saute' them very gently, turning often for 4 minutes, until light golden brown and softened. Remove the garlic cloves from the pan, and reserve. When nearly ready to serve, add the drained pasta to the pan, and saute' over medium heat for 2 minutes, until warmed through. Add the browned garlic cloves, Parmsean cheese, parsley, and lemon pepper, and toss the pasta well to combine.
As a meal, grilled or sauted chicken or small chunks of smoked mozzarella can be added to the final toss.
The cookbook states 4 servings at 410 calories. I will get 10 servings out of this (as a side or light meal) at 198 calories. Add calories proportionately if using the suggestion of smoked mozzerella (yummy) or chicken.
I placed a small cloud of this on each plate, placing a serving of my Chicken Breasts Stuffed with Goat Cheese on top. The flavor combination was very complementary (and so was my guest-complimentary!)
Chicken Breasts Stuffed with Goat Cheese
Chicken Breasts Stuffed with Goat Cheese and Roasted Red Pepper Tapenade
From The Whole Foods Market Cookbook
A brightly colored center of green leaf spinach, red roasted pepper, and mild white goat cheese fills these breasts of chicken and makes an attractive presentation. This filling melts in your mouth. Serve this chicken hot, at room temperature or chilled. Offer these to your guests over a nest of fettuccine or a small whimsical pasta, such as star-shaped stellini pasta. Try using piquillo peppers for the roasted peppers in this dish—they are wonderful in this recipe. You may stuff the breasts and freeze them for future use as well. Chilled, sliced breasts become a beautiful tricolor roulade or roll-up, which may be served as an appetizer.
1 tablespoon olive oil
2 cloves garlic, minced (1 teaspoon)
1 shallot, minced
1 teaspoon minced fresh thyme leaves
6 cups fresh washed spinach leaves (approximately 1 bag-if using bagged spinach)
salt and freshly ground pepper to taste
1/2 cup drained, chopped jarred roasted red peppers
3 tablespoons pitted and chopped Kalamata olives
1 tablespoon chopped capers
1 teaspoon balsamic vinegar
2 (or 3 - see below) boneless skinless whole chicken breasts, cut in half and pounded lightly
4 ounces mild goat cheese, at room temperature
1 tablespoon olive oil for brushing chicken
1/4 cup chopped parsley
Heat the olive oil in a large skillet over medium-high heat. Saute the garlic, shallot, and thyme for 2 minutes, until softened. Add the spinach, and saute for 1 minute longer, until just wilted. Season with salt and pepper. Remove the skillet from the heat, and let the aromatics cool.
Preheat the oven to 375°F. In a small bowl, mix the roasted red peppers with the olives, capers, and balsamic vinegar.
Place about one-quarter of the spinach mixture in the center of each pounded chicken breast. Evenly divide the goat cheese among the chicken breasts, placing a small piece over the spinach; then top with 1 tablespoon of the roasted red peppers.
Fold the top of the breast over the filling to form a package, sealing the bottom of the chicken packages wherever needed. Place the chicken on a baking pan. Cover with aluminum foil and bake in the oven for 25 minutes (I found I needed to cook them 35-45 minutes). Uncover, brush the chicken with a little olive oil, and cook an additional 10 minutes, until the chicken is brown.
Place the chicken on a serving platter and sprinkle it with the parsley.
The cookbook website says 4 servings at 340. I used 3 whole chicken breasts, (there was enough filling) therefore getting 12 servings (more with slicing the finished servings as a roulade) at 253 calories per "bundle". For lunches, I would say half a packet with the fettuccine is sufficient at 126 calories per serving. As roulade, 1/3 of a packet (2 slices) is good at approximately 85 calories per serving. It is very tasty served cold.
I then served it on small pillows of Fettuccine with Garlic, Parsley and Parmesan.
From The Whole Foods Market Cookbook
A brightly colored center of green leaf spinach, red roasted pepper, and mild white goat cheese fills these breasts of chicken and makes an attractive presentation. This filling melts in your mouth. Serve this chicken hot, at room temperature or chilled. Offer these to your guests over a nest of fettuccine or a small whimsical pasta, such as star-shaped stellini pasta. Try using piquillo peppers for the roasted peppers in this dish—they are wonderful in this recipe. You may stuff the breasts and freeze them for future use as well. Chilled, sliced breasts become a beautiful tricolor roulade or roll-up, which may be served as an appetizer.
1 tablespoon olive oil
2 cloves garlic, minced (1 teaspoon)
1 shallot, minced
1 teaspoon minced fresh thyme leaves
6 cups fresh washed spinach leaves (approximately 1 bag-if using bagged spinach)
salt and freshly ground pepper to taste
1/2 cup drained, chopped jarred roasted red peppers
3 tablespoons pitted and chopped Kalamata olives
1 tablespoon chopped capers
1 teaspoon balsamic vinegar
2 (or 3 - see below) boneless skinless whole chicken breasts, cut in half and pounded lightly
4 ounces mild goat cheese, at room temperature
1 tablespoon olive oil for brushing chicken
1/4 cup chopped parsley
Heat the olive oil in a large skillet over medium-high heat. Saute the garlic, shallot, and thyme for 2 minutes, until softened. Add the spinach, and saute for 1 minute longer, until just wilted. Season with salt and pepper. Remove the skillet from the heat, and let the aromatics cool.
Preheat the oven to 375°F. In a small bowl, mix the roasted red peppers with the olives, capers, and balsamic vinegar.
Place about one-quarter of the spinach mixture in the center of each pounded chicken breast. Evenly divide the goat cheese among the chicken breasts, placing a small piece over the spinach; then top with 1 tablespoon of the roasted red peppers.
Fold the top of the breast over the filling to form a package, sealing the bottom of the chicken packages wherever needed. Place the chicken on a baking pan. Cover with aluminum foil and bake in the oven for 25 minutes (I found I needed to cook them 35-45 minutes). Uncover, brush the chicken with a little olive oil, and cook an additional 10 minutes, until the chicken is brown.
Place the chicken on a serving platter and sprinkle it with the parsley.
The cookbook website says 4 servings at 340. I used 3 whole chicken breasts, (there was enough filling) therefore getting 12 servings (more with slicing the finished servings as a roulade) at 253 calories per "bundle". For lunches, I would say half a packet with the fettuccine is sufficient at 126 calories per serving. As roulade, 1/3 of a packet (2 slices) is good at approximately 85 calories per serving. It is very tasty served cold.
I then served it on small pillows of Fettuccine with Garlic, Parsley and Parmesan.
Buttermilk Panna Cotta with Berries
Another Whole Foods winner. This amazingly easy to make and absolutely divine to eat.
Buttermilk Panna Cotta with Berries
The preparation for panna cotta, or cooked cream, can be whisked together in a flash. Buttermilk adds a tangy balance to the rich cream in this version, and seasonal berries contribute color and sweetness. Be sure to allow several hours for the panna cotta to chill and set before serving.
Panna Cotta
3 tablespoons cold water
1 1/2 teaspoons (7 grams) unflavored gelatin
2 cups heavy cream
1/2 cup sugar
1 1/2 cups lowfat buttermilk
1 teaspoon vanilla extract
Mixed Berries
3 cups mixed berries (I used raspberries, blackberries and blueberries)
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1 tablespoon sugar
Pour water into a small bowl and sprinkle gelatin over top. Let stand until gelatin has softened, about 15 minutes.
Combine 1 cup of cream and sugar in a small saucepan over medium heat. Cook, stirring, until sugar dissolves and cream starts to simmer. Remove from heat immediately. Add dissolved gelatin to hot cream, stirring until gelatin melts completely.
In a large bowl, combine remaining cream, buttermilk and vanilla extract. Stir in hot cream-gelatin mixture. Divide mixture among eight ramekins. Refrigerate until panna cotta has set, several hours or overnight.
Just before serving, place berries in a mixing bowl. Add lemon zest and juice and sugar and gently toss ingredients until sugar dissolves.
To unmold, dip the base of each ramekin in a bowl of very hot water for 30 seconds. Invert a serving plate on top of the ramekin and flip over. The panna cotta should slide out easily. Spoon mixed berries and their juices around panna cotta and serve. Alternatively, serve in ramekins.
The website states 8 servings, about 310 calories per serving. NOTE: Worth it!
Additional note: When calculated through Calorie Count at 16 servings (so I can have some every day) 104 calories per serving (at 8 that would be 200+ instead of 300). Pick your angel/devil - its up to you!)
Buttermilk Panna Cotta with Berries
The preparation for panna cotta, or cooked cream, can be whisked together in a flash. Buttermilk adds a tangy balance to the rich cream in this version, and seasonal berries contribute color and sweetness. Be sure to allow several hours for the panna cotta to chill and set before serving.
Panna Cotta
3 tablespoons cold water
1 1/2 teaspoons (7 grams) unflavored gelatin
2 cups heavy cream
1/2 cup sugar
1 1/2 cups lowfat buttermilk
1 teaspoon vanilla extract
Mixed Berries
3 cups mixed berries (I used raspberries, blackberries and blueberries)
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1 tablespoon sugar
Pour water into a small bowl and sprinkle gelatin over top. Let stand until gelatin has softened, about 15 minutes.
Combine 1 cup of cream and sugar in a small saucepan over medium heat. Cook, stirring, until sugar dissolves and cream starts to simmer. Remove from heat immediately. Add dissolved gelatin to hot cream, stirring until gelatin melts completely.
In a large bowl, combine remaining cream, buttermilk and vanilla extract. Stir in hot cream-gelatin mixture. Divide mixture among eight ramekins. Refrigerate until panna cotta has set, several hours or overnight.
Just before serving, place berries in a mixing bowl. Add lemon zest and juice and sugar and gently toss ingredients until sugar dissolves.
To unmold, dip the base of each ramekin in a bowl of very hot water for 30 seconds. Invert a serving plate on top of the ramekin and flip over. The panna cotta should slide out easily. Spoon mixed berries and their juices around panna cotta and serve. Alternatively, serve in ramekins.
The website states 8 servings, about 310 calories per serving. NOTE: Worth it!
Additional note: When calculated through Calorie Count at 16 servings (so I can have some every day) 104 calories per serving (at 8 that would be 200+ instead of 300). Pick your angel/devil - its up to you!)
Monday, April 7, 2008
Quickie Dinner
I had some "dirty rice" in the freezer from the Mardi Gras party. I was in the mood for a carbohydrate laden meal this past weekend.
I sprayed a non-stick skillet with Pam, added some pre-cooked fajita chicken and heated it up, adding about half a cup of the dirty rice. When all was thawed and warmed, I added a pinch of ground chili powder. The chili powder added a bang to an otherwise bland offering.
15 minutes from freezer to belly.
I sprayed a non-stick skillet with Pam, added some pre-cooked fajita chicken and heated it up, adding about half a cup of the dirty rice. When all was thawed and warmed, I added a pinch of ground chili powder. The chili powder added a bang to an otherwise bland offering.
15 minutes from freezer to belly.
Saturday, March 29, 2008
Molasses Sandwich Cookies
This is a wonderful site. These guys post the best looking and sounding recipes. I really wish they would adopt me. I have customers coming to the office this next week and wanted something to share with them during one of our breaks. Also - the grandson and the office boys are now asking for my treats. I thought I'd bring them a new one. I went so far as to buy the little cookie scoops. I encourage you to check the site to get the picture of these little gems that they posted. I'm brining their recipe over to share with you, but I won't borrow their pictures. They also have some really incredible cooking blog links. Go ahead, go there, but please come back.
I had a lot of frosting left following the recipe as written on the site. The reason may be that I used a 1-1/2 teaspoon scoop (while they called for 1 teaspoon and I only filled the scoop about 2/3 full of frosting (essentially 1 teaspoon). I made another batch of the cookies themselves and used the rest of the frosting.
Molasses Sandwich Cookies
(Adapted from Everyday Food)
(Adapted from Culinary in the Desert)
For the cookies:
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups brown sugar
16 tablespoons unsalted butter, softened (2 cubes)
2 large eggs
1/2 cup molasses
For the filling:
12 tablespoons unsalted butter, softened
3 tablespoons molasses
2 cup confectioners' sugar, sifted
To make the cookies:
Preheat oven to 350 degrees
In a medium bowl, whisk together flour, cinnamon, baking soda and salt.
In a large mixing bowl, beat together butter and sugar until combined. Beat in eggs, followed by molasses, until smooth and well incorporated. Add flour mixture and mix just until combined.
Using a 1-1/2 teaspoon (small) cookie scoop, drop the dough onto parchment-lined baking sheets. Bake until the center of the cookies are dry to the touch, about 10 to 12 minutes. Remove and let sit on the baking sheets for about 1 to 2 minutes before transferring them to a wire rack to cool completely.
To make the filling
In a medium bowl, beat together butter and molasses until creamy. Add in confectioners' sugar and continue mixing until smooth and spreadable. Spread the filling, about a rounded teaspoonful, on the bottoms of half of the cookies. Place the remaining cookies on top.
Makes 45 sandwich cookies. The calories based on double the cookie recipe and the frosting recipe as it stands is 157 calories a "sandwich".
I had a lot of frosting left following the recipe as written on the site. The reason may be that I used a 1-1/2 teaspoon scoop (while they called for 1 teaspoon and I only filled the scoop about 2/3 full of frosting (essentially 1 teaspoon). I made another batch of the cookies themselves and used the rest of the frosting.
Molasses Sandwich Cookies
(Adapted from Everyday Food)
(Adapted from Culinary in the Desert)
For the cookies:
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups brown sugar
16 tablespoons unsalted butter, softened (2 cubes)
2 large eggs
1/2 cup molasses
For the filling:
12 tablespoons unsalted butter, softened
3 tablespoons molasses
2 cup confectioners' sugar, sifted
To make the cookies:
Preheat oven to 350 degrees
In a medium bowl, whisk together flour, cinnamon, baking soda and salt.
In a large mixing bowl, beat together butter and sugar until combined. Beat in eggs, followed by molasses, until smooth and well incorporated. Add flour mixture and mix just until combined.
Using a 1-1/2 teaspoon (small) cookie scoop, drop the dough onto parchment-lined baking sheets. Bake until the center of the cookies are dry to the touch, about 10 to 12 minutes. Remove and let sit on the baking sheets for about 1 to 2 minutes before transferring them to a wire rack to cool completely.
To make the filling
In a medium bowl, beat together butter and molasses until creamy. Add in confectioners' sugar and continue mixing until smooth and spreadable. Spread the filling, about a rounded teaspoonful, on the bottoms of half of the cookies. Place the remaining cookies on top.
Makes 45 sandwich cookies. The calories based on double the cookie recipe and the frosting recipe as it stands is 157 calories a "sandwich".
Quiche Me!
I'm updating the date on this. In February I noted that I was just starting to learn how to make Quiches. This recipe from the Whole Foods Cookbook is fabulous tasting and easy to make. In addition to the recipe link below, on the left I've created links for ordering the cookbook and one to the Whole Foods recipe library. I make this quiche for friends' events and every couple of weeks for my family.
Today was a banner day (the March post), my daughter actually told me she appreciates all the cooking I'm doing as she doesn't have the energy/creativity for dinners. I understand this, as she was growing up, I didn't have the flexibility/latitude either. Now that she's grown, I can. It's nice to be able to have a receptive audience to my new hobby
Spinach and Pine Nut Quiche
1 frozen 9-inch ready-made whole wheat piecrust
1 1/2 tablespoons olive oil
2 large cloves garlic, sliced
6 cups fresh spinach leaves, washed and dried
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon dried sage or 1 tablespoon fresh sage, chopped
1/2 cup pine nuts, toasted
1 cup mozzarella cheese, grated
1/4 cup Parmesan cheese, grated
1 cup milk
2 large eggs
1 large red potato, steamed until firm-tender, sliced 1/4-inch thick
Preheat the oven to 350°F. Remove the piecrust from the freezer and thaw for ten minutes. Prick the bottom with a fork and bake for 7 to 10 minutes, until lightly browned. Remove the crust from the oven to cool.
Heat the olive oil in a medium sauté pan. Add the garlic, spinach, salt, pepper and sage. Cook, stirring constantly, for about 1 minute, or until the spinach is just wilted. Stir in the pine nuts.
In a small bowl, mix the mozzarella and Parmesan cheeses. In another bowl, whisk the milk and eggs together.
Sprinkle 1/4 cup of the cheese mixture on the piecrust. Top with half the spinach mixture. Place the potato slices on top of the spinach. Add half the remaining cheese mixture and then the remaining spinach mixture. Top with the rest of the cheese.
Place the pie pan on a sheet pan. Carefully pour in the milk mixture. Bake for 45 to 50 minutes, until a knife inserted into the center comes out clean. Cool slightly before cutting.
I use this recipe as a baseline, especially the potato, when I have some extra vegegables to use up. The quiche is dense and works as an entree or as breakfast/brunch addition.
Sliced in eighths, there are approximately 180 calories per serving.
Today was a banner day (the March post), my daughter actually told me she appreciates all the cooking I'm doing as she doesn't have the energy/creativity for dinners. I understand this, as she was growing up, I didn't have the flexibility/latitude either. Now that she's grown, I can. It's nice to be able to have a receptive audience to my new hobby
Spinach and Pine Nut Quiche
1 frozen 9-inch ready-made whole wheat piecrust
1 1/2 tablespoons olive oil
2 large cloves garlic, sliced
6 cups fresh spinach leaves, washed and dried
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon dried sage or 1 tablespoon fresh sage, chopped
1/2 cup pine nuts, toasted
1 cup mozzarella cheese, grated
1/4 cup Parmesan cheese, grated
1 cup milk
2 large eggs
1 large red potato, steamed until firm-tender, sliced 1/4-inch thick
Preheat the oven to 350°F. Remove the piecrust from the freezer and thaw for ten minutes. Prick the bottom with a fork and bake for 7 to 10 minutes, until lightly browned. Remove the crust from the oven to cool.
Heat the olive oil in a medium sauté pan. Add the garlic, spinach, salt, pepper and sage. Cook, stirring constantly, for about 1 minute, or until the spinach is just wilted. Stir in the pine nuts.
In a small bowl, mix the mozzarella and Parmesan cheeses. In another bowl, whisk the milk and eggs together.
Sprinkle 1/4 cup of the cheese mixture on the piecrust. Top with half the spinach mixture. Place the potato slices on top of the spinach. Add half the remaining cheese mixture and then the remaining spinach mixture. Top with the rest of the cheese.
Place the pie pan on a sheet pan. Carefully pour in the milk mixture. Bake for 45 to 50 minutes, until a knife inserted into the center comes out clean. Cool slightly before cutting.
I use this recipe as a baseline, especially the potato, when I have some extra vegegables to use up. The quiche is dense and works as an entree or as breakfast/brunch addition.
Sliced in eighths, there are approximately 180 calories per serving.
Biscuits & Gravy
This is a no fail recipe taught to me last year by my friend/roommate. It is easy to remember too!
Pull out your Pillsbury Grand Biscuits from the freezer and start them baking in the oven. Once you're versed in making this recipe - everything will come together at the same time. When you first start brown the sausage first and get it draining and put the biscuits in while the butter is browning. They'll finish up after the gravy is done. Otherwise your gravy will scorch or you biscuits will burn.
Sausage Gravy
2 tablespoons butter
2 tablespoons flour
2 cups milk
1 lb pork sausage (I like spicy)
salt and pepper to taste
Pull out your Pillsbury Grand Biscuits from the freezer and start them baking in the oven. Once you're versed in making this recipe - everything will come together at the same time. When you first start
Have your wooden spoon ready - it makes all the difference in the world to how this comes out.
Brown sausage in a skillet until it is crispy on the tips of some pieces (flavor). Drain in a colander in the sink over a piece of used foil with its edges upturned. (No fat down YOUR drain). One the fat cools, discard in trash or store for flavorig in another dish later.
Melt butter in a sauce pan. over medium heat, until bubbly and just about ready to pitch a "brown" fit. Add flour, stirring constantly. The mixture will be foamy and "gritty". Keep stirring so that roux never has a chance to settle and burn. Stir until the mixture is a light brown and has toasty or nutty scent. Keep stirring and pour in a little milk. The mixture will immediately clump. Keep stirring until smooth again. It will thicken quickly. Add some more milk again stirring contstantly until smooth and thicker. More milk. Smooth, thicker. Etc. Until all the milk is used. Let bubble, stirring constantly until the gravy is the desired thickness. Add sausage and stir until the sausage has rewarmed.
Collect the smiles.
This is one of those "planned" meals for dieters. You know you want it! Don't let it become a guilt session and don't a avoid it either. Plan soups and salads as light lunches and dinners the remainder of the day. Have one biscuit with a 1/3 cup of gravy and savor it. I promise the flavor of it all, after being "good" for so long, will fulfill your every fantasy. Remember ONE biscuit and ONE THIRD cup of gravy. Then clear the table and go for a walk.
And now for the math. Using skim milk 328 calories for the gravy (Using whole milk is only 340 calories) and 190 calories for the biscuit. About 520 calories for the meal.
Pull out your Pillsbury Grand Biscuits from the freezer and start them baking in the oven. Once you're versed in making this recipe - everything will come together at the same time. When you first start brown the sausage first and get it draining and put the biscuits in while the butter is browning. They'll finish up after the gravy is done. Otherwise your gravy will scorch or you biscuits will burn.
Sausage Gravy
2 tablespoons butter
2 tablespoons flour
2 cups milk
1 lb pork sausage (I like spicy)
salt and pepper to taste
Pull out your Pillsbury Grand Biscuits from the freezer and start them baking in the oven. Once you're versed in making this recipe - everything will come together at the same time. When you first start
Have your wooden spoon ready - it makes all the difference in the world to how this comes out.
Brown sausage in a skillet until it is crispy on the tips of some pieces (flavor). Drain in a colander in the sink over a piece of used foil with its edges upturned. (No fat down YOUR drain). One the fat cools, discard in trash or store for flavorig in another dish later.
Melt butter in a sauce pan. over medium heat, until bubbly and just about ready to pitch a "brown" fit. Add flour, stirring constantly. The mixture will be foamy and "gritty". Keep stirring so that roux never has a chance to settle and burn. Stir until the mixture is a light brown and has toasty or nutty scent. Keep stirring and pour in a little milk. The mixture will immediately clump. Keep stirring until smooth again. It will thicken quickly. Add some more milk again stirring contstantly until smooth and thicker. More milk. Smooth, thicker. Etc. Until all the milk is used. Let bubble, stirring constantly until the gravy is the desired thickness. Add sausage and stir until the sausage has rewarmed.
Collect the smiles.
This is one of those "planned" meals for dieters. You know you want it! Don't let it become a guilt session and don't a avoid it either. Plan soups and salads as light lunches and dinners the remainder of the day. Have one biscuit with a 1/3 cup of gravy and savor it. I promise the flavor of it all, after being "good" for so long, will fulfill your every fantasy. Remember ONE biscuit and ONE THIRD cup of gravy. Then clear the table and go for a walk.
And now for the math. Using skim milk 328 calories for the gravy (Using whole milk is only 340 calories) and 190 calories for the biscuit. About 520 calories for the meal.
Sunday, March 23, 2008
Easter Dinner
Easter Dinner Indian Style:
Chicken Korma
Beef Vindaloo
Roasted Curry Cauliflower
Naan
Kheer
Spicy Red Wine
Chicken Korma
Beef Vindaloo
Roasted Curry Cauliflower
Naan
Kheer
Spicy Red Wine
Beef Vindaloo
Beef Vindaloo
1 medium onion chopped
1/3 tsp ground cumin or 1 tsp cumin seeds
2 cloves garlic
1/4 cup vinegar
1 tbsp turmeric
2 lbs boneless beef
1 tbsp coriander powder
2 tsp chili powder
3 tbsp ghee
1/2 tsp light mustard seeds
4 cups water
1/2 tsp fenugreek
salt to taste
Blend onion and garlic in food processor, grind spices in a spice grinder (or use motar and pestle) and add to the above mixture. Add enough vinegar to make a thick, stiff, paste.
Pat beef dry, put paste and meat in a baggie and apply work paste into beef. Let marinate overnight. Melt the ghee (or butter if no ghee) in a large pot or dutch oven. Heat the beef until it is brown (as in cooked through, not browned like fried). Add water, cover pan and cook over low heat until beef is tender. Remove the cover and heat again.
If too dry add water, if too watery cook it down. Cool and reheat later for best flavor. Serve with rice.
6-8 servings (without rice), 181 calories.
Original recipe can be found here: http://www.newkerala.com/recipes/Indian-Recipes/More-Recipes/Beef-Vindaloo-Recipe.html.
1 medium onion chopped
1/3 tsp ground cumin or 1 tsp cumin seeds
2 cloves garlic
1/4 cup vinegar
1 tbsp turmeric
2 lbs boneless beef
1 tbsp coriander powder
2 tsp chili powder
3 tbsp ghee
1/2 tsp light mustard seeds
4 cups water
1/2 tsp fenugreek
salt to taste
Blend onion and garlic in food processor, grind spices in a spice grinder (or use motar and pestle) and add to the above mixture. Add enough vinegar to make a thick, stiff, paste.
Pat beef dry, put paste and meat in a baggie and apply work paste into beef. Let marinate overnight. Melt the ghee (or butter if no ghee) in a large pot or dutch oven. Heat the beef until it is brown (as in cooked through, not browned like fried). Add water, cover pan and cook over low heat until beef is tender. Remove the cover and heat again.
If too dry add water, if too watery cook it down. Cool and reheat later for best flavor. Serve with rice.
6-8 servings (without rice), 181 calories.
Original recipe can be found here: http://www.newkerala.com/recipes/Indian-Recipes/More-Recipes/Beef-Vindaloo-Recipe.html.
Saturday, March 22, 2008
Kheer
Kheer
This a great recipe. I wish I could eat more of it.
1 litre milk (3-4 cups)
1/4 cup rice, washed and soaked for 30 minutes or 3/4 - 1 cup cooked
3/4 cup sugar
1/4 tsp. cardamom powder
10 strands saffron, crushed, soaked in 1 tsp. warm milk
10 almonds
10 unsalted pistachios
Crush almonds, pistachios coarsely, keep aside.
Boil rice in plenty of water till half done.
Drain, spread on a plate, to cool grains.
Heat milk, bring to a boil.
Add rice, stirring continuously, till boiling resumes.
Simmer, stirring occasionally, to keep rice from sticking to bottom.
Allow rice to cook fully, but not get mushy.
Add sugar, cardamom, saffron, almonds and pistachios.
Stir, simmer for 2 minutes, serve piping hot.
Taste often while cooking just to spoil yourself. 6 servings, 223 calories
CalorieCount.com
This a great recipe. I wish I could eat more of it.
1 litre milk (3-4 cups)
1/4 cup rice, washed and soaked for 30 minutes or 3/4 - 1 cup cooked
3/4 cup sugar
1/4 tsp. cardamom powder
10 strands saffron, crushed, soaked in 1 tsp. warm milk
10 almonds
10 unsalted pistachios
Crush almonds, pistachios coarsely, keep aside.
Boil rice in plenty of water till half done.
Drain, spread on a plate, to cool grains.
Heat milk, bring to a boil.
Add rice, stirring continuously, till boiling resumes.
Simmer, stirring occasionally, to keep rice from sticking to bottom.
Allow rice to cook fully, but not get mushy.
Add sugar, cardamom, saffron, almonds and pistachios.
Stir, simmer for 2 minutes, serve piping hot.
Taste often while cooking just to spoil yourself. 6 servings, 223 calories
CalorieCount.com
Chicken Korma
Chicken Korma
1/4 cup cashew halves
1/4 cup boiling water
3 cloves garlic, peeled
1 (1/2 inch) piece fresh ginger root, peeled and chopped
3 tablespoons vegetable oil
2 bay leaves, crumbled
1 large onion, minced
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chili powder
3 skinless, boneless chicken breast halves - diced
1/4 cup tomato sauce
1 cup chicken broth
1/2 cup half and half
1/2 cup non-fat plain yogurt
1 teaspoon cornstarch, mixed with equal parts water
Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
Heat oil in wok or dutch oven over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.
When I make Indian, I prefer to make it the day before serving it. The flavors need to steep and grow and meld. Also - it's a lot of work - do it the day before and relax the day of.
Serve over rice.
6 servings, 222 calories (without rice)
Allrecipes.com
1/4 cup cashew halves
1/4 cup boiling water
3 cloves garlic, peeled
1 (1/2 inch) piece fresh ginger root, peeled and chopped
3 tablespoons vegetable oil
2 bay leaves, crumbled
1 large onion, minced
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chili powder
3 skinless, boneless chicken breast halves - diced
1/4 cup tomato sauce
1 cup chicken broth
1/2 cup half and half
1/2 cup non-fat plain yogurt
1 teaspoon cornstarch, mixed with equal parts water
Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
Heat oil in wok or dutch oven over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.
When I make Indian, I prefer to make it the day before serving it. The flavors need to steep and grow and meld. Also - it's a lot of work - do it the day before and relax the day of.
Serve over rice.
6 servings, 222 calories (without rice)
Allrecipes.com
Roasted Curry Cauliflower
Roasted Curry Cauliflower
12 cups cauliflower florets (from about 4 pounds cauliflower)
1 large onion, peeled, quartered
1 teaspoon coriander seeds
1 teaspoon cumin seeds
3/4 cup olive oil
1/2 cup red wine vinegar
3 1/2 teaspoons curry powder (Penzeys :-)
1 tablespoon Hungarian hot paprika (Penzeys :-)
1 3/4 teaspoons salt
Preheat oven to 450°F. Place cauliflower florets in large roasting pan. Pull apart onion quarters into separate layers; add to cauliflower. Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with pepper.
Roast vegetables until tender, stirring occasionally, about 35 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven 10 minutes, if desired.)
Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.
The recipe says it makes 6 servings. I feel it makes 12. At 12 it is 154 calories per serving.
Bon Appetit, September 2004
12 cups cauliflower florets (from about 4 pounds cauliflower)
1 large onion, peeled, quartered
1 teaspoon coriander seeds
1 teaspoon cumin seeds
3/4 cup olive oil
1/2 cup red wine vinegar
3 1/2 teaspoons curry powder (Penzeys :-)
1 tablespoon Hungarian hot paprika (Penzeys :-)
1 3/4 teaspoons salt
Preheat oven to 450°F. Place cauliflower florets in large roasting pan. Pull apart onion quarters into separate layers; add to cauliflower. Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with pepper.
Roast vegetables until tender, stirring occasionally, about 35 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven 10 minutes, if desired.)
Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.
The recipe says it makes 6 servings. I feel it makes 12. At 12 it is 154 calories per serving.
Bon Appetit, September 2004
Chocolate Cherry Oatmeal Breakfast Bars
Chocolate (Nut) Cherry Oatmeal Breakfast Bars
(An Original)
1.5 cups oats
1.5 cups water
3 tbls Hazelnut butter w/cocoa powder (I make my own without oil)
12 oz frozen pitted black cherries, chopped.
Boil water, combine with oats. Cook until thick. Set aside to cool.
While still frozen, chop cherries, mix with hazelnut/cocoa butter.
Combine oatmeal and cherry mixture together.
Spray baking pan with cooking oil. I prefer 6.5" x 9" stoneware pan.
Bake @ 350 for 30-35 minutes. Texture should be chewy.
Cut into 6 sections
These freeze well when placed between parchment paper and stored in a baggie.
114 calories each.
(An Original)
1.5 cups oats
1.5 cups water
3 tbls Hazelnut butter w/cocoa powder (I make my own without oil)
12 oz frozen pitted black cherries, chopped.
Boil water, combine with oats. Cook until thick. Set aside to cool.
While still frozen, chop cherries, mix with hazelnut/cocoa butter.
Combine oatmeal and cherry mixture together.
Spray baking pan with cooking oil. I prefer 6.5" x 9" stoneware pan.
Bake @ 350 for 30-35 minutes. Texture should be chewy.
Cut into 6 sections
These freeze well when placed between parchment paper and stored in a baggie.
114 calories each.
Sunday, March 16, 2008
Spicy Coconut Shrimp Soup
This is a definite keeper. In order to enjoy it though, you need to put away your mental "curry" thinkings. This is from Cooking Light and has all the flavor of a thick rich curry, but is "soupier", leaning towards "Japanese style" with a clear, almost watery presence, with thin vegetables. The flavor has not left the soup pot. This could easily support some carrot slices or water chestnuts or even some pretty orange yam chunks.
Spicy Coconut Shrimp Soup
3 1/2 cups fat-free, less-sodium chicken broth
1 cup sliced mushrooms
1/4 cup finely chopped red bell pepper
1 tablespoon light brown sugar
1 tablespoon fish sauce
1/2 teaspoon grated peeled fresh ginger
1/4 teaspoon red curry paste
1 cup light coconut milk
1 pound large shrimp, peeled and deveined
1/4 cup thinly sliced green onions
2 tablespoons thinly sliced fresh basil
2 tablespoons fresh lime juice
Combine first 7 ingredients in a large saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in coconut milk; cook 2 minutes or until hot. Add shrimp to pan; cook 3 minutes or until shrimp are done. Remove pan from heat; stir in onions, basil, and juice.
The online recipe will tell you that this is a 4-serving meal at 194 calories. I got about 8 with 2-shrimps per serving at 90 calories. My offerings are less "a meal" and more a lunch or appetizer.
Spicy Coconut Shrimp Soup
3 1/2 cups fat-free, less-sodium chicken broth
1 cup sliced mushrooms
1/4 cup finely chopped red bell pepper
1 tablespoon light brown sugar
1 tablespoon fish sauce
1/2 teaspoon grated peeled fresh ginger
1/4 teaspoon red curry paste
1 cup light coconut milk
1 pound large shrimp, peeled and deveined
1/4 cup thinly sliced green onions
2 tablespoons thinly sliced fresh basil
2 tablespoons fresh lime juice
Combine first 7 ingredients in a large saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in coconut milk; cook 2 minutes or until hot. Add shrimp to pan; cook 3 minutes or until shrimp are done. Remove pan from heat; stir in onions, basil, and juice.
The online recipe will tell you that this is a 4-serving meal at 194 calories. I got about 8 with 2-shrimps per serving at 90 calories. My offerings are less "a meal" and more a lunch or appetizer.
Chicken Tagine
I found this recipe in Family Circle and it's posted on Parents.com. It was quick to prepare, cooks all day while you're away and has a variety of textures and complex flavors with a spicy upswing at the end.
I did change one thing from the recipe posted on-line. I detest dark meat so I made mine with chicken breast pieces. It cooked longer than the 8 hours called for in the recipe so the chicken was ultra moist and tender and pulled apart easily. The online recipe calles for couscous. I didn't have any in the cupboard so I substituted Basmati rice. With the pull-apart tender chicken, it ended up the perfect rice topper meal.
1 lb. chicken breasts (I buy 1/4 breast strips each weighing in about 2 oz)
2 large onions, halved and thinly sliced
4 large carrots, peeled and thinly sliced
1/2 cup raisins
1/2 cup dried apricots, coarsely chopped
2 cups chicken broth
2 tablespoons tomato paste (those tubes of paste I bought were perfect for this measurement)
2 tablespoons lemon juice (from my previously zested lemons)
2 tablespoons flour
2 teaspoons garlic salt
1-1/2 teaspoons ground cumin
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon black pepper
Pine nuts for garnish (optional - but very tasty)
Couscous or rice.
In a 6-quart slow cooker (I used my circa 1978 Harvest Gold Rival Crockpot), layer chicken, onions, carrots, raisins and apricots.
In a medium-size bowl, whisk chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon and black pepper. Pour over chicken and vegetables.
Cook 5 hours on high heat or 8 hours on low.
Serve over cooked couscous or rice. Garnish with toasted pine nuts, if desired.
Calories without couscous or rice: 196 per serving. Recipe serves 8.
I did change one thing from the recipe posted on-line. I detest dark meat so I made mine with chicken breast pieces. It cooked longer than the 8 hours called for in the recipe so the chicken was ultra moist and tender and pulled apart easily. The online recipe calles for couscous. I didn't have any in the cupboard so I substituted Basmati rice. With the pull-apart tender chicken, it ended up the perfect rice topper meal.
1 lb. chicken breasts (I buy 1/4 breast strips each weighing in about 2 oz)
2 large onions, halved and thinly sliced
4 large carrots, peeled and thinly sliced
1/2 cup raisins
1/2 cup dried apricots, coarsely chopped
2 cups chicken broth
2 tablespoons tomato paste (those tubes of paste I bought were perfect for this measurement)
2 tablespoons lemon juice (from my previously zested lemons)
2 tablespoons flour
2 teaspoons garlic salt
1-1/2 teaspoons ground cumin
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon black pepper
Pine nuts for garnish (optional - but very tasty)
Couscous or rice.
In a 6-quart slow cooker (I used my circa 1978 Harvest Gold Rival Crockpot), layer chicken, onions, carrots, raisins and apricots.
In a medium-size bowl, whisk chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon and black pepper. Pour over chicken and vegetables.
Cook 5 hours on high heat or 8 hours on low.
Serve over cooked couscous or rice. Garnish with toasted pine nuts, if desired.
Calories without couscous or rice: 196 per serving. Recipe serves 8.
Replacement For Sex Cookies
I wanted to call these Better Than Sex Cookies, but my friends were starting debates about it - not the cookie's flavor mind you, but the cookies weren't winning under general principle. So I decided for those of us in a state of forced abstinance to call these "Replacement For Sex Cookies".
Now should the winds change, they would most likely become "Enticement For Sex Cookies".
At is versatile recipe as it serves as a most excellent cookie dough should you find your self or your best girlfriend involved in a break up.
We're going to be working from the basic Toll House Cookie Recipe with some modifications. I like the Nestle Milk Chocolate Morsels for this. And please note, although I'm 20 minutes from Sundance, I freaking forget to use the high altitude directions every time....and they still come out yummers. The Toll House bag will give you the particulars if you're so inclined as to follow rules.
2 1/4 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
3/4 -1 tbls. vanilla (yes 3/4 - 1 tablespoon) extract
1 tsp. coconut extract
2 large eggs
1.5 bags = 2.5 cups = 18 oz Nestle Toll House Milk Chocolate Morsels
7 oz shredded coconut (approximately half bag)
3/4 cup chopped pecans
Preheat oven to 375
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla and coconut extracts in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture 1/2 cup at a time. Stir in coconut and nuts, then morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake between 9-11 minutes. I found 9.5 minutes to be perfect. Checking at 9 minutes they were still doughy and at 9.5 they were lightly browned. Cool 2 minutes on cookie sheet and then transfer to wire racks to finishing cooling and set.
Makes 5 dozen cookies at 122 calorie each.
Now should the winds change, they would most likely become "Enticement For Sex Cookies".
At is versatile recipe as it serves as a most excellent cookie dough should you find your self or your best girlfriend involved in a break up.
We're going to be working from the basic Toll House Cookie Recipe with some modifications. I like the Nestle Milk Chocolate Morsels for this. And please note, although I'm 20 minutes from Sundance, I freaking forget to use the high altitude directions every time....and they still come out yummers. The Toll House bag will give you the particulars if you're so inclined as to follow rules.
2 1/4 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
3/4 -1 tbls. vanilla (yes 3/4 - 1 tablespoon) extract
1 tsp. coconut extract
2 large eggs
1.5 bags = 2.5 cups = 18 oz Nestle Toll House Milk Chocolate Morsels
7 oz shredded coconut (approximately half bag)
3/4 cup chopped pecans
Preheat oven to 375
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla and coconut extracts in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture 1/2 cup at a time. Stir in coconut and nuts, then morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake between 9-11 minutes. I found 9.5 minutes to be perfect. Checking at 9 minutes they were still doughy and at 9.5 they were lightly browned. Cool 2 minutes on cookie sheet and then transfer to wire racks to finishing cooling and set.
Makes 5 dozen cookies at 122 calorie each.
Monday, February 25, 2008
Easy Meal III
Reheat, simmer, broil, eat. Can YOU fix dinner in less than 15 minutes?
Remember the Pork Tenderloin I made awhile back? It was a grand one. I sliced all the medallions, served some with the Apricot-Orange sauce. I tucked some into the freezer, a few, I set in the refrigerator waiting for my quick and easy version of Nutty Butter Orange Pork Chops.
Ingredients:
Asparagus
Pork Medallions from the other day
Peanut Butter (I used the p-butter Nick and I made yesterday)
Mandarin oranges from the can
Sea salt
Vino tinto
Menu:
Nutty Butter Orange Pork Chops
Steamed Asparagus
Vino tinto en Blaso (Wine in a glass)
Ready? Set. Go!
Two medallions with topping are about four ounces total, so lets figure 269 calories for the entre, 4 spears of asparagus is 13 calories total, and the vino 74 calories. 15 minutes, a fine dinner for the family and a grand total of 356 calories.
After all that effort, go ahead and go have some ice cream with your family. Order Founder's Favorite if you're at Cold Stone and think of me!
Remember the Pork Tenderloin I made awhile back? It was a grand one. I sliced all the medallions, served some with the Apricot-Orange sauce. I tucked some into the freezer, a few, I set in the refrigerator waiting for my quick and easy version of Nutty Butter Orange Pork Chops.
Ingredients:
Asparagus
Pork Medallions from the other day
Peanut Butter (I used the p-butter Nick and I made yesterday)
Mandarin oranges from the can
Sea salt
Vino tinto
Menu:
Nutty Butter Orange Pork Chops
Steamed Asparagus
Vino tinto en Blaso (Wine in a glass)
Ready? Set. Go!
- Trim ends of asparagus so the stalks can fit in a bread pan (metal). Fill pan 3/4 with water, set on medium to boil.
- Turn on broiler.
- Get out plates and utensils.
- Open mandarin orange can and pour into storage container.
- Line small cookie sheet with foil.
- Nuke the pork medallions to warm them.
- Put the asparagas in the almost boiling water.
- Arrange medallions on the foiled pan, put a plop of peanut butter (I used the p-butter Nick and I made yesterday) in the center of each medallion, top with one orange slice.
- Turn asparagas over in pan (like a log roll)
- Put pork under broiler
- Watch broiler like a hawk.
- Remove asparagus from heat
- Remove pork
- Drain Asparagus, sprinkle with a pinch of sea salt
Two medallions with topping are about four ounces total, so lets figure 269 calories for the entre, 4 spears of asparagus is 13 calories total, and the vino 74 calories. 15 minutes, a fine dinner for the family and a grand total of 356 calories.
After all that effort, go ahead and go have some ice cream with your family. Order Founder's Favorite if you're at Cold Stone and think of me!
Sunday, February 24, 2008
Roasted Corn Poblano Chowder
I found this recipe in The Whole Foods Market Cookbook. It tastes almost cheesy and is creamy good. I found a very similar recipe on line at RecipeLink.com in their CopyCat area. Here's the "close" one:Servings: 6-8
2 tablespoons butter
2 cloves garlic, minced
1 stalk celery, chopped
1 medium onion, chopped
1/4 cup, plus 1 tablespoon unbleached, all-purpose flour
6 cups vegetable stock
6 cups vegetable stock
2 cups milk, or 1 cup milk, and 1 cup heavy cream
1 1/2 pounds new potatoes, unpeeled and diced
3 medium poblano chilies, roasted, peeled, seeded, and finely diced
1 (16-ounce) package frozen corn
1/2 cup chopped jarred roasted red peppers
Salt to taste
Cayenne pepper to taste
In a large pot, melt the butter over medium-high heat. Add the garlic, celery, and onion, Cook until the onionis transluscent, about 5 minutes. Reduce the heat to low; stir in the flour to make a roux. Cook over low heat, stirring often, for 5 minutes, being careful not to let the flour scorch. Turn the heat to high and slowly whisk in the stock, stirring constantly to prevent lumps. Add the milk. Bring the soup to a rolling simmer and then simmer for 5 minutes, stirring often. Add the potatoes, poblano chilies, corn, and roasted red peppers. Simmer uncovered for 30 minutes. Add the salt and cayenne pepper.
Note: I couldn't find poblanos here in Utah. Looking on line, I found poquillo's could be substituted. They worked just fine.
The cookbook gives 130 calories per cup. theailyplate.com provides the information to the side here, probably based on 6-8 servings to the recipe. As good as it is, I'd say "double it". You won't want to stop at just a cup.
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