Sometimes I get tired of eating a normal salad. You know the typical lettuce, tomato, cucumber and dressing salad. I have learned that salad doesn't have to be boring because there are a variety of ways that you can make a salad that are not typical. I would say that this is a salad because it has vegetables and dressing in it, but it is definitely not boring. I will add this to my regular summer salad menu.
Source: An original recipe
For the salad:
4 ears fresh corn on the cob
1 jar roasted red peppers, rinsed and drained
2 avocado, pitted and diced
2 tbsp cilantro, finely chopped
Strip the corn of its husk and soak in the sink with water which will help to remove the cornsilk. Rinse and dry. Place on the grill and cook just until the corn starts to brown, then remove and cool. Meanwhile, chop the red peppers, avocado and cilantro. Remove the cooled corn from the cob and mix with the other veggies. Pour the dressing on top and mix well.
For the dressing:
1 lime, juiced
2 tbsp extra virgin olive oil
1 tbsp honey
Place all of the ingredients in a small bowl and whisk to combine.
Tuesday, July 28, 2009
Monday, July 27, 2009
Southwest Chicken Salad with Creamy Green Chili Dressing
It is about 110 + degrees here in Phoenix so I am trying to come up with recipes that are cool and refreshing. This recipe was everything that I was looking for. I really loved the chicken marinade, but the dressing was extremely strong and a bit bitter. I made it taste better by adding a little bit of honey to it. I think that the salad would be just as good if you eliminated the dressing and just used a little red wine vinegar instead.
Source: Adapted from weightwatchers.com
Serves 8 Points per serving = 4
Ingredients:
1/2 c lime juice
1 tbsp ground cumin
1/4 c cilantro, finely chopped
2 garlic cloves, grated or pressed
1.5 pounds uncooked boneless, skinless chicken breast
15 oz can black beans, drained and rinsed
2 medium red peppers, chopped
2 c cherry tomatoes, cut in half
6 medium scallions, sliced
2 heads romaine lettuce, sliced into 1/2 inch pieces
4 oz can diced green chilies
1 c plain fat free yogurt
1 tbsp cilantro, fresh
1 bunch watercress, tough stems removed
1 tbsp fresh lemon juice
1 small garlic clove, peeled and left whole
1 tbsp honey ( optional)
Instructions:
Combine lime juice, cumin, 1/4 c chopped cilantro and chopped garlic in a large resealable bag. Add chicken and shake to coat with the mixture. Allow to marinate for at least 15 minutes or overnight in the refrigerator.
Preheat broiler or grill to medium-high heat. Grill the chicken until cooked through, about 4-5 minutes per side; set aside.
In a large bowl combine beans, lettuce and other vegetables.
To make dressing: Combine remaining ingredients in a blender or food processor and blend until smooth.
Slice cooled chicken and mix into the salad.
Source: Adapted from weightwatchers.com
Serves 8 Points per serving = 4
Ingredients:
1/2 c lime juice
1 tbsp ground cumin
1/4 c cilantro, finely chopped
2 garlic cloves, grated or pressed
1.5 pounds uncooked boneless, skinless chicken breast
15 oz can black beans, drained and rinsed
2 medium red peppers, chopped
2 c cherry tomatoes, cut in half
6 medium scallions, sliced
2 heads romaine lettuce, sliced into 1/2 inch pieces
4 oz can diced green chilies
1 c plain fat free yogurt
1 tbsp cilantro, fresh
1 bunch watercress, tough stems removed
1 tbsp fresh lemon juice
1 small garlic clove, peeled and left whole
1 tbsp honey ( optional)
Instructions:
Combine lime juice, cumin, 1/4 c chopped cilantro and chopped garlic in a large resealable bag. Add chicken and shake to coat with the mixture. Allow to marinate for at least 15 minutes or overnight in the refrigerator.
Preheat broiler or grill to medium-high heat. Grill the chicken until cooked through, about 4-5 minutes per side; set aside.
In a large bowl combine beans, lettuce and other vegetables.
To make dressing: Combine remaining ingredients in a blender or food processor and blend until smooth.
Slice cooled chicken and mix into the salad.
Seared Teriyaki Beef Rolls with Gingered Vegetables and Cocount Almond Rice
I recently purchased the new Robin Miller cookbook and immediately earmarked this recipe. It was really very good and easy to make. If you don't own a cookbook by Robin Miller, I suggest you purchase this one.
Source: Robin Miller Rescues Dinner
Ingredients:
1/3 c reduced sodium soy sauce
2 tbsp honey
1 sirloin steak 2-2.5 lbs, pounded to 1/2 inch thickness
4 tsp canola or peanut oil
1 red bell pepper, seeded and chopped
1 tbsp fresh ginger, minced
2 garlic cloves, minced
2 scallions, chopped
salt and pepper
Directions:
1. In a shallow dish, whisk together the soy sauce and honey. Add the steak, turn to coat and set aside.
2. Heat 2 tbsp of the oil in a large skillet over medium-high heat. Add the bell pepper, ginger and scallions and cook, stirring frequently, for 3-5 minutes, until the vegetables are soft. Remove from the heat and season with salt and pepper.
3. Remove the steak from the marinade (reserve the marinade) and place on a flat surface. Top the steak with the cooked vegetables (wipe out and reserve skillet). Starting from the smaller end, roll up the steak crosswise and secure with wooden picks.
4. Heat the remaining 2 tsp oil in the skillet over medium-high heat . Sear the steak for 30 seconds on each side. Add the marinade and simmer, turning the steak once, until the liquid evaporates and the steak is medium-rare (I like mine well done) 5-7 minutes.
5. Transfer the steak to a cutting boars and let stand for 5 minutes. Cut the steak crosswise into 1" thick rounds.
Side Dish: Coconut Almond Rice
Toast 1/4 c sliverd almonds in a medium saucepan over medium heat for 3 minutes, or until golden brown. Add 2 cups quick cooking rice, one 14 ounce can unsweetened coconut milk, and 1/4 c water and bring to a boil. Cover, remove from heat, and let stand for 5 minutes. Season with salt and pepper ( I also added diced pinneapple to the end product.)
Source: Robin Miller Rescues Dinner
Ingredients:
1/3 c reduced sodium soy sauce
2 tbsp honey
1 sirloin steak 2-2.5 lbs, pounded to 1/2 inch thickness
4 tsp canola or peanut oil
1 red bell pepper, seeded and chopped
1 tbsp fresh ginger, minced
2 garlic cloves, minced
2 scallions, chopped
salt and pepper
Directions:
1. In a shallow dish, whisk together the soy sauce and honey. Add the steak, turn to coat and set aside.
2. Heat 2 tbsp of the oil in a large skillet over medium-high heat. Add the bell pepper, ginger and scallions and cook, stirring frequently, for 3-5 minutes, until the vegetables are soft. Remove from the heat and season with salt and pepper.
3. Remove the steak from the marinade (reserve the marinade) and place on a flat surface. Top the steak with the cooked vegetables (wipe out and reserve skillet). Starting from the smaller end, roll up the steak crosswise and secure with wooden picks.
4. Heat the remaining 2 tsp oil in the skillet over medium-high heat . Sear the steak for 30 seconds on each side. Add the marinade and simmer, turning the steak once, until the liquid evaporates and the steak is medium-rare (I like mine well done) 5-7 minutes.
5. Transfer the steak to a cutting boars and let stand for 5 minutes. Cut the steak crosswise into 1" thick rounds.
Side Dish: Coconut Almond Rice
Toast 1/4 c sliverd almonds in a medium saucepan over medium heat for 3 minutes, or until golden brown. Add 2 cups quick cooking rice, one 14 ounce can unsweetened coconut milk, and 1/4 c water and bring to a boil. Cover, remove from heat, and let stand for 5 minutes. Season with salt and pepper ( I also added diced pinneapple to the end product.)
Wednesday, July 22, 2009
Potato & Ham Galette
This recipe is adapted from Robin Miller. Her recipe included goat cheese, but I refuse to buy it because of the cost. This is a very easy recipe that you could adapt any way you like. It kind of reminded me of a pizza, but with potatoes instead of dough. My family loved it and it really was satisfying and fairly healthy.
Adapted from Robin Miller
Ingredients:
2 Yukon Gold potatoes, very thinly sliced
1/2 red onion, thinly sliced or diced
1 c diced cooked ham
1 c cheese ( I used mozzarella and sharp cheddar)
1 tbsp cilantro
Directions:
Preheat oven to 350 degrees F.
Line a baking sheet with aluminum foil and spray with cooking spray.
Peel the potatoes and wash them. Using a food processor or mandolin, thinly slice the potatoes.
Layer the potatoes on the baking sheet in a 10 inch circle or square.
Sprinkle the ham, onion, cheese and cilantro on top of the potatoes.
Bake for 20 minutes or until the cheese is golden and bubbly.
Serves 4-6
Adapted from Robin Miller
Ingredients:
2 Yukon Gold potatoes, very thinly sliced
1/2 red onion, thinly sliced or diced
1 c diced cooked ham
1 c cheese ( I used mozzarella and sharp cheddar)
1 tbsp cilantro
Directions:
Preheat oven to 350 degrees F.
Line a baking sheet with aluminum foil and spray with cooking spray.
Peel the potatoes and wash them. Using a food processor or mandolin, thinly slice the potatoes.
Layer the potatoes on the baking sheet in a 10 inch circle or square.
Sprinkle the ham, onion, cheese and cilantro on top of the potatoes.
Bake for 20 minutes or until the cheese is golden and bubbly.
Serves 4-6
Homemade Granola Bars
I love granola bars, but I get tired of eating the processed ones from the store. I like knowing that there are no chemicals an preservatives in what I eat. Ina Garten was making these granola bars on the Food Network over the weekend. They are so delicious and easy and would make a great pre-workout snack. I think that you could make several batches and store them in the fridge. You could also change up the recipe to include several different fruit and nuts. Chocolate chips would also make a nice addition. Of course anything is better with chocolate, right?
Source: Barefoot Contessa Back to Basics
Serves: 12 to 16
Ingredients:
2 c old fashioned oats
1 c sliced almonds
1 c shredded coconut, loosely packed
1/2 c toasted wheat germ ( I used flax seed)
3 tbsp unsalted butter
2/3 c honey
1/4 c light brown sugar, lightly packed ( I used dark brown sugar)
1.5 tsp pure vanilla extract
1/4 tsp salt
1/2 c pitted dates (I omitted because I didn't have them)
1/2 c chopped dried apricots ( I didn't have these either so I substituted raisins)
1/2 c dried cranberries
Directions:
Preheat the oven to 350 degrees F. Butter an 8x12" baking dish and line it with parchment paper.
Toss the oatmeal, almonds and coconut together on a sheet pan and bake for 10-12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large bowl and stir in the wheat germ.
Reduce the oven temp to 300 degrees F.
Place the butter, honey, brown sugar, vanilla and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dried fruit and stir well.
Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 -30 minutes, until light golden brown. Cool for at least 3 hours before cutting into squares. Serve at room temperature.
Source: Barefoot Contessa Back to Basics
Serves: 12 to 16
Ingredients:
2 c old fashioned oats
1 c sliced almonds
1 c shredded coconut, loosely packed
1/2 c toasted wheat germ ( I used flax seed)
3 tbsp unsalted butter
2/3 c honey
1/4 c light brown sugar, lightly packed ( I used dark brown sugar)
1.5 tsp pure vanilla extract
1/4 tsp salt
1/2 c pitted dates (I omitted because I didn't have them)
1/2 c chopped dried apricots ( I didn't have these either so I substituted raisins)
1/2 c dried cranberries
Directions:
Preheat the oven to 350 degrees F. Butter an 8x12" baking dish and line it with parchment paper.
Toss the oatmeal, almonds and coconut together on a sheet pan and bake for 10-12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large bowl and stir in the wheat germ.
Reduce the oven temp to 300 degrees F.
Place the butter, honey, brown sugar, vanilla and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dried fruit and stir well.
Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 -30 minutes, until light golden brown. Cool for at least 3 hours before cutting into squares. Serve at room temperature.
Monday, July 13, 2009
Peanut Butter Ice Cream
I think that this is one of my favorite recipes for ice cream. I love the fact that it is so easy and doesn't contain any eggs. I added chopped Reese's Peanut Butter cups to this and it made this already delicious recipe even greater!
Source: David Lebovitz
Ingredients:
3/4 c plus 2 tbsp sugar
3/4 c creamy peanut butter
2 2/3 c half-and-half
Pinch of salt
1/8 tsp vanilla ( I used vanilla extract)
Directions:
1. Blend the peanut butter, sugar, half-and-half, salt and vanilla in a blender or food processor until smooth.
2. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. Place the mixture in a freezer container and mix in the Reese's. Freeze several hours before serving.
Source: David Lebovitz
Ingredients:
3/4 c plus 2 tbsp sugar
3/4 c creamy peanut butter
2 2/3 c half-and-half
Pinch of salt
1/8 tsp vanilla ( I used vanilla extract)
Directions:
1. Blend the peanut butter, sugar, half-and-half, salt and vanilla in a blender or food processor until smooth.
2. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. Place the mixture in a freezer container and mix in the Reese's. Freeze several hours before serving.
Tomato Pie
We were watching Down Home with The Neeley's on Food Network over the weekend. They were making a tomato pie that looked so good. My husband asked me to make it so I did. It really was delicious and so easy. It tasted like a really light pizza. I will make this again. It would be really great to serve to company.
Source: Adapted from Down Home with The Neeley's
Ingredients:
1 9" refrigerated pie crust
2 large red tomatoes, thinly sliced
8 oz part skim mozzarella cheese, thinly sliced
Salt and pepper
Oregano
Olive oil
Directions:
Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper
Sprinkle some flour on countertop and a rolling pin. Roll out pie dough just a bit until it is a 10 -11 inch circle. Transfer dough from countertop to baking sheet.
Place the tomatoes and the cheese alternating between the two on the pie dough. Fold the sides of the dough over the tomatoes and cheese. The middle of the circle will be open. Brush the tart with olive oil and sprinkle with salt, pepper and oregano.
Bake on 375 degrees for 35-40 minutes or until golden brown.
Serves 6
Source: Adapted from Down Home with The Neeley's
Ingredients:
1 9" refrigerated pie crust
2 large red tomatoes, thinly sliced
8 oz part skim mozzarella cheese, thinly sliced
Salt and pepper
Oregano
Olive oil
Directions:
Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper
Sprinkle some flour on countertop and a rolling pin. Roll out pie dough just a bit until it is a 10 -11 inch circle. Transfer dough from countertop to baking sheet.
Place the tomatoes and the cheese alternating between the two on the pie dough. Fold the sides of the dough over the tomatoes and cheese. The middle of the circle will be open. Brush the tart with olive oil and sprinkle with salt, pepper and oregano.
Bake on 375 degrees for 35-40 minutes or until golden brown.
Serves 6
Morroccan Skillet Chicken with Pine Nut Couscous
This was really good. I love just about anything that contains cinnamon. My dh ate it, but I don't think he appreciated the flavor combination as well as I did. Oh well you win some lose some, right?
Source: Everyday with Rachael Ray August 2009
Ingredients:
1 tbsp sweet paprika
2 tsp turmeric
2 tsp ground coriander ( I omitted)
2 tsp ground cumin
1/2 tsp ground cinnamon
2 pounds boneless dark or white meat chicken, cut into 2-inch pieces ( I used 1 pound and it was plenty)
2 tbsp EVOO ( I used 1)
1 large onion, thinly sliced
4 large cloves of garlic, diced ( I used 2)
2 lemons, 1 thinly sliced and one juiced ( I used 1 lemon thinly sliced only)
Salt and pepper
1 c pitted large green olives ( I omitted)
2.5 c chicken stock
1 tbsp butter ( I omitted)
1.5 c Couscous
1/4 c pine nuts, toasted
1 c flat leaf parsley ( I omitted)
Directions:
1. In a large bowl mix together the spices. Add the chicken and toss to coat.
2. In a large skillet, heat the EVOO over medium-high heat until rippling and beginning to smoke. Add the chicken and cook, turning, until browned, 3 to 4 minutes. Add the onion, garlic and lemon; season with s&p. Cook , stirring frequently until the onion is soft, 6 to 7 minutes. Add 1 c chicken stock, the olives and lemon juice, scraping the bottom of the pan. Remove from the heat.
3. In a medium saucepan, bring the remaining 1.5 c chicken stock to a boil. Stir in the couscous, cover, turn off the heat and let stand for 5 minutes. Fluff the couscous with a fork and stir in the pine nuts. Top the chicken with parsley. To serve, top the couscous with the chicken mixture.
Serves 6
Source: Everyday with Rachael Ray August 2009
Ingredients:
1 tbsp sweet paprika
2 tsp turmeric
2 tsp ground coriander ( I omitted)
2 tsp ground cumin
1/2 tsp ground cinnamon
2 pounds boneless dark or white meat chicken, cut into 2-inch pieces ( I used 1 pound and it was plenty)
2 tbsp EVOO ( I used 1)
1 large onion, thinly sliced
4 large cloves of garlic, diced ( I used 2)
2 lemons, 1 thinly sliced and one juiced ( I used 1 lemon thinly sliced only)
Salt and pepper
1 c pitted large green olives ( I omitted)
2.5 c chicken stock
1 tbsp butter ( I omitted)
1.5 c Couscous
1/4 c pine nuts, toasted
1 c flat leaf parsley ( I omitted)
Directions:
1. In a large bowl mix together the spices. Add the chicken and toss to coat.
2. In a large skillet, heat the EVOO over medium-high heat until rippling and beginning to smoke. Add the chicken and cook, turning, until browned, 3 to 4 minutes. Add the onion, garlic and lemon; season with s&p. Cook , stirring frequently until the onion is soft, 6 to 7 minutes. Add 1 c chicken stock, the olives and lemon juice, scraping the bottom of the pan. Remove from the heat.
3. In a medium saucepan, bring the remaining 1.5 c chicken stock to a boil. Stir in the couscous, cover, turn off the heat and let stand for 5 minutes. Fluff the couscous with a fork and stir in the pine nuts. Top the chicken with parsley. To serve, top the couscous with the chicken mixture.
Serves 6
Onion and Bacon Tart
My family loves eggs, but my dh refuses to eat them for dinner. On the other hand, my daughter could eat them for any meal. I saw this recipe in the latest issue of Everday with Rachael Ray and decided to make it right away because I had all of the ingredients. Unfortunately, I am the only one in the house that doesn't love eggs so this dish was a little "eggy" for my taste. My family loved it and had seconds!
Source: Adapted from Everyday with Rachael Ray August 2009
Ingredients:
One 9 inch frozen pie shell, thawed
2 large eggs, 1 separated
2 leeks, green parts discarded and whites thinly sliced crosswise ( I used 1 onion, diced)
3 slices of bacon, cut crosswise 1/4 inch thick ( I used 6 slices of center cut bacon)
1/4 c sour cream ( I used light)
1/2 c heavy cream
1/2 c milk ( I used 1%)
1/2 tsp ground nutmeg
salt and pepper
Directions:
1. Preheat oven to 350 F. Prick the crust all over with a fork, fill with pie weights and cover with foil. Bake for 15 minutes; remove the foil and weights.
2. In a small bowl, beat the egg white; lightly brush the crust with some egg white, reserving the rest. Bake until lightly golden, about 10 minutes. Let cool on a rack.
3. Meanwhile, add the leeks to a salad spinner and cover with water. Swish the leeks around to separate the pieces and dislodge the dirt. Slowly lift the basket from its bowl so the dirt remains on the bottom; discard the water and rinse the bowl. replace the basket and spin the leeks dry.
4. In a medium skillet, cook the bacon over medium-high heat until lightly golden, 8-10 minutes. Drain off all but 1 tbsp of the grease. Add the leeks to the skillet and cook until tender about two minutes. Let cool.
5. In a large bowl, beat together the remaining whole egg, egg yolk, beaten egg white and the sour cream. Stir in the heavy cream, milk, nutmeg, salt and pepper. Set the crust on a baking sheet. Spread the leek-bacon mixture on the bottom, then pour in the cream mixture. Bake until set, about 35 minutes. Transfer to a rack to cool for 20 minutes before serving.
Serves 6
Source: Adapted from Everyday with Rachael Ray August 2009
Ingredients:
One 9 inch frozen pie shell, thawed
2 large eggs, 1 separated
2 leeks, green parts discarded and whites thinly sliced crosswise ( I used 1 onion, diced)
3 slices of bacon, cut crosswise 1/4 inch thick ( I used 6 slices of center cut bacon)
1/4 c sour cream ( I used light)
1/2 c heavy cream
1/2 c milk ( I used 1%)
1/2 tsp ground nutmeg
salt and pepper
Directions:
1. Preheat oven to 350 F. Prick the crust all over with a fork, fill with pie weights and cover with foil. Bake for 15 minutes; remove the foil and weights.
2. In a small bowl, beat the egg white; lightly brush the crust with some egg white, reserving the rest. Bake until lightly golden, about 10 minutes. Let cool on a rack.
3. Meanwhile, add the leeks to a salad spinner and cover with water. Swish the leeks around to separate the pieces and dislodge the dirt. Slowly lift the basket from its bowl so the dirt remains on the bottom; discard the water and rinse the bowl. replace the basket and spin the leeks dry.
4. In a medium skillet, cook the bacon over medium-high heat until lightly golden, 8-10 minutes. Drain off all but 1 tbsp of the grease. Add the leeks to the skillet and cook until tender about two minutes. Let cool.
5. In a large bowl, beat together the remaining whole egg, egg yolk, beaten egg white and the sour cream. Stir in the heavy cream, milk, nutmeg, salt and pepper. Set the crust on a baking sheet. Spread the leek-bacon mixture on the bottom, then pour in the cream mixture. Bake until set, about 35 minutes. Transfer to a rack to cool for 20 minutes before serving.
Serves 6
Tuesday, July 7, 2009
Zucchini-Orange Bread
This makes a pretty good breakfast bread, however I don't think that I would make it again. The batter is very thick and hard to spread. It wasn't as good as I wanted it to be, but it is a fairly good light recipe.
Source: Adapted from Cooking Light Annual Recipes 2009
Ingredients:
3 c all purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 c granulated sugar
1/2 c egg substitute
1/3 c canola oil
1 tbsp grated orange rind
1 tbsp orange juice ( I used the juice of 1 whole orange)
2 c shredded zucchini ( 1 large)
1/2 c coarsely chopped walnuts
Cooking Spray
Glaze: ( I omitted)
1/2 c powdered sugar
2 tbs fresh orange juice
Directions:
1. Preheat oven to 350 degrees
2 . In a large bowl, combine flour and next 3 ingredients. Stir with a whisk and make a well in the center of the mixture. Combine granulated sugar and the next 4 ingredients. Add sugar mixture to flour mixture, stirring just until moist. Fold in zucchini and walnuts. Divide batter between 2- 8x4" loaf pans and coat with cooking spray. ( I used 1 -9x5" loaf pan) The batter will be very thick. Bake at 35o for 50 minutes. (I cooked it for 6o-65 minutes, but kept my eye on it after 50 minutes) The bread is done when a wooden toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pan to finish cooling.
Serving Size: 1 slice Cal; 145 Fat;5.1 Fiber; 0.7
Source: Adapted from Cooking Light Annual Recipes 2009
Ingredients:
3 c all purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 c granulated sugar
1/2 c egg substitute
1/3 c canola oil
1 tbsp grated orange rind
1 tbsp orange juice ( I used the juice of 1 whole orange)
2 c shredded zucchini ( 1 large)
1/2 c coarsely chopped walnuts
Cooking Spray
Glaze: ( I omitted)
1/2 c powdered sugar
2 tbs fresh orange juice
Directions:
1. Preheat oven to 350 degrees
2 . In a large bowl, combine flour and next 3 ingredients. Stir with a whisk and make a well in the center of the mixture. Combine granulated sugar and the next 4 ingredients. Add sugar mixture to flour mixture, stirring just until moist. Fold in zucchini and walnuts. Divide batter between 2- 8x4" loaf pans and coat with cooking spray. ( I used 1 -9x5" loaf pan) The batter will be very thick. Bake at 35o for 50 minutes. (I cooked it for 6o-65 minutes, but kept my eye on it after 50 minutes) The bread is done when a wooden toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pan to finish cooling.
Serving Size: 1 slice Cal; 145 Fat;5.1 Fiber; 0.7
Pots de Creme
I love chocolate and was craving it yesterday. I remembered that I had seen this recipe in my latest issue of Food Network Magazine. They are so easy and delicious! If you need a chocolate fix, make these. I promise that you won't be disappointed.
Source: Food Network Magazine July/August 2009
9 oz chocolate, chopped ( I used Ghiradelli semi sweet)
1 c heavy cream
1.5 c whole milk ( I used 1%)
6 egg yolks
5 tbsp granulated sugar ( you can use 6 tbsp if you used a bittersweet chocolate)
Directions:
1. Chop up the chocolate in small chunks and place in a blender. Set aside.
2. In a medium saucepan, combine the egg yolks, milk, cream and sugar. Cook on medium heat, stirring constantly until mixture becomes thick enough to coat the spoon. Don't boil because the milk could curdle.
3. Place hot milk mixture in the blender on top of the chocolate. Blend until combined.
4. Pour the chocolate mixture into ramekins or a small bowl. Refrigerate 2 hours.
Serves 6
Source: Food Network Magazine July/August 2009
9 oz chocolate, chopped ( I used Ghiradelli semi sweet)
1 c heavy cream
1.5 c whole milk ( I used 1%)
6 egg yolks
5 tbsp granulated sugar ( you can use 6 tbsp if you used a bittersweet chocolate)
Directions:
1. Chop up the chocolate in small chunks and place in a blender. Set aside.
2. In a medium saucepan, combine the egg yolks, milk, cream and sugar. Cook on medium heat, stirring constantly until mixture becomes thick enough to coat the spoon. Don't boil because the milk could curdle.
3. Place hot milk mixture in the blender on top of the chocolate. Blend until combined.
4. Pour the chocolate mixture into ramekins or a small bowl. Refrigerate 2 hours.
Serves 6
Wednesday, July 1, 2009
Hoisin Pork and Snow Pea Stir - Fry
I used to be afraid of Asian sauces until I discovered Hoisin Sauce. I am so glad that I tried it. It is sweet and salty and can be used in a variety of dishes. I didn't enjoy this dish as much as I should have because we were having problems with our AC and I felt too hot to eat. I will definitely make it again. My husband took the leftovers to work and said that it was better the next day.
4 oz uncooked rice noodles or rice ( I used angel hair pasta)
2 tbsp soy sauce, divided
1 lb pork tenderloin, chopped into strips
3/4 c fat free, low sodium chicken broth
1/4 c hoisin sauce
1 tbsp cornstarch
1 tbsp honey
4 tsp sesame oil, divided
3 c snow peas, trimmed ( about 1/2 pound)
1 red bell pepper, diced
1 tbsp fresh ginger, grated
1 tsp grated garlic
1/2 c chopped green onions
Prepare noodles according to package directions. Drain and keep warm.
Combine 1 tbsp soy sauce and pork, tossing to coat. Set aside.
Combine remaining 1 tbsp soy sauce, broth , hoisin, cornstarch and honey in a medium bowl. stirring with a whisk until smooth.
Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add pork mixture to pan; saute 3 minutes or until browned. Remove pork from pan. Add remaining 1 tsp sesame oil to pan. Stir in peas, bell pepper, ginger and garlic; saute 30 seconds. Return pork to the pan; stir in broth mixture. Simmer 2 minutes or until sauce is thick, stirring occasionally. Remove from heat, and stir in green onions. Serve pork mixture over noodles or rice.
Yield: 4 servings (serving size: 3/4 c noodle and 1 c pork mixture)
WW points: 8
4 oz uncooked rice noodles or rice ( I used angel hair pasta)
2 tbsp soy sauce, divided
1 lb pork tenderloin, chopped into strips
3/4 c fat free, low sodium chicken broth
1/4 c hoisin sauce
1 tbsp cornstarch
1 tbsp honey
4 tsp sesame oil, divided
3 c snow peas, trimmed ( about 1/2 pound)
1 red bell pepper, diced
1 tbsp fresh ginger, grated
1 tsp grated garlic
1/2 c chopped green onions
Prepare noodles according to package directions. Drain and keep warm.
Combine 1 tbsp soy sauce and pork, tossing to coat. Set aside.
Combine remaining 1 tbsp soy sauce, broth , hoisin, cornstarch and honey in a medium bowl. stirring with a whisk until smooth.
Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add pork mixture to pan; saute 3 minutes or until browned. Remove pork from pan. Add remaining 1 tsp sesame oil to pan. Stir in peas, bell pepper, ginger and garlic; saute 30 seconds. Return pork to the pan; stir in broth mixture. Simmer 2 minutes or until sauce is thick, stirring occasionally. Remove from heat, and stir in green onions. Serve pork mixture over noodles or rice.
Yield: 4 servings (serving size: 3/4 c noodle and 1 c pork mixture)
WW points: 8
Summer Squash and Corn Chowder
My daughter loves corn chowder. I usually make it with potatoes, but I saw this recipe in a Cooking Light cookbook and thought that it would be a bit different and a little more nutritious. I made a few changes to the recipe such as, adding center cut bacon and subbing the water with low sodium chicken broth to make it more flavorful. I also added a little bit of fat free half-and-half to make it creamier. I really liked it, but I think it tastes better with potatoes instead of squash.
Adapted from Cooking Light Annual Recipes 2009
1 tbsp butter
1 onion, diced
3 c corn, fresh or frozen
1 yellow squash, finely chopped
4 c chicken broth
salt and pepper
1/4 tsp cayenne pepper
5 slices of center cut bacon, chopped
1/4 c fat free half-and- half
Directions:
Melt butter in a lrge pot or Dutch oven. Add the onions and cook until soft, about 5 minutes. Add the corn, squash and chicken broth. Bring to a boil, then simmer on low for 15 minutes.
Meanwhile, fry the bacon in a small skillet until crispy. Drain off the fat with paper towels.
In a blender, blend 2-3 c of the soup until smooth and return to the pot. Add half-and-half, salt. pepper, cayenne and bacon.
Serves 6
Adapted from Cooking Light Annual Recipes 2009
1 tbsp butter
1 onion, diced
3 c corn, fresh or frozen
1 yellow squash, finely chopped
4 c chicken broth
salt and pepper
1/4 tsp cayenne pepper
5 slices of center cut bacon, chopped
1/4 c fat free half-and- half
Directions:
Melt butter in a lrge pot or Dutch oven. Add the onions and cook until soft, about 5 minutes. Add the corn, squash and chicken broth. Bring to a boil, then simmer on low for 15 minutes.
Meanwhile, fry the bacon in a small skillet until crispy. Drain off the fat with paper towels.
In a blender, blend 2-3 c of the soup until smooth and return to the pot. Add half-and-half, salt. pepper, cayenne and bacon.
Serves 6
Rosemary Focaccia Bread
I love the bread at The Macaroni Grill, but we don't go there very often because it is kind of pricey and we are trying to save money in this economy. I was looking for a recipe that is similar to that one when I saw this one. It was a really very good substitute and it would also make a fabulous pizza.
Source: http://ourbestbites.com
1 c warm (105-115 degrees F) water
1 tbsp yeast
1 tbsp white sugar
1tsp kosher salt, plus more for sprinkling
2 tbsp butter, divided
2 tbsp crushed dried rosemary
2 1/4 - 2 1/2 c all purpose flour
Directions:
In a large mixing bowl, combine warm water, yeast and sugar. Allow to stand for 10 minutes or until bubbly. While the yeast is getting bubbly, combine 2 cups of the flour, salt and 1 tbsp. rosemary.
Add the flour mixture to the yeast mixture along with 1 tbsp melted butter. Mix well. ( I put it in my stand mixer with the dough hook attached). Slowly add the remaining flour to make a very soft, wet dough. Try to resist the urge to add too much flour as it will make the bread tough. You probably won't use the entire extra 1/2 c of flour. I only used about 1/4 cup.
Cover and allow to rise 1 hour.
Lightly flour work surface and transfer dough to it. Divide in half. Shape each half into a found loaf and place on a greased cookie sheet or on a pizza stone. Cover and allow to rise another 45 minutes.
Heat oven to 375 degrees. Melt remaining tablespoon of butter and mix with remaining tablespoon of rosemary. Brush on the loaves and sprinkle lightly with Kosher salt.
Bale for 15-20 minutes or until very light golden brown. Serve immediately.
Source: http://ourbestbites.com
1 c warm (105-115 degrees F) water
1 tbsp yeast
1 tbsp white sugar
1tsp kosher salt, plus more for sprinkling
2 tbsp butter, divided
2 tbsp crushed dried rosemary
2 1/4 - 2 1/2 c all purpose flour
Directions:
In a large mixing bowl, combine warm water, yeast and sugar. Allow to stand for 10 minutes or until bubbly. While the yeast is getting bubbly, combine 2 cups of the flour, salt and 1 tbsp. rosemary.
Add the flour mixture to the yeast mixture along with 1 tbsp melted butter. Mix well. ( I put it in my stand mixer with the dough hook attached). Slowly add the remaining flour to make a very soft, wet dough. Try to resist the urge to add too much flour as it will make the bread tough. You probably won't use the entire extra 1/2 c of flour. I only used about 1/4 cup.
Cover and allow to rise 1 hour.
Lightly flour work surface and transfer dough to it. Divide in half. Shape each half into a found loaf and place on a greased cookie sheet or on a pizza stone. Cover and allow to rise another 45 minutes.
Heat oven to 375 degrees. Melt remaining tablespoon of butter and mix with remaining tablespoon of rosemary. Brush on the loaves and sprinkle lightly with Kosher salt.
Bale for 15-20 minutes or until very light golden brown. Serve immediately.
Subscribe to:
Posts (Atom)