8 servings
Blueberries have been touted as the food with the most antioxidant potential. Their power comes from their anthocyanins, which give them their color, and loads of vitamin C. This delightful pie is loaded with these dark-blue gems. The cooked and cooled filling is poured into a 9-inch baked pie crust.
Ingredients:
1 1/2 pounds fresh or frozen blueberries
1/2 cup light brown sugar
Juice of 1/2 fresh lemon
1 tsp cinnamon
2 tbsp cornstarch or arrowroot powder
2 tbsp cold water
1 baked Easy Pie Crust (see
My Optimum Health Plan for recipe)
Instructions:
1. Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes.
2. Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes.
3. Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring. Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool.
4. Spoon mixture into pie crust and refrigerate for at least 2 hours before serving.
Saturday, December 29, 2007
Wednesday, December 26, 2007
Flourless Chocolate Torte
Serves 8; 261 calories per serving, 6 g of fat
Ingredients:
1/2 cup(s) matzah meal
1/3 cup(s) nuts, walnuts
2 large egg(s)
1 1/4 cup(s) sugar
2 teaspoon vanilla extract
1 cup(s) apple(s)
2 tablespoon cocoa powder, unsweetened
2 ounce(s) chocolate, semisweet
8 large egg white(s)
1/2 teaspoon salt
Instructions:
Preheat oven to 350°.
Combine matzo meal and walnuts in a food processor; process until nuts are finely chopped. Spread on a baking sheet and toast until fragrant, 5 to 10 minutes. Let cool.
Whisk eggs, 3/4 cup sugar, and vanilla in a large bowl until blended. Stir in the matzo mixture, apple, cocoa, and chocolate.
In a large, clean bowl, beat egg whites and salt with an electric mixer on medium speed until frothy. Increase speed to high and beat until soft peaks form. Add remaining 1/2 cup sugar 1 tablespoon at a time, beating until glossy, stiff peaks form.
Stir one-quarter of the beaten whites into the batter. Then gently fold in remaining whites with a rubber spatula. Scrape the batter into an ungreased 9-inch springform pan, spreading evenly. Tap pan lightly on counter to release air bubbles.
Bake torte until top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. With a knife, loosen edges of torte. Let cool in the pan on a wire rack. (Torte will sink in center.)
Remove torte from pan and place on a serving plate. Dust with confectioners' sugar and serve.
Ingredients:
1/2 cup(s) matzah meal
1/3 cup(s) nuts, walnuts
2 large egg(s)
1 1/4 cup(s) sugar
2 teaspoon vanilla extract
1 cup(s) apple(s)
2 tablespoon cocoa powder, unsweetened
2 ounce(s) chocolate, semisweet
8 large egg white(s)
1/2 teaspoon salt
Instructions:
Preheat oven to 350°.
Combine matzo meal and walnuts in a food processor; process until nuts are finely chopped. Spread on a baking sheet and toast until fragrant, 5 to 10 minutes. Let cool.
Whisk eggs, 3/4 cup sugar, and vanilla in a large bowl until blended. Stir in the matzo mixture, apple, cocoa, and chocolate.
In a large, clean bowl, beat egg whites and salt with an electric mixer on medium speed until frothy. Increase speed to high and beat until soft peaks form. Add remaining 1/2 cup sugar 1 tablespoon at a time, beating until glossy, stiff peaks form.
Stir one-quarter of the beaten whites into the batter. Then gently fold in remaining whites with a rubber spatula. Scrape the batter into an ungreased 9-inch springform pan, spreading evenly. Tap pan lightly on counter to release air bubbles.
Bake torte until top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. With a knife, loosen edges of torte. Let cool in the pan on a wire rack. (Torte will sink in center.)
Remove torte from pan and place on a serving plate. Dust with confectioners' sugar and serve.
Sunday, December 23, 2007
Ultimate Chocolate Chip Cookies
3/4 C (3/4 stick) Crisco Shortening
1 1/4 C fimly packed brown sugar
2 T milk
1 T vanilla
1 egg
1 3/4 C Pillsbury BEST All-Purpose Flour
1 t salt
3/4 t baking soda
1 C semi-sweet chocolate chips
1 C coarsely chopped pecans (optional)
1. Heat oven to 375 degrees F.
2. Combine Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
3. Combine Pillsbury Best All-Purpose FLour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.
4. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake one baking sheet at a time for 8-10 minutes for chewy cookies or 11-13 minutes for crisp cookies. Do not overbake.
Cool 2 minutes on baking sheet. Remove cookies to cooling rack.
Makes about 3 doz cookies.
*If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
1 1/4 C fimly packed brown sugar
2 T milk
1 T vanilla
1 egg
1 3/4 C Pillsbury BEST All-Purpose Flour
1 t salt
3/4 t baking soda
1 C semi-sweet chocolate chips
1 C coarsely chopped pecans (optional)
1. Heat oven to 375 degrees F.
2. Combine Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
3. Combine Pillsbury Best All-Purpose FLour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.
4. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake one baking sheet at a time for 8-10 minutes for chewy cookies or 11-13 minutes for crisp cookies. Do not overbake.
Cool 2 minutes on baking sheet. Remove cookies to cooling rack.
Makes about 3 doz cookies.
*If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
Irresistible Peanut Butter Cookies
3/4 C Jif Creamy Peanut Butter
1/2 C (1/2) stick Crisco Shortening
1 1/4 C firmly packed light brown sugar
3 T milk
1 T vanilla
1 egg
1 3/4 C Pillsbury BEST All-Purpose Flour
3/4 t salt
3/4 t baking soda
1. Heat oven to 375 degrees F.
2. Combine Jif, Crisco, light brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg. Beat until just blended.
3. Combine Pillsbury BEST All-Purpose Flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heapint teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.
4. Bake at 375 for 7-8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Removed cookies to cooling rack.
Makes about 3 doz. cookies.
1/2 C (1/2) stick Crisco Shortening
1 1/4 C firmly packed light brown sugar
3 T milk
1 T vanilla
1 egg
1 3/4 C Pillsbury BEST All-Purpose Flour
3/4 t salt
3/4 t baking soda
1. Heat oven to 375 degrees F.
2. Combine Jif, Crisco, light brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg. Beat until just blended.
3. Combine Pillsbury BEST All-Purpose Flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heapint teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.
4. Bake at 375 for 7-8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Removed cookies to cooling rack.
Makes about 3 doz. cookies.
Chewy Brownie Cookies
2/3 cup (2/3 stick) Crisco Shortening
1 1/2 cups firmly packed light brown sugar
1 T water
1 t vanilla
2 eggs
1 1/2 C unsweetened baking cocoa
1/4 t baking soda
1/2 t salt
2 C semi-sweet chocolate chips (12 oz. pkg.)
1. Heat oven to 375 degrees F.
2. Combine Crisco, brown sugar, water and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.
3. Combine Pillsbury BEST All-Purpose Flour, cocoa, baking soda, and salt. Mix into creamed mixture at low speed just until blended. Stir in chocolate chips.
4. Drop by rounded measuring tablespoons 2 inches apart onto ungreased baking sheet.
5. Bake one baking sheet at a time at 375 degrees for 7-9 minutes, or until cookies are set. Do not overbake! COokies will appear soft and moist. Cool 2 minutes on baking sheet. Remove cookies to cooking rack.
Makes about 3 doz. cookies.
1 1/2 cups firmly packed light brown sugar
1 T water
1 t vanilla
2 eggs
1 1/2 C unsweetened baking cocoa
1/4 t baking soda
1/2 t salt
2 C semi-sweet chocolate chips (12 oz. pkg.)
1. Heat oven to 375 degrees F.
2. Combine Crisco, brown sugar, water and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.
3. Combine Pillsbury BEST All-Purpose Flour, cocoa, baking soda, and salt. Mix into creamed mixture at low speed just until blended. Stir in chocolate chips.
4. Drop by rounded measuring tablespoons 2 inches apart onto ungreased baking sheet.
5. Bake one baking sheet at a time at 375 degrees for 7-9 minutes, or until cookies are set. Do not overbake! COokies will appear soft and moist. Cool 2 minutes on baking sheet. Remove cookies to cooking rack.
Makes about 3 doz. cookies.
Saturday, December 22, 2007
Mushroom and Spinach Side Dish
4 Servings
This side dish makes four servings; it's perfect to keep in your fridge to add to stir-fries or pasta dishes. Use as many different mushrooms as you can find, especially the healthier varieties like shiitake, enoki and oyster mushrooms. The dried porcini or cepes really add a lot of flavor. You'll find them in little packages near the produce stands.
Ingredients:
1/2 oz dried porcini or cepes mushrooms (optional)
2 tsbp olive oil, preferably extra virgin
1 lb mixed, fresh mushrooms
4 cloves of garlic, minced
1 tsp herb and spice blend
2 cups organic baby spinach leaves
Instructions:
If you're using porcini mushrooms or cepes, put them in a dish with enough hot water to barely cover and let them soak for about 20 minutes. Wash and slice the fresh mushrooms and remove any tough stems. In a large pan with a cover, heat the oil and sauté the mushrooms, including the soaked porcini and the soaking liquid. Stir well, cover and cook gently for 5 minutes. Stir in the garlic and herb blend, cover and cook for another 5 minutes, until the mushrooms are tender and most of the liquid has been absorbed.
Add the baby spinach leaves to the mushroom mix. Stir to wilt them briefly, and the dish is ready to serve, or to store in the fridge for later use. You may want to add salt and pepper to taste but most people find it's not necessary.
This side dish makes four servings; it's perfect to keep in your fridge to add to stir-fries or pasta dishes. Use as many different mushrooms as you can find, especially the healthier varieties like shiitake, enoki and oyster mushrooms. The dried porcini or cepes really add a lot of flavor. You'll find them in little packages near the produce stands.
Ingredients:
1/2 oz dried porcini or cepes mushrooms (optional)
2 tsbp olive oil, preferably extra virgin
1 lb mixed, fresh mushrooms
4 cloves of garlic, minced
1 tsp herb and spice blend
2 cups organic baby spinach leaves
Instructions:
If you're using porcini mushrooms or cepes, put them in a dish with enough hot water to barely cover and let them soak for about 20 minutes. Wash and slice the fresh mushrooms and remove any tough stems. In a large pan with a cover, heat the oil and sauté the mushrooms, including the soaked porcini and the soaking liquid. Stir well, cover and cook gently for 5 minutes. Stir in the garlic and herb blend, cover and cook for another 5 minutes, until the mushrooms are tender and most of the liquid has been absorbed.
Add the baby spinach leaves to the mushroom mix. Stir to wilt them briefly, and the dish is ready to serve, or to store in the fridge for later use. You may want to add salt and pepper to taste but most people find it's not necessary.
Friday, December 21, 2007
Southwestern Breakfast Burritos
Ingredients
1/2 package Jennie-O Turkey Store (*R) Turkey Breakfast Sausage Links
5 eggs (or egg substitute)
2 tablespoons water
1/4 teaspoon chili powder
1 (7-ounce) can sweet corn niblets, drained
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped green chiles
4 (8-inch) whole wheat tortillas, warmed
1 cup (4 ounces) low-fat pepper jack cheese, shredded
2 tablespoons chopped fresh cilantro
Instructions
In 10-inch nonstick skillet cook sausage over medium heat for 12 to 15 minutes, turning occasionally, until lightly browned. Remove sausage from pan; drain. Cool sausages slightly; slice into 1/4-inch pieces. In small bowl whisk together eggs, water and chili powder until well beaten. Add egg mixture to skillet; cook over low heat. Once egg begins to set, top with sliced sausage, corn, black beans and green chiles. Using spatula, lift edges of eggs as they cook, letting uncooked part run underneath until egg is set. Top with cheese and cilantro. To serve, spoon egg mixture into warmed tortillas. Roll up tortilla to enclose filling.
Makes 4 servings.
Serve-with Suggestion: Fresh cut fruit.
1/2 package Jennie-O Turkey Store (*R) Turkey Breakfast Sausage Links
5 eggs (or egg substitute)
2 tablespoons water
1/4 teaspoon chili powder
1 (7-ounce) can sweet corn niblets, drained
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped green chiles
4 (8-inch) whole wheat tortillas, warmed
1 cup (4 ounces) low-fat pepper jack cheese, shredded
2 tablespoons chopped fresh cilantro
Instructions
In 10-inch nonstick skillet cook sausage over medium heat for 12 to 15 minutes, turning occasionally, until lightly browned. Remove sausage from pan; drain. Cool sausages slightly; slice into 1/4-inch pieces. In small bowl whisk together eggs, water and chili powder until well beaten. Add egg mixture to skillet; cook over low heat. Once egg begins to set, top with sliced sausage, corn, black beans and green chiles. Using spatula, lift edges of eggs as they cook, letting uncooked part run underneath until egg is set. Top with cheese and cilantro. To serve, spoon egg mixture into warmed tortillas. Roll up tortilla to enclose filling.
Makes 4 servings.
Serve-with Suggestion: Fresh cut fruit.
Monday, December 17, 2007
Ultimate Hot Chocolate
Ingredients
Serves 4
* 4 cups milk
* 1 cinnamon stick 6 sprigs fresh mint, or 2 split vanilla bean (optional)
* 10 ounces semisweet or milk chocolate cut into small pieces
* Whipped cream for serving (optional)
* Chocolate shavings (optional)
Directions
* Heat milk to scalding in a medium saucepan. Add cinnamon, mint, or vanilla, if desired. Let steep 10 minutes. Remove saucepan from heat; strain, and return to saucepan. Reheat milk; using a whisk, stir in chocolate until melted and milk is frothy. Serve immediately with a dollop of whipped cream garnished with chocolate shavings, if desired.
---
I got this website from Macy's (dot) com believe it or not! From their Martha Stewart collection. Sounded yummy so I copied it over here.
Serves 4
* 4 cups milk
* 1 cinnamon stick 6 sprigs fresh mint, or 2 split vanilla bean (optional)
* 10 ounces semisweet or milk chocolate cut into small pieces
* Whipped cream for serving (optional)
* Chocolate shavings (optional)
Directions
* Heat milk to scalding in a medium saucepan. Add cinnamon, mint, or vanilla, if desired. Let steep 10 minutes. Remove saucepan from heat; strain, and return to saucepan. Reheat milk; using a whisk, stir in chocolate until melted and milk is frothy. Serve immediately with a dollop of whipped cream garnished with chocolate shavings, if desired.
---
I got this website from Macy's (dot) com believe it or not! From their Martha Stewart collection. Sounded yummy so I copied it over here.
Saturday, December 15, 2007
Pumpkin tips...
Pumpkins are 90 percent water
The largest pumpkin grown weighed 1,140 lbs
The largest pumpkin pie was more than five feet in diameter and weighed more than 350 lbs. It used 80 lbs of cooked pumpkin, 36 lbs of sugar, 12 dozen eggs and took six hours to bake!
Pumpkin flowers are edible
Pumpkins were once recommended for removing freckles and curing snake bites
The Connecticut field variety is the traditional American pumpkin
Colonists sliced off pumpkin tops, removed seeds and filled the insides with milk, spices and honey. This was baked in hot ashes and is the origin of pumpkin pie.
The largest pumpkin grown weighed 1,140 lbs
The largest pumpkin pie was more than five feet in diameter and weighed more than 350 lbs. It used 80 lbs of cooked pumpkin, 36 lbs of sugar, 12 dozen eggs and took six hours to bake!
Pumpkin flowers are edible
Pumpkins were once recommended for removing freckles and curing snake bites
The Connecticut field variety is the traditional American pumpkin
Colonists sliced off pumpkin tops, removed seeds and filled the insides with milk, spices and honey. This was baked in hot ashes and is the origin of pumpkin pie.
Spiced Whipped Cream
1 cup whipping cream
3 tbsp sifted powdered sugar
1/4 tsp ground cinnamon
1/4 tsp ground ginger
Beat whipping cream until foamy. Gradually add powdered sugar and spices. Beat until stiff peaks form.
3 tbsp sifted powdered sugar
1/4 tsp ground cinnamon
1/4 tsp ground ginger
Beat whipping cream until foamy. Gradually add powdered sugar and spices. Beat until stiff peaks form.
Pumpkin Cake
1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup sugar
1 egg
3/4 cup cooked, mashed pumpkin
1/4 tsp baking soda
1/3 cup buttermilk
2 cups all-purpose flour, divided
1 tbsp baking powder
1 tsp salt
1 tsp ground cinnamon
2/3 cup chopped pecans
Spiced whipped Cream
1 whole nutmeg, grated (optional)
Combine butter and sugar, beating well. Add egg and pumpkin. Beat well. Dissolve soda in buttermilk, stir well. Combine 1 3/4 cups flour, baking powder, salt and cinnamon. Add to creamed mixture, alternating with buttermilk mixture. Begin and end with flour mixture.
Dredge pecans in remaining 1/4 cup flour and fold into batter. Pour batter into 2 well-greased 8-inch round cake pans.
Bake at 350 for 30-35 minutes. Cool in pans for 10 minutes.
Remove and cool completely. Spread spiced whipped cream between layers and on top of cake. Sprinkle nutmeg on top of cake, if desired.
1 cup firmly packed brown sugar
1/2 cup sugar
1 egg
3/4 cup cooked, mashed pumpkin
1/4 tsp baking soda
1/3 cup buttermilk
2 cups all-purpose flour, divided
1 tbsp baking powder
1 tsp salt
1 tsp ground cinnamon
2/3 cup chopped pecans
Spiced whipped Cream
1 whole nutmeg, grated (optional)
Combine butter and sugar, beating well. Add egg and pumpkin. Beat well. Dissolve soda in buttermilk, stir well. Combine 1 3/4 cups flour, baking powder, salt and cinnamon. Add to creamed mixture, alternating with buttermilk mixture. Begin and end with flour mixture.
Dredge pecans in remaining 1/4 cup flour and fold into batter. Pour batter into 2 well-greased 8-inch round cake pans.
Bake at 350 for 30-35 minutes. Cool in pans for 10 minutes.
Remove and cool completely. Spread spiced whipped cream between layers and on top of cake. Sprinkle nutmeg on top of cake, if desired.
Cream Cheese Frosting
1 pkg cream cheese
1/4 cup plus 2 tbsp margarine or butter
1 tsp vanilla
2 cups powdered sugar
Mix cream cheese, softened, margarine or butter (softened), and vanilla. Gradually beat in powdered sugar until smooth and of spreading consistency.
1/4 cup plus 2 tbsp margarine or butter
1 tsp vanilla
2 cups powdered sugar
Mix cream cheese, softened, margarine or butter (softened), and vanilla. Gradually beat in powdered sugar until smooth and of spreading consistency.
Pumpkin Spice Bars
4 eggs
2 cups sugar
1 cup vegetable oil
1 can (16 oz) pumpkin
2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
3/4 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 cup raisins
1/2 cup chopped nuts
Heat oven to 350. Grease 15 1/2 by 10 by 1-inch pan. Beat eggs, sugar, oil and pumpkin. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Mix in raisins. Pour batter into pan. Bake until light brown, about 25-30 minutes. Cool Frost with cream cheese frosting. Sprinkle with nuts. Cut into bars, about 2 by 1 1/2 inches. Refrigerate to store
2 cups sugar
1 cup vegetable oil
1 can (16 oz) pumpkin
2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
3/4 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 cup raisins
1/2 cup chopped nuts
Heat oven to 350. Grease 15 1/2 by 10 by 1-inch pan. Beat eggs, sugar, oil and pumpkin. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Mix in raisins. Pour batter into pan. Bake until light brown, about 25-30 minutes. Cool Frost with cream cheese frosting. Sprinkle with nuts. Cut into bars, about 2 by 1 1/2 inches. Refrigerate to store
Friday, December 14, 2007
Hyacinth's Everything Cookies
1 1/2 cups butter
1 1/2 cups sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 1/4 cups flour
4 teaspoons baking soda
1 1/3 cups quick oats
1 teaspoon salt
3 cups Quaker Granola (oats & honey, yellow box)
1 1/2 cups chopped pecans
1 1/2 cups Cran-raisins
1 1/2 cups apricots
Cream butter and sugars. Add egg and vanilla. Next add flour, baking soda, and salt. Add in oatmeal and granola. Fold in pecans and other ingredients. With cookie scoop or two spoons, drop onto cookie sheet and bake at 375 for 10 minutes. Eat. Feel unguilty because there's no chocolate in cookie.
1 1/2 cups sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 1/4 cups flour
4 teaspoons baking soda
1 1/3 cups quick oats
1 teaspoon salt
3 cups Quaker Granola (oats & honey, yellow box)
1 1/2 cups chopped pecans
1 1/2 cups Cran-raisins
1 1/2 cups apricots
Cream butter and sugars. Add egg and vanilla. Next add flour, baking soda, and salt. Add in oatmeal and granola. Fold in pecans and other ingredients. With cookie scoop or two spoons, drop onto cookie sheet and bake at 375 for 10 minutes. Eat. Feel unguilty because there's no chocolate in cookie.
Friday, December 07, 2007
Salmon in Parchment
A Dr. Weil recipe - commentary is from him too.
4 servings
Regular readers know that I'm a big fan of salmon. In fact, I gave up being a vegetarian because I didn't want to miss out on this fish, with its great flavor and health benefits. Salmon, like other oily fish (herring, sardines, mackerel), is rich in omega-3 fatty acids which reduce inflammation, protect against heart attacks, and possibly reduce your chances of developing cancer. I recommend eating two to three servings a week of salmon or other oily fish rich in omega-3's. When you want something out of the ordinary, this is an easy and elegant recipe to try. It requires cooking parchment, which you will find in rolls or sheets at kitchen-supply stores and even many supermarkets. Parchment-wrapped food turns into taut packages as steam inflates the sealed pouches. (Be careful when slitting them open to avoid being burned.) The results are a delicate mix of textures and aromas that's sure to please.
Ingredients:
8 oz. thin spaghetti
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 tablespoons fresh dill or parsley, chopped
1 cup carrots julienned
1 cup zucchini, julienned
1 cup asparagus tips
1 cup red bell pepper, julienned
24 oz salmon fillet, cut into four 6-ounce pieces
2 tablespoons Dijon mustard
4 large sheets
of parchment paper
Instructions:
1. Heat oven to 400 degrees.
2. Cook thin spaghetti in rapidly boiling water until al dente, drain, toss with a bit of olive oil, salt and chopped fresh dill or parsley.
3. Rinse salmon fillets and pat dry. Spread Dijon mustard evenly over the top of each one.
4. Prepare the parchment: fold each piece of parchment in half. With scissors, cut the shape of half a heart from the folded side. (Remember Valentine's you made in grade school?) Open the heart shape and place 1/4 of the pasta on the center of the paper, top with a salmon fillet, and add the vegetables. Bring the sides of the heart over the fish and fold the edges together starting at the top of the heart, overlapping the folded edge as you go. Fold the tip several times to secure it.
5. Place the pouches in the middle of the hot oven and bake for 10 minutes. Serve immediately in the sealed pouches, opening them just before eating.
4 servings
Regular readers know that I'm a big fan of salmon. In fact, I gave up being a vegetarian because I didn't want to miss out on this fish, with its great flavor and health benefits. Salmon, like other oily fish (herring, sardines, mackerel), is rich in omega-3 fatty acids which reduce inflammation, protect against heart attacks, and possibly reduce your chances of developing cancer. I recommend eating two to three servings a week of salmon or other oily fish rich in omega-3's. When you want something out of the ordinary, this is an easy and elegant recipe to try. It requires cooking parchment, which you will find in rolls or sheets at kitchen-supply stores and even many supermarkets. Parchment-wrapped food turns into taut packages as steam inflates the sealed pouches. (Be careful when slitting them open to avoid being burned.) The results are a delicate mix of textures and aromas that's sure to please.
Ingredients:
8 oz. thin spaghetti
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 tablespoons fresh dill or parsley, chopped
1 cup carrots julienned
1 cup zucchini, julienned
1 cup asparagus tips
1 cup red bell pepper, julienned
24 oz salmon fillet, cut into four 6-ounce pieces
2 tablespoons Dijon mustard
4 large sheets
of parchment paper
Instructions:
1. Heat oven to 400 degrees.
2. Cook thin spaghetti in rapidly boiling water until al dente, drain, toss with a bit of olive oil, salt and chopped fresh dill or parsley.
3. Rinse salmon fillets and pat dry. Spread Dijon mustard evenly over the top of each one.
4. Prepare the parchment: fold each piece of parchment in half. With scissors, cut the shape of half a heart from the folded side. (Remember Valentine's you made in grade school?) Open the heart shape and place 1/4 of the pasta on the center of the paper, top with a salmon fillet, and add the vegetables. Bring the sides of the heart over the fish and fold the edges together starting at the top of the heart, overlapping the folded edge as you go. Fold the tip several times to secure it.
5. Place the pouches in the middle of the hot oven and bake for 10 minutes. Serve immediately in the sealed pouches, opening them just before eating.
Wednesday, December 05, 2007
Easy Cobbler
1-cup flour 1⁄2 cup butter or margarine
1-cup sugar 1 tsp. baking powder
1⁄2 cup milk 29 oz. can sliced peaches with juice
Note: Any desired fruit or berry will work.
Preheat oven to 375 degrees. Place butter in bottom of baker. Place in oven just long enough to melt the butter. Remove from oven when melted. Sift flour, sugar and baking powder into Classic Batter Bowl. Then add milk. Mix well with whisk to make a batter. Pour the batter over the melted butter. Heat the fruit and juice.
Pour the warm fruit and juice over the batter. DO NOT STIR.
Bake at 375 degrees for 30-40 min. The butter will creep through the fruit and make a crust on top.
1-cup sugar 1 tsp. baking powder
1⁄2 cup milk 29 oz. can sliced peaches with juice
Note: Any desired fruit or berry will work.
Preheat oven to 375 degrees. Place butter in bottom of baker. Place in oven just long enough to melt the butter. Remove from oven when melted. Sift flour, sugar and baking powder into Classic Batter Bowl. Then add milk. Mix well with whisk to make a batter. Pour the batter over the melted butter. Heat the fruit and juice.
Pour the warm fruit and juice over the batter. DO NOT STIR.
Bake at 375 degrees for 30-40 min. The butter will creep through the fruit and make a crust on top.
Salsa "Fried" Potatoes
In a medium bowl, mix together 1-cup salsa, 1 small can of black olives & 2 cloves pressed garlic. Chop 1⁄4 cup fresh cilantro; add to salsa mixture. Slice 4-5 potatoes & mix with the salsa mixture. Place the potatoes in baker and cover with lid. Bake for about 30 minutes. Remove the lid & grate the cheese over the potatoes. Bake about another 10 minutes until the potatoes are fork tender & cheese is melted.
Italian Potatoes
Place peeled and sliced potatoes in baker. Melt 1⁄2 stick butter; add 1 TBS. Good Season's Italian Salad Dressing Mix. Pour over potatoes. Cover with lid and bake at 400 for 20 minutes or until done. While potatoes are baking, fry 2-3 strips of bacon until crisp. Chop bacon. Remove potatoes from oven when done and sprinkle bacon over top along with a cup (more or less) of shredded cheddar cheese. Replace top and set aside to allow cheese to melt. Serve and enjoy!
Baked Potato Curls
Peel & slice 4 potatoes and place them in baker. Chop 1 bunch green onions (tops only) & place in medium bowl. Fry 4-5 strips of bacon & chop into fine bits, add to green onions. Press 2 garlic cloves into bowl & mix with 1 cup shredded cheddar cheese, 1⁄2 cup sour cream, & 1⁄2 stick of melted butter. Mix together & pour over potatoes. Cover with lid & bake at 400F for 20 minutes.
Round Steak & Mushroom Gravy
Place round steak in baker. Add 1 can mushroom soup and 1 can water. Cover with lid and bake in 350 oven for about 1 hour.
Mushroom Pork Chops
Empty 1 can of cream of mushroom soup into baker. Crush clove of garlic; mix in 1⁄4 cup white wine. Place thick sliced pork chops on top, cover with lid. Bake 325F for 45 minutes.
Pork Chops & Rice
Empty contents of purchased rice/pilaf mix (Uncle Ben's) into baker. Add water according to package directions. Place pork chops on top of rice & sprinkle seasoning mix on meat. Cover & bake for 1-2 hours at 350 degrees.
Pork Chops & Gravy
Place pork chops in baker. Mix one can of cream of mushroom soup with 1⁄4 cup white wine and 2 cloves pressed garlic. Cover chops with soup mixture. Cover with lid. Bake at 375 for 1-1⁄2 hours.
Barbecued Chicken, Pork Chops, Etc.
Place your choice of meat in baker. Pour your favorite barbecue sauce over all. Cover with lid. Bake at 350F until done.
Italian Roast Chicken
1 whole chicken 1 large fresh tomato
1 can tomato sauce (15 ounces) 1⁄2 tsp. sugar
2 tsp dried basil 1 tsp. dried thyme
6 garlic cloves, crushed
Remove all visible fat from chicken (do not take the skin off). Season with salt & pepper. Rub interior with one crushed garlic clove. Place chicken on its back in baker. Slice tomato in half horizontally and squeeze to remove the seeds & juice. Chop tomato & put around chicken. Sprinkle w/ crushed garlic, basil, thyme, sugar, salt and pepper. Pour tomato sauce over.
Cover with lid, cook at 350 degrees for 1 hour and 15 minutes. Remove lid and continue to cook for 15 minutes.
1 can tomato sauce (15 ounces) 1⁄2 tsp. sugar
2 tsp dried basil 1 tsp. dried thyme
6 garlic cloves, crushed
Remove all visible fat from chicken (do not take the skin off). Season with salt & pepper. Rub interior with one crushed garlic clove. Place chicken on its back in baker. Slice tomato in half horizontally and squeeze to remove the seeds & juice. Chop tomato & put around chicken. Sprinkle w/ crushed garlic, basil, thyme, sugar, salt and pepper. Pour tomato sauce over.
Cover with lid, cook at 350 degrees for 1 hour and 15 minutes. Remove lid and continue to cook for 15 minutes.
No Peek Chicken
6 boneless skinless chicken breast halves
1 pkg. long grain & wild rice (w/seasoning pkt)
1 can each: cream of chicken soup, cream of celery soup
1 can water
Combine rice, seasoning from box, both cans of soup & 1 can water in baker. Place chicken on top and cover with lid. Bake at 350 for about 2 hours. Makes a wonderful tender chicken dish with great rice and gravy. (Try it with pork chops too!)
1 pkg. long grain & wild rice (w/seasoning pkt)
1 can each: cream of chicken soup, cream of celery soup
1 can water
Combine rice, seasoning from box, both cans of soup & 1 can water in baker. Place chicken on top and cover with lid. Bake at 350 for about 2 hours. Makes a wonderful tender chicken dish with great rice and gravy. (Try it with pork chops too!)
Honey Mustard Chicken
Place roasting chicken in the baker and pour FAT FREE honey mustard dressing over the top. Cover with lid. Cook for 1-1⁄2 hours at 425F.
Hawaiian Chicken
Place whole chicken in baker, pat dry. Using pastry brush, brush on a thick coat of Apricot Jam. Pour a can of pineapples over chicken with some maraschino cherries.
Cover with lid & bake for 1-1⁄2 hours at 375 Use juices from chicken as gravy.
Serve with white rice & a green vegetable.
Cover with lid & bake for 1-1⁄2 hours at 375 Use juices from chicken as gravy.
Serve with white rice & a green vegetable.
Chicken Pot Pie
Simmer a couple of boneless, skinless chicken breasts, let cool and cube. Microwave cubed potatoes, carrots, celery, onion, green beans or peas. Combine with cornstarch-thickened chicken broth (from the simmered chicken), and pour into pie crust lined baker (you can use Pillsbury ready made) then top with the other crust, crimp, brush with milk, sprinkle with herbs, sesame seeds, or a little Parmesan, and bake at 350 about 40 min.
Lemon Garlic Chicken
Place whole roasting chicken in baker with one whole lemon & one head of garlic (unpeeled) in cavity of chicken. Season with salt & pepper.
Cover with lid and cook for 1-1⁄2 hours at 425. (Try with an orange too.)
Cover with lid and cook for 1-1⁄2 hours at 425. (Try with an orange too.)
Chicken & Vegetables
Place chicken (skin on or off) in baker. Place chopped onion, celery and carrots around chicken. Sprinkle with 1⁄2 package of Good Seasons Italian Dressing mix. Place lid on top. Bake at 350 for 1 hour.
Cranberry Chicken
Mix one can of whole berry cranberries w/ can of cream of mushroom soup & one packet of onion soup mix. Pour over top of chicken in baker. Cover with lid, place in oven; bake for 1-1⁄2 hours at 425.
Roasted Turkey Breast
Place turkey breast in baker; place 6-8 small red skinned potatoes, halved, around turkey. Add 1⁄2 cup white wine & 2 cloves pressed garlic. Season with salt & pepper. Cover with lid. Bake at 350F for 1-1⁄2 hours. Uncover for last 15-20 minutes. Let stand 5 minutes before slicing.
Baked Ham
Place the butt portion of a ham in the baker. Top with lid. Place in 350 oven for 2 1⁄2 - 3 hours. You may glaze ham in last 30 minutes of cooking with pineapple and brown sugar glaze.
Smoked Sausage with Vegetables
Cut Smoked Sausage into chunks and place in baker. Add 1 cup water, quartered potatoes, carrots, quartered cabbage, (any vegetables you like). Top with lid. Bake at 350 for 20-30 minutes or until veggies are done.
Super Bowl Short Ribs
4 lbs. Boneless beef short ribs 16 oz. tomato sauce
1-cup dark brown sugar 1⁄2 cup soy sauce
2-3 med red onions coarsely chopped 3 Tbs. cinnamon
Remove all visible fat and slice into 2 inch strips about 1⁄2-3⁄4 inch thick. Place in baker and add other ingredients, which have been mixed together thoroughly. Cover with the lid and bake at 325 degrees for 2 hours, stir occasionally.
Note: The meat and vegetables are constantly basted and held in their own juices. Everything cooked in this "clay baker" will be flavorful and tender and will have plenty of broth for gravy if you like.
1-cup dark brown sugar 1⁄2 cup soy sauce
2-3 med red onions coarsely chopped 3 Tbs. cinnamon
Remove all visible fat and slice into 2 inch strips about 1⁄2-3⁄4 inch thick. Place in baker and add other ingredients, which have been mixed together thoroughly. Cover with the lid and bake at 325 degrees for 2 hours, stir occasionally.
Note: The meat and vegetables are constantly basted and held in their own juices. Everything cooked in this "clay baker" will be flavorful and tender and will have plenty of broth for gravy if you like.
French Beef Dip
3- 6 lbs. Boneless beef (any cut) 3 cans beef broth
1 pkg. onion soup mix 2 cans or bottles of beer
2 tsp sugar 1 tsp. Dried or minced, fresh garlic
Put all ingredients in baker and cook covered at 200 - 250 at least 6 hours, till meat shreds and is very tender.
1 pkg. onion soup mix 2 cans or bottles of beer
2 tsp sugar 1 tsp. Dried or minced, fresh garlic
Put all ingredients in baker and cook covered at 200 - 250 at least 6 hours, till meat shreds and is very tender.
Chuck Roast with Gravy
Mix 1 can Campbell's Cream of Mushroom with Roasted Garlic soup and 1 can Coke or 1 can Cream of Mushroom soup, 1 pkg. Lipton's Onion Soup mix, and 1 can Coke. Place roast in the baker and spread soup mixture over roast. Cover with lid. Bake in 350F oven for about 2 hours.
Bachelors Roast
Place roast in the baker and pour 1 can of coke and 2 cups of catsup over it. Put the lid on top. Cook for about 30 minutes per lb. Optional: Add onions & pressed garlic. If there are any leftovers, just shred and mix with the sauce and you have BBQ for a couple of meals.
Vegetable Pot Roast
Place the roast in the baker. Add potatoes, carrots, onions, celery, salt and pepper. It isn't necessary to add water. Place lid top. Put into 325F oven for 2-3 hours, depending on how large the roast is. Remove roast and vegetables from bowl. Use broth to make gravy to pour over veggies and roast.
Chived Green Beans
This is a wonderful side dish for a holiday dinner.
1 pound (454 g) fresh green beans, washed, stems snapped off
2 tablespoons (1 oz/28 g) butter or (1 fl oz/30 ml) olive oil
1/4 cup (59 ml) chives, chopped
1 teaspoon (5 ml) white wine vinegar
Salt and freshly ground black pepper
Steam or boil the green beans until just tender, then drain.
In a saucepan, melt the butter (or heat the oil) over medium-low heat and add the chives. Stir for 1 minute, then add the green beans and continue stirring for another 2 minutes.
Add the vinegar, salt, and pepper to taste. Remove from the heat and serve immediately.
Yield: 4 side-dish servings
1 pound (454 g) fresh green beans, washed, stems snapped off
2 tablespoons (1 oz/28 g) butter or (1 fl oz/30 ml) olive oil
1/4 cup (59 ml) chives, chopped
1 teaspoon (5 ml) white wine vinegar
Salt and freshly ground black pepper
Steam or boil the green beans until just tender, then drain.
In a saucepan, melt the butter (or heat the oil) over medium-low heat and add the chives. Stir for 1 minute, then add the green beans and continue stirring for another 2 minutes.
Add the vinegar, salt, and pepper to taste. Remove from the heat and serve immediately.
Yield: 4 side-dish servings
Monday, December 03, 2007
Jerk Chicken Nachos
6 cups tortilla chips
3 cups diced or shredded cooked chicken
2 cups (8 oz) shredded cheddar or Monterey Jack cheese blend
2 T (Pampered Chef) Jamaican Jerk Rub, divided
1 small yello or red bell pepper or combination
1 lime
2 T snipped fresh cilantro
1/4 C sour cream and 1 teaspoon additional Jamaican Jerk Rub (optional)
1 Preheat oven to 425 degrees. Arrange tortilla chips in a slightly overlapping layer on a Large Round Stone.
2. combine chicken, cheese and 1 tbsp of jerk rub, mix gently
3. sheetsprinkle chicken mixture evenly over tortilla chips.
4. bake 5-7 minutes or until cheese is melted
5. meanwhile, dice pepper. cut lime in half, squeeze juice into bowl.
6. mix with remaining jerk rub and pepper.
7. mix in snipped cilantro
8. spoon over warmed chips
9. .
10. serve with sour cream, salsa and lime pieces
3 cups diced or shredded cooked chicken
2 cups (8 oz) shredded cheddar or Monterey Jack cheese blend
2 T (Pampered Chef) Jamaican Jerk Rub, divided
1 small yello or red bell pepper or combination
1 lime
2 T snipped fresh cilantro
1/4 C sour cream and 1 teaspoon additional Jamaican Jerk Rub (optional)
1 Preheat oven to 425 degrees. Arrange tortilla chips in a slightly overlapping layer on a Large Round Stone.
2. combine chicken, cheese and 1 tbsp of jerk rub, mix gently
3. sheetsprinkle chicken mixture evenly over tortilla chips.
4. bake 5-7 minutes or until cheese is melted
5. meanwhile, dice pepper. cut lime in half, squeeze juice into bowl.
6. mix with remaining jerk rub and pepper.
7. mix in snipped cilantro
8. spoon over warmed chips
9. .
10. serve with sour cream, salsa and lime pieces
Blueberry Pie
8 servings
This delightful pie is loaded with these dark-blue gems. The cooked and cooled filling is poured into a 9-inch baked pie crust.
Ingredients:
1 1/2 pounds fresh or frozen blueberries
1/2 cup light brown sugar
Juice of 1/2 fresh lemon
1 tsp cinnamon
2 tbsp cornstarch or arrowroot powder
2 tbsp cold water
1 baked Easy Pie Crust
Instructions:
1. Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes.
2. Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes.
3. Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring. Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool.
4. Spoon mixture into pie crust and refrigerate for at least 2 hours before serving.
Nutritional Information:
Per serving:
163 calories
2 g total fat (0 g sat)
0 mg cholesterol
36 g carbohydrate
2 g protein
3 g fiber
This delightful pie is loaded with these dark-blue gems. The cooked and cooled filling is poured into a 9-inch baked pie crust.
Ingredients:
1 1/2 pounds fresh or frozen blueberries
1/2 cup light brown sugar
Juice of 1/2 fresh lemon
1 tsp cinnamon
2 tbsp cornstarch or arrowroot powder
2 tbsp cold water
1 baked Easy Pie Crust
Instructions:
1. Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes.
2. Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes.
3. Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring. Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool.
4. Spoon mixture into pie crust and refrigerate for at least 2 hours before serving.
Nutritional Information:
Per serving:
163 calories
2 g total fat (0 g sat)
0 mg cholesterol
36 g carbohydrate
2 g protein
3 g fiber
Saturday, December 01, 2007
Chocolate Chunk Peanut Butter Brownies
Got this recipe from a Domino brown sugar bag.
1 C peanut butter, crunchy or smooth
1 stick butter, softened
2 1/2 C Domino Demerara Washed Raw Sugar
3 eggs
2 tsp vanilla
2 C self-rising flour
1 (12 oz) pkg semi-sweet chocolate chunks
1/2 cup Domino Demerara Washed Raw Sugar topping, optional
Preheat oven to 350 degrees F. Lightly grease a 9x13 pan. Cream peanut butter, butter and Domino Demerara Sugar until light in color. Add eggs, one at a time, beating well after each addition. Add vanilla. Stir in the flour then fold in the chocolate chunks. Pour batter into prepared pan. For a crunchy top, sprinkle generously with 1/2 cup of Domino Demerara Sugar. Bake 25-30 min. Brownies will sink slightly in the center while cooling. Cool completely before cutting into squares.
1 C peanut butter, crunchy or smooth
1 stick butter, softened
2 1/2 C Domino Demerara Washed Raw Sugar
3 eggs
2 tsp vanilla
2 C self-rising flour
1 (12 oz) pkg semi-sweet chocolate chunks
1/2 cup Domino Demerara Washed Raw Sugar topping, optional
Preheat oven to 350 degrees F. Lightly grease a 9x13 pan. Cream peanut butter, butter and Domino Demerara Sugar until light in color. Add eggs, one at a time, beating well after each addition. Add vanilla. Stir in the flour then fold in the chocolate chunks. Pour batter into prepared pan. For a crunchy top, sprinkle generously with 1/2 cup of Domino Demerara Sugar. Bake 25-30 min. Brownies will sink slightly in the center while cooling. Cool completely before cutting into squares.
Creamy Creole Turkey Bake
Got this recipe from a Giant Food Flyer.
2/3 C chopped onion
2/3 C chopped celery
1/3 C chopped green pepper
1 clove garlic, minced
1 T margarine
1/4 lb. Fresh button mushrooms - cleand & sliced
4 oz light cream cheese, softened
1 can (8 oz) low-sodium stewed tomatoes, drained
1 1/2 t creole seasoning
4 oz fettuccine, cooked according to package directions
2 C cooked turkey, cut into 1/2 inch cubes
Vegetable cooking spray
1/4 grated Parmesan cheese
In medium non-stick skillet, over medium-high heat, saute onion, celery, green pepper, garlic and margarine 4-5 minutes or until vegetables are crisp-tender. Add mushrooms and saute 2 minutes. Remove from heat.
In medium bowl, blend cream cheese, tomatoes, and creole seasoning. Fold in vegetable mixture, drained fettuccine and turkey. Pour mixture into 9-inch square dish, sprayed with cooking spray. Sprinkle cheese over top and bake in a preheated 325 degree F oven for 25-30 minutes or until bubbly.
Nutrition Info per seriving:
370 calories
14 g. total fat
6 g saturated fat
690 mg sodium
2/3 C chopped onion
2/3 C chopped celery
1/3 C chopped green pepper
1 clove garlic, minced
1 T margarine
1/4 lb. Fresh button mushrooms - cleand & sliced
4 oz light cream cheese, softened
1 can (8 oz) low-sodium stewed tomatoes, drained
1 1/2 t creole seasoning
4 oz fettuccine, cooked according to package directions
2 C cooked turkey, cut into 1/2 inch cubes
Vegetable cooking spray
1/4 grated Parmesan cheese
In medium non-stick skillet, over medium-high heat, saute onion, celery, green pepper, garlic and margarine 4-5 minutes or until vegetables are crisp-tender. Add mushrooms and saute 2 minutes. Remove from heat.
In medium bowl, blend cream cheese, tomatoes, and creole seasoning. Fold in vegetable mixture, drained fettuccine and turkey. Pour mixture into 9-inch square dish, sprayed with cooking spray. Sprinkle cheese over top and bake in a preheated 325 degree F oven for 25-30 minutes or until bubbly.
Nutrition Info per seriving:
370 calories
14 g. total fat
6 g saturated fat
690 mg sodium
Holiday Peppermint Pie
Crust:
1 1/2 C graham cracker crumbs
1/3 C butter, melted
1/4 C sugar
Filling:
3/4 C semi-sweet chocolate chips, melted and divided
1 pkg (250 g) cream cheese, softened
4 C (1 L) frozen whipped topping, thawed, divided
1/2 C milk
1/2 t peppermint extract
3-4 drops red food coloring (optional)
1 pkg (3.4 oz / 102 g) white chocolate or vanilla instant pudding mix
6 small candy canes or 8 peppermint candies, crushed (about 1/4 cup)
1. Preheat oven 375 degrees F (190 degrees C). In large bowl, mix graham cracker crumbs, melted butter and sugar until well blended. Press evenly into bottom and sides of Deep Dish Pie Plate, using Baker's Roller. Bake 8 minutes or until lightly browned. Remove from oven; cool completely.
2. Place chocolate in small bowl. Microwave, uncovered, on "high" 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Spread half of the chocolate over the bottom and partway up the sides of the crush; set remaining chocolate aside.
3. In large bowl, whisk cream cheese until smooth. Set aside 1/ C of the whipped topping for garnish. Add remaining whipped topping, milk, peppermint extract and food coloring to cream cheese; whisk until smooth. Add pudding mix; whisk vigorously until mixture is blended and very thick. Immediately spoon filling into crust; spread evenly.
4. If necessary, reheat remaining melted chocolate in microwave on "high" for 10-15 seconds; drizzle over pie. Immediately sprinkle with crushed candy canes. Pipe rosettes of whipped topping around edge of pie. Refrigerate 30 minutes.
Yield: 12 servings.
Nutrients per serving: Calories 320, Total fat 19 g, Saturated Fat 13 g, Sodium 240 mg.
1 1/2 C graham cracker crumbs
1/3 C butter, melted
1/4 C sugar
Filling:
3/4 C semi-sweet chocolate chips, melted and divided
1 pkg (250 g) cream cheese, softened
4 C (1 L) frozen whipped topping, thawed, divided
1/2 C milk
1/2 t peppermint extract
3-4 drops red food coloring (optional)
1 pkg (3.4 oz / 102 g) white chocolate or vanilla instant pudding mix
6 small candy canes or 8 peppermint candies, crushed (about 1/4 cup)
1. Preheat oven 375 degrees F (190 degrees C). In large bowl, mix graham cracker crumbs, melted butter and sugar until well blended. Press evenly into bottom and sides of Deep Dish Pie Plate, using Baker's Roller. Bake 8 minutes or until lightly browned. Remove from oven; cool completely.
2. Place chocolate in small bowl. Microwave, uncovered, on "high" 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Spread half of the chocolate over the bottom and partway up the sides of the crush; set remaining chocolate aside.
3. In large bowl, whisk cream cheese until smooth. Set aside 1/ C of the whipped topping for garnish. Add remaining whipped topping, milk, peppermint extract and food coloring to cream cheese; whisk until smooth. Add pudding mix; whisk vigorously until mixture is blended and very thick. Immediately spoon filling into crust; spread evenly.
4. If necessary, reheat remaining melted chocolate in microwave on "high" for 10-15 seconds; drizzle over pie. Immediately sprinkle with crushed candy canes. Pipe rosettes of whipped topping around edge of pie. Refrigerate 30 minutes.
Yield: 12 servings.
Nutrients per serving: Calories 320, Total fat 19 g, Saturated Fat 13 g, Sodium 240 mg.
Favorite Pumpkin Pie Recipe
"by Tonkcats #4170: Printed from www.recipezaar.com"
1 unbaked pastry shell (10-inch)
3 C fresh pumpkin, cooked
1 C milk
3 egg yolks
3 egg whits
1 t salt
1/4 t cloves
1 1/2 t cinnamon
1/2 c sugar
1. mash and drain cooked pumpkin
2. add beaten egg yolks
3. stir in spices, salt and sugar. mix well
4. beat egg whites until stiff and fold into pumpkin mixture. pour into unbaked crush
5. bake at 400 degrees F. for 40 minutes. If knife comes out clean, pie is done.
1 unbaked pastry shell (10-inch)
3 C fresh pumpkin, cooked
1 C milk
3 egg yolks
3 egg whits
1 t salt
1/4 t cloves
1 1/2 t cinnamon
1/2 c sugar
1. mash and drain cooked pumpkin
2. add beaten egg yolks
3. stir in spices, salt and sugar. mix well
4. beat egg whites until stiff and fold into pumpkin mixture. pour into unbaked crush
5. bake at 400 degrees F. for 40 minutes. If knife comes out clean, pie is done.
Asian Noodle Soup
4 oz shiitake mushrooms, stems removed
2 cans ready-to-serve chicken or vegetable broth (14 1/2 oz each)
3 T soy sauce
2 t finely chopped garlic
2 t finely chopped fresh ginger (or 1 t ground dried ginger)
1 C angel hair pasta broken in pieces
3/4 C cooked, shredded chicken or cubed tofu (about 4 oz)
1/2 cup thinly sliced carrots
1/2 t Asian sesame oil
Thinly slice shiitake caps (makes about 2 1/2 cups). In a medium saucepan, over medium heat, combine chicken broth with 1 1/2 C water, the soy sauce, garlic and ginger; bring to a simmer.
Add mushrooms, pasta, chicken (or tofu) and carrot; simmer until mushrooms are soft, about 5 minutes. Stir in sesame oil and, if desired, 1/4 C thinly sliced green onions.
Yield: 4 portions (about 5 3/4 cups)
2 cans ready-to-serve chicken or vegetable broth (14 1/2 oz each)
3 T soy sauce
2 t finely chopped garlic
2 t finely chopped fresh ginger (or 1 t ground dried ginger)
1 C angel hair pasta broken in pieces
3/4 C cooked, shredded chicken or cubed tofu (about 4 oz)
1/2 cup thinly sliced carrots
1/2 t Asian sesame oil
Thinly slice shiitake caps (makes about 2 1/2 cups). In a medium saucepan, over medium heat, combine chicken broth with 1 1/2 C water, the soy sauce, garlic and ginger; bring to a simmer.
Add mushrooms, pasta, chicken (or tofu) and carrot; simmer until mushrooms are soft, about 5 minutes. Stir in sesame oil and, if desired, 1/4 C thinly sliced green onions.
Yield: 4 portions (about 5 3/4 cups)
Caramel Apple Crisp
Ingredients:
Topping: 1 1/3 cup oats
2/3 cup all-purpose flour
1/3 cup brown sugar
1/3 cup sugar
2/3 cup toasted almonds
a pinch of salt
12/ T of butter (1 1/2 sticks), melted
Filling:
6 green apples (peeled and sliced)
2 C sugar
1/4 C corn syrup
1/4 C water
1/2 C heavy cream
2T cornstarch mixed with 2 T cold water
Directions:
To make the topping, combine the oats, flour, sugars, nuts, and salt. Stir until blended. Pour the melted butter over and mix with the fork. Chill in the fridge until ready to use.
To make the filling, whisk together the sugar, corn syrup, and 1/4 C water. Cook over medium heat without whisking until you have achieved an amber color syrup. Remove from the heat and whisk in the cream very carefully. Return to the heat and add the apples. Cook until the apples have softened slightly. Add the cornstarch mixture and cook until the mixture is thick. Pour into a square baking dish, and crumble the topping over the fruit filling. Bake at 400 degrees for 25-30 minutes, or until golden and bubbly.
Serve warm with a scoop of ice cream on top.
Topping: 1 1/3 cup oats
2/3 cup all-purpose flour
1/3 cup brown sugar
1/3 cup sugar
2/3 cup toasted almonds
a pinch of salt
12/ T of butter (1 1/2 sticks), melted
Filling:
6 green apples (peeled and sliced)
2 C sugar
1/4 C corn syrup
1/4 C water
1/2 C heavy cream
2T cornstarch mixed with 2 T cold water
Directions:
To make the topping, combine the oats, flour, sugars, nuts, and salt. Stir until blended. Pour the melted butter over and mix with the fork. Chill in the fridge until ready to use.
To make the filling, whisk together the sugar, corn syrup, and 1/4 C water. Cook over medium heat without whisking until you have achieved an amber color syrup. Remove from the heat and whisk in the cream very carefully. Return to the heat and add the apples. Cook until the apples have softened slightly. Add the cornstarch mixture and cook until the mixture is thick. Pour into a square baking dish, and crumble the topping over the fruit filling. Bake at 400 degrees for 25-30 minutes, or until golden and bubbly.
Serve warm with a scoop of ice cream on top.
Winter Squash Soup
Easy, Smooth, Delicious Winter Squash Soup
Use butternut, acorn, delicata or hubbard squash. Or use fresh pumpkin! This soup can be prepared 2 days ahead and refrigerated. It freezes great.
Ingredients:
4 lb. Winter Squash or Pumpkin
2 T (1/4 stick) butter
1 med onion, chopped
2 cloves garlic - chopped
1/2 teaspoon ground nutmeg
5 cups (or more) vegetable or chicken broth
1 apple, peeled, cored, diced
1/2 C apple cider (optional)
Garnish (optional):
Sour cream or plain yogurt
Chopped fresh cilantro or parsley
Preparation:
1. Preheat oven to 325 degrees F. Line a cookie sheet with foil and coat with vegetable oil. Cut winter squash or pumpkin into large chunks, place on cookie sheet and bake in the oven until soft (approx. 30 min.) Remove from oven, cool, peel and cut into smaller pieces.
2. Melt butter in large pot over medium-high heat. Add chopped onion, garlic and nutmeg. Saute until onion is soft but not yet brown (about 5 minutes). Add peeled squash or pumpkin pieces, broth, apple, and apple cider. Bring to boil; then reduce heat and simmer uncovered until squash and apple are tender (about 20 minutes).
3. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper (or hot pepper sauce). If soup is too thick, stir in more broth. Heat and serve.
4. Garnish each serving with a dollop of sour cream or plain yogurt. Add some chopped cilantro.
Use butternut, acorn, delicata or hubbard squash. Or use fresh pumpkin! This soup can be prepared 2 days ahead and refrigerated. It freezes great.
Ingredients:
4 lb. Winter Squash or Pumpkin
2 T (1/4 stick) butter
1 med onion, chopped
2 cloves garlic - chopped
1/2 teaspoon ground nutmeg
5 cups (or more) vegetable or chicken broth
1 apple, peeled, cored, diced
1/2 C apple cider (optional)
Garnish (optional):
Sour cream or plain yogurt
Chopped fresh cilantro or parsley
Preparation:
1. Preheat oven to 325 degrees F. Line a cookie sheet with foil and coat with vegetable oil. Cut winter squash or pumpkin into large chunks, place on cookie sheet and bake in the oven until soft (approx. 30 min.) Remove from oven, cool, peel and cut into smaller pieces.
2. Melt butter in large pot over medium-high heat. Add chopped onion, garlic and nutmeg. Saute until onion is soft but not yet brown (about 5 minutes). Add peeled squash or pumpkin pieces, broth, apple, and apple cider. Bring to boil; then reduce heat and simmer uncovered until squash and apple are tender (about 20 minutes).
3. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper (or hot pepper sauce). If soup is too thick, stir in more broth. Heat and serve.
4. Garnish each serving with a dollop of sour cream or plain yogurt. Add some chopped cilantro.
Potato Pancakes
8 pancakes
I have made these at the house of a friend who gives a party featuring potato pancakes every year. He loves making them and gets really creative, tossing in hot sauce or different herbs. You can be as creative as you like with yours. Mine are a simple version, and I like to serve them with fresh applesauce.
Ingredients:
3 large Idaho or Yukon potatoes (about 2 pounds)
1 large sweet onion
1 cup matzo meal, medium grain
1 egg
1 teaspoon salt, or more to taste
1/4 cup olive oil
GARNISH:
Low-fat sour cream
Fresh
applesauce
Instructions:
1. Peel and grate the potatoes and onion by hand or in a food processor and put them in a large bowl. (If you grate the potatoes ahead of time, make sure to soak them in water to keep them from turning color, then drain and squeeze when ready to use.)
2. Add the matzo meal and the egg. Sprinkle in the salt and blend everything together until the onions and potatoes are coated with the egg and matzo meal. Let stand for 5 minutes.
3. With clean hands, roll a ball of dough just big enough to fit into the palm of your hand, and flatten it out with your palms to make a round cake. Repeat the process until you have used up all the batter.
4. Set a medium saucepan over medium-high heat with 1 tablespoon of olive oil. Lay 4 pancakes in the hot oil and cook for 1 minute on each side, until they turn golden brown. Transfer the pancakes to a paper towel to soak up any excess oil. Repeat, adding more olive oil to the pan, until all pancakes are cooked. Serve with sour cream and a side of fresh applesauce.
Nutritional Information:
Per serving:
246 calories
8 g total fat (1 g sat)
27 mg cholesterol
39 g carbohydrate
5 g protein
3 g fiber
I have made these at the house of a friend who gives a party featuring potato pancakes every year. He loves making them and gets really creative, tossing in hot sauce or different herbs. You can be as creative as you like with yours. Mine are a simple version, and I like to serve them with fresh applesauce.
Ingredients:
3 large Idaho or Yukon potatoes (about 2 pounds)
1 large sweet onion
1 cup matzo meal, medium grain
1 egg
1 teaspoon salt, or more to taste
1/4 cup olive oil
GARNISH:
Low-fat sour cream
Fresh
applesauce
Instructions:
1. Peel and grate the potatoes and onion by hand or in a food processor and put them in a large bowl. (If you grate the potatoes ahead of time, make sure to soak them in water to keep them from turning color, then drain and squeeze when ready to use.)
2. Add the matzo meal and the egg. Sprinkle in the salt and blend everything together until the onions and potatoes are coated with the egg and matzo meal. Let stand for 5 minutes.
3. With clean hands, roll a ball of dough just big enough to fit into the palm of your hand, and flatten it out with your palms to make a round cake. Repeat the process until you have used up all the batter.
4. Set a medium saucepan over medium-high heat with 1 tablespoon of olive oil. Lay 4 pancakes in the hot oil and cook for 1 minute on each side, until they turn golden brown. Transfer the pancakes to a paper towel to soak up any excess oil. Repeat, adding more olive oil to the pan, until all pancakes are cooked. Serve with sour cream and a side of fresh applesauce.
Nutritional Information:
Per serving:
246 calories
8 g total fat (1 g sat)
27 mg cholesterol
39 g carbohydrate
5 g protein
3 g fiber
Subscribe to:
Posts (Atom)