Fried Rice with Smoked Turkey
2 tbsp EVO oil, divided
1/4c egg substitute
1 onion, vertically sliced
1 clove garlic, minced
1/2c Smoked Turkey, lean julienne-cut (about 1/4 pound)
3 c Simply Wonderful Rice (see below)
1/2c frozen green peas, thawed
1/4c whole baby corn
1/8c low-sodium soy sauce
1/2tbsp dark sesame oil
1/4tsp kosher salt
1/4tsp ground pepper
Cilantro sprigs (optional)
Simply Wonderful Rice
3 c Instant Brown Rice
3 c Water
1 tbsp chives, dried
1 tbsp parsley, dried
1 tsp kosher salt
1 tsp pepper
1 tbsp EVO oil
Simply Wonderful Rice:
Combine all rice ingredients in a covered saucepan, and bring to a boil. As soon it comes to a boil, reduce to a simmer, and stir well. Cover and let simmer until holes begin to form at the top of the rice, which shows the water is being absorbed. Then, push a spoon down the middle of the saucepan to see if any liquid remains at the bottom of the rice. If a small pool of water forms it is not ready. If a little bit of humidity remains, it is ready. Remove the rice from the simmering heat, then fluff and serve.
Fried Rice with Smoked Turkey:
Heat 1 tablespoon of oil in a stir-fry pan or a wok over medium heat. Add egg, and stir-fry 30 seconds or until egg is done, then remove from skillet. Add 1 tablespoon oil to pan, add onion, and stir-fry 3 minutes. Add garlic, then stir-fry 1 minute. Increase heat to medium-high, then add the Smoked Turkey, and stir-fry 3 minutes. Add rice, peas, and corn; stir-fry 3 minutes. Add egg, soy sauce, sesame oil, salt, and pepper, then stir-fry 1 minute or until thoroughly heated. Garnish with cilantro, if desired.
Tuesday, February 28, 2006
Béchamel Sauce
2 1/2c 1% low-fat milk
8 black peppercorns
1 sliced onion (1/2-inch-thick)
1 bay leaf
2 tbsp stick margarine
1/4c Better for Bread flour
1/4tsp kosher salt
1/8tsp ground pepper
Dash ground nutmeg
Combine first 4 ingredients in a heavy saucepan, and cook over a medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Cover, let stand 10 minutes. Strain mixture through a sieve into a bowl, then discard solids. Set aside. Melt margarine in saucepan over medium heat. Add flour, stirring with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk mixture, and cook over a medium-low heat 5 minutes or until thick. Stir in salt, pepper, and nutmeg. This recipe goes with Crepes with Wild Mushrooms and Herbs, Stuffed Cannelloni with Herbs, Gratin of Leeks, Pasta and Cheese, Creamed Cod with Mushrooms.
2 1/2c 1% low-fat milk
8 black peppercorns
1 sliced onion (1/2-inch-thick)
1 bay leaf
2 tbsp stick margarine
1/4c Better for Bread flour
1/4tsp kosher salt
1/8tsp ground pepper
Dash ground nutmeg
Combine first 4 ingredients in a heavy saucepan, and cook over a medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Cover, let stand 10 minutes. Strain mixture through a sieve into a bowl, then discard solids. Set aside. Melt margarine in saucepan over medium heat. Add flour, stirring with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk mixture, and cook over a medium-low heat 5 minutes or until thick. Stir in salt, pepper, and nutmeg. This recipe goes with Crepes with Wild Mushrooms and Herbs, Stuffed Cannelloni with Herbs, Gratin of Leeks, Pasta and Cheese, Creamed Cod with Mushrooms.
Sunday, February 26, 2006
Cooking Prime Rib Less Roast
Oven should be preheated to 325°. Meanwhile rub the Roast (without the ribs) generously with your seasonings and place in a shallow roasting pan. Place the Roast in the oven and roast until the internal temperature is 125° for rare or 135° for medium. You can estimate approximately 12 minutes per pound for rare beef, 15 minutes per pound for medium and 20 minutes per pound for well done. This allows for after-cooking. High heat will tend to dry your meat, give you less yield and produce an unevenly cooked roast. Always allow the meat to rest once it is removed from the oven. Do not carve immediately, rest for 10 minutes and carve.
Oven should be preheated to 325°. Meanwhile rub the Roast (without the ribs) generously with your seasonings and place in a shallow roasting pan. Place the Roast in the oven and roast until the internal temperature is 125° for rare or 135° for medium. You can estimate approximately 12 minutes per pound for rare beef, 15 minutes per pound for medium and 20 minutes per pound for well done. This allows for after-cooking. High heat will tend to dry your meat, give you less yield and produce an unevenly cooked roast. Always allow the meat to rest once it is removed from the oven. Do not carve immediately, rest for 10 minutes and carve.
Friday, February 24, 2006
Brownies with Chocolate Icing
Brownies
1 c brown sugar or Splenda
1/2c egg substitute or 2 eggs
1 tbsp hot water
2 tsp instant coffee granules
1/4c margarine, melted
1 tsp vanilla extract
1/2c Better for Bread flour
1/2c Whole Wheat flour
2/3c unsweetened cocoa
1/4tsp kosher salt
Cooking spray
Chocolate Icing P
6 oz chocolate chips
6 tbsp boiling water
1/3tsp vanilla extract
1 3/4c confectioners sugar
Preheat oven to 325°. Place sugar and eggs in a large bowl, then beat with a mixer at high speed until thick and pale (about 5 minutes). Combine hot water and coffee granules, stirring until coffee granules dissolve. Add coffee mixture, margarine, and vanilla extract to sugar mixture, then beat at low speed until combined. Lightly spoon flours into a dry measuring cup, then level with a knife. Combine flours, cocoa, and salt, stirring with a whisk. Gradually add flour mixture to sugar mixture, stirring just until moist (batter will be thick). Spread the batter into an 8-inch square baking pan coated with cooking spray. Bake at 325° for 23 minutes or until brownies spring back when touched lightly in the center. Cool in the pan on a wire rack. Garnish the brownies with Icing. Melt the chocolate chips by adding boiling water and stir until smooth. Add vanilla and the sugar, and stir until mixture is smooth. Add more water (1 tbsp at a time)if too thick. A little cinnamon may be added.
Brownies
1 c brown sugar or Splenda
1/2c egg substitute or 2 eggs
1 tbsp hot water
2 tsp instant coffee granules
1/4c margarine, melted
1 tsp vanilla extract
1/2c Better for Bread flour
1/2c Whole Wheat flour
2/3c unsweetened cocoa
1/4tsp kosher salt
Cooking spray
Chocolate Icing P
6 oz chocolate chips
6 tbsp boiling water
1/3tsp vanilla extract
1 3/4c confectioners sugar
Preheat oven to 325°. Place sugar and eggs in a large bowl, then beat with a mixer at high speed until thick and pale (about 5 minutes). Combine hot water and coffee granules, stirring until coffee granules dissolve. Add coffee mixture, margarine, and vanilla extract to sugar mixture, then beat at low speed until combined. Lightly spoon flours into a dry measuring cup, then level with a knife. Combine flours, cocoa, and salt, stirring with a whisk. Gradually add flour mixture to sugar mixture, stirring just until moist (batter will be thick). Spread the batter into an 8-inch square baking pan coated with cooking spray. Bake at 325° for 23 minutes or until brownies spring back when touched lightly in the center. Cool in the pan on a wire rack. Garnish the brownies with Icing. Melt the chocolate chips by adding boiling water and stir until smooth. Add vanilla and the sugar, and stir until mixture is smooth. Add more water (1 tbsp at a time)if too thick. A little cinnamon may be added.
Thursday, February 23, 2006
Lemon Olive Oil Sauce
2 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
1 1/2tsp chopped fresh or 1/2 teaspoon dried oregano
1 tsp kosher salt
1 tsp grated lemon rind
2 cloves garlic, minced
Dash ground black pepper
Combine all ingredients, stirring well with a whisk.
Yield: 1/4 cup (serving size: 2 teaspoons)
This recipe goes with Baked Fish with Roasted Potatoes, Tomatoes, and Sauce
2 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
1 1/2tsp chopped fresh or 1/2 teaspoon dried oregano
1 tsp kosher salt
1 tsp grated lemon rind
2 cloves garlic, minced
Dash ground black pepper
Combine all ingredients, stirring well with a whisk.
Yield: 1/4 cup (serving size: 2 teaspoons)
This recipe goes with Baked Fish with Roasted Potatoes, Tomatoes, and Sauce
Baked Fish With Olive-Crumb Coating
2 1/4lb white fish fillets
Cooking spray
3 tbsp lemon juice
1/3c dry breadcrumbs
1/3c chopped green olives
1 tbsp EVO oil
2 tsp dried oregano
1 tsp bottled minced garlic
1/4tsp ground pepper
1 can (2.25-oz)chopped ripe olives, drained
6 lemon wedges
Preheat oven to 450°. Arrange fish in a 13 x 9-inch baking dish coated with cooking spray, and sprinkle with lemon juice. Combine the breadcrumbs and the next 6 ingredients (breadcrumbs through ripe olives),then stir until moist. Spread the olive mixture evenly over fillets, pressing firmly to coat. Bake at 450° for 12 minutes or until fish flakes easily when tested with a fork. Serve fish with lemon wedges.
2 1/4lb white fish fillets
Cooking spray
3 tbsp lemon juice
1/3c dry breadcrumbs
1/3c chopped green olives
1 tbsp EVO oil
2 tsp dried oregano
1 tsp bottled minced garlic
1/4tsp ground pepper
1 can (2.25-oz)chopped ripe olives, drained
6 lemon wedges
Preheat oven to 450°. Arrange fish in a 13 x 9-inch baking dish coated with cooking spray, and sprinkle with lemon juice. Combine the breadcrumbs and the next 6 ingredients (breadcrumbs through ripe olives),then stir until moist. Spread the olive mixture evenly over fillets, pressing firmly to coat. Bake at 450° for 12 minutes or until fish flakes easily when tested with a fork. Serve fish with lemon wedges.
Wednesday, February 22, 2006
Sour Cream Pound Cake
1 1/2c brown sugar or Splenda
1/2c stick margarine or butter, softened
5/8c egg substitute or 2 eggs
3/4c low-fat sour cream
2 1/4c cake mix (see below)
1/4tsp kosher salt
1 tsp vanilla extract
Cooking spray
To make into Lemon Sour Cream Pound Cake
1 1/2tsp lemon extract
1 tbsp grated lemon rind (about 1 1/2 lemons)
1/4c fresh lemon juice, divided
1 c powdered sugar
Preheat oven to 350°. Coat a loaf pan with cooking spray. Beat sugar(add lemon extract - optional) and margarine at medium speed of a mixer until well-blended (about 5 minutes). Gradually add egg substitute, (add grated lemon rind and 2 tablespoons lemon juice - optional) beating well. Stir sour cream well, and set aside. Combine cake mix and salt. Add flour mixture to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in vanilla. Spoon the batter into prepared pan. Bake in loaf pan at 350F for 60 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack.
Four egg whites can be used in place of egg substitute, if desired. Add one at a time to sugar mixture.
Glaze(optional)
Combine 2 tablespoons of lemon juice and powdered sugar. Drizzle glaze over top of cake.
Cake Mix
4 3/4 c whole wheat flour
4 3/4 c Better for Bread flour
2 1/2 c corn starch
3 tbsp baking soda
1 1/2c brown sugar or Splenda
1/2c stick margarine or butter, softened
5/8c egg substitute or 2 eggs
3/4c low-fat sour cream
2 1/4c cake mix (see below)
1/4tsp kosher salt
1 tsp vanilla extract
Cooking spray
To make into Lemon Sour Cream Pound Cake
1 1/2tsp lemon extract
1 tbsp grated lemon rind (about 1 1/2 lemons)
1/4c fresh lemon juice, divided
1 c powdered sugar
Preheat oven to 350°. Coat a loaf pan with cooking spray. Beat sugar(add lemon extract - optional) and margarine at medium speed of a mixer until well-blended (about 5 minutes). Gradually add egg substitute, (add grated lemon rind and 2 tablespoons lemon juice - optional) beating well. Stir sour cream well, and set aside. Combine cake mix and salt. Add flour mixture to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in vanilla. Spoon the batter into prepared pan. Bake in loaf pan at 350F for 60 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack.
Four egg whites can be used in place of egg substitute, if desired. Add one at a time to sugar mixture.
Glaze(optional)
Combine 2 tablespoons of lemon juice and powdered sugar. Drizzle glaze over top of cake.
Cake Mix
4 3/4 c whole wheat flour
4 3/4 c Better for Bread flour
2 1/2 c corn starch
3 tbsp baking soda
Raisin Cake With Caramel Icing
Cake
1 c Sugar or Splenda
1 c brown sugar
1/3c margarine
2 c unsweetened applesauce
3c Cake Mix (see below)
4 tsp unsweetened cocoa
2 tsp ground cinnamon
2 tsp ground nutmeg
1/2tsp salt
1/2c raisins
1/4c chopped pecans
1 tsp vanilla extract
Cooking spray
Icing:
1 c packed dark brown sugar
1/2c 1% low-fat milk or soy milk
2 tbsp stick margarine
1/4tsp kosher salt
1 1/2c powdered sugar
1 tsp vanilla extract
Preheat oven to 350°. To prepare cake, beat the first 3 ingredients with a mixer at low speed until well-blended (about 5 minutes). Add applesauce, and beat well. Lightly spoon flour into dry measuring cups, and level with a knife. Combine Cake Mix and next 5 ingredients (Cake Mix through salt), stirring well with a whisk. Add Cake Mix mixture to applesauce mixture; beat just until moist. Stir in raisins, pecans, and 1 teaspoon vanilla. Spoon the batter into 2 (9-inch) round cake pans coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on rack. To prepare icing, combine 1 cup brown sugar, milk, margarine, and 1/4 teaspoon salt in a medium saucepan; bring to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer until slightly thick (about 5 minutes), stirring occasionally. Remove from heat. Add the powdered sugar and 1 teaspoon vanilla; beat with a mixer at medium speed until smooth and slightly warm. Cool 5 minutes (icing will thicken as it cools). Place 1 cake layer on a plate. Working quickly, spread with 1/3 cup icing, and top with remaining layer. Spread remaining icing over top and sides of cake. Store loosely covered in refrigerator.
Cake Mix
4 3/4 c whole wheat flour
4 3/4 c Better for Bread flour
2 1/2 c corn starch
3 tbsp baking soda
Combine all ingredients and mix well. Store in a cool area
Cake
1 c Sugar or Splenda
1 c brown sugar
1/3c margarine
2 c unsweetened applesauce
3c Cake Mix (see below)
4 tsp unsweetened cocoa
2 tsp ground cinnamon
2 tsp ground nutmeg
1/2tsp salt
1/2c raisins
1/4c chopped pecans
1 tsp vanilla extract
Cooking spray
Icing:
1 c packed dark brown sugar
1/2c 1% low-fat milk or soy milk
2 tbsp stick margarine
1/4tsp kosher salt
1 1/2c powdered sugar
1 tsp vanilla extract
Preheat oven to 350°. To prepare cake, beat the first 3 ingredients with a mixer at low speed until well-blended (about 5 minutes). Add applesauce, and beat well. Lightly spoon flour into dry measuring cups, and level with a knife. Combine Cake Mix and next 5 ingredients (Cake Mix through salt), stirring well with a whisk. Add Cake Mix mixture to applesauce mixture; beat just until moist. Stir in raisins, pecans, and 1 teaspoon vanilla. Spoon the batter into 2 (9-inch) round cake pans coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on rack. To prepare icing, combine 1 cup brown sugar, milk, margarine, and 1/4 teaspoon salt in a medium saucepan; bring to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer until slightly thick (about 5 minutes), stirring occasionally. Remove from heat. Add the powdered sugar and 1 teaspoon vanilla; beat with a mixer at medium speed until smooth and slightly warm. Cool 5 minutes (icing will thicken as it cools). Place 1 cake layer on a plate. Working quickly, spread with 1/3 cup icing, and top with remaining layer. Spread remaining icing over top and sides of cake. Store loosely covered in refrigerator.
Cake Mix
4 3/4 c whole wheat flour
4 3/4 c Better for Bread flour
2 1/2 c corn starch
3 tbsp baking soda
Combine all ingredients and mix well. Store in a cool area
Tuesday, February 21, 2006
Pound Cake
Cooking spray
2 tbsp dry breadcrumbs
2 1/4 Cake Mix (see below)
1 tsp baking powder
1/4tsp kosher salt
1/2c margarine, softened
1 1/2c packed light brown sugar or Splenda
1 tbsp vanilla extract
1/2c egg substitute or 2 eggs
1/2c fat-free milk or soy milk
1 tbsp powdered sugar
Preheat oven to 350°.
Coat a loaf pan with cooking spray, and dust with the breadcrumbs.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt in a bowl, and stir well with a whisk. Beat the margarine in a large bowl at medium speed of a mixer until light and fluffy. Gradually add brown sugar and vanilla, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with milk, beating at low speed, beginning and ending with the flour mixture. Spoon the batter into prepared pan. Bake in loaf pan at 350 degrees F for 60 to 65 minutes. Cool completely on a wire rack. Sift powdered sugar over top of cake.
To freeze extra pound cake, let cake cool completely on a wire rack; then cut into individual slices. Place unglazed slices in a heavy-duty zip-top plastic bag. Remove excess air from the bag; then seal and place it in your freezer for up to four months. To thaw, let it stand at room temperature. Drizzle glaze per recipe's directions.
Cake Mix
4 3/4 c whole wheat flour
4 3/4 c Better for Bread flour
2 1/2 c corn starch
3 tbsp baking soda
Combine all ingredients and mix well. Store in a cool area
Cooking spray
2 tbsp dry breadcrumbs
2 1/4 Cake Mix (see below)
1 tsp baking powder
1/4tsp kosher salt
1/2c margarine, softened
1 1/2c packed light brown sugar or Splenda
1 tbsp vanilla extract
1/2c egg substitute or 2 eggs
1/2c fat-free milk or soy milk
1 tbsp powdered sugar
Preheat oven to 350°.
Coat a loaf pan with cooking spray, and dust with the breadcrumbs.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt in a bowl, and stir well with a whisk. Beat the margarine in a large bowl at medium speed of a mixer until light and fluffy. Gradually add brown sugar and vanilla, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with milk, beating at low speed, beginning and ending with the flour mixture. Spoon the batter into prepared pan. Bake in loaf pan at 350 degrees F for 60 to 65 minutes. Cool completely on a wire rack. Sift powdered sugar over top of cake.
To freeze extra pound cake, let cake cool completely on a wire rack; then cut into individual slices. Place unglazed slices in a heavy-duty zip-top plastic bag. Remove excess air from the bag; then seal and place it in your freezer for up to four months. To thaw, let it stand at room temperature. Drizzle glaze per recipe's directions.
Cake Mix
4 3/4 c whole wheat flour
4 3/4 c Better for Bread flour
2 1/2 c corn starch
3 tbsp baking soda
Combine all ingredients and mix well. Store in a cool area
Strawberries and English Cream
Strawberries
8 c sliced strawberries
2 tbsp granulated sugar
2 tbsp orange juice
1 tsp grated orange rind
To prepare strawberries, combine first 4 ingredients in a bowl. Cover and chill 3 hours.
English Cream
2/3c brown sugar or Splenda
1 c egg substitute
3 1/2c 1% low-fat milk
1 tbsp vanilla extract
To prepare the English cream, combine 2/3 cup of sugar and 1 c egg substitute in a large saucepan, stirring with a whisk until blended. Gradually add milk to the pan, stirring constantly with a whisk. Cook over medium heat until mixture coats the back of a spoon (about 8 minutes), stirring constantly. Immediately pour mixture into a bowl; stir in vanilla. Cover and chill (the mixture will thicken as it cools).
Pour the English cream over individual servings of the strawberries.
Strawberries
8 c sliced strawberries
2 tbsp granulated sugar
2 tbsp orange juice
1 tsp grated orange rind
To prepare strawberries, combine first 4 ingredients in a bowl. Cover and chill 3 hours.
English Cream
2/3c brown sugar or Splenda
1 c egg substitute
3 1/2c 1% low-fat milk
1 tbsp vanilla extract
To prepare the English cream, combine 2/3 cup of sugar and 1 c egg substitute in a large saucepan, stirring with a whisk until blended. Gradually add milk to the pan, stirring constantly with a whisk. Cook over medium heat until mixture coats the back of a spoon (about 8 minutes), stirring constantly. Immediately pour mixture into a bowl; stir in vanilla. Cover and chill (the mixture will thicken as it cools).
Pour the English cream over individual servings of the strawberries.
Mocha Double-Fudge Brownies with Chocolate Icing
Cooking spray
1/3c Better for Bread flour
1/3c Whole Wheat flour
1 c brown sugar or Splenda
1/2c unsweetened cocoa
1/4c stick margarine, melted
2 tbsp water
1 tbsp instant coffee granules
1 tsp vanilla extract
1/4tsp kosher salt
1/2tsp baking powder
1/4c egg substitute or 1 egg
1 lg egg white
1/4c semisweet chocolate chips
1/4c fat-free hot fudge chocolate topping
Chocolate Icing P
6 oz chocolate chips
6 tbsp boiling water
1/3tsp vanilla extract
1 3/4c confectioners sugar
Preheat oven to 350°. Coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan). Lightly spoon flours into dry measuring cups, and level with a knife. Combine sugar and the next 9 ingredients (sugar through egg white) in a bowl. Add flour and chips, stirring just until blended. Spread half of batter in bottom of prepared pan. Spread the chocolate topping over batter (topping will not completely cover batter). Spread remaining batter over topping. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack. Garnish the brownies with Icing. Melt the chocolate chips by adding boiling water and stir until smooth. Add vanilla and the sugar, and stir until mixture is smooth. Add more water (1 tbsp at a time)if too thick.
Cooking spray
1/3c Better for Bread flour
1/3c Whole Wheat flour
1 c brown sugar or Splenda
1/2c unsweetened cocoa
1/4c stick margarine, melted
2 tbsp water
1 tbsp instant coffee granules
1 tsp vanilla extract
1/4tsp kosher salt
1/2tsp baking powder
1/4c egg substitute or 1 egg
1 lg egg white
1/4c semisweet chocolate chips
1/4c fat-free hot fudge chocolate topping
Chocolate Icing P
6 oz chocolate chips
6 tbsp boiling water
1/3tsp vanilla extract
1 3/4c confectioners sugar
Preheat oven to 350°. Coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan). Lightly spoon flours into dry measuring cups, and level with a knife. Combine sugar and the next 9 ingredients (sugar through egg white) in a bowl. Add flour and chips, stirring just until blended. Spread half of batter in bottom of prepared pan. Spread the chocolate topping over batter (topping will not completely cover batter). Spread remaining batter over topping. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack. Garnish the brownies with Icing. Melt the chocolate chips by adding boiling water and stir until smooth. Add vanilla and the sugar, and stir until mixture is smooth. Add more water (1 tbsp at a time)if too thick.
Apricot Cobbler Bars
5 tbsp stick margarine, softened
1/4c powdered sugar
1/4c packed brown sugar
1/4tsp kosher salt
1/8tsp almond extract
5/8c Better for Bread flour
5/8c Whole Wheat flour
3/4c apricot preserves
1/2c low-fat granola without raisins
Preheat oven to 350°. Beat margarine at medium speed of a mixer until light and fluffy. Add sugars, salt, and extract, beating well. Lightly spoon flours into dry measuring cups, and level with a knife. Gradually add flours to margarine mixture, beating until moist. Remove 1/3 cup of flour mixture, and set it aside. Press the remaining flour mixture into the bottom of an 8-inch square baking dish. Bake at 350° for 15 minutes or until lightly golden. Gently spread preserves over warm shortbread. Combine 1/3 cup flour mixture with granola, and sprinkle over the preserves. Bake at 350° for an additional 20 minutes or until golden brown. Cool.
5 tbsp stick margarine, softened
1/4c powdered sugar
1/4c packed brown sugar
1/4tsp kosher salt
1/8tsp almond extract
5/8c Better for Bread flour
5/8c Whole Wheat flour
3/4c apricot preserves
1/2c low-fat granola without raisins
Preheat oven to 350°. Beat margarine at medium speed of a mixer until light and fluffy. Add sugars, salt, and extract, beating well. Lightly spoon flours into dry measuring cups, and level with a knife. Gradually add flours to margarine mixture, beating until moist. Remove 1/3 cup of flour mixture, and set it aside. Press the remaining flour mixture into the bottom of an 8-inch square baking dish. Bake at 350° for 15 minutes or until lightly golden. Gently spread preserves over warm shortbread. Combine 1/3 cup flour mixture with granola, and sprinkle over the preserves. Bake at 350° for an additional 20 minutes or until golden brown. Cool.
Monday, February 20, 2006
Friday, February 17, 2006
Orange Beets
2 lg beets (about 1 1/2 pounds)
1 tbsp EVO oil
1 tbsp grated orange rind
3/4c orange juice
1 tsp lemon juice
1/8tsp kosher salt
1/8tsp ground black pepper
1 1/2tbsp chopped almonds, toasted
Leaving root and 1 inch of stem on beets, trim tops, and scrub with a brush. Place in a large saucepan; cover with water. Bring to a boil, then cover, reduce heat, and simmer for 1 hour or until tender. Drain and rinse with cold water. Drain and cool. Trim off beet roots, then rub off skins. Cut beets into cubes.
Heat EVO oil in a large nonstick skillet over medium heat. Add beets, rind, and next 4 ingredients (rind through pepper). Bring to a boil, and cook until the liquid is the consistency of a thin syrup (about 12 minutes), stirring occasionally. Sprinkle with almonds.
2 lg beets (about 1 1/2 pounds)
1 tbsp EVO oil
1 tbsp grated orange rind
3/4c orange juice
1 tsp lemon juice
1/8tsp kosher salt
1/8tsp ground black pepper
1 1/2tbsp chopped almonds, toasted
Leaving root and 1 inch of stem on beets, trim tops, and scrub with a brush. Place in a large saucepan; cover with water. Bring to a boil, then cover, reduce heat, and simmer for 1 hour or until tender. Drain and rinse with cold water. Drain and cool. Trim off beet roots, then rub off skins. Cut beets into cubes.
Heat EVO oil in a large nonstick skillet over medium heat. Add beets, rind, and next 4 ingredients (rind through pepper). Bring to a boil, and cook until the liquid is the consistency of a thin syrup (about 12 minutes), stirring occasionally. Sprinkle with almonds.
Chocolate Icing P
6 oz chocolate chips
6 tbsp boiling water
1/3tsp vanilla extract
1 3/4c confectioners sugar
Melt chocolate by adding boiling water and stir until smooth. Add vanilla and the sugar; stir until mixture is smooth. Or dissolve 1/3 cup cocoa in boiling water. A little cinnamon may be added.
6 oz chocolate chips
6 tbsp boiling water
1/3tsp vanilla extract
1 3/4c confectioners sugar
Melt chocolate by adding boiling water and stir until smooth. Add vanilla and the sugar; stir until mixture is smooth. Or dissolve 1/3 cup cocoa in boiling water. A little cinnamon may be added.
Thursday, February 16, 2006
Pumpkin Orange Spice Cake
1 c Whole Wheat flour
1 c Better for Bread flour
2 tsp baking powder
1 1/2tsp ground cinnamon
1/2tsp baking soda
1/2tsp salt
1/4tsp ground ginger
1/4tsp ground cloves
1 c brown sugar or Splenda
1 c canned pumpkin
1/2c Soy Milk
1/4c orange juice
1/4c EVO oil
1 tbsp grated orange rind
1 egg or 1/4c egg substitute
Cooking spray
Preheat oven to 350°. Lightly spoon flours into a dry measuring cup, and level with a knife. Combine flours and the next 6 ingredients (flours through cloves) in a large bowl. Make a well in the center of the mixture. Combine the sugar and remaining ingredients except the cooking spray in a bowl, and stir with a whisk. Add to the flour mixture, and stir just until moist. Pour the batter into an 8-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan 10 minutes on a wire rack, and remove from the pan. Cool completely on the wire rack.
1 c Whole Wheat flour
1 c Better for Bread flour
2 tsp baking powder
1 1/2tsp ground cinnamon
1/2tsp baking soda
1/2tsp salt
1/4tsp ground ginger
1/4tsp ground cloves
1 c brown sugar or Splenda
1 c canned pumpkin
1/2c Soy Milk
1/4c orange juice
1/4c EVO oil
1 tbsp grated orange rind
1 egg or 1/4c egg substitute
Cooking spray
Preheat oven to 350°. Lightly spoon flours into a dry measuring cup, and level with a knife. Combine flours and the next 6 ingredients (flours through cloves) in a large bowl. Make a well in the center of the mixture. Combine the sugar and remaining ingredients except the cooking spray in a bowl, and stir with a whisk. Add to the flour mixture, and stir just until moist. Pour the batter into an 8-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan 10 minutes on a wire rack, and remove from the pan. Cool completely on the wire rack.
Onion Biscuits
Cooking spray
1 c minced fresh onion
2 c Baking Mix#4 plus 1 tbsp (see below)
3 tbsp vegetable shortening
3/4c low-fat buttermilk (see below)
1 egg lightly beaten, or 1/4c egg substitute
2 tsp water
Preheat oven to 450°. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add onion and sauté 8 minutes or until golden brown. Cool. Lightly spoon Baking Mix#4 into dry measuring cups, and level with a knife. Place flour in a food processor. Add the shortening, and pulse 2 times or until combined. Sprinkle onion mixture over the flour mixture. With the processor on, slowly add the buttermilk through the food chute, and process until the dough forms a ball. Turn the dough out onto a floured surface, and knead lightly 4 to 5 times. Pat the dough into an 8 x 6-inch rectangle, and cut into 12 squares. Place on a baking sheet. Combine egg and water, and brush over the biscuits. Bake at 450° for 11 minutes or until golden.
Baking Mix#4@
http://allblindtrust.blogspot.com/2006/02/baking-mix4-and-buttermilk-pancakes.html
Low Fat Buttermilk Substitute
3/4c 2% or 1% milk
3/4tbsp vinegar
Buttermilk also known as cultured milk and can be replaced by sour milk. Take one tablespoon vinegar or lemon juice, place in a measuring cup and fill with enough milk to make 3/4c. Do not stir, let stand for five minutes before using.
Cooking spray
1 c minced fresh onion
2 c Baking Mix#4 plus 1 tbsp (see below)
3 tbsp vegetable shortening
3/4c low-fat buttermilk (see below)
1 egg lightly beaten, or 1/4c egg substitute
2 tsp water
Preheat oven to 450°. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add onion and sauté 8 minutes or until golden brown. Cool. Lightly spoon Baking Mix#4 into dry measuring cups, and level with a knife. Place flour in a food processor. Add the shortening, and pulse 2 times or until combined. Sprinkle onion mixture over the flour mixture. With the processor on, slowly add the buttermilk through the food chute, and process until the dough forms a ball. Turn the dough out onto a floured surface, and knead lightly 4 to 5 times. Pat the dough into an 8 x 6-inch rectangle, and cut into 12 squares. Place on a baking sheet. Combine egg and water, and brush over the biscuits. Bake at 450° for 11 minutes or until golden.
Baking Mix#4@
http://allblindtrust.blogspot.com/2006/02/baking-mix4-and-buttermilk-pancakes.html
Low Fat Buttermilk Substitute
3/4c 2% or 1% milk
3/4tbsp vinegar
Buttermilk also known as cultured milk and can be replaced by sour milk. Take one tablespoon vinegar or lemon juice, place in a measuring cup and fill with enough milk to make 3/4c. Do not stir, let stand for five minutes before using.
Wednesday, February 15, 2006
Braised Lettuces
lettuces
4 tbsp Extra Virgin Olive oil
to taste kosher salt
to taste ground pepper
Soak the lettuces in salted water, check for infestation, then rinse. Tie the lettuces with string to keep together for next step. Blanch the lettuces for 3 minutes in a large pot of simmering salted water. Remove lettuces from water with a slotted spoon and drain them on paper towels, gently squeezing and blotting to remove excess water. Remove and discard string. Drizzle 4 tbsp. of Extra Virgin Olive oil in a large sauté pan over medium heat, add lettuces, and cook until lightly browned, about 3 minutes, then carefully turn and cook another 3 minutes. Season to taste with kosher salt and ground pepper. Serve with chicken and wine sauce, if you like.
lettuces
4 tbsp Extra Virgin Olive oil
to taste kosher salt
to taste ground pepper
Soak the lettuces in salted water, check for infestation, then rinse. Tie the lettuces with string to keep together for next step. Blanch the lettuces for 3 minutes in a large pot of simmering salted water. Remove lettuces from water with a slotted spoon and drain them on paper towels, gently squeezing and blotting to remove excess water. Remove and discard string. Drizzle 4 tbsp. of Extra Virgin Olive oil in a large sauté pan over medium heat, add lettuces, and cook until lightly browned, about 3 minutes, then carefully turn and cook another 3 minutes. Season to taste with kosher salt and ground pepper. Serve with chicken and wine sauce, if you like.
Sweet Potato Pie 2
1 prepared piecrust
2 c mashed cooked sweet potato (about 1 1/4 pounds)
1 c evaporated fat-free milk
3/4c brown sugar or Splenda
1 tsp vanilla extract
1/2tsp grated lemon rind
1/2tsp ground cinnamon
1/4tsp kosher salt
1/4tsp ground nutmeg
2 eggs
1 1/4c whipped cream topping
Ground cinnamon (optional)
Preheat oven to 350°. Combine sweet potato and next 8 ingredients (sweet potato through eggs) in a food processor, and process until smooth. Spoon mixture into prepared crust. Bake at 350° for 45 minutes or until set; shield edges of piecrust with foil after 20 minutes. Cool completely on a wire rack. Top each serving with whipped topping, and sprinkle with cinnamon, if desired.
1 prepared piecrust
2 c mashed cooked sweet potato (about 1 1/4 pounds)
1 c evaporated fat-free milk
3/4c brown sugar or Splenda
1 tsp vanilla extract
1/2tsp grated lemon rind
1/2tsp ground cinnamon
1/4tsp kosher salt
1/4tsp ground nutmeg
2 eggs
1 1/4c whipped cream topping
Ground cinnamon (optional)
Preheat oven to 350°. Combine sweet potato and next 8 ingredients (sweet potato through eggs) in a food processor, and process until smooth. Spoon mixture into prepared crust. Bake at 350° for 45 minutes or until set; shield edges of piecrust with foil after 20 minutes. Cool completely on a wire rack. Top each serving with whipped topping, and sprinkle with cinnamon, if desired.
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