Ah beans. I love them so. Just don't get too near to me after I eat them sometimes. Not the nicest scent.
In a nice change from the hunks of meat, I made a new hummus recipe that I pulled from a WW magazine. It was a really simple recipe to make on a work night. I mixed it up and chilled for a couple hours. It was perfect with some mini wheat pitas. It definitely has a lemon edge to it, but if you didn't know it was lemon in it, you wouldn't be able to define what the edge was. The flavor lasted nicely for a few days in the refrigerator without overwhelming. I do have one serving left which I will freeze and will be interested to see how it defrosts. Pretty much a repeater.
* Exported from MasterCook *
Hummus
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Spreads/Dips
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 1/2 ounces chickpeas, canned
4 teaspoons natural peanut butter
1 tablespoon fresh lemon juice
1 teaspoon grated lemon rind
1 garlic clove
1/8 teaspoon ground cumin
1/8 teaspoon salt
Drain and rinse chickpeas, reserving 1/3 cup of the canned chickpea liquid; set aside.
In a food processor or blender, combine the chickpeas, peanut butter, lemon juice, lemon rind, garlic, cumin, and salt. With the processor running, gradually add the reserved chickpea liquid through the feed tube and process until smooth.
Source:
"WW magazine - July/August 2003"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 224 Calories; 5g Fat (21.0% calories from fat); 9g Protein; 35g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 554mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.
NOTES : 4 points
Nutr. Assoc. : 0 0 0 0 0 0 0
Friday, December 16, 2005
Tuesday, December 13, 2005
Hey - I brought meat!
So, after Thanksgiving excess and a visit from Mom, I finally got back in to cooking. The first holiday weight will be taken off - just in time to fight the Christmas weight! I know the extra would help insulate, but I prefer to wear warm sweaters that fit for that.
Anyway, I finally found a pair of recipes for meatloafs that I actually like and are somewhat healthy. Both recipes are from CL. The first is Mini Meat Loaves from the Jan/Feb 03 issue. This recipe serves 4 as originally written, but I split it in half when I made it, because I wasn't sure how much I would like them. The calorie count I got back from MasterCook is higher than is printed in CL, but it was still reasonable for the size of the servings. This meatloaf baked up easily, and had a nice topping. I definitely could see repeating this recipe. The individual loaves are cool because they look large, and trick the mind in to thinking the serving is larger than it is.
The second is a more unique recipe. It's the Skinny Turkey-Spinach Meat Loaf from CL March 03. This recipe is a mix of meats. I had 1/2 a pound of the beef left from the last meat loaf recipe, and decided to try this instead of the Wedding Soup recipe I thought of. This recipe is interesting because not only does it include meat, but it mixes in spinach as a binder. It gets in vegetables as well as meat. The flavor is very good. It is unusually colored inside, but not unappetizingly. And of course it had the nice topping that I like.
A couple months ago I said I would not be making more meat loaves because I thought I was not a person who enjoyed big hunks of meat. Turns out I like specific hunks of meat. (And keep your minds out of the gutter on that comment, if you can)
* Exported from MasterCook *
Mini Meat Loaves
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup ketchup
1 1/2 tablespoons dijon mustard
1 pound 10% lean ground beef
3/4 cup finely chopped onion
1/4 cup seasoned bread crumbs
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
1 egg
Preheat oven to 400
Combine ketchup and mustard, stirring well with a whisk. Reserve 2 1/2 tablespoons ketchup mixture. Combine remaining ketchup mixture, beef, and next 6 ingredients in a large bowl, stirring to combine.
Divide beef mixture into 4 equal portions. Shape each portion in to a 4x2 1/2-inch loaf; place loaves on a jelly roll pan coated with cooking spray.
Spread about 2 teaspoons reserved ketchup mixture evenly over each loaf. Bake at 400 for 25 minutes or until done.
Source:
"CL Jan/Feb 2003"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 293 Calories; 13g Fat (40.8% calories from fat); 26g Protein; 17g Carbohydrate; 1g Dietary Fiber; 126mg Cholesterol; 985mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Skinny Turkey-Spinach Meat Loaf
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup finely chopped onion
3 garlic clove -- minced
1 cup dry bread crumbs
1/2 cup 1% low-fat milk
1 tablespoon worcestershire sauce
1 teaspoon salt
4 large egg whites
1 1/2 pounds turkey breast, boneless and skinless -- ground
1/2 pound 10% lean ground beef
2 (10-ounce) packages frozen spinach -- thawed, drained, and squeezed dry
1/2 cup ketchup
Preheat oven to 350.
Heat large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and saute 4 minutes. Add garlic, and saute 30 seconds. Remove from heat. Combine onion mixture, breadcrumbs, and the next 8 ingredients (breadcrumbs through spinach), stirring well.
Shape meat mixture into a 12 x 5 inch loaf on a broiler pan coated with cooking spray. Brush ketchup over the top of the loaf. Bake at 350 for 45 minutes or until a thermometer registers 160; let stand 10 minutes before slicing.
Source:
"CL 03/04"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 256 Calories; 5g Fat (16.2% calories from fat); 33g Protein; 20g Carbohydrate; 3g Dietary Fiber; 72mg Cholesterol; 728mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.
NOTES : 6 points
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Anyway, I finally found a pair of recipes for meatloafs that I actually like and are somewhat healthy. Both recipes are from CL. The first is Mini Meat Loaves from the Jan/Feb 03 issue. This recipe serves 4 as originally written, but I split it in half when I made it, because I wasn't sure how much I would like them. The calorie count I got back from MasterCook is higher than is printed in CL, but it was still reasonable for the size of the servings. This meatloaf baked up easily, and had a nice topping. I definitely could see repeating this recipe. The individual loaves are cool because they look large, and trick the mind in to thinking the serving is larger than it is.
The second is a more unique recipe. It's the Skinny Turkey-Spinach Meat Loaf from CL March 03. This recipe is a mix of meats. I had 1/2 a pound of the beef left from the last meat loaf recipe, and decided to try this instead of the Wedding Soup recipe I thought of. This recipe is interesting because not only does it include meat, but it mixes in spinach as a binder. It gets in vegetables as well as meat. The flavor is very good. It is unusually colored inside, but not unappetizingly. And of course it had the nice topping that I like.
A couple months ago I said I would not be making more meat loaves because I thought I was not a person who enjoyed big hunks of meat. Turns out I like specific hunks of meat. (And keep your minds out of the gutter on that comment, if you can)
* Exported from MasterCook *
Mini Meat Loaves
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup ketchup
1 1/2 tablespoons dijon mustard
1 pound 10% lean ground beef
3/4 cup finely chopped onion
1/4 cup seasoned bread crumbs
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
1 egg
Preheat oven to 400
Combine ketchup and mustard, stirring well with a whisk. Reserve 2 1/2 tablespoons ketchup mixture. Combine remaining ketchup mixture, beef, and next 6 ingredients in a large bowl, stirring to combine.
Divide beef mixture into 4 equal portions. Shape each portion in to a 4x2 1/2-inch loaf; place loaves on a jelly roll pan coated with cooking spray.
Spread about 2 teaspoons reserved ketchup mixture evenly over each loaf. Bake at 400 for 25 minutes or until done.
Source:
"CL Jan/Feb 2003"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 293 Calories; 13g Fat (40.8% calories from fat); 26g Protein; 17g Carbohydrate; 1g Dietary Fiber; 126mg Cholesterol; 985mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Skinny Turkey-Spinach Meat Loaf
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup finely chopped onion
3 garlic clove -- minced
1 cup dry bread crumbs
1/2 cup 1% low-fat milk
1 tablespoon worcestershire sauce
1 teaspoon salt
4 large egg whites
1 1/2 pounds turkey breast, boneless and skinless -- ground
1/2 pound 10% lean ground beef
2 (10-ounce) packages frozen spinach -- thawed, drained, and squeezed dry
1/2 cup ketchup
Preheat oven to 350.
Heat large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and saute 4 minutes. Add garlic, and saute 30 seconds. Remove from heat. Combine onion mixture, breadcrumbs, and the next 8 ingredients (breadcrumbs through spinach), stirring well.
Shape meat mixture into a 12 x 5 inch loaf on a broiler pan coated with cooking spray. Brush ketchup over the top of the loaf. Bake at 350 for 45 minutes or until a thermometer registers 160; let stand 10 minutes before slicing.
Source:
"CL 03/04"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 256 Calories; 5g Fat (16.2% calories from fat); 33g Protein; 20g Carbohydrate; 3g Dietary Fiber; 72mg Cholesterol; 728mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.
NOTES : 6 points
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Saturday, November 19, 2005
Working with the season - looking for much needed warmth
Brr. It was cold today. I don't even want to consider what it will be like once winter is actually here. I settled in for the night, and made a batch of warm soup and a hearty, yet strangely sweet muffin.
I decided to take advantage of the canned pumpkin and apple cider readily available for Thanksgiving. The soup recipe is from CL's November '05 issue. It caught my attention because I had a bottle of bourbon to use up in my pantry. I haven't really ever had a blended soup that became a repeat favorite, but this one probably comes closest. The results are sweet in that nicely savory way. I divided the recipe into 6 instead of 8 like they called for. I ended up with good size servings, and an almost complete milk serving.
The muffin was made because I had a bag of rye flour in my freezer. It's not an ingredient I usually use. I had bought it to make a mixed grain bread a few weeks ago. I have a lot of the flour left, so there will be more rye recipes to come. But for the present, the muffins also came out nicely sweet. The texture was grainy, but not excessively so. And interestingly enough, it looked grainier than whole wheat recipes I've made, but it really didn't taste like it.
So, two for two tonight. Hope that carries over into tomorrow - I have to make pumpkin bread for Thanksgiving, and Lebkuchen for this month's IsMyBlogBurning?
* Exported from MasterCook *
Spiked Pumpkin Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped onion
1/2 teaspoon minced ginger
1/2 teaspoon ground cumin
2 garlic cloves -- minced
1 1/2 cups apple cider
1/3 cup bourbon
1/4 cup maple syrup
29 ounces canned pumpkin
14 ounces low-sodium defatted chicken broth
2 cups 1% low-fat milk
1 teaspoon unbleached flour
1/2 teaspoon salt
1/4 teaspoon black pepper
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, ginger, cumin, and garlic cloves; sauté 5 minutes or until lightly browned. Stir in cider, bourbon, syrup, pumpkin, and broth; bring to a boil. Reduce heat, and simmer 10 minutes.
Place half of pumpkin mixture in a blender; process until smooth. Pour pureed mixture into a large bowl. Repeat process with remaining pumpkin mixture. Return pureed mixture to pan. Stir in milk, flour, salt, and pepper; cook until thoroughly heated (do not boil), stirring frequently.
Source:
"CL 11/05"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 145 Calories; 1g Fat (7.4% calories from fat); 4g Protein; 26g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 300mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 1/2 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Spiced Rye Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups rye flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/8 teaspoon cardamom
1 teaspoon orange zest
2 large eggs
1/4 cup honey
3/4 cup water
1/3 cup nonfat dry milk
1/4 cup melted butter
1/2 cup raisins
In a medium bowl combine the flour, salt, baking powder, baking soda, spices and orange zest.
In a small bowl, whisk together the eggs, honey, water, milk powder, and melted butter.
Combine the liquid and dry ingredients, then stir in the raisins.
Bake for 20 minutes at 400.
Source:
"Whole Grain Baking"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 159 Calories; 5g Fat (27.4% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 208mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
I decided to take advantage of the canned pumpkin and apple cider readily available for Thanksgiving. The soup recipe is from CL's November '05 issue. It caught my attention because I had a bottle of bourbon to use up in my pantry. I haven't really ever had a blended soup that became a repeat favorite, but this one probably comes closest. The results are sweet in that nicely savory way. I divided the recipe into 6 instead of 8 like they called for. I ended up with good size servings, and an almost complete milk serving.
The muffin was made because I had a bag of rye flour in my freezer. It's not an ingredient I usually use. I had bought it to make a mixed grain bread a few weeks ago. I have a lot of the flour left, so there will be more rye recipes to come. But for the present, the muffins also came out nicely sweet. The texture was grainy, but not excessively so. And interestingly enough, it looked grainier than whole wheat recipes I've made, but it really didn't taste like it.
So, two for two tonight. Hope that carries over into tomorrow - I have to make pumpkin bread for Thanksgiving, and Lebkuchen for this month's IsMyBlogBurning?
* Exported from MasterCook *
Spiked Pumpkin Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped onion
1/2 teaspoon minced ginger
1/2 teaspoon ground cumin
2 garlic cloves -- minced
1 1/2 cups apple cider
1/3 cup bourbon
1/4 cup maple syrup
29 ounces canned pumpkin
14 ounces low-sodium defatted chicken broth
2 cups 1% low-fat milk
1 teaspoon unbleached flour
1/2 teaspoon salt
1/4 teaspoon black pepper
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, ginger, cumin, and garlic cloves; sauté 5 minutes or until lightly browned. Stir in cider, bourbon, syrup, pumpkin, and broth; bring to a boil. Reduce heat, and simmer 10 minutes.
Place half of pumpkin mixture in a blender; process until smooth. Pour pureed mixture into a large bowl. Repeat process with remaining pumpkin mixture. Return pureed mixture to pan. Stir in milk, flour, salt, and pepper; cook until thoroughly heated (do not boil), stirring frequently.
Source:
"CL 11/05"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 145 Calories; 1g Fat (7.4% calories from fat); 4g Protein; 26g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 300mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 1/2 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Spiced Rye Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups rye flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/8 teaspoon cardamom
1 teaspoon orange zest
2 large eggs
1/4 cup honey
3/4 cup water
1/3 cup nonfat dry milk
1/4 cup melted butter
1/2 cup raisins
In a medium bowl combine the flour, salt, baking powder, baking soda, spices and orange zest.
In a small bowl, whisk together the eggs, honey, water, milk powder, and melted butter.
Combine the liquid and dry ingredients, then stir in the raisins.
Bake for 20 minutes at 400.
Source:
"Whole Grain Baking"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 159 Calories; 5g Fat (27.4% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 208mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Tuesday, November 15, 2005
Enough with the halloween chocolate - on to the banana & chocolate!
So my boss has had to giant ziploc bags of halloween candy in his office since the day after halloween. And of course, I was helping him go through it. I'm generous that way. Not the healthiest options of course. So, I decided this week to not eat it. I've been bringing in grapes, and that's my afternoon snack. But to ease the way, I made CL's Marbled-Chocolate Banana Bread. Hey - it's better than pure chocolate!
I've tried to make this recipe before. I had gone with the 8 1/2x4 1/2-inch pan that they said. Unfortunately, it was too small. I had said I wanted to re-try it. That was 2 years ago. Never let it be said I rush things.
Anyway, I really like how this bread turned out. The fact that I ate two slices for this morning's breakfast might give a clue. Not too rich, not too sweet. I decided to give in and do all unbleached instead of the whole wheat/unbleached flour mix I've normally done. Treat myself right as it were. I think it's definitely a repeat for me.
* Exported from MasterCook *
Marbled-Chocolate Banana Bread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfasts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups unbleached flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup unsalted butter -- softened
1 1/2 cups mashed banana -- (about 3 bananas)
2 eggs
1/3 cup plain nonfat yogurt
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees.
Lightly spoon flour into dry measuring cups and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2x4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Source:
"CL September 2003, p. 154"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 240 Calories; 7g Fat (24.9% calories from fat); 4g Protein; 43g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 186mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : 5 points
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
I've tried to make this recipe before. I had gone with the 8 1/2x4 1/2-inch pan that they said. Unfortunately, it was too small. I had said I wanted to re-try it. That was 2 years ago. Never let it be said I rush things.
Anyway, I really like how this bread turned out. The fact that I ate two slices for this morning's breakfast might give a clue. Not too rich, not too sweet. I decided to give in and do all unbleached instead of the whole wheat/unbleached flour mix I've normally done. Treat myself right as it were. I think it's definitely a repeat for me.
* Exported from MasterCook *
Marbled-Chocolate Banana Bread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfasts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups unbleached flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup unsalted butter -- softened
1 1/2 cups mashed banana -- (about 3 bananas)
2 eggs
1/3 cup plain nonfat yogurt
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees.
Lightly spoon flour into dry measuring cups and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2x4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Source:
"CL September 2003, p. 154"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 240 Calories; 7g Fat (24.9% calories from fat); 4g Protein; 43g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 186mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : 5 points
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Monday, November 14, 2005
Ahhhh - warmth.
It's fall - winter is coming too fast for me. I spent 4 years in Florida, and I did not move back up north because I missed the cold. Believe me. But, since I'm here, I have to deal.
The best way to deal is a warm meal at the end of the day. And nothing is more soothing than a vegetable soup (and maybe a nice muffin on the side). This weekend's recipe is a repeat. Not a well-loved recipe - just something simple & filling.
* Exported from MasterCook *
Italian Vegetable Stew
Recipe By :
Serving Size : 6 Preparation Time :0:12
Categories : April '97 International
Soups/Stews/Chowders
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped green bell pepper
4 garlic cloves -- minced
1 cup thinly sliced zucchini
1 teaspoon dried Italian seasoning
1/4 teaspoon crushed red pepper (1/4 to 1/2 teaspoon)
1 (14.5-ounce) can diced tomatoes -- undrained
1 (10 1/2-ounce) can low-salt chicken broth
1 (8-ounce) package presliced mushrooms
1 (8-ounce) can no-salt-added tomato sauce
1 (16-ounce) can kidney beans -- drained
1 (14.5-ounce) can Italian-cut green beans -- drained
1/4 cup chopped fresh parsley
3/4 cup (3 ounces) preshredded part-skim Mozzarella cheese
Fresh thyme sprigs (optional) -- fresh thyme springs
Heat oil in a large Dutch oven over medium-high heat. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender. Add zucchini and next 6 ingredients (zucchini through tomato sauce); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add kidney beans, green beans, and parsley; simmer, uncovered, 5 minutes or until thoroughly heated. Ladle into 6 bowls; sprinkle with cheese. Garnish with fresh thyme, if desired.
Serving Size: 1 1/3 cups stew and 2 tablespoons cheese
Description:
"Reach for canned beans when you need an easy, nutritious, meatless main dish."
Cuisine:
"Italian"
Source:
"Cooking Light, April 1997, p.190"
Copyright:
"© Cooking Light"
T(Cooking Time):
"0:45"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 182 Calories; 3g Fat (15.5% calories from fat); 14g Protein; 28g Carbohydrate; 9g Dietary Fiber; 3mg Cholesterol; 672mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 3 Vegetable; 1/2 Fat.
Serving Ideas : Serve with store-bought breadsticks and a tossed green salad.
NOTES : 3 points
Nutr. Assoc. : 0 0 0 0 26099 0 3002 2470 0 4977 26429 26001 673 0 25072 3413
The best way to deal is a warm meal at the end of the day. And nothing is more soothing than a vegetable soup (and maybe a nice muffin on the side). This weekend's recipe is a repeat. Not a well-loved recipe - just something simple & filling.
* Exported from MasterCook *
Italian Vegetable Stew
Recipe By :
Serving Size : 6 Preparation Time :0:12
Categories : April '97 International
Soups/Stews/Chowders
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped green bell pepper
4 garlic cloves -- minced
1 cup thinly sliced zucchini
1 teaspoon dried Italian seasoning
1/4 teaspoon crushed red pepper (1/4 to 1/2 teaspoon)
1 (14.5-ounce) can diced tomatoes -- undrained
1 (10 1/2-ounce) can low-salt chicken broth
1 (8-ounce) package presliced mushrooms
1 (8-ounce) can no-salt-added tomato sauce
1 (16-ounce) can kidney beans -- drained
1 (14.5-ounce) can Italian-cut green beans -- drained
1/4 cup chopped fresh parsley
3/4 cup (3 ounces) preshredded part-skim Mozzarella cheese
Fresh thyme sprigs (optional) -- fresh thyme springs
Heat oil in a large Dutch oven over medium-high heat. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender. Add zucchini and next 6 ingredients (zucchini through tomato sauce); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add kidney beans, green beans, and parsley; simmer, uncovered, 5 minutes or until thoroughly heated. Ladle into 6 bowls; sprinkle with cheese. Garnish with fresh thyme, if desired.
Serving Size: 1 1/3 cups stew and 2 tablespoons cheese
Description:
"Reach for canned beans when you need an easy, nutritious, meatless main dish."
Cuisine:
"Italian"
Source:
"Cooking Light, April 1997, p.190"
Copyright:
"© Cooking Light"
T(Cooking Time):
"0:45"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 182 Calories; 3g Fat (15.5% calories from fat); 14g Protein; 28g Carbohydrate; 9g Dietary Fiber; 3mg Cholesterol; 672mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 3 Vegetable; 1/2 Fat.
Serving Ideas : Serve with store-bought breadsticks and a tossed green salad.
NOTES : 3 points
Nutr. Assoc. : 0 0 0 0 26099 0 3002 2470 0 4977 26429 26001 673 0 25072 3413
Saturday, November 12, 2005
Again with the muffins
Last fall, right around Thanksgiving/Christmas, I bought three bags of cranberries and froze them in 1 cup portions. I swore that I would use them over the year. I just knew that I would be craving cranberry muffins. It's a year later, and I still had 4 cups in the freezer. I have a ton of cranberry muffin recipes. I will finish off the frozen berries - just in time to refill. It's a common hoarding behavior, from what I read on the Cooking Light bulletin board.
I decided to try a recipe that was a little different. Most cranberry muffins call for walnuts - this one calls for hazelnuts. It also calls for golden raisins, which I love and almost always have in my pantry. I of course modified the recipe to use 1/2 whole wheat flour. Always good to try and have some extra fiber.
The results of this recipe are okay, not great. Something about the taste of the muffin is a little greasy. It surprises me, since there is not that much oil in the batter. If I did repeat this recipe, I would go down to 1/4 cup canola oil, and maybe up the orange juice.
* Exported from MasterCook *
Cranberry Hazelnut Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups unbleached flour
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1 cup cranberries
1/3 cup golden raisins
1/3 cup chopped hazelnuts
2 eggs
3/4 cup packed light brown sugar
1/2 cup orange juice
1/3 cup canola oil
1 teaspoon brandy
Heat oven to 350.
In a large bowl, sift together the flour, cinnamon, baking powder, baking soda, and cloves. In a food processor, finely chop the cranberries, raisins and hazelnuts. In a medium bowl, beat the eggs. Stir in the brown sugar, orange juice, oil, and brandy. Mix the chopped cranberries, raisins, and hazelnuts and then pour the egg mixture into the flour mixture. Stir well.
Fill the greased muffin tins. Bake for 20 minutes.
Source:
"Mad About Muffins"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 212 Calories; 9g Fat (37.1% calories from fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 65mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
I decided to try a recipe that was a little different. Most cranberry muffins call for walnuts - this one calls for hazelnuts. It also calls for golden raisins, which I love and almost always have in my pantry. I of course modified the recipe to use 1/2 whole wheat flour. Always good to try and have some extra fiber.
The results of this recipe are okay, not great. Something about the taste of the muffin is a little greasy. It surprises me, since there is not that much oil in the batter. If I did repeat this recipe, I would go down to 1/4 cup canola oil, and maybe up the orange juice.
* Exported from MasterCook *
Cranberry Hazelnut Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups unbleached flour
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1 cup cranberries
1/3 cup golden raisins
1/3 cup chopped hazelnuts
2 eggs
3/4 cup packed light brown sugar
1/2 cup orange juice
1/3 cup canola oil
1 teaspoon brandy
Heat oven to 350.
In a large bowl, sift together the flour, cinnamon, baking powder, baking soda, and cloves. In a food processor, finely chop the cranberries, raisins and hazelnuts. In a medium bowl, beat the eggs. Stir in the brown sugar, orange juice, oil, and brandy. Mix the chopped cranberries, raisins, and hazelnuts and then pour the egg mixture into the flour mixture. Stir well.
Fill the greased muffin tins. Bake for 20 minutes.
Source:
"Mad About Muffins"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 212 Calories; 9g Fat (37.1% calories from fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 65mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Monday, November 07, 2005
Stupid oven!
I swear - I preheated my oven for more than an hour tonight, and it didn't get up to 500. I needed to broil the top of my frittata. It didn't seem to affect it much though - it cooked through and was golden on top. Unfortunately, it was also extremely browned on the bottom. Aside from the extra-crispy bottom, the flavor of the frittata was great. It was strangely sweet though. The texture was perfect as well. I'm not much of an eggs person, which is why I always planned on trying to make a frittata but never did. Since I've tried this one though, I think I will repeat. I know that you can also complete a frittata by flipping onto a plate and back into the pan instead of broiling. I might try that next time. (Stupid oven!)
* Exported from MasterCook *
Ham and Asparagus Frittata
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces ham slice, extra lean
2 ounces jarlsberg lite -- shredded
1/4 teaspoon black pepper
1/8 teaspoon salt
3 large egg whites
2 large egg
1/2 cup finely chopped onion
1/2 cup red bell pepper, minced
1/2 cup asparagus -- 1" slices
1/4 teaspoon italian seasoning
Preheat broiler.
Combine ham, cheese, black pepper, salt, egg whites, and eggs, stirring well with a whisk.
Heat a 9-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, bell pepper, and asparagus; sauté 3 minutes. Add egg mixture; reduce heat to medium. Cook, covered, 3 minutes or until almost set. Sprinkle with 1/4 teaspoon Italian seasoning. Wrap handle of pan with foil; broil 3 minutes or until egg is set. Cut into 4 wedges.
Source:
"CL 04/04"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 256 Calories; 11g Fat (38.7% calories from fat); 30g Protein; 8g Carbohydrate; 2g Dietary Fiber; 242mg Cholesterol; 1027mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Ham and Asparagus Frittata
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces ham slice, extra lean
2 ounces jarlsberg lite -- shredded
1/4 teaspoon black pepper
1/8 teaspoon salt
3 large egg whites
2 large egg
1/2 cup finely chopped onion
1/2 cup red bell pepper, minced
1/2 cup asparagus -- 1" slices
1/4 teaspoon italian seasoning
Preheat broiler.
Combine ham, cheese, black pepper, salt, egg whites, and eggs, stirring well with a whisk.
Heat a 9-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, bell pepper, and asparagus; sauté 3 minutes. Add egg mixture; reduce heat to medium. Cook, covered, 3 minutes or until almost set. Sprinkle with 1/4 teaspoon Italian seasoning. Wrap handle of pan with foil; broil 3 minutes or until egg is set. Cut into 4 wedges.
Source:
"CL 04/04"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 256 Calories; 11g Fat (38.7% calories from fat); 30g Protein; 8g Carbohydrate; 2g Dietary Fiber; 242mg Cholesterol; 1027mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Sunday, November 06, 2005
Adventures in timing
It's always an interesting experience to try a new recipe. Add in the fact that some recipes have multiple processes that should be timed so that they come together simultaneously, and you get some interesting events. I firmly believe in the theory of mis en place. It's saved my butt on more than one occasion. But then I get cocky sometimes, and end up with blackened garlic because I had my back turned in order to get ready for the next step. And I just never learn.
I'm not leading up to a huge catastrophe with tonight's meal. The dish was a vegetarian shepherd's pie from WW Versatile Vegetarian. I've had good luck with recipes from this cookbook. In particular, their macaroni and cheese is excellent, and really is open to variation. Anyway, the pie involved cooking up the filling and then covering with potatoes. And here I will admit - I don't remember ever cooking potatoes. Nutty, I know. So, I had pulled the directions for boiling them from a Year in a Vegetarian Kitchen. And my baker nature came in - it says 20 to 30 minutes to cook? Well, I'll make the filling at the same time, and it will all come together perfectly! Not quite. The damage was not that bad - the filling cooled a bit while I was waiting for the potatoes, and I definitely rushed the potatoes even with a longer cook, but the dish was still very good. Not sure it's a repeat, though. Something about all the vegetables involved - eh, they just didn't seem right to me. Something about tomatoes & potatoes in the same dish I think. And I normally would say that I could experiment with different add-ins, but somehow my brain has shut down on this one. Oh well. The very good thing is, there is no question that I got my veggies in for the day with this recipe!
* Exported from MasterCook *
Shepherd's Garden Pie
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 tablespoons olive oil
2 onions -- chopped
2 cups chopped mushrooms
3 garlic cloves -- minced
1/4 teaspoon salt
1/4 teaspoon black pepper
8 ounces tofu -- crumbled
6 plum tomatoes -- diced
2 cups broccoli florets -- steamed
2 cups cauliflower flowerets -- steamed
1/2 cup vegetable broth
1/4 cup chopped parsley
4 large potatoes -- cooked, peeled, and mashed
2 ounces neufchatel cheese
Preheat the oven to 375. In a large nonstick skillet, heat the oil. Add the onions; cook, stirring as needed, until softened, about 5 minutes. Add the mushrooms, garlic, salt and pepper; cook, stirring as needed, until the mushrooms are wilted, 8-10 minutes. Stir in the tofu and tomatoes; cook about 3 minutes. Stir in the broccoli, broth and parsley. Transfer to a 9"-square baking dish.
In a medium bowl, combine the potatoes and the cream cheese. Spread it over the tofu mixture. Bake until golden, about 30 minutes.
Source:
"WW Versatile Vegetarian"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 314 Calories; 12g Fat (32.1% calories from fat); 14g Protein; 43g Carbohydrate; 8g Dietary Fiber; 11mg Cholesterol; 443mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 3 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
I'm not leading up to a huge catastrophe with tonight's meal. The dish was a vegetarian shepherd's pie from WW Versatile Vegetarian. I've had good luck with recipes from this cookbook. In particular, their macaroni and cheese is excellent, and really is open to variation. Anyway, the pie involved cooking up the filling and then covering with potatoes. And here I will admit - I don't remember ever cooking potatoes. Nutty, I know. So, I had pulled the directions for boiling them from a Year in a Vegetarian Kitchen. And my baker nature came in - it says 20 to 30 minutes to cook? Well, I'll make the filling at the same time, and it will all come together perfectly! Not quite. The damage was not that bad - the filling cooled a bit while I was waiting for the potatoes, and I definitely rushed the potatoes even with a longer cook, but the dish was still very good. Not sure it's a repeat, though. Something about all the vegetables involved - eh, they just didn't seem right to me. Something about tomatoes & potatoes in the same dish I think. And I normally would say that I could experiment with different add-ins, but somehow my brain has shut down on this one. Oh well. The very good thing is, there is no question that I got my veggies in for the day with this recipe!
* Exported from MasterCook *
Shepherd's Garden Pie
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 tablespoons olive oil
2 onions -- chopped
2 cups chopped mushrooms
3 garlic cloves -- minced
1/4 teaspoon salt
1/4 teaspoon black pepper
8 ounces tofu -- crumbled
6 plum tomatoes -- diced
2 cups broccoli florets -- steamed
2 cups cauliflower flowerets -- steamed
1/2 cup vegetable broth
1/4 cup chopped parsley
4 large potatoes -- cooked, peeled, and mashed
2 ounces neufchatel cheese
Preheat the oven to 375. In a large nonstick skillet, heat the oil. Add the onions; cook, stirring as needed, until softened, about 5 minutes. Add the mushrooms, garlic, salt and pepper; cook, stirring as needed, until the mushrooms are wilted, 8-10 minutes. Stir in the tofu and tomatoes; cook about 3 minutes. Stir in the broccoli, broth and parsley. Transfer to a 9"-square baking dish.
In a medium bowl, combine the potatoes and the cream cheese. Spread it over the tofu mixture. Bake until golden, about 30 minutes.
Source:
"WW Versatile Vegetarian"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 314 Calories; 12g Fat (32.1% calories from fat); 14g Protein; 43g Carbohydrate; 8g Dietary Fiber; 11mg Cholesterol; 443mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 3 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Saturday, November 05, 2005
Here's a shocker - a muffin!
Yeah, I know. I have a weakness for muffins. They're just so perfect. They're portion controlled, and as long as you stick with true muffins, and not cupcakes-hiding-as-muffins, you can have healthy versions. They also can be stored in the freezer, and any day can start out beautifully.
My freezer is pretty much always crammed with muffins and quick bread, but most of the time they are breakfast-y. This time, I decided to use up the wine in my freezer and go for a savory muffin. And believe me, I was happy with the result. These came out very nicely, with the wine and cheese flavor coming through nicely. They baked up beautifully and came out smoothly from the tin. I used lite jarlsberg instead of the swiss and half wheat flour to try to improve the nutritional profile. Even without those changes the muffins aren't totally bad for you, which is nice to have. And even though a muffin in mostly carbs, these have a nice amount of protein, so they definitely have sticking power. They are nice warm, and just different enough!
* Exported from MasterCook *
Wine and Cheese Muffin
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 7/8 cups unbleached flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon oregano
3 tablespoons grated parmesan cheese
1 cup shredded swiss cheese
2 eggs
1/2 cup 1% low-fat milk
1/2 cup white wine
1/4 teaspoon worcestershire sauce
Heat oven to 375.
In a large bowl, sift together the flour, baking powder, and salt. Stir in the oregano, and parmesan and swiss cheeses. In another bowl, lightly beat the egg and and to it add the milk, white wine, and worcestershire sauce and stir. Add the egg mixture to the flour mixture and stir just until the dry ingredients are moistened.
Fill greased muffin tins. Bake for 18 minutes or until the muffins are golden brown. Serve warm.
Source:
"Mad About Muffins"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 128 Calories; 4g Fat (29.0% calories from fat); 6g Protein; 15g Carbohydrate; trace Dietary Fiber; 45mg Cholesterol; 232mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
My freezer is pretty much always crammed with muffins and quick bread, but most of the time they are breakfast-y. This time, I decided to use up the wine in my freezer and go for a savory muffin. And believe me, I was happy with the result. These came out very nicely, with the wine and cheese flavor coming through nicely. They baked up beautifully and came out smoothly from the tin. I used lite jarlsberg instead of the swiss and half wheat flour to try to improve the nutritional profile. Even without those changes the muffins aren't totally bad for you, which is nice to have. And even though a muffin in mostly carbs, these have a nice amount of protein, so they definitely have sticking power. They are nice warm, and just different enough!
* Exported from MasterCook *
Wine and Cheese Muffin
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 7/8 cups unbleached flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon oregano
3 tablespoons grated parmesan cheese
1 cup shredded swiss cheese
2 eggs
1/2 cup 1% low-fat milk
1/2 cup white wine
1/4 teaspoon worcestershire sauce
Heat oven to 375.
In a large bowl, sift together the flour, baking powder, and salt. Stir in the oregano, and parmesan and swiss cheeses. In another bowl, lightly beat the egg and and to it add the milk, white wine, and worcestershire sauce and stir. Add the egg mixture to the flour mixture and stir just until the dry ingredients are moistened.
Fill greased muffin tins. Bake for 18 minutes or until the muffins are golden brown. Serve warm.
Source:
"Mad About Muffins"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 128 Calories; 4g Fat (29.0% calories from fat); 6g Protein; 15g Carbohydrate; trace Dietary Fiber; 45mg Cholesterol; 232mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Thursday, October 13, 2005
Oh so pretty, but not quite sure...
...on the taste. I have had a bag of flax seeds in my freezer for several months. I had thought about this recipe for several months. I definitely prefer muffins, but a quick bread loaf will do in a pinch. I would normally make a loaf into muffins, but this recipe uses a topping. I don't do well with toppings.
I should have gone with my first instinct and mixed all the pecans into the batter instead of going by the recipe and putting about 1/2 on top. They browned a lot, and a lot fell off.
Aside from the topping falling off, I can honestly say that this loaf was the prettiest quick bread I've ever made. It crowned beautifully and evenly above the top of the pan. It sliced smoothly.
The loaf itself held together nicely in the next couple days. Didn't dry out. Wasn't too wet. But...I'm still not sure on the flavor. It's on the edge of unlikeable.
If I did repeat the recipe, I would do a full 1/2 cup of pecans, and mix them into the loaf. And probably make it as muffins.
* Exported from MasterCook *
Zucchini-Pecan Flaxseed Bread
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups unbleached flour
1 cup whole wheat flour
3/4 cup sugar
1/3 cup flax seeds -- ground to measure 1/2 cup
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 cups shredded zucchini
1 cup stonyfield Nonfat Vanilla Yogurt
2 large eggs
3 tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup chopped pecans -- toasted
3 tablespoons chopped pecans -- toasted
Preheat oven to 350º.
Lightly spoon flours into dry measuring cups; level with a knife. Combine dry ingredients (flours through nutmeg) in a large bowl, stirring well with a whisk.
Spread zucchini onto several layers of papertowels; cover with additional towels. Press down firmly to remove excess liquid.
Combine liquid ingredients in a medium bowl, stirring well with a whisk. Stir in zucchini.
Add zucchini mixture and 1/4 cup pecans to the flour mixture, stirring until well combined. Pour batter into a 9X5-inch loaf pan coated with cooking spray. Sprinkle the top with 3 tbs of chopped pecans. Bake at 350º for 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; place on wire rack.
Source:
"CL 05/05"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 225 Calories; 8g Fat (29.4% calories from fat); 5g Protein; 36g Carbohydrate; 3g Dietary Fiber; 30mg Cholesterol; 266mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
I should have gone with my first instinct and mixed all the pecans into the batter instead of going by the recipe and putting about 1/2 on top. They browned a lot, and a lot fell off.
Aside from the topping falling off, I can honestly say that this loaf was the prettiest quick bread I've ever made. It crowned beautifully and evenly above the top of the pan. It sliced smoothly.
The loaf itself held together nicely in the next couple days. Didn't dry out. Wasn't too wet. But...I'm still not sure on the flavor. It's on the edge of unlikeable.
If I did repeat the recipe, I would do a full 1/2 cup of pecans, and mix them into the loaf. And probably make it as muffins.
* Exported from MasterCook *
Zucchini-Pecan Flaxseed Bread
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups unbleached flour
1 cup whole wheat flour
3/4 cup sugar
1/3 cup flax seeds -- ground to measure 1/2 cup
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 cups shredded zucchini
1 cup stonyfield Nonfat Vanilla Yogurt
2 large eggs
3 tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup chopped pecans -- toasted
3 tablespoons chopped pecans -- toasted
Preheat oven to 350º.
Lightly spoon flours into dry measuring cups; level with a knife. Combine dry ingredients (flours through nutmeg) in a large bowl, stirring well with a whisk.
Spread zucchini onto several layers of papertowels; cover with additional towels. Press down firmly to remove excess liquid.
Combine liquid ingredients in a medium bowl, stirring well with a whisk. Stir in zucchini.
Add zucchini mixture and 1/4 cup pecans to the flour mixture, stirring until well combined. Pour batter into a 9X5-inch loaf pan coated with cooking spray. Sprinkle the top with 3 tbs of chopped pecans. Bake at 350º for 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; place on wire rack.
Source:
"CL 05/05"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 225 Calories; 8g Fat (29.4% calories from fat); 5g Protein; 36g Carbohydrate; 3g Dietary Fiber; 30mg Cholesterol; 266mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Thursday, October 06, 2005
Yeah, it's a muffin...juuuuuuust barely
I am a muffin lover. I will never make my way through all the muffin recipes I've collected. Doesn't stop me from trying, of course.
Tonight's muffin was sweet enough to be my dessert. Happily it also has enough healthy ingredients to make me not feel as guilty when I savor it.
This muffin tastes exactly like a peanut butter oatmeal cookie. It also hides the flavor of the grain-sweetened chips that just don't taste good on their own. I'm not buying them again, for sure. I'll go for the healthy stuff for everything else, but the chocolate stays real.
* Exported from MasterCook *
Peanut Butter Oatmeal Chocolate Chip Muffins
Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups whole wheat pastry flour
1 1/2 cups rolled oats
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
3 ounces chocolate chips
1 cup nonfat vanilla yogurt
2/3 cup packed brown sugar
1/2 cup natural peanut butter
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla
Preheat oven to 350F. Line 12-cup muffin pan.
In large bowl, combine flour, oats, baking powder, salt, and baking soda. Stir in chocolate chips. Make a well in center of bowl.
In another bowl, beat together yogurt, brown sugar, peanut butter, oil, eggs, and vanilla until smooth. Pour into well in bowl of dry ingredients and stir just until moistened and blended. Do not overmix.
Spoon batter into prepared muffin tin, filling cups three-quarters full. Bake in preheated oven for 15-20 minutes or until done.
Source:
"CLBB Vicanddi - http://community.cookinglight.com/showthread.php?t=68666&highlight=tollhouse"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 236 Calories; 9g Fat (34.7% calories from fat); 6g Protein; 32g Carbohydrate; 3g Dietary Fiber; 29mg Cholesterol; 341mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Tonight's muffin was sweet enough to be my dessert. Happily it also has enough healthy ingredients to make me not feel as guilty when I savor it.
This muffin tastes exactly like a peanut butter oatmeal cookie. It also hides the flavor of the grain-sweetened chips that just don't taste good on their own. I'm not buying them again, for sure. I'll go for the healthy stuff for everything else, but the chocolate stays real.
* Exported from MasterCook *
Peanut Butter Oatmeal Chocolate Chip Muffins
Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups whole wheat pastry flour
1 1/2 cups rolled oats
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
3 ounces chocolate chips
1 cup nonfat vanilla yogurt
2/3 cup packed brown sugar
1/2 cup natural peanut butter
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla
Preheat oven to 350F. Line 12-cup muffin pan.
In large bowl, combine flour, oats, baking powder, salt, and baking soda. Stir in chocolate chips. Make a well in center of bowl.
In another bowl, beat together yogurt, brown sugar, peanut butter, oil, eggs, and vanilla until smooth. Pour into well in bowl of dry ingredients and stir just until moistened and blended. Do not overmix.
Spoon batter into prepared muffin tin, filling cups three-quarters full. Bake in preheated oven for 15-20 minutes or until done.
Source:
"CLBB Vicanddi - http://community.cookinglight.com/showthread.php?t=68666&highlight=tollhouse"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 236 Calories; 9g Fat (34.7% calories from fat); 6g Protein; 32g Carbohydrate; 3g Dietary Fiber; 29mg Cholesterol; 341mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Sweet - but with a bite
I know some people have strong opinions on what 'real' cornbread is. Sweet or not sweet - I don't care. As long as it's cornbread, it makes me happy. And I feel lucky that cornbread seems to lend itself easily to low-fat cooking - I have so many options to try.
Last night's recipe was cornbread that was sweet, but also had a sharp kick to it. I served it with leftover cream of tomato soup, and the two flavors complemented each other beautifully.
The only issue I had with this recipe was probably cooks' error. I'm still trying to get adjusted to the way my oven heats, and how high to set it, since according to my oven thermometer the settings are off. Last night the top browned, but it was still slightly gooshy inside. Didn't kill me though, so it's all good.
Good all around recipe - a probable repeat.
* Exported from MasterCook *
Honey Jalapeno Cornbread
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unbleached flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup honey
2 tablespoons unsalted butter -- melted
2 jalapeno peppers -- seeded and minced
1 large egg -- lightly beaten
Preheat oven to 425°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. Combine buttermilk, honey, butter, peppers, and egg in a bowl; add to flour mixture. Stir just until moist. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 18 minutes or until a wooden pick inserted in center comes out clean.
Source:
"CL 07/99"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 199 Calories; 4g Fat (15.7% calories from fat); 4g Protein; 39g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 452mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Last night's recipe was cornbread that was sweet, but also had a sharp kick to it. I served it with leftover cream of tomato soup, and the two flavors complemented each other beautifully.
The only issue I had with this recipe was probably cooks' error. I'm still trying to get adjusted to the way my oven heats, and how high to set it, since according to my oven thermometer the settings are off. Last night the top browned, but it was still slightly gooshy inside. Didn't kill me though, so it's all good.
Good all around recipe - a probable repeat.
* Exported from MasterCook *
Honey Jalapeno Cornbread
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unbleached flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup honey
2 tablespoons unsalted butter -- melted
2 jalapeno peppers -- seeded and minced
1 large egg -- lightly beaten
Preheat oven to 425°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. Combine buttermilk, honey, butter, peppers, and egg in a bowl; add to flour mixture. Stir just until moist. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 18 minutes or until a wooden pick inserted in center comes out clean.
Source:
"CL 07/99"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 199 Calories; 4g Fat (15.7% calories from fat); 4g Protein; 39g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 452mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Wednesday, October 05, 2005
Simple, delicious...
Cream of Tomato Soup. I've never tried to make it. I never felt the need to. It's not a food I normally make. But it's fall - soup time!
A great ingredient can really contribute a lot to a recipe. So although I do love the fact that the recipe is so easy to put together and has a wonderful texture, I am sure that most of the praise for the actual flavor of the recipe can go to the tomatoes. Go Muir Glen - you'll never go back.
I had had a chaotic work day on the day that I made this. It's truly a testament to the simplicity of the recipe that I was able to make a success of it, even though I was flustered.
I definitely think it is a repeat. The ingredients are things that I will always have on hand. It is so quick and rich tasting but is truly light that I can feel decadent even though I am eating healthily.
* Exported from MasterCook *
Cream of Tomato Soup Variation 1
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 1/2 cups chopped onion
2 bay leaves
1/2 teaspoon salt
freshly ground black pepper
1/2 teaspoon celery seed
1/2 teaspoon ground cloves
2 tablespoons unbleached flour
28 ounces canned tomatoes -- pureed
1 teaspoon honey
1 cup 1% low-fat milk
Melt the butter or heat the oil in a soup pot or Dutch oven. Add onion, bay leaves, and other seasonings, and saute over medium heat until the onion is soft (10 minutes or so). Have a whisk ready for the next step.
Sprinkle in the flour as you stir constantly with a whisk. Continue stirring and cooking for about 5 minutes more.
Stir in tomatoes and honey. Cook over medium heat for about 15 minutes, stirring frequently from the bottom.
Turn the heat down to a simmer, and slowly drizzle in the milk. Fish out bay leaves.
Source:
"The Enchanted Broccoli Forest"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 136 Calories; 4g Fat (27.8% calories from fat); 5g Protein; 21g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 594mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
A great ingredient can really contribute a lot to a recipe. So although I do love the fact that the recipe is so easy to put together and has a wonderful texture, I am sure that most of the praise for the actual flavor of the recipe can go to the tomatoes. Go Muir Glen - you'll never go back.
I had had a chaotic work day on the day that I made this. It's truly a testament to the simplicity of the recipe that I was able to make a success of it, even though I was flustered.
I definitely think it is a repeat. The ingredients are things that I will always have on hand. It is so quick and rich tasting but is truly light that I can feel decadent even though I am eating healthily.
* Exported from MasterCook *
Cream of Tomato Soup Variation 1
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 1/2 cups chopped onion
2 bay leaves
1/2 teaspoon salt
freshly ground black pepper
1/2 teaspoon celery seed
1/2 teaspoon ground cloves
2 tablespoons unbleached flour
28 ounces canned tomatoes -- pureed
1 teaspoon honey
1 cup 1% low-fat milk
Melt the butter or heat the oil in a soup pot or Dutch oven. Add onion, bay leaves, and other seasonings, and saute over medium heat until the onion is soft (10 minutes or so). Have a whisk ready for the next step.
Sprinkle in the flour as you stir constantly with a whisk. Continue stirring and cooking for about 5 minutes more.
Stir in tomatoes and honey. Cook over medium heat for about 15 minutes, stirring frequently from the bottom.
Turn the heat down to a simmer, and slowly drizzle in the milk. Fish out bay leaves.
Source:
"The Enchanted Broccoli Forest"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 136 Calories; 4g Fat (27.8% calories from fat); 5g Protein; 21g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 594mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Tuesday, October 04, 2005
Back - with a healthy twist
Ah - procrastination - it is what I do very well. I would say best, but I like to believe I do other things better. Denial - it's a good thing.
Anyway, short but sweet - below are two recipes I made this past weekend. I'm still trying to perfect my bread baking, and this was not a huge step forward. The bread's strength is that it is very nicely flavored. Its weakness is that it didn't rise as high as it could have because of my impatience. So really it's my weakness, and not the bread's.
The tofu salad is - okay. Nothing to turn cartwheels over. It's likeable to me for the walnuts and grapes. The texture is fine. The flavor is nothing overwhelming. It may be that I need to get a better or stronger curry powder to make it pop, but at this point, I'm not sure if I necessarily want to try it again.
* Exported from MasterCook *
Bran and Oat Sandwich Bread
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups unbleached flour
1/2 cup oat bran
3/4 cup whole wheat flour
2 teaspoons salt
1 1/2 teaspoons yeast -- instant
1/4 cup maple syrup
2 tablespoons unsalted butter -- softened
1 cup 1% low-fat milk
Place flours and oat bran in food processor fitted with steel blade. Add salt and yeast and process for 5 seconds. With the machine running, add the syrup, softened butter, and most of the milk through the feed tube. Process about 30 seconds, then remove the cover. The dough should be in a well-defined, barely sticky, easy-to-handle ball. If it is too dry, add milk 1 tablespoon at a time and process for 5 or 10 seconds after each additiion. If it is too wet, which is unlikely, add a tablespoon or two of flour and process briefly. Knead for a minute or so by hand.
Grease a large bowl. Shape the dough in a rough ball, place it into the bowl, and cover with plastic wrap or a damp towel. Let rise for at least 2 hours, until nearly doubled in bulk. Deflate the ball and shape it once again into a ball; let rise on a lightly floured surface for about 15 minutes, covered.
Using only enough flour to keep the dough from sticking to your hands or the work surface, flatten into a rectangle, then shape it into a loaf. Grease a 9x5-inch loaf pan. Place the dough in the pan, flattening the top of it with the back of your hand. Cover and let rest for 1 hour, or until the top of the dough is nearly level with the top of the pan.
Preheat the oven to 350. Brush the top of the loaf with lightly with water, then place in the oven. Bake about 45 minutes, or until the bottom of the loaf sounds hollow when you tap it (it will fall easily from the pan) or the internal temperature reads about 200. Remove loaf from pan and cool on a wire rack before slicing.
Source:
"How to Cook Everything"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 194 Calories; 3g Fat (15.0% calories from fat); 6g Protein; 38g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 490mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Curried Tofu Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons nonfat plain yogurt
2 tablespoons low-fat mayonnaise
2 tablespoons mango chutney
2 teaspoons curry powder
1/4 teaspoon salt
fresh ground black pepper -- to taste
14 ounces extra-firm tofu -- drained, rinsed, and finely crumbled
2 stalks celery -- diced
1 cup red grapes -- halved
1/2 cup sliced green onions
1/4 cup chopped walnuts
Whisk yogurt, mayonnaise, chutney, curry powder, salt and pepper in a large bowl. Stir in tofu, celery, grapes, scallions, and walnuts.
Source:
"EW Oct/Nov 2005"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 149 Calories; 9g Fat (47.9% calories from fat); 9g Protein; 12g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 139mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Anyway, short but sweet - below are two recipes I made this past weekend. I'm still trying to perfect my bread baking, and this was not a huge step forward. The bread's strength is that it is very nicely flavored. Its weakness is that it didn't rise as high as it could have because of my impatience. So really it's my weakness, and not the bread's.
The tofu salad is - okay. Nothing to turn cartwheels over. It's likeable to me for the walnuts and grapes. The texture is fine. The flavor is nothing overwhelming. It may be that I need to get a better or stronger curry powder to make it pop, but at this point, I'm not sure if I necessarily want to try it again.
* Exported from MasterCook *
Bran and Oat Sandwich Bread
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups unbleached flour
1/2 cup oat bran
3/4 cup whole wheat flour
2 teaspoons salt
1 1/2 teaspoons yeast -- instant
1/4 cup maple syrup
2 tablespoons unsalted butter -- softened
1 cup 1% low-fat milk
Place flours and oat bran in food processor fitted with steel blade. Add salt and yeast and process for 5 seconds. With the machine running, add the syrup, softened butter, and most of the milk through the feed tube. Process about 30 seconds, then remove the cover. The dough should be in a well-defined, barely sticky, easy-to-handle ball. If it is too dry, add milk 1 tablespoon at a time and process for 5 or 10 seconds after each additiion. If it is too wet, which is unlikely, add a tablespoon or two of flour and process briefly. Knead for a minute or so by hand.
Grease a large bowl. Shape the dough in a rough ball, place it into the bowl, and cover with plastic wrap or a damp towel. Let rise for at least 2 hours, until nearly doubled in bulk. Deflate the ball and shape it once again into a ball; let rise on a lightly floured surface for about 15 minutes, covered.
Using only enough flour to keep the dough from sticking to your hands or the work surface, flatten into a rectangle, then shape it into a loaf. Grease a 9x5-inch loaf pan. Place the dough in the pan, flattening the top of it with the back of your hand. Cover and let rest for 1 hour, or until the top of the dough is nearly level with the top of the pan.
Preheat the oven to 350. Brush the top of the loaf with lightly with water, then place in the oven. Bake about 45 minutes, or until the bottom of the loaf sounds hollow when you tap it (it will fall easily from the pan) or the internal temperature reads about 200. Remove loaf from pan and cool on a wire rack before slicing.
Source:
"How to Cook Everything"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 194 Calories; 3g Fat (15.0% calories from fat); 6g Protein; 38g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 490mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Curried Tofu Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons nonfat plain yogurt
2 tablespoons low-fat mayonnaise
2 tablespoons mango chutney
2 teaspoons curry powder
1/4 teaspoon salt
fresh ground black pepper -- to taste
14 ounces extra-firm tofu -- drained, rinsed, and finely crumbled
2 stalks celery -- diced
1 cup red grapes -- halved
1/2 cup sliced green onions
1/4 cup chopped walnuts
Whisk yogurt, mayonnaise, chutney, curry powder, salt and pepper in a large bowl. Stir in tofu, celery, grapes, scallions, and walnuts.
Source:
"EW Oct/Nov 2005"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 149 Calories; 9g Fat (47.9% calories from fat); 9g Protein; 12g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 139mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Saturday, July 30, 2005
Good, better, best! - Yes, I am really behind...
I am extraordinarily lazy in some things. I hate doing small tasks - like emptying the dishwasher. It takes 5 stupid minutes, but I can be lazy as all get out when it comes time to do it. (That reminds me - I have to unload before I go to bed tonight). I just procrastinate way too much. The point is, I have a bunch of recipes to review, so for now I'll be lazy, and review three at once. It really is a cool convenience that they do happen to fall into the categories of good, better, and best (AKA awesome!).
First, the good. Herbed Zucchini Soup, from August/September Eating Well. This recipe was simple to put together, and did something different with zucchini (I usually steam for a side, or bake into bread, like everyone else does). On first taste, I didn't like this recipe that much. I used Cabot 50% cheddar, and it just didn't melt well. The result wasn't bad, it just wasn't set of the fireworks good. Lucky for me, I gave it a second chance, kept the rest, and ate it over the next three days. The grainyness of the cheese was still slightly there, but I really think the flavor in the soup developed over time (as soups & stews tend to do). I definitely think this will be a repeat, if I have cheese to use up.
The good was Citrus-Scented Snap Pea and Carrot Couscous, from WW Simply Delicious. This cookbook is very cool - it seems to go for different recipes (I am dying to try the balsamic mushrooms!). This salad came together quickly, had a gorgeous flavor and color, and reheated nicely the second day. Since I do love couscous, I could definitely see repeating this recipe if I had the orange juice on hand.
The best/awesome was Fettuccini and Tofu with Finger-Licking Peanut Sauce from CL 04/01. This is a recipe I had on my list-to-try (that's the true question to a cook - how long is your "to try" list? Could you ever write it down without getting hand cramps?) because of other peoples' favorable reviews. And boy, am I glad I listened to them! I split the recipe in half, and managed to accidentally add too much vinegar, and it still tasted wonderful! Definitely a repeat - and probably soon, since I have the fettuccini ready in the closet.
* Exported from MasterCook *
Herbed Zucchini Soup
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups vegetable broth, ready-to-serve
1 1/2 pounds zucchini -- cut in 1" pieces
1 teaspoon dried dill -- or tarragon
3 ounces cheddar cheese, lowfat -- shredded
1/4 teaspoon salt
1/4 teaspoon pepper
Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes. Puree in a blender, in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled.
Source:
"EW August/September 2005"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 75 Calories; 2g Fat (27.5% calories from fat); 7g Protein; 8g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 1019mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Citrus-Scented Snap Pea and Carrot Couscous
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1 carrot -- peeled and sliced
1 cup sugar snap peas
3 tablespoons slivered almonds
1 cup orange juice
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup couscous
1/4 cup golden raisins
1/4 cup chopped basil
1/2 teaspoon lemon rind
Heat the oil in a medium saucepan over medium-high heat, then add the carrot and cook 1 minute. Add the snap peas and almonds; cook until crisp-tender, about 1 minute. Transfer to a bowl and keep warm.
Return the saucepan to the heat and add the orange juice, salt, and pepper; bring to a boil. Add the couscous and remove from the heat. Cover and let stand 5 minutes. Fluff with a fork, then stir in the vegetables, raisins, basil, and lemon zest.
Source:
"Simply Delicious"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 263 Calories; 6g Fat (21.1% calories from fat); 7g Protein; 45g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 281mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Fettuccini and Tofu with Finger-Licking Peanut Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup vegetable broth, ready-to-serve
1/4 cup natural peanut butter
1/4 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 teaspoons grated ginger root
2 teaspoons chile paste with garlic
4 garlic cloves -- minced
8 ounces fettucine
1 pound firm tofu -- drained and cubed
1 cup sliced green onions -- 2-inch slices
1 cup shredded carrot
Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.
Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.
Source:
"CL 04/01"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 467 Calories; 14g Fat (27.1% calories from fat); 22g Protein; 64g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 816mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
First, the good. Herbed Zucchini Soup, from August/September Eating Well. This recipe was simple to put together, and did something different with zucchini (I usually steam for a side, or bake into bread, like everyone else does). On first taste, I didn't like this recipe that much. I used Cabot 50% cheddar, and it just didn't melt well. The result wasn't bad, it just wasn't set of the fireworks good. Lucky for me, I gave it a second chance, kept the rest, and ate it over the next three days. The grainyness of the cheese was still slightly there, but I really think the flavor in the soup developed over time (as soups & stews tend to do). I definitely think this will be a repeat, if I have cheese to use up.
The good was Citrus-Scented Snap Pea and Carrot Couscous, from WW Simply Delicious. This cookbook is very cool - it seems to go for different recipes (I am dying to try the balsamic mushrooms!). This salad came together quickly, had a gorgeous flavor and color, and reheated nicely the second day. Since I do love couscous, I could definitely see repeating this recipe if I had the orange juice on hand.
The best/awesome was Fettuccini and Tofu with Finger-Licking Peanut Sauce from CL 04/01. This is a recipe I had on my list-to-try (that's the true question to a cook - how long is your "to try" list? Could you ever write it down without getting hand cramps?) because of other peoples' favorable reviews. And boy, am I glad I listened to them! I split the recipe in half, and managed to accidentally add too much vinegar, and it still tasted wonderful! Definitely a repeat - and probably soon, since I have the fettuccini ready in the closet.
* Exported from MasterCook *
Herbed Zucchini Soup
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups vegetable broth, ready-to-serve
1 1/2 pounds zucchini -- cut in 1" pieces
1 teaspoon dried dill -- or tarragon
3 ounces cheddar cheese, lowfat -- shredded
1/4 teaspoon salt
1/4 teaspoon pepper
Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes. Puree in a blender, in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled.
Source:
"EW August/September 2005"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 75 Calories; 2g Fat (27.5% calories from fat); 7g Protein; 8g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 1019mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Citrus-Scented Snap Pea and Carrot Couscous
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1 carrot -- peeled and sliced
1 cup sugar snap peas
3 tablespoons slivered almonds
1 cup orange juice
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup couscous
1/4 cup golden raisins
1/4 cup chopped basil
1/2 teaspoon lemon rind
Heat the oil in a medium saucepan over medium-high heat, then add the carrot and cook 1 minute. Add the snap peas and almonds; cook until crisp-tender, about 1 minute. Transfer to a bowl and keep warm.
Return the saucepan to the heat and add the orange juice, salt, and pepper; bring to a boil. Add the couscous and remove from the heat. Cover and let stand 5 minutes. Fluff with a fork, then stir in the vegetables, raisins, basil, and lemon zest.
Source:
"Simply Delicious"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 263 Calories; 6g Fat (21.1% calories from fat); 7g Protein; 45g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 281mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Fettuccini and Tofu with Finger-Licking Peanut Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup vegetable broth, ready-to-serve
1/4 cup natural peanut butter
1/4 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 teaspoons grated ginger root
2 teaspoons chile paste with garlic
4 garlic cloves -- minced
8 ounces fettucine
1 pound firm tofu -- drained and cubed
1 cup sliced green onions -- 2-inch slices
1 cup shredded carrot
Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.
Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.
Source:
"CL 04/01"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 467 Calories; 14g Fat (27.1% calories from fat); 22g Protein; 64g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 816mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Monday, July 25, 2005
Cannellini Beans with Herbs and Prosciutto
I finally tried a recipe from one of the many chefs I watch on Food Network. Giada De Laurentiis is not my all time favorite (any good food geek loves Alton Brown), but she seems to really know her cooking. Unlike others on the network. *ahem*Sandra Lee*ahem*.
After seeing this recipe reviewed on the CLBB, I decided to try it. It's a good, simple recipe - doesn't set off fireworks, but it definitely works well as leftovers. A good way to use one of my favorite beans. Everything mixed together into a subtle flavor.
I serve it as a light dinner. The recipe calls for serving mixed with greens, but I feel it loses focus that way. I just re-heat in the microwave & serve in a salad bowl by itself - yum.
The recipe is posted on the Food Network Site
After seeing this recipe reviewed on the CLBB, I decided to try it. It's a good, simple recipe - doesn't set off fireworks, but it definitely works well as leftovers. A good way to use one of my favorite beans. Everything mixed together into a subtle flavor.
I serve it as a light dinner. The recipe calls for serving mixed with greens, but I feel it loses focus that way. I just re-heat in the microwave & serve in a salad bowl by itself - yum.
The recipe is posted on the Food Network Site
Thursday, July 21, 2005
It's just not my taste - Red Curry with Sweet Red Peppers, Snow Peas, and Tofu - Honey Carrot Cake
Well, they can't all be successes. I think that as I cook more, I get a feeling for not only what works, but what works for me as well. I really thought the curry would work for me. I used to love hot food when I was younger, but for some reason, as I've gotten older, I prefer my food with less heat, so I can taste a deeper flavor. Unfortunately, the curry recipe was a little on the hot side for me. I wish it had worked - it had three of my favorite things - snow peas, red peppers, and tofu. This recipe was the first I tried from Real Vegetarian Thai. I did see other recipes in this cookbook that I am excited to try. Fortunately, there is a recipe in A Year in a Vegetarian Kitchen that was somewhat similar in terms of ingredients, but the spices/herbs may be different, so I might give it a chance.
I also was going to try to become involved in my first SHF. Unfortunately, I missed the deadline. I still ended up making the cake, and although I ended up eating three large pieces in 2 days, I honestly think that it's not my style. A little too buttery for my taste. Whether that is because I just don't eat butter on a regular basis, I don't know. I still like sweets, but this one just didn't do it for me. It came together nicely, though, so if you want to try, it's at http://www.honey.com
I also was going to try to become involved in my first SHF. Unfortunately, I missed the deadline. I still ended up making the cake, and although I ended up eating three large pieces in 2 days, I honestly think that it's not my style. A little too buttery for my taste. Whether that is because I just don't eat butter on a regular basis, I don't know. I still like sweets, but this one just didn't do it for me. It came together nicely, though, so if you want to try, it's at http://www.honey.com
Monday, July 18, 2005
Pasta with (Turkey) Sausage and Olives
I do love my pasta. Unfortunately, I have to find good recipes that can be well-divided so I won't end up with too many leftovers. This one wasn't it.
I did like how it ended up on first & second days - but it didn't freeze well. I love the rigatoni that I used as the pasta. For those looking for an extremely saucy pasta dish, definitely look elsewhere. This is less about an all-over saucy dish and more about chunkiness, with the olive, turkey, and tomatoes.
It definitely was easy to put together, but for my tastes, it wouldn't divide well.
The recipe can be found at ilovepasta.org
I did like how it ended up on first & second days - but it didn't freeze well. I love the rigatoni that I used as the pasta. For those looking for an extremely saucy pasta dish, definitely look elsewhere. This is less about an all-over saucy dish and more about chunkiness, with the olive, turkey, and tomatoes.
It definitely was easy to put together, but for my tastes, it wouldn't divide well.
The recipe can be found at ilovepasta.org
Sunday, July 17, 2005
Chocolate....- Moist Fudgey Brownies
I love to bake. Love, love, love to bake. I also love having a small waist, so I try to limit my baking. The problem with baking, though, is that the yield is so large. That and my tendency to eat more of the pan than I really should.
Enter Small Batch Baking. It's a cookbook that I looked at and didn't think I would get - mostly because the recipes I first saw seemed to call for specialized pans. But when someone on the CLBB reviewed this, I thought I might as well try it.
The results are mixed, in my mind. The recipe definitely was a fudgey brownie, and the fact that it only served 3 means that I ended up with only 2 servings in my freezer. The problem I had is that the brownie came out more puffed up then I expect in a brownie. Maybe it's all psychological, but I am used to a brownie that is flatter, which ends up with a square that is larger, and easier to consume in small bites. I like the flavor & convenience of this brownie - it'll just take time to get used to the looks.
* Exported from MasterCook *
Moist Fudgey Brownies
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tablespoons unsalted butter -- at room temperature
1 ounce unsweetened chocolate -- chopped (original calls for 3/4 ounce()
6 tablespoons sugar
1 egg white -- beaten well
1/2 teaspoon vanilla
3 2/3 tablespoons unbleached flour
1/8 teaspoon salt
1/4 cup chopped walnuts -- optional
Place a rack in the center of the oven and preheat the oven to 350F. Lightly grease a 5x3-inch loaf pan. Line the bottom of the loaf pan with a strip of aluminum foil to fit down the length and up the short sides, with enough extra length to extend over the edges by about 1 1/2 inches. Lightly grease the foil, and set the pan aside.
Place the butter and the unsweetened chocolate in a medium-size microwave-safe bowl, and microwave on medium power until the chocolate is soft and the butter is melted, about 1 minute. Stir until the chocolate is smooth. Add the sugar and whisk well. Then add the beaten egg and vanilla, and whisk until well blended. Add the flour and salt, and whisk well. Then fold in the pecans, if using. Spread the batter evenly in the prepared loaf pan.
Bake until a toothpick inserted in center comes out with moist crumbs attached, 28 to 30 minutes; the top will appear dry and will be starting to shrink from the edges of the pan. Do not overbake.
Remove the loaf pan from the oven, place it on a wire rack, and let the brownies cool completely in the pan. Use the edges of the foil to lift the brownies out of the pan. Remove the foil and cut the brownies into bars.
Source:
"Small Batch Baking - posted on CLBB by Meganator - http://community.cookinglight.com/showthread.php?s=&threadid=75923"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 224 Calories; 13g Fat (47.7% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 82mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Enter Small Batch Baking. It's a cookbook that I looked at and didn't think I would get - mostly because the recipes I first saw seemed to call for specialized pans. But when someone on the CLBB reviewed this, I thought I might as well try it.
The results are mixed, in my mind. The recipe definitely was a fudgey brownie, and the fact that it only served 3 means that I ended up with only 2 servings in my freezer. The problem I had is that the brownie came out more puffed up then I expect in a brownie. Maybe it's all psychological, but I am used to a brownie that is flatter, which ends up with a square that is larger, and easier to consume in small bites. I like the flavor & convenience of this brownie - it'll just take time to get used to the looks.
* Exported from MasterCook *
Moist Fudgey Brownies
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tablespoons unsalted butter -- at room temperature
1 ounce unsweetened chocolate -- chopped (original calls for 3/4 ounce()
6 tablespoons sugar
1 egg white -- beaten well
1/2 teaspoon vanilla
3 2/3 tablespoons unbleached flour
1/8 teaspoon salt
1/4 cup chopped walnuts -- optional
Place a rack in the center of the oven and preheat the oven to 350F. Lightly grease a 5x3-inch loaf pan. Line the bottom of the loaf pan with a strip of aluminum foil to fit down the length and up the short sides, with enough extra length to extend over the edges by about 1 1/2 inches. Lightly grease the foil, and set the pan aside.
Place the butter and the unsweetened chocolate in a medium-size microwave-safe bowl, and microwave on medium power until the chocolate is soft and the butter is melted, about 1 minute. Stir until the chocolate is smooth. Add the sugar and whisk well. Then add the beaten egg and vanilla, and whisk until well blended. Add the flour and salt, and whisk well. Then fold in the pecans, if using. Spread the batter evenly in the prepared loaf pan.
Bake until a toothpick inserted in center comes out with moist crumbs attached, 28 to 30 minutes; the top will appear dry and will be starting to shrink from the edges of the pan. Do not overbake.
Remove the loaf pan from the oven, place it on a wire rack, and let the brownies cool completely in the pan. Use the edges of the foil to lift the brownies out of the pan. Remove the foil and cut the brownies into bars.
Source:
"Small Batch Baking - posted on CLBB by Meganator - http://community.cookinglight.com/showthread.php?s=&threadid=75923"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 224 Calories; 13g Fat (47.7% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 82mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Thursday, July 14, 2005
2,2,2 reviews in one! - Cranberry & Herb Turkey Burgers w/Blueberry Ketchup
So, I had a post written on these recipes - and I managed to lose it. Smoooooooooooooooth.
It was all about how I love flavor/ingredient combinations that are outside of the norm. Although when I think about it, it's not too far outside of the norm. I mean, I have Iron Chef on right now, and some of the combinations they put together make me flinch. My "unusual" tastes go towards things like raisins in couscous and pepper in cookies/cakes/brownies - the latter of which I never have had, but have a few recipes that I am dying to try. Something like the grapes in the chicken curry is something I like in theory, although my rendition did not totally appeal.
Anyway, blueberry ketchup is something fun to do. I like regular ketchup, but it's not my favorite condiment. I will actually only eat it pretty much on the rare hot dog or hamburger. Not even on fries! And just for completeness' sake, I'm not big on mayonnaise, and prefer mustard on subs.
I quartered the batch of ketchup but still felt like I had plenty. I used it the first day on a turkey wrap. It's not an overwhelming flavor. That's the whole point though - a condiment should enhance, not overwhelm. So on that basis, the ketchup works.
The next day I mixed up the burgers. A warning - if you are looking for a standard hamburger replacement/mimic, this isn't it. It is an unusual flavored recipe. Someone else said in reviewing it that it reminded them of Thanksgiving, and I have to agree. But it's a good Thanksgiving flavor. It was so nice to work with the fresh herbs. I think they really enhanced the flavor. The meat was definitely moist. The blueberry ketchup worked well with it. And the hamburger bun was whole wheat, leftover from a month or so ago.
I'm not sure I'd repeat either recipe. Comparing this burger to the pinto bean vegetable burger I made with those buns, I prefer the pinto burger. And the ketchup is not a very universal condiment to me, although I have enough to freeze, and will try over salmon, as they suggested.
All three recipes are on Eating Well's website -
Cranberry & Herb Turkey Burgers
Blueberry Ketchup
Whole Wheat Burger Buns
It was all about how I love flavor/ingredient combinations that are outside of the norm. Although when I think about it, it's not too far outside of the norm. I mean, I have Iron Chef on right now, and some of the combinations they put together make me flinch. My "unusual" tastes go towards things like raisins in couscous and pepper in cookies/cakes/brownies - the latter of which I never have had, but have a few recipes that I am dying to try. Something like the grapes in the chicken curry is something I like in theory, although my rendition did not totally appeal.
Anyway, blueberry ketchup is something fun to do. I like regular ketchup, but it's not my favorite condiment. I will actually only eat it pretty much on the rare hot dog or hamburger. Not even on fries! And just for completeness' sake, I'm not big on mayonnaise, and prefer mustard on subs.
I quartered the batch of ketchup but still felt like I had plenty. I used it the first day on a turkey wrap. It's not an overwhelming flavor. That's the whole point though - a condiment should enhance, not overwhelm. So on that basis, the ketchup works.
The next day I mixed up the burgers. A warning - if you are looking for a standard hamburger replacement/mimic, this isn't it. It is an unusual flavored recipe. Someone else said in reviewing it that it reminded them of Thanksgiving, and I have to agree. But it's a good Thanksgiving flavor. It was so nice to work with the fresh herbs. I think they really enhanced the flavor. The meat was definitely moist. The blueberry ketchup worked well with it. And the hamburger bun was whole wheat, leftover from a month or so ago.
I'm not sure I'd repeat either recipe. Comparing this burger to the pinto bean vegetable burger I made with those buns, I prefer the pinto burger. And the ketchup is not a very universal condiment to me, although I have enough to freeze, and will try over salmon, as they suggested.
All three recipes are on Eating Well's website -
Cranberry & Herb Turkey Burgers
Blueberry Ketchup
Whole Wheat Burger Buns
Monday, July 11, 2005
Cate's Springtime Risotto Soup
It's funny - this recipe made me think of something from my childhood. Chicken and rice soup - condensed, by Campbells. Not the flavor, just eating rice in a soup. I haven't had that in a while.
I liked this recipe. It's a good way to use up asparagus, and not do the standard cream soup. It had nice color from the green asparagus and spinach. Unfortunately, as it sat, some of the color drained from the asparagus on leftovers. The rice also got a bit logged & lost some structure.
All was not negative by any measure. I do see myself repeating this. I split the recipe, and didn't measure the nutmeg and went free-hand (so nice to work with whole nutmeg & a microplane!). Next time I would up the amount I used.
* Exported from MasterCook *
Cate's Springtime Risotto Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
2 cups chopped onion
2 teaspoons grated lemon rind
3/4 cup arborio rice
3 (14 1/2-ounce) cans low-sodium defatted chicken broth
1 pound asparagus -- cut in 1" pieces
2 cups chopped spinach -- coarsely chopped
1/4 teaspoon ground nutmeg
1 1/2 ounces grated parmesan cheese
Heat oil in a large saucepan over medium-high heat. Add onion; sauté 2 minutes. Add lemon rind; sauté 2 minutes. Add rice; sauté 3 minutes.
Stir in broth, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in asparagus, spinach, and nutmeg; cook, uncovered, 2 minutes or until asparagus is crisp-tender. Top each serving with cheese. Serve immediately.
Source:
"CL 05/05"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 182 Calories; 5g Fat (22.6% calories from fat); 9g Protein; 27g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 675mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
I liked this recipe. It's a good way to use up asparagus, and not do the standard cream soup. It had nice color from the green asparagus and spinach. Unfortunately, as it sat, some of the color drained from the asparagus on leftovers. The rice also got a bit logged & lost some structure.
All was not negative by any measure. I do see myself repeating this. I split the recipe, and didn't measure the nutmeg and went free-hand (so nice to work with whole nutmeg & a microplane!). Next time I would up the amount I used.
* Exported from MasterCook *
Cate's Springtime Risotto Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
2 cups chopped onion
2 teaspoons grated lemon rind
3/4 cup arborio rice
3 (14 1/2-ounce) cans low-sodium defatted chicken broth
1 pound asparagus -- cut in 1" pieces
2 cups chopped spinach -- coarsely chopped
1/4 teaspoon ground nutmeg
1 1/2 ounces grated parmesan cheese
Heat oil in a large saucepan over medium-high heat. Add onion; sauté 2 minutes. Add lemon rind; sauté 2 minutes. Add rice; sauté 3 minutes.
Stir in broth, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in asparagus, spinach, and nutmeg; cook, uncovered, 2 minutes or until asparagus is crisp-tender. Top each serving with cheese. Serve immediately.
Source:
"CL 05/05"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 182 Calories; 5g Fat (22.6% calories from fat); 9g Protein; 27g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 675mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Friday, July 08, 2005
Asparagus-Turkey Wraps with Roasted-Pepper Mayonnaise - Now that one's a mouthful.
Now that I've made tortillas, I like mixing up what goes in them. I also had been interesting in trying Spectrum Light Canola Mayo, because I was looking to be able to do some recipes that included mayo, but not deal with the light mayos that had ingredient lists that scared me. Unfortunately, I was too blonde to check the expiration date on the mayo before I bought it, and the date was only a couple days later than the day I bought it.
I did split this recipe in half, which unfortunately gave problems when working with the blender. There was not enough bell pepper to force it to do anything besides be flung to the sides. I did try including the mayo in the mix, but still not enough. I ended up with a lightly tinted mayo with large pieces of roasted pepper, which was not unappetizing, but it just wasn't what the recipe was meant to be.
I did like the addition of asparagus to the wrap. I just get stuck in the same rut, and I like how it took < 5 minutes to steam up something nice. The sprouts were interesting too, but I'm not sure what they add to the wrap - bulk maybe? The romaine leaves were lovely to work with, and it was easy to rough chop them to make a salad for the side. Of course, I got that idea from Rachael Ray.
All in all I didn't feel like there was enough mayo to give any real flavor to the wrap. Maybe I'm just used to the strong element that mustard gives to a wrap.
I think this recipe helped me in experimenting with different sandwich elements, but as for the entire recipe, it's not something I would repeat.
* Exported from MasterCook *
Asparagus-Turkey Wraps with Roasted-Pepper Mayonnaise
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 asparagus spears
1 red bell pepper
1 1/2 teaspoons honey
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1/4 cup light mayonnaise
1/2 recipe Whole-Wheat Flour Tortillas
4 romaine lettuce leaves
8 ounces turkey slices
2 cups alfalfa sprouts
Preheat broiler.
Snap off the tough ends of asparagus. Steam asparagus, covered, 2 minutes or until crisp-tender.
Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes; peel. Place the bell pepper, honey, juice, salt, and ground red pepper in a blender; process until smooth. Combine bell pepper mixture and mayonnaise in a small bowl.
Warm the tortillas according to the package directions. Spread 1 tablespoon of the mayonnaise mixture evenly over each tortilla. Layer each tortilla with 1 romaine leaf, 2 turkey slices, 1/2 cup sprouts, and 6 asparagus spears; roll up. Serve with remaining mayonnaise mixture.
Source:
"CL 05/01"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 288 Calories; 10g Fat (28.7% calories from fat); 20g Protein; 34g Carbohydrate; 5g Dietary Fiber; 29mg Cholesterol; 1091mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
I did split this recipe in half, which unfortunately gave problems when working with the blender. There was not enough bell pepper to force it to do anything besides be flung to the sides. I did try including the mayo in the mix, but still not enough. I ended up with a lightly tinted mayo with large pieces of roasted pepper, which was not unappetizing, but it just wasn't what the recipe was meant to be.
I did like the addition of asparagus to the wrap. I just get stuck in the same rut, and I like how it took < 5 minutes to steam up something nice. The sprouts were interesting too, but I'm not sure what they add to the wrap - bulk maybe? The romaine leaves were lovely to work with, and it was easy to rough chop them to make a salad for the side. Of course, I got that idea from Rachael Ray.
All in all I didn't feel like there was enough mayo to give any real flavor to the wrap. Maybe I'm just used to the strong element that mustard gives to a wrap.
I think this recipe helped me in experimenting with different sandwich elements, but as for the entire recipe, it's not something I would repeat.
* Exported from MasterCook *
Asparagus-Turkey Wraps with Roasted-Pepper Mayonnaise
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 asparagus spears
1 red bell pepper
1 1/2 teaspoons honey
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1/4 cup light mayonnaise
1/2 recipe Whole-Wheat Flour Tortillas
4 romaine lettuce leaves
8 ounces turkey slices
2 cups alfalfa sprouts
Preheat broiler.
Snap off the tough ends of asparagus. Steam asparagus, covered, 2 minutes or until crisp-tender.
Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes; peel. Place the bell pepper, honey, juice, salt, and ground red pepper in a blender; process until smooth. Combine bell pepper mixture and mayonnaise in a small bowl.
Warm the tortillas according to the package directions. Spread 1 tablespoon of the mayonnaise mixture evenly over each tortilla. Layer each tortilla with 1 romaine leaf, 2 turkey slices, 1/2 cup sprouts, and 6 asparagus spears; roll up. Serve with remaining mayonnaise mixture.
Source:
"CL 05/01"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 288 Calories; 10g Fat (28.7% calories from fat); 20g Protein; 34g Carbohydrate; 5g Dietary Fiber; 29mg Cholesterol; 1091mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Thursday, July 07, 2005
Lime-Peach Vinaigrette
Ya gotta love the single-subject cookbook. Just don't ask me how many muffin/quick bread cookbooks I have. Hey - we all have our weaknesses. Bread-y foodstuffs are mine.
Anyway, back to single-subject cookbooks. The cookbook I got this recipe from is interesting, but a little deceptive. Not all the recipes are for peaches. Which is good, I guess. You don't want to be too exclusive.
Okay - actual recipe review. Salad dressings seem to be simple to put together - just blend, right? Well, my last dressing didn't turn out right for me. This Lime-Peach Vinaigrette, though, blended beautifully. The color is very pretty as well. The flavor is subtle, and to get it you have to put more on than I am used to. It's definitely not too sweet, and not too heavy. It's good. Not excellent, but good.
I have enough left that I may use some of it in a wrap. I'm also considering using it as a part of the Summer Chicken Stir-Fry that I've tried before. I also will probably use it on some form of salad with fruit in it - maybe the classic combo of blueberries and walnuts. Or maybe even over a salad with greens & tuna. I feel like the flavors of the vinaigrette is so flexible that it can work with everything. It may be that it needs to find the right combo to really shine.
* Exported from MasterCook *
Lime-Peach Vinaigrette
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup lime juice
1 cup sliced peaches
1/2 cup olive oil
2 teaspoons lemon juice
1 tablespoon honey
1 tablespoon dijon mustard
2 garlic cloves
Process all ingredients in a blender until smooth.
Refrigerate for up to one month.
Source:
"Peaches and Other Juicy Fruits"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 48 Calories; 5g Fat (81.9% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
Anyway, back to single-subject cookbooks. The cookbook I got this recipe from is interesting, but a little deceptive. Not all the recipes are for peaches. Which is good, I guess. You don't want to be too exclusive.
Okay - actual recipe review. Salad dressings seem to be simple to put together - just blend, right? Well, my last dressing didn't turn out right for me. This Lime-Peach Vinaigrette, though, blended beautifully. The color is very pretty as well. The flavor is subtle, and to get it you have to put more on than I am used to. It's definitely not too sweet, and not too heavy. It's good. Not excellent, but good.
I have enough left that I may use some of it in a wrap. I'm also considering using it as a part of the Summer Chicken Stir-Fry that I've tried before. I also will probably use it on some form of salad with fruit in it - maybe the classic combo of blueberries and walnuts. Or maybe even over a salad with greens & tuna. I feel like the flavors of the vinaigrette is so flexible that it can work with everything. It may be that it needs to find the right combo to really shine.
* Exported from MasterCook *
Lime-Peach Vinaigrette
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup lime juice
1 cup sliced peaches
1/2 cup olive oil
2 teaspoons lemon juice
1 tablespoon honey
1 tablespoon dijon mustard
2 garlic cloves
Process all ingredients in a blender until smooth.
Refrigerate for up to one month.
Source:
"Peaches and Other Juicy Fruits"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 48 Calories; 5g Fat (81.9% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
Wednesday, July 06, 2005
They can't all be successes - Nonfat Berry Muffins
It's always painful to have a recipe just not turn out. After the success of the Blueberry Cinnamon-Burst Muffins, I thought I'd finally use up the bananas that I had frozen.
I know others have said that they've had success with freezing bananas, but I don't think I've been able to make a successful recipe that uses them. I just don't know what I am doing wrong.
This recipe wasn't painfully bad. I know - not the most enthusiastic endorsement. Maybe I'm just not used to totally nonfat recipes anymore. The flavor was not extraordinary, and the texture was like the raspberry muffins I made before - too moist.
Well, they can't all be gems.
I know others have said that they've had success with freezing bananas, but I don't think I've been able to make a successful recipe that uses them. I just don't know what I am doing wrong.
This recipe wasn't painfully bad. I know - not the most enthusiastic endorsement. Maybe I'm just not used to totally nonfat recipes anymore. The flavor was not extraordinary, and the texture was like the raspberry muffins I made before - too moist.
Well, they can't all be gems.
Tuesday, July 05, 2005
Why didn't I try this before? - Whole Wheat Flour Tortillas
Tortillas are one of those products that for some reason always seemed a little shrouded in mystery to me. Not so much the usage of - I love getting them whenever possible, although the disadvantage is I pretty much dislike everything else about Mexican food. It's the making of that always intimidated me. Goodness knows why - I make bread, which would appear to be harder. There's just something about tortillas...Anyway, after many times where I put it on my list and took it off, I finally decided to just buckle down and make them. And I ask - why did I wait?
These were so easy to put together. The pride factor on this recipe is high, just because of that slight amount of mystique. They are slightly floury, so next time I make them it will be with a little less flour, I believe. And oh yes - you better believe there will be a next time. Whether it will be with this recipe, I'm not sure - I do have another one from Mark Bittman that I may check out.
* Exported from MasterCook *
Whole-Wheat Flour Tortillas
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup whole wheat flour
1 cup unbleached flour
1/2 teaspoon salt
3 tablespoons canola oil
1/2 cup warm water -- to 3/4 cup
Combine whole-wheat flour, unbleached flour, and salt in a large bowl. Sprinkle in oil and blend thoroughly with a fork. Gradually add 1/2 cup water, stirring to moisten evenly. If the dough is too dry to gather into a ball, add more water. Turn out onto a floured surface; knead briefly. The dough should be soft and easy to knead.
Divide the dough into 8 even pieces. Flatten each one between lightly floured palms into a 3-inch disk. Cover with plastic wrap and let rest for 30 minutes.
On a lightly floured surface, using a rolling pin, roll out each tortilla into a 7- to 8-inch rough circle. Keep tortillas covered with a damp towel as you work. (You can stack them with parchment or wax paper between each layer.)
Heat an 8-inch or larger skillet, preferably cast-iron, over medium-high heat until hot. Cook each tortilla until it is speckled with brown spots and puffed, about 45 seconds on each side.
Source:
"Eating Well, Spring 2003"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 146 Calories; 5g Fat (32.3% calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 134mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Fat.
Nutr. Assoc. : 0 0 0 0 0
These were so easy to put together. The pride factor on this recipe is high, just because of that slight amount of mystique. They are slightly floury, so next time I make them it will be with a little less flour, I believe. And oh yes - you better believe there will be a next time. Whether it will be with this recipe, I'm not sure - I do have another one from Mark Bittman that I may check out.
* Exported from MasterCook *
Whole-Wheat Flour Tortillas
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup whole wheat flour
1 cup unbleached flour
1/2 teaspoon salt
3 tablespoons canola oil
1/2 cup warm water -- to 3/4 cup
Combine whole-wheat flour, unbleached flour, and salt in a large bowl. Sprinkle in oil and blend thoroughly with a fork. Gradually add 1/2 cup water, stirring to moisten evenly. If the dough is too dry to gather into a ball, add more water. Turn out onto a floured surface; knead briefly. The dough should be soft and easy to knead.
Divide the dough into 8 even pieces. Flatten each one between lightly floured palms into a 3-inch disk. Cover with plastic wrap and let rest for 30 minutes.
On a lightly floured surface, using a rolling pin, roll out each tortilla into a 7- to 8-inch rough circle. Keep tortillas covered with a damp towel as you work. (You can stack them with parchment or wax paper between each layer.)
Heat an 8-inch or larger skillet, preferably cast-iron, over medium-high heat until hot. Cook each tortilla until it is speckled with brown spots and puffed, about 45 seconds on each side.
Source:
"Eating Well, Spring 2003"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 146 Calories; 5g Fat (32.3% calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 134mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Fat.
Nutr. Assoc. : 0 0 0 0 0
Thursday, June 30, 2005
Hearty Black Bean and Sausage Soup
Soup - it's good stuff. It's the dieter's best friend - naturally light (for the most part) and more filling than you would think. Basically, you are forced to slow down to eat it, especially when fresh. That helps you get used to feeding your body at a better pace. It's pretty much impossible to take giant bites of soup - and there's more of a feeling of fullness earlier, and less tendency to overeat.
This soup is from WW Take Out Tonight, one of the cookbooks I love to read as well as cook from. I love the idea of being able to use fresh ingredients & spices to imitate restaurant recipes. I get to challenge myself and feed myself well at the same time.
This recipe is interesting, because it doesn't have spices, and pretty much uses the flavor from the turkey sausage and cilantro to flavor. The result is pretty nice - not too chicken broth-y, which is something that I really dislike.
The result ended up not being too thin - at first I thought the amount of soup pureed wasn't enough to thicken. On reheat it works well though. This is a soup that freezes well as well.
I'm not sure I love this enough to repeat it, but I did like it.
* Exported from MasterCook *
Hearty Black Bean and Sausage Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound sweet italian turkey sausage link
1 teaspoon olive oil
1 onion -- finely chopped
2 garlic cloves -- minced
2 jalapeno peppers -- seeded and minced
3 (15 1/2-ounce) cans canned black beans -- rinsed and drained
4 cups low-sodium defatted chicken broth
1/2 cup chopped cilantro
Spray a large nonstick saucepan with nonstick spray and set over medium-low heat. Add the sausage and cook until browned on all sides and cooked through, about 15 minutes. Transfer the sausage to a plate. When the sausage is cool enough to handle, cut into 1/2-inch-thick slices.
Heat the oil over medium-high heat in th esame saucepan, then add the onion, garlic, and jalapenos. Cook, stirring occasionally, until tender, about 8 minutes. Stir in the beans and broth; bring to a boil. Reduce the heat and simmer, covered, until all the flavors are blended, about 8 minutes.
Transfer 2 cups of the bean mixture to a blender or food processor and puree. Stir the puree and the sausage into the soup. Simmer, uncovered, until the soup is heated through, about 5 minutes. Remove the soup from the heat, stir in the cilantro, and serve.
Source:
"WW Take Out Tonight"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 273 Calories; 6g Fat (20.5% calories from fat); 21g Protein; 32g Carbohydrate; 12g Dietary Fiber; 32mg Cholesterol; 1360mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
This soup is from WW Take Out Tonight, one of the cookbooks I love to read as well as cook from. I love the idea of being able to use fresh ingredients & spices to imitate restaurant recipes. I get to challenge myself and feed myself well at the same time.
This recipe is interesting, because it doesn't have spices, and pretty much uses the flavor from the turkey sausage and cilantro to flavor. The result is pretty nice - not too chicken broth-y, which is something that I really dislike.
The result ended up not being too thin - at first I thought the amount of soup pureed wasn't enough to thicken. On reheat it works well though. This is a soup that freezes well as well.
I'm not sure I love this enough to repeat it, but I did like it.
* Exported from MasterCook *
Hearty Black Bean and Sausage Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound sweet italian turkey sausage link
1 teaspoon olive oil
1 onion -- finely chopped
2 garlic cloves -- minced
2 jalapeno peppers -- seeded and minced
3 (15 1/2-ounce) cans canned black beans -- rinsed and drained
4 cups low-sodium defatted chicken broth
1/2 cup chopped cilantro
Spray a large nonstick saucepan with nonstick spray and set over medium-low heat. Add the sausage and cook until browned on all sides and cooked through, about 15 minutes. Transfer the sausage to a plate. When the sausage is cool enough to handle, cut into 1/2-inch-thick slices.
Heat the oil over medium-high heat in th esame saucepan, then add the onion, garlic, and jalapenos. Cook, stirring occasionally, until tender, about 8 minutes. Stir in the beans and broth; bring to a boil. Reduce the heat and simmer, covered, until all the flavors are blended, about 8 minutes.
Transfer 2 cups of the bean mixture to a blender or food processor and puree. Stir the puree and the sausage into the soup. Simmer, uncovered, until the soup is heated through, about 5 minutes. Remove the soup from the heat, stir in the cilantro, and serve.
Source:
"WW Take Out Tonight"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 273 Calories; 6g Fat (20.5% calories from fat); 21g Protein; 32g Carbohydrate; 12g Dietary Fiber; 32mg Cholesterol; 1360mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Tuesday, June 28, 2005
Mmmm...Penzeys - Blueberry Cinnamon-Burst Muffins
After several months of drooling, I finally placed my first order with Penzeys spices. I had heard raves about their spices, and I decided that since I love cooking I might as well make my cooking the best that I could. And at a little under $40, the awesomeness of quality I saw in the first recipe I made were well worth it.
These muffins came out beautifully. I'm not much of a blueberry muffin person, but this one changes my mind. Even with some cook error - not whipping the butter & cream cheese enough - the muffins were extremely tender and tasty. And the spices worked beautifully with the texture. Heavenly.
* Exported from MasterCook *
Blueberry Cinnamon-Burst Muffins
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup unbleached flour
1/4 cup sugar
1 tablespoon ground cinnamon
3 tablespoons unsalted butter -- cut into pieces
1 cup sugar
5 tablespoons unsalted butter -- softened
2 large eggs
1 1/4 cups unbleached flour
1 1/4 cups whole wheat flour
5 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1 1/2 cups blueberries -- fresh or frozen
Preheat oven to 400.
Lightly spoon 1/4 cup flour into a measuring cup; level with a knife. Combine 1/4 cup flour, 1/4 cup sugar, and cinnamon in a medium bowl, and cut in 3 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal, Cover and chill 30 minutes.
Place 1 cup sugar and 5 tablespoons butter in a bowl; beat with a mixer at high speed 1 minute or until combined. Add eggs, 1 at a time, beating well after each addition. Lightly spoon 2 1/2 cups flour into dry measuring cups; level with a knife. Combine 2 1/2 cups flour, baking powder,and salt, stirring with a whisk. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Fold in blueberries and cinnamon mixture (batter will be thick).
Spoon batter into 18 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Remove muffins from pans~ place on a wire rack.
Source:
"CL 07/04"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 182 Calories; 6g Fat (28.2% calories from fat); 3g Protein; 30g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 212mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
These muffins came out beautifully. I'm not much of a blueberry muffin person, but this one changes my mind. Even with some cook error - not whipping the butter & cream cheese enough - the muffins were extremely tender and tasty. And the spices worked beautifully with the texture. Heavenly.
* Exported from MasterCook *
Blueberry Cinnamon-Burst Muffins
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup unbleached flour
1/4 cup sugar
1 tablespoon ground cinnamon
3 tablespoons unsalted butter -- cut into pieces
1 cup sugar
5 tablespoons unsalted butter -- softened
2 large eggs
1 1/4 cups unbleached flour
1 1/4 cups whole wheat flour
5 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1 1/2 cups blueberries -- fresh or frozen
Preheat oven to 400.
Lightly spoon 1/4 cup flour into a measuring cup; level with a knife. Combine 1/4 cup flour, 1/4 cup sugar, and cinnamon in a medium bowl, and cut in 3 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal, Cover and chill 30 minutes.
Place 1 cup sugar and 5 tablespoons butter in a bowl; beat with a mixer at high speed 1 minute or until combined. Add eggs, 1 at a time, beating well after each addition. Lightly spoon 2 1/2 cups flour into dry measuring cups; level with a knife. Combine 2 1/2 cups flour, baking powder,and salt, stirring with a whisk. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Fold in blueberries and cinnamon mixture (batter will be thick).
Spoon batter into 18 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Remove muffins from pans~ place on a wire rack.
Source:
"CL 07/04"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 182 Calories; 6g Fat (28.2% calories from fat); 3g Protein; 30g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 212mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Monday, June 27, 2005
Mango Salad with Ginger-Raisin Vinaigrette
Ah - another mango recipe. I can't help it - there's something about mangos that calls to me. It's the exoticism and the flavor and the texture... Of course, it also has the disadvantage of being a pain in the butt to slice. Well, all great things come at a cost, and a nice, fresh mango is definitely worth the minor pain of getting it ready to eat. Of course, I also use frozen mango in yogurt and love it.
This salad came together with some beautiful colors - the mango and the red pepper looked gorgeous with the greens. The texture of the different elements worked together. Unfortunately, there just wasn't enough dressing for the number of servings that it said it served. I ate the salad for 6 days, but never felt that I got a true sense of the flavor of the dressing. If I did try it again, I would thin it out with some water to get it to cover more of the greens.
* Exported from MasterCook *
Mango Salad with Ginger-Raisin Vinaigrette
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dressing
1/4 cup golden raisins
1 cup boiling water
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar -- or malt vinegar
1 tablespoon chopped cilantro -- finely chopped
1 teaspoon minced ginger
1 chili pepper -- thai, serrano, or small jalapeno, stemmed and finely chopped
1/8 teaspoon salt
Salad
5 ounces mixed greens -- baby
1 large mango -- peeled and diced
1 medium red bell pepper -- seeded and julienned
To prepare dressing: Put raisins and boiling water in a small bowl. Let soften for 30 minutes. Drain; transfer the raisins into a blender. Add oil, vinegar, cilantro, ginger, chile and salt. Puree, scraping the sides as needed, until smooth. Set aside 1 tablespoon of the dressing.
To prepare salad: Place the greens in a large bowl and toss with the remaining dressing. Divide among 6 plates. Put mango and bell pepper in the bowl; add the reserved tablespoon of the dressing and toss to coat. Top the greens with the mango mixture. Serve immediately.
Source:
"Eating Well February/March 2005"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 118 Calories; 7g Fat (49.2% calories from fat); 1g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 54mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
This salad came together with some beautiful colors - the mango and the red pepper looked gorgeous with the greens. The texture of the different elements worked together. Unfortunately, there just wasn't enough dressing for the number of servings that it said it served. I ate the salad for 6 days, but never felt that I got a true sense of the flavor of the dressing. If I did try it again, I would thin it out with some water to get it to cover more of the greens.
* Exported from MasterCook *
Mango Salad with Ginger-Raisin Vinaigrette
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dressing
1/4 cup golden raisins
1 cup boiling water
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar -- or malt vinegar
1 tablespoon chopped cilantro -- finely chopped
1 teaspoon minced ginger
1 chili pepper -- thai, serrano, or small jalapeno, stemmed and finely chopped
1/8 teaspoon salt
Salad
5 ounces mixed greens -- baby
1 large mango -- peeled and diced
1 medium red bell pepper -- seeded and julienned
To prepare dressing: Put raisins and boiling water in a small bowl. Let soften for 30 minutes. Drain; transfer the raisins into a blender. Add oil, vinegar, cilantro, ginger, chile and salt. Puree, scraping the sides as needed, until smooth. Set aside 1 tablespoon of the dressing.
To prepare salad: Place the greens in a large bowl and toss with the remaining dressing. Divide among 6 plates. Put mango and bell pepper in the bowl; add the reserved tablespoon of the dressing and toss to coat. Top the greens with the mango mixture. Serve immediately.
Source:
"Eating Well February/March 2005"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 118 Calories; 7g Fat (49.2% calories from fat); 1g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 54mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Sunday, June 26, 2005
Tag - I'm it!
So I got nominated to answer the latest meme by Kayaksoup. Fun stuff - makes me think about inspiration in cooking.
Total number of cookbooks I've owned - Current count is about 50. But that doesn't count the 1000+ recipes from magazines and Mastercook. And the recipes that I need to type in from the 20 cookbooks I have out from the library.
Last cookbook(s) I bought - Wraps:Easy Recipes for Handheld Meals; Weight Watchers Cook it Quick! (and I cooked from it tonight); The Laurel's Kitchen Bread Book.
Last cookbook I read - Baking at Home with the Culinary Institute of America
Five cookbooks that mean a lot to me -
I'm going to cheat a bit on this one - I can't think of 5 cookbooks, so I am going with 5 cooking inspirations.
1. A copy of the Joy of Cooking given to me by my high school cooking teacher. I took cooking class all 4 years!
2. My dad - He said years ago that when my mom was traveling and I was doing the cooking (this was back in high school still), he put on 5 pounds. He always encourages me to become a cook, but I think I'll stick with doing it for myself - I couldn't handle the pressure.
3. The Cooking Light Bulletin Board - I get inspired by reading what others have cooked, read recipe reviews, and get encouraged to do more cooking. Without them I wouldn't be cooking as much as I do.
4. MasterCook - How could I live without this software? Not very well, I think. It actually is very like something I designed for a computer class in college, before I knew it existed.
5. Other blogs. It really is a global community, and it encourages me to experiment.
Which 5 people would you most like to see fill this out in their blog? - I'm late to the party, I think, so I'm not sure who else is left. I'd love to see Chocolate and Zucchini, 101 cookbooks,Bakerina and a couple that have already done it - Orangette and Domestic Goddess
Total number of cookbooks I've owned - Current count is about 50. But that doesn't count the 1000+ recipes from magazines and Mastercook. And the recipes that I need to type in from the 20 cookbooks I have out from the library.
Last cookbook(s) I bought - Wraps:Easy Recipes for Handheld Meals; Weight Watchers Cook it Quick! (and I cooked from it tonight); The Laurel's Kitchen Bread Book.
Last cookbook I read - Baking at Home with the Culinary Institute of America
Five cookbooks that mean a lot to me -
I'm going to cheat a bit on this one - I can't think of 5 cookbooks, so I am going with 5 cooking inspirations.
1. A copy of the Joy of Cooking given to me by my high school cooking teacher. I took cooking class all 4 years!
2. My dad - He said years ago that when my mom was traveling and I was doing the cooking (this was back in high school still), he put on 5 pounds. He always encourages me to become a cook, but I think I'll stick with doing it for myself - I couldn't handle the pressure.
3. The Cooking Light Bulletin Board - I get inspired by reading what others have cooked, read recipe reviews, and get encouraged to do more cooking. Without them I wouldn't be cooking as much as I do.
4. MasterCook - How could I live without this software? Not very well, I think. It actually is very like something I designed for a computer class in college, before I knew it existed.
5. Other blogs. It really is a global community, and it encourages me to experiment.
Which 5 people would you most like to see fill this out in their blog? - I'm late to the party, I think, so I'm not sure who else is left. I'd love to see Chocolate and Zucchini, 101 cookbooks,Bakerina and a couple that have already done it - Orangette and Domestic Goddess
Monday, June 20, 2005
Curried Chicken Penne with Fresh Mango Chutney
I tend to get overly into planning. This is especially bad for cooking, because every time I think I've decided on a recipe to use up what I have leftover from another recipe, I get overwhelmed with all the other recipes that use the same ingredient. I also think I overestimate the amount of time it will take to make a recipe. This tends to make me avoid cooking after work, which knocks out most days.
I think I'm getting better though. I'm forcing myself to cook a little more, because I know the end result will definitely make me happy. Now if I could only be as effective with exercise...
So, last week I had planned to pick up something from the grocery store for dinner. But then I found this recipe, and decided to just do it. Picked everything up from the store, and got cooking! It was sort of fun - 3 pots going at the same time. Of course, then one of the pots was not heating because the heating coil had been disconnected by the cleaners. That threw off the timing slightly, but it was to an advantage, because the chutney used the extra time well.
The end result is a good recipe that I could see myself repeating, with a definite major mod. I like the pasta, I like the veggies - but the chicken just isn't necessary. I think if I did re-make this, I would leave out the chicken, and just use more veggies. One advantage is that I used the pre-cut mix of broccoli & cauliflower and saved all the time of chopping there.
I definitely like the sauce, but could see thickening it a bit somehow. It pooled at the bottom of the dish a little bit. The mango chunks taste good in their sauce even though the chutney could stand a little more thickening. I did use a new whole wheat pasta and liked how it came out. And even on re-heat from the freezer I liked it - and actually felt in some ways that it tasted better on reheat, which is a definite benefit.
* Exported from MasterCook *
Curried Chicken Penne with Fresh Mango Chutney
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chutney
2 medium mango -- diced
1 cup finely chopped onion
1/2 cup water
2 tablespoons brown sugar
1 tablespoon curry powder
1 tablespoon fresh lime juice
1/2 teaspoon black pepper
1/2 teaspoon fresh ginger
1/4 teaspoon salt
Chicken
1 teaspoon olive oil
2 garlic clove -- minced
1 pound boneless skinless chicken breast -- cut into 1" pieces
1 cup light coconut milk
2 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons Curry paste -- red
1 teaspoon fish sauce
12 ounces broccoli florets
12 ounces cauliflower flowerets
13 1/2 ounces ronzoni Healthy Harvest Penne Rigate
To prepare chutney, combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until most of liquid evaporates and mixture is thick, stirring occasionally.
To prepare chicken, heat oil in a large nonstick skillet over medium-high heat. Add garlic and chicken; sauté 5 minutes. Combine coconut milk and next 4 ingredients (coconut milk through fish sauce), stirring with a whisk. Add coconut mixture to pan; bring to a simmer. Add broccoli and cauliflower; cover and cook 7 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in chutney and pasta; toss well to combine. Sprinkle with green onions, if desired.
Source:
"CL 06/04"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 446 Calories; 6g Fat (11.6% calories from fat); 29g Protein; 78g Carbohydrate; 13g Dietary Fiber; 44mg Cholesterol; 578mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
I think I'm getting better though. I'm forcing myself to cook a little more, because I know the end result will definitely make me happy. Now if I could only be as effective with exercise...
So, last week I had planned to pick up something from the grocery store for dinner. But then I found this recipe, and decided to just do it. Picked everything up from the store, and got cooking! It was sort of fun - 3 pots going at the same time. Of course, then one of the pots was not heating because the heating coil had been disconnected by the cleaners. That threw off the timing slightly, but it was to an advantage, because the chutney used the extra time well.
The end result is a good recipe that I could see myself repeating, with a definite major mod. I like the pasta, I like the veggies - but the chicken just isn't necessary. I think if I did re-make this, I would leave out the chicken, and just use more veggies. One advantage is that I used the pre-cut mix of broccoli & cauliflower and saved all the time of chopping there.
I definitely like the sauce, but could see thickening it a bit somehow. It pooled at the bottom of the dish a little bit. The mango chunks taste good in their sauce even though the chutney could stand a little more thickening. I did use a new whole wheat pasta and liked how it came out. And even on re-heat from the freezer I liked it - and actually felt in some ways that it tasted better on reheat, which is a definite benefit.
* Exported from MasterCook *
Curried Chicken Penne with Fresh Mango Chutney
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chutney
2 medium mango -- diced
1 cup finely chopped onion
1/2 cup water
2 tablespoons brown sugar
1 tablespoon curry powder
1 tablespoon fresh lime juice
1/2 teaspoon black pepper
1/2 teaspoon fresh ginger
1/4 teaspoon salt
Chicken
1 teaspoon olive oil
2 garlic clove -- minced
1 pound boneless skinless chicken breast -- cut into 1" pieces
1 cup light coconut milk
2 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons Curry paste -- red
1 teaspoon fish sauce
12 ounces broccoli florets
12 ounces cauliflower flowerets
13 1/2 ounces ronzoni Healthy Harvest Penne Rigate
To prepare chutney, combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until most of liquid evaporates and mixture is thick, stirring occasionally.
To prepare chicken, heat oil in a large nonstick skillet over medium-high heat. Add garlic and chicken; sauté 5 minutes. Combine coconut milk and next 4 ingredients (coconut milk through fish sauce), stirring with a whisk. Add coconut mixture to pan; bring to a simmer. Add broccoli and cauliflower; cover and cook 7 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in chutney and pasta; toss well to combine. Sprinkle with green onions, if desired.
Source:
"CL 06/04"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 446 Calories; 6g Fat (11.6% calories from fat); 29g Protein; 78g Carbohydrate; 13g Dietary Fiber; 44mg Cholesterol; 578mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Thursday, June 16, 2005
Clearing out the fridge - Whole Wheat Beer Bread
I don't drink - pretty much at all. I'm a froo-froo drinks girl, will do something like a strawberry daiquiri or maybe a white russian. And when I do have that froo-froo drink it's maybe at most 4 times a year. So how did I end up with a six pack of beer in my fridge? Cooking, of course. But it took me a while to work my way through the entire pack. And that one last bottle? Beer bread!
The recipe I used I found on allrecipes.com - Beer Bread. I've made beer bread before, from a recipe from the All New Joy of Cooking, and although I liked it, it wasn't the ultimate recipe for me. So when I had the one lonely bottle of beer left, I knew exactly where it would go.
I liked this recipe in theory because it included whole wheat flour in the ingredients. I did read the comments on the bread, but followed the recipe exactly, without adding the butter that some suggest.
The result was nice. I liked the bread, but be warned - it is sweet. If I did repeat this recipe I would cut down the sugar. It also had a slight aftertaste to it. This might be due to the fact that there was so much baking powder in it, even though I did use non-aluminum powder.
I melted slices of 2% american cheese on top of the bread for a nice open-faced sandwich. I also might use the leftovers alongside soup.
The recipe I used I found on allrecipes.com - Beer Bread. I've made beer bread before, from a recipe from the All New Joy of Cooking, and although I liked it, it wasn't the ultimate recipe for me. So when I had the one lonely bottle of beer left, I knew exactly where it would go.
I liked this recipe in theory because it included whole wheat flour in the ingredients. I did read the comments on the bread, but followed the recipe exactly, without adding the butter that some suggest.
The result was nice. I liked the bread, but be warned - it is sweet. If I did repeat this recipe I would cut down the sugar. It also had a slight aftertaste to it. This might be due to the fact that there was so much baking powder in it, even though I did use non-aluminum powder.
I melted slices of 2% american cheese on top of the bread for a nice open-faced sandwich. I also might use the leftovers alongside soup.
Monday, June 13, 2005
And for a total 360 from previous recipe - Tofu with Thai Curry Sauce
So, last recipe was Blue Ribbon Meatloaf, which was one hunkin' piece of meat. A bit of a switch from that is the next recipe - Tofu with Thai Curry Sauce, from Eating Well February/March 2005. I have worked with tofu before, and have even made another recipe from the same issue that uses it.
This issue of EW has specific instructions on how to make the tofu more palatable to those who would turn up their nose at it. Basically, they believe that part of the issue with not liking it is that the cubes are too regular, and really make it obvious that it is not a meat-like substance. I wouldn't turn my nose up at tofu, but I did like the look of the ragged shapes.
This recipe came together nicely and simply and had a nice spicy flavor that did not overwhelm with heat. What I loved best though is the crispness and light flavor of the tofu. It was cooked semi-quickly over high heat so that the outside became a beautiful golden brown.
I can see this as a repeat, more because I will have the ingredients on hand than because I totally fell in love with the recipe.
* Exported from MasterCook *
Tofu with Thai Curry Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce
1 cup light coconut milk
2 tablespoons chopped cilantro
1 teaspoon curry paste -- red
1/2 teaspoon brown sugar
1/2 teaspoon salt -- or to taste
Tofu & Vegetables
2 teaspoons extra-virgin olive oil
14 ounces extra-firm tofu
6 ounces spinach -- baby
1 medium red bell pepper -- sliced
3 cups cooked white rice
Whisk together sauce ingredients in a small bowl.
Drain rinse and pat dry tofu. Slice crosswise into 8 1/2-inch thick slices. Coarsely crumble each slice into smaller, uneven pieces.
Heat olive oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
Add spinach, bell pepper, and sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.
Source:
"EW February/March 2005"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 355 Calories; 13g Fat (31.0% calories from fat); 16g Protein; 47g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 366mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
This issue of EW has specific instructions on how to make the tofu more palatable to those who would turn up their nose at it. Basically, they believe that part of the issue with not liking it is that the cubes are too regular, and really make it obvious that it is not a meat-like substance. I wouldn't turn my nose up at tofu, but I did like the look of the ragged shapes.
This recipe came together nicely and simply and had a nice spicy flavor that did not overwhelm with heat. What I loved best though is the crispness and light flavor of the tofu. It was cooked semi-quickly over high heat so that the outside became a beautiful golden brown.
I can see this as a repeat, more because I will have the ingredients on hand than because I totally fell in love with the recipe.
* Exported from MasterCook *
Tofu with Thai Curry Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce
1 cup light coconut milk
2 tablespoons chopped cilantro
1 teaspoon curry paste -- red
1/2 teaspoon brown sugar
1/2 teaspoon salt -- or to taste
Tofu & Vegetables
2 teaspoons extra-virgin olive oil
14 ounces extra-firm tofu
6 ounces spinach -- baby
1 medium red bell pepper -- sliced
3 cups cooked white rice
Whisk together sauce ingredients in a small bowl.
Drain rinse and pat dry tofu. Slice crosswise into 8 1/2-inch thick slices. Coarsely crumble each slice into smaller, uneven pieces.
Heat olive oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
Add spinach, bell pepper, and sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.
Source:
"EW February/March 2005"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 355 Calories; 13g Fat (31.0% calories from fat); 16g Protein; 47g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 366mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Wednesday, June 08, 2005
Yup, that's a big chunk of meat - Blue Ribbon Meatloaf
I'd like to start off by saying I'm trying to get more into cooking with meat. It's funny to consider - I think most people are trying to eat less meat, and here I am bucking the trend! I think for me it's about getting more variety into my meals, and just the fact that I was less a cook and more of a baker means that I haven't done a lot of different things. Like, I've never roasted a chicken (that's on my list). I have an incredible roasting pan that I got for my birthday a couple years ago that I have yet to use.
Anyway, I was searching for recipes last weekend, and decided to try Blue Ribbon Meatloaf from Eating Well. With a name like that, who could resist? In addition, the fact that it calls for beer (which I have had in my fridge for several months, and never drink - it's all for cooking!), and sweet onions (I finally get to try vidalias) appealed to me a lot.
I of course managed to near-puree the onions when I decided to chop in the food processor. But on the good side, I think my herb cutting skills are getting better - I was able to get the parsley chopped fairly easily. I did just watch an instructional video on chopping parsley, though, and will use their approach and see how it goes. And I need a new knife - badly.
The loaf came out of the oven with plenty of juices to drain, as I believe most meat loafs do. The consistency was solid, but it did crumble somewhat when cutting, which I do take as standard with meat loafs. The color was not unappealling per se, but I didn't feel that the parsley gave color to the loaf as I have seen with other meat loaf recipes. The flavor was good, but not extraordinary.
Overall, I think it came out well. The only issue was that I'm not sure I'm a big loaf of meat person. I know that my mom used to make meatloaf, and I don't think I loved it, but I don't think I hated it either. It was meh. I think that I'm a little more to the meh side now for loaves in my life, so a great meat loaf recipe is not something I will go search out. I just think that I prefer meals with less meat, more bread/rice. I mean, c'mon, 2 1/2 pounds of meat for 8 servings? Just a little too much. But that's just me.
Anyway, I was searching for recipes last weekend, and decided to try Blue Ribbon Meatloaf from Eating Well. With a name like that, who could resist? In addition, the fact that it calls for beer (which I have had in my fridge for several months, and never drink - it's all for cooking!), and sweet onions (I finally get to try vidalias) appealed to me a lot.
I of course managed to near-puree the onions when I decided to chop in the food processor. But on the good side, I think my herb cutting skills are getting better - I was able to get the parsley chopped fairly easily. I did just watch an instructional video on chopping parsley, though, and will use their approach and see how it goes. And I need a new knife - badly.
The loaf came out of the oven with plenty of juices to drain, as I believe most meat loafs do. The consistency was solid, but it did crumble somewhat when cutting, which I do take as standard with meat loafs. The color was not unappealling per se, but I didn't feel that the parsley gave color to the loaf as I have seen with other meat loaf recipes. The flavor was good, but not extraordinary.
Overall, I think it came out well. The only issue was that I'm not sure I'm a big loaf of meat person. I know that my mom used to make meatloaf, and I don't think I loved it, but I don't think I hated it either. It was meh. I think that I'm a little more to the meh side now for loaves in my life, so a great meat loaf recipe is not something I will go search out. I just think that I prefer meals with less meat, more bread/rice. I mean, c'mon, 2 1/2 pounds of meat for 8 servings? Just a little too much. But that's just me.
Sunday, June 05, 2005
Banana Raspberry Muffins
I got this recipe from a post on the CL BB - it originally appeared in the May issue of Self. I love the fact that by reading the boards I get a wider range of recipes. I think that by being a part of the community I challenge myself more in my cooking.
Unfortunately, I did not do well with this recipe. It was too moist - I think it might have been because I had frozen the bananas and defrosted them, and they might have carried ice crystals into the batter. I did like using fresh raspberries though.
* Exported from MasterCook *
Banana Raspberry Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unbleached flour
1 cup whole wheat flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large bananas -- mashed
1/4 cup skim milk
1 large egg
1 teaspoon vanilla
12 ounces raspberries
Heat oven to 350 and coat a muffin tin with cooking spray. In a bowl, combine flours, sugar, powder, soda and salt; whisk to blend. Make a well in the center; set aside. In another bowl, combine bananas. milk, egg and vanilla; fold in raspberries. Pour batter into center of dry ingredients; fold together until combined. Do not overmix. Pour batter into pan; bake 15-20 minutes or until toothpick inserted in center of a muffin comes out clean. Cool in pan on wire rack for 10 minutes, then remove to cooling rack.
Source:
"Self 05/05 - posted on CLBB by greysangel - http://community.cookinglight.com/showthread.php?s=&threadid=73362&highlight=Banana+raspberry+bread"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 175 Calories; 1g Fat (4.6% calories from fat); 4g Protein; 40g Carbohydrate; 4g Dietary Fiber; 18mg Cholesterol; 232mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Unfortunately, I did not do well with this recipe. It was too moist - I think it might have been because I had frozen the bananas and defrosted them, and they might have carried ice crystals into the batter. I did like using fresh raspberries though.
* Exported from MasterCook *
Banana Raspberry Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unbleached flour
1 cup whole wheat flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large bananas -- mashed
1/4 cup skim milk
1 large egg
1 teaspoon vanilla
12 ounces raspberries
Heat oven to 350 and coat a muffin tin with cooking spray. In a bowl, combine flours, sugar, powder, soda and salt; whisk to blend. Make a well in the center; set aside. In another bowl, combine bananas. milk, egg and vanilla; fold in raspberries. Pour batter into center of dry ingredients; fold together until combined. Do not overmix. Pour batter into pan; bake 15-20 minutes or until toothpick inserted in center of a muffin comes out clean. Cool in pan on wire rack for 10 minutes, then remove to cooling rack.
Source:
"Self 05/05 - posted on CLBB by greysangel - http://community.cookinglight.com/showthread.php?s=&threadid=73362&highlight=Banana+raspberry+bread"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 175 Calories; 1g Fat (4.6% calories from fat); 4g Protein; 40g Carbohydrate; 4g Dietary Fiber; 18mg Cholesterol; 232mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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