8 ounces fresh sugar snap peas, stringed/trimmed and rinsed
1 pound thinly sliced boneless, skinless chicken breast, or regular chicken breasts pounded to a thickness of 1/4- to 1/2-inch
About 3/8 teaspoon kosher or coarse salt
Freshly ground black pepper
3 tablespoons olive oil
8 ounces (1 pint) strawberries, hulled, then cut into bite-size pieces
1 medium carrot, grated (about 1 cup, loosely packed)
2 tablespoons balsamic vinegar
Fill a large bowl with water and ice.
Steam or boil the sugar snap peas for 3 to 5 minutes, until just tender. Drain them and transfer to the bowl of ice water. Let cool for 5 to 10 minutes, then drain and let dry. Leave small sugar snaps whole; cut medium ones in half and larger ones into 3 pieces.
Preheat the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.
Sprinkle chicken with about 1/4 teaspoon of the salt and the pepper to taste over the chicken pieces, then use 1 tablespoon of the oil to brush the chicken.
Place the chicken pieces on the grill; close the lid and cook for 4 to 6 minutes, turning over the pieces once, until they are cooked through and lightly browned. Transfer to a cutting board and let cool for 10 minutes.
Cut the chicken crosswise into 1/2-inch strips, then into bite-size pieces, if desired. Transfer to a large bowl and add the sugar snaps, the strawberries and the grated carrot. Sprinkle the balsamic vinegar, the remaining 2 tablespoons of oil and the remaining 1/8 teaspoon salt over the salad; toss gently, making sure to distribute all of the oil and vinegar. Taste, and adjust the seasoning as needed.
Serve warm, or cover and refrigerate until ready to serve.
Notes: This was awesome. Seriously so good. The peas were cooked to a nice, soft consistency and blended nicely with the strawberries and chicken. And yes, grilling the chicken makes such a difference; I'm sure of it. So good.
Showing posts with label Healthy. Show all posts
Showing posts with label Healthy. Show all posts
Friday, December 16, 2011
Tuesday, November 22, 2011
Quinoa with Lemon and Zucchini
2 teaspoons extra virgin olive oil
1 medium zucchini, halved and thinly sliced
1 1/4 teaspoons fine sea salt, divided
1 1/4 cups quinoa, rinsed for 1 minute under running water
2 1/2 cups water
Zest of 1 lemon
2 tablespoons lemon juice
Lots of chopped fresh dill
Crumbled feta (optional)
Pine nuts (optional)
Heat oil in a large saucepan over medium-high heat. Add zucchini and 1/4 teaspoon salt and cook, stirring, until zucchini is crisp-tender, about 4 minutes. Remove zucchini from the pan and add quinoa, water and remaining 1 teaspoon salt. Bring to a boil, lower heat and simmer, covered, until quinoa is tender but still chewy and a white spiral-like germ appears around each grain, about 15 minutes.
Toss quinoa with zucchini, zest, lemon juice, and dill. Serve warm or room temperature, topped with feta cheese if you like.
Note: I halved this because it said it made six servings and I knew my house wouldn't eat six servings. If you do this, feel free to keep the zest amount the same, but do not do 2 T. of lemon juice. Wow.
1 medium zucchini, halved and thinly sliced
1 1/4 teaspoons fine sea salt, divided
1 1/4 cups quinoa, rinsed for 1 minute under running water
2 1/2 cups water
Zest of 1 lemon
2 tablespoons lemon juice
Lots of chopped fresh dill
Crumbled feta (optional)
Pine nuts (optional)
Heat oil in a large saucepan over medium-high heat. Add zucchini and 1/4 teaspoon salt and cook, stirring, until zucchini is crisp-tender, about 4 minutes. Remove zucchini from the pan and add quinoa, water and remaining 1 teaspoon salt. Bring to a boil, lower heat and simmer, covered, until quinoa is tender but still chewy and a white spiral-like germ appears around each grain, about 15 minutes.
Toss quinoa with zucchini, zest, lemon juice, and dill. Serve warm or room temperature, topped with feta cheese if you like.
Note: I halved this because it said it made six servings and I knew my house wouldn't eat six servings. If you do this, feel free to keep the zest amount the same, but do not do 2 T. of lemon juice. Wow.
Monday, January 24, 2011
Marmalade Chicken
I admit I stole this from Eatingwell.com, but it is pretty delish!
4 servings
Total Time: 20 minutes
Ingredients
1 cup reduced-sodium chicken broth
2 tablespoons red-wine vinegar
2 tablespoons orange marmalade
1 teaspoon Dijon mustard
1 teaspoon cornstarch
1 pound chicken tenders
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
6 teaspoons extra-virgin olive oil, divided
2 large shallots, minced
1 teaspoon freshly grated orange zest
Preparation
Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.
Sprinkle chicken with salt and pepper. Heat 4 teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
Add the remaining 2 teaspoons oil and shallots to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits. Reduce heat to maintain a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and stir in orange zest.
Nutrition
Per serving: 213 calories; 8 g fat (1 g sat, 5 g mono); 68 mg cholesterol; 10 g carbohydrates; 27 g protein; 0 g fiber; 246 mg sodium; 55 mg potassium.
Exchanges: 1/2 other carbohydrate, 3 1/2 very lean meat
Note
I did not use shallots, I used diced onion, and I did not add the orange zest at the end because I did not have an orange on hand. Otherwise, we thought it was great! I got a couple of frowns while it was cooking and even when we pre-tasted the sauce, but once you add the chicken and serve over rice, it was just right. We'll definitely make this again!
4 servings
Total Time: 20 minutes
Ingredients
1 cup reduced-sodium chicken broth
2 tablespoons red-wine vinegar
2 tablespoons orange marmalade
1 teaspoon Dijon mustard
1 teaspoon cornstarch
1 pound chicken tenders
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
6 teaspoons extra-virgin olive oil, divided
2 large shallots, minced
1 teaspoon freshly grated orange zest
Preparation
Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.
Sprinkle chicken with salt and pepper. Heat 4 teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
Add the remaining 2 teaspoons oil and shallots to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits. Reduce heat to maintain a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and stir in orange zest.
Nutrition
Per serving: 213 calories; 8 g fat (1 g sat, 5 g mono); 68 mg cholesterol; 10 g carbohydrates; 27 g protein; 0 g fiber; 246 mg sodium; 55 mg potassium.
Exchanges: 1/2 other carbohydrate, 3 1/2 very lean meat
Note
I did not use shallots, I used diced onion, and I did not add the orange zest at the end because I did not have an orange on hand. Otherwise, we thought it was great! I got a couple of frowns while it was cooking and even when we pre-tasted the sauce, but once you add the chicken and serve over rice, it was just right. We'll definitely make this again!
Tuesday, November 9, 2010
Pumpkin or Banana Muffins
I know, I know, there are like a thousand versions of this, but I have been trying to pack in as many healthy recipes as I can to my stash. With a husband who is borderline on his blood pressure, and now blood sugar (and no, he is not ginorm, he bikes to work daily and really is quite healthy) we are really conscious of what we eat. Here is an uber healthy version that my kids still enjoy (I think it's because we add the chocolate chips for a little fun). I love serving them at breakfast because they keep my kids feeling so full!
2 cups whole wheat flour
1/4 cup ground flax (this is optional but we add it to everything now. I buy whole seeds and grind what I need in the blender. The whole seed has a shelf life of two years. I even sprinkle the ground flax on my kids' peanut butter sandwiches and in their fruit smoothies)
2 tsp. baking powder
1 heaping tsp cinnamon
1/4 tsp. cloves
1/8 tsp. ginger (for banana) or nutmeg (for pumpkin)
1/4 tsp. salt
Put above ingredients in bowl and stir with whisk.
In blender or mixer combine:
3 ripe bananas or 15 oz can pumpkin +1/4 cup water
2 eggs
1/3 cup oil
1/3 cup honey (or agave or sugar)
1 tsp. vanilla
Combine wet and dry ingredients and add 1/2 - 1 cup chocolate chips
Cook at 400 degrees for 15 minutes. I use a mini muffin tin. These little guys are super filling!
Makes about 40 mini muffins and they freeze beautifully!
1/4 cup ground flax (this is optional but we add it to everything now. I buy whole seeds and grind what I need in the blender. The whole seed has a shelf life of two years. I even sprinkle the ground flax on my kids' peanut butter sandwiches and in their fruit smoothies)
2 tsp. baking powder
1 heaping tsp cinnamon
1/4 tsp. cloves
1/8 tsp. ginger (for banana) or nutmeg (for pumpkin)
1/4 tsp. salt
Put above ingredients in bowl and stir with whisk.
In blender or mixer combine:
3 ripe bananas or 15 oz can pumpkin +1/4 cup water
2 eggs
1/3 cup oil
1/3 cup honey (or agave or sugar)
1 tsp. vanilla
Combine wet and dry ingredients and add 1/2 - 1 cup chocolate chips
Cook at 400 degrees for 15 minutes. I use a mini muffin tin. These little guys are super filling!
Makes about 40 mini muffins and they freeze beautifully!
Tuesday, July 6, 2010
Cilantro-Lime Black Bean Salad
1/2 bunch cilantro (tough stems discarded)
grated zest and juice of one lime (2 t. zest and 2 T. juice)
2 T. white wine vinegar
3 T. olive oil (I did 2)
1/2 t. salt
1 t. sugar
3 c. black beans (about two cans, rinsed and drained)
2 or 3 ribs of celery, diced (about 1 cup)
3 large scallions, white and light-green parts, finely chopped
Combine the cilantro, lime zest and juice, vinegar, oil, salt, and sugar in a blender. Process to form a pureed dressing.
Combine the beans, celery, and scallions in a large bowl; add the dressing and mix well. Let sit for 15 minutes, then stir again and taste; add salt as needed. Serve; or cover with plastic wrap and refrigerate for up to 12 hours. Mix well before serving.
grated zest and juice of one lime (2 t. zest and 2 T. juice)
2 T. white wine vinegar
3 T. olive oil (I did 2)
1/2 t. salt
1 t. sugar
3 c. black beans (about two cans, rinsed and drained)
2 or 3 ribs of celery, diced (about 1 cup)
3 large scallions, white and light-green parts, finely chopped
Combine the cilantro, lime zest and juice, vinegar, oil, salt, and sugar in a blender. Process to form a pureed dressing.
Combine the beans, celery, and scallions in a large bowl; add the dressing and mix well. Let sit for 15 minutes, then stir again and taste; add salt as needed. Serve; or cover with plastic wrap and refrigerate for up to 12 hours. Mix well before serving.
Monday, May 17, 2010
Grilled Pineapple
1 large ripe pineapple
3 Tbs. honey
1 Tbs. freshly-squeezed lemon or lime juice
1/2 tsp. freshly-ground black pepper
Trim, core and peel pineapple. Cut into quarters from top to bottom. Slice out the core from each quarter. Cut each quarter slice into four pieces, once lengthwise and once crosswise. you should have 16 wedges of pineapple about 1 inch by 3 inches.
In small bowl combine honey, lemon or lime juice and black pepper. Brush glaze on each slice of pineapple coating completely.
Preheat grill and spray with a non stick spray. Place wedges on the grill and cook approx. 4 minutes on each side, turning so that grill marks are on all sides, until pineapple becomes fragrant and starts to dry on the surface. Do not overcook or they will by mushy.
Remove and brush with any remaining glaze and enjoy.
Notes: oh my, this is so good I can never get a picture before it disappears. Imagine pineapple wedges with grill marks on them. I have to give credit to the website where I found this recipe but I don't know where it is at this moment. Just know I didn't make it up someone else did and shared it with me which I am now sharing with you. Seriously though, too delicious to describe with words. And don't skip on the pepper, it gives it an extra kick!
3 Tbs. honey
1 Tbs. freshly-squeezed lemon or lime juice
1/2 tsp. freshly-ground black pepper
Trim, core and peel pineapple. Cut into quarters from top to bottom. Slice out the core from each quarter. Cut each quarter slice into four pieces, once lengthwise and once crosswise. you should have 16 wedges of pineapple about 1 inch by 3 inches.
In small bowl combine honey, lemon or lime juice and black pepper. Brush glaze on each slice of pineapple coating completely.
Preheat grill and spray with a non stick spray. Place wedges on the grill and cook approx. 4 minutes on each side, turning so that grill marks are on all sides, until pineapple becomes fragrant and starts to dry on the surface. Do not overcook or they will by mushy.
Remove and brush with any remaining glaze and enjoy.
Notes: oh my, this is so good I can never get a picture before it disappears. Imagine pineapple wedges with grill marks on them. I have to give credit to the website where I found this recipe but I don't know where it is at this moment. Just know I didn't make it up someone else did and shared it with me which I am now sharing with you. Seriously though, too delicious to describe with words. And don't skip on the pepper, it gives it an extra kick!
Tuesday, February 2, 2010
Warm Banana Sundaes
1 cup (4 ounces) coarsely chopped pecans (or walnuts)
1/4 cup brown sugar
2 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 tablespoons unsalted butter, cut into 8 pieces
1/8 teaspoon salt
2 to 3 teaspoons olive oil
4 bananas, peeled and cut crosswise in half, then each half cut in half lengthwise to produce 16 quarters
frozen nonfat vanilla yogurt
Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil.
Combine the sugar, flour, cinnamon, ginger, butter and salt in a medium bowl. Use your fingers (or a pastry cutter) to work the butter into the mixture until thoroughly incorporated. Then add the nuts. Spread out the mixture on the prepared pan. Bake for 10-15 minutes to form the pecan crisp (don't let it get dark), then let cool. Once cool, break it up like you'd do a toffee.
When done, it should look like this:
Heat 1 teaspoon of the oil in a nonstick skillet over medium-high heat. Add as many of the banana quarters, cut sides down, as will fit in a single layer. Reduce the heat to medium and cook for 3 to 4 minutes, until the bananas soften and start to brown. Use a spatula to carefully turn over the banana pieces and cook for 1 minute.
Transfer the bananas to individual dessert plates, arranging 2 quarters for each portion.
Use paper towels to wipe out the skillet; return to medium-high heat and add the remaining teaspoon or two of oil. Add the remaining banana pieces to the skillet and reduce the heat to medium; repeat the cooking process. Arrange the banana quarters on the remaining dessert plates.
Place a scoop of frozen yogurt on top of the banana quarters on each plate. Top each serving with 2 tablespoons of the pecan crisp. Serve immediately.
Notes: in order to get the crumb topping to work for me, I have to do it in many steps because otherwise the butter gets too soft. So I'll cut in the butter for a minute, then put everything into the fridge for another 15 minutes. Cut again, chill again. I do this until the crumbly texture I want is achieved.
Also, we like this with more than half a banana, so we gave ourselves each a full banana. The topping is really delicious and is even tempting on its own.
(From The Washington Post)
1/4 cup brown sugar
2 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 tablespoons unsalted butter, cut into 8 pieces
1/8 teaspoon salt
2 to 3 teaspoons olive oil
4 bananas, peeled and cut crosswise in half, then each half cut in half lengthwise to produce 16 quarters
frozen nonfat vanilla yogurt
Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil.
Combine the sugar, flour, cinnamon, ginger, butter and salt in a medium bowl. Use your fingers (or a pastry cutter) to work the butter into the mixture until thoroughly incorporated. Then add the nuts. Spread out the mixture on the prepared pan. Bake for 10-15 minutes to form the pecan crisp (don't let it get dark), then let cool. Once cool, break it up like you'd do a toffee.
When done, it should look like this:
Heat 1 teaspoon of the oil in a nonstick skillet over medium-high heat. Add as many of the banana quarters, cut sides down, as will fit in a single layer. Reduce the heat to medium and cook for 3 to 4 minutes, until the bananas soften and start to brown. Use a spatula to carefully turn over the banana pieces and cook for 1 minute.
Transfer the bananas to individual dessert plates, arranging 2 quarters for each portion.
Use paper towels to wipe out the skillet; return to medium-high heat and add the remaining teaspoon or two of oil. Add the remaining banana pieces to the skillet and reduce the heat to medium; repeat the cooking process. Arrange the banana quarters on the remaining dessert plates.
Place a scoop of frozen yogurt on top of the banana quarters on each plate. Top each serving with 2 tablespoons of the pecan crisp. Serve immediately.
Notes: in order to get the crumb topping to work for me, I have to do it in many steps because otherwise the butter gets too soft. So I'll cut in the butter for a minute, then put everything into the fridge for another 15 minutes. Cut again, chill again. I do this until the crumbly texture I want is achieved.
Also, we like this with more than half a banana, so we gave ourselves each a full banana. The topping is really delicious and is even tempting on its own.
(From The Washington Post)
Sunday, January 31, 2010
Applesauce Raisin Muffins
1 c applesauce
3/4 c brown sugar
½ c oil
1 3/4 c flour
1 t baking soda
½ t salt
1 t cinnamon
½ t ground cloves
½ c raisins (optional)
Combine dry ingredients in bowl and stir together. Add applesauce and oil and blend together. Add raisins, if desired. Fill greased muffin tins 2/3 full. Bake at 375° for 18 minutes.
Tuesday, October 6, 2009
Bruschetta
2 large tomatoes, coarsely chopped
1/2 onion, chopped
2 T. olive oil
1 T. fresh oregano
1 t. fresh basil
2 t. fresh parsley
1/2 t. sugar
dash salt
1 clove garlic, minced
dash of balsamic vinegar
Mix everything together. Let sit in the fridge for at least an hour.
Heat oven to 400 degrees. Slice loaf of french bread and brush the tops with olive oil. Put the bread in the oven for five minutes. Remove bread from oven and top with bruschetta and parmesan cheese. Put back in the oven for another five minutes.
Any leftovers can be refrigerated and then reheated at 350 degrees for about 5-10 minutes.
Notes from e: Although it would probably be much better with fresh herbs, I couldn't justify the cost for something I thought only I would eat. So I used dried herbs. I use 1 t. of the dried oregano, 1/2 t. of dried basil, and 1 t. of the dried parsley. And it still tasted great.
Friday, August 14, 2009
Lentils and Rice, or Rice and Lentils
olive oil
1 large onion, chopped
1 c rice
1 c lentils, picked over
4 c water or broth
salt and pepper to taste
Sauté onion in olive oil until translucent; add remaining ingredients. Bring to simmer and cover, cooking 25-30 minutes or until moisture is absorbed and rice is tender. Season with salt and pepper and serve.
Saturday, June 20, 2009
Raspberry Cheesecake Bars
from Cooking Light
1 1/2 cups all-purpose flour
3/4 teaspoon salt
3 1/2 tablespoons butter, melted
1 cup packed brown sugar
1 1/2 teaspoons vanilla extract, divided
3 large eggs
1/2 cup granulated sugar
1/2 cup light sour cream
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 (8-ounce) package 1/3-less-fat cream cheese
1 1/2 cups fresh raspberries
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring with a whisk.
Combine butter, brown sugar, 1 teaspoon vanilla, and eggs in a medium bowl, stirring with a whisk until smooth. Add flour mixture to butter mixture; stir just until moist.
Place 1/2 teaspoon vanilla, granulated sugar, and next four ingredients (through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy.
Line a 9 x 13-inch baking pan with foil that extends 1 inch beyond sides; coat foil with cooking spray. Spread half of batter into pan. Pour cream cheese mixture over batter in pan, and spread evenly over batter. Sprinkle with raspberries. Drop remaining batter by tablespoonfuls over everything. Swirl batter, cream cheese mixture, and raspberries together with a knife. (Note: I struggled with knowing what this meant so Chuck did it for me. In his words he, "put a knife in and did little twirls to mix it together, but not stirring, just twirling.")
Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on wire rack. Remove from pan by lifting foil. Remove foil; cut into 30 bar cookies.
Note: I put these under healthy because while they're certainly not steamed broccoli, for desserts, they're a good option. If you get 30 bars (I got 32 small ones), then they have 111 calories and 4 grams of fat per bar. And although I made these tonight, they are apparently better the next day.
1 1/2 cups all-purpose flour
3/4 teaspoon salt
3 1/2 tablespoons butter, melted
1 cup packed brown sugar
1 1/2 teaspoons vanilla extract, divided
3 large eggs
1/2 cup granulated sugar
1/2 cup light sour cream
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 (8-ounce) package 1/3-less-fat cream cheese
1 1/2 cups fresh raspberries
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring with a whisk.
Combine butter, brown sugar, 1 teaspoon vanilla, and eggs in a medium bowl, stirring with a whisk until smooth. Add flour mixture to butter mixture; stir just until moist.
Place 1/2 teaspoon vanilla, granulated sugar, and next four ingredients (through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy.
Line a 9 x 13-inch baking pan with foil that extends 1 inch beyond sides; coat foil with cooking spray. Spread half of batter into pan. Pour cream cheese mixture over batter in pan, and spread evenly over batter. Sprinkle with raspberries. Drop remaining batter by tablespoonfuls over everything. Swirl batter, cream cheese mixture, and raspberries together with a knife. (Note: I struggled with knowing what this meant so Chuck did it for me. In his words he, "put a knife in and did little twirls to mix it together, but not stirring, just twirling.")
Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on wire rack. Remove from pan by lifting foil. Remove foil; cut into 30 bar cookies.
Note: I put these under healthy because while they're certainly not steamed broccoli, for desserts, they're a good option. If you get 30 bars (I got 32 small ones), then they have 111 calories and 4 grams of fat per bar. And although I made these tonight, they are apparently better the next day.
Tuesday, April 21, 2009
Peach Blueberry Crisp
(from the Washington Post)
16 ounces frozen peaches, defrosted
16 ounces frozen blueberries, defrosted
1/2 t. almond extract
1/3 c. sugar
1 T. cornstarch
1/4 c. oats (quick or regular, but not instant)
1/2 c. flour
1/3 c. brown sugar
1/2 t. cinnamon
1/2 t. nutmeg
3 T. cold butter, cut into cubes
Combine the fruit and any accumulated juices, almond extract, sugar, and cornstarch in a large bowl, mixing well. Let it sit at room temperature for 20 minutes.
Preheat the oven to 350. Have ready an 8x11 inch (ungreased) shallow baking dish. (I used a 9x9.)
Combine the oatmeal, flour, brown sugar, cinnamon, and nutmeg in a separate bowl. Add the butter and use your fingers (I used a pastry cutter) to thoroughly work it into the dry ingredients. The consistency will be crumbly.
Pour the fruit mixture into the baking dish, distributing the berries and peaches evenly. Scatter the crumb topping over the fruit, covering it as much as possible. Bake for 50 to 60 minutes, until the fruit is bubbling up the sides of the dish and the crisp topping is starting to brown.
Let it rest for five minutes before serving. Serve with ice cream, if desired.
Notes: Super yummy for a "healthy" dessert (with 8 servings, 190 calories, 5 grams of fat, 26 grams of sugar). I left this unattended while we ate dinner and when the 50 minutes beeped, the topping had almost been completely usurped by the fruit, but it still tasted really good.
Sunday, February 22, 2009
Rice and Beans
We found this outstanding recipe combo in "Mice and Beans," a children’s picture book by Pam Muñoz Ryan.
Beans:
16 oz dried pinto beans, washed and picked over
1 large chopped onion
4 cloves minced garlic
29 oz. chicken broth
29 oz. water
Combine ingredients in a large pot. Bring to a boil. Reduce heat to low and simmer for 3 hours, stirring often, until beans are plump and soft.
Rice:
2 T oil
⅓ c minced onion
⅓ c minced pepper
1 ½ c long grain white rice, uncooked
14 oz. chicken broth
¼ c tomato sauce
1 ½ c water
Pour oil in large skillet. Add onion, pepper, rice, and saute over medium heat until rice is lightly toasted. Add broth, sauce, and water. Bring to a boil. Cover. Reduce heat to low. Simmer for 20-25 minutes or until liquid has been absorbed. Do not stir. Remove from heat and let sit for 5 minutes. Fluff with a fork.
Serve rice and beans side-by-side or wrapped in tortillas.
Sunday, November 16, 2008
Raspberry Cream Cheese Muffins
2/3 c. (5 ounces) 1/3-less-fat cream cheese, softened
1/3 c. butter, softened (approximately 5 T.)
1 1/2 c. sugar
1 1/2 t. vanilla extract
2 large egg whites
1 large egg
2 c. flour
1 t. baking powder
1/4 t. baking soda
1/2 t. salt
1/2 c. low-fat buttermilk
2 c. fresh or frozen raspberries
1/4 c. finely chopped walnuts
Preheat oven to 350°.
Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.
Spoon batter into greased muffin tins. Bake for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.
Notes: I did 1 1/3 c. white flour, 2/3 c. whole wheat flour. Also I didn't do the walnuts because, well, I just didn't feel like it. And if you are near a Harris Teeter, check their sales because I got the raspberries for $1.50. I used one silicon muffin tin and one regular. If you have a silicon, use it and only it; otherwise, I suggest using muffin papers as the sides and bottoms got really dark in the metal muffin tin.
1/3 c. butter, softened (approximately 5 T.)
1 1/2 c. sugar
1 1/2 t. vanilla extract
2 large egg whites
1 large egg
2 c. flour
1 t. baking powder
1/4 t. baking soda
1/2 t. salt
1/2 c. low-fat buttermilk
2 c. fresh or frozen raspberries
1/4 c. finely chopped walnuts
Preheat oven to 350°.
Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.
Spoon batter into greased muffin tins. Bake for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.
Notes: I did 1 1/3 c. white flour, 2/3 c. whole wheat flour. Also I didn't do the walnuts because, well, I just didn't feel like it. And if you are near a Harris Teeter, check their sales because I got the raspberries for $1.50. I used one silicon muffin tin and one regular. If you have a silicon, use it and only it; otherwise, I suggest using muffin papers as the sides and bottoms got really dark in the metal muffin tin.
Monday, November 3, 2008
Texas Rice Salad
3 cups cooked brown rice
1 cup (15oz.) can black beans rinsed and drained
1 can (11oz.) corn, drained
1-2 avocados peeled, pitted, diced
2 cups salsa
½ cup chopped fresh cilantro
¼ cup chopped red onion (I don't add this--not an onion fan)
2 T fresh lime or lemon juice
¼ tsp. salt
1/8 tsp. pepper
Mix all well and serve with Fritos Scoops
1 cup (15oz.) can black beans rinsed and drained
1 can (11oz.) corn, drained
1-2 avocados peeled, pitted, diced
2 cups salsa
½ cup chopped fresh cilantro
¼ cup chopped red onion (I don't add this--not an onion fan)
2 T fresh lime or lemon juice
¼ tsp. salt
1/8 tsp. pepper
Mix all well and serve with Fritos Scoops
Thursday, March 13, 2008
All Bran Muffins
I am sure this recipe came off of a box of All Bran at one time, but it is never on the box when I buy the cereal nowadays. My kids LOVE these, and they are great if you are trying to add more fiber to your diet. I make the mix the night before and cook the muffins in the morning. They turn out great every time.1 ¼ cups flour
½ cup sugar
1 T baking powder
¼ tsp salt
2 cups All Bran cereal (the sticks)
1 ¼ cups milk
1 egg
¼ cup vegetable oil
Stir together flour, sugar, baking powder and salt. Set aside. In a large mixing bowl, combine cereal and milk. Let stand about 5 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Pour into muffin tins. *I prefer not to use muffin papers for these because the muffin tends to really stick to the paper. I like to spray the muffin tin with non-stick spray and the muffins come out great. Bake at 400 for about 20 minutes.
½ cup sugar
1 T baking powder
¼ tsp salt
2 cups All Bran cereal (the sticks)
1 ¼ cups milk
1 egg
¼ cup vegetable oil
Stir together flour, sugar, baking powder and salt. Set aside. In a large mixing bowl, combine cereal and milk. Let stand about 5 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Pour into muffin tins. *I prefer not to use muffin papers for these because the muffin tends to really stick to the paper. I like to spray the muffin tin with non-stick spray and the muffins come out great. Bake at 400 for about 20 minutes.
Walnut and Date Whole-Wheat Round
unsalted butter, at room temp, for greasing the baking dish (or just Pam)
2 c. whole-wheat flour, plus a little bit more (can use white wheat or traditional)
1 T. brown sugar
1 t. salt
1 package (1 scant T.) quick-rise yeast (I used instant)
1 c. hot water
1 c. pitted dates, cut into quarters
1 c. walnut halves, toasted in a 325-degree oven for 10 minutes
Lightly grease a 9-inch round cake pan and lightly sprinkle the bottom with flour.
Combine the flour, sugar, salt, and yeast in the large bowl of a stand mixer. Add the hot water and beat on low speed; the dough will form and pull away from the sides of the bowl within 3 minutes. Add the dates and walnuts. Beat on low speed for 5 minutes, stopping to scrape down the beaters when the dough gets bound up.
With lightly-floured hands, gather the dough into a ball and roll it around in the palms of your hands to smooth it. Form into a ball and place in prepared pan; the dough shouldn't touch the edges of the pan. Use a sharp knife to cut a shallow cross in the top of the dough. Sprinkle the top lightly with flour. Cover with plastic wrap and let the dough rise at room temperature for 30 minutes or until it expands to fill to the edges of the pan. (In my cold house, it took nearly an hour.)
After the dough has risen for 15 minutes (or 45 minutes in my case), position a rack in the middle of the oven and preheat to 375 degrees. Discard the plastic wrap and bake the bread for about 35 minutes, until the top feels firm and is lightly browned. Transfer to a wire rack to cool.
This bread will remain soft for 2 days if stored at room temp. It can be wrapped and frozen. I thought it was GREAT. C didn't like the texture of the dates, but since he doesn't generally like dates, I wasn't surprised. The toasting of the nuts made a big difference. But YUM.
2 c. whole-wheat flour, plus a little bit more (can use white wheat or traditional)
1 T. brown sugar
1 t. salt
1 package (1 scant T.) quick-rise yeast (I used instant)
1 c. hot water
1 c. pitted dates, cut into quarters
1 c. walnut halves, toasted in a 325-degree oven for 10 minutes
Lightly grease a 9-inch round cake pan and lightly sprinkle the bottom with flour.
Combine the flour, sugar, salt, and yeast in the large bowl of a stand mixer. Add the hot water and beat on low speed; the dough will form and pull away from the sides of the bowl within 3 minutes. Add the dates and walnuts. Beat on low speed for 5 minutes, stopping to scrape down the beaters when the dough gets bound up.
With lightly-floured hands, gather the dough into a ball and roll it around in the palms of your hands to smooth it. Form into a ball and place in prepared pan; the dough shouldn't touch the edges of the pan. Use a sharp knife to cut a shallow cross in the top of the dough. Sprinkle the top lightly with flour. Cover with plastic wrap and let the dough rise at room temperature for 30 minutes or until it expands to fill to the edges of the pan. (In my cold house, it took nearly an hour.)
After the dough has risen for 15 minutes (or 45 minutes in my case), position a rack in the middle of the oven and preheat to 375 degrees. Discard the plastic wrap and bake the bread for about 35 minutes, until the top feels firm and is lightly browned. Transfer to a wire rack to cool.
This bread will remain soft for 2 days if stored at room temp. It can be wrapped and frozen. I thought it was GREAT. C didn't like the texture of the dates, but since he doesn't generally like dates, I wasn't surprised. The toasting of the nuts made a big difference. But YUM.
Wednesday, February 27, 2008
Homemade (Lite) Macaroni and Cheese
4 c. cooked elbow macaroni (about half of a 16-ounce box)2 c. shredded reduced-fat sharp cheddar cheese
1 c. low-fat cottage cheese
3/4 c. non-fat sour cream
1/2 c. skim milk
1 1/2 t. butter, melted
1/2 t. salt
1/4 t. pepper
1 egg, lightly beaten
1/4 c. dry breadcrumbs
1 T. butter, melted
1/4 t. paprika
Combine first 9 ingredients; stir well, and spoon into a 2-quart casserole coated with cooking spray. Combine breadcrumbs and next 2 ingredients; stir well. Sprinkle over casserole. Cover and bake at 350º for 30 minutes. Uncover; bake 5 minutes or until set.
We really like this and feel it's a great alternative to Kraft. Of course the low-fat options could be replaced with their full-fat friends (with added creaminess, I'm sure), but it's nice to know that the low-fat stuff works. Also, I think the original recipe called for about 1/2 c. of chopped onion, but as C doesn't like onion, we just omit it.
Friday, February 22, 2008
Chilled Sesame Asparagus
In response to the last post...
1 ½ to 2 pounds fresh asparagus, trimmed
2 T plus 2 tsp. dark sesame oil
1 T plus 1 tsp. rice vinegar
1 T plus 1 tsp. soy sauce
1 tsp. sugar
1 T sesame seeds, toasted
Cook asparagus in boiling water about 4-5 min. Or until crisp-tender. Plunge asparagus in ice water to stop the cooking process; drain, cover, and chill 2 hours.
Whisk together sesame oil and next 3 ingredients. Chill for 2 hours.
Arrange asparagus on a serving dish; spoon dressing evenly over top. Sprinkle with sesame seeds.
1 ½ to 2 pounds fresh asparagus, trimmed
2 T plus 2 tsp. dark sesame oil
1 T plus 1 tsp. rice vinegar
1 T plus 1 tsp. soy sauce
1 tsp. sugar
1 T sesame seeds, toasted
Cook asparagus in boiling water about 4-5 min. Or until crisp-tender. Plunge asparagus in ice water to stop the cooking process; drain, cover, and chill 2 hours.
Whisk together sesame oil and next 3 ingredients. Chill for 2 hours.
Arrange asparagus on a serving dish; spoon dressing evenly over top. Sprinkle with sesame seeds.
Thursday, February 7, 2008
Coconut Biscotti
1 1/2 c. flour
34 t. baking powder
1/4 t. salt
1/4 t. baking soda
1/8 t. nutmeg
3/4 c. sugar
1 t. vanilla
2 eggs
1 c. flaked sweetened coconut
Preheat oven to 300º. Lightly spoon flour into dry measuring cups and do not put in mixer, but in some other bowl. Add the next four ingredients (through nutmeg) to the flour and whisk together. Place sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed two minutes or until thick. Add flour mixture and coconut; stir to combine (dough will be very sticky). Turn dough out onto heavily floured surface; knead lightly 7 or 8 times. Shape dough into a 15 x 3-inch roll. Place roll on a baking sheet lined with parchment paper (or greased cookie sheet), and pat to 1-inch thickness. Bake for 40 minutes or until roll is golden brown. Cool 5 minutes on a wire rack.
Cut roll diagonally into 20 slices; stand slices upright on baking sheet. Bake 20 more minutes; cookies will be slightly soft in center but will harden as they cool. Remove from baking sheet; cool completely on wire rack.
I love eating these plain while C loves dipping them in milk.
34 t. baking powder
1/4 t. salt
1/4 t. baking soda
1/8 t. nutmeg
3/4 c. sugar
1 t. vanilla
2 eggs
1 c. flaked sweetened coconut
Preheat oven to 300º. Lightly spoon flour into dry measuring cups and do not put in mixer, but in some other bowl. Add the next four ingredients (through nutmeg) to the flour and whisk together. Place sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed two minutes or until thick. Add flour mixture and coconut; stir to combine (dough will be very sticky). Turn dough out onto heavily floured surface; knead lightly 7 or 8 times. Shape dough into a 15 x 3-inch roll. Place roll on a baking sheet lined with parchment paper (or greased cookie sheet), and pat to 1-inch thickness. Bake for 40 minutes or until roll is golden brown. Cool 5 minutes on a wire rack.
Cut roll diagonally into 20 slices; stand slices upright on baking sheet. Bake 20 more minutes; cookies will be slightly soft in center but will harden as they cool. Remove from baking sheet; cool completely on wire rack.
I love eating these plain while C loves dipping them in milk.
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