June 25, 2008
Serves 6.
2 cans sliced pears in light syrup (32 oz total)
1 cup skim milk
4 egg whites
3/4 cup rolled oats
2 Tbsp honey
1 tsp vanilla
1/4 tsp cinnamon
Preheat oven to 350 degrees. Grease 9-inch pie plate, arrange pear slices in the bottom. Finely chop oats in blender, gradually adding all other ingredients. Blend well, and pour over pears. Bake 35 to 40 mins, or until puffed and golden.
June 25, 2008
1 large (10-oz.) russet potato, peeled, cut into 1-inch pieces
1 tablespoon canola oil
1 boneless skinless chicken breast half, cut into 1-inch pieces
1/2 medium onion, chopped
1 tablespoon chopped jalapeño chile
2 teaspoons minced fresh ginger
2 teaspoons curry powder
3/4 cup plain soy milk
1/2 cup unsweetened coconut milk*
1 cup halved grape or cherry tomatoes
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
1. Place potato in medium saucepan; add enough cold water to cover. Bring to a boil; cook 10 to 15 minutes or until barely tender. Drain.
2. Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add chicken; cook 3 minutes or until browned and no longer pink in center, turning occasionally. Place on plate.
3. Return skillet to heat; add onion, jalapeño and ginger to same skillet. Cook, stirring occasionally, 3 minutes or until onion is translucent. Stir in curry powder; cook an additional 30 seconds or until fragrant.
4. Add potato, chicken with any accumulated juices, soymilk, coconut milk, tomatoes and salt. Bring to a boil; cook, stirring occasionally, 5 minutes or until thickened. (Curry will be slightly soupy. If desired, thicken sauce by breaking up about one-fourth of the potato pieces with spoon as you stir.) Sprinkle with cilantro.
TIP *If desired, freeze remaining coconut milk from can for another use.
2 (1 3/4-cup) servings
PER SERVING: 430 calories, 24 g total fat (12.5 g saturated fat), 20.5 g protein, 38 g carbohydrate, 35 mg cholesterol, 355 mg sodium, 6 g fiber
June 25, 2008
As promised, this is the first of one of my traditional family recipes.
This one was from my grandmother and mom, both authentic Italians.
2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
1 pound Arborio rice
6 cups chicken stock, hot
2 tablespoons butter
3 ounces Parmagiano Reggiano cheese, coarsely grated
Heat the butter and oil in a large, straight−sided saute pan or saucepan.
Add the onion, and saute until soft, without browning.
Add the rice, and saute for 2 minutes until the rice is well−coated. Ladle
1/2 cup of stock into the rice, stirring constantly, until all the liquid is
absorbed and the rice is almost dry. Add more stock, 1/2 cup at a time,
until it’s all absorbed by the rice and the rice is al dente.
The rice should be very moist and creamy, but not runny;
the rice should be firm but tender, not crunchy.
Remove from heat, and stir in the raw butter and the Parmagiano cheese. Salt to taste, and serve immediately
June 25, 2008
Use 12 ounces of fresh peas in their pods to get about 1 cup fresh peas. Serve over couscous or rice.
SAUCE
1/3 cup fresh orange juice
1 tablespoon grated orange peel
1 tablespoon chopped fresh thyme
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon white pepper
SHRIMP AND VEGETABLES
2 tablespoons vegetable oil
3 leeks, julienned
6 baby carrots, quartered lengthwise, or 2 regular carrots, julienned
1 cup fresh or frozen peas
1 lb. shelled, deveined uncooked large shrimp
1. In small bowl, whisk together all sauce ingredients.
2. Heat oil in wok or large skillet over medium-high heat until hot. Add leeks, carrots and peas.* Cook 3 to 4 minutes or until crisp-tender. Add shrimp; cook 2 to 3 minutes or until shrimp turn pink, stirring occasionally.
3. Stir in orange juice mixture; cook 30 seconds or until vegetables and shrimp are coated with sauce, stirring constantly.
TIP *If using frozen peas, add with shrimp.
4 servings
PER SERVING: 210 calories, 8 g total fat (1.5 g saturated fat), 20.5 g protein, 14 g carbohydrate, 160 mg cholesterol, 550 mg sodium, 4 g fiber
June 25, 2008
A New-York style cheesecake for parties and special dinners.
12-16 servings,
prepares in 10 minutes, chill for 5 hours.
2 boxes (11.1 ounces each) real cheesecake dessert mix
3/4 cup butter, melted
1/4 cup granulated sugar
2 tablespoons water
2 1/2 cups cold whole milk
1 cup butterscotch caramel sauce, Mrs. Richardson’s®
1 cup pecans, toasted, chopped
1/2 cup golden brown sugar, packed
Line the bottom of a 9 inch spring-form pan with parchment or wax paper. In a large bowl, mix the packages of crust with melted butter, sugar and water until well blended. Leave 1 cup of crumb mixture for the topping and press the remaining crumb mixture onto the bottom of the prepared pan (don’t put any on the sides)
Combine 2 packages of cheesecake filling and cold milk in a large bowl and beat for 3 minutes, or until smooth and thick. Fold ½ a cup of caramel sauce into the cheesecake mixture. Pour the mixture into the crust-lined spring-form pan.
Mix the remaining crumb mixture (1 cup) with ¼ cup of caramel sauce,
pecans and brown sugar. Sprinkle this on the cheesecake. Refrigerate at
least 5 hours or until set.
Before serving run a warm knife around pan sides to loosen cake and
remove pan sides. Then transfer the cake to a serving platter and drizzle with remaining ¼ cup of caramel sauce.
Serve cold!
June 17, 2008
I have gone software crazy. Thats right!
Not only am I working on my new software stores, and giving out free software for joining my forum, among other things, but now I am giving away tons of freebies just for visiting my blog.
You will want to check back every week as I will be adding a brand new download for you to grab each week. It will be posted here each week, and you can find it all week long to the right of your screen also, Please leave comments or reviews on the products after you have used them. I would love to hear your thoughts.
June 16, 2008
THE PIE
1 1/2 c All-Purpose Flour
1/2 ts Salt
1/2 c Shortening
5 tb ICE Water
8 c Apples [peeled & sliced]
1/4 c Granulated Sugar
2 tb All-Purpose Flour
1/2 ts Nutmeg, Ground
2 tb Lemon Juice
1 ts Cinnamon, Ground
THE TOPPING
1/2 c Granulated Sugar
1/2 c All-Purpose Flour
1/3 c Butter
1 lg Paper Bag
Vanilla Ice Cream
Preheat the oven to 400 degrees.
To make the pie:
1) Combine the first measure of flour, salt and shortening
using a pastry blender until the mixture resembles coarse crumbs, then stir
in the water a little at a time, using a fork, and form the dough into a
ball.
2) Roll out the pastry dough on a lightly floured board. Roll to an 11″ or
12″ diameter and fit into a 9″ pie pan fluting the edges.
3) Combine the sugar, the second measure of flour, the cinnamon, the nutmeg
and the lemon juice in a large bowl then toss the apple slices in the
mixture and arrange them in the pie crust.
To make the topping:
4) Combine the sugar and flour in a bowl and cut in
the butter using a pastry cutter then sprinkle the topping over the apple
filling.
5) Place the pie in the LARGE paper bag and place the paper bag on a baking
sheet and loosely fold the open end of the bag under. Bake until the apples
are tender (50-60 minutes).
6) Carefully remove the pie from the bag ~ CAUTION: WATCH OUT FOR THE STEAM
COMING OUT OF THE BAG!
7) Serve warm with generous portions of vanilla ice cream.
June 16, 2008
1 frozen banana
1/2 peeled, chopped apple
1 cup apple juice
1/2 teaspoons cinnamon
Pinch of nutmeg
Blend.
Great substitute for applesauce! Control the consistency by adding more or less chopped apple.
June 16, 2008
2 cups vanilla low‐fat ice cream
1 cup unsweetened applesauce
1/4 teaspoons ground cinnamon or apple pie spice
1 cup fat free skim or 1% low fat milk
Ground cinnamon (optional)
In a blender container combine low‐fat ice cream, applesauce, and the 1/4 teaspoons cinnamon or apple pie spice. Cover and blend until smooth. Add fat free skim or 1% low fat milk. Cover and blend until just mixed. Pour into glasses. If desired, sprinkle each serving with additional cinnamon. Serve immediately
Cooking With Friends
