Zucchini Bread
From Elizabeth
I got this recipe off allrecipes.com. I did several changes and it was still yummy. I used 2 cups white flour and 1 cup whole wheat flour. I only had 2 eggs, 1/2 cup oil and 1/2 cup applesauce. I grated the zucchini with the large grate and used a little over 3 cups. 1 cup white sugar and 1 cup brown sugar. No nuts. I cooked it 45 mins, maybe should do longer.
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Monday, July 7, 2008
Creamy Corn Chipotle Dip
Creamy Corn Chipotle Dip
Servings: 12
Preparation Time: 15 min
Cooking Time: 0 min
Level of Difficulty: Easy
Everyone needs a simple dip recipe in their collection for summer BBQs, picnics or pool parties. This one’s creamy and sweet with just a touch of spice.
Ingredients
4 oz fat-free cream cheese
2 items canned chipotle peppers in adobo sauce, seeded
3 cup frozen corn kernels, or fresh corn kernels*
2 Tbsp fresh lime juice
1 1/2 tsp ground cumin
1/2 tsp table salt
Instructions
Place all ingredients in a food processor fitted with the chopping blade; pulse a few times, scrape down the sides of the bowl, and process until smooth. To store, spoon into a medium bowl, cover, and refrigerate for up to 3 days; return to room temperature before serving. Yields about 3 tablespoons per serving.
Notes
*When in season, use fresh corn kernels for the best flavor. To remove the kernels, break each cob in half. Stand a half on its flat end and run a sharp knife along the cob, slicing off the kernels.
We prefer the flavor of this recipe a day after it’s been made. Leave the corn somewhat chunky if you prefer.
Servings: 12
Preparation Time: 15 min
Cooking Time: 0 min
Level of Difficulty: Easy
Everyone needs a simple dip recipe in their collection for summer BBQs, picnics or pool parties. This one’s creamy and sweet with just a touch of spice.
Ingredients
4 oz fat-free cream cheese
2 items canned chipotle peppers in adobo sauce, seeded
3 cup frozen corn kernels, or fresh corn kernels*
2 Tbsp fresh lime juice
1 1/2 tsp ground cumin
1/2 tsp table salt
Instructions
Place all ingredients in a food processor fitted with the chopping blade; pulse a few times, scrape down the sides of the bowl, and process until smooth. To store, spoon into a medium bowl, cover, and refrigerate for up to 3 days; return to room temperature before serving. Yields about 3 tablespoons per serving.
Notes
*When in season, use fresh corn kernels for the best flavor. To remove the kernels, break each cob in half. Stand a half on its flat end and run a sharp knife along the cob, slicing off the kernels.
We prefer the flavor of this recipe a day after it’s been made. Leave the corn somewhat chunky if you prefer.
Monday, June 30, 2008
Braised Lamb Shanks with White Beans
My co-worker gave me this recipe...looks awesome.
Braised Lamb Shanks with White Beans
Recipe courtesy Gourmet Magazine
Lamb Shanks:
4 lamb shanks (about 1 pound each)
2 tablespoons olive oil
1 medium onion, chopped coarse
1 medium carrot, chopped coarse
1 celery rib, chopped coarse
8 garlic cloves, chopped coarse
3 1/2 cups Bordeaux or other full-bodied red wine
4 cups chicken broth
1 tablespoon tomato paste
2 fresh thyme sprigs
Gremolata:
3 tablespoons chopped fresh parsley leaves (preferably flat-leafed)
1 teaspoon freshly grated lemon zest (about 1 lemon)
3 garlic cloves, minced
Beans:
2 tablespoons extra-virgin olive oil
2 small onions, chopped fine
2 small carrots, chopped fine
2 celery ribs, chopped fine
3 garlic cloves, minced
2 cups cooked white beans (preferably Great Northern or navy)
2 to 2 1/2 cups chicken broth
2 tablespoons unsalted butter
1 bay leaf
1 tablespoon unsalted butter
1 tablespoon chopped tarragon leaves
To make the lamb shanks: Pat lamb shanks dry and season with salt and
pepper. In an 8 quart heavy flameproof casserole heat oil over moderately high
heat until hot but not smoking and brown lamb shanks well in batches,
transferring to a plate as browned. To casserole add onion, carrot, celery, and
garlic and saute until onion is softened. Add wine and simmer mixture, stirring
occasionally, until liquid is reduced to about 3 cups. Return lamb shanks to
casserole and stir in broth, tomato paste, and thyme. Bring liquid to a boil and
simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours.
Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb
shanks are tender.
To make the Gremolata while lamb is cooking: In a small bowl stir together
gremolata ingredients.
To make the Beans while lamb is cooking: In a saucepan heat oil over
moderately high heat until hot but not smoking and cook onions, carrots, celery,
and garlic, stirring, 2 or 3 minutes, or until softened. Add beans, 2 cups broth,
butter, and bay leaf and cook over moderate heat, stirring occasionally and
adding enough remaining broth to keep beans moist and to reach a creamy
consistency, about 30 minutes. Discard bay leaf and add half of gremolata and
salt and pepper, to taste.
Transfer lamb shanks to a plate and keep warm, covered with foil. Strain
braising liquid through a sieve into a saucepan, discarding solids. Boil sauce,
stirring occasionally, until thickened slightly. Pour sauce into a bowl and season
with salt and freshly ground black pepper. Stir in the butter and tarragon.
Sprinkle lamb shanks with remaining gremolata and serve with beans and
sauce.
Braised Lamb Shanks with White Beans
Recipe courtesy Gourmet Magazine
Lamb Shanks:
4 lamb shanks (about 1 pound each)
2 tablespoons olive oil
1 medium onion, chopped coarse
1 medium carrot, chopped coarse
1 celery rib, chopped coarse
8 garlic cloves, chopped coarse
3 1/2 cups Bordeaux or other full-bodied red wine
4 cups chicken broth
1 tablespoon tomato paste
2 fresh thyme sprigs
Gremolata:
3 tablespoons chopped fresh parsley leaves (preferably flat-leafed)
1 teaspoon freshly grated lemon zest (about 1 lemon)
3 garlic cloves, minced
Beans:
2 tablespoons extra-virgin olive oil
2 small onions, chopped fine
2 small carrots, chopped fine
2 celery ribs, chopped fine
3 garlic cloves, minced
2 cups cooked white beans (preferably Great Northern or navy)
2 to 2 1/2 cups chicken broth
2 tablespoons unsalted butter
1 bay leaf
1 tablespoon unsalted butter
1 tablespoon chopped tarragon leaves
To make the lamb shanks: Pat lamb shanks dry and season with salt and
pepper. In an 8 quart heavy flameproof casserole heat oil over moderately high
heat until hot but not smoking and brown lamb shanks well in batches,
transferring to a plate as browned. To casserole add onion, carrot, celery, and
garlic and saute until onion is softened. Add wine and simmer mixture, stirring
occasionally, until liquid is reduced to about 3 cups. Return lamb shanks to
casserole and stir in broth, tomato paste, and thyme. Bring liquid to a boil and
simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours.
Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb
shanks are tender.
To make the Gremolata while lamb is cooking: In a small bowl stir together
gremolata ingredients.
To make the Beans while lamb is cooking: In a saucepan heat oil over
moderately high heat until hot but not smoking and cook onions, carrots, celery,
and garlic, stirring, 2 or 3 minutes, or until softened. Add beans, 2 cups broth,
butter, and bay leaf and cook over moderate heat, stirring occasionally and
adding enough remaining broth to keep beans moist and to reach a creamy
consistency, about 30 minutes. Discard bay leaf and add half of gremolata and
salt and pepper, to taste.
Transfer lamb shanks to a plate and keep warm, covered with foil. Strain
braising liquid through a sieve into a saucepan, discarding solids. Boil sauce,
stirring occasionally, until thickened slightly. Pour sauce into a bowl and season
with salt and freshly ground black pepper. Stir in the butter and tarragon.
Sprinkle lamb shanks with remaining gremolata and serve with beans and
sauce.
Wednesday, June 18, 2008
Dracula's Revenge (Baked Penne with Sausage and Garlic)
Dracula's Revenge (Baked Penne with Sausage and Garlic)
Disappointing. A lot of work for not a lot of taste. Update: Have made this several times and now I like it.
Disappointing. A lot of work for not a lot of taste. Update: Have made this several times and now I like it.
Monday, June 16, 2008
Sunday, June 1, 2008
Wednesday, May 21, 2008
Honey Peanut Butter Banana Muffins
Honey Peanut Butter Banana Muffins
1/4 cup honey
2/3 cup skim milk
1/2 cup reduced-fat peanut butter
1/2 cup bananas -- ripe, mashed
4 egg whites -- or 1/2 cup eggbeaters
1 teaspoon vanilla extract
1 1/3 cup all-purpose flour
1/3 cup cooked oatmeal -- cooked in water
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
Combine and mix honey, milk, peanut butter, mashed banana, egg whites and vanilla.
Combine all remaining ingredients; stir into honey mixture just until moistened.
Pour batter into sprayed or lined muffin cups. Bake at 400 degrees for 18-20 minutes.
NOTES : Original recipe said 12 muffins, but I got 20 out of it.
20 @ Per Serving: 96 Calories; 3g Fat (23.7% calories from fat); 4g Protein; 15g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 127mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
12 @ Per Serving: 160 Calories; 4g Fat (23.7% calories from fat); 6g Protein; 25g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 212mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
1/4 cup honey
2/3 cup skim milk
1/2 cup reduced-fat peanut butter
1/2 cup bananas -- ripe, mashed
4 egg whites -- or 1/2 cup eggbeaters
1 teaspoon vanilla extract
1 1/3 cup all-purpose flour
1/3 cup cooked oatmeal -- cooked in water
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
Combine and mix honey, milk, peanut butter, mashed banana, egg whites and vanilla.
Combine all remaining ingredients; stir into honey mixture just until moistened.
Pour batter into sprayed or lined muffin cups. Bake at 400 degrees for 18-20 minutes.
NOTES : Original recipe said 12 muffins, but I got 20 out of it.
20 @ Per Serving: 96 Calories; 3g Fat (23.7% calories from fat); 4g Protein; 15g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 127mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
12 @ Per Serving: 160 Calories; 4g Fat (23.7% calories from fat); 6g Protein; 25g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 212mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
Peanut Fettuccine with Shrimp, Carrots, and Snow Peas
Peanut Fettuccine with Shrimp, Carrots, and Snow Peas
For an authentic Asian touch, use wide, flat rice noodles.
8 ounces uncooked fettuccine
1/4 cup creamy peanut butter
1 tablespoon peanut oil, divided
4 cups snow peas, trimmed
2 cups packaged matchstick-cut carrots
1 tablespoon grated peeled fresh ginger
3 garlic cloves, thinly sliced
3/4 cup fat-free, less-sodium chicken broth, divided
1 pound peeled and deveined medium shrimp
1 tablespoon sugar
2 tablespoons low-sodium soy sauce
2 teaspoons chili garlic sauce
1/4 cup minced fresh cilantro
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Set pasta aside. Combine reserved liquid and peanut butter in a small bowl, stirring with a whisk until combined. Set aside.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add snow peas and carrots; stir-fry 3 minutes. Stir in ginger and garlic; stir-fry 2 minutes or until vegetables are tender. Add 1/4 cup broth; cook 1 minute. Spoon carrot mixture into a large bowl; keep warm. Add remaining 1 teaspoon oil to pan. Add shrimp; stir-fry 2 minutes or until shrimp are done. Add shrimp to carrot mixture; keep warm.
Combine remaining 1/2 cup broth, sugar, soy sauce, and chili sauce in a small bowl, stirring with a whisk until sugar dissolves. Add soy sauce mixture and peanut butter mixture to pan. Reduce heat; simmer 3 minutes or until slightly thick. Add pasta to pan, tossing to coat. Stir in the shrimp mixture; cook 2 minutes or until thoroughly heated, tossing to coat. Sprinkle with cilantro.
Yield: 6 servings (serving size: 1 1/2 cups)
CALORIES 352 (25% from fat); FAT 9.8g (sat 1.9g,mono 3.9g,poly 2.9g); PROTEIN 25.6g; CHOLESTEROL 115mg; CALCIUM 89mg; SODIUM 419mg; FIBER 4.2g; IRON 4.4mg; CARBOHYDRATE 41.5g
Cooking Light, APRIL 2007
For an authentic Asian touch, use wide, flat rice noodles.
8 ounces uncooked fettuccine
1/4 cup creamy peanut butter
1 tablespoon peanut oil, divided
4 cups snow peas, trimmed
2 cups packaged matchstick-cut carrots
1 tablespoon grated peeled fresh ginger
3 garlic cloves, thinly sliced
3/4 cup fat-free, less-sodium chicken broth, divided
1 pound peeled and deveined medium shrimp
1 tablespoon sugar
2 tablespoons low-sodium soy sauce
2 teaspoons chili garlic sauce
1/4 cup minced fresh cilantro
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Set pasta aside. Combine reserved liquid and peanut butter in a small bowl, stirring with a whisk until combined. Set aside.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add snow peas and carrots; stir-fry 3 minutes. Stir in ginger and garlic; stir-fry 2 minutes or until vegetables are tender. Add 1/4 cup broth; cook 1 minute. Spoon carrot mixture into a large bowl; keep warm. Add remaining 1 teaspoon oil to pan. Add shrimp; stir-fry 2 minutes or until shrimp are done. Add shrimp to carrot mixture; keep warm.
Combine remaining 1/2 cup broth, sugar, soy sauce, and chili sauce in a small bowl, stirring with a whisk until sugar dissolves. Add soy sauce mixture and peanut butter mixture to pan. Reduce heat; simmer 3 minutes or until slightly thick. Add pasta to pan, tossing to coat. Stir in the shrimp mixture; cook 2 minutes or until thoroughly heated, tossing to coat. Sprinkle with cilantro.
Yield: 6 servings (serving size: 1 1/2 cups)
CALORIES 352 (25% from fat); FAT 9.8g (sat 1.9g,mono 3.9g,poly 2.9g); PROTEIN 25.6g; CHOLESTEROL 115mg; CALCIUM 89mg; SODIUM 419mg; FIBER 4.2g; IRON 4.4mg; CARBOHYDRATE 41.5g
Cooking Light, APRIL 2007
Tuesday, May 13, 2008
Strawberry Margaritas
Strawberry Margaritas
3 1/2 cups strawberries
2 1/2 cups crushed ice
1/2 cup tequila
1/2 cup fresh lime juice
1/4 cup sugar
3 tablespoons Cointreau (orange-flavored liqueur)
Lime wedges (optional)
Combine strawberries, ice, tequila, lime juice, sugar, and liqueur in a blender, and process until the mixture is smooth. Pour the margaritas into 4 large glasses. Garnish margaritas with a lime wedge, if desired. Serve immediately.
Yield: 4 servings (serving size: 1 cup)
CALORIES 198 (2% from fat); FAT 0.5g (sat 0.0g,mono 0.1g,poly 0.3g); PROTEIN 0.9g; CHOLESTEROL 0.0mg; CALCIUM 21mg; SODIUM 2mg; FIBER 3.4g; IRON 0.5mg; CARBOHYDRATE 27.7g
Cooking Light, APRIL 1998
3 1/2 cups strawberries
2 1/2 cups crushed ice
1/2 cup tequila
1/2 cup fresh lime juice
1/4 cup sugar
3 tablespoons Cointreau (orange-flavored liqueur)
Lime wedges (optional)
Combine strawberries, ice, tequila, lime juice, sugar, and liqueur in a blender, and process until the mixture is smooth. Pour the margaritas into 4 large glasses. Garnish margaritas with a lime wedge, if desired. Serve immediately.
Yield: 4 servings (serving size: 1 cup)
CALORIES 198 (2% from fat); FAT 0.5g (sat 0.0g,mono 0.1g,poly 0.3g); PROTEIN 0.9g; CHOLESTEROL 0.0mg; CALCIUM 21mg; SODIUM 2mg; FIBER 3.4g; IRON 0.5mg; CARBOHYDRATE 27.7g
Cooking Light, APRIL 1998
Key West Chicken
Key West Chicken
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon vegetable oil
1 teaspoon lime juice
1 teaspoon chopped garlic
4 skinless, boneless chicken breast halves
In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
Preheat an outdoor grill for high heat.
Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.
Monday, May 5, 2008
Wednesday, April 30, 2008
Friday, April 18, 2008
Wednesday, April 16, 2008
Tuesday, April 1, 2008
Friday, March 7, 2008
Wednesday, March 5, 2008
Pesto Lamb Chops
Pesto Lamb Chops
The lamb chops will reach about 145° internally (or medium-rare) when they broil 5 minutes on each side.
1 cup fat-free, less-sodium chicken broth
1 cup plus 2 tablespoons uncooked couscous
2 1/2 tablespoons commercial pesto, divided
8 (4-ounce) lamb loin chops, trimmed
2 tomatoes, cut in half crosswise (about 1 pound)
Cooking spray
Preheat broiler.
Bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes or until done. Fluff with a fork.
While couscous stands, spread 2 tablespoons pesto over both sides of lamb. Spread 1 1/2 teaspoons pesto over cut sides of tomatoes. Place lamb and tomatoes on a broiler pan coated with cooking spray. Broil 5 minutes; turn lamb chops, and broil an additional 5 minutes or until desired degree of doneness. Serve with couscous.
Yield: 4 servings (serving size: 2 chops, 1 tomato half, and 3/4 cup couscous)
CALORIES 515 (32% from fat); FAT 18.3g (sat 6.1g,mono 8.2g,poly 1.7g); PROTEIN 55.3g; CHOLESTEROL 153mg; CALCIUM 112mg; SODIUM 280mg; FIBER 2.6g; IRON 5.7mg; CARBOHYDRATE 28.6g Cooking Light, JUNE 2003
The lamb chops will reach about 145° internally (or medium-rare) when they broil 5 minutes on each side.
1 cup fat-free, less-sodium chicken broth
1 cup plus 2 tablespoons uncooked couscous
2 1/2 tablespoons commercial pesto, divided
8 (4-ounce) lamb loin chops, trimmed
2 tomatoes, cut in half crosswise (about 1 pound)
Cooking spray
Preheat broiler.
Bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes or until done. Fluff with a fork.
While couscous stands, spread 2 tablespoons pesto over both sides of lamb. Spread 1 1/2 teaspoons pesto over cut sides of tomatoes. Place lamb and tomatoes on a broiler pan coated with cooking spray. Broil 5 minutes; turn lamb chops, and broil an additional 5 minutes or until desired degree of doneness. Serve with couscous.
Yield: 4 servings (serving size: 2 chops, 1 tomato half, and 3/4 cup couscous)
CALORIES 515 (32% from fat); FAT 18.3g (sat 6.1g,mono 8.2g,poly 1.7g); PROTEIN 55.3g; CHOLESTEROL 153mg; CALCIUM 112mg; SODIUM 280mg; FIBER 2.6g; IRON 5.7mg; CARBOHYDRATE 28.6g Cooking Light, JUNE 2003
Monday, March 3, 2008
Parmesan Potato Casserole
Parmesan Potato Casserole
6 cups thinly-sliced unpeeled red potatoes
1 small onion -- chopped
1 small garlic clove -- minced
2 cups 1% fat milk
1 tablespoon cornstarch
1/8 teaspoon freshly-ground white pepper
1/8 teaspoon salt -- (optional)
1/3 cup grated Parmesan cheese - (generous)
Coat a 2-quart casserole with nonstick spray. Add the potatoes, onions and garlic; mix well. Set aside.
In a medium saucepan, whisk together the milk, cornstarch, pepper and salt (if using). Bring to a simmer over medium heat, stirring frequently. Reduce the heat to medium-low and cook for 1 minute, or until the sauce has thickened. Reduce the heat to low and gradually whisk in the Parmesan, stirring vigorously to break up any lumps. Cook for 1 minute.
Pour the sauce over the potato mixture and stir well. Cover and bake at 350 degrees for 1 1/4 hours, or until the potatoes are tender. (For a crusty top, remove the cover during the last 20 minutes of baking.) Remove from the oven and allow to stand for 5 minutes before serving.
Microwave option: Combine the potatoes, onions and garlic in an ovenproof, microwave-safe 2-quart casserole. Microwave on high for 6 to 10 minutes, or until the potatoes are partially cooked; halfway through the cooking time, give the dish a quarter turn and stir the potatoes. Transfer to a colander to drain.
Wipe out the casserole and coat it with nonstick spray. Return the potato mixture to the dish. Prepare the sauce as directed above. Bake, reducing the time to 25 to 35 minutes.
This recipe yields 7 servings.
Nutritional Information Per Serving: Calories: 163; Fat: 2.6 grams (15% of calories); Cholesterol: 8 milligrams; Sodium: 170 milligrams; Fiber (grams) 2.2.
6 cups thinly-sliced unpeeled red potatoes
1 small onion -- chopped
1 small garlic clove -- minced
2 cups 1% fat milk
1 tablespoon cornstarch
1/8 teaspoon freshly-ground white pepper
1/8 teaspoon salt -- (optional)
1/3 cup grated Parmesan cheese - (generous)
Coat a 2-quart casserole with nonstick spray. Add the potatoes, onions and garlic; mix well. Set aside.
In a medium saucepan, whisk together the milk, cornstarch, pepper and salt (if using). Bring to a simmer over medium heat, stirring frequently. Reduce the heat to medium-low and cook for 1 minute, or until the sauce has thickened. Reduce the heat to low and gradually whisk in the Parmesan, stirring vigorously to break up any lumps. Cook for 1 minute.
Pour the sauce over the potato mixture and stir well. Cover and bake at 350 degrees for 1 1/4 hours, or until the potatoes are tender. (For a crusty top, remove the cover during the last 20 minutes of baking.) Remove from the oven and allow to stand for 5 minutes before serving.
Microwave option: Combine the potatoes, onions and garlic in an ovenproof, microwave-safe 2-quart casserole. Microwave on high for 6 to 10 minutes, or until the potatoes are partially cooked; halfway through the cooking time, give the dish a quarter turn and stir the potatoes. Transfer to a colander to drain.
Wipe out the casserole and coat it with nonstick spray. Return the potato mixture to the dish. Prepare the sauce as directed above. Bake, reducing the time to 25 to 35 minutes.
This recipe yields 7 servings.
Nutritional Information Per Serving: Calories: 163; Fat: 2.6 grams (15% of calories); Cholesterol: 8 milligrams; Sodium: 170 milligrams; Fiber (grams) 2.2.
Wednesday, February 20, 2008
Friday, February 8, 2008
Thursday, February 7, 2008
Tuna Stir-fry With Coconut Thai Sauce
Tuna Stir-fry With Coconut Thai Sauce
Tried. Pretty good. I think it would be good with chicken, but the tuna was a great change of pace.
Tried. Pretty good. I think it would be good with chicken, but the tuna was a great change of pace.
Monday, February 4, 2008
Cajun Shrimp-and-Corn Bisque
Cajun Shrimp-and-Corn Bisque
4 cups fat-free milk
2 cups diced peeled baking potato
1 teaspoon Cajun seasoning for seafood (such as Chef Paul Prudhomme's Seafood Magic)
1/4 teaspoon salt
1/4 teaspoon pepper
2 (14 3/4-ounce) cans no-salt-added cream-style corn
1 pound large shrimp, peeled and deveined
Combine the first five ingredients in a Dutch oven, and bring to a boil. Reduce heat, and simmer the milk mixture for 10 minutes, stirring occasionally. Stir in the corn, and bring to a boil. Add the shrimp, and cook for 2 minutes or until shrimp are done.
Yield: 4 servings (serving size: 2 cups)
CALORIES 394 (6% from fat); FAT 2.8g (sat 0.7g,mono 0.6g,poly 1.1g); PROTEIN 30.5g; CHOLESTEROL 134mg; CALCIUM 359mg; SODIUM 525mg; FIBER 2.8g; IRON 3.2mg; CARBOHYDRATE 64.5g
4 cups fat-free milk
2 cups diced peeled baking potato
1 teaspoon Cajun seasoning for seafood (such as Chef Paul Prudhomme's Seafood Magic)
1/4 teaspoon salt
1/4 teaspoon pepper
2 (14 3/4-ounce) cans no-salt-added cream-style corn
1 pound large shrimp, peeled and deveined
Combine the first five ingredients in a Dutch oven, and bring to a boil. Reduce heat, and simmer the milk mixture for 10 minutes, stirring occasionally. Stir in the corn, and bring to a boil. Add the shrimp, and cook for 2 minutes or until shrimp are done.
Yield: 4 servings (serving size: 2 cups)
CALORIES 394 (6% from fat); FAT 2.8g (sat 0.7g,mono 0.6g,poly 1.1g); PROTEIN 30.5g; CHOLESTEROL 134mg; CALCIUM 359mg; SODIUM 525mg; FIBER 2.8g; IRON 3.2mg; CARBOHYDRATE 64.5g
Tuesday, January 29, 2008
Thursday, January 24, 2008
Pasta with Spinach, Nutmeg, and Shrimp
Pasta with Spinach, Nutmeg, and Shrimp
Musky nutmeg naturally highlights spinach and pasta in this simple supper dish. For maximum flavor, always use freshly grated nutmeg.
12 ounces uncooked penne pasta
1 (10-ounce) package fresh spinach
2 tablespoons butter, divided
1 1/2 pounds large shrimp, peeled and deveined
1/2 teaspoon salt, divided
2 1/2 cups chopped Vidalia or other sweet onion
1 cup vegetable broth
1/4 cup dry vermouth
1 teaspoon finely grated fresh lemon rind
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
Prepare pasta according to package directions, omitting salt and fat. Drain well; return to pan. Stir in spinach; toss well until spinach wilts.
Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add shrimp. Sprinkle with 1/4 teaspoon salt; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; set aside. Melt 1 tablespoon butter in pan over medium heat. Add onion; cook 10 minutes or until tender, stirring often.
Stir in broth, vermouth, and rind. Increase heat to medium-high; cook 8 minutes or until mixture begins to thicken. Reduce heat to medium. Add cheese; stir until well blended. Stir in 1/4 teaspoon salt, nutmeg, and pepper; remove from heat. Add shrimp and onion mixture to pasta mixture; toss to combine.
Yield: 6 servings (serving size: about 2 cups)
CALORIES 496 (21% from fat); FAT 11.8g (sat 5.6g,mono 2.7g,poly 1.2g); PROTEIN 35.3g; CHOLESTEROL 197mg; CALCIUM 150mg; SODIUM 685mg; FIBER 4.8g; IRON 14.6mg; CARBOHYDRATE 59.2g
Musky nutmeg naturally highlights spinach and pasta in this simple supper dish. For maximum flavor, always use freshly grated nutmeg.
12 ounces uncooked penne pasta
1 (10-ounce) package fresh spinach
2 tablespoons butter, divided
1 1/2 pounds large shrimp, peeled and deveined
1/2 teaspoon salt, divided
2 1/2 cups chopped Vidalia or other sweet onion
1 cup vegetable broth
1/4 cup dry vermouth
1 teaspoon finely grated fresh lemon rind
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
Prepare pasta according to package directions, omitting salt and fat. Drain well; return to pan. Stir in spinach; toss well until spinach wilts.
Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add shrimp. Sprinkle with 1/4 teaspoon salt; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; set aside. Melt 1 tablespoon butter in pan over medium heat. Add onion; cook 10 minutes or until tender, stirring often.
Stir in broth, vermouth, and rind. Increase heat to medium-high; cook 8 minutes or until mixture begins to thicken. Reduce heat to medium. Add cheese; stir until well blended. Stir in 1/4 teaspoon salt, nutmeg, and pepper; remove from heat. Add shrimp and onion mixture to pasta mixture; toss to combine.
Yield: 6 servings (serving size: about 2 cups)
CALORIES 496 (21% from fat); FAT 11.8g (sat 5.6g,mono 2.7g,poly 1.2g); PROTEIN 35.3g; CHOLESTEROL 197mg; CALCIUM 150mg; SODIUM 685mg; FIBER 4.8g; IRON 14.6mg; CARBOHYDRATE 59.2g
New England Clam Chowder
New England Clam Chowder
4 (6 1/2-ounce) cans chopped clams, undrained
2 (8-ounce) bottles clam juice
4 bacon slices
1 cup chopped onion
1 cup chopped celery
1 garlic clove, minced
3 cups cubed red potato
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon black pepper
3 parsley sprigs
1 bay leaf
2 cups 2% reduced-fat milk
1/4 cup all-purpose flour
1/2 cup half-and-half
Thyme sprigs (optional)
Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice.
Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion, celery, and garlic to pan; sauté 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
Combine milk and flour, stirring with a whisk until smooth; add to pan. Stir in clams and half-and-half. Cook 5 minutes. Discard bay leaf. Serve with bacon. Garnish with thyme sprigs, if desired.
Yield: 8 servings (serving size: 1 1/4 cups chowder and 1 1/2 teaspoons bacon)
CALORIES 194 (25% from fat); FAT 5.4g (sat 2.7g,mono 1.9g,poly 0.4g); PROTEIN 12.3g; CHOLESTEROL 32mg; CALCIUM 111mg; SODIUM 639mg; FIBER 1.4g; IRON 2.2mg; CARBOHYDRATE 23.7g
Cooking Light, NOVEMBER 2007
4 (6 1/2-ounce) cans chopped clams, undrained
2 (8-ounce) bottles clam juice
4 bacon slices
1 cup chopped onion
1 cup chopped celery
1 garlic clove, minced
3 cups cubed red potato
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon black pepper
3 parsley sprigs
1 bay leaf
2 cups 2% reduced-fat milk
1/4 cup all-purpose flour
1/2 cup half-and-half
Thyme sprigs (optional)
Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice.
Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion, celery, and garlic to pan; sauté 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
Combine milk and flour, stirring with a whisk until smooth; add to pan. Stir in clams and half-and-half. Cook 5 minutes. Discard bay leaf. Serve with bacon. Garnish with thyme sprigs, if desired.
Yield: 8 servings (serving size: 1 1/4 cups chowder and 1 1/2 teaspoons bacon)
CALORIES 194 (25% from fat); FAT 5.4g (sat 2.7g,mono 1.9g,poly 0.4g); PROTEIN 12.3g; CHOLESTEROL 32mg; CALCIUM 111mg; SODIUM 639mg; FIBER 1.4g; IRON 2.2mg; CARBOHYDRATE 23.7g
Cooking Light, NOVEMBER 2007
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