Shaved Brussels Sprout Salad with Pecorino
Very good!
http://euphoricagony.blogspot.com/2012/12/shaved-brussels-sprout-salad-with.html
Monday, December 17, 2012
Monday, October 22, 2012
Thursday, September 27, 2012
Tuesday, September 18, 2012
Tuesday, September 11, 2012
Featured Recipe: Chocolate Latte Oatmeal
Featured Recipe: Chocolate Latte Oatmeal
Back to school means busy mornings. This easy chocolate latte oatmeal is quick, filling and a great way to start your day!
Ingredients
One packet instant oatmeal
1 tablespoon chocolate granola
1 teaspoon peanut butter
1 tablespoon toasted almonds
1 teaspoon coconut flakes
2 tablespoons brewed coffee
Directions
1. Prepare oatmeal as directed.
2. Stir in granola, peanut butter, almonds, and coconut flakes.
3. Add coffee and enjoy.
Nutrition: 271 calories, 28g carbs, 16g fat, 10g protein
Monday, June 11, 2012
Wednesday, May 23, 2012
Carrot, Cilantro, and Chile Slaw
Carrot, Cilantro, and Chile Slaw
BaileyL
Makes 4 – 6 servings
12 ounces carrots peeled, julienned (about 4 cups)
2 tablespoons vegetable oil or grapeseed oil
1 tablespoons fresh lime juice
1 1/2 teaspoons sugar
1/2 teaspoons kosher salt plus more for seasoning
2 jalapeños, stemmed, seeded, minced
1/2 cup (loosely packed) fresh cilantro leaves
3/4 teaspoon ground coriander
Freshly ground black pepper
Toss carrots, oil, lime juice, sugar, 1/2 teaspoon salt, and jalapeños
in a large bowl. Let marinate for 15 minutes, tossing occasionally.
Add cilantro and coriander; toss to evenly incorporate. Season to
taste with salt and pepper.
BaileyL
Makes 4 – 6 servings
12 ounces carrots peeled, julienned (about 4 cups)
2 tablespoons vegetable oil or grapeseed oil
1 tablespoons fresh lime juice
1 1/2 teaspoons sugar
1/2 teaspoons kosher salt plus more for seasoning
2 jalapeños, stemmed, seeded, minced
1/2 cup (loosely packed) fresh cilantro leaves
3/4 teaspoon ground coriander
Freshly ground black pepper
Toss carrots, oil, lime juice, sugar, 1/2 teaspoon salt, and jalapeños
in a large bowl. Let marinate for 15 minutes, tossing occasionally.
Add cilantro and coriander; toss to evenly incorporate. Season to
taste with salt and pepper.
Spicy Cilantro Dressing
CB: I am sure you will want to omit the
jalapeno peppers
Spicy Cilantro Dressing --pattywin
Serves: 20
Total time: 15 min
Prep time: 15 min
2 tbsps fresh lime juice
1 tbsp white wine vinegar
1 tbsp Worcestershire sauce
12 cup fresh cilantro (coarsely chopped)
2 whole green onions (coarsely chopped)
2 jalapeno peppers (fresh, seeded and chopped)
1 cup sour cream
1 cup mayonnaise
salt
pepper
Place lime juice, vinegar, Worcestershire sauce, cilantro, green onions, and jalapeno peppers together in a blender or food processor. Process until well blended and smooth. Add sour cream and mayonnaise. Process again until smooth and creamy, scraping down the sides of the container as necessary. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
Cilantro-Pepper Sauce (Aji-li-mojili)
Cilantro-Pepper Sauce (Aji-li-mojili)
by Crissybear
A Puerto rican pesto -- this makes a delectable dip for plantain or tortilla chips. Also use it as a marinade or spoon it over grilled fish, chicken, or even steak.
1 small onion -- peeled and quartered
1/4 medium red bell pepper -- cut into 1-inch pieces
2 scallions -- trimmed 1" pieces
1/2 medium red bell pepper -- cut into 1" pieces
1/2 medium green bell pepper -- cut into 1" pieces
3 cloves garlic
1 bunch fresh cilantro -- stems removed
4 culantro leaves -- optional
1/2 teaspoon dried oregano
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar -- (3-5)
1/4 cup water
salt and pepper -- to taste
In a food processor, combine the onions, peppers, scallions, garlic, cilantro, culantro (if using) and oregano. Puree until coarsely chopped. Add the oil, 3 Tbsp of vinegar and the water. Puree until smooth. Season with salt and black pepper. Season with more vinegar, if desired. (To make the sauce in a blender, add all ingredients at once and puree.)
Transfer the mixture to clean glass jar. Refrigerate for up to 3 weeks.
This recipe yields 8 servings.(Serving size: 1/4 cup )
PointsPlus™ Value =
74 Calories; 7g Fat; trace Protein; 3g Carbohydrate; 1g Dietary Fiber
Note: To make spicy/hot: use 6 rocotillo chile peppers, stemmed and seeded in place of 1/4 red bell pepper.
A Puerto rican pesto -- this makes a delectable dip for plantain or tortilla chips. Also use it as a marinade or spoon it over grilled fish, chicken, or even steak.
1 small onion -- peeled and quartered
1/4 medium red bell pepper -- cut into 1-inch pieces
2 scallions -- trimmed 1" pieces
1/2 medium red bell pepper -- cut into 1" pieces
1/2 medium green bell pepper -- cut into 1" pieces
3 cloves garlic
1 bunch fresh cilantro -- stems removed
4 culantro leaves -- optional
1/2 teaspoon dried oregano
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar -- (3-5)
1/4 cup water
salt and pepper -- to taste
In a food processor, combine the onions, peppers, scallions, garlic, cilantro, culantro (if using) and oregano. Puree until coarsely chopped. Add the oil, 3 Tbsp of vinegar and the water. Puree until smooth. Season with salt and black pepper. Season with more vinegar, if desired. (To make the sauce in a blender, add all ingredients at once and puree.)
Transfer the mixture to clean glass jar. Refrigerate for up to 3 weeks.
This recipe yields 8 servings.(Serving size: 1/4 cup )
PointsPlus™ Value =
74 Calories; 7g Fat; trace Protein; 3g Carbohydrate; 1g Dietary Fiber
Note: To make spicy/hot: use 6 rocotillo chile peppers, stemmed and seeded in place of 1/4 red bell pepper.
Cilantro Lime Mayo
Cilantro Lime Mayo
by Crissybear
2 tablespoons fresh lime juice
2 small clove garlic -- peeled
1/4 teaspoon tabasco sauce
1/2 teaspoon dijon mustard
1/2 cup fresh cilantro leaves
1/2 cup lowfat mayonnaise
salt and pepper -- to taste
Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste.
Cook's Note: This sauce is good with any seafood or fish, especially salmon.
Yield: 3/4 cup (serves: 6, about 2 Tbsp per serving)
PointsPlus™ Value =
57 Calories; 5g Fat; trace Protein; 2g Carbohydrate; trace Dietary Fiber
2 tablespoons fresh lime juice
2 small clove garlic -- peeled
1/4 teaspoon tabasco sauce
1/2 teaspoon dijon mustard
1/2 cup fresh cilantro leaves
1/2 cup lowfat mayonnaise
salt and pepper -- to taste
Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste.
Cook's Note: This sauce is good with any seafood or fish, especially salmon.
Yield: 3/4 cup (serves: 6, about 2 Tbsp per serving)
PointsPlus™ Value =
57 Calories; 5g Fat; trace Protein; 2g Carbohydrate; trace Dietary Fiber
Wednesday, May 16, 2012
Tuesday, May 8, 2012
Friday, May 4, 2012
Fresh Pineapple Mojito
Fresh Pineapple Mojito
Give your mojito a fun summertime twist by adding chopped fresh pineapple.
Yield: Makes 1 serving
Prep time: 5 Minutes
Ingredients
2 tablespoons sugar
1/2 cup finely chopped fresh pineapple
8 to 16 fresh mint leaves
1 tablespoon fresh lime juice
6 tablespoons citrus-flavored rum
1/2 cup club soda
Preparation
Dissolve sugar in 2 tablespoons hot water in an old-fashioned glass. Add pineapple, mint, and lime juice; muddle with a pestle or the back of a wooden spoon into a chunky pulp. Fill glass with crushed ice; add remaining ingredients. Stir until combined.
Coastal Living FEBRUARY 2010
Give your mojito a fun summertime twist by adding chopped fresh pineapple.
Yield: Makes 1 serving
Prep time: 5 Minutes
Ingredients
2 tablespoons sugar
1/2 cup finely chopped fresh pineapple
8 to 16 fresh mint leaves
1 tablespoon fresh lime juice
6 tablespoons citrus-flavored rum
1/2 cup club soda
Preparation
Dissolve sugar in 2 tablespoons hot water in an old-fashioned glass. Add pineapple, mint, and lime juice; muddle with a pestle or the back of a wooden spoon into a chunky pulp. Fill glass with crushed ice; add remaining ingredients. Stir until combined.
Coastal Living FEBRUARY 2010
Thursday, April 19, 2012
Tuesday, February 28, 2012
Chipotle Tamale Pie
Chipotle Tamale Pie
8 servings (serving size: 1 cup)
Ingredients
1 3/4 cups chopped onion
3/4 cup chopped green bell pepper
3/4 pound ground round
1/2 cup bottled salsa
1 to 2 tablespoons bottled chipotle sauce (such as La Preferidia) or hot sauce
1 (15 1/2-ounce) can pinto beans in zesty sauce (such as S&W), undrained
1 (14.5-ounce) can no-salt-added diced tomatoes, drained
3/4 cup chopped fresh cilantro, divided
1 cup all-purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup 1% low-fat milk
1 1/2 tablespoons butter, melted
1 large egg, lightly beaten
Preparation
Preheat oven to 400°.
Heat a large nonstick skillet over medium-high heat. Add onion, bell pepper, and beef; cook 5 minutes or until meat is browned, stirring to crumble. Stir in the salsa, chipotle sauce, beans, and tomatoes; cook 5 minutes, stirring occasionally. Stir in 1/2 cup cilantro. Spoon beef mixture into a 3-quart casserole.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Add 1/4 cup cilantro, milk, butter, and egg; stir until well-blended. Spoon the batter over beef mixture; spread evenly. Bake at 400° for 35 minutes or until golden.
Calories: 329 Calories from fat: 30% Fat: 11g Saturated fat: 4.7g Monounsaturated fat: 4.2g Polyunsaturated fat: 0.8g Protein: 16g Carbohydrate: 41.7g Fiber: 5.8g Cholesterol: 64mg Iron: 4.2mg
Sodium: 655mg Calcium: 157mg
8 servings (serving size: 1 cup)
Ingredients
1 3/4 cups chopped onion
3/4 cup chopped green bell pepper
3/4 pound ground round
1/2 cup bottled salsa
1 to 2 tablespoons bottled chipotle sauce (such as La Preferidia) or hot sauce
1 (15 1/2-ounce) can pinto beans in zesty sauce (such as S&W), undrained
1 (14.5-ounce) can no-salt-added diced tomatoes, drained
3/4 cup chopped fresh cilantro, divided
1 cup all-purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup 1% low-fat milk
1 1/2 tablespoons butter, melted
1 large egg, lightly beaten
Preparation
Preheat oven to 400°.
Heat a large nonstick skillet over medium-high heat. Add onion, bell pepper, and beef; cook 5 minutes or until meat is browned, stirring to crumble. Stir in the salsa, chipotle sauce, beans, and tomatoes; cook 5 minutes, stirring occasionally. Stir in 1/2 cup cilantro. Spoon beef mixture into a 3-quart casserole.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Add 1/4 cup cilantro, milk, butter, and egg; stir until well-blended. Spoon the batter over beef mixture; spread evenly. Bake at 400° for 35 minutes or until golden.
Calories: 329 Calories from fat: 30% Fat: 11g Saturated fat: 4.7g Monounsaturated fat: 4.2g Polyunsaturated fat: 0.8g Protein: 16g Carbohydrate: 41.7g Fiber: 5.8g Cholesterol: 64mg Iron: 4.2mg
Sodium: 655mg Calcium: 157mg
Monday, February 13, 2012
Thursday, February 9, 2012
Tuesday, February 7, 2012
German Chocolate Cake
From Dave Lebovitz.com
German Chocolate Cake
One big, tall 9-inch cake; about 16 servings
For the cake:
2 ounces bittersweet or semisweet chocolate chopped
2 ounces unsweetened chocolate, chopped
6 tablespoons water
8 ounces (2 sticks) unsalted butter, at room temperature
1 ¼ cup + ¼ cup sugar
4 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
1 teaspoon vanilla extract
For the filling:
1 cup heavy cream
1 cup sugar
3 large egg yolks
3 ounces butter, cut into small pieces
½ teaspoon salt
1 cup pecans, toasted and finely chopped
1 1/3 cups unsweetened coconut, toasted
For the syrup:
1 cup water
¾ cup sugar
2 tablespoons dark rum
For the chocolate icing:
8 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons light corn syrup
1 ½ ounces unsalted butter
1 cup heavy cream
1. Butter two 9-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°.
2. Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.
3. In the bowl of an electric mixer, or by hand, beat the butter and 1 ¼ cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time.
4. Sift together the flour, baking powder, baking soda, and salt.
5. Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.
6. In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.
7. Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible.
8. Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean.
Cool cake layers completely.
While the cakes are baking and cooling, make the filling, syrup, and icing.
To make the filling:
1. Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl.
2. Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.)
3. Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature. (It will thicken.)
To make the syrup:
1. In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum.
To make the icing:
1. Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ½ ounces of butter.
2. Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Let sit until room temperature.
To assemble the cake:
Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife.
Set the first cake layer on a cake plate. Brush well with syrup. Spread ¾ cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top.
Repeat, using the syrup to brush each cake layer, then spreading ¾ cup of the coconut filling over each layer, including the top.
Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.
(It may seem like a lot of chocolate icing, but use it all. Trust me. You won’t be sorry.)
Thursday, February 2, 2012
Thursday, January 5, 2012
Tuesday, January 3, 2012
Monday, January 2, 2012
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