Broccoli with Creamy Parmesan Sauce
I really enjoyed this and will have it again.
Thursday, January 5, 2012
Tuesday, January 3, 2012
Monday, January 2, 2012
Thursday, December 29, 2011
Catfish Po'boy with Hoisin-Peanut Sauce
Catfish Po'boy with Hoisin-Peanut Sauce
A hoisin-peanut sauce stands in for the traditional rémoulade in this take on the New Orleans classic.
YIELD: 4 servings
COURSE: Sandwiches
Ingredients
Sauce:
1 teaspoon dark sesame oil
2 tablespoons chopped onion
1 teaspoon minced peeled fresh ginger
3 tablespoons hoisin sauce
1 tablespoon creamy peanut butter
1 tablespoon fresh lime juice
1/4 teaspoon sugar
Catfish:
1/4 cup Thai chile sauce
2 garlic cloves, minced
4 (6-ounce) farm-raised catfish fillets
Cooking spray
Remaining ingredients:
4 (2 1/2-ounce) hoagie rolls, split and lightly toasted
2 cups shredded napa (Chinese) cabbage
Preparation
To prepare sauce, heat oil in a small saucepan over medium heat. Add onion and ginger; cook 2 minutes, stirring frequently. Reduce heat to low. Add hoisin sauce, peanut butter, lime juice, and sugar; cook 3 minutes, stirring frequently. Remove from heat; set aside.
Prepare grill or broiler.
To prepare catfish, combine chile sauce and garlic in a large zip-top plastic bag. Add catfish; seal and marinate in refrigerator 30 minutes, turning bag occasionally.
Remove fish from marinade; discard marinade. Place fish on a grill rack or broiler pan coated with cooking spray. Cook 10 minutes or until fish flakes easily when tested with a fork.
Spread 1 tablespoon sauce over bottom half of each hoagie roll; top each serving with 1/2 cup cabbage, 1 catfish fillet, and top half of roll. Serve immediately.
Nutritional Information
Calories: 401; Fat: 12.1g; Saturated fat: 4.1g; Monounsaturated fat: 3.5g; Polyunsaturated fat: 3.2g; Protein: 30.1g; Carbohydrate: 43.7g; Fiber: 3.2g; Cholesterol: 74mg; Iron: 1.8mg; Sodium: 722mg; Calcium: 121mg
Cooking Light JULY 2002
A hoisin-peanut sauce stands in for the traditional rémoulade in this take on the New Orleans classic.
YIELD: 4 servings
COURSE: Sandwiches
Ingredients
Sauce:
1 teaspoon dark sesame oil
2 tablespoons chopped onion
1 teaspoon minced peeled fresh ginger
3 tablespoons hoisin sauce
1 tablespoon creamy peanut butter
1 tablespoon fresh lime juice
1/4 teaspoon sugar
Catfish:
1/4 cup Thai chile sauce
2 garlic cloves, minced
4 (6-ounce) farm-raised catfish fillets
Cooking spray
Remaining ingredients:
4 (2 1/2-ounce) hoagie rolls, split and lightly toasted
2 cups shredded napa (Chinese) cabbage
Preparation
To prepare sauce, heat oil in a small saucepan over medium heat. Add onion and ginger; cook 2 minutes, stirring frequently. Reduce heat to low. Add hoisin sauce, peanut butter, lime juice, and sugar; cook 3 minutes, stirring frequently. Remove from heat; set aside.
Prepare grill or broiler.
To prepare catfish, combine chile sauce and garlic in a large zip-top plastic bag. Add catfish; seal and marinate in refrigerator 30 minutes, turning bag occasionally.
Remove fish from marinade; discard marinade. Place fish on a grill rack or broiler pan coated with cooking spray. Cook 10 minutes or until fish flakes easily when tested with a fork.
Spread 1 tablespoon sauce over bottom half of each hoagie roll; top each serving with 1/2 cup cabbage, 1 catfish fillet, and top half of roll. Serve immediately.
Nutritional Information
Calories: 401; Fat: 12.1g; Saturated fat: 4.1g; Monounsaturated fat: 3.5g; Polyunsaturated fat: 3.2g; Protein: 30.1g; Carbohydrate: 43.7g; Fiber: 3.2g; Cholesterol: 74mg; Iron: 1.8mg; Sodium: 722mg; Calcium: 121mg
Cooking Light JULY 2002
Wednesday, December 21, 2011
Bananas Foster Bread Recipe
Bananas Foster Bread Recipe
Posted by EasyStreeter
5 tablespoons butter, cubed
1 cup packed brown sugar, divided
1-1/2 cups mashed ripe bananas
3 tablespoons dark rum
1-1/2 cups all-purpose flour
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs
1/3 cup fat-free plain yogurt
GLAZE:
1/3 cup confectioners' sugar
1 tablespoon butter, melted
1 tablespoon dark rum
Directions
In a small saucepan, melt butter. Stir in 1/2 cup brown sugar and
bananas. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes
or until slightly thickened. Remove from the heat. Stir in rum; set aside
to cool.
In a large bowl, combine the flour, flax, baking soda, salt, and
cinnamon. In another large bowl, whisk the eggs, yogurt, banana mixture and
remaining brown sugar. Stir into dry ingredients just until moistened.
Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray. Bake at
350° for 50-55 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pan to a wire rack to
cool completely.
Combine the glaze ingredients; drizzle over bread. Yield: 1 loaf (16
slices).
Nutrition Facts: 1 slice equals 189 calories, 6 g fat (3 g saturated fat),
38 mg cholesterol, 181 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g
protein. Diabetic Exchanges: 2 starch, 1 fat.
Originally published as Bananas Foster Bread in Healthy Cooking
Posted by EasyStreeter
5 tablespoons butter, cubed
1 cup packed brown sugar, divided
1-1/2 cups mashed ripe bananas
3 tablespoons dark rum
1-1/2 cups all-purpose flour
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs
1/3 cup fat-free plain yogurt
GLAZE:
1/3 cup confectioners' sugar
1 tablespoon butter, melted
1 tablespoon dark rum
Directions
In a small saucepan, melt butter. Stir in 1/2 cup brown sugar and
bananas. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes
or until slightly thickened. Remove from the heat. Stir in rum; set aside
to cool.
In a large bowl, combine the flour, flax, baking soda, salt, and
cinnamon. In another large bowl, whisk the eggs, yogurt, banana mixture and
remaining brown sugar. Stir into dry ingredients just until moistened.
Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray. Bake at
350° for 50-55 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pan to a wire rack to
cool completely.
Combine the glaze ingredients; drizzle over bread. Yield: 1 loaf (16
slices).
Nutrition Facts: 1 slice equals 189 calories, 6 g fat (3 g saturated fat),
38 mg cholesterol, 181 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g
protein. Diabetic Exchanges: 2 starch, 1 fat.
Originally published as Bananas Foster Bread in Healthy Cooking
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