Outside-In Turkey Tamale Pie
OK, but better alternatives out there.
Friday, February 22, 2013
Monday, February 18, 2013
Banoffee Pie
Banoffee Pie
Total time: 1 hour and 15 minutes
Hands on: 15 minutes
Serves: 8-12
- 18 McVitie’s Digestive Biscuits (about 2/3 of a 14-ounce package)
- 1 stick unsalted butter, melted
- 2 14-ounce cans dulce de leche
- 3-4 perfectly ripe bananas
- 8 ounces whipping cream
- Chocolate shavings (optional)
Crumble the biscuits into a food processor and pulse into fine crumbs. Combine with melted butter in a bowl. Press this mixture with a spoon on the bottom and sides of a 9- or 10-inch tart mold with a removable bottom. Cover and chill for 45 minutes, until firm.
Spread the dulce de leche along the bottom of the tart. Slice bananas and spread in a single layer over the dulce de leche. Whip cream (I prefer it unsweetened, but you may want to add a spoonful of sugar) until it peaks. Spread the cream over the bananas, making sure to cover them fully to prevent them from browning. Decorate with grated chocolate. Chill at least 1 hour before serving. (You can also make the pie the day before.) When you remove the side, the edges may be a little crumbly, but that is the charm of banoffee pie. Serve icebox cold.
- by John Kessler for the Food & More blog
Thursday, February 7, 2013
Wednesday, February 6, 2013
Monday, January 28, 2013
Cheesy Zucchini Rice
Cheesy Zucchini Rice
Adapted from Bunsinmyoven blog via Pinterest
Servings: 6
Posted by: CJMartin717 (Cindy)
September 26, 2012
Cindy's Note: Delicious! We served this as a side to a lean ham steak. I reduced the butter from 2 tablespoons to one and omitted the garlic powder (we didn't have any). I used white rice and regular cheddar; but, I've provided NI for brown rice and low-fat cheddar for those looking to cut PP value.
1 tablespoon olive oil
1 cup long-grain white rice
2 cups nonfat chicken broth
1 tablespoon butter
1 cup shredded zucchini
1 cup shredded cheddar cheese -- shredded
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 tablespoons skim milk
Heat the olive oil in a medium saucepan over medium heat.
Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
Pour in the chicken broth; bring to a boil; turn heat to low and cover.
Cook, covered, for 15-20 minutes or until most of the liquid is absorbed.
Remove from heat and add the butter, zucchini, cheddar, garlic powder, black pepper and skim milk. Stir until well incorporated. Cover and let set for 5 minutes.
Add a little more milk if you prefer a creamier texture.
Per Serving (using long-grain white rice and regular cheddar cheese): 237 Calories; 11g Fat (39.0% calories from fat); 11g Protein; 27g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 308mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
Per Serving (using long grain brown rice and reduced fat cheddar cheese): 195 Calories; 6g Fat (28.1% calories from fat); 11g Protein; 26g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 307mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.
Adapted from Bunsinmyoven blog via Pinterest
Servings: 6
Posted by: CJMartin717 (Cindy)
September 26, 2012
Cindy's Note: Delicious! We served this as a side to a lean ham steak. I reduced the butter from 2 tablespoons to one and omitted the garlic powder (we didn't have any). I used white rice and regular cheddar; but, I've provided NI for brown rice and low-fat cheddar for those looking to cut PP value.
1 tablespoon olive oil
1 cup long-grain white rice
2 cups nonfat chicken broth
1 tablespoon butter
1 cup shredded zucchini
1 cup shredded cheddar cheese -- shredded
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 tablespoons skim milk
Heat the olive oil in a medium saucepan over medium heat.
Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
Pour in the chicken broth; bring to a boil; turn heat to low and cover.
Cook, covered, for 15-20 minutes or until most of the liquid is absorbed.
Remove from heat and add the butter, zucchini, cheddar, garlic powder, black pepper and skim milk. Stir until well incorporated. Cover and let set for 5 minutes.
Add a little more milk if you prefer a creamier texture.
Per Serving (using long-grain white rice and regular cheddar cheese): 237 Calories; 11g Fat (39.0% calories from fat); 11g Protein; 27g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 308mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
Per Serving (using long grain brown rice and reduced fat cheddar cheese): 195 Calories; 6g Fat (28.1% calories from fat); 11g Protein; 26g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 307mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.
Monday, January 21, 2013
Red Pepper Hummus
Red Pepper Hummus
For convenience, prepare the dip up to three days in advance and refrigerate in an airtight container. Serve with pita wedges and bell pepper strips.
CL
Yield: 6 servings (serving size: 1/3 cup)
Ingredients
1 red bell pepper
2 1/2 tablespoons fresh lemon juice
1 tablespoon tahini (sesame seed paste)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground cumin
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 garlic clove, quartered
Preparation
Preheat broiler.
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel.
Place bell pepper and remaining ingredients in a food processor; process until smooth.
Nutritional Information
Calories: 94
Calories from fat: 29%
Fat: 3g
Saturated fat: 0.2g
Monounsaturated fat: 1.1g
Polyunsaturated fat: 1.6g
Protein: 3.7g
Carbohydrate: 14.1g
Fiber: 3.7g
Cholesterol: 0.0mg
Iron: 1.3mg
Sodium: 209mg
Calcium: 30mg
For convenience, prepare the dip up to three days in advance and refrigerate in an airtight container. Serve with pita wedges and bell pepper strips.
CL
Yield: 6 servings (serving size: 1/3 cup)
Ingredients
1 red bell pepper
2 1/2 tablespoons fresh lemon juice
1 tablespoon tahini (sesame seed paste)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground cumin
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 garlic clove, quartered
Preparation
Preheat broiler.
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel.
Place bell pepper and remaining ingredients in a food processor; process until smooth.
Nutritional Information
Calories: 94
Calories from fat: 29%
Fat: 3g
Saturated fat: 0.2g
Monounsaturated fat: 1.1g
Polyunsaturated fat: 1.6g
Protein: 3.7g
Carbohydrate: 14.1g
Fiber: 3.7g
Cholesterol: 0.0mg
Iron: 1.3mg
Sodium: 209mg
Calcium: 30mg
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