Sunday, September 20, 2009

20-minute Meatloaf (Vegetarian style)


Meatloaf ingredients:
2 c cooked lentils
2 c cooked brown rice
2 eggs
1 cup bread crumbs
2 T dried minced onion (don't get creative and think you should use fresh onion)
8 oz tomato sauce

Sauce ingredients:
8 oz tomato sauce
2 T parsley flakes
2 T brown sugar
1 t Worcestershire Sauce


  1. Preheat oven to 450.
  2. Line jelly roll pan (or a standard cookie sheet that has sides) with foil.
  3. Combine ingredients for meatloaf in medium to large bowl.
  4. Shape into 8 oval loaves and place on foil.
  5. Bake for 15 minutes.
  6. While loaves are baking, combine sauce ingredients.
  7. After 15 minutes, spoon sauce over loaves.
  8. Bake 5 more minutes.
WW Points per mini-loaf: 3

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Semester Muffins


Nutritional info
I made these in high school.  I've eaten them for years since it's a recipe that my mom made every year in her foods classes.

10 ounces Raisin Bran
3 c sugar
5 c flour
2 t salt
5 t baking soda mixed in 1 qt buttermilk
4 eggs, beaten
1 c shortening, melted and cooled
  1. Combine all ingredients.
  2. Cover and refrigerate overnight.
  3. DO NOT STIR.
  4. Use as needed.
  5. Store up to six weeks in fridge.


To use:
  1. Scoop batter into paper-lined muffin tin.
  2. Bake at 350 for 20-25 minutes.
Yield: 48 muffins
WW POINTS per muffin: 4

Buttermilk Pancakes

from: William Sonoma

2 eggs
2 c buttermilk
4 T unsalted butter (I used veg oil), melted
1/2 t vanilla
2 c flour
2 T sugar
2 t baking powder
1 t baking soda
1 t salt





  1. Beat eggs until foamy.
  2. Add buttermilk, butter, and vanilla.
  3. Beat until combined.
  4. Combine dry ingredients.
  5. Add wet to dry.
  6. Mix until JUST combined.  There will be lumps.
  7. Heat a griddle or skillet until drops of water "dance" on the surface.
  8. Spray lightly with cooking spray.
  9. Pour 1/4 c of batter onto griddle.
  10. Bake until edges are dry and top is bubbly.  About two minutes.
  11. Flip. Bake another minute.
  12. Serve while warm.
Yield: 12 pancakes
WW Points per pancake: 3

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Tuesday, August 18, 2009

Deeply Chocolate Gelato

from: Barefoot Contessa

2 1/4 cups whole milk
1/3 cup heavy cream
3/4 cup sugar, divided
1 cup unsweetened cocoa powder (recommended: Pernigotti)
2 ounces bittersweet chocolate, finely chopped
4 extra-large egg yolks
2 tablespoons Mexican coffee flavor liqueur (recommended: Kahlua)
2 teaspoons pure vanilla extract
Large pinch kosher salt
8 chocolates, roughly chopped, optional (recommended: Baci - I used Ferrero Rocher)

Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.

Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don't allow the mixture to boil!

Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely (40°).

Pour the custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the roughly chopped chocolate, if using, and freeze in covered containers. Allow the gelato to thaw slightly before serving.

Note: If you do not have an ice cream maker, don't despair! Puree the ingredients and pour into shallow dish. Set in freezer for 45 minutes. Take out and stir vigorously. Return to freezer. Check every 30 minutes and stir vigorously each time for 2-3 hours.

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Sunday, August 09, 2009

Cheddar-Dill Scones

from: Food Network

4 cups plus 1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp yellow Cheddar, small-diced
1 cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash

Preheat the oven to 400 degrees F.

Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.

Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

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Thursday, July 02, 2009

California Roll Salad

from: Recipezaar

1 (8 7/8 ounce) package white rice
3 tablespoons seasoned rice vinegar
1 head lettuce
1 cucumber
1 avocado
1 lb imitation crabmeat
3 tablespoons soy sauce
2 tablespoons pickled ginger

1. Prepare rice according to directions.
2. Pour rice into medium bowl and toss with 1 tbsp vinegar. Set aside.
3. Thinly slice cucumber and avacado.
4. Break up crabmeat into chunks.
5. Mix lettuce leaves with seasoned rice, cucumber, avocado slices and crabmeat.
6. In separate cup, mix together soy sauce and remaining 2 TBL of seasoned rice vinegar.
7. Drizzle this dressing over salad, and add pickled ginger on top of salad.

Note: A healthy sub for this would be brown rice.

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Tuesday, June 02, 2009

Mango Sorbet

Probably the best sorbet I've made to date. If I made the pineapple sorbet again, I would follow this recipe instead of using fresh pineapple. Using frozen fruit made a HUGE difference in how quickly the sorbet set up and minimizing aeration.

2 16 oz packages frozen mango chunks
juice of 1 lemon
1 c sugar

Puree all ingredients.
Chill to 40°F.
Pour into ice cream maker. Freeze following equipment instructions.

If you do not have an ice cream maker, don't despair! Puree the ingredients and pour into shallow dish. Set in freezer for 45 minutes. Take out and stir vigorously. Return to freezer. Check every 30 minutes and stir vigorously each time for 2-3 hours.

Update: I tried this with frozen pineapple chunks. Meh. Still not happy with the texture. It will be vanilla sorbet (or sherbet) with pineapple chunks from now on...if I want to eat it.

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Thursday, April 30, 2009

Pineapple Sorbet

1 small pineapple, cored, peeled, and sliced
2 T lemon juice
1 c sugar

Puree all ingredients.
Chill to 40°.
Pour into ice cream maker. Freeze following equipment instructions.

If you do not have an ice cream maker, don't despair! Puree the ingredients and pour into shallow dish. Set in freezer for 45 minutes. Take out and stir vigorously. Return to freezer. Check every 30 minutes and stir vigorously each time for 2-3 hours.


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Tuesday, April 21, 2009

Tomato Yogurt Soup

by Patt Levine and Michele Bontempo-Saray
in Eating Well After Weight Loss Surgery

16 oz plain, fat free yogurt
2 lb can plum tomatoes, drained
1/4 tsp celery salt
1/4 tsp curry powder
1 clove garlic
salt and pepper to taste

Puree all ingredients until smooth. Serve hot or cold

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Tuesday, April 07, 2009

20-Minute Meatloaf


Nutrition facts for loaf with turkey
Growing up, I ate this at least once a week...maybe every other week. It's so good, comes together quickly, and is a snap to freeze for later.

Meatloaf ingredients:
1.5 lbs ground beef (I use turkey sometimes)
2 eggs
1 cup bread crumbs
2 T dried minced onion (don't get creative and think you should use fresh onion)
8 oz tomato sauce

Sauce ingredients:
8 oz tomato sauce
2 T parsley flakes
2 T brown sugar
1 t Worcestershire Sauce


Preheat oven to 450.
Line jelly roll pan (or a standard cookie sheet that has sides) with foil.
Combine ingredients for meatloaf in medium to large bowl.
Shape into 8 oval loaves and place on foil.
Bake for 15 minutes.
While loaves are baking, combine sauce ingredients.
After 15 minutes, spoon sauce over loaves.
Bake 5 more minutes.

WW POINTS per loaf (using turkey): 4

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Monday, March 30, 2009

Chocolate Armagnac Cake

by Dorie Greenspan
in Baking: From my home to yours

For the Cake
2/3 cup finely ground pecans (or walnuts)
1/4 cup all-purpose flour
1/4 teaspoon salt
12 plump, moist prunes, pitted if necessary and cut into bits
1/4 cup plus 3 tablespoons water
1/4 cup Armagnac (or cognac, brandy or Scotch whisky)
7 ounces bittersweet chocolate, coarsely chopped
1 stick (8 tablespoons) unsalted butter, cut into 4 pieces
3 large eggs, separated
2/3 cup sugar

For the glaze
3 ounces bittersweet chocolate, coarsely chopped
3 tablespoons confectioners’ sugar
3 tablespoons unsalted butter, at room temperature

Preparing: Center a rack in the oven and preheat the oven to 375 degrees F. Butter an 8-inch springform pan, fit the bottom of the pan with a round of parchment or wax paper and butter the paper. Dust the inside of the pan with flour and tap out the excess. Put the pan on a baking sheet lined with parchment or a silicone mat.

To make the cake: Whisk together the nuts, flour and salt.

Put the prunes and 1/4 cup of the water in a small saucepan over medium heat and cook, being careful not to scorch the fruit, until the water almost evaporates. Pull the pan from the heat and pour in the Armagnac, stand back and set it aflame. When the flame dies out, transfer the fruit and any remaining liquid to a bowl and let cool. (If it’s more convenient, you can flame and steep the prunes up to 1 day ahead. Pack the prunes and their liquid in a covered jar and keep at room temperature.)

Combine the chocolate, butter and the remaining 3 tablespoons water in a heatproof bowl, set it over a pan of simmering water and stir occasionally until the chocolate and butter are melted; or do this in a microwave oven. Remove the chocolate from the heat just as soon as it is melted and not very hot—you don’t want the chocolate and butter to separate.

In a large bowl, whisk the egg yolks and sugar together until thick and pale, about 2 minutes. Switch to a rubber spatula and, one by one, stir in the chocolate and butter mixture, the nut mixture, and the prunes with any liquid.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the egg whites until they hold firm, glossy peaks. Stir about one quarter of the beaten whites into the chocolate mixture, then gently fold in the remaining whites. Turn the batter into the pan.

Bake the cake for 28 to 32 minutes, or until it is puffed, firm on top and starting to come ever so slightly away from the sides of the pan; a thin knife inserted into the center will come out streaky—the cake should not be wet, but you don’t want it to be completely dry. Transfer the cake to a rack and let it cool for about 10 minutes, then carefully remove the sides of the pan. Invert the cake, pull off the paper and turn right side up to cool to room temperature. The cake should be absolutely cool before you glaze it.

Getting ready to glaze: If the cake has crowned, use a long serrated knife and a gentle sawing motion to even the top. Turn the cake over onto a cooling rack—you want the very flat bottom of the cake to be the top. Put a piece of wax paper or foil under the cooling rack to serve as a drip catcher.

To make the glaze: Melt the chocolate in a heatproof bowl over a pan of gently simmering water, or in a microwave oven. Remove it from the heat and, using a small spatula, stir in the sugar, then the butter, a bit at a time, stirring until you have a smooth glaze.

Have a long metal icing spatula at hand. Pour the glaze over the top of the cake, allowing the excess to rundown the sides, and use the spatula to smooth the top of the cake if necessary—usually the glaze is a self-spreader—and to even it around the sides of the cake. Let the glaze set at room temperature or, if you want to speed it up, slide the cake into the refrigerator for about 20 minutes. If you’d like the glaze to be more like a frosting, let it cool until it is thick enough to spread, then swirl it over the cake.

Serving: The cake should be served at room temperature—chill it, and you’ll diminish its flavor and compact its texture. That said, there are lots of people who like the cake cold, because then it becomes more fudgy. Cream, whipped or ice, is a welcome accompaniment.

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Sunday, March 29, 2009

Chocolate-Chocolate Chunk Muffins

by Dorie Greenspan
in Baking: From my home to yours

3/4 of a stick (6 tablespoons) unsalted butter
4 ounces bittersweet chocolate, coarsely chopped
2 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder, sifted
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1 large egg
1 teaspoon pure vanilla extract

Preheat oven to 375 and prepare muffin tin(s).

Melt butter and TWO OUNCES of the chocolate.

Whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.

Combine buttermilk, egg, and vanilla.

Pour wet into dry. Stir until moistened. Do not over mix.

Add remaining chocolate.

Divide among muffin tin(s).

Bake for 20 minutes or until a toothpick comes out clean.

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Sunday, March 22, 2009

Coffee-Break Muffins

by Dorie Greenspan
in Baking: From my home to yours

2 cups all-purpose flour
1/3 cup sugar
1 tablespoon instant espresso powder
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup packed light brown sugar
1 cup strong coffee, cooled
8 tablespoons unsalted butter, melted and cooled (1 stick)
1 large egg
1/2 teaspoon pure vanilla extract


1. Position oven rack to middle. Preheat oven to 400°. Prep the muffin pan with liners and/or spray/butter.
2. In large bowl, combine dry ingredients. Whisk thoroughly breaking up any lumps.
3. In large liquid measuring cup, combine wet ingredients.
4. Add wet to dry. Combine only until dry ingredients are incorporated. Do not over mix.
5. Evenly divide batter between muffin cups.
6. Bake for 20 minutes or until toothpick comes out clean.

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Sunday, March 15, 2009

Radish Dip

8 oz cream cheese
10-15 medium red radishes, finely diced and squeezed dry
salt and pepper to taste (could swap for onion salt)

Mix all ingredients. Chill. Serve with veggies and/or crackers. This would make good finger sandwich filling.

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Monday, March 02, 2009

Meatballs With Raisins, Hot Tomato Sauce

Meatballs With Raisins
Ingredients

  • 1 1/4 lbs lean beef or pork, ground
  • 1 cup day-old Italian bread, crusts discarded and shredded (I used canned bread crumbs.)
  • 1/4 cup minced parsley (I used dried.)
  • 2 eggs
  • 3/4 cup grated pecorino romano cheese (I used Parmesan.)
  • 1/2 cup raisins
  • 1/4 cup olive oil
  • salt
Directions
  1. Soak bread in milk then drain it well.
  2. Soak the raisins in warm water for a half hour to revive them.
  3. Grind the meat and combine it with the bread, eggs, cheese, and parsley,
  4. Season to taste with salt.
  5. Make your meatballs, including a couple of raisins in the heart of each one.
  6. Sauté the meatballs in the olive oil, turning them so they brown on all sides
  7. stir in a cup or so of tomato sauce and heat through.

Hot Tomato Sauce
Ingredients
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, finely chopped or minced
  • 1 3/4 cups tomatoes, canned,mashed with juices
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground chili powder
  • salt
Directions
  1. Heat oil in pan, add onion, garlic and stir fry until soft.
  2. Add remaining ingredients, simmer until thickened and check seasoning.

Saturday, February 28, 2009

Chorizo Stew

Ingredients
  • 2 tablespoons oil
  • 2 bay leaves
  • 1 small onion, thinly sliced into half-moons
  • 1 green pepper, seeded and sliced
  • 2 fresh chorizo sausages, cut into thick slices
  • 1 potato, peeled and diced
  • 1 can white beans, drained and rinsed
  • 2 cans chopped tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon paprika
  • 1 teaspoon chili powder
  • 1 green onion, sliced
  • salt and pepper, to taste
Directions
  1. Heat the oil in a large saucepan and add in the bay leaves, onion, green pepper and chorizo.
  2. Saute for 2-3 minutes over a medium-high heat, then add the potato, beans, tomatoes, paste and spices.
  3. Bring to a boil, then turn the heat down very low and let simmer covered for 20 minutes.
  4. Stir the stew, then leave partially covered for another 20 minutes or until the stew is as thick as you like and the potatoes are cooked.
  5. Season to taste.
  6. Ladle into bowls and top with the green onion.
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Thursday, February 26, 2009

Honey-Yogurt Coated Sunflower and Pumpkin Seeds

I know. It seems way too simple to be a recipe, but I had to share it because it's surprisingly satisfying.

Shelled, salted sunflower seeds
Salted pumpkin seeds (often called pepitas)
honey
Greek-style yogurt

I didn't list amounts because this is purely to taste. I mixed about 1/4 cup of seeds (ok, I had walnuts and cashews in there too because I have a giant bag of my own kind of "trail mix") with just barely enough honey and yogurt to coat. The yogurt was more like a shmear and the honey probably wasn't more than 2 teaspoons.

I ate it with a spoon like you would cereal. Yum!

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