It seems like too much work to make oatmeal just to fry it up. This would be a great use of leftover oatmeal though. Just spread out what you aren't going to eat right away.
Compote:
2 cups water
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 (7-ounce) package dried mixed fruit bits
Oatmeal:
3 cups water
1 cup fat-free milk
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups steel-cut (Irish) oats
Cooking spray
1/4 cup butter, divided
To prepare compote, combine 2 cups water, 1/4 cup sugar, 1/2 teaspoon cinnamon, and dried fruit in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until thick.
To prepare oatmeal, combine 3 cups water, 1 cup milk, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and salt in a large saucepan. Bring to a boil over medium-high heat; stir in oats. Reduce heat, and simmer 20 minutes or until thick, stirring occasionally. Spoon oatmeal into an 11 x 7-inch baking dish coated with cooking spray; cool to room temperature. Cover and chill at least 1 hour or until set.
Using a sharp knife, cut oatmeal into 8 equal rectangles; cut each rectangle in half diagonally to form 16 triangles.
Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add 8 oatmeal triangles; cook 3 minutes on each side or until golden brown. Remove from pan; keep warm. Repeat procedure with remaining 2 tablespoons butter and oatmeal triangles. Place 2 oatmeal triangles on each of 8 plates, and top each serving with 3 1/2 tablespoons fruit compote.
--Adapted from Cooking Light magazine
Monday, April 12, 2010
Sunday, April 11, 2010
Strawberry Pie
1 graham cracker pie shell
1 cup sugar
1 1/4 cups water
1 box strawberry jello
3 tablespoons corn starch
1/4 teaspoon salt
1/2 teaspoon vanilla
1 quart sliced strawberries
whipped topping
Combine sugar, jello, corn starch, salt, and water. Bring to a rapid boil.
Add strawberries to pie shell, and pour jello mixture over strawberries. Refrigerate until set.
Top with whipped topping.
Adapted from Church cookbook
1 cup sugar
1 1/4 cups water
1 box strawberry jello
3 tablespoons corn starch
1/4 teaspoon salt
1/2 teaspoon vanilla
1 quart sliced strawberries
whipped topping
Combine sugar, jello, corn starch, salt, and water. Bring to a rapid boil.
Add strawberries to pie shell, and pour jello mixture over strawberries. Refrigerate until set.
Top with whipped topping.
Adapted from Church cookbook
Seviche-Style Shrimp and Avocado Tacos
3 limes
1 cup chopped seeded tomato
1 cup diced peeled avocado (about 1 avocado)
1/2 cup chopped fresh cilantro
3/4 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, minced
1 pound cooked peeled medium shrimp
12 (6-inch) corn tortillas
Finely grate rind from limes to measure 1 tablespoon; juice limes to measure 1/4 cup. Place rind and juice in a large bowl. Add tomato and remaining ingredients except tortillas; toss well to combine. Cover and chill for 15 minutes, stirring occasionally.
Heat tortillas according to package directions. Spoon about 1/2 cup shrimp mixture down center of each tortilla; fold in half. Serve immediately.
--Adapted from Cooking Light magazine
1 cup chopped seeded tomato
1 cup diced peeled avocado (about 1 avocado)
1/2 cup chopped fresh cilantro
3/4 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, minced
1 pound cooked peeled medium shrimp
12 (6-inch) corn tortillas
Finely grate rind from limes to measure 1 tablespoon; juice limes to measure 1/4 cup. Place rind and juice in a large bowl. Add tomato and remaining ingredients except tortillas; toss well to combine. Cover and chill for 15 minutes, stirring occasionally.
Heat tortillas according to package directions. Spoon about 1/2 cup shrimp mixture down center of each tortilla; fold in half. Serve immediately.
--Adapted from Cooking Light magazine
Vegetable-Bacon Noodle Toss
1/2 (16-oz.) package uncooked wide egg noodles
4 bacon slices
1/2 cup green onion, chopped
2 yellow squash, cut in half lengthwise and sliced
1 zucchini, cut in half lengthwise and sliced
2 medium tomatoes, seeded and chopped
1/2 cup light balsamic vinaigrette
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1. Prepare egg noodles according to package directions; drain noodles, and keep warm.
2. Cook bacon in a large nonstick skillet over medium-high heat until crisp; remove bacon, and drain on paper towels, reserving 2 tsp. drippings in a small bowl. Discard remaining drippings. Wipe skillet clean with a paper towel. Crumble bacon.
3. Sauté green onions, squash, zucchini, and tomatoes; sauté 6 minutes or until squash and zucchini are crisp-tender. Add egg noodles, bacon, vinaigrette, and next 3 ingredients, stirring until well blended. Cook, stirring constantly, until thoroughly heated. Serve immediately.
--Adapted from Southern Living magazine
4 bacon slices
1/2 cup green onion, chopped
2 yellow squash, cut in half lengthwise and sliced
1 zucchini, cut in half lengthwise and sliced
2 medium tomatoes, seeded and chopped
1/2 cup light balsamic vinaigrette
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1. Prepare egg noodles according to package directions; drain noodles, and keep warm.
2. Cook bacon in a large nonstick skillet over medium-high heat until crisp; remove bacon, and drain on paper towels, reserving 2 tsp. drippings in a small bowl. Discard remaining drippings. Wipe skillet clean with a paper towel. Crumble bacon.
3. Sauté green onions, squash, zucchini, and tomatoes; sauté 6 minutes or until squash and zucchini are crisp-tender. Add egg noodles, bacon, vinaigrette, and next 3 ingredients, stirring until well blended. Cook, stirring constantly, until thoroughly heated. Serve immediately.
--Adapted from Southern Living magazine
Gnocchi with Shrimp, Asparagus and Pesto
I used bottled pesto in this, but I've included the pesto recipe if you prefer to make your own.
2 quarts plus 1 tablespoon water, divided
1 (16-ounce) package vacuum-packed gnocchi
4 cups (1-inch) slices asparagus (about 1 pound)
1 pound peeled and deveined large shrimp, coarsely chopped
1 cup basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons preshredded Parmesan cheese
2 teaspoons fresh lemon juice
2 teaspoons bottled minced garlic
4 teaspoons extravirgin olive oil
1/4 teaspoon salt
Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove gnocchi with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.
Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add salt and basil mixture to shrimp mixture; toss to coat. Serve immediately.
--Adapted from Cooking Light magazine
2 quarts plus 1 tablespoon water, divided
1 (16-ounce) package vacuum-packed gnocchi
4 cups (1-inch) slices asparagus (about 1 pound)
1 pound peeled and deveined large shrimp, coarsely chopped
1 cup basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons preshredded Parmesan cheese
2 teaspoons fresh lemon juice
2 teaspoons bottled minced garlic
4 teaspoons extravirgin olive oil
1/4 teaspoon salt
Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove gnocchi with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.
Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add salt and basil mixture to shrimp mixture; toss to coat. Serve immediately.
--Adapted from Cooking Light magazine
Beef and Bok Choy Hot Pot
2 1/4 cups water
3/4 cup low-salt beef broth
1/3 cup rice vinegar
1/3 cup low-sodium soy sauce
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon vegetable oil
1 pound beef stew meat, cut into bite-sized pieces
1 1/4 cups chopped green onions
1 garlic clove, minced
1 teaspoon minced peeled fresh ginger
2 cups thinly sliced bok choy
1 1/2 cups thinly sliced carrot
2 cups hot cooked wide rice noodles or fettuccine
Combine first 6 ingredients, stirring with a whisk; set aside.
Heat vegetable oil in a large Dutch oven over medium-high heat; add beef, browning on all sides. Add broth mixture, green onions, garlic, and ginger; bring to a boil.
Cover, reduce heat, and simmer for 1 hour and 30 minutes or until beef is tender. Stir in bok choy and carrot, and cook 5 minutes or until tender. Serve beef mixture over noodles.
--Adapted from Cooking Light magazine
3/4 cup low-salt beef broth
1/3 cup rice vinegar
1/3 cup low-sodium soy sauce
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon vegetable oil
1 pound beef stew meat, cut into bite-sized pieces
1 1/4 cups chopped green onions
1 garlic clove, minced
1 teaspoon minced peeled fresh ginger
2 cups thinly sliced bok choy
1 1/2 cups thinly sliced carrot
2 cups hot cooked wide rice noodles or fettuccine
Combine first 6 ingredients, stirring with a whisk; set aside.
Heat vegetable oil in a large Dutch oven over medium-high heat; add beef, browning on all sides. Add broth mixture, green onions, garlic, and ginger; bring to a boil.
Cover, reduce heat, and simmer for 1 hour and 30 minutes or until beef is tender. Stir in bok choy and carrot, and cook 5 minutes or until tender. Serve beef mixture over noodles.
--Adapted from Cooking Light magazine
Wasabi-infused Mahi Mahi Sandwiches with Napa Slaw
1/4 cup finely minced shallots
2 tablespoons finely minced garlic
2 tablespoons finely minced ginger
2 teaspoons wasabi paste
1/2 cup seasoned rice vinegar
2 tablespoons tamari
2 tablespoons light brown sugar
1/4 cup toasted sesame oil, divided
4 (6-ounce) mahi mahi fillets
8 slices ciabatta or 4 rolls, split
2 tablespoons tahini
1 1/2 cups very finely shredded Napa cabbage
1 cup very finely shredded red cabbage
1/2 cup grated carrot
1/4 cup chopped green onions
Mayonnaise
Whisk together first 7 ingredients in a bowl; whisk in 2 tablespoons sesame oil. Reserve 1/2 cup marinade, and set aside. Place fillets in a zip-top plastic bag; pour remaining marinade over fillets. Seal bag; chill 1 hour.
Remove fish and discard marinade. Grill fish, skin side up, over medium-high heat (350° to 400°) for 3 to 4 minutes. Turn fish, and grill 3 to 4 minutes or until fish flakes easily with a fork. Cover and keep warm.
Grill bread slices 3 minutes or until toasted. Set aside.
Stir together remaining 2 tablespoons sesame oil and tahini. Stir sesame oil mixture into reserved 1/2 cup marinade.
Combine Napa cabbage and next 3 ingredients in a bowl. Pour marinade mixture over slaw; toss gently to combine.
Lightly spread one side of each bread slice with mayonnaise. Place fish over 4 pieces of bread; top with slaw and remaining 4 pieces of bread.
--Adapted from Cooking Light magazine
2 tablespoons finely minced garlic
2 tablespoons finely minced ginger
2 teaspoons wasabi paste
1/2 cup seasoned rice vinegar
2 tablespoons tamari
2 tablespoons light brown sugar
1/4 cup toasted sesame oil, divided
4 (6-ounce) mahi mahi fillets
8 slices ciabatta or 4 rolls, split
2 tablespoons tahini
1 1/2 cups very finely shredded Napa cabbage
1 cup very finely shredded red cabbage
1/2 cup grated carrot
1/4 cup chopped green onions
Mayonnaise
Whisk together first 7 ingredients in a bowl; whisk in 2 tablespoons sesame oil. Reserve 1/2 cup marinade, and set aside. Place fillets in a zip-top plastic bag; pour remaining marinade over fillets. Seal bag; chill 1 hour.
Remove fish and discard marinade. Grill fish, skin side up, over medium-high heat (350° to 400°) for 3 to 4 minutes. Turn fish, and grill 3 to 4 minutes or until fish flakes easily with a fork. Cover and keep warm.
Grill bread slices 3 minutes or until toasted. Set aside.
Stir together remaining 2 tablespoons sesame oil and tahini. Stir sesame oil mixture into reserved 1/2 cup marinade.
Combine Napa cabbage and next 3 ingredients in a bowl. Pour marinade mixture over slaw; toss gently to combine.
Lightly spread one side of each bread slice with mayonnaise. Place fish over 4 pieces of bread; top with slaw and remaining 4 pieces of bread.
--Adapted from Cooking Light magazine
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