1 1/3 cups sugar
1 cup all-purpose flour
1/2 cup butter, melted
4 large eggs, lightly beaten
1/3 cup unsweetened cocoa
1/4 cup chopped pecans, toasted
2 teaspoons instant coffee granules
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 teaspoons vanilla extract
Vanilla ice cream
Stir together all ingredients except ice cream in a large bowl. Pour into a lightly greased 3-quart slow cooker.
Cover and cook on LOW 2 hours or until set around the edges but still soft in the center. Let stand, covered, 30 minutes. Serve warm with ice cream, if desired.
Sunday, December 20, 2009
Asparagus-Almond Rice
2 to 3 tablespoons slivered almonds
1 cup rice
2 cups chicken stock
1 small bunch asparagus
Melt 1 tablespoon butter in a medium pot and toast nuts 2 minutes, add rice and toast 1 minute more. Add stock and bring to a boil. Cover and cook over low heat 15 minutes. Trim off the top 4 inches of asparagus and thinly slice on the bias. Add to rice and cook rice 2 to 3 minutes more for a total of 17 to 18 minutes.
--Adapted from Rachel Ray
1 cup rice
2 cups chicken stock
1 small bunch asparagus
Melt 1 tablespoon butter in a medium pot and toast nuts 2 minutes, add rice and toast 1 minute more. Add stock and bring to a boil. Cover and cook over low heat 15 minutes. Trim off the top 4 inches of asparagus and thinly slice on the bias. Add to rice and cook rice 2 to 3 minutes more for a total of 17 to 18 minutes.
--Adapted from Rachel Ray
Pepper Jelly Duck Breast
2 duck breasts
Salt and pepper 1/3 cup pepper jelly
2 tablespoons white wine vinegar
4 sprigs fresh tarragon, leaves finely chopped
Lightly score duck breaks through skin, but not the flesh, in a cross-hatch pattern. Season duck breasts with salt and pepper and place in cold pan skin side down and turn heat on to medium-medium high. Cook until crispy, 15 minutes, turn. Drain off some of the fat and discard. Mix pepper jelly with 2 tablespoons white wine vinegar and tarragon, salt and pepper, reserve. Once you flip the duck, pour the marmalade sauce over top and reduce heat to medium-low. Loosely cover pan and let the duck cook 2 minutes more.
--Adapted from Rachel Ray
Crunchy Dijon Salmon
6 (4-oz.) salmon fillets
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons whole-grain Dijon mustard
1/2 cup Japanese breadcrumbs (panko)
Preheat oven to 450º.
Sprinkle fillets with salt and pepper; spread mustard over tops and sides of each fillet. Press breadcrumbs onto each fillet. Place fillets on a lightly greased wire rack on an aluminum foil-lined baking sheet. Bake 12 to 15 minutes or until fish flakes with a fork.
--Adapted from Southern Living magazine
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons whole-grain Dijon mustard
1/2 cup Japanese breadcrumbs (panko)
Preheat oven to 450º.
Sprinkle fillets with salt and pepper; spread mustard over tops and sides of each fillet. Press breadcrumbs onto each fillet. Place fillets on a lightly greased wire rack on an aluminum foil-lined baking sheet. Bake 12 to 15 minutes or until fish flakes with a fork.
--Adapted from Southern Living magazine
Chinese Chicken Salad
1/2 pound asparagus, trimmed and cut diagonally into 1-inch pieces
1 can mandarin oranges, drained
Cooking Spray
4 fresh wonton wrappers, cut into 1/4-inch-wide strips
6 cups finely shredded cabbage
2 cups cubed cooked chicken
Spicy soy-ginger dressing (recipe follows)
1 large avocado, cubed
4 green onions (including green tops), sliced diagonally
2 tablespoons toasted sesame seeds
1. In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.
2. Preheat oven to 400. Coat a jellyroll pan with cooking spray. Add wonton strips. Coat tops of strips with cooking spray. Bake 4-5 minutes, or until strips are brown and crispy.
3. In a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. Top with avocado, orange slices, and wonton strips, then garnish with green onions and sesame seeds.
Spicy soy-ginger dressing. In a medium bowl, whisk together 2 tablespoons rice wine vinegar, 2 tablespoons brown sugar, 1 1/2 tablespoons soy sauce, 1 tablespoon Asian red chile sauce (such as Sriracha), and 1 1/2 teaspoons grated fresh ginger. Slowly drizzle in 1/4 cup vegetable oil or grapeseed oil, whisking constantly. Season with salt to taste.
1 can mandarin oranges, drained
Cooking Spray
4 fresh wonton wrappers, cut into 1/4-inch-wide strips
6 cups finely shredded cabbage
2 cups cubed cooked chicken
Spicy soy-ginger dressing (recipe follows)
1 large avocado, cubed
4 green onions (including green tops), sliced diagonally
2 tablespoons toasted sesame seeds
1. In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.
2. Preheat oven to 400. Coat a jellyroll pan with cooking spray. Add wonton strips. Coat tops of strips with cooking spray. Bake 4-5 minutes, or until strips are brown and crispy.
3. In a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. Top with avocado, orange slices, and wonton strips, then garnish with green onions and sesame seeds.
Spicy soy-ginger dressing. In a medium bowl, whisk together 2 tablespoons rice wine vinegar, 2 tablespoons brown sugar, 1 1/2 tablespoons soy sauce, 1 tablespoon Asian red chile sauce (such as Sriracha), and 1 1/2 teaspoons grated fresh ginger. Slowly drizzle in 1/4 cup vegetable oil or grapeseed oil, whisking constantly. Season with salt to taste.
Braised Grouper with Ginger, Shiitake Mushrooms, and Chiles
Really great recipe.
4 6-ounce grouper fillets
Salt and pepper
1 tablespoon vegetable oil
4 cups vegetable stock
2 heads baby bok choy, leaves separated
12 shiitake mushrooms, stems removed
2 tablespoons soy sauce
2 teaspoons minced ginger
2 teaspoons thinly sliced green onion
2 teaspoons thinly sliced red jalapeño chile
2 teaspoons toasted sesame oil
Season fillets with salt and pepper. Heat a frying pan over medium-high heat; add oil, then fillets. Cook until fillets start to brown on one side, about 2 minutes. Flip fillets and reduce heat to medium. Add stock, bok choy leaves, mushrooms, soy sauce, and ginger. Cover and cook until fish is opaque in the center, about 3 minutes.
Divide fish, mushrooms, and bok choy between 4 deep, wide soup plates. Pour stock over fish and vegetables (depending on size of your plates, you may have extra stock). Garnish with green onion and jalapeño and drizzle with toasted sesame oil.
--Adapted from Cooking Light magazine
4 6-ounce grouper fillets
Salt and pepper
1 tablespoon vegetable oil
4 cups vegetable stock
2 heads baby bok choy, leaves separated
12 shiitake mushrooms, stems removed
2 tablespoons soy sauce
2 teaspoons minced ginger
2 teaspoons thinly sliced green onion
2 teaspoons thinly sliced red jalapeño chile
2 teaspoons toasted sesame oil
Season fillets with salt and pepper. Heat a frying pan over medium-high heat; add oil, then fillets. Cook until fillets start to brown on one side, about 2 minutes. Flip fillets and reduce heat to medium. Add stock, bok choy leaves, mushrooms, soy sauce, and ginger. Cover and cook until fish is opaque in the center, about 3 minutes.
Divide fish, mushrooms, and bok choy between 4 deep, wide soup plates. Pour stock over fish and vegetables (depending on size of your plates, you may have extra stock). Garnish with green onion and jalapeño and drizzle with toasted sesame oil.
--Adapted from Cooking Light magazine
Mexican Ham and Bean Soup
2 cans pinto beans, rinsed and drained
8 cups fat-free, less-sodium chicken broth
2 cups water
1 1/2 cups cubed smoked ham steak (about 8 ounces)
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons onion powder
2 teaspoons dried oregano
3 bay leaves
3 garlic cloves, crushed
1 (14.5-ounce) can diced tomatoes, undrained
1 chipotle chile (or dried ancho or pasilla chile)
1/2 cup (2 ounces) shredded Manchego cheese or Monterey Jack cheese
1/2 cup minced fresh cilantro
1/2 cup finely sliced green onions
Combine beans, broth, and next 8 ingredients (broth through garlic) in a Dutch oven; bring to a boil. Partially cover; reduce heat to medium-low. Simmer 1 1/2 hours or until beans are tender.
Stir in tomatoes and chile; simmer 30 minutes. Discard bay leaves and chile. Ladle soup into 8 bowls. Top with cheese; sprinkle with cilantro and green onions.
--Adapted from Cooking Light magazine
8 cups fat-free, less-sodium chicken broth
2 cups water
1 1/2 cups cubed smoked ham steak (about 8 ounces)
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons onion powder
2 teaspoons dried oregano
3 bay leaves
3 garlic cloves, crushed
1 (14.5-ounce) can diced tomatoes, undrained
1 chipotle chile (or dried ancho or pasilla chile)
1/2 cup (2 ounces) shredded Manchego cheese or Monterey Jack cheese
1/2 cup minced fresh cilantro
1/2 cup finely sliced green onions
Combine beans, broth, and next 8 ingredients (broth through garlic) in a Dutch oven; bring to a boil. Partially cover; reduce heat to medium-low. Simmer 1 1/2 hours or until beans are tender.
Stir in tomatoes and chile; simmer 30 minutes. Discard bay leaves and chile. Ladle soup into 8 bowls. Top with cheese; sprinkle with cilantro and green onions.
--Adapted from Cooking Light magazine
Beer-battered Fish
1 1/2 tablespoons vegetable oil
1 cup all-purpose flour
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
2/3 cup beer
2 large egg whites
2 cups dry breadcrumbs
1/2 cup chopped fresh parsley
1 1/2 firm white fish fillets, such as catfish or tilapia, cut into 4 x 1-inch strips
Cooking spray
Malt vinegar (optional)
Preheat oven to 450°.
Coat the bottom of a jelly roll pan with oil.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, pepper, and garlic salt in a large bowl. Add beer; stir well. Beat egg whites with a mixer at high speed until stiff peaks form. Gently fold egg white mixture into flour mixture.
Combine breadcrumbs and parsley in a shallow dish. Working with one fish strip at a time, dip in flour mixture; dredge in breadcrumb mixture. Repeat procedure with remaining strips, flour mixture, and breadcrumb mixture. Place on prepared baking sheet. Lightly coat strips with cooking spray.
Bake at 450° for 15 minutes or until fish flakes easily when tested with a fork. Remove from oven.
Preheat broiler.
Broil the fish sticks 1 minute or until tops are lightly browned. Serve fish sticks with malt vinegar, if desired.
--Adapted from Cooking Light magazine
1 cup all-purpose flour
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
2/3 cup beer
2 large egg whites
2 cups dry breadcrumbs
1/2 cup chopped fresh parsley
1 1/2 firm white fish fillets, such as catfish or tilapia, cut into 4 x 1-inch strips
Cooking spray
Malt vinegar (optional)
Preheat oven to 450°.
Coat the bottom of a jelly roll pan with oil.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, pepper, and garlic salt in a large bowl. Add beer; stir well. Beat egg whites with a mixer at high speed until stiff peaks form. Gently fold egg white mixture into flour mixture.
Combine breadcrumbs and parsley in a shallow dish. Working with one fish strip at a time, dip in flour mixture; dredge in breadcrumb mixture. Repeat procedure with remaining strips, flour mixture, and breadcrumb mixture. Place on prepared baking sheet. Lightly coat strips with cooking spray.
Bake at 450° for 15 minutes or until fish flakes easily when tested with a fork. Remove from oven.
Preheat broiler.
Broil the fish sticks 1 minute or until tops are lightly browned. Serve fish sticks with malt vinegar, if desired.
--Adapted from Cooking Light magazine
Spinach Lasagna Rolls
1 cup grated Parmesan cheese, divided
1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese
1 (15-ounce) carton lite ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
9 cooked lasagna noodles
Vegetable cooking spray
1 1/2 cups chopped tomato
4 (8-ounce) cans no-salt-added tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
Fresh basil leaves (optional)
Combine 3/4 cup Parmesan cheese, mozzarella cheese, and ricotta cheese in a large bowl, and stir well. Add spinach, and stir well.
Spread 1/3 cup spinach mixture on each lasagna noodle. Roll up jelly-roll fashion, beginning at narrow end. Cut lasagna rolls in half crosswise, using a serrated knife; arrange, cut side down, in an 11 x 7-inch baking dish coated with cooking spray. Set aside.
Combine chopped tomato and next 6 ingredients in a bowl, and stir well. Spoon tomato mixture over lasagna rolls. Cover and bake at 350° for 45 minutes. Uncover; top with remaining 1/4 cup Parmesan cheese, and bake an additional 10 minutes. Garnish with fresh basil leaves, if desired.
--Adapted from Cooking Light magazine
1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese
1 (15-ounce) carton lite ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
9 cooked lasagna noodles
Vegetable cooking spray
1 1/2 cups chopped tomato
4 (8-ounce) cans no-salt-added tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
Fresh basil leaves (optional)
Combine 3/4 cup Parmesan cheese, mozzarella cheese, and ricotta cheese in a large bowl, and stir well. Add spinach, and stir well.
Spread 1/3 cup spinach mixture on each lasagna noodle. Roll up jelly-roll fashion, beginning at narrow end. Cut lasagna rolls in half crosswise, using a serrated knife; arrange, cut side down, in an 11 x 7-inch baking dish coated with cooking spray. Set aside.
Combine chopped tomato and next 6 ingredients in a bowl, and stir well. Spoon tomato mixture over lasagna rolls. Cover and bake at 350° for 45 minutes. Uncover; top with remaining 1/4 cup Parmesan cheese, and bake an additional 10 minutes. Garnish with fresh basil leaves, if desired.
--Adapted from Cooking Light magazine
Quick Chicken and "Dumplings"
1 tablespoon butter
2 cups chopped roasted skinless, boneless chicken breasts
1 (10-ounce) box frozen mixed vegetables, thawed
1 1/2 cups water 1 tablespoon all-purpose flour
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
8 (6-inch) flour tortillas, cut into 1/2-inch strips
1 tablespoon chopped fresh parsley
Melt butter in a large saucepan over medium-high heat. Stir in chicken and vegetables; cook 3 minutes or until thoroughly heated, stirring constantly.While chicken mixture cooks, combine water, flour, and broth. Gradually stir broth mixture into chicken mixture. Stir in salt, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer 3 minutes. Stir in tortilla strips, and cook 2 minutes or until tortilla strips soften. Remove from heat; stir in parsley. Discard bay leaf. Serve immediately.
--Adapted from Cooking Light magazine
2 cups chopped roasted skinless, boneless chicken breasts
1 (10-ounce) box frozen mixed vegetables, thawed
1 1/2 cups water 1 tablespoon all-purpose flour
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
8 (6-inch) flour tortillas, cut into 1/2-inch strips
1 tablespoon chopped fresh parsley
Melt butter in a large saucepan over medium-high heat. Stir in chicken and vegetables; cook 3 minutes or until thoroughly heated, stirring constantly.While chicken mixture cooks, combine water, flour, and broth. Gradually stir broth mixture into chicken mixture. Stir in salt, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer 3 minutes. Stir in tortilla strips, and cook 2 minutes or until tortilla strips soften. Remove from heat; stir in parsley. Discard bay leaf. Serve immediately.
--Adapted from Cooking Light magazine
Vanilla-Almond Warmer
8 cups 1% low-fat milk
1/2 cup sugar
2 (3-inch) cinnamon sticks
2 teaspoons vanilla extract
1/4 teaspoon almond extract
Ground cinnamon (optional)
Cinnamon sticks (optional)
1. Combine the milk and sugar in a medium saucepan over medium-high heat; cook until sugar dissolves, stirring frequently. Add cinnamon sticks to milk mixture; cook 5 minutes, stirring occasionally (do not boil). Remove from heat; let stand 20 minutes. Stir in extracts. Place pan over medium-high heat; cook 3 minutes or until thoroughly heated. Remove and discard cinnamon sticks. Garnish with ground cinnamon and cinnamon sticks, if desired.
--Adapted from Cooking Light magazine
1/2 cup sugar
2 (3-inch) cinnamon sticks
2 teaspoons vanilla extract
1/4 teaspoon almond extract
Ground cinnamon (optional)
Cinnamon sticks (optional)
1. Combine the milk and sugar in a medium saucepan over medium-high heat; cook until sugar dissolves, stirring frequently. Add cinnamon sticks to milk mixture; cook 5 minutes, stirring occasionally (do not boil). Remove from heat; let stand 20 minutes. Stir in extracts. Place pan over medium-high heat; cook 3 minutes or until thoroughly heated. Remove and discard cinnamon sticks. Garnish with ground cinnamon and cinnamon sticks, if desired.
--Adapted from Cooking Light magazine
Sunday, November 29, 2009
Kentucky Hot Brown
Sauce:
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 3/4 cups 1% low-fat milk
1/2 cup (2 ounces) shredded sharp cheddar cheese
3 tablespoons grated fresh Parmesan cheese
2 teaspoons Marsala or cream sherry
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1/8 teaspoon ground red pepper
Remaining ingredients:
6 (1 1/2-ounce) slices hearty white bread, toasted and cut in half diagonally
3/4 pound shredded cooked turkey breast
12 (1/4-inch-thick) slices tomato
2 tablespoons grated fresh Parmesan cheese
6 bacon slices, cooked and crumbled
Preheat broiler.
To prepare sauce, melt butter in a medium saucepan over medium heat. Gradually add flour, stirring with a whisk; cook 1 minute, stirring constantly. Gradually add milk, stirring with a whisk; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes, stirring constantly. Add cheddar and next 7 ingredients (through red pepper), stirring until cheeses melt. Remove from heat.
Arrange 2 toast halves in the bottom of each of 6 gratin dishes or ovenproof plates. Arrange 2 ounces turkey over each serving. Top each serving with about 1/3 cup sauce, 2 tomato slices, and 1 teaspoon Parmesan. Broil for 2 minutes or until bubbly. Sprinkle each serving with about 1 tablespoon bacon.
--Adapted from Cooking Light magazine
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 3/4 cups 1% low-fat milk
1/2 cup (2 ounces) shredded sharp cheddar cheese
3 tablespoons grated fresh Parmesan cheese
2 teaspoons Marsala or cream sherry
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1/8 teaspoon ground red pepper
Remaining ingredients:
6 (1 1/2-ounce) slices hearty white bread, toasted and cut in half diagonally
3/4 pound shredded cooked turkey breast
12 (1/4-inch-thick) slices tomato
2 tablespoons grated fresh Parmesan cheese
6 bacon slices, cooked and crumbled
Preheat broiler.
To prepare sauce, melt butter in a medium saucepan over medium heat. Gradually add flour, stirring with a whisk; cook 1 minute, stirring constantly. Gradually add milk, stirring with a whisk; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes, stirring constantly. Add cheddar and next 7 ingredients (through red pepper), stirring until cheeses melt. Remove from heat.
Arrange 2 toast halves in the bottom of each of 6 gratin dishes or ovenproof plates. Arrange 2 ounces turkey over each serving. Top each serving with about 1/3 cup sauce, 2 tomato slices, and 1 teaspoon Parmesan. Broil for 2 minutes or until bubbly. Sprinkle each serving with about 1 tablespoon bacon.
--Adapted from Cooking Light magazine
Crab Ravioli with Red Clam Sauce
Sauce:
1 tablespoon olive oil
2 garlic cloves, minced
1 (14.5-ounce) can crushed tomatoes, undrained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 (10-ounce) can clams, undrained
Ravioli:
1/2 pound lump crabmeat, drained and shell pieces removed
1/2 cup finely chopped red bell pepper
2 tablespoons panko (Japanese breadcrumbs)
1 tablespoon chopped fresh chives
1/8 teaspoon salt
1/2 cup part-skim ricotta
24 round wonton wrappers or gyoza skins
To prepare sauce, heat olive oil in a Dutch oven over medium-high heat. Add garlic, and sauté 1 minute. Add crushed and diced tomatoes, as well a liquid from clams; bring to a boil. Reduce heat, and simmer 30 minutes. Add the parsley, oregano, 1/4 teaspoon salt, crushed red pepper, and black pepper; simmer for 10 minutes. Add clams. Remove from heat, and set aside.
To prepare ravioli, combine crab, chopped red bell pepper, panko, chives, and 1/8 teaspoon salt in a medium bowl. Add ricotta; stir gently to combine. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 tablespoon crab mixture into center of each wrapper. Moisten edges of wrapper with water. Fold in half, pinching edges together to seal and create a half-moon shape, making sure to press out any air pockets. Repeat procedure with remaining wonton wrappers and crab mixture.
Fill a large Dutch oven with water; bring water to a boil. Add half of ravioli; cook 4 minutes or until done. Remove ravioli from pan with a slotted spoon; keep warm. Repeat procedure with remaining ravioli. Serve ravioli immediately with sauce.
--Adapted from Cooking Light magazine
1 tablespoon olive oil
2 garlic cloves, minced
1 (14.5-ounce) can crushed tomatoes, undrained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 (10-ounce) can clams, undrained
Ravioli:
1/2 pound lump crabmeat, drained and shell pieces removed
1/2 cup finely chopped red bell pepper
2 tablespoons panko (Japanese breadcrumbs)
1 tablespoon chopped fresh chives
1/8 teaspoon salt
1/2 cup part-skim ricotta
24 round wonton wrappers or gyoza skins
To prepare sauce, heat olive oil in a Dutch oven over medium-high heat. Add garlic, and sauté 1 minute. Add crushed and diced tomatoes, as well a liquid from clams; bring to a boil. Reduce heat, and simmer 30 minutes. Add the parsley, oregano, 1/4 teaspoon salt, crushed red pepper, and black pepper; simmer for 10 minutes. Add clams. Remove from heat, and set aside.
To prepare ravioli, combine crab, chopped red bell pepper, panko, chives, and 1/8 teaspoon salt in a medium bowl. Add ricotta; stir gently to combine. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 tablespoon crab mixture into center of each wrapper. Moisten edges of wrapper with water. Fold in half, pinching edges together to seal and create a half-moon shape, making sure to press out any air pockets. Repeat procedure with remaining wonton wrappers and crab mixture.
Fill a large Dutch oven with water; bring water to a boil. Add half of ravioli; cook 4 minutes or until done. Remove ravioli from pan with a slotted spoon; keep warm. Repeat procedure with remaining ravioli. Serve ravioli immediately with sauce.
--Adapted from Cooking Light magazine
Sunday, November 8, 2009
Baked Grits with Country Ham, Wild Mushrooms, and Fresh Thyme
Worthy of a special occasion.5 cups water
1 teaspoon kosher salt
1 1/4 cups quick-cooking grits
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
1/4 teaspoon white pepper
1 large egg
Cooking spray
Sauce:
1/2 cup finely chopped shallots
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth, divided
1/4 cup sherry vinegar
1 bay leaf
1 dried chile pepper, crushed
1 teaspoon cornstarch
2 tablespoons butter
1 tablespoon whipping cream
2 tablespoons grated Parmigiano-Reggiano cheese
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper
Remaining ingredients:
2 ounces country ham, cut into julienne strips
2 1/2 cups (1/2-inch) sliced shiitake mushroom caps
1 tablespoon minced shallots
1 teaspoon water
3 thyme sprigs
Additional thyme sprigs (optional)
Preheat oven to 325°.
To prepare grits, bring water and salt to a boil in a large saucepan; gradually stir in grits. Reduce heat; simmer 10 minutes or until thick, stirring constantly. Remove from heat; stir in 1/4 cup cheese and white pepper. Stir in tempered egg mixture.
Spoon 1/2 cup grits mixture into each of 8 (4-ounce) ramekins or custard cups coated with cooking spray. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 20 minutes. Remove ramekins from pan; cool completely on a wire rack.
To prepare sauce, bring shallots, wine, 1/4 cup broth, vinegar, bay leaf, and chile to a boil in a small saucepan over medium heat; cook until reduced to 1 tablespoon liquid (about 6 minutes). Strain mixture through a sieve over a bowl; discard solids. Return liquid to pan.
Combine 1/4 cup broth and cornstarch. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Reduce heat to low; add butter and cream, stirring with a whisk until well blended. Stir in 2 tablespoons cheese, juice, and black pepper.
Cook the ham in a large nonstick skillet coated with cooking spray over medium heat 1 minute. Add mushrooms, 1 tablespoon shallots, 1 teaspoon water, and 3 thyme sprigs; sauté 3 minutes or just until mushrooms are tender. Remove thyme springs.
Loosen edges of grits with a knife or rubber spatula. Place a plate, upside down, on top of each ramekin; invert onto plates. Spoon 1 tablespoon sauce onto each plate; sprinkle ham mixture evenly among plates. Garnish with thyme sprigs, if desired.
--Adapted from Cooking Light magazine
Honey-Ginger Glazed Salmon with Argula Salad
Outstanding recipe. The honey-ginger dressing is worth making as a salad dressing by itself.
1/2 cup sage honey
1/4 cup fresh lemon juice, divided
2 tablespoons warm water (100° to 110°)
1 tablespoon grated peeled fresh ginger
1 garlic clove, minced
4 (6-ounce) skinless salmon fillets (1 inch thick)
1/2 teaspoon salt, divided
2 tablespoon olive oil
1/4 teaspoon freshly ground black pepper
4 cups trimmed arugula
1/2 cup diced seedless cucumber
1/2 cup coarsely chopped carrot
Preheat oven to 450°.
Combine honey, 2 tablespoons juice, water, ginger, and garlic in a small bowl, stirring with a whisk until blended. Reserve 2 tablespoons honey mixture. Pour honey mixture into an 8 x 8-inch baking pan; arrange fish in pan. Let stand 20 minutes. Turn fish over; sprinkle fish with 1/4 teaspoon salt. Bake at 450° for 7 minutes, or until fish flakes easily with a fork. Remove from oven. Let fish stand in hot pan for 3 minutes.
Combine reserved honey mixture, remaining 2 tablespoons juice, remaining 1/4 teaspoon salt, oil, and pepper in a medium bowl; stir with a whisk until blended. Add arugula, cucumbers, and carrots; toss gently to coat. Serve salad with fish.
--Adapted from Cooking Light magazine
1/2 cup sage honey
1/4 cup fresh lemon juice, divided
2 tablespoons warm water (100° to 110°)
1 tablespoon grated peeled fresh ginger
1 garlic clove, minced
4 (6-ounce) skinless salmon fillets (1 inch thick)
1/2 teaspoon salt, divided
2 tablespoon olive oil
1/4 teaspoon freshly ground black pepper
4 cups trimmed arugula
1/2 cup diced seedless cucumber
1/2 cup coarsely chopped carrot
Preheat oven to 450°.
Combine honey, 2 tablespoons juice, water, ginger, and garlic in a small bowl, stirring with a whisk until blended. Reserve 2 tablespoons honey mixture. Pour honey mixture into an 8 x 8-inch baking pan; arrange fish in pan. Let stand 20 minutes. Turn fish over; sprinkle fish with 1/4 teaspoon salt. Bake at 450° for 7 minutes, or until fish flakes easily with a fork. Remove from oven. Let fish stand in hot pan for 3 minutes.
Combine reserved honey mixture, remaining 2 tablespoons juice, remaining 1/4 teaspoon salt, oil, and pepper in a medium bowl; stir with a whisk until blended. Add arugula, cucumbers, and carrots; toss gently to coat. Serve salad with fish.
--Adapted from Cooking Light magazine
White Russian Tiramisu
1/2 cup ground coffee beans
1 3/4 cups cold water
1/4 cup Kahlúa (coffee-flavored liqueur), divided
1/2 cup (3 1/2 ounces) mascarpone cheese
1 (8-ounce) block fat-free cream cheese, softened
1/3 cup packed brown sugar
1/4 cup granulated sugar
24 ladyfingers (2 [3-ounce] packages)
2 teaspoons unsweetened cocoa, divided
Assemble drip coffee maker according to manufacturer's directions. Place the ground coffee in the coffee filter or filter basket. Add cold water to coffee maker and brew to make 1 1/2 cups. Combine the brewed coffee and 2 tablespoons Kahlúa in a shallow dish, and cool.
Combine cheeses in a large bowl. Beat at high speed of a mixer until smooth. Add sugars and 2 tablespoons Kahlua, and beat until well-blended.
Split ladyfingers in half lengthwise.
Quickly dip 24 ladyfinger halves, flat sides down, into coffee mixture; place, dipped sides down, in the bottom of an 8-inch square baking dish, slightly overlapping ladyfinger halves. Spread half of cheese mixture over ladyfingers; sprinkle with 1 teaspoon cocoa. Repeat procedure with remaining ladyfinger halves, coffee mixture, cheese mixture, and 1 teaspoon cocoa.
Place 1 toothpick in each corner and 1 in the center of tiramisu (to prevent plastic wrap from sticking to cheese mixture); cover with plastic wrap. Chill 2 hours.
--Adapted from Cooking Light magazine
1 3/4 cups cold water
1/4 cup Kahlúa (coffee-flavored liqueur), divided
1/2 cup (3 1/2 ounces) mascarpone cheese
1 (8-ounce) block fat-free cream cheese, softened
1/3 cup packed brown sugar
1/4 cup granulated sugar
24 ladyfingers (2 [3-ounce] packages)
2 teaspoons unsweetened cocoa, divided
Assemble drip coffee maker according to manufacturer's directions. Place the ground coffee in the coffee filter or filter basket. Add cold water to coffee maker and brew to make 1 1/2 cups. Combine the brewed coffee and 2 tablespoons Kahlúa in a shallow dish, and cool.
Combine cheeses in a large bowl. Beat at high speed of a mixer until smooth. Add sugars and 2 tablespoons Kahlua, and beat until well-blended.
Split ladyfingers in half lengthwise.
Quickly dip 24 ladyfinger halves, flat sides down, into coffee mixture; place, dipped sides down, in the bottom of an 8-inch square baking dish, slightly overlapping ladyfinger halves. Spread half of cheese mixture over ladyfingers; sprinkle with 1 teaspoon cocoa. Repeat procedure with remaining ladyfinger halves, coffee mixture, cheese mixture, and 1 teaspoon cocoa.
Place 1 toothpick in each corner and 1 in the center of tiramisu (to prevent plastic wrap from sticking to cheese mixture); cover with plastic wrap. Chill 2 hours.
--Adapted from Cooking Light magazine
Asparagus Spears with Smoked Salmon Spirals
24 asparagus spears
3 tablespoons sour cream
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh tarragon
4 ounces sliced smoked salmon, cut into 24 (1/4-inch-wide) strips
Dill sprigs (optional)
Snap off tough ends of asparagus. Cook asparagus in boiling water 3 minutes or until crisp-tender; drain. Rinse under cold water; drain. Pat dry.
Combine sour cream, 1 teaspoon dill, and tarragon in a small bowl. Spread about 1/2 teaspoon dill mixture over one side of each salmon strip. Wrap 1 salmon strip around each asparagus spear with dill mixture touching the asparagus. Garnish with dill sprigs, if desired.
--Adapted from Cooking Light magazine
3 tablespoons sour cream
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh tarragon
4 ounces sliced smoked salmon, cut into 24 (1/4-inch-wide) strips
Dill sprigs (optional)
Snap off tough ends of asparagus. Cook asparagus in boiling water 3 minutes or until crisp-tender; drain. Rinse under cold water; drain. Pat dry.
Combine sour cream, 1 teaspoon dill, and tarragon in a small bowl. Spread about 1/2 teaspoon dill mixture over one side of each salmon strip. Wrap 1 salmon strip around each asparagus spear with dill mixture touching the asparagus. Garnish with dill sprigs, if desired.
--Adapted from Cooking Light magazine
Tex-Mex Steak and Vegetables
1/2 cup bottled chipotle salsa
2 tablespoons fresh lime juice
4 (1/4-inch-thick) slices red onion (about 1 large)
2 garlic cloves, minced
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
1 (1-pound) flat-iron steak, trimmed
Cooking spray
8 (7-inch) flour tortillas
1/4 cup bottled chipotle salsa
2 tablespoons minced fresh cilantro
Combine first 7 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally.
Prepare grill.
Remove the steak and vegetables from bag; discard marinade. Place the steak and the vegetables on grill rack or broiler pan coated with cooking spray; cook 7 minutes on each side or until desired degree of doneness. Cut steak across the grain into thin slices. Cut peppers into thin strips. Cut onion slices in half.
Warm tortillas according to package directions. Divide steak, bell peppers, and onion evenly among tortillas; roll up. Top each serving with 1 tablespoon chipotle salsa and 1 1/2 teaspoons cilantro. Serve immediately.
--Adapted from Cooking Light magazine
2 tablespoons fresh lime juice
4 (1/4-inch-thick) slices red onion (about 1 large)
2 garlic cloves, minced
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
1 (1-pound) flat-iron steak, trimmed
Cooking spray
8 (7-inch) flour tortillas
1/4 cup bottled chipotle salsa
2 tablespoons minced fresh cilantro
Combine first 7 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally.
Prepare grill.
Remove the steak and vegetables from bag; discard marinade. Place the steak and the vegetables on grill rack or broiler pan coated with cooking spray; cook 7 minutes on each side or until desired degree of doneness. Cut steak across the grain into thin slices. Cut peppers into thin strips. Cut onion slices in half.
Warm tortillas according to package directions. Divide steak, bell peppers, and onion evenly among tortillas; roll up. Top each serving with 1 tablespoon chipotle salsa and 1 1/2 teaspoons cilantro. Serve immediately.
--Adapted from Cooking Light magazine
Spinach, Ricotta, and Mushroom Calzones
Easiest way to make calzones from refrigerated dough is to pull the dough up over the filling, rather than trying to pinch the edges.
1 tablespoon olive oil
1 1/3 cups sliced cremini or button mushrooms
1 (10-ounce) can refrigerated pizza crust
Cooking spray
4 garlic cloves, minced
1 box frozen spinach, thawed with excess water squeezed out
8 oz. skim milk ricotta cheese
1 tablespoon Italian seasoning blend
Saute mushrooms with olive oil over medium heat 5 minutes, or until soft. Cool to room temperature.
Preheat oven to 425°.
Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters with a pizza cutter. Pat each quarter into a 6 x 5-inch rectangle.
Combine garlic, spinach, mushrooms, ricotta, and Italian seasoning.
Spoon 1/4 cup ricotta mixture over rectangles, reserving remaining ricotta for another use. Bring 2 opposite corners to center. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425° for 12 minutes or until golden.
--Adapted from Cooking Light magazine
1 tablespoon olive oil
1 1/3 cups sliced cremini or button mushrooms
1 (10-ounce) can refrigerated pizza crust
Cooking spray
4 garlic cloves, minced
1 box frozen spinach, thawed with excess water squeezed out
8 oz. skim milk ricotta cheese
1 tablespoon Italian seasoning blend
Saute mushrooms with olive oil over medium heat 5 minutes, or until soft. Cool to room temperature.
Preheat oven to 425°.
Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters with a pizza cutter. Pat each quarter into a 6 x 5-inch rectangle.
Combine garlic, spinach, mushrooms, ricotta, and Italian seasoning.
Spoon 1/4 cup ricotta mixture over rectangles, reserving remaining ricotta for another use. Bring 2 opposite corners to center. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425° for 12 minutes or until golden.
--Adapted from Cooking Light magazine
Orzo with Chicken and Parmesan
1 cup water
1 (16-ounce) can fat-free, less-sodium chicken broth
12 ounces skinned, boned chicken breast, cut into bite-size pieces
1 1/4 cups uncooked orzo (rice-shaped pasta)
1 cup frozen green peas, thawed
1/2 cup (2 ounces) grated Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon dried rosemary, basil, or oregano
1/8 teaspoon black pepper
1 tablespoon lemon juice
Combine water and broth in a Dutch oven; bring to a boil. Add chicken and pasta; bring to a boil. Reduce heat; simmer 12 minutes, stirring occasionally. Remove from heat; stir in peas, 1/4 cup cheese, salt, herbs, pepper, and lemon juice. Top each serving with 1 tablespoon cheese.
--Adapted from Cooking Light magazine
1 (16-ounce) can fat-free, less-sodium chicken broth
12 ounces skinned, boned chicken breast, cut into bite-size pieces
1 1/4 cups uncooked orzo (rice-shaped pasta)
1 cup frozen green peas, thawed
1/2 cup (2 ounces) grated Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon dried rosemary, basil, or oregano
1/8 teaspoon black pepper
1 tablespoon lemon juice
Combine water and broth in a Dutch oven; bring to a boil. Add chicken and pasta; bring to a boil. Reduce heat; simmer 12 minutes, stirring occasionally. Remove from heat; stir in peas, 1/4 cup cheese, salt, herbs, pepper, and lemon juice. Top each serving with 1 tablespoon cheese.
--Adapted from Cooking Light magazine
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