NEED:
1 (8-oz.) package vermicelli
1/3 cup chopped fresh cilantro
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1/4 cup fresh lime juice
1 tablespoon fish sauce ( can be found in the Asian Food Section - you can sub. Soy Sauce for this item)
1 tablespoon honey
1 1/2 teaspoons sesame oil
1/4 teaspoon salt
2 carrots, grated
1 cucumber, peeled, seeded, and thinly sliced
1 cup finely shredded cabbage
1/4 cup chopped fresh mint
1/4 cup chopped dry-roasted peanuts
Preparation
1. Cook pasta according to package directions. Drain, rinse, and place in a large bowl; set aside.
2. Process cilantro and next 7 ingredients in a food processor until smooth, stopping to scrape down sides.
3. Toss together pasta, cilantro dressing, carrots, and next 3 ingredients. Sprinkle with peanuts, and serve immediately.
Serves 4.
Enjoy!
Sunday, May 11, 2008
Saturday, May 10, 2008
Tangerine Mashed Sweet Potatoes
NEED:
4 pounds sweet potatoes
1 stick butter, at room temperature
1/3 cup orange liqueur
Grated zest of 2 oranges
1/2 cup tangerine juice
1/4 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Scrub potatoes and place in a large saucepan, add water to cover. Bring to boiling over medium heat, lower heat. Simmer 1/2 hour or until just tender, drain. Peel when cooled. Preheat oven to 350 degrees. Butter a 6 cup baking casserole dish. Place potatoes in large bowl, mash with potato masher. Add butter, orange liqueur, tangerine zest and juice, brown sugar, cinnamon and ginger. Beat until smooth with an electric beater. Spoon into baking dish. Bake 1/2 hour until top is golden.
Serves 8
Enjoy!
4 pounds sweet potatoes
1 stick butter, at room temperature
1/3 cup orange liqueur
Grated zest of 2 oranges
1/2 cup tangerine juice
1/4 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Scrub potatoes and place in a large saucepan, add water to cover. Bring to boiling over medium heat, lower heat. Simmer 1/2 hour or until just tender, drain. Peel when cooled. Preheat oven to 350 degrees. Butter a 6 cup baking casserole dish. Place potatoes in large bowl, mash with potato masher. Add butter, orange liqueur, tangerine zest and juice, brown sugar, cinnamon and ginger. Beat until smooth with an electric beater. Spoon into baking dish. Bake 1/2 hour until top is golden.
Serves 8
Enjoy!
Turkey Feta Cheese Salad
NEED:
1 pound lean ground turkey
1 teaspoon seasoning salt
1/2 teaspoon onion mix
1/2 teaspoon garlic
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/2 cup feta cheese
1 bag mixed greens
12 cherry tomatoes
1/2 red onion, chopped
Low-fat baked tortilla chips
Spray pan with Pam cooking spray. Using medium heat, add ground turkey to pan, cook for about 15 minutes or until cooked thoroughly. In a bowl add mixed greens, tomatoes, onions, and feta cheese. Add turkey to top, crush 1 cup of tortilla chips on top and serve. 3 to 4 servings.
Enjoy!
1 pound lean ground turkey
1 teaspoon seasoning salt
1/2 teaspoon onion mix
1/2 teaspoon garlic
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/2 cup feta cheese
1 bag mixed greens
12 cherry tomatoes
1/2 red onion, chopped
Low-fat baked tortilla chips
Spray pan with Pam cooking spray. Using medium heat, add ground turkey to pan, cook for about 15 minutes or until cooked thoroughly. In a bowl add mixed greens, tomatoes, onions, and feta cheese. Add turkey to top, crush 1 cup of tortilla chips on top and serve. 3 to 4 servings.
Enjoy!
Feta Cheese Dip
NEED:
2 8-ounce packages of fat free cream cheese (softened)
1 8-ounce package of regular or low fat Feta cheese (crumbled)
3 cloves garlic (peeled and minced)
2 Tablespoons fresh dill (chopped)
This recipe is so easy that all you need to do is blend the cream cheese, feta cheese, garlic, and the chopped dill thoroughly with an electric mixer. Put your cheese dip in a pretty bowl, cover and then refrigerate for at least 4 hours or even overnight before serving. Before serving, take out of the refrigerator and garnish with some leftover dill. That's it! How easy is that?
Enjoy!
2 8-ounce packages of fat free cream cheese (softened)
1 8-ounce package of regular or low fat Feta cheese (crumbled)
3 cloves garlic (peeled and minced)
2 Tablespoons fresh dill (chopped)
This recipe is so easy that all you need to do is blend the cream cheese, feta cheese, garlic, and the chopped dill thoroughly with an electric mixer. Put your cheese dip in a pretty bowl, cover and then refrigerate for at least 4 hours or even overnight before serving. Before serving, take out of the refrigerator and garnish with some leftover dill. That's it! How easy is that?
Enjoy!
Sunday, May 4, 2008
Lime Custard Tart
Need:
For crust
1 cup plus 2 tablespoons all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 large egg, lightly beaten
For custard
6 large eggs
1 cup heavy cream
1 cup sugar
2/3 cup fresh lime juice
Garnish: confectioners sugar
Special equipment: an 8-inch fluted tart pan (2 inches deep) with a removable bottom; pie weights or raw rice
Tart pans make a great presentation..but you can use a basic pie pan.
Make crust:
Pulse together all crust ingredients in a food processor or beat with an electric mixer until a dough forms. Press dough evenly onto bottom and up side of tart pan with floured fingers. Chill shell until firm, about 30 minutes.
Oven at 350 degrees
Line shell with foil and fill with 1 inch of pie weights, then bake in middle of oven until edge is pale golden, about 22 minutes. Carefully remove foil and bake shell until edge is golden and bottom is pale golden, about 20 minutes more. Cool completely in pan on a rack.
Make custard:
Reduce oven temperature to 300°F.
Mix together all custard ingredients in a bowl with a whisk (do not beat) until just combined. Set tart shell (in tart pan) in a shallow baking pan and pour three fourths of custard into shell. Carefully put tart in middle of oven and pour remaining custard into shell with a small cup.
Bake tart until just set in center, about 1 hour. Cool tart completely in tart pan on rack, then chill, covered, until cold, at least 2 hours. Just before serving, remove side of pan.
Enjoy!
For crust
1 cup plus 2 tablespoons all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 large egg, lightly beaten
For custard
6 large eggs
1 cup heavy cream
1 cup sugar
2/3 cup fresh lime juice
Garnish: confectioners sugar
Special equipment: an 8-inch fluted tart pan (2 inches deep) with a removable bottom; pie weights or raw rice
Tart pans make a great presentation..but you can use a basic pie pan.
Make crust:
Pulse together all crust ingredients in a food processor or beat with an electric mixer until a dough forms. Press dough evenly onto bottom and up side of tart pan with floured fingers. Chill shell until firm, about 30 minutes.
Oven at 350 degrees
Line shell with foil and fill with 1 inch of pie weights, then bake in middle of oven until edge is pale golden, about 22 minutes. Carefully remove foil and bake shell until edge is golden and bottom is pale golden, about 20 minutes more. Cool completely in pan on a rack.
Make custard:
Reduce oven temperature to 300°F.
Mix together all custard ingredients in a bowl with a whisk (do not beat) until just combined. Set tart shell (in tart pan) in a shallow baking pan and pour three fourths of custard into shell. Carefully put tart in middle of oven and pour remaining custard into shell with a small cup.
Bake tart until just set in center, about 1 hour. Cool tart completely in tart pan on rack, then chill, covered, until cold, at least 2 hours. Just before serving, remove side of pan.
Enjoy!
Easy Egg Custard
NEED:
2 cups whole milk
2 eggs
2 egg yolks
1/3 cup sugar
1 teaspoon vanilla extract
Freshly grated or ground nutmeg
Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
In a medium saucepan, bring the milk to a simmer over medium-low heat.
Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
Oven at 300 degrees. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
Let the custard cool in the water bath for about 2 hours before serving.
Enjoy!
2 cups whole milk
2 eggs
2 egg yolks
1/3 cup sugar
1 teaspoon vanilla extract
Freshly grated or ground nutmeg
Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
In a medium saucepan, bring the milk to a simmer over medium-low heat.
Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
Oven at 300 degrees. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
Let the custard cool in the water bath for about 2 hours before serving.
Enjoy!
Thursday, May 1, 2008
Coffee-Marinated Sirloin
Although it calls for potent ingredients, this marinade imparts subtle savory, almost creamy notes to the steak. If you want more heat, increase the pepper flakes. The acid in the coffee helps tenderize the meat.
NEED:
1 1/2 cups cold coffee
1/4 teaspoon red pepper flakes
1/2 cup creamy peanut butter
3 tablespoons honey
1/2 in chunk fresh ginger, grated
Salt & Pepper to taste
4- 8 ounce bottom sirloin steaks
2 tablespoons vegetable oil
In a blender or food processor, combine the coffee, pepper flakes, peanut butter, honey and ginger. Puree until smooth, then season w/salt and pepper.
Pour 1/2 the marinade into a baking dish. Set the steaks in the dish, pouring the remaining marinade over them. Cover and refrigerate 1 hour.
Preheat broiler. Line a rimmed baking sheet with foil. In a large skillet, heat the oil over medium high heat. Add the steak, in batches if necessary, and sear until lightly browned, about 3-4 minutes per side.
Transfer steaks to lined baking sheet. For medium-rare, broil for 7-8 minutes (for each side. Let rest for 10 minutes.
Enjoy!
NEED:
1 1/2 cups cold coffee
1/4 teaspoon red pepper flakes
1/2 cup creamy peanut butter
3 tablespoons honey
1/2 in chunk fresh ginger, grated
Salt & Pepper to taste
4- 8 ounce bottom sirloin steaks
2 tablespoons vegetable oil
In a blender or food processor, combine the coffee, pepper flakes, peanut butter, honey and ginger. Puree until smooth, then season w/salt and pepper.
Pour 1/2 the marinade into a baking dish. Set the steaks in the dish, pouring the remaining marinade over them. Cover and refrigerate 1 hour.
Preheat broiler. Line a rimmed baking sheet with foil. In a large skillet, heat the oil over medium high heat. Add the steak, in batches if necessary, and sear until lightly browned, about 3-4 minutes per side.
Transfer steaks to lined baking sheet. For medium-rare, broil for 7-8 minutes (for each side. Let rest for 10 minutes.
Enjoy!
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