NEED:
2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
2 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1 pound tilapia, Pacific sole or other firm white fish fillets
2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.
Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes.
Serve the asparagus with the fish.
ENJOY!
Saturday, November 14, 2009
Wednesday, November 11, 2009
Macaroon-Chocolate Bars
NEED:
2 cups crushed chocolate sandwich cookies with white filling (about 20 cookies)
1/2 cup sugar
1/3 cup unsweetened cocoa powder
1/2 cup butter, melted
1 teaspoon vanilla
2/3 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
2-3/4 cups flaked coconut
3 egg whites, lightly beaten
1/2 teaspoon vanilla
1/2 cup semisweet chocolate pieces
1 teaspoon shortening
Toasted whole almonds (optional)
Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the pan edges. Lightly grease foil. Set aside.
In a large bowl, stir together crushed cookies, 1/2 cup sugar, and cocoa powder. Stir melted butter and 1 teaspoon vanilla into the crushed cookie mixture until combined. Firmly press cookie mixture into the bottom of the prepared pan. Bake in a preheated oven for 8 minutes.
Meanwhile, in a large bowl, combine flour, 1/3 cup sugar, and salt. Stir in flaked coconut. Stir egg whites and vanilla into coconut mixture until combined. Spoon coconut mixture over crust. Using wet hands, carefully press the coconut mixture to edges of pan.
Bake for 25 to 28 minutes or until macaroon layer is set and lightly browned. Cool in pan on a wire rack.
In a small saucepan, combine chocolate pieces and shortening. Heat over low heat until melted, stirring constantly. Drizzle chocolate mixture over bars. Chill about 30 minutes or until chocolate sets. Using the edges of the foil, lift the uncut bars out of the pan. Cut into 24 bars. Cut each bar diagonally to make 48 triangles. If desired, place a whole almond atop each bar.
Makes 48 bars
ENJOY!
2 cups crushed chocolate sandwich cookies with white filling (about 20 cookies)
1/2 cup sugar
1/3 cup unsweetened cocoa powder
1/2 cup butter, melted
1 teaspoon vanilla
2/3 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
2-3/4 cups flaked coconut
3 egg whites, lightly beaten
1/2 teaspoon vanilla
1/2 cup semisweet chocolate pieces
1 teaspoon shortening
Toasted whole almonds (optional)
Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the pan edges. Lightly grease foil. Set aside.
In a large bowl, stir together crushed cookies, 1/2 cup sugar, and cocoa powder. Stir melted butter and 1 teaspoon vanilla into the crushed cookie mixture until combined. Firmly press cookie mixture into the bottom of the prepared pan. Bake in a preheated oven for 8 minutes.
Meanwhile, in a large bowl, combine flour, 1/3 cup sugar, and salt. Stir in flaked coconut. Stir egg whites and vanilla into coconut mixture until combined. Spoon coconut mixture over crust. Using wet hands, carefully press the coconut mixture to edges of pan.
Bake for 25 to 28 minutes or until macaroon layer is set and lightly browned. Cool in pan on a wire rack.
In a small saucepan, combine chocolate pieces and shortening. Heat over low heat until melted, stirring constantly. Drizzle chocolate mixture over bars. Chill about 30 minutes or until chocolate sets. Using the edges of the foil, lift the uncut bars out of the pan. Cut into 24 bars. Cut each bar diagonally to make 48 triangles. If desired, place a whole almond atop each bar.
Makes 48 bars
ENJOY!
Tuesday, November 10, 2009
Apple Mango Crisp
NEED:
Nonstick cooking spray
3/4 cup all-purpose flour
3/4 cup rolled oats
1/2 cup toasted wheat germ
1/2 cup packed brown sugar or brown sugar substitute equivalent to 1/2 cup brown sugar
1-1/2 teaspoons ground cinnamon
1/4 cup unsalted butter, melted
4 green cooking apples (such as Granny Smith)
2 red cooking apples (such as Gala, Rome Beauty, or Fuji)
3 tablespoons lime juice
2 medium mangoes, pitted, peeled, and chopped
1/3 cup chopped pecans
Frozen light whipped dessert topping, thawed (optional)
Preheat oven to 375 degree F. Coat two 1-1/2- or 2-quart baking dishes or a 3-quart rectangular baking dish with nonstick cooking spray.
For topping, in a medium bowl, stir together 1/2 cup of the flour, the oats, wheat germ, brown sugar or substitute, and cinnamon. Stir in butter; set aside.
Core and chop apples; place in a very large bowl. Stir in lime juice. Stir in remaining 1/4 cup flour. Fold in mango.
Place apple-mango mixture in the baking dish(es). Top with oat topping. Bake, uncovered, for 30 minutes. Sprinkle with pecans; bake for 10 to 15 minutes more or until apples are tender.
Cool slightly. Serve warm. If desired, top with dessert topping.
Makes 16 (3/4-cup) servings.
ENJOY!
Nonstick cooking spray
3/4 cup all-purpose flour
3/4 cup rolled oats
1/2 cup toasted wheat germ
1/2 cup packed brown sugar or brown sugar substitute equivalent to 1/2 cup brown sugar
1-1/2 teaspoons ground cinnamon
1/4 cup unsalted butter, melted
4 green cooking apples (such as Granny Smith)
2 red cooking apples (such as Gala, Rome Beauty, or Fuji)
3 tablespoons lime juice
2 medium mangoes, pitted, peeled, and chopped
1/3 cup chopped pecans
Frozen light whipped dessert topping, thawed (optional)
Preheat oven to 375 degree F. Coat two 1-1/2- or 2-quart baking dishes or a 3-quart rectangular baking dish with nonstick cooking spray.
For topping, in a medium bowl, stir together 1/2 cup of the flour, the oats, wheat germ, brown sugar or substitute, and cinnamon. Stir in butter; set aside.
Core and chop apples; place in a very large bowl. Stir in lime juice. Stir in remaining 1/4 cup flour. Fold in mango.
Place apple-mango mixture in the baking dish(es). Top with oat topping. Bake, uncovered, for 30 minutes. Sprinkle with pecans; bake for 10 to 15 minutes more or until apples are tender.
Cool slightly. Serve warm. If desired, top with dessert topping.
Makes 16 (3/4-cup) servings.
ENJOY!
Cappuccino Cookie Bites
NEED:
1 cup butter-flavor shortening
1-1/2 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon coffee-flavor liqueur or milk
1 teaspoon vanilla
2-1/4 cups all-purpose flour
2 tablespoons instant coffee crystals
48 milk chocolate kisses with stripes or almonds
Beat shortening in a large bowl with an electric mixer on medium to high speed for 30seconds. Add 1 cup sugar, baking powder, and salt. Beat until mixture is combined, scraping side of bowl occasionally. Beat in egg, liqueur, and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator about 1 hour or until easy to handle.
Preheat oven to 350F. Lightly grease cookie sheets; set aside. Shape dough into 1-inch balls. Combine remaining 1/2 cup sugar and coffee crystals. Roll dough balls in sugar mixture. Place balls 2 inches apart on prepared cookie sheets.
Bake in preheated oven about 10 minutes or until tops are cracked and sides are set; do not let edges brown. Immediately press a chocolate kiss into the center of each cookie. If desired, while chocolate is still warm, swirl it gently using your finger or with a knife. Transfer cookies to wire racks and cool completely.
Makes 48 cookies
ENJOY!
1 cup butter-flavor shortening
1-1/2 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon coffee-flavor liqueur or milk
1 teaspoon vanilla
2-1/4 cups all-purpose flour
2 tablespoons instant coffee crystals
48 milk chocolate kisses with stripes or almonds
Beat shortening in a large bowl with an electric mixer on medium to high speed for 30seconds. Add 1 cup sugar, baking powder, and salt. Beat until mixture is combined, scraping side of bowl occasionally. Beat in egg, liqueur, and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator about 1 hour or until easy to handle.
Preheat oven to 350F. Lightly grease cookie sheets; set aside. Shape dough into 1-inch balls. Combine remaining 1/2 cup sugar and coffee crystals. Roll dough balls in sugar mixture. Place balls 2 inches apart on prepared cookie sheets.
Bake in preheated oven about 10 minutes or until tops are cracked and sides are set; do not let edges brown. Immediately press a chocolate kiss into the center of each cookie. If desired, while chocolate is still warm, swirl it gently using your finger or with a knife. Transfer cookies to wire racks and cool completely.
Makes 48 cookies
ENJOY!
Monday, November 9, 2009
Chocolate Bombs
NEED:
1 cup butter
3 eggs
1 cup sugar
1 teaspoon vanilla
2/3 cup all purpose flour
1/3 cup cocoa powder
Preheat oven to 350 degrees. Melt the butter in a saucepan at low temp. In a bowl, mix the eggs, sugar and vanilla thoroughly. Sift the flour and cocoa into the sugar mixture and the add the melted butter - mix well. Pour the mixture into 12 - 1/2 cup non-stick muffin tins and bake for 15 minutes or until the muffins are cooked in the middle (poke with a toothpick and if comes out clean they are done). Cool them in the tins.
ENJOY!
1 cup butter
3 eggs
1 cup sugar
1 teaspoon vanilla
2/3 cup all purpose flour
1/3 cup cocoa powder
Preheat oven to 350 degrees. Melt the butter in a saucepan at low temp. In a bowl, mix the eggs, sugar and vanilla thoroughly. Sift the flour and cocoa into the sugar mixture and the add the melted butter - mix well. Pour the mixture into 12 - 1/2 cup non-stick muffin tins and bake for 15 minutes or until the muffins are cooked in the middle (poke with a toothpick and if comes out clean they are done). Cool them in the tins.
ENJOY!
Tortilla Soup with Grilled Chicken
NEED:
2 tablespoons corn oil
1 cup frozen diced onions or fresh cut onions
1 carton (32-oz.) chicken broth - low sodium or regular
1 can (14.5-oz.) diced tomatoes with roasted garlic
1 can (4-oz.) diced green chiles, drained
1/4 cup lime juice
2 cups shredded grilled chicken breast
Salt and pepper
2 cups broken tortilla chips
Chopped avocado, cilantro, and green onions
In a large saucepan, heat oil over medium-high heat. Add onions and cook for minutes, stirring occasionally. Add broth, tomatoes, chiles, and lime juice. Bring to a boil, then reduce heat and simmer 5 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Season to taste with salt and pepper.
Ladle soup equally into bowls. Top each with tortilla chips. Serve with bowls of avocado, cilantro, and green onions to add as desired.
Makes 4 to 6 servings
ENJOY!
2 tablespoons corn oil
1 cup frozen diced onions or fresh cut onions
1 carton (32-oz.) chicken broth - low sodium or regular
1 can (14.5-oz.) diced tomatoes with roasted garlic
1 can (4-oz.) diced green chiles, drained
1/4 cup lime juice
2 cups shredded grilled chicken breast
Salt and pepper
2 cups broken tortilla chips
Chopped avocado, cilantro, and green onions
In a large saucepan, heat oil over medium-high heat. Add onions and cook for minutes, stirring occasionally. Add broth, tomatoes, chiles, and lime juice. Bring to a boil, then reduce heat and simmer 5 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Season to taste with salt and pepper.
Ladle soup equally into bowls. Top each with tortilla chips. Serve with bowls of avocado, cilantro, and green onions to add as desired.
Makes 4 to 6 servings
ENJOY!
Chicken Butternut Squash Soup
NEED:
1-1/4 pound butternut squash, peeled, seeded, and cut in 3/4-inch pieces (4 cups)
1 small red onion, cut in 1/2-inch wedges
1 Tablespoon curry powder
1 Tablespoon olive oil
3 14-ounce cans reduced-sodium chicken broth
1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed and drained
1/3 cup dried apricots, snipped
1/2 cup chopped walnuts
1 teaspoon olive oil
1/4 teaspoon freshly grated or ground nutmeg
1 deli-roasted chicken, cut up **also good way to use left over chicken..or roast your own.
Fresh cilantro leaves
Preheat oven to 425 degrees F. In shallow roasting pan toss squash and onion with curry powder and the 1 tablespoon oil. Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350 degrees F.
In 4-quart Dutch oven combine roasted vegetables, broth, beans, and apricots. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Cook about 5 minutes. Transfer half the soup to food processor or blender. Cover; process or blend until smooth. Return to Dutch oven; heat through.
Meanwhile, in bowl toss walnuts with 1 teaspoon oil and the nutmeg. Spread nuts on baking sheet. Bake 7 minutes or until golden and toasted. Reheat chicken according to package directions, if needed.
To serve, top soup with nuts, chicken, and cilantro.
ENJOY!
1-1/4 pound butternut squash, peeled, seeded, and cut in 3/4-inch pieces (4 cups)
1 small red onion, cut in 1/2-inch wedges
1 Tablespoon curry powder
1 Tablespoon olive oil
3 14-ounce cans reduced-sodium chicken broth
1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed and drained
1/3 cup dried apricots, snipped
1/2 cup chopped walnuts
1 teaspoon olive oil
1/4 teaspoon freshly grated or ground nutmeg
1 deli-roasted chicken, cut up **also good way to use left over chicken..or roast your own.
Fresh cilantro leaves
Preheat oven to 425 degrees F. In shallow roasting pan toss squash and onion with curry powder and the 1 tablespoon oil. Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350 degrees F.
In 4-quart Dutch oven combine roasted vegetables, broth, beans, and apricots. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Cook about 5 minutes. Transfer half the soup to food processor or blender. Cover; process or blend until smooth. Return to Dutch oven; heat through.
Meanwhile, in bowl toss walnuts with 1 teaspoon oil and the nutmeg. Spread nuts on baking sheet. Bake 7 minutes or until golden and toasted. Reheat chicken according to package directions, if needed.
To serve, top soup with nuts, chicken, and cilantro.
ENJOY!
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