These were yummy and I love that they have little fat. I just picked up some currants so I'm going to try a mixed berry version.

1 1/2 cups flour
1/2 cup of whole wheat flour
1/3 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup freshly squeezed lemon juice
Zest of 1 lemon
2 tbsp vegetable oil
1 tsp vanilla extract
1 cup of vanilla low fat yogurt
1 large egg, lightly beaten
1 1/2 cups fresh or frozen blueberries (divided)
1 tbsp sugar

Preheat the oven to 400 degrees. Lightly spoon 2 cups of flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup of sugar, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. In a separate bowl, combine lemon juice, oil, vanilla, yogurt and egg; add to dry ingredients, stirring just until moist. Gently fold in 1 cup of blueberries.

Spoon the batter into a muffin tray that has been coated with cooking spray. Sprinkle the remaining berries and a tbsp of sugar over the top of the batter.

Bake for 17-19 minutes or until tester inserted in center comes out clean. Remove muffins from the pan immediately and place on a wire rack to cool.

Posted by Maggie at 03:20 PM | Permalink | Comments (0) | TrackBacks (0)

Was looking for a recipe using aleppo and yogurt...

Ingredients

1 1/2 tablespoons Aleppo pepper or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika, plus additional Aleppo pepper or paprika for sprinkling
1 cup plain yogurt
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
6 garlic cloves, peeled, flattened
2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving
2 1/4 pounds skinless boneless chicken breast, cut into 1 1/4-inch cubes

preparation

If using Aleppo pepper, place in large bowl and mix in 1 tablespoon warm water. Let stand until thick paste forms, about 5 minutes. If using dried crushed red pepper and paprika combination, place in large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and chill at least 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.
Prepare barbecue (medium-high heat). Thread chicken pieces on metal skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt, pepper, and additional Aleppo pepper or paprika. Brush grill rack with oil. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Surround with lemon wedges and serve.

Posted by Maggie at 10:09 PM | Permalink | Comments (0) | TrackBacks (0)

Saw this on eating well.com and am interested to try...

About 2 1/2 dozen cookies
Active Time: 10 minutes
Total Time: 35 minutes

INGREDIENTS
3/4 cup rolled oats
1 cup whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup canola oil
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips

PREPARATION
Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
TIPS & NOTES
Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 2 months.
NUTRITION
Per cookie: 99 calories; 5 g fat (2 g sat, 2 g mono); 11 mg cholesterol; 12 g carbohydrates; 1 g protein; 1 g fiber; 64 mg sodium; 55 mg potassium.

1 Carbohydrate Serving

Exchanges: 1/3 starch, 1/3 other carbohydrate, 1 fat

Posted by Maggie at 11:39 PM | Permalink | Comments (0) | TrackBacks (0)

6 servings, about 1 1/3 cups each
Active Time: 30 minutes
Total Time: 2 1/4 hours

INGREDIENTS
2 1/2 pounds boneless lamb leg, trimmed and cut into 2-inch cubes
1/2 teaspoon salt
Freshly ground pepper, to taste
1 tablespoon extra-virgin olive oil
1 medium carrot, finely chopped
1 small onion, finely chopped
1 tablespoon all-purpose flour
1 3/4 cups dry red wine
1 cup reduced-sodium beef broth
1 14-ounce can diced tomatoes
4 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary
1 cup pearl onions, peeled (see Tip), or frozen small onions, rinsed under warm water to thaw
1 cup baby turnips, peeled (1/4 inch of green left on) and halved, or regular turnips cut into 1/2-inch wedges
1 1/2 cups baby carrots
1 1/2 cups peas, fresh or frozen
2 tablespoons chopped fresh parsley

PREPARATION
Season lamb with salt and pepper. Heat oil in a large deep skillet or Dutch oven. Add the lamb and cook, turning from time to time, until browned on all sides, about 6 minutes. Transfer to a plate.
Add carrot and onion to the pan; cook, stirring often, until lightly browned, about 3 minutes. Sprinkle flour over the vegetables; stir to coat. Add wine and scrape up any browned bits. Simmer until reduced slightly, 2 to 3 minutes.
Add broth, tomatoes, garlic and rosemary; bring to a simmer. Return the lamb to the pan. Reduce heat to low, cover and simmer for 1 1/4 hours, checking from time to time to make sure it does not boil too rapidly.
Stir in pearl onions, turnips and carrots. Simmer, covered, until the lamb and vegetables are tender, about 30 minutes.
Add peas and heat through. Sprinkle with parsley and serve.
TIPS & NOTES
Make Ahead Tip: Prepare through Step 4. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Reheat on stovetop, in microwave or oven.
Tip: To peel pearl onions:
Cook in boiling water for 1 minute. Drain. Peel when cool enough to handle.
NUTRITION
Per serving: 384 calories; 11 g fat (4 g sat, 5 g mono); 119 mg cholesterol; 22 g carbohydrates; 37 g protein; 5 g fiber; 395 mg sodium; 592 mg potassium.

Nutrition Bonus: Vitamin A (120% daily value), Vitamin C (50% dv), Potassium (29% dv), Iron (25% dv), Fiber (20% dv).

1 Carbohydrate Serving

Exchanges: 1/2 starch, 3 vegetable, 4 lean protein, 1/2 fat

Posted by Maggie at 09:55 AM | Permalink | Comments (0) | TrackBacks (0)

saw this bittman article in the times and am intrigued by the worcestershire... will try soon with chicken.

Salt
ounces dried Chinese egg noodles, or 10 to 12 ounces fresh
1 tablespoon sesame oil
3 tablespoons peanut oil
2 tablespoons minced ginger
2 pork chops, thinly sliced
1 small head Napa or savoy cabbage, shredded (about 4 cups)
2 carrots, shredded
2 tablespoons ketchup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons mirin, or a bit of sugar
Few drops Tabasco sauce, or to taste
1 bunch scallions, chopped, white parts only.

1. Bring a pot of water to a boil, salt it and add noodles. Cook until just done, about 3 minutes. Drain in a colander and run under cold water. Toss noodles with sesame oil to keep them from sticking together, and set aside.

2. Put peanut oil in a large skillet over medium-high heat. When it’s hot, add ginger and cook, stirring, until just fragrant, about 1 minute. Add pork and cook for about 5 minutes or until it is no longer pink and starts to brown around the edges.

3. Add cabbage and carrots to skillet and stir; sprinkle with salt. Continue to cook until vegetables soften, adding a bit of water as needed to keep them from sticking.

4. Meanwhile, stir together in a small bowl ketchup, soy sauce, Worcestershire sauce, mirin and Tabasco. When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through. Serve, topped with chopped scallions.

Yield: 4 servings.

Posted by Maggie at 05:10 PM | Permalink | Comments (0) | TrackBacks (0)