I saw this in NYTimes and would like to try...

Recipe: The Best Spinach Dip With Chipotle and Lime
2 10-ounce packages frozen spinach, thawed and drained
8 ounces cream cheese (about 1 cup), softened
1/2 cup mayonnaise
1/2 cup sour cream (see note)
1/2 cup sliced scallions
1/3 cup chopped cilantro
1 tablespoon chopped chipotle in adobo sauce, or more to taste
1 tablespoon freshly squeezed lime juice, or to taste
3/4 teaspoon kosher salt, or to taste
Freshly ground black pepper
Tortilla chips, for dipping.

1. Bundle spinach in a clean dishtowel and squeeze very tightly to remove all excess moisture.

2. In a food processor, blend together all ingredients except spinach until very smooth, about 90 seconds. Pulse in spinach until just combined. Taste and adjust seasoning, if necessary. Serve with tortilla chips.

Yield: About 3 cups.

Note: You can omit the sour cream and increase mayonnaise to 1 cup.

Posted by Maggie at 06:09 PM | Permalink | Comments (0) | TrackBacks (0)

I saw this made on foodnetwork and was intrigued... I like this woman ellen krieger because she lightens everything up. Might test this out.

Crust:
2/3 cup yellow cornmeal
1/3 cup whole-grain pastry flour
1/4 teaspoon salt
2 tablespoons butter
2 tablespoons canola oil
3 tablespoons water
Filling:
2 tablespoons plus 1 teaspoon olive oil
2 shallots, thinly sliced (about 1/3 cup)
Cooking spray
1/2 pound thinly sliced eggplant rounds (about 1/3 medium eggplant)
1 zucchini, sliced into 1/8-inch rounds (about 8 ounces)
3 medium tomatoes, sliced thinly
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces shredded part-skim mozzarella cheese
1/4 cup shredded fresh basil leaves
1/4 cup freshly grated Parmesan

For the crust: Preheat the oven to 350 degrees F.
Combine cornmeal, pastry flour, and salt in the bowl of a food processor. Pulse to incorporate. Add butter and oil and pulse about 20 times, until mixture resembles small pebbles. Add water and pulse until mixture forms a loose dough. Remove dough from processor and press into bottom and about 1/8-inch up the sides of a 9-inch tart pan with a detachable rim. Press aluminum foil into the bottom and sides of the pan on top of the dough and weigh down with uncooked rice or pie weights. Place tart pan on a baking sheet and bake for 10 minutes. Remove from oven and remove rice and foil. Return to oven and bake for an additional 5 minutes, or until no longer shiny and wet. Remove from oven and let cool.

For the filling: Increase the oven to 400 degrees F. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat; saute shallots until soft, about 5 to 6 minutes. Spray 2 baking trays with cooking spray. Arrange the eggplant, zucchini and tomato slices on the trays in a single layer and brush with the remaining olive oil. Season with salt and pepper, and roast the vegetables until soft but not browned, about 15 minutes. Remove the vegetables from oven and cool.

Lower the oven temperature to 350 degrees F. Lay the eggplant slices in 2 layers on the bottom of tart; cover with 1/3 of the mozzarella cheese and some of the shredded basil. Add the zucchini and shallots, top with another 1/3 of the mozzarella and basil, then the tomatoes. Top with rest of the mozzarella cheese and the Parmesan. Bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted. Remove from oven, let cool for 5 minutes, and cut into 8 slices. Serve warm.

Posted by Maggie at 05:56 PM | Permalink | Comments (0) | TrackBacks (0)

On my list to try...

Turks & Frogs ($$$$)
Turkish

323 W 11th St, New York 10014
Btwn Washington & Greenwich St

Posted by Maggie at 10:49 PM | Permalink | Comments (0) | TrackBacks (0)

I have a sweet potato in the fridge and I've never tried these... I'm going to try to remember to put these on parchment paper this time. My fries always stick to foil. Was good! Crispy, healthy, and so easy on parchment.

1 lb sweet potatoes
1 egg white
2 teaspoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt

Peel and cut potatoes into 1/4 inch x 1/2 inch strips.
In a bowl, combine egg white and seasonings; beat well.
Add potatoes; toss to coat.
Spray two baking sheets with nonstick cooking spray.
Place potatoes in a single layer on the two baking sheets.
Bake, uncovered at 450 degrees for 20-25 minutes or until golden brown.

Posted by Maggie at 01:16 PM | Permalink | Comments (0) | TrackBacks (0)

Found on recipezaar Recipe #137530
Made this when Boris was in town. A repeater.

6 boneless skinless chicken breasts, chopped into large chunks
4 tablespoons flour or cornflour
2 large onions, chopped
3-4 garlic cloves, chopped finely
1-2 tablespoon extra virgin olive oil
1 inch fresh gingerroot, finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock
1 pinch saffron or 1 teaspoon turmeric
4 teaspoons ras el hanout spice mix (or make up spice mix below)
1 teaspoon ground coriander (Cilantro)
1 teaspoon chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
salt and black pepper
chopped fresh coriander, to serve (Cilantro)

1. Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
2. Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
3. Add herbs,spices & finely chopped ginger with salt & pepper to taste.
4. Finally add tinned tomatoes & mix well.
5. Pour the above tomato,onion & spice mix into slow cooker or tagine.
6. Add chicken & chickpeas & mix well.
7. Add dried apricots making sure they are covered by juice.
8. Give it a gentle but good stir to mix everything together well.
9. Crock Pot or Slow Cooker - Cook on high for 2-3 hours OR automatic with keep warm facility for up to 8 hours.
If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
Electric Tagine cooking - same as the slowcooker.If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
10. Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh naan bread, pitta bread or salads. It is also good if not traditional with fluffy pureed or mashed potatoes -- Mmmmmm!
Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a skillet beforehand. Preserved lemons make a great addition too!

Posted by Maggie at 11:32 AM | Permalink | Comments (0) | TrackBacks (0)

From recipezaar. I think I might be obsessed with peaches right now... tis the season. I might have to throw a party so I have an excuse to make this!

Berry Peach Sangria Recipe #36741
Very refreshing summer beverage best enjoyed from large wine glasses, filled with ice and garnished with fruit.
3 cups dry red table wine, such as a burgundy
1/2 cup orange juice (or juice of 2 large oranges)
1/3 cup lemon juice (or juice of 1 large lemon)
1/3 cup sugar
3 tablespoons brandy (optional)
1 cup raspberries or blackberries, fresh or frozen
2 peaches, quartered and sliced
12 ounces club soda or sparking mineral water
ice

4-6 servings Change size or US/metric
Change to: servings US Metric

10 minutes 10 mins prep

In a punch bowl or 2 1/2 quart pitcher, stir together first 5 ingredients.
When sugar is dissolved, add berries and refrigerate 2 to 3 hours to allow flavors to mingle.
About 1 hour before serving, add peaches.
Add soda/mineral water to sangría just before serving.
Pour into glasses filled with ice.
Garnish with berries and fruit slices.

Posted by Maggie at 03:37 PM | Permalink | Comments (0) | TrackBacks (0)

Thinking about summery things and saw this on epicurious.

The flavors and juices of this Provençal-style tuna sandwich seep into the bread while it is being pressed. Serve with: Marinated green beans and herbed orzo salad.

1 1-pound loaf unsliced French bread, about 14 inches long
1/4 cup extra-virgin olive oil
1/3 cup basil leaves, plus sprigs for garnish
2 6-ounce cans tuna packed in olive oil, undrained
2 plum tomatoes, diced
2/3 cup coarsely chopped pitted assorted brine-cured olives
1/2 cup chopped sweet onion (such as Vidalia or Maui)
2 tablespoons fresh lemon juice

Slice bread in half lengthwise. Using hands, remove interior of loaf, leaving 3/4-inch shell. Brush interior of both halves with olive oil and line with basil leaves in single layer.
Combine undrained tuna, tomatoes, olives, onion, and lemon juice in medium bowl to blend. Season to taste with salt and pepper.

Spoon salad evenly into bottom bread shell. Cover with top half and wrap tightly with plastic. Place in shallow baking pan; top with another baking pan and weight with heavy cans. Let stand 20 minutes.

Unwrap pan bagnat and cut into 1 1/2-inch slices. Place on platter, garnish with basil sprigs, and serve.

Makes 4 servings.
Bon Appétit
August 2004

Posted by Maggie at 10:45 AM | Permalink | Comments (0) | TrackBacks (0)

Picked up some rhubarb from the greenmarket in Union Square... I've been craving it since mom made a rhubarb cream pie on my recent trip to Buffalo. Made this night of 6/4/06 and it's great - made it with 1/2 splenda. I tested some tonight over vanilla ice cream and I love the tart flavor of rhubarb!

4 cups 1/2-inch pieces fresh rhubarb (from about 1 1/2 pounds)
1 1/2 cups sugar
2 tablespoons fresh lemon juice

Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 7 minutes. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)

Market tip:
Look for thin, reddish pink stalks of rhubarb — they'll give the most colorful, tender, and flavorful results. And be sure to avoid using the leaves, which are toxic.

Makes about 3 cups.
Bon Appétit
April 2006

Posted by Maggie at 04:41 PM | Permalink | Comments (2) | TrackBacks (0)

I'm going to make an attempt at this tonight I think. I had some feta cheese in the fridge and thought this would make good use of it. So I walked to Titan, a great greek grocery in Astoria, to get the fillo (or phyllo) pastry and they had about ten different kinds! None of the recipes I read mentioned a specific dough, so I just picked a random #4 fillo dough and I'm hoping for the best. Oh, and every recipe calls for frying the "cigars" in oil, but I think I'll spray and bake them. I hate frying things in oil...

ooh, I found a picture of what I'm supposed to do! Was a little hard to visualize it before.
http://www.geocities.com/ftcookery/recipes/2_mezeler/sigara_boregi_muska_boregi.htm

http://home.hvc.rr.com/tekbens/pilav.htm#Sigara%20Börek

So I guess I'll just cut the pastry into triangles, mix some cheese, parsley, and dill together and spoon it at the wide end and roll it up into a cigar shape. Will report back on the outcome...

Ok, made my first attempt tonight (5/7/06) and I've learned a few things. Having never worked with Fillo, I had no idea what to expect. I read about covering the layers that were waiting to be used with a damp towel, so I was prepared, but even then they dried out quickly. The style of fillo I bought was a thin one, and I think next time I should use a thicker one, which after a little research, seems to be a "country style" fillo. I used the #4 nonetheless, but the next issue I had was how to cut the sheets and how many layers of dough to use. I just cut the 12" x 17" sheets into 2 triangles and used 3 layers of dough. Looking back, I think I should have cut the sheets into many more triangles, maybe the short way instead, and perhaps 5 or 6 of them. I think maybe 1 or 2 layers of dough would have been sufficient. Not sure if only 1 layer would hold up, but it's something to experiment with for next time!

Posted by Maggie at 05:13 PM | Permalink | Comments (0) | TrackBacks (0)

Bought some quinoa and this might be an interesting way to use it...

QUINOA PUDDING
Postre de Quinoa
Linda Bladholm's South American friend Lilian Zamorano gave us the recipe for this unusual but very tasty dessert. It's made with the ancient Peruvian grain quinoa, which is a common side dish at Peruvian restaurants.

Active time: 10 min Start to finish: 1 1/4 hr

1 cup quinoa (6 oz), picked over
6 cups water
3 large eggs
1 cup whole milk
1 teaspoon vanilla
3/4 cup plus 1 tablespoon sugar
1/8 teaspoon salt
1 tablespoon fresh bread crumbs
1/4 cup slivered almonds or coarsely ground walnuts, or a mixture
1/4 cup dried currants or raisins
1/8 teaspoon cinnamon
Accompaniment: honey or miel de chancaca* (brown sugar syrup)

Wash quinoa in several changes of cold water in a bowl, rubbing grains between your palms, then drain well. Bring quinoa and 6 cups water to a boil in a large saucepan, then reduce heat and simmer, uncovered, until grains are translucent, 13 to 15 minutes. Drain well in a sieve.
Preheat oven to 350°F.

Whisk together eggs, milk, vanilla, 3/4 cup sugar, and salt in a large bowl until just combined. Stir in quinoa, bread crumbs, nuts, and currants and pour into a buttered 9-inch square metal baking pan.

Stir together cinnamon and remaining tablespoon sugar and sprinkle over top of pudding. Bake in middle of oven until a knife inserted in center comes out clean, about 40 minutes. Serve warm or at room temperature.

* Available at Latino markets.

Makes 8 servings.
Gourmet
November 2002

Posted by Maggie at 05:03 PM | Permalink | Comments (0) | TrackBacks (0)

Have fish in fridge, maybe I'll use this recipe although it's not snapper, eh.

Snapper Tacos with Chipotle Cream

The fish cooks on top of the vegetables in one skillet. Break the fish into chunks to finish the filling.

1/2 cup fat-free sour cream
1/8 teaspoon salt
1 canned chipotle chile in adobo sauce, seeded and minced
1 1/2 cups chopped onion, divided
1 1/2 cups chopped tomato, divided
2 tablespoons butter
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
4 garlic cloves, minced
3 tablespoons chopped fresh cilantro
1 pound red snapper fillets, skinned
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
4 (8-inch) fat-free flour tortillas

Combine sour cream, 1/8 teaspoon salt, and chile; set aside. Combine 1/2 cup onion and 1/2 cup tomato; set aside.
Melt butter in a large nonstick skillet over medium heat. Add 1 cup onion, 1 cup tomato, cumin, 1/2 teaspoon salt, cinnamon, and minced garlic; cook 5 minutes, stirring frequently. Stir in cilantro. Arrange fish over onion mixture in pan; cover and cook 3 minutes. Turn fish; cover and cook 2 minutes. Break fish into chunks. Stir in rind and juice; cook 2 minutes. Remove from heat.

Warm tortillas according to package directions. Fill each tortilla with 1/2 cup fish mixture and 1/4 cup reserved onion mixture; top each serving with 2 tablespoons chipotle cream. Fold in half or roll up.

Yield: 4 servings (serving size: 1 taco)

NUTRITION PER SERVING
CALORIES 340(21% from fat); FAT 7.8g (sat 4g,mono 2g,poly 0.9g); PROTEIN 28.1g; CHOLESTEROL 56mg; CALCIUM 108mg; SODIUM 896mg; FIBER 3.3g; IRON 2mg; CARBOHYDRATE 38.1g

Cooking Light, SEPTEMBER 2002

Posted by Maggie at 11:01 AM | Permalink | Comments (0) | TrackBacks (0)

Been meaning to make this since our trip to Jamaica - had bread pudding one night that was amazing (perhaps it was the circumstance...)

an allrecipes.com entry - this seemed like the most basic recipe and I'm sure I'll make adjustments (use splenda, maybe make a rum sauce to pour over at the end?).

another recipe using splenda and a whiskey sauce - http://dessert.allrecipes.com/az/SgrFrBrdPddingwithWhiskySc.asp

Bread Pudding II
Submitted by: Ellen Warfield

Original recipe yield: 1 - 8 inch square pan.
Prep Time:30 MinutesCook Time:45 MinutesReady In:1 Hour 15 MinutesServings:12 (change)

--------------------------------------------------------------------------------

INGREDIENTS:
6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Posted by Maggie at 04:55 PM | Permalink | Comments (0) | TrackBacks (0)

hmm, I have fresh rosemary and thyme, so why not... http://community.cookinglight.com/showthread.php?t=56157
I finally made this tonight (9/13/06) and it was really good. I just used chicken breast and I didn't have stock so I threw some vegetable bouillon in there. I used fresh rosemary which made the dumplings the best part. This would be a great winter night dinner. Oh, I use yogurt in place of buttermilk... who has buttermilk lying around?!

Chicken and Rosemary Dumplings
From Cooking Light

Spoonfuls of seasoned buttermilk biscuit dough form light, fluffy dumplings in this classic American dish.

Soup:
4 cups fat-free, less-sodium chicken broth
3 cups water
1 pound chicken drumsticks, skinned
1 pound skinless, boneless chicken breast halves
2 thyme sprigs
2 teaspoons olive oil
1 1/2 cups diced carrots
1 1/2 cups chopped celery
1 cup diced onion
2 garlic cloves, minced
1/2 teaspoon salt

Dumplings:
1 1/4 cups all-purpose flour
1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons butter, softened
1/2 cup low-fat buttermilk
1 large egg
1/4 cup all-purpose flour
1/4 cup water

Remaining ingredient:
Freshly ground black pepper

Combine first 5 ingredients in a large Dutch oven over medium-high heat; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until chicken is done. Remove pan from heat. Remove chicken pieces from broth; cool slightly. Strain broth through a sieve into a large bowl; discard solids. Remove chicken from bones. Discard bones; chop chicken into bite-sized pieces. Set chicken aside.

Heat oil in pan over medium-high heat. Add carrots, celery, onion, and garlic; sauté 6 minutes or until onion is tender. Add reserved broth mixture and 1/2 teaspoon salt; simmer 10 minutes. Discard thyme sprigs. Keep warm.

To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/4 cups flour, rosemary, baking powder, and 1/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until combined.

Return chopped chicken to the broth mixture; bring to a simmer over medium-high heat. Combine 1/4 cup flour and 1/4 cup water, stirring with a whisk until well blended to form a slurry. Add flour mixture to pan; simmer 3 minutes. Drop the dumpling dough, 1 tablespoon per dumpling, onto chicken mixture to form 12 dumplings. Cover and cook 7 minutes (do not let broth boil). Sprinkle with black pepper.

Yield: 6 servings (serving size: 2 dumplings and 1 1/3 cups soup)

NUTRITION PER SERVING
CALORIES 366 (24% from fat); FAT 9.7g (sat 3.8g, mono 3.5g, poly 1.3g); PROTEIN 32.5g; CARB 35.1g; FIBER 2.9g; CHOL 115mg; IRON 3.3mg; SODIUM 936mg; CALC 169mg;

Lorrie Hulston Corvin
Cooking Light, APRIL 2004

Posted by Maggie at 11:49 AM | Permalink | Comments (0) | TrackBacks (0)

another thread - http://community.cookinglight.com/showthread.php?p=1021268#post1021268

1 lbs cooked Potatos (whole)
4 Scallions, chopped
1/2 cup Vegetable Broth
3 Tablespoons Apple Cider Vinegar
2 tablespoons Canola Oil
Salt, Pepper, Brown Sugar to taste
chopped Parsley

Peal Potatos and slice into Salad Bowl, Add Scallions and Parsley.

Heat 1/2 cup Vegetable Broth, add Vingear and Brown Sugar and let simmer for a couple of minutes.

Add Oil and Vegetable-Vinegar Mixture to Potatos and mix. Salt and Pepper to taste! Let cool in Fridge for about an hour.

Normally after an hour I taste the salat again, maybe add more vinegar, more Salt and Pepper.

Posted by Maggie at 11:21 AM | Permalink | Comments (0) | TrackBacks (0)

Hmm, thinking of making this along with german potato salald and gugelhupf. this thread - http://community.cookinglight.com/showthread.php?p=1021268#post1021268

The Original Wiener Schnitzel Recipe calls for veal cutlets, but you can subsitute it with pork cutlets or turkey cutlets. Wiener Schnitzel is actually a very easy recipe

"Wiener Schnitzel"

4 Veal Cutlets
Salt
Flour, 2 Eggs - whisked, Breadcrumbs for Breading

Canola Oil

Pound Cutlets, season with salt. Coat with Flour, whisked Eggs and Breadcrumbs

Heat Oil in big Pot (I use an old stock pot I got at Ikea for like $5) and fry Cutlets. Don't let them get too dark otherwise they taste way to crunchy.
Place on Papertowels (just to get rid of some of the frying oil).

Serve with slice of Lemon.

Posted by Maggie at 11:18 AM | Permalink | Comments (0) | TrackBacks (0)

I made a previous entry on this, but I think I'm going to try this recipe. cooking light thread as usual... http://community.cookinglight.com/showthread.php?t=88457

I made this last night finally. Was pretty good and Melik said it tasted just like the gugelhupf he remembers. I followed the recipe but next time I'll try to lighten it up...

Gugelhupf

4 Eggs
100 g (1/2 c.) Sugar, granulated
220g Butter (1/2 lb or 15 tbsp), unsalted
120g (1 c.) Powdered Sugar
2 tsp vanilla extract
220g (1 3/4 c.) Flour
1/2 Bag (2 1/2 tsp.) Baking Powder
a dash of Salt
125 ml (1/2 c.) Milk
2 tablespoons Rum (optional)
20g (4 tbsp) Cocoa Powder (good quality please!)
30g (3 3/4 tbsp) Powdered Sugar for Decoration

Bring sugar, eggs, and milk to room temp
Set Oven to bake at 350.

Mix Flour, Baking Powder and Salt together in extra bowl and set aside.

In a large mixer bowl beat butter, powdered sugar, vanilla , rum and egg yolks (add one at a time) until light and fluffy. Add half of the Flour Mixture with the milk to the butter Mixture.

Beat egg whites with granulated sugar and add alternately with the leftover Flour Mixture to the Batter.

Butter and Flour “Gugelhupfform” and spoon half of the Batter into it.

Add 20g Cocoa Powder to the leftover batter and mix with spoon together. Spoon into Form, on top of the "non cocoa batter". If you want, use a skewer and gently mix Cocoa Batter and Non Cocoa Batter together.

Bake on the middle rack for about 60 – 70 Minutes (I think it would be less in a bundt pan - check at 35-40 mins) in a preheated 340 degrees F oven, check with Toothpick or wooden skewer doneness. Skewer should come out all clean.

Let cool in Form for 10 Minutes or till cool enough to get it out of it. Sprinkle with Confection’s sugar (that’s what those extra 30 grams are for!)

Posted by Maggie at 09:42 AM | Permalink | Comments (0) | TrackBacks (0)

Cooking light thread again. Melik loves scallion pancakes and I failed with my first attempt at creating them (although he claimed they were great). Maybe this one will be a success...

ok, made these last night and halved the recipe. I thought they needed an extra egg, so I added 2, but I think I should have stuck with 1 - too much egg. They were pretty good though...

http://community.cookinglight.com/showthread.php?t=88429

Shredded Carrot-Ginger Pancakes

2 1/2 cups coarsely shredded carrot (about 1 pound)
1/2 cup chopped green onions (I used 1/4 cup)
1 teaspoon minced garlic (omitted...don't like garlic)
1 teaspoon grated peeled fresh ginger
1/2 cup egg substitute (I used 2 egg whites and 1 whole egg)
3 tablespoons cracker meal
1/4 teaspoon salt
1 tablespoon canola oil, divided
Cooking spray
Green onion strips for garnish, optional

To prepare pancakes, combine first 4 ingredients in a large bowl. Combine egg substitute, cracker meal, and salt in a small bowl. Add egg mixture to carrot mixture; stir to blend.

Heat 1/2 teaspoon oil in a non-stick griddle or a large non-stick skillet over medium-low heat. Using about 1/4 cup batter per pancake, spoon 4 pancakes onto hot pan, spreading each to a 4-inch diameter. Cook 4 minutes on each side or until bottoms are lightly browned and cooked through. Transfer to a plate and keep warm. Repeat procedure for remaining batter.

Yield: 4 servings (serving size: 2 pancakes).

Posted by Maggie at 11:43 AM | Permalink | Comments (0) | TrackBacks (0)

I like slow cooker stuff and found this on cooking light thread http://community.cookinglight.com/showthread.php?t=87272

1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
3 TBS ketchup
3 TBS honey
2 tsp bottled minced garlic
2 tsp grated peeled fresh ginger
1 tsp dark sesame oil
1/2 tsp five-spice powder
2 pounds boneless Boston butt pork roast, trimmed
1/2 cup fat-free, less-sodium chicken broth

1. Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.
2. Place prok and marinade in an electric slow cooker. Cover and cook on LOW for 8 hours.
3. Remove prok from slow cooker using a slotted spoon; place on cutting board or work surface. Cover with aluminum foil; keep warm.
4. Add broth to sauce in slow cooker. Cover and cook on LOW for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

Yield: 8 servings (3 oz. pork and 1/4 cup sauce)

CALORIES 227 (38% from fat); FAT 9.5g (sat 3.1g, mono 3.9g, poly 1.1g); PROTEIN 21.6g; CARB 12.7; FIBER 0.4g; CHOL 73mg; IRON 1.7mg; SODIUM 561mg; CALC 30mg

Posted by Maggie at 10:06 AM | Permalink | Comments (0) | TrackBacks (0)

Mom recommended this wine. A full-bodied red. She said that Aunt Wende bought 10 cases of it! I hope they're having a lot of parties or else that is very scary.

She said it was called Panarroz and it's from Jumilla and they had 2004. I'll have to try it out.

ooh, found a review:

This wine is made by the famous Bodegas Olivares in the rising star appelation of Jumilla. Located 150 miles southeast of Madrid, Jumilla was one of the few areas spared from the Phylloxera epidemic during the late 1800's. Therefore they have some of the oldest ungrafted vines in Europe...and most of those vines are planted to Mourvedre, a major component in this wine. The hot days and cool nights in this region help Paco Selva make great wines as well as tasty inexpensive wines like this one!

The Wine Advocate The 2004 Panarroz may be even better than the 2003, which received the same rating. Even better news is that the USA received 60,000 cases of this 42% Mourvedre, 38% Grenache, and 20% Syrah blend. An amazing bargain, it boasts an inky/ruby/purple color as well as a big, sweet nose of scorched earth, chocolate, blackberries, and cherries, and an opulent, medium-bodied, fruit-filled personality with lovely glycerin, a savory texture, and a pure, long finish. One hundred percent tank-fermented and aged, it is a gorgeous Spanish red to drink over the next 1-2 years.

Posted by Maggie at 03:38 PM | Permalink | Comments (0) | TrackBacks (0)

Found on cooking light thread. http://community.cookinglight.com/showthread.php?t=86704

Cherry Almond Cake

8-12 servings

1 cup flour
1 1/4 teaspoons baking powder
1/2 cup butter, at room temp., plus additional for the pan
1 1/4 cup granulated sugar
2 eggs
1-2 tsp. almond extract (I used 1 1/2)
15 oz. can tart red Bing cherries, pitted and drained (do NOT use
cherry pie filling)
Confectioners' sugar for dusting (optional)

Preheat oven to 350 degrees. Butter an 8-10 inch springform pan.

In a medium bowl, combine flour and baking powder. Set aside.

In a large bowl, using an electric mixer on medium speed, beat the
butter and sugar until light and fluffy, about 3 minutes. Add the
eggs, 1 at a time, mixing until combined after each addition. Add the almond
extract and mix until combined. Add the flour mixture and, using a
wooden spoon, mix just until thoroughly incorporated. The batter
should be very thick. Scrape the mixture into the prepared pan and, using a
rubber spatula, smooth the surface. The batter will be shallow in the
pan. Spread the drained cherries evenly over the batter.

Bake the cake for about one hour, until golden brown and a tester
inserted in the center comes out clean (start checking the cake for
doneness after about 40 minutes; in my oven it was done and very
moist at 40 and had a substantial golden crust).

Transfer the pan to a wire rack to cool for about 10 minutes.
Carefully remove the side of the pan and set the cake aside to cool slightly.
Serve warm or at room temperature. If desired, dust the top of the
cooled cake with confectioners' sugar just before serving.

Posted by Maggie at 12:31 PM | Permalink | Comments (0) | TrackBacks (0)

Found on cooking light thread. I'm sure I'll sub low-fat yogurt and use 1/4 c. oil instead of 1/2 c. I read that people cut it in half and filled with lemon curd. http://community.cookinglight.com/showthread.php?t=70307&page=1&pp=30&highlight=sheet+cake+light

Yogurt cake with Marmalade Glaze, BA 2/05

--------------------------------------------------------------------------------

I made this cake today. It is fabulous. Very moist and toothsome. It has a hint of lemon flavor, not over powering at all and the marmalade glaze adds just a touch of sweetness. It has the density of a light (in weight) poundcake. Wonderful with a cup of tea/coffee. This would be a great dessert to share with guests after a heavier dinner. Will repeat this many times.

Yogurt Cake with Marmalade Glaze
Bon Appetite 2/05

8 servings

1 ½ cup all –purpose flour
2 tsp. baking powder
¼ tsp. salt
1 cup plain, whole-milk yogurt
1 cup sugar
3 large eggs
1 tsp. packed finely grated lemon peel
¼ tsp. vanilla extract
½ cup vegetable oil

¼ cup lemon, orange or grapefruit marmalade
1 tsp water

Position rack in center of oven and preheat to 350 degrees. Butter or spray an 8x4 inch loaf pan. Sift flour, baking powder, and salt into a small bowl. Combine yogurt, sugar, beaten eggs, lemon zest, and vanilla in a large bowl; whisk by hand until well blended. Gradually whisk in the dry ingredients. Using rubber spatula, fold in the oil. (This will take a few minutes to do. It looks like a lot of oil but it really is fine). Transfer batter to prepared pan. Place pan on baking sheet.

Place cake in oven and bake until cake begins to pull away from the sides of the pan and tester inserted comes out clean, about 50 minutes. Cool cake in pan on rack for 5 minutes. Cut around the edges to loosen cake. Turn out onto cooling rake and cool completely. Can be made one day in advance. Wrap and store at room temperature.

Stir marmalade and 1 tsp water in a small saucepan over medium heat until marmalade melts. Brush hot glaze over top of cake. Let glaze cool and set. Cut into slices.

Posted by Maggie at 04:20 PM | Permalink | Comments (0) | TrackBacks (0)

Saw this on Cooking light thread. Can I just ignore the sifting?

Marble Cake

1 3/4 cups (170 grams) sifted cake flour
2 teaspoons (10 grams) baking powder
1/2 teaspoon (3.5 grams) salt
1/3 cup (76 grams) unsalted butter
1 cup (200 grams) granulated white sugar
2 large eggs, lightly beaten
1/2 cup (120 grams) milk

2 teaspoons (8 grams) pure vanilla extract

1 1/2 ounces (43 grams) bittersweet or semisweet chocolate

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Grease a 9 inch (23 cm) cake pan then dust with flour, tapping out excess flour (or spray with a vegetable oil and flour spray, such as Baker's Joy).

In a stainless steel bowl over a saucepan of simmering water melt the semisweet chocolate. Remove from heat and set aside.

In a separate bowl sift together the flour, baking powder and salt. Set aside.

In bowl of electric mixer, cream together the butter and sugar until well blended (3-4 minutes). Add beaten eggs, a little at a time, mixing well after each addition.

With mixer on low speed alternately add flour mixture and milk to batter, beginning and ending with flour. Stir in vanilla extract.

After preparing batter, pour half of the batter into a bowl. Stir the melted chocolate into one half of the batter, blending well. Put the batter into the prepared pan by alternating spoons of vanilla batter and chocolate batter. With the end of a wooden spoon, gently draw swirls through the batter to marbleize it. Don't overmix or you won't have that wonderful marble affect.

Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and the cake top is golden brown and springy to the touch.

Cool cake completely on the rack. Frost with Chocolate Glaze, Ganache or Chocolate Confectioners' Frosting.

or this one:
cooking light forum again:

For buttermilk I used 3/4 Tb. vinegar with 3/4 c. skim (letting it sit ten minutes) as my sub and it worked wonderfully....

Cooking Spray
2 tsp. all purpose flour
6 Tb. Butter
1 c. sugar
11/2 tsp. vanilla extract
4 large egg whites
3/4 c. low fat buttermilk
1/2 tsp salt
1/2 tsp. baking soda
11/2 c. all-purpose flour
3 Tb. unsweetened cocoa
1/4 tsp. almond extract

1. Preheat oven to 350
2. Coat an 8 inch square pan with cooking spray and dust with 2 tsp. flour.
3. Place butter in a large microwave safe bowl. Cover and microwave at HIGH 1 minute or until butter melts. Add granulated sugar, stirring with a whisk. Add vanilla and egg whites and stir well. Stir in buttermilk, salt, and baking soda. Lightly spoon 11/2 c. flour into dry measuring cups and level with a knife. Add flour stirring just until blended (do not overstir). Pour half the batter into the prepared pan. Add cocoa and almond extract to remaining batter; stir well with a whisk. Slowly pour the chocolate batter over batter in pan.
4. Bake at 350 for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on wire rack. Cut into squares. Yield: 9 servings.

Posted by Maggie at 01:01 PM | Permalink | Comments (0) | TrackBacks (0)

I saw this on cooking light thread and was interested... http://community.cookinglight.com/showthread.php?t=83080
I made this on 10/25, and it was a bit spicy! I'll keep looking for a good meat loaf recipe... Melik requests brown gravy... we'll see.

Meat loaf:
1 (7-ounce) can chipotle chiles in adobo sauce
1/2 cup finely chopped onion
1/2 cup coarsely chopped fresh cilantro
1/4 cup regular oats
1/4 cup dry breadcrumbs
1/4 cup tomato sauce
2 teaspoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 large egg whites
1 pound ground turkey
1 pound ground turkey breast
Cooking spray

Topping:
1/4 cup tomato sauce
1 tablespoon ketchup
1/2 teaspoon hot sauce

Preheat oven to 350°.
To prepare meat loaf, remove 1 chipotle chile and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Chop chile. Combine chile, adobo sauce, onion, and next 14 ingredients (through ground turkey breast) in a large bowl, stirring to combine. Place turkey mixture in a 9 x 5-inch loaf pan coated with cooking spray. Bake, uncovered, at 350° for 30 minutes.

To prepare topping, combine 1/4 cup tomato sauce, ketchup, and hot sauce in a small bowl; brush mixture evenly over meat loaf. Cover and bake an additional 30 minutes or until thermometer registers 160°. Let stand 10 minutes before slicing.

Yield: 6 servings (serving size: 1 slice)

NUTRITION PER SERVING
CALORIES 239(24% from fat); FAT 7.1g (sat 1.9g,mono 2.5g,poly 1.9g); PROTEIN 36.3g; CHOLESTEROL 94mg; CALCIUM 55mg; SODIUM 753mg; FIBER 1.3g; IRON 2.1mg; CARBOHYDRATE 8.4g

Henna Verburg, Worcester, Massachusetts
Cooking Light, DECEMBER 2005

Posted by Maggie at 12:22 PM | Permalink | Comments (0) | TrackBacks (0)

huge craving for Indian food lately.

LENTIL & POTATO STEW
("Jane Brody's Good Food Gourmet")

1 cup lentils
4 cups water
1 tsp salt (optional)
1 bay leaf
1 Tbsp butter or margarine
1 Tbsp olive oil
2 - 3 large potatoes, peeled and cut into 1/2" cubes
1 tsp turmeric
1/4 tsp cayenne or to taste
Salt to taste (optional)
Freshly ground black pepper to taste
2 large tomatoes, peeled and chopped, or 2 cups canned chopped tomatoes (I use crushed, and have even used sauce in a pinch)
2 tsp. garam masala
1 tsp sugar or honey
Water, if necessary

1. In a medium saucepan, combine the lentils, water, salt (if desired0 and bay leaf. Bring to a boil, reduce heat to med-low, and simmer the lentils until they are just soft, about 30 minutes.Do not drain the lentils! Discard the bay leaf, then set the lentils aside.

2. In a large dutch oven or saucepan with a nonstick surface, heat the butter or margarine and oil briefly, and add the potatoes. Sprinkle them with the turmeric, cayenne, salt (if desired), and pepper. Cook the potatoes, tossing them, over medium heat, for about five minutes.

3. Add the tomatoes, the reserved lentils and their cooking liquid, the garam masala and the sugar or honey to the potatoes.

4. Cook the stew over medium-low heat for 10-15 minutes (I go a bit longer until I reach a thickness I like), stirring the mixture from time to time and adding water if the stew seems to be too dry.

Serving suggestion: Serve with a cucumber raita or a mixed green salad and brown or white rice or an Indian rice with peas.

Posted by Maggie at 11:13 AM | Permalink | Comments (0) | TrackBacks (0)

I know Melik has mentioned this cake, so maybe I'll be nice and make it for him... but I'm sure I'll alter the recipe. Found 2 very different recipes and spelling though.

1)
WEINER GUGELHUPF - AUSTRIAN COFFEE
CAKE

3/4 c. butter
1 1/2 c. sugar
3 eggs, separated
2 c. sifted flour
1/2 tsp. salt
3 tsp. baking powder
3/4 c. milk
1 tsp. vanilla or almond flavor

Cream butter, add sugar slowly until light and fluffy. Beat in egg yolks. Mix flour, salt and baking powder. Combine milk and flavoring and add flour mixture and milk alternately until all used up. Beat egg whites until stiff and fold into mixture. Spoon into well greased bundt form pan. Bake at 350 for about 1 hour and 10 minutes. Cool cake. Loosen cake gently around the rim.
Optional: Raisins, maraschino cherries or almonds.

2)
Marble Cake Recipe #70003 (recipezaar)
I got this recipe from my girlfriend Marichen, many years ago, had to convert from metric to cups and tsp and Tbls. She came from Germany and brought this recipe with her. Its on the order of a pound cake but a little more moist and the texture is a little courser. One of my favorites. Hope everyone who tries it enjoys.
1/2 lb margarine
1 cup sugar
1 teaspoon vanilla
4 eggs
4 cups flour
4 teaspoons baking powder
3/4 cup milk
1/4 cup cocoa
3 tablespoons sugar
3 tablespoons milk
Icing
2 cups powdered sugar
1/4 cup fresh lemon juice
1/4 cup water

Heat oven to 350 F.
Grease a foil lined 2 1/2" to 3" by 15" loaf pan (long and thin).
Cream together the margarine and sugar till smooth.
Add vanilla and eggs.
Now add milk and flour a little at a time then add in baking soda.
Mix well, will be a slightly stiff mixture.
Now put 1/2 of the mixture in your loaf pan.
In the remaining mixture add 1/4 cup of cocoa, 3T. sugar and 3 T. milk
Mix well
Now put this chocolate mixture on top of the vanilla mixture and swirl a spatula thru it to marble
Bake for 1 hour and 10 minutes.
Just before cake is done mix the lemon juice, water and powdered sugar together to make a thin icing.
When cake is done remove foil and cake from pan, leaving foil under the cake.
Now while the cake is still warm drizzle the icing over the cake.
Enjoy

15 servings Change size or US/metric
Change to: servings US Metric

1 hour 25 minutes 15 mins prep

Posted by Maggie at 03:43 PM | Permalink | Comments (0) | TrackBacks (0)

Found on cooking light Jan/Feb 2006. Looks interesting and I usually have most on hand - maybe use vege burger in place of sausage though...

Crust:
2 cups cooked long-grain white rice, cooled
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1 large egg
Cooking spray
1/4 cup (1 ounce) reduced-fat shredded cheddar cheese

Filling:
1/2 cup prechopped onion
1/2 cup prechopped celery
1/2 cup prechopped red bell pepper
1 teaspoon bottled minced garlic
3 ounces andouille sausage or kielbasa, chopped (about 2/3 cup)
3/4 cup egg substitute
1/4 cup plain fat-free yogurt
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce (such as Tabasco)
2 large egg whites
1/4 cup (1 ounce) reduced-fat shredded cheddar cheese

Preheat oven to 375°.
To prepare crust, combine rice, garlic powder, onion powder, 1/2 teaspoon salt, and 1 egg. Spread mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Sprinkle bottom of crust evenly with 1/4 cup shredded cheddar cheese.

To prepare filling, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and the next 4 ingredients (through sausage); sauté 5 minutes. Spoon mixture evenly into prepared rice crust. Combine the egg substitute, fat-free yogurt, salt, hot pepper sauce, and egg whites; stir with a whisk until well blended. Pour egg substitute mixture over sausage mixture. Sprinkle with 1/4 cup shredded cheddar cheese. Bake at 375° for 30 minutes or until the center is set. Let stand 5 minutes before serving.

Yield: 4 servings (serving size: 1 wedge)

CALORIES 291(32% from fat); FAT 10.3g (sat 4.5g,mono 3.7g,poly 1.6g); PROTEIN 19.5g; CHOLESTEROL 79mg; CALCIUM 181mg; SODIUM 623mg; FIBER 0.9g; IRON 2.8mg; CARBOHYDRATE 29.4g
Cooking Light, JANUARY 2006

Posted by Maggie at 03:29 PM | Permalink | Comments (0) | TrackBacks (0)

Sean's Falafel and Cucumber Sauce - allrecipes.com

Ingredients:
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, chopped
1/2 cup fresh parsley
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying

1 (6 ounce) container plain yogurt
1/2 cucumber - peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise

Directions:
1 In a large bowl mash chickpeas until thick and pasty;
don't use a blender, as the consistency will be too thin.
In a blender, process onion, parsley and garlic until
smooth. Stir into mashed chickpeas.
2 In a small bowl combine egg, cumin, coriander, salt,
pepper, cayenne, lemon juice and baking powder. Stir into
chickpea mixture along with olive oil. Slowly add bread
crumbs until mixture is not sticky but will hold together;
add more or less bread crumbs, as needed. Form 8 balls
and then flatten into patties.
3 Heat 1 inch of oil in a large skillet over medium-high
heat. Fry patties in hot oil until brown on both sides.
4 In a small bowl combine yogurt, cucumber, dill, salt,
pepper and mayonnaise. Chill for at least 30 minutes.

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

Why do I want to make good bread so badly? I haven't come up with anything standard yet... but maybe I'll try this on a lazy Sunday.

Oh, it calls for regular yeast and I only have quick rise. Hmm, saw these recipes -
http://fooddownunder.com/cgi-bin/recipe.cgi?r=14091
http://fooddownunder.com/cgi-bin/recipe.cgi?r=104736
http://fooddownunder.com/cgi-bin/recipe.cgi?r=118164

Poolish (starter)
1 1/4 c unbleached all-purpose flour
2/3 c cool water (around 60 degrees)
1/8 tsp yeast

Dough
Generous 2 1/2 c unbleached all-purpose flour
1 1/2 tsp yeast
2 tsp salt
2/3 c cool water (around 60 degrees)

To make the poolish:
Combine flour, water, and yeast in a medium-sized bowl and mix just until blended. Let it rise for 12 hours or so. It should dome slightly on top and look aerated and spongy. Try to catch it before it starts to fall, as it will be at its optimum flavor and vigor, but don't make yourself crazy about it.

For the dough:
Place the flour, yeast, and salt in a mixing bowl, the bucket of your bread machine, the work bowl of a food processor, or the bowl of an electric mixer. Add the poolish and water and mix the dough until it just becomes cohesive, about 30 seconds. Cover and let the dough rest for 20 minutes.

Knead until cohesive and elastic but not perfectly smooth; the surface should still exhibit some roughness. You'll want to knead this dough less than you think you should, because you'll give it a nice long rise, and during that time the gluten continues to develop.

Transfer the dough to a lightly oiled bowl. Cover and let rise for 2 hours, folding it over after the first hour, more frequently if the dough is very slack or wet; folding helps strengthen the gluten. To fold, lift it out of the bowl, gently deflate it, fold it in half and place it back in the bowl.

Divide the dough into three pieces and gently form them into rough logs. Let them rest for 20 minutes, then shape into long (13-14 inches) thin baguettes. Proof them, covered, in the folds of a linen or cotton couche, perforated triple baguette pan, or on a baking sheet, until they've become noticably puffy, 30 to 40 minutes.

Preheat the oven and baking stone to 500 degrees. Just before putting the loaves in the pan, use a lame or sharp knife to make four diagonal cuts in each loaf.

Spray the loaves heavily with warm water. Put the loaves in the oven. Reduce the heat to 475 and bake for 20 minutes or so; they should be a deep golden brown. Transfer to a wire rack to cool. Let them cool completely before slicing.

---------------------

Naturally, I don't have any of this special equipment, or even a spray bottle! I followed one of their other steam suggestions, and put a cast-iron pan in the bottom of the oven. When I put the baguettes in, I added some boiling water to the pan. This seems to have worked pretty well.

Posted by Maggie at 02:00 PM | Permalink | Comments (0) | TrackBacks (0)

For the salad:
Nonstick vegetable oil spray
2 eggplants (about 2 1/2 pounds total), cut into 3 x 3/4 x 3/4-inch strips
2 large green bell peppers, cut into 1/2-inch wide strips
2 large red bell peppers, cut into 1/2-inch wide strips

8 large garlic cloves (unpeeled)
1/2 cup olive oil

3/4 cup red wine vinegar
1 tablespoon ground cumin
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
3/8 teaspoon cayenne pepper

8 warm pita bread rounds, cut into wedges

For the sesame spread:
1 cup (2 sticks) unsalted margarine, room temperature
2/3 cup toasted sesame seeds
1 teaspoon salt

To make the salad:
Position rack in top third of oven and preheat to 450°F. Spray large heavy baking sheet with nonstick vegetable oil spray. Combine eggplant, peppers, garlic and oil in large bowl. Toss well. Transfer to prepared sheet. Bake until eggplant is brown and vegetables are tender, stirring every 10 minutes, about 50 minutes. Remove garlic and reserve. Scrape vegetables and all pan juices into bowl.
Combine vinegar, cumin, salt, pepper and cayenne in processor. Peel roasted garlic; add to processor. Puree until smooth. Toss vegetable mixture with 1/4 cup garlic dressing. Cool, tossing occasionally. (Can be made 1 day ahead. Cover and chill vegetables and remaining dressing separately. Bring to room temperature.)

Mound salad in center of large platter. Surround with pita wedges. Serve, passing remaining dressing and Sesame Spread separately.

To make the sesame spread:
Beat margarine, sesame seeds and salt to blend in small bowl. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

Serves 8.

Posted by Maggie at 10:30 AM | Permalink | Comments (0) | TrackBacks (0)

"Tandoori chicken gets its name from the clay oven (heated by wood or coal) it is traditionally cooked in—a tandoor—which bakes meat, fish, poultry, and bread at temperatures upward of 500°F. In our version, the chicken is broiled and the signature yogurt and spice marinade contains only ingredients that are readily available on supermarket shelves."
For spice paste
1 large garlic clove
1 1/2 teaspoons coarse salt
1 small fresh red or green chile such as serrano or cayenne
1/3 cup low-fat plain yogurt
1 tablespoon fresh lemon juice
2 teaspoons grated peeled fresh gingerroot
1 1/2 teaspoons ground coriander seeds
3/4 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves

4 skinless boneless chicken breast halves (about 1 1/4 pounds total)
1 small red onion
2 teaspoons vegetable oil

For yogurt sauce
1/2 cup low-fat plain yogurt
1 teaspoon fresh lemon juice
a pinch cayenne

Make spice paste:
Mince garlic with salt and mash to a paste. Wearing protective gloves, mince chile (including seeds for a spicier paste) and in a bowl stir together with garlic paste and remaining spice paste ingredients.

Make 3 diagonal cuts about 1/4 inch deep in each chicken breast and rub spice paste into cuts and all over chicken. Marinate chicken, covered, 30 minutes at cool room temperature.

Preheat broiler and line broiler pan with foil. Halve onion through root end and reserve 1 half for sauce. Thinly slice remaining onion half, separating layers, and in a small bowl soak onion slices in ice water to cover while broiling chicken.

Arrange chicken without crowding on rack of broiler pan. Brush chicken with 1 teaspoon vegetable oil and broil about 3 inches from heat 8 minutes. Turn chicken over and brush with remaining teaspoon vegetable oil. Broil chicken until lightly browned and just cooked through, about 6 minutes more.

Make sauce while chicken is broiling:
Mince enough reserved onion to measure 1 tablespoon and in a small bowl stir together with all sauce ingredients.

Drain soaked onion and pat dry between paper towels. Top chicken with onion slices and serve with yogurt sauce.

Serves 4.

Each serving, including yogurt sauce, about 222 calories and 5 grams fat.

Posted by Maggie at 10:24 AM | Permalink | Comments (0) | TrackBacks (0)

To try:

This one-pot dish is delicious over couscous. What to drink: Wines with distinctive spice notes, such as Gewürztraminer or Syrah.
1 tablespoon olive oil
1 large onion, thinly sliced
6 large garlic cloves, minced
1 tablespoon minced peeled ginger
1 1/2 tablespoons paprika
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
2 cups (or more) water
2 cups drained canned garbanzo beans (chickpeas), from two 15-ounce cans
1/2 cup canned diced tomatoes in juice (I used one can)
1/2 cup chopped fresh cilantro stems
1 lemon, quartered, thinly sliced (I just used the juice)
2 tablespoons (or more) fresh lemon juice

4 chicken leg-thigh pieces, skin removed, thighs and drumsticks separated
2 chicken breast halves with bones, skin removed, each cut crosswise into 2 pieces
3 medium carrots, peeled, cut into 2-inch pieces
2 cups 2-inch pieces green beans
1/4 cup chopped fresh mint

Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes. Add paprika and next 5 ingredients; stir 1 minute. Stir in 2 cups water, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.

Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes. Add carrots and more water to cover if liquid has evaporated; cook 10 minutes. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.

Makes 4 servings.

Posted by Maggie at 09:54 AM | Permalink | Comments (0) | TrackBacks (0)

To try:

2 cans beef broth -- (14 1/2 ounces each)
1 can fat-free chicken broth -- (14 1/2 ounces)
1/4 cup dry sherry
1 tablespoon Worcestershire sauce
1/2 teaspoon bottled minced garlic
1/4 teaspoon dried thyme
2 cups Easy Caramelized Onions -- Crockpot -- 1/2 pt -- with juice (see recipe below)
2 cups croutons -- plain, garlic, or butter-flavored
4 ounces Swiss cheese food product -- 4 deli slices
4 teaspoons Parmesan cheese -- or more to taste

Place broiler rack 6 inches from heat; turn on broiler.

Remove any visible fat from beef broth and pour into 4 1/2-quart Dutch oven or soup pot over high heat. Add chicken broth, sherry, Worcestershire, garlic and thyme. Stir well. Cover pot and bring to boil.

Meanwhile, place 4 oven-proof bowls on large baking sheet and set aside.

When broth boils, add caramelized onions and cover. Reduce heat to medium and boil 1 minute to incorporate onion flavor. Remove pot from heat.

Divide soup among 4 bowls and sprinkle each bowl with 1/2 cup croutons. Lay cheese slice over croutons. Sprinkle each cheese slice with 1 teaspoon Parmesan cheese (or more to taste). Place baking sheet under broiler 1 minute or until cheese melts. Using pot holders, serve at once, making sure to warn diners that bowls are very hot. Makes 4 servings.

Per DD:
Each serving contains 346 calories (47 percent from fat), 18 grams fat (8 grams saturated), 33 milligrams cholesterol, 17 grams protein, 27 grams carbohydrates, 3 grams dietary fiber and 1,711 milligrams sodium.

Easy Caramelized Onions -- Crockpot -- 1/2 pt

6 large onions -- I'd use Vidalia, if available
2 tablespoons olive oil

Peel onions and cut them into 1/4 inch slices; you should have about 6 cups. Place them in a slow cooker, and drizzle the oil over the slices.

place the lid on the cooker, and adjust the heat to high. Cook 8 - 10 hours, until the onions caramelize. They will have a deep brown color.

Leftover onions may be refrigerated, covered, up to 3 days. They may be frozen up to 1 month.

Per article: Yield = 3 cups, Per 1/4 cup serving:
48 cals., 2 g. fat, 1 g. fiber

Posted by Maggie at 04:20 PM | Permalink | Comments (0) | TrackBacks (0)

To try: From eating well.com and says 35 mins total.

4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
1 teaspoon kosher salt, divided
1/4 cup plus 1 tablespoon all-purpose flour, divided
3 teaspoons extra-virgin olive oil, divided
2 large shallots, finely chopped
1/2 cup dry white wine
1 14-ounce can reduced-sodium chicken broth
1/3 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1/2 cup chopped chives (about 1 bunch)

1. Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.

2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.

3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.

4. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

Makes 4 servings.
Per serving: 244 calories; 9 g fat (3 g sat, 4 g mono); 72 mg cholesterol; 8 g carbohydrate; 26 g protein; 0 g fiber; 679 mg sodium.

Nutrition bonus: Niacin (50% daily value), Selenium (31% dv).

Posted by Maggie at 12:39 PM | Permalink | Comments (0) | TrackBacks (0)

6 chicken thighs -- bone in, skin removed
2 lbs sweet potatoes -- peeled and cut into spears
1/2 lb white button mushrooms -- sliced
6 lg shallots -- peeled and halved
4 clove garlic -- peeled
1 c dry white wine
2 tsps chopped fresh rosemary
1 tsp salt
1/2 tsp freshly ground pepper
1 1/2 tbsps white wine vinegar

Place all ingredients excpet vinegar in slow cooker; sitr to combine. cook on low til the potatoes are tender, about 5 hours. Before serving, remove bones from chicken, if desired, and stir in vinegar.

6 servings

285 cal, 6 g fat, 35 g carb, 17 g protein, 5 g fiber

Posted by Maggie at 01:48 AM | Permalink | Comments (0) | TrackBacks (0)

Aunt Linda has made this recipe for me several times when visiting her in New Hampshire. It seems fairly easy and tasty. She said when buying mussels to ask for rope grown or PEI (prince edward island) variety.

2 tbsp olive oil
1/2 c onion, chopped
1/2 c white wine
2 lbs mussels
1/4 c blue cheese, crumbled
2 cloves garlic, minced
handful fresh herbs (cilantro, parsely, basil, or chives)
fresh ground pepper

heat 2 tbsp oil in wok and saute onion until soft. Over medium heat, add wine, reduce 4 mins and then add the mussels and cover the wok. When you start to smell them, they've opened and are done. Throw in blue cheese, garlic, herbs and toss together. Serve with a fresh baguette.

Posted by Maggie at 01:04 AM | Permalink | Comments (0) | TrackBacks (0)

Roasted Chicken with Balsamic Vinaigrette
(Recipe courtesy Giada De Laurentiis)

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 2 hours
Cook Time: 1 hour

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

Posted by Maggie at 02:28 PM | Permalink | Comments (0) | TrackBacks (0)