July 9, 2009 at 9:58 pm (Desserts, all-purpose flour, butter, cocoa, eggs, freezer, granulated sugar, ice cream, made from scratch, oven, salt, vanilla)
Serves 8
1/2 cup unsalted butter, melted, plus more for pan
1/2 cup sugar
1 egg
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 cup all-purpose flour (spooned and leveled)
1/4 cup unsweetened cocoa powder
2 pints ice cream (any flavor), softened
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1. Preheat oven to 350. Butter a 15-by-10-inch jelly-roll pan; line with parchment paper, leaving a 2-inch overhang on the two shorter sides.
2. In a medium bowl, whisk together butter and sugar until combined; whisk in egg, vanilla, and salt until combined. Add flour and cocoa, and mix just until smooth. Spread in prepared baking pan. Bake until cake is dry to the touch and edges begin to pull away from the sides, 10 to 12 minutes. Cool completely in pan.
3. Using paper overhang, lift cake onto a work surface. With a serrated knife, halve crosswise. Place one half of cake, flat side down, on a large piece of plastic wrap. Spread with ice cream, then top with remaining half of cake, flat side up. Return ice-cream sandwich to baking pan, and wrap tightly in plastic. Freeze until firm, about 2 hours.
4. Unwrap sandwich; using a serrated knife, cut into 8 rectangles, wiping off blade between each cut. Serve ice-cream sandwiches immediately. (To store, wrap individually in plastic, and freeze up to 1 week.)
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July 9, 2009 at 10:58 am (Greek, bulgur wheat, cucumbers, dill weed, feta, fresh mint, fresh tomatoes, light Italian dressing, no-cook, salad, whole-wheat couscous)
Prep Time: 25 min
Total Time: 1 hr 25 min
Makes: 6 servings, about 1 cup each
1 cup whole wheat couscous, uncooked
1 cup halved cucumber slices
1 large tomato, chopped
1 pkg. (4 oz.) crumbled feta cheese
1 tsp. dill weed (optional)
1/2 cup light Italian dressing
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Cook couscous as directed on package, omitting the salt and butter. Fluff with fork. Place in large bowl; cool 10 min.
Add remaining ingredients; toss lightly.
Refrigerate 1 hour.
Variations:
Substitute 1 Tbsp. chopped fresh dill or mint for the dill weed.
Substitute 4 cups cooked bulgur wheat for the cooked couscous, preparing as directed on package.
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July 8, 2009 at 9:22 am (Breakfast, all-purpose flour, apple pie spice, apples, baking soda, butter, eggs, granulated sugar, ground flax seed, oven, vanilla yogurt, whole wheat flour)
Serves 12
1 C unbleached white flour
1 C whole wheat flour
1/2 C granulated sugar
1 1/2 t baking soda
2 t apple pie spice
2 T ground flaxseed
2 eggs
1 C fat-free French vanilla yogurt
1/4 C butter, melted, cooled
1 C peeled, chopped apples
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1. Preheat oven to 375 degrees. Sift together flours, sugar, baking soda and apple pie spice. Stir in flaxseed.
2. In a separate bowl, stir together eggs, yogurt and butter. Pour egg mixture into flour mixture. Stir together. Stir in apples.
3. Divide the mixture among 12 nonstick or lightly greased muffin cups. Bake for 20 – 22 minutes.
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July 7, 2009 at 10:15 pm (coarse kosher salt, cooked turkey, farmer cheese, fresh tomatoes, greek-style yogurt, lemon juice, no-cook, parsley, pepper, sandwiches, sprouts, thyme leaves)
Makes 2
1/3 cup farmer cheese
3 tablespoons nonfat plain yogurt, preferably Greek
1 1/2 teaspoons fresh lemon juice
1 teaspoon coarsely chopped fresh flat-leaf parsley
3/4 teaspoon coarsely chopped fresh thyme
1/8 teaspoon coarse salt
Freshly ground pepper
4 slices (1/2 inch thick) whole-grain bread
1/2 cup sprouts, such as clover and garbanzo
5 ounces sliced roast turkey
1/2 medium tomato, thickly sliced
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1. Stir cheese and yogurt in a small bowl until smooth. in lemon juice and herbs. Season with salt and pepper; stir. Cheese spread can be refrigerated in an airtight container up to 1 week.
2. Spread one side of each bread slice with cheese spread, dividing evenly. Divide sprouts, turkey, and tomato among 2 slices. Season with pepper. Top with remaining slices. Cut in half; serve.
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July 7, 2009 at 9:38 pm (7 ingredients or less, Beverages, blender, cantaloupe, honey, no-cook)
Serves 2
3 cups cantaloupe chunks (from 1/2 cantaloupe)
2 cups low-fat plain yogurt
2 to 3 tablespoons honey
Ice cubes, for serving
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In a blender, place cantaloupe, yogurt, and honey. Blend on high speed until smooth. Serve over ice.
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July 7, 2009 at 9:21 pm (butter, egg yolks, food processor, graham crackers, granulated sugar, lime juice, limes, oven, pie, sweetened condensed milk)
Preheat oven to 350 degrees.
Crust
18 graham crackers
1/3 C sugar
1/3 C melted butter
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Crush crackers in a food processor or ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.
Filling
1 heaping tablespoon lime zest
1/2 C lime juice
2 egg yolks
14 oz canned sweetened condensed milk
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Mix lime zest, lime juice and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.
Remove from oven, allow to cool, then refrigerate for at least 1 hour–more if possible.
Serve with sweetened whipped cream and more grated lime zest.
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July 7, 2009 at 6:09 pm (Main Dish, black pepper, broccoli, canola oil, flank steak, garlic, hot cooked rice, oyster sauce, red bell peppers, red pepper flakes, stovetop)
1 lb flank steak, trimmed
2 T low-sodium soy sauce
1 t minced garlic
1/2 t freshly ground black pepper
3 1/2 T water, divided
2 T oyster sauce
1/4 t crushed red pepper
3/4 lb broccoli
2 T canola oil, divided
1 lg red bell pepper, halved, seeded and cut into 1″ pieces
4 C hot cooked long-grain rice
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1. Cut steak in half lengthwise. Cut each half across the grain into 1/8″-thick slices. Combine beef, soy sauce, garlic and black pepper; toss well. Cover and refrigerate 30 minutes.
2. Combine 1 1/2 T water, oyster sauce, and crushed red pepper in a small bowl; set aside.
3. Cut broccoli into florets. Peel broccoli stems; cut stems diagonally into 1/4″-thick slices.
4. Heat 1 T canola oil in a large nonstick skillet over medium-high heat. Add beef mixture to skillet; cook 3 minutes or until beef is browned, stirring constantly. Remove from heat. Transfer beef mixture to a bowl.
5. Heat the remaining 1 T canola oil in pan over medium-high heat. Add broccoli; cook 2 minutes, stirring constantly. Add the remaining 2 T water; cook 1 minute, stirring constantly. Add bell pepper; cook 30 seconds, stirring constantly. Return beef mixture to pan. Stir in the oyster sauce mixture; cook until thoroughly heated. Serve over rice.
Yield: 6 servings.
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July 3, 2009 at 5:49 pm (allspice, black pepper, cinnamon, egg whites, granulated sugar, oven, pecan halves, snack foods, vegetable cooking spray)
Serve as a snack or sprinkle over salad greens for a sweet and crunchy topper.
1 egg white
1 t water
2 C pecan halves
1/2 C sugar
1 t ground cinnamon
1/2 t ground allspice
1/8 t freshly ground black pepper
Cooking spray
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1. Preheat oven to 250 degrees.
2. Combine egg white and 1 teaspoon water in a small bowl, stirring with a whisk until frothy. Stir in pecans. Add sugar and remaining ingredients except cooking spray, tossing to coat. Spread nut mixture on a jelly-roll pan coated with cooking spray. Bake at 250 degrees for 45 minutes or until dry, stirring once. Cool completely. Yield: 2 C (serving size: 2 T or 1/2 oz).
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