April 19, 2008 at 6:19 pm (7 ingredients or less, black pepper, blender, buttermilk, butternut squash, chicken broth, cinnamon, soup, stovetop, sweet potatoes)
Sweet Potato Soup
Bring 1 1/4 cups diced sweet potatoes, 1 1/4 cups diced butternut squash, 3 cups chicken broth, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground mace and 1/4 teaspoon black pepper to a boil. Simmer 15 minutes, puree in a blender. Drizzle with buttermilk.
April 15, 2008 at 5:19 pm (basmati rice, evaporated milk, granulated sugar, long-grain white rice, oranges, pistachios, pomegranate seeds, puddings, stovetop, sweetened condensed milk, vanilla bean)
Using condensed milk gives this pudding a creamy consistency.
Serves 6 to 8
Prep time: 40 minutes
Cook time: 20 to 25 minutes
3/4 cup basmati rice or any long-grain white rice
3 large navel oranges
1/2 vanilla bean, split in half lengthwise
4 cups fat-free evaporated milk
1/4 cup sweetened condensed milk
4 tablespoons sugar
2 tablespoons chopped pistachios (optional, for garnish)
2 tablespoons pomegranate seeds (optional, for garnish)
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In a heavy 2-quart saucepan, boil 2 cups of water. Add the rice, cover, and reduce heat to a simmer. Cook for about 20 minutes until the rice is tender and most of the water has been absorbed.
Meanwhile, finely grate 1 teaspoon of zest from one of the oranges and juice it; reserve the juice. With a sharp knife, peel the remaining 2 oranges, removing the pith. Cut sections between the membranes. Set aside.
When the rice is tender, add 1/2 cup of the orange juice, orange zest, vanilla bean, evaporated milk, condensed milk and sugar. Cook over medium heat, uncovered, stirring frequently until it has a creamy consistency, 20 to 25 minutes. Remove the vanilla bean and divide the rice mixture among bowls to serve warm, or cover and refrigerate to serve chilled. At serving time, garnish each portion with a few orange sections, pistachios and pomegranate seeds, if desired.
April 15, 2008 at 5:08 pm (7 ingredients or less, dessert sauces, granulated sugar, grapefruit, stovetop, whole cloves)
Grapefruit Dessert Sauce
Add segments from 2 grapefruits to saucepan with 1/2 cup sugar and 1/2 cup water. Cook on medium-high heat for 30 minutes. Remove from heat; add 1 whole clove. Serve 2 tablespoons over angel food cake, ice cream or a citrus sorbet.
April 5, 2008 at 3:52 pm (7 ingredients or less, Appetizers, Salad, blue cheese, boston lettuce, grapefruit, no-cook, olive oil, toasted walnut halves)
Grapefruit Starter
Peel and dice half a grapefruit, removing the seeds and reserving the juice. Layer 2 cups Boston lettuce with grapefruit sections, 1/4 cup toasted walnut halves and 2 tablespoons blue cheese. Drizzle the top with the reserved juice and 1 teaspoon olive oil.
April 4, 2008 at 8:08 pm (Main Dish, Side dish, baking potatoes, black pepper, canola oil, milk, oven, paprika, pepper jack cheese, salt, scallions)
Pepper Jack Stuffed Potatoes
4 medium baking potatoes
1/2 cup diced green onions
1 teaspoon canola oil
1 cup low-fat (1%) cottage cheese
2 teaspoons 1% milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup grated pepper jack cheese
Paprika to taste
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1. Preheat oven to 375°F.
2. Scrub potatoes, pierce in several places with fork and arrange in baking dish.
3. Bake for 1 hour, or until tender when pierced with knife. Set aside to cool slightly.
4. Meanwhile, combine green onions and oil in nonstick skillet over medium-high heat; cook, stirring, until tender. Transfer to bowl.
5. Cut potatoes lengthwise in half and scoop out as much softened potato as possible, leaving shells intact. Add potato to green onion in bowl. Stir in cottage cheese, milk, salt and pepper. Stir in cheese.
6. Spoon mixture back into potato skins. Arrange in 9×13-inch baking dish. Sprinkle tops with paprika.
7. Bake for 20 to 30 minutes, or until potatoes are heated through and cheese is melted.
April 4, 2008 at 1:47 pm (7 ingredients or less, Side dish, beets, canola oil, cilantro, gold beets, lemon juice, mustard seeds, salt, serrano peppers, stovetop)
Time: 40 minutes
Servings: 4
2 lb gold and red beets (about 8 medium or 16 baby beets), scrubbed and rinsed
3 tablespoons canola oil
1/2 teaspoon mustard seeds
2 small green serrano chile peppers, sliced into 1/4″ rounds
1/4 teaspoon salt
2 tablespoons finely chopped fresh cilantro leaves
1 – 2 tablespoons freshly squeezed lemon juice
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1. Cover beets with water in medium pot and bring to a boil. Reduce heat, cover, and simmer 20 minutes or until just tender. Drain, cool, peel and chop beets into 1/2″ cubes (quarter baby beets, if using).
2. Heat oil in large skillet over high heat. When it begins to smoke, add mustard seeds and cover pan with lid or splatter screen. When they have stopped sputtering, stir in peppers. Add beets and salt. Toss, cover and cook another 6 to 8 minutes to allow flavors to blend.
3. Toss with cilantro and lemon juice (to taste).
April 4, 2008 at 1:40 pm (Main Dish, canola oil, chicken leg quarters, cider vinegar, cumin, fresh tomatoes, garlic, granulated sugar, red pepper (cayenne), salt, stovetop, turmeric, yellow onions)
Easy Chicken Curry
Try this dish over brown rice seasoned with ginger.
Time: 1 hour
Servings: 6
4 tablespoons canola oil
2 medium yellow onions, finely chopped (about 3 cups)
2 teaspoons finely grated garlic (about 4 large cloves)
1 1/2 teaspoon ground cayenne or red pepper
1/2 teaspoon ground turmeric
1/4 teaspoon cumin seeds, finely ground
1 tablespoon + 1 cup hot water, divided
3 medium tomatoes, finely chopped (2 cups)
3 lb skinless chicken pieces with bones (thighs and drumsticks work well)
1/2 teaspoon salt
1 tablespoon apple cider vinegar
1 teaspoon sugar
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1. Heat oil in large skillet over medium-high heat and saute onion 10 minutes or until caramelized.
2. Combine garlic, cayenne, turmeric and cumin in small bowl with 1 tablespoon of the water to make a thick paste. Add to onions and cook, stirring, about 5 minutes. Add tomatoes, reduce heat to medium, and cook, stirring to break up tomatoes, about 2 minutes (do not allow to scorch).
3. Add chicken and turn to coat with spice paste. Stir over medium heat 10 minutes. Add remaining 1 cup water and salt and bring to a boil. Reduce heat and simmer, uncovered, 30 minutes or until a thermometer inserted in the thickest part of chicken registers 165°F. Stir in vinegar and sugar and simmer 1 minute.
