April 29, 2009 at 11:38 am (butter, buttermilk, cake, cream cheese, egg whites, eggs, food processor, orange juice, oven, powdered sugar, red food coloring, salt, strawberries, vegetable cooking spray)
Cake:
1 1/4 C sliced strawberries
10 oz all-purpose flour (about 2 1/4 C)
2 1/4 t baking powder
1/8 t salt
1 1/2 C sugar
1/2 C butter, softened
2 eggs
2 egg whites
1 C buttermilk
1/4 t red food coloring
Cooking spray
Frosting:
3 oz 1/3-less-fat cream cheese
1/3 C butter, softened
2 T fresh orange juice
3 C powdered sugar
12 whole strawberries (optional)
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1. Preheat oven to 350 degrees.
2. To prepare cake, place sliced strawberries in a food processor; process until smooth.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder and salt, stirring with a whisk. Place sugar and /2 C butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended.
4. Divide batter between 2 (8″) round cake pans coated with cooking spray. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.
5. To prepare frosting, place cream cheese, 1/3 C butter and orange juice in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, and beat just until blended.
6. Place 1 cake layer on a plate; spread with 1/2 C frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Cut 1 whole strawberry into thin slices, cutting to, but not through, the stem end. Fan strawberry on top of cake just before serving. Cut remaining 11 strawberries in half. Garnish cake with strawberry halves. Yield: 16 servings.
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April 29, 2009 at 10:58 am (avocado, black pepper, extra virgin olive oil, flank steak, garlic, grill, jalapeños, lime juice, limes, Main Dish, red onion, roma tomatoes, salt, stovetop, vegetable cooking spray)
This recipe also works well in a grill pan over medium-high heat. Don’t seed the jalapeno if you want the relish to be a little hotter. Black Beans and Rice is a good side dish with this.
2 t grated lime rind, divided
4 t extra-virgin olive oil, divided
1/2 t salt, divided
1/8 t ground black pepper
1 garlic clove, minced
1 (1 lb) flank steak, trimmed
Cooking spray
1 C diced peeled avocado
1/2 C chopped plum tomato
2 T chopped red onion
1 T fresh lime juice
2 t finely chopped seed jalapeno (about 1 small)
4 lime wedges
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1. Combine 1 t rind, 2 t oil, 1/4 t salt, black pepper and garlic in a small bowl.
2. Score a diamond pattern on both sides of steak. Rub both sides of steak with oil mixture. Cover and refrigerate 2 hours.
3. Prepare grill to medium-high heat.
4. Place steak on a grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
5. Combine remaining 1 t rind, remaining 2 t oil, remaining 1/4 t salt, diced avocado, tomato, red onion, lime juice and jalapeno in a small bowl. Serve sliced steak with the relish and lime wedges. Yield: 4 servings.
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April 29, 2009 at 10:44 am (7 ingredients or less, blender, canola oil, dijon mustard, eggs, lemon juice, no-cook, salt)
Refrigerate any leftover mayonnaise; it will be good for another four to five days.
1 T fresh lemon juice
1/2 t Dijon mustard
1/8 t salt
1 pasturized egg
3/4 C canola oil
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Combine first 4 ingredients in a blender; process until smooth. With blender on, gradually pour in oil; process just until smooth and completely blended. Yield: 3/4 cup.
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April 29, 2009 at 10:25 am (7 ingredients or less, almonds, baking soda, butter, candy, chipotle chili powder, granulated sugar, light corn syrup, peanuts, pecans, stovetop, vegetable cooking spray)
Cooking spray
1 C sugar
1 C light corn syrup
1 T butter
11.5-oz container salted, dry-roasted peanuts
1 1/2 t baking soda
1 t chipotle chile powder
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1. Line a large baking sheet with parchment paper; coat paper with cooking spray.
2. Combine sugar, corn syrup and butter in a large, heavy saucepan over medium heat. Cook 18 minutes or until a candy thermometer registers 275 degrees, stirring frequently. Add peanuts; cook 3 minutes or until a candy thermometer registers 295 degrees, stirring constantly. Remove from heat; stir in baking soda and chile powder. (The baking soda will cause the mixture to bubble and become opaque.)
3. Quickly pour mixture onto prepared pan; cover with a sheet of parchment paper. Using a rolling pin, quickly roll mixture to an even thickness. Discard top parchment sheet. Cool mixture completely; break into pieces. Store in an airtight container. Yield: 28 servings of 1 oz each.
Variation: Substitute pecans or almonds for the peanuts if you prefer.
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April 28, 2009 at 3:19 pm (arugula, black pepper, bosc pears, dijon mustard, extra virgin olive oil, Salad, salt, shallots, Vegetarian, walnuts, white wine vinegar)
1 T minced shallots
2 T extra-virgin olive oil
2 t white wine vinegar
1/4 t salt
1/4 t Dijon mustard
1/8 t black pepper
6 C baby arugula leaves
2 Bosc pears, thinly sliced
1/4 C chopped walnuts, toasted
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Combine first 6 ingredients in a large bowl; stir with a whisk. Add arugula and pears to bowl; toss to coat. Place about 1 1/2 C salad on each of 4 plates; sprinkle each serving with 1 T walnuts. Yield: 4 servings.
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April 28, 2009 at 1:39 pm (7 ingredients or less, Aldi ingredients, boneless skinless chicken breast, broccoli, carrots, green bell pepper, lemons, linguine, olive oil, parmesan, zucchini)
Prep Time:10 min
Total Time:17 min
Makes:3 servings, 1-1/3 cups each
2 cups cut-up fresh vegetables (green peppers, zucchini, broccoli, carrots)
2 Tbsp. olive oil
2 small boneless skinless chicken breast halves (8 oz.), cut into strips
4 oz. linguine, cooked, drained (about 2 cups)
3 Tbsp. grated Parmesan cheese
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Cook and stir chicken in hot oil 2 to 3 min. or until no longer pink on the outside. Add vegetables; continue cooking 5 min. or until vegetables are crisp-tender and chicken is cooked through.
Add linguine; cook an additional 2 min. or until heated through, stirring occasionally.
Stir in the cheese.
Variation – Lemony Chicken Pasta Primavera
Prepare as directed, adding grated peel and juice from 1 medium lemon before stirring in the cheese.
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April 28, 2009 at 1:32 pm (7 ingredients or less, Aldi ingredients, Asian, boneless pork chops, cooked brown rice, frozen stir-fry vegetables, ground ginger, honey, hot cooked rice, italian dressing, Main Dish, soy sauce, spaghetti, stovetop, vegetable oil, whole-grain thin spaghetti)
Prep Time:10 min
Total Time:20 min
Makes:4 servings
1 Tbsp. oil
1 lb. boneless pork chops, cut into strips
2 cups frozen stir-fry vegetables
1/4 cup Italian dressing
2 Tbsp. soy sauce
2 Tbsp. honey
1/4 tsp. ground ginger
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Heat oil in large nonstick wok or skillet on medium-high heat. Add meat; stir-fry 5 min. or until cooked through.
Add remaining ingredients; stir-fry 5 min. or until vegetables are heated through.
Serve over hot cooked spaghetti or rice.
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April 25, 2009 at 1:10 pm (all-purpose flour, bel paese cheese, butter, fettuccine, gorgonzola, half-and-half, Main Dish, nutmeg, parmesan, stovetop, vegetable stock, white pepper)
All you need to complete a light meal is a crisp salad or vegetable vinaigrette. For dessert, serve a piquant Italian ice or fresh fruit.
3 T butter, divided
1 1/2 T all-purpose flour
1/8 t ground nutmeg
Dash of white pepper
1 C half-and-half
1/2 C vegetable stock
1/3 C shredded fontina cheese
1/3 C shredded Bel Paese cheese
1/3 C crumbled Gorgonzola cheese
8 oz fettuccine
3/4 C grated Parmesan, divided
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In a 2-qt pan over medium heat, melt 1 1/2 T of the butter. Mix in flour, nutmeg and pepper; cook, stirring, until bubbly. Slowly stir in half-and-half and stock; cook, stirring constantly, until sauce boils and thickens. Mix in fontina and Bel Paese cheeses; cook, stirring, until cheeses are melted and sauce is smooth. Stir in Gorgonzola cheese until blended; place pan over simmering water to keep sauce warm.
Cook noodles according to package directions. Drain well. Toss noodles lightly with remaining 1 1/2 T butter and 1/2 C of the Parmesan cheese. Spoon noodles onto serving plates. Top each serving with an equal amount of cheese sauce and the remaining 1/4 C Parmesan. Makes 4 servings.
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April 25, 2009 at 12:55 pm (9" baked deep dish pie crust, all-purpose flour, Breakfast, butter, eggs, ground mustard, Main Dish, mushrooms, onion, oven, paprika, prepared horseradish, salt, stovetop, swiss cheese, thyme leaves, yogurt)
1 9″ baked deep dish pie crust
1 T butter
1 small onion, chopped
1/4 lb mushrooms, sliced
1/2 t thyme leaves
1 C shredded Swiss
3 eggs
1 C plain yogurt
2 T all-purpose flour
1/2 t prepared horseradish
1/4 t salt
1/4 t dry mustard
Paprika
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Melt butter in a wide frying pan over medium heat. Add onion and mushrooms and cook until onion is soft. Stir in thyme and let cool.
Sprinkle cheese evenly into pastry shell. Spoon onion mixture into shell. Beat eggs slightly, the stir in yogurt, flour, horseradish, salt and mustard until well blended. Pour over mushroom layer. Sprinkle with paprika.
Bake in a 375 degree oven for 40 to 45 minutes or until filling is puffed and browned and a knife inserted in center comes out clean. Let stand on a wire rack for 10 minutes before serving. Makes 6 servings.
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April 25, 2009 at 12:42 pm (blender, Breakfast, butter, cottage cheese, eggs, food processor, Main Dish, marjoram, monterey jack cheese, mushrooms, oven, paprika, scallions, stovetop, swiss cheese, thyme leaves, wheat germ)
A simple butter lettuce salad makes a good accompaniment for a light supper.
5 T butter, divided
1/2 lb mushrooms, coarsely chopped
1/3 C fine dry whole wheat bread crumbs
2 T wheat germ
3/4 C (7 or 8 ) chopped green onions (including tops)
2 C shredded Swiss or jack cheese
1 C cottage cheese
3 eggs
1/4 t thyme leaves
1/4 t marjoram leaves
Paprika
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In a wide frying pan over medium heat, melt 3 T of the butter. Add mushrooms and cook until limp. Remove pan from heat and stir in bread crumbs and wheat germ. Turn into a well-greased 9″ pie pan and press evenly onto bottom and sides.
In the same pan, melt the remaining 2 T butter. Add onions and cook until soft. Spread onions over crust and sprinkle evenly with shredded cheese. In a blender or food processor, whirl cottage cheese, eggs, thyme and marjoram until smooth. Pour into crust and sprinkle with paprika.
Bake in a 350 degree oven for 25 to 30 minutes or until a knife inserted in center comes out clean. Let stand on a wire rack for 10 minutes before serving. Makes 6 servings.
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