Tuesday, March 29, 2011
Monday, March 14, 2011
Thai Peanut Lime Sauce with Noodles & Veggies
Makes 6 servings (1 cup pasta, 1 cup veggies, 2.5 T sauce)
Adapted from Ellie Krieger.
3/4 pound linguine or whole-wheat spaghetti
1/2 cup sweet onion, chopped
2 cups (about 9 ounces) mushrooms
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed (OR Broccoli florets chopped)
1 teaspoon olive oil
1/4 cup + 2 Tbsp natural Chunky peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2.5 tablespoons rice vinegar
2.5 tablespoons fresh lime juice
1 scallion, cut into pieces (optional)
1/2 teaspoon ground ginger (or 3/4 inch fresh ginger, finely grated)
1 garlic clove, chopped
1 tablespoons agave nectar
1.5 tablespoon splenda
1/4 teaspoon red pepper flakes or thai spice seasoning
Directions:
1) SAUCE: Combine peanut butter, soy sauce, water, vinegar, lime, scallion, ginger, garlic, sugar and red pepper flakes (or spice) in a food processor. Puree until smooth, then set aside.
2) Cook pasta in salted water until al dente. Drain, rinse with cold water to stop cooking process, and set aside.
3) While pasta is cooking, in large saute pan, add oil over med-hi heat then add onion and saute for 1-2 minutes. Add mushrooms, a little salt and pepper and brown - 4-5 minutes.
4) In separate pan/bowl, steam broccoli for 3 minutes, add snow peas and sugar snap peas and steam for an additional 2 minutes. Remove from heat when done.
5) Over medium heat, add green veggies to mushroom/onion mix in large pan, add pasta and 3/4 of sauce and heat through over med heat. Serve with rest of sauce and chopped cilantro.
Can add any type of meat or fish to this dish. I made it tonight with Mahi Mahi, but chicken would be very good too.
Adapted from Ellie Krieger.
3/4 pound linguine or whole-wheat spaghetti
1/2 cup sweet onion, chopped
2 cups (about 9 ounces) mushrooms
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed (OR Broccoli florets chopped)
1 teaspoon olive oil
1/4 cup + 2 Tbsp natural Chunky peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2.5 tablespoons rice vinegar
2.5 tablespoons fresh lime juice
1 scallion, cut into pieces (optional)
1/2 teaspoon ground ginger (or 3/4 inch fresh ginger, finely grated)
1 garlic clove, chopped
1 tablespoons agave nectar
1.5 tablespoon splenda
1/4 teaspoon red pepper flakes or thai spice seasoning
Directions:
1) SAUCE: Combine peanut butter, soy sauce, water, vinegar, lime, scallion, ginger, garlic, sugar and red pepper flakes (or spice) in a food processor. Puree until smooth, then set aside.
2) Cook pasta in salted water until al dente. Drain, rinse with cold water to stop cooking process, and set aside.
3) While pasta is cooking, in large saute pan, add oil over med-hi heat then add onion and saute for 1-2 minutes. Add mushrooms, a little salt and pepper and brown - 4-5 minutes.
4) In separate pan/bowl, steam broccoli for 3 minutes, add snow peas and sugar snap peas and steam for an additional 2 minutes. Remove from heat when done.
5) Over medium heat, add green veggies to mushroom/onion mix in large pan, add pasta and 3/4 of sauce and heat through over med heat. Serve with rest of sauce and chopped cilantro.
Can add any type of meat or fish to this dish. I made it tonight with Mahi Mahi, but chicken would be very good too.
Oatmeal & Wheat & Blueberry Pancakes
This is adapted from SparkPeople recipes. These turned out with good flavor. The blueberries added moisture to the pancake but they are not very fluffy. Next time, add a bit more baking powder and use 2 whole eggs.
Ingredients:
1 cup non-fat Lactaid
2/3 cup rolled oats
2/3 cup Whole white wheat flour
1 Tablespoon ground flaxseed
2 Tablespoons splenda
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 egg + 1/4 cup egg whites, beaten
1 teaspoons canola oil
2 teaspoons applesauce
1/2 teaspoon vanilla extract
1 cup fresh blueberries
Directions
1. Heat milk until hot; remove from heat. Stir in oats. Cover and let stand for 5 minutes.
2. While oats are cooking, stir together: flour, sugar, baking powder, flour and cinnamon. Make a well in the center for the liquid ingredients.
3. In a seperate bowl mix eggs,vanilla and oil. Then add to the well in the dry mixture with the oats. (oats should be soggy with excess milk-this is what you want for mixing)
4. Mix well then lastly mix in blueberries.
5. For each pancake pour 1/4 a cup of batter onto skillet sprayed with Pam cooking spray. Cook over Medium for about 4 minutes, flipping when bubbles appear.
Makes eight pancakes.
Recipe submitted by SparkPeople user PAISANS.
Ingredients:
1 cup non-fat Lactaid
2/3 cup rolled oats
2/3 cup Whole white wheat flour
1 Tablespoon ground flaxseed
2 Tablespoons splenda
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 egg + 1/4 cup egg whites, beaten
1 teaspoons canola oil
2 teaspoons applesauce
1/2 teaspoon vanilla extract
1 cup fresh blueberries
Directions
1. Heat milk until hot; remove from heat. Stir in oats. Cover and let stand for 5 minutes.
2. While oats are cooking, stir together: flour, sugar, baking powder, flour and cinnamon. Make a well in the center for the liquid ingredients.
3. In a seperate bowl mix eggs,vanilla and oil. Then add to the well in the dry mixture with the oats. (oats should be soggy with excess milk-this is what you want for mixing)
4. Mix well then lastly mix in blueberries.
5. For each pancake pour 1/4 a cup of batter onto skillet sprayed with Pam cooking spray. Cook over Medium for about 4 minutes, flipping when bubbles appear.
Makes eight pancakes.
Recipe submitted by SparkPeople user PAISANS.
Sunday, November 21, 2010
Deliciously Light Banana Oat Bread
From: Mom Advice
1 cup AP flour
1/2 cup www flour
2/3 cup packed brown sugar
1 1/2 tsp baking power
1/4 tsp baking soda
1/4 tsp salt (I left this out)
3/4 cup rolled oats
1 rounded tsp cinnamon
3 medium mashed bananas
1/3 cup buttermilk (I sub'd lactaid with a couple tbps leftover coffee creamer + 2 tsp white vinegar to sour)
1/4 vegetable oil
1 tsp vanilla
2 eggs, beaten
cooking spray
Preheat oven nto 350F and spray 8x4 in loaf pan with spray.
Combine dry ingredients together in a large bowl.
In another bowl, beat eggs, mash in banana and add buttermilk, oil and vanilla.
Pour wet ingredients into dry ingredients and stir gently until dry ingredients are moistened.
Spoon batter into pan and bake for 55 minutes.
Cool on wire rack, in the pan, for about 15 minutes (ok if longer).
Remove the bread from the pan and then cool thoroughly on wire rack.
1 cup AP flour
1/2 cup www flour
2/3 cup packed brown sugar
1 1/2 tsp baking power
1/4 tsp baking soda
1/4 tsp salt (I left this out)
3/4 cup rolled oats
1 rounded tsp cinnamon
3 medium mashed bananas
1/3 cup buttermilk (I sub'd lactaid with a couple tbps leftover coffee creamer + 2 tsp white vinegar to sour)
1/4 vegetable oil
1 tsp vanilla
2 eggs, beaten
cooking spray
Preheat oven nto 350F and spray 8x4 in loaf pan with spray.
Combine dry ingredients together in a large bowl.
In another bowl, beat eggs, mash in banana and add buttermilk, oil and vanilla.
Pour wet ingredients into dry ingredients and stir gently until dry ingredients are moistened.
Spoon batter into pan and bake for 55 minutes.
Cool on wire rack, in the pan, for about 15 minutes (ok if longer).
Remove the bread from the pan and then cool thoroughly on wire rack.
Sunday, October 3, 2010
Pumpkin Cake/ Cupcakes
This is a recipe from Allrecipes:
1 cup brown sugar
1/2 cup white sugar
3/4 cup vegetable oil
1/2 cup applesauce
1 tsp vanilla
2 cups canned pumpkin
3 eggs, 1 egg white
2 cups AP flour
3 tsp baking powder
2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1 cup walnuts (optional and not used this time)
1. Preheat oven to 350 degrees F. Grease a 12x18 inch pan (I used 1 9 " cake pan and 1 xlarge muffin tin).
2. Sift flour, baking powder, soda, salt and cinnamon.
3. In large bowl, combine sugar and oil and applesauce.
3. Blend vanilla annd pumpkin, then beat in eggs one at a time
4. Gradually beat in flour mixture.
5. Spread batter into both pans.
6. Baked for 35 minutes on same shelf in oven.
1 cup brown sugar
1/2 cup white sugar
3/4 cup vegetable oil
1/2 cup applesauce
1 tsp vanilla
2 cups canned pumpkin
3 eggs, 1 egg white
2 cups AP flour
3 tsp baking powder
2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1 cup walnuts (optional and not used this time)
1. Preheat oven to 350 degrees F. Grease a 12x18 inch pan (I used 1 9 " cake pan and 1 xlarge muffin tin).
2. Sift flour, baking powder, soda, salt and cinnamon.
3. In large bowl, combine sugar and oil and applesauce.
3. Blend vanilla annd pumpkin, then beat in eggs one at a time
4. Gradually beat in flour mixture.
5. Spread batter into both pans.
6. Baked for 35 minutes on same shelf in oven.
Sunday, August 8, 2010
Eye of Round Roast Beef - Great Way to Roast
A great way too cook cheap roast and make it tender!
1 (2 pound) beef eye of round roast
salt and pepper
Lawry's salt
dry thyme and rosemary
Chili powder
Directions
Pat the roast with the dry rub overnight if possible, or season as much in advance.
Preheat the oven to 500 degrees F (260 degrees C). Place beef in a roasting pan. Do not cover or add water.
Place the roast in the preheated oven (after ~ 20min). Reduce the temperature to 475 degrees F (245 degrees C). Roast for 15 minutes (seven minutes per pound or 21 min for 3 lb roast) then turn off the oven and let the roast sit in the hot oven for 2 hours (2.5 hrs for 3 lb roast). Do not open the door at all during this time!
Remove the roast from the oven, the internal temperature should have reached ~ 140 degrees F (65 degrees C). Carve into thin slices to serve.
Served with sauted asparagus and mushroom with butter, garlic, sherry, red pepper flakes, dried thyme, salt and pepper AND with Scott's mashed potatos.
1 (2 pound) beef eye of round roast
salt and pepper
Lawry's salt
dry thyme and rosemary
Chili powder
Directions
Pat the roast with the dry rub overnight if possible, or season as much in advance.
Preheat the oven to 500 degrees F (260 degrees C). Place beef in a roasting pan. Do not cover or add water.
Place the roast in the preheated oven (after ~ 20min). Reduce the temperature to 475 degrees F (245 degrees C). Roast for 15 minutes (seven minutes per pound or 21 min for 3 lb roast) then turn off the oven and let the roast sit in the hot oven for 2 hours (2.5 hrs for 3 lb roast). Do not open the door at all during this time!
Remove the roast from the oven, the internal temperature should have reached ~ 140 degrees F (65 degrees C). Carve into thin slices to serve.
Served with sauted asparagus and mushroom with butter, garlic, sherry, red pepper flakes, dried thyme, salt and pepper AND with Scott's mashed potatos.
Plum Cake Recipe (Try with other fruit!)
I made the following cake I found off of http://skyturtle.wordpress.com/2010/03/14/easy-sunday-cooking-plum-cake-recipe/
How to make plum cake:
2 eggs
half a cup of white sugar
half a cup of oil
one cup and a half flour (I used 3/4 cup AP flour and the rest with whole white wheat flour)
one teaspoon baking soda
4-5 plums (try with sweet peaches, nectarines or berries next time)
Cut the plums in one finger thick slices then sprinkled with white sugar.
Pre-heat the oven to 360 F
Beat the eggs with the sugar. Add the oil and mix some more.
Mix the baking soda in the flour.
Start snowing the flour on top of the egg/sugar/oil mix. Mix some more. Continue adding flour until you get a creamy shiny texture.
Put the soft dough in a tray, over a layer of cooking paper.
Arrange the sliced plums on top of the dough then sprinkle with sugar and cinnamin.
Bake for 25 min.
After 27 minutes, I thought it was ready however when I cut into the cake, the middle was still doughy! I placed back in over for 15 more minutes.
Cake itself was delicious but the plums lost all their flavor. I would try this next time as a loaf with blueberries or arrange peaches or nectarines ontop instead.
How to make plum cake:
2 eggs
half a cup of white sugar
half a cup of oil
one cup and a half flour (I used 3/4 cup AP flour and the rest with whole white wheat flour)
one teaspoon baking soda
4-5 plums (try with sweet peaches, nectarines or berries next time)
Cut the plums in one finger thick slices then sprinkled with white sugar.
Pre-heat the oven to 360 F
Beat the eggs with the sugar. Add the oil and mix some more.
Mix the baking soda in the flour.
Start snowing the flour on top of the egg/sugar/oil mix. Mix some more. Continue adding flour until you get a creamy shiny texture.
Put the soft dough in a tray, over a layer of cooking paper.
Arrange the sliced plums on top of the dough then sprinkle with sugar and cinnamin.
Bake for 25 min.
After 27 minutes, I thought it was ready however when I cut into the cake, the middle was still doughy! I placed back in over for 15 more minutes.
Cake itself was delicious but the plums lost all their flavor. I would try this next time as a loaf with blueberries or arrange peaches or nectarines ontop instead.
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