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Home > pages > copied-recipes > 2010
pages/copied-recipes/2010
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Avgolemono (from Martha Stewart) -- Original Post
Serves 8 to 10
Original Wordpress ID and Date: 8574, 2014-08-04_115905
Baked Whole-Wheat Samosas -- back to top
Baked Whole-Wheat Samosas (from Heart and Stroke Foundation) -- Original Post
(Pastry stuffed with curried potatoes, peas, and spices)
Makes 12 servings
Ingredients
For the dough:
For the filling:
Dough: Mix flour, salt in bowl. Add yogurt. Form into a ball. Knead adding more flour as needed. Wrap tightly. Place in the fridge until ready.
Filling: Boil the potatoes 15 minutes or until tender but not mushy. Drain. Set aside. In the same pot, heat oil over medium heat, add onion, oil, garlic, ginger, cumin, curry powder and salt. Cook until the onion starts to soften. Add peas and cook until heated. Remove and add the potatoes. Toss to blend.
Assemble and bake: Preheat oven to 425 F (220 C). On floured surface, roll dough into a long rope. Divide it evenly into 12 pieces. One by one roll each piece into a circle. Place about 2 tbsp (25 mL) of filling on each circle and fold over. Dampen inside edge with finger dipped in water and crimp edges with a fork. Brush sparingly with oil. Place the samosas on greased baking sheet and cook 15 minutes. Remove them from the oven. Reduce the oven temperature to 350 F (180 C). Flip the samosas over and bake for an additional 5-10 minutes.
Serve with your favourite dipping sauce.
**Nutritional information per serving
(1 samosa)**
Developed by Nadine Day, RD. The Heart and Stroke Foundation.
Posted June 2008.
Original Wordpress ID and Date: 8591, 2014-08-04_120733
Recipe: Bread Pudding -- back to top
Originally from: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226018&package_id=384652
Changes
It needed more sweetener. Next time we can add some Splenda to the egg mix. Also, you could use whole wheat bread.
We served with Froyo
Original Recipe
Try this recipe the next time you have a leftover French loaf; the texture of bread pudding is better with day-old bread. You can also use fat-free fudge topping in place of the caramel topping.
Yield: 2 servings
Combine the first 4 ingredients in a small bowl, and stir with a whisk. Place 1/2 cup bread cubes into each of 2 (8-ounce) ramekins coated with cooking spray. Spoon 2 tablespoons milk mixture over each serving, and top with 1/4 cup banana. Sprinkle each serving with 1 1/2 teaspoons granulated sugar. Repeat procedure with remaining bread and milk mixture. Chill 30 minutes.
Preheat oven to 350.
Bake at 350 for 50 minutes or until done. Spoon 1 tablespoon caramel sauce over each serving. Sprinkle with powdered sugar, if desired.
Calories:
297 (14% from fat)
Fat:
4.5g (sat 1.4g,mono 1.6g,poly 0.9g)
Fiber:
2.3g
Original Wordpress ID and Date: 130, 2010-08-08_211016
Candy Cane Cookies (from KitchenDaily) -- Original Post
For Cookies:
For Filling:
Directions
For cookies:
Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.
Preheat oven to350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to2-inch round (edges will crack). Bake until cookies n longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (d not overbake or cookies will become to* crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.
For filling:
Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by drop fulls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.
Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to3 days or freeze up to2 weeks.)
Original Wordpress ID and Date: 8559, 2014-08-04_114857
Carrot Cake Pancakes -- back to top
Carrot Cake Pancakes -- Original Post
This is now part of my recipe book. I am keeping this original page but see the recipe book page for the updated recipe
From: <http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1949746>
These cakey flapjacks feature warm spices and bright carrot flavor. Our lightened version uses low-fat buttermilk and a small dab of honey butter to top the pancakes.
Yield: 6 servings (serving size: 2 pancakes and about 2 teaspoons honey butter)
1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.
Original Wordpress ID and Date: 355, 2010-09-12_172314
Chicken Saltimbocca -- back to top
Chicken Saltimbocca (From Gina's Skinny Taste) -- Original Post
3 (8 oz) chicken cutlet halves (24 oz total) , fat removed
3 (1.5 oz) slices paper thin prosciutto, cut in half
6 sage leaves
1/4 cup flour
olive oil spray
1 tbsp butter
salt and fresh pepper
3/4 cup fat free chicken broth
1/4 cup white wine
Cut each breast into two cutlets to make a total of 6. Pound each one to about 1/4?.
Season chicken with pepper. Lay a sage leaf on top, then a 1/2 slice of prosciutto, fold over and lightly pound ends of chicken to seal.
Place flour in a shallow bowl and lightly dredge chicken in flour, shaking off excess.
Heat a nonstick frying pan. When hot, spray olive oil. Sauté chicken 1 minute on each side. You may have to do this in a few batches.
Remove chicken from pan and deglaze the pan with wine, scraping up any brown bits. Add chicken broth, butter and return chicken to the sauce. Finish cooking on low, 5 minutes. Serve this over a bed of wilted greens and top with sauce.
Original Wordpress ID and Date: 8585, 2014-08-04_120338
Coffee Fluff [The Kitchn] -- back to top
Coffee Fluff (From The Kitchn) -- Original Post
about four cups, 8 small servings
Brew the coffee with the water using a French press. (You can substitute espresso or Chemex-brewed coffee if you prefer.) Put in a small bowl or a glass measuring cup. Stir in the sugar and pinch of salt and sprinkle the gelatin over top. Let it soften for a few minutes then whisk vigorously until gelatin is thoroughly dissolved. Refrigerate until it is set - about two hours.
Add the liquor, vanilla and a pinch of the salt to the cream. Whip the cream until it forms soft peaks. Remove the cream to a separate bowl, and whip the coffee gelatin, quite firm by this point, until it is frothy and creamy. It will look like a thick dark mocha espresso drink, or creamy cafe au lait, but still with tiny flecks of brown coffee jelly. Stir this frothed coffee jelly and the cream together. Spoon into a mold or individual cups and refrigerate again until set - at least an hour. It will still be quite soft and creamy, like a refrigerator version of ice cream.
Serve, as Colwin suggests, with a few chocolate shavings on top.
Fiber One Onion Rings -- back to top
Fiber One Onion Rings (from Hungry Girl) -- Original Post
PER SERVING (entire recipe): 155 calories, 1g fat, 515mg sodium, 41g carbs, 16g fiber, 7g sugars, 9g protein -- Points plus value 4*
Originally, we were pretty laid back about the amount of spices in this recipe. These days, we're not taking any chances. No one likes under-seasoned onion rings...
Ingredients:
1 large onion
1/2 cup Fiber One bran cereal (original)
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 tsp. garlic powder, or more to taste
1/8 tsp. onion powder, or more to taste
1/8 tsp. salt, or more to taste
Black pepper, to taste
Directions:
Preheat oven to 375 degrees.
Slice the ends off the onion and remove its outer layer. Cut onion into 1/2-inch-wide slices, and separate into rings. Set aside.
Using a blender or food processor, grind Fiber One to a bread crumb-like consistency. Season the crumbs with spices and transfer to a plate.
Fill a small bowl with egg substitute. Prepare a baking sheet (or two, if you have a lot of rings) by spraying with nonstick spray. Set aside.
Pop-Up Tip! For this next step, try using tongs or a fork to dip the rings into the egg substitute and cereal crumbs -- it'll keep your fingers from getting eggy & crumb-covered. (Don't pierce the rings with the fork; just balance them on it.)
One at a time, dunk each ring in egg substitute, give it a shake to remove any excess, and then coat it in the seasoned crumbs. Evenly place rings on the baking sheet(s).
Bake in the oven for 20 - 25 minutes, carefully flipping rings over about halfway through. Enjoy!
MAKES 1 SERVING
HG FYI! You'll only need about 1/4 cup egg substitute to coat your rings, but using 1/2 cup makes it soooo much easier.
Original Wordpress ID and Date: 8552, 2014-08-04_114457
Hungry Girl Fiber One Fried Zucchini -- back to top
(JW note: Actually added 2015-09-23)
Filipino Adobo Chicken -- back to top
Filipino Adobo Chicken (from Gina's) -- Original Post
Original Wordpress ID and Date: 8571, 2014-08-04_115714
Ice Cream Bread -- back to top
Ice Cream Bread ( FromA Taste of Home) -- Original Post
Original Wordpress ID and Date: 8566, 2014-08-04_115326
These are local, copied version of recipes. They are here for my own reference should the source website ever change the link or page.
These are password protected since they are not supposed to be pubic.
U: guest
P: Password is the name of my dog, all lower case.
Lamb Kheema with Peas [Skinny Taste] -- back to top
Lamb Kheema with Peas (From Skinny Taste) -- Original Post
In a large sauté pan, heat ghee or butter and onions on medium heat. Cook about 8 minutes. Add garlic and ginger; cook another 2 minutes.
Add ground meat to pan and brown. Season with salt, pepper, cumin, coriander, cayenne, chili powder, turmeric, garam masala and cinnamon. Stir well. Add chopped chili pepper, cilantro, bay leaf, tomato sauce and 1/2 cup of water. Reduce heat to low and cover. Simmer about 15 minutes. Add frozen peas and simmer covered another 5-10 minutes.
Lentil Soup (from AllRecipes) -- Original Post
INGREDIENTS:
DIRECTIONS:
In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired
Original Wordpress ID and Date: 8582, 2014-08-04_120137
POM Pumpkin Oatmeal Brûlée -- back to top
Yield: 4 Servings
Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Bring water to a boil in a saucepan and add salt.
Add oatmeal, stirring well.
Cook over medium heat until oatmeal starts to thicken, about 5 minutes..
Lower heat and simmer for 30 minutes, stirring occasionally.
Remove from heat and add pumpkin, cinnamon, brown sugar, raisins and pomegranate arils.
Preheat oven to a boil.*
Divide oatmeal into 4 heatproof bowls; place on a baking sheet.
Divide and spread the granulated sugar** evenly over the bowls of oatmeal. Place under the broiler and boil until sugar caramelizes and turns dark brown.
* If a small kitchen torch is available, use that instead of oven.
** More granulated sugar can be added if the bowls used are wide.
Pomegranate Scones [Low Fat] -- back to top
Low Fat Pomegranate Scones (from Gina's Skinny Taste) -- Original Post
Basic Scone recipe modified fromCooking Light
Combine flour, baking powder, salt, in a large bowl, stirring with a whisk.Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.Gently fold in fresh pomegranates.Add milk mixture, stirring just until moist. (dough will be sticky)
Place dough onto a floured surface and knead lightly four times with floured hands.Form dough into an 8-inch circle onto baking sheet, about 3/4" thick. Using a knife,cut dough into 10 wedges (do not cut all the way through).Brush egg white over dough and sprinkle evenly with sugar.Bake until golden, about 18-20 minutes, depending on your oven.Serve warm.
Original Wordpress ID and Date: 8563, 2014-08-04_115143
Sea Scallops alla Caprese -- back to top
Sea Scallops alla Caprese (from Serious Eats) -- Original Post
Ingredients
Procedures
Preheat a gas or charcoal grill with a piazza or large cast iron griddle inside, or heat the griddle on a stovetop (see note). Place the red onion slices on the hot surface without oil and season the top with salt. Cook until soft and charred, 5-7 minutes. Flip, season second side, and cook until second side is charred.
Meanwhile, place tomatoes in a large mixing bowl and tear the basil leaves over them. Once the onions have cooked and cooled slightly, separate into rings and scatter over the tomatoes. Drizzle with 4 tablespoons olive oil and season to taste with salt and pepper. Lay tomato mixture on a platter.
Carefully carve a checkerboard pattern into one side of each scallop (about 1/4-inch deep) and toss them with salt, pepper, and remaining 2 tablespoons olive oil. Preheat cooking surface until very hot, then cook the scallops, design-side-down, until golden and almost cooked through, 5-7 minutes. Flip and cook for just 30 seconds on the second side, then remove from the heat. Arrange on tomato salad, squeeze the lemon halves over everything, and top with flaky sea salt. Serve immediately.
Original Wordpress ID and Date: 8578, 2014-08-04_120016
Spicy Asian Lettuce Wraps [My Recipes] -- back to top
Spicy Asian Lettuce Wraps (from My Recipes) -- Original Post
Cover bean threads with boiling water. Let stand for 5 minutes or until softened. Drain, and rinse under cool water. Chop noodles.
While bean threads soak, combine cilantro, soy sauce, chile paste, and oil in a large bowl, stirring with a whisk. Add noodles and chicken to soy sauce mixture; toss well to coat. Spoon about 1/3 cup chicken mixture down center of each lettuce leaf; roll up.
Original Wordpress ID and Date: 8346, 2014-08-03_141131
Thai-Style Sea Scallops -- back to top
Thai-Style Sea Scallops (from WeightWatchers) -- Original Post
Serves 4, 6 Points plus
Instructions
Combine soy sauce and next 4 ingredients in a heavy-duty zip-top plastic bag; add scallops. Seal and marinate in refrigerator 30 minutes, turning occasionally.
Remove scallops from bag, reserving marinade. Slowly stir cornstarch into marinade with a whisk. Add enough water to marinade mixture to measure 2?3 cup.
Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add half of scallops and cook 3 to 4 minutes on each side or until golden. Remove scallops from pan; set aside and keep warm. Repeat procedure with remaining oil and scallops.
Transfer scallops to serving plates. Wipe pan with a paper towel. Reduce heat to medium-low. Stir marinade mixture and pour into pan; bring to a boil, stirring constantly. Reduce heat, and simmer 1 minute or until slightly thick, stirring occasionally. Pour mixture over scallops; top with cilantro and sesame seeds. Garnish with lime wedges, if desired. Yield: 4 servings (serving size: 6 to 8 scallops).
Original Wordpress ID and Date: 8588, 2014-08-04_120516
Vertical Pear Salad [The Novice Chef] -- back to top
Vertical Pear Salad (from The Novice Chef) -- Original Post
Cut pears horizontally into 3 or 4 slices depending on the size of your pears. Use a paring knife to cut out the cores. The pieces should look like O's. Leave the stem on the pop piece. Brush slices of pear with lemon juice to keep it from browning.
Toss watercress, pecans, and blue cheese with dressing until coated.
Reassemble the pear, vertically, with the watercress salad in between each slice. Once assembled, drizzle with honey, and serve!
Whole Wheat Pasta Recipe -- back to top
From: <http://allrecipes.com/Recipe/Whole-Wheat-Pasta/Detail.aspx>
Makes a huge amount. I added a good amount of water and a tiny bit more oil. Pretty good. Also, I used only white whole wheat four instead of half and half. Made it on August 2, 2010
~~~~~~~~~~~~~~~~~~~~~~~~
Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.
Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.
Original Wordpress ID and Date: 94, 2010-08-02_183438
Whole Wheat Pizza Crust -- back to top
2017-01-23 Note:
This was moved to the copied recipe page, but contains original post information as well.
Originally from here
I tried it once with all whole wheat flour and I thought it was a bit chewy and not as good. Also, since there is so much fiber, it doesn't change the points very much. This makes 6 large or 12 small pizza's. Large is still single person sized. See 2010-08-24 for points with all whole wheat. Also, I did the yeast with Dad's method and added it.
I started it in the food processor, moved to the dough hook and finally finished kneading by hand (more fun).
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.
Original Wordpress ID and Date: 274, 2010-08-24_200847