16 May 2012
Asian Mango and Chicken Wraps
Print
2 ripe mangos, peeled, pitted, diced
1½ cups chopped roasted chicken breast (deli or rotisserie)
2 green onions, sliced
½ red bell pepper, chopped
1½ cups shredded Savoy or Napa cabbage
2 medium carrots, grated
⅓ cup fat-free cream cheese
3 tablespoons natural creamy peanut butter, unsalted
2 teaspoons low-sodium soy sauce
4 8” whole wheat tortillas
Cut mangos, vegetables and chicken and place in a mixing bowl; toss until well mixed. In a small mixing bowl, whisk together cream cheese, peanut butter and soy sauce.
To assemble: Lay out tortillas on a flat surface; on each tortilla spread ¼ of cream cheese mixture and top with mango, vegetable, chicken mix; roll up tightly, tucking in ends of tortilla. Secure with toothpicks.
To serve, cut each wrap in half. If not serving immediately, refrigerate; holds well overnight.
Yields: 4 wraps
Recipe adapted from The Produce for Better Health Foundation
09 May 2012
Herbed Spinach Quiche Portabella Caps
Print
4 portabella mushrooms, 3-inch diameter
Cooking spray
3 large eggs
6 egg whites
½ cup whole wheat grated bread crumbs (Panko)
¼ cup nonfat milk
1 teaspoon low-sodium garlic & herb blend (like Mrs. Dash)
1 cup cooked and drained, chopped, frozen spinach
¼ cup reduced-fat Parmesan cheese, divided
Place oven rack in center of oven; preheat oven to 375°F.
Remove portabella stems; wipe clean with damp paper towel. Spray baking sheet with cooking spray and place mushroom caps on baking sheet. In a mixing bowl, whisk together all remaining ingredients, except 1 tablespoon Parmesan cheese. Coat a 10-inch non-stick pan with cooking spray and heat over medium flame. Cook and scramble egg mixture until it just starts to thicken. Remove from heat. Using a large spoon, scoop partially-cooked, hot egg mixture into portabella caps. Sprinkle tops with remaining Parmesan cheese. Bake about 20 minutes. Serve immediately.
Yields: 4 servings
Recipe adapted from The Produce for Better Health Foundation
02 May 2012
Creamy Avocado Egg Salad
Print
½ of a large avocado
3 hard-boiled eggs, chopped
1 teaspoon country dijon mustard
1 tablespoon apple cider vinegar
¼ teaspoon garlic powder
¼ teaspoon dill weed
¼ teaspoon salt
1 (scant) tablespoon flat-leaf parsley, chopped
Optional add-ins for crunch: red bell pepper, celery, or pickles
In a medium bowl, mash the avocado well. Add the rest of the ingredients and mix well. Serve on your favorite bread, in a wrap, or on top of a bed of lettuce.
Yields: 3 servings
Recipe provided by Shelly Ruybalid
25 Apr 2012
Herbed Mashed Peas
Print
1 tablespoon butter
1 cup leek, thinly sliced
¼ cup water
1 10-ounce package frozen green peas, thawed
1 tablespoon basil, chopped
2 teaspoons fresh tarragon, chopped
¼ teaspoon salt
¼ teaspoon black pepper
Heat butter in a medium-size non-stick skillet over medium heat. Add leek; cook 5 minutes or until tender, stirring occasionally. Add water and peas; cook another 5 minutes or until peas are tender. Place pea mixture in a food processor; add basil, juice, and tarragon; process until smooth, adding more water if necessary. Stir in salt and pepper. Serve immediately.
Yields: 4 servings
Recipe provided by Shelly Ruybalid
25 Apr 2012
Fresh Avocado Salad
Print
1 teaspoon extra-virgin olive oil
juice of ½ lime
1 small clove garlic, minced
pinch cayenne
coarse salt
1 ripe avocado, halved and seeded
½ yellow bell pepper, stem and seeds removed, diced
6 cherry tomatoes, halved
1 scallion, thinly sliced
1 tablespoon fresh cilantro, plus leaves for garnish
In a small bowl, whisk together oil, lime juice, garlic, and cayenne. Season with salt. Scoop out meat from avocado halves and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and cilantro. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into avocado shells. Garnish with cilantro leaves.
Yields: 1 serving
Recipe provided by Shelly Ruybalid
18 Apr 2012
Lemon-Cornmeal Biscotti
Print
¾ cup all-purpose flour
¾ cup fine ground yellow cornmeal
1 teaspoon anise seeds
¼ teaspoon baking powder
coarse salt
3 tablespoons unsalted butter, room temperature
½ cup sugar
plus 1 tablespoon for sprinkling
1 large egg
plus 1large egg white, lightly beaten for egg wash
2 teaspoons finely grated lemon zest
2 tablespoons sliced almonds
Preheat the oven to 350°F. Whisk together flour, cornmeal, anise seeds, baking powder, and ¼ teaspoon salt in a medium mixing bowl.
Beat butter and ½ cup sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in whole egg and zest. Reduce speed to low, and beat in flour mixture.
Press dough into an even ½-inch thickness on a parchment-lined baking sheet. Brush with egg wash; sprinkle with almonds and remaining tablespoon sugar. Bake until golden, 25 to 30 minutes. Let cool on wire rack. Break or cut into pieces.
Yields: 6 servings.
Recipe adapted from Martha Stewart Living
11 Apr 2012
Spring Soup
Print
3 tablespoons butter
3 leeks, chopped
1 onion, chopped
2 potatoes, peeled and diced
3 carrots, sliced
2 quarts chicken stock
½ cup rice
1 pound fresh spinach, chopped
Salt and pepper to taste
½ cup light cream, optional
Parmesan cheese
In large saucepan, melt butter and sauté leeks and onions. Add potatoes, carrots, and stock. Boil for 15 minutes. Stir in rice and cook 20 minutes longer. Add chopped spinach and cook 10 to 15 minutes longer. Salt and pepper to taste. Gradually stir in light cream and heat to serving temperature. Serve with Parmesan cheese.
Yields: 6 servings
Recipe Provided by Shelly Ruybalid
04 Apr 2012
Rainbow Pinwheel Cookies
Print
1 17.5-oz. bag Betty Crocker Sugar Cookie Mix, mixed according to package directions
(or your favorite sugar cookie dough recipe)
Liquid food coloring, as desired (McCormick Neon shades work well)
Rainbow sprinkles, if desired
Preheat oven to 350°F. Divide dough evenly into five bowls, and color each with a different color liquid food coloring. Roll each color of dough into grape-sized balls. Combine a ball of each color and quickly roll into a larger ball. It will look like a little beach ball. Then roll that ball between your hands and the counter until you have a cylinder about 12 inches long. Starting from one end, roll the dough into a coil, twisting the cylinder as you go. Roll edges of the cookie in sprinkles. Bake the cookies for 10 to 11 minutes, or until done.
Yields: approximately 3 dozen cookies
Recipe provided by Shelly Ruybalid
28 Mar 2012
Cinnamon Roll Sugar Cookies
Print
For the Cookie Dough:
1 17.5-oz. bag Betty Crocker Sugar Cookie Mix, mixed according to package directions
or your favorite sugar cookie dough recipe
2 tablespoons butter, melted
1 tablespoon cinnamon
4 tablespoons brown sugar
For the Glaze:
2 tablespoons butter
1 tablespoon milk
1 cup powdered sugar
½ teaspoon vanilla
Preheat oven to 350°F.
Roll out sugar cookie dough on floured surface. Brush with melted butter. Sprinkle liberally with a layer of cinnamon and then with a layer of brown sugar. Roll and wrap in plastic wrap. Chill for 2 hours or place in freezer for 30 minutes. Slice cookies ¼-inch thick and place 2 inches apart on cookie sheets. Bake for 10 minutes.
In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.
Yields: about 3½ dozen cookies
Recipe provided by Blog Chefs
21 Mar 2012
Salted Caramel Chocolate Chip Cookies
Print
3¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) room temperature butter
¾ cup granulated sugar
¾ cup Packed Brown Sugar
1 teaspoon vanilla extract
2 large eggs
1 cup semi-sweet chocolate chips
10 soft caramel chews, cut to the size of chocolate chips
½ cup roughly chopped almonds
1 tablespoon course sea salt
Preheat oven to 375°F.
Line a cookie sheet with parchment paper or silpat (silicone non-stick baking mat).
Combine flour, baking soda, baking powder and salt in a bowl. Stir well to disperse the salt and baking soda within the flour. Beat butter, granulated sugar, brown sugar and vanilla extract in large a bowl until creamy. Add the eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips, caramel pieces and nuts.
Drop by rounded tablespoon onto ungreased baking sheets then sprinkle each cookie with a pinch of course sea salt. Bake for 10 to 12 minutes or until golden brown.
Cool on baking sheets for 2 minutes; carefully remove the entire sheet of cookies, while on parchment paper or silpat, from the baking sheet to cool until the caramel firms up enough in order to move each cookie to a wire rack and cool completely.
Yields: 55 cookies
Recipe provided by Shelly Ruybalid
2012 (1)
holly (April 7, 2012, 7:33 pm)