Cafe Lisa

Crockpot Chai Tea

2011-10-30T16:54:00.000-07:00

*I added 4 green cardamom pods and more milk. Nice for serving a large group. I also used loose tea and then strained the whole thing.8 cups water8 black tea bags3/4 cup sugar16 whole cloves5 cinnamon sticks8 slices fresh ginger1 cup milkDirections:1 Combine water, tea, sugar, cloves, cinnamon & ginger in Crock Pot.2 Cover; cook on High 2 to 2-1/2 hours.3 Strain mixture; discard solids. Stir in milk just before serving. Serve warm or chilled.Read more: http://www.food.com/recipe/crock-pot-chai-tea-359558#ixzz1cJQUNDdq

Not-yo-mama's Spinach Casserole

2011-10-29T12:52:00.001-07:00

It's Not-yo-mama's because it's my mom's.2 pints cottage cheese, small curd (about 4 c., or 1 large container plus 1 c.)6 eggs beaten till frothy (can add more if serving a crowd)2 T. flour, mix with eggs8 oz. cheddar cheese, shredded or in small pieces2 (10 oz.) packages frozen spinach, thawed and well drainedGarlic salt and pepper to taste (or 2 cloves minced fresh garlic)Mix all ingredients well and pour into greased casserole (1.5 or 2 quarts; or 9x13 pan). Bake at 350 for 1 hour.

Autumn Pumpkin Loaf (for breadmaker)

2011-10-29T12:46:00.000-07:00

for a 1.5lb loaf 1/2 cup water1/2 cup canned pumpkin puree 1 egg1/4 cup skim milk powder1 1/4 tsp salt1/4 cup sugar2 tbsp shortening 2 c. bread flour3/4 cups whole wheat flour 3/4 tsp ground allspice 1/2 tsp ground ginger1/2 tsp ground nutmeg1 1/4 tsp yeast3/4 cup cranberries1/3 c. pumpkin seeds or toasted almondsDirections: measure all ingredients except cranberries and pumpkin seeds into baking pan. Insert pan and select "Basic" or "white" cycle. Add cranberries and seeds at "add ingredient" signal..

Ciabatta French Toast with Warm Apple Maple Syrup

2011-10-26T19:12:00.000-07:00

From Cooking LightIngredients1/4 cup apple cider 1 teaspoon cornstarch 2 teaspoons butter 2 tablespoons finely chopped shallots2 cups sliced McIntosh apples1/4 cup maple syrup6 (2-ounce) slices ciabatta bread3 ounces Gruyère cheese, cut into thin slices1/2 cup fat-free milk 1/3 cup low-fat buttermilk1/4 teaspoon salt 1/8 teaspoon ground nutmeg1/8 teaspoon freshly ground black pepper 1 large egg 1 large egg white 4 teaspoons butter, divided 3 tablespoons chopped pecans, toastedPreparation1. Combine cider and cornstarch in a small bowl, stirring with a whisk. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add shallots to pan; cook 1 minute, stirring frequently. Add the cider mixture, apples, and syrup to pan. Bring to a boil, stirring frequently. Reduce heat to low; cook 3 minutes or until apples begin to soften, stirring occasionally. Set aside, and keep warm.2. Cut a horizontal slit through bottom crust of each bread slice to form a pocket; stuff 1/2 ounce cheese evenly into each pocket. Combine fat-free milk, buttermilk, and next 5 ingredients (through egg white) in a shallow dish, stirring well with a whisk. Working with 1 stuffed bread slice at a time, place bread slice into milk mixture, turning gently to coat both sides.3. Heat a large nonstick skillet over medium-high heat. Melt 2 teaspoons butter in pan. Add 3 coated bread slices to pan, and cook for 2 minutes on each side or until lightly browned. Repeat procedure with remaining 2 teaspoons butter and remaining 3 coated bread slices.4. Place 1 French toast slice onto each of 6 plates; top each serving with about 3 tablespoons sauce and 1 1/2 teaspoons pecans.Cheryl Alters Jamison & Bill Jamison, Cooking Light SEPTEMBER 2011

Vegan Fluffy Buttercream Frosting... for my nephew

2011-10-26T19:07:00.000-07:00

Very little else would induce me to try such a recipe, but having my dear nephew here was all the incentive I needed. The texture of this frosting is AMAZING and taste is surprisingly good! So just in case you ever need a good vegan frosting recipe :)...Vegan Fluffy Buttercream FrostingFrom the book Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope RomeroIngredients½ cup nonhydrogenated shortening½ cup nonhydrogenated margarine3½ cups confectioners’ sugar, sifted1½ tsp. vanilla extract¼ cup plain soy milk or soy creamerStepsBeat the shortening and margarine together until well-combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk and beat for another 5 to 7 minutes until fluffy.

Crockpot Split Pea Soup

2011-10-26T18:58:00.000-07:00

And feeling the autumnal soup-making, get-the-crockpot out again urge...From about.comCook Time: 8 hoursTotal Time: 8 hoursIngredients:1 (16 oz.) pkg. dried green split peas, rinsed1 meaty hambone, 2 ham hocks, or 2 cups diced ham3 carrots, peeled and sliced1/2 cup chopped onion2 ribs of celery plus leaves, chopped1 or 2 cloves of garlic, minced1 bay leaf1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes1 tbsp. seasoned salt (or to taste)1/2 tsp. fresh pepper1 1/2 qts. hot waterPreparation:Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons. Freezes well.Serves 8.

Pumpkin Pancakes

2011-10-26T18:55:00.001-07:00

Feeling the autumnal baking urge!From allrecipes.comIngredients1 1/2 cups milk1 cup pumpkin puree1 egg2 tablespoons vegetable oil2 tablespoons vinegar2 cups all-purpose flour3 tablespoons brown sugar2 teaspoons baking powder1 teaspoon baking soda1 teaspoon ground allspice1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon saltDirectionsIn a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Rhubarb Surprise Pudding (or more like a cobbler)

2011-07-13T08:06:00.000-07:00

One of my FAVORITE recipes from my mom.

Rhubarb was one of the things I missed in India!

Test your guests... can they guess the surprise ingredient?

Rhubarb Surprise Pudding

1 lb fresh rhubarb
1 ½ c. sugar, divided
3 T. butter (can use less, if you want to)
½ c. All Bran cereal
¾ c. flour (I use some whole wheat)
1 t. baking powder
¼ t. salt
½ c. milk
3 ½ t. cornstarch
½ c. boiling water

1. Cut rhubarb into small pieces and place in greased, 8 inch square pan.
2. Blend half of sugar with butter; add cereal.
3. Sift flour w/baking powder and salt; add to shortening mixture alternately
with milk. Mix well. Spread over rhubarb.
4. Combine remaining sugar w/cornstarch. Sprinkle over batter.
5. Pour boiling water over pudding and back at 375 for 1 hour.

South Indian Green Beans with Coconut

2011-02-16T20:55:00.000-08:00

Our dear helper, Rani, taught me to make these. I can't stop eating them. Will work on finding these ingredients in the US when we return...

Coconut Beans
1 lb beans
Pinch salt
1 T. oil
1/3 c. Bengal gram dal
¼ c. curry leaves
½ t. black mustard seeds
1 green chili, sliced down middle
1 grated coconut

1. Cut beans into ½” pieces, add a little salt, boil until slightly crunchy.
2. Fry raw Bengal gram dal in oil. Add curry leaves and mustard seeds. Cook 1 min. Add chili.
3. Add beans; cook 3 mins. Add coconut. Taste for salt

Moussaka

2008-11-06T11:12:00.000-08:00

This dish is fantastic! The recipe is from the CSA farm share we did this summer. It's also one of Matthew's favorite words to say. :)

Moussaka
3 large eggplants
Kosher salt and freshly ground black pepper
Extra Virgin Olive Oil
1 medium onion,chopped
2 garlic cloves,minced
1 lemon,sliced in thin circles
t handful oregano chopped

fresh leaves,
2 handfuls flat leaf chopped

fresh parsley,
2 lbs groundlamb
1 cinnamon

stick
2 bay leaves
3Tbsptomatopaste
1 16oz canwhole drained

tomatoes, and crushed
8 ounces fetacheese,

crumbled
1cup freshly gratedParmesan
1cup fresh breadcrumbs

eggplants, the skin
withavegetable andcutlengthwise

Toprepare cut off the stems, remove

peeler, into%" thick
slices.Season of eggplant

allthepieces withsalt and
pepperon both sides,Coatalargeskilletwithoil and
heatover flame, Fry theeggplant

medium ina single
layer,turningonce,untilbrownonboth will

sides-you
needtodo this in batches, more

adding oil and
necessary, the eggplant on a paper

Drain as the cook
towel-lined

platter
Addalittlemoreoilto the pbnandtossin the onion,
garlic,lemon oregano Cookand stir

slices, andparsley,
untilsoftand fragrant, 3 minutes,

about Addtheground
lamb,stiningto break up the meat; seasonwithsalt and
pepperandtossinthe cinnamon andbayleaves.

stick
Stir in the tomatopasteand crushed Simmer

tomatoes,
untilthe liquid stirring

hasevaporated, occasionally.
Remove the heat,, Remove stick

from thecinnamon
andbay leaves,
Coverand refrigerate, you're to serve it.

and when ready
Preheattheovento350, Line the bottom of a 9x1 3 inch
glassorceramic dish ofthe eggplant

baking witha third
slices;they should cover withno

completely the bottom
gaps,Spreadhalfofthe meat sauceevenlyoverthe
eggplant, withhalfof the fetaandParmesan.

Sprinkle

Repeatthe layers again,endingwithafinal layer of
eggplant,Coverthetop with an even layerof bread
crumbs.Bake for30-40 or until

the moussaka minutes
thetopisgolden,Letcool 10 minutes serving.

before

Chocolate Chip Pumpkin Bread

2008-09-17T18:32:00.002-07:00

Do you feel your fall baking urge rising? Here's a great place to start.

And a shout out to my dear sister Ellen and friend Sarah B.--who are still trying to teach me that chocolate is worth it. (read: I would choose flax seeds and raisins, but that would make a different bread. So here's this one just as it is... except that I used 1/3 whole wheat flour, less oil and less sugar. :))

Spice Herb-Grilled Salmon Steaks

2008-09-17T18:32:00.001-07:00

Man, I forgot how GOOD this salmon is! What a treat to enjoy it with Mom and Dad this week.

Note: For midwestern palates, I would use less than half of the amount of jalapeño it calls for.

Champagne-Feta Risotto

2008-09-17T18:32:00.000-07:00

I know the BURNING question on your mind is, "What can I do with the left over champagne I have from my last brunch?", so HERE is the answer...

To quote my dear mother, "It is quite good, if I do say so myself."

Brown Sugar Barbecue Sauce

2008-08-10T18:00:00.000-07:00

We enjoyed this at the Kosel cabin with Shae's department... what a great day!

Ingredients

1 1/2 cups no salt-added tomato sauce
2/3 cup packed dark brown sugar
3 tablespoons cider vinegar
1 1/2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 teaspoons dry mustard
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon onion powder
2 teaspoons barbecue smoked seasoning (such as Hickory Liquid Smoke)
1/2 teaspoon garlic powder
1/4 teaspoon celery seeds
1/4 teaspoon ground cloves
1/4 teaspoon ground red pepper
1 (6-ounce) can tomato paste
Preparation
Combine tomato sauce, sugar, vinegar, molasses, Worcestershire sauce, and the remaining ingredients in a large saucepan over medium-high heat; bring to a simmer. Cook 15 minutes, stirring frequently.
Yield

2 cups (serving size: 2 tablespoons)
Nutritional Information

CALORIES 63(4% from fat); FAT 0.3g (sat 0.0g,mono 0.0g,poly 0.1g); IRON 1mg; CHOLESTEROL 0.0mg; CALCIUM 21mg; CARBOHYDRATE 14.9g; SODIUM 261mg; PROTEIN 0.7g; FIBER 0.9g

Bruce Weinstein and Mark Scarbrough , Cooking Light, JUNE 2006

Lots of ideas for Grilled Chicken

2008-08-10T17:48:00.000-07:00

I dedicate this post to Leah...

Easy summer dinner ideas based on grilling lots of chicken and freezing it for use later:

Rosemary Chicken Salad Sandwiches

Roast Chicken Pitas w/Lemon Cumin Dressing

Smoky Bacon and Blue Cheese Chicken Salad Pitas (add more blue cheese and more bacon!)

Chicken Curry Pitas

Chicken Salad with Mint and Feta

Chicken Orzo Salad w/Goat Cheese

Chicken Souvlaki Salad

Other ideas: top a pizza w/bbq sauce and grilled chicken, pesto and grilled chicken, salsa & grilled chicken

Yeah for grilled chicken!

Meal Sharing

2008-08-02T08:00:00.001-07:00

"Sadly, the meaning of meal sharing is largely lost in the Christian community today. In the Near East, to share a meal with someone is a guarantee of peace, trust, fraternity, and forgiveness: the shared table signifies a shared life. For an orthodox Jew to say, 'I would like to have dinner with you,' is a metaphor implying 'I would like to enter into friendship with you.' Even today an American Jew will share a donut and a cup of coffee with you, but to extend a dinner invitation is to say: 'Come to my 'mikdash me-at', the miniature sanctuary of my dining room table where we will celebrate the most sacred and beautiful experience that life affords--friendship.'"(p.59, Brennan Manning's "Ragamuffin Gospel")

Great Salsa

2008-08-02T07:54:00.000-07:00

Tomatillo Salsa

1 pound tomatillos (or 2 10-ounce cans, if fresh not available)
3/4 c. coarsely chopped onion
2 garlic cloves, peeled and coarsely chopped
2 fresh or canned jalapeño peppers, seeded if desired, and coarsely chopped
1/2 t. salt
1/2 c. chopped cilantro
2 T. lime juice
Pinch of sugar

1. Remove papery brown husks from the tomatillos. Place in saucepan, cover with water, and bring to a boil. Reduce the heat to medium and cook, uncovered, until just tender, about 5 minutes. Drain and rinse under cold running water to stop the cooking.
2. In a food processor or blender, combine the tomatillos, onion, garlic, jalapaños, and salt. Process, using long pulses, until the mixture becomes a textured purée. Add the cilantro and lime juice and process to mix. Season with the sugar.
3. Serve at room temperature. (The salsa can be refrigerated for 1 day. Return to room temp. before serving. If it has thickened, stir in a tablespoon or two of water to thin to the right consistency.)

Makes 2 cups, about 6 large servings

D 58 -- cake for you

2008-08-02T07:47:00.000-07:00

The Lemon-Blueberry Bundt Cake we ate together was already posted below (under Old faves--in June) but here's the link again.

A week's worth of menu ideas...

2008-08-02T06:36:00.000-07:00

For our friend DW...

Start with Simply Roasted Pork... and then you can make:

Thai Pork Salad with Chili Dressing,
Spicy Pork, Turkey, and Swiss Cubano Roll,
Chipotle Pork and Avocado Wrap,
Pork Tabbouleh,
Pork and Grilled Vegetable Salad,
Sourdough Pork Sandwiches with Parsley-Pesto Mayonnaise,
Pork and Peanut Noodle Salad,
Pork and Grilled Stone Fruit Couscous Salad,
Horseradish and Caramelized Onion Pork Sandwiches

(see Simply Roasted Pork link for links to these recipes)

Good eats in August

2008-08-02T06:10:00.001-07:00

A few new recipes we enjoyed with a friend...

New Potatoes with Balsamic and Shallot Butter
Peppered Pork Tenderloin with Blue Cheese Plums (we couldn't find plums worthy of this, so we skipped out)
Spicy String Bean Sauté

And for Shae and my kiddos... Choco-Zucchini Cupcakes (I used 1/3 less sugar and oil)

Rhubarb experiments 2008 and more old faves

2008-06-07T13:19:00.000-07:00

If you live in MN and have eaten in my home between May and September, there's a high likelihood that you have been subjected to one of my rhubarb experiments. I LOVE rhubarb. I try new recipes every year. I can wax eloquent about it, but for now, I'll just share this year's intrigues... and some old faves...

In the sounds-so-interesting-I-just-had-to-try-it-to-find-out-what-it-tastes-like category: Rhubarb-Lentil Soup with Creme Fraiche

Rhubarb Sour Cream Snack Cake w/Walnut Streusel
- very moist, great flavor and texture

And one that's been repeated several times: Rhubarb-Strawberry Crumble

And one old fave:
Rhubarb Custard Bars - perhaps my most successful venture yet! Worth the work.

Old faves

2008-06-07T13:10:00.000-07:00

As spring is finally here, I will post some of our annual warm-weather favorites:

In honor of my father-in-law, who requests strawberry shortcake for DINNER on his birthday every year: (Hannah and I made this together this year)

A great dessert for a spring/summer gathering: Lemon Blueberry Bundt Cake (warning: the photo on the link is not of this recipe! odd.)

For the grill: Gyros... though the best part is the tzatziki!

Oatmeal-Almond Lace Cookies

2008-04-23T18:04:00.001-07:00

These got high marks from Mrs. Judy Griebling. I am honored to have made them with my kiddos and enjoyed them with my mom.

A little extra work (toasting the oats, browning the butter) but worth it for a special occasion.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1734301

The Easiest Dish on this Blog

2008-04-14T11:22:00.000-07:00

In honoring my original intent of this blog, I am posting a "desperation dinner" recipe for you all. And it's really quite decent... I don't think I ever would have tried it if I saw it in a magazine, but I have to confess I grew up eating it and enjoyed it quite a bit!

This is a make-from-your-pantry/freezer dish. You don't have to cook the lasagna noodles (use regular, not oven-ready) OR the beef.

Mexican Lasagna
1 lb. ground beef
1 (16 oz) can refried beans
2 t. oregano
1 t. cumin
3/4 t. garlic powder
12 uncooked lasagna noodles
2 1/2 c. salsa
2 1/2 c. water
2 c. sour cream
3/4 c. green onion
1/2 c. black olives, drained/sliced
1 c. jack cheese, grated

Combine beef through garlic powder. Place 4 of the noodles in the bottom of greased 9x13 baking pan. Spread 1/2 beef mixture over noodles. Top with 4 more noodles and remaining beef mixture. Cover w/remaining noodles. Combine water and salsa; pour over all. Cover tightly with foil. Bake at 350 for 1 1/2 hours or until noodles are tender. Combine sour cream, onions and olives. Spoon over casserole; top w/cheese and bake uncovered until cheese is melted, about 5 minutes.

Maria Menounos' Mykonos Burger

2008-04-06T10:55:00.000-07:00

The I-don't-even-know-who-she-is Turkey burger. From Health Magazine. Flavorful!

Prep: 12 minutes; Cook: 11 minutes.
Ingredients

1/3 cup chopped fresh parsley
1 pound lean ground turkey
3/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1 3/4 ounces crumbled feta cheese
4 (1/4-inch thick) slices red onion
4 whole-wheat hamburger buns, toasted
Preparation
1. In a medium bowl, mix first 8 ingredients (through feta). Use an ice cream scoop or 1/2-cup measure to make equal-size patties.

2. Broil for 5–6 minutes on each side or until done.

3. Place burger on bottom half of bun. Top with onion slices and a Dijon-and-ketchup mixture (a trick for cutting sugar from your diet), if desired; garnish with parsley, if desired. Cover with top half of bun.
Yield

Makes 4 servings (serving size: 1 burger)
Nutritional Information

CALORIES 253; FAT 9g (sat 3g,mono 1g,poly 1g); PROTEIN 22g; CHOLESTEROL 61mg; CALCIUM 99mg; SODIUM 514mg; FIBER 3g; IRON 3mg; CARBOHYDRATE 21g

Maria Menounos , Health, APRIL 2008

Spring Celebration Orzo

2008-04-06T10:54:00.000-07:00

Whole wheat orzo is my new favorite carb. This dish is easy and very flavorful. I would use less olive oil than called for. From Health magazine.
-----------------
Prep: 5 minutes; Cook: 10 minutes.
Ingredients

8 ounces uncooked orzo
1 pound asparagus spears, cut into 2-inch-long slices (snap off rough ends before slicing)
1 cup frozen green peas, thawed
3 ounces fresh Parmesan cheese
1/2 teaspoon salt
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1/2 cup thinly sliced fresh basil leaves (about 10)
Preparation
1. Cook orzo according to package directions. When 3 minutes of cooking time remain, add asparagus. Cook for 1 minute, then add peas and cook for the final 2 minutes. Drain.

2. Meanwhile, use a vegetable peeler to make 12 curls of Parmesan. Grate remaining cheese and set aside.

3. Combine salt, lemon juice, and olive oil; whisk together. Toss orzo in lemon-juice mixture; stir in grated cheese and basil. Serve warm or at room temperature with Parmesan curls. Garnish with additional basil leaves, if desired.
Yield

Makes 6 servings (serving size: 1 cup)
Nutritional Information

CALORIES 281; FAT 10g (sat 3g,mono 5g,poly 1g); PROTEIN 14g; CHOLESTEROL 12mg; CALCIUM 191mg; SODIUM 457mg; FIBER 4g; IRON 2mg; CARBOHYDRATE 36g

Marge Perry , Health, APRIL 2008

Grilled Brined Shrimp with Garlic Oil

2008-04-01T12:10:00.001-07:00

My dear friend Allison, who's a wonderful cook even if she doesn't admit it, taught me the brining trick when I visited her in Houston. Fantastic!
-------------
8 cups ice water, divided
1/3 cup coarse kosher salt
1 cup dry white wine
6 Turkish bay leaves, divided
2 lemons; 1 chopped, 1 cut into wedges
1/2 teaspoon whole black peppercorns
2 pounds uncooked large shrimp with shells (about 32 shrimp)

3/4 cup extra-virgin olive oil
4 garlic cloves, chopped

1 ciabatta bread, sliced
Preparation
Stir 1 cup ice water and 1/3 cup salt in small saucepan over high heat until salt dissolves, about 5 minutes. Transfer salt water to large bowl. Mix in wine, 2 bay leaves, chopped lemon, peppercorns, and remaining 7 cups water, then shrimp. Chill at least 15 minutes and up to 1/2 hour.

Meanwhile, prepare barbecue (medium-high heat). Whisk oil and garlic in small bowl to blend.

Drain shrimp, rinse, and drain well. Using kitchen scissors, cut shells down center of back side and devein, leaving shells intact. Grill shrimp in shells until charred and just opaque, 3 to 4 minutes per side. Grill bread until beginning to brown, about 2 minutes per side.

Transfer shrimp to another large bowl. Add half of garlic oil and toss to coat. Mound shrimp on platter. Garnish with remaining 4 bay leaves and lemon wedges. Serve with grilled bread and remaining garlic oil.

Mediterranean Orzo Salad with Feta Vinaigrette

2008-04-01T12:06:00.000-07:00

Fantastic as a main dish or great as a side dish with grilled shrimp. See above. :)

I don't know why it didn't dawn on me before, but I realized that I should probably be posting links to Cooking Light's website instead of the whole recipe. So here it is. Please let me know if you have any trouble with it.

Egg Salad BLTs

2008-03-26T18:42:00.000-07:00

Fantastic. Easy. Yum.
-----
Egg Salad BLTs

To lighten this egg salad, yolks from two of the eight eggs are removed. A touch of lemon rind and sour cream add a piquant edge.

1/4 cup fat-free mayonnaise
3 tablespoons thinly sliced green onions
3 tablespoons reduced-fat sour cream
2 teaspoons whole-grain Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated lemon rind
8 hard-cooked large eggs
8 (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted
4 center-cut bacon slices, cooked and cut in half crosswise
8 (1/4-inch-thick) slices tomato
4 large Boston lettuce leaves

Combine first 6 ingredients in a medium bowl, stirring well.
Cut 2 eggs in half lengthwise; reserve 2 yolks for another use. Coarsely chop remaining egg whites and whole eggs. Add eggs to mayonnaise mixture; stir gently to combine.

Arrange 4 bread slices on a cutting board or work surface. Top each bread slice with 1/2 cup egg mixture, 2 bacon pieces, 2 tomato slices, 1 lettuce leaf, and 1 bread slice. Serve sandwich immediately.
Yield: 4 servings (serving size: 1 sandwich)

CALORIES 371 (28% from fat); FAT 11.7g (sat 4.1g,mono 4.4g,poly 1.4g); PROTEIN 21.9g; CHOLESTEROL 329mg; CALCIUM 70mg; SODIUM 892mg; FIBER 2.4g; IRON 4mg; CARBOHYDRATE 44g

Cooking Light, APRIL 2007

Tilapia Piccata

2008-03-23T19:10:00.000-07:00

Easy, flavorful weeknight dish...

=====================
Tilapia Piccata

Substitute most any flaky white fish, or use veal or chicken cutlets.

Ingredients

8 ounces uncooked orzo (about 1 1/2 cups)
3/4 cup grape tomatoes, halved
1/2 teaspoon salt, divided
3 tablespoons chopped fresh parsley
1/4 teaspoon black pepper, divided
3 tablespoons all-purpose flour
4 (6-ounce) tilapia fillets
3 tablespoons butter, divided
1/4 cup white wine
3 tablespoons fresh lemon juice
1 tablespoon drained capers
Preparation
Cook pasta according to package directions, omitting salt and fat. Drain; stir in tomatoes, 1/4 teaspoon salt, parsley, and 1/8 teaspoon pepper. Set aside and keep warm.

Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and flour in a large shallow dish. Dredge fish in flour mixture. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.

Add wine, juice, and capers to pan; cook 30 seconds. Remove from heat. Add remaining 2 tablespoons butter to pan; stir until butter melts. Serve fish with sauce and pasta.
Yield

4 servings (serving size: 1 fillet, 3/4 cup pasta mixture, and about 1 tablespoon sauce)
Nutritional Information

CALORIES 461(24% from fat); FAT 12.5g (sat 6.4g,mono 3.1g,poly 1.1g); PROTEIN 41.7g; CHOLESTEROL 108mg; CALCIUM 30mg; SODIUM 512mg; FIBER 2.6g; IRON 1.6mg; CARBOHYDRATE 45.3g

David Bonom , Cooking Light, MARCH 2007

Steamed Asparagus with Lemon-Garlic Gremolata

2008-03-23T19:03:00.000-07:00

A very good way with asparagus... though the balsamic browned butter recipe is still my absolute favorite and the marinated grilled one comes in second...

----------
Steamed Asparagus with Lemon-Garlic Gremolata

Green beans work just as well as asparagus if the latter are no longer in season. Steam and refrigerate the asparagus a day ahead; arrange on a platter with the other ingredients a couple of hours before dinner.

2 pounds fresh asparagus
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons extravirgin olive oil
3 tablespoons minced fresh flat-leaf parsley
3/4 teaspoon grated lemon rind
1 garlic clove, minced

Snap off tough ends of asparagus. Steam asparagus, covered, 4 minutes or until crisp-tender. Plunge asparagus into ice water; drain. Place asparagus on a large platter. Sprinkle with salt and pepper. Drizzle with oil.

Combine parsley and the remaining ingredients. Sprinkle over asparagus, tossing gently.

Yield: 8 servings (serving size: about 3 ounces asparagus)

CALORIES 48 (53% from fat); FAT 2.8g (sat 0.4g,mono 2g,poly 0.3g); PROTEIN 2.6g; CHOLESTEROL 0.0mg; CALCIUM 30mg; SODIUM 151mg; FIBER 2.4g; IRON 2.5mg; CARBOHYDRATE 4.7g

Cooking Light, AUGUST 2006

Tex-Mex Nachos

2008-02-28T12:24:00.000-08:00

A staple in our weeknight dinner line-up. Made most recently with the excellent stirring assistance of my brother-in-law-to-be Adam Benjamin. Cheers to Adam and Amy!

(p.s. I use fresh garlic instead of powdered and froz. corn instead of canned.)

Tex-Mex Nachos

Ingredients

3/4 pound ground round
1/4 cup sliced green onions
3/4 cup taco sauce
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 (15-ounce) can kidney beans, drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
2 ounces fat-free baked tortilla chips (about 2 cups or about 18 chips)
3 cups shredded iceberg lettuce
1 cup chopped tomato
1 cup (4 ounces) shredded reduced-fat sharp cheddar or Monterey Jack cheese
1/2 cup salsa
1/2 cup fat-free sour cream
Preparation
Cook meat and green onions in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, and return meat mixture to pan. Stir in taco sauce, garlic powder, pepper, beans, and corn, and cook until thoroughly heated. Spoon 1 cup meat mixture over 1/2 cup chips, and top with 3/4 cup lettuce, 1/4 cup tomato, 1/4 cup cheese, 2 tablespoons salsa, and 2 tablespoons sour cream. Repeat with remaining ingredients.
Yield

4 servings
Nutritional Information

CALORIES 504(22% from fat); FAT 12.5g (sat 5.3g,mono 3.9g,poly 0.7g); PROTEIN 39g; CHOLESTEROL 73mg; CALCIUM 302mg; SODIUM 804mg; FIBER 5.1g; IRON 4.5mg; CARBOHYDRATE 57.4g

Cooking Light, JUNE 1997

Malaysian Chicken Pizza

2008-02-28T12:22:00.000-08:00

Great weeknight dish--Shae loves it.

Malaysian Chicken Pizza

3/4 cup rice vinegar
1/4 cup firmly packed brown sugar
1/4 cup low-sodium soy sauce
3 tablespoons water
1 tablespoon minced peeled fresh ginger
2 tablespoons chunky peanut butter
1/2 to 3/4 teaspoon crushed red pepper
4 garlic cloves, minced
Cooking spray
1/2 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1/2 cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 (12-inch) Basic Pizza Crust
1/4 cup chopped green onions

Preheat oven to 500°.

Combine first 8 ingredients in a bowl; stir well with a whisk.

Heat a nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 2 minutes. Remove chicken from pan.

Pour rice vinegar mixture into pan, and bring to a boil over medium-high heat. Cook mixture 6 minutes or until slightly thickened. Return chicken to pan; cook 1 minute or until chicken is done. (Mixture will be consistency of thick syrup.)

Sprinkle cheeses over prepared crust, leaving a 1/2-inch border, and top with chicken mixture. Bake at 500° for 12 minutes on bottom rack in oven. Sprinkle with green onions. Place pizza on a cutting board; let stand 5 minutes.

Yield: 6 servings

CALORIES 293 (22% from fat); FAT 7.3g (sat 2.9g,mono 2.6g,poly 1.2g); PROTEIN 18.2g; CHOLESTEROL 33mg; CALCIUM 151mg; SODIUM 487mg; FIBER 1.8g; IRON 2.4mg; CARBOHYDRATE 38.3g

Cooking Light, MAY 2002

Sarah Brown's Amazing Chocolate Chip Cookies

2008-02-28T12:19:00.000-08:00

In my opinion, one of the main virtues of these cookies is the excellent texture (achieved by oat flour instead of shortening, so you get all the flavor of the butter). I offer the recipe as I received it but would also suggest adding coconut and/or dried cherries because I'm fruity like that. :)

Sarah Brown’s Chocolate Chip Cookies

1. Cream together: 1 c. butter softened
1 c. brown sugar
1 c. sugar
2. Add: 2 large eggs
1 tsp. vanilla
3. Mix together: 2 c. flour
1 c. rolled oats
1 ½ c. oat flour
½ t. salt
1 t. baking soda
1 t. baking powder
Add to wet mixture.
4. Add in: 2 c. chocolate chips
1 ½ c. chopped nuts
5. Form into golf ball sized mounds, about 9 per cookie sheet.
6. Bake at 375 for 10-11 mins.

Chocolate Divine Dessert

2008-02-28T12:17:00.000-08:00

An exceedingly rich (and good) chocolate dessert for all the chocoholics in my life--Ellen, Sarah B, and more. :) (From the Creme de Colorado, a great Jr. League ckbk--classic in the Griebling household.)

Chocolate Divine Dessert

Comments: May be made up to 3 days in advance.
Servings: 10 to 12

* 1/2 cup [125 mL] slivered almonds
* 12 ounces [340 g] semisweet chocolate chips
* 3 tablespoons [45 g] sugar
* 3 large egg yolks, beaten
* 3 large egg whites, stiffly beaten
* 2 cups [500 mL] whipping cream, whipped
* 1 teaspoon [5 mL] vanilla extract
* 1 [8-ounce / 227-g] angel food cake

* Preheat oven to 350°F [180°C].
* Arrange almonds onto an ungreased cookie sheet; roast into preheated oven until golden brown.
* Watch carefully so almonds do not burn!
* Set aside to cool; reserve roasted slivered almonds until ready to serve.
* Into the top part of a double boiler, over hot yet not boiling water, melt together chocolate chips and sugar.
* Leave to cool completely, before mix in beaten egg yolks.
* Slowly fold in stiffly beaten egg whites.
* Fold in whipped cream and vanilla.
* Tear up angel food cake into 1/2-inch [1.3-cm] pieces.
* Arrange half of cake pieces over the bottom of a buttered 10-inch [25-cm] springform pan.
* Cover with half of chocolate mixture.
* Layer remaining cake pieces and chocolate mixture.
* Refrigerate for at least 24 hours.
* Remove springform rim.
* Serve,garnished with roasted slivered almonds.

Beef Stew

2008-02-16T18:36:00.001-08:00

Beef Stew

Serve this Mediterranean-inspired stew over Creamy Mashed Potatoes. Make and keep warm in a Dutch oven or slow cooker.
Ingredients

1 1/2 teaspoons olive oil
1 1/2 pounds beef stew meat, cut into 1-inch pieces
3 1/2 cups halved mushrooms (about 8 ounces)
2 cups diagonally cut carrot
1 1/2 cups coarsely chopped onion
1 1/2 cups sliced celery
2 garlic cloves, minced
1 1/2 cups water
1 cup Cabernet Sauvignon or other dry red wine
1/2 teaspoon dried thyme
1 1/4 teaspoons kosher salt
1/4 teaspoon coarsely ground black pepper
2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained
2 bay leaves
1 (2 1/4-ounce) can sliced ripe olives, drained
2 tablespoons red wine vinegar
1/4 cup chopped fresh flat-leaf parsley
Preparation
Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan. Add mushrooms and next 4 ingredients (mushrooms through garlic) to pan; cook 5 minutes, stirring occasionally. Return beef to pan. Stir in water and next 6 ingredients (water through bay leaves); bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in olives, and cook for 30 minutes or until beef is tender. Discard bay leaves. Stir in vinegar. Sprinkle with parsley.
Yield

6 servings (serving size: 1 1/3 cups)
Nutritional Information

CALORIES 288(32% from fat); FAT 10.3g (sat 3.3g,mono 5g,poly 0.6g); PROTEIN 25.2g; CHOLESTEROL 71mg; CALCIUM 100mg; SODIUM 584mg; FIBER 5.7g; IRON 5.5mg; CARBOHYDRATE 20.1g

Jean Kressy , Cooking Light, JANUARY 2004

Lemon poppy chicken with sweet pea and mint couscous

2008-02-16T18:26:00.001-08:00

From my friend Leah (orig. from Rachel Ray)

Ingredients

* 2 1/2 cups chicken stock, divided
* 1 10-ounce box frozen peas
* 1 1/2 cups couscous
* 3 to 4 tablespoons extra-virgin olive oil (EVOO)
* 1 cup flour
* Salt and pepper
* 2 lemons zested, 1 juiced
* 1 1/2 to 2 pounds boneless, skinless chicken breast cutlets, cut into bite-size pieces
* 2 cloves garlic
* 2 tablespoons butter
* 2 tablespoons poppy seeds
* 10 leaves of basil, chopped
* 10 leaves of mint, chopped

Yields: 4 servings
Preparation

Place a medium-size saucepot over high heat and add 1 1/2 cups of the chicken stock. Bring to a boil then add the peas and the couscous. Place a lid on the pot and turn off the heat. Let sit for 5 minutes.
Step

While the stock is coming up to a boil for the couscous, place a large skillet over high heat with 3 turns of the pan of EVOO, about 3-4 tablespoons. While the skillet is heating up, place the flour on a plate. Toss the chicken in the flour to coat, shaking off any excess. Add the chicken pieces to the hot skillet. Season the chicken liberally with salt, pepper and the lemon zest, and cook for 8-10 minutes, stirring every now and then to get them brown all over.
Step

Once the chicken has browned, add the remaining cup chicken stock to the skillet. Once the stock is hot, add the butter and poppy seeds. Stir until the butter has melted and the sauce has thickened up a bit, about a minute. Turn off the heat and squeeze the juice of 1 lemon into the pan.
Step

With a microplane or the smallest grade of a handheld box grater, grate in the garlic the last 2 minutes of cooking.

Shae's Favorite Chili

2008-02-16T18:24:00.000-08:00

I am no purist and I add 2 cans pinto beans, 2 cans diced tomatoes and a bunch of frozen corn to this recipe...

Why is it so good, you ask? It has both wine and beer.

----------
Real Texas Chili
In the Lone Star state, purists insist that chili has no beans. Any beef stew meat will work in this dish: top or bottom round, rump roast, or chuck.

Ingredients

Cooking spray
2 pounds beef stew meat
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
3 cups chopped onion
1 tablespoon cumin seeds
3 tablespoons finely chopped jalapeño pepper
6 garlic cloves, minced
1 cup dry red wine
1/4 cup white vinegar
2 tablespoons chili powder
2 tablespoons dried oregano
1 (14 1/4-ounce) can low-salt beef broth
1 (12-ounce) can beer
1/2 cup chopped fresh cilantro
1/2 cup chopped onion
1/2 cup fat-free sour cream
Preparation
Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with salt and pepper. Place half of beef in pan; cook 8 minutes or until browned. Remove from pan. Repeat procedure with remaining beef; remove from pan.

Add 3 cups onion to pan; sauté 5 minutes or until lightly browned. Add cumin, jalapeño, and garlic; sauté 1 minute. Add wine, scraping pan to loosen browned bits. Return beef to pan.

Stir in vinegar and next 4 ingredients (vinegar through beer); bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Uncover and simmer 1 hour, stirring occasionally. Stir in cilantro. Serve with onion and sour cream.
Yield

8 servings (serving size: about 1 cup chili, 1 tablespoon sour cream, and 1 tablespoon onion)
Nutritional Information

CALORIES 268(30% from fat); FAT 9g (sat 3.3g,mono 3.7g,poly 0.6g); PROTEIN 25.1g; CHOLESTEROL 72mg; CALCIUM 85mg; SODIUM 218mg; FIBER 2.7g; IRON 4.3mg; CARBOHYDRATE 13.8g

Chris Schlesinger , Cooking Light, AUGUST 2002

Split Pea Soup with Ham Bits and Dilled Yogurt

2008-01-23T12:01:00.000-08:00

If I do say so myself, this is uncommonly good split pea soup. :) Shae said it was the best he's had. It's from the AMA Family Health Cookbook--an excellent resource with great recipes. I've probably made over a 100 of them. If you've eaten at my house, you've very likely had something from it. If you want more info, let me know. Heck, you could even comment on this post!

As for the soup, I used dried parsley and dill and it was still great!

Split Pea Soup with Ham Bits and Dilled Yogurt

2 ½ c. dried split green peas, rinsed
4 c. chicken broth
1 bay leaf
1 lg. onion, chopped
3 carrots, peeled and hchopped
1 large celery rib, chopped
2 garlic cloves, chopped
2 T. chopped parsley, plus 1 T.
1 ½ T. chopped fresh dill, plus 1 ½ t.
1 cup (4 oz.) finely cubed lean smoked ham
¼ t. black pepper
Salt to taste
2/3 c. nonfat yogurt

1. In a large soup kettle, combine the split peas with the broth, bay leaf, and 4 cups of water. Bring to a boil over high heat, skimming off any foam that rises to the surface, reduce the heat to low, and cook covered until the peas are almost tender, about 1 hour.
2. Add the onion, carrots, celery, garlic, 2 T. parsley, and 1 ½ T. dill. Simmer uncovered over medium-low heat until the split peas and vegetables are tender, 30-40 minutes. Discard the bay leaf.
3. Process the soup in a food processor or blender , in batches if necessary, pulsing to make a textured (not completely smooth) soup. Stir in the cubed ham, season with the pepper, and add salt to taste. Adjust the amount of liquid, adding more broth or water if necessary. (This recipe can be made up to 3 days ahead and refrigerated or frozen. Reheat before proceeding.)
4. In a small bowl, whisk the yogurt with the remaining 1 T. parsley and 1 ½ t. dill.
5. Ladle the soup into bowls and top with a spoonful of yogurt. Use the tip of a sharp knife to swirl the yogurt into the soup.

D58 Pork

2007-12-21T05:05:00.000-08:00

This recipe is from one of my uncles and my mom dictated it to me over the phone, so I don't actually know what it's called. I name it D58 Pork in honor of the fun dinner we had this week with people from Shae's department (58).

2 lb. pork tenderloin
1/4 c. hoisin sauce
2 T. oil (any kind but olive)
1/4 c. soy sauce
3 T. sugar

1. Marinate pork at least 1 hour or up to overnight.
2. Save marinade.
3. Preheat oven to 500. Cook pork on foil-lined baking sheet 9-10 mins. on each side (bigger pieces--those that aren't the conventional 2 lb. size--require longer). Let stand 8 minutes.
4. Bring marinade and 1/2 c. water to boil. Boil gently several minutes and add 2 T. butter.

Ginger Cookies

2007-12-17T05:19:00.000-08:00

Also from The Creme and our 2007 Cookie Exchange
-----------
1 1/2 c. crisco
2 c. sugar
2 large eggs
2 t. vanilla
1/2 c. light molasses
4 c. flour
4 t. baking soda
2 t. cinnamon
2 t. nutmeg
2 t. cloves
2 t. ginger
2 t. salt

Cream together crisco and sugar. Add eggs, vanilla and molasses. Mix well. Add flour, baking soda, spices and salt to molasses mixture. Mix well. Roll into 1-inch balls and dip in sugar. Place on ungreased cookie sheet and bake at 375 for 10 minutes. (Cookies stored with a piece of bread will last several weeks.)

Alpine Apricot Squares

2007-12-17T05:16:00.000-08:00

from The Creme de Colorado (Jr. League Cookbook) and our 2007 Christmas Cookie Exchange :)
------------------

2/3 c. Dried Apricots
1 c. Water

Rinse apricots then simmer in water for 10 minutes. Drain well, chop and set aside.

1/2 c. Butter
1/4 c. Sugar
1 c. All-Purpose Flour

Mix together the sugar and flour. Cut in the butter with your finger tips or a pastry blender.
Press in bottom of a 9X13 pan and bake at 325° for 25 minutes or until very light brown.

2 Large Eggs
1 c. Packed Light Brown Sugar
1/3 c. All-Purpose Flour
1/2 t. Baking Powder
1/4 t. Salt
1 t. Vanilla
1 t. Lemon Juice
1 c. Chopped nuts
3/4 c. Coconut

Beat eggs well then gradually add brown sugar. Mix together flour, baking powder and salt. Add to egg mixture along with vanilla and lemon juice. Fold in nuts, apricots and coconut. Pour over baked crust and bake an additional 20 minutes. Cool and dust with powdered sugar. Cut in bars or triangles.

Citrus-Drizzled Cranberry-Oatmeal Cookies

2007-12-12T05:14:00.000-08:00

These are fantastic! The cookies are great themselves and the drizzle dresses them up for holiday parties. :) They have enough butter for my mom to like them!

-----------------
Sweetened dried cranberries lend color and sweet-tartness to these oatmeal cookies. Make them up to three days ahead, and store in an airtight container.
Ingredients

Cookies:
2 cups all-purpose flour (about 9 ounces)
2 cups quick-cooking oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup packed brown sugar
3/4 cup granulated sugar
3/4 cup butter, softened
1 1/2 teaspoons vanilla extract
2 large eggs
1 cup sweetened dried cranberries
Cooking spray

Glaze:
1 1/2 cups powdered sugar
3 tablespoons fresh lemon juice
2 teaspoons grated orange rind
Preparation
Preheat oven to 350°.

To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, quick-cooking oats, baking powder, cinnamon, baking soda, salt, and ground nutmeg in a bowl. Combine brown sugar, granulated sugar, and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and eggs; beat well. Gradually add flour mixture and cranberries; beat at low speed until combined. Shape dough into 55 (1-inch) balls. Place the balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 15 minutes or until almost firm. Let stand on the baking sheets 2 minutes. Remove cookies from baking sheets; cool completely on a wire rack.

To prepare glaze, combine powdered sugar and remaining ingredients in a bowl, stirring with a whisk. Spoon mixture into a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle glaze over cooled cookies.
Yield

55 cookies (serving size: 1 cookie)
Nutritional Information

CALORIES 101(27% from fat); FAT 3g (sat 1.7g,mono 0.8g,poly 0.2g); PROTEIN 1.2g; CHOLESTEROL 14mg; CALCIUM 13mg; SODIUM 62mg; FIBER 0.7g; IRON 0.5mg; CARBOHYDRATE 17.7g

David Bonom , Cooking Light, DECEMBER 2006

Pumpkin Biscuits with Orange-Honey Butter

2007-12-12T05:11:00.000-08:00

We enjoyed this at Thanksgiving this year. Easy and delicious! The BUTTER is awesome.

2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
1/2 cup canned pumpkin
Cooking spray
1/4 cup Orange-Honey Butter
Preparation
Preheat oven to 450º.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (flour through nutmeg); cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk and pumpkin; add to flour mixture, stirring just until moist. Turn the dough out onto a lightly floured surface; knead lightly 5 times. Roll dough to about 1/2-inch thickness. Cut into 12 biscuits with a 2 1/2-inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray. Bake at 450° for 11 minutes or until golden. Serve warm with 1/4 cup Orange-Honey Butter.

Totals include 1/4 cup Orange-Honey Butter.
Yield

12 servings (serving size: 1 biscuit and 1 teaspoon butter)
Nutritional Information

CALORIES 153(33% from fat); FAT 5.6g (sat 3.4g,mono 1.6g,poly 0.3g); PROTEIN 2.9g; CHOLESTEROL 15mg; CALCIUM 68mg; SODIUM 311mg; FIBER 1g; IRON 1.2mg; CARBOHYDRATE 23.1g

Sarah Doyle Lacamoire , Cooking Light, NOVEMBER 2003

Orange-Honey Butter

Store in the refrigerator for up to 2 weeks.

1/2 cup butter, softened
1/2 cup honey
1/2 teaspoon grated orange rind
Preparation
Combine all ingredients in a medium bowl, and beat with a mixer at medium speed until well blended.
Yield

1 1/4 cups (serving size: 1 teaspoon)
Nutritional Information

CALORIES 22(61% from fat); FAT 1.5g (sat 0.9g,mono 0.5g,poly 0.1g); PROTEIN 0.0g; CHOLESTEROL 4mg; CALCIUM 1mg; SODIUM 16mg; FIBER 0.0g; IRON 0.0mg; CARBOHYDRATE 2.3g

Sarah Doyle Lacamoire , Cooking Light, NOVEMBER 2003

Melted Brie with Winter Fruit

2007-12-12T05:09:00.000-08:00

My love for good food started early... this was always my favorite appetizer that my mom made. :)

3/4 cup chopped pitted dates
1 small apple, peeled, cored, chopped
1 small firm pear, peeled, cored, chopped
1/2 cup currants or raisins
1/2 cup chopped pecans
1/3 cup rose wine or apple juice
1 (16-ounce) wheel of Brie cheese, well chilled
Thin baguette slices

1.Combine the dates, apple, pear, currants, pecans and wine in a small bowl and mix well. Let stand for 2 hours.
2. Place the Brie on a cutting surface. Slice into halves horizontally. Place the bottom half cut side up in a shallow round la-inch baking dish. Spread with 2 1/2 cups of the fruit mixture. Cover with the top half of the Brie, cut side down. Spoon the remaining fruit onto the center of the Brie.
3.Bake at 350 degrees for 25 to 30 minutes or until the cheese melts at the edges and the center is warm. Place on a hot plate to keep warm. Spread on baguette slices.

NOTE: This spread can be made up to 2 days ahead before baking. Cover and chill.

Apple Marzipan Galette

2007-10-17T18:36:00.000-07:00

(Sarah Baldwin declared this the best dessert I've ever made. I can't deny that it's pretty darn good and remarkably easy for how nice it looks. Also, don't try a decadent homemade crust like my Grandma's--the store-bought actually works better (I know this is heresy, Mom, but it does!))

Ingredients

1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1/2 cup marzipan, softened
4 cups sliced peeled Granny Smith apple (about 2 pounds)
3/4 cup sugar, divided
1 tablespoon all-purpose flour
1 teaspoon almond extract, divided
2 teaspoons lemon juice
Dash of salt
Preparation
Preheat oven to 425°.

Line a jelly roll pan with foil; coat foil with cooking spray. Roll dough to a 14-inch circle on a lightly floured surface. Place dough on prepared pan. Roll marzipan to a 9-inch circle on a lightly floured surface. Place marzipan on top of dough.

Combine apple, 1/2 cup sugar, flour, 3/4 teaspoon almond extract, juice, and salt in a large bowl; toss well. Spoon apple mixture over marzipan. Fold 2-inch dough border over the apple mixture, pressing gently to seal (dough will only partially cover apple mixture). Bake at 425° for 30 minutes or until lightly browned (apple filling may leak slightly during cooking).

Place 1/4 cup sugar in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve the sugar evenly (about 4 minutes). Cook 1 minute or until golden. Remove from heat; carefully stir in 1/4 teaspoon almond extract. Drizzle over galette.
Yield

8 servings
Nutritional Information

CALORIES 291(29% from fat); FAT 9.4g (sat 3g,mono 4.5g,poly 1.4g); PROTEIN 1.7g; CHOLESTEROL 5mg; CALCIUM 13mg; SODIUM 119mg; FIBER 1.1g; IRON 0.1mg; CARBOHYDRATE 50.8g

Cooking Light, MARCH 2002

White Chili

2007-10-12T18:53:00.000-07:00

It's soup weather... This is easy to put together and you can keep all ingredients on hand in the pantry/freezer. This recipe is why there's a can of chiles and tomatillos in my basement all the time. :)

Ingredients

Cooking spray
1 tablespoon vegetable oil
1 pound skinned, boned chicken breast halves, chopped
1/2 cup chopped shallots
3 garlic cloves, minced
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and coarsely chopped
1 (14 1/4-ounce) can fat-free chicken broth
1 (11-ounce) can tomatillos, drained and coarsely chopped
1 (4.5-ounce) can chopped green chiles, undrained
1/2 teaspoon dried oregano
1/2 teaspoon coriander seeds, crushed
1/4 teaspoon ground cumin
2 (16-ounce) cans cannellini beans or other white beans, drained
3 tablespoons lime juice
1/4 teaspoon pepper
9 tablespoons (about 4 ounces) shredded reduced-fat sharp cheddar cheese
Preparation
Coat a large saucepan with cooking spray. Add oil; place over medium-high heat until hot. Add chicken; sauté 3 minutes or until done. Remove chicken from pan; set aside.

Add shallots and garlic to pan; sauté 2 minutes or until tender. Stir in tomatoes and next 6 ingredients (tomatoes through cumin). Bring to a boil; reduce heat, and simmer 20 minutes. Add chicken and beans; cook 5 minutes or until thoroughly heated. Stir in lime juice and pepper. Ladle into bowls: top with cheese.
Yield

9 servings (serving size: 1 cup chili and 1 tablespoon cheese)
Nutritional Information

CALORIES 247(23% from fat); FAT 6.2g (sat 2g,mono 1.7g,poly 1.7g); PROTEIN 23.3g; CHOLESTEROL 38mg; CALCIUM 171mg; SODIUM 593mg; FIBER 3.1g; IRON 2.6mg; CARBOHYDRATE 25.4g

Cooking Light, APRIL 1997

Pumpkin Hummus

2007-10-09T18:48:00.000-07:00

Ingredients

4 (6-inch) pitas, each cut into 8 wedges
Cooking spray
2 tablespoons tahini (sesame-seed paste)
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon olive oil
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (15-ounce) can pumpkin
1 garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon pumpkinseed kernels, toasted (optional)
Preparation
Preheat oven to 425°.

Place pita wedges on baking sheets; coat with cooking spray. Bake at 425° for 6 minutes or until toasted.

Place tahini and next 7 ingredients (through garlic) in a food processor, and process until smooth. Add parsley; pulse until blended. Spoon hummus into a serving bowl; sprinkle with pumpkinseed kernels, if desired. Serve with pita wedges.
Yield

10 servings (serving size: about 3 tablespoons hummus and about 3 pita wedges)
Nutritional Information

CALORIES 117(20% from fat); FAT 2.6g (sat 0.4g,mono 1g,poly 0.9g); PROTEIN 3.7g; CHOLESTEROL 0.0mg; CALCIUM 43mg; SODIUM 330mg; FIBER 2.1g; IRON 1.6mg; CARBOHYDRATE 20.4g

Jackie Mills , Cooking Light, NOVEMBER 2005

Pumpkin Dip (Sweet)

2007-10-09T18:47:00.000-07:00

Good, easy, autumnal...

Ingredients

3/4 cup (6 ounces) 1/3-less-fat cream cheese
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 teaspoons maple syrup
1/2 teaspoon ground cinnamon
24 apple slices
Preparation
Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apple.
Yield

12 servings (serving size: 2 tablespoons dip and 2 apple slices)
Nutritional Information

CALORIES 107(27% from fat); FAT 3.2g (sat 2g,mono 0.9g,poly 0.1g); PROTEIN 2g; CHOLESTEROL 10mg; CALCIUM 35mg; SODIUM 87mg; FIBER 1.4g; IRON 1mg; CARBOHYDRATE 18.3g

Cooking Light, OCTOBER 2003

Chicken-Chorizo Burgers with Avocado Mayonnaise

2007-08-28T20:12:00.000-07:00

Easy, awesome. Make them this week.
------
Chicken-Chorizo Burgers with Avocado Mayonnaise

Bite-sized pieces of corn tortillas act as a binder in these sausage and chicken burgers.

Mayonnaise:
1/3 cup fat-free mayonnaise
1/4 cup fresh cilantro leaves
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/2 ripe peeled avocado, seeded

Burgers:
1/2 pound Spanish chorizo sausage (such as Usinger's)
1/4 teaspoon salt
5 (6-inch) corn tortillas, torn into bite-sized pieces
1 1/2 pounds skinless, boneless chicken breasts, coarsely chopped
1 jalapeño pepper, seeded and chopped
Cooking spray
8 (2-ounce) onion rolls, toasted
8 (1/4-inch-thick) slices tomato

Prepare grill or broiler.

To prepare mayonnaise, combine first 5 ingredients in a food processor; pulse 10 times or until combined. Cover and chill mayonnaise mixture.

To prepare burgers, remove casings from sausage. Place sausage, salt, tortillas, chicken, and jalapeño in food processor; process 30 seconds or until mixture is coarsely ground. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack or broiler pan coated with cooking spray; cook 7 minutes on each side or until done.

Cut rolls in half horizontally; spread 1 1/2 tablespoons mayonnaise mixture over top half of each roll. Place tomato slices on bottom halves of rolls; top each with 1 patty and top half of each roll.

Yield: 8 servings

CALORIES 385 (29% from fat); FAT 12.6g (sat 4.4g,mono 4.8g,poly 2.3g); PROTEIN 29.2g; CHOLESTEROL 63mg; CALCIUM 111mg; SODIUM 735mg; FIBER 3g; IRON 2.8mg; CARBOHYDRATE 39.5g

Cooking Light, JULY 2002

Green and Yellow Bean Salad with Chunky Tomato Dressing and Feta Cheese

2007-08-03T17:15:00.000-07:00

Also in honor of Sarah Brown (I love this salad and so does she)--

Green and Yellow Bean Salad with Chunky Tomato Dressing and Feta Cheese

Yellow wax beans in the salad complement a traditional green bean salad nicely. If wax beans are unavailable, use extra green beans in their place.

3/4 pound wax beans, trimmed
3/4 pound green beans, trimmed
2 cups chopped tomato
1 tablespoon sherry vinegar
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup thinly sliced fresh basil
1/2 cup (2 ounces) crumbled feta cheese

Cook beans in boiling water 5 minutes or until crisp-tender. Drain and rinse with cold water.

Combine the tomato and next 4 ingredients (tomato through pepper) in a bowl. Divide the beans evenly among 8 plates. Spoon 1/4 cup tomato mixture over the beans. Sprinkle with 1 tablespoon sliced basil and 1 tablespoon cheese.

Yield: 8 servings

CALORIES 67 (39% from fat); FAT 2.9g (sat 1.3g,mono 1.2g,poly 0.3g); PROTEIN 3g; CHOLESTEROL 6mg; CALCIUM 73mg; SODIUM 246mg; FIBER 2.3g; IRON 1.1mg; CARBOHYDRATE 8.7g

Cooking Light, JUNE 2001

Roasted Asparagus with Balsamic Browned Butter

2007-08-03T17:13:00.000-07:00

Absolutely the best way to do asparagus. Posted per Sarah Brown's request. :)

Roasted Asparagus with Balsamic Browned Butter

Finish the asparagus just before serving dinner. Cooking the butter until it browns slightly gives the dish a nutty flavor; watch carefully, though, since it can burn easily.
Ingredients

40 asparagus spears, trimmed (about 2 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar
Preparation
Preheat oven to 400°.

Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.

Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over the asparagus, tossing well to coat. Serve immediately.
Yield

8 servings (serving size: 5 spears)
Nutritional Information

CALORIES 45(60% from fat); FAT 3g (sat 1.8g,mono 0.9g,poly 0.2g); PROTEIN 1.9g; CHOLESTEROL 8mg; CALCIUM 18mg; SODIUM 134mg; FIBER 1.7g; IRON 0.7mg; CARBOHYDRATE 3.9g

David Bonom , Cooking Light, SEPTEMBER 2001

Summer Fruit Desserts (my happy place): Peach-Ginger Crisp

2007-07-30T12:34:00.000-07:00

p.s. I didn't have quite enough peaches so I substituted some mango and added a little coconut to the topping. Good stuff!

Peach-Ginger Crisp

Ingredients

1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
3 tablespoons chilled butter, cut into small pieces
2 tablespoons sliced almonds, toasted
6 cups sliced peeled peaches (about 3 pounds)
1 tablespoon granulated sugar
2 teaspoons cornstarch
2 teaspoons lemon juice
3/4 teaspoon minced peeled fresh ginger
Preparation
Preheat oven to 375°.

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour, 1/4 cup granulated sugar, and brown sugar in a bowl. Cut in butter with a pastry blender or 2 knives until crumbly. Stir in almonds.

Combine peaches and remaining ingredients in a bowl. Spoon peach mixture into an 8-inch square baking dish. Sprinkle with flour mixture. Bake at 375° for 45 minutes or until lightly browned and bubbly.
Yield

5 servings (serving size: 1 cup)
Nutritional Information

CALORIES 300(26% from fat); FAT 8.6g (sat 4.5g,mono 3g,poly 0.7g); PROTEIN 3.3g; CHOLESTEROL 19mg; CALCIUM 30mg; SODIUM 76mg; FIBER 4.6g; IRON 1.2mg; CARBOHYDRATE 56g

Cooking Light, AUGUST 2001

More herbs: Asian Coleslaw

2007-07-27T13:18:00.000-07:00

A good, easy, different (THREE of my mom's favorite food rating adjectives) summer side...

Asian Coleslaw
Ingredients

7 cups shredded napa (Chinese) cabbage
1 cup shredded red cabbage
1 cup chopped daikon radish
1 cup chopped green onions
1 cup loosely packed fresh cilantro leaves
1 cup frozen green peas, thawed
3 tablespoons sesame seeds
3/4 cup reduced-fat mayonnaise
3 tablespoons white wine vinegar
1 tablespoon soy sauce
1/2 teaspoon dark sesame oil
1/4 teaspoon ground red pepper
1/4 cup sliced almonds
Preparation
Combine first 7 ingredients in a large bowl. Combine mayonnaise and next 4 ingredients (through pepper), stirring with a whisk. Add mayonnaise mixture to cabbage mixture; toss well to combine. Sprinkle with almonds. Cover and chill at least 1 hour before serving.

Yield

12 servings (serving size: about 2/3 cup coleslaw and 1 teaspoon almonds)
Nutritional Information

CALORIES 79(50% from fat); FAT 4.4g (sat 0.8g,mono 1.6g,poly 1.8g); PROTEIN 2.4g; CHOLESTEROL 0.0mg; CALCIUM 58mg; SODIUM 224mg; FIBER 2.2g; IRON 0.6mg; CARBOHYDRATE 7.6g

Christina Keyes, Española, New Mexico , Cooking Light, JANUARY 2006

From my HERB garden: Rice Noodles with Shrimp and Basil-Mint Pesto

2007-07-27T13:15:00.000-07:00

Here's an easy weeknight dinner (and special enough to serve to friends--like Nate Criser, Ray & family last night!)

Rice Noodles with Shrimp and Basil-Mint Pesto

1 1/3 cups loosely packed fresh basil leaves
1/3 cup loosely packed fresh mint leaves
1/3 cup macadamia nuts
2 tablespoons water
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon fish sauce
1 1/2 teaspoons green curry paste
1 teaspoon minced garlic
1/2 pound skinny rice stick noodles (py mai fun)
Cooking spray
3 cups peeled and deveined small shrimp (about 1 1/2 pounds)
2 cups diced tomato
5 mint sprigs (optional)
Preparation
Place the first 9 ingredients in a food processor; process until smooth.

Cook noodles in boiling water 3 minutes or until done. Drain and rinse with cold water; drain well.

Place a large skillet coated with cooking spray over medium-high heat. Add shrimp; sauté 3 minutes or until done. Stir in pesto, noodles, and tomato; cook until thoroughly heated. Garnish with mint sprigs, if desired.
Yield

5 servings (serving size: about 1 1/3 cups)
Nutritional Information

CALORIES 377(28% from fat); FAT 11.6g (sat 1.8g,mono 7.6g,poly 1.2g); PROTEIN 22.6g; CHOLESTEROL 155mg; CALCIUM 94mg; SODIUM 468mg; FIBER 2.1g; IRON 4.3mg; CARBOHYDRATE 46.1g

Cooking Light, MARCH 2003

Play Date Hummus

2007-07-17T11:35:00.000-07:00

For my dear mom-friends (my "momtourage" as they say) who have made this, eaten it, fed it to their children and cleaned it off of my floors and theirs...

(Note: Also good with a variety of beans, some smoked paprika, more lemon juice, less garlic)

Creamy Hummus

Ingredients

3/4 cup water
1/2 cup tahini (sesame-seed paste)
6 garlic cloves, peeled
6 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (19-ounce) cans chickpeas (garbanzo beans), rinsed and drained
Preparation
Place first 3 ingredients in a food processor; process until smooth. Add juice and remaining ingredients; process until smooth, scraping sides occasionally.
Yield

4 cups (serving size: 1 tablespoon)
Nutritional Information

CALORIES 34(40% from fat); FAT 1.5g (sat 0.2g,mono 0.6g,poly 0.6g); PROTEIN 1.2g; CHOLESTEROL 0.0mg; CALCIUM 8mg; SODIUM 69mg; FIBER 0.9g; IRON 0.3mg; CARBOHYDRATE 4.3g

Cooking Light, DECEMBER 2002

Good-enough-to-grow-an-herb-garden-for-it Chicken

2007-07-13T12:58:00.000-07:00

Mediterranean Garlic Herb Paste from The Joy of Cooking:

Combine in a blender or food processor and coarsely puree, leaving the mixture a little chunky:

2 cups mixed fresh herbs (parsley, sage, rosemary, thyme, basil, and/or oregano)
10 cloves garlic
1 T. red pepper flakes
1/2 c. olive oil
2 T. salt
1/4 c. cracked black peppercorns

Cover and refrigerate until ready to use. This paste will keep, covered and refrigerated, for up to 1 week.

--------
I put this on chicken as it's defrosting in the fridge. I've had good luck with marinating already thawed chicken (or never frozen chicken :)) for about 4 hours before grilling.

30th Birthday Extravaganza Recipes: Watermelon, Feta & "Glowingly puce" onion salad... read on!

2007-07-13T12:19:00.000-07:00

Heaven in a bowl... from Allison Miller.

Warning: The following recipe contains the words puce, half-moons, pickness, barren, and more. If you can't handle foodie poetry, stop now.

Watermelon, Feta and Black Olive Salad

by Nigella Lawson
from Forever Summer With Nigella

Nigella Lawson's healthy salad combines feta cheese with refreshing watermelon and brings Tel Aviv sunshine to the table

* Servings: 8
* Level of difficulty: Easy
* Preparation Time: 20 minutes

Ingredients

* 1 small red onion
* 2 limes, or more, depending on juiciness
* 1.5kg watermelon, ripe and sweet
* 250g Feta cheese
* 1 bunch flat-leafed parsley, fresh
* 1 bunch Mint, chopped
* 4 tbsp extra virgin olive oil
* 100g pitted black olives
* 1 pinch Pepper

Method

1. Peel and halve the red onion and cut into very fine half-moons and put in a small bowl to steep with the lime juice, to bring out the transparent pickness in the onions and diminish their rasp. Two limes' worth should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case add more.

2. Remove the rind and pips from the watermelon, and cut into approximately 4cm triangular chunks, if that makes sense (maths are not my strong point).

3. Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl.

4. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.

5. Tip the now glowingly puce onions, along with their pink juices over the salad in the bowl, add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don't lose their shape. Add a good grinding of black pepper and taste to see whether the dressing needs more lime. Hava Negila! The taste of Tel Aviv Sunshine!

Cooks notes: As improbable as it might sound, this combination is utterly fantastic, both savoury and refreshing at the same time. You can pare it down to the essential contrast, and serve no more than a plate of chunked watermelon, sprinkled with feta and mint and spritzed with lime, but this full-length version is hardly troublesome to make and once made will, I assure you, become a
regular feature of your summer table.

30th Birthday Extravaganza Recipes: Grilled Tuna with White Bean and Charred Onion Salad

2007-07-13T11:59:00.001-07:00

Coming soon:

+ Watermelon & Feta Salad
+ Pasta Salad with Grilled Lamb & more

Grilled Tuna with White Bean and Charred Onion Salad
Ingredients

Tuna :
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon olive oil
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
4 (6-ounce) tuna steaks
Cooking spray

Salad:
1 medium Vidalia or other sweet onion, cut into 1/4-inch-thick slices
3 tablespoons red wine vinegar
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Dijon mustard
1 garlic clove, minced
1/2 cup chopped seeded peeled cucumber
1/4 cup chopped flat-leaf parsley
1 tablespoon capers
1 (15-ounce) can cannellini beans, rinsed and drained
6 cups mixed salad greens
Preparation
Prepare grill.

To prepare tuna, combine the first 6 ingredients in a large zip-top plastic bag. Add tuna to bag; seal. Marinate in refrigerator 30 minutes, turning once. Remove tuna from bag; discard marinade. Place tuna on grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness.

To prepare salad, place onion slices on grill rack coated with cooking spray; grill 5 minutes on each side or until tender. Cool and chop.

Combine vinegar and next 5 ingredients (through garlic) in a large bowl, stirring with a whisk until blended. Add onion, cucumber, parsley, capers, and beans to vinegar mixture; toss to coat. Arrange 1 1/2 cups salad greens on each of 4 plates. Top each serving with about 1/2 cup onion mixture and 1 tuna steak.
Yield

4 servings
Nutritional Information

CALORIES 383(27% from fat); FAT 12.7g (sat 2.7g,mono 5.5g,poly 3.3g); PROTEIN 44g; CHOLESTEROL 63mg; CALCIUM 110mg; SODIUM 515mg; FIBER 6.6g; IRON 4.6mg; CARBOHYDRATE 21.9g

Jackie Mills, R.D. , Cooking Light, MAY 2007

Welcome to my cooking blog! (& Alexis' chicken)

2007-07-12T13:28:00.000-07:00

Like its author, this blog is a work in progress. I hope it will be a forum for recipe sharing--from desperation-dinners to foodie feasts. I welcome any recipes from you, friends, that you have enjoyed, tried recently, have promised to share, have come up in conversations, etc.

To begin, I am happy to share Alexis' recipe (given on my 30th bday) for Chicken in Phyllo.

Enjoy!

Please feel to post and tell me if/what you like/don't!