I discovered that I'm not crazy about salmon but with this recipe I've found a new respect and appreciation for this fish.
Ingredients:
One fillet/side of salmon with the skin left on, 1-inch thick (or 4 salmon steaks)
1 teaspoon whole cumin seed
1 teaspoon whole coriander seed
1/2 teaspoon whole fennel seed
1 teaspoon dry green peppercorns
Sea salt or kosher salt
3 limes thinly sliced
Canola or olive oil to coat grill
Instructions:
Combine the cumin, fennel, peppercorns & coriander in a small skillet and toast until lightly brown & fragrant.
Pour the toasted seeds in a grinder or a mortar & pestle, grind until fine.
Sprinkle the salmon with kosher salt and then coat the top of the salmon with the ground spices.
Layer the sliced limes on top of the spices.
Spray your grill with Pam or oil it.
Place the salmon on the grill over Med heat for approximately 20 minutes or until fish flakes easily.
Serve with your choice of sides.
Notes: This is a quick and easy grilling recipe, with prep and grill time 30-40 minutes. Getting the coals hot will make it longer. Tack on another 20-30 minutes if you are using actual charcoal and not a gas grill.
Saturday, March 29, 2008
Friday, March 14, 2008
Roasted Rosemary-Lemon Chicken
Rosemary-Lemon Roast Chicken
Prep: 15 minutes
Roast: 1 hour 15 minutes
All you need is four ingredients for this simply delicious garlic-rosemary roasted chicken.
Ingredients:
1 3-pound broiler-fryer chicken
2 cloves garlic, minced
2 tablespoons snipped fresh rosemary or 2 teaspoons dried rosemary, crushed
1 medium lemon
Salt
Instructions
1. Rinse chicken; pat dry with paper towels. Combine garlic and rosemary. Rub chicken inside and out with garlic mixture. Halve and juice lemon. Sprinkle 2 tablespoons lemon juice over prepared chicken. Sprinkle chicken with salt. Place the squeezed lemon halves in body cavity.
2. Skewer neck skin to back. Tie legs to tail; twist wing tips under back. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer in center of inside thigh muscle, making sure bulb does not touch bone. Bake, uncovered, in a 375 degree F oven for 1-1/4 to 1-1/2 hours or until meat thermometer registers 185 degree F and drumsticks move easily in their sockets, brushing occasionally with drippings.
Makes 6 servings.
Nutritional facts per servingcalories: 209 , total fat: 8g , saturated fat: 2g , cholesterol: 96mg , sodium: 93mg , carbohydrate: 1g , fiber: 0g , protein: 31g
Notes: I used 3 small lemons instead of 1 med. sized lemon. I also increased the garlic and rosemary by 1 teaspoon. All it did was provide a stronger lemon flavor.
Prep: 15 minutes
Roast: 1 hour 15 minutes
All you need is four ingredients for this simply delicious garlic-rosemary roasted chicken.
Ingredients:
1 3-pound broiler-fryer chicken
2 cloves garlic, minced
2 tablespoons snipped fresh rosemary or 2 teaspoons dried rosemary, crushed
1 medium lemon
Salt
Instructions
1. Rinse chicken; pat dry with paper towels. Combine garlic and rosemary. Rub chicken inside and out with garlic mixture. Halve and juice lemon. Sprinkle 2 tablespoons lemon juice over prepared chicken. Sprinkle chicken with salt. Place the squeezed lemon halves in body cavity.
2. Skewer neck skin to back. Tie legs to tail; twist wing tips under back. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer in center of inside thigh muscle, making sure bulb does not touch bone. Bake, uncovered, in a 375 degree F oven for 1-1/4 to 1-1/2 hours or until meat thermometer registers 185 degree F and drumsticks move easily in their sockets, brushing occasionally with drippings.
Makes 6 servings.
Nutritional facts per servingcalories: 209 , total fat: 8g , saturated fat: 2g , cholesterol: 96mg , sodium: 93mg , carbohydrate: 1g , fiber: 0g , protein: 31g
Notes: I used 3 small lemons instead of 1 med. sized lemon. I also increased the garlic and rosemary by 1 teaspoon. All it did was provide a stronger lemon flavor.
Chicken and Fruit Salad with Mango Viniagrette
This is a delicious heart healthy recipe that is perfect for a hot summer day.
Ingredients:
2 to 3 mangoes
1/2 teaspoon curry powder
1/8 teaspoon salt
1/4 teaspoon coarsely ground pepper
12 ounces skinless, boneless chicken breast halves
6 cups torn mixed greens
1/2 of a medium cantaloupe, seeded, peeled, and cut into 1-inch chunks
1 cup halved or sliced strawberries
1 recipe Mango Vinaigrette (recipe follows)
2 green onions, thinly bias-sliced
Instructions:
Pit, peel, and slice the mangoes.
Measure 1-1/2 cups for use in the vinaigrette; set remaining slices aside for salad.
Stir together the curry, salt, and pepper.
Rub chicken with curry mixture.
Grill chicken on the rack of an uncovered grill directly over medium coals about 12 to 15 minutes or until tender and no longer pink, turning once halfway through grilling. (Or, place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 10 to 12 minutes, turning once.)
Cool chicken slightly; slice into 1/4-inch strips.
Arrange greens on individual dinner plates.
Top with chicken strips, melon, strawberries, and reserved mango slices.
Drizzle each salad with some of the Mango Vinaigrette.
Sprinkle green onion over all.
Makes 4 servings.
Mango Vinaigrette:
In a blender container or food processor bowl, combine the 1-1/2 cups peeled mango pieces, 1/4 cup orange juice, 3 tablespoons rice vinegar or white wine vinegar, 2 teaspoons honey, and 1 teaspoon Dijon-style mustard.
Cover and blend or process until smooth.
Cover and chill until serving time.
Makes about 1-1/4 cups.
Make-Ahead Tip: Up to 2 hours ahead, prepare the Mango Vinaigrette. Cover and chill.
Notes:
I cheated and bought a package of spring mix salad greens. It worked just fine and it cut some of the prep time down.
This was a great recipe.
Ingredients:
2 to 3 mangoes
1/2 teaspoon curry powder
1/8 teaspoon salt
1/4 teaspoon coarsely ground pepper
12 ounces skinless, boneless chicken breast halves
6 cups torn mixed greens
1/2 of a medium cantaloupe, seeded, peeled, and cut into 1-inch chunks
1 cup halved or sliced strawberries
1 recipe Mango Vinaigrette (recipe follows)
2 green onions, thinly bias-sliced
Instructions:
Pit, peel, and slice the mangoes.
Measure 1-1/2 cups for use in the vinaigrette; set remaining slices aside for salad.
Stir together the curry, salt, and pepper.
Rub chicken with curry mixture.
Grill chicken on the rack of an uncovered grill directly over medium coals about 12 to 15 minutes or until tender and no longer pink, turning once halfway through grilling. (Or, place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 10 to 12 minutes, turning once.)
Cool chicken slightly; slice into 1/4-inch strips.
Arrange greens on individual dinner plates.
Top with chicken strips, melon, strawberries, and reserved mango slices.
Drizzle each salad with some of the Mango Vinaigrette.
Sprinkle green onion over all.
Makes 4 servings.
Mango Vinaigrette:
In a blender container or food processor bowl, combine the 1-1/2 cups peeled mango pieces, 1/4 cup orange juice, 3 tablespoons rice vinegar or white wine vinegar, 2 teaspoons honey, and 1 teaspoon Dijon-style mustard.
Cover and blend or process until smooth.
Cover and chill until serving time.
Makes about 1-1/4 cups.
Make-Ahead Tip: Up to 2 hours ahead, prepare the Mango Vinaigrette. Cover and chill.
Notes:
I cheated and bought a package of spring mix salad greens. It worked just fine and it cut some of the prep time down.
This was a great recipe.
Friday, March 7, 2008
Pumpkin Spice Muffins
Ingredients:
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 cup whole wheat flour (about 2 1/2 ounces)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 and 1/4 teaspoons pumpkin-pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt 1 cup canned pumpkin
1/2 cup fat-free buttermilk
1/2 cup egg substitute
1/4 cup canola oil
1/4 cup applesauce
Cooking spray
Preparation:
Preheat oven to 375°.
Lightly spoon flours into dry measuring cups; level with a knife.
Combine flours, granulated sugar, and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
Combine pumpkin and the next 4 ingredients (through applesauce) in a medium bowl, stirring with a whisk.
Add pumpkin mixture to flour mixture, stirring just until moist.
Spoon batter into 16 muffin cups coated with cooking spray.
Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center.
Cool muffins in pans 5 minutes on a wire rack; remove from pans.
Cool completely on a wire rack.
Yield: 16 servings (serving size: 1 muffin)
Additional Notes:
We love this recipe! We always make a double batch because we go through them so quickly. One can of pumpkin is just slightly less than 2 cups, we make up the difference with applesauce. You can also use regular eggs, just measure them with a cup. Finally, if you do not have buttermilk, you can use sour milk as a substitute. Don't have sour milk? 1 cup milk + 1 Tablespoon white vinegar, leave on counter for 15+ minutes until milk begins to curdle.
Nutritional Information
CALORIES 145(28% from fat); FAT 4.6g (sat 0.5g,mono 2.3g,poly 1.6g); PROTEIN 2.6g; CHOLESTEROL 0.0mg; CALCIUM 33mg; SODIUM 149mg; FIBER 1.2g; IRON 1.1mg; CARBOHYDRATE 24.1g
Cindy Kahn, Londonderry, New Hampshire , Cooking Light, NOVEMBER 2005
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 cup whole wheat flour (about 2 1/2 ounces)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 and 1/4 teaspoons pumpkin-pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt 1 cup canned pumpkin
1/2 cup fat-free buttermilk
1/2 cup egg substitute
1/4 cup canola oil
1/4 cup applesauce
Cooking spray
Preparation:
Preheat oven to 375°.
Lightly spoon flours into dry measuring cups; level with a knife.
Combine flours, granulated sugar, and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
Combine pumpkin and the next 4 ingredients (through applesauce) in a medium bowl, stirring with a whisk.
Add pumpkin mixture to flour mixture, stirring just until moist.
Spoon batter into 16 muffin cups coated with cooking spray.
Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center.
Cool muffins in pans 5 minutes on a wire rack; remove from pans.
Cool completely on a wire rack.
Yield: 16 servings (serving size: 1 muffin)
Additional Notes:
We love this recipe! We always make a double batch because we go through them so quickly. One can of pumpkin is just slightly less than 2 cups, we make up the difference with applesauce. You can also use regular eggs, just measure them with a cup. Finally, if you do not have buttermilk, you can use sour milk as a substitute. Don't have sour milk? 1 cup milk + 1 Tablespoon white vinegar, leave on counter for 15+ minutes until milk begins to curdle.
Nutritional Information
CALORIES 145(28% from fat); FAT 4.6g (sat 0.5g,mono 2.3g,poly 1.6g); PROTEIN 2.6g; CHOLESTEROL 0.0mg; CALCIUM 33mg; SODIUM 149mg; FIBER 1.2g; IRON 1.1mg; CARBOHYDRATE 24.1g
Cindy Kahn, Londonderry, New Hampshire , Cooking Light, NOVEMBER 2005
Gingersnaps
I love gingersnaps! Pop one in your mouth and slowly suck on the cookie until it dissolves leaving the spicy flavor of molasses, ginger and sugar lingering in your mouth.
Ingredients:
3/4 cup shortening
1 cup brown sugar
1/4 cup dark molasses (light molasses would work)
1 egg
2 and 1/4 cup sifted all-purpose flour
2 teaspoons soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
Instructions:
Cream together first 4 ingredients until fluffy.
Sift together dry ingredients and then stir into molasses mixture.
Form into small balls.
Dip balls into granulated sugar, top portion only. Experience has taught me that rolling the entire ball of dough in sugar will result in burnt cookies. The sugar will burn on the bottom of the cookie Place 2 inches apart on greased cookie sheet.
Bake for approximately 10 minutes in a 350 degree oven.
Cool slightly (about 2 minutes) ; remove from pan. Makes about 4 dozen.
Notes:
Make a double batch. Kids like them so much that they are gone before you know it! This recipe is a long time family favorite. My mother would bake these when I was a child. The actual recipe is courtesy of Better Homes and Garden cookbook from the 1950’s (approximately). The spices can be increased or decrease as you like.
Ingredients:
3/4 cup shortening
1 cup brown sugar
1/4 cup dark molasses (light molasses would work)
1 egg
2 and 1/4 cup sifted all-purpose flour
2 teaspoons soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
Instructions:
Cream together first 4 ingredients until fluffy.
Sift together dry ingredients and then stir into molasses mixture.
Form into small balls.
Dip balls into granulated sugar, top portion only. Experience has taught me that rolling the entire ball of dough in sugar will result in burnt cookies. The sugar will burn on the bottom of the cookie Place 2 inches apart on greased cookie sheet.
Bake for approximately 10 minutes in a 350 degree oven.
Cool slightly (about 2 minutes) ; remove from pan. Makes about 4 dozen.
Notes:
Make a double batch. Kids like them so much that they are gone before you know it! This recipe is a long time family favorite. My mother would bake these when I was a child. The actual recipe is courtesy of Better Homes and Garden cookbook from the 1950’s (approximately). The spices can be increased or decrease as you like.
Thursday, March 6, 2008
Beth's Beef Vegetable Soup
Ingredients:
4 pounds boneless stew meat
3-1/3 Cups Roma Tomatoes
1 onion quartered
3 onions chopped
6 stalks of celery chopped
1 bay leaf salt and pepper to taste
3 turnips, peeled & diced
3 potatoes, peeled & diced
1 small head of cabbage, shredded
1/2 cup diced carrots, peeled & cut
1 Cup frozen green peas
Instructions:
In a large stock pot add the stew meat, 1 onion quartered, 2 stalks celery, salt and pepper to taste, bay leaf and enough water to cover everything.
Bring stock pot to a simmer and cook until beef is tender (approx. 2 hours).
Spoon out the beef and place in a bowl.
Using cheesecloth strain the broth of all onions, celery and gunk.
Replace the broth into the stock pot with the beef and bay leaf.
Add the rest of the chopped onions, celery, Roma tomatoes, turnips, carrots, potatoes, cabbage, and barely enough water to cover everything to the stock pot.
Bring to a boil and then turn down to a simmer and cook for an additional 5 minutes.
Check the tenderness of the potatoes and etc.
If the potatoes are not tender cook an additional 5-10 minutes.
Add the frozen peas and any additional salt or pepper to taste.
Serve with French bread and if you like a green salad.
Notes:
Stew meat is not absolutely necessary. If you can find a sirloin steak or other beef on sale go ahead and use it. Just trim any extra fat off the cut of beef you are using and cut into bite size pieces.
4 pounds boneless stew meat
3-1/3 Cups Roma Tomatoes
1 onion quartered
3 onions chopped
6 stalks of celery chopped
1 bay leaf salt and pepper to taste
3 turnips, peeled & diced
3 potatoes, peeled & diced
1 small head of cabbage, shredded
1/2 cup diced carrots, peeled & cut
1 Cup frozen green peas
Instructions:
In a large stock pot add the stew meat, 1 onion quartered, 2 stalks celery, salt and pepper to taste, bay leaf and enough water to cover everything.
Bring stock pot to a simmer and cook until beef is tender (approx. 2 hours).
Spoon out the beef and place in a bowl.
Using cheesecloth strain the broth of all onions, celery and gunk.
Replace the broth into the stock pot with the beef and bay leaf.
Add the rest of the chopped onions, celery, Roma tomatoes, turnips, carrots, potatoes, cabbage, and barely enough water to cover everything to the stock pot.
Bring to a boil and then turn down to a simmer and cook for an additional 5 minutes.
Check the tenderness of the potatoes and etc.
If the potatoes are not tender cook an additional 5-10 minutes.
Add the frozen peas and any additional salt or pepper to taste.
Serve with French bread and if you like a green salad.
Notes:
Stew meat is not absolutely necessary. If you can find a sirloin steak or other beef on sale go ahead and use it. Just trim any extra fat off the cut of beef you are using and cut into bite size pieces.
Pasta Fagioli
Traditional Fagioli Soup is made with white beans but this is a quick, easy, and absolutely fabulous soup. If you make your own salt free chicken broth you will lower the salt/sodium content of the soup. And, DO NOT, substitute the Asiago cheese. This cheese absolutely MAKES this soup. I do not recommend anything else.
Ingredients
12 ounces Santa Fe chicken sausage, halved lengthwise and sliced (such as Amy's)
3 cups fat-free, less-sodium chicken broth (this can be increased for more broth)
1/2 cup uncooked small seashell pasta
2 cups coarsely chopped zucchini (about 2 small zucchini)
1 (14.5-ounce) can stewed tomatoes, un-drained
1 teaspoon dried basil
1 teaspoon dried oregano
1 (15-ounce) can kidney beans, rinsed and drained
1/3 cup (about 1 1/2 ounces) shredded Asiago cheese
Instructions:
Heat a large saucepan over high heat. Add sausage; cook 2 minutes, stirring constantly.
Add broth and pasta; bring to a boil.
Cover, reduce heat, and simmer 4 minutes.
Add tomatoes; bring to a boil.
Cover, reduce heat, and simmer 2 minutes.
Stir in basil, oregano, and beans; cover and simmer for 3 minutes or until pasta is tender.
Add the zucchini; simmer for 3 more minutes or until zucchini is barely tender.
Sprinkle with cheese.
Yield: 5 servings (serving size: about 1 1/3 cups soup and about 1 tablespoon asiago cheese)
NUTRITION PER SERVING CALORIES 319(26% from fat); FAT 9.2g (sat 3.3g,mono 3.8g,poly 0.8g); PROTEIN 21.9g; CHOLESTEROL 56mg; CALCIUM 56mg; SODIUM 858mg; FIBER 9.6g; IRON 4.4mg; CARBOHYDRATE 39.7g
Notes:
When I initially made this soup I could not find the Santa Fe Chicken Sausage. Don't panic, because you can use a mild or spicy Italian Bratwurst instead. Here's what you do. First of all place the Bratwurst in a pan with enough water to cover it. Bring the pan to a boil and cook approximately 15 minutes, until the Brats are thoroughly cooked. Place the pan under cold running water. This will cool it and run off excess fat. Peel the "skin" off the Bratwurst. Slice in half, then in quarters, slice into little pieces and place in a non-stick fry pan and pan fry the cut Bratwurst until lightly brown. This will also cook off any additional oil/fat. Follow the recipe from above and you have a EASY quick homemade soup that your family will enjoy.
Feel free to add the cheese into your individual bowls. This will allow each person to add their own amount to their own preference and make it personal. Serve with a nice loaf of Italian or French bread. Finally, just double the recipe to make enough for more than 4 people. Another GREAT recipe from "Cooking Light".
Ingredients
12 ounces Santa Fe chicken sausage, halved lengthwise and sliced (such as Amy's)
3 cups fat-free, less-sodium chicken broth (this can be increased for more broth)
1/2 cup uncooked small seashell pasta
2 cups coarsely chopped zucchini (about 2 small zucchini)
1 (14.5-ounce) can stewed tomatoes, un-drained
1 teaspoon dried basil
1 teaspoon dried oregano
1 (15-ounce) can kidney beans, rinsed and drained
1/3 cup (about 1 1/2 ounces) shredded Asiago cheese
Instructions:
Heat a large saucepan over high heat. Add sausage; cook 2 minutes, stirring constantly.
Add broth and pasta; bring to a boil.
Cover, reduce heat, and simmer 4 minutes.
Add tomatoes; bring to a boil.
Cover, reduce heat, and simmer 2 minutes.
Stir in basil, oregano, and beans; cover and simmer for 3 minutes or until pasta is tender.
Add the zucchini; simmer for 3 more minutes or until zucchini is barely tender.
Sprinkle with cheese.
Yield: 5 servings (serving size: about 1 1/3 cups soup and about 1 tablespoon asiago cheese)
NUTRITION PER SERVING CALORIES 319(26% from fat); FAT 9.2g (sat 3.3g,mono 3.8g,poly 0.8g); PROTEIN 21.9g; CHOLESTEROL 56mg; CALCIUM 56mg; SODIUM 858mg; FIBER 9.6g; IRON 4.4mg; CARBOHYDRATE 39.7g
Notes:
When I initially made this soup I could not find the Santa Fe Chicken Sausage. Don't panic, because you can use a mild or spicy Italian Bratwurst instead. Here's what you do. First of all place the Bratwurst in a pan with enough water to cover it. Bring the pan to a boil and cook approximately 15 minutes, until the Brats are thoroughly cooked. Place the pan under cold running water. This will cool it and run off excess fat. Peel the "skin" off the Bratwurst. Slice in half, then in quarters, slice into little pieces and place in a non-stick fry pan and pan fry the cut Bratwurst until lightly brown. This will also cook off any additional oil/fat. Follow the recipe from above and you have a EASY quick homemade soup that your family will enjoy.
Feel free to add the cheese into your individual bowls. This will allow each person to add their own amount to their own preference and make it personal. Serve with a nice loaf of Italian or French bread. Finally, just double the recipe to make enough for more than 4 people. Another GREAT recipe from "Cooking Light".
Wednesday, March 5, 2008
Whole Wheat, Oatmeal and Raisin Muffins
Ingredients
1 cup whole wheat flour (about 4 3/4 ounces)
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons un-toasted wheat germ
2 tablespoons wheat bran
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups quick-cooking oats
1/3 cup chopped pitted dates
1/3 cup raisins
1/3 cup dried cranberries
1 cup low-fat buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup boiling water
Cooking spray
Preparation
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk.
Stir in oats, dates, raisins, and cranberries.
Make a well in center of mixture.
Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist.
Stir in boiling water.
Let batter stand 15 minutes.
Preheat oven to 375°.
Spoon batter into 12 muffin cups coated with cooking spray.
Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center.
Remove muffins from pans immediately; place on a wire rack.
Yield
12 servings (serving size: 1 muffin)
Nutritional Information
CALORIES 204(28% from fat); FAT 6.4g (sat 0.8g,mono 3.2g,poly 1.8g); PROTEIN 4.6g; CHOLESTEROL 19mg; CALCIUM 43mg; SODIUM 288mg; FIBER 3.4g; IRON 1.4mg; CARBOHYDRATE 34.7g
Notes:
To make a double batch simply increase the ingredients by two. The cooking time will increase as well (not necessaryily to 40 minutes). These make a dense, moist whole wheat muffin that are great for a quick protein burst or hungry after school kids.
1 cup whole wheat flour (about 4 3/4 ounces)
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons un-toasted wheat germ
2 tablespoons wheat bran
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups quick-cooking oats
1/3 cup chopped pitted dates
1/3 cup raisins
1/3 cup dried cranberries
1 cup low-fat buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup boiling water
Cooking spray
Preparation
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk.
Stir in oats, dates, raisins, and cranberries.
Make a well in center of mixture.
Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist.
Stir in boiling water.
Let batter stand 15 minutes.
Preheat oven to 375°.
Spoon batter into 12 muffin cups coated with cooking spray.
Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center.
Remove muffins from pans immediately; place on a wire rack.
Yield
12 servings (serving size: 1 muffin)
Nutritional Information
CALORIES 204(28% from fat); FAT 6.4g (sat 0.8g,mono 3.2g,poly 1.8g); PROTEIN 4.6g; CHOLESTEROL 19mg; CALCIUM 43mg; SODIUM 288mg; FIBER 3.4g; IRON 1.4mg; CARBOHYDRATE 34.7g
Notes:
To make a double batch simply increase the ingredients by two. The cooking time will increase as well (not necessaryily to 40 minutes). These make a dense, moist whole wheat muffin that are great for a quick protein burst or hungry after school kids.
Monday, March 3, 2008
Chocolate Chip Pudding Cookies
Chocolate Chip Pudding Cookies
I love this recipe. The cookies stay soft for an extended period and taste great.
Ingredients
1 Cup butter or margarine (for even softer cookies use shortening)
3/4 Cup brown sugar
1/4 Cup granulated sugar
1 pkg. instant pudding (use your favorite flavor, I love French Vanilla)
1 Teaspoon vanilla
2 eggs
2 and 1/4 Cup un-sifted flour
1 Teaspoon baking soda
1 12oz pkg. chocolate chips
1 Cup chopped nuts (optional)
Instructions
In a medium sized bowl mix flour with baking soda.
In a separate large bowl combine margarine, both sugars, pudding mix and vanilla in a large bowl.
Beat until smooth and creamy.
Beat in eggs.
Gradually add the flour mixture beating at slow to medium speed until thoroughly combined.
Stir in the chips and nuts.
Drop from a teaspoon onto un-greased baking sheet about 2 inches apart.
Bake at 375 degree Fahrenheit for 8 to 10 minutes until lightly brown/tan.
Go with undercooking opposed to overcooking.
Notes:
This is one of my children's family favorites. Children love cookies and chocolate chip cookies are statistically the favorite for many different people. I know that my kids love this recipe. I hope you enjoy it as well. I always make a double batch when baking these cookies. Everyone goes through them too fast.
I love this recipe. The cookies stay soft for an extended period and taste great.
Ingredients
1 Cup butter or margarine (for even softer cookies use shortening)
3/4 Cup brown sugar
1/4 Cup granulated sugar
1 pkg. instant pudding (use your favorite flavor, I love French Vanilla)
1 Teaspoon vanilla
2 eggs
2 and 1/4 Cup un-sifted flour
1 Teaspoon baking soda
1 12oz pkg. chocolate chips
1 Cup chopped nuts (optional)
Instructions
In a medium sized bowl mix flour with baking soda.
In a separate large bowl combine margarine, both sugars, pudding mix and vanilla in a large bowl.
Beat until smooth and creamy.
Beat in eggs.
Gradually add the flour mixture beating at slow to medium speed until thoroughly combined.
Stir in the chips and nuts.
Drop from a teaspoon onto un-greased baking sheet about 2 inches apart.
Bake at 375 degree Fahrenheit for 8 to 10 minutes until lightly brown/tan.
Go with undercooking opposed to overcooking.
Notes:
This is one of my children's family favorites. Children love cookies and chocolate chip cookies are statistically the favorite for many different people. I know that my kids love this recipe. I hope you enjoy it as well. I always make a double batch when baking these cookies. Everyone goes through them too fast.
Sunday, March 2, 2008
Peanut Butter Criss-Cross Cookies
Peanut Butter Cookies From The Michael Family Kitchen:
This is the peanut butter cookie recipe we used as kids in my Mom's kitchen. We still use it because it is so good.
Ingredients
1 Cup shortening
1 Cup granulated sugar
1 Cup brown sugar
2 eggs
1 teaspoon vanilla
1 Cup peanut butter
3 Cups sifted all-purpose flour
2 teaspoon soda
1/2 teaspoon salt
Instructions
Thoroughly cream shortening, sugars, eggs, and vanilla.
Stir in peanut butter.
Sift dry ingredients into a separate bowl
Stir flour mixture into creamed mixture.
Drop by rounded teaspoons on un-greased cookie sheet.
Press with back of fork to make a crisscross.
Bake in moderate oven (350 degrees) about 10 minutes.
Makes about 5 dozen cookies.
Notes: For richer cookies, use 2 cups flour.
This is the peanut butter cookie recipe we used as kids in my Mom's kitchen. We still use it because it is so good.
Ingredients
1 Cup shortening
1 Cup granulated sugar
1 Cup brown sugar
2 eggs
1 teaspoon vanilla
1 Cup peanut butter
3 Cups sifted all-purpose flour
2 teaspoon soda
1/2 teaspoon salt
Instructions
Thoroughly cream shortening, sugars, eggs, and vanilla.
Stir in peanut butter.
Sift dry ingredients into a separate bowl
Stir flour mixture into creamed mixture.
Drop by rounded teaspoons on un-greased cookie sheet.
Press with back of fork to make a crisscross.
Bake in moderate oven (350 degrees) about 10 minutes.
Makes about 5 dozen cookies.
Notes: For richer cookies, use 2 cups flour.
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