Sunday, April 15, 2012
This is completely simple and completely amazing. I noticed that there were a number of problems when I was looking up the recipe (Malware sites, etc.) so I thought I would get this down. This is known commonly as the Weight Watchers "No Points" Pie. Simply put, you can eat this until your head explodes. It is really great and everyone at home loves it. A great dessert or snack is easy and you can eat a ton of it!
Ingredients (can be doubled without problem):
2 Cups water
1 Package cook & serve sugar-free vanilla pudding (we use Jell-O also) - do NOT use instant pudding
1 Package sugar-free gelatin in fruit flavor (we use Jell-O Raspberry)
NOTE: The fruit here is what we use - but you can put in anything that you like. The amounts here work well.
1. Put water in a sauce pan and turn on high heat.
2. Immediately, add the pudding and whisk until well blended. This can get clumpy so you want to make sure that it is smooth.
3. Once it is smooth, add the gelatin package and continue whisking until it comes to a boil.
4. When it boils, remove from heat. Add to container and then carefully add the fruit (so it does not splash).
5. Place in refrigerator and let it solidify. It should be ready in around 2-3 hours for a single batch. Double batches add one hour.
Thursday, April 12, 2012
This was adapted from Helene Siegel's Chinese Cooking for Beginners (1992) and some other recipes that I found including Edamame Lo Mein from Eating Well. This just came out fantastic. It seems to be a good addition to our healthy menu and really great!
Ingredients (serves 3-4)
7-8oz. Thin Spaghetti (whole grain is ideal), cooked as directed.
1 tsp Garlic, chopped
1 Chicken breast, cut into thin strips (around 1/4" or thinner)
4 tbsp Peanut oil
2 Carrots, cut into thin strips
1 Red Pepper, cut into thin strips
4 oz Bean Sprouts (mung beans - fresh work best)
2 Scallions, trimmed and sliced
2 tbsp Light soy sauce
2 tbsp Oyster sauce
1 tbsp Cooking sherry
1 tbsp Light brown sugar
1 tsp Sesame Oil
1/4 tsp Chinese five spice powder
1. Cook pasta according to the directions and then drain with cold water. Then toss with 1 tbsp of the peanut oil and set aside.
2. Combine the sauce ingredients in a bowl (soy sauce, oyster sauce, sherry, brown sugar, sesame oil and five spice powder) and set that aside.
3. Heat a saute pan and add 1 tbsp of peanut oil over medium-high heat. Add the garlic and the chicken and cook for 3-4 minutes (until starting to brown).
4. Add the remaining 2 tbsp of peanut oil and add the carrots and red peppers. Mix thoroughly and then cook for around 1 minute.
5. Add the bean sprouts and scallions. Mix thoroughly and then cook for another minute.
6. Add the noodles and the sauce mix and cook for around 1-2 minutes, mixing thoroughly.
Wednesday, April 11, 2012
This is a wonderful new recipe adapted from Real Simple's One-Pot Salmon With Snap Peas and Rice. I changed this to brown rice, and added red peppers and asparagus. The name for the dish comes from the red and green vegetables served with the Salmon. This dish is really great and is very healthy - it is very low fat - making this great news. Oh...and it is easy!
Ingredients (Serves 4)
1 cup Brown rice
1 lbs Salmon fillet, skin removed
Kosher salt and pepper (to taste - around 1/4 tsp each)
1 bunch Asparagus (trimmed to around 4" from the tip - thinner the better)
1/2 Red Pepper, cut into thin strips
1/3 cup Low-sodium soy sauce
2 Scallions, trimmed and sliced
2 tbsp Rice wine vinegar
1 tbsp Ginger, grated or minced
1 tbsp Light brown sugar
1. Mix brown rice and 2 1/3 cups water in a medium skillet and bring to a boil. Reduce heat to low and simmer, covered, for 35 minutes.
2. Prepare the salmon for cooking by removing the skin and cutting into 2" slices.
3. After the rice has cooked for 35 minutes, add the salmon on top of the rice, and then spread the asparagus and red pepper across the pan. Season with kosher salt and pepper and cook for an additional 13-14 minutes.
4. In a small bowl, mix the soy sauce, scallions, rice wine vinegar, ginger, and brown sugar. Spoon sauce over the salmon, rice, and vegetables.
Saturday, April 7, 2012
Adapted from Cooking Light's Easy & Crispy Baked Fish Fillets that I found at Food.com. I really liked how it turned out and it is really pretty healthy...always a plus. We served this with asparagus and brown rice, a staple in our house these days!
1 lbs Cod or other white fish fillets
1 tbsp Lemon juice
1 tbsp Mayonnaise (any kind)
1/4 tsp Onion powder
1/4 tsp Black pepper
Pinch of Dill weed (dried)
1/4 cup Breadcrumb
1/4 cup Almonds, finely chopped (used used blanched and sliced almonds)
1. Peheat oven to 425°.
2. Place fish in an 11 x 7-inch baking dish coated with cooking spray. Combine lemon juice, mayonnaise, onion powder, pepper and a dash of dill in a small bowl - then spread lightly over fish.
3. Combine the breadcrumbs and the almonds, and then coat the fish fillets on the top only.
4. Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork.
Sunday, April 1, 2012
This recipe was based on Emeril Lagasse's Rigatoni with Broccoli and Sausage from Everyday Foods (March 2012). I made some healthy choices and tossed in some ingredients that I like to cook with these days (like Parsley and Capers). I love this magazine and have to get off my kiester to get a subscription!
Ingredients (Makes 4-6 servings):
1/2 tsp Kosher salt
13.25 oz box of Whole grain penne
1 lbs Sweet Italian turkey sausage, casings removed
1/4 cup extra-virgin olive oil
1/4 cup Parsley, chopped
2 tsp Garlic, minced
1-2 tbsp Grated lemon zest (adjust to taste)
2 tbsp Lemon juice
4 Anchovy fillets, minced
1 tbsp Capers, rinsed
1/2 tsp Dried oregano
2 heads broccoli, cut into florets
Parmesan, grated, for serving
1. Add 1/2 tsp of Kosher salt to a large pot of water and bring to a boil. Add pasta and cook for around 9 minutes.
2. In a separate pan over medium-high heat, apply a coat of cooking spray and add the turkey sausage. Break up the meat as it cooks and cook for around 9-11 minutes. Remove any excess liquid from the pan.
3. In a serving bowl, add the following ingredients: olive oil, parsley, garlic, lemon zest and juice, anchovies, capers, and oregano. Gently mix together while sausage and pasta cooks.
4. After the past cooks for 9 minutes, add the broccoli and cook for two more minutes. Then remove from heat (reserving 1/2 to 3/4 cup of the pasta water).
5. Mix the pasta/broccoli, drained turkey sausage into the serving bowl with 1/2 to 3/4 cup pasta water. Sprinkle with Parmesan cheese and serve!