May 22nd, 2013 by alice
Tags: Citrus, Salad, Shrimp | 
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INGREDIENTS
- 2tablespoonslow-fat plain yogurt
- 4 1/2teaspoonsDijon mustard
- 1tablespoonhoney
- 2tablespoonsorange juice
- 2 tablepsoonswhite wine vinegaror cider vinegar
- 1/4cupfat-free Italian salad dressing
- 1/8teaspoonpepper
- 3tablespoons finely choppedgreen onions
- 2lbs mediumcooked shrimp, peeled and deveined
- 8cups tornromaine lettuce
- 2cups pinkgrapefruit sections(about 2 large)
- 2cups navelorange sections(3 to 4 large)
DIRECTIONS
- In a large bowl, whisk together the first eight ingredients in the order listed.
- Add shrimp; toss to coat.
- Let stand for 15-30 mintues.
- Drain, reserving the marinade.
- Arrange romaine on a serving platter or individual plates; top with shrimp, grapefruit and oranges.
- Drizzle with reserved marinade.
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May 22nd, 2013 by alice
Tags: Bars, Chip, Chocolate, Raisin | Print This Post
INGREDIENTS
- 1cupsemi-sweet chocolate chips
- 1cupraisins
- 1/4cup choppedwalnuts (optional)
- 2 1/2cupskamut flouror whole wheat pastry flouror spelt flour
- 1teaspoonbaking powder
- 1teaspoonbaking soda
- 1/2cupsugar
- 1cupvanilla yogurtor applesauce
- 1/2cupmilkor soy milk
- 2tablespoonsvegetable oil
- 1teaspoonvanilla
DIRECTIONS
- Preheat oven to 350°F and lightly oil a 8×13 pan.
- Mix the dry ingredients (flour, powder, soda, sugar) in a large bowl.
- In a seperate medium bowl mix together the wet ingredients (yogurt/applesauce, milk, oil and vanilla) Mix the dry ingredients with the wet until just combined.
- In a small bowl (or use your now-empty medium bowl that contained your wet ingredients) stir together chocolate chips, raisins and walnuts, if using.
- Pour half the batter into the pan, then sprinkle over the chocolate chip-raisin mixture.
- Pour the rest of the batter on top, smoothing with a spatula if needed.
- Bake for 25-30 minutes or until cake is golden and a toothpick comes out clean.
- For Vegan use applesauce and soy milk.
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May 22nd, 2013 by alice
Tags: Beef, Indian, Roast, Spiced | Print This Post
INGREDIENTS
- 5lbsrib roast
- 1 1/2tablespoonsginger-garlic paste(see my recipe)
- 4tablespoonsvinegar
- 1 1/2teaspoonssalt
- 2tablespoonsvegetable oil
- 2largeonions, chopped
- 2cupschopped tomatoes
- 1teaspoonsugar
- 2tablespoonschili pepper flakes
- 10dried red chilies
- 4black peppercorns
- 2inchescinnamon sticks
- 1teaspooncinnamon
- 3green chilies
- 1/2teaspoonturmeric
DIRECTIONS
- Wash meat, cut into thick slices or into 4-6 chunks.
- Prick meat with a fork on all sides.
- Using a mortar and pestle, grind the cinnamon stick, cloves, chili flakes, and dried red chilies, and pepper corns and put into a bowl.
- To that bowl add cinnamon powder and turmeric, ginger-garlic paste.
- Then grind the green chillies in mortar and pestle or chop very finely and add it to the bowl.
- Add the vinegar, sugar and salt to the bowl and stir well.
- Dredge the meat in the spice mixture and let it sit for two hours.
- Preheat oven to 350°F.
- In an electric frying pan, heat oil and saute onions till tender.
- Add meat with spices and brown for about 7-8 minutes turning once.
- Put half of the meat, spices and onion in a roasting pan.
- Put one cup of tomatoes in over it.
- Layer the rest of the meat on top.
- Add the remaining tomatoes and 2 cups of water.
- Bake for 1 1/2 hrs to 2 hrs or until roast is very tender, stirring and turning meat a couple of times during the baking process.
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May 22nd, 2013 by alice
Tags: Fresh, Lush, Peach | Print This Post
INGREDIENTS
- 1cup choppedpecans
- 1cupflour
- 1/2cupbutter, melted
- 8ouncescream cheese, softened
- 16ouncesCool Whip
- 1cuppowdered sugar
- 1teaspoonvanilla
- 1teaspooncinnamon
- 3cups slicedpeaches
- 2 1/2tablespoonscornstarch
- 1cupsugar
- 1teaspoonalmond flavoring
DIRECTIONS
- Mix flour, pecans, and melted butter and spread in a 9×13 pan.
- Bake at 350 for 15 minutes.
- Cool completely.
- Mix cream cheese, half of cool whip, powdered sugar, vanilla and cinnamon.
- Spread over cooled crust.
- Combine peaches, cornstarch and sugar.
- Cook over medium heat for about 5 minutes, until thick.
- Remove from heat and add almond flavoring.
- Cool completely and spread over second layer.
- Top dessert with the other half of the cool whip.
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May 22nd, 2013 by alice
Tags: Chili, Corn, Dumplings, Easy, Quick | Print This Post
INGREDIENTS
-
Chili
- 1 1/2lbslean ground beef
- 3/4cup choppedonions
- 1 (15 1/4 ounce)canwhole kernel corn
- 1 (16 ounce)canstewed tomatoes, undrained
- 1 (8 ounce)cantomato sauce
- 2tablespoonschili powder
- 1teaspoonred pepper sauce
-
Dumplings
- 1 1/3cupsBisquick baking mix
- 2/3cupcornmeal
- 2/3cupmilk
- 2-4tablespoons choppedfresh cilantroor parsley
DIRECTIONS
- Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain.
- Reserve 1/2 cup of the corn.
- Stir remaining corn with liquid, tomatoes, tomato sauce, chili powder and pepper sauce into beef mixture.
- Heat to boiling; Reduce heat.
- Cover and simmer 15 minutes.
- Mix Bisquick mix and cornmeal.
- Stir in milk, cilantro and reserved 1/2 cup corn just until moistened.
- Drop dough by rounded tablespoonfuls onto simmering chili.
- Cook uncovered over low heat 10 minutes.
- Cover and cook 10 minutes longer or until dumplings are dry.
- High Altitude (3500-6500 ft) Drop dough by rounded tablespoonfuls onto simmering chili.
- Cook uncovered over low heat 15 minutes.
- Cover and cook 15 to 18 minutes longer.
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