August 4th, 2006 by alice
Tags: Dip, Festive, Skinny
INGREDIENTS
- 1cup1% fat cottage cheese
- 1/2cup 1%low-fat sour creamor plain yogurt
- 1/4cup finely choppedgreen onions
- 1garlic clove, finely minced
- 2tablespoons finely choppedparsley
- 2tablespoons choppedfresh herbs(such as dill or basil, or 2 tsp. dried)
- salt and pepper
DIRECTIONS
- In blender,combine cottage cheese and sour cream or yogurt; blend until smooth.
- Transfer to bowl.
- Add onions, garlic, parsley, herbs, salt and pepper.
- Cover and refrigerate at least two hours to blend flavours; can be refrigerated up to 2 days.
- Serve with raw vegetables or other low-fat dippers such as mini-pitas,bagel thins or Melba toast.
- VARIATIONS: Clam, Crab or Shrimp Dip: Add 1/2 cup coarsely chopped canned clams, crab meat or shrimp.
- Cucumber Dip: Add 1 cup coarsely grated cucumber that has been pressed in a sieve to remove extra moisture.
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August 4th, 2006 by alice
Tags: Almost, Boston, Creamed, Markets, Spinach
INGREDIENTS
-
White Sauce
- 3tablespoonsbutter
- 4tablespoonsflour
- 1/2teaspoonsalt(I use seasoned salt)
- 1cuphalf-and-halfor milk
-
Spinach
- 1/2cupsour cream(lowfat is okay)
- 2tablespoonsbutter
- 2-4tablespoonsonions, minced
- 1/4cupwater
- 20ouncesfrozen spinach, drained and chopped
- black pepper (optional)
- 1/4cup gratedparmesan cheese (optional)
DIRECTIONS
- Over med-low heat, melt butter in saucepan.
- Whisk in the flour and 1/2 tsp seasoned salt (or white salt) until creamed together and smooth.
- Stir in the half and half, or milk (if using) a little at a time.
- Increase heat to medium and constantly whisk until the mixture becomes thick and smooth.
- Remove from heat; set aside.
- Place 2 tbsp butter in saucepan over med heat; add the 2 tbsp minced onion, and cook until transparent.
- Add spinach and water to pan, lower the heat, and cover.
- Stirring several times until the spinach is cooked.
- When the spinach is almost done, add the prepared white sauce, sour cream and Parmesan cheese (if using).
- Stir well, and simmer until completely blended.
- Season with more seasoned salt or white salt if desired and black pepper.
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August 4th, 2006 by alice
Tags: Easy, Salad, Summer
INGREDIENTS
- 1 (10 ounce)packagefrozen peas(I prefer the baby peas)
- 1 (15 ounce)cangarbanzo beans(chick peas)
- 1/4cup slicedblack olives
- 1/4cupvegetable oil
- 2tablespoonscider vinegar(can also use wine vinegar)
- 1/2teaspoonsalt
- 1/8teaspoongarlic powder
- 1/8teaspoonpepper
- sesame seeds
- lettuce
DIRECTIONS
- Cook the peas and drain.
- Rinse and drain the garbanzo beans Combine the peas, garbanzo beans, and olives.(First 3 ingredients)
- Shake together the next 5 ingredients.
- Pour over the pea, bean& olive mixture and mix.
- Serve on lettuce and top with sesame seeds.
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August 4th, 2006 by alice
Tags: Buttertart, Pie
INGREDIENTS
- 1cupdark brown sugar
- 2teaspoonscornstarch
- 4eggs
- 1cupcorn syrup
- 1/4cupbutter, softened
- 2teaspoonsvanilla
- 1 1/2cups choppedwalnuts
- 1 unbaked 9 inchdeep dish pie shell
DIRECTIONS
- Preheat oven to 375 degrees.Combine sugar with cornstarch.
- Beat eggs in a large bowl until pale and fluffy.
- Beat in the sugar mixture, corn syrup, butter and vanilla.
- Sprinkle walnuts over prepared pastry.
- Spoon filling evenly over top.
- Place a sheet of aluminum foil on the lower oven rack.
- Place the pie on the foil and bake for 55 to 60 minutes or until crust is golden and center is slightly jiggly.
- Cool before slicing.
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August 4th, 2006 by alice
Tags: Apple, Butterscotch, Squares
INGREDIENTS
- 1/4cupbutter, melted(no substitutions)
- 1 1/2cupsgraham cracker crumbs
- 2mediumapples, cored,pared and chopped(about 1-1/2 cups)
- 1 (175 g)packagebutterscotch chips
- 1 (300 ml)cansweetened condensed milk
- 1 (200 g)packageflaked coconut
- 1cup choppednuts
DIRECTIONS
- Set oven to 350 degrees.
- Line a 13 x 9-in baking pan with parchment paper.
- Combine crumbs with butter.
- Pat into parchment paper-lined baking pan; top with apples.
- Over med heat; melt the chips with the milk.
- Pour the mixture over the apples.
- Top with coconut and the nuts; press down firmly.
- Bake for 25-30 mins, or until lightly browned.
- Cool; cut into squares.
- Serve with whipping cream or icecream if desired.
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