November 8th, 2007 by alice
Tags: Pie, Tamale, Veggie
INGREDIENTS
- 1cup choppedonions
- 1garlic clove, minced
- 1teaspooncanola oil
- 1 (14 1/2 ounce)canMexican-style tomatoes
- 1 (15 ounce)canpinto beans, rinsed and drained
- 1cuplow-fat cheddar cheese, shredded
- 1 (4 ounce)can choppedgreen chilies
- 1jalapeno pepper, seeded and chopped
- 3/4teaspoonground cumin
- 3/4teaspoonchili powder
-
TOPPING
- 1/2cupall-purpose flour, plus
- 1tablespoonall-purpose flour
- 1/2cupyellow cornmeal
- 1/2teaspoonbaking powder
- 1/4teaspoonbaking soda
- 1/4teaspoonsalt
- 1/2cupegg substitute
- 1/2cupplain fat-free yogurt
- 2teaspoonsbutter, melted
DIRECTIONS
- In a small nonstick skillet coated with nonstick cooking spray, cook onion and garlic in oil until tender. Transfer to a large bowl. Drain tomatoes, reserving 2 tablespoons juice; add tomatoes and juice to onion mixture.
- Stir in the beans, cheese, chilies, jalapeno, cumin and chili powder. Transfer to an 8-in. square baking dish coated with nonstick cooking spray.
- For topping, in a small bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Whisk together the egg, yogurt and butter; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover top.
- Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean.
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November 8th, 2007 by alice
Tags: Herb, Pork, Roast, Rubbed
INGREDIENTS
- 1 1/2teaspoonssalt
- 1 1/2teaspoonscelery salt
- 1teaspoononion powder
- 1teaspoongarlic powder
- 1teaspoonpaprika
- 1teaspoonpepper
- 1/2teaspoondill weed
- 1/2teaspoondried rosemary, crushed
- 1/2teaspoonrubbed sage
- 4lbs rolledboneless pork loin roast
DIRECTIONS
- In a small bowl, combine the seasonings; rub over roast.
- Place on a rack in a shallow roasting pan coated with nonstick cooking spray.
- Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a meat thermometer reads 160°.
- Let stand for 10 minutes before slicing.
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November 8th, 2007 by alice
Tags: Beef, Crusted, Horseradish, Tenderloin
INGREDIENTS
- 2tablespoonsprepared horseradish
- 1tablespoonextra-virgin olive oil
- 1teaspoonDijon mustard
- 2lbs trimmedbeef tenderloin, preferably center-cut(see Note)
- 1teaspoonkosher salt
- 2teaspoonsfresh ground pepper
DIRECTIONS
- Preheat oven to 400°F
- Combine horseradish, oil and mustard in
- a small bowl. Rub tenderloin with salt and pepper; coat with the horseradish mixture. Tie with kitchen string in 3 places. Transfer to a small roasting pan.
- Roast until a thermometer inserted into the thickest part of the tenderloin registers 140°F for medium-rare, 5 to 45 minutes.Add 5 to 10 minutes for medium-well. Transfer to a cutting board; let rest for 5 minutes. Remove the string. Slice and serve with Creamy horseradish Sauce.
- Note: You’ll need 2 pounds of trimmed tenderloin for this recipe. Ask your butcher to remove the extra fat, silver skin and the chain (a lumpy, fat-covered piece of meat that runs along the tenderloin). If you buy untrimmed tenderloin, start with about 2 1/2 pounds, then use a sharp knife to trim the silver skin, fat and chain.
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November 8th, 2007 by alice
Tags: Creahorseradish, Sauce
INGREDIENTS
- 1 1/4cupsnonfat sour cream
- 1/3cupprepared horseradish
- 1teaspoonkosher salt
- 1teaspoonfresh ground pepper
DIRECTIONS
- Combine sour cream, horseradish, salt and pepper in a medium bowl. Chill until ready to serve.
- Can be made ahead up to three days and refrigerated.
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November 8th, 2007 by alice
Tags: Cheddar, Gold, Mashed, Potatoes, Vermont, Yukon
INGREDIENTS
- 3lbsyukon gold potatoes, cut into 1 1/2 -inch pieces
- 1 1/2cups shreddedreduced-fat extra sharp cheddar cheese, divided
- 3/4cuplow-fat buttermilk
- 1teaspoonsalt
- 1/2teaspoonfresh ground pepper
- 1/4cup slicedfresh chives, divided
DIRECTIONS
- Place potatoes in a large Dutch oven and add enough water to cover.
- Bring to a boil over high heat.
- Boil until very tender when pierced with a fork, 20 to 25 minutes.
- Remove from the heat. Drain and return the potatoes to the pot. Mash with a potato masher.
- Stir in 1 1/4 cups cheese until melted. Add buttermilk, salt and pepper and stir to combine.
- Gently fold in 3 tablespoons chives.
- Transfer to a serving dish and garnish with the remaining 1/4 cup cheese and 1 tablespoon chives.
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