December 5th, 2007 by alice
Tags: Flounder, Grapefruit, Pink
INGREDIENTS
- 1pink grapefruit
- 2tablespoonsflour
- 4flounderor sole fillets, about 6 ounces
- 3tablespoonsunsalted butter
- 2shallots, finely minced
- 1tablespoonbalsamic vinegar
- 1tablespooncilantro leaves, finely minced
DIRECTIONS
- Peel grapefruit, removing all white pith.Hold grapefruit over a bowl and with a small, sharp knife, separate grapefruit into segments, cutting them away from the membrane that separates them.Reserve two tablespoons of the juice in the bowl.Set the segments and juice aside.
- Season the flour with salt and pepper (to taste) and spread it on a plate.
- Dip fish fillets into the four, dusting off any excess.
- Heat two tablespoons butter in a large non-stick skillet.Saute flounder about three minutes a side, until cooked through and lightly browned.If you cannot fit all the flounder into the pan at one time, do it in two shifts or use two pans.
- Remove flounder from pan and put on a warm plate.Add remaining butter and the shallots to pan and saute a few minutes.
- Add the grapefruit segments, juice and vinegar and bring to a simmer.
- Season to taste with salt and pepper.
- Spoon the sauce over the fish, sprinkle with cilantro and serve.
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December 5th, 2007 by alice
Tags: Chicken, Con, Nanasrroz, Pollo, Rice, Yellow
INGREDIENTS
- 1mediumbroiler-fryer chicken, cut up or3 wholechicken breasts, split
- 2tablespoonsolive oil
- 1smallgreen bell pepper, chopped
- 1mediumonion, chopped
- 4garlic cloves, minced
- 6-8saffron strands
- 10green olives, cut in half
- 1largebay leaf
- 1teaspooncumin
- 1teaspoonoregano
- 4cupschicken broth, or
- 1 (12 ounce)bottlebeer
- 2 3/4cupschicken broth
- 1mediumtomato, chopped fine or diced tomatoes
- salt and pepper
- 2cupsrice
- 1 (8 1/2 ounce)can lasueurlasueur early peas
- 1roasted red pepper, cut into thin strips(or jarred)
DIRECTIONS
- Preheat oven to 350 degrees.
- Heat olive oil in large frying pan over med-hight heat. Sear chicken about 2-3 minutes on each side until brown. Remove chicken to plate.
- Turn heat down to med. and sautee green pepper and onions about 3 minutes. Add garlic and sauteed no longer than a minute.
- Add chicken broth, oregan, cumin, bay leaf, saffron, tomatoes and olives. Bring to a boil and set aside.
- Spray a 9×13 baking dish with cooking spray and add rice. Stir in liquid mixture. Place chicken on top and cover tightly with foil.
- Bake for approximately 30-40 minutes or until all liquid is absorbed and rice is fluffy.
- Once rice is done, take pan out of oven and add peas to the top and lay roasted pepper strips all over. Place foil back on top and let set for about 5 minutes or until pea are heated through.
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December 5th, 2007 by alice
Tags: Loin, Pesto, Pork
INGREDIENTS
- 3-4lbspork loin
- 6bay leaves
- 2tablespoons mincedgarlic
- 1/4cupwhite wine vinegar
- 2tablespoons choppedfresh thyme
- 2tablespoonsseasoning salt
- 1/2cupbasil pesto
DIRECTIONS
- Spoon pesto into an ice cube tray and freeze for at least an hour.(Freezing pesto in ice cube trays and keeping the pesto cubes in freezer bags is a great way to store pesto and to have in off-season).
- Preheat oven to 400F°.
- Take a long knife and cut two holes, evenly spaced, into the loin.
- Insert frozen pesto into the holes.
- Lay out bay leaves on pan and place pork loin on top.
- Rub loin with seasoning salt and spoon minced garlic over top.
- Chop fresh thyme and add vinager in a pouring container.
- Slowly pour a small amount onto the loin making sure not to cause the garlic to fall off.
- Place in the oven, checking every 15 minutes and pouring more of the vinegar over the top.
- Cook for 2 hours.
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December 5th, 2007 by alice
Tags: Broccoli, Cornbread, Fat, Low
INGREDIENTS
- 1cupegg substitute
- 1/4cupfat-free cottage cheese
- 1/2cupnonfat sour cream
- 2tablespoonsmargarine, melted
- 1/4teaspoonsalt
- 1 1/2cups finely choppedonions
- 1 (10 ounce)packagefrozen chopped broccoli, thawed and drained
- 1 (8 1/2 ounce)packagecorn muffin mix(such as Jiffy brand)
- cooking spray
DIRECTIONS
- Combine first five ingredients in a large bowl.
- Add the onion, broccoli, and muffin mix and stir until well blended.
- Pour into a 9″ by 13″ baking pan coated with cooking spray.
- Bake until lightly browned on top (25-35 minutes) at 375 degrees F in glass or 400 F in metal pan.
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December 5th, 2007 by alice
Tags: Banana, Cookies, Drop
INGREDIENTS
- 2 1/4cups siftedflour
- 2teaspoonsbaking powder
- 1/4teaspoonbaking soda
- 3/4teaspoonsalt
- 2/3cupbutteror shortening
- 1cupsugar
- 2eggs
- 1teaspoonvanilla extract
- 1cup mashed ripebananas(2-3 bananas)
- 1(14-24 ounce)bagchocolate chips (optional)
DIRECTIONS
- Preheat oven to 400 degrees Fahrenheit.
- Sift flour, baking powder, baking soda, and salt together in a small, separate bowl.
- Beat shortening in larger bowl until creamed, adding sugar. Stir in vanilla.
- Beat in eggs.
- Add flour mixture alternately with mashed bananas, beating after each addition until smooth.
- Fold in chocolate chips with a large spoon, if desired.
- Drop by spoonfuls onto ungreased cookie sheets.
- Bake for 8-10 minutes. Let cool on pan for 1-2 minutes before removing to allow the bottoms to properly solidify.
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