April 2nd, 2008 by alice
Tags: Lemon, Made, Muffin, Splenda
INGREDIENTS
- 1mediumlemon(preferably unwaxed, organic)
- 1cupunsalted butter(at room temperature)
- 1 1/2cupsSplenda sugar substitute
- 6largeegg whites
- 2teaspoonsvanilla extract
- 2 3/4cupsflour
- 1teaspoonbaking soda
- 1tablespoonbaking powder
- 1teaspoonsalt
- 1 2/3cupsplain nonfat yogurt
DIRECTIONS
- Preheat the oven to 350°F Grease 12 large size muffin cups with butter or cooking spray or line with paper muffin wrappers.
- Wash and dry the lemon. Cut into quarters and remove the seeds. Process the quartered lemon (all of it) in a food processor, or blender, fitted with a metal blade for 1-minute or more until it is completely ground up. Scrape the lemon into a small bowl, and set aside for later use.
- Using a mixer fitted with a paddle attachment, cream the butter in a large bowl on medium high speed for 1 minute. Scrape down the sides of the bowl. Add the Splenda and beat on medium high until light and fluffy. Add the egg whites all at once and beat on medium speed for 1 minute. Add the vanilla and beat for about 30-seconds. Mix together the dry ingredients. Beat one third of it into the creamed mixture just until incorporated. Add half the yoghurt and do the same. Repeat, ending with dry ingredients. Gently stir in the lemon.
- Spoon batter into prepared muffin tins. Bake for 30-minutes until they spring back when gently touched, or a toothpick inserted in the center comes out clean. Let cool in the pans for 5 minutes, then remove to a wire rack.
- These are at their very best served warm, but if wrapped tightly in plastic wrap once cooled, they will still taste great for up to 3 days. They can be frozen for up to 3 weeks.
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April 2nd, 2008 by alice
Tags: Chicken, Curry, Masaman
INGREDIENTS
- 1lbchicken breasts, cut to bite sized pieces
- 1largeonion, chopped
- 1largepotato, chopped
- 1 (750 ml)cancoconut milk
- 1/4cupsmooth peanut butter
- 1/4cupsoy sauce
- 2tablespoonssugar
- 1tablespoonred curry paste, you can find it in the asian foods section of a large supermarket
- 1tablespoonfish sauce, should be right by the curry paste
- 1garlic clove, chopped fine
- 1lime, juice of
- 1/2teaspoonpepper
- cooking spray
DIRECTIONS
- Lightly coat a large skillet with cooking spray and brown the chicken, in batches if necessary.
- Add the onion to the pan and cook until lightly brown, about 5 minutes on med-high heat.
- Stir together coconut milk, peanut butter, garlic, soy sauce, fish sauce, and pepper together in a bowl.
- Add this mixture to the pan along with the potatoes.
- Lower heat to medium or medium-low and cook until potatoes are tender.
- Taste your sauce and add curry paste in small quantities until you like the heat level. I use one teaspoon at a time, stirring well after each addition.
- Add lime juice and enjoy!
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April 2nd, 2008 by alice
Tags: Baked, Bean, Chicken, Filling, Taco
INGREDIENTS
- 1 (15 ounce)canrefried beans
- 1/2 (1 1/4 ounce)packagetaco seasoning mix
- 1cup shreddedmonterey jack cheese
- 1cup shreddedcheddar cheese
- 1 (15 ounce)canblack beans, drained and rinsed
- 2cupsgrilled chicken breasts(diced or shredded)
- 4green onions, chopped
- 1 (4 ounce)can slicedblack olives, drained
- 8ounces of your favoritesalsa
- 4-6corn tortillasor flour tortillas(or both)
DIRECTIONS
- Preheat oven to 375 degrees.
- Mix taco seasoning and refried beans together.
- Put all the ingredients in a greased baking pan.
- Stir slightly and bake for 25 to 30 minutes.
- Serve with flour and corn tortillas and all the sides you want.
- **Cook time does not include grilling chicken.
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April 2nd, 2008 by alice
Tags: Cheesecake, Chocolate, Strawberries
INGREDIENTS
- 30mediumstrawberries
- 1/4 new yorkcheesecake(I used #57025)
- 1 1/2cupssemi-sweet chocolate chips
- 2tablespoonscorn syrup
- 6tablespoonsbutter(3/4 stick)
DIRECTIONS
- Wash strawberries and pat dry. Place on paper towels until they reach room temperature.
- Mash cheesecake with a mixer until the graham cracker crust in mixed throughout.Cheesecake mixture should be soft and workable, like a cookie dough.
- With your fingers, pick up a small ball of cheesecake and press against the strawberry, leaving the stem and leaves visible.Bottom 1/2 to 2/3of the strawberry should be covered with the cheesecake.Set aside on waxed paper.May need to be chilled until ready to dip.
- Melt chocolate chips, corn syrup and butter in a double boiler, stirring occasionally.
- Remove from heat and dip each cheesecake-covered strawberry into chocolate, coating ¾ of strawberry.
- Allow excess chocolate to drip off, then return strawberry to the waxed paper covered baking pan or cookie sheet.
- Refrigerate until set, about 15-20 minutes.
- Strawberries should be stored in refrigerator until ready to serve.
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April 2nd, 2008 by alice
Tags: French, Rice, Salad, Tuna
INGREDIENTS
-
FOR THE SALAD
- 1 1/4cupslong-grain white rice
- 3hard-boiled eggs, coarsely chopped
- 3mediumtomatoes, coarsely chopped
- 2tablespoonscapers
- 4ounceskalamata olivesor nicoise olives, halved and pitted
- 1 (6 ounce)cantuna in water, drained
- salt & freshly ground black pepper
-
FOR THE VINAIGRETTE
- 1teaspoonkosher salt
- 1/2teaspoonfresh ground pepper
- 1/8teaspoonsugar
- 1/4teaspoondry mustard
- 1/2teaspoonDijon mustard
- 1/2teaspoonlemon juice
- 1teaspoongarlic, minced
- 2 1/2tablespoonswhite wine vinegar
- 1/2teaspoontarragon
- 1tablespoonextra virgin olive oil
- 5tablespoonsvegetable oil
- 2tablespoonsmilk
DIRECTIONS
- Combine ingredients for the vinaigrette and whisk or shake well.
- Cook the rice according to package directions.
- Drain well and while still hot mix with some of the vinaigrette.
- Season with salt and pepper and let cool.
- When the rice is cool, add the remaining ingredients and vinaigrette.
- season with salt and pepper to taste.
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