CRANBERRY PUNCH Keep a jug of this in the fridge---kick it up with some vodka if you wish---and pour it over ice and enjoy!
Yields about 2 quarts.
Prep.Time: 30 minutes
2 cups cranberry juice
2 tablespoons chopped fresh mint
1 can jellied cranberry sauce (16 oz.)
1 bottle diet ginger ale (1 liter) -- chilled
Bring juice and mint to a boil in a saucepan; remove from heat, cover and let stand 15 minutes. Pour through a strainer into a blender; discard mint. Add cranberry sauce; process until smooth. Chill 1 hour. Stir in ginger ale just before serving over ice.
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LIME TOASTED PEPITAS Keep these on hand....not fattening, they're filling, and besides very tasty! Featured by the Too Hot Tamales on Food TV in November '98. Oh yes, they're great on top of a great big salad for lunch.
1 1/2 cups pepitas (raw hulled green pumpkin seeds)
1/4 teaspoon cayenne, or to taste
1/4 teaspoon fresh ground black pepper
1 teaspoon coarse salt
3 tablespoons freshly squeezed lime juice (or 4 to taste
Heat a large heavy skillet over medium heat. Add pepita seeds and toss frequently until seeds begin to turn light golden and expand. Meanwhile, in a small bowl combine lime juice, cayenne, salt and pepper; stir until dissolved. Add seasoned lime juice all at once to pepita seeds and stir well to coat all seeds. Remove from heat and cool in the pan. Serve at room temperature. Yields about 1-1/2 cups
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SHRIMP-STUFFED AVOCADOS Well, you don't have to have this as an appetizer....have it for a whole lunch!
Serves: 4
Prep.Time: 20 minutes
2 ripe avocados
1/2 teaspoon salt
2 teaspoons lemon juice
4 lettuce leaves
1 cup cooked small shrimp
1 tablespoon lo-fat mayonnaise
Salt and freshly ground black pepper
1 small sweet gherkin -- finely chopped
Cut avocados in half lengthwise; remove the pit. Sprinkle with salt and lemon juice. Place lettuce leaves on individual serving plates. Combine shrimp, mayonnaise, salt and pepper to taste; spoon into avocado halves. Garnish with chopped gherkin. (Can be kept covered and chilled up to 2 hours before serving.)
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A BETTER CUCUMBER SALAD
Serves: 4
Prep.Time: 15 minutes
2 Kirby cucumbers (pickling cucumbers) -- peeled, thinly sliced
1 small onion -- thinly sliced
1/2 tablespoon coarse sea salt
2 tablespoons artificial sweetener
1/4 teaspoon fresh ground black pepper
1/8 teaspoon celery seed
1/8 teaspoon dill weed
1/2 cup white vinegar
Place cucumber and onion slices in a small bowl; sprinkle with sea salt and set aside. In a cup, combine sweetener, pepper, celery seed and dill weed; sprinkle over cucumbers and onions and mix well. Add vinegar; mix well. Cover and refrigerate 4-5 hours before using. Yields about 3 cups of salad.
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CLASSIC NICOISE SALAD Into each diet-life a little olive oil and potato must fall....your body needs a little bit. This won't be an overdose if you feed the whole family!
Serves: 4
Prep.Time: 1 hour
DRESSING:
2 Anchovy Fillets, rinsed in water
1/4 cup Red Wine vinegar
1/4 teaspoon Sea Salt or Kosher Salt
1/4 teaspoon Fresh ground black pepper
3/4 cup extra-virgin olive oil or canola oil
SALAD:
1 head Boston Lettuce
1 pound New Red Potatoes -- cooked and sliced
1 pound Fresh Green Beans -- cooked and drained
1 can Solid White Tuna, packed in water (7-oz.) -- drained and flaked
6 Hard-cooked Eggs -- halved
2 Tomatoes -- cut in wedges
Oil-cured Ripe Olives, pitted -- drained
Combine all dressing ingredients except oil in a blender; process until smooth, gradually adding oil while blending until thoroughly emulsified. Arrange lettuce on serving platter. Toss potatoes with 1/4 cup of the dressing; arrange on lettuce. Top with beans in 4 small bunches. Put tuna in the center; arrange egg halves, tomato wedges and olives around the edges. Pour remaining dressing over all; sprinkle with chopped fresh parsley, if desired. Serve immediately.
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CHICKEN AND VEGETABLE SKILLET Great easy dinner dish for anyone on a busy day!
Serves: 4
Prep.Time: 40 minutes
1 Frying Chicken -- cut up
1/2 teaspoon ground thyme
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon coarse-ground black pepper
2 tablespoons vegetable oil or canola oil
1/4 cup chicken broth
1 medium red pepper -- cut in strips
2 medium Carrots -- sliced diagonally
1 package frozen Cut Green Beans (10-oz.) -- unthawed
Remove skin and trim excess fat from chicken pieces. Season chicken with combined thyme, paprika, salt and pepper. In a large non-stick deep skillet or saute pan, fry in hot oil over medium heat 10-15 minutes or until golden brown on both sides; cover and cook over low heat 20 minutes. Add broth; bring to boil. Add vegetables; mix well. Cover and simmer 5-7 minuntes or until vegetables are tender and chicken juices run clear. Adjust seasoning if needed.
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BROILED (OR GRILLED) TUNA STEAK Do this in your stove-top grill pan*...it's terrific. And no, that little bit of oil spread between 4 steaks won't hurt you *LOL*
Serves: 4
Prep.Time: 30 minutes
2 tablespoons Olive Oil or canola oil
4 tablespoons Lime juice
2 teaspoons Worcestershire sauce
2 teaspoons Coleman's Dry Mustard
4 Tuna Steaks -- skin removed
4 tablespoons Lime Zest
In a small bowl, combine the first 4 ingredients; mix well. Place fish in a shallow glass baking dish; pour marinade over. Cover; refrigerate at least 3 hours, turning once. Arrange tuna on a well-greased broil pan; broil 4" from heat, 5 minutes and turn, baste with marinade. Broil 4-5 minutes longer. Transfer fish to warm serving plates, top with lime zest and serve immediately.
*Note---if using your stove-top grill pan, heat the ungreased pan over high heat until very hot. Reduce heat to medium and place steaks on the grill. Cook 4-5 minutes or until the fish comes up easily when nudged with a spatula. Turn and cook 4-5 minutes longer.
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BROCCOLI AND TOMATO SAUTE This recipe was originally started by cooking the broccoli in butter----well, we can't have that now, can we?
Serves: 4
Prep.Time: 30 minutes
1 bunch broccoli
2 cloves garlic -- minced
2 medium firm ripe tomatoes -- cut in wedges
salt and freshly ground pepper to taste
1 tablespoon chopped fresh herbs (basil, parsley, etc)
Shaved or grated fresh Parmesan cheese
Wash broccoli under cold running water; cut tops into florets; reserve the rest for another purpose if desired. Cook broccoli in boiling salted water 3-5 minutes or until al dente; drain. Spray a large skillet with non-stick cooking spray; add garlic and broccoli and stir-fry about 2-3 minutes or until crisp-tender, adding salt and pepper to taste as you cook. Add tomato wedges and heat through; sprinkle with herbs and added salt and pepper if needed and serve topped with Parmesan cheese. This can be served hot, at room temperaeture, or chilled on lettuce leaves as a salad.
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BRAISED LEEKS This guy knows his veggies....and this recipe gives us a chance to do something with leeks. Actually, very good!
Serves: 2
Prep.Time: 30 minutes
Recipe By : Curtis Aikens (Food TV Channel)
2 leeks, trimmed white parts only -- sliced
1 tablespoon reduced-fat margarine
1 cup chicken broth
Salt and pepper to taste
fresh thyme sprigs for garnish -- optional
In a 8-inch skillet, saute leeks in margarine; add chicken broth to almost cover. Cover pan; cook 18-20 minutes or until tneder. Remove leeks to serving bowl; reduce cooking liquid and pour over leeks. Garnish with thyme if desired.
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LEMON-GINGER BASMATI RICE Oh, the flavor of this rice is to die for. It used to be hard to find outside Louisiana and Texas, but now Uncle Ben is putting it out in little plastic bags---look for it!
Serves: 4
Prep.Time: 20 minutes
Recipe By : Ming Tsai (Food TV Network)
4 green onions, white part only, thinly sliced
1 tablespoon canola oil
2 cups basmati rice, washed until water is clear
2 large slices of ginger
Zest of 2 lemons
Juice of 1 lemon
1 teaspoon salt
Pinch of white peppercorn
2 1/2 cups chicken stock, can substitute water
In a saucepan, saute scallions and zest in oil. Add rice and ginger and saute for 3 minutes. Add zest, juice, salt, pepper and chicken stock, cover and bring to boil. Turn down and simmer for 15 to 20 minutes. Pull off of heat and let stand for another 25 minutes with cover still on.
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MICHIGAN FLAT BREAD Just a little bread for the bod....don't overdo it...and don't slather it with butter either!
Yields 2 loaves
Prep.Time: 20 minutes
Recipe By : Anne Heinonen of Howell, Michigan (Taste of Home Magazine) 1 package Active Dry Yeast (1/4 oz.)
2 cups Warm Water (105 degrees), divided
1/3 cup Sugar
2 tablespoons Vegetable Oil
1 tablespoon Salt
1/2 cup Rye or Whole Wheat Flour
5 1/2 - 6 cups All-purpose flour
In a large mixing bowl, dissolve yeast in 1/2 cup of the warm water. Add sugar, oil, salt, rye or whole wheat flour, 3 cups of the all-purpose flour, and remaining water; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. On a greased baking sheet, flatten each half to 1-inch thickness. Pierce each loaf several times with a fork. Cover and let rise in a warm place until nearly doubled, about 30 minutes. Bake at 375 degrees for 25-30 minutes, or until golden brown.
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BOTTOMLESS BRANDIED FRUIT CROCK Keep this on hand and take some for desserts....it should keep you away from the cakes and ice cream!
Mixed fruit (whatever is in season)---For instance, Peaches, Plums, Nectarines, Apricots, Berries, Cherries, Grapes---in any combination and in any amount.
Brandy or dark rum
* Use brandy or rum for this recipe, with ripe, unblemished fruit in season. Use a crock or jar with tight fitting lid.
1. Remove stems from fruit but leave fruit whole. Peel large fruits such as peaches, apricots and plums.
2. Place fruit carefully into the container of your choice. Fill the container completely but without packing the fruit to avoid bruising.
3. Add enough brandy or rum to completely cover fruit. Close container tightly and store at room temperature. Let stand at least 3 weeks before using; 4 weeks is even better.
4. As you use the fruit replenish with more fruit and cover with more brandy or rum.
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Copyright © 2008 Carol Stevens, Shaboom's Kitchen, All Rights Reserved