Cook with adult supervision!

December 21st, 2009

December 20th, 2009

Hey, guys.  I'm so sorry that I didn't have a chance to put recipes on for the past four days.  To make it up to you, I'll add four tommorrow, again, I am greatly sorry.

Easy Peach Trifle

Prep Time: 35 minutes.

You need:

16 large or 10 medium fresh peaches.

1 tablespoon (15ml) lemon juice.

2 (8-oz./225g) cartons lowfat vanilla yogurt.

1 teaspoon (5ml) finely shredded lemon peel.

1 (9-inch/23cm) angel food cake.

Additional peach slices (optional).

How to:

1. Peel peaches and thinly slice; toss with lemon juice.
2. Place 11/2 cups (375ml) sliced peaches in a blender container; blend until smooth.  Stir in yogurt and lemon peel.
3. Cut cake into 1-inch (2.5-centimetre) squares.  Place enough cake in trifle dish to cover bottom.
4. Place half of the remaining peach slices over cake cubes.  Cover peaches with half the yogurt mixture.  Repeat layers of cake, peaches and yogurt.  Garnish with peach slices, if desired.  Serve immediately or cover and refrigerate until serving time.

December 16th, 2009

Yes,  I know I didn't put a recipe on yesterday, so that's why I'm putting two on today.  This is going to sound really bad, but, my hands were so tired of typing codes in for the games, that I just couldn't type a whole recipe!

Lemon Asparagus Amandine

Prep Time: 5 minutes.    Cook Time: 7 minutes.

You need:

1 tablespoon (15ml) sliced almonds.

3/4 teaspoon (4ml) cornstarch.

1/2 cup (125ml) reduced-sodium chicken broth.

1lb. (450g) fresh asparagus.

11/2 to 2 teaspoons (7ml to 10ml) grated lemon peel.

1/8 teaspoon (0.5ml) pepper.

How to:

1. Lightly spray almonds with nonstick cooking spray; cook in medium heat, stirring frequently, 3 to 5 minutes or until light golden.  Set aside.
2. Blend cornstarch into 1 tablespoon (15ml) chicken broth; set aside.  Break tough ends from asparagus and discard.  Add asparagus and remaining chicken broth to skillet; bring to boiling.  Reduce heat, cover and cook 3 to 4 minutes or until asparagus is crisp-tender.  Remove asparagus to serving plate with slotted spatula; cover to keep warm (asparagus will continue to cook slightly.)
3. Stir cornstarch mixture, lemon peel and pepper into liquid skillet.  Cook, stirring sauce, 1 minute more or until sauce is slightly thickened.  Garnish with additional sliced almonds, if desired.

December 14th, 2009

Creamy Citrus Fruit Salad

Prep Time: 20 minutes.

You need:

2 cups (500ml) cubed honeydew melon or cantaloupe.

1/2 cup (125ml) cubed jicama or apple.

1/2 cup (125ml) fresh blueberries. (optional)

1 banana sliced.

1 seedless orange, peeled, sectioned and cut into cubes.

1/2 cup (125ml) vanilla or orange reduced sugar nonfat yogurt.

1 teaspoon (5ml) grated orange peel.

1/4 teaspoon (1ml) ground nutmeg.

3 tablespoons (45ml) slivered almonds.

How to:

1. In medium bowl, combine cantaloupe, jicama (or apples), blueberries, banana and orange.
   
2. Combine yogurt, orange peel, nutmeg and almonds.
3. Add yogurt mixture to fruit; toss gently.

December 13th, 2009

Fresh Plum Cake

Prep Time: 40 minutes.    Cook Time: 45 minutes.

You need:

1/2 (227g/8-oz.) pkg. cream cheese, softened.

118ml (1/2 cup) sour cream.

4 eggs, separated.

175ml (3/4 cup) sugar, divided.

15ml (1 tablespoon) freshly squeezed orange juice.

1ml (1/4 teaspoon) cream of tartar.

375ml (11/2 cups) sifted cake flour.

5ml (1 teaspoon) baking powder.

450g (1 lb.) small plums, cut into thin wedges.

How to:

1. Preheat oven to 180 degrees C / 350 degrees F.  Grease and flour 22.86-centimetre (9-inch) springform pan; set aside.  In a large bowl, using electric mixer, beat cream cheese until fluffy.  Beat in sour cream; set aside.
2. In separate bowl, beat egg yolks and 118 milliliters (1/2 cup) of sugar until thick and fluffy.  Add cream cheese mixture and orange juice beating until just blended.
3. In a third bowl, beat egg whites and cream of tartar at high speed until foamy.  Add remaining 59 milliliters (1/4 cup) of the sugar in a steady stream, beating until stiff peaks form and sugar dissolves, 2 to 4 minutes.  
4. Combine flour and baking powder; fold into cream cheese mixture.  Gently fold in egg whites, being careful not to overmix.  Pour batter into prepared pan; arrange plums over batter.
5. Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean; cool in pan on wire rack.  Loosen sides of pan to release cake to cool completely. 

December 12th, 2009

Yesterday, I didn't have time to add a recipe, so today, there will two.

Shiitake and Sourdough Bread Stuffing

Prep Time:  15 minutes.    Cook Time: 40 minutes.

You need:

1/4 cup (60ml) butter or margarine.

1 celery stalk, chopped.

1 cup (250ml) chopped onion.

3 cups (750ml) sliced shiitake mushroom caps.

6 cups (90ml) 1/2-inch/1.3cm sourdough bread cubes.

1 tablespoon (15ml) chopped fresh Italian parsley.

1/4 teaspoon (1ml) dried thyme.

1/8 teaspoon (0.5ml) dried sage.

1/2 teaspoon (2ml) salt.

1/4 teaspoon (1ml) pepper.

1/2 cup (125ml) chicken broth.

How to:

1. Preheat oven to 325 degrees F / 165 degrees C.  Melt Butter in large pot over medium heat.  Add celery, onion and mushrooms; sauté 10 minutes or until vegetables are tender.  Remove from hear.  Stir in bread cubes, parsley, thyme, sage, salt and pepper.  Stir in chicken broth to moisten bread.
2. Spoon stuffing into lightly greased 3-quart (3-litre) baking dish.  Bake 30 minutes or until bread is golden and toasted.

December 10th, 2009

Insalata Caprese

Prep Time: 5 minutes.

You need:

2 large firm tomatoes, thinly sliced.

6 oz. (175g) fresh mozzarella, sliced.

1/3 cup thinly sliced basil or 11/2 tablespoon/22ml dried basil.

2 tablespoons (30ml) capers Coarse salt.

2 tablespoons (30ml) extra virgin olive oil.

How to:

1. Arrange tomato slices and mozzarella on platters in layers.
2. Sprinkle with basil and capers.  Season to taste with salt.  Drizzle with olive oil.

December 9th, 2009

 Radicchio Salad with Honey-Lime Dressing

Prep Time: 10 minutes.

You need:

2 cups (500ml) torn radicchio leaves, about 1/2 large head.

2 cups (500ml) baby spinach leaves.

1 cup (250ml) halved seedless red grapes.

4 fresh dates, pitted and diced.

3 tablespoons (45ml) fresh lime juice.

1 tablespoon (15ml) honey.

3 tablespoons (45ml) canola oil.

1/4 teaspoon (45ml) salt.

1/4 teaspoon (45ml) pepper.

How to:

1. Combine radicchio, spinach, grapes and dates in large salad bowl.  Toss gently.
2. For dressing, stir together lime juice and honey small bowl until honey dissolves.  Whisk in oil, salt and pepper.  Drizzle over salad just before serving.

December 8th, 2009

Sorry that there was no recipe yesterday, Yola didn't work.

So, to make it up to you, I'll put two on today, sound fair?

Sprout Pitas

Prep time: 20 minutes.

You need:

237ml (1 cup) alfalfa sprouts.

237ml (1 cup) shredded carrots.

1 (170g/6oz.) pkg. cooked chicken strips, cut into bite-size pieces.

237ml (1 cup) chopped tomatoes.

237ml (1 cup) chopped green bell pepper.

237ml (1 cup) shredded lettuce.

59ml (1/4 cup) nonfat mayonnaise.

6 large whole-wheat pita rounds.

How to:

1. Place sprouts, carrots, chicken, tomatoes, pper, lettuce and mayonnaise, in bowl; toss to combine.
2. Cut each pita in half and fill halves with sprout mixture.

Braised Celery, Carrots and Apples

Prep Time: 10 minutes.   Cook Time: 25 minutes.

You need:

4 stalks celery, chopped.

8 oz. (225g) baby carrots.

2 teaspoons (10ml) olive oil.

2 Granny Smith apples, cored and chopped.

1 cup (250ml) golden raisins.

3/4 cup (175ml) apple juice.

3 tablespoons (45ml) honey.

1 tablespoons (15l) Dijon-style mustard.

How to:

1. Cook celery and carrots in oil over medium heat 8 to 10 minutes or until vegetables are crisp-tender.
2. Add apples, raisins, apple juice, honey and mustard; stir well.  Cover, reduce heat to medium and cook 10 minutes.  Uncover and cook until liquid is absorbed and vegetables are glazed.

December 6th, 2009

Zucchini and Sweet Potato Latkes

Prep Time: 10 minutes.  Cook Time:  20 minutes.

You need:

1 small red onion or large shallot, grated and squeezed dry.

1 cup (250ml) shredded zucchini, squeezed dry (1 medium).

2 cups (500ml) peeled and shredded sweet potato (1 medium)

2 eggs, beaten.

3 tablespoons (45ml) flour.

1/8 teaspoon (0.5ml) nutmeg.

1/4 teaspoon (1ml) salt.

1/4 teaspoon (1ml) pepper.

2 to 4 tablespoons (30 to 60ml) vegetable oil.

How to:

1. Combine onion, zucchini and sweet potato in a large bowl.  Add eggs, flour, nutmeg, salt and pepper; mix well.
2. Heat 2 tablespoons oil in a large heavy-bottomed skillet over medium-high heat.  Drop heaping tablespoons of batter into skillet, 1 inch (2.5 centimeters) apart; flatten slightly with the back of a spoon.  Cook 2 minutes per side or until golden brown.  Drain latkes on paper towels.  Add oil as needed an eat before cooking more latkes.

December 5th, 2009

Caribbean Chicken Nachos

Prep time: 10 minutes.   Cook time: 5 minutes.

You need:

4 oz. (115g) deli roasted chicken breast, chopped.

2 tablespoons (30ml) finely chopped red onion.

1/4 teaspoon (1ml) dried thyme.

1/4 teaspoon (1ml) ground allspice.

6 cups (1.5L) tortilla chips.

11/2 cups (375ml) shredded Monterey Jack cheese with jalapeño (6 oz./170g)

1 medium  mango, seeded, peeled and chopped, or 1 cup (250ml) well-drained, chopped canned peaches.

1 tablespoon (15ml) chopped parsley (optional)

How to:

1. Preheat oven to 350 degrees F / 180 degrees C.  In a small bowl toss together chicken, onion, thyme and allspice.
2. Spread chips on 11 - or 12-inch (28- or 30-centimetre) ovenproof platter or an ungreased baking sheet.  Sprinkle chicken mixture over chips.  Top with cheese.  Back 5 to 7 minutes or until cheese melts.  OR microwave HIGH 11/2 to 3 minutes or until cheese melts.
3. Sprinkle with mango; top with parsley, if desired.  Serve immediately.

December 4th, 2009

Confetti Spaghetti Squash

Prep Time:  10 minutes.   Cook Time: 45 minutes.

You need:

1 medium spaghetti squash (21/2 lbs./1.1kg)

1tablespoon (15ml) butter.

3 medium tomatoes, seeded an chopped (1lb./450g)

1 medium zucchini, cut into  1.2-inch/1.3cm pieces.

Grated Parmesan cheese (optional)

How to:

1. Preheat oven to 350 degrees F / 180 degrees C.  Cut squash in half lengthwise and scoop out seeds.  Place cut side down in a shallow baking dish.  Bake 30 to 40 minutes.
2. Use fork to scrape out spaghetti-like strand; set aside.
3. In a saucepan melt butter over medium heat.  Add zucchini and tomatoes, cook until just soft.  Stir in spaghetti squash.  Season to taste with salt and pepper.  Sprinkle with grated Parmesan, if desired.

Hey visitors!  I couldn't put any recipes on yesterday, so, to make it up to you, i'll put two on today!

December 3rd, 2009

Prep time: 15 minutes.  Cook time: 20 minutes.

You need:

1 (2-layer size) pkg. yellow cake mix.

1 (6.4- to 7.6-oz./180 to 215g) pkg. banana nut muffin mix.

1 (4-serving size) pkg. banana flavor instant pudding.

3 eggs.

2/3 cup (150ml) vegetable oil.

2 medium, ripe bananas, mashed.

3/4 cup (175ml) crushed vanilla wafer cookies.

How to:

1. Preheat oven to 350 degrees F / 180 degrees C.  Place paper liners in twenty-six 2 1/2 inch (6-centimetre) muffin pans or grease muffin pans.  Set aside.
2. In large mixing bowl, combine cake mix, muffin mix, pudding mix, 11/3 cups (325 milliliters) water, eggs and oil.  Beat with electric mixer on low speed until combined.  Beat on medium speed about 2 minutes or until batter is smooth.  Gently fold in bananas and vanilla wafer cookies.
3. Pour batter into prepared pans.  Bake muffins 20 to 25 minutes or until a wooden toothpick inserted in center of muffin comes out clean.

Prep Time: 25 minutes.  Cook Time: 35 minutes.

You need:

1 tablespoon (15ml) canola oil

1 (8-oz./225g) pkg. fresh buttom mushrooms.

1/2 lb. (225g) skiitake and/or portobello mushrooms, sliced.

6 cups (90ml) chicken broth.

2 stalks lemon grass, cut into 1-inch/2.5cm pieces, crushed (or 2 tbsp.  (30ml) lemon peel.)

2 tbsp. (30ml) peeled, sliced gingerroot.

1 (13.5-oz./380g) can light unsweetened coconut mile.

2 tablespoons (30ml) fish sauce.

1/4 cup (60ml) fresh lime juice.

3 tablespoon (45ml) light brown sugar.

4 green onions, minced.

How to:

1. Heat oil in large skillet over high heat.  Sauté mushrooms 5 to 7 minutes or until tender.  Set aside.
2. Bring broth to boiling in large saucepan; add lemon grass and ginger.  Reduce heat to low; simmer 20 minutes.  Add coconut milk, stirring until blended and thoroughly heated.
3. Stir in mushrooms, fish sauce, lime juice and brown sugar; heat 5 minutes more.  Remove and discard lemon grass and ginger (if desired.)
4. Ladle soup into individual bowls; sprinkle with green onions.  Serve immediately.

December 1st, 2009 

Mango Medley Salad

Prep time: 10 minutes.

You need:

3 tablespoons (45ml) orange juice.

2 mangoes, peeled and cubed.

3 tablespoons (45ml) fresh lime juice.

2 teaspoons (10ml) white sugar or dash of sugar substitute.

1/4 teaspoon (1ml) hot chili sauce.

1 large carrot, grated.

1/4 cup (60ml) chopped red bell pepper.

1/4 cup (60ml) sliced fresh mint.

How to:

1. Combine juices, sugar and hot sauce in small bowl.
2. Combine mango, carrot, bell pepper and mint in small bowl.
3. Toss with juice to coat.
4. refrigerate until ready to serve.