from Cooking Light
Rice:
2 C water
1 C uncooked basmati rice
1/4 t salt
3 T chopped fresh flat-leaf parsley
4 t roasted salted cashew pieces
Salmon:
1/2 t ground ginger
1/2 t garam masala
1/2 t ground coriander
1/4 t ground turmeric
Dash of kosher salt
Dash of ground red pepper
4 (6 oz) skinless salmon fillets
Cooking spray
1. To prepare rice, bring water to a boil in a small saucepan. Stir in rice and 1/4 t salt; cover, reduce heat, and cook for 20 min or until rice is tender. Remove from heat; stir in parsley and cashews. Keep warm.
2. To prepare salmon, preheat broiler.
3. Combine ginger and the next 5 ingredients (through pepper). Rub spice mixture evenly over the salmon. Place fillets on a broiler pan or baking sheet coated with cooking spray. Cover with foil; broil 7 minutes. Remove foil; broil an additional 4 min or until desired degree of doneness. Serve salmon with rice.
Yield: 4 servings.
Sunday, May 27, 2012
Quinoa with Dried Cherries and Pistachios
from Cooking Light
1 3/4 C uncooked quinoa
2 T plus 2 t extra-virgin olive oil, divided
3 T finely chopped shallots
2 C water
1/3 cup dry white wine
1/2 t salt
3 T fresh lemon juice
1/4 t freshly ground pepper
1/2 cup dried sweet cherries, chopped
1/2 cup dry-roasted pistachios, chopped
1/4 cup chopped fresh mint
1/4 C chopped fresh parsley
1. Rinse and drain quinoa. Heat 2 t oil in a large saucepan over med-high heat. Add shallots to pan; saute 2 minute or until tender. Add 2 C water, wine, and salt to pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside, and cool slightly.
2. Combine remaining 2 T olive oil, lemon juice, and pepper in a large bowl. Stir with a whisk. Add quinoa, cherries, and remaining ingredients; toss gently to combine.
Yield: 8 servings.
1 3/4 C uncooked quinoa
2 T plus 2 t extra-virgin olive oil, divided
3 T finely chopped shallots
2 C water
1/3 cup dry white wine
1/2 t salt
3 T fresh lemon juice
1/4 t freshly ground pepper
1/2 cup dried sweet cherries, chopped
1/2 cup dry-roasted pistachios, chopped
1/4 cup chopped fresh mint
1/4 C chopped fresh parsley
1. Rinse and drain quinoa. Heat 2 t oil in a large saucepan over med-high heat. Add shallots to pan; saute 2 minute or until tender. Add 2 C water, wine, and salt to pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside, and cool slightly.
2. Combine remaining 2 T olive oil, lemon juice, and pepper in a large bowl. Stir with a whisk. Add quinoa, cherries, and remaining ingredients; toss gently to combine.
Yield: 8 servings.
Hoppin' John's Cousin
from Cooking Light
1 C dried black-eyed peas
2 t olive oil
1 Cup chopped onion
1/2 C finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
3 garlic clvoes, minced
1 jalapeno pepper, seeded and minced
1/2 t paprika
1/2 t ground cumin
2 cups water, divided
1 1/2 cups fat-free, lower-sodium chicken broth
1 1/2 t chopped fresh thyme
1/2 t freshly ground black pepper
1/4 t salt
1/4 t hot pepper sauce (such as Tabasco)
3 oz andouille sausage, cut into 1/4 in cubes
1 (14.5 oz) can diced tomatoes
1 bay leaf
1 C water
1/2 cup uncooked long-grain rice
1/4 cup thinly sliced green onions
1. Sort and wash black-eyed peas; place in a large bowl. Cover with water to 2 in above peas; soak for 8 hours or overnight. Drain.
2. Heat oil in a Dutch oven over med-high heat. Add onion and next 4 ingredients (through jalapeno) and saute 7 min or until vegetables are tender. Stir in paprika and cumin; saute 1 minute. Add peas, water, and next 8 ingredients (through bay leaf), stirring to combine. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until peas are tender. Discard bay leaf.
3. Combine 1 cup water and rice in a small saucepan; bring to a boil. Cover, reduce heat, and simmer for 12 min or until rice is tender and water is absorbed. Fluff rice with a fork, and stir into pea mixture. Top with green onions.
Yield: 8 servings.
1 C dried black-eyed peas
2 t olive oil
1 Cup chopped onion
1/2 C finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
3 garlic clvoes, minced
1 jalapeno pepper, seeded and minced
1/2 t paprika
1/2 t ground cumin
2 cups water, divided
1 1/2 cups fat-free, lower-sodium chicken broth
1 1/2 t chopped fresh thyme
1/2 t freshly ground black pepper
1/4 t salt
1/4 t hot pepper sauce (such as Tabasco)
3 oz andouille sausage, cut into 1/4 in cubes
1 (14.5 oz) can diced tomatoes
1 bay leaf
1 C water
1/2 cup uncooked long-grain rice
1/4 cup thinly sliced green onions
1. Sort and wash black-eyed peas; place in a large bowl. Cover with water to 2 in above peas; soak for 8 hours or overnight. Drain.
2. Heat oil in a Dutch oven over med-high heat. Add onion and next 4 ingredients (through jalapeno) and saute 7 min or until vegetables are tender. Stir in paprika and cumin; saute 1 minute. Add peas, water, and next 8 ingredients (through bay leaf), stirring to combine. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until peas are tender. Discard bay leaf.
3. Combine 1 cup water and rice in a small saucepan; bring to a boil. Cover, reduce heat, and simmer for 12 min or until rice is tender and water is absorbed. Fluff rice with a fork, and stir into pea mixture. Top with green onions.
Yield: 8 servings.
Sesame Soy Meatballs
from Cooking Light
(Serve with snap peas and two cups rice tossed with 1 T chile paste)
1/3 C minced green onions
2 T brown sugar
3 T low-sodium soy sauce
2 T dark sesame oil
1 T chile paste (such as sambal oelek)
1/4 tsp salt
6 garlic cloves, finely minced
1 lb ground sirloin
Cooking spray
1. Preheat oven to 400.
2. Combine first 7 ingredients in a bowl. Add beef; mix gently to combine. With moist hands, shape beef mixture into 20 meatballs.
3. Heat a large cast-iron skillet over med-high heat. Add half of the meatballs to pan; cook 4 minutes, turning to brown meatballs on all sides. Arrange browned meatballs in a single layer on a jelly-roll pan coated with cooking spray. Repeat with remaining meatballs. Bake meatballs at 400 for 7 minutes or until done.
Yield: 4 servings.
(Serve with snap peas and two cups rice tossed with 1 T chile paste)
1/3 C minced green onions
2 T brown sugar
3 T low-sodium soy sauce
2 T dark sesame oil
1 T chile paste (such as sambal oelek)
1/4 tsp salt
6 garlic cloves, finely minced
1 lb ground sirloin
Cooking spray
1. Preheat oven to 400.
2. Combine first 7 ingredients in a bowl. Add beef; mix gently to combine. With moist hands, shape beef mixture into 20 meatballs.
3. Heat a large cast-iron skillet over med-high heat. Add half of the meatballs to pan; cook 4 minutes, turning to brown meatballs on all sides. Arrange browned meatballs in a single layer on a jelly-roll pan coated with cooking spray. Repeat with remaining meatballs. Bake meatballs at 400 for 7 minutes or until done.
Yield: 4 servings.
Rotini and Cheese
from Cooking Light
2 bacon slices
1 T butter
1 T olive oil
1 cup finely chopped onion
2 garlic cloves, minced
1 1/2 t flour
2 t Dijon mustard
1 cup low-fat milk
3/4 cup shredded sharp cheddar cheese
1/2 t kosher salt
1/4 t freshly ground black pepper
5 C hot cooked rotini
3/4 C frozen green peas, thawed
1. Cook bacon in a large nonstick skillet over med heat until crisp. Remove bacon from pan; crumble. Increase heat to med-high. Add butter and oil to drippings in pan; swirl to coat. Add onion; saute for 5 min, stirring occasionally. Ad garlic; saute for 30 seconds, stirring constantly. Add flour and saute 1 minute, stirring frequently. Stir in mustard. Gradually add 1 C milk, stirring constantly with a whisk, and bring to a boil. Cook for 3 minutes or until slightly thickened. Remove from heat. Let stand 5 min. Add cheese, salt, and pepper, stirring with a whisk until smooth.
2. Place pan over low heat. Stir in bacon, pasta, and peas. Cook for 1 min or until thoroughly heated, tossing to coat.
Yield: 4 servings.
2 bacon slices
1 T butter
1 T olive oil
1 cup finely chopped onion
2 garlic cloves, minced
1 1/2 t flour
2 t Dijon mustard
1 cup low-fat milk
3/4 cup shredded sharp cheddar cheese
1/2 t kosher salt
1/4 t freshly ground black pepper
5 C hot cooked rotini
3/4 C frozen green peas, thawed
1. Cook bacon in a large nonstick skillet over med heat until crisp. Remove bacon from pan; crumble. Increase heat to med-high. Add butter and oil to drippings in pan; swirl to coat. Add onion; saute for 5 min, stirring occasionally. Ad garlic; saute for 30 seconds, stirring constantly. Add flour and saute 1 minute, stirring frequently. Stir in mustard. Gradually add 1 C milk, stirring constantly with a whisk, and bring to a boil. Cook for 3 minutes or until slightly thickened. Remove from heat. Let stand 5 min. Add cheese, salt, and pepper, stirring with a whisk until smooth.
2. Place pan over low heat. Stir in bacon, pasta, and peas. Cook for 1 min or until thoroughly heated, tossing to coat.
Yield: 4 servings.
Saturday, May 19, 2012
Grandma Driscoll's Potato Salad
Cube potatoes
Chopped onion
Salt and pepper
Sliced hard-boiled eggs on top
(Can also add celery, cubed cucumber, and/or radishes)
Boil potatoes (but don't over-boil them!)
Make dressing in a separate boil:
Mayonnaise
Chili sauce (Russian dressing instead, if you can find it)
Touch of lemon juice
Then mix dressing with potatoes
Mix in a little bit of Thousand Island dressing if there's some left after a couple days.
Farmers' Market Potato Salad
from Cooking Light
1 C fresh corn kernels (about 2 ears)
2 lb fingerling potatoes, cut into 1-inch pieces
2 1/2 T olive oil, divided
2 T chopped fresh tarragon
2 T cider vinegar
2 T whole-grain Dijon mustard
1/2 t hot pepper sauce (such as Tabasco)
3/4 t salt
1/2 t freshly ground black pepper
Cooking spray
3/4 C vertically sliced red onion
3/4 C diced zucchini
1 C cherry tomatoes, halved
1. Preheat oven to 425
2. Place corn and potatoes on a jelly-roll pan. Drizzle vegetables with 1 T oil; toss to coat. Bake at 425 for 30 min or until potatoes are tender. Place mixture in a large bowl. Combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add remaining 1 1/2 T oil, stirring constantly with a whisk. Drizzle potato mixture with dressing; toss gently to coat.
3. Heat a large skillet overmed heat. Coat pan with cooking spray. Add onion and zucchini to pan; cook 4 min or until lightly browned, stirring occasionally. Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.
Yield: 6 servings.
1 C fresh corn kernels (about 2 ears)
2 lb fingerling potatoes, cut into 1-inch pieces
2 1/2 T olive oil, divided
2 T chopped fresh tarragon
2 T cider vinegar
2 T whole-grain Dijon mustard
1/2 t hot pepper sauce (such as Tabasco)
3/4 t salt
1/2 t freshly ground black pepper
Cooking spray
3/4 C vertically sliced red onion
3/4 C diced zucchini
1 C cherry tomatoes, halved
1. Preheat oven to 425
2. Place corn and potatoes on a jelly-roll pan. Drizzle vegetables with 1 T oil; toss to coat. Bake at 425 for 30 min or until potatoes are tender. Place mixture in a large bowl. Combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add remaining 1 1/2 T oil, stirring constantly with a whisk. Drizzle potato mixture with dressing; toss gently to coat.
3. Heat a large skillet overmed heat. Coat pan with cooking spray. Add onion and zucchini to pan; cook 4 min or until lightly browned, stirring occasionally. Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.
Yield: 6 servings.
Grilled Chicken with Cucumber-Melon Salsa
from Cooking Light
1 C cubed honeydew melon
1 C cubed cantaloupe
1/2 C diced peeled English cucumber
1/2 C diced red onion
1/4 C chopped fresh mint
1 t grated lime rind
3 T fresh lime juice
2 T extra-virgin olive oil
2 t minced jalapeno pepper
1 t light agave nectar
3/4 t kosher salt, divided
1/2 t freshly ground black pepper, divided
6 (6 oz) boneless, skinless chicken breast halves
Cooking spray
Mint sprigs (optional)
1. Prepare grill to med-high heat.
2. Combine first 10 ingredients; stir in 1/4 t salt and 1/4 t pepper, tossing well to combine.
3. Sprinkle chicken evenly with remaining 1/2 t salt and 1/4 tpepper. Coat chicken with cooking spray. Place chicken on grill rack coated with cooking spray; grill 5 min on each side or until done. Serve with salsa; garnish with mint sprigs if desired.
Yield: 6 servings.
1 C cubed honeydew melon
1 C cubed cantaloupe
1/2 C diced peeled English cucumber
1/2 C diced red onion
1/4 C chopped fresh mint
1 t grated lime rind
3 T fresh lime juice
2 T extra-virgin olive oil
2 t minced jalapeno pepper
1 t light agave nectar
3/4 t kosher salt, divided
1/2 t freshly ground black pepper, divided
6 (6 oz) boneless, skinless chicken breast halves
Cooking spray
Mint sprigs (optional)
1. Prepare grill to med-high heat.
2. Combine first 10 ingredients; stir in 1/4 t salt and 1/4 t pepper, tossing well to combine.
3. Sprinkle chicken evenly with remaining 1/2 t salt and 1/4 tpepper. Coat chicken with cooking spray. Place chicken on grill rack coated with cooking spray; grill 5 min on each side or until done. Serve with salsa; garnish with mint sprigs if desired.
Yield: 6 servings.
Crispy Fish with Lemon-Dill Sauce
from Cooking Light
with Sauteed Zucchini
2 large egg whites, lightly beaten
1 cup panko
1/2 t paprika
3/4 t onion powder
3/4 t garlic powder
4 6 oz Alaskan cod skinless fillets (or halibut or tilapia)
1 t black pepper
1/2 t salt
Cooking spray
1/4 cup canola mayonnaise
2 T finely chopped dill pickle
1 t fresh lemon juice
1 t chopped fresh dill
Lemon wedges
1 Preheat broiler.
2. Place egg whites in a shallow dish. Combine panko, paprika, onion powder, and garlic powder in a shallow dish. Sprinkle fish evenly with pepper and salt. Dip each fillet in egg white, then dredge in panko mix; place on a broiler pan coated with cooking spray. Broil 4 min on each side or until desired degree of doneness.
3. Combine mayonnaise, pickle, lemon juice, and dill. Serve with fish and lemon wedges.
Yield: 4 servings
Excellent with sauteed zucchini (in olive oil).
with Sauteed Zucchini
2 large egg whites, lightly beaten
1 cup panko
1/2 t paprika
3/4 t onion powder
3/4 t garlic powder
4 6 oz Alaskan cod skinless fillets (or halibut or tilapia)
1 t black pepper
1/2 t salt
Cooking spray
1/4 cup canola mayonnaise
2 T finely chopped dill pickle
1 t fresh lemon juice
1 t chopped fresh dill
Lemon wedges
1 Preheat broiler.
2. Place egg whites in a shallow dish. Combine panko, paprika, onion powder, and garlic powder in a shallow dish. Sprinkle fish evenly with pepper and salt. Dip each fillet in egg white, then dredge in panko mix; place on a broiler pan coated with cooking spray. Broil 4 min on each side or until desired degree of doneness.
3. Combine mayonnaise, pickle, lemon juice, and dill. Serve with fish and lemon wedges.
Yield: 4 servings
Excellent with sauteed zucchini (in olive oil).
Bourbon Caramel Truffles
from Cooking Light
3 T brown sugar
2 T evaporated whole milk
1 T golden cane syrup
Dash of salt
1 T bourbon
1/2 t vanilla extract
3.5 oz bittersweet chocolate, finely chopped
1.75 oz milk chocolate, finely chopped
2 T unsweetened cocoa
1. Combine brown sugar, milk, cane syrup, and salt in a saucepan over med-high heat; bring to a boil. Cook 1 min or until sugar dissolves. Remove from heat. Stir in bourbon and vanilla extract. Add chocolates; let stand 1 min. Stir until smooth. Pour into a shallow dish; cover and chill 4 hours. Heat a tablespoon measure with hot water; pat dry. Scoop chocolate mixture with spoon; dip in cocoa. Roll into balls. Cover and refrigerate until ready to serve.
Yield: 19 truffles.
3 T brown sugar
2 T evaporated whole milk
1 T golden cane syrup
Dash of salt
1 T bourbon
1/2 t vanilla extract
3.5 oz bittersweet chocolate, finely chopped
1.75 oz milk chocolate, finely chopped
2 T unsweetened cocoa
1. Combine brown sugar, milk, cane syrup, and salt in a saucepan over med-high heat; bring to a boil. Cook 1 min or until sugar dissolves. Remove from heat. Stir in bourbon and vanilla extract. Add chocolates; let stand 1 min. Stir until smooth. Pour into a shallow dish; cover and chill 4 hours. Heat a tablespoon measure with hot water; pat dry. Scoop chocolate mixture with spoon; dip in cocoa. Roll into balls. Cover and refrigerate until ready to serve.
Yield: 19 truffles.
Farfalle with Tomatoes, Onions, and Spinach
from Cooking Light
1 T plus 1/4 t salt
8 oz uncooked farfalle pasta
2 T extra-virgin olive oil, divided
1 C vertically sliced yellow onion
1 t dried oregano
5 garlic cloves, sliced
2 C grape tomatoes, halved
1 T white wine vinegar
3 C baby spinach
3 T shaved fresh Parmigiano-Reggiano cheese
1/4 t freshly ground black pepper
3/4 cup crubmled feta cheese
1. Bring a large pot of water to a boil with 1 T salt. Add pasta, and cook to directions. Drain.
2. Heat 1 T oil in a large nonstick skillet over medium-high heat. Add onion and oregano; saute 12 min or until lightly browned. Add garlic; saute 2 min. Add tomatoes and vinegar; saute 3 min or until tomatoes begin to soften. Add pasta and spinach; cook 1 min. Remove from heat and stir in cheese, remaining 1 T oil, remaining 1/4 t salt, and pepper. Sprinkle with feta.
Yield: 4 servings.
1 T plus 1/4 t salt
8 oz uncooked farfalle pasta
2 T extra-virgin olive oil, divided
1 C vertically sliced yellow onion
1 t dried oregano
5 garlic cloves, sliced
2 C grape tomatoes, halved
1 T white wine vinegar
3 C baby spinach
3 T shaved fresh Parmigiano-Reggiano cheese
1/4 t freshly ground black pepper
3/4 cup crubmled feta cheese
1. Bring a large pot of water to a boil with 1 T salt. Add pasta, and cook to directions. Drain.
2. Heat 1 T oil in a large nonstick skillet over medium-high heat. Add onion and oregano; saute 12 min or until lightly browned. Add garlic; saute 2 min. Add tomatoes and vinegar; saute 3 min or until tomatoes begin to soften. Add pasta and spinach; cook 1 min. Remove from heat and stir in cheese, remaining 1 T oil, remaining 1/4 t salt, and pepper. Sprinkle with feta.
Yield: 4 servings.
Grilled Pork Chops with Two-Melon Salsa
from Cooking Light
(with garlic Texas toast)
Salsa:
1 C chopped seedless watermelon
1 C chopped honeydew melon
3 T finely chopped sweet onion
1 T finely chopped jalapeno pepper
1 T chopped fresh cilantro
1 T fresh lime juice
1/8 t salt
Pork chops:
2 t canola oil
1 1/2 t chili powder
1/2 t garlic powder
1/2 tsp salt
1/4 t freshly ground black pepper
4 (4 oz) boneless center-cut pork chops, trimmed
Cooking spray
1. To prepare salsa, combine the first 7 ingredients; set aside.
2. To prepare pork chops, heat a grill pan over med-high heat. Combine oil and next 4 ingredients (through pepper) in a small bowl. Rub oil mixture over both sides of pokr chops. Coat pan with cooking spray. Add pork to pan; cook 4 min on each side or until desired degree of doneness. Serve with salsa.
Yield: 4 servings
For toast:
Preheat oven to 375. Combine 1 T melted butter and 1 minced garlic clove in a small bowl. Brush 1 side of each slice of country sourdough bread with butter mixture. Place bread on a baking sheet; bake at 375 for 8 min or until lightly browned.
(with garlic Texas toast)
Salsa:
1 C chopped seedless watermelon
1 C chopped honeydew melon
3 T finely chopped sweet onion
1 T finely chopped jalapeno pepper
1 T chopped fresh cilantro
1 T fresh lime juice
1/8 t salt
Pork chops:
2 t canola oil
1 1/2 t chili powder
1/2 t garlic powder
1/2 tsp salt
1/4 t freshly ground black pepper
4 (4 oz) boneless center-cut pork chops, trimmed
Cooking spray
1. To prepare salsa, combine the first 7 ingredients; set aside.
2. To prepare pork chops, heat a grill pan over med-high heat. Combine oil and next 4 ingredients (through pepper) in a small bowl. Rub oil mixture over both sides of pokr chops. Coat pan with cooking spray. Add pork to pan; cook 4 min on each side or until desired degree of doneness. Serve with salsa.
Yield: 4 servings
For toast:
Preheat oven to 375. Combine 1 T melted butter and 1 minced garlic clove in a small bowl. Brush 1 side of each slice of country sourdough bread with butter mixture. Place bread on a baking sheet; bake at 375 for 8 min or until lightly browned.
Couscous Salad with Chickpeas
from Cooking Light
1 cup uncooked whole-wheat couscous
1/2 t salt, divided
1/2 t black pepper, divided
1/8 t ground cinnamon
1 cup boiling water
3 T extra-virgin olive oil
3 T fresh lemon juice
1 1/2 t minced garlic
Dash of sugar
1/3 cup chopped fresh mint
1/4 cup thinly sliced green onions
1/8 t smoked paprika
1 can chickpeas (15 oz), rinsed and drained
1 large ripe tomato, chopped
3/4 cup crumbled feta cheese
1. Place couscous, 1/4 t salt, 1/4 t pepper, and cinnamon in a bowl. Stir in bowling water; cover and let stand 10 min. Fluff with a fork.
2. Combine oil, juice, garlic, and sugar.
3. Add oil mixture, remaining 1/4 t salt, 1/4 t pepper, mint, and next 4 ingredients (through tomato). Sprinkle with cheese.
Yield: 4 servings.
1 cup uncooked whole-wheat couscous
1/2 t salt, divided
1/2 t black pepper, divided
1/8 t ground cinnamon
1 cup boiling water
3 T extra-virgin olive oil
3 T fresh lemon juice
1 1/2 t minced garlic
Dash of sugar
1/3 cup chopped fresh mint
1/4 cup thinly sliced green onions
1/8 t smoked paprika
1 can chickpeas (15 oz), rinsed and drained
1 large ripe tomato, chopped
3/4 cup crumbled feta cheese
1. Place couscous, 1/4 t salt, 1/4 t pepper, and cinnamon in a bowl. Stir in bowling water; cover and let stand 10 min. Fluff with a fork.
2. Combine oil, juice, garlic, and sugar.
3. Add oil mixture, remaining 1/4 t salt, 1/4 t pepper, mint, and next 4 ingredients (through tomato). Sprinkle with cheese.
Yield: 4 servings.
Quinoa and Parseley Salad
from Cooking Light
1 cup water
1/2 cup uncooked quinoa
3/4 cup fresh parsley leaves
1/2 cup thinly sliced celery
1/2 cup thinly sliced green onions
1/2 cup finely chopped dried aprictos
3 T fresh lemon juice
1 T olive oil
1 T honey
1/4 t salt
1/4 t black pepper
1/4 cup unsalted pumpkin seed kernels, toasted
1. Bring water and quinoa to a boil in a medium saucepan. Cover, reduce heat, and simmer 20 min or until liquid is absorbed. Spoon into a bowl; fluff with a fork. Add parsley, celery, onions, and apricots.
2. Whisk lemon juice, olive oil, honey, salt, and black pepper. Add to quinoa mixture, and toss well. Top with seeds.
Yield: 4 servings.
1 cup water
1/2 cup uncooked quinoa
3/4 cup fresh parsley leaves
1/2 cup thinly sliced celery
1/2 cup thinly sliced green onions
1/2 cup finely chopped dried aprictos
3 T fresh lemon juice
1 T olive oil
1 T honey
1/4 t salt
1/4 t black pepper
1/4 cup unsalted pumpkin seed kernels, toasted
1. Bring water and quinoa to a boil in a medium saucepan. Cover, reduce heat, and simmer 20 min or until liquid is absorbed. Spoon into a bowl; fluff with a fork. Add parsley, celery, onions, and apricots.
2. Whisk lemon juice, olive oil, honey, salt, and black pepper. Add to quinoa mixture, and toss well. Top with seeds.
Yield: 4 servings.
Turkey Meatball Reuben Subs
from Cooking Light
2 tsp paprika, divided
1 1/2 tsp ground coriander
1 tsp bottled minced garlic
3/4 tsp black pepper
1/2 tsp sugar
1/4 tsp salt
1/4 tsp ground red pepper
1 pound ground turkey
Cooking spray
4 (e oz) wheat submarine rolls
1 1/3 cups packaged coleslaw
1/4 cup reduced fat Thousand Island dressing
4 slices Swiss cheese
1. Preheat broiler.
2. Combine 1 1/2 tsp paprika, coriander, and next 6 ingredients (through turkey). Shape into 16 meatballs (about 1 heaping T each). Place meatballs on a broiler pan coated with cooking spray, and broil for 8 minutes or until done, turning once.
3. While meatballs cook, hollow out bread, leaving a 1/2 in thick shell, and reserve torn bread for another use. Combine the coleslaw, dressing, and remaining paprika. Arrange 4 meatballs and 1 cheese slice inside each roll. Place the sandwiches on broiler pan, and broil for 1 min or until cheese melts. Divide slaw among sandwiches.
Yield: 4 servings.
2 tsp paprika, divided
1 1/2 tsp ground coriander
1 tsp bottled minced garlic
3/4 tsp black pepper
1/2 tsp sugar
1/4 tsp salt
1/4 tsp ground red pepper
1 pound ground turkey
Cooking spray
4 (e oz) wheat submarine rolls
1 1/3 cups packaged coleslaw
1/4 cup reduced fat Thousand Island dressing
4 slices Swiss cheese
1. Preheat broiler.
2. Combine 1 1/2 tsp paprika, coriander, and next 6 ingredients (through turkey). Shape into 16 meatballs (about 1 heaping T each). Place meatballs on a broiler pan coated with cooking spray, and broil for 8 minutes or until done, turning once.
3. While meatballs cook, hollow out bread, leaving a 1/2 in thick shell, and reserve torn bread for another use. Combine the coleslaw, dressing, and remaining paprika. Arrange 4 meatballs and 1 cheese slice inside each roll. Place the sandwiches on broiler pan, and broil for 1 min or until cheese melts. Divide slaw among sandwiches.
Yield: 4 servings.
Friday, May 11, 2012
Clementine Glaze
from Cooking Light.
Combine 3 cups fresh clementine juice, 1 chopped shallot, and 1 fresh thyme sprig in a heavy saucepan; bring to a boil. Cook until syrupy and reduced to 1/3 cup. Strain mixtrue, and discard the solids. Stir in 2 Tbsp butter and 1/4 tsp salt. Brush the glaze on pork, chicken, or beef while roasting.
Yield: 6 servings.
Combine 3 cups fresh clementine juice, 1 chopped shallot, and 1 fresh thyme sprig in a heavy saucepan; bring to a boil. Cook until syrupy and reduced to 1/3 cup. Strain mixtrue, and discard the solids. Stir in 2 Tbsp butter and 1/4 tsp salt. Brush the glaze on pork, chicken, or beef while roasting.
Yield: 6 servings.
Bacon Pierogi Bake
from Cooking Light.
1 package frozen potato and onion pierogies
Cooking spray
2 center-cut bacon slices, chopped
2 garlic cloves, minced
1/3 cup (3 oz) 1/3 -less-fat cream cheese
1/2 cup fat-free, lower-sodium chicken broth
1/2 cup (2 oz) shredded sharp cheddar cheese
1/4 cup thinly diagonally sliced green onions
1/4 cup chopped seeded plum tomato
1/2 tsp freshly ground black pepper
1. Preheat oven to 400.
2. Arrange pierogies in an 11 x 7-in glass baking dish coated with cooking spray. Cook bacon in a sauce pan over med heat until crisp; remove from pan. Set aside.
3. Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add cream cheese and cook for 1 min or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with cheddar cheese. Bake at 400 for 20 min or until bubbly and thoroughly heated. Remove from oven and sprinkle with bacon, green onions, tomato, and pepper.
Yield: 4 servings.
1 package frozen potato and onion pierogies
Cooking spray
2 center-cut bacon slices, chopped
2 garlic cloves, minced
1/3 cup (3 oz) 1/3 -less-fat cream cheese
1/2 cup fat-free, lower-sodium chicken broth
1/2 cup (2 oz) shredded sharp cheddar cheese
1/4 cup thinly diagonally sliced green onions
1/4 cup chopped seeded plum tomato
1/2 tsp freshly ground black pepper
1. Preheat oven to 400.
2. Arrange pierogies in an 11 x 7-in glass baking dish coated with cooking spray. Cook bacon in a sauce pan over med heat until crisp; remove from pan. Set aside.
3. Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add cream cheese and cook for 1 min or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with cheddar cheese. Bake at 400 for 20 min or until bubbly and thoroughly heated. Remove from oven and sprinkle with bacon, green onions, tomato, and pepper.
Yield: 4 servings.
Crab Cakes
from Cooking Light
3 (1 oz) slides white bread
1/4 cup chopped green onions
2 Tbsp reduced-fat mayonnaise
1 1/2 Tbsp fresh lemon juice
1 1/2 tsp Dijon mustard
1 1/2 tsp Worcestershire sauce
1/2 tsp black pepper
1/4 tsp hot pepper sauce
2 large egg whites, lightly beaten
1 pound lump crabmeat, drained and shell pieces removed
1 tsp olive oil
4 lemon wedges
1. Place the bread in a food processor, pulse 10 times or until coarse crumbs measure 1 1/2 cups. Combine breadcrumbs and next 9 ingredients (through crabmeat) in a large bowl. Divide mixture into 8 equal portions; shape each into a 1/2 inch thick patty.
2. Heat oil in a large non-stick skillet over med-high heat. Add patties; cook 4 minutes on each side or until golden brown. Serve with lemon wedges.
Yield: 4 servings.
3 (1 oz) slides white bread
1/4 cup chopped green onions
2 Tbsp reduced-fat mayonnaise
1 1/2 Tbsp fresh lemon juice
1 1/2 tsp Dijon mustard
1 1/2 tsp Worcestershire sauce
1/2 tsp black pepper
1/4 tsp hot pepper sauce
2 large egg whites, lightly beaten
1 pound lump crabmeat, drained and shell pieces removed
1 tsp olive oil
4 lemon wedges
1. Place the bread in a food processor, pulse 10 times or until coarse crumbs measure 1 1/2 cups. Combine breadcrumbs and next 9 ingredients (through crabmeat) in a large bowl. Divide mixture into 8 equal portions; shape each into a 1/2 inch thick patty.
2. Heat oil in a large non-stick skillet over med-high heat. Add patties; cook 4 minutes on each side or until golden brown. Serve with lemon wedges.
Yield: 4 servings.
Spicy Maple-Cashew Popcorn
from Cooking Light
1 Tbsp canola oil
1/4 cup unpopped popcorn kernels
1/4 cup dry-roasted cashews
1/3 cup sugar
1/3 cup maple syrup
1 Tbsp butter
1/2 tsp salt
1/4 tsp ground red pepper
1. Heat canola oil in a medium heavy saucepan over med-high heat. While saucepan heats, line a jelly-roll pan with parchment paper; set prepared pan aside. Add popcorn to oil in saucepan; cover and cook 2 min or until kernels begin to pop, shaking pan frequently. Continue cooking 2 min, shaking pan constantly. When popping slows down, remove pan from heat. Let stand 1 min or until all popping stops. Stir in cashews.
2. Combine sugar and remaining ingredients in a small saucepan, bring to a boil. Cook 1 min, stirring constantly. Remove from heat; cool 1 minute.
3. Pour hot syrup mixture over popcorn mixture; toss well to coat. Immediately spread popcorn mix onto prepared jelly-roll pan. Cool 3 minutes.
Yield: 6 servings.
1 Tbsp canola oil
1/4 cup unpopped popcorn kernels
1/4 cup dry-roasted cashews
1/3 cup sugar
1/3 cup maple syrup
1 Tbsp butter
1/2 tsp salt
1/4 tsp ground red pepper
1. Heat canola oil in a medium heavy saucepan over med-high heat. While saucepan heats, line a jelly-roll pan with parchment paper; set prepared pan aside. Add popcorn to oil in saucepan; cover and cook 2 min or until kernels begin to pop, shaking pan frequently. Continue cooking 2 min, shaking pan constantly. When popping slows down, remove pan from heat. Let stand 1 min or until all popping stops. Stir in cashews.
2. Combine sugar and remaining ingredients in a small saucepan, bring to a boil. Cook 1 min, stirring constantly. Remove from heat; cool 1 minute.
3. Pour hot syrup mixture over popcorn mixture; toss well to coat. Immediately spread popcorn mix onto prepared jelly-roll pan. Cool 3 minutes.
Yield: 6 servings.
Coconut Rice
From Cooking Light.
Try with Kung Pao chicken.
Combine 1 cup uncooked jasmine rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 tsp salt in a medium saucepan; bring to a boil. Cover and reduce heat to a simmer; cook 15 min or until liquid is absorbed and rice is tender. Remove from heat; fluff rice with a fork. Stir in 1/4 cup chopped fresh cilantro.
Yield: 4 servings.
Try with Kung Pao chicken.
Combine 1 cup uncooked jasmine rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 tsp salt in a medium saucepan; bring to a boil. Cover and reduce heat to a simmer; cook 15 min or until liquid is absorbed and rice is tender. Remove from heat; fluff rice with a fork. Stir in 1/4 cup chopped fresh cilantro.
Yield: 4 servings.
Kung Pao Chicken
from Cooking Light
Try with coconut rice.
2 Tbsp dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
3/4 cup water
3 Tbsp lower-sodium soy sauce
2 tsp cornstarch
1 tsp brown sugar
1/2 tsp bottled minced ginger
1 to 1 1/2 tsp crushed red pepper
1 cup thinly sliced red bell pepper (about 1 large pepper)
1 cup snow peas, trimmed
2 Tbsp chopped unsalted, dry-roasted peanuts
1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; saute 3 min or until softened. Add garlic; saute 30 seconds, stirring constantly. Add chicken; saute 3 min or until chicken begins to brown.
2. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mix to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 min or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.
Yield: 4 servings.
Try with coconut rice.
2 Tbsp dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
3/4 cup water
3 Tbsp lower-sodium soy sauce
2 tsp cornstarch
1 tsp brown sugar
1/2 tsp bottled minced ginger
1 to 1 1/2 tsp crushed red pepper
1 cup thinly sliced red bell pepper (about 1 large pepper)
1 cup snow peas, trimmed
2 Tbsp chopped unsalted, dry-roasted peanuts
1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; saute 3 min or until softened. Add garlic; saute 30 seconds, stirring constantly. Add chicken; saute 3 min or until chicken begins to brown.
2. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mix to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 min or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.
Yield: 4 servings.
Polenta Squares with Gorgonzola and Pine Nuts
from Cooking Light
4 cups water
1 cup quick-cooking polenta
1 tsp kosher salt
1 Tbsp butter
Cooking spray
1/4 cup boiling water
3 Tbsp currants
1/3 cup crumbled Gorgonzola cheese (about 1.5 oz)
3 Tbsp pine nuts, toasted
1 tsp grated orange rind
2/3 cup balsamic vinegar
2 Tbsp chopped fresh flat-leaf parsley
1. Bring 4 cups water to a boil in a medium saucepan. Gradually add polenta and salt, stirring constantly with a whisk. Reduce heat to low, and cook for 4 min or until thick, stirring frequently. Stir in butter. Spoon polenta into a 9-in square baking pan coated with cooking spray, spreading evenly. Press plastic wrap directly on to surface of polenta; chill for one hour or until polenta is very firm. Cut into 30 squares.
2. Combine 1/4 cup boiling water and currants in a small bowl. Let stand for 10 minutes or until currants are plump; drain. Combine currants, cheese, pine nuts, and orange rind in a small bowl.
3. Heat vinegar in a small saucepan, and cook over medium-low heat until reduced to 2 Tbsp (about 10 min). Cool slightly.
4. Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add half of polenta squares to pan, and cook for 6 min on each side or until golden. Remove polenta squares from pan, and keep warm. Repeat procedure with remaining polenta. Top each with rounded 1/2 tsp of cheese mixture, and drizzle with 1/4 tsp balsamic vinegar. Garnish with parsley.
Yield: 10 servings (3 squares per serving)
4 cups water
1 cup quick-cooking polenta
1 tsp kosher salt
1 Tbsp butter
Cooking spray
1/4 cup boiling water
3 Tbsp currants
1/3 cup crumbled Gorgonzola cheese (about 1.5 oz)
3 Tbsp pine nuts, toasted
1 tsp grated orange rind
2/3 cup balsamic vinegar
2 Tbsp chopped fresh flat-leaf parsley
1. Bring 4 cups water to a boil in a medium saucepan. Gradually add polenta and salt, stirring constantly with a whisk. Reduce heat to low, and cook for 4 min or until thick, stirring frequently. Stir in butter. Spoon polenta into a 9-in square baking pan coated with cooking spray, spreading evenly. Press plastic wrap directly on to surface of polenta; chill for one hour or until polenta is very firm. Cut into 30 squares.
2. Combine 1/4 cup boiling water and currants in a small bowl. Let stand for 10 minutes or until currants are plump; drain. Combine currants, cheese, pine nuts, and orange rind in a small bowl.
3. Heat vinegar in a small saucepan, and cook over medium-low heat until reduced to 2 Tbsp (about 10 min). Cool slightly.
4. Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add half of polenta squares to pan, and cook for 6 min on each side or until golden. Remove polenta squares from pan, and keep warm. Repeat procedure with remaining polenta. Top each with rounded 1/2 tsp of cheese mixture, and drizzle with 1/4 tsp balsamic vinegar. Garnish with parsley.
Yield: 10 servings (3 squares per serving)
Quick Winter Squash Puree
from Cooking Light.
Pair with maple-mustard pork chops.
1/3 cup fat-free, less-sodium chicken broth
2 (12-oz) packages frozen cooked butternut squash
1 Tbsp butter
1/2 tsp grated orange rind
1 1/2 tsp maple syrup
1/4 tsp salt
1/4 tsp freshly ground black pepper
1. Place broth and squash in a large saucepan over medium heat. Cover and cook 15 minutes or until thoroughly heated, stirring occasionally. Add butter and remaining ingredients; stir until combined.
Yield: 4 servings.
Pair with maple-mustard pork chops.
1/3 cup fat-free, less-sodium chicken broth
2 (12-oz) packages frozen cooked butternut squash
1 Tbsp butter
1/2 tsp grated orange rind
1 1/2 tsp maple syrup
1/4 tsp salt
1/4 tsp freshly ground black pepper
1. Place broth and squash in a large saucepan over medium heat. Cover and cook 15 minutes or until thoroughly heated, stirring occasionally. Add butter and remaining ingredients; stir until combined.
Yield: 4 servings.
Maple-Mustard Pork Chops
4 (6 oz) bone-in center-cut pork chops
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper
Cooking spray
1 Tbsp butter
2 Tbsp finely chopped shallots
1/4 cup fat-free, less-sodium chicken broth
2 Tbsp Dijon mustard
2 Tbsp maple syrup
2 Tbsp chopped fresh flat-leaf parsley
1. Sprinkle both sides of pork with 1/4 tsp salt and pepper.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 3 min on each side or until cooked through, but with a slight blush in the center. Remove from pan; keep warm.
3. Return pan to medium high heat. Add butter to pan, swirling pan to coat. Add shallots; saute 3 min or until tender and translucent. Add broth; bring to a boil, and cook 1 minute. Stir in mustard, syrup, and remaining 1/4 tsp salt; cook 1 min or until slightly thick. Return pork to pan. Cook pork 1 min on each side or until thoroughly heated (be careful not to overcook). Serve pork with sauce and garnish with parsley.
Yield: 4 servings.
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper
Cooking spray
1 Tbsp butter
2 Tbsp finely chopped shallots
1/4 cup fat-free, less-sodium chicken broth
2 Tbsp Dijon mustard
2 Tbsp maple syrup
2 Tbsp chopped fresh flat-leaf parsley
1. Sprinkle both sides of pork with 1/4 tsp salt and pepper.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 3 min on each side or until cooked through, but with a slight blush in the center. Remove from pan; keep warm.
3. Return pan to medium high heat. Add butter to pan, swirling pan to coat. Add shallots; saute 3 min or until tender and translucent. Add broth; bring to a boil, and cook 1 minute. Stir in mustard, syrup, and remaining 1/4 tsp salt; cook 1 min or until slightly thick. Return pork to pan. Cook pork 1 min on each side or until thoroughly heated (be careful not to overcook). Serve pork with sauce and garnish with parsley.
Yield: 4 servings.
Chicken and Glass Noodle Salad
from Cooking Light
To ensure the noodles get soft, soak them in the hottest water you can get from the tap.
1 3.75 oz package uncooked bean threads (cellophane noodles)
2 Tbsp rice vinegar
2 Tbsp fresh lime juice
1 1/2 Tbsp fish sauce
1 tsp sugar
2 tsp sambal oelek or chile paste with garlic
2 cups shredded skinless, boneless rotisserie chicken breast
1/2 cup matchstick-cut or grated carrot
1/2 cup red bell pepper strips
1/3 cup thinly sliced shallots
2 Tbsp fresh cilantro leaves
1 Tbsp chopped fresh mint
1/2 cup chopped unsalted dry-roasted peanuts
1. Place noodles in a large bowl.Cover with very hot tap water, and let stand 15 minutes.
2. While noodles soak, combine vinegar and next 4 ingredients (through sambal), stirring until sugar dissolves. Combine chicken and next 5 ingredients (through mint), tossing well.
3. Drain and rinse nodles with cold water; drain well, squeezing to remove excess water. Snip noodles several times with kitchen shears. Combine noodle and chicken mixture, tossing well to coat. Top with peanuts.
Yield: 4 servings.
To ensure the noodles get soft, soak them in the hottest water you can get from the tap.
1 3.75 oz package uncooked bean threads (cellophane noodles)
2 Tbsp rice vinegar
2 Tbsp fresh lime juice
1 1/2 Tbsp fish sauce
1 tsp sugar
2 tsp sambal oelek or chile paste with garlic
2 cups shredded skinless, boneless rotisserie chicken breast
1/2 cup matchstick-cut or grated carrot
1/2 cup red bell pepper strips
1/3 cup thinly sliced shallots
2 Tbsp fresh cilantro leaves
1 Tbsp chopped fresh mint
1/2 cup chopped unsalted dry-roasted peanuts
1. Place noodles in a large bowl.Cover with very hot tap water, and let stand 15 minutes.
2. While noodles soak, combine vinegar and next 4 ingredients (through sambal), stirring until sugar dissolves. Combine chicken and next 5 ingredients (through mint), tossing well.
3. Drain and rinse nodles with cold water; drain well, squeezing to remove excess water. Snip noodles several times with kitchen shears. Combine noodle and chicken mixture, tossing well to coat. Top with peanuts.
Yield: 4 servings.
Thursday, May 10, 2012
Brown Soda Bread
from Cooking Light
Cooking spray
11.25 oz whole-wheat flour (about 2 1/2 cups)
2.25 oz all-purpose flour (about 1/2 cup)
1/2 cup steel-cut oats (such as McCann's)
2 Tbsp brown sugar
1 Tbsp wheat germ
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups low-fat buttermilk
1 large egg, lightly beaten
1. Preheat oven to 325.
2. Coat a 9x5 inch loaf pan with cooking spray. Line the pan with parchment paper, and coat with cooking spray.
3. Weight or lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 6 ingredients (through salt). Combine buttermilk and egg; add to flour mixture. Stir just until combined.
4. Spoon the mix into prepared pan. Bake at 325 for 1 hour and 5 min or until a wooden pick inserted in center comes out clean. Invert bread onto a wire rack; cool completely. Remove parchment and slice into 12 slices.
Watermelon Margaritas
from Cooking Light
2 tsp sugar
1 lime wedge
3 1/2 cups cubed and seeded watermelon
1/2 cup tequila
2 Tbsp sugar
3 Tbsp fresh lime juice
1 Tbsp Triple Sec
Lime wedges or watermelon balls (optional
1. Place sugar in a saucer. Robe the rims of 6 glasses with 1 lime wedge; spin rim of each glass in sugar to coat. Set prepared glasses aside.
2. Combine watermelon and additional ingredients in a blender; process until smooth. Fill each prepared glass with 1/2 cup crushed ice. Add 1/2 cup margarita to each glass. Garnish with lime wedge or watermelon balls.
Yield: 6 servings.
Grilled Salmon with Citrus-Tomato Salsa
from Cooking Light.
2 medium tomatoes, chopped
2 large navel oranges, peeled, sectioned and coarsely chopped
2/3 cup sliced green onions
4 Tbsp chopped fresh cilantro
2 tsp finely chopped, seeded jalapeno pepper
4 salmon filets (~ 1 lb)
1. Combine all ingredients in a large bowl. Season, if desired, with salt and ground black pepper, set aside.
2. Grill or broil salmon and serve with salsa.
Serves 4.
Black and Tan Brownies
from Cooking Light.
Tan brownies:
6 Tbs butter, softened
1 1/2 cups packed brown sugar
2 large eggs
1 tsp vanilla extract
4.5 oz all-purpose flour (about 1 cup)
1 tsp baking powder
1/4 tsp salt
1/2 cup chopped pecans
Cooking spray
Black brownies:
3 oz unsweetened chocolate, finely chopped
4 Tbsp butter
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup Guinness Stout
4.5 oz all-purpose flour (about 1 cup)
1/4 tsp salt
1. Place one rack in lower third of oven; place another rack in center of oven. Pre-heat overn to 350.
2. To prepare tan brownies, place butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in 2 eggs and 1 tsp vanilla. Weigh or lightly sppon 4.5 oz (about 1 cup) flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring well. Add flour mixture and pecans to sugar mix, beating just until combined. Spoon into a 13x9 in baking pan coated with cooking spray, spreading evenly with a knife or rubber spatula. Bake at 350 in lower third of oven for 15 minutes.
3. To prepare black brownies, melt chocolate and butter in a large microwave-safe bowl on HIGH for 1 min or until melted, stirring after every 20 seconds until smooth. Add granulated sugar, stirring until well combined. Add eggs, vanilla, Guinness, stirring with a whisk until well combined. Combine flour and salt, stirring well, and add mix to chocolate mix, stirring to combine. Pour mixture evenly over tan brownies.
4. Bake on the center rack at 350 for 25 min or until a wooden pick inserted into center comes out almost clean. Cool in pan on a wire rack; cut into squares. Yield: 32 servings.
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