Tuesday, June 24, 2008

Black Bean & Mozzarella Bowl

1/4 cup smoked tomato vinaigrette (I used Brianna's Santa Fe)
1 can (15oz) black beans, rinsed and drained
1 t ground cumin
2 c fresh corn kernels, about 2 large ears (I used canned corn)
2 oz smoked mozzarella, diced (I used fresh mozzarella)
1 pint cherry tomatoes, quartered
3/4 cup coarsely chopped avocado
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro

In a largo bowl, combined vinaigrette, beans, cumin and salt and pepper to taste; sent aside. Heat a nonstick skillet over medium-high heat. Add corn and pan-roast, stirring occasionally, until lightly browned, about 4 minutes. Remove from heat and let cool. Stir corn and remaining ingredients into black bean mixture and toss together. Chill until ready to serve.

*This would also make a great salsa.
This recipe is from Women's Health Magazine {Makes 4 servings; per serving: 324 calories, 9 g fat, 42 g carbs, 11 g fiber, 13 g protein}

Summertime Risotto

1 pint cherry tomatoes
1/4 cup olive oil
1 t garlic
1 small onion, diced
2 cups diced zucchini
1/4 cups lemon juice
1 cup arborio rice
1 cup white wine (or white grape juice)
2-3 cups chicken broth (I used vegetable broth)
2 T butter
6 T grated Parmesan cheese

Tomatoes: Heat oven to 250. Toss tomatoes with 2 T olive oil and season with salt & pepper. Bake 1 hour.

Zucchini: Heat 1 teaspoon oil in pan. Cook garlic and half onion until translucent; add zucchini and cook 5 minutes (I cooked closer to 8 minutes to get the zucchini extra soft). Puree in blender with lemon juice and 1 Tablespoon olive oil. Season with salt & pepper.

Risotto: Heat 1 Tablespoon olive oil in medium pot on medium heat. Saute onion until translucent. Add rice and cook 2 minutes. Gradually pour in wine and cook until rice absorbs liquid. Add broth 1 cup at a time until absorbed stirring continually for 20 minutes or until rice is tender. (I used about 2 1/2 cups of broth) Once cooked, stir in zucchini puree, butter and cheese. Top with roasted tomatoes.

*I got this recipe from Self.com (they have lots of great lower fat/calorie healthier recipes)

Sunday, June 22, 2008

Blueberry Pound Cake

2 cups sugar
1-cup butter, softened
1-tablespoon pure vanilla extract
4 eggs
3 cups flour, divided
½ teaspoon baking powder
2 cups fresh or frozen blueberries, thaw if frozen
1 cup coarsely chopped pecans (I leave them out)

Preheat oven to 325.

In a large mixing bowl, beat sugar and butter until light and fluffy. Add vanilla. Beat in eggs, one at a time until well blended.

Mix 2 cups flour and baking powder; gradually beat into creamed mixture until smooth.

Mix blueberries, pecans and remaining flour until coated. Carefully fold into batter. Sprinkle 1 tablespoon granulated sugar into bottom of a bundt cake pan, then pour in batter. Bake 1 hour 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Invert on cooling rack; cool completely. Sprinkle with powdered sugar when serving.

Jeweled Couscous

1 1/2 cup water
1/2 t salt
1 T butter (optional)
1 cup couscous
1/3 cup craisins
1/3 cup dried apricots, chopped
1/2 t ginger
1/2 t cinnamon
1/4 t cumin

Bring water, salt and butter to a boil. Add remaining ingredients. Cover and remove from heat. Let stand until the water is absorbed, about 5 minutes. Fluff couscous.

Mango & Pine Nut Salad

2 cups chopped fresh Mango
1/3 cup orange juice
2T olive oil
2 T grainy Dijon mustard
1/2 t salt
1/4 t pepper
4 cups shredded Romaine lettuce
1 cup finely shredded red cabbage
1 cup thinly sliced scallions
2 cans (15oz) cannellini beans (or white kidney beans), rinsed and drained
1/4 c raw or toasted pine nuts

In a mini chopper or blender, puree 1/4 cup mango, OJ, oil, mustard, salt and pepper. In a large bowl, combine lettuce, cabbage, scallions, beans, remaining mango and pine nuts. Toss gently. Add vinaigrette and toss just before serving. Makes 4 servings. (Per serving: 372 calories, 14 g fat, 52 g carbs, 12 g fiber, 12 g protein) {This recipe came from Women's Health Magazine}

Thursday, June 19, 2008

Chocolate Truffle Caramel Bars

Heat oven to 350 degrees

1/3 cup whipping cream
3 T. butter
1 T. light corn syrup
1 bag dark chocolate chips (2 cups)

In small saucepan, heat first 3 ingredients to a full boil over medium heat. Turn off heat. Add chips and let stand 5 minutes without stirring. Then stir slowly with whisk until chips are melted and mixture is smooth and glossy. Set aside.

1 cup flour
1/2 cup packed brown sugar
1/2 cup cold butter
1 cup oats, regular or quick-cooking
1 cup chopped pecans

In large bowl, stir flour and brown sugar. Cut in the butter, using a pastry blender or 2 knives, until mixture looks like coarse crumbs. Stir in oats and nuts. Press into ungreased 15 x 10 inch pan. Bake until golden brown about 15-20 minutes.

1 cup butter
1 cup packed brown sugar
1/4 cup light corn syrup
1/4 t. salt
1 can sweetened condensed milk (not evaporated)

In a 2 quart saucepan, heat all together to boiling over medium heat, stirring constantly. Boil for 5 minutes, stirring constantly. Pour over crust and spread evenly. Cool about 10 minutes.

Pour chocolate topping over caramel and spread evenly. Cool 1 hour and refrigerate 2 hours. Cut and serve. Refrigerate remaining bars.

Who can wait that long! Also, I think I would try it in a 9 x 13 inch pan (check that the crust doesns't need a little longer cooking) so the bars would be thicker. But, cut these into smaller pieces as it is very rich!

Pork Roast with Cumin/Mixed Berry Sauce

Heat oven to 400 degrees
2-3 lb. pork loin
salt and ground black pepper
1 cup chopped fresh strawberries
1/2 cup strawberry preserves
1/2 cup other berry preserves like boysen, black, or raspberry (can mix 2)
1 t. ground cumin
2 parsnips, peeled and cut in large cubes
Olive oil

Put pork in baking dish with a little olive oil on bottom. Season the pork with salt and pepper.

In a small bowl, combine the strawberries, preserves and cumin. Mix well and pour over the pork. Arrange the parsnips around the pork, rolling them in the olive oil. Roast 45 minutes in the oven. Remove and let the pork rest for 10 minutes (so doesn't lose juices) then slice and serve with sauce to pour over. Yes, the parsnips make a difference and they are very tasty, too.

Whole Wheat Hotcakes

This is from my Aunt Marilyn of the Marilyn's popcorn recipe fame! She is a great cook.

2 egg whites, beaten stiff
1 1/2 cups whole wheat flour
1 T. baking powder
3/4 t. salt
3 T. raw sugar or brown sugar
2 egg yolks
1 1/2 cups whole milk (I use whatever % I have which is never whole)
3 T. vegetable oil

In a small bowl, beat egg whites with electric mixer until stiff peaks. In larger bowl, combine ingredients in order given EXCEPT leave egg whites until last. Mix briefly, scrape sides and bottom of bowl and stir, and then fold in egg whites by hand until just incorporated. Cook like normal and enjoy!

Tuesday, June 10, 2008

Grilled Steak with Balsamic-Rosemary Butter

This is my husband's find! He's a big fan of Bobby Flay and he ran across this recipe while we were bumming around Williams-Sonoma (I adore the fact that he loves that store almost as much as I do?!!) This is perfect to put on a Rib Eye, T-Bone, Filet or NY Strip Steak right after you take it off the grill!

2 cups balsamic Vinegar
2 tsp whole black peppercorns
2 sticks unsalted butter, slightly softened
2 Tbsp fresh chopped rosemary
2 tsp honey
1 tsp kosher salt

Combine the 2 cups balsamic vinegar and peppercorns in a saucepan and bring to a boil. Reduce to about 1/4 cup. Remove from heat, remove peppercorns, stir in rosemary and honey. Allow to cool to room temperature. In a food processor, combine butter, salt and vinegar mixture. Refrigerate for at least 30 minutes to set. Grill your perfect steaks (don't over season, a little fresh ground pepper and some kosher salt is plenty) and then dollop the butter on steaks that have come straight off the grill. YOU WILL NOT BE DISAPPOINTED!!!