Jumbo Shrimp Stuffed with Cilantro and Chiles

Yield
4 servings

Ingredients

* 8 jumbo shrimp, in the shell (about 1 1/4 pounds)
* 3 sprigs fresh thyme, leaves stripped
* Juice of 2 limes (about 1/4 cup)
* 2 tablespoons extra-virgin olive oil
* 1 teaspoon kosher salt, plus additional for seasoning
* Freshly ground black pepper
* 1 clove garlic, chopped
* 1/2 large jalapeno, with seeds
* 2 scallions (white and green parts)
* 1 cup coarsely chopped fresh cilantro leaves

Directions

Prepare an outdoor grill with a medium-high fire. Without removing the shells, slit about 3/4 of the way through the shrimp down the ridged back and remove the vein that runs down the center. Rinse and pat the shrimp dry. Whisk thyme leaves, lime juice, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and black pepper, to taste, in a shallow nonreactive bowl or dish. Lay the shrimp cut side down in the lime mixture and refrigerate for 30 minutes.

In a food processor, pulse the garlic, jalapeno, scallions, remaining 1 tablespoon olive oil and remaining 1/2 teaspoon salt to make a coarse paste. Add the cilantro and pulse just enough to incorporate into the mixture. Spoon the mixture into the opening in the shrimp and close the shrimp. Grill the shrimp shell side down (to keep filling from falling out) for 3 minutes. Turn to the other shell side, cover, and grill another 2 minutes or until the shrimp turn pink and are slightly firm to the touch. Sprinkle with salt and serve.

Cook's Note: Shrimp cooked in the shells are more intensely flavorful. Leaving the shells on provides a buffer against overcooking, a misfortune many shrimp suffer. Shrimp, even these jumbos, continue to cook once removed from the grill. It's always best to cook them just until opaque and let the delicate shellfish finish cooking off the heat.

Jumbo shrimp in the shell can be a knife and fork sort of deal unless you're outside and it's summer and you are feeling very relaxed. Serve these with lots of napkins if your crowd is the peel-and-eat type.

Prepaired by Infinity Food Recipes , Source by Food Network Kitchens Get Grilling, Meredith, 2005

Green Chile Cheese Spread

Here`s a make-ahead cheese spread that is sure to be a hit at your next party. Serve with corn chips, tortillas, or your favorite assortment of crackers.

Serves: Varies Prep Time: 10 minutes Cook Time: Varies

Ingredients

4 ounce cream cheese
1/4 cup sour cream
1 cup Cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 can ORTEGA® Diced Green Chiles
3 tablespoon green onion, sliced
1/2 teaspoon hot pepper sauce
1/2 teaspoon chili powder
1/4 teaspoon cumin, ground

Directions

COMBINE cream cheese and sour cream in medium bowl. Stir in Cheddar Cheese, Monterey Jack cheese, chiles, green onion, hot pepper sauce, chili powder and cumin. Mix well. Refrigerate until ready to serve.

Prepaired by Infinity Food Recipes , Source by Nestle® Very Best Meals

Vegatarians Food Recipes

• A :
  
• B : Barley-Vegetable Soup │
• C :
  
• D :
  
• E :
  
• F :
  
• G :
  
• H :
  
• I :
  
• J :
  
• K :
  
• L : Lentil Soup With Frankfurters │
• M ;
  
• N :
  
• O :
  
• P :
  
• Q :
  
• R :
  
• S :
  
• T :
  
• U :
  
• V: Vegetable Soup │
• W :
  
• X :
  
• Y :
  
• Z :
  

Prepaired by Infinity Food Recipes

Healthy Food Recipes

• A: Apple Bulgur Breakfast │
• B: Beefy Spaghetti Soup │ Breakfast Fruit Kebabs │ Breakfast in a Glass
  
• C: Corn Chowder Soup │ Chili Bean Soup │ Cream of Broccoli Soup │ Creamy Mushroom Soup │ Crushed Roasted Tomatoes on Marmite Ciabatta │ Cranberry & Orange Breakfast │ Country Garden Breakfast │
• D: Danube Breakfast Salad │
  
• E:
• F: Fisherman's Bouillabaisse Soup │ French Onion Soup │
  
• G: Gingered Chinese Noodle Soup │Greek Yoghurt, Wild Honey and Summer Fruits Breakf... │
• H: Hearty Vegetable Beef Soup │ Hamburger Soup │ Herbed Tomato Soup │ Herbed Egg White and Spinach Omelet │ Hot Baked Grapefruit Breakfast│
• I:
• J:
• K:
• L: Light Traditional English Breakfast │
• M: Morning Mushrooms Breakfast │ Minnesota Minestrone Soup │Mushroom Crostini │ Mixed Vegetable Morning Eye Opener Breakfast │
• N:
• O: Old-Fashioned Potato Soup │
  
• P: Pecan & Cheese Marmite Wrap
• Q:
• R: Rye and Egg Pancakes with Carrot Breakfast │
  
• S: Split Pea Soup, Shrimp Soup │ Savory Hamburger Soup │ Spinach, Bacon and Mushroom Salad Breakfast │Spicy Beans on Toast Breakfast │
• T:
• U:
• V: Vegetable Soup │
• W:
• X:
• Y: Yogurt Chicken Wrap │
• Z: Zwei-bohnenensuppe (two bean soup) │
  

Prepaired by Infinity Food Recipes

Best Chef/ Pacific James Beard Award Winner:Healdsburg, CA

Chilled Cucumber-Avocado Soup with Spicy Glazed Shrimp
Recipe by Douglas Keane

© Quentin Bacon

Keane is such a fan of chilled soups that he puts at least one on his menu every season including winter. The combination of cucumber and red wine vinegar in this recipe reminds him of the wonderful Greek salads he had growing up outside of Detroit, Michigan, home to a huge Greek community.


Pairing Suggestion

This luscious soup needs a full-bodied white, but one that has good acidity, too. Sonoma's cool morning fogs help Chardonnay keep its edge, as in the 2004 Taft Street Russian River Valley Chardonnay, with its spicy pear-apple notes, or the leesy, pear-inflected 2003 Iron Horse Corral Vineyard.


Ingredients

1. 1 large European cucumber, seeded and coarsely chopped
2. 2 Hass avocados—pitted, peeled and quartered
3. 1 1/2 cups buttermilk
4. 2 tablespoons red wine vinegar
5. 1 teaspoon sugar
6. 1 1/2 tablespoons fresh lime juice
7. Kosher salt
8. 3 tablespoons extra-virgin olive oil
9. 3/4 pound large shrimp, shelled and deveined, shells reserved
10. 3 garlic cloves, thinly sliced
11. 1 shallot, thinly sliced
12. 1 small carrot, thinly sliced crosswise
13. 1 teaspoon black peppercorns
14. 1 teaspoon coriander seeds
15. 1 teaspoon crushed red pepper
16. 1/2 teaspoon cumin seeds
17. 1 teaspoon tomato paste
18. 2 cups water
19. 1 tablespoon honey
20. Freshly ground pepper
21. 1 tablespoon unsalted butter
22. 6 mint leaves, chopped


Directions

1. In a blender, combine the cucumber, avocados, buttermilk, vinegar, sugar, 1/2 tablespoon of the lime juice and a pinch of salt. Blend until smooth. Strain the soup through a fine sieve and refrigerate until chilled, about 40 minutes.
2. In a large saucepan, heat 2 tablespoons of the olive oil. Add the shrimp shells, garlic, shallot and carrot and cook over moderate heat, stirring until the shells are lightly browned, and the vegetables are softened, about 8 minutes. Add the peppercorns, coriander seeds, crushed red pepper and cumin seeds and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute. Add the water, honey and remaining 1 tablespoon of lime juice and bring to a boil. Simmer over moderate heat until reduced to 1/2 cup, about 15 minutes. Strain the shrimp sauce into a heatproof bowl.
3. In a medium skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the shrimp, season with salt and pepper and cook over high heat for 1 minute. Turn the shrimp, add the shrimp sauce and simmer just until the shrimp are cooked through, about 2 minutes. Swirl in the butter.
4. Place the shrimp in soup bowls, spoon the cucumber soup all around and drizzle the shrimp sauce on top. Sprinkle with the mint and serve right away.


Make Ahead

The cucumber soup and shrimp sauce can be refrigerated overnight separately. Reheat the shrimp sauce gently before using.

Notes


If you are short on time, the cucumber-avocado soup is delicious on its own. Just follow the recipe through step 1, then serve with a drizzle of olive oil and chopped mint.


Relate Links: Seafood Recipes - USA, Seafood Recipes - UK, Seafood Recipes - Canada

Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffritto

2009’s James Beard Award winners, California

Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffritto Recipe from seriouseats.com

In Italian, spiedino means 'little spit' and refers to meat grilled on skewers over an open fire. Today's Cook the Book recipe, excerpted from A16 Food + Wine, is for Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffritto. A soffritto is a combination of aromatic ingredients simmered in olive oil. It can be used as a simple flavor enhancer; a base for other recipes; or a sauce, as it is here.

For this dish, wine director and co-author Shelley Lindgren recommends Magliocco from Calabria, a "muscular" wine with notes of plum, blackberry, clove, and white pepper. If you can't find it, opt for a spicy Nero d'Avola instead.


Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffritto

Ingredients

2 pounds boneless pork loin, cut into 1-inch cubes
About 1 tablespoon kosher salt
1/2 cup dried currants
3/4 cup pine nuts
1/2 cup plus 1 tablespoon extra virgin olive oil
2/3 cup garlic cloves, minced
3 ounces arugula

Procedure

1. In a bowl, toss the pork with the salt. Cover and refrigerate for at least overnight or up to 3 days.

2. To make the soffritto, soak the currants in just enough warm water to cover for about 20 minutes.

3. Meanwhile, add the pine nuts and 1/2 cup of the olive oil to a small, heavy pot and place over low heat. Gradually bring to a low simmer, stirring frequently, and cook, stirring, for about 5 minutes, or until the pine nuts have started to brown. Stir in the garlic and continue to cook on low heat for about 8 minutes, or until the garlic is a light golden brown. Watch the soffritto carefully; the pine nuts and garlic will burn easily. Drain the currants, add them to the pot, and then remove the pot from the heat. Let the soffritto cool to room temperature. It will keep, tightly covered, in the refrigerator for 2 weeks.

4. About 30 minutes before cooking, remove the pork from the refrigerator. If using wooden skewers, soak them in water to cover to prevent them from scorching. Prepare a hot fire in a grill, stacking the coals to one side so you have two areas of heat, one with direct heat and one with indirect heat.

5. Drizzle the remaining 1 tablespoon olive oil over the pork and toss evenly. Drain the skewers, and thread about 5 pieces of pork onto each skewer.

6. Place the skewers over the coals and grill for about 1 minute on each side, or until well seared. Move the skewers to the cooler side of the grill and continue to cook over indirect heat for 8 to 10 minutes, until cooked medium-well but still juicy.

7. Arrange a bed of arugula on a platter. Place the pork skewers on top. Drizzle some of the soffritto over the top of the pork and the arugula. Pass the remaining sauce at the table. Serve immediately.

Low Fat Food is Better ( Tuna Belly )

This is Very Funny TV advertisement Form Thailand. It's low fat tuna advertising, I like it Very much.I'm Sorry If Any one has seen it before...OK...I don't want to talk about that much...
Enjoy It !!



Low Fat Food is Better ( Tuna Belly 2 )



Low Fat Food is Better ( Tuna Belly 3 )

Caramel Walnut Cheesecake

Makes 32 servings

Ingredients

1 cup walnut or pecan pieces, divided
1 1/2 cup crushed vanilla wafers
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) cream cheese, softened
3/4 cup sugar
1 cup sour cream
3 Tablespoons flour
1 Tablespoon vanilla
4 eggs
24 caramels pieces
1 Tablespoon water
3 squares semi-sweet baking chocolate

Directions

Preheat oven to 325°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Remove 1/2 cup of the walnuts/pecans; set aside. Finely chop remaining walnuts/pecans. Mix wafer crumbs, chopped walnuts/pecans and butter. Press firmly onto bottom of prepared pan. Refrigerate until ready to use.

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake 45 minutes or until center is almost set. Cool completely. Place caramels in microwaveable bowl. Add water. Microwave on HIGH 1 minute or until caramels are completely melted when stirred. Pour over cheesecake; top with reserved walnuts/pecans. Melt chocolate as directed on package; drizzle over cheesecake. Refrigerate at least 4 hours. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Store any leftovers in tightly covered container in refrigerator.


Source: adapted from Kraft Food & Family Magazine, Fall 2007

Salmon Pinwheels

Don’t be intimidated by this fancy-looking breaded-salmon pinwheel, it’s quite easy to do. This technique works best when you use “center-cut” salmon fillet. If you don’t have a center-cut fillet or want to simplify the preparation, leave the fillet whole, spread the mayonnaise over it, top with the breadcrumb mixture and bake. To cut down on prep time, ask your fishmonger to skin the salmon for you. Serve with garlic-rosemary roasted potatoes and wilted spinach.

Credits: EatingWell Magazine September/October 2008



Makes 4 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 30 minutes

Ingredients

1/2 cup coarse dry breadcrumbs, preferably whole-wheat (see Tip)
1 tablespoon extra-virgin olive oil
1 tablespoon whole-grain mustard
1 tablespoon chopped shallot
1 tablespoon lemon juice
1 teaspoon chopped rinsed capers
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1 1/4 pounds center-cut salmon fillet, skinned and cut lengthwise into 4 strips
4 teaspoons low-fat mayonnaise

Directions

1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Mix breadcrumbs, oil, mustard, shallot, lemon juice, capers and thyme in a small bowl until combined.
3. Working with one at a time, spread 1 teaspoon mayonnaise on a salmon strip. Spread about 3 tablespoons of the breadcrumb mixture over the mayonnaise. Starting at one end, roll the salmon up tightly, tucking in any loose filling as you go. Insert a toothpick though the end to keep the pinwheel from unrolling. Place in the prepared dish. Repeat with the remaining salmon strips.
4. Bake the pinwheels until just cooked through, 15 to 20 minutes. Remove the toothpicks before serving.

NUTRITION INFORMATION: Per serving: 342 calories; 20 g fat (4 g sat, 8 g mono); 84 mg cholesterol; 9 g carbohydrate; 30 g protein; 1 g fiber; 221 mg sodium; 528 mg potassium.
Nutrition bonus: Potassium & Vitamin C (15% daily value), excellent source of omega-3s.
1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 4 lean meat, 1 fat

TIP: Ingredient note: We like Ian’s brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. Or, make your own breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. Spread the breadcrumbs on a baking sheet and bake at 250°F until dry and crispy, about 15 minutes. One slice of bread makes about 1/3 cup dry whole-wheat breadcrumbs.

Grilled Pizza with Pesto, Tomatoes & Feta

Dazzle your guests, and keep the kitchen cool, by baking pizza on the backyard grill. For convenience, this recipe uses prepared pizza dough, found in most supermarkets, and pesto from a jar.

Credits: EatingWell Magazine Summer 2002



Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

Ingredients

1 pound prepared pizza dough, preferably whole-wheat
1/2 cup prepared pesto
4 ripe plum tomatoes, thinly sliced
1/2 cup crumbled feta cheese
Freshly ground pepper to taste
1/4 cup lightly packed fresh basil leaves, torn

Directions

1. Heat grill to medium-high.
2. Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about 1/4 inch thick. Place crusts on a floured baking sheet. Carry crusts and toppings out to the grill.
3. Lay crusts on grill (they won’t stay perfectly round). Cover grill and cook until crusts are lightly puffed and undersides are lightly browned, about 3 minutes.
4. Using tongs, flip crusts. Immediately spread pesto over crusts. Top with tomatoes. Sprinkle with feta and pepper. Cover grill and cook until the undersides are lightly browned, about 3 minutes more. Sprinkle with basil and serve immediately.

NUTRITION INFORMATION: Per serving: 430 calories; 16 g fat (4 g sat, 9 g mono); 14 mg cholesterol; 60 g carbohydrate; 13 g protein; 6 g fiber; 774 mg sodium.

Easy Strawberry Spinach Salad

Ingredients

6 cups fresh spinach, washed and dried
2 cups strawberries, sliced
½ cup sliced toasted almonds
To toast almonds

Directions

1. Preheating oven to 350° F.
2. Spread nuts in one layer on ungreased baking pan.
3. Bake 10-15 minutes, stirring occasionally, until golden brown.
4. Let cool.

Mix spinach, strawberries and toasted almonds. Serve with Toasted Sesame Red Fusion dressing

Book Recommend - Best Of Favorite Recipes From Quilters

Bride Cake

Ladies and gentlemen, meet my inspiration for living and breathing: Chidi Ogbuta, a bride in Texas who commissioned a wedding cake to be SHAPED EXACTLY LIKE HER, right down to the tears — er, tiers – of her wedding gown. I dont know, if my husband started stabbing away at my cake likeness on our wedding day — as the groom is up top — I’d be “kinda, sorta” worried.

The motivation behind the cake is simple. It’s been Chidi’s life-long dream to get a doll made to look like her, though we fear the actual cake bears more of a resemblance to Tracy Morgan than the delightfully mentally unstable Chidi:

So who is the lucky man who will be spooning his lovely lady cake for the rest of eternity? Let’s take a close look at the face of the man lucky enough to land a lady like this:

Dessert Recipes : Tropical Fruit Salad

Feel free to use this recipe as a general guide, substituting your favorite tropical fruit as desired.



Yield 6 servings (serving size: 1 cup)

Ingredients

* 2 cups (1-inch) cubed fresh pineapple
* 1 cup chopped peeled papaya or mango
* 1 cup sliced peeled kiwifruit (about 3 kiwifruit)
* 1 cup red seedless grapes
* 2/3 cup (1/4-inch-thick) slices carambola (star fruit; about 1)
* 1/4 cup flaked sweetened coconut
* 3 tablespoons honey
* 2 tablespoons fresh lime juice

Preparation

Combine first 6 ingredients in a medium bowl. Chill at least 30 minutes.

Combine honey and juice in a small bowl, and toss with fruit just before serving.
Nutritional Information

Calories:
128 (13% from fat)
Fat:
1.9g (sat 1.3g,mono 0.1g,poly 0.2g)
Protein:
1.1g
Carbohydrate:
29.7g
Fiber:
2.9g
Cholesterol:
0.0mg
Iron:
0.6mg
Sodium:
14mg
Calcium:
24mg

Dessert Recipes : Vegan Cheese Cake

Ingredients

16 graham cinnamon graham crackers
1/2 cup vegan margarine
1 tablespoon light corn syrup
1 tablespoon all-purpose flour
16 oz. (two tubs) Tofutti Better Than Cream Cheese
1/3 cup raw sugar
4 EnerG egg substitute “eggs” (no water)
1 1/2 teaspoon vanilla
juice of 1/2 lemon

Directions:

for the crust, crumble your graham crackers up finely and mix with corn syrup and melted margarine. press firmly into a round pie pan. for the filling, mix all remaining ingredients together, and pour onto crust. Bake at 375 degrees Fahrenheit for 25-30 minutes, until set (doesn’t jiggle when you move the pan). Let cool. Place in refrigerator and chill for a few hours. Serves 8-10.

i made this recipe twice in one day. the first time, i omitted the lemon juice, because i’m not a huge lemon fan. I also (without thinking) added water to my Ener-G egg powder. I followed the recipe otherwise, and what i found was that the cheesecake tasted off because i omitted the lemon (it tasted like eating straight up creamcheese)… and i also found it to be a little too tough on top (too long in the oven). also, the consistency of the inside was a bit mushy, which i think was due to the added water.

the second try, i used the juice from about 1/2 a lemon… and boy did that make a difference! take my advice and dont omit the lemon! i didnt add water to my ener-g egg replacer. i think this helped the consistancy firm up a bit. i added 1/2 tsp of extra vanilla extract, because i like things strong on the flavor side. I also only left it in the oven for about 20 minutes, and watched it pretty close. i supposed all you’re waiting for the heat to do is to ’set’ the creamcheese… so it’s ok to take it out early if it’s already set. it shouldnt brown on top, because it will turn out tough. plus, i found that the crust browns really fast, and you have to watch that as well, so it doesnt burn, too! once it cooled down, i immediately put it in the fridge… and the longer you leave it there, the firmer it gets. i suggest if you’re having problems with it being mushy, maybe pop it in the freezer for 30 minutes before you serve it?

i made a blackberry suace to go on top by mashing a handfull of fresh blackberries with some agave nectar…

overall, this recipe was really fast and easy. it would have been even easier if i would have used a premade crust. i found it was actually pretty hard to get the graham crackers as fine as i would have liked… i ended up having big chunks of graham cracker still in my crust. perhaps if you have a food processor, it would be helpful to grind it up in there… too bad i dont have one :( my boyfriend loved this cheesecake… i thought it was alright. I’m one of those people who doesnt take ‘cheese’ substitutes very well, unfortunately. i like tofutti when i make creamcheese icing, so i’m not sure why i dont like this more than i did. i think i’ll try a chocolate version and see if i like that more!

a side note:

from what i’ve read it’s best to use raw sugar, than substitute for granulated sugar or something different. the raw sugar apparently helps the cheesecake set more firmly and it alters the texture a bit.

Dessert Recipes : Dark Chocolate Pudding Cake

This is the yummy little cake I made for Jess tonight. I found the recipe online, but changed it a bit so that I could bake it in ramekins. I wanted to do this because the cakes taste best chilled and the ramekins come with handy dandy lids for storage in the fridge.

Here's the recipe:

Dark Chocolate Pudding Cake
yeilds two ramekin-sized cakes


Ingredients:

1 cup unbleached all-purpose flour
2/3 cup sugar
2 tbsp special dark cocoa
2 tsp baking powder
1/8 tsp salt
1/2 cup water
2 tbsp unsweetened applesauce
1 tsp vanilla
2/3 cup brown sugar
1/4 cup special dark cocoa
1 cup hot water

Directions:

Mix the first eight ingredients together. Pour into sprayed ramekins. Mix the brown sugar and 1/4 cup cocoa. Sprinkle over the batter. Pour hot water over the entire top surface. Bake at 350 for about 35 minutes.

The topping sinks through the cake to form a pudding layer at the bottom. Tastes best chilled, but can be served at room temperature or even warm (if you can't wait!).

I dressed it up with a little powdered sugar and two fresh strawberries.

Dessert Recipes : Banana Bread

What do you do with overripe bananas?

Some of you may throw them out, but my wife makes the best banana bread I’ve ever tasted. Topped with a little butter or cream cheese and you have a great breakfast or afternoon snack. Add a little ice cream and you have banana bread alamode for dessert.

Couldn’t be easier. Usually at least one of the girls volunteers to help. Best of all, we can pack a slice or two for the girls to take to school for snack time.



Ingredients:

2 eggs
1/2 cup shortening or try substituting vegetable oil
3 ripe bananas
1-teaspoon baking soda
pinch of salt
1-cup sugar
2 cups flour
Butter for greasing the loaf pan
chocolate chips, walnuts (optional)


How to Make Banana Bread at Home

Start by preheating you oven to 350F.

Combine the ingredients together in a mixing bowl (I use a cuisinart) in the order listed above. Mix by hand (or by cuisinart) until it forms a thoroughly blended batter.

Transfer the batter into a greased loaf or bread pan.

Bake until done, usually about one hour. A good way to tell if the bread is done is to stick it with a toothpick. If nothing sticks to the toothpick, it is done.

Simple and delicious.

Dessert Recipes : Vegan Pie Crust

This pie crust is made with oil, but is just as tender and flaky as a more traditional butter crust.



Yield 1 pie crust
Time 10 minutes

Tools

* bowls
* large fork
* rolling pin
* pie plate

Ingredients

* 1½ c cold flour
* ½ c cold canola oil
* 2-4 T cold nut milk or water

Directions

Place the flour in the bowl and drizzle in the canola oil (it will be very thick), while gently stirring with the fork, until the mixture resembles coarse meal.

Stir in nut milk or water, 1 T at a time, just until the dough holds together.

Roll into a ball, then roll out into a circle, about 12 inches in diameter and 1/8-inch thick.

Place in pie plate and use right away.

Notes

All of the ingredients need to be very cold in order for the crust to turn out correctly. The flour and nut milk or water can go in the fridge, while the canola oil should be placed in the freezer for at 30 minutes to an hour before use.

Yo-J Banana Bran Smoothie

(This recipe yields 1 serving)

* 5 Tablespoons nonfat vanilla yogurt
* 1 large banana
* 3/4 cup orange juice
* 1/4 cup wheat bran
* ice (3 to 6 cubes)

Add yogurt, banana (quartered), bran, and juice to blender. Blend. Serve over ice (or blend with ice for a colder drink with a different texture).

Makes one VERY large serving.


Potassium, vitamin C, protein, calcium, and 6 grams of fiber! For some delicious variations, add a few berries, or substitute chocolate soy milk for OJ.

Apple Apricot Smoothie

(This recipe yields 2 servings)

* 1 golden delicious apple
* 1 cup apple juice
* 4 apricots
* 1 medium banana
* 3/4 cup plain yogurt
* 1 dozen icecubes
* 1 Tablespoon honey

Pit the apricot and peel if desired. Peel and core apple. Chop all fruit into 1/2-inch blender-friendly pieces.

Place all ingredients in a blender and puree until smooth.


This recipe makes two large servings. A healthy way to start the day !

Cran-Raspberry Smoothie Recipe

Fruit smoothies are a great way to start the morning. This smoothie recipe combines cranberries and oranges for a smoothie that's not only delicious but nutrient-dense as well. Enjoy !



Ingredients

# 1 cup cranberry juice
# 1 cup orange juice
# 1 cup raspberry sorbet
# 1 cup frozen cranberries
# 2 tbsp. frozen orange juice concentrate
# 2 orange slices for garnish (optional)

Directions

Mix all ingredients in a blender on high speed until smooth. Garnish with orange slices, if desired.

Nutritional Info:
Yields: 2 servings
Calories: 336
Protein: 2g
Carbs: 83g
Fat: 1g
Cholesterol: 0
Sodium: 30mg
Fiber: 5g

Tip: To get some extra protein, add your favorite soy protein powder.

Check out my smoothie recipe ebook! Over 30 of my favorite delicious smoothie recipes packed with flavor, vitamins, and nutrients!

Chocolate Malted Shake Recipe

You won't miss the fat and calories in this chocolate shake. Rich and delicious and best of all...guilt free ! Enjoy !



Ingredients

# 6 cups reduced-fat frozen vanilla yogurt
# 3 1/2 cups fat-free milk
# 1/4 cup sugar-free instant chocolate drink mix
# 1/4 cup malted milk powder
# 1 1/2 tsp. vanilla extract

Directions

In 2 or 3 batches, blend all ingredients in blender until smooth.

Nutritional Info:
One serving = 1 cup
Yield: 10 servings
Calories: 193
Fat: 1g
Cholesterol: 2mg
Sodium: 172mg
Carbs: 37g
Trace fiber
Protein: 9g

First Blush Mint Julep

Picture it; a large front porch, a chair on that porch, overlooking the beautiful deep blue skies of the deep south. And the picture wouldn't be complete without an ice cold mint julep, slowly sipped to ease the heat of a summer day. Mint juleps are refreshing and tasty but can also be healthy. Made with natural fruit juice, mint juleps can be a healthy alternative to those sugar filled drinks that pack on the calories and the pounds. Here's a recipe for a healthy mint julep.



Prep Time: 10 minutes
Cook Time: 0 minutes

Ingredients:

* 1 oz. First Blush Juice (either Cabernet, Merlot or Rose’) - All Natural Fruit Juice
* 1 1/2 oz. all natural grapefruit juice
* 1/2 oz. freshly squeezed lime juice
* 2 mint sprigs

Preparation:

1. Bruise 1 mint sprig in bar mixing glass with lime juice.

2. Add remaining ingredients and shake over ice.

3. Strain over ice into a chilled rocks glass.

4. Garnish with the remaining mint.

Credits: Cecilia Orozco

Sandwiches With Culture

The po' boy
(McClatchy-Tribune photo by Mary Ellen Botter / March 24, 2008) Not a hero, a sub or a hoagie. Look it up, they're fantastic.

The meatball
(Tribune photo by Bonnie Trafelet / January 29, 2003) Some say they're spicy.

The lobster roll
(Tribune photo by Kevin Weinstein / August 4, 2003) Sounds like a dance, but these sandwiches are actually quite popular in New England.

Jimmy John's
(Tribune photo / March 23, 2007) For college students living off-campus everywhere.

The Reuben
(AP photo / January 21, 2000) Corned beef, sauerkraut Swiss cheese and thousand island dressing on rye: A must have for any aspiring American deli.

The Chicago hot dog
(Bonnie Trafelet, McClatchy-Tribune / May 19, 2008) Hey, where's the celery salt?

The torta
(Tribune photo by Chuck Berman / April 5, 2006) The Mexican sandwich seen here is filled with roasted pork leg, thinly sliced, lettuce, tomato, cucumbers, avocado, manchego cheese and honey mustard spread.

Gyros
(Tribune photo by Abel Uribe / July 29, 2008) A Greek sandwich handed down from Mt. Olympus.

Grilled cheese
(Anthony Robert La Penna photo for the Tribune / February 5, 2009) The American pre-schooler's rite of passage into kindergarten.

The pulled pork
(Tribune photo by Bill Hogan / July 1, 2008) A Southern treat and barbecue classic.

Jibarito
(Tribune photo by Margo Cohn / March 20, 2003) Substitute the bread for plantains, throw some steak and onions in between, and you've got yourself a Puerto Rican specialty.

The veggie
(Tribune photo by Alex Garcia / January 25, 2006) For those who don't dig on swine, beef, poultry, or fish, a roasted vegetable sandwich from the Angel Food Bakery.

Catfish sandwich
(Chicago Tribune / April 30, 2009) For those who are into hippie food, you might want to try this pan-fried, farm-raised catfish sandwich from the Heartland Cafe.

Cuban Sandwich
(Tribune photo by Bill Hogan / April 21, 2009)
Finished Cuban sandwich from El Cubanito for a Tribune story about the best Cuban sandwiches in Chicago.


Middle Eastern sandwich
(McClatchy-Tribune photo / May 11, 2009)
Chopped parsley, diced onion and yogurt are spooned into a hot pita to create this Middle Eastern meatball medley.

Coconut Cake Flavored with Green Tea

If you're on the lookout for a healthy dessert, this is it! Low-fat, low-carb, low-sodium, and with a sugar substitute, this cake also offers valuable antioxidants in the form of Japanese green tea. Green tea is known to ward away cancer, rheumatoid arthritis, high cholesterol levels, cariovascular disease, plus help boost your immune system. This green tea cake is great for a potluck, dinner party, afternoon tea, or simply as an everyday treat that even your kids will love.

Prep Time: 20 minutes

Cook Time: 30 minutes


Recipes


Ingredients:

* 5 eggs separated
* 1 cup brown sugar, or 3/4 cup white sugar, OR 3/4 cup xylotol (sugar substitute)
* pinch sea salt
* 1/2 cup canola oil
* 1/3 cup coconut milk
* 1 tsp. real vanilla extract
* 2 tsp. baking powder
* 1 cup white flour, OR light spelt flour, OR gluten-free cake flour
* 3 tsp. green tea powder, such as Japanese "maccha" (look for this at health food or Japanese import stores)
* 2 Tbsp. dry shredded coconut (the type used for baking)
* 1/2 to 1 tsp. icing sugar


Preparation:

1. Preheat oven to 350 degrees. Prepare an angel food cake pan (or a 9-inch cake pan), either by greasing it well, or lining it with parchment paper.
2. Crack eggs into 2 separate mixing bowls, with the egg whites in one bowl and the yolks in another.
3. Beat the egg whites until stiff, and set aside. (I use an electric hand mixer.)
4. Add the salt and sugar (or sugar substitute) to the yolks and stir well until smooth.
5. Add the coconut milk, oil, and vanilla to the yolks, and beat until mixed in (or stir it well).
6. In a 3rd bowl, stir together the flour, baking powder, and green tea powder. Now add (or sift) this into the yolk mixture. Stir well or beat to incorporate. Note: the batter will turn green from the green tea - this is the effect you want.
7. Now fold in the egg whites, stirring and mixing by hand and just until egg whites have dissolved into the batter (do not over mix).
8. Pour the batter into the prepared pan and place in the oven for 25 to 35 minutes (depending on your oven). Check cake after 25 minutes by inserting a fork into the center of the cake. If it comes out clean, it's done. (Note: the center should form a peak - if it is concave, your cake isn't nearly finished).
9. While cake is cooling in the pan, toast the coconut. Place coconut in a dry frying pan (no oil) over medium heat. "Dry fry" for 1 minute, stirring constantly - or until coconut turns light golden brown.
10. Decorate the cake with a sifting of the icing sugar, and add a sprinkling of toasted coconut on top. Serve warm or at room temperature. Enjoy!

Cranberry Apple Crisp Recipe

Here's a nice seasonal twist on apple crisp. Plump, fresh cranberries make a wonderful base for this low-fat dessert. Enjoy with fat-free whipped topping, some low fat custard sauce or some fat-free frozen yogurt.

Correction: Someone spotted a lack of cranberries in the instructions. They are added the same time as the apples. Apologies.



Recipes

Cook Time: 40 minutes


Ingredients:

* 2 large Granny Smith apples, peeled, cored and chopped into 1-inch pieces
* 8 ounces fresh cranberries, washed and picked through
* 2 tbsp lemon juice
* 1/2 cup unsweetened apple juice or apple cider
* 1/2 cup rolled oats
* 1/2 cup firmly packed brown sugar
* 1/4 cup whole-wheat flour
* 2 tbsp butter, cut into tiny pieces


Preparation:

Preheat oven to 400 degrees.

Placed sliced apples and cranberries in an 8x8 inch glass baking dish. Drizzle with lemon juice.

Pour all but 2 tbsp of apple juice over sliced apples and cranberries.

Whisk oats, brown sugar and flour together. Rub butter pieces into oat mixture. Sprinkle on top of apples. Drizzle remaining apple juice.

Bake for 35-40 minutes, until golden and bubbly.

Serves 4-6


Per Serving:

Calories 245, Calories from Fat 29, Total Fat 3.2g (sat 1.5g), Cholesterol 5mg, Sodium 40mg, Carbohydrate 50.7g, Fiber 5.1g, Protein 3.1g

Baked Apples

Top this this simple fall or winter dessert with a scoop of low fat frozen vanilla yogurt or enjoy as is.


Food Recipes

Cook Time: 40 minutes

Ingredients:

* 1/4 cup dried cranberries or raisins
* 1/4 cup chopped walnuts
* 1/4 cup brown sugar
* 1/4 tsp cinnamon
* 4 Granny Smith apples


Preparation:

Preheat oven to 350 degrees.

In a small bowl, combine dried fruit, walnuts, sugar and cinnamon. Core each apple and place in a baking dish. Spoon one-fourth of the ingredients into each apple. Bake for 40 minutes or until apples are tender.

Serves 4


Per Serving:

Calories 287, Calories from Fat 50, Total Fat 5.5g (sat 0.5g), Cholesterol 0mg, Sodium 6mg, Carbohydrate 57.5g, Fiber 6.8g, Protein 1.7g

Apple Brown Betty

Here's a healthy twist on a classic American dessert. I chop my bread into tiny pieces, but feel free to make the more usual bread crumbs from your whole-wheat bread. Either way, this is a delicious low fat dessert that's perfect for fall.



Ingredients:

* 2 large Granny Smith apples, peeled and cored
* 1 tbsp lemon juice
* 5 slices whole wheat bread
* 1/2 cup firmly packed brown sugar
* 1 tsp cinnamon
* 3/4 cup unsweetened apple juice


Preparation:

Preheat oven to 375 degrees.

Thinly slice apples and place in a large bowl. Add lemon juice and toss. Stack bread slices and slice into thin strips. Turn strips and cut into very small cubes. In a small bowl combine brown sugar and cinnamon.

Coat an 8 inch by 8 inch baking dish with nonstick cooking spray. Cover the bottom with one-third of the apple slices. Sprinkle with one-third of the brown sugar/cinnamon mix, and then sprinkle one-third bread cubes. Repeat until apples, sugar and bread are used. Pour apple juice over the top.

Bake for 40 minutes until bubbly.

Serves 6


Per Serving:

Calories 190, Calories from Fat 10, Total Fat 1.2g (sat 0.2g), Cholesterol 0mg, Sodium 120mg, Carbohydrate 42.9g, Fiber 3.5g, Protein 2.2g

Low Fat Pear Cranberry Strudel Recipes

This pear-cranberry strudel makes a great holiday or weeknight dessert. The beauty of phyllo, or filo, dough is that it's low fat, has no saturated or trans fat, and no cholesterol, making it a terrfic alternative to regular pastry. It's light, crisp and flaky, and so long as you use butter-flavored cooking spray between layers rather than real melted butter, it's a perfect low fat choice for pies, tarts and, of course, strudels.

Prep Time: 15 minutes

Cook Time: 25 minutes



Ingredients:

* 2 ripe pears, peeled, cored and chopped
* 2 tsp lemon juice
* 1/2 cup dried cranberries
* 1 tablespoon sugar
* 1/2 tsp cinnamon
* 1/4 tsp nutmeg
* 6 sheets 9-inch by 14-inch phyllo dough, thawed
* Butter-flavored cooking spray


Recipes :

Preheat oven to 350 degrees. Spray a cookie sheet with nonstick cooking spray or lay a silicone baking mat inside.

Place chopped pears in a medium bowl with lemon juice, cranberries, sugar, cinnamon and nutmeg. Stir well.

Place one phyllo sheet on cookie tray and spray with butter-flavored cooking spray. Repeat with next four sheets. Lay final sheet on top. Spoon filling along length of dough sheets, leaving a border of at least 1 inch from the edges. Tuck in the short ends and roll the strudel. Bake seam side down for 25 minutes or until golden. Serves 4.


Per Serving:

Calories 168, Calories from Fat 12, Total Fat 1.4g (sat 0.3g), Cholesterol 0mg, Sodium 83mg, Carbohydrate 37.6g, Fiber 3.3g, Protein 1.5g

Almond Cookies

Almond cookies from China (and some Chinese restaurants) are light and crispy.
Yield about 25 cookies
Time 30 minutes
Tools

* bowl
* wooden spoon
* pastry cutter or two butter knives
* baking sheet

Ingredients

* 2¾ c white flour
* 1 c sugar
* ½ t baking soda
* ¼ t salt
* 1 c cold butter
* 2 eggs, lightly beaten
* 2 t almond extract
* about 25 whole almonds

Directions Preheat oven to 325.

Combine flour, sugar, soda, and salt. Cut the butter into small pieces, add to the bowl, and cut the butter into the flour until mixture resembles coarse cornmeal. Add eggs and almond extract and stir until just combined.

Lightly flour hands, then roll dough into one-inch balls. Place balls on cookie sheet and press an almond into the top of each one, flattening the cookies slightly.

Bake until bottoms are golden, about 15-20 minutes.

Home

Basic Fruit Smoothie Recipe

Fruit smoothies were invented as a healthy alternative to the milkshake. While very popular because of their taste, smoothies are also very healthy. Most smoothies are high in fiber, low in fat, and packed with vitamins and antioxidants.

While there are hundreds of ways to make a fruit smoothie, with varying tastes and textures, here are the basics:

First, chopped fruit (one type of fruit or several) is the smoothie's fruit base. Great fruits to use are bananas, berries (including strawberries and blackberries), pineapples, mangos, and/or kiwi.

Second, add an ingredient to the smoothie as a thickener. Good choices include low-fat yogurt, low-fat frozen yogurt, a can of frozen juice concentrate, frozen fruit, or a cup of ice. How much of these ingredients you will use depends on how thick you want your smoothie to be.

Third, you will need a liquid so everything will blend smoothly. You can add skim milk, soy milk, fruit juice or even water (some smoothie makers use flavored water). Start with 1/4 cup and then add more if needed.

An extra option to enhance flavor is to add a sweetner, cinnamon or vanilla extract.

A good rule of thumb for the ingredient measurements is to make your smoothie with 1 part fruit, 1 part liquid, and 2 parts thick base. For example: for 1 smoothie (a little over 1 cup), you would use 1/4 cup fruit, 1/4 cup liquid, and 1/2 cup thickener. But these measurements are not set in stone. The great thing about smoothies is you can experiment to get exactly what you want!

Directions
Put all ingredients in a blender and blend until smooth. Serve immediately or refrigerate. You may want to serve in a chilled glass if serving immediately.

Tips
A lot of people choose to add nutritional supplements to their smoothies, such as wheat germ, Vitamin C powder or ground flaxseed. Also, if you want extra protein, add soy protein isolate or soy protein concentrate.

The most common recipe for a fruit smoothie is orange juice, strawberries, and a banana that is blended until smooth. Calorie-wise, a version of the fruit smoothie that is the lowest in calories just uses water (flavored water is optional), fruit, and ice cubes. Adding dairy products or soy adds protein, calcium, and a different taste to your smoothie.

Smoothies are great for a quick and easy breakfast or even a snack because they are very filling.

Credits: Jennifer Murray