AVOCADO POBLANO SOUP

Ingredients
2 Tbsp.
finely diced tomato
2 Tbsp.
thinly sliced green onion
⅓ Tbsp.
+ 2 teaspoons fresh lime juice, divided
4
Genuine California Avocados (about 2 pounds), peeled and seeded
3 cups
chopped white onion
2 ¼ cups
chopped yellow bell pepper
¾ cup
chopped poblano chile pepper
3 Tbsp.
chopped garlic
2 tsp.
vegetable oil
1 cup
dry white wine
2
quart water or chicken stock
2 tsp.
ground cumin
1 tsp.
chile powder
½ tsp.
white pepper
1 ½ tsp.
salt
12
cilantro sprigs
Queso Fresco or Feta cheese, crumbled for garnish
Deep fried tortilla strips for garnish



Instructions

To make garnish, mix tomato, green onion, 2 teaspoons lime juice, and a large pinch of salt; reserve.

To make soup, dice avocado.

Mix with remaining 1/3 tablespoon lime juice; reserve.

Saute onion, peppers, and garlic in oil over high heat until lightly browned, about 5 minutes.

Deglaze pan with wine; reduce by half.

Add water or stock, cumin, chile powder, pepper, and salt.

Simmer, covered, 1 hour.

Puree mixture with reserved avocado mixture and cilantro sprigs; thin to desired consistency with additional water or stock. Add additional salt, if necessary.

Serve hot soup garnished with 1 teaspoon cheese, 1 teaspoon reserved tomato mixture, and a few broken tortilla chips.

Serving Size = 1 Cup
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

http://www.avocado.org/recipes/view/19227/california--avocado--poblano-soup?utm_source=cac&utm_medium=EMC&utm_campaign=avoc010

Italian Sausage Supper Stuffing

1 pint grape tomatoes
1/4 cup extra-virgin olive oil (EVOO)
Salt and pepper
1 pound hot Italian sausages
1 pound sweet Italian sausages
2 Cubanelle peppers, seeded and chopped
1 large red bell pepper, chopped
1 large onion, chopped 4 hot pickled cherry peppers, seeded and finely chopped, plus a splash of their juice
1/2 cup dry white wine 4 tablespoons butter
2 tablespoons flour
2 cups chicken broth
2 large cloves garlic, grated or finely chopped
1/2 loaf Italian bread, split lengthwise
1/2 cup grated parmigiano-reggiano or pecorino-romano cheese (a couple generous handfuls)
1/3 cup flat-leaf parsley (a generous handful),
finely chopped 1 cup basil leaves, coarsely chopped or torn Extra! Extra!

Serve leftovers over baby spinach greens for lunch.

DIRECTIONS:
Preheat the oven to 425°. Line a baking sheet with foil and scatter the tomatoes on top. Drizzle with 1 tablespoon EVOO and season with salt and pepper. Roast until tender, about 15 minutes.

While the tomatoes cook, in a medium skillet, add 1 tablespoon EVOO, 1 turn of the pan, the hot and sweet Italian sausages and enough water to fill the pan by 1/4 inch. Bring to a boil, then reduce the heat to medium-low and cook until the liquid evaporates, 10 to 12 minutes. Cook until the casings brown, 3 to 4 minutes more.

In a large skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the Cubanelle peppers, red bell pepper and onion; season with salt and pepper. Cook until just tender, 7 to 8 minutes. Stir in the pickled peppers and their juice.

Remove the sausages from the skillet and cut into chunks. Add to the peppers and onions. Pour the white wine into the sausage skillet and, using a wooden spoon, scrape up any browned bits from the bottom of the pan. Pour into the pepper-onion mixture.

Melt 2 tablespoons butter in the sausage skillet over medium heat. Whisk in the flour and cook for 1 minute, then whisk in the chicken broth and cook until reduced, about 2 minutes. Add the reserved tomatoes and mash into the liquid; reserve the baking sheet, discarding the foil. Cover the tomato gravy to keep warm.

In a microwaveable bowl, combine the remaining 2 tablespoons butter, 1 tablespoon EVOO and the garlic. Microwave for 20 seconds. Brush the garlic butter over the bread, then sprinkle the cheese and parsley on top. Cut the bread into large cubes. Arrange the bread cubes on the reserved baking sheet and bake for 5 minutes.

Combine the garlic-bread cubes with the sausage-pepper-onion mixture, spoon into shallow bowls and top with the tomato gravy and basil.

Swordfish Skewers with Cilantro-Mint Pesto

Although imported swordfish is endangered, the population for North American species is healthy. Check with your fish seller to make sure the fish you purchase was caught in the United States or Canada.

Yield: 4 servings (serving size: 2 skewers and about 2 tablespoons pesto)

Pesto:
1 cup fresh cilantro leaves
1/2 cup fresh mint leaves
3 tablespoons fresh orange juice
2 tablespoons chopped green onions
1 tablespoon fresh lime juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1 garlic clove, minced
Skewers:
2 teaspoons grated lime rind
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
1 tablespoon fresh lime juice
2 teaspoons sugar
2 garlic cloves, minced
1 1/2 pounds swordfish fillets, cut into (1 1/4-inch) cubes
24 cherry tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray

1. To prepare pesto, combine first 8 ingredients in a food processor; process until smooth. Let stand 30 minutes.

2. Prepare grill to medium-high heat.

3. To prepare skewers, combine lime rind and next 5 ingredients (through 2 garlic cloves) in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator for 30 minutes, turning bag once. Remove fish from bag; discard marinade. Thread fish and tomatoes alternately onto each of 8 (8-inch) skewers; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.

4. Place skewers on a grill rack coated with cooking spray; grill 6 minutes or until desired degree of doneness, turning every 2 minutes. Serve with pesto.



CALORIES 206 ; FAT 7.5g (sat 1.7g,mono 3.6g,poly 1.5g); CHOLESTEROL 47mg; CALCIUM 31mg; CARBOHYDRATE 9.5g; SODIUM 416mg; PROTEIN 25g; FIBER 1.8g; IRON 1.8mg

Cooking Light, AUGUST 2009

Melon Granita

4 C. cubed ripe cantaloupe or honeydew melon
1/2 C. sugar
1/4 C. lime juice

1. Puree melon in food processor. Add sugar and lime juice; pulse until sugar is dissolved.

2. Pour into shallow metal baking pan. Freeze about 2 hrs, stirring every hour, mixing ice crystals into middle.

3. Let granita stand for 5 minutes at room temperature. Scrape into chilled glasses and serve at once.

Grilled Flank Steak Soft Tacos with Avocado-Lime Salsa

Chili and chipotle powders lend earthy, smoky flavors to the grilled beef. For milder flavor, use ancho chile powder in place of the hot chipotle. The spice rub would also work nicely on chicken breasts.

Yield: 4 servings (serving size: 2 tacos)

Steak:
1 tablespoon chili powder
2 teaspoons grated lime rind
1/2 teaspoon salt
1/2 teaspoon chipotle chile powder
1/4 teaspoon freshly ground black pepper
1 (1-pound) flank steak, trimmed
Cooking spray
Salsa:
1 cup diced peeled avocado
3/4 cup finely chopped tomato
1/3 cup finely chopped Vidalia or other sweet onion
1/4 cup chopped fresh cilantro
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce (such as Tabasco)
Remaining ingredients:
8 (6-inch) corn tortillas
2 cups very thinly sliced green cabbage

1. To prepare steak, combine first 5 ingredients in a small bowl. Score a diamond pattern on both sides of steak. Rub chili powder mixture evenly over steak. Cover and chill 1 hour.

2. Prepare grill to medium-high heat.

3. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Remove from heat; let stand 10 minutes. Cut steak diagonally across grain into thin slices.

4. To prepare salsa, combine avocado and next 7 ingredients (through pepper sauce) in a medium bowl.

5. Warm tortillas according to package directions. Spoon steak mixture evenly over each of 8 tortillas. Top each taco with 1/4 cup salsa and 1/4 cup cabbage.


CALORIES 353 ; FAT 16g (sat 4.3g,mono 7.6g,poly 1.7g); CHOLESTEROL 40mg; CALCIUM 78mg; CARBOHYDRATE 27.7g; SODIUM 593mg; PROTEIN 27.9g; FIBER 6.8g; IRON 2.5mg

Cooking Light, JUNE 2009

Tomato-Citrus Salmon

Tangy tomatoes, sweet oranges, and briny olives bring lively color and bold flavor to this simple dish.

Yield: 4 servings (serving size: 1 fillet and 1/3 cup tomato mixture)

3 large navel oranges, divided
4 (6-ounce) skinless salmon fillets
1 cup thinly sliced red onion
1 1/2 cups diced plum tomato
1/4 cup chopped pimiento-stuffed green olives

Grate 1/2 teaspoon orange rind; squeeze 1/4 cup juice from 1 orange into a sieve over a bowl. Section remaining 2 oranges to equal 1 cup sections. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper over fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish, top side down, to pan; cook 5 minutes. Remove fish from pan. Add onion to pan; sauté 3 minutes or until tender and lightly browned. Add tomato, olives, orange juice, and orange rind to pan; cook for 3 minutes, stirring occasionally. Stir in 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Arrange fish, browned side up, over tomato mixture in pan. Cover, reduce heat, and simmer 3 minutes. Add orange sections; cook 1 minute or until desired degree of doneness.

CALORIES 380 ; FAT 19.8g (sat 3.8g,mono 7.1g,poly 7.3g); CHOLESTEROL 100mg; CALCIUM 57mg; CARBOHYDRATE 13.7g; SODIUM 663mg; PROTEIN 35.5g; FIBER 2.7g; IRON 1mg

Cooking Light, OCTOBER 2010

Smoky Vegetable Soup

Here, The Smoking Gun infuses vegetable soup with the savory flavors of natural wood smoke. A drizzle of basil oil adds an herbal note to the finished soup.

Ingredients:

• 1/4 cup olive oil
• 1 large yellow onion, diced
• 4 red bell peppers and 2 yellow bell peppers, cored, seeded and cut into 1 1/2-by-3/8-inch slices
• 8 plum tomatoes, quartered
• 4 zucchini, halved lengthwise and sliced 1/4 inch thick on the bias
• 4 garlic cloves, minced
• 1 russet potato, peeled and cut into 1/2-inch dice
• 3 cups chicken stock
• Salt and freshly ground pepper, to taste
• 1 cup vegetable oil
• 1 cup packed fresh basil leaves

Directions:

In a large Dutch oven over medium heat, warm 2 Tbs. of the olive oil. Add the onion and bell peppers and cook, stirring occasionally, until just tender, 10 to 12 minutes. Transfer to a large bowl. In the same pot over medium heat, warm 1 Tbs. of the olive oil. Add the tomatoes and cook, stirring occasionally, for 8 to 10 minutes. Transfer to the bowl with the onion mixture.

In the same pot over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the zucchini and cook, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir the onion mixture into the pot. Transfer 2 cups of the vegetables to a bowl and set aside.

Add the potato and stock to the pot and simmer until the potato is tender, 25 to 30 minutes. Season with salt and pepper. Using The Smoking Gun™ according to the manufacturer’s instructions, smoke the soup in the covered pot for 5 minutes.

In a blender, combine the vegetable oil, basil and a large pinch of salt and process on high for 10 seconds. Transfer the basil oil to a small bowl. Wash out the blender.

Working in batches, puree the soup in the blender on high for 20 seconds per batch. Return the soup to the pot and stir in the reserved vegetables. Ladle the soup into warmed bowls, drizzle with the basil oil and serve immediately. Serves 6 to 8.

Williams-Sonoma Kitchen.

Roasted Tomato-Bread Soup

http://www.eatingwell.com/recipes/roasted_tomato_bread_soup.html

From EatingWell: July/August 2010

Tomatoes, onions and garlic develop a deep, rich flavor when roasted. A mix of different colored cherry tomatoes will add a playful note. This soup is adapted from a recipe in Amy Goldman’s book The Heirloom Tomato: From Garden to Table (Bloomsbury USA, 2008).

Makes 6 servings, about 1 cup each | Active Time: 30 minutes | Total Time: 1 hour

Ingredients

• 4 cups thinly sliced onions
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 4 cups cherry tomatoes, halved
• 1/2 cup thinly sliced garlic, plus 1 whole clove, peeled and halved
• 3 cups reduced-sodium chicken broth or vegetable broth
• 6 slices whole-grain country bread
• 2/3 cup chopped fresh basil
• 6 tablespoons finely shredded Parmesan cheese

Preparation

1. Preheat oven to 450°F.
2. Toss onions, oil, salt and pepper in a 9-by-13-inch pan. Roast the onions, stirring once or twice, until starting to brown, about 20 minutes.
3. Stir in tomatoes and 1/2 cup garlic and continue roasting, stirring once, until the tomatoes are falling apart and beginning to brown in spots, about 20 minutes more.
4. Transfer the onion-tomato mixture to a large saucepan. Add broth. Bring to a simmer over medium-high heat. Remove from the heat and cover to keep warm.
5. Meanwhile, place bread on a large baking sheet and bake until toasted, about 10 minutes. Rub both sides of the toasted bread with the halved garlic clove. (Discard remaining garlic.)
6. To serve, place a piece of toasted bread in a shallow soup bowl. Ladle about 1 cup soup over the bread. Sprinkle with basil and cheese and serve immediately.

Nutrition

Per serving : 213 Calories; 8 g Fat; 2 g Sat; 4 g Mono; 4 mg Cholesterol; 27 g Carbohydrates; 10 g Protein; 5 g Fiber; 594 mg Sodium; 564 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 2 fat

Tips & Notes

• Make Ahead Tip: Prepare through Step 4, cover and refrigerate for up to 2 days.

Coconut Milk Pancakes

Combine:

1 C. flour
1 Tbs sugar
2 tsp baking powder
1/4 tsp salt

Whisk together:

1 C. light coconut milk, 1 1/2 Tbs canola oil, 1 egg

Combine with dry ingredients.

Cook as usual for pancakes.

Yield - 4 servings

Herbed Potatoes

This recipe is so versatile you can serve it at any and every meal throughout the day. Pair it with eggs for breakfast or brunch or alongside any roast meat and salad for lunch or dinner.

Yield: 6 servings (serving size: about 2/3 cup)


1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch chunks
2 tablespoons olive oil, divided
1 teaspoon butter
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons small basil leaves
2 tablespoons coarsely chopped fresh flat-leaf parsley

1. Place potatoes in a saucepan; cover with cold water. Bring to a boil. Remove from heat, and let stand 5 minutes; drain and pat dry with paper towels.

2. Heat a large cast-iron or stainless steel skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of potatoes; sauté 8 minutes or until lightly browned, stirring occasionally. Remove from pan. Repeat procedure with remaining 1 tablespoon oil and potatoes. Add butter and garlic to pan. Stir in reserved potato mixture, salt, and pepper; sauté 1 minute or until mixture is thoroughly heated and golden brown, stirring occasionally. Remove from heat; sprinkle with herbs.

CALORIES 132 ; FAT 5.4g (sat 1.1g,mono 3.5g,poly 0.7g); CHOLESTEROL 2mg; CALCIUM 10mg; CARBOHYDRATE 20g; SODIUM 202mg; PROTEIN 2g; FIBER 1.9g; IRON 0.4mg

Cooking Light, SEPTEMBER 2010

Lemon-Splashed Shrimp Salad

You can purchase peeled and deveined shrimp to save prep time. Chop, measure, and prepare the remaining ingredients while the pasta water comes to a boil.

Other Time: 20 minutes minutes
Yield: 4 servings (serving size: about 1 3/4 cups)

8 cups water
2/3 cup uncooked rotini (corkscrew pasta)
1 1/2 pounds peeled and deveined large shrimp
1 cup halved cherry tomatoes
3/4 cup sliced celery
1/2 cup chopped avocado
1/2 cup chopped seeded poblano pepper
2 tablespoons chopped fresh cilantro
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
3/4 teaspoon kosher salt

1. Bring 8 cups water to a boil in a large saucepan. Add pasta to pan; cook 5 minutes or until almost tender. Add shrimp; cook 3 minutes or until done. Drain. Rinse with cold water; drain well. Combine pasta mixture, tomatoes, and remaining ingredients; toss well.


CALORIES 250 ; FAT 6.9g (sat 1.2g,mono 3.8g,poly 1.2g); CHOLESTEROL 252mg; CALCIUM 74mg; CARBOHYDRATE 17g; SODIUM 667mg; PROTEIN 30.3g; FIBER 2.6g; IRON 5.1mg

Cooking Light, SEPTEMBER 2010

Sauteed Spinach with Garlic and Red Pepper

1 TBSP olive oil
2 tsp butter
1/4 tsp crushed red pepper
5 thinly sliced garlic cloves
2 (9 oz.) packages fresh spinach
1/4 tsp kosher salt
Preparation

1. Heat 1 TBSP olive oil and 2 tsp butter in a Dutch oven over medium-low heat.

2. Add 1/4 tsp crushed red pepper and thinly sliced garlic cloves, cook 5 minutes, stirring occasionally.

3. Increase heat to medium-high. Gradually add spinach tossing constantly until spinach wilts (about 2 minutes). Sir in 1/4 tsp salt.

(makes approx. 3/4 cup per serving)

Tomato-Dill Couscous

Ingredients

1 TBSP olive oil
1 cup uncooked couscous
1 cup + 2 TBSP fat-free, lower-sodium chicken broth
1/8 tsp salt
1/2 cup quartered cherry tomatoes
1/4 cup finely chopped red onion
2 TBSP chopped fresh dill

(3/4 cup per serving)
Preparation
1. Heat a small sauceppan over medium-high heat. Add 1 TBSP olive oil to pan.

2. Stir in 1 cup uncooked couscous, saute 1 minute. Add broth and salt and bring to a boil. Cover, remove from heat and let stand 5 minutes. Fluff with a fork.

3. Stir in cherry tomatoes, red onion and dill.

Maple-Glazed Salmon

Put together a big batch of the spice rub, and keep it in an airtight container; use it to add flavor to meat and fish on weeknights. Serve with Tomato-Dill Couscous.

Other Time: 20 minutes minutes
Yield: 4 servings (serving size: 1 fillet)


1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground ancho chile powder
1/4 teaspoon ground cumin
1/4 teaspoon brown sugar
1 teaspoon kosher salt
4 (6-ounce) Alaskan salmon fillets
Cooking spray
2 tablespoons maple syrup

1. Preheat broiler.

2. Combine first 6 ingredients; rub spice mixture evenly over flesh side of fillets. Place fish on a broiler pan coated with cooking spray; broil 6 minutes or until desired degree of doneness. Brush fillets evenly with syrup; broil 1 minute.



CALORIES 352 ; FAT 20g (sat 3.2g,mono 7g,poly 2.7g); CHOLESTEROL 104mg; CALCIUM 80mg; CARBOHYDRATE 8.6g; SODIUM 574mg; PROTEIN 34.6g; FIBER 0.2g; IRON 1.6mg

Cooking Light, SEPTEMBER 2010

Roasted Lemon-Garlic Chicken with Potatoes

This classic meal is economical and easy to prepare. Although we call for thyme, you can use any fresh herbs you have on hand tarragon, chives, rosemary, or a mix of any of them will work in the potatoes.

Yield: 4 servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick, and 1/2 cup potatoes)

Cost per Serving: $2.33

2 lemons
1 teaspoon kosher salt, divided
1 teaspoon black pepper
4 garlic cloves, minced and divided
1 (3 1/2-pound) whole chicken
6 garlic cloves, crushed
1 1/2 pounds red potatoes, quartered
2 tablespoons butter, softened
1 tablespoon minced fresh thyme leaves

1. Grate rind from lemons to measure 2 tablespoons. Reserve lemons. Combine 5 teaspoons rind, 3/4 teaspoon salt, pepper, and 2 minced garlic cloves in a small bowl.

2. Remove and discard chicken giblets and neck. Loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. Rub rind mixture under loosened skin over flesh. Tuck wing tips under chicken. Place chicken in a shallow dish; refrigerate, uncovered, 4 hours or overnight.

3. Preheat oven to 425°.

4. Quarter reserved lemons. Place lemon quarters and 6 crushed garlic cloves into chicken cavity; tie ends of legs together with cord. Place chicken, breast side up, in a roasting pan. Bake at 425° for 25 minutes. Reduce oven temperature to 375° (do not remove chicken from oven). Bake 40 minutes or until a thermometer inserted into meaty portion of thigh registers 165°. Remove from oven; let stand 15 minutes.

5. Place potatoes in a saucepan; cover with cold water. Bring to a boil. Cook 10 minutes or until tender; drain. Combine potatoes, 1 teaspoon rind, 1/4 teaspoon salt, 2 minced garlic cloves, butter, and thyme. Discard chicken skin; carve.

CALORIES 379 ; FAT 12.7g (sat 5.5g,mono 4.1g,poly 1.8g); CHOLESTEROL 94mg; CALCIUM 35mg; CARBOHYDRATE 33.3g; SODIUM 601mg; PROTEIN 30.9g; FIBER 2.7g; IRON 3.1mg

Cooking Light, SEPTEMBER 2010

Golden Corn Salad with Fresh Basil

Corn is a starchy-sweet grain that makes a tasty base for a late-summer salad.
Yield: 4 servings (serving size: 2 1/4 cups)

8 ounces small yellow Finnish potatoes or small red potatoes
3 cups fresh corn kernels (about 4 ears)
2 cups assorted tear-drop cherry tomatoes (pear-shaped), halved
1 1/2 cups chopped red bell pepper
1/4 cup minced shallots
3 tablespoons white balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
6 cups arugula, trimmed
1/2 cup torn fresh basil leaves
2 ounces goat cheese, sliced

1. Place potatoes in a small saucepan; cover with water. Bring to a boil; cook 11 minutes or until tender. Drain and chill. Cut potatoes in half lengthwise. Combine potatoes, corn, tomatoes, and bell pepper in a large bowl.

2. Combine shallots and next 4 ingredients (through black pepper) in a small bowl, stirring with a whisk. Slowly pour oil into shallot mixture, stirring constantly with a whisk. Drizzle over corn mixture; toss well. Add arugula; toss. Sprinkle with basil; top evenly with goat cheese.



CALORIES 337 ; FAT 16.5g (sat 4.7g,mono 8.9g,poly 2.4g); CHOLESTEROL 11mg; CALCIUM 131mg; CARBOHYDRATE 43.2g; SODIUM 376mg; PROTEIN 10g; FIBER 6.8g; IRON 2.2mg

Cooking Light, SEPTEMBER 2010

Oatmeal Pancakes

Yield: 3 servings (serving size: 4 pancakes)

1.1 ounces all-purpose flour (1/4 cup)
1 cup quick-cooking oats
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup nonfat buttermilk
2 tablespoons butter, melted
1 large egg
Cooking spray

1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine the first 7 ingredients in a medium bowl, stirring with a whisk.

2. Combine buttermilk, butter, and egg in a small bowl. Add to flour mixture, stirring just until moist.

3. Heat a nonstick griddle over medium heat. Coat pan with cooking spray. Spoon about 2 1/2 tablespoons batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.



CALORIES 273 ; FAT 11.2g (sat 5.7g,mono 3.3g,poly 1.3g); CHOLESTEROL 91mg; CALCIUM 184mg; CARBOHYDRATE 34.7g; SODIUM 526mg; PROTEIN 10g; FIBER 2.8g; IRON 2.1mg

Cooking Light, SEPTEMBER 2010

All Natural Play Clay

1 C. flour
3/8 C. salt
1 Tbs vegetable oil
Natural dye

Combine flour and salt. Pour in the oil and natural dye, stir well, Knead on a floured surface for a few minutes. If clay is too soft, add a bit more flour. Store the clay in airtight containers in the fridge.

For orange - 3/8 C. hot water and 1 Tbs paprika

Ice Cream Sandwiches

Makes 12 Servings

1 C. canned pumpkin
2 C. flour
1/4 C. cocoa powder
1 1/2 tsp. baking powder
1 tsp pumpkin pie spice
1 stick unsalted butter
1 C. sugar
1 egg
1/3 C. mini chocolate chips
2 1/4 C. vanilla bean ice cream

1. Heat oven to 350. Line a baking sheet with foil; coat with nonstick spray. Spread pumpkin onto greased foil. Bake at 350 for 20 minutes. Remove from oven and cool slightly. Coat two large baking sheets with nonstick cooking spray. Set aside.

2. In a small bowl, whisk together the flour, cocoa, baking powder and pumpkin pie spice. Set aside. In a large bowl, combine baked pumpkin, butter, and sugar. Beat with an electric mixer on medium speed until well blended. Beat in egg, then stir in flour mixture.

3. Drop batter by heaping tablespoonfuls onto prepared baking sheets. Bake at 350 for 15 minutes. Remove cookies from oven, press down with a flat-bottom glass or measuring cup. Transfer to wire racks and cool completely. Repeat with all dough.

4. Once cookies are cool, place mini chips in small bowl. Top one cookie with 3 Tbs of ice cream (on flat side of cookie). Pressthe flat side of another cookie onto ice cream. Roll edge of sandwich in chips. Repeat with all cookies and ice cream. Wrap each in plastic. Freeze at least 3 hrs or overnight.

Spiderweb Cookies

Ingredients

Cookies:
2-2/3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground allspice
3/4 cup canned solid-pack pumpkin
1/4 cup milk
1 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, softened
2 eggs

Icing:
3 cups confectioners' sugar
3 tablespoons light corn syrup
1/2 teaspoon vanilla
3 tablespoons plus 4 teaspoons milk
2 tablespoons unsweetened cocoa powder
Directions

Cookies: Heat oven to 350°. Coat 2 baking sheets with nonstick cooking spray. In bowl, combine flour, baking soda, salt and allspice. In small bowl, stir together the pumpkin and milk. In large bowl, beat sugar and butter until blended, 1 minute. Beat in eggs. On low speed, alternately beat in flour mixture and pumpkin mixture, ending with flour mixture.

Drop 1/4-cupfuls of dough onto prepared sheets, spacing 2 inches apart. Spread slightly with spatula.

Bake 1 sheet at a time in 350° oven 13 to 15 minutes, until toothpick inserted in centers tests clean. Remove cookies to rack to cool.

Icing: Blend confectioners sugar, corn syrup, vanilla and 3 tablespoons plus 2 teaspoons milk until smooth. Remove 1/3 cup icing to small bowl and stir in cocoa and remaining 2 teaspoons milk. Transfer chocolate icing to plastic bag; snip off corner.

Turn cookies flat-side up. Spread white icing over one cookie. Beginning in center, pipe a spiral of chocolate icing onto cookie. Starting in center of spiral, drag a knife through spiral for spiderweb pattern. Repeat with all cookies. Let stand until set.

Pumpkin Buns

1 envelope active dry yeast(about 2 1/2 tsp)
1/4 cup warm water
1 tsp plus 2 tablespoon granulated sugar
2 eggs
1/4 cup(1/2 stick) butter
1 can (15 oz) solid pack pumpkin
5 1/2 cup all-purpose flour
3/4 tsp salt
Filling:
1/2 cup(1 stick) unsalted butter, softened
1/4 cup granulated sugar
1 cup packed light brown sugar
1 tablespoon cinnamon

Glaze:
2 cups confectioners' sugar
3 tablespoons milk

Sprinkle yeast over warm water in large bowl. Add 1 teaspoon of the granulated sugar; let stand until foamy, about 5 minutes. Beat in remaining 2 tablespoons sugar, the eggs, butter and pumpkin.

Gradually add 5 cups of the flour and the salt, scraping side of bowl, until soft dough forms. Turn out onto floured surface and knead remaining 1/2 cup flour into dough, adding more if sticky. Knead for 10 minutes, until smooth. Dough will be soft.

Grease a bowl; add dough. Cover with plastic wrap and place in a warm spot until doubled, about 1 1/4 hours.
Coat two 13x9x2 inch baking pans with nonstick cooking spray.

Make Filling:
Mix butter, granulated and brown sugars, and cinnamon in a bowl.
Punch down dough. Roll out half onto a lightly floured surface to form a 16x10 inch rectangle. Spread with half the filling. Starting on one long side, roll up jelly-roll fashion. Pinch seam to close. Repeat with second half of dough and filling.

Cut each log crosswise into 12 generous 1 inch pieces. Arrange 12 pieces, cut-side down, in each prepared pan. Cover with plastic wrap; let sit in a warm spot until buns double in size, about 30-45 minutes.
Heat oven to 350. Uncover pans and bake buns until they are golden brown and bubbly, 28-33 minutes.

Glaze:
Blend Confectioners' sugar and milk. Drizzle over buns(about 1/3 cup per pan) serve warm.
I made the dough on the dough setting of my bread machine, and saved much time! I highly recommend doing so. Just add wet ingredients first and yeast last.

FAMILY CIRCLE - Oct 2009

Best Doughnuts

best doughnuts
Prep: 30 minutes
Chill: 2 hours
Cook: 2 minutes per batch

ingredients
3 -1/2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. ground cinnamon
3/4 tsp. salt
1/2 tsp. ground nutmeg
1/3 cup milk
1/2 cup butter, melted
4 eggs, beaten
2/3 cup sugar
Vegetable oil for deep-fat frying
Cinnamon-Sugar or sifted powdered sugar
directions
1. In a bowl combine flour, baking powder, cinnamon, salt and nutmeg; set aside. In another bowl combine milk and melted butter. In a large mixing bowl combine eggs, and sugar; beat with electric mixer until thick (about 5 minutes). Add milk mixture; stir with a wooden spoon to combine. Add flour mixture and stir with a wooden spoon until smooth. Cover dough; chill at least 2 hours (dough will remain slightly sticky).

2. Turn dough out onto a lightly floured surface. Roll dough to 1/2-inch thickness. Cut dough with a floured 2-1/2-inch round cutter. Use a 1-1/4-inch cutter to cut the hole for the doughnut. (You can also use a standard doughnut cutter.)

3. Fry 2 or 3 doughnuts at a time in deep hot fat (375 degrees F) for 2 to 2-1/2 minutes or until brown, turning halfway through cooking with a slotted spoon. Drain on paper towels. Repeat with remaining doughnuts and doughnut holes. Makes about 15 doughnuts and doughnut holes

4. Shake warm doughnuts in a bag with Cinnamon-Sugar or powdered sugar. Serve warm (or reheat each doughnut 8 to 10 seconds in microwave on high).

Cinnamon-Sugar: Stir together 1/2 cup granulated sugar and 1 tsp. ground cinnamon.

nutrition facts
Calories382, Total Fat (g)20, Cholesterol (mg)290, Sodium (mg)326, Carbohydrate (g)39, Fiber (g)1, Protein (g)11, Percent Daily Values are based on a 2,000 calorie diet

Roasted Fingerling Potatoes with Dijon

Save half of the potatoes for Sunday's steak hash.
Yield: 4 servings (serving size: about 1 cup)

2 1/2 pounds fingerling potatoes, cut in half lengthwise
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon Dijon mustard
3 tablespoons chopped fresh parsley

1. Preheat oven to 425°.

2. Place potatoes on a baking sheet. Drizzle potatoes with 1 tablespoon oil; sprinkle with salt and 1/4 teaspoon pepper. Toss to coat. Bake at 425° for 30 minutes or until golden brown. Cool potatoes slightly.

3. Place the remaining 1 tablespoon oil, 1/4 teaspoon pepper, and mustard in a large bowl; stir well with a whisk. Add half of roasted potatoes and parsley; toss gently to coat. (Reserve remaining potatoes for Sunday brunch.) Serve at room temperature.



CALORIES 172 ; FAT 5.2g (sat 0.7g,mono 3.7g,poly 0.6g); CHOLESTEROL 0.0mg; CALCIUM 16mg; CARBOHYDRATE 29.4g; SODIUM 173mg; PROTEIN 2.8g; FIBER 2.9g; IRON 1.8mg

Cooking Light, AUGUST 2010

Blueberry Oatmeal Muffins

For 12- to 18-month-olds.
Tossing frozen blueberries with flour before adding them to the batter keeps them from turning the batter purple while they bake. If you use fresh blueberries, skip that step. Serve 1/2 to 1 cooled muffin to your child.

Yield: 16 adult servings (serving size: 1 muffin)


1 2/3 cups quick-cooking oats
3 ounces all-purpose flour (about 2/3 cup)
2.33 ounces whole-wheat flour (about 1/2 cup)
3/4 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups low-fat buttermilk
1/4 cup canola oil
2 teaspoons grated lemon rind
2 large eggs
2 cups frozen blueberries
2 tablespoons all-purpose flour
Cooking spray
2 tablespoons granulated sugar

1. Preheat oven to 400°.

2. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.

3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.

4. Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.

5. Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.


CALORIES 190 ; FAT 5g (sat 0.6g,mono 2.4g,poly 1.2g); CHOLESTEROL 23mg; CALCIUM 74mg; CARBOHYDRATE 33.3g; SODIUM 248mg; PROTEIN 4.2g; FIBER 2.4g; IRON 1.6mg

Cooking Light, AUGUST 2010

Creamsicle Slushy

1 1/3 C. orange juice - into an ice cube tray and freeze until solid, about 3 hours. Empty the tray into a blender and combine with 1 Tb. honey, 1 C. vanilla nonfat, yogurt, and 1/4 C. frozen orange juice concentrate, then blend until smooth. Makes 2 1/2 C.

Sweet and Spicy Citrus Tilapia

"This is a very versatile marinade. It's great with chicken breasts, but I would recommend using the grill instead. Add green beans tossed with cilantro and lime." Carma Van Allen, South Orange, N.J.

Yield: 4 servings (serving size: 1 fillet and about 2 teaspoons sauce)

4 (6-ounce) tilapia fillets
Cooking spray
1/2 cup fresh orange juice (about 1 orange)
3 tablespoons fresh lime juice
1 tablespoon brown sugar
1 tablespoon extra-virgin olive oil
2 teaspoons lower-sodium soy sauce
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
1/2 teaspoon paprika

1. Arrange fish in a single layer in a shallow roasting pan coated with cooking spray. Combine orange juice and next 9 ingredients (through garlic); pour over fish. Let stand 15 minutes.

2. Preheat broiler.

3. Sprinkle fish with paprika; broil 15 minutes or until desired degree of doneness. Drizzle sauce over fish.

CALORIES 225 ; FAT 6.6g (sat 1.5g,mono 3.4g,poly 1.2g); CHOLESTEROL 85mg; CALCIUM 30mg; CARBOHYDRATE 7.5g; SODIUM 486mg; PROTEIN 34.8g; FIBER 0.4g; IRON 1.3mg

Cooking Light, AUGUST 2010

Citrus Shortcake

Bake this lightly sweetened, sturdy cake-style shortcake in a square pan to use for both weekend desserts. You'll only need 7 of the squares, so freeze the remaining 2 for another use (or go ahead and pack them; consider them secret snacks for the cook), This recipe goes with Brandied Peach Shortcakes, Mixed Berry Trifle

Yield: 9 servings (serving size: 1 square)

3/4 cup sugar
1/4 cup butter, softened
2 large eggs
1 tablespoon grated orange rind
1 tablespoon fresh orange juice
4.5 ounces all-purpose flour (about 1 cup)
2 tablespoons yellow cornmeal
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup low-fat buttermilk
Cooking spray

1. Preheat oven to 350°.

2. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add rind and juice; beat well. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture; mix after each addition.

3. Spoon batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

4. Cut shortcake into 9 squares. Reserve 4 squares for Brandied Peach Shortcakes and 3 squares for Mixed Berry Trifles; freeze remaining 2 squares for another use.

CALORIES 195 ; FAT 6.5g (sat 3.7g,mono 1.7g,poly 0.4g); CHOLESTEROL 61mg; CALCIUM 52mg; CARBOHYDRATE 30.8g; SODIUM 248mg; PROTEIN 3.8g; FIBER 0.5g; IRON 1mg

Cooking Light, AUGUST 2010

Orange-Kissed Tomato Salsa

3 medium-size roma tomatoes

1/2 medium-size red onion

1/4 C. cilantro or parsley

1 Tbs orange juice

1 tsp sugar

1 tsp salt

Allow 1 hr to for the flavors to mingle

Blueberry-Pineapple Smoothie

2 C. fresh baby spinach

1 C. frozen blueberries

1 banana

1/2 C. vanilla yogurt

1/4 C. chopped fresh pineapple

1/4 C. frozen dark sweet cherries

1/4 C. orange juice

Chopped pineapple and/or fresh blueberries on top