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"Cooking
with the W" on WCBI
December 5, 2007
White Chocolate Macadamia Cheesecake
Tarts
Crust:
1/2 cup ground macadamia
nuts
1 cup graham cracker
crumbs
2 tablespoons unsalted
butter, melted
Filling:
16 ounces cream cheese,
room temperature
1/4 cup granulated sugar
2 whole eggs
1 egg yolk
1 tablespoon all purpose
flour
1/2 teaspoon vanilla
4 ounces white chocolate
chips
Sour Cream Layer:
16 oz carton sour cream
¼ cup sugar
1 teaspoon white chocolate
liquor
Garnish:
toasted macadamia nuts
white chocolate shavings
First make the crust.
Combine the nuts, cracker crumbs, and melted
butter in a bowl, until they are moistened
with the butter. Gently press the crumb
mixture to the bottoms and halfway up the
sides of greased tart pans.
Preheat the oven to 350
degrees.
For the filling, first melt
the white chocolate in a double boiler.
Then, in a stand mixer or with a hand mixer
whip the cream cheese with the sugar. Next,
add the eggs and yolks one at a time, mixing
well between each egg. Follow by adding the
flour and vanilla. Lastly, add the white
chocolate. Mix the batter just until all is
combined.
Top the crust in the tart
pans with about a tablespoon of the
filling. Bake the tarts for 17 minutes.
While the tarts are baking mix the sour
cream, sugar and macadamia nuts. Spread the
sour cream layer on the cheesecakes and bake
for another 5-7 minutes at 325 degrees. Top
with the toasted nuts and chocolate to
garnish.
This recipe makes about 40
tarts 1 ½ inches in diameter. If there is
extra filling or crust, both are easily
frozen. Any extra tarts are easily frozen
as well. Thaw in the refrigerator.
*recipe adapted from White
Chocolate Raspberry Cheesecake recipe by
Santacafe found on Foodnetwork.com
November 29, 2007
Turkey in Chipotle Cranberry Barbecue Sauce
1 tablespoon canola oil
1 medium onion, chopped
1 teaspoon fresh garlic,
minced
1 teaspoon canned chipotle
peppers in adobo sauce, chopped
½ teaspoon ground cumin
kosher salt to taste
1 cup, no sugar added
cranberry juice
¼ cup canned cranberry
sauce, whole berry or jellied
½ cup ketchup
½ teaspoon Worcestershire
sauce
1 tablespoon apple cider
vinegar
2 packed tablespoons light
brown sugar
1 pound roasted or smoked
turkey, white and/ or dark meat
In a large sauce pan heat the canola oil to
a medium high heat and sauté the onion, add
the garlic right when the onion is just
starting to turn slightly brown. Continue
cooking both the onion and garlic till the
onions turn a slightly darker color. The
onions should sauté for about five to seven
minutes total. Next, add the chipotle
peppers, cumin, salt, cranberry juice,
cranberry sauce, ketchup, Worcestershire
sauce, vinegar, and brown sugar. Let the
sauce cook and reduce until it reaches a
thick enough consistency to coat the back of
a spoon. Once it gets to that point, puree
the sauce with a blender or food processor.
After the sauce is pureed,
return it to the original sauce pan and add
the turkey. Let the turkey cook in the
sauce on low heat, covered for thirty
minutes. This recipe serves about four
people.
Other options for using this
recipe would be to subtract the turkey from
the recipe and use the Cranberry Chipotle
Barbeque Sauce on smoked pork or grilled
chicken.
*This recipe was inspired by the following
recipes:
“Mom’s Barbeque Style
Turkey” by KT PATTERS found on
allrecipes.com
“Five Spice Pork Ribs with
Smothered Onions and Spicy Dried Cranberry
BBQ Sauce” by Tom Berry found on Sara’s
Secrets and foodnetwork.com
November 21, 2007
Jennie's Yeast Rolls
2 packets active dry yeast
2 cups water, hot but not burning to the
touch
1 tablespoon granulated sugar
6 cups all purpose flour
1/2 cup granulated sugar
1 teaspoon kosher salt
1/3 cup dry milk
1/2 cup shortening
1 egg
In the bowl of a stand mixer, pour in the
warm water and add the yeast with one
tablespoon sugar. Allow the yeast to
activate in the water until it starts to
bubble, about ten minutes. In a large bowl
combine flour, ½ cup sugar, salt, and dry
milk. After the yeast has been activated in
the water, gradually and slowly add half of
the flour mixture, dry ingredients, in the
mixer with the yeast and mix. Next add the
shortening and egg, and mix till combined.
Continue to add the rest of the dry
ingredients. The dough should be pulling
away from the side of the mixer bowl. Remove
it from the bowl and knead it on a floured
surface just until the dough makes a smooth
ball that is just barely sticky to the
touch.
Allow the ball of dough to rise in a greased
bowl, covered with a tea towel damp with
warm water, until it is doubled in size,
about two hours. After the dough has risen
then, take a piece of the dough half the
size of a roll between your thumb and index
finger. Squeeze until the roll is separated
from the larger ball of dough. Place the
rolls on a greased sheet pan spaced apart so
that there is room for them to rise to
double their size. Let the rolls rise on
sheet pans covered with the same tea towels
for another two hours or until doubled. Then
bake at 350 degrees until the rolls are
browned, about 10-15 minutes. This recipe
makes about three dozen rolls.
*If you do not have a stand
mixer you can still make these rolls. Just
activate the yeast with the water and sugar
in a large mixing bowl and add half of the
dry ingredients by hand. Then mix in the
shortening and egg. Next, continue adding
the rest of the dry ingredients by hand.
Once the ingredients are mixed, knead the
dough on a floured surface until it will
make a smooth ball.
November 14, 2007
Curried Pumpkin Soup
3 Macintosh apples, peeled, cored and
chopped
1 1/2 tsp. butter
1 small onion, diced
1 clove garlic, crushed
2 1/2 tsp. curry powder
1 tsp. ground cumin
1 (15 oz) can pumpkin puree
3 cups chicken stock
1 tsp. dried dill
1 cup heavy cream
1/2 cup water
1/2 tsp sugar
Melt butter in large saucepan over medium
heat. Add onion, garlic, curry and cumin.
Saute until onion is soft and fragrant. Stir
in apples, pumpkin, stock, water and sugar.
Bring to a boil, stirring often. Cover,
reduce heat to low, and simmer for 25
minutes, stirring often. Remove from heat.
Let cool, and puree in batches in blender or
food processor. Return to saucepan, add
cream and dill. Heat to serving temperature,
and salt to taste.
Garnish with a dollop of sour cream and
chopped parsley, if desired.
November 7, 2007
Tropical Sweet Potato
Casserole
2 large sweet potatoes
(about 1 ¾ pounds), baked and peeled
½ cup canned crushed pineapple
¼ cup packed brown sugar
4 ounces cream cheese
3 tablespoons spiced rum
½ teaspoon salt
1 teaspoon ground cinnamon
2 eggs, beaten
20 toasted coconut marshmallows
½ cup sliced almonds
Preheat oven to 350 degrees. In a mixer, or
by hand, mix together the sweet potatoes,
pineapple, brown sugar, cream cheese, rum,
salt, cinnamon, and eggs. The mixture should
be smooth and creamy. Then place the mixture
in a 2 quart casserole dish and bake for 20
minutes. Add the marshmallows and almonds to
the top of the sweet potato mixture and
continue baking for 25 more minutes.
This dish should serve about 6-8 people.
October 31, 2007
Sticks, Stones, and Bones
1 12-oz. bag chocolate chips
1 Tbs. shortening
1 bag pretzel rods
2 cups colored sprinkles or other topping *
Place chips and shortening together in 4-cup
measuring cup. Microwave for 1
minute and stir. Using a rubber spatula,
spoon chocolate over the top three
quarters of the pretzel rod, working with
one at a time, and leaving the bottom
two inches plain to serve as a "handle."
Sprinkle chocolate coated rod with
desired topping, and place on parchment or
wax paper. Chill until firm (about
20 minutes). Makes about 30 treats.
* Other suggested toppings: chopped nuts,
crushed chocolate candies, mini
marshmallows, crisp rice cereal, chocolate
sprinkles, crushed cookies, toasted
coconut, jelly worms, etc.
October 24, 2007
Apple Fennel Turkey
Sausage
1 ¼ pounds ground turkey
meat
1 ¼ pounds ground white
turkey meat
2 ½ teaspoons dried rubbed
sage
2 ½ teaspoons dried thyme
1 teaspoon dried fennel
seed, ground
1 ½ teaspoons kosher salt
1 ½ teaspoons dried red
pepper flakes
2 cups (about 2) red
apples peeled, and shredded or grated
In a large mixing bowl combine all of the
ingredients. Let the mixture set
refrigerated for at least four hours,
preferably overnight. This will allow the
flavors of the spices to really season the
turkey meat well. After the sausage mixture
has set, shape into small patties. Cook the
patties over medium high heat in a nonstick
skillet, until sausages are well done. The
juices from the meat will be clear, and the
thermometer will read 180 degrees.
This recipe makes about 53
sausages that are roughly 1 ½ inches in
diameter. The raw sausage mixture freezes
well. Just shape into patties, wrap well,
and stick in freezer for up to two months.
Thaw them in the refrigerator and cook as
directed above.
October 17, 2007
Pumpkin Swirl Cheesecake
1½ cups gingersnap crumbs
½ cup finely chopped pecans
6 Tbsp. butter, melted
16 oz. low-fat cream cheese, softened
½ cup plus ¼ cup sugar
1 tsp. vanilla
3 eggs
1 cup canned pumpkin
¾ tsp. cinnamon
½ tsp. ground nutmeg
Combine crumbs, pecans, and butter. Press
into a 9-inch springform pan.
Bake at 350 degrees for 10 minutes. Cool at
room temperature.
Combine cream cheese, 1/2 cup sugar, and
vanilla, mixing at medium speed with
a mixer until well blended. Add eggs and mix
well. Remove one cup of batter
and set aside. Add remaining 1/4 cup sugar,
pumpkin and spices to remaining
batter and mix well. Spoon pumpkin and cream
cheese batters alternately over
crust; cut through with a knife for marble
effect. Bake at 350 degrees for 55
minutes. Cool and loosen from rim of pan
before serving. Makes 10 to 12
servings.
October 10, 2007
Autumn Cobb Salad
Pork roast:
1 ½ pounds of pork loin
2 tablespoons dried rubbed
sage
2 teaspoons kosher salt
1 tablespoon fresh orange
zest
2 tablespoons extra virgin
olive oil
Baked apples:
1 tablespoon melted
unsalted butter
3 tablespoons brown sugar
3 red apples, halved
3 tablespoons chopped
pecans
Dressing:
½ cup and 1 tablespoon
fresh orange juice
¾ cup extra virgin olive
oil
1 tablespoon honey
salt and pepper to taste
Salad:
1 bag spring mix lettuce
¾ cup dried cherries
¾ cup crumbled blue cheese
Preheat oven to 350 degrees.
In a small mixing bowl
combine sage, salt and orange zest. Rub the
outside of the pork with the mixture. Then,
in a skillet with the olive oil sear the
outside of the pork. Put the pork the oven
and cook for about 30 minutes or until
temperature reads 170 degrees.
For the apples, combine the
butter and sugar. Then place the apples cut
side up on a lined cookie sheet. Spread the
tops with the butter mixture and sprinkle
with the pecans. Bake in the oven at 350
for about 30 minutes, or until tender, with
the pork.
For the dressing in a large
mixing bowl whisk together the juice, olive
oil, honey, salt and pepper.
Lastly in a large salad bowl
combine the lettuce, cherries, and blue
cheese. Place the apple halves on the top
of the lettuce mixture. Then top with the
pork loin. The pork and apples can be
served warm or room temperature on the
salad. However, you do not want to place it
on the salad right out of the oven hot,
because it will wilt the lettuce.
Immediately, before serving dress the salad
with the desired amount of dressing.
This recipe makes six
servings.
*recipe adapted from Apple
Pecan Salad recipe in this month’s Better
Homes and Gardens
October 3, 2007
Lasagna Rolls
8 lasagna noodles, boiled and drained
2 Tbs. Olive oil
8 oz frozen, chopped spinach, thawed and
drained
1 cup fresh mushrooms, sliced
1 small onion, diced
8 oz fat-free cream cheese, softened
1 cup spaghetti sauce
1/2 cup mozzarella cheese, shredded
salt and pepper, to taste.
Preheat oven to 350 degrees. Heat olive oil
in a large pan over medium high heat. Add
spinach, onions, and mushrooms. Cook until
onions are translucent, stirring often.
Place cream cheese, and spinach-mushroom
mixture into a food processor. Pulse until
well blended. Season with salt and pepper.
Lay noodles out on a cutting board and
spread cheese filling over each noodle, then
roll up in jellyroll fashion. Place noodle
rolls seam side down into a greased 13x9
pan. Pour spaghetti sauce over all and
sprinkle with mozzarella. Bake 15 to 20
minutes, or until cheese melts.
September 26, 2007
Spicy Chipotle Turkey Meatloaf
1 ½ cups small diced onions
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
2 tablespoons and 1 teaspoon Worcestershire
sauce
3 tablespoon chicken broth
¾ teaspoon tomato paste
2 tablespoons canned chipotle peppers in
adobo sauce, fine chopped
¾ cup bread crumbs
1 teaspoon ground flax seed
1 egg
1 egg white
2½ ground white meat turkey
¼ cup ketchup
½ teaspoon chipotle Tabasco sauce
Preheat the oven to 325 degrees.
First, to make the turkey meatloaf sauté the
onions in the olive oil until they are
transparent. Then in a large mixing bowl,
combine the sautéed onions, salt, pepper,
Worcestershire sauce, chicken broth, tomato
paste, chipotle peppers, bread crumbs, flax
seed, egg, and egg white. After the previous
ingredients are mixed well, then add the
ground turkey and continue mixing. The best
way to mix the ingredients is to stir them
with a hand that is covered with a food
safe, disposable glove. Then, on a jelly
roll pan, press the meatloaf mixture into a
loaf shape on the pan.
In a small mixing bowl, combine the ketchup
and Tabasco sauce. Spread the ketchup
mixture on the top of the loaf.
Bake the turkey meatloaf for about 1½
hours or until it reaches 160 degrees.
*If you do not want the meatloaf to be spicy
cut back on the chipotle peppers and the
Tabasco sauce.
* recipe adapted from Ina
Garten’s The Barefoot Contessa Cookbook
Turkey Meatloaf recipe
September 19, 2007
Little Hands Pizza
1 whole-wheat English muffin, split
2 Tbsp. spaghetti sauce
2 slices ham, shredded
2 Tbsp. pineapple chunks
1/2 cup shredded mozzarella cheese
Toast muffin slices in toaster on lowest
setting. Place on baking pan.
Spread sauce on each slice and layer on ham,
pineapple and cheese. Place in a 325 degree
oven for 5 to 10 minutes, or until cheese
melts.
Ranch Turkey Wrap
8 oz low-fat cream cheese, softened
1 pkg. dry ranch dressing mix
1 whole wheat tortilla
4 slices turkey
6 leaves baby spinach
1/2 cucumber, cut into sticks
1 slice of Swiss, cut into strips
Mix cream cheese and dressing mix together
in a small bowl until smooth.
Spread 2 Tbsp. of ranch mixture on a
tortilla. Layer on turkey, spinach,
cucumbers and cheese. Roll tight, and cut.
Wrap and plastic wrap and chill, if not
immediately serving.
Also, cover and chill remaining ranch
spread. It will keep for a week in the
fridge.
September 12, 2007
Orange Chocolate Ricotta Tiramisu
2 cups low fat ricotta cheese
1 1/2 cup low fat cream cheese
2 tablespoons orange liquor
½ cup granulated sugar
2 teaspoons fresh, finely grated orange zest
34 ladyfingers
2 cups strong, good quality coffee
4 tablespoons unsweetened cocoa
In a large mixing bowl, mix the ricotta,
cream cheese, orange liquor, sugar, and
orange zest until the mixture is smooth and
creamy.
Quickly dip the bottom side of each
ladyfinger in the coffee. Be careful not to
let the ladyfingers soak up too much coffee.
In an 8x8 casserole dish, place 17 of the
ladyfingers, coffee side down. The
ladyfingers should be closely together
covering the entire bottom of the dish. Then
gently spread half of the cheese mixture
over the ladyfingers. With a sifter, dust 2
tablespoons of the cocoa over the layer.
Next, layer the remaining 17 ladyfingers on
top of the cocoa, and spread the last of the
cheese mixture over that. Finally, dust the
top of the tiramisu with the last 2
tablespoons of cocoa.
This recipe makes about 16 small servings.
*recipe adapted from Sally
James’ Rum and Ricotta Tiramisu recipe in
her Fresh and Healthy cookbook
September 5, 2007
Chicken Bundles
1 box wild rice mix
4 boneless, skinless chicken breasts
1/4 skim milk
1/2 cup cracker crumbs
1/4 cup fat-free margarine, melted
1/4 tsp. pepper
1/2 tsp. dried thyme
Preheat oven to 375 degrees.
Prepare wild rice according to
directions. Pound each chicken
breast to 1/4 inch thickness. Place
2 tbsp wild rice on each chicken
breasts. Roll up each breast and
secure with toothpicks. Dip rolled
breast into skim milk and roll in
bread crumbs; place in a 13 x 9
pan. Combine melted margarine and
seasonings. Drizzle over chicken.
Bake for 45 to 50 minutes or until
light golden brown.
August 29, 2007
Grilled Catfish Sandwiches with a
Red Bell Pepper Spread
Spread:
2 red bell peppers,
roasted (about 6 ounces)
2 tablespoons garlic
cloves, roasted
4 oz cream cheese
2 tablespoons fresh lemon
juice
salt to taste
½ teaspoon Old Bay
Seasoning
Sandwiches:
4 filets of catfish
4 teaspoons olive oil
salt and pepper to taste
4 hoagie buns
In a food processor combine
the red bell peppers, garlic, cream cheese,
lemon juice, salt, and Old Bay. Pulse the
food processor until the mixture becomes a
sauce consistency. If you do not have a food
processor, chop the red bell peppers by hand
into fine pieces and mix all of the
ingredients by hand. It will also help if
the cream cheese is softened.
For the catfish sandwiches,
preheat a grill to medium high heat.
Drizzle one teaspoon of oil onto each filet,
then season with salt and pepper. Grill the
fish till it is white and flaky. Serve the
filet on a hoagie bun, dressed with the red
bell pepper spread.
August 22, 2007
Home Team Baked Beans
1 lb. ground venison (or beef)
½ package of bacon
1 medium onion, diced
3 large cans Bush’s Baked Beans *
1 cup brown sugar
1 ½ cups barbecue sauce
1 cup ketchup
1 Tbsp. garlic salt
Salt and Pepper
Preheat oven to 350 degrees. Brown
venison on medium high heat. Drain and
pour into a large roasting pan. Slice
bacon into ½ inch squares, and cook over
medium high heat until it just begins to
brown. Remove bacon squares to roasting
pan, reserving grease. Add diced
onion to bacon grease and cook over
medium heat until onion is translucent
and fragrant. Add onion to roasting
pan. Add remaining ingredients to
roasting pan and stir until well mixed.
Cover with foil and bake until beans are
bubbly, about 20 minutes. Serves 12.
* You may choose any flavor combination
of beans to suit your personal taste.
August 15, 2007
Cheesy Pawprints
1/2 cup cold, salted butter
1 1/3 cup all purpose
flour
8 ounces Mississippi
State Vallagret cheese, shredded
3 tablespoons pecans,
chopped
1/2 cup Mississippi
State blackberry jam
With an
electric mixer cream the butter until it is
smooth, then add the flour, cheese and
pecans. Mix until well combined. Form the
dough, about a tablespoon’s worth, into
bite-sized balls, then make an indentation
with the thumb in the center of each ball.
After that, let the dough rest in a
refrigerator for at least two hours. In an
oven preheated to 350 degrees, bake the
cookies for about 15-20 minutes till golden
brown. Then after the cookies have baked
and cooled, spread the jam in the
indentation of the cookie and serve at room
temperature. This recipe makes about 24
cookies.
*recipe adapted from Blue Cheese Thumprints
in Southern Living Magazine, March
2006 issue
August 8, 2007
Banana Split Cake
2 cups graham cracker crumbs
6 Tbsp. melted butter
6 Tbsp. powdered sugar
8 oz. cream cheese, softened
2 cups powdered sugar
1stick butter, softened
1 large container whipped topping
3 bananas
1 large can crushed pineapple, drained
1 cup chopped maraschino cherries
1 cup chopped pecans
1st layer (crust): Combine graham cracker
crumbs, 6 Tbsp melted butter and 6
Tbsp powdered sugar. Press into a 13x9 dish
and place in freezer to firm.
2nd layer: Mix cream cheese, 2 cups
powdered sugar, and one large dollop of
whipped topping. (One dollop is roughly
half a cup). Mix in with mixer for
6 to 10 minutes, or until the mixture is
completely incorporated and fluffy.
Spread this over the crust.
3rd layer: Slice bananas and layer over
cream cheese mixture.
4th layer: Cover bananas with drained
pineapple
5th layer: “Ice” with whipped topping
Top with cherries and pecans. Refrigerate
until serving. This can be made
up to two days ahead of time. The longer it
sits, the better it tastes!
August 1, 2007
Bratwurst with Orange Onion Marmalade
Relish
1 (1 lb) package of
bratwurst
3 (12 oz) bottles of
beer
1 stick butter
Relish:
2 tablespoons canola
oil
2 red onions (about 6
cups), sliced
salt to taste
pepper to taste
2 teaspoons fresh
garlic, minced
¼ cup and 2 teaspoons
orange marmalade
In a large pot, simmer
the bratwurst in beer and butter for 15 to
20 minutes. After the bratwurst has
simmered, then continue to cook them on a
preheated grill for about 10 minutes.
For the relish, in a large pot heat the
canola oil. Add the onions, salt, and
pepper and sweat till the onions are mostly
translucent. Add the garlic, and cook till
onions are completely translucent and garlic
is toasted but not burned. After the onions
and garlic are cooked, then add the orange
marmalade. Stir well and let cook on low
heat uncovered for about 30 minutes. Serve
with the bratwurst on a hoagie bun.
*adapted
from the Wisconsin Bratwurst recipe by Bob
Cody on All Recipes.Com
July 25, 2007
Easy Portabello Fajitas
3 tablespoons balsamic vinegar
3 tablespoons olive oil
2 tablespoons freshly chopped cilantro
1 tablespoon minced garlic
1/4 teaspoon ground cumin
salt and pepper to taste
4 medium Portabello mushrooms, washed well,
and patted dry
2 onions, sliced
2 red bell peppers, stemmed, seeded and cut
into strips
2 green bell peppers, stemmed, seeded and
cut into strips
2 jalapeno peppers, stemmed, seeded, and cut
in half lengthwise
6 (8 inch) flour tortillas
1. Preheat oven to 300 degrees.
2. To make marinate, whisk together the
vinegar, olive oil, cilantro, garlic, cumin,
salt, and pepper in a large bowl.
3. Add all of the vegetables and toss well
to thoroughly coat.
4. Set the vegetables aside and allow them
to marinate for 15 to 30 minutes.
5. Wrap the tortillas in foil and place in
warm oven.
6. Place the vegetables in a hot grill pan
or frying pan and saute for 3-5 minutes per
side or until tender.
7. Slice mushrooms into strips, and transfer
to a platter, along with other vegetables.
8. Serve with warmed tortillas, as well as
bowls of free sour cream and your favorite
salsa.
July 18, 2007
Peppery Crepes Filled With Cheesy Herb
Eggs
Crepes
1 cup all purpose flour
1 teaspoon milled flax
seed
3 eggs
1½ cup skim milk
¼ teaspoon kosher salt
¼ teaspoon freshly
ground black pepper
3 tablespoons grape
seed oil
baking spray
Herbed Cheesy
Eggs
1 whole egg
1 egg white
salt to taste
pepper to taste
baking spray
1 teaspoons fresh
tarragon, minced
½ teaspoon fresh dill,
minced
2 teaspoons goat cheese
In a large mixing bowl, whisk together
flour, flax seed, eggs, milk, salt, pepper,
and grape seed oil until batter has smooth
consistency. Let the batter refrigerate for
at least 30 minutes or overnight, if more
convenient.
After batter has rested, heat a non-stick
skillet to medium heat. After pan is heated
spray it well with baking spray. Then with
a ladle, pour in enough batter to thinly
coat the bottom of the skillet. Cook the
crepe about 10 seconds on each side, or
until the edges turn golden brown.
This recipe makes about 15, six inch crepes.
To save crepes for later, layer each one
over wax paper and cover. Refrigerate
crepes for two days, or freeze for a few
months.
For the eggs, in a medium mixing bowl whisk
the eggs, salt, and pepper till the eggs
start to froth slightly. Heat a skillet,
preferably non-stick, and coat generously
with baking spray. Cook egg mixture in
skillet, being careful to stir the eggs with
a silicone spatula or wooden spoon often.
When the eggs are mostly cooked add the
tarragon and dill. Eggs mixture will be nice
and firm when done. Stir in the goat
cheese, when the eggs are completely cooked
but still warm.
This makes enough filling for one medium
sized crepe.
With a crepe lying flat on a plate spoon the
herbed cheesy eggs on the center. Then roll
the crepe around the eggs, in a tube shape.
*crepe
recipe inspired by Savory Crepes in Les
Recettes du Petit Dejeuner by la
Madeleine Bakery
July 11, 2007
Low-Fat Pots de Crème
3 eggs
1/3 cup unsweetened cocoa powder
1/3 cup sugar
1/3 cup Splenda
2 tablespoons strong prepared coffee
1 cup skim or low-fat milk, heated until hot
Water for water bath
Non-Fat Whipped Topping
Preheat oven to 325 degrees F. Adjust oven
rack to center position. Place
six small custard cups and set them into a
large baking dish.
In a large bowl, beat eggs slightly; add
cocoa, sugar, Splenda, and coffee;
beat until well mixed. Slowly add milk and
mix until blended. Pour egg mixture
into custard cups; cover with aluminum foil.
Bring the water for the water bath to a
light simmer on top of the stove;
carefully pour hot water into the baking pan
to come at least half-way cup the
sides of the custard cups.
Bake approximately 20 to 40 minutes or until
set around the edges but still
loose in the center. Cooking times will vary
with custard cup size. When the
center of the custard is just set, it will
jiggle a little when shaken, that's
when you can remove it from the oven. Remove
cups from water bath; remove
aluminum foil and let cool room temperature.
Cover with plastic wrap, and
refrigerate at least 2 hours or up to 2
days.
To serve, top with Non-Fat Whipped Topping
and a dusting of cocoa powder.
July 4, 2007
Zucchini Tomato Pie
2 cups chopped zucchini
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
3/4 cup biscuit baking mix
1/2 cup milk
3 eggs
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1. Preheat oven to 400 degrees F. Grease a
10 inch pie plate.
2. Combine zucchini, tomato, onion, and
Parmesan cheese in prepared pie
pan. In a small bowl, combine biscuit mix,
milk, eggs, and salt and pepper.
Beat until smooth, then pour over vegetable
mixture.
3. Bake in preheated oven for 30 minutes, or
until a knife inserted
into the center comes out clean.
*Recipe adapted from an
Allrecipes.com recipe
June 27, 2007
Chilton County Salsa
2 cups peaches, peeled and diced
½ teaspoon jalapeño, minced
½ cup red onion, diced
1 tablespoon fresh cilantro, minced
2 tablespoons fresh lemon juice
½ teaspoon salt
2 teaspoons lemon zest
¾ cup tomato
Combine peaches, jalapeño, red onion,
cilantro, lemon juice, salt, lemon zest, and
tomato in a large mixing bowl. Serve over
grilled chicken. Makes enough for about six
servings of salsa.
* Recipe adapted from a
recipe for Tomato-Chipotle Soup with Fresh
Peach Salsa posted in Bon Appetite magazine
August 2000
Herbal Peach Coulis
1 tablespoon brewed caffeine free herbal tea
(hibiscus flavored)
2 cups peaches, peeled and pitted
¼ teaspoon fresh ginger
1 tablespoon honey*
Brew the tea in a 2 tea bag per ½ cup of
water ratio for 3 minutes. Then, in a food
processor puree the peaches, and ginger.
Press the mixture through a fine strainer.
Then combine the puree with tea and honey.
Serve over frozen vanilla yogurt. Makes
enough coulis for two generous servings.
*if the peaches are really sweet you may
want to decrease the honey amount.
June 20, 2007
Colorful Couscous Salad
2 cups water
10 oz box couscous, whole wheat instant
¾ cup cucumber, diced
¾ cup green onion, diced
¾ cup red bell pepper, diced
1 ¼ cup fresh parsley, diced
½ cup gold raisins
½ cup dried cranberries
Dressing:
½ cup pomegranate juice
2 tablespoons champagne vinegar
¼ cup olive oil
2 tablespoons honey
1 tsp salt
pepper to taste
Bring water to a boil in a medium sized
sauce pan. Then, stir in couscous and take
the pan off the heat and let stand for 5
minutes, covered.
After the couscous is cooled completely,
combine it with the cucumber, green onion,
red bell pepper, parsley, raisins, and
cranberries.
For the dressing, in a separate bowl combine
the pomegranate juice, champagne vinegar,
honey, salt and pepper. Drizzle in the olive
oil and whisk well.
Combine the salad and the dressing. Store
refrigerated in an airtight container. Makes
about 6, 1cup, servings of salad.
*Recipe adapted from Sarah
Labensky’s On Cooking and Dave Lieberman’s
show Good Deal with Dave Lieberman.
June 13, 2007
Citrus Basil Mahi Mahi
2 mahi mahi fillets
3 seedless oranges
3 tbsp chopped basil
1/4 cup olive oil, plus 1 tbsp
1 tbsp fat free mayonnaise
2 tbsp soy sauce
salt and pepper to taste
Preheat oven to 400 degrees.
Slice the oranges in half, and juice into a
medium sized bowl. Add basil to juice, and
whisk in the 1/4 cup olive oil. Add a dash
of salt and pepper and set aside.
Check for and remove any remaining bones in
fish.
Salt and pepper fillets, and drizzle both
with a tablespoon of the orange juice
mixture.
Coat an ovenproof skillet with the remaining
tablespoon of olive oil and place fillets in
skin side down.
Bake for 12 minutes.
Whisk mayonnaise and soy sauce into
remaining orange juice mixture and
serve as a sauce over warm fish or use as a
salad dressing.
June 6, 2007
Apricot Macadamia Nut
Granola
2 tablespoons
grapeseed oil
½ cup honey
1 tablespoon orange
zest (about 1 orange)
½ cup unsweetened
coconut flakes
2 cups oats
1 tablespoon ground
cinnamon
1 teaspoon ground
nutmeg
¼ cup whole sesame
seeds
¼ cup unsalted
sunflower seeds
½ cup unsalted
macadamia nuts
1½ tablespoons
flaxseed, milled
1 cup dried
apricots, diced (1/2 inch pieces)
Preheat oven at 350
degrees.
Combine oil and
honey in a small mixing bowl. Next, in a
separate bowl combine the orange zest,
coconut flakes, oats, cinnamon, nutmeg,
sesame seeds, sunflower seeds, flaxseeds,
and macadamia nuts. Then lastly, combine all
of the ingredients till well mixed.
Spread the mixture
evenly on an ungreased jelly roll pan and
bake for 20-25 minutes. Stir the granola
every ten minutes as it bakes. The granola
will be a golden brown color when done.
After the granola
is baked and cooled, add the dried apricots.
Store it in an air tight container.
Serve the granola
with milk poured over it, or layered with
yogurt and berries.
This recipe makes
enough for about six servings.
Apricot
Macadamia Nut Granola Parfait
¾ cup plain low fat
yogurt
1 teaspoon honey
¾ cup apricot
macadamia nut granola
½ cup fresh
blueberries
Combine the yogurt
and honey in a small mixing bowl. Next, in a
tall glass layer the yogurt, honey mixture
with the granola and blueberries. Store the
parfait in a refrigerator.
This recipe yields
a single serving.
Nutrition
Information:
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MUW Culinary Arts
Institute
W-Box 1639 Columbus, MS
39701
Phone:(662) 241-7472
FAX:(662) 241-7627 |
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