Wednesday, December 30, 2015
Thursday, June 12, 2014
Ginger Lemonade Pops
For this recipe you'll need pop molds with lids.
2. Grate ginger over a bowl, collecting the juice. Add honey and 1 cup warm water; stir until
honey has dissolved. Stir in another 1 1/4 cups water. Place in refrigerator to allow ginger to
steep. When mixture is cold, strain into a 4-cup measuring cup. Stir in lemon juice and pour
mixture into molds. Cover with lids.
3. Place mold in freezer and freeze for 8 to 12 hours.
Nutritional Information:
- 1 3-inch piece fresh ginger, peeled
- 1/2 cup mild honey (such as orange blossom or clover)
- 2/3 cup fresh lemon juice
2. Grate ginger over a bowl, collecting the juice. Add honey and 1 cup warm water; stir until
honey has dissolved. Stir in another 1 1/4 cups water. Place in refrigerator to allow ginger to
steep. When mixture is cold, strain into a 4-cup measuring cup. Stir in lemon juice and pour
mixture into molds. Cover with lids.
3. Place mold in freezer and freeze for 8 to 12 hours.
Nutritional Information:
- Calories: 58
- Fat: 0.0g
- Saturated fat: 0.0g
- Protein: 0.0g
- Carbohydrate: 16g
- Fiber: 0.0g
- Cholesterol: 0.0mg
- Sodium: 1mg
Thursday, May 29, 2014
Peach Sherbet & Peach Sorbet
The hot weather is coming! There's nothing fresher than home made ice cream. But if you don't have an ice cream maker, you can mix up a batch of Sherbet or Sorbet in no time at all!
Store bought Sherbet contains High Fructose Corn Syrup. Your home made Sherbet is so much better for you! You can use low-fat or fat-free sweetened condensed milk to cut calories and fat.
FOR THE SHERBET:
Peel and slice 6 large ripe peaches, then freeze until firm. Blend with 1 cup sweetened condensed milk (in batches if necessary) until creamy and smooth. Eat immediately soft-serve-style, or freeze in a metal loaf pan up to 3 days.
FOR THE SORBET:
Follow steps above, leaving out sweetened condensed milk. Instead stir in 3/4 cup sugar into 3/4 cup water and blend with frozen peaches, along with 1 teaspoon lemon juice and a pinch of salt.
(Martha Stewart Living, June/2014)
Store bought Sherbet contains High Fructose Corn Syrup. Your home made Sherbet is so much better for you! You can use low-fat or fat-free sweetened condensed milk to cut calories and fat.
FOR THE SHERBET:
Peel and slice 6 large ripe peaches, then freeze until firm. Blend with 1 cup sweetened condensed milk (in batches if necessary) until creamy and smooth. Eat immediately soft-serve-style, or freeze in a metal loaf pan up to 3 days.
FOR THE SORBET:
Follow steps above, leaving out sweetened condensed milk. Instead stir in 3/4 cup sugar into 3/4 cup water and blend with frozen peaches, along with 1 teaspoon lemon juice and a pinch of salt.
(Martha Stewart Living, June/2014)
Tuesday, May 27, 2014
Gluten Free Peanut Butter & Mini Chocolate Chip Cookies
1 C. Natural Chunky Peanut Butter
1 C. Splenda, or any sugar substitute
1/4 C. Sugar
3/4 tsp. Baking Powder
1 Egg
1 tsp. Vanilla Extract
1/3 C. Mini Chocolate Chips
Cream together first 4 ingredients, stir in egg and extract; blend well. Stir in Chocolate Chips.
Line a cookie sheet with parchment paper. Roll cookies into 1 inch balls, slightly flatten with your fingers, then lightly criss-cross with a fork. You should get 25 -30 cookies out of the mix.
Bake in 350 degree oven 8 minutes. Cool on cookie sheet for 2 minutes. Move cookies to cooling rack and cool completely. I made 27 cookies from this mix.
Honey Whole Wheat Pizza Crust
Per 1/6 pizza: 95 calories, 3g protein, 3g fat (less than 1 g sat. fat.), 16g carb, 267mg sodium, 0mg cholesterol, 2.1g fiber)
1 tablespoon honey or raw sugar
1/4 oz. package Fleischmann's Rapid Rise Highly Active Yeast
1 cup warm water
1 1/2 teaspoons salt
2 tablespoons olive oil
1 1/2 cups whole wheat flour
1/2 cup unbleached white flour, plus more for dusting
Cooking spray or oil
1.) In a large mixing bowl, dissolve honey or sugar and yeast in warm water. Let stand for 7 minutes until mixture is creamy.
2.) Stir in salt, oil, and whole wheat flour. Add 1/2 cup unbleached flour and mix to achieve a dough that's soft and springy. Turn dough onto a lightly floured surface and let rest for 5 minutes.
Knead for 5 minutes, until smooth and elastic. Lightly oil a medium bowl, place dough inside, cover with a clean towel and let rise 45 minutes.
3.) Punch dough down and divide in half. (Makes enough dough for 2 large pizzas. At this point, dough may be rolled and made into pizzas, or rolled, prebaked, and frozen, or frozen as is.)
4.) To bake: Preheat oven to 450 degrees. Lightly spray or oil two 12 inch pizza pans or baking sheets. Roll each half of dough into a 12 inch circle and place on prepared pans. Bake for 5 minutes, or until crust is puffed and lightly browned. Top with selected sauce, cheese, and vegetables and bake for about 15 minutes, or according to specific recipe.
Note: Use a pizza stone instead of oiled pans. Sprinkle corn meal on your stone to keep pizza from sticking. Stir your favorite herb or seasoning into the dry mixture for an herbed pizza crust. I like to use a little parmesan, basil and thyme. This pizza is excellent without any sauce. Just slice tomatoes and add the rest of your toppings. It's also great using pesto or olive tapenade instead of sauce. You can add pepperoni if you want to. I just happen to like veggie pizzas.
1 tablespoon honey or raw sugar
1/4 oz. package Fleischmann's Rapid Rise Highly Active Yeast
1 cup warm water
1 1/2 teaspoons salt
2 tablespoons olive oil
1 1/2 cups whole wheat flour
1/2 cup unbleached white flour, plus more for dusting
Cooking spray or oil
1.) In a large mixing bowl, dissolve honey or sugar and yeast in warm water. Let stand for 7 minutes until mixture is creamy.
2.) Stir in salt, oil, and whole wheat flour. Add 1/2 cup unbleached flour and mix to achieve a dough that's soft and springy. Turn dough onto a lightly floured surface and let rest for 5 minutes.
Knead for 5 minutes, until smooth and elastic. Lightly oil a medium bowl, place dough inside, cover with a clean towel and let rise 45 minutes.
3.) Punch dough down and divide in half. (Makes enough dough for 2 large pizzas. At this point, dough may be rolled and made into pizzas, or rolled, prebaked, and frozen, or frozen as is.)
4.) To bake: Preheat oven to 450 degrees. Lightly spray or oil two 12 inch pizza pans or baking sheets. Roll each half of dough into a 12 inch circle and place on prepared pans. Bake for 5 minutes, or until crust is puffed and lightly browned. Top with selected sauce, cheese, and vegetables and bake for about 15 minutes, or according to specific recipe.
Note: Use a pizza stone instead of oiled pans. Sprinkle corn meal on your stone to keep pizza from sticking. Stir your favorite herb or seasoning into the dry mixture for an herbed pizza crust. I like to use a little parmesan, basil and thyme. This pizza is excellent without any sauce. Just slice tomatoes and add the rest of your toppings. It's also great using pesto or olive tapenade instead of sauce. You can add pepperoni if you want to. I just happen to like veggie pizzas.
Barley, Black Bean and Corn Burritos
- 2 cups fat-free, lower-sodium organic vegetable broth or chicken broth
- 1 cup uncooked pearl barley
- 3/4 cup frozen whole-kernel corn
- 1/4 cup chopped green onions
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground red pepper
- 1 (15-ounce) can lower-sodium black beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chiles, undrained
- 1 garlic clove, minced
- 1/4 cup chopped fresh cilantro
- 8 (8-inch) flour tortillas
- 3 ounces shredded reduced-fat sharp cheddar cheese (about 3/4 cup)
- 8 cups thinly sliced curly leaf lettuce
- 1/2 cup bottled salsa
- 1/2 cup light sour cream
- Chopped fresh cilantro (optional)
Preparation
- 1. Place first 11 ingredients in a 3- to 4-quart electric slow cooker; stir well. Cover and cook on LOW for 4 hours or until barley is tender and liquid is absorbed. Stir in 1/4 cup cilantro.
- 2. Heat tortillas according to package directions. Spoon 2/3 cup barley mixture down center of each tortilla. Sprinkle each with 1 1/2 tablespoons cheese; roll up. Place 1 cup lettuce on each of 8 plates; top each with 1 burrito. Spoon 1 tablespoon salsa and 1 tablespoon sour cream over each serving. Sprinkle with additional cilantro, if desired.
Carrot Ginger Soup
Total Time:
1 hr 5 min
Prep: 20 min
Cook: 45 min
Yield: 4
Level: Easy
Prep: 20 min
Cook: 45 min
Yield: 4
Level: Easy
2 tablespoons butter
1 tablespoon olive oil
1 cup diced onions
1/2 cup diced celery
1/4 cup minced ginger
1 tablespoon minced garlic
1/2 pound carrots, peeled and roughly chopped
4 to 6 cups chicken stock
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
1 bay leaf
1/2 cup heavy cream
1/4 cup sour cream
Chopped chives, for garnish
Set a 4-quart stock pot over medium-high heat. Add the butter and olive oil to the pot. Once the butter is melted, place the onions and celery in the pot. Sweat the vegetables until the onions are translucent, about 3 to 4 minutes. Add the ginger and garlic to the pot and cook for 30 seconds. Place all of the carrots in the pot and cook, stirring occasionally, until the carrots are lightly caramelized and start to soften, about 7 to 8 minutes. Add the stock, salt, pepper and bay leaf to the pot and bring to a boil, then reduce to a simmer. Cook the soup until the carrots are tender, about 20 to 25 minutes.
Remove the bay leaf from the pot and using an immersion blender puree the soup directly in the pot or in batches in a bar blender. Adjust the seasoning, add the heavy cream to the pot.
To serve, garnish with 1 tablespoon of sour cream per serving and a sprinkling of fresh chives.
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/carrot-ginger-soup-recipe.html?oc=linkback
1 tablespoon olive oil
1 cup diced onions
1/2 cup diced celery
1/4 cup minced ginger
1 tablespoon minced garlic
1/2 pound carrots, peeled and roughly chopped
4 to 6 cups chicken stock
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
1 bay leaf
1/2 cup heavy cream
1/4 cup sour cream
Chopped chives, for garnish
Set a 4-quart stock pot over medium-high heat. Add the butter and olive oil to the pot. Once the butter is melted, place the onions and celery in the pot. Sweat the vegetables until the onions are translucent, about 3 to 4 minutes. Add the ginger and garlic to the pot and cook for 30 seconds. Place all of the carrots in the pot and cook, stirring occasionally, until the carrots are lightly caramelized and start to soften, about 7 to 8 minutes. Add the stock, salt, pepper and bay leaf to the pot and bring to a boil, then reduce to a simmer. Cook the soup until the carrots are tender, about 20 to 25 minutes.
Remove the bay leaf from the pot and using an immersion blender puree the soup directly in the pot or in batches in a bar blender. Adjust the seasoning, add the heavy cream to the pot.
To serve, garnish with 1 tablespoon of sour cream per serving and a sprinkling of fresh chives.
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/carrot-ginger-soup-recipe.html?oc=linkback
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