Wednesday, November 16, 2011
By Alicia Peterson
1/2 c. margarine or butter
1 c. flour
1 c. chopped nuts (I use pecans)
Mix together until it is like small balls. Press into the bottom of a 9x13 pan and bake at 325 for 25 mins. or until golden brown.
1 c. powdered sugar
1 8oz pkg cream cheese
1 c. cool whip (I use off brand)
Mix together the cream cheese and pwd. sugar. Then fold in cool whip. After "crust" is cool put this layer ontop carefully. If you're not careful the crust will come up as you try to spread this layer on. I usually drop small portions all over the crust and then layer out carefully.
1 8 oz. pkg (or similar size) chocolate pudding
Put this layer ontop of cream cheese layer. (Some recipes call for a small layer of vanilla pudding and a small layer of chocolate pudding, but I just put one bigger layer of chocolate)
Top it off with Cool Whip (or off brand).
Monday, November 14, 2011
2 Toblerone bars (3 oz. each) Trader Joe's has these for the cheapest everyday price
1/2 cup chocolate chips (dark or milk -- your choice)
5 large marshmallows (cut into smaller pieces) (I often use 1/4 cup small marshmallows or a large spoonful of marshmallow creme)
Once above ingredients are melted add 1/2 cup whipping cream (liquid) and stir until smooth.
Pour into a warmed bowl and serve with 1/2 cup chopped nuts, 1/2 package chopped graham crackers, banana slices, apple slices, strawberries, cubed pound cake or angel food cake, pretzels, and anything else that you would love dipped in chocolate!
Dip the marshmallows in the sauce and then roll in the chopped graham crackers to make "mini smores" -- yummy!
Southwest Chicken Soup
(This is my favorite Tortilla Soup)
by Connie Brown
2 T Olive Oil
8 oz Skinned, boneless Chicken
16 oz Chicken Broth
1 can (15 oz) Black Beans
1 can (14 oz) Diced Tomatoes
3-6 inch corn tortillas, halved, stacked & cut into 1/2 inch strips
2 T chopped Cilantro
Shredded Monterey Jack Cheese
1/4 C finely diced Onion
1 t Ground Cumin
1/2 t Salt
1/2 T Jalapenos, diced, canned
2 Garlic cloves, minced, or 2 t bottled Minced Garlic
1/2 t Chili Powder
1/8 t Ground Red Pepper
8 oz Frozen Corn
In large soup pan, add olive oil and chicken, stirring frequently for about 4 min until no longer opaque. Stir in onion, garlic, cumin, salt, chili powder, and red pepper and jalapenos.
Cook 1 to 2 minutes until spices are fragrant. Stir in broth, drained and rinsed beans, and diced tomatoes and corn. Increase heat to high and bring to a boil.
Reduce heat, cover and simmer for 10 min.
Meanwhile, spread tortilla strips in a single layer on a baking sheet.
Bake for 5 min., stirring once, until crisp and lightly browned. Or use corn chips from the store.
Stir cilantro into soup and ladle soup into bowls.
Top with tortilla strips, avocado and cheese.
Makes 6 servings.
Golden Sweet Cornbread
by Connie Brown
1 C Whole Wheat Flour
1 C Yellow Cornmeal
2/3 C Evaporated Cane Sugar
1 t Sea Salt
3 1⁄2 t Baking Powder
1 Egg, beaten
1 C Soy Milk
1/3 C Safflower Oil
Preheat oven to 400 degrees. Prepare or grease a 9 inch round or square pan. Combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and oil until well combined . Pour into prepared pan. Bake in preheated oven for 20 to 25 min. or until tooth pick inserted into center comes out clean... Serves 8-9.
Note: The original recipe came from All Recipes. This is so good, but I made some changes to make it even better by adding in whole wheat flour and cane sugar and soy milk.
Spicy Good Turkey Meatloaf
by Connie Brown
1 Lb Lean Ground Turkey
1 small Onion, chopped
1⁄2 C uncooked Oats
1⁄2 C low-carb BBQ Sauce ( I like the Trader Joe’s Brand)
1 medium Tomato, pureed
1⁄2 tsp Cumin
1 tsp fresh Garlic, minced
1 tsp Black Pepper
2 Egg Whites
1 small can Green Chilies
1 tsp Mexican Seasoning
Non stick cooking spray
Preheat oven to 400 degrees.
Mix all ingredients in a large bowl. Shape into a loaf and place in loaf pan that has been lightly sprayed with cooking spray. Spread top with BBQ Sauce. Bake for 1 hour. Great for meatballs and turkey burgers too!
1 Serving = 276 Calories , 40 gr Protein, 20 gr carbs, 3.9 grams of fat.
I like to serve this with Mashed Potatoes:
2 C Potatoes, cubed 1⁄4 C plain non-fat Yogurt Pinch of Salt Serves 3-4, 164 Calories per serving.
3 T Smart Balance Buttery Spread 1⁄4 C Skim Milk Pinch of Black Pepper
This makes great leftovers the next day or so.
Spicy Soft Tacos
(This is quick and easy dinner or lunch)
by Connie Brown
2 pre-cooked Chicken Breasts, Cut into 1” cubes Or use 1 pint of home bottled chicken
3/4 C No Sodium added Chicken Broth
2 t Grape Seed Oil, or Olive Oil
1 Red Bell Pepper, seeded and sliced into strips
1 Green Bell Pepper, seeded and sliced into strips
1/2 Large Onion, thinly sliced
1 Clove Garlic, minced
1/2 tsp ground Cumin
1/4 tsp Chili Powder
8 (6”) Low Carb Tortillas Salsa
Place chicken chunks in a small bowl, cover with chicken broth and then set aside in the fridge. In a large pan, heat the oil over medium heat. Saute bell peppers and onions until the onions are clear. Add garlic, cook for 30 seconds. Add the chicken broth, the chicken, stir for 3-4 minutes until the broth evaporates. Add the cumin and chili powder and stir well. Cover and simmer while you warm the tortillas. You can heat them in the oven or the microwave. Fill each taco with the chicken mixture, top with salsa, cheese, lettuce and tomatoes and serve.
Makes 8 tacos. 270 Calories (30 gr of protein, 30 gr Carbs, 4 gr fat)
My Favorite Spicy Black Beans
by Connie Brown
1-16 oz Can Black Beans, rinsed, drained or 2 C Dry Black Beans, soaked overnight 1 1/3 C V-8 Juice 3-5 C Water
2 t Garlic, minced
1 t Cumin
2T Olive Oil
1 t Salt
2 T Chopped Cilantro
Cook garlic in oil, add cumin, saute 1-2 min. Add beans, juice and salt . Continually stir until heated through. Just before serving stir in the cilantro. If using dry beans that have been soaked overnight, rinse well, add the 3-5 c water, juice, salt and cook in pressure cooker 12 min at the 2nd red ring. These beans can be added to soups, salads, burros or just eaten plain as a side with a meal.
Contributed by Pawranee Shipley
1 c. water
¼ tsp salt
1 stick butter
1 c. flour
2 pkgs. Pudding, any flavor
2 c. cold milk
1 (8 oz) pkg cream cheese
12 oz Cool Whip
Bring water to a boil. Add butter. When melted, add salt and flour. Stir until dough leaves sides of pan. Cool slightly. Add eggs, one at a time, and stir. Spread in jellyroll pan. Bake at 400 degrees for 25-35 minutes. Cool and break bubbles with fork. Combine pudding and milk, slowly add cream cheese. Beat till smooth. Spread on dough and cover with Cool Whip. Drizzle with icing.
3 oz semi sweet chocolate chips
1 c powdered sugar
1 T. butter
milk to consistency
Amaranth Chocolate Chip Cookies Recipe from Chef Brad.com
contributed by Connie Brown
1 C Butter, softened or use 1/2 C Butter and 1/2 C Coconut Oil 1 C Brown Sugar 1 C Organic Evaporated Cane Sugar 1 t Salt 2 1/2 C Flour 2CChocolateChips
2 eggs 1 T Vanilla
1 t Baking Soda 1 C Popped Amaranth 1C Toffeepieces(opt)
Cream the butter and sugars until smooth. Add the eggs, vanilla and mix until smooth . Then add the dry ingredients and mix well. Add chocolate chips last and fold into batter. Drop onto a parchment lined cookie sheet and flatten out each cookie with the bottom of a glass.. Bake in a preheated 325 degree oven for 11 min.
Do not over bake! They should be just barely golden brown on the bottom.
Popped Amaranth: Amaranth is a super grain or complete protein. Using a deep pot, heat to medium hot with no oil. Using 1 –2 T of Amaranth at a time, drop onto hot pan and it will “pop” like popcorn. Pour into big bowl and continue until you have about 1 C..
You can do this ahead of time and store in an airtight container. It adds a wonderful nutty flavor to your recipes.
Tuesday, September 20, 2011
Along with the best oyster sauce. All of these can be purchased at Lee Lee's market on 75th Avenue and Cactus.
And . . . below are some of the recipes. More to come soon!!
Gai Pad Keing
This is one of the most popular dishes in Thai restaurants.
2 T oil 1/8 c. slivered ginger root
½ lb (225g) broken chicken 1/8 c. sliced green pepper
breast, sliced 1/8 c. sliced red pepper
2 cloves garlic, minced 1/8 c. sliced mushrooms
Cilantro for garnish 1/8 c. sliced onions
2 T fish sauce
1 T oyster sauce
1 T white sugar
pinch white pepper
1. Heat pan, add oil, chicken and garlic. Cook for 2 minutes.
2. Add remaining ingredients and stir-fry for 3 minutes.
* For the amount we made the other day, I used an entire bag of chicken tenderloins.
Thai Papaya Salad
Som Tum (4 servings)
1 medium Thai green papaya ½ c. lime juice
1 carrot, shredded 1/3 c. fish sauce
1 tomato, cut into wedges 3T sugar
¼ c ground roasted peanuts 1 large clove garlic, minced
¼ c dried shrimp, soaked for 5 min in warm water
Garnishes: lime slices, chili pepper
1. Peel and seed papaya (Lee Lee’s Market has bags of already shredded papaya!)
2. Add all remaining ingredients and thoroughly mix before serving.
* When papaya is not available, ¼ head cabbage shredded thinly can be used as a substitute, but hardly compares in flavor.
* I didn’t use the shrimp for our class the other day
Lime-Fish Sauce Dressing
3 T fish sauce
3 T lime juice
1 T sugar
3 cloves garlic, minced
2 Thai chili peppers (any other peppers like jalapeños can be substituted. Chunky ground Thai chilies are also an option. Not fine like cayenne, but chunky clusters. This can also be found at Lee Lee’s).
Prik Khing Chicken Curry
1. Stir-fry one can (4oz) of Prik Khing curry paste with ½ cup of oil with low heat for about 4 minutes.
2. Add 300 grams of chicken or other meat (I used an entire bag of chicken tenderloins). Slowly add 1 cup of water and stir fry until cooked.
3. Add 300 grams of long green beans (I used 2 cans of cut green beans). Stir until cooked. Sprinkle with minced kaffir lime leaves, fresh chilies, and roasted peanuts. (I didn’t use any of the garnishments).
Saturday, September 17, 2011
Contributed by Karen Brimley
Contributed by Karen Brimley
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2 lbs. shrimp
1/4 cup yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 tsp cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 tbsp lemon juice
4 tbsp vegetable oil
Melted margarine (for basting)
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 tbsp red chili powder
2 tsp cloves
8 green cardamoms
Salt To Taste
3 tbsp butter
2/3 cup cream
1 tsp fenugreek
2 tsp ginger, julienned
honey to taste
- Whisk all of the ingredients in Part A together in a large bowl. Add the shrimp.
- Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the shrimp for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
- While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
- Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.
- If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the shrimp tikka masala