Archive for January, 2010
Sugar Cookies
Posted by Eileen Devlin in Baking, Desserts, Low Calorie, Snacks on January 10th, 2010
Ok. . .I am going to preface this by saying these were one of the most difficult baked good items that I have had to make. With other cookies you simply put a ’rounded teaspoonful’ of batter on a baking sheet and could care less about what they look like afterwards. Sugar cookies are made to be ‘pretty’. Well, these tasted wonderful (and are surprisingly low cal) but for a late, late night amongst doing other chores, it was unexpectedly a lot of work. This is not to deter any of you from attempting to make these but just learn my lessons before you do it! Make sure you have the time and the patience to devote to these.
What you will need:
1/4 c butter, softened
1/2 c sugar (or you can use a substitute)
1 tsp baking powder
1/4 tsp salt
1/4 c canola oil
1 egg
1 tsp vanilla
2.5 c sifted cake flour
coarse sugar, unsweetened cocoa powder, colored sugar, etc for toppings
1. Beat butter on high speed for 30 seconds. Add sugar, baking powder, salt and beat until well combined. Add oil, egg, and vanilla – combine. Beat in as much of the flour as you can with the mixer. Divide dough in half, cover, and chill for 1-2 hrs or until easy to handle. (My dough was still crumbly and not easy to handle but the rolling pin helped)
2. Preheat oven to 375. On a lightly floured surface roll out dough (one half at a time) to 1/8 in thickness and use our cookie cutter(s). Reroll scraps as necessary and place cookies on baking sheet. If desired, decorate (and this was the time-consuming part). Bake for 6-8 mins or until edges are firm and just starting to brown. Cool on wire rack. Makes approx. 48 cookies.
I’m going to have to work on my cooking decorating skills but regardless they tasted delicious! Once these were done I swear I didn’t want anyone to touch them besides me after all that work. . .
Nutritional Information (per avg cookie size – about 2-2.5 in AND sans decorative sweets):
Calories: 54
Total Fat: 2 g
Cholesterol: 7 mg
Protein: 1 g
Carbohydrate: 8 g
Fiber: 0 g
Sodium: 26 mg
Ginger Steak Stir Fry
Posted by Van Santos in Chinese on January 9th, 2010
Wanting to use my left over goods from the Horseradish-Garlic topped Filet I decided on a quick and easy Stir Fry dish.
You’ll be wanting to have:
1) 1 8oz filet, sliced
2) 1 1/2 tbsp ginger
3) 1 tsp mustard powder
4) 5 stalks of cooked Asparagus, chopped (steamed)
5) Hand full of sliced mushrooms, Sautéed
6) 2 1/2 tbsp Hoisin sauce
7) 1 cup cooked rice
8 ) Olive oil (for cooking) and pepper for taste
9) 1 tsp of minced garlic
Let’s get started
1) Whip on out your wok, place olive oil in, and place over a medium-low heat.
2) When wok begins to heat up, add filet and garlic. Make sure to stir as soon as you place the meat in as you run into the ability to burn the meat rather quickly. Cook for roughly 2 minutes
3) Add a bit more olive oil, pepper to your desired standard, ginger, mustard powder and mix. Cook for another minute. Turn the heat up to medium but watch for burning of the dish.
4) Time to throw in your asparagus and mushrooms, continue to stir for 1 minute.
5) Add the Hoisin sauce, stir and cook for roughly 2 minutes.
6) Serve over rice and you are done!
Ginger Steak Stir Fry
The serving make enough for one and hits the spot.
Have fun!
Tuna Cakes with Cucumber Yogurt Sauce
Posted by Eileen Devlin in Low Calorie, Main Course, Seafood, Side Dishes, Tuna, Vegetables on January 6th, 2010
So here’s a recipe I am SO glad to have found! This was spectacular!
For cucumber yogurt sauce:
1/2 c peeled, seeded, and finely chopped cucumber
1/2 c plain non-fat yogurt
2 tbsp snipped fresh dillweed or 2 tsps dried and crushed
2 tsps fresh lemon juice
1/8 to 1/4 tsp pepper
Stir above ingredients together – cover and refrigerate.
For tuna cakes:
2- 6 oz cans albacore tuna in distilled/spring water, drained and flaked
2 large eggs or you can subsitute
1/3 c crushed fat free no salt added whole wheat crackers ( or you choose)
1/4 c chopped green onion (green and white parts)
2 tsp Dijon mustard
1 tsp prepared horseradish
1/4 tsp salt
1/4 tsp pepper
Combine all tuna ingredients and shape into 6 cakes about 2.5 in in diameter. Heat a skillet over medium heat and prep with vegetable oil. Cook cakes for 6-8 mins or until golden brown, turning once. Serve with sauce and sides of choice – Enjoy!
Frying up the tuna cakes. . .
Voila! (And as always I have to have my salad)
***The side is a corn pudding which was actually a great accompaniment. Here’s the how-to on that one: Combine 2 c whole kernel corn, 1 1/4 c low fat buttermilk, 2 lg eggs (or substitutes), 1 tbsp melted margarine, 1 tsp salt and white pepper each. Prep a 6.5 in baking pan and bake for 45 – 50 mins (closer to 50) at 350.
Nutritional Information:
Tuna Cakes (per cake):
Calories: 133
Total fat: 4 g
Cholesterol: 24 mg
Sodium: 416 mg
Carbohydrate: 6 g
Fiber: 1 g
Protein: 17 g
Corn Pudding:
Calories: 133
Total Fat: 2.5 g
Cholesterol: 3 mg
Sodium: 313 mg
Carbohydrate: 22 mg
Fiber: 2 g
Protein: 8 g
Horseradish-Garlic topped Filet with Braised Mushrooms
Posted by Van Santos in Main Course, Steak on January 5th, 2010
This dish started off as a quest to do horseradish encrusted filet but grew into something a wee bit different – I give you Horseradish-Garlic topped Filet with and Braised Mushrooms. It sounds ostentatious but it isn’t.
Really.
List-o-ingredients (Steak/Steak Topping)
2 Filets – 6 to 8 oz
1 tsp minced garlic
1 tsp minced horseradish (fresh or bottled – more on that at the end of the post)
1 cup of breadcrumbs
A few Parsley Leafs, chopped
1/2 stick of butter, soft
1/4 cup parmesan-reggiano
Salt and Pepper to taste
You’ll:
1) Mix all of your topping ingredients together. Your butter should be soft but not melted which will result in a clumping consistency of all ingredients.
2) Cook your filet to the desired temperature
3) Remove filet from heat, place enough horseradish-garlic topping to cover surface area of the filet
4) Broil on a high flame until the topping begins to bubble/turn brown
Braised Mushrooms
1) Package of Cremini mushrooms, whole
2) 1 tbsp of butter
3) 1/4 cup red wine (I used Merlot as it tends to go well with grilled meat)
The ‘braising’ is rather simple, just toss your mushrooms in a frying pan with the butter and quickly brown, then add the red wine. Stir and cook until the wine begins to thicken. Remember to do this over a medium to medium/low heat to keep the mushrooms firm. No one likes over cooked mushrooms!
Horseradish-Garlic topped filet with braised mushrooms
OH SO VERY GOOD.
My concern was the fresh horseradish as going to overwhelm the dish, however, I found that adding an equal part of garlic balanced it out, allowing for the taste to come through without making the entire experience a wasabi-esque nightmare.
This topping could also become the base for so many other variations – crab, blue cheese first come to mind… this topping is easily a steak house favorite and I cannot wait to make it again.
Now, I noted that one could used fresh or horseradish. I decide to use fresh as I had the ability to control the overall flavor. A pre-bottled option would have added other flavors I may not have been shooting for (too salty, too strong for example). However, in chopping up my own horseradish I came to the conclusion that mother nature has a sense of humor.
Yep. Just look at this…
Horseradish - Mother Nature has a sense of humor
As always, enjoy!
Good Ole Spaghetti and Meatballs
Posted by Van Santos in Italian, Main Course, Pasta on January 4th, 2010
I was asked to make Spaghetti and Meatballs so I thought, hey, why not. Never did that before now seems like a good time to expand the old recipe book. To start, I used the sauce recipe that I used in the Kitchen Scrap Lasagna (I mean, why re-intent the wheel on that one) and focused on the meatballs.
Here is what I used:
1/2 lb ground beef
1/2 lb ground pork
1 egg, beaten
1 tbsp butter, melted
1/2 cup Italian Bread Crumbs
1/4 cup Parmigiano-Reggiano Cheese
1 Green Onion, chopped
1 tsp freshly ground oregano, basil and dill (respectively)
1 tbsp minced garlic
Salt and Pepper to taste
You…
1) Preheat oven to 325
2) Take your ingredients and mix until all items are throughly blended
3) Shape meatballs and place on cookie sheet (like so)
Meatballs, lined up.
4) Bake for 25 minutes
5) Serve over Spaghetti and top with your sauce of choice
Meatballs, ready to go!
Meatballs are not all that hard to make – it all comes down to having the base recipe and tweaking as you see fit. That said, what are your favorite metaball recipes?
What suggestions do you have that can really make an impressive dish out of something so simple?
Have fun.
Chocolate Coconut Macaroons
Posted by Eileen Devlin in Baking, Desserts, Low Calorie, Snacks on January 3rd, 2010
Can we tell I love a coconut, nut, and chocolate combination? This surprisingly low-cal recipe is excellent. I anticipated them looking differently (like store bought macaroons) but the texture and taste is amazing. When you bite into them they feel soft and as light as air but then end with a nice crunch from the almonds and coconut. Just awesome. I served these as one of the dessert options at a dinner party.
3/4 c slivered almonds, dry-roasted and finely chopped
2/3 c sweetened flaked coconut
1/3 c all-purpose flour
3 tbsp unsweetened cocoa powder
whites of 4 large eggs
1/2 tsp vanilla
1/2 tsp imitation coconut flavoring
1/4 tsp cream of tartar
1 c sugar
1. Preheat oven to 325 and prep your baking sheets or you can use parchment paper (I did the latter for these).
2. In a small bowl, stir together almonds, coconut, flour, and cocoa
3. In a large metal/glass bowl combine remaining ingredients except sugar and beat on high until foamy. Gradually beat in sugar. Continue beating for 2-3 mins or until the egg whites are glossy and stiff peaks forms and remain standing.
4. Gently fold the almond mixture into the egg whites and drop by rounded teaspoonfuls about 2 in apart on baking sheets. Bake one sheet at a time for 12-14 mins or until tops are dry. Cool on wire racks. For a light dessert serve with strawberries and light whipped cream. I yielded 36 macaroons.
***I still have a feeling that they shouldn’t be as flat but the taste did NOT disappoint.
Nutritional Information (per serving=2 cookies each):
Calories: 97
Total Fat: 3.5 g
Cholesterol: 0 mg
Sodium: 20 mg
Carbohydrate: 16 g
Fiber: 1 g
Protein: 2 g
German Sweet Chocolate Cupcakes
Posted by Eileen Devlin in Baking, Desserts, Snacks on January 2nd, 2010
This is one of the most decadent desserts I have made – per my friends’ request (they are so lucky!). I took a cake recipe and decided to do cupcakes instead. . .presentation could have been better but I kid you not these taste incredible!
It was strongly suggested to make the frosting first as it takes time to reach the right consistency:
12 0z evaporated milk
1.5 c sugar
3/4 c butter
4 egg yolks
1-8 oz flaked coconut
1.5 c chopped pecans (I smashed them up more for a finer and more even consistency)
Combine first four ingredients in a saucepan over medium heat for about 12 min or until thick (soft rolling boil is good). Remove from heat and then stir in coconut and pecans. Keep stirring until consistency is thick enough for frosting – when you remove your spoon from the mixture it should stick. This may take a while. . .
For cake:
4-1 oz squares German Sweet Chocolate (Baker’s)
1/2 c water
2 cups all purpose flour (you can use cake flour if you decide to make an actual cake)
1 tsp baking soda
1/4 tsp salt
1 c butter softened
2 c sugar
4 egg yolks and whites
1 tsp vanilla extract
1 c buttermilk
1. Preheat oven to 350 and prep your pan/cupcake pan (liners)
2. Microwave chocolate and water about 1-2 minutes, stirring halfway.
3. Mix flour, salt, and baking soda
4. Beat butter and sugar until light and fluffy. Add one yolk at a time and beat. Stir in chocolate and vanilla. Add flour/buttermilk alternately.
5. In separate bowl beat egg whites on high until soft peaks form and fold into batter.
6. Bake for approx 30 mins for cake and about 20-23 mins for cupcakes. I yielded 24 cupcakes, but I think I could have put a little less batter in each and made more. Note: I also used cake flour which may have affected how they came out. Tops were a bit flat so I’m not sure where I went wrong. So far I have rave reviews by the hubby!
UPDATE: The cupcakes have made it to their destination and from what I’m told I’m getting ribs in return. Not a bad exchange so they must be good – LOL!
***I am definitely going to attempt making this again and hopefully they will come out looking a bit better. I think once you taste the frosting it won’t matter what the rest looks like. I swear, the BEST frosting ever.
I have no clue what the nutritional information is for each cupcake. Why bother?
Truly Kick Ass Garlic Bread
Posted by Van Santos in Appetizers on January 1st, 2010
During the past week I made spaghetti with home made meatballs. Don’t worry, the recipe for the meatballs will be coming shortly. With the dish I also cranked out so very simple, but truly kick ass, garlic bread.
Needs…
1 Stick melted butter
1/4 chopped shallot
1/4 chopped yellow onion
1 green onion shoot, chopped
2 tablespoons minced garlic
1/4 cup Parmigiano-Reggiano
Some freshly chopped Parsley and Basil
1 loaf of French bread (you can pick this up from your fresh bake areas of your local store)
Really, not hard to make here… you mix all of your ingredients in a medium bowl, then brush over your French Bread. Toast in your broiler, on high, for a minute or two. Make sure you watch during the entire process as the bread could quickly burn.
Have fun!
Truly Kick Ass Garlic Bread
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