a favorite at the Kasell Thanksgiving Feast for over 20 years
Recipe serves 6
12 oz carrots thickly sliced
2 oz butter
1&1/2 tsp ground coriander seeds
1lb tomatoes peeled seeded chopped about 2&1/2 cups
1&1/2 pints chicken stock
1/4 pint heavy cream
salt pepper
1&1/2 tbsp chopped fresh coriander or parsley leaves
Cook carrots in butter for a several minutes
Add ground coriander cook 5 minutes
Add tomatoes cook 5 minutes
Add heated chicken stock
Bring to a boil turn down heat cook for a minimum of 35 minutes
NOTE if you increase the amount of servings this can take as long as 50 minutes
When the carrots are tender remove from heat let cool a bit
Briefly process in food processor * should not be too smooth
Return to pan reheat
Add cream
Add salt and Pepper
Add Coriander leaves or Parsley
Cover and let stand for 5 minutes before serving
12/16/2008
Chocolate Peppermint Pinwheel Cookies
Another A.B. cookie I want to try.
1 batch Sugar Cookies, recipe follows
3 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1 egg yolk
1 teaspoon peppermint extract
1/2 cup crushed candy canes or peppermint candies
Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 2 hours.
Preheat oven to 375 degrees.
Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.
Sugar Cookie:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice, as desired. Store in airtight container for up to 1 week.
Yield: approximately 3 dozen, 2 1/2-inch cookies
Prep Time: 15 minutes
Cook Time: 7 to 9 minutes
Inactive Prep Time: 2 hours
1 batch Sugar Cookies, recipe follows
3 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1 egg yolk
1 teaspoon peppermint extract
1/2 cup crushed candy canes or peppermint candies
Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 2 hours.
Preheat oven to 375 degrees.
Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.
Sugar Cookie:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice, as desired. Store in airtight container for up to 1 week.
Yield: approximately 3 dozen, 2 1/2-inch cookies
Prep Time: 15 minutes
Cook Time: 7 to 9 minutes
Inactive Prep Time: 2 hours
The Chewy Chocolate Chip Gluten Free Cookie
I found this recipe on Alton Brown's website and I am curious to try it.
* 8 ounces unsalted butter
* 11 ounces brown rice flour, approximately 2 cups
* 1 1/4 ounces cornstarch, approximately 1/4 cup
* 1/2-ounce tapioca flour, approximately 2 tablespoons
* 1 teaspoon xanthan gum
* 1 teaspoon kosher salt
* 1 teaspoon baking soda
* 2 ounces sugar, approximately 1/4 cup
* 10 ounces light brown sugar, approximately 1 1/4 cups
* 1 whole egg
* 1 egg yolk
* 2 tablespoons whole milk
* 1 1/2 teaspoons vanilla extract
* 12 ounces semisweet chocolate chips
Preheat the oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.
In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.
Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.
Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.
* 8 ounces unsalted butter
* 11 ounces brown rice flour, approximately 2 cups
* 1 1/4 ounces cornstarch, approximately 1/4 cup
* 1/2-ounce tapioca flour, approximately 2 tablespoons
* 1 teaspoon xanthan gum
* 1 teaspoon kosher salt
* 1 teaspoon baking soda
* 2 ounces sugar, approximately 1/4 cup
* 10 ounces light brown sugar, approximately 1 1/4 cups
* 1 whole egg
* 1 egg yolk
* 2 tablespoons whole milk
* 1 1/2 teaspoons vanilla extract
* 12 ounces semisweet chocolate chips
Preheat the oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.
In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.
Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.
Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.
12/15/2008
Brandy Alexander
This is a drink I'd like to make over the holidays.
1 ounce brandy
1 ounce dark crème de cacao
1 ounce heavy cream
Ice
1 pinch nutmeg
Shake brandy, crème de cacao and heavy cream with ice and strain into a chilled cocktail glass. Garnish with a pinch of fresh nutmeg.
This recipe comes from Rob Chirico's Hair of the Dog.
1 ounce brandy
1 ounce dark crème de cacao
1 ounce heavy cream
Ice
1 pinch nutmeg
Shake brandy, crème de cacao and heavy cream with ice and strain into a chilled cocktail glass. Garnish with a pinch of fresh nutmeg.
This recipe comes from Rob Chirico's Hair of the Dog.
11/28/2008
Turkey with Stuffing
I used this recipe from Alton Brown for the stuffing and it was deemed the best dish on Thanksgiving.
1 (10 to 12-pound) turkey, with giblets removed
1 quart chicken broth
2 ounces dried mushrooms
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 tablespoon vegetable oil, plus extra for rubbing on turkey
1 tablespoon kosher salt, plus extra for seasoning turkey
3 cups Challah bread, cut into 1/2-inch cubes (from approximately 4 to 5 slices)
4 ounces unsweetened dried cherries, approximately 1 cup
2 ounces chopped pecans, approximately 1/2 cup
2 whole eggs, beaten
2 teaspoons dried rubbed sage
2 teaspoons dried parsley
1/2 teaspoon freshly ground black pepper, plus extra for seasoning chicken
Special equipment: 1 re-usable organic cotton produce bag*
*Cook's Note: The bag is optional. Once the stuffing is made, you can place the stuffing into the bag and then place the bag into the cavity of the turkey.
Preheat the oven to 400 degrees F.
Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.
In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.
While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.
1 (10 to 12-pound) turkey, with giblets removed
1 quart chicken broth
2 ounces dried mushrooms
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 tablespoon vegetable oil, plus extra for rubbing on turkey
1 tablespoon kosher salt, plus extra for seasoning turkey
3 cups Challah bread, cut into 1/2-inch cubes (from approximately 4 to 5 slices)
4 ounces unsweetened dried cherries, approximately 1 cup
2 ounces chopped pecans, approximately 1/2 cup
2 whole eggs, beaten
2 teaspoons dried rubbed sage
2 teaspoons dried parsley
1/2 teaspoon freshly ground black pepper, plus extra for seasoning chicken
Special equipment: 1 re-usable organic cotton produce bag*
*Cook's Note: The bag is optional. Once the stuffing is made, you can place the stuffing into the bag and then place the bag into the cavity of the turkey.
Preheat the oven to 400 degrees F.
Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.
In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.
While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.
Make-Ahead Turkey Gravy
I found this on the CookThink blog and it was the best idea ever. Not only was it yummy but I didn't have to be in the kitchen once the turkey was done.
3 pounds turkey wings
2 medium onions, peeled, rough chop
1 cup water
2 32-ounce boxes reduced-sodium chicken broth
1 14-ounce can reduced-sodium chicken broth
2 large carrots, chunked
1/2 tsp thyme
3/4 cup quick-mixing (instant) flour*
2 TB butter
1/2 tsp freshly ground pepper or to taste
Heat oven to 400F/205C/Gas 6. Place turkey parts in a large roasting pan or (ella’s way) a large, oven-safe pot or Dutch oven. Scatter on the onions and roast for 1 hour and 15 minutes.
If necessary, transfer turkey and onions to a stockpot. Otherwise, proceed by adding the 1 cup of water to the pot along with the 2 boxes of broth. Add the carrots and thyme. Bring to a boil, reduce the heat and simmer uncovered for 90 minutes. From time to time, skim off any scum that might rise to the surface.
Remove turkey parts. If desired, remove and discard the skin, pull off and save the meat for another use. Otherwise discard the parts.
Strain liquid into a 3 or 4-quart saucepan (I like to use cheesecloth while straining) and simmer 5 - 10 minutes to slightly reduce the liquid and to concentrate the flavors.
Skim off as much fat as possible. If there’s time, refrigerate for several hours or overnight so the chilled fat is easier to remove.
Add flour to the can of broth and whisk until smooth.
Bring the broth in the saucepan to a gentle boil, add the broth/flour mix and boil 3 to 4 minutes to thicken gravy and remove the floury taste. Add butter and pepper; taste for seasoning and adjust if necessary. Refrigerate leftovers for up to one week or freeze for up to six months. Defrost slowly in fridge overnight before reheating.
3 pounds turkey wings
2 medium onions, peeled, rough chop
1 cup water
2 32-ounce boxes reduced-sodium chicken broth
1 14-ounce can reduced-sodium chicken broth
2 large carrots, chunked
1/2 tsp thyme
3/4 cup quick-mixing (instant) flour*
2 TB butter
1/2 tsp freshly ground pepper or to taste
Heat oven to 400F/205C/Gas 6. Place turkey parts in a large roasting pan or (ella’s way) a large, oven-safe pot or Dutch oven. Scatter on the onions and roast for 1 hour and 15 minutes.
If necessary, transfer turkey and onions to a stockpot. Otherwise, proceed by adding the 1 cup of water to the pot along with the 2 boxes of broth. Add the carrots and thyme. Bring to a boil, reduce the heat and simmer uncovered for 90 minutes. From time to time, skim off any scum that might rise to the surface.
Remove turkey parts. If desired, remove and discard the skin, pull off and save the meat for another use. Otherwise discard the parts.
Strain liquid into a 3 or 4-quart saucepan (I like to use cheesecloth while straining) and simmer 5 - 10 minutes to slightly reduce the liquid and to concentrate the flavors.
Skim off as much fat as possible. If there’s time, refrigerate for several hours or overnight so the chilled fat is easier to remove.
Add flour to the can of broth and whisk until smooth.
Bring the broth in the saucepan to a gentle boil, add the broth/flour mix and boil 3 to 4 minutes to thicken gravy and remove the floury taste. Add butter and pepper; taste for seasoning and adjust if necessary. Refrigerate leftovers for up to one week or freeze for up to six months. Defrost slowly in fridge overnight before reheating.
Turkey Brine
This must be the trick for moist, effortless turkey. It came out perfect! Recipe from Martha Stewart Living.
Makes enough brine for one 18- to 20-pound turkey
* 7 quarts (28 cups) water
* 1 1/2 cups coarse salt
* 6 bay leaves
* 2 tablespoons whole coriander seeds
* 1 tablespoon dried juniper berries
* 2 tablespoons whole black peppercorns
* 1 tablespoon fennel seeds
* 1 teaspoon black or brown mustard seeds
* 1 fresh whole turkey (18 to 20 pounds), patted dry, neck and giblets reserved for stock, liver reserved for stuffing
* 1 bottle dry Riesling
* 2 medium onions, thinly sliced
* 6 garlic cloves, crushed
* 1 bunch fresh thyme
1. Bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes.
2. Line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate for 24 hours, flipping turkey once.
11/24/2008
Turkey with Stuffing
Recipe courtesy Alton Brown, 2004
1 (10 to 12-pound) turkey, with giblets removed
1 quart chicken broth
2 ounces dried mushrooms
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 tablespoon vegetable oil, plus extra for rubbing on turkey
1 tablespoon kosher salt, plus extra for seasoning turkey
3 cups Challah bread, cut into 1/2-inch cubes (from approximately 4 to 5 slices)
4 ounces unsweetened dried cherries, approximately 1 cup
2 ounces chopped pecans, approximately 1/2 cup
2 whole eggs, beaten
2 teaspoons dried rubbed sage
2 teaspoons dried parsley
1/2 teaspoon freshly ground black pepper, plus extra for seasoning chicken
Special equipment: 1 re-usable organic cotton produce bag*
*Cook's Note: The bag is optional. Once the stuffing is made, you can place the stuffing into the bag and then place the bag into the cavity of the turkey.
Preheat the oven to 400 degrees F.
Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.
In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.
While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.
1 (10 to 12-pound) turkey, with giblets removed
1 quart chicken broth
2 ounces dried mushrooms
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 tablespoon vegetable oil, plus extra for rubbing on turkey
1 tablespoon kosher salt, plus extra for seasoning turkey
3 cups Challah bread, cut into 1/2-inch cubes (from approximately 4 to 5 slices)
4 ounces unsweetened dried cherries, approximately 1 cup
2 ounces chopped pecans, approximately 1/2 cup
2 whole eggs, beaten
2 teaspoons dried rubbed sage
2 teaspoons dried parsley
1/2 teaspoon freshly ground black pepper, plus extra for seasoning chicken
Special equipment: 1 re-usable organic cotton produce bag*
*Cook's Note: The bag is optional. Once the stuffing is made, you can place the stuffing into the bag and then place the bag into the cavity of the turkey.
Preheat the oven to 400 degrees F.
Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.
In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.
While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.
11/01/2008
Halloween High
We didn't get too many pictures of actual Halloween festivities because they were as hectic as can be. But here are the girls high on sugar and excitement at the dinner table after they went trick-or-treating. As you can tell, they were kitty cats.
10/28/2008
8/01/2008
Tacos with Meat
This is from The Joy of Cooking and we make it regularly.
2 Tbs vegetable oil
1/2 red onion, minced
1 pound ground beef or turkey or chicken
1 to 3 cloves garlic, minced
1 Tbs Chili powder
2 tsp ground cumin
2 tsp ground coriander
salt to taste
1 cup tomato sauce
fresh chili peppers (or just green pepper if you don't want spice)
In medium skillet cook onion for 5 minutes. Increase heat to medium-high and add ground meat. Cook, breaking up until no longer pink, about 3 minutes. Stir in garlic, spices and salt, cook 30 seconds. Add tomato sauce and peppers and cook for 10 minutes. Serve with tortillas, fresh lettuce, tomato, salsa and cheese.
2 Tbs vegetable oil
1/2 red onion, minced
1 pound ground beef or turkey or chicken
1 to 3 cloves garlic, minced
1 Tbs Chili powder
2 tsp ground cumin
2 tsp ground coriander
salt to taste
1 cup tomato sauce
fresh chili peppers (or just green pepper if you don't want spice)
In medium skillet cook onion for 5 minutes. Increase heat to medium-high and add ground meat. Cook, breaking up until no longer pink, about 3 minutes. Stir in garlic, spices and salt, cook 30 seconds. Add tomato sauce and peppers and cook for 10 minutes. Serve with tortillas, fresh lettuce, tomato, salsa and cheese.
5/01/2008
Red Velvet Cupcakes
I saw this recipe courtesy of Terri Wahl on Throwdown with Bobby Flay and I intend to make them for Olive's picnic birthday party.
For the cupcakes:
15 1/2 ounces all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons unsweetened cocoa powder
1 1/2 cups vegetable oil
13 ounces granulated sugar
1 1/4 cups buttermilk
3 eggs
2 tablespoons plus 2 teaspoons red food coloring
1 1/4 teaspoons vinegar (white or apple cider can both work)
1 1/4 teaspoons vanilla extract
1/8 cup water
For the cream cheese frosting:
1 1/2 pounds cream cheese, room temperature
1 pound butter, room temperature
2 pounds powdered sugar, sifted
1 tablespoon vanilla extract
For the cupcakes:
Preheat oven 350 degrees F.
Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out
tough.
Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
For the cream cheese frosting:
Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
The frosting can be used right away, or stored in the refrigerator up to a week.
Frost cooled cupcakes with the cream cheese frosting.
For the cupcakes:
15 1/2 ounces all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons unsweetened cocoa powder
1 1/2 cups vegetable oil
13 ounces granulated sugar
1 1/4 cups buttermilk
3 eggs
2 tablespoons plus 2 teaspoons red food coloring
1 1/4 teaspoons vinegar (white or apple cider can both work)
1 1/4 teaspoons vanilla extract
1/8 cup water
For the cream cheese frosting:
1 1/2 pounds cream cheese, room temperature
1 pound butter, room temperature
2 pounds powdered sugar, sifted
1 tablespoon vanilla extract
For the cupcakes:
Preheat oven 350 degrees F.
Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out
tough.
Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
For the cream cheese frosting:
Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
The frosting can be used right away, or stored in the refrigerator up to a week.
Frost cooled cupcakes with the cream cheese frosting.
Chocolate Chiffon Cupcake
Recipe courtesy Alton Brown, 2008
4 ounces cake flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/4 cup hot water
1 1/4-ounce cocoa powder
5 large egg yolks
6 ounces sugar, divided
1/4 cup vegetable oil
1 teaspoon vanilla extract
4 large egg whites
1/2 teaspoon cream of tartar
Preheat oven to 325 degrees F.
Place paper liners into 2 (12-cup) muffin tins and set aside. If you prefer, set 12 ovenproof coffee mugs on a half sheet pan and set aside.
In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.
Place the hot water and the cocoa powder into a small bowl and whisk to thoroughly combine. Set aside. Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and 'ribbons' when lifted. Add the cocoa mixture, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just to combine. Transfer the mixture to a mixing bowl while you whisk the egg whites.
Place the egg whites and cream of tartar into a clean bowl and whisk on high using the whisk attachment, until it becomes foamy. Decrease the speed to low and gradually add the remaining ounce of sugar. Once the sugar has all been added, increase the speed back to high and continue to beat until stiff peaks form, approximately 2 minutes.
Transfer 1/3 of the egg whites to the batter and whisk until well combined. Add the remaining egg whites and fold in gently. Transfer batter into prepared muffin tins or coffee mugs, evenly dividing the batter between the cups. Place both muffin tins on the middle rack of the oven or, if using mugs, place all of them on a half sheet pan and set on the bottom rack of the oven. Bake for 30 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 degrees F. Remove from the oven to a cooling rack and allow to cool completely before frosting.
4 ounces cake flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/4 cup hot water
1 1/4-ounce cocoa powder
5 large egg yolks
6 ounces sugar, divided
1/4 cup vegetable oil
1 teaspoon vanilla extract
4 large egg whites
1/2 teaspoon cream of tartar
Preheat oven to 325 degrees F.
Place paper liners into 2 (12-cup) muffin tins and set aside. If you prefer, set 12 ovenproof coffee mugs on a half sheet pan and set aside.
In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.
Place the hot water and the cocoa powder into a small bowl and whisk to thoroughly combine. Set aside. Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and 'ribbons' when lifted. Add the cocoa mixture, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just to combine. Transfer the mixture to a mixing bowl while you whisk the egg whites.
Place the egg whites and cream of tartar into a clean bowl and whisk on high using the whisk attachment, until it becomes foamy. Decrease the speed to low and gradually add the remaining ounce of sugar. Once the sugar has all been added, increase the speed back to high and continue to beat until stiff peaks form, approximately 2 minutes.
Transfer 1/3 of the egg whites to the batter and whisk until well combined. Add the remaining egg whites and fold in gently. Transfer batter into prepared muffin tins or coffee mugs, evenly dividing the batter between the cups. Place both muffin tins on the middle rack of the oven or, if using mugs, place all of them on a half sheet pan and set on the bottom rack of the oven. Bake for 30 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 degrees F. Remove from the oven to a cooling rack and allow to cool completely before frosting.
Gingerbread Cupcakes with Caramelized Mango Buttercream
Recipe courtesy Bobby Flay, 2007
For the ginger syrup:
1 cup water
1 cup granulated sugar
1 (2-inch) piece fresh ginger, peeled and coarsely chopped
For the cupcakes:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 stick unsalted butter, melted
3/4 cup dark brown sugar
2 large eggs
6 tablespoons black strap molasses
3/4 cup water
For the caramelized mango buttercream:
2 tablespoons unsalted butter plus 2 cups (1 pound) unsalted butter, at room temperature, cut into small pieces
1 to 2 tablespoons honey
3 ripe mangoes, peeled, pitted and coarsely chopped
6 egg yolks
3/4 cup sugar
1/2 cup light corn syrup
1 tablespoon pure vanilla extract
1/4 cup candied ginger, finely diced
For the ginger syrup:
Bring all the ingredients to a boil in a small saucepan and cook until the sugar has melted and the mixture thickens slightly. Remove from heat and infuse for 30 minutes. Remove ginger just before using.
For the cupcakes:
Preheat oven to 350 degrees F. Line 12-muffin tin cups with paper cupcake liners and spray the inside of each liner and the top of the pan with nonstick cooking spray.
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon and cloves into a medium bowl.
Whisk together the melted butter, brown sugar, eggs, and molasses in a large bowl until blended. Add some of the water to batter then some of the dry ingredients to the batter. Continue alternating with the water and flour until everything is added and smooth.
Fill each paper liner with 1/3 cup of the batter, about 1/4-inch below the top of the liner.
Place into preheated oven and bake just until the tops feel firm and a toothpick inserted into the center come out clean, about 15 to 18 minutes. Remove from the oven and brush the tops liberally with some of the ginger syrup.
Allow cupcakes to cool prior to frosting.
For the caramelized mango buttercream:
Heat 2 tablespoons of butter in large saute pan over high heat. Add the honey and the mangoes and cook until caramelized and soft. Transfer to a food processor and process until smooth. Pass mixture through a medium mesh strainer into a bowl.
In the bowl of a stand mixer fitted with a wire whip attachment, beat the egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes.
In a nonstick saucepan, combine the sugar and corn syrup. Place over medium-high heat and bring to a full rolling boil without stirring and cook until it reaches soft-ball stage (238 to 242 degrees F) on a candy thermometer. Immediately pour the mixture into a buttered measuring cup to halt the cooking.
Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed, and beat for about 5 seconds. Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely.
Add the butter, 1 piece at a time, and beat until incorporated before adding the next piece. When all of the butter has been blended in, add the vanilla and slowly add the mango puree. Continue beating until combined.
Frost each gingerbread cupcake with the caramelized mango buttercream and sprinkle with the candied ginger.
For the ginger syrup:
1 cup water
1 cup granulated sugar
1 (2-inch) piece fresh ginger, peeled and coarsely chopped
For the cupcakes:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 stick unsalted butter, melted
3/4 cup dark brown sugar
2 large eggs
6 tablespoons black strap molasses
3/4 cup water
For the caramelized mango buttercream:
2 tablespoons unsalted butter plus 2 cups (1 pound) unsalted butter, at room temperature, cut into small pieces
1 to 2 tablespoons honey
3 ripe mangoes, peeled, pitted and coarsely chopped
6 egg yolks
3/4 cup sugar
1/2 cup light corn syrup
1 tablespoon pure vanilla extract
1/4 cup candied ginger, finely diced
For the ginger syrup:
Bring all the ingredients to a boil in a small saucepan and cook until the sugar has melted and the mixture thickens slightly. Remove from heat and infuse for 30 minutes. Remove ginger just before using.
For the cupcakes:
Preheat oven to 350 degrees F. Line 12-muffin tin cups with paper cupcake liners and spray the inside of each liner and the top of the pan with nonstick cooking spray.
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon and cloves into a medium bowl.
Whisk together the melted butter, brown sugar, eggs, and molasses in a large bowl until blended. Add some of the water to batter then some of the dry ingredients to the batter. Continue alternating with the water and flour until everything is added and smooth.
Fill each paper liner with 1/3 cup of the batter, about 1/4-inch below the top of the liner.
Place into preheated oven and bake just until the tops feel firm and a toothpick inserted into the center come out clean, about 15 to 18 minutes. Remove from the oven and brush the tops liberally with some of the ginger syrup.
Allow cupcakes to cool prior to frosting.
For the caramelized mango buttercream:
Heat 2 tablespoons of butter in large saute pan over high heat. Add the honey and the mangoes and cook until caramelized and soft. Transfer to a food processor and process until smooth. Pass mixture through a medium mesh strainer into a bowl.
In the bowl of a stand mixer fitted with a wire whip attachment, beat the egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes.
In a nonstick saucepan, combine the sugar and corn syrup. Place over medium-high heat and bring to a full rolling boil without stirring and cook until it reaches soft-ball stage (238 to 242 degrees F) on a candy thermometer. Immediately pour the mixture into a buttered measuring cup to halt the cooking.
Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed, and beat for about 5 seconds. Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely.
Add the butter, 1 piece at a time, and beat until incorporated before adding the next piece. When all of the butter has been blended in, add the vanilla and slowly add the mango puree. Continue beating until combined.
Frost each gingerbread cupcake with the caramelized mango buttercream and sprinkle with the candied ginger.
3/20/2008
Easter Egg Cookies
Made these from Cooking Light magazine and Olive loved them. Cookies:
1 1/2 cups all-purpose flour (about 6 1/2 ounces)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
Icing:
2 cups powdered sugar
3 tablespoons fat-free milk
1/4 teaspoon vanilla extract
Food coloring (optional)
To prepare cookies, spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 teaspoon vanilla and egg. Add flour mixture, beating at low speed until blended.
Place dough between two sheets of plastic wrap. Roll dough to a 1/4-inch thickness. Chill 1 hour.
Preheat oven to 375°.Cut dough with a 2 1/4-inch egg-shaped cutter. Place cookies on a baking sheet lined with parchment paper. Bake at 375° for 8 minutes or until edges of cookies are browned. Cool cookies 1 minute on pan. Remove cookies from parchment; cool completely on a wire rack.
To prepare icing, combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir until smooth. Add food coloring, if desired. Stir well. Spread or pipe icing onto cookies.
CALORIES 90 (19% from fat); FAT 1.9g (sat 1.1g,mono 0.5g,poly 0.1g); PROTEIN 1g; CHOLESTEROL 12mg; CALCIUM 9mg; SODIUM 67mg; FIBER 0.2g; IRON 0.4mg; CARBOHYDRATE 17.5g
2/22/2008
Peanut Butter Cookies
Recipe courtesy Juan Carlos Cruz
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup light butter
1/2 cup mashed banana
1 cup reduced-fat peanut butter
1/2 cup egg substitute
1 cup brown sugar
1 cup sugar substitute (recommended: Splenda)
Preheat the oven to 350 degrees F. Line 2 sheet pans with a silicone baking mat or parchment paper and set aside. Alternatively, you can do this in 2 batches.
Sift flour, baking soda, and baking powder together and set aside. In the bowl of an electric mixer, blend butter, banana, and peanut butter together. Add egg substitute, brown sugar, and sugar substitute and beat until incorporated. Gradually add the sifted flour mixture to the mixer and continue to mix on low speed until incorporated.
Drop batter, in 1 tablespoon-size balls, onto the prepared sheet pan, about 2 inches apart. Flatten cookies a little with the back of a fork. Bake for 10 minutes or until golden brown and crispy. Let cool on a metal rack.
Nutrition Information
Nutritional Analysis per serving Calories 148
Fat 6 grams Saturated Fat 2 grams
Carbohydrates 22 grams Fiber 1 gram
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup light butter
1/2 cup mashed banana
1 cup reduced-fat peanut butter
1/2 cup egg substitute
1 cup brown sugar
1 cup sugar substitute (recommended: Splenda)
Preheat the oven to 350 degrees F. Line 2 sheet pans with a silicone baking mat or parchment paper and set aside. Alternatively, you can do this in 2 batches.
Sift flour, baking soda, and baking powder together and set aside. In the bowl of an electric mixer, blend butter, banana, and peanut butter together. Add egg substitute, brown sugar, and sugar substitute and beat until incorporated. Gradually add the sifted flour mixture to the mixer and continue to mix on low speed until incorporated.
Drop batter, in 1 tablespoon-size balls, onto the prepared sheet pan, about 2 inches apart. Flatten cookies a little with the back of a fork. Bake for 10 minutes or until golden brown and crispy. Let cool on a metal rack.
Nutrition Information
Nutritional Analysis per serving Calories 148
Fat 6 grams Saturated Fat 2 grams
Carbohydrates 22 grams Fiber 1 gram
Almond Blueberry Cookies
Recipe courtesy Giada De Laurentiis on the Food Channel
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter
1 cup sugar
1 egg york
1/4 to 1/3 cup whole milk
1 teaspoon almond extract
2 teaspoons lemon zest, about 1 lemon
1/2 cup chopped almonds, toasted
1 cup frozen blueberries, thawed and drained
In a medium bowl, combine flour, baking powder, and salt.
In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest.
Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F. Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes. Cool the cookies on a wire rack. Save in a storage container to take to the picnic.
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter
1 cup sugar
1 egg york
1/4 to 1/3 cup whole milk
1 teaspoon almond extract
2 teaspoons lemon zest, about 1 lemon
1/2 cup chopped almonds, toasted
1 cup frozen blueberries, thawed and drained
In a medium bowl, combine flour, baking powder, and salt.
In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest.
Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F. Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes. Cool the cookies on a wire rack. Save in a storage container to take to the picnic.
2/20/2008
Apple Spice Muffins
From my Stoneyfield Farm yogurt container: Moist and light, these muffins make a delicious breakfast.
2 cups flour
1/2 cup sugar
1 1/2 teaspoons baking soda
2 eggs
1 cup vanilla Stonyfield Farm Yogurt
1/4 cup butter, melted and cooled
2 teaspoons cinnamon
1 cup apples, peeled and chopped
Directions
Sift together flour, sugar, baking soda and cinnamon. In another bowl, blend eggs, yogurt and butter. Pour egg mixture into flour mixture, add apples and stir. Bake at 375ºF for 20-25 minutes.
2 cups flour
1/2 cup sugar
1 1/2 teaspoons baking soda
2 eggs
1 cup vanilla Stonyfield Farm Yogurt
1/4 cup butter, melted and cooled
2 teaspoons cinnamon
1 cup apples, peeled and chopped
Directions
Sift together flour, sugar, baking soda and cinnamon. In another bowl, blend eggs, yogurt and butter. Pour egg mixture into flour mixture, add apples and stir. Bake at 375ºF for 20-25 minutes.
1/05/2008
Turkey Burgers with Special Sauce
Another Cooking Light magazine hit. Turkey burgers can be dry but these are not, and they are flavorful. Also, be warned, the raw meat mixture is very wet and hard to work with.
1/4 cup chopped green onions
2 tablespoons fresh orange juice
1 tablespoon low-sodium soy sauce
1 teaspoon finely chopped peeled fresh ginger
1 garlic clove, minced
1 pound ground turkey breast
Cooking spray
1/2 cup Special Sauce
4 (1 1/2-ounce) whole wheat hamburger buns
4 curly leaf lettuce leaves
Prepare grill (I used a grill pan at home).Combine first 6 ingredients in a large bowl. Divide turkey mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty. Place patties on grill rack coated with cooking spray; grill 6 minutes on each side or until done.
Spread 2 tablespoons Special Sauce over top half of each bun. Place lettuce leaves on bottom halves of buns; top each with 1 patty and top half of bun. Cut each burger in half.
Yield: 4 servings (serving size: 1 burger) CALORIES 318 (21% from fat); FAT 7.3g (sat 1.6g,mono 1.8g,poly 3.3g); PROTEIN 32.5g; CHOLESTEROL 70mg; CALCIUM 73mg; SODIUM 812mg; FIBER 3.6g; IRON 2.8mg; CARBOHYDRATE 31.7g
1/4 cup chopped green onions2 tablespoons fresh orange juice
1 tablespoon low-sodium soy sauce
1 teaspoon finely chopped peeled fresh ginger
1 garlic clove, minced
1 pound ground turkey breast
Cooking spray
1/2 cup Special Sauce
4 (1 1/2-ounce) whole wheat hamburger buns
4 curly leaf lettuce leaves
Prepare grill (I used a grill pan at home).Combine first 6 ingredients in a large bowl. Divide turkey mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty. Place patties on grill rack coated with cooking spray; grill 6 minutes on each side or until done.
Spread 2 tablespoons Special Sauce over top half of each bun. Place lettuce leaves on bottom halves of buns; top each with 1 patty and top half of bun. Cut each burger in half.
Yield: 4 servings (serving size: 1 burger) CALORIES 318 (21% from fat); FAT 7.3g (sat 1.6g,mono 1.8g,poly 3.3g); PROTEIN 32.5g; CHOLESTEROL 70mg; CALCIUM 73mg; SODIUM 812mg; FIBER 3.6g; IRON 2.8mg; CARBOHYDRATE 31.7g
1/01/2008
Honey-Roasted Root Vegetables
2 cups coarsely chopped peeled sweet potato (about 1 large)1 1/2 cups coarsely chopped peeled turnip (about 2 medium)
1 1/2 cups coarsely chopped parsnip (about 2 medium)
1 1/2 cups coarsely chopped carrot (about 2 medium)
1/4 cup tupelo honey
2 tablespoons olive oil
1/2 teaspoon salt
3 shallots, halved
Cooking spray
Preheat oven to 450°.
Combine all ingredients except the cooking spray in a large bowl; toss to coat. Place vegetable mixture on a jelly-roll pan coated with cooking spray. Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.
Yield 8 servings (serving size: 1/2 cup)
CALORIES 118(27% from fat); FAT 3.5g (sat 0.5g,mono 2.5g,poly 0.4g); PROTEIN 1.3g; CHOLESTEROL 0.0mg; CALCIUM 33mg; SODIUM 171mg; FIBER 2.3g; IRON 0.5mg; CARBOHYDRATE 21.7g
Creamiest Chocolate Pudding
Another recipe from Cooking Light magazine.
1/2 cup granulated sugar
3 tablespoons cornstarch
3 tablespoons unsweetened cocoa
1/4 teaspoon salt
2 1/2 cups 1% low-fat milk
1/2 cup evaporated fat-free milk
2 ounces bittersweet chocolate (60 to 70 percent cocoa), finely chopped (about 1/4 cup)
1 teaspoon vanilla extract
Fresh mint sprigs (optional)
Combine first 4 ingredients in a medium, heavy saucepan; stir with a whisk. Gradually add low-fat milk and evaporated milk, stirring with a whisk. Bring to a boil over medium-high heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick. Remove from heat; add chocolate, stirring until melted and mixture is smooth. Stir in vanilla. Pour about 2/3 cup pudding into each of 6 (8-ounce) ramekins; cover surface of each serving with plastic wrap. Chill at least 4 hours. Remove plastic wrap; serve. Garnish with fresh mint sprigs, if desired.
Yield 6 servings
CALORIES 194(21% from fat); FAT 4.6g (sat 2.7g,mono 0.9g,poly 0.1g); PROTEIN 5.9g; CHOLESTEROL 6mg; CALCIUM 191mg; SODIUM 175mg; FIBER 1.4g; IRON 0.9mg; CARBOHYDRATE 35g
1/2 cup granulated sugar
3 tablespoons cornstarch
3 tablespoons unsweetened cocoa
1/4 teaspoon salt
2 1/2 cups 1% low-fat milk
1/2 cup evaporated fat-free milk
2 ounces bittersweet chocolate (60 to 70 percent cocoa), finely chopped (about 1/4 cup)
1 teaspoon vanilla extract
Fresh mint sprigs (optional)
Combine first 4 ingredients in a medium, heavy saucepan; stir with a whisk. Gradually add low-fat milk and evaporated milk, stirring with a whisk. Bring to a boil over medium-high heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick. Remove from heat; add chocolate, stirring until melted and mixture is smooth. Stir in vanilla. Pour about 2/3 cup pudding into each of 6 (8-ounce) ramekins; cover surface of each serving with plastic wrap. Chill at least 4 hours. Remove plastic wrap; serve. Garnish with fresh mint sprigs, if desired.
Yield 6 servings
CALORIES 194(21% from fat); FAT 4.6g (sat 2.7g,mono 0.9g,poly 0.1g); PROTEIN 5.9g; CHOLESTEROL 6mg; CALCIUM 191mg; SODIUM 175mg; FIBER 1.4g; IRON 0.9mg; CARBOHYDRATE 35g
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