Wednesday, January 30, 2008
5 large egg whites
3/4 tsp. cream of tartar
1/4 tsp. salt
1/2 c. flour
1/2 c. sugar
1/4 c. yellow squash puree*
1 tsp. lemon extract
1 tsp. grated lemon or orange zest
1 (8 oz.) package reduced-fat cream cheese
1/2 c. carrot puree**
2 TB. frozen orange juice concentrate
1/8 tsp. salt
Preheat the oven 350 and line a muffin tin with baking cups.
In the bowl of an electric mixer, combine the egg whites, cream of tartar, and salt. Beat until the egg whites double in volume and stiff peaks form, 4 to 5 minutes. Add the flour, sugar, squash puree, lemon extract, and zest. Using a spatula, gently fold these ingredients into the egg whites just until combined.
Divide the batter among the muffin cups and bake until the tops of the cupcakes are lightly browned and spring back to the touch, 18 to 20 minutes. Turn the cupckaes out onto a rack to cool.
For the frosting, beat the cream cheese, carrot puree, orange juice concentrate, and salt in a medium bowl until smooth. Spread over cooled cupcakes.
*For yellow squash puree, cut 1 lb. of squash into 1-inch pieces. Steam for 6 to 8 minutes and puree in a blender until smooth.
** For carrot puree, see the Meatloaf recipe.
1 c. Italian seasoned breadcrumbs
1/2 c. skim milk
2 TB. olive oil
1/2 onion, finely chopped
2 celery stalks, finely chopped
1 lb. ground turkey
1/2 c. Parmesan cheese
1/2 c. carrot puree*
1/4 c. ketchup
1 tsp. salt
1/8 tsp. pepper
1 (8 oz.) can tomato sauce
4 slices turkey bacon
Preheat the oven to 350 and grease a 9x5 inch loaf pan.
In a large bowl, soak the breadcrumbs in milk.
Heat oil over medium-high heat. Add onion and cook, stirring occasionally, 7 to 10 minutes. Add the celery and cook 3 to 4 minutes longer. Scrape the mixture into the bowl with breadcrumbs. Add the turkey, Parmesan, carrot puree, ketchup, salt, and pepper. Stir to combine.
Turn the mixture into the loaf pan and smooth the top. Spread tomato sauce over the meatloaf and lay the bacon on top. Bake until the bacon begins to brown and the center of the meatloaf is no longer pink, 45 to 55 minutes.
*Carrot puree: Steam 1 lb. of carrots for 10 to 12 minutes. Puree in a blender. Add 2 to 4 TB. of water to make puree creamy.
Sunday, January 27, 2008
This recipe is from the San Antonio ward cookbook I made a few years ago. It is SO yummy and fresh tasting to me. It's from my friend Julie Bezzant. She has some of the best recipes. It seems like we are always making recipes from eithe Julie or our other friend Kelly Babcock!! These two know how to cook!!
2 Tbs. olive oil
1 medium onion, chopped
1 small zucchini, diced
1 medium carrot, peeled and diced
5 ½ c. chicken stock
1 tsp. dried basil
1 bay leaf
½ c. canned crushed tomatoes
½ tsp salt
8-9 oz fresh or frozen tortellini
2-3 Tbs. chopped fresh parsley
Pepper to taste
- Heat oil in medium soup pot.
- Add onion, zucchini, and carrot.
- Sauté for 8-10 minutes until the onion is soft and translucent.
- Add the stock, basil, bay leaf, tomatoes, and salt to the pot.
- Increase the heat and bring the mixture to a low boil.
- Add the tortellini and bring the soup back to a low boil.
- Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer.
- Gently stir in the parsley and pepper during the last minute or so.
Note: You can add more tomatoes and tortellini than it calls for. And you can substituted frozen green beans if you don't have zucchini.
1 cup sour cream
1/2 cup oil
1 small box INSTANT pudding (any flavor you want)
Optional: 1 tsp. of vanilla OR 1/8 tsp. almond extract for added flavor
- Mix up and put in a very well greased Bundt pan or 9x13.
- Bake at 350 for 45-50 minutes
- After it is completely cooled you can frost it or put a glaze on it.
- This cake tastes better 1-2 days after it is baked and frosted. It seems to become more moist and dense. YUMMY!!
- Also, feel free to mix the flavors up. Ex. vanilla cake with lemon pudding, chocolate cake with vanilla pudding, etc.
I actually got this recipe from my sister Tanya. She got it from her husband's grandma. It really is so yummy!! Sure beats just a plain 'ol box mix by itself!!
Thursday, January 24, 2008
3 garlic cloves, minced
1 small zucchini, diced into small pieces (or 1/2 a big one)
1 Portobello mushroom, diced very small or 5-6 small regular mushrooms, diced
1 lb. ground beef or ground turkey
1/2 lb. mozzarella cheese
1 26-oz. can spaghetti sauce
10 oz. frozen chopped spinach
16 oz. cottage cheese
1 16 oz. box of lasagna noodles -- do not cook the noodles
Turn the oven on to 375 degrees. Have your 9x13 pan ready on the counter.
Put the frozen spinach into a large microwavable bowl and defrost.
Dice the onion, zucchini, and mushrooms, and mince the garlic. In a large skillet, warm 1 Tbsp. of olive oil and saute the onions and garlic over medium-high heat for 2 minutes, then add in the zucchini and mushrooms. Saute 5-7 minutes. Add in the ground meat. Cook meat thoroughly. When the meat is cooked through (drain off fat if using beef), add the whole can of spaghetti sauce. Fill the empty can half way with water and pour that water in, too. Stir and turn the heat down to low and let it simmer.
When the spinach is thawed sufficiently to mix it, fluff it up and add the whole container of cottage cheese. Mix well.
Shred about 1/2 lb. of mozzarella cheese.
Spread 1 to 2 cups of sauce all over the bottom of the pan. Lay three or four (whatever fits without overlapping too much) noodles side by side lengthwise in the pan. If the noodles are not as long as the pan, break another noodle to fit perpendicular and fill the pan. Scoop and pour half of the remaining sauce all over the noodles. Sprinkle half the cheese on top. Add another layer of noodles. Pour all of the spinach-cottage cheese mix and smooth it out evenly. Sprinkle some Parmesan cheese. Add another layer of noodles. Pour the rest of the sauce on and sprinkle the rest of the cheese over it all.
Cover it with foil (shiny side down), place on a cookie sheet to catch bubbling juices. Put it in the oven and bake for 45 minutes. Then take the foil off and let it bake another 10-15 minutes, to finish melting the cheese. Take it out before the cheese browns, though.
Friday, January 18, 2008
Sucanat or brown sugar
Preheat oven to 400 degrees. Cut the squash in half, separating the narrow top section from the wide lower section. Then slice each section in half, lengthwise. Lay them face down in a glass baking dish and pour in enough water for about 1/4 inch deep. Cover with foil or glass dish lid and bake for 30 minutes. Remove from oven, turn the pieces face up, dab with butter and sprinkle cinnamon and sucanat (or brown sugar). Leave uncovered and return to oven for another 10-15 minutes. The squash is done when the peel looks more transparent and a fork easily pierces through the center.
1 1/2 Tbsp. vegetable oil
1 medium onion, diced
2 tsp. curry powder
1 can coconut milk
1 can diced tomatoes
2 Tbsp. tomato paste (or spaghetti sauce)
1 lb. chicken, cut into 1-inch cubes
1 box frozen spinach, thawed or 3 packed c. fresh baby spinach
1. Heat the oil in a large skillet over medium heat. Add the onion and 1/4 tsp. of salt. Cook the onion, stirring often, until soft (about 5 minutes). Add the curry powder and continue stirring for 1 minute more.
2. Stir in the coconut milk, tomatoes, and tomato paste. Continue cooking the mixture, stirring occasionally, for 5 minutes or until the sauce thickens slightly.
3. Add the chicken, stir well, and cook for 5 to 6 minutes or until the meat is cooked through. Add the spinach and cook, stirring occasionally, until wilted, about 3 minutes. Add more salt to taste. Serve the curry warm over rice.
Makes 6 servings.
Wednesday, January 16, 2008
It's really good.
2 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 T. salt
1/2 tsp. baking powder
1 tsp. baking soda
1/4 cup ground flaxseed
1/2 cup margarine
1/4 canola oil
1 1/2 cups granulated sugar
1/2 cup sour 1% milk
2 cups finely grated, unpeeled zucchini
Preheat oven to 350 degrees. In a bowl, combine flour, cocoa, salt, baking powder, baking soda and ground flax. In a separate bowl, cream margarine, oil, and sugar. Add eggs and sour milk. Add flour mixture, stirring until just mixed. Add zucchini and mix. Fill paper baking cups half to two thirds full. Bake 18-20 minutes or until wooden pick inserted in center comes out clean. Remove and cool. Yield: 24 muffins. (Can also make as a cake--bake a little longer)
Boil 1 1/2 c. water. Turn off heat. Add in 1 c. oatmeal. Let sit for 20 minutes.
1/4 c. oil
1/4 c. milk
1/4 c. honey
1/4 c. liquid rice sweetener (I used the juice from my canned peaches --canned with juice, not syrup)
1/4 c. sucanat (or brown sugar)
Stir in oatmeal.
1 1/3 c. flour (I always use unbleached flour)
1/2 tsp. cinnamon
1 tsp. baking soda
a little less than 1/2 tsp. salt
Beat till well mixed. Bake in a bundt cake pan or 9x13 at 350 degrees for 35-40 minutes (when toothpick comes out clean). Make sure to grease and flour the pan.
FROSTING (double this for a 9x13):
1/4 c. sucanat (or brown sugar)
1 1/2 Tbsp. butter
2 Tbsp. milk
Bring to a boil, stirring well, then turn off the heat. When it has cooled a little, add 1/2 c. chopped walnuts and 1/2 c. coconut flakes. Spread or drizzle over the cake.
These turn out nice and moist and somewhat chewy.