Sunday, January 07, 2007
This is a shortcut to great tasting applesauce (tastes like homemade ... but much easier).
2 Cups storebought unsweetened applesauce
1 Tablespoon brown sugar
dash of cinnamon
Mix all ingredients in a microwave safe bowl and cook in microwave for about 40-60 seconds. Serve warm
Makes 4 (1/2 Cup) servings
a kid pleaser
Monday, January 01, 2007
That's right ... go buy a big bunch of greens at the market ... be it collard, dandelion or mustard. This soup is quick and very easy ... makes four dinner size servings.
I'm adapting this from a recipe I saw on the cooking channel. Since this is the beginning to a new year, why not treat yourself to something tasty that is also very good for you. I just made it for lunch and have made it many times in the past. Of course, my kids don't like rustic greens, but they really should eat them.
1 bunch of greens, washed and loosely chopped - 4 to 6 cups
2 slices bacon, fat trimmed and cut up, or two slices prosciutto
2 teaspoons olive oil
3 large cloves garlic, peeled and chopped (use the real stuff ... not the stuff in a bottle or jar)
2 stalks celery, rustic chopped
2 pieces of lemon peel (no white)
1/2 teaspoon Italian seasoning ... I just used thyme ... rosemary would be good too
1 teaspoon salt
pepper to taste
1 quart carton of good quality chicken broth
1 16 ounce can of great northern beans (white), rinsed and drained well
Parmesan cheese, grated or shaved
In a large dutch oven or deep sided pan, add the olive oil and saute the trimmed bacon (about 5 minutes til nearly crisp. Toss in the celery and garlic ... and then the greens. Continue to saute for a few minutes then add the broth, beans, lemon peel, herbs, salt and pepper. (Remove lemon peel before serving.) Depending on what type of greens you used, cook for just a few minutes (5-10) ... but don't over do it. Serve steaming hot topped with some fresh shavings of Parmesan cheese and a toasty wedge of rustic garlic bread.
Rustic Garlic Bread (low-fat)
4 slices of a good whole grain or sprouted bread
2 teaspoons butter
1 large clove of garlic, peeled
Toast the bread in a toaster making sure it's fairly well toasted. As soon as the toast pops up, rub the clove of garlic over the top of each piece (the heat & crispiness from the toast will "melt" the garlic); spread each piece with 1/2 teaspoon of butter. Great to dunk in soup.
I got this off the back of a can of Rosarita refried beans: Prep time - 15 minutes, Cook time 30 minutes, Serves 4
- 3 large eggs, separated
- 3 tablespoons all-purpose flour
- 1 (7 ounce) can diced green chilis
- 1 can (16 ounces) refried beans
- 2 cups shredded pepper-jack cheese (I used less cheese & sliced ... because that's what I had:)
- Preheat oven to 350 degrees F
- Spray an 8 x 8 inch glass baking dish with cooking spray
- Beat egg whites in small bowl until stiff peaks form
- Whisk egg yolks in a separate bowl ... fold into the whites
- Add the flour into the eggs until combined
- Fold in green chilis
Spread beans over bottom of prepared pan. Top with 1/2 of the egg mixture ... and 1/2 cheese, repeat.
Bake uncovered for 30 minutes or until golden brown.
This was so easy and very delicious!! Enjoy!