This is a quick & easy weeknight dinner that I found in Cooking Light.
Ingredients:
1 (6 oz) package rice noodles
1/4 cup low-sodium soy sauce
2 Tbsps rice vinegar
1 tsp sugar
1 tsp dark sesame oil
1/2 tsp crushed red pepper
Cooking spray
2 cups (1/4-inch) red bell pepper strips
5 cups sliced bok choy
1/2 pound firm water-packed tofu, drained & cut into 1/2-inch cubes
3 garlic cloves, minced
1/2 cup thinly sliced green onions
3 Tbsps chopped fresh cilantro
Cook noodles in boiling water 6 minutes; drain
Combine soy sauce, vinegar, sugar, oil, & crushed red pepper, stirring well with a whisk
Heat a large nonstick skillet coated with cooking spray over medium-high heat
Add bell pepper strips; sauté 2 minutes
Add bok choy; sauté 1 minute
Add tofu and garlic; sauté 2 minutes
Add noodles and soy sauce mixture; cook 2 minutes or until thoroughly heated, tossing well to coat
Sprinkle with green onions and cilantro
Wednesday, December 31, 2008
Sunday, December 28, 2008
Guinness-braised Chuck Steak with Horseradish Mashed Potatoes
I found this recipe in my cookbook The Best of Cooking Light Everyday Favorites which is one of my favorite cookbooks. This recipe may look daunting, but it's really not - it's just a lot of steps.
Ingredients:
Steak
1 1/2 lb boneless, chuck steak, trimmed
1/2 tsp freshly ground black pepper
1/4 tsp salt
2 tsps olive oil
1 1/2 cups finely chopped onion
1/2 cup chopped carrot*
1/2 cup fat-free, less-sodium chicken broth
1 tsp dark brown sugar
1 tsp chopped fresh rosemary
8 oz presliced mushrooms*
1 garlic clove, minced*
2 bay leaves
12 oz Guinness Stout
Potatoes
2 lb peeled baking potatoes, quartered
2 Tbsp butter
1/2 cup fat-free milk
1/4 cup finely chopped green onions
1/4 cup reduced-fat sour cream
2 Tbsp horseradish
1/2 tsp salt
1/2 tsp freshly ground black pepper
To prepare steak, sprinkle steak with 1/2 tsp pepper & 1/4 tsp salt
Heat oil in a Dutch oven over medium-high heat
Add steak; cook 5 mins on each side or until browned
Remove steak from pan; set aside
Add onion & chopped carrot, 2 Tbsp of chicken broth, & brown sugar
Cover reduce heat to medium & cook 10 mins
Stir in rosemary, mushrooms, & garlic
Cover & cook 2 mins
Add bay leaves, Guinness, remaining broth, & steak; bring to a boil
Cover, reduce heat & simmer 1 hr 30 mins or until steak is tender
Remove steak from pan; keep warm
Discard bay leaves
Increase heat to medium-high; cook 5 mins or until slightly thick
Spoon stout mixture over steak
Serve with mashed potatoes
To prepare potatoes, place potatoes in a large saucepan, cover with water
Bring to a boil
Simmer 20 mins or until potatoes are tender; drain
Return potatoes to pan
Add butter; beat with mixer at medium speed just until smooth
Stir in butter & next 6 ingredients; keep warm
Yield: 6 servings
* I used 1 1/2 cups of chopped carrots - extra vegetables are always good.
My husband & I don't like mushrooms so I didn't add them to the steak mixture.
I used 3 garlic cloves - we love garlic!
Ingredients:
Steak
1 1/2 lb boneless, chuck steak, trimmed
1/2 tsp freshly ground black pepper
1/4 tsp salt
2 tsps olive oil
1 1/2 cups finely chopped onion
1/2 cup chopped carrot*
1/2 cup fat-free, less-sodium chicken broth
1 tsp dark brown sugar
1 tsp chopped fresh rosemary
8 oz presliced mushrooms*
1 garlic clove, minced*
2 bay leaves
12 oz Guinness Stout
Potatoes
2 lb peeled baking potatoes, quartered
2 Tbsp butter
1/2 cup fat-free milk
1/4 cup finely chopped green onions
1/4 cup reduced-fat sour cream
2 Tbsp horseradish
1/2 tsp salt
1/2 tsp freshly ground black pepper
To prepare steak, sprinkle steak with 1/2 tsp pepper & 1/4 tsp salt
Heat oil in a Dutch oven over medium-high heat
Add steak; cook 5 mins on each side or until browned
Remove steak from pan; set aside
Add onion & chopped carrot, 2 Tbsp of chicken broth, & brown sugar
Cover reduce heat to medium & cook 10 mins
Stir in rosemary, mushrooms, & garlic
Cover & cook 2 mins
Add bay leaves, Guinness, remaining broth, & steak; bring to a boil
Cover, reduce heat & simmer 1 hr 30 mins or until steak is tender
Remove steak from pan; keep warm
Discard bay leaves
Increase heat to medium-high; cook 5 mins or until slightly thick
Spoon stout mixture over steak
Serve with mashed potatoes
To prepare potatoes, place potatoes in a large saucepan, cover with water
Bring to a boil
Simmer 20 mins or until potatoes are tender; drain
Return potatoes to pan
Add butter; beat with mixer at medium speed just until smooth
Stir in butter & next 6 ingredients; keep warm
Yield: 6 servings
* I used 1 1/2 cups of chopped carrots - extra vegetables are always good.
My husband & I don't like mushrooms so I didn't add them to the steak mixture.
I used 3 garlic cloves - we love garlic!
Sunday, December 21, 2008
Mint Brownies
Another great recipe from the church cookbook. This recipe is not for the weak of heart & for those watching their weight. When it's all said & done, there is 1 1/2 cups of butter in these delicious treats.
Ingredients:
1st layer
1 can Hershey's chocolate syrup
1/2 cup butter
1 cup sugar
4 eggs
1 cup flour
2nd layer
1/2 cup butter
1 tsp peppermint extract
4 cups confectioners sugar
4 Tbsp milk
green food coloring
3rd layer
1/2 cup butter
12 oz semi-sweet chocolate chips
For the 1st layer, combine Hershey's chocolate syrup, butter, sugar, eggs, & flour
Bake in a jelly roll pan for 25 mins at 350º
Cool in pan
For the 2nd layer, combine butter, peppermint extract, confectioners sugar, milk, & green food coloring
Beat until smooth
Spread evenly over the 1st layer - allow frosting to set
For the 3rd layer melt chocolate chips & butter together on a double broiler
Spread evenly over the mint layer, slice into bars
Ingredients:
1st layer
1 can Hershey's chocolate syrup
1/2 cup butter
1 cup sugar
4 eggs
1 cup flour
2nd layer
1/2 cup butter
1 tsp peppermint extract
4 cups confectioners sugar
4 Tbsp milk
green food coloring
3rd layer
1/2 cup butter
12 oz semi-sweet chocolate chips
For the 1st layer, combine Hershey's chocolate syrup, butter, sugar, eggs, & flour
Bake in a jelly roll pan for 25 mins at 350º
Cool in pan
For the 2nd layer, combine butter, peppermint extract, confectioners sugar, milk, & green food coloring
Beat until smooth
Spread evenly over the 1st layer - allow frosting to set
For the 3rd layer melt chocolate chips & butter together on a double broiler
Spread evenly over the mint layer, slice into bars
Thursday, December 18, 2008
Kaleidoscope Cookies
When I was a kid my mom used to make these as part of her Christmas cookie baking. I couldn't find her recipe so this one is courtesy of RecipeLand.com
Ingredients:
1 cup butter
1 1/2 cups sugar
1 1/2 tsps baking powder
1 egg
1 tsp vanilla extract
2 1/2 cups flour, all-purpose
1/4 tsp peppermint extract
6 drops of food coloring (red & green)
Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds
Add sugar and baking powder and beat till combined
Beat in egg and vanilla till combined
Beat in as much of the flour as you can with the mixer
Stir in any remaining flour with a wooden spoon
Divide dough into three equal portions
Add peppermint extract and green food coloring to one portion; mix till combined and set aside
Add red food coloring to one portion; mix till combined and set aside
Leave remaining dough plain
Cover dough and chill at least 1 hour or till easy to handle
Shape red & green dough into four 8-inch long rolls
Divide plain dough in half
On a lightly floured surface roll each half on plain dough into an 8x6 inch long rectangle
Place one red and one green lengthwise and next to each other on each rectangle
Stack a roll of the alternate color atop each roll
Bring up plain dough around stack and seal
Slice rolls into 1/4-inch thick slices
Place on ungreased cookie sheet
Bake in a 375ºF oven about 8 minutes or till dough just begin to brown
Remove cookies; cool on wire racks
Yields: 60 cookies
Ingredients:
1 cup butter
1 1/2 cups sugar
1 1/2 tsps baking powder
1 egg
1 tsp vanilla extract
2 1/2 cups flour, all-purpose
1/4 tsp peppermint extract
6 drops of food coloring (red & green)
Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds
Add sugar and baking powder and beat till combined
Beat in egg and vanilla till combined
Beat in as much of the flour as you can with the mixer
Stir in any remaining flour with a wooden spoon
Divide dough into three equal portions
Add peppermint extract and green food coloring to one portion; mix till combined and set aside
Add red food coloring to one portion; mix till combined and set aside
Leave remaining dough plain
Cover dough and chill at least 1 hour or till easy to handle
Shape red & green dough into four 8-inch long rolls
Divide plain dough in half
On a lightly floured surface roll each half on plain dough into an 8x6 inch long rectangle
Place one red and one green lengthwise and next to each other on each rectangle
Stack a roll of the alternate color atop each roll
Bring up plain dough around stack and seal
Slice rolls into 1/4-inch thick slices
Place on ungreased cookie sheet
Bake in a 375ºF oven about 8 minutes or till dough just begin to brown
Remove cookies; cool on wire racks
Yields: 60 cookies
Friday, November 28, 2008
Cherry Pie
I found this recipe on the Food Network site. It's really easy & tastes delicious.
Ingredients:
4 cups frozen pie cherries
1 1/4 cup granulated sugar
4 Tbsp cornstarch
1/8 tsp almond extract
Refrigerated pie crust (I used Pillsbury)
1 1/2 Tbps butter, to dot
1 Tbsp granulated sugar
Place cherries in a medium saucepan & place over medium-low heat; cover
After the cherries lose considerable juice, which may take a few mins, remove from heat
In a small bowl, mix the sugar & cornstarch together
Pour sugar mixture into hot cherries & mix well
Add the almond extract & mix
Return the mixture to the stove & cook over low heat until thickened, about 15 mins, stirring frequently
Remove from the heat & let cool
If the filling is too thick, add a little water
If the filling is too thin, add more cornstarch
Preheat oven to 375º
Put pie crust into a 9" pie pan
Pour cooled cherry mixture into crust
Dot with butter
Moisten the edge of the bottom crust
Place top crust on & flute the edge of the pie
Make slit in the middle of the crust for steam to escape
Sprinkle with 1 Tbsp sugar
Bake for 50 mins, remove from oven & place on a rack to cool
Ingredients:
4 cups frozen pie cherries
1 1/4 cup granulated sugar
4 Tbsp cornstarch
1/8 tsp almond extract
Refrigerated pie crust (I used Pillsbury)
1 1/2 Tbps butter, to dot
1 Tbsp granulated sugar
Place cherries in a medium saucepan & place over medium-low heat; cover
After the cherries lose considerable juice, which may take a few mins, remove from heat
In a small bowl, mix the sugar & cornstarch together
Pour sugar mixture into hot cherries & mix well
Add the almond extract & mix
Return the mixture to the stove & cook over low heat until thickened, about 15 mins, stirring frequently
Remove from the heat & let cool
If the filling is too thick, add a little water
If the filling is too thin, add more cornstarch
Preheat oven to 375º
Put pie crust into a 9" pie pan
Pour cooled cherry mixture into crust
Dot with butter
Moisten the edge of the bottom crust
Place top crust on & flute the edge of the pie
Make slit in the middle of the crust for steam to escape
Sprinkle with 1 Tbsp sugar
Bake for 50 mins, remove from oven & place on a rack to cool
Wednesday, November 26, 2008
Cheesy Chicken & Rice Casserole
I made this last night for dinner along with steamed carrots. It's a great weeknight dish courtesy of Campbell's Soup.
Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (I use the 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp onion powder
1/4 tsp ground black pepper
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese
Heat the oven to 375°
Stir the soup, water, rice, onion powder, & black pepper in a 2-quart shallow baking dish
Top with the chicken; season the chicken with extra pepper
Cover & bake for 50 mins or until the chicken is cooked through and the rice is tender
Top with the cheese
Let the casserole stand for 10 minutes
Stir the rice before serving
Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (I use the 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp onion powder
1/4 tsp ground black pepper
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese
Heat the oven to 375°
Stir the soup, water, rice, onion powder, & black pepper in a 2-quart shallow baking dish
Top with the chicken; season the chicken with extra pepper
Cover & bake for 50 mins or until the chicken is cooked through and the rice is tender
Top with the cheese
Let the casserole stand for 10 minutes
Stir the rice before serving
Friday, November 21, 2008
Spaghetti with Sweet Cherry Tomatoes, Basil, & Extra Virgin Olive Oil
I found this recipe in a magazine (I can't remember which magazine) & love it! It's a Jamie Oliver recipe & one of the easiest pastas I have ever made. A great wine (we enjoyed a 2004 Red Diamond Shiraz with this dinner this week) & garlic bread are the perfect accompaniments.
Ingredients:
1 lb dried spaghetti
11-14 oz ripe cherry tomatoes, red & yellow
2 handfuls fresh basil
6-8 glugs extra virgin olive oil
2-3 cloves garlic, minced
1 Tbsp white vinegar
salt & pepper
Cook pasta according to package directions
While pasta is cooking, halve the tomatoes; put them in a large bowl
Add basil, garlic, olive oil, & vinegar
Season to taste with salt & pepper
Scrunch with hands to slightly mash the tomatoes; this can sit until the pasta is done cooking
Drain the pasta & while steaming hot, mix well with tomato mixture
Serve immediately
Ingredients:
1 lb dried spaghetti
11-14 oz ripe cherry tomatoes, red & yellow
2 handfuls fresh basil
6-8 glugs extra virgin olive oil
2-3 cloves garlic, minced
1 Tbsp white vinegar
salt & pepper
Cook pasta according to package directions
While pasta is cooking, halve the tomatoes; put them in a large bowl
Add basil, garlic, olive oil, & vinegar
Season to taste with salt & pepper
Scrunch with hands to slightly mash the tomatoes; this can sit until the pasta is done cooking
Drain the pasta & while steaming hot, mix well with tomato mixture
Serve immediately
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