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Wednesday, December 17, 2014
Makes 2 1/2 cups
Keeps in the fridge a few weeks
· 1 tbsp (15 ml) dry mustard powder (such as Keens)
· 2 tsp (10 ml) cold water
· 1 tbsp olive oil
· 1 medium onion, finely diced
· 2 cloves garlic, minced
· 2 cups (500 ml) ketchup
· 3/4 cup (175 ml) lager beer
· 1/2 cup (125 ml) molasses
· 1/2 cup (125 ml) apple cider vinegar
· 1/4 cup (60 ml) brown sugar, packed
· 2 tbsp (30 ml) Worcestershire sauce
· 1 tbsp (15 ml) Dijon mustard
· 1 tbsp (15 ml) cayenne
· 1 tbsp (15 ml) smoked paprika
In a small bowl, stir together mustard powder and water until smooth. Set aside
In a large saucepan over medium heat, add olive oil and onion. Cook stirring until softened but not browned 5 - 7 minutes. Add garlicand cook stirring until fragrant, about 30 seconds.
Whish in remaining ingredients, including prepared mustard. Increase heat to medium- high and bring to a boil, whisking constantly.
Reduce heat to medium and simmer, uncovered and stirring occasionally, until sauce has reduced to about 2 1/2 cups (625 ml) 50 - 60 minutes. Reduce heat and stir more often toward the end of coking time to prevent sauce from scorching.
Remove saucepan from heat and let sauce cool to room temperature.
Makes about 16 ounces (2 cups)
Like Hersheys chocolate syrup but without the chemicals and high fructose corn syrup.
Ingredients:3/4 cup cocoa powder
1 1/4 cups water
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
- In a 2-quart saucepan, combine the cocoa powder, water, sugar and salt in a saucepan over medium heat. Mix with a whisk until smooth.
- Stir constantly with a whisk or a wooden spoon until it boils.
- Allow it to boil for 1-2 minutes.
- Remove from heat.
- Add vanilla.
- Syrup will be very thin. Allow to cool completely and it will thicken to about the same consistency as Hershey’s syrup.
Original Recipe at Babysavers.com
Tuesday, December 9, 2014
M-m-m, cookies! These are on my list to bake for Christmas this year. I found this recipe at Whole Foods website. Their nutritional count says 0 grams saturated fat per cookie but there are 2 eggs in the recipe. I ran the recipe through my nutrition calculator and it came out the same. Maybe 2 eggs spread over 36 cookies works out to be only a trace of sat fat. Just to be safe, count it as 0.5 gram sat fat per cookie.
Original Recipe at Whole Foods
1 cup light brown sugar
1/2 cup pumpkin purée
2 teaspoons pure vanilla extract
2 1/2 cups whole wheat pastry flour
1 cup raw cashews, roughly chopped
1 tablespoon pumpkin pie spice
1 1/2 teaspoon baking powder
1 1/2 teaspoon fine sea salt
Preheat the oven to 350°F. In a large bowl, whisk together brown sugar, pumpkin, vanilla and eggs until well combined. In a second bowl, whisk together flour, cashews, pumpkin pie spice, baking powder and salt. Add pumpkin mixture to flour mixture and stir until just combined.
Using slightly damp hands, shape dough into 3 (6x2 1/2-inch) logs and arrange on a large, parchment-paper-lined baking sheet, spacing them a few inches apart. (This will result in medium-size biscotti. For smaller cookies, shape into 8x2-inch logs.) Bake until just firm and golden brown, about 25 minutes. Set aside to let cool for 10 minutes; reduce oven temperature to 300°F.
Using a serrated knife, cut each log crosswise into 1/2-inch-thick slices. Arrange on 2 large, parchment-paper-lined baking sheets and bake, rotating the baking sheets and flipping biscotti every 10 minutes or so, until dried out and just crisp, 30 to 35 minutes. Let cool completely, and then serve. Store in an airtight container for up to 2 weeks.
|Servings: 36 biscotti|
|Amount Per Biscotti|
|% Daily Value *|
|Total Fat 1 g||1 %|
|Saturated Fat 0 g||1 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
Monday, December 8, 2014
No bread or wrap, the turkey is the wrap!
- 1-2 slices of turkey
- 2 slices of avocado
- 1 tablespoon hummus
- Lay the turkey out flat. If using 2 slices then lay slices onto one another.
- Spread hummus on top of the turkey. Add the avocado and roll up.
Serving size: 1 roll up Calories: 100 Fat: 6 Carbohydrates: 6 WW Points +: 3 Fiber: 3Protein: 8
Original Recipe: Organize Yourself Skinny
Friday, December 5, 2014
The original recipe from Giada De Laurentiis received excellent ratings. This one is a healthier version of Giada's and its delicious, easy and Swank friendly.
4-6 boneless skinless chicken breasts
2 tsp salt
Freshly ground black pepper to taste (about 1 teaspoon)
1/2 cup all purpose flour
3 tablespoons of olive oil
1 large bell pepper, chopped
1 onion, chopped
3-4 garlic cloves, finely chopped
3/4 cup dry white wine
1 28 oz can diced tomatoes with juice
3/4 cup reduced sodium chicken broth
3 tbsp drained capers
1 1/2 tsp dried oregano
1/4 cup fresh basil, chopped coarsely
- Mix flour, salt and pepper together. Then, dredge the chicken lightly in the flour.
- In a large saucepan or dutch oven, heat the olive oil over medium high heat. Add the chicken and cook until brown, about 5 minutes per side then set the chicken aside on a plate.
- Add the bell pepper, onion and garlic to the pan. Add a little oil to the pan if necessary. Cook until the onions are soft and translucent, about 5 minutes. Check seasoning, add more if needed.
- Add the wine to the pot and cook it until it reduces by half, about 3 to 5 minutes.
- Add the tomatoes with their juice, capers, chicken broth, and oregano.
- Return the chicken to the pan and cover with the sauce. Bring the sauce to a simmer and cook the chicken for about 20-30 minutes. Once the chicken is cooked through, remove the chicken with tongs and place on a platter.
- If necessary, cook the sauce longer to thicken it. Pour the sauce over the chicken and sprinkle with basil.
- Serve on a bed of whole wheat spaghetti
|Amount Per Serving|
|% Daily Value *|
|Total Fat 12 g||18 %|
|Saturated Fat 2 g||11 %|
|Monounsaturated Fat 5 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
Prep Time 15 min | Total Time 15 min
- 3 Granny Smith apples, thinly sliced
1 bulb fennel, thinly sliced
1/4 cup lemon juice
1 tablespoon cream-style prepared horseradish
1 tablespoon olive oil
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon pepper
Lemon peel strips, if desired
- In large bowl, place apples and fennel.
- In small bowl, mix lemon juice, horseradish, oil, honey, salt and pepper until blended. Pour over apples and fennel; toss to coat. Garnish with lemon peel.
Add chives, parsley, mint or basil for extra color and freshness.This slaw can sit in the refrigerator up to 1 hour before serving. Make sure you cover it tightly.
Recipe Source: Betty Crocker