Ingredients:
4 slices bacon
1/4 cup butter
1 tablespoon all-purpose flour
1 teaspoon salt
1 large head cabbage, cored and shredded
1/2 cup sour cream
Directions:
1.Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to cool.
2.Whisk the butter, flour, and salt into the drippings in the same pan. Stir in the cabbage, and cook, stirring occasionally, over medium heat until cabbage is tender, about 15 minutes. Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture.
Wednesday, March 10, 2010
Roasted Lamb
Ingredients:
1/4 cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt
Directions:
1.In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
2.Preheat oven to 450 degrees F (230 degrees C).
3.Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
4.Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.
Irish Soda bread
I know this isn't a low-fat recipes, but I couldn't let a holiday pass me up and not post recipes!!! So here is a small collection of St. Patricks day recipes!
Ingredients:
1/2 cup white sugar
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3 cups raisins
1 tablespoon caraway seeds
2 eggs, lightly beaten
1 1/4 cups buttermilk
1 cup sour cream
Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
2.In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour
3.Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.
Ingredients:
1/2 cup white sugar
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3 cups raisins
1 tablespoon caraway seeds
2 eggs, lightly beaten
1 1/4 cups buttermilk
1 cup sour cream
Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
2.In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour
3.Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.
Friday, March 5, 2010
Rich Banana Mousse
This smooth dessert is low in calories, saturated fat, cholestrol and sodium, but high on flavor and richness!!! Hope you enjoy!
Ingredients:
2 tablespoons 1% milk
4 teaspoons sugar
1 teaspoon vanilla
1 medium banana, cut in quarters
1 cup plain low fat yogurt
8 banana slices (1/4 inch each)
Directions:
1. Place milk, sugar, vanilla, and banana in blender.
2. Process 15 seconds at high speed until smooth.
3. Pour mixture into a small bowl; fold in yogurt.
4. Chill. Spoon into 4 dessert dishes; garnish each with 2 banana slices just before serving
Serves 4
Calories: 98.9
Fat: 1.4 g
Carbohydrates: 18.0 g
Protein: 4.6 g
Recipe from Babyfit.com
Ingredients:
2 tablespoons 1% milk
4 teaspoons sugar
1 teaspoon vanilla
1 medium banana, cut in quarters
1 cup plain low fat yogurt
8 banana slices (1/4 inch each)
Directions:
1. Place milk, sugar, vanilla, and banana in blender.
2. Process 15 seconds at high speed until smooth.
3. Pour mixture into a small bowl; fold in yogurt.
4. Chill. Spoon into 4 dessert dishes; garnish each with 2 banana slices just before serving
Serves 4
Calories: 98.9
Fat: 1.4 g
Carbohydrates: 18.0 g
Protein: 4.6 g
Recipe from Babyfit.com
Thursday, March 4, 2010
Outbacks Honey Wheat Bushmans Bread
Dough
• 1 1/2 cups warm water
• 2 tablespoons butter, softened
• 1/2 cup honey
• 2 cups bread flour
• 1 2/3 cups wheat flour
• 1 tablespoon cocoa
• 1 tablespoon granulated sugar
• 2 teaspoons instant coffee
• 1 teaspoon salt
• 2 1/4 teaspoons yeast
• Corn meal for dusting
For coloring:
• 1/4 cup water
• 75 drops red food coloring
• 45 drops blue food coloring
• 30 drops yellow food coloring
• 1 1/2 cups warm water
• 2 tablespoons butter, softened
• 1/2 cup honey
• 2 cups bread flour
• 1 2/3 cups wheat flour
• 1 tablespoon cocoa
• 1 tablespoon granulated sugar
• 2 teaspoons instant coffee
• 1 teaspoon salt
• 2 1/4 teaspoons yeast
• Corn meal for dusting
For coloring:
• 1/4 cup water
• 75 drops red food coloring
• 45 drops blue food coloring
• 30 drops yellow food coloring
Directions:
1. Combine the flours, cocoa, sugar, coffee and salt in large bowl.
2. Make a depression or "well" in the middle of the dry mixture.
3. Pour the warm water into this"well," then add the butter, honey and yeast.
4. Combine the food coloring drops with ¼ cup of water and add that to the"well.
5. Slowly mix the ingredients with a spoon, drawing the dry ingredients into the wet.
6. When you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent color.
7. Set the dough into a covered bowl in a warm place for an hour, to allow it to rise.
8. When the dough has risen to about double in size, punch it down and divide it into 8 even portions.
9. Form the portions into tubular shaped loaves about 8" long and 2" wide.
10. Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two.
11. Cover the cookie sheet (s) with plastic wrap and let the dough rise once more for another hour in a warm location
12. Preheat the oven to 350° degrees F.
13. Uncover the dough and bake it for 20-24 minutes in the hot oven.
14. Loaves should begin to darken slightly on top when done.
15. Serve warm with a sharp bread knife and butter on the side.
16. If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy.
For bread machines:
1. Add water, butter, honey, sugar, and salt into bread pan.
2. In a bowl combine bread flour, wheat flour, cocoa, and instant coffee together.
3. Add to bread machine. Create a small divot, or “well” in the center of the mound of dry ingredients. Add your yeast to this “well”. This will prevent it from prematurely mixing with the other ingredients.
4. Set your bread machine on “knead” or “dough” setting. When the mixer begins mixing the dough, combine the food coloring and water and drizzle it into the mixture as it combines.
5. After the dough cycle is finished, pull dough out, spray bowl with Pam cooking spray, put dough in bowl, cover with a clean kitchen towel and let rise for an hour or so in a warm place. When doubled in size, punch down, and begin with steps 8-16.
1. Combine the flours, cocoa, sugar, coffee and salt in large bowl.
2. Make a depression or "well" in the middle of the dry mixture.
3. Pour the warm water into this"well," then add the butter, honey and yeast.
4. Combine the food coloring drops with ¼ cup of water and add that to the"well.
5. Slowly mix the ingredients with a spoon, drawing the dry ingredients into the wet.
6. When you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent color.
7. Set the dough into a covered bowl in a warm place for an hour, to allow it to rise.
8. When the dough has risen to about double in size, punch it down and divide it into 8 even portions.
9. Form the portions into tubular shaped loaves about 8" long and 2" wide.
10. Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two.
11. Cover the cookie sheet (s) with plastic wrap and let the dough rise once more for another hour in a warm location
12. Preheat the oven to 350° degrees F.
13. Uncover the dough and bake it for 20-24 minutes in the hot oven.
14. Loaves should begin to darken slightly on top when done.
15. Serve warm with a sharp bread knife and butter on the side.
16. If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy.
For bread machines:
1. Add water, butter, honey, sugar, and salt into bread pan.
2. In a bowl combine bread flour, wheat flour, cocoa, and instant coffee together.
3. Add to bread machine. Create a small divot, or “well” in the center of the mound of dry ingredients. Add your yeast to this “well”. This will prevent it from prematurely mixing with the other ingredients.
4. Set your bread machine on “knead” or “dough” setting. When the mixer begins mixing the dough, combine the food coloring and water and drizzle it into the mixture as it combines.
5. After the dough cycle is finished, pull dough out, spray bowl with Pam cooking spray, put dough in bowl, cover with a clean kitchen towel and let rise for an hour or so in a warm place. When doubled in size, punch down, and begin with steps 8-16.
Baked Blackberry Cheesecake
A health-ier cheese cake??? What??? Oh yes, you can enjoy it guilt free!
Ingredients:
- 3/4 cup cottage cheese
- 2/3 cup low fat natural yogurt
- 1 tbsp whole wheat flour
- 2 tbsp golden caster sugar ( if not available use raw sugar- found in most stores in baking isle and put it through the food processor or blender quickly to make it super fine)
- 1 egg
- 1 egg white
- Lemon zest (finely grated rind) and juice of 1/2 med lemon
- 2 cups blackberries (rinsed and drained)
Directions:
1. Preheat oven to 350 degrees. Lightly grease and line the base of a 7 inch cake pan with parchment paper.
2. Put cottage cheeswe through a food processor of blender until smooth, then rub through a sieve.
2. Put cottage cheeswe through a food processor of blender until smooth, then rub through a sieve.
3. Add yogurt, flour, sugar, egg, and egg white, and mix. Add the lemon zest and juice, and blackberries, reserving a few for garnish.
4. Pour Mixture into prepared pan and bake for about 30-35 minutes, or until just set. Turn off the oven and leave for 30 minutes. Run a knife around the edge of the cheese cake and then turn it out.
5. Remove the lining paper, and place cheesecake on a warm serving plate. Decorate with reserved blakberries.
Cooks tip: If you prefer to use canned blackberries, choose those that have been preserved in natural juices and drain the fruit well before adding to the cheesecake mixture. The juice can be saved to serve over the cheesecake, but this will add calories.
Creole Jumbalaya
Ingredients:
- 4 boneless chicken thighs, skinned and diced
- 1 large green pepper, seeded and sliced
- 3 celery sticks, sliced
- 4 spring onions, sliced
- 1 1/4 cups chicken broth
- 14 oz can of tomatoes
- 1 tspground cumin
- 1 tsp ground allspice
- 1/2 tsp cayenne pepper
- 1 tsp dried thyme
- 1 1/2 cups long grain rice
- 7 oz cooked, peeled prawns
- salt and pepper
Directions:
1. fry chicken in a non-stick pan, without oil, turning occasionally until golden in color.
2. Add the green pepper, celery, and onions, with about 1 tbsp of stock. Cook for a few minutes to soften, then add the tomatoes, spices, and thyme.
3. Stir in the rice and stock. Cover tightly and cook for about 20 minutes, stirring occasionally, until the rice is tender. Add more stock if necessary.
4. Add prawns and heat well. Season and serve with a crisp salad!
Recipe from: The Ultimate Healthy Eating Cookbook
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