Healthy Eating Series: Chocolate Angel Food Cake w/ Fruit & Maple Yogurt

INGREDIENTS

1 1/2 cups sugar

1 cup unbleached all-purpose flour

1/4 cup unsweetened cocoa powder

1/4 teaspoon salt

12 egg whites (or 1 1/2 cups prepackaged egg whites

1 teaspoon fresh lemon juice

1 teaspoon vanilla extract

4 cups fresh strawberries

4 cups fresh raspberries

1/4 cup peach nectar

1 tablespoon honey

1 cup plain lowfat yogurt

2 tablespoons maple syrup

PREPARATION

Transfer the oven rack to the lowest level. Preheat oven to 325°F. Sift 1 cup sugar with flour, cocoa, and salt; set aside. Using an electric mixer set at medium-high speed, whip egg whites, lemon juice, and vanilla in a medium-sized bowl until peaks form. Set mixer to high speed and whip in remaining 1/2 cup sugar until semistiff peaks form (do not overbeat). With a plastic spatula, slowly fold in the remaining dry ingredients, 1/4 cup at a time, until flour mix disappears. Scoop batter into a 10" ungreased tube pan and spread evenly. Bake until cake springs back when touched, 45 to 55 minutes. Remove from oven, invert cake pan, and place upside down on a cooling rack. Thoroughly wash and dry berries. Combine berries, nectar, and honey in a small bowl. Mix slowly, being careful not to crush the berries. In a separate bowl, combine yogurt and syrup until blended. Remove cake gently from pan and cut into 8 slices. Serve each slice with fruit and a dollop of maple yogurt.

                                                            {Courtesy of Epicurious}                                                              

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Honoring Yom Kippur: Cheese Blintz Souffle

INGREDIENTS

8 oz. softened cream cheese

2 c. small-curd cottage cheese

2 egg-yolks

1 tbsp. sugar

1 tsp. vanilla 

*Combine until smooth; set aside*

Beat:

6 eggs

1 1/2 c. sour cream

1/2 c. orange juice

1/2 c. soft butter

Add:

1 c. flour

1/3 c. sugar

2 tsp. baking powder

1 tsp. grated orange rind

Blend until smooth; pour half of batter into 9x13 greased pan; spoon cheese mixture evenly over batter; spread with knife; pour remaining batter on top; bake 350 degrees for 50 to 60 minutes until puffy and golden; serve immediately with blueberry sauce.

Sauce:

2/3 c. sugar

2 tbsp. cornstarch

Dash of cinnamon and nutmeg

1 c. water

2 c. fresh blueberries

2 tbsp. lemon juice

 

Combine first 4 ingredients; stir in water; cook over medium heat, stirring constantly until it boils for 1 minute. Add berries and juice; serve warm.

Healthy Eating Series: Garden-Style Lasagna

Vegetable lasagna is a crowd-pleaser and a classic make-ahead dish.

INGREDIENTS

Cooking spray

2 cups chopped onion

4 garlic cloves, minced

2 teaspoons olive oil, divided

2 cups chopped zucchini (about 8 ounces)

2 cups chopped yellow squash (about 8 ounces)

2 cups thinly sliced carrot (about 8 ounces)

2 cups chopped broccoli (about 6 ounces)

1 teaspoon salt, divided

1/2 cup all-purpose flour (about 2 1/4 ounces)

3 1/2 cups 1% low-fat milk

1 cup (4 ounces) grated fresh Parmesan cheese, divided

1/4 teaspoon freshly ground black pepper

Dash of nutmeg

1 (10-ounce) package frozen chopped spinach, thawed and drained

1 1/2 cups 1% low-fat cottage cheese

2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided

12 precooked lasagna noodles, divided

PREPARATION

Preheat oven to 375°.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.

Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture.

Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt; toss well to combine.

Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach.

Combine cottage cheese and 1 1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.

Cover and bake at 375° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving

Healthy Eating: Chicken Tender Fried Rice With Sparkling Honeydew Fruit Salad

Chicken Tender Fried Rice

INGREDIENTS

3 green onions, thinly sliced

3 Deli fried chicken tenders (6–8 oz)

 1 (10-oz) bag frozen precooked rice with vegetables

1 tablespoon sesame oil

3 tablespoons stir-fry sauce

2 tablespoons egg substitute (or 1 small egg, beaten)

PREPARATION

• 
  
  Slice onions (green part only).
• 
  
  Cut chicken into small bite-size pieces.

1. Cook rice blend following package instructions for microwave.

2. Preheat large sauté pan on medium-high 2–3 minutes. Add sesame oil and rice; cook and stir 1 minute to toast rice. Stir in stir-fry sauce.

3. Add egg slowly while cooking and stirring 1–2 minutes to cook egg. Stir in chicken and green onions; cook and stir 1–2 minutes or until hot. Serve.

Sparkling Honeydew Fruit Salad

INGREDIENTS

3 cups honeydew chunks

3 kiwi fruit

2 carambola (star fruit)

3/4 cup ginger ale

3 tablespoons shredded coconut

1 tablespoon ginger spice paste

2 teaspoons black sesame seeds (optional)

PREPARATION

• Cut honeydew into bite-size pieces.
• Cut skin off kiwi and cut into slices.
• Slice carambola; place all fruit in salad bowl.

1. Whisk ginger ale, coconut, ginger paste, and sesame seeds until blended.
2. Pour mixture over fruit; let stand 5–10 minutes for flavors to blend. Stir and serve.

Healthy Eating: Grilled Tomato-Bell Pepper Gazpacho

INGREDIENTS

 3 1/4 TO 3 1/2 pounds firm but ripe medium tomatoes

1 (8- to 9-ounce) red bell pepper

1 (8- to 10-ounce) red onion, unpeeled, quartered lengthwise

8 tablespoons extra-virgin olive oil, divided

3 (5 x 3 x 1/2-inch) slices country-style bread

3 garlic cloves, divided

1 (10- to 11-ounce) cucumber, peeled, halved, seeded, cut into small cubes, divided

3 tablespoons (or more) Sherry wine vinegar

2 teaspoons chopped fresh marjoram

3/4 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

3/4 cup (about) cold water (optional)

3 green onions, cut into thin strips

DIRECTIONS

Prepare barbecue (medium-high heat). Place first 3 ingredients on baking sheet. Brush with 3 tablespoons oil; sprinkle with salt and pepper. Brush both sides of bread with 2 tablespoons oil. Grill vegetables until skins are charred, turning frequently, about 8 minutes for tomatoes, 10 minutes for onion, and 15 minutes for pepper. Return to baking sheet. Grill bread until toasted, about 1 1/2 minutes per side. Cut 1 garlic clove in half; rub over toasted sides of bread. Cut bread into small cubes; reserve croutons.

Remove charred skins and cores from tomatoes. Peel, seed, and core pepper; coarsely chop. Remove charred papery peel and core from onion. Set aside half of chopped cucumber for garnish. Working in 2 batches, add half each of tomatoes, pepper, onion, and remaining cucumber to processor and blend until coarse puree forms. Transfer mixture to large bowl. Repeat with remaining tomatoes, pepper, and onion.

Using garlic press, squeeze in remaining 2 garlic cloves. Stir in remaining 3 tablespoons olive oil, 3 tablespoons vinegar, marjoram, smoked paprika, cumin, and cayenne. Thin soup, if desired, with cold water by 1/4 cupfuls. Season with salt and pepper. Chill at least 2 hours.

Note:  Gazpacho and croutons can be made 8 hours ahead. Cover gazpacho and chopped cucumber garnish separately and refrigerate. Cover and store croutons at room temperature.
{Recipe and picture courtesy of Bon Appetit Magazine} 

Happy Friday! Watermelon Margaritas

 INGREDIENTS

2 teaspoons sugar

1 lime wedge

3 1/2 cups cubed seeded watermelon

1/2 cup tequila

2 tablespoons sugar

3 tablespoons fesh lime juice

1 tablespoon Triple Sec (orange flavored liqueur)

Lime wedges or watermelon balls (optional)

PREPARATIONS

Place 2 tablespoons sugar in a saucer. Rub the rims of 6 glasses with 1 lime wedge; spin rim of each glass in cugar to coat. Set prepared glasses aside.

Combine watermelon and next 4 ingredients (through Triple Sec) in a blender; process until smooth. Fill each prepared glass with 1/2 cup crushed ice. Add 1/2 cup margarita to each glass. Garnish with lime wedges or melon balls, if desired.

Yield: 6 servings

Recipe by Sue Spitler for Cooking Light

Eating Healthy: Waldorf Chicken Salad Recipe

Waldorf Chicken Salad

INGREDIENTS

1/2 cup chopped walnuts

3 cups chopped cooked chicken

1 cup seedless red grapes, halved

1 large Gala apple, diced

1 cup diced celery

1/2 cup mayonnaise

1/2 cup honey mustard

Salt and pepper to taste  

PREPARATION

 Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.

Stir together chicken, next 5 ingredients, and walnuts. Add salt and pepper to taste.

Makes 6 servings

{Courtesy of Southern Living Magazine}

Have a Cool Weekend!

Get your weekend started with the very cool Frozen White Chocolate drink! See you Monday!

INGREDIENTS

1/4 cup (2 ounces) white chocolate liqueur

1/4 cup (2 ounces) Irish cream liqueur

2 tablespoons (1 ounce) clear crème de cacao

3 cups vanilla ice cream

PREPARATION

Combine all ingredients in a blender. Blend until smooth.

Yield: Makes 3 1/2 cups

{Thanks to Julia Rutland, Senior Editor of Coastal Living. Recipe can be found at MyRecipes.com}

Thanks Dad!

Don't forget Father's Day! Try this Chocolate Bread Parfaits recipe from renown chef Lidia Bastianich. This will certainly make it a sweet day for dear old Dad!

Total Time: 30 minutes

6 Servings

Melt 8 ounces of finely chopped bittersweet chocolate

In heatproof bowl, mix 1/2 cup brewed espresso with 2 tablespoons each of sugar and dark rum; whisk into the chocolate.

Add 6 cups crust less, 1-inch Pullman bread cubes and let stand for 5 minutes.

Whip 1 1/2 cups heavy cream.

Spoon half of the soaked bread and excess chocolate into 6 parfait glasses.

Top with half of the whipped cream and 1/2 cup toast slivered almonds.

Repeat the layering, then serve.

Memorial Day Recipe: The Grilled Lamb Sandwich by Bobby Flay

GRILLED LAMB SANDWICHES WITH GRILLED SPRING ONIONS WITH SAGE AIOLI AND SUNDRIED TOMATO TAPENADE

INGREDIENTS

1 (3 pound) butterflied boned leg of lamb

6 cloves garlic, finely sliced

2 tablespoons finely chopped fresh thyme

1 tablespoon finely chopped fresh rosemary

1/2 cup olive oil

2 bunches spring onions, trimmed

2 French bread baguettes, each cut crosswise into five 4-inch pieces

Salt and freshly ground black pepper

DIRECTIONS

Using a sharp knife, cut 1/2-inch slits all over lamb. Insert garlic slices into slits. Brush the lamb with 1/4 cup of the olive oil and sprinkle with herbs. Place in a baking dish, cover and let marinate in the refrigerator over night.

Preheat grill. Brush green onions with some of the remaining oil and and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side until almost cooked through. Remove to a plate.

Remove lamb from marinade and season with salt and pepper to taste. Grill the lamb until the thickest part registers 135 degrees F. for medium rare, turning occasionally, about 30 minutes. Transfer to a platter and tent with foil. Let stand 10 minutes.

Brush bread with some of the olive oil and grill, cut side down for until lightly golden brown, about 1 minute.

Chop onions. Cut lamb diagonally into thin slices. Serves with green onions, aioli and tapenade.

SAGE AIOLI

3 ounces oil packed sun-dried tomatoes, coarsely chopped

1 tablespoon capers, drained

5 ounces pitted Nicoise olives

1 clove garlic, finely chopped

1 teaspoon lemon zest

1 teaspoon fresh lemon juice

3 tablespoons extra virgin olive oil

Salt and freshly ground pepper

Combine all ingredients in a food processor and process until smooth. Season with salt and pepper to taste.

Recipe Copyright 1999 by Bobby Flay. All rights reserved.

Limoncello Cream Cupcakes

Cupcakes:

18 1/4 ounces super moist white cake mix (I used Betty Crocker)

1/2 cup frozen lemonade concentrate, thawed

1 cup sour cream

3 ounces cream cheese (room temperature)

3 egg whites

2 tablespoons of lemon zest (no pith)

Frosting:

1 (12 ounce) can whipped cream frosting (Betty Crocker)

2 tablespoons Limoncello

Garnish:

Lemon zest

Directions:

• 
  
  Preheat oven to 350.
• 
  
  In a large bowl combine cake mix, lemonade concentrate, sour cream, cream cheese and egg whites. Beat with mixer until blended. Stir in zest.
• 
  
  Spoon batter into paper lined muffin pan or muffin pans sprayed well with Pam Baking spray.
• 
  
  Bake at 350 for 20 minutes or until tester comes out of the center of a cupcake clean. Immediately do next step.
• 
  
  While cupcakes are baking scrape all the frosting out of the can with a spatula into a medium bowl. Add two tablespoons Limoncello and stir till creamy.
• 
  
  Refrigerate.
• 
  
   Cool cupcakes completely and then frost and sprinkle with zest!

*For more recipes like this one go to Recipe Zaar