Recipe Included


I love a good home fried potato.  Many restaurants can do them right.  But not all.  I really needed to make them myself.   I get tired of simple roasted, baked, or boiled potatoes. Now I have another way to cook them.

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Basically what you have are 1 1/2 lbs boiled new potatoes in their skin which are then quartered and cooked in a skillet with about 1 Tbl veggie oil (I used Canola), 2 medium chopped shallots, 1 tsp paprika, 1/2tsp dry mustard, 1/2 tsp crushed dried rosemary,  and salt.  Simple.  Good with just about anything.

Most of the time home fries are cooked in lots of butter so this is a healthier version.  Of course, I LIKE the all butter, but…..

104 calories, 0 cholesterol, 2.5 gm fat in a serving (6 servings)

Recipe is from Low-Fat, Low-Cholesterol Cooking from the American Heart Association {page 251} my book for January’s Cookbook Countdown.

I’m linking this post with Cookbook Countdown 13 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

This is not at all what I had planned to make for this week’s IHCC ingredient – LEMONS!.  The weather was rather chilly when I picked out a nice lemon risotto and then the weather turned warm – mid 70s this week (and keep in mind it is mid-January) – so I switched to a nice citrus-y cake.

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Lemon Yogurt Cake

    4 oz butter
    1 cup superfine sugar {I subbed in 1 cup Splenda and 1/2 tsp bulk stevia}
    2 eggs, beaten lightly
    1 cup plain yogurt
    3 Tbl lemon juice
    1 Tbl lemon zest
    2 1/2 cups self raising flour
    1/2 tsp baking soda

Mix the butter and sugar together ’til fluffy.  Add the eggs and incorporate well.  Add in the yogurt, lemon juice, lemon zest, flour, and baking soda.  Mix well.

Spoon (it’s way to thick to pour) mixture into a 9″ cake pan and bake 45 minutes in a 350F degree oven.  {Mine only took 35 minutes}.  Cake is done if toothpick comes out clean.

While cake is still hot pour the syrup over the cake and let the cake sit for 5 minutes before slicing.

Syrup:

    1/3 cup sugar
    3 Tbl lemon juice
    zest of 1 lemon

My syrup didn’t turn out like I wanted but it did add some more lemon into the cake.  I ended up making a lemon drizzle and putting, way too much, over the cake.  The cake wasn’t real sweet and had just the right lemony flavor.  Good cake!

The recipe adapted from Donna Hay’s the new cook page 181

Want More?  -> LEMONS!

I live in the South.  We do fry a lot of stuff.  It tastes good but it’s not good for you.  Now I try to fry less and bake more.  Like these pork chops.

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Seasoned, dipped in milk/egg, dredged in seasoned crushed cornflakes, and baked.  Tasty! Just the right amount of seasoning and the cornflakes made a very nice crust.

    VEGETABLE OIL SPRAY
    egg substitute equal to 1 EGG, OR 1 EGG
    2 Tbl fat free milk
    1/3 cup corn flake crumbs
    2 Tbl cornmeal
    1/2 tsp marjoram, crumbled
    1/8 tsp pepper
    1/8 tsp dry mustard
    1/8 tsp ground ginger
    1/8 tsp cayenne
    1 POUND BONELESS PORK LOIN CHOPS, ALL VISIBLE FAT DISCARDED, CUT INTO 4 PORTIONS

Preheat oven t 375F.
Spray a shallow oven pan with Veggie spray.
IN a shallow bowl mix the egg sub and milk. In a shallow dish combine the cornflake crumbs, cornmeal, and spices.
Dip the chops in the milk mixture. Don’t let too much of the mixture cling to the chops. Then dredge in the cornflake mixture. Place the chops in the pan and bake, uncovered for 15 minutes. Turn the chops over and bake for an additional 10 minutes until the chops are done.

The Man really liked them so I will definitely be making them again.

The recipe is from Low-Fat, Low-Cholesterol Cookbook from the American Heart Association (page 196)

I’m linking this post with Cookbook Countdown 13 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

Brunswick Stew supposedly originated in either Virginia or Georgia.  And according to one food historian – Germany.  Wherever it came from really doesn’t matter.  What matter is how it tastes.

It is basically a thick tomato based veggie stew.  It is full of different veggies – lima or butter beans, corn, okra, and anything else you can find.  Sometimes potatoes, sometimes not.  Possum, squirrel, or rabbit.  But these days it is usually chicken.  Which is what I used in this one from the Low-Fat, low-Cholesterol Cookbook.

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Since this is basically a VEGGIE stew it is already low fat, low cholesterol.  What makes it even more healthy is NOT using butter, brisket, pork, BBQ sauce (in some), and salt free tomato paste and Worcestershire sauce.

    veggie oil spray
    1 tsp olive oil
    1 medium onion, chopped
    1 lb boneless, skinless chicken breasts with all visible fat removed
    1 1/2 cups frozen or fresh lima beans
    2 cups fresh or frozen corn
    5 cups fat free, low sodium chicken broth
    1 1/2 cups chopped tomatoes
    6-oz can not salt added tomato paste
    3 Tble lemon juice
    1 Tbl low sodium Worcestershire sauce.

Heat a large pot over medium-high heat.  Remove from heat and spray the pot with veggie oil.  Then swirl the oil in the bottom of the pot.  Add the chicken and brown slightly.  Add the onions and brown along with browning the chicken more.  Add in the remainder of the ingredients and bring to a boil.  Reduce heat and  simmer for about 1 hour.

{The original recipe called for just throwing the raw chicken chunks into the pot and then adding the other ingredients.  This just didn’t seem right to me so I browned it some first.}

Since it it was a stew I served it over some Rice Flour Pasta.

We liked the taste of this.  The Worcestershire sauce added a little kick.  The next time I would add in the okra.  It would NOT add to the cholesterol or fat count.  And maybe a little garlic.  Ditto.

Original Recipe from Low-Fat, Low-Cholesterol Cooking from the American Heart Association.  Page 131.

I’m linking this post with Cookbook Countdown 13 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

 

I have never been a big veggie eater.  As a child I ate, and still do, cauliflower and broccoli which was strange for a small child.  Corn of course.  FROZEN peas. But other veggies – no thanks.

Over the years I have learned to eat and love raw spinach, okra, cabbage, squash, and lentils.  In fact lentils are now one of my favorite veggies.

My goal this year – try more and eat more veggies?  This lentil soup from Heidi fit right into that.  And since it’s pretty chilly outside it was the perfect lunch.

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Red Lentil Soup

 

    2 tablespoons extra virgin olive oil
    1 onion, chopped
    3 shallots, chopped
    1/2 teaspoon red-pepper flakes

    6 cups good-tasting vegetable stock (or water)
    1 1/3 cup red lentils, picked over and rinsed
    1/2 cup brown rice, picked over and rinsed
    as much fine grain sea salt as you need

    slivered almonds, toasted black oil cured olives, chopped feta, crumbled for toppings

In a large saucepan, over medium heat, brown onion, shallots, and red pepper flakes in the olive oil .

Add broth,  lentils, and rice and bring to a boil. Simmer  until the rice is very tender.The lentils will “dissolve”. You may need to add more water/broth to get the soup to the consistency that you want.  Salt to taste.

Serve each bowl topped with almonds, olives, feta, and a slight drizzle of olive oil if you like.

I made 1/2 of the recipe (three nice servings).  Even with salt I found it to be a little bland so I added 1 1/2 tsp of curry powder.  That added a really nice flavor and a little heat.  I topped it with yogurt because that is used quite a bit in Indian cuisine.  The yogurt added a little thickening and enhanced the flavor even more. LOVED IT!!  I will definitely make this again.  Definitely!

You can find her recipe at 101 Cookbooks

Want more Heidi.  Visit IHCC for this week’s Food Goals.

I completely missed December for Cookbook Countdown.  Between bronchitis, sinusitis, and bursitis {I was really tired of the suffix “itis“.} I didn’t get a chance to do much of anything.  I even had my  cookbook picked out with recipes.  Ah, well – there’s always NEXT December! But you can check out what all the others made in December -> December Cookbook Countdown.

So, let’s start the New Year off right.  With a cookbook that should NOT have been sitting on the shelf without use for the last year.  Low-Fat, Low-Cholesterol Cookbook from the American Heart Association.  There aren’t any exciting recipes in this book but there are lots that have been trimmed down.  So I thought I would try some.

How about some Buttermilk Biscuits to begin with?

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If you notice, they don’t LOOK any different than regular buttery biscuits.  But they taste (almost) as good.  If you HAVE to have biscuits, these might be the ones.

    Veggie Oil Spray
    1 cup AP flour
    2 tsp baking powder
    1 tsp sugar
    1/8 tsp baking soda
    1/8 tsp salt
    1 Tbl acceptable stick margarine cut in small pieces {I used
    Smart Balance}

    1/3 cup low-fat buttermilk
    1/4 cup fat-free plain yoghurt. {I used Greek}

Preheat the oven to 425F.
In a food processor mix together the flour baking powder, sugar, soda, and salt in a medium bowl.
Add in the margarin until small pieces form. Add in the buttermilk and yoghurtand mix until just moistened.
Turn the dough out onto a floured board, sprinkle with flour, and knead into a disk. {I needed to add a little more flour as the dough was rather wet.}
Using a rolling pin, or your hands, flatten the dough until it is a bout 1/2 inch thick. Cut out biscuits using a 2 1/2 inch or 2″ cutter.
Bake for 10 to 12 minutes or until nice and golden-brown.

81 calories each. 1 mg cholesterol. Fat 1.5 gm
Low-Fat, Low-Cholesterol Cookbook page 272

I’m linking this post with Cookbook Countdown 13 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

I haven’t been here in a while.  Between Thanksgiving, Christmas, Bronchitis and Sinusitus it has not been an easy month.  But I couldn’t let the 2016 end without at least doing the December Potluck for I Heart Cooking Clubs

How about Torte?  Chocolate Torte?  With no Flour?  And Pecans?

Yep!  That’s the one.

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Flourless Chocolate and Pecan Torte

Torte:

    3/4 cup/175 g butter, softened, plus extra for greasing
    plain (all-purpose) flour, for dusting
    1 cup/175 g caster (superfine) sugar
    6 eggs, separated
    6 oz/175 g plain dark (semisweet) chocolate, melted
    generous 1 cup/l75 g pecans, finely chopped or coarsely processed
    ½ tsp ground cinnamon {I always use a little more}

For the cream:

    2 tbsp rum
    2-3 tbsp muscovado (brown) sugar
    generous ½ cup/100 ml Crème Fraîche
    1¼ cups/275 ml double (heavy) cream

Preheat oven to 350°F/1S0°C. Grease and flour a 6 inch/16 cm cake tin (pan).

Cream the butter and sugar together in a large mixing bowl until light and fluffy. Add the egg yolks one at a time, then mix in the melted chocolate, pecans, and cinnamon.
Whisk the egg whites in a separate bowl until they form stiff peaks. Stir one-third of the egg whites into the chocolate mixture to loosen the texture, then, using a large metal spoon, fold in the remaining egg whites. Transfer the mixture to the prepared cake tin.
Level the top with the back of a spoon and bake in the oven for 35-40 minutes. Leave to cool for at least 20 minutes, or until just slightly warm.

Meanwhile, warm the rum and sugar in a small saucepan and stir until dissolved.
Remove from the heat and leave to cool before mixing in the creme fraiche. Semi-whip the double (heavy) cream so it is still quite slack in a large bowl and fold through the Crème Fraîche mixture until fully blended.Cut the torte into 8 equal-sized pieces and serve warm with the cream.

Yes, it WAS quite good.  Especially with the Rum Cream Mixture on top.  Even tho’ I couldn’t coax it out of the pan as well as I might have liked …as long as it tastes good…

I made 1/2 of the recipe in three mini cake pans. They only needed about 20 minutes or so to bake.   Just right for the two of us. If you need an easy and quick chocolate fix for dessert.  This is the one!

The recipe is from Curtis’ Cooking with Curtis. {pg 155)

There is more POTLUCK  -> I Heart Cooking Clubs.

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