| Crust for Two Posted: 11 Feb 2010 10:32 AM PST Ingredients : - 1/4 cup whole-wheat pastry flour (see Sources)
- 1/4 cup all-purpose flour
- 1 teaspoon sugar
- 1/8 teaspoon salt
- 1 tablespoon cold unsalted butter, cut into chunks
- 1 tablespoon canola or walnut oil
- 1/4 teaspoon distilled white vinegar
- 1 tablespoon cold water, or as needed
Cooking Directions : - Mix whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl. Cut in butter with a pastry cutter or fork until it is smaller than peas. Stir in oil and vinegar. Mix in enough water so the dough is evenly moist and a little crumbly but not wet. Gather the dough into a ball, then pat it into a disk.
Yield: 2 servings Still Hungry? Makes just enough for a two-person tart. Notes: Sources Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Sources include King Arthur Flour, (800) 827-6836, www.bakerscatalogue.com, and Bob's Red Mill, (800) 349-2173, www.bobsredmill.com. Tip White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Make Ahead Tip Wrap in plastic wrap and refrigerate for up to 3 days. Let stand at room temperature for about 5 minutes before rolling. Nutrition per serving : - Calories: 215 kcal
- Carbohydrates: 22 g
- Dietary Fiber: 1 g
- Fat: 13 g
- Protein: 3 g
- Sugars: 2 g
 |
| Rice and Corn Cakes with Spicy Black Beans Posted: 11 Feb 2010 10:17 AM PST  Ingredients : - 1 cup instant brown rice
- 6 scallions, trimmed and sliced
- 2 teaspoons minced garlic
- 1 1/2 teaspoons chopped fresh thyme
- 1 cup frozen corn
- 1 cup fresh whole-wheat breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 large eggs
- 4 teaspoons extra-virgin olive oil, divided
- 1 (15 ounce) can black beans, rinsed
- 1 cup tomato salsa, mild, medium or hot
Cooking Directions : - Cook rice with the amount of water called for in the package directions, adding scallions, garlic and thyme to the water. Remove from heat and stir in corn, breadcrumbs, salt and pepper. Let stand for about 5 minutes to cool slightly.
- Whisk eggs in a large bowl until frothy. Add the rice mixture and mash with a potato masher until the mixture holds together (it will be fairly soft), about 1 minute. Shape the mixture into 8 patties.
- Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Carefully transfer 4 patties to the pan with a spatula and cook until browned and crispy, about 3 minutes per side. Transfer to a plate; cover to keep warm. Wipe out the pan with a paper towel, add the remaining 2 teaspoons oil and repeat with the remaining 4 patties.
- Meanwhile, combine beans and salsa in a small saucepan and cook over medium-high heat, stirring occasionally, until hot, about 5 minutes. To serve, divide the beans among 4 plates and top with 2 patties each.
Yield: 4 servings Still Hungry? These crispy fried patties get a swift kick from the easy-to-make bean-and-salsa accompaniment. Instant brown rice only takes about 10 minutes, a great shortcut on a busy night. Garnish with sour cream and scallions. Notes: Tip To make fresh breadcrumbs, trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs. Nutrition per serving : - Calories: 388 kcal
- Carbohydrates: 62 g
- Dietary Fiber: 12 g
- Fat: 9 g
- Protein: 16 g
- Sugars: 5 g
 |
| Buttermilk Biscuits - duplicate title Posted: 11 Feb 2010 10:08 AM PST  Ingredients : - 2 cups flour
- 4 teaspoons CALUMET Baking Powder
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/3 cup shortening
- 1 cup buttermilk
- 2 tablespoons butter or margarine, melted, divided
Cooking Directions : - Preheat oven to 450 degrees F. Mix flour, baking powder, salt, cream of tartar and baking soda in large bowl until well blended. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk; stir with fork until mixture forms a soft dough.
- Place on lightly floured surface; knead 20 times or until smooth. Pat or roll out dough to 1/2-inch-thickness. Cut into circles with floured 2-inch cookie cutter. Place on ungreased baking sheet. Brush with half of the butter.
- Bake 12 minutes or until golden brown. Brush with remaining butter.
Yield: 18 servings Still Hungry? Notes: Note If using 3-inch cookie cutter, you will be able to cut out 7 biscuits. Bake as directed. Nutrition per serving : - Calories: 101 kcal
- Carbohydrates: 11 g
- Dietary Fiber: 0 g
- Fat: 5 g
- Protein: 1 g
- Sugars: 0 g
 |
| Whole-Wheat Pizza Dough Posted: 11 Feb 2010 10:01 AM PST  Ingredients : - 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1 package quick-rising yeast, such as Fleischmann's RapidRise
- 3/4 teaspoon salt
- 1/4 teaspoon sugar
- 2/3 cup hot water (120 to 130 degrees F)
- 2 teaspoons extra-virgin olive oil
Cooking Directions : - Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
- Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
- Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500 degrees F or highest setting. Roll and top the pizza as desired (we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.
Yield: 6 servings Still Hungry? To improve the nutritional profile of pizza, include whole-wheat flour in the crust. Using half whole-wheat and half all-purpose yields a light crust with a distinctive nutty taste. Quick-rising yeast shortens rising time to just 10 minutes, making wholesome homemade pizza a possibility for busy weeknights. Notes: Make Ahead Tip The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days. Bring to room temperature before using. Nutrition per serving : - Calories: 125 kcal
- Carbohydrates: 23 g
- Dietary Fiber: 2 g
- Fat: 2 g
- Protein: 4 g
- Sugars: 0 g
 |
| 'Unfried' Chicken Fried Rice Posted: 11 Feb 2010 09:53 AM PST Ingredients : - 1 tablespoon vegetable oil
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1 (14.5 ounce) can chicken broth
- 4 teaspoons soy sauce
- 3 cups frozen stir-fry vegetables
- 2 cups MINUTE White Rice, uncooked
Cooking Directions : - Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until cooked through.
- Add broth and soy sauce. Bring to boil.
- Stir in vegetables and rice; cover. Reduce heat to low; cook 5 min. Stir before serving.
Yield: 4 servings Still Hungry? Notes: Plus It Up For extra flavor, add 2 Tbsp. grated gingerroot to skillet along with the chicken. Substitute Substitute chopped fresh vegetables for the frozen vegetables. Cook chicken, add broth and soy sauce, and bring to boil as directed. Stir in vegetables; cover. Cook 5 min. Reduce heat to low. Stir in rice; cover. Cook an additional 5 min. Stir before serving.  |
| Golden Pilaf Posted: 11 Feb 2010 09:46 AM PST  Ingredients : - 1 tablespoon oil
- 1 chopped onion
- 1 cup rice
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 1 dried bay leaf
- 1 pinch cinnamon
- 2 cups chicken stock or canned broth
- 1/3 cup raisins
Cooking Directions : - In a saucepan, heat oil over medium heat. Add onion, and cook until soft. Stir in rice, salt, turmeric, bay leaf, cinnamon, and broth. Bring to a boil; cover, and simmer 15 minutes.
- Stir in raisins with a fork, and simmer until stock is absorbed, about 5 minutes. Set aside, covered, 5 minutes.
Yield: 4 servings Nutrition per serving : - Calories: 267 kcal
- Carbohydrates: 51 g
- Dietary Fiber: 1 g
- Fat: 4 g
- Protein: 5 g
- Sugars: 10 g
 |
No comments:
Post a Comment