| Butternut Squash Risotto Posted: 14 Feb 2010 03:53 AM PST Ingredients : - 1 medium butternut squash
- 6 cups homemade chicken stock, or canned low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 shallots, minced
- 2 cups Arborio rice
- 1/2 cup dry white wine
- Freshly grated nutmeg
- Salt and freshly ground black pepper
- 1 tablespoon chopped fresh rosemary, plus sprigs for garnish
- 1/2 cup freshly grated Parmesan cheese
Cooking Directions : - In a large saucepan, heat stock to a simmer. In a large heavy saucepan over medium heat, melt 1 tablespoon butter. Add oil and shallots; cook for 2 minutes. Add rice; cook, stirring, for 5 minutes. Cut squash into eighths; discard seeds. In a large pot filled with 1 inch of simmering water, steam squash on a steaming rack or in a bamboo steamer until tender, 10 to 15 minutes. Scoop flesh from skin and mash lightly.
- Add wine to rice, and cook, stirring, until wine is nearly absorbed. Stir in a cup of stock and the squash; cook at a steady simmer until liquid is nearly absorbed. Continue stirring in stock, a ladleful at a time, until rice is creamy and firm but not hard in the center, 15 to 20 minutes. Add nutmeg, salt, and pepper to taste. Add chopped rosemary. Stir in remaining butter and most of the Parmesan. Serve immediately in shallow bowls garnished with the remaining cheese and rosemary sprigs.
Yield: 6 servings Still Hungry? Constant stirring gives risotto its creamy texture. Nutrition per serving : - Calories: 534 kcal
- Carbohydrates: 91 g
- Dietary Fiber: 8 g
- Fat: 10 g
- Protein: 13 g
- Sugars: 7 g
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| Rosemary Bread Posted: 14 Feb 2010 03:07 AM PST  Ingredients : - 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon finely chopped fresh rosemary
- 2 large eggs, lightly beaten
- 5 tablespoons sugar
- 2/3 cup low-fat buttermilk
- 2/3 cup extra-virgin olive oil
- 6 sprigs rosemary, for garnish (optional)
Cooking Directions : - Preheat oven to 425 degrees F. Put cornmeal in a large bowl. Sift flour, baking powder, baking soda, and salt together into cornmeal. Stir in chopped rosemary.
- Put eggs, sugar, buttermilk, and oil in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low. Add flour mixture in two batches; mix until just combined.
- Divide batter between two 5 1/8-by-3 3/4-by-2-inch wooden molds; top each with 3 rosemary sprigs, if desired (remove before cutting). Bake until a cake tester inserted in centers comes out clean, 20 to 25 minutes. Let cool completely in molds on a wire rack. Store at room temperature, wrapped in plastic wrap, up to 2 days.
Yield: 24 servings Still Hungry? Cornbread with rosemary and olive oil is just barely sweet; match it up with cheese, olives, and white wine. Look for poplar-wood molds (such as Panibois) at baking-supply stores (they come with paper liners). You can also make one loaf using a nine-by-five-by-two-and-a-half-inch loaf pan, brushed with melted butter. Nutrition per serving : - Calories: 115 kcal
- Carbohydrates: 11 g
- Dietary Fiber: 0 g
- Fat: 6 g
- Protein: 1 g
- Sugars: 3 g
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| Southern Corn Muffins Posted: 14 Feb 2010 03:00 AM PST Ingredients : - 1 egg
- 1/4 cup fat free milk
- 1/4 cup TACO BELL HOME ORIGINALS Garden Salsa
- 1 (8.5 ounce) package dry corn muffin mix
- 1 (7 ounce) can corn, drained
- 1/2 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
- 1/4 cup sliced green onions
Cooking Directions : - Preheat oven to 400 degrees F. Beat egg, milk and salsa in medium bowl with wire whisk until well blended. Add remaining ingredients; stir just until moistened.
- Spoon evenly into six paper-lined or greased medium muffin cups.
- Bake 20 min. or until golden brown. Remove muffins from pan to wire rack. Cool slightly.
Yield: 6 servings Still Hungry? Notes: Great Substitute Prepare as directed, using 1 cup thawed frozen corn.  |
| Buttermilk Thyme Drop Biscuits Posted: 14 Feb 2010 02:53 AM PST  Ingredients : - 2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1 cup buttermilk, plus more if needed
Cooking Directions : - Preheat oven to 425 degrees F. In a large bowl, combine flour, thyme, baking powder, salt, and baking soda. Using a fork, pastry blender, or your fingers, incorporate butter into flour mixture until mixture resembles coarse meal.
- Mix in buttermilk until a sticky dough forms; you may need to add up to 1 tablespoon more buttermilk.
- Drop 8 mounds (each a scant 1/3 cup) onto a nonstick baking sheet; lightly pat tops to flatten slightly.
- Bake until golden brown, 15 to 20 minutes, rotating sheet halfway through. Transfer to a wire rack to cool slightly. Serve warm.
Yield: 8 servings Nutrition per serving : - Calories: 178 kcal
- Carbohydrates: 25 g
- Dietary Fiber: 0 g
- Fat: 6 g
- Protein: 4 g
- Sugars: 2 g
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| Quick-Bread Dry Mix Posted: 14 Feb 2010 02:24 AM PST Ingredients : - 1 1/2 cups whole-wheat pastry flour (see Ingredient note) or whole-wheat flour
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Cooking Directions : - Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt.
Yield: 12 servings Still Hungry? In this versatile recipe, you may substitute whole-wheat flour for the whole-wheat pastry flour. For a more fiber-rich muffin, use all whole-wheat flour. Notes: Ingredient note Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer. Nutrition per serving : - Calories: 76 kcal
- Carbohydrates: 16 g
- Dietary Fiber: 1 g
- Fat: 0 g
- Protein: 2 g
- Sugars: 0 g
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