| Wild Mushrooms with Chestnuts and Thyme Posted: 22 Jan 2010 03:51 AM PST Ingredients : - 6 tablespoons butter
- 8 large shallots, sliced
- 6 cloves garlic, minced
- 2 pounds assorted fresh wild mushrooms (such as stemmed shiitake, crimini, and oyster), sliced
- 2 tablespoons chopped fresh thyme
- 3/4 cup Madeira
- 1 (7.25 ounce) jar roasted peeled whole chestnuts, halved
- 3/4 cup whipping cream
- Chopped fresh chives
Cooking Directions : - Melt 3 tablespoons butter in large deep nonstick skillet over medium-high heat. Add shallots and saute until tender and golden, about 6 minutes. Add garlic and stir 30 seconds. Add remaining 3 tablespoons butter and stir until melted. Add mushrooms; sprinkle with salt and pepper. Saute until tender and brown, about 10 minutes.
- Add thyme and stir 1 minute. Add Madeira and simmer until almost evaporated, about 1 minute. Add chestnuts and whipping cream and simmer until cream thickens and coats mushroom mixture, about 1 minute. Season generously with salt and pepper. Transfer to bowl; sprinkle with chives.
Yield: 10 servings Still Hungry? This rich side dish could easily stand on its own as an elegant meatless main course. Nutrition per serving : - Calories: 265 kcal
- Carbohydrates: 25 g
- Dietary Fiber: 1 g
- Fat: 13 g
- Protein: 4 g
- Sugars: 4 g
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| Roasted Chestnuts Posted: 22 Jan 2010 03:40 AM PST Ingredients : - 1 1/2 pounds whole chestnuts in shell
- 1 teaspoon vegetable oil
- 1/4 cup water
- Special equipment: a chestnut knife (optional); a large heavy skillet (preferably cast-iron) with a lid
Cooking Directions : - Make a large X in each chestnut with chestnut knife or a sharp paring knife, cutting through shell. Toss chestnuts with oil in a bowl.
- Heat dry skillet over moderately low heat until hot, then roast chestnuts in skillet on stovetop, covered, stirring every few minutes, for about 15 minutes.
- Add water and continue to roast, covered, stirring occasionally, until water is evaporated and chestnuts are tender, about 5 minutes more. Serve hot.
Yield: 8 servings Nutrition per serving : - Calories: 171 kcal
- Carbohydrates: 37 g
- Dietary Fiber: 6 g
- Fat: 1 g
- Protein: 1 g
- Sugars: 9 g
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| Roasted Stuffed Onions Posted: 22 Jan 2010 03:33 AM PST Ingredients : - 10 medium red and yellow onions
- 1 pound sliced bacon, cut crosswise into 1-inch-wide pieces
- 3 celery ribs, cut crosswise into 1/2-inch-thick slices
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cloves garlic, minced
- 15 ounces baby spinach, trimmed and coarsely chopped
- 20 ounces round loaf country-style bread, cut into 1/2-inch cubes, lightly toasted
- 2 cups salted roasted cashews, coarsely chopped
- 1/2 cup unsalted butter, melted
- 1 1/4 cups turkey giblet stock
Cooking Directions : - Make onion shells: Cut a 1/2-inch-thick slice from tops of onions, discarding tops, and trim just enough from bottoms for onions to stand upright. Scoop out all but outer 2 or 3 layers from each using a small ice cream scoop or spoon (don't worry if you make a hole in the bottom), reserving scooped-out onion and onion shells separately.
- Make stuffing: Coarsely chop enough scooped-out onion to measure 3 cups.
- Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to paper towels to drain, reserving about 1/3 cup fat in skillet.
- Add chopped onion, celery, salt, and pepper to skillet and saute over moderately high heat, stirring, until vegetables are softened, about 5 minutes. Add garlic and saute, stirring, 1 minute. Transfer mixture to a large bowl and stir in spinach, bread, cashews, butter, 1 cup stock, and bacon, then cool completely.
- Roast onions: Preheat oven to 425 degrees F.
- Arrange onion shells, open sides up, in a 13- by 9- by 2-inch baking pan, then add 1/2 cup water and cover pan tightly with foil. Roast onions in middle of oven until tender but not falling apart, 25 to 30 minutes.
- Stuff and bake onions: Reduce oven temperature to 350 degrees F.
- Transfer shells to a work surface and pour off water in pan. Fill shells with stuffing, mounding it, and return to pan. Reserve 5 to 7 cups stuffing for turkey cavity, then put remaining stuffing in a buttered shallow 3 1/2-quart baking dish and drizzle with remaining 1/4 cup stock. Bake stuffed onions and stuffing in dish in middle of oven, uncovered, until heated through, about 25 minutes.
Yield: 10 servings Still Hungry? Many people consider stuffing the best part of a Thanksgiving meal, and they can be quite particular about it some like it dense and moist from the turkey juices, others fluffy and browned from the oven. We've made sure everyone will be satisfied: This recipe makes enough stuffing for the turkey and the onions, with plenty left over for another baking dish of stuffing. Notes: Cook's note Stuffing can be prepared and onions can be stuffed 1 day ahead and chilled, covered. Bring stuffed onions to room temperature before baking. Nutrition per serving : - Calories: 549 kcal
- Carbohydrates: 53 g
- Dietary Fiber: 7 g
- Fat: 31 g
- Protein: 17 g
- Sugars: 10 g
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| PLANTERS(R) Peanut Sate Posted: 22 Jan 2010 03:22 AM PST  Ingredients : - 1 1/4 cups PLANTERS Dry Roasted Unsalted Peanuts, divided
- 1 1/2 teaspoons honey
- 1 teaspoon PLANTERS Peanut Oil
- 1/2 cup canned cream of coconut
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- 1 1/2 teaspoons Worcestershire sauce
- 1 clove garlic, crushed
- 1/8 teaspoon hot pepper sauce
Cooking Directions : - Place 1 cup of the peanuts in blender or food processor container; cover. Blend until finely ground. With motor running, add honey and oil through feed tube at top of blender, blending well after each addition. Transfer to small bowl.
- Chop remaining 1/4 cup peanuts finely. Add to pureed peanuts along with the remaining ingredients; mix well.
- Serve as a condiment with grilled beef, poultry or pork.
Yield: 8 servings Still Hungry? Ground peanuts are blended with honey, cream of coconut, soy sauce and other seasonings for an authentic Indonesian sauce to serve with grilled meats.  |
| Mini Rice-Cake Stack Posted: 22 Jan 2010 02:52 AM PST  Ingredients : - 8 mini apple-cinnamon rice cakes
- 1 1/2 tablespoons chunky natural peanut butter
- 4 slices banana
Cooking Directions : - Spread 4 rice cakes with peanut butter and and top with a banana between. Top with the remaining rice cakes.
Yield: 1 servings Still Hungry? Try other nut butters in this crunchy snack. Nutrition per serving : - Calories: 271 kcal
- Carbohydrates: 35 g
- Dietary Fiber: 3 g
- Fat: 12 g
- Protein: 7 g
- Sugars: 16 g
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| Shrimp Banh Mi Posted: 22 Jan 2010 02:46 AM PST  Ingredients : - 1 large carrot, peeled and shredded
- 2 tablespoons rice vinegar
- 1/3 cup chopped fresh cilantro
- 2 1/2 tablespoons reduced-fat mayonnaise
- 2 1/2 tablespoons low-fat plain yogurt
- 3/4 teaspoon fish sauce
- 1 tablespoon lime juice
- 1/4 teaspoon cayenne pepper
- 3 12-inch baguettes, halved lengthwise
- 1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed
- 18 thin slices thin slices cucumber
- 3 scallions, thinly sliced lengthwise and cut into 2-inch pieces
Cooking Directions : - Place carrot and vinegar in a small bowl; stir to combine. Let marinate while preparing the rest of the ingredients.
- Place cilantro, mayonnaise, yogurt, fish sauce, lime juice and cayenne in a medium bowl; stir to combine. Spread 2 teaspoons of this sauce on the bottom half of each baguette. Add shrimp to the remaining sauce; toss to coat. Using a slotted spoon, divide carrot among the baguettes (discard vinegar). Top with shrimp, cucumber and scallions. Cut each baguette into two 6-inch sandwiches.
Yield: 6 servings Still Hungry? French colonial rule in Vietnam influenced the country's cooking profoundly, as here with this street-food sandwich (bahn mi), usually served on a baguette. The spicy mayo melange really adds tartness and spice. Notes: Ingredient Note Fish sauce: A pungent Southeast Asian sauce made from salted, fermented fish. Found in the Asian section of large supermarkets and in Asian specialty markets. Tip: To defrost frozen shrimp, place in a colander under cold running water until thawed. Nutrition per serving : - Calories: 299 kcal
- Carbohydrates: 39 g
- Dietary Fiber: 2 g
- Fat: 4 g
- Protein: 22 g
- Sugars: 6 g
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| Spicy Energy Mix Posted: 22 Jan 2010 02:38 AM PST  Ingredients : - 1 ounce pepitas (pumpkin seeds)
- 1 1/2 ounces chopped dried mango
- 1 ounce pitted chopped dates
- 1/4 teaspoon prepared spice rub
Cooking Directions : - Combine dates, mango, pepitas and prepared spice rub.
Yield: 1 servings Still Hungry? Sweet mangos and dates mixed with crunchy pumpkin seeds get a dose of heat from a prepared spice rub. Nutrition per serving : - Calories: 368 kcal
- Carbohydrates: 59 g
- Dietary Fiber: 3 g
- Fat: 14 g
- Protein: 7 g
- Sugars: 52 g
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| Citrus Salsa Posted: 22 Jan 2010 02:32 AM PST Ingredients : - 4 roma tomatoes
- 2 large oranges, peeled and diced
- 1 large Vidalia onion, peeled and chopped
- 2 jalapeno peppers, seeded and minced
- 2 tablespoons fresh lime juice
- 1/4 cup fresh orange juice
- 3 (1 gram) packets SPLENDA(R)
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon salt
Cooking Directions : - Bring small saucepan of water to a boil. Blanch tomatoes for 30 seconds, and then rinse with cold water. Peel and chop tomatoes.
- Place all ingredients in a large bowl and stir until mixed thoroughly. Allow to stand at room temperature for one hour. Mix and serve. Refrigerate any unused salsa.
Yield: 5 servings Still Hungry? Citrus Salsa is a tangy treat great with baked tortilla chips or on top of grilled chicken or fish. Notes: Note Serve Citrus Salsa with baked tortilla chips or on top of grilled chicken or fish. Exchanges per serving: 3 vegetables Nutrition per serving : - Calories: 65 kcal
- Carbohydrates: 15 g
- Dietary Fiber: 3 g
- Fat: 0 g
- Protein: 1 g
- Sugars: 11 g
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| Apple Spinach Salad Posted: 22 Jan 2010 02:13 AM PST  Ingredients : - 2 cups baby spinach leaves
- 1 medium apple, sliced
- 2 tablespoons chopped celery
- 2 tablespoons toasted PLANTERS Pecans, chopped
- 2 tablespoons KRAFT LIGHT DONE RIGHT! House Italian Reduced Fat Dressing
Cooking Directions : - Toss ingredients with dressing in large bowl.
Yield: 2 servings Still Hungry? The addition of nuts and fruit makes this salad extra special. Notes: How to Toast Nuts Spread nuts in single layer in shallow baking pan. Bake at 350 degrees F 8 to 10 min. or until lightly toasted, stirring occasionally. Make-Ahead Toss together apples, celery and dressing. Cover. Refrigerate. Toss with spinach and pecans just before serving.  |
| Papaya-Lime Sorbet Posted: 22 Jan 2010 01:56 AM PST  Ingredients : - 8 cups peeled, seeded and diced ripe papaya
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup "lite" coconut milk, divided
- 2 tablespoons lime juice, divided
- 1 teaspoon lime zest, divided
- 2 pinches salt
Cooking Directions : - Line a large baking sheet with parchment or wax paper. Arrange diced papaya in a single layer and freeze overnight.
- Combine water and sugar in a small saucepan. Bring to a boil over high heat, stirring constantly, until the sugar is completely dissolved and syrupy, 3 to 5 minutes. Pour the syrup into a glass measuring cup and let cool for 15 minutes. Remove the papaya from the freezer to defrost while the syrup is cooling.
- Transfer half the frozen papaya to a food processor. Add half the syrup, 2 tablespoons coconut milk, 1 tablespoon lime juice, 1/2 teaspoon lime zest and a pinch of salt. Pulse two or three times then process until smooth, stopping to scrape down the sides and stir as necessary. Transfer the sorbet to a large serving bowl. Repeat with the remaining ingredients; add to the serving bowl. Serve immediately or freeze until ready to use.
Yield: 8 servings Still Hungry? In Mexico, papayas are served with a wedge of lime and a pinch of salt. This sorbet honors the sweet-tart combination and transforms it into an elegant dessert. It's like a tropical vacation in your mouth. Notes: Ingredient Tip Very large papayas, 3 to 4 pounds each, are available in many big supermarkets. Smaller papayas (about the size of a mango and yielding about 1 cup of diced fruit each) will also work well. To select a ripe papaya, look for skin that is about half golden yellow and half green and yields to gentle pressure, like a ripe peach or nectarine. It's common to find very green papayas in the store, but once home, they'll ripen (out of the refrigerator) in 2 to 3 days. Make Ahead Tip The sorbet will keep in the freezer, without freezing solid, for up to 3 hours. (Alternatively, prepare through Step 3, transfer to a shallow pan, cover and freeze for up to 1 month. Before serving, let defrost for 30 minutes, break into small chunks and process in small batches in a food processor until smooth and scoopable.) Nutrition per serving : - Calories: 111 kcal
- Carbohydrates: 26 g
- Dietary Fiber: 2 g
- Fat: 0 g
- Protein: 0 g
- Sugars: 20 g
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| Tea-Scented Mandarins Posted: 22 Jan 2010 01:20 AM PST  Ingredients : - 2 cups mandarin orange or clementine segments
- 1/2 cup hot black tea
- 2 tablespoons honey
- 1 pinch ground cardamom
Cooking Directions : - Place orange (or clementine) segments in a small bowl. Pour tea over them and drizzle with honey and sprinkle with cardamom.
Yield: 4 servings Still Hungry? An unusual combination of ingredients make a delicious dessert or a healthful afternoon break. Nutrition per serving : - Calories: 79 kcal
- Carbohydrates: 20 g
- Dietary Fiber: 0 g
- Fat: 0 g
- Protein: 0 g
- Sugars: 19 g
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| A Quick Cookie Glaze Posted: 22 Jan 2010 12:54 AM PST  Ingredients : - 2 cups confectioners' sugar
- 2 tablespoons warm water
- 1 teaspoon vanilla extract
- Food coloring
Cooking Directions : - Combine sugar with water to achieve the desired consistency in a small bowl. Add vanilla extract or orange juice (or lemon or lime juice).
- To tint the glaze: Place small quantities in several small bowls. Add a little food coloring to each bowl and mix well. (Paste food colors give the most vivid results.) Allow glazed cookies to dry completely before packaging or storing.
Yield: 10 servings Still Hungry? This basic cookie glaze can be tinted in small batches if desired. Nutrition per serving : - Calories: 94 kcal
- Carbohydrates: 23 g
- Dietary Fiber: 0 g
- Fat: 0 g
- Protein: 0 g
- Sugars: 22 g
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