Ingredients:
One Peach-Ginger poundcake (find in the bakery section of Whole Foods)
Fresh Strawberries
Whipped cream
Tia Maria
Slice strawberries in a bowl until you have a bout a cup. Add 2 tblsp Tia Maria Orange Liqueur and allow to sit 15 minutes.
Slice poundcake and place on a dessert plate.
Top poundcake with macerated strawberries and put some whipped cream on top.
DEE-Lish!
Tuesday, August 4, 2009
Quinoa and Sauteed Vegetables
Ingredients:
For cooked Quinoa
a 12oz box of traditional, pre-washed quinoa
2 cups chicken broth
2 cups water
For Sauteed Vegetables:
amounts are approximate, more or less of each ingredient is fine..
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped yellow bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 cup chopped fresh asparagus (approximately 1 inch pieces)
1 package grilled artichokes (found in the produce section of Whole Foods)
2 tblsp olive oil
1 tblsp kosher salt
1 tsp Montreal steak seasoning
Directions:
Cook entire package of quinoa in 2 cups water and 2 cups chicken broth, according to directions on package.
Meanwhile, pour oil into a large deep pan and turn burner to medium. Add all vegetables and seasonings, except artichokes, stirring occasionally to avoid burning, until all vegetables are tender, but not browned. Cut up artichokes into smaller pieces and add to vegetables and stir until they are hot.
Add cooked quinoa to sauteed vegetables and serve. Season with additional salt and pepper to taste. Refrigerate leftovers. They heat up easily in the microwave.
To save time, you can buy packages of red, yellow and green bell peppers, pre-chopped and you can buy a package of red onion and celery pre-chopped at Whole Foods, that are ready to add to your pan with no prep time.
Total cooking time, about 20 minutes
For cooked Quinoa
a 12oz box of traditional, pre-washed quinoa
2 cups chicken broth
2 cups water
For Sauteed Vegetables:
amounts are approximate, more or less of each ingredient is fine..
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped yellow bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 cup chopped fresh asparagus (approximately 1 inch pieces)
1 package grilled artichokes (found in the produce section of Whole Foods)
2 tblsp olive oil
1 tblsp kosher salt
1 tsp Montreal steak seasoning
Directions:
Cook entire package of quinoa in 2 cups water and 2 cups chicken broth, according to directions on package.
Meanwhile, pour oil into a large deep pan and turn burner to medium. Add all vegetables and seasonings, except artichokes, stirring occasionally to avoid burning, until all vegetables are tender, but not browned. Cut up artichokes into smaller pieces and add to vegetables and stir until they are hot.
Add cooked quinoa to sauteed vegetables and serve. Season with additional salt and pepper to taste. Refrigerate leftovers. They heat up easily in the microwave.
To save time, you can buy packages of red, yellow and green bell peppers, pre-chopped and you can buy a package of red onion and celery pre-chopped at Whole Foods, that are ready to add to your pan with no prep time.
Total cooking time, about 20 minutes
Monday, May 25, 2009
Great Miso Soup
Ingredients:
1 tsp olive oil
2 shallots, sliced thinly
1/2 carrot, sliced thinly with a vegetable peeler
2 cups chicken broth
2 tblsp white miso paste
Directions:
Saute shallots in oil until soft. Add carrots and cook until tender. Add broth, cover and simmer for 4 minutes. Add miso paste and stir until dissolved. Simmer 5-10 minutes.
Serves 2
1 tsp olive oil
2 shallots, sliced thinly
1/2 carrot, sliced thinly with a vegetable peeler
2 cups chicken broth
2 tblsp white miso paste
Directions:
Saute shallots in oil until soft. Add carrots and cook until tender. Add broth, cover and simmer for 4 minutes. Add miso paste and stir until dissolved. Simmer 5-10 minutes.
Serves 2
Carrot Soup
Ingredients:
3 large carrots
2 tblsp olive oil
1/2 cup chopped onion
1 14oz can chicken broth
1 12oz can evaporated non-fat milk
1/3 tsp ground ginger
1/4 tsp ground cinnamon
1 tblsp dark brown sugar
1 medium baking potato
salt to taste
Directions:
Peel and chop carrots. Steam carrots until tender. Saute chopped onion in olive oil in a dutch skillet over low heat until tender. Peel and boil 1 medium baking potato until tender. Add chicken broth, carrots, and potatoes, ginger, cinnamon and brown sugar to onions. Salt lightly. Simmer 5 minutes. Puree in a food processor. Return pureed mixture to the dutch skillet and stir in evaporated non-fat milk slowly, stirring over medium heat. Serve.
This soup is 195 calories per cup.
An original recipe by Sheree Thoburn
3 large carrots
2 tblsp olive oil
1/2 cup chopped onion
1 14oz can chicken broth
1 12oz can evaporated non-fat milk
1/3 tsp ground ginger
1/4 tsp ground cinnamon
1 tblsp dark brown sugar
1 medium baking potato
salt to taste
Directions:
Peel and chop carrots. Steam carrots until tender. Saute chopped onion in olive oil in a dutch skillet over low heat until tender. Peel and boil 1 medium baking potato until tender. Add chicken broth, carrots, and potatoes, ginger, cinnamon and brown sugar to onions. Salt lightly. Simmer 5 minutes. Puree in a food processor. Return pureed mixture to the dutch skillet and stir in evaporated non-fat milk slowly, stirring over medium heat. Serve.
This soup is 195 calories per cup.
An original recipe by Sheree Thoburn
Sunday, May 24, 2009
Whole Grain Pumpkin Pecan Spice Pancakes
Ingredients:
1/3 cup Quinoa Flour
1/3 cup Oat Flour
1/3 cup White Whole Wheat Flour
1/2 tsp Baking Soda
2 tsp Baking Powder
1/2 tsp salt
2 tblsp brown sugar
1 tsp ground ginger
1 tsp nutmeg
1 tsp cinnamon
1/3 cup chopped pecans, ground in food processor
1 1/2 tblsp canola oil
1 egg
1 cup pumpkin puree
1 cup lowfat milk, 1 percent is fine
Directions:
Preheat electric griddle to 350 degrees.
Whisk together dry ingredients well. Add oil, egg, pumpkin, in mixer. Slowly add milk.
Let batter sit for 15 minutes.
When batter has rested, apply non-stick spray to griddle. Pour 1/3 cup of batter for each pancake. Cook for 3-4 minutes on each side. Serve hot with a sprinkle of chopped pecans, syrup, and a dollop of whipped cream if you like. Enjoy!!
Quinoa flour can be found at Whole Foods Grocery. Quinoa is a whole protein, and high in iron!
These pancakes freeze well. Let them cool and then place between sheets of wax paper and place in a zip lock bag and put in the freezer. To reheat, just place the pancakes on a microwave safe plate and heat on high for 1 minute. They will be as moist and tender as right off of the griddle!
1/3 cup Quinoa Flour
1/3 cup Oat Flour
1/3 cup White Whole Wheat Flour
1/2 tsp Baking Soda
2 tsp Baking Powder
1/2 tsp salt
2 tblsp brown sugar
1 tsp ground ginger
1 tsp nutmeg
1 tsp cinnamon
1/3 cup chopped pecans, ground in food processor
1 1/2 tblsp canola oil
1 egg
1 cup pumpkin puree
1 cup lowfat milk, 1 percent is fine
Directions:
Preheat electric griddle to 350 degrees.
Whisk together dry ingredients well. Add oil, egg, pumpkin, in mixer. Slowly add milk.
Let batter sit for 15 minutes.
When batter has rested, apply non-stick spray to griddle. Pour 1/3 cup of batter for each pancake. Cook for 3-4 minutes on each side. Serve hot with a sprinkle of chopped pecans, syrup, and a dollop of whipped cream if you like. Enjoy!!
Quinoa flour can be found at Whole Foods Grocery. Quinoa is a whole protein, and high in iron!
These pancakes freeze well. Let them cool and then place between sheets of wax paper and place in a zip lock bag and put in the freezer. To reheat, just place the pancakes on a microwave safe plate and heat on high for 1 minute. They will be as moist and tender as right off of the griddle!
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