Archives: December 2011

December 31, 2011

Cornbread

by notachef — Categories: Breads — Tags: — Leave a comment

1 1/4 cups yellow cornmeal (organic and stone ground, if possible)
1 1/4 cups unbleached white flour
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons brown sugar
1 1/2 cups boiling water mixed with 2 tablespoons expeller-pressed canola oil, plus a little extra for oiling the skillet

Heat oven to 425° F. Lightly oil a cast-iron skillet with a little canola oil. Heat it in the oven while you mix the cornbread batter.

In a large bowl stir together the cornmeal, flour, baking powder, brown sugar and salt.

Add the boiling water mixed with 2 tablespoons canola oil and stir to mix, but do not overbeat. Add additional hot water if necessary to make a light batter.

Spoon batter into the hot cast-iron skillet. Batter should sizzle when it contacts the skillet. Bake 30 minutes or until the cornbread is light brown on top and springs back to the touch.

Cut into wedges and serve.

4 Servings

Nutritional Information:
Per serving:
198.5 calories
5 g total fat (0.4 g sat)
0.0 mg cholesterol
34.2 g carbohydrate
3.8 g protein
1.6 g fiber

December 31, 2011

Cupid’s Cups

by notachef — Categories: Desserts & Sweets — Tags: , — Leave a comment

1 square Baker’s Semi-Sweet Chocolate, melted
2 cups boiling water, divided
2 pkg. (3 oz. each) Jell-O Strawberry Flavor Gelatin
1-1/2 cups cold water, divided
Ice cubes
1 cup thawed Cool Whip Whipped Topping
Decorations: assorted Valentine sprinkles and candies

Draw heart design or write Valentine’s Day message in each of 8 (6-oz.) clear plastic cups by piping chocolate onto insides of cups. Refrigerate until chocolate is firm.

Add 1 cup boiling water to 1 pkg. gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in 1 cup cold water; pour into cups. Refrigerate 1 hour or until gelatin is firm.

Meanwhile, add remaining boiling water to remaining gelatin mix; stir 2 min. until completely dissolved. Add enough ice to remaining cold water to measure 1 cup. Add to gelatin; stir until thickened. Stir in Cool Whip; spoon over gelatin layer in cups. Refrigerate 3 hours or until firm. Decorate as desired.

8 servings, 2/3 cup each

December 31, 2011

Chocolate Elegance

by notachef — Categories: Desserts & Sweets, Microwave — Tags: , , , — Leave a comment

1-1/2 pkg. (8 oz. each) Philadelphia Cream Cheese (12 oz.), softened
1/2 cup sugar
2-1/2 cups thawed COOL WHIP Whipped Topping, divided
6 squares Baker’s Semi-Sweet Chocolate, divided
1 pkg. (3.9 oz.) Jell-O Chocolate Instant Pudding
1/2 cup cold milk
1/4 cup Planters Sliced Almonds, toasted

Beat cream cheese and sugar with mixer until well blended. Stir in 1-1/2 cups Cool Whip; spread 2 cups onto bottom of 8×4-inch loaf pan lined with plastic wrap.

Melt 3 chocolate squares. Add to remaining cream cheese mixture along with dry pudding mix and milk; beat until well blended. Spread over cream cheese layer in pan. Refrigerate 4 hours.

Microwave remaining chocolate and Cool Whip in microwaveable bowl on HIGH 1 min.; stir until blended. Cool slightly.

Invert dessert onto platter. Remove pan and plastic wrap. Top dessert with chocolate glaze and nuts. Refrigerate until glaze is firm.

14 servings

December 31, 2011

Baker’s Chocolate & Mocha Sweethearts

by notachef — Categories: Desserts & Sweets, Holidays — Tags: , , — Leave a comment

4 squares Baker’s Unsweetened Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
4 eggs
1 tsp. vanilla
1 cup flour
1/2 cup Maxwell House International Café Suisse Mocha Café, or any other flavor
6 squares Baker’s Semi-Sweet Chocolate

Heat oven to 350°F.

Line 13×9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.

Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and flavored instant coffee; stir until well blended. Spread into prepared pan.

Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownie from pan; cut into shapes with 1-1/2-inch heart-shaped cookie cutter. (Reserve scraps for snacking or another use.) Melt semi-sweet chocolate as directed on package. Dip tops of brownie hearts in chocolate. Refrigerate until chocolate is firm.

Makes 17 servings.

December 31, 2011

Vegetarian Chili

by notachef — Categories: Chili — Tags: , , , — Leave a comment

7 1/2 cups cooked beans, like pintos, anasazi, adzuki, or kidney (roughly four 15-oz cans or 1 pound dried beans, cooked)
2 tablespoons quality extra-virgin olive oil
2 large onions, diced
1 dried or canned chipotle pepper
1 tablespoon mild red New Mexican chile powder, or to taste
1 tablespoon dried whole oregano
1 tablespoon ground cumin
1/2 teaspoon allspice
1 large can (28 ounces) crushed tomatoes, undrained
5 cloves garlic, mashed
Salt and pepper, to taste

Garnishes:
Chopped raw onion
Chopped tomato
Shredded lettuce
Tortillas

Drain beans in a colander.

Heat oil in a large dutch oven or saucepan. Add the onions and sauté over medium heat until onions are soft and golden.

Crush the chipotle pepper if using dried, or mince if using canned.

Add the chipotle pepper, red chile powder, oregano, cumin and allspice to the onions. Cook for 2 minutes.

Add the tomatoes and beans. Simmer for 45 minutes, adding liquid if the mixture gets too dry.

Add salt and pepper to taste, and more chili if you want a hotter dish.

Serve in bowls with warm tortillas. Garnish with chopped raw onion, chopped tomato, and shredded lettuce.

6 Servings

Nutritional Information:
Per serving:
351 calories
6 g total fat (1 g sat)
0 mg cholesterol
62 g carbohydrate
17 g protein
21 g fiber
450 mg sodium

December 31, 2011

Garlic Broth

by notachef — Categories: Soups & Stews — Tags: , , — Leave a comment

6 cups vegetable stock
1 1/2 tablespoons quality extra-virgin olive oil
1 head garlic, peeled and coarsely chopped
1/2 Turkish bay leaf
1/4 teaspoon dried thyme
Pinch dried sage
Salt to taste

To the vegetable stock, add the olive oil, bay leaf, garlic, thyme and sage.

Bring to a boil, reduce heat, cover and simmer for 30 minutes. Add salt to taste.

Strain. Good as is, or use as a base for soups.

4 Servings

Nutritional Information:
Per serving:
110 calories
6 g total fat (1 g sat)
11 g carbohydrate
5 g protein
0 g fiber
150 mg sodium

December 31, 2011

Curried Greens

by notachef — Categories: Side Dishes — Leave a comment

1 pound spinach, kale, collards, or beet greens (or mixture of all)
2 cloves garlic, pressed or minced
2-3 tablespoons curry powder
1 cup finely chopped tomatoes (fresh or canned)
1 tablespoon tomato paste
1 tablespoon dark-brown sugar
1 tablespoon canola oil
1 cup onion, finely diced
3/4 pound brown potatoes, peeled and cubed
1/4 cup chopped fresh cilantro (optional)

Wash and drain greens, removing any coarse stems and midribs. Cut into half-inch strips.

In a small bowl, mix together garlic, curry powder, tomatoes, tomato paste, and sugar.

Heat the canola oil in a skillet and sauté onion over medium-high heat until it begins to brown. Add the spice-and-tomato mixture, mix well, and cook for a few minutes.

Add the potatoes and 2 cups water.

Mix well, bring to a boil, reduce heat, cover, and cook for 10 minutes.

Add greens and cook for 10 minutes more, or until potatoes are done.

Correct seasoning to taste. Garnish with the chopped fresh cilantro if desired.

6 Servings

Nutritional Information:
Per serving:
103 calories
3 g total fat (0 g sat)
0 mg cholesterol
19 g carbohydrate
4 g protein
4 g fiber
250 mg sodium

December 31, 2011

Mango Cream

by notachef — Categories: Fruit Dishes — Leave a comment

1 ripe mango
1/2 cup vanilla yogurt

Peel the mango and cut the ripe portion of the fruit into pieces. (The portion around the stone will be hard.) Put the mango in a blender or food processor with the yogurt. Blend until smooth.

1 Serving

Nutritional Information:

Per serving:
121 calories
4 g total fat (2 g sat)
14 mg cholesterol
19 g carbohydrate
4 g protein
2 g fiber
54 mg sodium

December 31, 2011

Green Salad

by notachef — Categories: Salads & Salad Dressings — Tags: , , , — Leave a comment

2 cups salad greens
1 teaspoon quality extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon Italian or other seasoning mix

Whisk the dressing together and toss with the greens. Add any chopped vegetables you have on hand.

1 Serving

Nutritional Information:
Per serving:
58 calories
5 g total fat (1 g sat)
0 mg cholesterol
4 g carbohydrate
2 g protein
2 g fiber
9 mg sodium

December 31, 2011

Wild Rice and Mushrooms

by notachef — Categories: Side Dishes — Tags: , , , — Leave a comment

1 cup dried porcini or shiitake mushrooms
2 1/2 cups water, approximately
1 cup wild rice
1/2 cup freshly squeezed orange juice
1/4 cup dry sherry
1/2 cup sliced carrots
2 Tbsp chopped fresh parsley
Salt or natural soy sauce to taste
1/2 cup finely chopped walnuts or pecans

Soak the dried mushrooms in water to cover until they are soft. Squeeze them out, reserving liquid, and slice.

Wash the wild rice in cold water and place in pot with the mushroom-soaking liquid (minus any sediment) and enough additional cold water to total 2 cups.

Add the orange juice, sherry and carrots. Bring to a boil, reduce heat, cover and simmer for 30 minutes.

Add mushrooms and continue cooking until rice is tender and all the liquid is absorbed.

Add the chopped parsley and salt or soy sauce to taste. Stir in the finely chopped nuts (black walnuts, pecans or filberts).

6 Servings

Nutritional Information:
Per serving:
148 calories
6 g total fat (0 g sat)
0 mg cholesterol
18 g carbohydrate
4 g protein
2 g fiber
350 mg sodium

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