Saturday, December 24, 2011

Lentil Rice Soup Mix in a Jar

I love food gifts! These were fun to make for my friends and family this year...I hope everyone likes it. Feel free to encourage your recipients to add any kind of meat or vegetables they want.

Recipe makes one gift - Adjust as needed



Lentil Rice Soup Mix in a Jar

Ingredients:

-1 cup brown rice

-1/2 cup green lentils

-1/4 cup chicken or vegetable bouillon

-2 Tbsp. garlic powder

-3 Tbsp. parsley



Directions:

1) Layer all ingredients in a jar. Fasten lid with a square of fabric. Attach directions.

2) Directions for soup:

                A. Combine mixture with 8 cups water

                B. Bring to a boil

                C. Cover and simmer for at least one hour

Angeletti Cookies

Long time no posts! The Christmas season has been hectic as I work in online retail :-p

I made these cookies this week and got a marbled effect by halfway working in red and green dye to the dough (No pic, sorry). My family has made these for our annual Christmas party before. They are a traditional Italian cookie that puff up like little pillows. Very easy to do...and I've lightend up the recipe.


Ingredients:

-2 eggs

-3 Tbsp. light margin, melted

-1/2 cup sugar or substitute

-3/4 cup NSA applesauce

-1 tsp. vanilla extract

-3 cups Kamut flour, plus more for dusting

-1 Tbsp. baking powder

-1/2 tsp. salt

-food dye (optional)


Directions:


1) Preheat oven to 375 degrees.


2) In large mixing bowl, whisk together eggs, melted margin, sugar/sub, applesauce, and vanilla.


3) Mix in flour, baking powder, and salt. When mostly combined, transfer to floured surface. Knead dough for 3-5 minutes. Add food dye at this point if desired.


4) Roll into 50 balls. You may need to add flour as needed. The dough will be really sticky.


5) Bake in batches, 8-10 minutes. Transfer to cooling rack.

Saturday, November 12, 2011

No Guilt Frosting

Fat free! And no I'm not kidding. Use any pudding mix you want. My birthday party was last week and I used it to frost my owl cupcakes :) Divine enough to frost a cupcake or brownie, but also light enough to eat by itself...I can't wait to try this in chocolate!

Serves many

Ingredients:
-2 pkgs. fat free instant pudding
-1.5 cups fat free milk
-8 oz. fat free cream cheese, softened
-1 Tbsp. agave nectar
-1/2 cup fat free cool whip

Directions:

1) In a stand mixer, beat softened cream cheese and agave nectar with the wire whisk attachment on high for 5 minutes or until fluffy.

2) In the mean time, combine pudding mix and milk (will be very thick). Add to cream cheese and continue mixing on medium for 3-5 minutes, scraping the sides as needed. Fold in the cool whip.

3) Frost away!

Baked Cocoa Apples

Had these over a month ago, but stuff has been so crazy with working 60 hrs/week now. They were yummy with cool whip, but I'm sure ice cream would be good, too.

Serves: 4

Ingredients:
-4 tart apples
-2 envelopes fat free instant cocoa
-2 Tbsp. light butter/marg.
-fat free cool whip or ice cream (optional)

Directions:

1) Preheat oven to 375 degrees. Cut apples in half and scoop out the core, leaving a small crevice.

2) Melt butter in the microwave. Mix in with hot cocoa mix.

3) Spoon mixture over apples in a baking dish. Bake for 30-35 minutes, or until apples are tender.

Sunday, November 6, 2011

French Onion Potato Salad

I made this for my party this evening. When I snuck a bite, it tasted pretty good. Hopefully, people enjoy it!

Serves several

Ingredients:
-5 lbs. baked russet potatoes
-1 head celery
-8 oz. fat free sour cream
-1 envelope french onion soup mix
-1/2 tsp. minced garlic
-salt and pepper, to taste

Directions:

1) Bake potatoes wrapped in foil in a 400 degree oven for appox. 1.5 hours. Allow to cool completely (I waited over night).

2) Chop celery and cooled baked potatoes into bite-sized pieces.

3) In a large bowl, mix together the sour cream, onion soup mix, garlic, and salt/pepper. Add the potatoes and celery, stirring gently to coat completely. Cover and refrigerate until serving.

Sunday, October 16, 2011

Curry Butternut Squash

Good date night dinner <3 Tom and I had this with some basmati rice (simmered with a cinnamon stick!) It takes a long time, but the crock pot does 90% of the work. By the way, squash cooks down like you wouldn't believe. It will look like a lot for 4 people at first, but it's not.

Serves 4

Ingredients:
-2 large butternut squash, cubed
-1/2 onion, chopped
-1 cup vegetable broth
-1/2 Tbsp. minced garlic
-1 Tbsp. green curry paste
-1 Tbps. curry powder
-1/2 Tbsp. cumin
-salt and pepper, to taste
-pinch of cinnamon


Directions:

1) Skin, seed, and cube the squash into bite-sized pieces. Place in a large crock pot with chopped onions.

2) In a sauce pan, combine the remaining ingredients and bring to a boil. Pour over the squash and onion.

3) Cook for 4 hours on high heat or 6 hours on low heat.

Monday, October 10, 2011

Apple Oat Muffins

Just trying to work through those two giant bags of apples. Today was the perfect rainy day to do so. Don't expect these muffins to be overly sweet. The only sugar is from fruit and honey, making it very earthy. I put some in cello bags with candy corn to give to some of my co-workers.

Makes 12 muffins

Ingredients:
1 ripe banana, mashed
-2 tsp. ginger
-1 tsp. cinnamon
-3 cups whole wheat flour
-2 tsp. baking powder
-1 tsp. baking soda
-pinch of salt
-2.5 cups water
-4 tart apples, diced

FOR TOPPING:
-1 cup rolled oats
-2 Tbsp. honey


Directions:

1) Preheat oven to 375 degrees.

2) Mash a banana in the bottom of a large bowl. Mix in ginger, cinnamon, flour, baking powder/soda, and salt.  Gradually add water. Mix in diced apple until the batter is thoroughly combined.

3) In a smaller bowl, mix together the oats and honey.

4) Prepare a muffin tin with nonstick spray. Fill up each well really full with the batter and top with oat and honey mixture.

5) Bake for 22-25 minutes.

Easy Lentil Stew

Tis the season for soup! This is an easy and hearty stew to make if you have some time. And, thankfully, the stove does 90% of the work. Or I'm sure it can be put into to a crock pot while you step out of the house.

Serves many


Ingredients:
-1/2 Tbsp. oil
-1/c up onion, diced
-2 Tbsp. Italian seasoning
-1 Tbsp. cumin
-salt and pepper, to taste
-1 cup vegetable stock
-4 cups water
-1 can diced tomatoes
-1 bag frozen peas
-1 lb. dried lentils


Directions:

1) Heat oil in a large soup pot. Cook the onion on medium-high until translucent, about 5 minutes.

2) Add vegetable stock, water, tomatoes, peas, lentils, and seasonings. Bring to a boil.

3) Reduce heat to low. Cover and simmer at least a couple hours (the more the merrier, though!)


Friday, October 7, 2011

Smokey Apple Chutney

My dad and I did our annual trip to the apple orchard this week!..so let the appleness begin :) I don't eat meat (except the occasional bite), but I'm sure this would be good on pork or chicken. It's also good on crusty bread and salads. By the way, the recipe makes a lot so be sure to share.

Serves several

Ingredients:
-1 cup apple cider
-1/2 cup white distilled vinegar
-3 Tbsp corn starch (dissolved in water)
-1/2 Tbsp. chili powder
-1 tsp. cumin
-salt and pepper, to taste
-dash of cinnamon
-8 tart apples, diced
-2 Vidalia onions, chopped


Directions:

1) Chop onions and dice apples (with the skin on). In a small bowl, dissolve corn starch in water. Set aside.

2) In the meantime, combine apple cider, vinegar, chili powder, cumin, salt/pepper, and cinnamon in a large soup pot. Add corn starch mixture. Bring to a boil.

3) Add the apples and onions to the pot and cook on high for about 5 minutes. Cover and simmer on low heat for at least 30 minutes. Serve warm or chilled.


Tuesday, October 4, 2011

Carrot Canoes

I couldn't get a great pic of these (crap camera!) so sorry about that. But really orange and fun nonetheless. I just can't get me enough sweet potatoes. YUM!

Makes 8 canoes

Ingredients:
-4 sweet potatoes, baked and cut lengthwise
-4 carrots, shredded
-1/2 cup nonfat sour cream
-1 Tbsp. cumin
-salt and pepper, to taste
-paprika (optional)


Directions:

1) Preheat oven to 400 degrees.

2) Prepare sweet potatoes by baking and cutting lengthwise (I use the microwave...shh).  Set aside.

3) Shred carrots into a large bowl. Add sour cream, cumin, salt and pepper. Scoop out the inside of the sweet potato boats. Combine with the carrot mixture.

4) Fill each boat and place in a baking pan lined with aluminum foil. Sprinkle with paprika if desired and bake for 20-25 minutes.

Tuesday, September 27, 2011

Butterscotch Apple Bread

This bread is whole grain and really tasty. Apple juice gave it a great flavor but I think cider would work, too. Just another reason to love Fall baking!

Serves 10-12

Ingredients:
-1 pkg. fat free butterscotch pudding
-1 cup milk
-1 cup brown sugar
-2 tsp. cinnamon
-1 tsp. ginger
-pinch salt
-3 cups whole wheat flour
-1 Tbsp. baking powder
-2 tsp. baking soda
-1 ¾ cups apple juice/cider


Directions:

1) Preheat oven to 375 degrees.

2) In a large bowl, whisk together the pudding mix, milk, brown sugar, cinnamon, ginger, and salt. Add the flour, baking powder, baking soda, and apple juice. Mix until well combined.

3) Pour batter into a greased tube pan. Bake for 45-50 minutes.

Monday, September 26, 2011

Sweet Potato Topping Idea

I discovered a delicous topping for my baked sweet potato this afternoon. Other favorite toppings of mine are hummus, salsa, herbed cream cheese, and black bean chili. I keep it savory - Brown sugar and/or mini marshmallows never made sense to me..

Hope you like it! Mix all ingredients together and pile it on top :)


Serves 1

Ingredients:
-2 Tbsp. nonfat sour cream
-3 Tbsp. nonfat refried beans
-chili powder or hot sauce, to taste

Tuesday, September 20, 2011

Honey Vanilla Bars

The gorgeous fall weather has put me in another baking mood today. I found the Halloween sprinkles in my cabinet when I was digging around for the baking powder. You don't need to add anything to the top, but I think it looks fun and festive. I haven't tested these on kids yet, but there's alot of sweetness and whole grain - sounds perfect for a sensible afternoon snack!

Serves: 8-10


Ingredients:
-2. 5 cups old fashioned oats
-2 Tbsp. honey
-1 pkg. instant vanilla pudding mix
-1. 5 cups non fat milk
-1 tsp. baking powder
-cinnamon, to taste
-pinch salt


Directions:

1) Preheat oven to 375 degrees. Prepare a 9x9 square pan with wax paper (optional). Set aside

 2) In a large bowl, whisk together the pudding mix, milk, baking powder, cinnamon, and salt. Mix in the oats and honey.

3) Spread evenly in the pan. Top with sprinkles, nuts, or other toppings if desired. Bake for 30-35 minutes.

4) After allowing to cool, peel away the wax paper and cut into bars.

Apple Squash Pockets

Just had this idea come to me last week. The dough has multiple purposes and I've made it before - works for pizza, too! Apple squash filling is savory with a little bit of sweetness and some spice from the chili powder. I hope you like it! By the way, my filling spilled out but I revamped the ingredients so that won't happen again. You'll do it better than me :)

Serves 4

Ingredients:


POCKET DOUGH
- 2 cups whole wheat flour
-1 tsp. baking powder
-salt and pepper, to taste
-scant ¾ cup water

 SQUASH FILLING
-2 cups yellow squash, shredded
-1/2 cup unsweetened applesauce
-2 tsp. chili powder
-2 tsp. garlic


Directions:

1) Preheat oven to 350 degrees. Prepare the filling by mixing all ingredients together in a large bowl. Set aside.

2) In a standing mixer, combine the flour, baking powder, salt/pepper. With the dough hook attachment, gradually work in the water until crumbly and coming off the sides of the bowl.

3) Knead the dough on a floured surface and separate into 4 equal pieces.

4) With a rolling pin, shape each ball of dough into a thin disk (about 6-8 inch diameter).  Place ¼ of the squash mixture in the center of each.



 5) Fold the dough over the mixture and crimp with a fork, making sure the filling stays inside. Pierce the top of each a few times to allow the steam to escape.

 6) Place the pockets on a greased cookie sheet. Bake 25-30 minutes, or until golden brown.

Thursday, September 15, 2011

Harvest Quinoa Salad

I wanted to create a hearty side salad that reminds me of Fall.The colors mimic the changing leaves! Ground clove and ginger may seem strange, but I think they compliment the curry and give the dish a more Autumn-like taste. As for quinoa (pronounced keen-wah), don't be discouraged if you have never had it...very similar to rice.

Serves 4

Ingredients:
-1 cup dried quinoa
-1 medium yellow squash, diced
-3/4 cup tomatoes, chopped
-1.5 cups shreddded carrot
-2 Tbsp. white wine vinegar
-2 tsp. curry powder
-1/8 tsp. ground cloves
-1/8 tsp. ground ginger
-salt and pepper, to taste

Directions:

1) Prepare qunioa with water according to the package instructions. Set aside to cool.

2) In the meantime, shred the carrots and dice/chop the squash and tomatoes. Combine in a large mixing bowl along with the vinegar and spices. Stir in cooked and cooled quinoa.

3) Refrigerate before serving (allows the flavors to marry)

Wednesday, September 7, 2011

Italian Corn Cakes

Today I was reminded of how refreshing it can be to switch up your routine. A nice brunch on a random Wednesday morning? Bring it! I had these with salsa, but I think it would also work with pesto or marinara. This is a must try.


Makes 6 medium cakes

Ingredients:
-1 cup flour (any kind)
-2 tsp. baking powder
-2 Tbsp. Italian seasoning
-salt and pepper, to taste
-2 Tbsp. nonfat sour cream
-3/4 cup water
-1 cup frozen corn kernels, thawed

Directions:

1) In a medium bowl, mix together the dry ingredients. Add the sour cream and gradually incorporate the water until a slightly thick mixture forms. Mix in the corn kernels.

2) Heat up a skillet or griddle to medium-high. Prepare with cooking spray or butter. Cook spoonfuls of the batter about 2 minutes on each side.

Tuesday, September 6, 2011

Basic Sweet Potato Fries

Everyone should know a basic recipe for baked fries. This is what I usually do. If you are skeptical of baked fries, trust me, you won't miss the grease. Still hot and crispy :) And you can use russets if you want.


Serves 1

Ingredients:
-1 medium sweet potato
-2 Tbsp. white wine vinegar
-dill, to taste
-salt and pepper, to taste

Directions:

1) Preheat oven to 375 degrees. Line a baking pan with foil and lightly coat with cooking spray.

2) Cut the sweet potato into matchsticks, keeping them as even in size as possible. Toss in a large bowl with the vinegar, dill, and salt/pepper.

3) Bake for 40-45 minutes. Turn the potato wedges halway through.



*There would have been a picture, but my camera didn't register it for some reason...time for a nice, new nikon I suppose?

Tuesday, August 23, 2011

Cuban Hummus

Didn't quite know how this one would turn out, but it's nothing short of amazing :) Cuban-style black beans usually have roasted red peppers so I decided to incorporate the concept into a hummus, or bean dip. It's not your run of the mill garbonzo bean hummus but definitely yummy. I'm bringing it to my picnic lunch date tomorrow <3 Can't wait to try it with some bread and veggies.


Ingredients:
-1 can black beans, drained and rinsed
-1 small onion
-1/2 Tbsp. minced garlic
-Juice of 1 lime
-2 roasted red peppers (homemade or jarred)

Directions:

Chop up the onion and roasted red peppers. Combine in a food processor or blender until smooth and creamy. If you would like to roast your own peppers at home like I did, read this article. I found it very helpful.  http://www.yumsugar.com/How-Roast-Red-Peppers-241907

Tuesday, August 16, 2011

Jalapeno Polenta Scones

I believe this is the first time I attempted scones and they turned out really well. I had one with a bowl of soup for a nice, rainy-day lunch :) The polenta and sour cream made it possible for the dough to come together without butter so this scone is much healthier than most. I used a mixture of whole wheat and gluten free baking flours, but use any kind you want. By the way, I love Bob's Red Mill for flours.

Makes 6 scones

Ingredients:
-2.5 cups flour, plus more for dusting
-1 Tbsp. baking powder
-Salt and Pepper, to taste
-1/4 cup nonfat sour cream
-1 egg
-3/4 cup prepared polenta
-2 jalapenos, seeded and diced

Directions:

1) Preheat oven to 350 degrees. Prepare 1 serving of polenta according to the package directions (or use the store bought stuff in the tube!) Allow to cool for a good 20 minutes.

2) In a standing mixer bowl, stir together the flour, baking powder, and salt/pepper. With the dough hook attachment, combine the sour cream and egg into flour mixture. Incorporate the chilled polenta until a soft, crumbly dough forms

3) On a floured surface, knead the dough for about 5 minutes while incorporating the diced jalapeno. Roll into a half-inch thick square. Cut into 6 equal pieces.

4) Place the scones on a greased baking sheet and score the tops of each with an X shape. Bake for 40 mintues.

Tuesday, August 9, 2011

PB&J Millet Muffins

MMMM this with a glass of milk made a really nice late morning snack. I love baking with millet. It has a natural sweetness and provides a crumbly texture (Check out my recipe for pineapple carrot muffins that Bob's Red Mill posted on their site! http://www.bobsredmill.com/recipes_detail.php?rid=1742) The peanut butter flavor in them are pretty toned down, though. So if you're a huge PB fan I suggest adding more than I did.

Makes 12 muffins

Ingredients:
-2.5 cups whole grain millet flour
-1/4 cup brown sugar
-1/2 Tbsp. baking powder
-1 tsp. baking soda
-1/2 tsp. cinnamon
-pinch of salt
-1/2 cup unsweetened applesauce
-1 egg, lightly beaten
-1/2 tsp. vanilla
-3/4 cup water
-1/2 - 3/4 cup creamy peanut butter
-fruit preserves, any flavor

Directions:

1) Preheat oven  to 375 degrees.

2) In a mixing bowl, combine millet flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Add the applesauce, egg, vanilla, and water. Mix until combined. Add the peanut butter and continue mixing until well incorporated.

3) Grease (don't line) a regular muffin tin. Spoon about half the batter in the bottom of each well. Place about 1/2 Tbsp. of preserves in the middle of each one. Top with the remaining batter.

4) Bake for 15-18 minutes. Allow to cool completely before serving.

Friday, August 5, 2011

Curried Sweet Potato Cakes

Big fan of Indian cusine here. I also really like dishes that can be either a main course or a side to something else. These little cakes are a fun way to eat sweet potatoes, which are mega good for you by the way!


Makes about 20 small cakes

Ingredients:
-4 regular-sized sweet potatoes, baked
-1/2 cup unsweetened applesauce
-2.5 Tbsp. curry powder
-1 tsp. minced garlic
-1 tsp. cinnamon
-salt and pepper, to taste
-4 small ears of corn

Directions:

1) Bake the sweet potatoes in the oven or microwave and set aside until cool enough to handle. Cut into chunks, skins optional

2) Mash potatoes together with the applesauce, curry powder, garlic, cinnamon, and salt/pepper.

3) Cut the kernels off the ears of corn. Combine with the potato mixture. Let it sit in the fridge for about 30 minutes.

4) In batches, spoon mixture onto a large, greased frying pan or griddle (use either oil or cooking spray). Sear for a few minutes on each side. Serve immediately.

Wednesday, August 3, 2011

Broccoli Gazpacho

Outside in the Midwest feels like an oven right now. This chilly gazpacho, made with home-grown tomatoes, really hit the spot! One of my best dishes yet, actually. I added jalapenos because I had them on hand and I like things spicy, but feel free to leave them out.

Serves: 2-3

Ingredients:
-1 lb. bag frozen broccoli
-1/5 - 2 cups tomatoes, quartered
-1 small onion, chopped
-1 tsp. minced garlic
-1 Tbsp. balsamic vinegar
-salt and pepper, to taste
-1 jalapeno, seeded and chopped (optional)
-red pepper flake, to taste (optional)

Directions:

1) Empty the bag of frozen broccoli into a large microwave-safe bowl. Heat for about 3 minutes, or until thawed.

2) In a blender, combine tomatoes, onion, garlic, vinegar, salt/pepper, jalapeno, and red pepper flake. Pulse until well mixed but still chunky.

3) Add half of the thawed broccoli. Pulse until the mixture is a soup-like, adding water if needed.

4) Stir the mixture together with the remaining broccoli. Serve chilled.

Sunday, July 31, 2011

Strawberry Mallow Brownies

First off, the brownie part of this was sort of a fail....haha. I used parchment when baking it, trying to keep in mind that the strawberry filling had marshmallow in it and I didn't want that part to stick to the pan later. But then the brownie stuck too much to the parchment. Lesson learned. So for future reference: trust your nonstick spray and just bake the brownies like normal. Despite the mishap, it is delicious and boyfriend family approved =D

PS - Both agave nectar and No Pudge brownie mix are found in the health food section of most stores.


Serves: 12

Ingredients:

BROWNIE LAYER
-1 box brownie mix (No Pudge! rocks my chocolate craving world)
-1/3 to 1/2 cups water

AGAVE MARSHMALLOWS
-1/2 cup agave nectar
-1/2 tsp. vanilla
-1 envelope unflavored gelatin, dissolved in 3 Tbsp. water

STRAWBERRY MIXTURE
-1 box cheesecake pudding mix (regular or sugar free)
-6 oz. container nonfat strawberry yogurt
-1 cup nonfat milk
-1.5 cups sliced strawberries


Directions:

1) Preheat oven to 375 degrees. Prepare the brownie mix with water and bake in a greased 9x13 pan for 15 minutes. Allow to cool completely before going to the next step.

2) Dissolve 1 packet of unflavored gelatin in 3 Tbsp. water and microwave for 8 seconds. In a stand mixer with the wire whisk attachment, combine agave nectar, vanilla, and gelatin. Beat on high for about 10 minutes, or until stiff white peaks form.

3) In a seperate bowl, combine pudding mix, yogurt, milk. Fold in strawberries and agave marshmallow mixture.

4) Spread evenly over cooled brownie layer. Cover and refrigerate before serving.

Tuesday, July 26, 2011

Summer Zucchini Stew

My dad brought home a giant zucchini a friend gave him. Along with tomatoes and onions fresh from our garden, I made up a stew for lunch today. I don't generally measure...so I decided to leave the amount of spices up to you. I would also highly encourage throwing in whatever other ingredients you want.

Serves: 2

Ingredients:
-3 cups zucchini, cubed
-1 cup diced tomato
-1 small onion, diced
-3 large carrots, cut into rounds
-1 tsp. minced garlic (1 or 2 cloves)
-white wine vinegar
-chili powder
-dried or fresh dill
-Italian seasoning
-salt and pepper
-red pepper flake (optional)

Directions:

Combine everything in a large pot and bring to a boil. Drop the heat to low, cover, and simmer for at least an hour. Keep in mind that more time equals more flavor :)

Monday, July 25, 2011

Jalapeno Lime Poppers

A sports bar appetizer not dripping with oil? Yep! Be sure to have a glass of milk nearby. This one will clear out your sinuses. Looking back, I would have added some of the lime zest, too.


Makes 12 Poppers

Ingredients:
-6 jalapenos, cut in half
-4 oz. nonfat cream cheese, softened
-1/4 cup nonfat sour cream
-juice of half a lime
-1/2 cup panko style bread crumbs
-1 tsp. chili powder

Directions:

1) Preheat oven to 375 degrees.

2) In a medium bowl, mix together the cream cheese, sour cream, and lime juice. Set aside. In another bowl, combine the bread crumbs and chili powder. Set aside.

3) Cut jalapenos lengthwise and remove the ribs and seeds. Fill each boat with a spoonful of the cream cheese and sour cream mixture. Place on foil-lined baking pan and top each with the bread crumb coating, pressing in so it sticks.

4) Coat the poppers with some cooking spray. Bake 15-18 minutes, until lightly browned.

Wednesday, July 20, 2011

Citrus White Chocolate Mocha Mousse

It's an idea I had brewing in my mind for a good month now and I finally had to just run to the store and do it. Combining 2 different things (in this case a hot latte and cold dessert) is one of my favorite challenges. As a serving suggestion: Spoon into ceramic mugs and store in the fridge until dessert time. Top with whipped cream and it looks like the real thing! I would have done this but my cute mugs were dirty.

Not chocolatey enough? Try using milk chocolate pudding mix :)

Servings: 3-4

Ingredients:
-1 box instant white chocolate pudding mix (sugar free or regular)
-2 Tbsp. instant coffee granules
-1/4 cup water
-1 1/4 cups skim milk (approx.)
-2 tsp. orange extract
-8 oz. nonfat cream cheese, softened

Directions:

1) Dissolve 2 Tbsp. of instant coffee in 1/4 cup warm water in a 16 oz. measuring cup. Add enough milk to equal 1.5 cups total.

2) In a standing mixer (with the wire whisk attachment), combine the instant pudding mix, orange extract, and coffee/milk mixture. Beat on medium-high speed for about 3 minutes, or until well combined.

3) Add the softened cream cheese in batches on the highest speed for about 5 mintues, or until well combined. Scrape the sides if necessary.

Tuesday, July 19, 2011

Cucumber Peach Salad

Ah, why not?.. I'll make my first post what I thought up today. I've used pinapple and cucumber together before, but I wondered how peaches would compare. Along with the pilaf, this made a filling but refreshing salad. The chili powder adds a little heat, too. Perfect for summer and peach season. I think I'll be packing it for work tonight.

*No picture for this one, sorry!

Servings: 4

Ingredients:
-1 cup prepared rice pilaf (I use Kashi 7 Grain)
-2 large cucumbers
-1 large peach
-2 Tbsp. white wine vinegar
-1/2 tsp. chili powder
-1/2 tsp. dried cilantro

Directions:

1) Prepare 2 servings of rice pilaf according to package directions - should make about 1 cup cooked. Set aside to cool (Tip: use an ice cube or two!)

2) In the meantime, split the cucumbers lenghwise, scoop out the seeds, and cut into chunks. Add to a medium bowl along with the chilled pilaf, vinegar, chili powder, and cilantro. Mix to combine.

3) Pit and dice the peach. Carefully stir into the mixture. Serve chilled.