Thursday, February 26, 2015

Cranberry-Orange Loaf Cake

  • 2 1/4 cups all-purpose flour
  • 1/4 cup whole wheat flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 6 tbsp. butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1 /2 cups fresh or frozen cranberries, chopped
  • 1 tbsp. grated orange zest
  • 1/2 cup orange juice
  • 2 tsp. vanilla extract
  • 1/2 cup chopped walnuts
Makes 20 Servings
  1. Preheat the oven to 350 F. Lightly spray a 5-X-9-inch loaf pan with nonstick spray; dust with flour.
  2. In a large bowl, combine all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt; set aside.
  3. With an electric mixer at high speed, beat the butter and sugar until light and fluffy. Add the eggs, on at a time, beating well after each addition. With an electric mixer on low speed, gradually add half of the flour mixture, until just blended. Add the cranberries, orange zest, juice, and vanilla; mix until just blended. Add the remaining flour mixture and the walnuts; stir until just blended.
  4. Spread the batter into the loaf pan and bake until a toothpick inserted in the center comes out clean, about 55 minutes. Cool the cake in the pan on a rack 10 minutes; remove from the pan and cool completely on the rack. Cut into 10 slices, then cut each slice in half crosswise.
Note: This recipe appears in the WW New Complete Cookbook. This loaf cake makes a nice for a snack, dessert and even a tea treat. Heck, it's even great for breakfast with a touch of cream cheese. The combination of cranberries and orange mixed in with vanilla, cinnamon and nutmeg make this cake delicious. I added 1/2 teaspoon each of ground cinnamon and nutmeg to this cake because cinnamon and nutmeg always make sweet endings even sweeter.

Cranberry-Orange Compote

  • 2 cups fresh or frozen cranberries
  • 1 tbsp. grated orange zest
  • 1/8 tsp. ground cinnamon
  • 1 cup water
  • 1/2 cup granular sugar substitute
Makes 8 (3-tablespoon) Servings
Place the cranberries, zest, cinnamon and water in a medium saucepan over medium heat; stir to combine. Bring to a simmer and cook, stirring occasionally. until berries have popped and compote has thickened, about 10 minutes. Remove from heat and stir in sugar substitute to taste. Serve at room temperature.
Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This zesty side dish adds zing and plenty of Vitamin C to the main dish. You can serve this side dish with chicken, turkey, pork or even duck and it's really good. This side dish also makes a great spread if you want a leftover turkey sandwich the next day. This side accompaniment has five ingredients and will definitely impress Claire Robinson.

Tuesday, February 24, 2015

Turkey Cutlets Parmesean

  • 4 (1/4- lb.) turkey breast cutlets
  • 2 large egg whites
  • 1/3 cup Italian seasoned dry bread crumbs
  • 3 tbsp. all-purpose flour
  • 1 tbsp. extra-virgin olive oil
  • 2 2 /3 cups fat-free tomato sauce
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup Parmesan cheese
Makes 4 Servings
  1. Gently pound the turkey cutlets to a scant 1/4-thickness with a meat mallet or heavy saucepan.
  2. Lightly beat the egg whites in a medium bowl. Spread the bread crumbs on a plate. Spread the flour on a second plate. Working with 1 piece of turkey at a time, dip both sides into the flour; shake off the excess flour. The dip the turkey into the egg whites and then into the bread  crumbs to coat; set aside. Repeat with remaining cutlets, egg whites, and bread crumbs.
  3. Heat the oil in a large skillet over medium-high heat. Add the coated turkey cutlets and cook until browned and cooked through, about 3 minutes on each side. Reduce the heat and pour the pasta sauce over the cutlets. Top each cutlets with 2 tablespoons of the mozzarella cheese and 1 tablespoon of Parmesan cheese. Cover and simmer until the sauce is hot and the cheese melts, about 4 minutes.
Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is an Italian restaurant classic you can make at home in minutes. This meal is so good  you will never go out andorder this meal at a restaurant again. Don't forget to season the turkey or chicken with salt, freshly ground black pepper and minced garlic for flavor and taste. Also, if you don't have seasoned dried bread crumbs, add Italian herbs such as basil, oregano or parsley with the dried bread crumbs for more flavor. If you're really pressed for time, after topping the chicken with the sauce and cheeses, put it under a broiler, cook it until the cheese melts ( about 3-4 minutes) and then serve it hot. You can serve this meal with pasta and marinara sauce or sautéed vegetables and your meal will be deliciously elegant.

Beef Kebabs with Peanut Dipping Sauce

  • 1/2 cup reduced-sodium soy sauce
  • 2 tbsp. granular brown sugar substitute
  • 2 tbsp. granular sugar substitute
  • 4 garlic cloves, minced
  • 1 1 /2 lbs. sirloin steak, 1 1/2" thick, cut into 1" in pieces
  • 1/2 cup creamy unsweetened natural peanut butter
  • 3/4 cup water
  • 3 tbsp. fresh lime juice
  • 1 tbsp. finely chopped ginger
  • 1/4 tsp. crushed red pepper
  • 1 green bell pepper, cut into squares
  • 1 red bell pepper, cut into squares
  • 1 large onion, cut into wedges
Makes 4 Servings
  1. Ina  shallow dish, combine  half od the soy sauce, 1 tablespoon of the brown sugar substitute, 1 tablespoon of the sugar substitute, and2 of the pressed garlic cloves. Add the steak and stir to coat. Let stand for 20 minutes, stirring once.
  2. Meanwhile, in a heavy saucepan over high heat, combine the peanut butter, lime juice, ginger, crushed red pepper, the remaining half of the sot sauce, the remaining 1 tablespoon brown sugar substitute, the remaining 1 tablespoon sugar substitute, and  the remaining 2 pressed garlic cloves. Cook, stirring constantly, until the mixture boils. Remove it from the heat.
  3. Coat a grill rack with cooking spray. Preheat the grill to high.
  4. Thread the steak, peppers, and onion onto 4 metal skewers. Place on the grill rack and cook, turning occasionally, for 10 minutes, or until the steak is no longer pink, and a thermometer inserted in the thickest portion registers 160 F and the juices run clear. Serve with the peanut sauce.
Note: This recipe appears in the South Beach Diet Cookbook. You can have your steak and eat it too when your on a diet. I don't like to think of this as diet food. I prefer to call it a healthy lifestyle that can be bold and colorful. These kebobs are bold and colorful. If you enjoyed peanut butter as a kid, you'll love this dipping sauce with the beef and vegetables. These kebobs are just as delicious without the peanut sauce as well. Don't forget to season the steak with salt and pepper to taste. 

Smoked-Trout Deviled Eggs

  • 6 large eggs
  • 2 oz. smoked trout, flaked or finely chopped
  • 2 tbsp. mayonnaise
  • 1 1/2 tsp. Dijon mustard
  • 1/2 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 2 tbsp. chopped fresh dill
Makes 12 Halves (2 per serving)
  1. Place the eggs in a medium sauce pan with cold water to cover. Bring to a boil over high heat. Remove from the heat, cover, and let stand for 12 minutes. Run the eggs under cold water to cool, then drain and peel.
  2. While the eggs are standing, in a medium bowl, combine the smoked trout, mayonnaise, mustard, salt and cayenne pepper.
  3. Cut the eggs in half lengthwise and, using a small spoon, scoop out the yolks. Add the yolks  to the trout mixture and mash it with a fork until well combined.
  4. Spoon the mixture into the egg white halves and garnish with the dill.
Note: This recipe appears in the South Beach Diet Super Quick & Easy Cookbook. If you enjoy deviled eggs, you will really love these.  The smoked trout may look and smell a little funky but it's really delicious when mixed in with the mayonnaise and egg yolks. The  key to making these eggs creamy and delicious with no green border between the yolks and the whites is to leave them in the pot for EXACTLY 13 minutes in a covered pot in the boiling hot water. It worked for Julia Child and it still works today.

Thursday, February 19, 2015

Silken Chocolate Pudding

  • 1 package (16 oz.) soft silken tofu, drained
  • 2 tbsp. unsweetened cocoa powder
  • 1/4 cup granular sugar substitute
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 4 tbsp. no-sugar added lite whipped topping
  • 2 tbsp. dry-roasted raw peanuts, chopped
Makes 4 (1/2-cup) Servings
  1. In a food processor or blender, combine the tofu, cocoa powder, sugar substitute,vanilla and salt. Puree until smooth.
  2. Spoon the pudding into 4 dessert dishes, dollop each serving with 1 tablespoon whipped topping, and sprinkle each evenly with chopped peanuts. Serve right away or chill to serve later (but don't add the topping and peanuts until ready to serve).
Note: This recipe appears in the South Beach Diet Super Quick Cookbook. If you are desperate for a chocolate dessert and you're trying to lose weight, this sweet treat is for you. This is not your regular pudding. this pudding is made from silken tofu which as a more liquid consistency than regular tofu. This tofu pudding  is very silky & creamy and very chocolately too. 

Tuesday, February 17, 2015

Matzoh Ball Soup

Chicken Stock:
  • 3 lbs. chicken breasts, skin removed
  • 1 lb. carrots, halved
  • 3 celery stalks, cut into 2-inch pieces
  • 1 large onion, unpeeled, cut into quarters
  • 5 garlic cloves, unpeeled
  • 1 (2-inch) piece fresh ginger
  • 10 sprigs fresh thyme
  • 1 tsp. salt
  • 10 cups water
Matzoh Balls:
  • 1 cup whole-wheat matzoh meal
  • 1 tbsp. canola oil
  • 1/2 cup seltzer water
  • 4 large eggs
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 2 carrot halves, reserved from chicken broth, finely chopped
  • 2 tbsp. chopped fresh dill
Makes 8 Servings
  1. For the chicken stock: Place chicken, carrots, celery, onion, garlic, ginger, thyme, salt, and water in a large stockpot: bring to a boil over high heat. Reduce heat to a simmer and cook, skimming foam as needed, until stock is rich and flavorful, 2-2 1/2 hours. Strain stock; reserve 2 carrot halves for garnish and the chicken meat for another use. Discard rest of solids. Return stock to stockpot. Skim off any visible fat.
  2. For the matzoh balls: while chicken is simmering, combine the matzoh meal, oil, and seltzer in a medium bowl. In a small bowl, whisk eggs, salt and pepper until foamy. Stir egg mixture into matzoh mixture until well combined; cover with plastic wrap and refrigerate for 2 hours.
  3. To cook matzoh balls: Bring 2 quarts of water to a boil in a large saucepan. Meanwhile, with wet hands to prevent sticking, form 16 walnut-size balls of chilled dough. Reduce water to a simmer, then gently lower matzoh balls into the simmering water using a slotted spoon. Cook until all the matzoh balls have floated to the top and are cooked through, about 25 minutes.
  4. Meanwhile, bring chicken stock to a simmer. Divide stock and matzoh balls among 8 serving bowls, add a little chopped carrot and dill to each bowl, and serve.
WW POINTS VALUE: 2 pts. with 1 matzoh ball, 3 pts. with 2 matzoh balls
Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Matzoh ball soup is the official soup that is traditionally eaten during the first 2 days of Passover. Passover is a Jewish holiday that is celebrated over an 8-day period commemorating the exodus of the Israelites from Egypt. Because they fled so quickly, they were only able to take unleavened bread with them. Leavened bread is not eaten during Passover and matzoh is used in many traditional Passover dishes. Matzoh ball soup is a soup that is rich in flavor and essential during Seder. This was my first time making matzoh ball soup and it was a success. I was really nervous about making the matzoh balls and cooking them in the broth. The balls were nice in texture and blended very well in the soup. You can make the matzoh meal by processing 3-4 whole matzoh sheets in a food processor until it is finely ground to make 1 cup. The homemade chicken stock is also delicious too. You can use this homemade chicken stock in any chicken soup recipe and it will be yummy.