Tuesday, February 09, 2010
Monday, February 08, 2010
Thursday, February 04, 2010
food for thought
from the miami herald
Warm potato and green bean salad
1 1/4 pounds red potatoes, cut in 1-inch pieces
1 tablespoon lemon juice
1 teaspoon lemon zest
1 clove garlic, finely minced
½ teaspoon salt (plus more to taste)
1/4 teaspoon pepper
1 tablespoon fresh dill, chopped
3 tablespoons extra-virgin olive oil
12 ounces green beans, trimmed and cut across in half
½ cup thinly sliced red onion
1 celery stalk, thinly sliced
1. Combine the potatoes and enough lightly salted cold water to cover them by 2 to 3 inches; bring to a boil. Boil until the potatoes are fork-tender, about 10 to 12 minutes. Scoop them out of water using a slotted spoon and place in colander. (You will be reusing the cooking water.)
2. While potatoes cook, combine lemon juice and zest, garlic, salt, pepper and dill in a large bowl. Whisk in olive oil. Gently toss in cooked potatoes.
3. Bring potato cooking water back to a boil and add green beans; cook until bright green and crisp-tender, about 3 minutes. Place onions in a colander; drain green beans and cooking water over onion. If they won't be served right away, run cold water over vegetables to stop them from cooking. Combine with the potatoes and celery. Makes 6 servings.
Per serving: 155 calories, 3 g protein, 21 g carbohydrates, 4 g fiber, 7 g fat, 1 g saturated fat, 209 mg sodium.
from KSFM-TV
Pineapple salsa
Prep time: 20 minutes
Ready in: 20 minutes
Ingredients
1 cup finely chopped pineapple
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup frozen corn kernels, thawed
1 (15 oz) can black beans, drained & rinsed
1/4 cup chopped onions
2 green chile peppers, chopped
1/4 cup orange juice
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
salt and pepper to taste
In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans onions, green chile peppers, orange juice and cilantro. Season with cumin, salt and pepper. Cover and chill in the refrigerator until serving.
from the los angeles times
Hotel Condon corn bread
Total time: 1 hour, plus cooling time
Servings: 16
Note: Adapted from chef Gail Stanfield of the Hotel Condon in Condon, Ore.
Ingredients
3 eggs
1 (15-ounce) can creamed corn
1/2 cup (1 stick) butter, melted
2/3 cup sugar
1 cup (4.25 ounces) flour
1 cup cornmeal, not stone-ground
3 tablespoons baking powder
1 small (4-ounce) can diced green chiles, drained
1 cup grated Mexican cheese blend
3 tablespoons honey, or as desired (up to 1/3 cup)
1. Heat the oven to 375 degrees. In a large bowl, whisk together the eggs. Whisk in the creamed corn, then the melted butter. Whisk in the sugar until fully combined.
2. In a small bowl, whisk together the flour, cornmeal and baking powder. Slowly whisk the flour mixture into the large bowl until combined. Fold in the diced chiles and cheese until combined.
3. Spoon the mixture into a greased 10-inch round cake pan (with 3-inch walls) and smooth the top of the batter.
4. Bake until the top is golden brown and a toothpick inserted into the center of the bread comes out clean, about 30 minutes. Remove from the oven and cool the bread for 15 minutes on a rack.
5. Invert the bread onto a platter and "frost" with the honey. Cool completely, then cut and serve.
Each of 16 servings: 190 calories; 5 grams protein; 23 grams carbohydrates; 1 gram fiber; 9 grams fat; 5 grams saturated fat; 61 mg. cholesterol; 4 grams sugar; 420 mg. sodium.
from the south florida sun-sentinel
Sweet fruit-full breakfast bread pudding
Note: Adapted by Andrea Weigl of McClatchy Newspapers from Sara Foster of Foster's Market in Chapel Hill and Durham, N.C.
Ingredients
2 cups well-shaken buttermilk
2 cups half-and-half
6 large eggs, lightly beaten
2 tablespoons vanilla extract
1 loaf country Italian or French bread, cut into 1 1/2-inch cubes or 6 cups any stale bread, biscuits or cake
2 cups fresh or frozen fruit (such as blueberries, blackberries, strawberries, raspberries, pitted cherries, sliced peaches or plums) or 1 cup good-quality semisweet chocolate, cut into chunks
4 tablespoons unsalted butter, melted
2 tablespoons heavy cream
1/2 cup confectioner's sugar, sifted
1. Combine buttermilk, half-and-half, eggs and vanilla. Add bread cubes. Let them stand 10 to 15 minutes, until the bread absorbs most of the liquid. Add fruit or chocolate and stir to combine. Pour bread mixture into prepared pan, making sure to get all the liquid out of the bowl.
2. Cut a sheet of aluminum foil large to cover the pan and grease one side of it with butter. Place buttered side down over the baking dish and bake 1 hour. Uncover and bake 20 minutes longer, until the top is golden brown and crispy.
3. Meanwhile, whisk the butter and cream together. Slowly add the sifted confectioners' sugar and whisk until smooth. Drizzle over the warm pudding. Serve warm; leftovers can be reheated in a 300-degree oven. Makes 12 servings.
Nutrition information per serving: 249 calories, 47 percent calories from fat, 13 grams total fat, 136 milligrams cholesterol, 24 grams carbohydrates, 1 gram total fiber, 8 grams protein, 242 milligrams sodium.
Warm potato and green bean salad
1 1/4 pounds red potatoes, cut in 1-inch pieces
1 tablespoon lemon juice
1 teaspoon lemon zest
1 clove garlic, finely minced
½ teaspoon salt (plus more to taste)
1/4 teaspoon pepper
1 tablespoon fresh dill, chopped
3 tablespoons extra-virgin olive oil
12 ounces green beans, trimmed and cut across in half
½ cup thinly sliced red onion
1 celery stalk, thinly sliced
1. Combine the potatoes and enough lightly salted cold water to cover them by 2 to 3 inches; bring to a boil. Boil until the potatoes are fork-tender, about 10 to 12 minutes. Scoop them out of water using a slotted spoon and place in colander. (You will be reusing the cooking water.)
2. While potatoes cook, combine lemon juice and zest, garlic, salt, pepper and dill in a large bowl. Whisk in olive oil. Gently toss in cooked potatoes.
3. Bring potato cooking water back to a boil and add green beans; cook until bright green and crisp-tender, about 3 minutes. Place onions in a colander; drain green beans and cooking water over onion. If they won't be served right away, run cold water over vegetables to stop them from cooking. Combine with the potatoes and celery. Makes 6 servings.
Per serving: 155 calories, 3 g protein, 21 g carbohydrates, 4 g fiber, 7 g fat, 1 g saturated fat, 209 mg sodium.
from KSFM-TV
Pineapple salsa
Prep time: 20 minutes
Ready in: 20 minutes
Ingredients
1 cup finely chopped pineapple
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup frozen corn kernels, thawed
1 (15 oz) can black beans, drained & rinsed
1/4 cup chopped onions
2 green chile peppers, chopped
1/4 cup orange juice
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
salt and pepper to taste
In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans onions, green chile peppers, orange juice and cilantro. Season with cumin, salt and pepper. Cover and chill in the refrigerator until serving.
from the los angeles times
Hotel Condon corn bread
Total time: 1 hour, plus cooling time
Servings: 16
Note: Adapted from chef Gail Stanfield of the Hotel Condon in Condon, Ore.
Ingredients
3 eggs
1 (15-ounce) can creamed corn
1/2 cup (1 stick) butter, melted
2/3 cup sugar
1 cup (4.25 ounces) flour
1 cup cornmeal, not stone-ground
3 tablespoons baking powder
1 small (4-ounce) can diced green chiles, drained
1 cup grated Mexican cheese blend
3 tablespoons honey, or as desired (up to 1/3 cup)
1. Heat the oven to 375 degrees. In a large bowl, whisk together the eggs. Whisk in the creamed corn, then the melted butter. Whisk in the sugar until fully combined.
2. In a small bowl, whisk together the flour, cornmeal and baking powder. Slowly whisk the flour mixture into the large bowl until combined. Fold in the diced chiles and cheese until combined.
3. Spoon the mixture into a greased 10-inch round cake pan (with 3-inch walls) and smooth the top of the batter.
4. Bake until the top is golden brown and a toothpick inserted into the center of the bread comes out clean, about 30 minutes. Remove from the oven and cool the bread for 15 minutes on a rack.
5. Invert the bread onto a platter and "frost" with the honey. Cool completely, then cut and serve.
Each of 16 servings: 190 calories; 5 grams protein; 23 grams carbohydrates; 1 gram fiber; 9 grams fat; 5 grams saturated fat; 61 mg. cholesterol; 4 grams sugar; 420 mg. sodium.
from the south florida sun-sentinel
Sweet fruit-full breakfast bread pudding
Note: Adapted by Andrea Weigl of McClatchy Newspapers from Sara Foster of Foster's Market in Chapel Hill and Durham, N.C.
Ingredients
2 cups well-shaken buttermilk
2 cups half-and-half
6 large eggs, lightly beaten
2 tablespoons vanilla extract
1 loaf country Italian or French bread, cut into 1 1/2-inch cubes or 6 cups any stale bread, biscuits or cake
2 cups fresh or frozen fruit (such as blueberries, blackberries, strawberries, raspberries, pitted cherries, sliced peaches or plums) or 1 cup good-quality semisweet chocolate, cut into chunks
4 tablespoons unsalted butter, melted
2 tablespoons heavy cream
1/2 cup confectioner's sugar, sifted
1. Combine buttermilk, half-and-half, eggs and vanilla. Add bread cubes. Let them stand 10 to 15 minutes, until the bread absorbs most of the liquid. Add fruit or chocolate and stir to combine. Pour bread mixture into prepared pan, making sure to get all the liquid out of the bowl.
2. Cut a sheet of aluminum foil large to cover the pan and grease one side of it with butter. Place buttered side down over the baking dish and bake 1 hour. Uncover and bake 20 minutes longer, until the top is golden brown and crispy.
3. Meanwhile, whisk the butter and cream together. Slowly add the sifted confectioners' sugar and whisk until smooth. Drizzle over the warm pudding. Serve warm; leftovers can be reheated in a 300-degree oven. Makes 12 servings.
Nutrition information per serving: 249 calories, 47 percent calories from fat, 13 grams total fat, 136 milligrams cholesterol, 24 grams carbohydrates, 1 gram total fiber, 8 grams protein, 242 milligrams sodium.
Wednesday, February 03, 2010
Tuesday, February 02, 2010
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