Wednesday, June 30, 2010
Tuesday, June 29, 2010
- 1 mango, cubed (about 4 - 5 ounces)
- 1 cup skim milk
- 1/3 cup low-fat yogurt
- Almond extract or vanilla to taste
- Sugar to taste
- Cardamom to taste, optional
Mix all ingredients in a blender until smooth.
Saturday, June 26, 2010
Wednesday, June 23, 2010
Monday, June 21, 2010
Friday, June 18, 2010
Tuesday, June 15, 2010
Whole Grain Sour Cream Blueberry Pancakes
1 1/2 C. whole wheat flour
1/4 C. wheat germ
1/2 C. oat bran
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 T. brown sugar
1 1/2 C. lowfat milk
1/2 C. sour cream
2 T. melted butter
1 C. blueberries
1. In a large bowl, whisk together all dry ingredients.
2. In a separate bowl whisk together, milk, sour cream and eggs.
3. Pour wet ingredients into dry ingredients and mix with a wooden spoon until just combined. Stir in melted butter and blueberries.
4. Drop pancake batter by 1/4 cupfuls (I just use a 1/4 dry measuring cup) onto a hot, greased griddle.
5. Pancakes are ready to flip when the edges start to dry out and darken.
Yield: 18 pancakes, 6 servings.
Saturday, June 12, 2010
Wednesday, June 9, 2010
Monday, June 7, 2010
Potato, corn and cherry tomato salad with basil dressing
Loaded with fresh basil, tomatoes and fresh corn, this potato salad captures the spirit of summer. It's also very pretty.
2 T. white wine vinegar
½ cup olive oil
1 cup packed fresh basil leaves
Salt and freshly ground black pepper to taste
2½ lbs. red potatoes
½ lb. cherry tomatoes, halved
6 ears fresh corn, cooked, kernels removed
Put vinegar, oil, basil, salt and pepper in blender or food processor. Process until emulsified. Place potatoes in a large pot, add enough water to cover and bring to a boil. Cook until potatoes are pierced easily with tip of a sharp knife, 15 to 20 minutes. Drain and let cool until you can handle them but they are still warm. Cut into quarters but do not peel. Put potatoes, cherry tomatoes and corn kernels in large bowl. Pour in the basil dressing and toss gently to combine. Serve immediately.
Sunday, June 6, 2010
Lucia Piccolo's Applesauce Cake with Lemon Buttercream Frosting
For the cake:
1/2 cup (1 stick) unsalted butter, softened (or 1/4 cup canola oil and 1/4 cup unsalted butter)
2 cups granulated sugar
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1 1/2 cups applesauce
1/2 cup chopped pecans or walnuts
1/2 cup raisins
For the frosting:
1 1/2 cups (3 sticks) unsalted butter, softened
3 cups confectioners’ sugar
3 tablespoons milk
1 1/2 tablespoons fresh lemon juice
1. Preheat oven to 350 degrees F. Grease and flour a 13 x 9 x 2 - inch pan.
2. To make the cake: Cream butter. Gradually add sugar, beating until light and fluffy. Add eggs, beating well after each addition.
3. In a medium bowl, mix flour, baking soda, baking powder, salt, cinnamon, cloves and allspice. Add flour mixture alternately with applesauce to butter mixture until well mixed. Stir in nuts and raisins.
4. Turn batter into prepared pan. Bake for 45 minutes or until cake springs back to the touch. Let cool slightly in pan. Remove cake to serving plate and let cool completely before frosting.
5. To make the frosting: Beat butter in bowl of electric mixer on medium speed for one minute. Reduce speed to low, and add confectioners’ sugar, 1 cup at a time, beating between each addition, until frosting is smooth. On low speed, add lemon juice. Increase speed to medium, and beat for 3-4 minutes, until fluffy. Frost cake.
Wednesday, June 2, 2010
Beets with creamy horseradish dressing
This summer salad of red or golden beets is cool and creamy. If you use red beets, their juices will stain the horseradish mixture a faint pink color. The salad is a fine match with grilled meats and fish.
|1||bunch red or golden beets (about 1 1/2 pounds), leaves and stem ends removed|
|Salt and pepper, to taste|
|1||tablespoon prepared white horseradish|
|1||teaspoon Dijon mustard|
|1||teaspoons white vinegar|
2. Meanwhile, in a large bowl that will hold all the beets, combine the horseradish, mayonnaise, mustard, vinegar, salt, and pepper.
3. When beets are done, drain them into a colander and run cold tap water on them until they are cool enough to handle. With your fingers, slip off skins.
4. Cut the beets into 1-inch-thick wedges. Add the beets to the dressing. Toss well and taste for seasoning. Add more salt and pepper, if you like. Cover and chill for 30 minutes. Serve cool or at room temperature. Catherine Smart
Tuesday, June 1, 2010
Homemade Shaving Cream
1/2 teaspoon of sunflower oil
1/4 cup of unscented glycerin soap
A cup or mug for the cream
- In your double boiler, melt chunks of the glycerin soap.
- Stir in the sunflower oil.
- Move the mixture into a mug as soon as all of the glycerin chunks are melted.
This formula will set quickly. When you need to shave, simply work water against the soap until a lather builds and use it the same way you would regular shaving cream.