You'll want to visit her web site -
Coconut milk to mine for creaminess, but the core flavor of this
pudding is vanilla. Even people who aren’t coconut fans still dig in.
Serves 4
3 cups non-fat, skim milk
1 15-ounce can light coconut milk
1 teaspoon ground cinnamon
½ cup short grain white rice
1/4 cup granulated sugar
2 teaspoons vanilla extract
In a large saucepan bring the milk, coconut milk, and cinnamon to a near
boil. Stir in the rice and cover. Reduce the heat and simmer, 45 minutes to
an hour, stirring often until the rice is tender and most of liquid is absorbed.
Stir in the sugar and vanilla and serve warm or cool completely before
refrigerating in an air-tight container for up to one week.
Wine Pairings
Gewürztraminer, Prosecco
Monday, September 21, 2009
Roasted Chicken with Lemon & Thyme
Use the left-over lemon rinds and a handful of herbs to stuff your
chicken. The meat will capture the aroma of fresh herbs without all the
extra work of chopping herbs for basting.
Serves 3-4
Ingredients
2 trans-fat free, margarine
3 Lemons, juiced, rinds reserved for stuffing
2 teaspoons sea salt, plus 1 tablespoon
1 teaspoon freshly ground pepper
4 cloves of garlic, smashed with palm of your hand
small handful of thyme
1 roasting chicken, about 3 1/2 pound, rinsed and patted dry
Preheat oven to 450º F.
In a small saucepan on low heat, melt the margarine, with lemon juice and one sprig of thyme.
Sprinkle 1 tablespoon of salt inside chicken then stuff with lemon rinds,
garlic, and a handful of fresh thyme. Tie the chicken legs shut with
kitchen string.
Place the chicken on a rack in a large roasting pan, breast side up. Baste
with margarine mixture then sprinkle generously with salt. Continue to
baste throughout cooking.
After 40 minutes, turn chicken over and cook an additional 30 minutes. For the last 10 minutes of cooking, turn over to crisp the breast skin, total cooking time about 1 1/4 hours - 170° F on a thermometer.
Transfer the chicken to a cutting board, cover loosely with aluminum foil
and let rest for 10 minutes before carving so that the juices can
redistribute.
chicken. The meat will capture the aroma of fresh herbs without all the
extra work of chopping herbs for basting.
Serves 3-4
Ingredients
2 trans-fat free, margarine
3 Lemons, juiced, rinds reserved for stuffing
2 teaspoons sea salt, plus 1 tablespoon
1 teaspoon freshly ground pepper
4 cloves of garlic, smashed with palm of your hand
small handful of thyme
1 roasting chicken, about 3 1/2 pound, rinsed and patted dry
Preheat oven to 450º F.
In a small saucepan on low heat, melt the margarine, with lemon juice and one sprig of thyme.
Sprinkle 1 tablespoon of salt inside chicken then stuff with lemon rinds,
garlic, and a handful of fresh thyme. Tie the chicken legs shut with
kitchen string.
Place the chicken on a rack in a large roasting pan, breast side up. Baste
with margarine mixture then sprinkle generously with salt. Continue to
baste throughout cooking.
After 40 minutes, turn chicken over and cook an additional 30 minutes. For the last 10 minutes of cooking, turn over to crisp the breast skin, total cooking time about 1 1/4 hours - 170° F on a thermometer.
Transfer the chicken to a cutting board, cover loosely with aluminum foil
and let rest for 10 minutes before carving so that the juices can
redistribute.
Snow Peas with Orange Zest and Garlic
Just be sure not to overcook the snow peas.
Serves 4
2 cloves garlic, minced
1 tablespoon trans-fat free margarine
1 medium orange, zested
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Non-stick cooking spray
1 pound fresh snow peas
Combine the garlic, margarine, orange zest, salt, and pepper in a small
bowl. With the back of a metal teaspoon mash the margarine until the garlic
and zest are well combined. Heat a large skillet over high heat. Coat with a
thin layer of cooking spray. Add the snow peas and margarine at once.
Cook 3 to 4 minutes, stirring often, until the margarine coats the peas and
they begin to turn a shade darker green. Transfer to a medium bowl and
serve immediately.
Serves 4
2 cloves garlic, minced
1 tablespoon trans-fat free margarine
1 medium orange, zested
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Non-stick cooking spray
1 pound fresh snow peas
Combine the garlic, margarine, orange zest, salt, and pepper in a small
bowl. With the back of a metal teaspoon mash the margarine until the garlic
and zest are well combined. Heat a large skillet over high heat. Coat with a
thin layer of cooking spray. Add the snow peas and margarine at once.
Cook 3 to 4 minutes, stirring often, until the margarine coats the peas and
they begin to turn a shade darker green. Transfer to a medium bowl and
serve immediately.
Fabulous Spinach Quiche
I love this recipe for Spinach Quiche; you can use the basic custard filling and add just about any cooked vegetable or meat to make your own specialty.
Prep Time: 25 minutes
Cook Time: 45 minutes
Ingredients:
* 1 9" pie shell, unbaked
* 1/4 cup butter
* 1 onion, chopped
* 2 Tbsp. flour
* 1/2 cup half and half
* 1/2 cup sour cream
* 1/4 tsp. salt
* dash white pepper
* 4 eggs, beaten
* 1/8 tsp. ground nutmeg
* 9 oz. pkg. frozen spinach, thawed and very well drained
* 1/2 cup shredded Havarti cheese
* 1/2 cup shredded Colby cheese
* 1/4 cup grated Parmesan cheese
Preparation:
Preheat oven to 350 degrees F. Prepare pie crust and set aside. In heavy skillet, melt butter and add onion. Cook and stir for 4-5 minutes until onion is tender. Add flour; cook and stir for 3-4 minutes until bubbly. Then add half and half; cook, stirring constantly, until mixture thickens, about 4-5 minutes. Remove from heat.
In large bowl, combine sour cream, salt, pepper, eggs, and nutmeg and beat well to combine. Stir in onion mixture. Make sure spinach is very well drained (press it between layers of paper towels) and fold into mixture. Add havarti and colby cheeses.
Pour into pie crust and sprinkle with Parmesan cheese. Bake the spinach quiche at 350 degrees F for 40-50 minutes until filling is puffy and set. Serves 6
Prep Time: 25 minutes
Cook Time: 45 minutes
Ingredients:
* 1 9" pie shell, unbaked
* 1/4 cup butter
* 1 onion, chopped
* 2 Tbsp. flour
* 1/2 cup half and half
* 1/2 cup sour cream
* 1/4 tsp. salt
* dash white pepper
* 4 eggs, beaten
* 1/8 tsp. ground nutmeg
* 9 oz. pkg. frozen spinach, thawed and very well drained
* 1/2 cup shredded Havarti cheese
* 1/2 cup shredded Colby cheese
* 1/4 cup grated Parmesan cheese
Preparation:
Preheat oven to 350 degrees F. Prepare pie crust and set aside. In heavy skillet, melt butter and add onion. Cook and stir for 4-5 minutes until onion is tender. Add flour; cook and stir for 3-4 minutes until bubbly. Then add half and half; cook, stirring constantly, until mixture thickens, about 4-5 minutes. Remove from heat.
In large bowl, combine sour cream, salt, pepper, eggs, and nutmeg and beat well to combine. Stir in onion mixture. Make sure spinach is very well drained (press it between layers of paper towels) and fold into mixture. Add havarti and colby cheeses.
Pour into pie crust and sprinkle with Parmesan cheese. Bake the spinach quiche at 350 degrees F for 40-50 minutes until filling is puffy and set. Serves 6
Beer Cheese & Popcorn Soup
This wonderful recipe for Beer Cheese Soup can be kept warm in a 3-1/2 to 4 quart crockpot if you stir it frequently. Top with cheese flavored popcorn, tiny goldfish or other cheesy crackers, or croutons.
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
* 1 cup minced celery
* 1 cup minced carrots
* 1 onion, minced
* 1/2 cup butter
* 1/3 cup flour
* 1/2 tsp. salt
* 1/4 tsp. pepper
* 2 cups half and half
* 10 oz. bottle beer (non alcoholic works just fine)
* 10 oz. can condensed chicken broth
* 3 cups grated sharp Cheddar cheese
* white cheese popcorn
Preparation:
In heavy stockpot, saute celery, carrots, and onion in butter until tender, 4-5 minutes. Add flour and cook with a wire whisk, stirring constantly, until mixture bubbles, 4-5 minutes. Add half and half, beer, and chicken broth. Cook and stir until thickened, about 10 minutes. Then add cheese, salt and pepper and cook until soup is blended and cheese is melted. Serves 6
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
* 1 cup minced celery
* 1 cup minced carrots
* 1 onion, minced
* 1/2 cup butter
* 1/3 cup flour
* 1/2 tsp. salt
* 1/4 tsp. pepper
* 2 cups half and half
* 10 oz. bottle beer (non alcoholic works just fine)
* 10 oz. can condensed chicken broth
* 3 cups grated sharp Cheddar cheese
* white cheese popcorn
Preparation:
In heavy stockpot, saute celery, carrots, and onion in butter until tender, 4-5 minutes. Add flour and cook with a wire whisk, stirring constantly, until mixture bubbles, 4-5 minutes. Add half and half, beer, and chicken broth. Cook and stir until thickened, about 10 minutes. Then add cheese, salt and pepper and cook until soup is blended and cheese is melted. Serves 6
Santa Fe Chicken Soup
This rich chicken soup is full of the flavors of the Southwest.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
* 2 boneless, skinless chicken breasts
* 1 onion, chopped
* 2 tablespoons olive oil
* 1 (16 ounce) can black beans, drained
* 1 (4 ounce) can green chilies, drained
* 1/8 teaspoon red pepper flakes
* 1 (16 ounce) can corn, drained
* 3 cups chicken broth
Preparation:
Cut chicken breasts into 1" pieces. In heavy skillet, saute chicken and onion in olive oil until onionis crisp-tender. Add remaining ingredients, stir to blend, and simmer for 10 to 15 minutes. Cool soup in refrigerator or ice water bath. Pour soup into rigid containers; seal, label, and freeze.
To thaw and reheat, thaw soup overnight in refrigerator, then reheat in heavy saucepan until bubbly. To reheat from frozen, place frozen soup in top of double boiler; heat over simmering water, stirring occasionally, until soup is hot. Transfer to saucepan and heat until bubbly. Serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
* 2 boneless, skinless chicken breasts
* 1 onion, chopped
* 2 tablespoons olive oil
* 1 (16 ounce) can black beans, drained
* 1 (4 ounce) can green chilies, drained
* 1/8 teaspoon red pepper flakes
* 1 (16 ounce) can corn, drained
* 3 cups chicken broth
Preparation:
Cut chicken breasts into 1" pieces. In heavy skillet, saute chicken and onion in olive oil until onionis crisp-tender. Add remaining ingredients, stir to blend, and simmer for 10 to 15 minutes. Cool soup in refrigerator or ice water bath. Pour soup into rigid containers; seal, label, and freeze.
To thaw and reheat, thaw soup overnight in refrigerator, then reheat in heavy saucepan until bubbly. To reheat from frozen, place frozen soup in top of double boiler; heat over simmering water, stirring occasionally, until soup is hot. Transfer to saucepan and heat until bubbly. Serves 4
Saturday, September 19, 2009
Isabel's Rum Lemonade - (Great Stuff)
1 can concentrated frozen lemonade
4 cans cold water
1/2 cup sugar
8 shots white rum
1/2 lemon sliced thin
ice cubes
Mix all together and serve... delish! It's addicting!
4 cans cold water
1/2 cup sugar
8 shots white rum
1/2 lemon sliced thin
ice cubes
Mix all together and serve... delish! It's addicting!
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