6 oz of boneless, skinless chicken breasts (diced) and cooked in Pam on Stove Top
1/2 c of egg substitute (cook on stove top like scrambled eggs)
1 can of bean sprouts
1 T of low sodium soy sauce
2 c of instant brown rice uncooked
1 small box of mixed vegetables (carrots and peas)
Serves 4 (1 cup servings)
In pot cook instant brown rice according to directions.
In another pot, steam box of mixed vegetables.
In pan spray Pam, and cook diced chicken breast..Remove chicken from pan into a bowl.
Add egg substitute to pan and cook like scrambled eggs.
Drain can of bean sprouts (or use fresh if you can find them)
In large bowl combine, rice, scrambled egg, chicken, bean sprouts, and steamed vegetables with soy sauce.
Add additional soy sauce to taste.
Tuesday, April 1, 2008
Monday, March 31, 2008
Pick your Poison
My mom makes this and my kids and husband go nuts for it..I will have to make it on a low cal version..The version below has not been modified for calorie content.
1 box small jello gelatin tart flavor (cherry, blackberry, raspberry, lemon, lime)
1 small container cool whip
1 small container of cottage cheese
It's basically a 1 per 1 ratio.
Mix all three ingredients together and refrigerate for 2 hours before serving.
1 box small jello gelatin tart flavor (cherry, blackberry, raspberry, lemon, lime)
1 small container cool whip
1 small container of cottage cheese
It's basically a 1 per 1 ratio.
Mix all three ingredients together and refrigerate for 2 hours before serving.
CAKE TIPS!
In honor of FarmWife's Cake Off, I thought I'd share this with you.
I learned from watching the Test Kitchen on PBS that if you have the "crown" in the middle of your cakes, you should only grease halfway up the side of the pan.
This keeps the cake from "climbing" up the side of the pan as it initially heats and rises, and then sliding back down as it bakes.
I've tried it a couple times, and there was only a little crown, but I greased it past the halfway point.
I learned from watching the Test Kitchen on PBS that if you have the "crown" in the middle of your cakes, you should only grease halfway up the side of the pan.
This keeps the cake from "climbing" up the side of the pan as it initially heats and rises, and then sliding back down as it bakes.
I've tried it a couple times, and there was only a little crown, but I greased it past the halfway point.
Black Forest Cake
This is NOT a fast cake, so DO NOT WAIT until right before you need it. It tastes better if it can sit more than one night before serving it. It it time consuming, but totally worth it in my estimation. Besides, what better reason to have Port and Kirsch on hand?
Ingredients:
FILLING -
1 lb 4 oz can of TART RED Cherries
1/2 C Port
1 Tbsp Kirsch
3 drops almond extract
Combine and chill for 4 hours
MOUSSE -
3 oz semisweet chocolate (I use the Bakers' Friend brand of squares)
3 Tbsp Kirsch
1 beaten egg
1 C whipping cream
2 Tbsp sugar
Melt the chocolate and Kirsch together over low heat (using a double boiler is best) until smooth. Add the beaten egg to the chocolate. Whip the cream and sugar together and FOLD into the chocolate mixture. Chill 2 hours
CAKE -
2 egg whites
1/2 C sugar
1/3 oil
1 C milk (set aside 1/2 C to mix with chocolate)
2 egg yolks
2 oz semisweet chocolate
SIFT together :
1 3/4 C flour
1 C sugar
3/4 tsp baking soda
1 tsp salt
Melt chocolate, egg yolks, and 1/2 C of milk together and cool slightly.
Beat egg whites until they form soft peaks. Gradually add the sugar and beat until mixture forms peaks. Mix together the dry ingredients, oil, 1/2 C of milk and chocolate mixture until smooth. FOLD in egg whites.
Bake cake in round pans, greased and lightly floured at 350 for 30 min. Cool in pans for 10 min and remove. Allow to cool thoroughly. Split each cake into 2 layers after completely cooled.
FROSTING -
6 Tbsp butter
1 lb Confectioners' sugar (powdered)
1/4 C CREAM
1 1/2 tsp vanilla
2 ounces UNSWEETENED chocolate melted
Cream butter, add sugar and vanilla. Mix until smooth. Fold in chocolate.
TO ASSEMBLE THE CAKE -
Spread 1/2 C of frosting over the bottom layer, and use the other 1/2 C to form a ridge, or wall about 1/2 inch wide and 3/4 inch high, AND a 2nd ridge about 2 inches in from the side of the cake. CHILL FOR 30 MINUTES.
Fill the spaces with the cherry mixture.
Place 2nd layer, and spread the mousse evenly. CHILL FOR 30 MINUTES
Whip an additional 2 C of cream with 2 Tbsp of sugar and 1 tsp of Vanilla.
Place 3rd layer on top. Spread 1 1/2 C of cream over 3rd layer, leaving about 1/4 C to "frost" the remainder.
Place 4th layer and frost with about 1/4 C of whipped cream.
Sift some confectioners' sugar over the top, make whipped cream "dollops" around edge, and in center of cake. Add some fresh cherries to dollops, and make chocolate curls or shavings.
Ingredients:
FILLING -
1 lb 4 oz can of TART RED Cherries
1/2 C Port
1 Tbsp Kirsch
3 drops almond extract
Combine and chill for 4 hours
MOUSSE -
3 oz semisweet chocolate (I use the Bakers' Friend brand of squares)
3 Tbsp Kirsch
1 beaten egg
1 C whipping cream
2 Tbsp sugar
Melt the chocolate and Kirsch together over low heat (using a double boiler is best) until smooth. Add the beaten egg to the chocolate. Whip the cream and sugar together and FOLD into the chocolate mixture. Chill 2 hours
CAKE -
2 egg whites
1/2 C sugar
1/3 oil
1 C milk (set aside 1/2 C to mix with chocolate)
2 egg yolks
2 oz semisweet chocolate
SIFT together :
1 3/4 C flour
1 C sugar
3/4 tsp baking soda
1 tsp salt
Melt chocolate, egg yolks, and 1/2 C of milk together and cool slightly.
Beat egg whites until they form soft peaks. Gradually add the sugar and beat until mixture forms peaks. Mix together the dry ingredients, oil, 1/2 C of milk and chocolate mixture until smooth. FOLD in egg whites.
Bake cake in round pans, greased and lightly floured at 350 for 30 min. Cool in pans for 10 min and remove. Allow to cool thoroughly. Split each cake into 2 layers after completely cooled.
FROSTING -
6 Tbsp butter
1 lb Confectioners' sugar (powdered)
1/4 C CREAM
1 1/2 tsp vanilla
2 ounces UNSWEETENED chocolate melted
Cream butter, add sugar and vanilla. Mix until smooth. Fold in chocolate.
TO ASSEMBLE THE CAKE -
Spread 1/2 C of frosting over the bottom layer, and use the other 1/2 C to form a ridge, or wall about 1/2 inch wide and 3/4 inch high, AND a 2nd ridge about 2 inches in from the side of the cake. CHILL FOR 30 MINUTES.
Fill the spaces with the cherry mixture.
Place 2nd layer, and spread the mousse evenly. CHILL FOR 30 MINUTES
Whip an additional 2 C of cream with 2 Tbsp of sugar and 1 tsp of Vanilla.
Place 3rd layer on top. Spread 1 1/2 C of cream over 3rd layer, leaving about 1/4 C to "frost" the remainder.
Place 4th layer and frost with about 1/4 C of whipped cream.
Sift some confectioners' sugar over the top, make whipped cream "dollops" around edge, and in center of cake. Add some fresh cherries to dollops, and make chocolate curls or shavings.
Sour Cream Coffee Cake
Ingredients:
1 package yellow cake mix
1 large package instant vanilla pudding
4 eggs
1/2 c oil
1 C sour cream
Directions:
Beat together for 7 minutes.
Mix 1 C nuts
1/2 C sugar
1 tsp cinnamon
1 tsp cocoa
Grease a bundt pan, sprinkle 1/4 of the nut mixture in the bottom of the pan. Add the rest of the batter and nut mixture
Bake 1 - 1 1/2 hours at 350
1 package yellow cake mix
1 large package instant vanilla pudding
4 eggs
1/2 c oil
1 C sour cream
Directions:
Beat together for 7 minutes.
Mix 1 C nuts
1/2 C sugar
1 tsp cinnamon
1 tsp cocoa
Grease a bundt pan, sprinkle 1/4 of the nut mixture in the bottom of the pan. Add the rest of the batter and nut mixture
Bake 1 - 1 1/2 hours at 350
Peach Cake
Ingredients:
CAKE -
1 box yellow cake mix
1 can peach pie filling
3 eggs
1/2 tsp lemon extract
1/2 C chopped nuts
TOPPING-
1/2 C flour
1/2 C sugar
1/4 C butter
Directions:
Combine at slow speed on your mixer. Beat 2 min. Spread in a 13 x 9 greased and floured pan. Sprinkle topping over cake batter.
Bake 40 - 45 minutes at 350
CAKE -
1 box yellow cake mix
1 can peach pie filling
3 eggs
1/2 tsp lemon extract
1/2 C chopped nuts
TOPPING-
1/2 C flour
1/2 C sugar
1/4 C butter
Directions:
Combine at slow speed on your mixer. Beat 2 min. Spread in a 13 x 9 greased and floured pan. Sprinkle topping over cake batter.
Bake 40 - 45 minutes at 350
White Fruit Cake
I normally do this at the holidays, but I suppose you could do it anytime you can find the candied fruit.
Beware - this fruitcake is actually the yummiest I've ever tasted and is NOT your typical fruitcake.
Ingredients:
1 pound butter
2 C sugar
6 eggs
4 C flour (Set aside 1 C for dredging the fruit)
1/2 tsp salt
8 oz package of white/golden raisins (not the usual Sun-Maid brand of brown raisins!)
1 C candied cherries (NOT the kind you put on your ice cream sundae, these are DRY in the package)
1 C candied pineapple (same as above)
2 C chopped pecans
2 tsp lemon extract
Directions:
Cream butter, add sugar, and eggs (one at a time, beating until smooth in between)
Add dry ingredients and lemon extract. Dredge the fruit, and add it and nuts.
Use a 10-inch tube pan (like a bundt pan, only smooth) or 2 loaf pans greased and lined with parchment paper.
Bake tube pan for 1hr 45 min at 300
OR
Bake loaf pans 1hr 45 min at 275.
I tried once to use a paper bag to line the pans because I didn't have parchment...it didn't work. Next time we tried not lining the pans at all...it didn't work...so use parchment paper...
Beware - this fruitcake is actually the yummiest I've ever tasted and is NOT your typical fruitcake.
Ingredients:
1 pound butter
2 C sugar
6 eggs
4 C flour (Set aside 1 C for dredging the fruit)
1/2 tsp salt
8 oz package of white/golden raisins (not the usual Sun-Maid brand of brown raisins!)
1 C candied cherries (NOT the kind you put on your ice cream sundae, these are DRY in the package)
1 C candied pineapple (same as above)
2 C chopped pecans
2 tsp lemon extract
Directions:
Cream butter, add sugar, and eggs (one at a time, beating until smooth in between)
Add dry ingredients and lemon extract. Dredge the fruit, and add it and nuts.
Use a 10-inch tube pan (like a bundt pan, only smooth) or 2 loaf pans greased and lined with parchment paper.
Bake tube pan for 1hr 45 min at 300
OR
Bake loaf pans 1hr 45 min at 275.
I tried once to use a paper bag to line the pans because I didn't have parchment...it didn't work. Next time we tried not lining the pans at all...it didn't work...so use parchment paper...
Subscribe to:
Posts (Atom)