Sunday, March 7, 2010

Flaming Spinach Salad

Not the most 'point friendly' but spectacular!

Dim the lights before adding dressing!

6 bunches spinach (12 ounces each), washed and dried
· 6 hard-boiled eggs, sliced
· 1/4 teaspoon salt
· 1/2 teaspoon ground pepper
· 12 strips bacon, crisply fried and chopped
· 3/4 cup bacon drippings
· 1/2 cup malt vinegar
· 1/4 cup lemon juice
· 4 teaspoons sugar
· 1 teaspoon Worcestershire sauce
· 1-1/2 ounces brandy (100 proof)

Tear spinach into bite-sized pieces and place in large salad bowl. Add hard-boiled eggs slices, salt, and pepper. Mix bacon, bacon drippings, malt vinegar, lemon juice, sugar, and Worcestershire sauce in small saucepan and heat until very hot. Heat brandy briefly, add to saucepan and ignite. Pour flaming dressing over spinach and toss gently but thoroughly. Serve on warm salad plates. Yield: 6 servings

Black Bean Brownies!

We served these for Valentines day and no one guessed the 'secret' ingredient!

15oz can black beans (drained & rinsed well)
4 large eggs
1/2 cup granulated Splenda
3 tbsp cocoa powder
2 tbsp strong coffee (or 1 tbsp instant coffee dissolved in 1 tbsp hot water)
1 tsp baking powder
2 tbsp canola or olive oil
1 tsp vanilla

Preheat oven to 350*F.
Prepare an 8x8 baking pan by spraying it with cooking spray.

Mix all ingredients in a food processor or blender.
Add the beans last and make sure you blend VERY well.
Bake for 30 minutes, or until toothpick comes out clean. Allow to cool before slicing. Brownies are approx. 2"x2" in size.



Note- when a recipe makes 22 servings, you can't make it in a crock pot!
I found this out the hard way! Use a roasting pan!

1 lb. lean ground turkey
2 cups chopped carrots
2 med. zucchini chopped
3 cans mushroom, diced, rinsed
8 stalks celery, chopped
4 large peppers, red and green, chopped
4 med. onions, diced
1-15oz. can kidney beans, rinsed
1-15oz. can black beans, rinsed
2-28oz. cans diced tomatoes
2 tbsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
1 can tomato soup
1 tbsp. white vinegar

Brown the lean ground turkey. Put in a large roaster and add all the other ingredients. Bake in oven at 350ºF for about 2 hours or until everything is tender. This will make about 22 cups at 1 point each. Enjoy! It is so hearty and filling you never feel like its only 1!

I used lean ground beef and added chili-peppers for a bit more heat

Cauliflower Soup

Cauliflower Soup -spicy and filling !

1 medium head cauliflower cut into florets
vegetable oil
Salt to taste
1 cup chopped onions
1 tbsp finely chopped ginger
2 tsp chopped garlic
1 tbsp mild curry paste or 2 tsp curry powder
4 cups chicken stock
2 tsp lemon juice
salt and pepper to taste

Set oven to 450, cut cauliflower into florets, toss with 2 tbsp of oil (optional, I've used just some cooking spray), season with salt and place on a baking sheet in oven for 15 to 20 minutes or until tender and browned.

Heat 2 tbsp of oil in large soup pot, add onions and saute for 2 min.
Add ginger, garlic and curry paste.
Toss and saute for 2 mins.
Add cauliflower and stir to coat, pour in stock and bring to boil.
Reduce heat to low and simmer for 10 to 15 minutes until cauliflower is very tender.
Add lemon juice.

Puree with hand blender, add extra stock if needed to thin.

Wednesday, January 27, 2010

Hot and Sour Shrimp Soup

340 g frozen uncooked shrimp-peeled
900 ml carton chicken broth
8 oz pkg sliced mushrooms
2Tbsp minced fresh ginger (1 1/2 tsp grated)
3 Tbsp white vinegar
1 tsp sugar
1/4 to 1/2 tsp hot chili flakes
1 tsp dark sesame oil
1 inch bundle rice noodles
2 green onions sliced
Combine broth, mushrooms and ginger in a large saucepan. Stir in vinegar, 1/4 tsp chili flakes, sugar and sesame oil. Bring to a boil.
Break noodles so they are about 4in long , separate and add to soup. Simmer, uncovered over medium heat for 4 min, stirring to keep shrimp separated.
Stir in shrimp. Cover and continue simmering until shrimp are bright pink and noodles tender, about 3 more min.
Taste and add remaining chili flakes or more sesame oil if you like. Stir in onions.
(I used frozen cooked shrimp and it was wonderful!)
NI: 3 g fat, 24 g carbs, 2g fibre, 214 calories (4 servings)

Sunday, August 30, 2009

Crustless Lemon Pie

4 tsp cornstarch

1 tablespoon flour

3/4 cup Splenda sugar substitute

1/4 tsp salt

3/4 cups boiling water

2 egg yolks

1/4 cup lemon juice, strained

4 tsp butter

grated lemon rind

Mix cornstarch, flour and Splenda together in the top of a double boiler. Add boiling water, blend thoroughly stirring constantly until hot and thickened.

Beat egg yolks and stir in a little of the hot mixture. Pour back into the double boiler and cook 2 minutes longer, constantly stirring.

Remove from heat. Slowly add lemon juice, butter and lemon rind. Pour into oven proof dish and bake 12-15 minutes at 350 degrees. Cool on cake rack, and garnish with light whipped topping and more lemon rind.

Sunday, August 23, 2009

Practically Pointless Pancakes

This one is my own- a combination of several wheat-free recipes.

The grandkids love these!!
Practically Pointless Pancakes

(serves 2)

1/2 cup egg whites (4)

1/2 cup rolled oats

1/2 cup fat free cottage cheese

1 T cinnamon

1/2 cup frozen or fresh berries with their juices as a topping -warmed and sweetened to taste with Splenda

Blend first 4 ingredients until smooth. If you use a blender, make sure to put the wet ingredients in first.

Cook in non-stick pan or griddle treated with cooking spray.