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.