Monday, November 30, 2009

CHINESE VEGETARIAN NOODLES

1 1/2 tbsp minced garlic
1 tbsp minced fresh ginger (1 tsp ground ginger)
1 1/2 tbsp curry powder (or less to suit your taste)
1/4 cup vegetable broth
3 tbsp soy sauce
1/2 tsp sugar
3/4 tsp salt
1/4 tsp fresh ground black pepper
1 1/2 tbsp corn oil
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
4 cups thinly sliced cabbage
1/2 lb rice stick noodles (ethnic food section), softened in hot water and drained

Make a curry seasoning by mixing together the following:, garlic, ginger, curry powder; set aside.

Make a basic Chinese sauce by mixing together the vegetable broth, soy sauce, sugar, salt, pepper; set aside.

Heat a heavy skillet over high heat; add the oil and heat until hot, about 30 seconds. Add the curry seasoning and stir-fry until fragrant, about 10 seconds. Add the onion lices and stir-fry for a minute or until barely tender. Add the red and green peppers; stir-fry for another minute. Add the cabbage and cook for 2 or 3 minutes until everything is crisp tender. Add the Chinese sauce and the noodles. Carefully toss to mix. Cook, stirring, for 30 seconds. Best served hot.

Monday, November 23, 2009

UPDATED VERSION OF GRANDMA'S CHICKEN POT PIE

1 lb boneless skinless chicken breasts, cut into bite sized pieces
2 tbsps Italian salad dressing
2 cups frozen mixed vegetables
1 can (10 3/4 oz) cream of chicken soup
1/4 lb Velveeta cheese, cubed
1 sheet frozen puff pastry dough, thawed
1 egg, beaten

Preheat oven to 400 degrees.

Put the Italian salad dressing into a large skillet and add the cubed chicken. Cook the chicken over medium heat for 5 minutes or until cooked through. Stir in the vegetables, soup, and the cheese. Put the mixture into a 9-inch square baking dish that has been sprayed with nonstick cooking spray.

Unfold the pastry sheet and place over the chicken mixture; fold the edges of the pastry under and press down onto the edges of the baking dish. Brush the pastry with the beaten egg. Cut slits in crust to vent. Set baking dish on a cookie sheet (to catch any boil-over that might happen). Place casserole in oven and bake for 30 minutes or until the crust is browned and mixture is bubbly. Let stand for 5 minutes before serving.
Yield: 6 servings

Thursday, November 19, 2009

CINDY'S CRAB TOASTS

1 small can flaked crab
1 stick butter or margarine
2 tbsp mayonnaise
1 small jar Old English Cheese Spread
1 pkg English muffins
seasoning salt to taste
lemon pepper to taste
garlic salt to taste

In a mixing bowl, combine the butter, mayonnaise, cheese spread, and seasonings well. Add the crab to the mixture. Split the muffins and spread the crab mixture on the muffins. Freeze on an open pan and then store sealed in zip-top freeze bags. When ready to use, cut into fourths and broil until bubbly, being careful not to burn.

Note: Keeps well in freezer.

Yield: 48 appetizers

Monday, November 16, 2009

SPIRITED EGG NOG

1 can or carton (32-oz) egg nog, chilled
1/2 cup of rum or brandy
whipped cream
ground cinnamon

In a glass pitcher, combine the egg nog and the rum or brandy; stir to combine well. When serving, garnish with whipped cream and a sprinkle of ground cinnamon. Be sure to refrigerate any leftovers!

Sunday, November 15, 2009

ROMAN STYLE CAULIFLOWER and BROCCOLINI

1 head cauliflower, cut into florets
8 oz broccolini
4 leaves of chard, torn
2 tbsps olive oil
4 cloves garlic, minced
8 oz tofu, cut into small cubes
zest of 1 lemon
juice of 1 lemon
salt to taste

Bring saucepan of salted water to a boil. Add cauliflower florettes; cook 2 to 3 minutes. Add the broccolini flowers and cook for another minute. Add the chard leaves and cook another minute. Remove mixture from heat, drain, and rinse with cold water to stop the cooking process.

Heat olive oil in a skillet over medium heat, add the garlic and cook about 3 minutes, until lightly browned. Add tofu; cook for a minute. Turn heat to high; add the drained vegetables. Season to suit your taste. Cook for about 5 minutes, stirring constantly, until the vegetables start to brown. Add the lemon zest; cook for two minutes. Add the lemon juice and cook for one minute.

Friday, November 13, 2009

TANGY LOW FAT THOUSAND ISLAND SALAD DRESSING

This homemade salad dressing is low-fat and has only about 15 calories per tablespoon.

1 cup lowfat plain yogurt
1/4 cup ketchsup
2 tbsps sweet pickle relish
1/4 cup low-fat milk

Mix all the ingredients together and store in a small jar with a lid. Keep refrigerated until ready to serve over your favorite green salad.

Hint: This dressing is also a good low-fat spread for hamburgers.

Thursday, November 12, 2009

QUICK AND EASY APPLE CRISP

1/3 cup all-purpose or whole wheat flour
3/4 cup packed brown sugar
1/3 cup butter
6 medium, tart apples

Peel and core apples; cut into thin slices. Place the slices, spread level, in a baking dish that has been sprayed with nonstick cooking spray.

Blend the flour and brown sugar together; cut in the butter until mixture is crumble. Sprinkle the mixture over top of the apple slices. Bake at 375 degrees for about 30 minutes or until the top is browned and the apples are fork tender.

Sunday, November 1, 2009

CREAMY CHICKEN BROCCOLI RICE BAKE

4 boneless, skinless chicken breasts, cubed
1 1/2 cups minute rice, uncooked
1 1/4 cups milk
1 pkg (10-oz) frozen chopped broccoli, thawed enough to break up
8-oz Velveeta style cheese, cubed
1/2 cup mayonnaise

Preheat oven to 375 degrees. Spray a 12 x 8-inch baking dish with nonstick cooking oil spray; set aside.

In a large bowl, combine the chicken pieces, rice and frozen broccoli. Stir in the milk, cheese, and mayonnaise until well blended. Spoon into the prepared casserole dish and bake for 30 minutes at 375 degrees.