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January 31, 2005
Cold Noodle Salad with Tofu and Coconut Peanut Sauce
Submitted by: Gina Lee
Serves:4
1 pound firm tofu, drained
1/3 cup low sodium soy sauce
2 teaspoons peeled and finely chopped ginger
8 ounces soaba noodles
6 ounces jicama or daikon, match stick cut
2 cups pea shots
1 cup carrots, match stick cut
1 cup coconut peanut sauce, recipe below
1/4 cup sliced green onions
1/4 cup cilantro leaves, whole
Slice the tofu into 4 pieces.
Combine the soy sauce, mirin, and ginger.
Marinate the tofu in the mixture, store in the refrigerator for at least 30 minutes and no longer than 4 hours. Turn occasionally. Remove from the marinade and gently wipe off the solids.
Preheat the oven to 400 degrees. Place the tofu on parchment lined sheet pans and bake for 20-25 minutes. Remove and set aside.
Boil soba noodles according to instructions on package. Drain and rinse the noodles in cold water.
Place the noodles in a bowl and toss with the vegetables, half the peanut sauce (or more if you think it needs it). Place some noodles on each plate, top with a piece of tofu, drizzle with more sauce and garnish with cilantro and green onions.
Coconut Peanut Sauce
Serves: 4
3 tablespoons natural peanut butter
1 tablespoons Asian chili-garlic sauce
3 tablespoons water
1/3 cup stirred coconut milk
2 teaspoons packed brown sugar
2 tablespoons fresh lime juice
2 tablespoons low sodium soy sauce
Combine all of the ingredients in a blender until smooth. Store covered for up to 5 days in the refrigerator. Return to room temperature before using.
Posted by at 05:21 PM | Comments (1)
January 30, 2005
Quiche
Book: Jill's Recipes
Chapter: Main Course
Bake at 400 for 10 minutes; reduce oven to 325 for 20 minutes or until quiche is gently set in the middle.
Serves: 5
1 large oil pie crust (see below)
1/2 cup milk
1/2 cup mayonaise
1 cup grated cheddar cheese
4 extra-large or 5 medium eggs
3/4 teaspoon salt
1/2 teaspoon curry powder
1 bunch steamed broccoli or swiss chard
1/2 cup chopped onions steamed with vegetable
Steam the vegetables and drain (chop the swiss chard after cooking). Wisk the milk, mayonaise, salt, curry powder and eggs. Gently mix in the cheese and then the vegetables. Pour all into 9 - 11 inch pie plate or quiche pan.
Oil piecrust -- 1 1/2 C Flour; rub in 1/2 C oil with fingers. Add 1/2 C cold juice or ice water. Stir until mixed through and gently kneed 10 times. Somestimes instead of rolling out the crust, I will press it into the pie plate or quiche pan. By the way, the enamel covered iron quiche-pan are the best.
Posted by at 08:53 AM | Comments (0)
Bran Flax Muffins
Book: Jill's Recipes
Chapter: Breads
Bran muffin recipe from Bob's Red Mill Flaxseed Meal bag –
I buy mostly all organic ingredients for this recipe.
Trader Joe’s offers most of the ingredients here.
Bake @ 350 oven for 15- 20 minutes.
Serves: 18
1 1/2 cups unbleached white flour
3/4 cup Bob's Red Mill flaxseed meal
3/4 cup oat bran
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/2 cups shredded carrots
2 shredded apples
1/2 cup raisins (optional)
1 cup chopped nuts
3/4 cup milk
2 beaten eggs
1 teaspoon vanilla extract
Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinamon in a large bowl. Stir in carrots, apples, raisins and nuts. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not over mix. Add a bit more milk if needed. Fill muffin cups 7/8 full.
Posted by at 08:51 AM | Comments (0)
January 04, 2005
Irish Soda Bread
Irish Soda Bread submitted by Robin
2 cups white flour
2 cups whole wheat flour
1/2 cup sugar
2 tsp. baking soda
1 tsp. salt
4 tbsp. butter, chilled
1 cup raisins
1 1/2 cups buttermilk or plain yogurt
Heat the oven to 350 degrees. In a bowl combine the dry ingredients.
Cut in the butter until it is pea-sized. Stir in the raisins and buttermilk or yogurt. Turn the dough onto a floured surface, knead 1 minute, and shape into a disk.
Cut an "X" in the top and bake on a greased baking sheet for 45 to 50 minutes.
Makes one 8" loaf
Posted by at 03:34 AM | Comments (0)
January 03, 2005
Diet Coke Chicken
Diet Coke Chicken submitted by Robin
4 Boneless Chicken Breasts (4 oz. each)
1 cup Ketchup
1 cup Diet Coke
Brown chicken breasts with a little salt and pepper to taste. Add diet coke and ketchup and simmer for about 30 minutes. Serve with rice.
I like to add a few tablespoons of diced green chilis for a little extra zip. This is a very yummy, low cal meal.
This is another Weight Watcher's recipe - 4 points for one chicken breast.
Posted by at 10:14 AM | Comments (0)
January 02, 2005
KFC Coleslaw
KFC Coleslaw submitted by Robin
1 Head Cabbage finely chopped
1 medium carrot shredded
(I also used the pre-shredded cabbage and carrot mix in a bag (1 bag) instead of a head of cabbage)
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon Pepper
1/4 cup Milk
1/2 cup Mayonnaise
1/4 cup Buttermilk
1 1/2 tablespoons White vinegar
2 1/2 tablespoons Lemon juice
Make sure that the cabbage and carrots are chopped very fine. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice and beat until smooth. Add the cabbage and carrots and mix well. Cover and refrigerate for at leaset 2 hours before serving.
Posted by at 11:14 AM | Comments (0)
January 01, 2005
Pineapple Upside-down Cake
Pineapple Upside-down Cake submitted by Robin
Cake Topping
1/3 cup butter
1/2 cup brown sugar
pineapple (sliced)
maraschino cherries
pecans (halved)
1/2 teaspoon vanilla
Cake Batter
2 eggs
2/3 cup sugar
6 Tablespoons pineapple juice from fruit
1 cup sifted flour
1/3 teaspoon baking powder
1/4 teaspoon salt
Prepare the pan by melting 1/3 cup butter in have skillet or baking dish. Sprinkle 1/2 cup brown sugar evenly over butter. Arrange drained slices of pineapple over butter sugar coating, and garnish well with maraschino cherries and pecan halves in the spaces.
Batter - Beat eggs until thick (about five minutes). Gradually beat in sugar. Add pineapple juice and vanilla. Sift together flower, baking powder, and salt and beat into mixture all at once.
Pour batter into pan over fruit and nuts. Bake at 350 degrees for 45 minutes or until done. IMMEDIATELY turn upside-down on serving plate, but do not remove pan for a few minutes. This will give the brown sugar mixture an opportunity to drip down the side of the cake.
Posted by at 02:31 AM | Comments (0)