Cholesterol-free chocolate chip cookie recipe.
2/3 c Smart Balance margarine, softened
1/2 c sugar
1/2 c brown sugar
1 Tbsp. canned pumpkin
1 tsp. vanilla
1 1/2 c flour
1/2 tsp. baking soda
1/2 tsp. salt
2 c dark chocolate chips (I use Ghiradelli 60% dark)
2/3 c chopped walnuts
Beat the margarine a bit. Add the sugars and mix some more. Add the pumpkin and vanilla and mix. Add the dry ingredients and mix again. Add the chocolate chips and walnuts and mix yet again. Bake at 350 degrees for about 10 minutes, or until just barely golden around the edges.
submitted by: Emily Raymond
Wednesday, April 15, 2009
Confetti rice salad and tofu
Confetti Rice Salad (serves 6)
1 c long grain white rice
1 tsp. whole cumin seeds
1 clove garlic, crushed and peeled
1/2 tsp. salt
1 small orange bell pepper, finely chopped (about 1 c)
1 15-oz can black beans, rinsed and drained
1 large tomato, chopped (about 1.5 c)
1 c fresh or frozen corn kernels
2/3 c chopped green onions
1/4 c lime juice
3 Tbsp olive oil
1/2 c sunflower seeds (optional)
1/2 avaocado, diced (optional - I put in a whole avacado)
Combine rice, cumin, and 2 cups water in saucepan. Add garlic and salt, cover and bring to a simmer. Reduce heat to medium-low, and cook 15 minutes, or until rice is tender and most of water is absorbed. Remove from heat, sprinkle bell pepper on top, cover and cool rice in pan.
Transfer rice to large bowl, and remove garlic clove. Stir in beans, tomato, corn, green onions, lime juice, and oil. Season with salt and pepper (I forgot to do this). Fold in sunflower seeds and avocado. Serve at room temperature.
Orange-Chipotle Glazed Tofu (for piling on top of that awesome salad)
1 c fresh orange juice
1/4 c maple syrup
2 Tbsp. rice vinegar or cider vinegar
2 tsp. minced seeded chipotle chile in adobo sauce, drained, plus 2 tsp. adobo sauce (you can find tiny cans of this in the international foods section of the grocery store or sometimes it's by the enchilada sauce and salsa and stuff)
1/4 tsp. salt
14 oz package of extra firm tofu, drained and patted dry
1 Tbsp. vegetable oil
Whisk together OJ, syrup, vinegar, chile, adobo sauce, and salt in small bowl. Cover and chill. Cut each piece of tofu crosswise into 8 slices, each about a half-inch thick. Place tofu in large shallow glass dish. Add 1/2 c OJ mixture and oil to coat tofu. Cover, and refrigerate at least 30 minutes and up to 8 hours, turning from time to time. Reserve remaining OJ mixture in fridge, covered.
Preheat broiler. Line large baking sheet with foil (for easy cleanup - I forgot to do this too), and coat with cooking spray. Place tofu on prepared baking sheet. Combine marinade and reserved OJ mixture in small saucepan. Bring to a simmer. Cook over medium heat 12-15 minutes, or until syrupy. Keep warm.
Broil tofu 6-8 minutes per side, or until golden, basting occassionally with OJ mixture. Serve with remaining sauce.
*These recipes are from the June 2008 issue of Vegetarian Times Magazine.
submitted by: Emily Raymond
1 c long grain white rice
1 tsp. whole cumin seeds
1 clove garlic, crushed and peeled
1/2 tsp. salt
1 small orange bell pepper, finely chopped (about 1 c)
1 15-oz can black beans, rinsed and drained
1 large tomato, chopped (about 1.5 c)
1 c fresh or frozen corn kernels
2/3 c chopped green onions
1/4 c lime juice
3 Tbsp olive oil
1/2 c sunflower seeds (optional)
1/2 avaocado, diced (optional - I put in a whole avacado)
Combine rice, cumin, and 2 cups water in saucepan. Add garlic and salt, cover and bring to a simmer. Reduce heat to medium-low, and cook 15 minutes, or until rice is tender and most of water is absorbed. Remove from heat, sprinkle bell pepper on top, cover and cool rice in pan.
Transfer rice to large bowl, and remove garlic clove. Stir in beans, tomato, corn, green onions, lime juice, and oil. Season with salt and pepper (I forgot to do this). Fold in sunflower seeds and avocado. Serve at room temperature.
Orange-Chipotle Glazed Tofu (for piling on top of that awesome salad)
1 c fresh orange juice
1/4 c maple syrup
2 Tbsp. rice vinegar or cider vinegar
2 tsp. minced seeded chipotle chile in adobo sauce, drained, plus 2 tsp. adobo sauce (you can find tiny cans of this in the international foods section of the grocery store or sometimes it's by the enchilada sauce and salsa and stuff)
1/4 tsp. salt
14 oz package of extra firm tofu, drained and patted dry
1 Tbsp. vegetable oil
Whisk together OJ, syrup, vinegar, chile, adobo sauce, and salt in small bowl. Cover and chill. Cut each piece of tofu crosswise into 8 slices, each about a half-inch thick. Place tofu in large shallow glass dish. Add 1/2 c OJ mixture and oil to coat tofu. Cover, and refrigerate at least 30 minutes and up to 8 hours, turning from time to time. Reserve remaining OJ mixture in fridge, covered.
Preheat broiler. Line large baking sheet with foil (for easy cleanup - I forgot to do this too), and coat with cooking spray. Place tofu on prepared baking sheet. Combine marinade and reserved OJ mixture in small saucepan. Bring to a simmer. Cook over medium heat 12-15 minutes, or until syrupy. Keep warm.
Broil tofu 6-8 minutes per side, or until golden, basting occassionally with OJ mixture. Serve with remaining sauce.
*These recipes are from the June 2008 issue of Vegetarian Times Magazine.
submitted by: Emily Raymond
Friday, April 10, 2009
Mom’s Peach Cobbler
Mom’s Peach Cobbler
Reserve peach juice when draining peaches.
Put 2 cans (15 oz. each), or 2qts. of drained bottled peaches or fresh sliced peaches in bottom of 9X13 pan.
Mix together batter, then pour over peaches and spread.
Batter:
1 ½ sticks butter melted
1 C. sugar
1 C. milk
2 C. flour
1 ½ tsp. baking powder
¼ tsp. salt
1-2 tsp. vanilla
Then, mix up glaze.
Glaze:
Mix 1 c. sugar with ½ c. fruit juice or water. Mix well, then pour over batter and peaches.
Bake 1 hour at 350 degrees.
Put under broiler to darken crust after if you want the top to be darker.
submitted by: Carrie Brady
Reserve peach juice when draining peaches.
Put 2 cans (15 oz. each), or 2qts. of drained bottled peaches or fresh sliced peaches in bottom of 9X13 pan.
Mix together batter, then pour over peaches and spread.
Batter:
1 ½ sticks butter melted
1 C. sugar
1 C. milk
2 C. flour
1 ½ tsp. baking powder
¼ tsp. salt
1-2 tsp. vanilla
Then, mix up glaze.
Glaze:
Mix 1 c. sugar with ½ c. fruit juice or water. Mix well, then pour over batter and peaches.
Bake 1 hour at 350 degrees.
Put under broiler to darken crust after if you want the top to be darker.
submitted by: Carrie Brady
Macaroni and Cheese - the Good Stuff
Macaroni and Cheese - the Good Stuff
2 Tbsp butter
1/4 cup flour
2 cups milk
1/2 tsp mustard
4 cups shredded or chunked cheese, the sharper the better
2 cups uncooked macaroni
2 Tbsp seasoned bread crumbs
Cook macaroni noodles according to package directions (boil about 8 minutes). Meanwhile melt butter and flour together in medium saucepan. Whisk in milk and mustard. Slowly heat until thickened.
Take off heat and stir in cheese until melted. Put cooked macaroni in a large casserole dish and pour sauce over the pasta. Sprinkle bread crumbs over the top. Bake at 350 F about 30 to 40 minutes or until bubbly.
submitted by: Saralynn Jensen
2 Tbsp butter
1/4 cup flour
2 cups milk
1/2 tsp mustard
4 cups shredded or chunked cheese, the sharper the better
2 cups uncooked macaroni
2 Tbsp seasoned bread crumbs
Cook macaroni noodles according to package directions (boil about 8 minutes). Meanwhile melt butter and flour together in medium saucepan. Whisk in milk and mustard. Slowly heat until thickened.
Take off heat and stir in cheese until melted. Put cooked macaroni in a large casserole dish and pour sauce over the pasta. Sprinkle bread crumbs over the top. Bake at 350 F about 30 to 40 minutes or until bubbly.
submitted by: Saralynn Jensen
Pico de gallo salsa & guac recipe
This pico de gallo salsa recipe is from Pioneer Woman.
Submitted by: Sherie Christensen
Submitted by: Sherie Christensen
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