Late Spring Alfresco Menu

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Crab Rolls

Make these crab rolls ahead, and take them on a picnic. You can find a 12-pack of dinner rolls in the bakery section of your local supermarket. Substitute lobster or chopped shrimp for crab, if desired.

Yield
4 servings (serving size: 2 rolls)

Ingredients
1/4 cup finely chopped Vidalia or other sweet onion
1/4 cup low-fat mayonnaise
2 tablespoons chopped fresh chives
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
1/2 teaspoon hot pepper sauce (such as Tabasco)
1 pound lump crabmeat, drained and shell pieces removed
1 1/2 tablespoons butter, softened
12 (1-ounce) dinner rolls, cut in half horizontally
12 Boston lettuce leaves (about 1 small head)
6 plum tomatoes, each cut into 4 slices
Preparation
Combine first 7 ingredients in a large bowl; toss well.

Spread butter onto cut sides of rolls. Heat a large nonstick skillet over medium heat. Place 6 roll halves, cut side down, in pan for 1 minute or until toasted. Repeat procedure with remaining roll halves. Spoon 1/4 cup crab mixture onto each bottom roll half. Place 1 piece of lettuce and 2 tomato slices on crab mixture; top with remaining roll halves.



Baby Artichokes with Creamy Horseradish-Dill Dip

This recipe showcases the bold, distinct flavor of this delicious thistle. Cool, refreshing yogurt and dill get a kick from horseradish for a dipping sauce that doubles as a dressing for fresh veggies or a vibrant sandwich spread. Artichokes contain potassium, vitamin A, and antioxidants, so you can feel great about serving them.

If there are any pink or purple leaves in the center of the artichoke, scoop them out with a spoon or cut them out with a knife; they'd be tough even after cooking. Soaking the artichokes in lemon water prevents them from browning.

Yield
4 servings (serving size: one-fourth artichoke halves and about 2 tablespoons dip)

Ingredients
4 cups cold water
1 tablespoon fresh lemon juice
2 1/2 pounds baby artichokes (about 10 artichokes)
1 lemon, halved
1/4 cup plain fat-free yogurt
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1 tablespoon prepared horseradish
1 1/2 teaspoons chopped fresh dill
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Fresh dill sprigs (optional)
Preparation
Combine water and 1 tablespoon lemon juice. Working with one artichoke at a time, bend back outer green leaves of artichokes, snapping at base, until reaching light green leaves. Trim about 1 inch from top of artichoke. Cut off stem of artichoke to within 1 inch of base; peel stem. Cut artichoke in half vertically. Rub edges with cut lemon, and place artichoke halves in lemon water. Repeat with remaining artichokes. Steam artichoke halves for 12 minutes or until tender.

Combine yogurt and next 6 ingredients (through pepper). Serve artichoke halves with dip; garnish with dill sprigs, if desired.


Strawberry Agua Fresca

Take advantage of the season's ripe, juicy strawberries for a drink that's the perfect way to begin a meal on a warm spring day. You can adjust the amount of sugar to taste, but peak-season berries shouldn't need much―if any―added sweetener. Garnish with a simple berry or a single edible bloom for an elegant touch.

Spanish for "fresh water," agua fresca is a refreshing, fruit-infused drink that is served throughout Mexico. Depending on the ripeness of the berries, adjust the amount of sugar for desired sweetness.

Yield
8 cups (serving size: 1 1/3 cups)

Ingredients
4 cups water
1/3 cup sugar
6 cups hulled strawberries
1/4 cup fresh lime juice (about 2 limes)
Preparation
Combine water and sugar, stirring until sugar dissolves. Place strawberries in a blender, and process until smooth. Combine the sugar mixture, strawberry puree, and juice; stir well.


Flatbread with Pancetta and Asparagus

Splurge on good-quality ingredients―pancetta, fresh asparagus, shaved Parmesan, and mozzarella cheese―for a show-stopping appetizer (or a stand-alone meal paired with with soup and salad). Homemade dough is worth the extra effort for the delicious golden crust on this memorable flatbread.

Sea salt adds a nice crunch to the topping, but kosher salt works, too. Use very thin asparagus spears, or cut thicker ones in half lengthwise. For a little extra bite, add a sprinkling of black pepper before serving. Enjoy any leftover bread with soup and salad.

Yield
8 servings (serving size: 1 wedge)

Ingredients
Dough:
1/2 cup warm water (100° to 110°)
1 teaspoon dry yeast
1 1/4 cups all-purpose flour, divided
1/2 teaspoon sea salt
Cooking spray

Topping:
1 teaspoon dried thyme
2 ounces pancetta, finely chopped
1 garlic clove, minced
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/4 pound fresh asparagus spears, trimmed
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) shaved fresh Parmesan cheese
Preparation
To prepare dough, combine warm water and yeast in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and 1/2 teaspoon salt to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead dough until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (the dough will feel sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If an indentation remains, dough has risen enough.)

While dough rises, prepare topping. Heat a small skillet over medium heat. Add thyme, pancetta, and garlic; sauté 5 minutes or until pancetta is crisp. Stir in 1/8 teaspoon salt and pepper.

Preheat oven to 475°.

Punch dough down; cover and let rest 5 minutes. Roll the dough into a 10-inch circle on a floured surface. Place dough on a baking sheet. Spread topping evenly over dough. Arrange the asparagus over topping; sprinkle with mozzarella. Bake at 475° for 10 minutes or until crust is golden. Remove from oven. Sprinkle with Parmesan


Meyer Lemon and Rosemary Brûlées

Sweeter than their run-of-the-mill counterparts, Meyer lemons elevate this créme brûlée recipe to a perfect finale for this special-occasion menu. A sprinkle of Rosemary adds another layer of flavor and aroma. Make this recipe a day ahead and chill overnight in the fridge. Sprinkle with sugar and torch the caramelized crust just before serving.

Meyer lemons are rounder and sweeter than regular lemons and have a subtle flowery scent. If you can't find Meyer lemons, use two teaspoons regular lemon rind.

Yield
4 servings (serving size: 1 brûlée)

Ingredients
1 cup whole milk
1/2 cup evaporated fat-free milk
1 tablespoon grated Meyer lemon rind
1 teaspoon chopped fresh rosemary
1/2 cup sugar
3 large egg yolks
2 large eggs
1/4 teaspoon vanilla extract
2 tablespoons sugar
Preparation
Combine the first 4 ingredients in a medium saucepan. Heat mixture over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring occasionally. Remove from heat. Cover and steep 10 minutes.

Preheat oven to 325°.

Combine 1/2 cup sugar, egg yolks, and eggs in a medium bowl, stirring with a whisk. Strain milk mixture through a sieve into egg mixture, stirring well with a whisk. Stir in vanilla. Return mixture to pan. Cook over medium-low heat 5 minutes or until mixture coats a spoon.

Divide the mixture evenly among 4 (6-ounce) ramekins. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.

Bake at 325° for 30 minutes or until center barely moves when ramekin is touched. Remove ramekins from pan; cool completely on a wire rack. Cover and chill at least 1 hour or overnight.

Sift 2 tablespoons sugar evenly over custards. Holding a kitchen blowtorch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (for about 1 minute). Serve immediately.

Source: Cooking Light

Spring Chicken

Braised Chicken with Baby Vegetables and Peas

Forego the packaged trimmed, peeled carrots labeled "baby carrots" and opt for small carrots with the tops attached. Trim the green tops to within one inch and refrigerate in the crisper drawer to keep themcrisp.

Baby turnips have a sweet, mild flavor and tender texture. Choose those that are firm, unblemished, and sweet-smelling.

Freshly shelled green peas are sweet and tender. Look for pods that are crisp, with no blemishes or signs of wilting.

Look for a whole chicken, cut up. If you prefer the fuller flavor of dark meat, use four chicken leg quarters instead.


Yield
4 servings (serving size: 3/4 cup vegetables, 1/3 cup sauce, 1 chicken breast half or 1 chicken thigh and 1 drumstick, and 1 1/2 teaspoons parsley)

Ingredients

2 tablespoons butter, divided
2 bone-in chicken breast halves, skinned
2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 cup dry white wine
1/2 teaspoon chopped fresh thyme
12 baby turnips, peeled (about 8 ounces)
12 baby carrots, peeled (about 8 ounces)
12 pearl onions, peeled (about 8 ounces)
6 fresh flat-leaf parsley sprigs
2 bay leaves
2 tablespoons all-purpose flour
3/4 cup fresh green peas
2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Melt 1 tablespoon butter in a Dutch oven over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add chicken to pan; sauté 5 minutes on each side or until browned. Remove from pan.

2. Add broth to pan; cook 1 minute, scraping pan to loosen browned bits. Add wine and next 6 ingredients (through bay leaves); stir. Add chicken to pan, nestling into vegetable mixture; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done. Discard bay leaves and parsley sprigs. Remove chicken and vegetables from the pan.

3. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings back into pan, stopping before fat layer reaches opening; discard fat. Return liquid to pan. Bring liquid to a boil; cook until reduced to 1 1/2 cups (about 5 minutes).

4. Melt remaining 1 tablespoon butter in a small skillet. Add flour, stirring until smooth. Add flour mixture to cooking liquid; cook 2 minutes or until slightly thick, stirring constantly. Return chicken and vegetable mixture to pan; stir in peas. Cook 3 minutes or until thoroughly heated. Garnish with chopped parsley.


Chicken Breasts Stuffed with Goat Cheese, Caramelized Spring Onions, and Thyme

Spring onions look like oversized green onions. Since they’re picked before full maturity, they have a milder flavor than pungent full-grown onions. Look for spring onions at farmers’ markets or in the produce section of major supermarkets. If you can’t find them, substitute leeks.



Stuff the chicken and refrigerate up to one day ahead. Let stand at room temperature 15 minutes before cooking. Serve with polenta and Broccolini.

Yield
6 servings (serving size: 1 chicken breast half and 2 teaspoons sauce)

Ingredients

1 1/2 teaspoons olive oil
1 1/3 cups thinly sliced spring onions (about 1 pound)
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) crumbled goat cheese
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon fat-free milk
1 1/2 teaspoons chopped fresh thyme
6 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/2 cup dry white wine
1 cup fat-free, less-sodium chicken broth

Preparation

1. Heat oil in a large skillet over medium heat. Add onions, 1/4 teaspoon salt, and pepper to pan; cook 12 minutes, stirring frequently. Cover, reduce heat, and cook 8 minutes, stirring occasionally. Uncover and cook 5 minutes or until golden, stirring occasionally. Cool slightly. Combine onion mixture, 1/4 teaspoon salt, cheese, parsley, milk, and thyme in a small bowl, stirring with a fork.

2. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket; stuff 1 1/2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with remaining 1/4 teaspoon salt.

3. Return pan to medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 5 minutes; turn chicken over. Cover, reduce heat, and cook 10 minutes or until chicken is done.

Remove chicken from pan; let stand 10 minutes. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced by half (about 2 minutes). Add broth, and cook until reduced to 1/4 cup (about 9 minutes). Serve with chicken.

Chicken Scaloppine with Sugar Snap Pea, Asparagus, and Lemon Salad

Look for asparagus stalks with deep green or purplish tips that are tightly closed and not slick. Remove the fibrous ends by bending each stalk until it snaps; the tough part will break off naturally.

Sugar snap peas are crunchy and sweet. Choose plump, crisp pods, and refrigerate up to three days.






Scaloppine are chicken breasts pounded thin; they cook to perfection in four minutes. The crisp salad comes together quickly, too, which makes this a great dinner for a busy night.

Yield
6 servings (serving size: 1 chicken breast half, about 1 cup pea mixture, 4 teaspoons sauce, and 1 lemon wedge)

Ingredients

3 cups julienne-cut trimmed sugar snap peas (about 1 pound)
2 cups (1-inch) slices asparagus (about 1 pound)
6 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper
Cooking spray
1 cup fat-free, less-sodium chicken broth
1/3 cup dry white wine
1 tablespoon butter
1 tablespoon chopped fresh mint
2 1/2 tablespoons extra-virgin olive oil
1 teaspoon grated lemon rind
1 1/2 tablespoons fresh lemon juice
6 lemon wedges

Preparation

1. Steam peas and asparagus, covered, 4 minutes or until crisp-tender. Rinse pea mixture with cold water; drain. Chill.

2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 breast halves to pan; sauté 2 minutes on each side or until done. Repeat procedure twice with remaining chicken. Add broth and wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1/2 cup (about 5 minutes). Remove from heat; stir in butter.

3. Combine remaining 1/4 teaspoon salt, mint, oil, rind, and juice, stirring well with a whisk. Drizzle oil mixture over pea mixture; toss gently to coat. Serve pea mixture with chicken and sauce. Garnish with lemon wedges.



Oven-Roasted Chicken Breasts with Artichokes and Toasted Breadcrumbs

Contrary to popular belief, baby artichokes are not immature. In fact, they are fully grown but simply positioned low on the stalk. Choose those that are olive green with tightly closed leaves. Because they have a tendency to discolor, place them in acidulated water after cutting.


If you can't find baby artichokes, use six large globe artichokes instead and cook them a bit longer, just until tender.

Yield
6 servings (serving size: 1 chicken breast half, 6 artichoke halves, 1/4 cup sauce, and about 2 1/2 tablespoons breadcrumbs)

Ingredients

5 quarts water, divided
1/3 cup kosher salt
6 bone-in chicken breast halves, skinned
1/4 cup fresh lemon juice
18 baby artichokes
2 tablespoons olive oil, divided
1/4 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 cup dry white wine
1 (14-ounce) can fat-free, less-sodium chicken broth
1 1/2 ounces French bread baguette
2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Combine 3 quarts water and salt in a Dutch oven, stirring until the salt dissolves. Add chicken to salt mixture. Cover and refrigerate 2 hours.

2. Combine remaining 2 quarts water and juice. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise; place in lemon water.

3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Drain artichokes; pat dry. Add artichokes to pan. Cover and cook 10 minutes or until tender. Uncover and cook an additional 5 minutes or until browned, stirring frequently. Keep warm.

4. Preheat oven to 450°.

5. Remove chicken from salt mixture; discard salt mixture. Pat chicken dry; sprinkle evenly with pepper.

6. Heat canola oil in a large ovenproof skillet over medium-high heat. Wrap handle of pan with foil. Add chicken to pan, meat side down; sauté 1 minute. Bake at 450° for 10 minutes. Turn chicken over; bake an additional 12 minutes or until done. Keep warm.

7. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings back into pan, stopping before fat layer reaches opening; discard fat.

8. Add white wine to drippings in pan; bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer until reduced to 1 cup (about 5 minutes). Add broth to pan; simmer until reduced to 1 1/2 cups (about 10 minutes).

9. Reduce oven temperature to 350°. Place bread in food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine remaining 1 tablespoon olive oil and breadcrumbs in a bowl; toss to coat. Arrange crumbs in a single layer on a baking sheet; bake at 350° for 5 minutes or until golden. Add parsley; toss to combine. Serve chicken with artichokes and sauce. Top with breadcrumbs. Serve immediately.


Roast Chicken with Smashed New Potatoes and Garlicky Jus

The term new potato refers to any thin-skinned potato harvested in early spring while the plant is still thriving, regardless of its skin color or variety. (Fully mature potatoes are harvested after the plant dies.) If you can’t find true new potatoes, use small red- or white-skinned potatoes.


An hour and a half of (mostly hands-off) cooking time yields a Sunday classic.

Yield
4 servings (serving size: 4 ounces chicken, about 1/4 cup gravy, and 1 cup potatoes)


Ingredients

for Chicken:

Cooking spray
1 lemon, thinly sliced
1 (4-pound) whole chicken
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 sprigs fresh rosemary
1 whole garlic head
1 cup dry white wine
1 (14-ounce) can fat-free, less-sodium chicken broth
1 tablespoon butter

for Potatoes:

16 new potatoes, unpeeled (about 2 pounds)
1/3 cup fat-free milk
2 tablespoons chopped fresh chives
1 tablespoon extra-virgin olive oil
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. To prepare chicken, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add lemon to pan; sauté 5 minutes or until lightly browned, turning occasionally. Remove from pan; cool.

2. Preheat oven to 400°.

3. Remove and discard giblets from chicken; trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 1/4 teaspoon salt and 1/4 teaspoon pepper; rub salt mixture under loosened skin. Insert lemon slices in a single layer under loosened skin. Place rosemary inside body cavity. Lift wing tips up and over back; tuck under chicken. Place chicken on a roasting pan coated with cooking spray. Lightly coat chicken with cooking spray. Remove white papery skin from garlic head (do not peel or separate cloves). Place garlic head in pan.

4. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove chicken from oven); bake an additional 1 hour or until a thermometer inserted in the meaty part of thigh registers 165°. Remove chicken from pan; let stand 10 minutes. Remove skin; discard. Loosely cover chicken; keep warm.

5. Remove garlic from pan; set aside. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings back into pan, stopping before fat layer reaches opening; discard fat.

6. Separate garlic cloves; squeeze to extract pulp. Place pan over medium-high heat. Stir in garlic pulp, wine, and broth; bring to a boil, scraping pan to loosen browned bits. Cook 10 minutes or until sauce is slightly thick. Remove from heat; stir in butter.

7. To prepare potatoes, place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender; drain. Return potatoes to pan. Mash with a potato masher to desired consistency. Add milk and remaining ingredients; stir until combined. Serve chicken with gravy and potatoes.

Source: Cooking Light

Family Favorites Made Light

Family Favorites Made Light

Fried chicken, garlic fries, chicago style pizza–all quintessential family favorites. Share them with your family and feel good knowing these slimmed down recipes are actually good for them.



French Onion Soup

Slowly cooking the onions brings out their sweet flavor. The soup itself can be prepared up to two days ahead. When ready to serve, add bread cubes, top with cheese, and broil until the cheese is golden.

Yield
8 servings

Ingredients

2 teaspoons olive oil
4 cups thinly vertically sliced Walla Walla or other sweet onion
4 cups thinly vertically sliced red onion
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup dry white wine
8 cups less-sodium beef broth
1/4 teaspoon chopped fresh thyme
8 (1-ounce) slices French bread, cut into 1-inch cubes
8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)

Preparation

Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.

Preheat broiler.

Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.

Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.






Sloppy Joes

Prepare the filling in one skillet for a quick weeknight dinner. Making your own Sloppy Joe sauce is a reduced-sodium alternative to using canned sauce.

Kids and adults alike love this little sweet-savory sandwich. Keep the meat mixture warm in a slow cooker set on low. Carrots and vegetable chips make great sides.

Yield
12 servings (serving size: 1 sandwich)

Ingredients

3/4 cup chopped onion
1/2 cup chopped green bell pepper
3/4 pound ground round
2 cups no-salt-added tomato sauce
2 tablespoons tomato paste
1 tablespoon prepared mustard
1 teaspoon chili powder
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
12 (1 1/2-ounce) rolls, split

Preparation

Heat a large nonstick skillet over medium heat. Add first 3 ingredients; cook until beef is browned, stirring to crumble. Stir in tomato sauce and next 8 ingredients (tomato sauce through black pepper); reduce heat to medium-low. Cover and cook 15 minutes, stirring occasionally. Spoon 1/4 cup beef mixture over bottom half of each bun. Cover with top halves.


Oven-Fried Chicken

Yield
4 servings (serving size: 1 chicken breast half or 1 drumstick and 1 thigh)

Ingredients

1 cup low-fat buttermilk
2 large egg whites, beaten
1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup cornmeal
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 chicken breast halves, skinned (about 1 pound)
2 chicken thighs, skinned (about 1/2 pound)
2 chicken drumsticks, skinned (about 1/2 pound)
2 tablespoons canola oil
Cooking spray

Preparation

Preheat oven to 425°.

Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish; stir well with a whisk. Combine flour, cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a separate shallow dish; stir well. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Dip chicken in buttermilk mixture; dredge in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. Bake at 425° for 30 minutes or until chicken is done.


Chicago-Style Pizza

Skip the delivery and make a healthy sausage pizza for the entire family. With a few on-hand topping ingredients and refrigerated pizza crust dough, prep time is only about 10 minutes.


Yield
8 servings (serving size: 1 piece)

Ingredients

2 (10-ounce) cans refrigerated pizza crust dough
Cooking spray
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1 1/4 cups cooked Atsa Spicy Pizza Sausage (recipe follows)
3 tablespoons thinly sliced fresh basil
1 (14.5-ounce) can no-salt-added diced tomatoes, drained
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/8 teaspoon black pepper

Preparation

Preheat oven to 450°.

Unroll dough portions onto a large baking sheet coated with cooking spray, slightly overlapping the edges. Pinch edges together to seal. Pat the dough into a 15 x 12-inch rectangle. Sprinkle mozzarella cheese over dough, leaving a 1/2-inch border, and top with sausage, basil, and tomatoes. Sprinkle with Parmesan cheese and pepper. Bake at 450° for 2 minutes. Reduce oven temperature to 425° (do not remove pizza from oven), and bake an additional 12 minutes or until cheese melts.

It's as bold as the name implies. Use some now and freeze the rest for a quick pizza later.

This recipe goes with Chicago-Style Pizza

Yield
5 cups (serving size: 1/2 cup)

Ingredients

1 pound ground turkey
1 pound ground pork
1/2 cup dry red wine
1/3 cup minced fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon fennel seeds
1 1/2 teaspoons crushed red pepper
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
4 garlic cloves, crushed

Preparation

Combine all ingredients in a large bowl. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.

Note: The sausage can be frozen in zip-top plastic bags for up to 3 months.


Garlic Fries

Let your kids help by allowing them to toss the potatoes in a large zip-top plastic bag with oil and salt before cooking. After baking, toss with garlic-infused butter for a rich flavor.

Tossing the fries in butter and garlic after cooking makes them unbelievably rich.

Yield
6 servings

Ingredients
3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips
4 teaspoons vegetable oil
3/4 teaspoon salt
Cooking spray
2 tablespoons butter
8 garlic cloves, minced (about 5 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
Preparation
Preheat oven to 400°.

Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat.

Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.

Place butter and garlic in a large nonstick skillet; cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and cheese to pan; toss to coat. Serve immediately.


Biscuit-Topped Chicken Potpie

Combine refrigerated diced potatoes, baking mix, cooked chicken, and frozen mixed vegetables for a shortcut version of traditional chicken potpie.

Yield
6 servings (serving size: 1 1/2 cups)

Ingredients

1 tablespoon butter
2 cups chopped leek
1/4 cup chopped shallot
3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1 1/2 cups refrigerated diced potatoes with onions (such as Simply Potatoes)
1/3 cup dry white wine
1 teaspoon Dijon mustard
1 (14-ounce) can fat-free, less-sodium chicken broth
2 cups chopped roasted chicken breast
1 1/2 cups frozen mixed vegetables
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons cornstarch
2 tablespoons water
2/3 cup half-and-half
Cooking spray
1 1/4 cups low-fat baking mix (such as Bisquick Heart Smart)
1/2 cup fat-free milk
1 large egg white, lightly beaten

Preparation

Preheat oven to 425°.

Melt butter in a large nonstick skillet over medium-high heat. Add leek, shallot, and thyme; sauté 2 minutes. Add potatoes; sauté 2 minutes. Add wine; cook 1 minute or until liquid evaporates. Stir in mustard and broth; bring to a boil. Cook 4 minutes, stirring occasionally. Stir in chicken, mixed vegetables, salt, and pepper; cook 1 minute. Combine cornstarch and 2 tablespoons water in a small bowl, stirring with a whisk. Add cornstarch mixture and half-and-half to pan. Reduce heat, and simmer 2 minutes, stirring constantly. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

Lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix, milk, and egg in a medium bowl, stirring with a whisk. Spoon batter over chicken mixture; spread evenly to cover. Bake at 425° for 20 minutes or until topping is golden and filling is bubbly. Let stand 10 minutes.


Spaghetti and Meatballs

Twirl up a forkful of this Italian favorite on any busy weeknight. The sauce is thin, so if you prefer it thicker, increase the amount of tomato paste.

Yield
8 servings (serving size: 1 cup spaghetti, about 1/2 cup sauce, 4 meatballs, and 1 tablespoon cheese)

Ingredients

Sauce:

Cooking spray
1 cup finely chopped onion
3 garlic cloves, minced
2 tablespoons tomato paste
1/4 teaspoon salt
1 (14-ounce) can less-sodium beef broth
2 (28-ounce) cans whole peeled tomatoes, undrained and chopped

Meatballs:

1 (1-ounce) slice white bread
2 (4-ounce) links sweet turkey Italian sausage, casings removed
1/2 cup finely chopped onion
1/3 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons egg substitute
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 garlic cloves, minced
1 large egg
1 pound ground sirloin

Remaining ingredients:

1/2 cup chopped fresh parsley
1/3 cup chopped fresh basil
1 pound hot cooked spaghetti
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano
Fresh parsley sprigs (optional)

Preparation

To prepare sauce, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 cup onion; sauté for 3 minutes. Add 3 garlic cloves, and sauté 1 minute. Add tomato paste; cook 1 minute. Stir in 1/4 teaspoon salt and broth. Cook 4 minutes. Stir in the tomatoes. Reduce heat, and simmer 45 minutes, stirring occasionally.

Preheat broiler.

To prepare meatballs, place bread in a food processor, and process until fine crumbs measure 1/2 cup. Combine the breadcrumbs, sausage, 1/2 cup onion, and next 8 ingredients (through sirloin) in a bowl. With wet hands, shape sirloin mixture into 32 meatballs. Place meatballs on a broiler pan. Broil 15 minutes or until done. Add meatballs to sauce; simmer 15 minutes. Sprinkle with 1/2 cup parsley and 1/3 cup basil. Serve over spaghetti. Sprinkle with cheese; garnish with parsley sprigs, if desired.


Bourbon Bread Pudding

Day-old toasted bread cubes work best, absorbing plenty of the custard.

Yield
16 servings (serving size: 1/2 cup bread pudding and 1 tablespoon bourbon sauce)

Ingredients
Pudding:
2 tablespoons butter, softened
4 cups fat-free milk
9 cups (1/2-inch) cubed French bread
2 cups sugar
2 teaspoons vanilla extract
4 large egg whites
1 large egg
1/2 cup raisins

Sauce:
3/4 cup sugar
6 tablespoons butter
1 large egg
1/4 cup bourbon
Preparation
Preheat oven to 350°.

To prepare pudding, spread 2 tablespoons butter onto bottom and sides of a 13 x 9-inch baking dish. Set aside.

Heat milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Place bread in a large bowl; pour hot milk over bread.

Combine 2 cups sugar and next 3 ingredients (through 1 egg) in a medium bowl, stirring with a whisk until well blended. Gradually add the egg mixture to milk mixture, stirring constantly with a whisk. Stir in raisins; pour into prepared dish. Place dish in a roasting pan; add hot water to pan to a depth of 1/2 inch. Bake at 350° for 50 minutes or until browned and set.

To prepare sauce, combine 3/4 cup sugar, 6 tablespoons butter, and 1 egg in a small, heavy saucepan over low heat. Cook 4 minutes or until a candy thermometer registers 165° and mixture is thick, stirring constantly. Remove from heat; stir in bourbon.
Source: Cooking Light

A Tapas Tale (or What I Ate in Barcelona)

Above: Barcelona Tapas Bar

In Spain, most locals enjoy tapas with sherry or wine, as a snack to tide them over until dinner (usually eaten around 10 or 11 at night). Almost always served at bars, tapas are thought to have originally consisted of a slice of cheese or ham placed over a drink to keep out flies. (The word tapa comes from the verb tapere, “to cover.”) Over time, these savory bites expanded to include regional specialties—oily slices of salt cod from the Basque or fried croquettes from the sherry region of Cadiz—that patrons would enjoy on toothpicks or rounds of bread. Nowadays, some tapas displays are so expansive, they could easily (and often do) comprise a full meal.

This is why tapas are so perfect for entertaining. These savory nibbles make terrific hors d’oeuvres as well as small-plate buffets. To round out the offerings below, simply add bowls of Spanish olives, some Spanish cheeses, including buttery Manchego, and fresh orange wedges and grapes.

And here’s the best part: tapas improve with age, which means you can (and should) make them one or two days in advance. They also taste wonderful at room temperature, which is how they’re served in Spain. So once you lay out all the goodies (along with plenty of bread, small plates, napkins and toothpicks), you’re done! Imagine—when your guests arrive, you can kick back, relax and actually enjoy your own party!


A Tapas Menu

Your tapas offerings may include refined dishes, but they can also feature something as simple as a plate of olives. Consider assembling a platter of delectable ready-to-eat foods, which will save you time and still satisfy guests. Here are suggestions:

• Cured olives–niçoise, picholine, lucques (France), kalamata (Greece), and manzanilla (Spain), to name a few–are tasty party snacks. Gourmet and international markets offer the widest choices.
• Include a selection of cheeses. As with any cheese board, present a wide variety that ranges from soft to hard textures and from mild to strong flavors (for instance, goat cheese, Manchego, Parmigiano-Reggiano, and gorgonzola). Ask your cheese merchant for advice; he should steer you away from cheeses that might be popular but are not at peak quality, and encourage you to sample new varieties.
• Provide an assortment of cured hams and sausages, such as sopressata, prosciutto, and serrano ham.
• Offer a crudités medley to enjoy with tapas-style dips, such as Classic Tzatziki.


Spiced Almonds

Salty, sweet and laced with smoke—the perfect kind of almond for a party. If any remain the next day, savor them over a salad topped with sliced ripe pears and shaved Manchego cheese.

Makes 12 servings, 1/4 cup each

Ingredients

1/4 cup light brown sugar
2 teaspoons ground cumin
1 teaspoon hot paprika
1 teaspoon dried thyme
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 large egg white
1 tablespoon water
1 pound (about 3 cups) Marcona or raw whole almonds (see Tip)

Preparation

1. Preheat oven to 275°F. Coat a large rimmed baking sheet with cooking spray.
2. Whisk brown sugar, cumin, paprika, thyme, salt and cayenne in a large bowl. Whisk egg white and water in a medium bowl until foamy. Add almonds and stir to coat; pour through a sieve to drain off excess egg white. Transfer the almonds to the bowl of spices; stir well to coat. Spread evenly on the prepared baking sheet.
3. Bake the almonds for 30 minutes. Stir, reduce the oven temperature to 200° and bake until the almonds are dry and golden, about 30 minutes more. Let cool before serving, about 20 minutes.

TIP: Spanish Marcona almonds have recently become more popular and more available. They’re a little flatter than ordinary almonds, with a richer flavor. Always skinned, most Marcona almonds have already been sautéed in oil and lightly salted when you get them. For this recipe, select unsalted and oil-free nuts if you can, though either will work well. Find them in specialty stores or online at tienda.com.

MAKE AHEAD TIP: Store in an airtight container for up to 1 week.


Spicy Lamb Meatballs

These succulent meatballs can be served on little plates with plenty of bread for sopping up the rich tomato sauce or simply with toothpicks (and a napkin!). They are best served warm.

Makes 12 servings, 4 meatballs each


Ingredients

12 ounces ground lamb
12 ounces 93%-lean ground turkey
1 cup fresh whole-wheat breadcrumbs (see Tip)
1 large egg white
1 cup minced onion, divided
6 cloves garlic, minced, divided
4 tablespoons chopped fresh mint, divided
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt, divided
1 tablespoon extra-virgin olive oil
1/2 cup red wine
1/4 teaspoon cayenne pepper
1 28-ounce can crushed tomatoes

Preparation

1. Preheat oven to 350°F. Coat a baking sheet with cooking spray.
2. Combine lamb, turkey, breadcrumbs, egg white, 1/2 cup onion, half the garlic, 2 tablespoons mint, coriander, cumin and 1/4 teaspoon salt in a large bowl. Gently mix to combine. Shape into 48 little meatballs, about 1 tablespoon each. Place on the prepared baking sheet.
3. Bake the meatballs for 10 minutes. Set aside.
4. Meanwhile, heat oil in a large saucepan over medium heat. Add the remaining 1/2 cup onion and cook, stirring, until golden, 3 to 5 minutes. Stir in the remaining garlic, wine, cayenne and the remaining 1/4 teaspoon salt. Simmer over medium-low heat until the wine has reduced significantly, 3 to 5 minutes. Add tomatoes, return to a simmer, reduce heat to low and simmer, partially covered, for 20 minutes.
5. Add the meatballs to the sauce and cook until heated through, about 5 minutes. Garnish with the remaining 2 tablespoons mint.


Serrano Ham with Crusty Tomato Bread

For this classic tapas morsel, sweet and garlicky tomato spread is the perfect companion for thin slices of salty, dry-cured Spanish ham. Plum tomatoes are called for because they contain less water and therefore have a more intense flavor when they are slow-roasted.

Makes 12 servings

Ingredients

12 plum tomatoes
4 tablespoons garlic oil (see Note), divided
2 teaspoons dried oregano
3/4 teaspoon kosher salt
1 whole-grain baguette, cut into 24 slices, or 12 pieces whole-grain bread, cut in half
6 ounces thinly sliced Serrano ham (about 24 slices; see Note)

Preparation

1. To prepare tomatoes: Preheat oven to 300°F. Coat a large rimmed baking sheet with cooking spray.
2. Cut tomatoes in half lengthwise and place on the prepared baking sheet. Sprinkle each half with some oil, some oregano and salt. Roast for 2 hours. When cool enough to handle, coarsely chop the tomatoes and transfer (with juices) to a serving bowl.
3. To serve tapas: Shortly before serving, preheat oven to 350°F.
4. Place bread on a baking sheet and brush with some of the remaining garlic oil. Bake until slightly crispy, but not hard, 2 to 4 minutes per side. Let cool slightly. To serve, arrange the bread on a large platter with ham and the bowl of tomato mixture for spreading.


Catalan Sauteed Polenta & Butter Beans

This dish is a satisfying vegetarian meal complete with spinach, beans and polenta, inspired by classic Spanish flavors. Note: Look for smoked paprika with other specialty spices; it’s available in three varieties: sweet, bittersweet and hot. Sweet is the most versatile, but if you like a little bit of heat, choose the hot variety. You can find Spanish products in specialty-foods stores or online at tienda.com. Make it a Meal: Enjoy with a green salad tossed with sherry vinaigrette and a glass of Jean-Luc Colombo Côtes du Rhône.

Makes 4 servings, 1 1/2 cups each

Ingredients

4 teaspoons extra-virgin olive oil, divided
1 16-ounce tube prepared plain polenta, cut into 1/2-inch cubes
1 clove garlic, minced
1 small onion, halved and thinly sliced
1 red bell pepper, diced
1/2 teaspoon paprika, preferably smoked, plus more for garnish (see Note)
1 15-ounce can butter beans, rinsed
4 cups packed baby spinach
3/4 cup vegetable broth
1/2 cup shredded Manchego or Monterey Jack cheese
2 teaspoons sherry vinegar

Preparation

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add polenta and cook in a single layer, stirring occasionally, until beginning to brown, 8 to 10 minutes. Transfer to a plate.
2. Reduce the heat to medium, add the remaining 2 teaspoons oil and garlic to the pan, and cook, stirring, until fragrant, 30 seconds. Add onion and bell pepper; cook, stirring, until just tender, 3 to 5 minutes. Sprinkle with paprika; cook, stirring, for 30 seconds. Stir in beans, spinach and broth; cook, stirring, until the beans are heated through and the spinach is wilted, 2 to 3 minutes. Remove from the heat; stir in cheese and vinegar. Serve vegetables over polenta. Sprinkle with paprika, if desired.



Chickpeas with Mussels

When you think “mussels” you may not instantly think “chickpeas,” but the two are joined in tasteful union in this delicious, bistro-style dish. You’ll want some crusty bread to sop up the sauce.

Makes 2 servings

Ingredients

2 teaspoons extra-virgin olive oil
1 8-ounce can chickpeas, rinsed (3/4 cup)
8 cherry tomatoes, halved
1 small onion, chopped
2 cloves garlic, minced
1 4-ounce jar chopped pimientos, rinsed
2 teaspoons chopped fresh oregano
1/2 teaspoon freshly ground pepper
Pinch of saffron
1/2 cup vegetable broth or reduced-sodium chicken broth
1/4 cup dry sherry
2 pounds mussels, scrubbed and debearded (see Tip)

Preparation

1. Heat oil in a large saucepan over medium heat.
2. Add chickpeas, tomatoes, onion, garlic and pimentos. Cook, stirring frequently, until softened, 6 to 8 minutes.
3. Stir in oregano, pepper and saffron. Cook, stirring, until fragrant, about 30 seconds.
4. Pour in broth and sherry, stirring to scrape up any browned bits. Bring to a simmer.
5. Add mussels and stir to combine. Return to a simmer. Cover, reduce heat and simmer until the mussels open, 6 to 8 minutes. Stir; discard any unopened mussels before serving.

TIP: To debeard a mussel, hold the mussel in one hand. Firmly pull out the black fibrous "beard" from the shell.


Spanish "Tortilla"

Don’t confuse this with the flour or corn tortillas you use to make wraps. A Spanish tortilla is a potato-and-egg omelet found on numerous menus throughout Spain. Traditionally these are cooked in heaps of olive oil. Our version uses less oil, so it’s lower in calories, and if you use precooked diced potatoes, it’s faster too.

Makes 6 servings

Ingredients

3 teaspoons extra-virgin olive oil, divided
1 small onion, thinly sliced
1 cup precooked diced red potatoes (see Tip)
1 tablespoon chopped fresh thyme
1/2 teaspoon smoked paprika
6 large eggs
4 large egg whites
1/2 cup shredded Manchego or Jack cheese
3 cups baby spinach, roughly chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Preparation

1. Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more.
2. Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with cheese, spinach, salt and pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center).
3. To flip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it. Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold.


A Spanish Wine Sampler List

Reds

Fra Guerau, Montsant ($12). Well-balanced blend whose bright fruit and crisp acidity goes well with plates of olives or a selection of cheeses.


Valdubón Cosecha, Ribera del Duero ($14). A great wine to serve with grilled foods, made solely from tempranillo with plenty of plummy fruit.


Morlanda Criança, Priorat ($48). A blend of garnacha, cariñena and cabernet sauvignon dominated by black cherry with hints of raisins and dates.


Whites

Segura Viudas Creu de Lavit, Penedès ($15). Made exclusively from Xarel-lo, a white grape used to make cava. With a nose full of citrus, this is the perfect aperitif wine.


Vionta Albariño, Rías Baixas ($18). A touch of green apple and dried herbs; perfect with seafood or grilled vegetables.


Segura Viudas Reserva Heredad, Cava ($20). Medium-bodied sparkler with faint notes of apple and peach; ideal match for most tapas.

Sources: Eating Well, Cooking Light and The Food Network..and salvadordalimuseum.org

Oh, just came across these Tapas plates from Salvador Dali Museum


http://www.salvadordalimuseum.org/store/product.php?productid=2906&cat=106&page=1


http://www.salvadordalimuseum.org/

Easy Easter Menu

Easy Easter Menu

A variety of herbs lend sophistication to this menu of simple spring foods. If there's no time to soak the ham, a prepared one will work fine. Save your effort instead for the chocolate cake, which is heavenly.



This basic recipe yields a fine ham to serve for breakfast or dinner. Because the seasonings are mild, leftovers are at home in a variety of dishes. Soaking the ham in water draws out some of the sodium so the ham won't taste too salty.

Simple Baked Ham

Yield
26 servings (serving size: about 3 ounces)

Ingredients

1 (8-pound) 33%-less-sodium smoked, fully cooked ham half
2 teaspoons whole cloves
Cooking spray
2 cups apple juice, divided
2 tablespoons dark brown sugar
1 tablespoon Dijon mustard

Preparation

Place ham in a large Dutch oven or stockpot. Cover with water to 2 inches above ham; cover and refrigerate for 24 hours. Drain; rinse well with warm water. Drain.

Preheat oven to 325°.

Trim fat and rind from ham. Score outside of ham in a diamond pattern; stud with cloves. Place ham, skin side down, on the rack of a broiler pan coated with cooking spray. Place rack in pan; pour 1 cup apple juice over ham. Cover ham loosely with foil. Bake at 325° for 2 1/2 hours, basting occasionally with remaining 1 cup apple juice.

Remove ham from oven (do not turn oven off); uncover ham. Combine sugar and mustard; brush over ham. Bake, uncovered, at 325° for 30 minutes or until a thermometer inserted into thickest portion registers 140°. Place ham on a cutting board; cover and let stand 10 minutes before slicing.

Cooking Light January 2005



Rosemary Potatoes

These potatoes taste as if they were roasted in the oven--but take only half the time.

Yield
4 servings (serving size: 3/4 cup)

Ingredients

1 tablespoon butter
1 teaspoon bottled minced garlic
1 teaspoon dried rosemary
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 pounds red potatoes, quartered (about 4 cups)

Preparation

Place butter and garlic in an 8-inch square baking dish. Microwave at MEDIUM-HIGH (70% power) 45 seconds or until butter melts. Add rosemary, salt, pepper, and potatoes; toss well. Cover and microwave at HIGH for 15 minutes or until potatoes are tender.

Cooking Light March 2001


Glazed Julienne Carrots

Yield
8 servings (serving size: 1/2 cup)

Ingredients

2 tablespoons reduced-calorie margarine
1/4 cup firmly packed brown sugar
4 cups (2-inch) julienne-cut carrot
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh parsley

Preparation

Melt margarine in a large nonstick skillet over medium heat; add sugar, stirring until melted.

Add carrots, salt, and pepper and cook 10 minutes, or until carrots are crisp-tender, stirring occasionally. Remove from heat. Stir in parsley.

Cooking Light November 1996



Light'n'Creamy Chocolate Cake Roll

This creation won second place in the professional competition, the winning chef studied culinary arts at the University of Akron and spent three years working in Italy as a private chef and currently lives in Hudson, Ohio.

Yield
10 servings (serving size: 1 slice)

Ingredients

Cake:

3 tablespoons unsweetened cocoa (such as Hershey's)
1 (16-ounce) package angel food cake mix (such as Duncan Hines)
Cooking spray
1/2 cup powdered sugar

Filling:

2 (1-ounce) bars unsweetened baking chocolate (such as Hershey's)
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 cup powdered sugar
1 (8-ounce) container frozen fat-free whipped topping, thawed
1 teaspoon unsweetened cocoa (such as Hershey's)
Chocolate curls (optional)

Preparation

Preheat oven to 350°.

To prepare the cake, combine 3 tablespoons cocoa and cake mix in a large bowl. Prepare the cake mix with added cocoa according to package directions. Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with wax paper. Pour batter into pan.

Bake at 350° for 25 minutes or until cake springs back when touched lightly in center. Cool the cake in pan 5 minutes. Loosen cake from sides of pan, and turn out onto a dish towel dusted with 1/2 cup powdered sugar; carefully peel off wax paper. Cool the cake 1 minute. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack, and cool completely (about 15 minutes).

To prepare the filling, place baking chocolate in a glass bowl; microwave at high 2 minutes or until almost melted, stirring after 1 minute. Cool. Place the cream cheese in a medium bowl, and beat with a mixer at medium speed until smooth. Gradually add the melted chocolate and 1 cup powdered sugar, beating mixture well (mixture will be very thick). Gently stir 1/2 cup whipped topping into the filling, and gently fold in the remaining whipped topping.

Carefully unroll cake; remove towel. Spread filling over the cake, leaving a 1/2-inch border around outside edges. Re-roll cake, and place, seam side down, on a platter. Cover and chill for 30 minutes. Sprinkle with 1 teaspoon cocoa. Cut the cake into 10 slices; garnish with chocolate curls, if desired.

Cooking Light December 2001

Snowy Easter Menu

Snowy Easter Menu

If spring's not yet sprung in your neighborhood, warm up with this hearty Easter feast.


Rosemary Garlic Roast Leg of Lamb

This roast cooks with just a simple rub of rosemary and garlic; coarse salt goes on the second the lamb emerges from the oven.

Yield
8 servings (serving size: 3 ounces)

Ingredients

1 (3-pound) rolled boned leg of lamb, trimmed
1 tablespoon chopped fresh rosemary
3 garlic cloves, minced
1 teaspoon kosher or sea salt

Preparation
Preheat oven to 450°.

Secure roast at 1-inch intervals with heavy string. Rub surface of roast with rosemary and garlic. Place roast on the rack of a broiler pan or roasting pan; insert a meat thermometer into thickest portion of roast. Bake at 450° for 1 hour and 15 minutes or until thermometer registers 140° (medium-rare) to 155° (medium).

Sprinkle with salt. Place roast on a cutting board; cover loosely with foil. Let stand 10 minutes. (Temperature of roast will increase 5° upon standing.) Remove string before slicing.

Cooking Light December 2002


Golden Onion Strata with Gruyère and Prosciutto

We love the flavor and layered look of this strata, with paper-thin prosciutto providing a mere but welcome hint of salt. It's a perfect make-ahead dish for brunch.

Yield
8 servings

Ingredients

4 cups chopped Vidalia or other sweet onion
1 cup (4 ounces) very thin slices prosciutto or ham, chopped
1/3 cup water
2 1/2 cups fat-free milk
1/4 teaspoon dry mustard
1/8 teaspoon black pepper
1 (8-ounce) carton egg substitute
8 cups (1/2-inch) cubed French bread (about 9 ounces)
1 cup (4 ounces) shredded Gruyère, Jarlsberg, or Swiss cheese

Preparation

Heat a large nonstick skillet over medium-high heat. Add onion and prosciutto, and sauté 5 minutes or until onion begins to brown. Add water; cover, reduce heat to low, and simmer 30 minutes. Uncover and simmer 30 minutes or until liquid almost evaporates. Cool.

Combine the milk, mustard, pepper, and egg substitute in a large bowl, and stir with a whisk until mixture is well-blended. Stir in the onion mixture. Add bread, tossing gently to coat.

Arrange half of the bread mixture in a single layer in an 11 x 7-inch baking dish. Sprinkle with 1/2 cup cheese, and top with remaining bread mixture. Cover strata, and chill 8 hours or overnight.

Preheat oven to 350°.

Uncover strata. Bake at 350° for 25 minutes. Sprinkle with 1/2 cup cheese; bake an additional 20 minutes or until set.

Cooking Light May 2000


Barley Pilaf with Sautéed Mushrooms

The button mushrooms should be cooked in a cast-iron or heavy skillet instead of a nonstick skillet because you need high heat to get a nice browning. You could also use this hearty side dish as a filling for stuffed cabbage.

Yield
4 servings (serving size: 1 1/4 cups pilaf and about 1/4 cup mushrooms)

Ingredients

1/2 cup dried porcini mushrooms (about 1/2 ounce)
1 cup boiling water
2 tablespoons olive oil, divided
3 cups chopped button mushrooms (about 8 ounces)
1/2 cup dry white wine
1/8 teaspoon black pepper
2 garlic cloves, minced
1 cup finely chopped onion
2 1/4 cups water
1 cup uncooked pearl barley
1/2 teaspoon salt
1/4 cup chopped fresh parsley
1 tablespoon butter
4 cups sliced button mushrooms (about 8 ounces)

Preparation

Combine the dried porcini mushrooms and boiling water in a bowl; cover and let stand for 15 minutes. Drain in a sieve over a bowl, reserving mushroom liquid. Finely chop porcini mushrooms; set aside.

Heat 1 tablespoon oil in a large cast-iron or heavy skillet over high heat. Add chopped button mushrooms; cook for 5 minutes or until browned, stirring occasionally. Reduce heat to medium. Add porcini mushrooms, wine, pepper, and garlic; cook 1 minute or until liquid almost evaporates. Remove from heat.

Heat 1 tablespoon oil in a large sauce-pan over medium heat. Add onion; cook 3 minutes. Add reserved mushroom liquid, 2 1/4 cups water, porcini mixture, barley, and salt, and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until barley is tender. Fluff with a fork; stir in parsley.

Carefully melt butter in a cast-iron or heavy skillet over high heat. Add the sliced button mushrooms, and sauté for 5 minutes or until browned. Top the pilaf with sautéed mushrooms.

Cooking Light December 2000


Sour Cream Babka

Russian and Polish immigrants gloried in Easter babkas - enriched yeast breads studded with dried fruits and nuts. For a more traditional babka, omit the amaretto and use dried sour cherries and candied cherries in place of cranberries and raisins.

Yield
28 servings

Ingredients

Dough:

1 cup dried cranberries
1 tablespoon amaretto (almond-flavored liqueur)
1 cup evaporated fat-free milk
1 (8-ounce) carton low-fat sour cream
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
1/2 cup granulated sugar
2 large eggs
2 large egg yolks
1 teaspoon almond extract
1/2 teaspoon salt
6 cups all-purpose flour, divided
Cooking spray
1 tablespoon granulated sugar
1 cup golden raisins
1/2 cup slivered almonds

Icing:
1 1/2 cups powdered sugar
1/4 cup evaporated fat-free milk
1/4 teaspoon almond extract

Preparation

To prepare dough, combine cranberries and amaretto in a small bowl; set aside. Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; stir in sour cream. Cool to room temperature.

Dissolve yeast in warm water, and let stand 5 minutes. Place 1/2 cup granulated sugar, eggs, and egg yolks in a large bowl; beat with a mixer at high speed until thick and pale (about 2 minutes). Add milk mixture, yeast mixture, 1 teaspoon almond extract, and salt; beat until well blended.

Lightly spoon flour into dry measuring cups; level with a knife. Add 5 1/2 cups flour to egg mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 10 minutes.

Coat a 12-cup Bundt pan with cooking spray; dust with 1 tablespoon granulated sugar. Knead cranberry mixture, raisins, and almonds into dough. With floured hands, pat dough into an 8-inch circle. Form a 2-inch hole in center of dough; place dough in prepared pan, allowing center of Bundt pan to emerge through hole in dough. Gently press the dough into pan. Lightly coat top of dough with cooking spray; cover and let rise 45 minutes or until doubled in size.

Preheat oven to 350°.

Uncover dough. Bake at 350° for 45 minutes or until loaf is browned and sounds hollow when tapped. Cool in pan 5 minutes on a wire rack.

To prepare icing, combine powdered sugar, 1/4 cup milk, and 1/4 teaspoon almond extract, stirring with a whisk. Remove babka from pan, and place on a serving platter. Drizzle with icing; cool completely.

Cooking Light January 2004

Stormy Easter Menu

Stormy Easter Menu

Spring weather can be very unpredictable and if your Easter weather is forecasted to be more wet than wonderful then this is the menu for you. Each dish features a bold look and flavor to outshine a wet, dreary day.


Fire and Spice Ham

Sweet-hot pepper jelly and tangy pineapple preserves create an easy glaze for the ham.

Yield
18 servings (serving size: about 3 ounces)

Ingredients

1 (5 1/2- to 6-pound) 33%-less-sodium smoked, fully cooked ham half
Cooking spray
1/2 cup red pepper jelly
1/2 cup pineapple preserves
1/4 cup packed brown sugar
1/4 teaspoon ground cloves

Preparation

Preheat oven to 425°.

Trim fat and rind from ham half. Score outside of ham in a diamond pattern. Place ham on a broiler pan coated with cooking spray. Combine jelly and remaining ingredients, stirring with a whisk until well blended. Brush about one-third of jelly mixture over ham.

Bake at 425° for 5 minutes. Reduce oven temperature to 325° (do not remove ham from oven); bake an additional 45 minutes, basting ham with jelly mixture every 15 minutes. Transfer ham to a serving platter; let stand 15 minutes before slicing.

Cooking Light December 2002


Green Beans with Roasted Onion Vinaigrette

To simplify things, make and refrigerate the vinaigrette and steam and chill the green beans a day ahead.

Yield
8 servings (serving size: about 4 ounces green beans and 1/4 cup vinaigrette)

Ingredients

2 red onions, peeled (about 1 pound)
4 teaspoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon black pepper
2 sprigs fresh thyme
1 tablespoon chopped fresh dill
3 tablespoons Champagne vinegar or white wine vinegar
1 tablespoon stone-ground mustard
2 pounds green beans, trimmed, steamed, and chilled

Preparation

Preheat oven to 400°.

Cut onions in half vertically. Drizzle the cut side of each onion half with 1/4 teaspoon oil. Sprinkle halves evenly with salt and pepper. Place 1 thyme sprig on 1 onion half; top with other half. Wrap in foil. Repeat procedure with the remaining thyme and onion halves. Bake the wrapped onions at 400° for 1 hour or until tender. Cool to room temperature. Discard thyme, and chop onions. Combine 1 tablespoon olive oil, onion, dill, vinegar, and mustard in a small bowl.

Toss the beans with the vinaigrette.

Cooking Light November 2001


Carrot Soufflé

Because this dish contains no beaten egg whites, it is not a true soufflé the name is derived from its light airy texture. Similar in color and flavor to sweet potato casserole, it pairs well with ham or turkey.

Yield
8 servings (serving size: 1/2 cup)

Ingredients

7 cups chopped carrot (about 2 pounds)
2/3 cup granulated sugar
1/4 cup fat-free sour cream
3 tablespoons all-purpose flour
2 tablespoons butter, melted
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
Cooking spray
1 teaspoon powdered sugar

Preparation

Preheat oven to 350°.

Cook carrot in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.

Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 40 minutes or until puffed and set. Sprinkle with powdered sugar.

Cooking Light November 2002


Double Coconut Cake

Coconut milk, found with the Asian foods in the supermarket, makes this cake moist and rich.

Yield
14 servings

Ingredients

Cooking spray
1 tablespoon cake flour
2 1/4 cups sifted cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups sugar
1/3 cup butter, softened
2 large eggs
1 (14-ounce) can light coconut milk
1 tablespoon vanilla extract
Fluffy Coconut Frosting (recipe follows this one)
2/3 cup flaked sweetened coconut, divided

Preparation

Preheat oven to 350°.

Coat 2 (9-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.

Combine 2 1/4 cups flour, baking powder, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.

Pour batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.

Place 1 cake layer on a plate; spread with 1 cup Fluffy Coconut Frosting. Sprinkle with 1/3 cup coconut. Top with remaining cake layer; spread remaining frosting over top and sides of cake. Sprinkle 1/3 cup coconut over top of cake. Store cake loosely covered in refrigerator.

Cooking Light December 2001

Fluffy Coconut Frosting

Yield
about 4 cups (serving size: about 1/4 cup)

Ingredients

4 large egg whites
1/2 teaspoon cream of tartar
Dash of salt
1 cup sugar
1/4 cup water
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract

Preparation

Place egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed. Stir in extracts.

Cooking Light December 2001