Monday, January 29, 2007
I'm here...
With nothing to contribute...yet! Oh, here's one!!!
Refridgerator Roll Dessert (We call it 'log' in my family)
1 box Nabisco Famous Chocolate Wafers - You may be able to find them near the ice cream aisle...they are always in a random place.
1 pint heavy whipping cream
1 tsp. vanilla
Whip the heavy cream and vanilla until firm (not too much, we don't want butter)
Spread the whipped cream onto the wafers until you have a stack of about 5-7. Lay the stack down and continue alternating cream & wafer until you run out of wafers. Wrap the 'roll' in whipped cream, covering the ends and all. Now it should just look like a white cylinder laying on a plate. Mmmmm. Refridgerate for 4-6 hours. Cut with a sharp knife at 45 degree angle. Enjoy....
p.s. the recipe is on the Nabisco box.
Refridgerator Roll Dessert (We call it 'log' in my family)
1 box Nabisco Famous Chocolate Wafers - You may be able to find them near the ice cream aisle...they are always in a random place.
1 pint heavy whipping cream
1 tsp. vanilla
Whip the heavy cream and vanilla until firm (not too much, we don't want butter)
Spread the whipped cream onto the wafers until you have a stack of about 5-7. Lay the stack down and continue alternating cream & wafer until you run out of wafers. Wrap the 'roll' in whipped cream, covering the ends and all. Now it should just look like a white cylinder laying on a plate. Mmmmm. Refridgerate for 4-6 hours. Cut with a sharp knife at 45 degree angle. Enjoy....
p.s. the recipe is on the Nabisco box.
Sunday, January 07, 2007
Cilantro Pesto and White Bean Quesadillas
Mmm! This is a new favorite from The Grit Restaurant (a vegetarian place in Athens, GA) Cookbook.
Leaves of 12 cilantro stems
1/2 c. walnuts
1/2 c. freshly grated Parmesan cheese
1/4 tsp. minced fresh garlic
1/4 tsp. freshly ground black pepper
Extra virgin olive oil
1 (15.5 oz) can white beans, drained
Butter or vegetable oil
4 lg. flour tortillas
4 cups shredded white cheddar cheese (we used half this much)
1/2 c. of your favorite salsa
1/4 c. sour cream
In food processor, combine first five ingredients and pulse to combine. Slowly add enough olive oil to make a thick pesto. Puree until smooth. In medium mixing bowl, gently combine the beans and pesto.
Place a skillet lightly coated with butter or vegetable oil over med-high heat and lay a tortilla inside. Cover with a handful of cheese and a layer of 1/4 of the pesto and white bean mixture. When cheese begins to melt, fold tortilla in half. Brown each side of quesadilla as desired. Repeat with remaining tortillas. Serve with the salsa and sour cream.
Leaves of 12 cilantro stems
1/2 c. walnuts
1/2 c. freshly grated Parmesan cheese
1/4 tsp. minced fresh garlic
1/4 tsp. freshly ground black pepper
Extra virgin olive oil
1 (15.5 oz) can white beans, drained
Butter or vegetable oil
4 lg. flour tortillas
4 cups shredded white cheddar cheese (we used half this much)
1/2 c. of your favorite salsa
1/4 c. sour cream
In food processor, combine first five ingredients and pulse to combine. Slowly add enough olive oil to make a thick pesto. Puree until smooth. In medium mixing bowl, gently combine the beans and pesto.
Place a skillet lightly coated with butter or vegetable oil over med-high heat and lay a tortilla inside. Cover with a handful of cheese and a layer of 1/4 of the pesto and white bean mixture. When cheese begins to melt, fold tortilla in half. Brown each side of quesadilla as desired. Repeat with remaining tortillas. Serve with the salsa and sour cream.
Monday, January 01, 2007
Mongolian Hot Pot
Happy New Year! This is a healthy favorite that should be good for New Years resolutions-- per 1 1/2 cup serving: 197 calories, 5.6 grams fat, 2.8 grams fiber.
3 Tbs. grated peeled fresh ginger (or minced bottled)
2 Tbs. low sodium soy sauce
1/4 tsp. crushed red pepper
8 oz. flank steak, thinly sliced and cut into 1 1/2 inch lengths
2 large garlic cloves, minced
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cooking spray
7 cups (about a pound) thinly sliced bok choy (white and green parts separated)
1 cup thinly sliced shiitake mushrooms
1 cup thinly sliced carrots
1/2 c. thinly sliced green onions
2 c. hot water
2 14-oz cans less sodium beef broth
4 oz. uncooked soba (buckwheat) noodles
1 Tbs. rice vinegar
dark sesame oil
1. Combine first 5 ingredients in a zip-loc bag and seal. Marinate in refrig 2 1/2 hours, turning bag occasionally.
2. Heat small Dutch oven over high heat and spray with cooking spray. Add beef mixture to pan; stir fry for a minute or until browned. Remove beef from pan and set aside.
3. Add white parts of bok choy, mushrooms, carrot, and green onions to pan; stir fry 2-3 minutes. Add water, broth, hoisin; bring to boil. Stir in noodles and green parts of bok choy. Reduce heat; simmer 5 minutes or until noodles are done. Ladle into bowls and drizzle each serving with 1/4 tsp. sesame oil.
3 Tbs. grated peeled fresh ginger (or minced bottled)
2 Tbs. low sodium soy sauce
1/4 tsp. crushed red pepper
8 oz. flank steak, thinly sliced and cut into 1 1/2 inch lengths
2 large garlic cloves, minced
---
cooking spray
7 cups (about a pound) thinly sliced bok choy (white and green parts separated)
1 cup thinly sliced shiitake mushrooms
1 cup thinly sliced carrots
1/2 c. thinly sliced green onions
2 c. hot water
2 14-oz cans less sodium beef broth
4 oz. uncooked soba (buckwheat) noodles
1 Tbs. rice vinegar
dark sesame oil
1. Combine first 5 ingredients in a zip-loc bag and seal. Marinate in refrig 2 1/2 hours, turning bag occasionally.
2. Heat small Dutch oven over high heat and spray with cooking spray. Add beef mixture to pan; stir fry for a minute or until browned. Remove beef from pan and set aside.
3. Add white parts of bok choy, mushrooms, carrot, and green onions to pan; stir fry 2-3 minutes. Add water, broth, hoisin; bring to boil. Stir in noodles and green parts of bok choy. Reduce heat; simmer 5 minutes or until noodles are done. Ladle into bowls and drizzle each serving with 1/4 tsp. sesame oil.
