Orange Beef and Broccoli

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with asian seasonings, Broccoli, dinner, five-spice powder, flank steak, food, recipe, Stir Fry, strip steak June 11, 2014

Orange Beef and Broccoli

On rare occasions we like to order Chinese take-out, and one of our favorite dishes is beef and broccoli. The rice comes separate and I can limit or not take any rice if I choose not to, so I feel this is probably one of the healthier entrees that is available.

With this recipe I’m woking (pun intended) a little on the wild side, because I haven’t attempted to make this dish before now. I don’t own a wok as the recipe suggests using, but any large heavy skillet will do fine. The most time consuming aspect of the recipe is preparing the ingredients. Have everything chopped, sliced, measured and ready to go before you start cooking, because once you turn on the heat, the cooking goes quickly.

Orange rind and five-spice powder flavor the dish with sweet notes that are countered by a hit of red pepper’s heat. Decrease the pepper for anyone who would prefer to walk on the mild side. Serve rice on the side.

I’m really enjoying using the asian seasonings I’ve acquired and now making use of. They provide salty, sweet, sour, and spicy flavors. Some essential basic ingredients that you might consider for your pantry are: Siracha, a spicy chile sauce that saves you the time of working with fresh chiles; brown sugar, an easy way to add instant caramel notes and some sweetness; lower-sodium soy sauce that provides deep umami notes; dark sesame oil, intensely tasty oil that coats food with savory richness; and rice vinegar, more mellow than most vinegars, only a splash brings flavors into balance.

Some basic seasonings for asian cooking.

ORANGE BEEF AND BROCCOLI

Yield: serves 4

Ingredients:

1 pound flank steak, trimmed ( I used a strip steak)
3/4 teaspoon five-spice powder
3/4 teaspoon black pepper
1/4 teaspoon kosher salt
2 tablespoons peanut oil, divided
2 cups small broccoli florets
1 1/2 cups vertically sliced onion
8 (1-inch) strips orange rind
4 garlic cloves, thinly sliced
1/2 cup unsalted beef broth
3 tablespoons orange juice
3 tablespoons hoisin sauce
1 tablespoon lower-sodium so sauce
2 teaspoons rice vinegar
1 teaspoon cornstarch
3/4 teaspoon crushed red pepper
1/2 cup sliced green onions (garnish)
2 tablespoons toasted sesame seeds (garnish)
1 package precooked white rice such as Uncle Ben’s

Directions:

1. Sprinkle steak evenly with five-spice powder, black pepper and salt. Heat a large wok or skillet over high heat. Add 1 tablespoon peanut oil to the pan; swirl to coat. Add steak; cook 4 minutes on each side or until browned. Remove steak from pan; let stand 5 minutes. Cut steak across grain into thin slices.

2. Return pan to high heat. Add remaining 1 tablespoon oil, swirl. Add broccoli, onion, rind, and garlic; stir-fry 3 minutes or until lightly browned.

Combine broth and next 6 ingredients (through red pepper) in a bowl stirring with a whisk. Add stock mixture to pan; cook 1 minute or until slightly thickened.

3. To serve, spoon some rice onto a plate, top with 3/4 cup broccoli mixture and 3 ounces beef. Sprinkle evenly with green onions and sesame seeds.

SOURCE: Cooking Light

Kale and Melted Cheese Panini

Posted by deliciousonadollar in Sandwichs and tagged with cheese, healthy, kale, panini, recipe, sandwich, tomato, vegetarian June 6, 2014

Kale and Melted Cheese Panini

Farmer’s Markets are starting to open or move outdoors now that the weather has warmed up. I’m tired of making do with supermarket produce, even if some of it is locally grown. I love going to the open market and seeing first-hand the stalls and rows of fresh vegetables. So on most Thursdays I’ll be part of the crowd strolling in the sunlight from stall to stall, with my bags and basket in hand. I’ve gotten to know a few of the vendors, so we chat and they keep me informed as to what’s in season right now, right here. Local to me means having been grown in a 25 mile radius of where I live.

Dinner inspiration waits at every turn. A bunch of dark green kale and a juicy early tomato go into my bag. These will be layered with melty cheese in a savory, cheesy panini. (today’s post) I have plans for using the rest of the kale in a meatless meal that will soon be appearing on these pages also. Rhubarb goes into my bag next, ooooh, so many things to make with rhubarb. What shall be first? Asparagus, standing in tall bunches, just waiting for me. Again, I have so many ideas of what to do with them. Oh, I’m happy. I’m doing the happy dance!! 1-2-3-cha,cha, cha.

For this vegetarian panini sandwich, layers of sautéed kale, garden-fresh tomatoes and a fine melting cheese get toasted to ultra-deliciousness. Gruyère or fontina have complex flavors and melt beautifully, but any cheese you have on hand will do. I particularly like muenster cheese as it too melts nicely, and has a mild nutty flavor that blends with the other flavors of this sandwich. For anyone who absolutely must have some meat in their sandwich, well, a little bacon never hurt anything, and it makes a great addition. As you can see by the photos, I did just that!

KALE AND MELTED CHEESE PANINI

Yield: makes 4 servings

Ingredients:

1 tablespoon extra virgin olive oil
1 small onion, finely chopped
3 tablespoons balsamic vinegar
1 clove garlic, minced
8 cups chopped kale
1/4 cup water
1/4 teaspoon salt
8 slices country bread (1/4 inch thick), preferably whole wheat
cooking spray
1 cup shredded Gruyère or fontina cheese ( or any other cheese of choice)
1 medium tomato, cut into 8 thin slices
2 slices precooked bacon/sandwich (optional)

Directions:

1. Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until golden brown, 5 – 7 minutes. Add vinegar and cook until almost evaporated, about 1 minute. Add garlic and cook, stirring, until fragrant, about 30 seconds.

Onion and garlic sautéed with balsamic vinegar.

Add kale, water and salt (the pan will be full). Stir, cover and cook, stirring occasionally, until the kale is wilted and the water has evaporated, about 5 minutes. Remove from heat.

Add the kale and cook until it is wilted.

2. To prepare the panini: Preheat panini maker to high. Coat one side of each slice of bread with cooking spray. With sprayed side down, spread the kale mixture on 4 slices of bread ( about 1/2 cup per sandwich). Top each with 1/4 cup cheese and 2 slices tomato.

All layered up, ready for the bun top.

Top with the remaining bread, sprayed-side up. Press in the panini maker until crispy, 3 to 5 minutes.

This is unbelievably good!

SOURCE: Eating Well Magazine

Banana Upside-Down Cake

Posted by deliciousonadollar in Cakes and tagged with bananas, cake, cranberries, dessert, food, recipe, upside-down cake June 5, 2014

Banana Upside-Down Cake

Upside-down cakes were something that we had often when I was growing up. A one layer cake that had its own topping, therefore there was no need for frosting. The only kind my mom made was with pineapple; I never considered that there was any other kind. That may be true for many of you too, because it is only recently that I’ve been seeing recipes that use other kinds of fruits for the topping.

When my Spring edition of the Baking Sheet arrived last week it contained this recipe for Banana Upside-down Cake. And what a happy coincidence, I had two bananas just at that ready to use stage of ripeness. In addition to the bananas the topping also includes raisins or cranberries, and chopped nuts. Playing on the banana/tropical theme some spiced rum is included in the topping and in the cake. There is no alcohol content left after baking, but the rum does lend its flavor to the cake in a subtle way.

It’s absolutely best to serve this cake while it is still warm, with a whipped cream topping or ice cream on the side if you’re feeling indulgent. This was a nice change from the usual pineapple upside-down cake, and we enjoyed it very much.

BANANA UPSIDE-DOWN CAKE

Topping ingredients

Yield: 8 servings

Ingredients:

Topping:

1/4 cup ( 1/2 stick) unsalted butter
1/2 cup cup brown sugar
1 tablespoon light corn syrup
1 tablespoon spiced rum
2 medium ripe bananas, sliced about 1/2″ thick
1/4 cup raisins or dried cranberries
1/4 cup chopped walnuts or pecans

Cake:

1 1/2 cups Unbleached Cake Flour
Cake ingredients
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter, softened
2 tablespoons vegetable oil
2/3 cup sugar
2 large eggs
1 teaspoon vanilla
1/2 cup milk
2 tablespoons spiced rum

Directions:

1. Preheat the oven to 350*F. Lightly grease an 8″ round cake pan that is at least 2″ deep. If you don’t have one, use a 9″ pan.

2. For the topping: Melt the butter. Add brown sugar, corn syrup, and rum and stir until well combined. Pour into the bottom of the pan and pat even. Arrange bananas, raisins (or cranberries) and nuts over this and pat down gently.

Arrange bananas and remaining ingredients in bottom of cake pan.

3. For the cake: Whisk together the flour, baking powder, and salt in a medium bowl; set aside.

Cream butter, oil and sugar thoroughly. Add eggs and vanilla and beat well.

Add the flour mixture alternately with milk and rum to the creamed mixture, stirring and blending after each addition. Gently pour the batter over the banana topping.

4. Bake for 35 – 40 minutes or until the cake just begins to pull from the side of the pan. Remove from the oven and allow to cool for 10 minutes before turning upside down on a serving plate.

Turn out onto serving plate.

Serve warm and enjoy. YUM!

SOURCE: The Baking Sheet, King Arthur Flour

Braised Chicken with Honey Lemon Leeks

Posted by deliciousonadollar in Main Dish and tagged with chicken thighs, dinner entree, food, honey, leeks, lemon, recipe June 4, 2014

Chicken Thighs with Honey Lemon Leeks

Some of the earliest vegetables to be harvested from the garden are those from the onion family. Known as alliums, there’s more to these beauties than just the round white onions that we all know. If you peel back the layers you’ll discover the delicate flavor of leeks, chives and young green onions. Even the flowers taste good, and they make a lovely garnish on a platter when onions are in a starring role.

Leeks were in abundance at the farmer’s market this week; big, fat ones with long white stalks.

Big fat leeks, honey and lemon.

If they have been growing in particularly wet, muddy soil, they can be somewhat of a challenge to clean, requiring much rinsing to remove the grit. However these were exceptionally clean, and I couldn’t wait to cook something with them. Mr. D’s most favorite soup is potato-leek soup, and that is what I usually make (I probably will still make some), but I decided to give this recipe a trial run because it incorporates honey to help caramelize the leeks.

Using chicken thighs with bone, allows you to cook this dish slowly so all the flavors blend. Lemon partners well with the leeks, which cook twice. They are first sautéed, then roasted to meld with the honey and lemon. This is a dish that takes you by surprise at how “stinking” good it is; nicely browned chicken, and tender roasted leeks nestled together. Serve with a salad and some garlic bread, or rice and a green vegetable. I think you will love this chicken dish.

BRAISED CHICKEN WITH HONEY-LEMON LEEKS

Yield: serves 4

Ingredients:

4 teaspoons olive oil, divided
8 bone-in skinless chicken thighs
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 tablespoon grated lemon peel
4 cups thinly sliced leek (about 3 large)
3 tablespoons fresh lemon juice
2 teaspoons honey
2 tablespoons chopped fresh parsley or chives (optional)

Directions:

1. Preheat the oven to 400*F.

2. Heat a large ovenproof skillet over medium heat. Add 2 teaspoons oil; swirl to coat. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Massage lemon rind into chicken.

3. Place chicken in pan; cook 4 minutes on each side or until browned. Remove chicken from pan and keep warm.

Browning the chicken.

4. Add remaining 2 teaspoons oil to pan swirl to coat. Add leek and remaining 1/4 teaspoon salt; cook 15 minutes or until leek begins too brown, scraping pan to loosen browned bits. Remove pan from heat; stir in lemon juice and honey.

Sautéing the leeks.

5. Return chicken to pan. Mound leeks on top of chicken thighs. Bake at 400*F. for 20 – 25 minutes or until a thermometer registers 165*, and juices run clear. Garnish with fresh parsley or chives, if desired.

SOURCE: Cooking Light

Check out these other recipes that also incorporate leeks:

Pappardelle with Salmon and Leeks

Brown Rice Pilaf

Mushroom, Leek and Cheese Frittata

Whole Grain Blueberry Spice Muffins

Posted by deliciousonadollar in Muffins & Scones and tagged with Blueberries, breakfast, healthy, muffins, oats, recipe, vegetarian, whole grain June 3, 2014

Whole-Grain Blueberry Spice Muffins

Muffins are the ultimate quick breakfast or snack, and the healthier they are, the better for you. I’ve been experimenting with converting some of my older muffin recipes into ones that have healthier ingredients in them. These are not the kind of muffins that could be a dessert or sweet snack. These are great for breakfast because they will provide the energy you need to get going and will keep you satisfied until lunchtime.

For this recipe I used half whole wheat flour along with regular all-purpose flour, and added whole-grain oats. Quick oats could be used, but I like the rough texture and fiber that whole oats provide. I also took out granulated sugar, and substituted brown sugar instead, making the muffins less sweet, but just sweet enough. There is very little fat in this recipe since I used fat-free milk, and left in only 3 tablespoons of butter. Add in some spices that can be apple pie spice, or pumpkin pie spice, or just plain cinnamon and nutmeg to make these muffins your own. I like a little something on my muffin tops (not the ones at my waist 🙂 ) so I sprinkled a little sugar on them before baking, giving the tops a little sparkle and crunch.

These muffins bake up nice and high, and they are easy, nutritious and delicious. They freeze very well so one or two will be readily available to defrost and reheat in the microwave whenever you want one. To freeze muffins, let cool completely, then place desired quantity on a baking sheet and freeze individually before transferring to a zip-lock freezer bag.

WHOLE GRAIN BLUEBERRY SPICE MUFFINS

Yield: Makes 16 muffins

Ingredients:

2 cups flour (I used 1cup all-purpose, and 1 cup whole wheat.)
1 cup rolled oats
1 cup brown sugar, packed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon apple pie spice (or pumpkin pie spice)
1 cup fat free milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg, slightly beaten
1 1/2 cups frozen blueberries (keep frozen until ready to use)
cooking spray
1/4 cup granulated sugar

Directions:

1. Preheat the oven to 400*F. Grease or paper-line 16 muffin cups.

2. In a large bowl combine all dry ingredients. ( flour through pie spice)

Combine all dry ingredients in a large bowl.

3. In a separate smaller bowl or measuring cup, whisk together wet ingredients. ( milk through egg)

4. Combine wet ingredients with dry, stirring only enough to incorporate. Fold in the blueberries.

5. Divide batter evenly between 16 muffin cups. Sprinkle tops of batter with granulated sugar.

6. Bake at 400*F. for 16 – 18 minutes, till tops spring back when touched. Cool on a wire rack.

SOURCE: Carolyn’s Originals

Broccoli Calzones

Posted by deliciousonadollar in Main Dish and tagged with Broccoli, calzones, cheese, easy recipe, food, freezable, Italian American, pizza dough, recipe, vegetarian June 2, 2014

Broccoli Calzones

Oh. My. Gosh. These are soooo good, I did not want to stop eating them. Do I have any regrets? Yes, I wish I had made more to freeze.

Some calzones can be rather heavy because they are so loaded with filling that includes meat and cheeses, that after eating one, you’re done. These, however, are lighter than that. The filling consists of chopped broccoli, ricotta cheese, Parmesan cheese and mozzarella used in moderation. A pizza dough makes the outside, holding all that great filling. Served with warm tomato sauce, i.e., spaghetti or pizza sauce, and a side salad, this is a delicious and satisfying meatless meal.

This recipe makes eight calzones that can be frozen before baking, so when you’re in the mood for one–or two–, just remove the quantity you want, and bake them frozen. I made only half the recipe for a quantity of four calzones, and I’m regretting that I didn’t make the whole recipe. It doesn’t take much extra time or effort to make more to freeze, and you’ll be so glad you did. One of these would be great with a bowl of soup, or with a salad for a light meal.

Note: the following recipe calls for frozen, chopped broccoli, but fresh broccoli may also be used. Cut the broccoli into small florets and steam until tender before proceeding with the recipe. The convenience of frozen store-bought pizza dough helps to speed up and simplify making this recipe, as does jarred tomato sauce.

BROCCOLI CALZONES

Yield: 8 calzones

Ingredients:

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 packages (10 oz.) chopped broccoli, thawed
4 garlic cloves, chopped
red pepper flakes to taste
2 ( 1 pound) packages frozen pizza dough, thawed
1 cup ricotta cheese ( can use small curd cottage cheese instead)
1/2 cup grated Parmesan cheese
1 1/2 cup shredded mozzarella, or pizza blend cheese
salt and pepper to taste
tomato sauce

Directions:

1. Heat oil in a medium skillet over medium-high heat. Add onion and cook till soft ( 4-5 minutes). Add broccoli, garlic, and red pepper flakes. Cook 5-7 minutes till any liquid has evaporated and mixture is hot. Set aside to cool.

2. Preheat the oven to 400*F. Prepare 2 baking sheets by lining with parchment paper.

3. Divide each ball of dough into four ( 4) pieces. On a lightly floured surface stretch each piece out. First to a 3 x 4″ oval, then stretch again to 6 x 8″ oval. Let dough rest as needed to relax before continuing to stretch it. Don’t worry if the ovals are not perfect, they almost never are.

Stretch dough pieces out into oval shapes.

4. Stir cheeses into cooled broccoli mixture. Season with salt and pepper.

Add cheeses to broccoli mixture.

5. To assemble: Spread about 1/2 cup broccoli mixture onto half of each dough piece. Leave 1/2-inch border all around. Fold over to form a semi-circle/ half moon. Press edges to seal. Cut two slits in the top of each one.

Fold dough over filing the press edges to seal.

Fold dough over filling then press edges to seal.

6. Using a wide spatula or bench knife, transfer the calzones to the baking sheets. Reshape as needed.

7. Bake at 400*F for about 25 minutes, till golden brown. Serve with warm sauce.

Serve with warm sauce.

To freeze for later use: Proceed through step #5 above, then tightly wrap each calzone in plastic wrap, freeze until firm. Transfer to zip-lock bags; label and date. Freeze up to 2 months. To cook and serve, unwrap and place on parchment-lined baking sheet. Bake without thawing until golden, 35 – 40 minutes.

SOURCE: MarthaStewart.com

Hash Browns, Bacon and Egg Bake

Posted by deliciousonadollar in Breakfast, Carolyn's Originals and tagged with bacon, breakfast, cheese, eggs, hash browns, recipe May 30, 2014

Hash Browns, Bacon and Egg Bake

It was a holiday weekend with time to prepare a leisurely breakfast. One of our favorite breakfasts consists of bacon and eggs with home fries or hash browns. But instead of preparing them all separately, my thought was to mix them all up into a baked casserole. This is how it all came together….

It took about 15 minutes to assemble, and 45 – 50 minutes baking time, so while it baked I was able to make a fresh fruit salad to go along with it. This turned out to be a savory mixture of eggs, cheese, bacon, hash brown, and spices, that got us off to a great start. Keep this one in mind if you’re planning a busy weekend, and need a hearty start to get you going.

HASH BROWNS, BACON AND EGG BAKE

Yield: about 6 servings

Ingredients:

4 cups frozen shredded hash brown potatoes,
1 1/2 cups shredded Colby-Jack cheese blend
6 eggs, or 3 whole eggs, and 1/2 cup egg beater substitute
1/2 cup milk
1 teaspoon garlic-herb seasoning blend
1/2 tsp. red pepper sauce
4 – 5 slices bacon, precooked and crumbled
jarred salsa, if desired, for serving

Directions:

1. Spray an 8-inch square baking dish with non-stick spray. Preheat the oven to 350*F.

2. In a large bowl, mix together the potatoes, crumbled bacon, and 1 cup of cheese. Spread evenly in the baking dish.

Spread potatoes, bacon and cheese evenly in bottom of baking dish,

3. In a medium bowl, beat the eggs thoroughly with a wire whisk. Add the milk, herb blend seasoning and hot sauce. Blend well. Pour over potato-cheese mixture.

Mix up egg mixture and pour over potato layer,

Sprinkle remaining 1/2 cup cheese evenly over all.

Top with remaining cheese.

4. Bake in 350* oven for 45-50 minutes. When cooked, a knife inserted just off-center, should be “clean” when removed. Let stand 10 minutes before cutting into squares for serving. Serve with salsa if desired.

Cheese on top gets browned and crusty.

Cut into squares to serve.

Nice with a little salsa to spice it up.

SOURCE: A Carolyn’s Original

Bacon-Cheddar Chicken Tenders

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with baked dish, chicken fingers, dipping sauce, food, quick meal, recipe May 29, 2014

Bacon-Cheddar Chicken Tenders

Kids love chicken nuggets or chicken tenders, but how about adults? Do you love them, too? I know I do, yet I hardly ever think to make them. With the laid-back holiday weekend just past, I wasn’t doing any heavy-duty cooking. I just wanted to eat foods that were easy, and able to lend themselves to a picnic on the back porch. No fancy serving dishes, or china plates with this meal.

So with a package of boneless chicken breasts on hand, I cut them into “fingers” and came up with this way of cooking them in the oven that resulted in crispy cheesy chicken dippers that were so easy to make and seriously delicious to eat. These are friendly to kids and adults alike. They can be used for snacking or as the basis for a whole meal, as I did here. They were served with my mashed potato salad, celery and carrot sticks and ranch dressing to dip them in. Mr. D. thought they were wonderful, and claimed the left-overs for his lunch this week. What was the perfect dessert with this meal? Brownie sundaes, of course 🙂

BACON-CHEDDAR CHICKEN TENDERS

Yield: 4 servings

Ingredients:

Line up pans in the order chicken will be dipped.

non-stick pan spray
2 tablespoons all-purpose flour
1 egg
1/2 cup plain panko crispy bread crumbs
1/2 cup finely shredded cheddar cheese, about 2 oz.
1 (3-0z.) jar cooked real bacon bits
1 pkg. uncooked chicken tenders, or skinless, boneless breasts, cut into strips
Ranch dressing for dipping, or make a chive and sour cream sauce, or
For sauce with a kick to it, try equal amounts mayo and sour cream plus add some sriracha sauce to it.

Directions:

1. Heat oven to 400*F. Spray a large cookie sheet with cooking spray.

2. In a shallow foil pan or bowl, place the flour; in another similar pan or bowl, place the egg. With a wire whisk, lightly beat the egg with 1-2 teaspoons of water.

3. In another deeper container, place the panko crumbs, cheese and bacon bits.

Panko, bacon, cheese mixure.

Dip the chicken first into the flour to coat, then the egg, and then into the crumb mixture, turning to cover all sides. Place chicken on the cookie sheet.

4. Bake 15 – 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with dipping sauce.

SOURCE: A major adaptation of a recipe from Pillsbury

Mashed Potato Salad

Posted by deliciousonadollar in Salads, Side Dish and tagged with Potato salad, recipe, salad, side dish, sweet pickle relish, vegetarian, Yukon Gold potatoes May 28, 2014

Mashed Potato Salad

Unlike most potato salads that have chunks or cubes of potato in them, this one is a mashed potato salad. A friend of mine made this for a pot-luck dinner, and we thought it was so different and tasty that I had to have the recipe. This style potato salad has now become our favorite. It is absolutely awesome. It is super popular whenever I bring it anywhere, and I get asked for the recipe all the time.

The recipe is easy to prepare and very flexible allowing you to include additional ingredients that you love, but this is the way we like it best. It can be served warm or chilled, its just great either way. You can include or omit the chopped egg, and sometimes I add some cooked, crumbled bacon. Mr. D. asks for it whenever we have a picnic meal. Try it the next time you’re making a potato salad, and you’ll see why we like it so much.

The best darn potato salad!!

When I mash the potatoes, I leave them a little rough for more texture, but some people like their potatoes mashed well so the salad is more creamy. It’s really just a matter of personal preference. Also, some people have told me they use dill pickle relish and dill pickle juice, and some folks don’t peel their potatoes. Leaving the skins on the potatoes makes the salad more “rustic”, but good never-the-less.

MASHED POTATO SALAD

Yield: Serves 8

Ingredients:

2 pounds potatoes, white or Yukon Gold
1 small sweet onion, or scallions, chopped
2 hard-cooked eggs, chopped
1/2 cup diced celery
1/4 cup sweet pickle relish
salt and black pepper to taste
1 cup mayonnaise
2 teaspoons prepared yellow mustard
2-3 tablespoons sweet pickle juice

Directions:

1. Peel potatoes, cut into chunks, and place into a large saucepan. Cover with cold water and salt lightly. Bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.

2. Mash potatoes with a potato masher. Stir in onion or scallion, eggs, celery, pickles, salt and black pepper.

Add eggs, celery, onion or scallion and salt and pepper to mashed potatoes.

Mix mayonnaise, pickle juice, and mustard in a separate small bowl; pour over potatoes and mix well. Salad may be served at this point while it is still warm, or cover and refrigerate at least 1 hour to chill before serving.

SOURCE: adapted from a friend’s recipe

Whole Wheat Brownies

Posted by deliciousonadollar in Bars and Cookies and tagged with applesauce, Brownies, dessert, healthy, recipe, snack, whole wheat flour May 27, 2014

Whole Wheat Brownies

The start of the holiday weekend, and there we were with no desserts on hand. Horrors!! How can you even think of having a cookout without some kind of dessert to end the meal. Just about everybody loves brownies, the fudgy-er the better. And if a person wanted to add a scoop of ice cream and maybe a tiny drizzle of chocolate sauce, I certainly would be the last one to object. Sooooo, brownies it is.

Was that a brownie sundae you wanted?

Let me see what I can do to make them “healthy”. Gee, is there really such a thing as a healthy brownie? Martha Stewart seems to think so, therefore I’ll take her word for it. These whole wheat brownies get a healthy boost from whole wheat flour and applesauce, while cocoa powder and semisweet chocolate make them nice and fudgy; really deep, dark and moist, but not heavy.

WHOLE WHEAT BROWNIES

Yield: Makes 16

Ingredients:

6 tablespoons ( 3/4 stick) unsalted butter
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/3 cup unsweetened cocoa powder
1 1/4 teaspoon baking powder
1 teaspoon coarse salt
1/4 teaspoon baking soda
1 cup light brown sugar, packed
1 1/4 cup unsweetened apple sauce, or Lighter Bake
1 large egg
8 oz. semisweet chocolate, chopped

Lighter Bake is made from applesauce.

Directions:

1. Preheat oven to 350*F. Butter or spray an 8-inch square baking dish. Line it with parchment paper; leaving a 2″ overhang on all sides. Butter or spray the parchment paper.

2. Place butter and 6-oz. of the chocolate in a heat proof bowl set over (not in) a pot of simmering water; stir until melted. remove from heat and set aside to cool slightly.

Butter and chocolate melted together.

3. In a medium bowl, whisk together the flours, cocoa powder, baking powder, salt and soda.

Mix dry ingredients together.

4. In a large bowl, stir together the sugar, applesauce and egg. Stir chocolate mixture into sugar mixture. Add flour mixture and stir just to blend.

Pour into prepared baking dish and top with the remaining 2 ounces of chopped chocolate.

Top batter with remaining chopped chocolate.

5. Bake about 40 minutes until a toothpick inserted in the center comes out with moist crumbs attached. Let cool in pan on a wire rack. Use the parchment to lift from the pan, cut into 16 squares.

Lift brownies from pan with parchment paper.

Cut into squares to serve.

SOURCE: MarthaStewart.com

Delicious on a Dollar

Devoted to the preparation of healthy & economical foods that taste fabulous!

Tag Archives: recipe

Orange Beef and Broccoli

Kale and Melted Cheese Panini

Banana Upside-Down Cake

Braised Chicken with Honey Lemon Leeks

Whole Grain Blueberry Spice Muffins

Broccoli Calzones

Hash Browns, Bacon and Egg Bake

Bacon-Cheddar Chicken Tenders

Mashed Potato Salad

Whole Wheat Brownies

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