Tag Archives: vegetarian

Avocado-Mango Salsa (with roasted corn chips)

Posted by deliciousonadollar in Appetizers, Snacks and tagged with , , , , , , , ,
Avocado-Mango Salsa with roast corn chips.

Avocado-Mango Salsa with roast corn chips.

Sometimes you just gotta have a snack!   And if that snack is good for you, you’ll have waaay less guilt while you munch away.  So is anything better to snack on than salsa and chips?    Not in my house there isn’t.

Munch away on this!!

Munch away on this!!

I think most people know how good avocados are for us.  Each serving of this snack provides more than half the daily requirement of  potassium and is also a good source of fiber and monounsaturated fat.  A serving of 3 tablespoons of salsa and 6 chips is only 92 calories.  Use your own judgement in deciding if you can have more than 1 serving?????  It is so good I think you will want to have more.

Whoever had the idea to combine these ingredients was really on to something:  creamy avocado, sweet mango, spicy cilantro, and tangy lime.  They just belong together.  Add in the crispiness of corn tortillas sprinkled with a little salt.   WOW!  Mr. D. says it’s the best salsa he’s ever had.  He’s become bored with the usual red salsa(s) that are tangy and spicy.  This makes a nice change from all that and it might even be considered “addicting”.

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If you would love to have a bowl of this yumminess pop up in front of you right now, you are not alone.  But hang on for a bit, because it only takes a few minutes to make it.  Part of the enjoyment of this salsa is the chunkiness of the avocado and mango, so don’t mash them.  Once mixed, let the mixture stand for 10 minutes to allow flavors to blend.  We loved the home-made chips too.  They are very crisp and have just a tad of salt sprinkled on them.  A tiny bit more salt in the salsa is all that’s needed to bring this whole taste experience together in a big way.

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AVOCADO-MANGO SALSA with ROASTED CORN CHIPS

Yield:   about 12 servings  (serving size is 3 tablespoons salsa and 6 chips)

The colors of the ingredients make it appetizing.

The colors of the ingredients make it appetizing.

Ingredients:

  •  12 (6-inch) corn tortillas, each cut into 6 wedges
  • cooking spray
  •  1/4 teaspoon kosher salt, divided
  • 1 1/4 cups chopped peeled avocado
  • 1 cup chopped peeled mango (the golden mango is an Ataulfo mango)
  • 1 tablespoon finely chopped cilantro
  • 4 teaspoons fresh lime juice
  • cilantro sprigs, for garnish, optional

Directions:

1.  Preheat oven to 425*F.

2.  Arrange tortillas wedges in a single layer on baking sheets coated with cooking spray.  Coat wedges with cooking spray.  Sprinkle 1/8 teaspoon salt evenly over the wedges.  Bake at 425* for 8 minutes or until crisp.

Cut each tortilla into 6 wedges.

Cut each tortilla into 6 wedges.

Spread out on a baking sheet and spray with cooking spray,

Spread out on a baking sheet and spray with cooking spray,

They become crispy and golden.

They become crispy and golden.

3.  Combine remaining 1/8 teaspoon salt, avocado, mango, chopped cilantro, and juice, tossing gently.  Garnish with cilantro sprigs, if desired.  Let stand 10 minutes.  Serve with chips.

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SOURCE:  Cooking Light

Coconut Lime Scones

Posted by deliciousonadollar in Muffins & Scones and tagged with , , , , , , , ,
Coconut Lime Scones

Coconut Lime Scones

By now it’s no secret how much I like coconut, and I have been having a craving that just won’t quit.  Just when I think I’ve reached the end of my coconut obsession, another recipe pops up,  I start to salivate, and then you know what happens….I bake!

 

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I’m head over heels for coconut and seem to have gone bonkers for it.  I just hope you are not bored by the number of recipes I’ve  posted that contain coconut, because here is another one. These scones contain a match-up of coconut with lime and they are incredibly good.  Their texture is not quite as crumbly as some scones, leaning more toward cake-like, but served warm from the oven, plain or with raspberry jam they are perfect.  You can also serve them for dessert with fresh strawberries or coconut sorbet for a special treat.  My idea for dressing them up was to make a glaze from confectioners’ sugar and lime juice .    I hope you enjoy these scones.

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You will note that the recipe calls for heavy cream in the dough and for brushing the tops.  I thought that with the butter they contain, more fat from the cream was not needed, so I substituted buttermilk and still got a very tender scone.  Since these are made primarily in the food processor, you must be careful not to over-process the dough or the scones will not be tender.  If the dough seems wet, that’s OK, work in extra flour by kneading lightly on a floured surface.

Ingredients:

  • 2  1/2 cups all purpose flour
  • 1/2 cup sugar
  • 1  1/2 cups unsweetened coconut
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) cold butter, cut into chunks
  • zest of 2 limes
  • 1/4 cup freshly squeezed lime juice
  • 1/2 cup whipping cream (or buttermilk)
  • 1 egg
  • 1 – 2 tablespoons cream for brushing tops

For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons lime juice

Directions:

Preheat the oven to 425*F. and prepare a baking sheet by lining with parchment paper or silicon mat.

In the bowl of a food processor, combine the flour, sugar, coconut, baking powder, baking soda and salt.  Pulse it together just to mix.  Add the cold butter and pulse until the butter has been cut into the floor and you have a coarse crumb. Add the lime juice and about 2/3’s of the zest and pulse.

In a small bowl or measuring cup, whisk together the 1/2 cup cream (or buttermilk) and egg.  Add it to the mixture and pulse until you have a dough that comes together but is still crumbly and wet.

Turn the dough out onto a well floured surface, and using the extra flour, work it into the dough and pat the dough into a round disc. Using a floured knife cut into 8 wedges.

Brush tops of the scones with the 1-2 tablespoons cream (or buttermilk).  Bake for 10 minutes until slightly golden around the edges.  Let the scones cool for a few minutes and firm up before removing them from the pan.  While they are cooling, make the glaze.

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In a small bowl, combine the powdered sugar  and lime juice   Whisk together to get a thin glaze.  Drizzle over the tops of the warm scones and sprinkle with remaining zest.

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SOURCE:   adapted from a recipe by Heathercristo. com

 

Garlicy Baked Potato Slices

Posted by deliciousonadollar in Carolyn's Originals, Side Dish, Vegetables and tagged with , , , , , , ,
Garlicy Baked Potato Slices

Garlicy Baked Potato Slices

Of all the ways that I have fixed potatoes, I think one of my favorites is baked, crispy, well-seasoned slices.  Sliced potatoes are easier to prepare than, say, cutting french fries.  I just slice them up, drizzle with a little olive oil and seasonings, bake, and they turn out great.  The thinner you slice them, the crispier they get.  Sort of like hot potato chips.

I made the batch you see here to go with oven baked fish, but they are the prefect side dish with so many things from burgers to steak, and anything in between.

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You really don’t need a recipe for these, but I wrote down some basic guidelines if you care to make them…..

GARLICY BAKED POTATO SLICES

Yield:   Makes 2 – 4 servings   I plan on 1 potato/person

Ingredients:

  • 2 – 4 whole potatoes, peeled (Russets are preferred)
  • olive oil,  about 1 Tablespoon/potato
  • salt and pepper
  • 1 – 2 cloves finely chopped garlic
  • mixed herbs such as Italian Blend or Fine Herbs

Directions:

1.  Preheat oven to 400*F.  Lightly spray a shallow baking sheet with sides.

2.  Slice potatoes into desired thickness.  Remember, thinner is crispier.  Cut them with a knife or use a mandoline for uniform slices.

3.  Rinse potatoes with water to remove starch.  Pat dry with paper towels.

4.  In a large bowl, mix together the olive oil, salt and pepper, garlic, and seasonings of choice.   Add potato slices and stir or toss until all are evenly coated.

5.  Spread potato slices on prepared baking sheet.  Place in oven to bake, turning every 15 minutes until golden brown.  The total time will depend on how many potatoes you are cooking.  I made 2 potatoes and it took about 30 minutes for them to be done.

Serve while hot with a dipping sauce of your choice.  We like ranch dressing or Thousand Island dressing.

It’s unlikely that when you serve these, there will be any left over, but IF there are,  we like them rewarmed in a skillet with an egg broken over them.  Serve with bacon for breakfast.

Garlicy Baked Potato Slices

Garlicy Baked Potato Slices

 

SOURCE:   Carolyn’s Originals

 

Garlic-Herb Cucumber Bites

Posted by deliciousonadollar in Appetizers and tagged with , , , , ,
Garlic Herb Cucumber Bites

Garlic Herb Cucumber Bites

This is the time of year when many springtime events take place.  It might be a bridal shower or baby shower, or even a Mother’s Day gathering taking place at mid-day when brunch would be served.  Light refreshments are welcome at these events especially if you’re “waist-watching”.

I made these little cucumber appetizers recently and they were so well received that it’s only fair that I share them with you.  I think they would be great on a buffet table to nibble on while waiting for the rest of the refreshments.  They are light -in content and in calories- so they are not too filling for what’s to follow.

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I made these without a recipe, because they are so simple, but I made an attempt to write something here for you to follow if you care to make them, too. I used Boursin cheese  because  I love it, and because it’s already perfectly seasoned.  Why put yourself through the task of starting with cream cheese and trying to achieve the perfect blend of herbs and seasonings, when this one is already done for you.  I thinned it a little with some heavy cream to get a thinner consistency that would be well suited to piping onto the cucumbers if you wanted to make them extra fancy, but all I did was put a small spoonful onto the cucumbers.

These are ridiculously easy, pretty cute and impressive too.  Nice for a party!

GARLIC HERB CUCUMBER BITES

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A two-step appetizer. Nothing could be easier.

Yield:    About 18 pieces

Ingredients:

  • 1  (5.2 oz.) package garlic herb Boursin cheese
  • 2-3 tablespoons heavy cream
  • 1 long English cucumber, peeled partially or totally, as desired

Directions:

1.  Make the filling:  Place Boursin in a small bowl.  Add in 2 tablespoons of heavy cream and stir with a fork until lightened and smooth.  If needed, sir in an additional tablespoon of cream until the mixture is a good consistency for piping.  Transfer the mixture to a pastry bag fitted with a decorative tip; set aside.

2.  Slice the cucumber into 1/2-inch thick slices.  Gently scoop out most of the seeds from the center of each slice, leaving a small portion to keep the filling from falling out.  I found a 1/4-teaspoon measuring spoon did the job very well, using it as you would a melon baller.  Arrange the slices on a serving platter.  Pipe or spoon a dollop of the filling onto each cucumber slice.  Serve chilled.

Kind of cute, yes?

Note:  These can be assembled and refrigerated up to 6 hours in advance of serving.

Pasta Primavera with Crab Meat

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , ,
Pasta Primavera with Crab

Pasta Primavera with Crab

 

A walk through the produce section of the supermarket at this time of year makes me think of pasta primavera.  The word primavera means “first green” in Italian.  So pasta primavera is, technically, pasta with the first green vegetables of spring,  Many restaurants disregard this meaning, however, and include just about any vegetables they have on hand.  Personally, I’d rather not find corn, summer squash or sweet peppers in my primavera.  I also find that a sauce made with heavy cream and butter is much too thick and rich for what should be a light springtime meal.

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What is supposed to happen goes something like this:  the chef gets up at dawn to browse the farmer’s market, finds the most awesome display of spring vegetables, then goes back to his kitchen and prepares them in a light cream sauce on perfectly cooked pasta.  Unfortunately that chef probably lives nowhere near you.  But here’s the good news!  That chef can be you (and me).  Walking through the market and filling your basket with whatever catches your eye is fun.  You’ll be surprised  at how easy it is to find beautiful spring produce when you actually shop for it in the spring.

Making pasta primavera is quite easy, with the most time spent cutting up the vegetables.  They should all be cut in uniform size so they will cook in the same amount of time. I like to jullien cut my vegetables so they are the same shape as the pasta. Once that’s all done, cooking the veggies till they’re tender and making the sauce takes place while the pasta cooks.  Put it all together, and you will have a dish that is fresh, bright, and attractive to serve.  The version that I put together uses only 8-ounces of fettuccine, lots of vegetables, and some crab meat for added protein. Vegetarians can omit the crab meat.  This dish makes 6 generous servings, so the calorie and carbohydrate content  per serving is low.

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PASTA PRIMAVERA WITH CRAB MEAT

Yield:   Makes 6 generous servings    Recipe can be halved.

Ingredients:

  • 3 tablespoons olive oil

    Have all the vegetables prepped before you start cooking.

    Have all the vegetables prepped before you start cooking.

  • 1 cup broccoli florets
  • 1 cup sliced asparagus
  • 1 cup spring peas
  • 1 cup carrots, jullienned
  • 1 medium zucchini, jullienned
  • 1 large spring onion, sliced
  • 1 teaspoon fresh thyme, chopped, or 1/2 tsp. dried
  • 1 teaspoon fresh basil, chopped, or 1/2 tsp. dried
  • 3/4 pound crab meat, or similar amount crab-flavored chunks
  • 1 cup half and half, or light cream
  • 8 ounces linguine or fettuccine, cooked according to package directions, drained and hot.
  • black pepper to taste
  • grated Parmesan cheese for serving (optional)

Directions:

Heat oil in a large skillet over medium-high heat.  Sauté  vegetables 2 -3 minutes or until crisp tender.

Sautéing the vegetables.


Sautéing the vegetables.

Add herbs and crab meat; sauté 1 – 2 minutes.

Add in the herbs and crabmeat.

Add in the herbs and crabmeat.

Add half and half, heat to boiling.Drain pasta, saving about 1/2 cup cooking liquid.  Add to skillet with vegetables and sauce.  Gently toss with pasta, adding some cooking liquid if necessary to loosen the sauce.

Adding in the sauce and pasta.

Adding in the sauce and pasta.

 

Toss all together in a large bowl and serve.

Toss all together in a large bowl and serve.

Transfer to a large serving bowl.  Season to taste with pepper.  Serve with Parmesan cheese if desired.

Serve with grated Parmesan cheese.

Serve with grated Parmesan cheese.

 

SOURCE:   A Carolyn Original

In the archives there is a former recipe for pasta primavera that I have worked with to come up with this new and improved recipe that I believe is lighter and healthier.

 

 

 

 

(Lighter) Spinach-Bacon Quiche

Posted by deliciousonadollar in Brunch, Main Dish and tagged with , , , , , , ,
Bacon Spinach Quiche

Spinach Bacon Quiche

If brunch is in your plans in the near future, one favorite menu item is quiche.   Quiche, however, can contain lots of hidden calories and fat.  One wedge can contain in the neighborhood of 600 (or more) calories.  Yet we love it, so the dilemma is how to lighten it up, and still get all the creamy goodness that we love.

One way would be to eliminate the crust, but really, who likes a quiche with no flaky crust to support all that eggy, cheesy filling.  This recipe uses a crust made with olive oil instead of the traditional butter or shortening.  The heart healthy olive oil lends a “green”, flavor to the crust.  The filling is bulked up with mushrooms and spinach, adding few calories, but great nutritional value.  A nutty flavored cheese like Gruyère, or Swiss is the perfect compliment to the vegetables, and only 2 ounces go into this quiche.  The egg custard is made using mostly low fat milk (I used skim milk) plus a splash of half-and-half that adds richness but fewer calories and fat than heavy cream.  The quiche is finished off with a sprinkle of crisp bacon on the top, which you taste first, so you get a savory crunch in every bite.  One sixth of this quiche is a 317-calorie slice of heaven.  Vegetarians would find this quiche very satisfying even without the bacon, or could use a substitute.

I tested out this recipe earlier this week, served it for dinner with a side salad, and Mr. D.  loved it,  never suspecting it was a “lighter” version. I thought it was luscious.

This quiche with salad and bread makes a complete meal.

The quiche with salad and bread makes a complete meal.

(LIGHTER) SPINACH-BACON QUICHE

Yield:  Serves 6

Ingredients:

  • 5.6 ounces all-purpose flour, about 1 cup plus 2 tablespoons

    Ingredients ready to start cooking.

    Ingredients ready to start cooking.

  • 3/4 kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 teaspoon baking powder
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons ice water
  • cooking spray
  • 3 slices bacon, lean center cut, if possible (vegetarians can omit bacon)
  • 1/4 cup chopped shallots
  • 1 (8-ounce) package sliced mushrooms
  • 2 teaspoons fresh thyme, or 1/2 teaspoon dried
  • 2 cups packed baby spinach
  • 1 cup 1 % low-fat milk (I used fat-free)
  • 1/3 cup half and half, or light cream
  • 3 large eggs
  • 2 ounces Gruyère cheese, grated (swiss cheese, or any good melting cheese may be used instead)

Directions:

1.  Preheat oven to 425*F.

2.  ** Weigh or lightly spoon flour into dry measuring cup.  Combine flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, and baking powder in a food processor; pulse 2 times to combine.  Combine oil with 3 tablespoons water.  With processor running, slowly add oil mixture through food chute; process until dough comes together.  Turn dough out onto slightly floured surface.  Knead 1 minute.  Press dough into a 5-inch disk; wrap in plastic wrap, and chill 20 minutes.

3.  Roll dough into a 12-inch circle.  Fit into a 9-inch deep-dish pie plate coated with cooking spray.  Line dough with foil;  arrange pie weights or dried beans on foil.  Bake at 425*F. for 12 minutes until edges are golden.  Remove weights and foil; bake an additional 2 minutes.  Cool on a wire rack while you make the filling.

4.  Reduce oven temperature to 350*F.

5.  Cook bacon in a large skillet over medium heat until crisp.  Remove bacon from pan, reserving drippings;  crumble and set aside.  Return pan to medium-high heat.  Add shallots to drippings in pan; sauté 2 minutes.

Bacon crisped, shallots being sautéed

Bacon crisped, shallots being sautéed

Add mushrooms and thyme; cook until tender, about 8 minutes, stirring occasionally. Stir in spinach; cook 2 minutes or until it wilts.  Remove from heat.  Drain any excess liquid.

Mushrooms and spinach added to skillet.

Mushrooms and spinach added to skillet.

6.  Place milk, half-and-half, eggs, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender; process until smooth.

Prepare egg custard in a blender.

Prepare egg custard in a blender.

7.  Arrange half of cheese over bottom of crust; top with spinach mixture and remaining half of cheese.

Cheese goes into the crust first.

Cheese goes into the crust first.

Next goes the spinach mustard mixture.

Next goes the spinach mustard mixture.

Cover with remaining cheese.

Cover with remaining cheese.

Carefully pour milk mixture over cheese.  Sprinkle with bacon.

Sprinkle crumbled bacon over all, and pour in milk mixture.

Sprinkle crumbled bacon over all, and pour in milk mixture.

Bake at 350*F for 45 minutes or until filling is set and top begins to brown.  Let stand 10 minutes before serving.

Bacon Spinach Quiche

Bacon Spinach Quiche

**As a time saving step, and if calories in the crust are not a concern, you could use a frozen pie crust.  Bake as directed in step #3, according to package directions.

Serve with salad.

Serve with salad.

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SOURCE:     Cooking Light Magazine

 

Cheese Ravioli with Zucchini

Posted by deliciousonadollar in Quick Meals and tagged with , , , , , , ,
Cheese Ravioli with Zucchini (and peppers)

Cheese Ravioli with Zucchini (and peppers)

Often my cravings dictate what I cook more than what’s available in the produce department of the supermarket.  However today’s meal is not one of them.  At the market this week bell peppers in all colors were specially priced, there was a load of zucchini, medium sized and tender and in the frozen foods section cheese ravioli in all shapes and sizes were being featured.  All that spoke to me, no, shouted at me, ” hey, don’t you think we belong together?”   Embarrassed by all that shouting, I quietly gathered them up and put them into my grocery cart, while thoughts of sugarplums, casseroles, danced in my head.

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Somewhere in the farthest corner of my brain I remembered seeing a recipe that used cheese ravioli and zucchini together. At the time I thought it seemed rather bland, but after I searched it out, and thought about how I could tweak it, I used it as a basis for this version that turned out to be rather fabulous.  Mr. D. said he thinks he likes it better than vegetable lasagna.  The ravioli and vegetables are surrounded by a creamy, not-too-thick cheese sauce, giving the whole lots of flavor.   This was so satisfying, all it needed for completion was a green salad.  This is definitely  a make-again meal.

A bonus to this meal is that it takes very little time to prepare making it a good week night meal, and its meatless too!

 

CHEESE RAVIOLI WITH ZUCCHINI

Yield:    Servings,  4IMG_7048

Ingredients:

  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 package ( 9-ounces) cheese ravioli
  • 1 small onion, chopped
  • 1 tablespoon butter
  • 1 medium red pepper, cut into strips
  • 1 medium zucchini, julienned
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 3/4 cup grated Parmesan cheese
  • 1 teaspoon dried basil
  • 1/teaspoon dried parsley

Directions:

1.  Cook the ravioli as its package directs.

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2.  Combine cream and chicken broth in a saucepan.  Bring to a boil.

3.  Melt butter in a large skillet, sauté the onion until translucent.  Add the pepper strips and cook 2 minutes.  Stir in the zucchini, salt and garlic powder.  Cook 1 – 2 minutes until tender.

Sautéing the vegetables.

Sautéing the vegetables.

4.  Add 1/2 cup Parmesan cheese, basil and parsley to the cream sauce.   Drain the ravioli and add to the cream sauce.  Add the skillet vegetables.   Toss to coat.

Veggies and cream sauce mixed together.

Veggies and cream sauce mixed together.

5.  Transfer to a serving dish and sprinkle remaining cheese over the top before serving.

Ready for serving. Makes a colorful presentation.

Ready for serving. Makes a colorful presentation.

This is so good. :)

This is so good. 🙂

 

SOURCE:   I made major modifications to a recipe from Taste of Home.

Skinny Chocolate Strawberry Frappé

Posted by deliciousonadollar in Beverages, Snacks and tagged with , , , , , , , ,
Skinny Chocolate Covered Strawberry Frappé

Skinny Chocolate Covered Strawberry Frappé

Has anybody besides me come to the realization that it’s time to get serious about shedding some pounds and inches in order to fit into the summer wardrobe.  I mean really serious.   😦  I thought I would begin with this beverage which is delicious, but low in calories, fat and carbs.  The end of this post will give you the specifics on that.  You will be amazed.

This yummy, frappuccino is really rich and flavorful.  It’s a copycat of the McDonald’s one with a fraction of the cost and calories of the original.  Full of real fruit and chocolate, this is one drink you won’t want to miss! It reminds me of chocolate covered strawberries.

Before making it I decided to research the original Strawberry Frappé to find out what it was made of.  Before too long, I learned that this beverage had earned many negative reviews.  Two things became glaringly apparent :  the strawberry flavor tasted completely artificial; and chunks of chocolate clogged the straw, making it impossible to drink.

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Ahaa!  I knew I could do better than that.  So, I pulled my trusty blender out and started measuring out ingredients.  Mr. D. was at home and he was willing to be my official “taste tester”.   I have to admit my first go at it left something to be desired…it was very unsweet with a prominent chocolate flavor.  I remedied that by adding more strawberries, and more sweetener.  My choice, and what I had on hand, was agave syrup.   I added about 2 Tablespoons to each drink, and this was adequate for us.

You can whip up this ridiculously easy recipe with only 5 ingredients:   dark, strong coffee, milk, cocoa powder, strawberries, and some sweetener.  You probably have all of these in your pantry -and fridge- already!

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I strongly recommend using frozen strawberries instead of fresh ones.  Fresh strawberries, with their juice, will add too much liquid to the frappuccino.  Frozen strawberries are generally picked at their peak of ripeness and flash frozen which preserves their bright fruity taste.  In addition to flavor, the frozen strawberries also act as ice and help thicken the drink without watering down the taste.

To fix the second problem of chocolate chunks clogging the straw, I opted to use cocoa powder instead of pieces of chocolate.  It still adds a whole lot of chocolate flavor, but as a fine powder, it won’t plug up the straw.  Cocoa powder also has a greatly reduced number of calories and fat without sacrificing any flavor.

SKINNY CHOCOLATE COVERED STRAWBERRY FRAPPÉ

Yield:  Makes about 16 ounces.  Enough for 1 hugh drink or 2 smaller ones.

Ingredients:IMG_6710

  • 3/4 cup double-strength coffee, chilled
  • 1/2 cup skim milk (Any kind of milk will do, I used almond milk.)
  • 1  1/2 tablespoon unsweetened cocoa powder
  • 1 cup frozen unsweetened strawberries
  • 1/2 cup ice cubes
  • sweetener to taste  (agave, honey, etc.)

Instructions:

1.  Add only the coffee, milk, and cocoa powder to your blender container to begin.  You want to thoroughly mix those together before adding the frozen ingredients, so the cocoa gets uniformly mixed in, avoiding any little pockets of cocoa powder.

2.  Pour in the frozen strawberries and ice, and any sweetener desired, and blend till smooth.  Pour into a large glass and serve with a straw.   YUM!

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Here’s the hugh payoff—-when compared with McDonald’s, my version contains 621 fewer calories, 26.6 fewer grams fat, 89.9 fewer grams of carbs, and 89.8 fewer grams of sugar.

I am also going to keep this recipe in mind when hot weather arrives, and make it to pour into my popsicle molds.  I think this is going to be a delicious summertime cool-down treat.

 

 

Banana Chip Muffins

Posted by deliciousonadollar in Breakfast, Brunch, Muffins & Scones and tagged with , , , , , , ,
Banana Chip Muffins

Banana Chip Muffins

It’s hard to know when would be the best time to eat these wonderful muffins.  Certainly, for breakfast, but they make a mighty fine dessert or snack as well.  I tested out this recipe last weekend because I plan to make them for an Easter Bake sale.  Muffins are always great with coffee on Easter morning, when you know there will be a big meal sometime later in the day.

When I was a teenager our youth group always got up really early to attend an Easter sunrise service.   At that hour of the morning, it was quite chilly outside, so when the service was over we always went to someone’s house or back to church for hot chocolate and whatever other goodies were provided.  Moving and beautiful as the service was, I always looked forward to the refreshments that followed.  These muffins are the essential accessory  to a hot beverage, and would be perfect served at an early morning function, or maybe an early meeting at the office.

Muffin and a hot beverage.

Muffin and a hot beverage.

These are sturdy muffins chock full of flaked coconut, chocolate chips, and nuts if you care to add them.  The tropical taste of the coconut blends beautifully with the banana flavor and develops the batter along the way; the inclusion of  chocolate chips is a necessity for those  individuals who require chocolate in every bite of muffin.

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What makes the texture of these banana muffins somewhat cake-like and soft is the process by which the batter is assembled: the butter and brown sugar are creamed together until fluffy and smooth.  This builds the batter’s creamy quality and prepares the mixture for the addition of the whole eggs.  Once the eggs are added, the flavoring extract and the mashed bananas are incorporated, followed by the final mix-in of the dry ingredients and enough buttermilk to moisten the whole.  The batter is now ready to accept the shredded coconut, mini chips and nuts.

Spooned into lined muffin cups and baked, the batter bakes up into plump muffins that have lovely rounded tops.  When you break open a warm muffin, you’ll find a tender, moist, “crumb” holding chocolate chips and coconut, all wrapped by the taste of banana.  Sigh!!

Can anything make them better? Yes, butter!!

Can anything make them better? Yes, butter!!

BANANA CHIP MUFFINS

Yield:   12 muffins

Ingredients:

  • 2 cups all-purpose flour (I used 1 cup white whole wheat and 1 cup regular flour.)IMG_7014
  • 1  1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 tablespoons ( 1 stick) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1/3 cup buttermilk
  • 1 teaspoon vanilla extract
  • 3/4 cup flaked coconut
  • 3/4 cup semisweet chocolate chips ( I used mini chips.)

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Directions:

1.  Preheat the oven to 375*F.  Line 12 muffin cups (3-ounce size)  with paper liners, or grease lightly.

2.  In a large bowl, whisk together the flour, baking powder, baking soda and salt.  In the bowl of an electric mixer, cream the butter and the brown sugar for about 2 minutes, until light and fluffy.

3.  Beat in the eggs to incorporate,  add in the banana and vanilla.   The mixture may look curdled.   Add the flour mixture alternately with the buttermilk, continuing to mix just to combine.

4.  Reserve 2 tablespoons chocolate chips.  Add the rest of the chips, the coconut, and nuts, (if using) to the batter and stir in to distribute evenly.

5.  Spoon the batter into the prepared muffin cups.  Sprinkle the tops with the reserved chocolate chips.  Bake 25 – 30 minutes until a toothpick into the center of one muffin comes out clean.

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6.  Remove the muffin tin to a wire rack.  Cool the muffins in the pan for 5 minutes.  Remove muffins from the cups and finish cooling on the rack.  Serve warm or cool completely and store the muffins in an airtight container at room temperature.

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Happy Easter! :)

Happy Easter! 🙂

 

SOURCE:   Chocolatier Magazine

 

How to Make Potatoes Anna

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , ,
Potatoes Anna

Potatoes Anna

I wonder who Anna was.  Her name has become associated with this potato dish that, I think, most of us assume is something quite fancy.  Well think again, it may look fancy when served, but it’s not fancy to make.  Do you love thinly sliced potatoes cooked till brown and crispy?  Well that’s what this dish is all about.  You can make it with all one kind of potato or use a variety of potatoes.  In the version that I made recently I used a white baking potato (russet) and a large sweet potato to provide some color contrast, and increase the nutritional value of the dish.  You could also use Yukon Gold potatoes, or red-skin potatoes.

In my experience with making this dish, it is best to peel the potatoes so you get nice crispy, browned edges, but of course you can certainly leave the potatoes unpeeled if that is your preference.

The key to the success of this dish is to cut the potatoes in even slices.  One tool that I like to use is a mandoline slicer.  It makes quick work of cutting vegetables into thin even slices.  I find it easier to clean and use than my large processor for slicing jobs like this.

Using a mandoline slicer gives you even slices.

Using a mandoline slicer gives you even slices.

Since this post is a “how to” tutorial I am going to give tips on making Potatoes Anna first, followed by the recipe itself.

1.  Once the potatoes have been sliced, begin the layering.  Use a heavy, oven-proof skillet.  I like to use my wrought-iron frying pan for this job as it distributes heat evenly and the bottom layer gets nice and brown.  If you don’t have a wrought-iron pan any oven-proof pan will do.

2.  Choose the prettiest slices for your first layer of potatoes, as those will be on top when you invert the potato cake.  Layer in a spiral fashion.

Arrange in a circular pattern in a heavy skillet.

Arrange in a circular pattern in a heavy skillet.

3.  Brush with melted butter.  As you assemble alternating layers of white potatoes and sweet potatoes, brush each with melted butter for added richness.

Brush each layer with butter and season well.

Brush each layer with butter and season well.

4.  Season generously.  Root vegetables can take a lot of salt, so don’t be stingy.  Add salt and pepper to each layer so every forkful is evenly seasoned.

5.  Add the final layers.  You should have 4 to 5 layers when you’re done.  Plenty of butter and a non-stick pan make the result very easy to turn out onto a serving plate.**

Hot and crispy, just out of the oven.

Hot and crispy, just out of the oven.

**Unfortunately I didn’t take my own advice.  When I made this dish I made a smaller amount for 2-3 servings, and instead of using a smaller skillet, I used the 10″ one, so I had fewer layers of potatoes.  When I tried to turn it out onto a serving plate it broke, so my photos do not do justice to how attractive the finished dish really is.  But, it tasted wonderful just the same.

Not enough layers to cut it into wedges, but delicious just the same!!

Not enough layers to cut it into wedges, but delicious just the same!!

YUKON GOLD AND SWEET POTATOES ANNA

Yield:   Makes 6 servings

Ingredients:

  • 3 – 4 medium, peeled Russet or Yukon Gold potatoes
  • 2 medium, peeled sweet potatoes
  • 6 tablespoons unsalted butter, melted
  • coarse salt and freshly ground black pepper

Directions:

1.  Preheat oven to 425*F.  Cut potatoes and sweet potatoes into 1/8-inch thick slices with a handheld slicer or sharp knife keeping potato varieties separate.

Melt butter and slice potatoes evenly.

Melt butter and slice potatoes evenly.

2.  Brush an ovenproof 10-inch non-stick skillet with butter.  Starting in center of pan, arrange about 20 slices of white potato slices, slightly overlapping, in a circular pattern, covering the whole bottom surface.  Brush with butter and season generously with salt and pepper.

3.  Make another layer with sweet potato slices; brush with butter and season.  Repeat, alternating white and sweet potato layers.  Drizzle any remaining butter on top of potatoes.

4.  Place skillet over medium-high heat and cook until butter vigorously bubbles in pan, about 4 minutes.  Transfer to oven and bake 30 minutes.  Tent loosely with foil and continue to bake until potatoes are easily pierced with a knife, about 20 minutes more.  Remove from oven.  Run a small rubber spatula around edges of potatoes to loosen.  Carefully invert onto a plate and cut into wedges to serve.

Potatoes Anna

Potatoes Anna

SOURCE:   Martha Stewart.com