Perfect New Years Dish: Easy and Low-Fat Beefy Hoppin John
December 30, 2009
Beefy Hoppin John is perfect for New Year’s Day. I developed this recipe for Laura’s Lean Beef, and it’s only 318 calories per serving and 4 grams of fat per serving. It’s really simple to prepare with only 10 minutes of preparation time. Please excuse me for not supplying a picture of the recipe, but my camera and computer has been on the blink this week.
Beefy Hoppin John
Prep:
10 minutes
Cook:
40 minutes
Yield:
4 to 6 servings
Ingredients
1/2 pound lean ground beef
1/2 small onion, chopped
1 clove garlic, minced
1 cup chopped celery
2 (14-ounce) cans low-salt broth
1/4 teaspoon crushed red pepper
3/4 cup uncooked long-grain rice
1 (15.8-ounce) can black eyed peas, rinsed and drained
1/2 small onion, chopped
1 clove garlic, minced
1 cup chopped celery
2 (14-ounce) cans low-salt broth
1/4 teaspoon crushed red pepper
3/4 cup uncooked long-grain rice
1 (15.8-ounce) can black eyed peas, rinsed and drained
Preparation
1. Cook ground beef in a large skillet until browned; drain.
2. Add onion, garlic and celery and cook 5 minutes or until tender.
3. Add broth and crushed red pepper; bring to a boil.
4. Add rice; cover and simmer 20 minutes or until rice is tender.
5. Add black eyed peas and cook 10 more minutes or until heated and liquid is absorbed.
2. Add onion, garlic and celery and cook 5 minutes or until tender.
3. Add broth and crushed red pepper; bring to a boil.
4. Add rice; cover and simmer 20 minutes or until rice is tender.
5. Add black eyed peas and cook 10 more minutes or until heated and liquid is absorbed.
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Ingredients, Inc. T-Shirts
December 28, 2009
My t-shirts have been selling like hot cakes (by word of mouth), and they are now available on my site. Click on the “Shop” page on my site for more information. I have NEW cotten thermal long sleeve shirts that are perfect for cold weather. Let me know if you’re interested. Thanks, Alison
One Response to “Ingredients, Inc. T-Shirts”
Karen says:
December, 30 2009at 10:42 pm
Hi, Allison. Out of curiousity, what would one of the long-sleeved tees cost?
Thanks,
Karen
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Kids and Adults Favorite: Healthy Strawberry-Pineapple Smoothie
December 27, 2009
We love smoothies at my house, and my daughter, Leigh, makes them all of the time. These Strawberry-Pineapple Smoothies have been a hit in a lot of kid’s cooking classes I have taught recently. This photo was styled by Lillian, the 7-year-old who I taught a private cooking class with after she prepared the recipe. It’s so simple and refreshing, perfect for breakfast, healthy afternoon snack or dessert. It’s also wonderful after the holidays are over when you want something light, filling and healthy.
If you’re interested in private cooking classes, let me know.
Strawberry-Pineapple Smoothie
Prep:
10 minutes
Yield:
4 servings
Ingredients
11/2 cups orange juice with mango
1 banana
2 cups fresh chopped pineapple
1 cup nonfat vanilla or strawberry yogurt
1 cup fresh strawberries
1 banana
2 cups fresh chopped pineapple
1 cup nonfat vanilla or strawberry yogurt
1 cup fresh strawberries
Preparation
1. Combine all ingredients in a blender and process until smooth.
2 Responses to “Kids and Adults Favorite: Healthy Strawberry-Pineapple Smoothie”
kathryn N. says:
December, 31 2009at 11:56 am
Do you have an immersion blender? Which do you recommend? We love smoothies and wonder if it would be even easier to use an immersion blender.
Meal Makeover Mom Janice says:
December, 29 2009at 04:30 pm
This smoothie looks delicious! My 10-year-old daughter Leah will love to make it and drink it. Always looking for good smoothie recipes... thanks!
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New Years or Weekend Company Idea: Crabmeat Quiche
December 25, 2009
I know Christmas is over, and who can think about more food, but New Years is just one week away. This Crabmeat Quiche recipe is fabulous! It’s so easy to prepare that I promise anyone can make it. I thought it would be great to serve on New Years as an appetizer or even a main dish with a great salad and a nice dessert. It’s foolproof and awesome.
Crabmeat Quiche
Prep:
15 minutes
Cook:
30 minutes
Yield:
6 to 8 servings
Ingredients
1/2 (15-oz.) pkg. refrigerated piecrust
1 lb. fresh lump crabmeat, drained
1 tsp. Creole seasoning
1/2 cup chopped fresh chives
1 cup half-and-half
3 eggs
1/4 tsp. salt
1/4 tsp. freshly ground pepper
3/4 cup shredded Swiss cheese
1/2 cup shredded Parmesan cheese
1 lb. fresh lump crabmeat, drained
1 tsp. Creole seasoning
1/2 cup chopped fresh chives
1 cup half-and-half
3 eggs
1/4 tsp. salt
1/4 tsp. freshly ground pepper
3/4 cup shredded Swiss cheese
1/2 cup shredded Parmesan cheese
Preparation
1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Bake on lowest oven rack at 400F for 8 minutes. Cool.
2. Stir together crabmeat, Creole seasoning and chives in a medium bowl; set aside.
3. Whisk together half-and-half, eggs, salt and pepper in a large bowl; stir in cheese and crabmeat mixture. Pour filling into prepared crust.
4. Bake on lowest oven rack at 400F for 30 minutes or until set. Let stand 15 minutes before serving.
2. Stir together crabmeat, Creole seasoning and chives in a medium bowl; set aside.
3. Whisk together half-and-half, eggs, salt and pepper in a large bowl; stir in cheese and crabmeat mixture. Pour filling into prepared crust.
4. Bake on lowest oven rack at 400F for 30 minutes or until set. Let stand 15 minutes before serving.
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Three Ingredient Appetizer: Roasted Garlic-Topped Brie
December 23, 2009
I’m a huge Brie fan and always interested in finding new great Brie recipes. When I was judging a recipe contest for a cheese company and came across this recipe, I was really excited. It’s such a breeze and only 3 ingredients. All you need to do is roast the garlic and warm up the Brie, and you have an easy, delicious appetizer. This is perfect for Christmas, New Years or any time of the year.
Roasted Garlic-Topped Brie
Prep:
5 minutes
Cook:
1 hour
Yield:
6 to 8 appetizer servings
Ingredients
1 whole garlic bulb
1 tbsp. olive oil
1 (8-ounce) round Brie round
1 tbsp. olive oil
1 (8-ounce) round Brie round
Preparation
1. Preheat oven to 350°F. Remove the loose outer skin of the garlic bulb. Cut off the top of garlic bulb. Place garlic, cut side up, in center aluminum foil. Drizzle with olive oil and season with salt and pepper to taste. Wrap garlic and seal in foil. Bake 45 minutes or until golden and soft. Let cool.
2. Squeeze the roasted garlic cloves out from the skins. Chop finely. Remove top rind of cheese and then spread roasted garlic on top. Place on baking sheet lined with parchment.
3. Bake 5 to 10 minutes or until the sides of the cheese appear soft.
4. Cut and serve with your favorite crackers and fruit.
2. Squeeze the roasted garlic cloves out from the skins. Chop finely. Remove top rind of cheese and then spread roasted garlic on top. Place on baking sheet lined with parchment.
3. Bake 5 to 10 minutes or until the sides of the cheese appear soft.
4. Cut and serve with your favorite crackers and fruit.
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Lightened Up Green Bean Casserole
December 21, 2009
I made this on Thanksgiving, and it was quite the hit. Fresh green beans, shallots and panko breadcrumbs take ordinary Green Bean Casserole to a new level. It’s perfect for Christmas and anytime of the year. No one will believe it’s so low in fat.
Lightened-Up Green Bean Casserole
Prep:
10 minutes
Cook:
40 minutes
Yield:
6 servings
Ingredients
4 cups cooked, cut green beans
2 shallots, finely chopped
2 teaspoons olive oil
2/3 cup panko breadcrumbs
1 (103/4-ounce) can reduced fat cream of mushrooms soup
1/2 cup skim milk
1/2 cup shredded Swiss cheese
1/4 teaspoon pepper
1 cup French onions
2 shallots, finely chopped
2 teaspoons olive oil
2/3 cup panko breadcrumbs
1 (103/4-ounce) can reduced fat cream of mushrooms soup
1/2 cup skim milk
1/2 cup shredded Swiss cheese
1/4 teaspoon pepper
1 cup French onions
Preparation
1. Steam green beans over the stove or in the microwave until crisp-tender; drain and set aside.
2. Cook shallots in hot oil in small skillet 2 minutes or until browned.
3. Stir together beans, shallots, breadcrumbs, soup, milk, cheese, in a lightly greased 11/2-quart casserole dish.
4. Bake at 350F for 25 minute or unti mixture is hot and bubbly. Stir and sprinkle with onions. Bake 5 minutes more or until onions are golden brown.
Note: 2 packages (9 ounces each) frozen green beans may be substituted for fresh.
2. Cook shallots in hot oil in small skillet 2 minutes or until browned.
3. Stir together beans, shallots, breadcrumbs, soup, milk, cheese, in a lightly greased 11/2-quart casserole dish.
4. Bake at 350F for 25 minute or unti mixture is hot and bubbly. Stir and sprinkle with onions. Bake 5 minutes more or until onions are golden brown.
Note: 2 packages (9 ounces each) frozen green beans may be substituted for fresh.
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Last Minute Food Christmas Gifts: Curried Soup Mix
December 20, 2009
Everyone loves homemade food gifts so if you’re in a pinch with only a few more days, here’s a easy, healthy and pretty food gift. Curried Soup Mix is a great combination of lentils and spices. It makes a pretty presentation perfect for this time of year. It’s a true comforting soup ideal for this cold weather.
Curried Soup Mix
Prep:
20 minutes
Yield:
8 servings
Ingredients
2 (1 quart) jars with tight-fitting lids
1 pound red lentils
3 teaspoons sea salt
6 tablespoons minced dried onion
2 tablespoons curry powder
1 teaspoons garlic powder
1 pound green lentils
1/2 package (5-ounce) dried apple rings, cut into 1/2-inch pieces
2 tablespoons dried parsley leaves
1 pound red lentils
3 teaspoons sea salt
6 tablespoons minced dried onion
2 tablespoons curry powder
1 teaspoons garlic powder
1 pound green lentils
1/2 package (5-ounce) dried apple rings, cut into 1/2-inch pieces
2 tablespoons dried parsley leaves
Preparation
1. In bottom of each glass jar, place 8 ounces red lentils; top with 11/2 teaspoon salt, 3 tablespoons dried onion, 1 tablespoon curry powder, 1/2 teaspoon garlic powder, 1/2 pound green lentils, 1/2 cup apple pieces and 1 tablespoon dried parsley. Seal jars and store at room temperature up to 1 month.
2. Prepare labels with cooking instructions; attach to jars. Add to label before giving as a gift:
Place lentil soup mix in 3-quart saucepan with 7 cups water. Heat to boiling on high. Reduce heat to low; cover and simmer 20 to 30 minutes, stirring occasionally.
2. Prepare labels with cooking instructions; attach to jars. Add to label before giving as a gift:
Place lentil soup mix in 3-quart saucepan with 7 cups water. Heat to boiling on high. Reduce heat to low; cover and simmer 20 to 30 minutes, stirring occasionally.
2 Responses to “Last Minute Food Christmas Gifts: Curried Soup Mix”
Serena Norr says:
December, 24 2009at 01:07 pm
Hi Alison,
I love this idea and I posted on my weekly review of soup articles.
Check it out: http://seriouslysoupy.blogspot.com/2009/12/soup-in-newsa-weekly-rundown-of-all.html
Thanks for posting such a unique idea.
Happy Holidays.
Seriously Soupy Serena
Phoena says:
December, 22 2009at 01:14 am
Thank you for your sharing! If you do care about budget and don’t know how to choose gifts, shopping online and DIY gifts are also great ways to save money and find the best last-minute Christmas gifts. This year, I prepare to give my BF an Olympus digital camera. It's 10MP, but only for $20. When I found this from http://followsales.com, I was shocked for its unbelievable price! I also plan to write him a love letter. Both of the two gifts aren’t expensive at all, but I do think they’re unique and perfect gifts. Setting your budget, or else Christmas spending could kill your wallet!
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Christmas Breakfast: Wonderful Banana Pancakes
December 17, 2009
Banana Pancakes are wonderful for Christmas breakfast or anytime of the year. This recipe is really simple and healthy. The mixture of whole wheat and all purpose flour, nonfat buttermilk and bananas. With 209 calories and 6 grams of fat, they can’t be beat. Enjoy during the holidays or anytime of the year.
Banana Pancakes
Prep:
20 minutes
Cook:
20 minutes
Yield:
12 to 16 servings
Ingredients
3/4 cup all-purpose flour
6 tablespoons whole-wheat flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 large egg
1 1/2 cups nonfat buttermilk
About 3 tablespoons melted butter or margarine
2 ripe bananas (3/4 to 1 lb. total), peeled and thinly sliced
6 tablespoons whole-wheat flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 large egg
1 1/2 cups nonfat buttermilk
About 3 tablespoons melted butter or margarine
2 ripe bananas (3/4 to 1 lb. total), peeled and thinly sliced
Preparation
1. In a bowl, mix all-purpose flour, whole-wheat flour, baking powder, baking soda, sugar, and salt.
2. In another bowl, whisk to blend eggs, buttermilk, and 3 tablespoons butter. Add to dry ingredients and stir just until batter is evenly moistened.
3. Ladle batter, 1/4 cup at a time, onto a lightly buttered medium-hot (350°) griddle or lightly buttered 10- to 12-inch nonstick frying pan (or use 2 pans at the same time) over medium heat. Scatter 3 to 5 banana slices onto each pancake and cook until edges of the cake look dry, 3 to 4 minutes. Turn with a wide spatula and cook until browned on the bottom, 3 or 4 minutes longer.
4. Serve pancakes immediately, or place in a single layer on baking sheets and keep warm in a 200° regular or convection oven until all are cooked.
2. In another bowl, whisk to blend eggs, buttermilk, and 3 tablespoons butter. Add to dry ingredients and stir just until batter is evenly moistened.
3. Ladle batter, 1/4 cup at a time, onto a lightly buttered medium-hot (350°) griddle or lightly buttered 10- to 12-inch nonstick frying pan (or use 2 pans at the same time) over medium heat. Scatter 3 to 5 banana slices onto each pancake and cook until edges of the cake look dry, 3 to 4 minutes. Turn with a wide spatula and cook until browned on the bottom, 3 or 4 minutes longer.
4. Serve pancakes immediately, or place in a single layer on baking sheets and keep warm in a 200° regular or convection oven until all are cooked.
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Classic Hanukkah Favorite-Easy Potato Latkes
December 14, 2009
My dad has been making Potato Latkes on Hanukkah since I can remember. Now, we always celebrate with my family at my sister, Natalie’s house. My brother-in-law, Eric and my dad make the latkes together. It’s always a fun night, especially for the kids. We are celebrating it this weekend for the last night of Hanukkah. We tried this recipe at home last night, and it came out great! I was testing Cashew Chicken for Clean Eating magazine, and we served it with these Potato Latkes, kinda funny how things work at my house–the life of a Recipe Developer.
Easy Potato Latkes
Prep:
20 minutes
Cook:
15 minutes
Yield:
4 to 6 servings
Ingredients
5 large potatoes, peeled
1 large onion
3 eggs
1/3 cup all-purpose flour
1 teaspoon sea salt
1/4 teaspoon pepper
1/4 cup vegetable oil for frying
Applesauce, sour cream (optional)
1 large onion
3 eggs
1/3 cup all-purpose flour
1 teaspoon sea salt
1/4 teaspoon pepper
1/4 cup vegetable oil for frying
Applesauce, sour cream (optional)
Preparation
1. Grate potatoes and onion using a grater or in a food processor; strain though a colander, pressing out excess water. Add eggs, flour, salt and pepper, mixing well.
2. Heat 1/2 cup oil in a large skillet over medium heat. Place 1 large tablespoon batter at a time into hot sizzling oil for 5 minutes on each side or until golden brown.
3. Remove and place on paper towels to drain excess oil. Serve with applesauce and sour cream, if desired.
2. Heat 1/2 cup oil in a large skillet over medium heat. Place 1 large tablespoon batter at a time into hot sizzling oil for 5 minutes on each side or until golden brown.
3. Remove and place on paper towels to drain excess oil. Serve with applesauce and sour cream, if desired.
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Talk of the Town Nashville: Chocolate Chipotle Cookies
December 10, 2009
Yesterday I has the awesome opportunity once again to be on “Talk of the Town Newschannel 5 in Nashville making this recipe for Chocolate Chipotle Cookies. I developed this recipe for Wisconsin Milk and Marketing Board and http://butterisbest.com working on a “regional holiday cookie” recipe project. This recipe represented the Southwest with the chipotle chocolate twist. Everyone at the station went wild over these cookies. They are wonderful for Christmas gifts or for a holiday cookie swap . Here’s the link from the television spot.
http://www.newschannel5.com/Global/category.asp?C=85286
Chocolate Chipotle Cookies
Prep:
25 minutes
Cook:
12 minutes
Yield:
3 dozen
Ingredients
8 ounces dark chocolate morsels (11/3 cups)
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
Preparation
1. Preheat oven to 325F.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. Reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. Reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
One Response to “Talk of the Town Nashville: Chocolate Chipotle Cookies”
Ginny Hutchinson says:
December, 11 2009at 08:11 am
Do you get the Chipotle seasoning at the regular grocery store or somewhere else?