Low-Fat Asian: Easy Thai Noodle (Pad Thai)
February 21, 2010
My kids love Thai food, and one of their favorite restaurants in Birmingham is Surin West. They love to order the Pad Thai (or Thai noodle) which is flavored to perfection. This is a light variation that is similar to their recipe. Don’t be intimidated by the long ingredient list. This recipe is low-fat and healthy and a great weeknight dinner choice.
Thai Noodles (Pad Thai)
Prep:
20 minutes
Cook:
15 minutes
Yield:
4 servings
Ingredients
1/4 cup fresh lime juice, divided
2 (6-ounce) skinless, boneless chicken breast halves, cut into 3/4-inch cubes
8 ounces uncooked rice noodles
1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon low-sodium soy sauce
11/2 teaspoons chili paste with garlic
1/4 teaspoon salt, divided
4 teaspoons vegetable oil, divided
3 tablespoons thinly diagonally sliced green onions
1 teaspoon grated peeled fresh ginger
1 teaspoon minced garlic
1/2 cup torn fresh basil
1/4 cup finely chopped shallots
Toasted peanuts (optional)
2 (6-ounce) skinless, boneless chicken breast halves, cut into 3/4-inch cubes
8 ounces uncooked rice noodles
1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon low-sodium soy sauce
11/2 teaspoons chili paste with garlic
1/4 teaspoon salt, divided
4 teaspoons vegetable oil, divided
3 tablespoons thinly diagonally sliced green onions
1 teaspoon grated peeled fresh ginger
1 teaspoon minced garlic
1/2 cup torn fresh basil
1/4 cup finely chopped shallots
Toasted peanuts (optional)
Preparation
1. Combine 2 tablespoons juice and chicken in a bowl. Let stand 15 minutes.
2. Cook noodles according to package directions. Drain well.
3. Combine remaining 2 tablespoons juice, brown sugar, fish sauce, soy sauce and chile paste. Stir in 1/8 teaspoon salt.
4. Heat a large wok or skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Remove chicken from juice; discard juice. Add chicken to pan; stir-fry 4 minutes or until done. Transfer to large bowl; sprinkle with remaining 1/8 teaspoon salt. Add remaining 1 tablespoon oil to pan. Add green onions, ginger, and garlic; stir-fry 45 seconds or just until golden. Add noodles; cook 30 seconds, tossing well. Stir in brown sugar mixture. Add chicken; cook 30 seconds. Place 1 1/4 cups noodle mixture on each of 4 plates. Top each with 2 tablespoons basil and 1 tablespoon shallots. Top with toasted peanuts, if desired.
2. Cook noodles according to package directions. Drain well.
3. Combine remaining 2 tablespoons juice, brown sugar, fish sauce, soy sauce and chile paste. Stir in 1/8 teaspoon salt.
4. Heat a large wok or skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Remove chicken from juice; discard juice. Add chicken to pan; stir-fry 4 minutes or until done. Transfer to large bowl; sprinkle with remaining 1/8 teaspoon salt. Add remaining 1 tablespoon oil to pan. Add green onions, ginger, and garlic; stir-fry 45 seconds or just until golden. Add noodles; cook 30 seconds, tossing well. Stir in brown sugar mixture. Add chicken; cook 30 seconds. Place 1 1/4 cups noodle mixture on each of 4 plates. Top each with 2 tablespoons basil and 1 tablespoon shallots. Top with toasted peanuts, if desired.
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Healthy and Light: Simple Pork Tenderloin with Pomegranate Salsa
January 24, 2010
So many people tell me that they’re intimidated to grill pork tenderloins. Don’t be. They are really simple to do and come out tasting great, especailly this recipe for Pork Tenderloin with Pomegranate Salsa. I developed this recipe for POM Pomegranate juice and promotion of pomegranates, and it is really delcious and healthy. If you don’t eat pork, this salsa goes great with chicken or fish. This makes a great Sunday night or weeknight dinner. It’s so pretty and flavorful.
Pork Tenderloin with Pomegranate Salsa
Prep:
25 minutes
Cook:
20 minutes
Yield:
6 to 8 servings
Ingredients
11/4 cups pomegranate juice, divided
1 tablespoon oil
2 cloves garlic
2 tablespoons chopped fresh rosemary
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 (1-pound) pork tenderloins
1 cup pomegranate seeds
3/4 cup diced fresh pineapple
1/4 cup diced green bell pepper
1/4 cup diced purple onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon oil
2 cloves garlic
2 tablespoons chopped fresh rosemary
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 (1-pound) pork tenderloins
1 cup pomegranate seeds
3/4 cup diced fresh pineapple
1/4 cup diced green bell pepper
1/4 cup diced purple onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
Preparation
1. Combine 1 cup pomegranate juice and next 6 ingredients in a large zip-top plastic bag. Marinate in refrigerator at least 4 hours (up to 24), turning bag occasionally.
2. Combine pomegranate seeds and remaining ingredients in a medium bowl, tossing gently. Refrigerate and set aside.
2. Preheat grill.
3. Remove pork from bag; discard marinade. Place pork on grill rack coated with cooking spray over medium-high heat; grill 20 minutes or until a thermometer registers 160° (slightly pink), basting often with remaining 1/4 cup pomegranate juice. Let stand 10 minutes before thinly slicing. Serve with Pomegranate Salsa.
2. Combine pomegranate seeds and remaining ingredients in a medium bowl, tossing gently. Refrigerate and set aside.
2. Preheat grill.
3. Remove pork from bag; discard marinade. Place pork on grill rack coated with cooking spray over medium-high heat; grill 20 minutes or until a thermometer registers 160° (slightly pink), basting often with remaining 1/4 cup pomegranate juice. Let stand 10 minutes before thinly slicing. Serve with Pomegranate Salsa.
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Heartwarming Comfort Food: Matzoh Ball Soup
January 05, 2010
I have been sick for the past few days which is rare for me. My sweet friend, Heidi, offered to make me some Matzoh Ball Soup. Of course, I turned her down, but made every effort to make it on my own (with tons of help from my daughter, thank you Leigh). It’s three days later, and it still tastes great. It’s perfect for the cold weather we’re having and warms the soul. If you’re short on time, use the Manischewitz Matzo Ball and Soup Mix and add the vegetables above. It’s really great too.
Matzoh Ball Soup
Prep:
25 minutes
Cook:
35 minutes
Yield:
4 to 6 servings
Ingredients
3 large eggs
2 tablespoons vegetable oil
1 teaspoon sea salt
3/4 cup plus 2 tablespoons matzo meal
10 cups low-sodium chicken broth
3 medium carrots, sliced into 1/2-inch-thick rounds
2 stalks celery, sliced into 1/2-inch pieces
2 medium parsnips, peeled and sliced into 1/2-inch-thick rounds
Fresh dill, for garnish
2 tablespoons vegetable oil
1 teaspoon sea salt
3/4 cup plus 2 tablespoons matzo meal
10 cups low-sodium chicken broth
3 medium carrots, sliced into 1/2-inch-thick rounds
2 stalks celery, sliced into 1/2-inch pieces
2 medium parsnips, peeled and sliced into 1/2-inch-thick rounds
Fresh dill, for garnish
Preparation
1. In a medium bowl, whisk together eggs and oil until combined. Whisk in 1/2 cup water and salt. Add matzo meal, and whisk until combined. Cover and refrigerate batter until firm, 2 to 4 hours.
2. Bring chicken stock to a boil in a large wide saucepan, and reduce heat to a simmer. Slightly dampen your fingertips, and form 2 heaping tablespoons of batter into a 1 1/2-inch ball, being careful not to compress the mixture too much. Place ball on the prepared pan. Repeat process with remaining batter.
3. Using a large spoon, slide the matzo balls into the simmering stock. Once all the balls have been added, cover and cook for 10 minutes. Add carrots, celery and parsnips, cover, and continue cooking for 20 to 25 minutes, until the vegetables are tender and the matzo balls are cooked through. Garnish with fresh dill.
2. Bring chicken stock to a boil in a large wide saucepan, and reduce heat to a simmer. Slightly dampen your fingertips, and form 2 heaping tablespoons of batter into a 1 1/2-inch ball, being careful not to compress the mixture too much. Place ball on the prepared pan. Repeat process with remaining batter.
3. Using a large spoon, slide the matzo balls into the simmering stock. Once all the balls have been added, cover and cook for 10 minutes. Add carrots, celery and parsnips, cover, and continue cooking for 20 to 25 minutes, until the vegetables are tender and the matzo balls are cooked through. Garnish with fresh dill.
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Here’s to Fall: New Martha Stewart Cookbook Giveaway: “Martha Stewart’s Dinner at Home”
November 03, 2009
I don’t know if many of you have traveled lately on Delta, but I’m typing this post 10,000 feet up in the air. How strange is it, that I can access the internet in the air but can’t turn on my cell phone. Anyway, it is pretty cool. If my blog posts are few this week, please understand that I’m not in my office this week.
In the meantime, I have my first Cookbook Give-Away for the new “Martha Stewart’s Diner at Home: 52 Quick Meals to Cook for Family and Friends”. It is a new cookbook just out in October 2009. I love mine!
Here are the rules to enter (It’s simple):
1. Leave a comment on my blog telling me what it is you like about my blog, and a way to contact you, if you’re the winner.
2. Deadline is Thursday, November 5, 2009
18 Responses to “Here’s to Fall: New Martha Stewart Cookbook Giveaway: “Martha Stewart’s Dinner at Home””
Margaret says:
November, 03 2009at 01:25 pm
I like that your recipes are not too complicated and that you bring a family element into most of them. Thank you!
Barbara Frey says:
November, 04 2009at 08:29 am
Alison,
I saw you on a morning show in Birmingham, and when I got home I quickly checked your website. I personally LOVE the pictures and the large font which enables me to run from the kitchen to the computer to check the recipe quickly while cooking. I also appreciate that they are usually low fat and healthy!! Thanks!!
Cindy says:
November, 04 2009at 08:38 am
Your recipes are varied and simple. Just tried the Dirty Martini Cheese Ball- it was a huge hit, I could have eaten the whole thing. Your new site is easy to use and looks wonderful.
sarah says:
November, 04 2009at 09:04 am
I use your site as a cookbook and type in an ingredient I want to use. Your recipes are always easy to make and the ingredients are easy to find.
Ricca says:
November, 04 2009at 09:33 am
Thank you for making meals that the whole family enjoys. Your moo-shu chicken is a big hit with everyone. Had the Lasanga soup the other night...soooo yummy. i look forward to seeing what new recipe is in my inbox each morning.
Jennifer G. says:
November, 04 2009at 10:05 am
I just love the variety of your recipes (and the pictures)!
Kristy says:
November, 04 2009at 11:14 am
I think it's great that you offer recipes for children as well as adults. I love that you have a category section on the blog. It makes it so easy to locate a recipe.
Gail Ribnick says:
November, 04 2009at 12:26 pm
I am from MInnesota and have lived here my entire life. My daughter in law moved here from Birmingham and told me about your website. I now receive your emails daily, and usually print out the recipes. I LOVE every one of them! They are interesting, healthy, and easy! Keep it up, I look forward to many more!!!
Cheryl W says:
November, 03 2009at 04:11 pm
I love how organized and slim line your blog is. Everything is to find and there isn't a ton of tabs, buttons and other clutter to wade through. Very nice blog.
Christine says:
November, 04 2009at 06:47 am
You have great food and recipe ideas -- love that you share them on a regular basis. Thanks so much!
Ruth T. Raines says:
November, 04 2009at 08:22 am
Your recipes are easy to make with few ingredients. They are healthy and geared toward involvement of others in their preparation. I would love to see calorie and nutrition information included.
kathryn N. says:
November, 04 2009at 05:21 pm
This website was suggested to me just in time. I was nearly a total loss as a cook! Tight on time, weird ingredients and one too many noses turn up at my latest attempt to appease three kids frustrated us all. Alas, we began with the ribs and are happily eating our way through your blog. We're in!
Susie says:
November, 04 2009at 07:48 pm
Alison,
I really love getting your blog - you stimulate my creativity in the kitchen. And even if I am not cooking, I am thinking good, healthy thoughts!
Karen says:
November, 04 2009at 10:54 pm
As a heart trasnplant recipient, I love the fact that so many of your recipes are low-fat and/or low-sodium (or easily made so.) I try new recipes most nights of the week; when I tell my husband that I'm making one of yours, he definitely is more at ease about being a guinea pig. ;)
Diane says:
November, 04 2009at 08:39 pm
Alison,
I love checking to see what you're cooking each day and I find myself feeling disappointed when you haven't posted yet. I love your simple yet delicious recipes, and healthy, too! I also enjoy hearing about your cooking adventures with your kids!
Toby says:
November, 04 2009at 10:22 pm
I enjoy cooking and you are a great inspiration. Your recipes are fresh, current and easy...what more could a cook ask for? Thank you for all you do.
Betsy says:
November, 05 2009at 06:18 pm
I love that your recipes are healthy without taking all the flavor out of them. I have tried most of them and Many have become "staples" in our house. Thank you!!
Eve says:
November, 04 2009at 04:22 pm
I love your simple way of cooking and you make great food but not too complicated to replicate by the average person.
shopgurl101 AT gmail DOT com
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Italian Night Favorite: Chicken Cutlets with Fresh Herbs and Tomatoes
October 20, 2009
Italian night is always a favorite at my house, and I love to use chicken cutlets for their simplicity and ease. This recipe can be made in under 30 minutes, and it’s so easy to do. It’s fresh, flavorful and is perfect for busy weeknights. I serve with whole wheat pasta for the kids, and everyone is happy.
Chicken Cutlets Italiano
Prep:
10 minutes
Cook:
20 minutes
Yield:
4 servings
Ingredients
11/2 pounds chicken cutlets
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
2 garlic cloves, chopped
2 cups marinara sauce
1 (141/2-ounce) can diced tomatoes with basil, garlic and oregano, drained
1 tablespoon chopped fresh Italian parsley leaves
1 tablespoon chopped fresh basil leaves
Parmesan Cheese (optional)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
2 garlic cloves, chopped
2 cups marinara sauce
1 (141/2-ounce) can diced tomatoes with basil, garlic and oregano, drained
1 tablespoon chopped fresh Italian parsley leaves
1 tablespoon chopped fresh basil leaves
Parmesan Cheese (optional)
Preparation
1. Season both sides of the chicken with salt and pepper. In a large nonstick skillet coated with cooking spray heat olive oil over medium heat. Cook the chicken until golden brown, about 3 minutes per side. Transfer chicken to a plate.
3. Heat garlic, marinara and tomatoes in skillet over medium heat; simmer for 5 to 10 minutes. Add the parsley, basil and chicken and heat for 2 to 4 minutes more. Serve immediately. Top with Parmesan, if desired.
3. Heat garlic, marinara and tomatoes in skillet over medium heat; simmer for 5 to 10 minutes. Add the parsley, basil and chicken and heat for 2 to 4 minutes more. Serve immediately. Top with Parmesan, if desired.
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Low-Fat Sandwich Night: Dijon Peppercorn Wraps
October 05, 2009
If you’re like me, and you like to serve sandwiches for dinner, you’ll love these Dijon Peppercorn Wraps. I developed this recipe for Laura’s Lean Beef and with 223 calories, 7.3 grams of fat and 19 grams of protein, you can feel great eating these for dinner. Feel free to substitute chicken, but steak is great with the homemade Dijon sauce. This recipe is perfect if you have a hectic afternoon schedule (that’s me everyday with 3 kids).
Dijon Peppercorn Wraps
Prep:
15 minutes
Cook:
15 minutes
Yield:
6 servings
Ingredients
1/4 cup Dijon mustard, divided
1 tablespoon whole black peppercorns, crushed and divided
1 pound any steak cut (I like Ribeyes or New York Strips)
1/3 cup light mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon grated lemon rind
3 plum tomatoes, chopped
1/2 small red onion, finely chopped
1/2 medium cucumber, halved and thinly sliced
6 low-fat flour tortillas
1 tablespoon whole black peppercorns, crushed and divided
1 pound any steak cut (I like Ribeyes or New York Strips)
1/3 cup light mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon grated lemon rind
3 plum tomatoes, chopped
1/2 small red onion, finely chopped
1/2 medium cucumber, halved and thinly sliced
6 low-fat flour tortillas
Preparation
1. Stir together 2 tablespoons mustard and two-thirds of crushed peppercorns; rub evenly over beef. Cover and chill 2 hours.
2. Grill beef, covered with grill lid, over medium high heat (350° to 400°) for 5 minutes on each side or to desired degree of doneness. Let stand 10 minutes. Cut steak across the grain into thin slices.
3. Stir together mayonnaise, lemon juice, lemon rind, remaining 2 tablespoons mustard, and remaining one-third of crushed peppercorns.
4. Arrange beef slices evenly down center of each tortilla. Sprinkle evenly with tomato, onion, and cucumber. Top evenly with mayonnaise mixture, and roll up.
Broiling Directions
1. Broil steak 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes on each side or until desired degree of doneness. Cut steak across the grain into thin slices.
2. Grill beef, covered with grill lid, over medium high heat (350° to 400°) for 5 minutes on each side or to desired degree of doneness. Let stand 10 minutes. Cut steak across the grain into thin slices.
3. Stir together mayonnaise, lemon juice, lemon rind, remaining 2 tablespoons mustard, and remaining one-third of crushed peppercorns.
4. Arrange beef slices evenly down center of each tortilla. Sprinkle evenly with tomato, onion, and cucumber. Top evenly with mayonnaise mixture, and roll up.
Broiling Directions
1. Broil steak 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes on each side or until desired degree of doneness. Cut steak across the grain into thin slices.
One Response to “Low-Fat Sandwich Night: Dijon Peppercorn Wraps”
Nina says:
October, 06 2009at 06:50 pm
Mmmmm, this looks good. I am also excited to try the snack mix that you last posted. I have some medical issues right now (you can read about on my blog) and so I will have to hold off on that one. I would love ideas for bland soft diets.
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True Fall Comfort Food: Shrimp-Cajun Sausage Casserole
September 24, 2009
I love to prepare Sunday night dinners this time of year. It’s one of the few nights that my three kids and I aren’t racing from cross country, to dance, to football practice, and we can actually sit down and eat together. Last week, I wanted something Cajun, yet comforting. I threw together this dish with some ingredients I had in my pantry and came out with this casserole. It’s perfect for fall and large dinners. Feel free to substitute chicken for the shrimp if you like.
Shrimp-Cajun Sausage Casserole
Prep:
25 minutes
Cook:
35 minutes
Yield:
6 servings
Ingredients
4 green onions, chopped
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 garlic cloves, minced
1 tablespoon olive oil
11/2 cups fresh okra, sliced
1/2 to 1 teaspoon Cajun seasoning
1 (12-ounce) package Cajun or andouille sausage, sliced
1 pound peeled and deveined, large fresh shrimp
3 cups cooked basmati or long-grain rice
1 (10 3/4-ounce) can cream of shrimp soup
3/4 cup dry white wine
1/3 cup shaved Parmesan cheese
Garnish: fresh flat-leaf parsley sprigs
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 garlic cloves, minced
1 tablespoon olive oil
11/2 cups fresh okra, sliced
1/2 to 1 teaspoon Cajun seasoning
1 (12-ounce) package Cajun or andouille sausage, sliced
1 pound peeled and deveined, large fresh shrimp
3 cups cooked basmati or long-grain rice
1 (10 3/4-ounce) can cream of shrimp soup
3/4 cup dry white wine
1/3 cup shaved Parmesan cheese
Garnish: fresh flat-leaf parsley sprigs
Preparation
1. Cook onion and next 3 ingredients in a hot oil; sauté 7 minutes or until tender. Stir in okra and Cajun seasoning; sauté 5 minutes. Add sausage and shrimp, and cook 3 minutes or until shrimp turn pink. Stir in rice, soup and white wine, stirring until blended. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with Parmesan cheese.
2. Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish with fresh parsley, if desired.
2. Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish with fresh parsley, if desired.
2 Responses to “True Fall Comfort Food: Shrimp-Cajun Sausage Casserole”
Alison Lewis says:
September, 25 2009at 09:43 am
It's Cajun or andouille sausage
Molly Dennehy says:
September, 25 2009at 07:02 am
This recipe looks yummy - can't wait to try it! Not sure if this was an oversight, but what kind of sausage do you use - didn't see it listed in the recipe? Thanks for giving me new ideas for my picky eaters!
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Dinner Under 30 Minutes or Football Game Day Delight: Pizza Romano
September 23, 2009
I love to serve Pizza Romano for a quick weeknight dinner or even for weekend football game fare. There’s some great SEC football games this Thursday night and this weekend, so I thought I would offer up something that’s truly simple, low-fat and delicious. I love to use Laura’s Lean Beef for the beef in this recipe. Good luck to your favorite teams!
Pizza Romano
Prep:
15 minutes
Cook:
15 minutes
Yield:
6 to 8 servings
Ingredients
3/4 pound lean ground beef (I love Laura's Lean)
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 small onion, chopped
1/2 small green pepper, chopped
1/2 (8-ounce) package sliced fresh mushrooms
1 (12-inch) refrigerated or packaged pizza crust (I like Mama Mary's)
3/4 to 1 cup marinara or pizza sauce
1/4 cup chopped sun-dried tomatoes
3/4 (8-ounce) package shredded reduced-fat Mozzarella cheese
Crushed red pepper (optional)
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 small onion, chopped
1/2 small green pepper, chopped
1/2 (8-ounce) package sliced fresh mushrooms
1 (12-inch) refrigerated or packaged pizza crust (I like Mama Mary's)
3/4 to 1 cup marinara or pizza sauce
1/4 cup chopped sun-dried tomatoes
3/4 (8-ounce) package shredded reduced-fat Mozzarella cheese
Crushed red pepper (optional)
Preparation
1. Cook beef, garlic and Italian seasoning in a nonstick skillet about 5 minutes or until browned; drain and remove from skillet.
2. Add onion and bell pepper to skillet; sauté 2 minutes or until slightly tender.
3. Add mushrooms and sauté 1 minute more.
4. Spread crust with sauce; top with beef, onion, bell pepper, sun-dried tomatoes and cheese.
5. Bake at 450 F for 8 to 10 minutes or until cheese is melted. Sprinkle with crushed red pepper, if desired.
2. Add onion and bell pepper to skillet; sauté 2 minutes or until slightly tender.
3. Add mushrooms and sauté 1 minute more.
4. Spread crust with sauce; top with beef, onion, bell pepper, sun-dried tomatoes and cheese.
5. Bake at 450 F for 8 to 10 minutes or until cheese is melted. Sprinkle with crushed red pepper, if desired.
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Fall Cinnamon Apple Cake: Perfect for Jewish New Year Rosh Hashanah and Fall Celebrations
September 08, 2009
This year, the holiday celebrating the Jewish New Year, Rosh Hashanah, is next weekend. On Rosh Hashanah, it is symbolic to serve and eat apples dipped in honey to hope for a “sweet new year”. Cakes with apples and/or honey are traditionally served, and this Cinnamon Apple Cake can’t get any better. This cake is so delicious and perfect for any fall celebration. I will be preparing it this Thursday night for a Jewish holiday cooking class in Birmingham, Alabama. See my “Media” page for more information.
Cinnamon-Apple Cake
Prep:
25 minutes
Cook:
1 hour, 10 minutes
Yield:
12 servings
Ingredients
13/4 cups sugar, divided
1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
2 eggs
11/2 cups all-purpose flour
11/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 cups peeled and chopped baking apples (about 2 large)
1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
2 eggs
11/2 cups all-purpose flour
11/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 cups peeled and chopped baking apples (about 2 large)
Preparation
1. Beat 11/2 cups sugar and next 3 ingredients at medium speed with an electric mixer 4 minutes or until well blended. Add eggs, 1 at a time, beating until blended after each addition.
2. Combine flour, baking powder, and salt; add to sugar mixture, beating at low speed until blended.
3. Stir together remaining 1/4 cup sugar and cinnamon. Toss 2 tablespoons with chopped apple. Stir apple into batter. Spoon batter into a lightly greased 9-inch springform pan; sprinkle with remaining sugar mixture.
4. Bake at 350F for 1 hour or until the cake pulls away from the sides of the pan. Cool completely on a wire rack.
2. Combine flour, baking powder, and salt; add to sugar mixture, beating at low speed until blended.
3. Stir together remaining 1/4 cup sugar and cinnamon. Toss 2 tablespoons with chopped apple. Stir apple into batter. Spoon batter into a lightly greased 9-inch springform pan; sprinkle with remaining sugar mixture.
4. Bake at 350F for 1 hour or until the cake pulls away from the sides of the pan. Cool completely on a wire rack.
2 Responses to “Fall Cinnamon Apple Cake: Perfect for Jewish New Year Rosh Hashanah and Fall Celebrations”
Gregg says:
September, 10 2009at 08:55 am
Sounds terrific; I may try it for Rosh Hashanah this year. What do you think about adding a honey glaze of some sort? Something like 1/2 cup honey, 1/4 cup of butter, and maybe a little brown sugar boiled together and drizzled over the top?
Alison Lewis says:
September, 10 2009at 09:25 am
That would be great but the cake is so good you don't really have to have it!
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What’s For Supper: Low-Fat Beef Jambalaya
September 07, 2009
As fall nears, my brain goes straight to comfort foods, and one of my southern favorites is Jambalaya. With 354 calories and 10 grams of fat, this recipe can’t be beat. This recipe uses ground beef and turkey sausage to cut down on the fat. I love to use Laura’s Lean Beef for this recipe so check your local area to see if you can locate it.
Beef Jamabalaya
Prep:
20 minutes
Cook:
25 minutes
Yield:
8 servings
Ingredients
1 pound lean ground beef
1/2 pound turkey sausage, sliced
1 small onion, chopped
1 cup chopped celery
2 cloves garlic, minced
1/2 cup chopped green pepper
2 (141/2-ounce) cans low-salt beef broth
1 (141/2-ounce) can Cajun-style stewed tomatoes, undrained and chopped
1/2 cup chopped fresh parsley
11/2 teaspoon Creole seasoning
1/2 teaspoon ground red pepper
2 cups uncooked long-grain rice
Hot sauce and parsley sprigs (optional)
1/2 pound turkey sausage, sliced
1 small onion, chopped
1 cup chopped celery
2 cloves garlic, minced
1/2 cup chopped green pepper
2 (141/2-ounce) cans low-salt beef broth
1 (141/2-ounce) can Cajun-style stewed tomatoes, undrained and chopped
1/2 cup chopped fresh parsley
11/2 teaspoon Creole seasoning
1/2 teaspoon ground red pepper
2 cups uncooked long-grain rice
Hot sauce and parsley sprigs (optional)
Preparation
1. Cook first 6 ingredients in a large Dutch oven 5 minutes or until beef is browned and vegetables are tender; drain.
2. Stir in broth and next 4 ingredients; bring to a boil; stir in rice. Cover, reduce heat and simmer 25 minutes or until rice is tender. Top with hot sauce and parsley sprigs, if desired.
2. Stir in broth and next 4 ingredients; bring to a boil; stir in rice. Cover, reduce heat and simmer 25 minutes or until rice is tender. Top with hot sauce and parsley sprigs, if desired.
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