Monday, July 27, 2009
I've obviously bought a stock of blueberries recently. =) These turned out great, too. The only difference I tried was that I actually melted the butter that I used for the crumb topping. So instead of crumbs, it turned out to be a gooey cinnamon-y paste that I slathered on top of each muffin for baking -- it turned out like a cinnamon streusel topping. (Baked for 22 minutes).
Wednesday, July 22, 2009
I made this recipe last night for my friends. 6 of us ate it and we still had a lot leftover. Pretty quick and easy to make. However, 12 minutes at 425 degrees was not enough for the shrimp to get cooked through. I left it in about 30 minutes.
Monday, July 20, 2009
This is one of Ina Garten's recipes. Use all fat-free items to make it healthier. Mix and serve.
- 1/2 cup sour cream
- 1/2 cup mayo
- 8 oz. package of cream cheese
- 4 scallions, chopped finely
- 2 Tbsp parsley, chopped finely
- 1 Tbsp dill, chopped finely
- 1/4-1/2 tsp salt
- 3/4 tsp black pepper
Very easy, very healthy. Take whole red bell peppers, wash, cut in half, remove stems and seeds. Place a tiny bit of oil in a baking tray and place bell peppers cut side down. Move the peppers around to spread out the oil. Put in toaster oven or regular oven on broil, about 20 minutes, but keep an eye on them (depending on what temp you broil at) until the skin starts to blacken. Take out of oven and immediately put in an air tight tupperware and shut the lid. Leave them in there until the peppers are completely cool, then take them out and peel off the outside layer. Cut up into pieces, garnish how you'd like (I tried basil, oregano, and a bit of black pepper). Use in a sandwich with some mozzarella or dice it up to use in a chip/cracker dip.
Tuesday, July 14, 2009
I saw this recipe and thought I'd invent my own version. It turned out good enough that I wanted to just eat it with a spoon out of a bowl. Butttt...I'm saving it for my sandwiches because I'm on a health streak!
- Soft tofu
- 1/3 cup of mayo (use low fat or fat free for healthiness)
- Sweet relish
- Spicy brown mustard
- Pinch of garlic powder
- Pinch of cajun powder
- 1 tsp fresh dill
*Edit: This is delicious to use as an appetizer dip for crackers.
Wednesday, July 1, 2009
SOOO good. Eat plain or with chutney/achar/tamarind sauce/chili sauce. Eat hot or at room temp.
- 1 cup split yellow peas (similar to chana daal)
- 1 onion, chopped
- 1 inch fresh ginger, blended/minced/pureed/can't even see it
- 3-4 green chili peppers
- 1/2 tsp salt
- 1/2 tsp cumin powder
They look similar to, but taste better than the cauliflower fritter/pakoras I tried making.
Didn't get a chance to take a picture when I made this. It turned out good, but a bit liquidy just because I decided to add a layer of spaghetti sauce in there...so make this dish without the sauce. Use fat free cheeses to make it healthier.
- 1 box lasagna noodles
- 2 tablespoons oil
- 1 large onion, chopped
- 2 green bell peppers, chopped
- 2 small zucchini or squash, chopped
- 1 tsp garlic powder
- 1/2 cup flour
- 3 cups milk
- 3/4 cup parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 package frozen chopped spinach, thawed
- 1 small container cottage cheese
- 1 medium container ricotta cheese
- 2 1/2 cups shredded mozzarella cheese