Sunday, January 9, 2011

Shrimp Gumbo

Shrimp Gumbo Makes 6 Servings

¼ c all-purpose flour
1 T butter
1 c chopped onion
1 c chopped green bell pepper
½ c diced celery
2 cloves garlic, minced
3 c low sodium chicken broth
1 14.5 oz can diced tomatoes, drained and rinsed
1 c diced okra
1 t cumin
½ t paprika
½ t dried thyme
½ t dried oregano
¼ t salt
¼ t black pepper
1/8 t cayenne pepper
14 oz uncooked shrimp

1. Sprinkle flour over bottom of a small pie plate. Toast at 400 degrees for 15-20 minutes, until golden brown. Stir once or twice during cooking time. Remove from oven, transfer to a small bowl and let cool.

2. Melt butter in a large non-stick saucepan over medium-high heat. Add onions, green pepper, celery, and garlic. Cook and stir until the vegetables begin to soften, about 3 minutes. Stir in toasted flour and cook for 1 minute.

3. Add broth and mix well. Add drained tomatoes, okra, cumin, paprika, thyme, oregano, salt, pepper, and cayenne. Bring to a boil. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.

4. Add shrimp and simmer for 5 more minutes, until shrimp is cooked through.

5. Serve with rice.

Saturday, January 8, 2011

Cranberry Vanilla Rice Pudding

Cranberry Vanilla Rice Pudding Serves 6
One Serving is 204 calories.
1/4 C dried cranberries
4 1/2 C 2% milk
1/3 C sugar
1 t orange zest
pinch of salt
1 t vanilla extract

*Place the dried fruit in a small bowl, cover with hot water, and set aside.
*In a medium saucepan set over medium heat, combine the milk, rice, sugar, zest, and salt and bring to a simmer, stirring frequently.
*Reduce the heat to low and simmer gently until the rice is very tender and the pudding is creamy, stirring occasionally, for about 35-40 minutes.
*Remove from heat. Drain the dried fruit and mix into the rice along with the vanilla extract. Transfer to individual ramekins or a large serving bowl. Serve warm or refrigerate and serve chilled.

Wednesday, January 5, 2011

Mock Alfredo with Chicken and Peas

Mock Alfredo Makes 4 servings
16oz pasta, uncooked
2 T butter
1 clove garlic, minced
1-1/2 C 2% milk
1-1/2 T all-purpose flour
1/4 C grated Parmesan cheese
1/2 t dried Italian seasoning
1 C chopped rotisserie chicken
1/8 C plain yogurt
3/4 C frozen peas

*Cook pasta according to package directions, drain and return to pot.
*While pasta is cooking, prepare sauce. Melt butter in a medium saucepan over medium heat. Add the garlic and saute for 1 minute. Mix the milk and flour together until smooth. Add to garlic. Increase heat to medium-high. Cook until mixture is bubbly and thickened, about 4-5 minutes.
* Reduce heat to low. Stir in Parmesan cheese and Italian seasoning.Cook 1-2 minutes. Stir in chicken, yogurt, and peas. Cook until heated through.
*Pour sauce over pasta and toss to coat.
***This recipe is a take on Eenie Meenie Fettuccine, which can be found in LooneySpoons by Janet and Greta Podleski. That version calls for tuna, sour cream, and basil instead of the chicken, yogurt, and Italian seasoning. I had a rotisserie chicken left over and I didn't have any sour cream or basil. I improvised and it was still yummy!

Tuesday, January 4, 2011

Cocoa-Banana Cake

Cocoa-Banana Cake Makes 16 Servings
Per serving:185 Calories (25% from fat), 5.1g fat, 2.1g saturated fat, 3.2g protein, 32.g carbs, 0.8g fiber, 9mg cholesterol, 183mg sodium
2 C all-purpose flour
1 t baking powder
1 t baking soda
1/2 t salt
1 C sugar
1/2 C egg substitute, or 2 eggs
1/4 C butter or margarine, softened
1 C mashed, ripe bananas
1/2 C low-fat sour cream
1 t vanilla
1/2 C mini chocolate chips

*Preheat the oven to 350. Spray a 9x13 pan with non-stick spray and set aside.
*Combine flour, baking powder, baking soda, and salt in a medium bowl and set aside.
*In a large bowl, beat together sugar, egg substitute, and butter with an electric mixer. Add bananas, sour cream, and vanilla. Beat until smooth.
*Gradually add flour mixture into the banana mixture, beating after each addition. The batter will be thick. Fold in the chocolate chips.
*Pour the batter into the prepared pan and spread evenly. Bake for 25-28 minutes, or until it passes the toothpick test. Cool completely on a cooling rack. Cut into 16 pieces and store in an airtight container.
***This recipe is actually Copabanana Cake from Crazy Plates by Janet and Greta Podleski.

Another Blog?

I thought this might be a little easier to manage. This way I can label the different recipes and such. I hope it doesn't get too confusing... I promise it will make sense once I get going!

Much love!