BLTA Sandwiches

BLTA Sandwiches

• Serves:4

 

Tagged:
avocados, bacon, lettuce, mayonnaise, multigrain bread, sandwich recipe, tomato,

This sandwich, a staple of natural-foods restaurants in the 1960s, could have disappeared like the Volkswagen bus. But with its thick, juicy tomato slices, crunchy bacon and buttery avocado, it has proven to have staying power, and is still one of the best ways to spend your lunch break.

Recipe courtesy of Williams-Sonoma

 

Ingredients

12 thick slices applewood-smoked bacon
8 slices whole-wheat or multigrain bread
Mayonnaise
2 small avocados
Kosher salt and freshly ground pepper
8 slices beefsteak tomato
4 leaves red-leaf lettuce

Preparation

Preheat an oven to 400°F. Spread the bacon in a single layer on a rimmed baking sheet. Bake until the bacon is crisp and browned, about 20 minutes. Transfer the bacon to paper towels to drain. (Alternatively, fry the bacon on a griddle or in a large frying pan over medium heat until crisp.)
Preheat the broiler. Arrange the bread slices on a baking sheet. Broil, turning once, until toasted on both sides, about 3 minutes. Transfer the bread to a work surface.
Spread mayonnaise on one side of each bread slice. Halve, pit and peel the avocados. Place an avocado half, cut side down, on top of 4 of the bread slices. Slice the avocado directly on the bread, taking care not to cut into the bread, then fan out the slices. Season with salt and pepper. Top each avocado half with 3 bacon slices (cut to fit if necessary), 2 tomato slices and 1 lettuce leaf. Place 1 bread slice, mayonnaise side down, atop each lettuce leaf. Cut each sandwich in half and serve.
TIP: These same sandwich ingredients can be transformed into a salad by using a little less bread and a little more lettuce. Cut 4 bread slices into cubes, coat with a drizzle of olive oil, and toast under the broiler to make croutons. Toss the sliced avocados and tomatoes, croutoons, torn lettuce and chopped bacon with your favorite vinaigrette (hold the mayo).

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Savory Orzo

Savory Orzo

• Prep Time:10 min
• Cook Time:20 min
• Serves:6

 

Tagged:
bacon, green onions, mccormick® perfect pinch® italian seasoning, orzo, orzo recipe, parmesan cheese, pine nuts, seasoned salt,

Orzo, a small, rice-shaped pasta, is combined with wonderful Italian flavors to create a unique side dish. Serve this versatile dish during the week or for a special holiday meal.

Recipe courtesy of McCormick

 

Ingredients

1 1/2 cups orzo
4 slices bacon
1 cup sliced green onions
1/2 cup grated Parmesan cheese, divided
1/2 cup toasted pine nuts
2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
3/4 teaspoon seasoned salt

Preparation

Cook orzo as directed on package. Drain well.
Meanwhile, cook bacon in large skillet until crisp. Remove bacon and drain on paper towels. Crumble bacon. Set aside. Reserve 2 tablespoons of the bacon drippings in skillet. Add green onions; cook and stir 1 to 2 minutes or until tender-crisp.
Stir in orzo, bacon, 1/4 cup of the Parmesan cheese, pine nuts, Italian seasoning and seasoned salt. Cook 1 to 2 minutes or until heated through. Sprinkle with remaining 1/4 cup Parmesan cheese.

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Mango Madness

Mango Madness

• Prep Time:10 min
• Serves:3

 

Tagged:
mango beverage recipe, mangos, mccormick® raspberry extract, orange juice, rum extract,

Tap into the tastes of the islands with this slightly slushy delight that blends the flavor of fresh mangos with Raspberry and Rum Extracts.

Recipe courtesy of McCormick

 

Ingredients

2 large mangos, peeled and cubed (3 cups)
2 cups ice cubes
1/2 cup orange juice
1 1/2 teaspoons McCormick® Raspberry Extract
1 teaspoon McCormick® Imitation Rum Extract

Preparation

Place all ingredients in blender container, cover.
Blend on high speed until smooth. Serve immediately. Garnish as desired

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Ham & Cheese Breakfast Burritos

Ham & Cheese Breakfast Burritos

• Prep Time:10 min
• Cook Time:5 min
• Serves:4

 

Tagged:
black pepper, breakfast burritos recipe, butter, eggs, flour tortillas, ham, mccormick® garlic pepper with red bell, mexican cheese blend, milk,

For those times when your family needs breakfast on the run, prepare these hand-held scrambled eggs, ham and cheese burritos.

Recipe courtesy of McCormick

 

Ingredients

4 eggs
1/4 cup milk
1 cup cubed cooked ham
1 teaspoon McCormick® California Style Garlic Pepper with Red Bell and Black Pepper
1 tablespoon butter
4 flour tortillas (8-inch)
1 cup shredded Mexican cheese blend

Preparation

Beat eggs and milk in large bowl. Add ham and garlic pepper; mix well.
Melt butter in large nonstick skillet on medium heat. Add egg mixture; cook and stir until eggs are firm.
Spoon egg mixture into warmed flour tortillas. Top each with 1/4 cup shredded cheese. Fold into burritos to serve.
TIP: Prepare as directed, using 1/2 teaspoon McCormick® Chili Powder in place of the garlic pepper.

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OLD BAY® Shrimp Scampi

OLD BAY® Shrimp Scampi

• Prep Time:10 min
• Cook Time:5 min
• Serves:4

 

Tagged:
garlic, lemon juice, mccormick® parsley flakes, old bay® seasoning, olive oil, shrimp, shrimp scampi recipe,

OLD BAY and fresh garlic supply just the right flavor for this attractive seafood entree that's ready in 15 minutes.

Recipe courtesy of McCormick

 

Ingredients

1/3 cup olive oil
4 cloves garlic, minced
1 pound large shrimp, peeled and deveined
1 1/2 teaspoons OLD BAY® Seasoning
1 tablespoon lemon juice
1 teaspoon Parsley Flakes

Preparation

Heat oil in large skillet on medium heat. Add garlic; cook and stir 30 seconds or until fragrant. (Do not brown.)
Add shrimp and Old Bay; cook and stir 3 to 4 minutes or until shrimp turn pink. Stir in lemon juice and parsley.
Serve over cooked pasta or rice, if desired.

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Lowfat Marinated Coleslaw Recipe

Lowfat Marinated Coleslaw Recipe

3 1/2 cups cabbage, coarsely shredded
1 1/4 cups red cabbage, coarsely shredded
1 cup carrot, coarsely shredded
1 cup celery, diced
1/2 cup onion, chopped
3/4 cup cider vinegar
1/4 cup sugar
1 1/2 tablespoons vegetable oil
3/4 teaspoons dried mustard
1/2 teaspoon celery seeds

Combine first 5 ingredients in a large bowl, toss gently and set aside. Combine remaining ingredients in a small saucepan. Heat over low heat until sugar dissolves, stirring constantly. Cool dressing mixture to room temperature.

Pour vinegar mixture over cabbage mixture and toss to coat. Cover and marinate in refrigerator for a few hours, stirring occasionally.

Makes 8 servings
Serving Size: 6 ounces

nutrients per serving
calories:	74
total fat:	3 g (31% of calories)
saturated fat	trace
cholesterol:	0 mg
sodium	26 mg
carbohydrate:	13 g (64% of calories)
protein:	1 g (5% of calories)
fiber:	2 g

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Chicken Sate Recipe

Chicken Sate Recipe

1 pound boneless, skinless chicken breasts (approx. 2-3 breasts)
1/3 cup hoisin sauce
2 tablespoons soy sauce
2 green onions, sliced
1 tablespoon grated ginger
2 tablespoons dry sherry
2 tablespoons vinegar
8 wooden or metal skewers

Place each chicken breast between wax paper or plastic wrap. Gently flatten to a 1/2-inch thickness using a rolling pin or meat mallet. Slice each breast into 3 or 4 strips. Place remaining ingredients in a glass bowl and mix well. Add chicken and toss to coat. Cover and refrigerate for 2 hours.

If using wooden skewers, soak in water for 20 minutes to prevent burning. Set oven to broil. Remove chicken from marinade and discard marinade. Thread chicken onto 8 wooden skewers. Broil 3-4 inches from heat for about 4 minutes each side. Chicken can also be grilled.

Makes 8 servings
Serving Size: 1 skewer (approx. 2 ounces)

nutrients per serving
calories:	108
total fat:	1 g (4% of calories)
saturated fat	trace
cholesterol:	33 mg
sodium	254 mg
carbohydrate:	10 g (37% of calories)
protein:	15 g (59% of calories)
fiber:	trace

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Black Bean Hummus Recipe

Black Bean Hummus Recipe

1 (15 ounce) can black beans
1 (15 ounce) can garbanzo beans
3 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon sesame oil
1/4 teaspoon ground cumin
2 cloves garlic, finely chopped
2 tablespoons fresh parsley, chopped

Pita bread or raw vegetables

Drain black beans and garbanzo beans and reserve liquid. Place all ingredients except reserved liquid in a food processor or blender. Cover and pulse-blend until finely chopped. Add enough of the reserved liquid to reach the desired consistency. Cover and refrigerate about 2 hours or until chilled. Serve with pita wedges or raw vegetables for dipping.

Makes 16 Servings
Serving Size: 2 ounces

nutrients per serving
calories:	73
total fat:	2 g (31% of calories)
saturated fat	trace
cholesterol:	0 mg
sodium	162 mg
carbohydrate:	10 g (54% of calories)
protein:	3 g (15% of calories)
fiber:	3 g

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Turkey Won Ton Recipe

Turkey Won Ton Recipe

1 pound lean ground turkey
1/2 cup onion, chopped
1/3 cup dried currants
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
1/2 cup water
1 tablespoon cornstarch
30 won ton wrappers
Nonstick cooking spray
Water

Cook turkey and onion in a nonstick skillet over medium heat until browned. Drain turkey in a colander then return to the skillet. Add currants and next six ingredients and stir well. Mix cornstarch and water and add to turkey mixture and continue cooking over medium heat for 2 minutes or until thickened. Remove from heat and set aside.

Spray a baking sheet with nonstick spray. Spoon 1-2 tablespoons turkey mixture onto the center of a won ton wrapper. Dip your finger in the water and wet the sides of the won ton wrapper. Fold two corners together to create a triangle. Gently press sides together. Place triangles on a baking sheet. Continue with remaining ingredients. Lightly spray tops of triangles with nonstick cooking spray. Bake at 400 degrees for 12 minutes or until golden brown.

Makes 30 triangles
Serving Size: 2 pieces

nutrients per serving
calories:	114
total fat:	3 g (26% of calories)
saturated fat	1 g
cholesterol:	20 mg
sodium	185 mg
carbohydrate:	13 g (47% of calories)
protein:	8 g (27% of calories)
fiber:	1 g

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Turkey Meatballs with Cranberry BBQ Sauce Recipe

Turkey Meatballs with Cranberry BBQ Sauce Recipe

1 can (16 ounce) jellied cranberry sauce
1/2 cup barbecue sauce
1 egg white
1 (20 ounce) package extra lean ground turkey breast
1 green onion with top, sliced
2 teaspoons grated orange peel
1 teaspoon reduced-sodium soy sauce
1/4 teaspoon black pepper
1/6 teaspoon ground red pepper (optional)
Nonstick cooking spray

Slow Cooker Directions:
Combine cranberry sauce and barbecue sauce in slow cooker. Heat on HIGH 20 to 30 minutes or until cranberry sauce is melted. Meanwhile, place egg white in medium bowl and beat lightly. Add turkey, green onion, orange peel, soy sauce, black pepper and ground red pepper and mix well with hands until well blended. Shape into 28 balls.

Spray large nonstick skillet with nonstick cooking spray. Add meatballs to skillet and brown evenly. Add meatballs to slow cooker and reduce heat to LOW. Cover and cook 1-2 hours or until meatballs are no longer pink in the center.

Makes 14 servings
Serving size: 2 meatballs

nutrients per serving
calories:	116
total fat:	3 g (23% of calories)
saturated fat	1 g
cholesterol:	26 mg
sodium	129 mg
carbohydrate:	14 g (47% of calories)
protein:	9 g (30% of calories)
fiber:	trace

healthy recipes, cooking, nutrition, mushrooms, appetizers

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Chili Corn Muffin Recipe

Chili Corn Muffin Recipe

1/2 cup flour
1/2 cup corn meal
1-2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 tablespoon canola oil
1/2 cup nonfat buttermilk
1 cup frozen corn, fully thawed
1/4 cup plus 2 tablespoon grated lowfat or nonfat cheddar cheese, divided
2 tablespoon canned chopped green chilies
Cooking spray

Preheat oven to 425 degrees. In medium bowl, mix together first 5 dry ingredients. In separate bowl, mix 3 liquid ingredients, corn, 1/4 cup cheese and chilies. Add to dry ingredients, stirring just until blended. Spoon mixture into 6 muffin cups sprayed with cooking spray. Place 1 teaspoon of remaining grated cheese on each muffin. Bake 25 minutes or until golden brown.

Makes 6 muffins
Serving Size: 1 muffin

nutrients per serving
calories:	146
total fat:	4 g (20% of calories)
saturated fat	1 g
cholesterol:	33 mg
sodium	169 mg
carbohydrate:	26 g (65% of calories)
protein:	6 g (15% of calories)
fiber:	2 g

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Smoky Potato Gratin

Smoky Potato Gratin

• Serves:6

 

Tagged:
garlic cloves, parsley, potato gratin recipe, thyme, yukon gold potatoes,

In this recipe, thinly sliced potatoes are partially cooked on the stovetop, then layered in a mesh grill pan and cooked on an outdoor grill, which infuses them with enticing smoky flavor.

Recipe courtesy of Williams-Sonoma

 

Ingredients

Kosher salt, to taste
2 1/2 pounds Yukon Gold potatoes, peeled and sliced 3/16 thick on a mandoline
2 garlic cloves
8 tablespoons (1 stick) unsalted butter
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme
Freshly ground pepper, to taste

Preparation

Bring a large pot of water to a boil over high heat. Salt the water, add the potato slices and cook until they are slightly softened but not completely tender, about 8 minutes. Drain the potatoes well and let cool.

Prepare a charcoal or gas grill for indirect grilling over medium-high heat.

Using the side of a chef’s knife, smash the garlic cloves and sprinkle with a generous pinch of salt. Continue smashing and scraping the garlic into a paste.

In a small saucepan over medium heat, melt the butter. Stir in the garlic paste, parsley and thyme, and season with salt and pepper.

Spray a mesh grill pan with nonstick cooking spray. Place 2 potato slices in the center of the grill pan, then create 2 separate rings of potato slices: Starting with the inner ring, arrange the slices, slightly overlapping the center slices as well as the previous slice, to create a fanned effect. Then form an outer ring of potato slices, slightly overlapping the inner ring. Brush the first layer of potatoes with some of the garlic-herb butter and season with salt and pepper. Repeat to create a second layer on top of the first one. Brush the top layer with garlic-herb butter and season with salt and pepper.

Transfer the grill pan to the center of the grill and cover the grill. Cook, basting the potatoes with garlic-herb butter every 10 minutes, until they are tender and browned on top, 35 to 45 minutes.

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Cherry Sparklers

Cherry Sparklers

• Serves:4

 

Tagged:
cherry juice, cherry sparklers recipe, cold drinks, fresh cherries, sparkling water, summer beverages,

Prepare these refreshing drinks in the spring and summer, when cherries are at their peak of season--and you're extra thirsty.

Recipe courtesy of Williams-Sonoma

 

Ingredients

Ice cubes as needed
3 cups cherry juice, preferably fresh
1 cup sparkling water
4 fresh cherries with stems intact for garnish

Preparation

Put several ice cubes in each of 4 highball glasses. Pour 3/4 cup of the cherry juice over the ice in each glass, then top each with about 1/4 cup of the sparkling water.
Garnish each glass with a cherry and serve immediately.

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Mesquite Lime Chicken Sandwich

Mesquite Lime Chicken Sandwich

• Prep Time:10 min
• Cook Time:14 min
• Serves:8

 

Tagged:
american cheese, bacon, boneless skinless chicken breasts, chicken sandwich recipe, club rolls, honey, lettuce, lime juice, tomatoes,

A mesquite-marinated chicken breast is grilled then topped with melted cheese, bacon and all the trimmings--it's a feast on a bun!

Recipe courtesy of McCormick

 

Ingredients

1 package McCormick® Grill Mates Mesquite Marinade
1/4 cup fresh lime juice
2 tablespoons honey
2 tablespoons vegetable oil
8 small boneless skinless chicken breast halves (about 2 pounds)
8 small club rolls
8 lettuce leaves
2 medium tomatoes, sliced
8 slices crisply cooked bacon (optional)
8 slices American cheese (optional)

Preparation

Mix Marinade Mix, lime juice, honey and oil in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Grill over medium heat 6 to 7 minutes per side or until chicken is cooked through, turning frequently. Serve chicken on toasted rolls with lettuce and tomatoes. Top with bacon, cheese and condiments, if desired.
TIP: Prepare as directed, using McCormick® Grill Mates Zesty Herb or Baja Citrus Marinade in place of the Mesquite Marinade.
Try the sandwich with Swiss cheese and ham instead of American cheese and bacon.

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The Ultimate Grilled Steak

The Ultimate Grilled Steak

• Serves:4

 

Tagged:
agave syrup, boneless ribeye steaks, grilled steak recipe, herbs, red onion, red wine vinegar,

The ultimate grilled steak is the holy grail of backyard grillers worldwide. When properly executed, this dish needs no embellishment other than red wine, a green salad and carnivorous friends with whom to enjoy it. Use your very best olive oil for this simple dish.

Recipe courtesy of Williams-Sonoma

 

Ingredients

For the caramelized onion jam (optional):
1 red onion, thinly sliced
1/4 cup red wine vinegar
1/4 cup red wine
1/2 cup sugar
1 tablespoon fresh thyme leaves
1/4 cup light agave syrup

2 tablespoons extra-virgin olive oil
3 to 4 tablespoons chopped fresh herbs, such as rosemary, sage, thyme and marjoram
2 bone-in rib or boneless rib-eye steaks each 10 to 12 oz. and 1 1/2 to 2 inches thick
Coarse salt and freshly cracked pepper, to taste

Preparation

To make the caramelized onion jam, in a saucepan over medium-high heat, combine the onion, vinegar, wine, sugar and thyme and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is very soft and translucent, about 10 minutes. Add the agave syrup and stir to coat the onion. Cook until the onion begins to caramelize and the mixture is thick and syrupy, 1 to 2 minutes more; do not allow the jam to burn. The jam will thicken as it cools. The jam can be served immediately, or stored in a tightly covered container in the refrigerator for up to 1 week.

In a small bowl, stir together the olive oil and herbs.

Trim off the excess fat from the steaks; reserve a 1-inch piece to grease the grill grate. Generously season the steaks with salt and pepper, gently pressing the seasonings into the meat. Place the steaks in a large baking dish, pour the herbed oil over the top and turn to coat well. Let stand for 10 to 15 minutes.

Prepare a hot fire in a grill. Using long tongs or a carving fork, grease the preheated grill grate with the reserved fat; it should smoke and sizzle immediately and begin to melt.

Remove the steaks from the marinade, letting the excess drip back into the dish; discard the marinade. Place the steaks directly over high heat, cover the grill and cook until the steaks are nicely grill-marked, 2 to 3 minutes. Turn the steaks over, cover the grill and cook until nicely grill-marked on the other side. Continue to turn and grill until cooked to your liking.

Transfer the steaks to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Cut away the rib bones and thickly slice the steaks. Season with salt and pepper and serve with caramelized onion jam.

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Asparagus and Mushroom Quesadillas

Asparagus and Mushroom Quesadillas

• Prep Time:15 min
• Cook Time:10 min
• Serves:12

 

Tagged:
asparagus, bacon, garlic salt, green onions, mccormick gourmet collection cumin seed, monterey jack cheese, mushrooms, quesadillas recipe, tortillas,

This simple recipe transforms ordinary quesadillas into an extraordinary appetizer. The earthy, nutty taste of cumin complements the flavor of fresh asparagus, which is an unexpected addition to mushrooms, Monterey Jack cheese, bacon and green onions.

Recipe courtesy of McCormick

 

Ingredients

1 teaspoon McCormick® Gourmet Collection Cumin Seed
4 slices bacon
1 tablespoon butter
1 bunch asparagus, trimmed and cut into 1 1/2-inch pieces
2 cups sliced mushrooms
3/4 teaspoon McCormick® Gourmet Collection Garlic Salt
6 flour tortillas (6-inch)
2 green onions, thinly sliced
1 cup shredded Monterey Jack cheese

Preparation

1. Preheat oven to 450°F. Lightly toast cumin seeds in large skillet on medium heat about 3 minutes, shaking pan frequently. Remove seeds from skillet. Set aside.
2. Cook bacon in same skillet on medium-high heat until crisp. Drain on paper towels. Crumble when cool. Discard drippings. Melt butter in skillet on medium heat. Add asparagus; cook and stir 2 to 3 minutes. Add mushrooms and garlic salt; cook and stir 2 minutes or until asparagus is tender-crisp.
3. Place tortillas on large baking sheet. Top with vegetable mixture. Sprinkle evenly with green onions, cheese, bacon and cumin.
4. Bake 10 minutes or until cheese is melted. Cut into wedges and serve immediately.

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Broccoli Slaw Recipe

Broccoli Slaw Recipe

1/2 cup sliced black olives
4 cups broccoli slaw mix (or shredded cabbage)
2 large carrots
1 large red bell pepper

Dressing:
1/2 cup fat free mayonnaise
1/4 cup seasoned rice vinegar
1/4 teaspoon celery seed
Salt and pepper to taste

Shred carrots and thinly slice red bell pepper. Combine olives, slaw mix, carrots, bell peppers and toss. Combine all dressing ingredients in a small bowl and whisk together. Add dressing to vegetables and toss well to coat. Refrigerate at least 1 hour.

Makes 6 Servings
Serving Size: 6 ounces

nutrients per serving
calories:	61
total fat:	1 g (19% of calories)
saturated fat	trace
cholesterol:	0 mg
sodium	371 mg
carbohydrate:	12 g (73% of calories)
protein:	1 g (8% of calories)
fiber:	3 g

low fat recipes, healthy recipes, 24 hour fitness, weight loss, eat healthy, online recipes, diet, food nutrition, recipes, nutrition factsc

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Baked Sweet Potato Fries Recipe

Baked Sweet Potato Fries Recipe

4 small sweet potatoes, washed and cut into thin "sticks"
1 tablespoon canola oil
Salt, pepper, garlic powder and paprika, to taste
Cooking spray

Preheat oven to 450 degrees. In medium bowl, toss sweet potato sticks with oil and seasonings. Put sticks on baking dish sprayed with cooking spray. Bake 30 minutes, turning after 15 minutes.

Makes 4 serving
Serving size: 1/4 recipe

nutrients per serving
calories:	82
total fat:	2 g (15% of calories)
saturated fat	less than 1 g
cholesterol:	0 mg
sodium	6 mg
carbohydrate:	15 g (80% of calories)
protein:	1 g (5% of calories)
fiber:	2 g

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Chunky Monkey Smoothie Recipe

Chunky Monkey Smoothie Recipe

1 packet or 2 scoops Apex™ Chocolate or Double Chocolate Fit drink mix
2 teaspoons peanut butter
1 medium banana
1 1/2 cup nonfat milk
3-4 ice cubes

Place all ingredients in a blender and process until smooth.

Makes 1 serving
Serving Size: 24 ounces

nutrients per serving
calories:	521
total fat:	9 g (19% of calories)
saturated fat	3 g
cholesterol:	17 mg
sodium	651 mg
carbohydrate:	78 g (60% of calories)
protein:	36 g (21% of calories)
fiber:	4 g

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Apple Pie Smoothie Recipe

Apple Pie Smoothie Recipe

1/2 cup nonfat yogurt
8 ounces nonfat milk
2 tablespoon frozen apple juice concentrate
dash ground cinnamon
1/2 whole green apple, seeded and cut in pieces

Combine all ingredients in a blender and process until smooth. You can add ice while blending if desired.

Makes 1 Servings
Serving Size: 12 ounces

nutrients per serving
calories:	232
total fat:	1 g (3% of calories)
saturated fat	trace
cholesterol:	6 mg
sodium	214 mg
carbohydrate:	42 g (72% of calories)
protein:	15 g (25% of calories)
fiber:	1 g

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Lowfat Cream of Broccoli Soup Recipe

Lowfat Cream of Broccoli Soup Recipe

1 medium onion, chopped
2 cloves garlic, minced
24 ounces reduced sodium chicken broth
16 ounces roccoli (defrosted and drained if frozen)
2 1/2 cups skim milk
1/3 cup flour
1/4 teaspoon black pepper
1 1/2 cup reduced calorie sharp cheddar cheese, grated

Spray a large soup pot with cooking spray and heat over medium heat until hot. Add onion and garlic and saute until tender. Add broccoli and broth and bring to boil. Reduce heat and simmer for 10 minutes or until broccoli is tender. Cooking time will vary if using frozen or fresh broccoli.

Place 1/3 of the broccoli/broth mixture into a food processor or blender and process until smooth. Return puree to soup pot. Combine milk and flour and mix well with a wire whisk. Slowly add milk mixture to soup and cook over very low heat for 20 minutes or until thickened. Remove from heat and add cheese, stirring until melted.

Makes 6 servings
Serving size: 12 ounces

nutrients per serving
calories:	162
total fat:	3 g (17% of calories)
saturated fat	2 g
cholesterol:	10 mg
sodium	612 mg
carbohydrate:	17 g (41% of calories)
protein:	17 g (42% of calories)
fiber:	3 g

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Beef Stew Recipe

2 pounds lean sirloin tip
1 tablespoon olive oil
1 large onion, chopped
4 medium carrots, sliced
2 medium potatoes, cut into pieces
2 medium celery stalks, sliced
2 cups small mushrooms
1 teaspoon dried thyme
1 teaspoon ground mustard
1 cup water
1 cup dry red wine
1 (16 ounce) can no-salt added stewed tomatoes
3 tablespoons all-purpose flour

Trim all excess fat from beef and cut into cubes. Heat olive oil in a large soup pot over medium-high heat until hot. Add beef and quickly brown on all sides.

Add remaining ingredients except flour, salt and pepper. Bring to boil then reduce heat to simmer. Simmer approximately 1 hour or until beef is cooked and vegetables are tender.

Combine flour with a small amount of water in a bowl. Mix with fork or whisk until completely dissolved. Add to stew and continue heating another 5-8 minutes or until thickened.

Makes 8 servings
Serving size: 12 ounce

nutrients per serving
calories:	268
total fat:	7 g (26% of calories)
saturated fat	2 g
cholesterol:	68 mg
sodium	130 mg
carbohydrate:	19 g (31% of calories)
protein:	27 g (43% of calories)
fiber:	3 g

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Potato Leek Soup with Feta Cheese Recipe

Potato Leek Soup with Feta Cheese Recipe

2 medium leeks
36 ounces low-sodium chicken broth
3 medium potatoes, cubed
3 cloves garlic, minced
1 1/2 cups evaporated skim milk
1/4 cup snipped chives
1/2 cup crumbled feta cheese

Cut each leek in half lengthwise and wash under running water ro remove and sand or dirt from between the layers. Then thinly slice leek halves. In a large saucepan, combine the leeks, broth, potatoes and garlic and heat to a boil.

Reduce the heat to medium-low, cover loosely and simmer until the potatoes are tender, about 10-15 minutes. Stir in the milk and chives and simmer just until heated through but don't boil. Sprinkle the feta cheese and serve.

Makes 4 Servings
Serving Size: 12 ounces

nutrients per serving
calories:	244
total fat:	4 g (16% of calories)
saturated fat	3 g
cholesterol:	20 mg
sodium	375 mg
carbohydrate:	37 g (48% of calories)
protein:	24 g (31% of calories)
fiber:	3 g

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BBQ Tofu Recipe

BBQ Tofu Recipe

16 ounces firm tofu, drained and cut into 6 slices
1 cup fat-free BBQ sauce
1/4 cup vegetable broth or water
1/2 cup chopped green onions
1/2 cup sliced black olives (optional)

Preheat oven to 400 degrees. Place tofu in a baking dish sprayed with cooking spray. Cover evenly with BBQ sauce. Add broth or water to side of baking dish. Top with green onions and olives. Bake uncovered for 30 minutes.

Makes 4 servings
Serving size: 4 ounces tofu

nutrients per serving
calories:	268
total fat:	10 g (42% of calories)
saturated fat	1 g
cholesterol:	trace
sodium	917 mg
carbohydrate:	28 g (34% of calories)
protein:	18 g (25% of calories)
fiber:	3 g

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Angie's Sugar-Free Oatmeal Cookie Recipe

Angie's Sugar-Free Oatmeal Cookie Recipe

This recipe was submitted by Angie A. from our Balboa Sport club in San Diego, CA..

1 cup uncooked oats
1/3 cup Splenda sweetener*
1 cup raisins or other small pieces of dried fruit
6 ounces pureed plums
1/4 cup egg substitute
1 tablespoon honey
1 teaspoon cinnamon
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Drop by large spoonfuls onto a baking sheet sprayed with nonstick cooking spray.

Bake for 12-15 minutes or until browned. Cookies are "cake-like" and don't spread much so they can be placed close together.

Makes approx. 2 dozen
Serving Size: 2 cookies

*Splenda is a calorie free, sugar free and carbohydrate free sweetener. Splenda is made from water and sucralose which is much sweeter than traditional sugar so less is needed.

nutrients per serving
calories:	78
total fat:	1 g (6% of calories)
saturated fat	trace
cholesterol:	0 mg
sodium	9 mg
carbohydrate:	18 g (84% of calories)
protein:	2 g (10% of calories)
fiber:	2 g

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White Chili Recipe

White Chili Recipe

1 teaspoon olive oil
1 cup chopped onions
1 clove garlic, mined
1 teaspoon ginger root, minced
1/2 to 1 jalapeno chili, finely chopped
2 cups mushrooms, quartered
1 tablespoon flour
1 pound boneless, skinless chicken breast, cubed
2 (15 ounce cans) cans white beans (Great Northern, navy, lima, etc.), drained
1 (14 1/2 ounce) can reduced-sodium chicken broth
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 bay leaf
1 small tomato, chopped
2 green onions, thinly sliced
2 tablespoons finely chopped cilantro

Heat oil in a a large saucepan over medium heat until hot. Add cubed chicken and brown. Remove from heat and set aside.

Spray saucepan with nonstick cooking spary. Add chopped onion, garlic, ginger root and jalapeno chili and cook for 5 minutes. Add mushrooms, cook, covered, until mushrooms are soft, about 5 minutes. Stir in flour; cook 1 minute longer.

Add chicken, beans, chicken broth and herbs and heat to boiling. Reduce heat and simmer, covered, until vegetables are tender; about 10 to 15 minutes. Discard bay leaf; season with salt and white pepper to taste. Spoon chili into bowls and top with tomato, green onion and cilantro.

Makes 4 servings
Serving Size: 12 ounces

nutrients per serving
calories:	436
total fat:	4 g (8% of calories)
saturated fat	1 g
cholesterol:	66 mg
sodium	93 mg
carbohydrate:	58 g (52% of calories)
protein:	34 g (40% of calories)
fiber:	13 g

1:53 AM | 1 comments | Read More

Turkey Marinara Sauce Recipe

Turkey Marinara Sauce Recipe

1 pound ground turkey breast
2 tablespoons olive oil
3/4 cup chopped onion
3 cloves garlic, minced
1 (30 oz) can no salt added crushed tomatoes
1 (30 oz) can no salt added tomato sauce
2 bay leaves
1/4 teaspoon pepper
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped

Heat oil in a large pot over medium heat. Add onion and garlic and cook 2-3 minutes stirring constantly. Add turkey breast and brown until almost cooked through. Add crushed tomatoes, tomato sauce and spices and bring to boil. Reduce heat and simmer for 30 minutes.

Remove bay leaves and serve over your favorite pasta.

Makes 9 servings
Serving Size: 8 ounces sauce

nutrients per serving
calories:	173
total fat:	5 g (33% of calories)
saturated fat	1 g
cholesterol:	30 mg
sodium	180 mg
carbohydrate:	16 g (36% of calories)
protein:	13 g (30% of calories)
fiber:	4 g

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Turkey and Spinach Quiche Recipe

Turkey and Spinach Quiche Recipe

1 medium leek
1 tablespoon margarine
2 cups cooked turkey breast, chopped
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
1 unbaked ready-to-use pie crust (10 inches in diameter)
1 1/2 cups shredded reduced-fat Swiss cheese
1 tablespoon all-purpose flour
1 cup egg substitute
1 1/2 cups evaporated milk
2 tablespoons brandy
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg

Preheat oven to 375°F. Cut leek in half lengthwise, wash and trim, leaving 2 to 3 inches of green tops intact. Cut leek halves crosswise into thin slices. Place in small saucepan; add enough water to cover. Bring to a boil over high heat; reduce heat and simmer 5 minutes. Drain, reserve leek.

Melt margarine in large skillet over medium heat. Add turkey, cook 5 minutes or until golden. Add spinach and leek to turkey mixture; cook 1 to 2 minutes longer. Remove from heat.

Spoon turkey mixture into unbaked pie crust. Sprinkle cheese and flour over turkey mixture. Combine egg substitute, evaporated milk, brandy, salt, pepper and nutmeg in medium bowl. Pour egg mixture over cheese. Bake 35 to 40 minutes or until knife inserted into center comes out clean. Let stand 5 minutes before serving. Serve hot or cold.

Makes 8 servings
Serving Size: 1 slice

nutrients per serving
calories:	280
total fat:	11 g (37% of calories)
saturated fat	3 g
cholesterol:	31 mg
sodium	622 mg
carbohydrate:	20 g (30% of calories)
protein:	22 g (33% of calories)
fiber:	1 g

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Pina Colada Smoothie Recipe

Pina Colada Smoothie Recipe

1 packet or 2 scoops Apex™ Vanilla or Vanilla Supreme Fit drink mix
1/2 cup fresh or canned pineapple
1 cup orange juice
2 tablespoons shredded coconut
1 1/2 cup nonfat milk
3-4 ice cubes

Place all ingredients in a blender and process until smooth.

Makes 1 serving
Serving Size: 24 ounces

nutrients per serving
calories:	533
total fat:	6 g (14% of calories)
saturated fat	3 g
cholesterol:	27 mg
sodium	395 mg
carbohydrate:	87 g (68% of calories)
protein:	35 g (19% of calories)
fiber:	2 g

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Mushroom Couscous Recipe

Mushroom Couscous Recipe

1 tablespoon olive oil
3 cups sliced mushrooms
Pinch of salt
1 cup couscous
1 1/4 cups fat-free, reduced sodium chicken broth or water
2 tablespoons minced parsley
Salt and pepper, to taste (optional)

Heat oil in medium skillet until hot. Add mushrooms and pinch of salt. Sauté for 3 minutes, stirring often. Add couscous, broth, parsley and salt and pepper. Stir and bring to boil. Remove from heat and cover. Let mixture sit 5 minutes. Fluff with fork and serve hot.

Makes 4 servings.
Serving size: 1/4 of recipe

nutrients per serving
calories:	202
total fat:	3 g (13% of calories)
saturated fat	trace
cholesterol:	0 mg
sodium	212 mg
carbohydrate:	35 g (73% of calories)
protein:	9 g (15% of calories)
fiber:	3 g

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White Bean Salad Recipe

White Bean Salad Recipe

2 1/2 cups cooked white beans (drained and rinsed if using canned)*
3 large stalks celery, sliced
1 small onion, diced
1 small green or red pepper, diced
1/2 cup black olives, drained
2 cups cherry tomatoes, halved
3 tablespoons olive oil
5 tablespoons white vinegar
1/4 cup sugar
1/2 teaspoon dry mustard
1 clove garlic, minced
1 pinch paprika

*Did you know... rinsing canned vegetables can remove as much as 40% of the sodium used during the canning process?

Combine beans, celery, onion, bell pepper, olives and tomatoes in a large bowl and mix well. Mix remaining ingredients together and pour over bean mixture. Toss well, cover and refrigerate at least 4 hours to allow flavors to mix. Salt and pepper to taste.

Makes 12 Servings
Serving Size: 6 ounces

nutrients per serving
calories:	121
total fat:	4 g (30% of calories)
saturated fat	1 g
cholesterol:	0 mg
sodium	63 mg
carbohydrate:	18 g (56% of calories)
protein:	4 g (14% of calories)
fiber:	3 g

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Chinatown Stuffed Mushroom Recipe

Chinatown Stuffed Mushroom Recipe

24 large fresh mushrooms (about 1 pound), cleaned and stems trimmed
1/2 (20-ounce) package ground turkey
1 clove garlic, minced
1/4 cup fine dry bread crumbs
1/4 cup thinly sliced green onions
3 tablespoons reduced-sodium soy sauce, divided
1 teaspoon minced fresh ginger
1 egg white, lightly beaten
1/6 teaspoon red pepper flakes (optional)

Remove stems from mushrooms; finely chop enough stems to equal 1 cup. Cook turkey with chopped stems and garlic in medium skillet over medium-high heat until turkey is no longer pink, stirring to separate turkey. Spoon off any fat. Stir in bread crumbs, green onions, 2 tablespoons soy sauce, ginger, egg white and pepper flakes, if desired; mix well.

Brush mushroom caps lightly on all sides with remaining 1 tablespoon soy sauce; spoon about 2 teaspoons stuffing into each mushroom cap*. Place stuffed mushrooms on rack of foil-lined broiler pan. Broil 4 to 5 inches from heat 5 to 6 minutes or until hot.

*Mushrooms may be made ahead to this point; cover and refrigerate up to 24 hours. Add 1 to 2 minutes to broiling time for chilled mushrooms.

Makes 12 servings
Serving size: 2 mushrooms

nutrients per serving
calories:	57
total fat:	2 g (30% of calories)
saturated fat	trace
cholesterol:	15 mg
sodium	193 mg
carbohydrate:	4 g (27% of calories)
protein:	6 g (44% of calories)
fiber:	1 g

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Roast Beef and Cream Cheese Roll Recipe

Roast Beef and Cream Cheese Roll Recipe

3 large whole wheat flour tortillas
1/2 cup reduced-fat cream cheese, softened
1/2 cup fat-free cream cheese, softened
9 slices deli roast beef
1 (8 ounce) can mild green chili, drained and chopped
2 cups alfalfa sprouts or radish sprouts

Combine reduced-fat and fat-free cream cheese and mix well. Spread 1/3 of the cream cheese mixture on each tortilla and top with 3 slices of roast beef. Place 1/3 of the green chili and 1/3 the alfalfa sprouts on top of the roast beef. Tightly roll each tortilla and place seam side down on a cutting board. Using a serrated knife, slice each tortilla into 6 slices.

Makes 6 Servings
Serving Size: 3 slices

nutrients per serving
calories:	204
total fat:	6 g (29% of calories)
saturated fat	3 g
cholesterol:	15 mg
sodium	473 mg
carbohydrate:	26 g (51% of calories)
protein:	11 g (21% of calories)
fiber:	2 g

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Roasted Red Pepper Hummus Recipe

Roasted Red Pepper Hummus Recipe

8 oz. roasted red peppers (not packed in oil)
1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can white kidney beans, rinsed and drained
1/4 cup sesame paste (tahini)
2 garlic cloves, minced
2 tablespoons lemon juice
1 teaspoon ground cumin
Salt and freshly ground black pepper, to taste

Combine all ingredients in food processor or blender. Process until smooth. Season to taste with salt and pepper. Serve with toasted wedges of pita bread, vegetables, etc.

Makes 16 Servings
Serving size: 1/4 cup

nutrients per serving
calories:	87
total fat:	3 g (31% of calories)
saturated fat	trace
cholesterol:	0 mg
sodium	325 mg
carbohydrate:	13 g (50% of calories)
protein:	4 g (19% of calories)
fiber:	1 g

See also:

Artichoke Dip Recipe

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Artichoke Dip Recipe

Artichoke Dip Recipe

1 cup reduced fat sour cream
1/2 cup reduced fat cream cheese
1/2 cup green onion, chopped
2 cloves garlic, finely chopped
2 (6 ounce) jar marinated artichoke hearts

Drain artichoke hearts but reserve liquid. Coarsely chop artichoke hearts. Combine artichoke hearts, green onion and garlic. Combine sour cream and cream cheese and add enough of the reserved liquid for desired consistency. Pour dressing over other ingredients and mix well. Cover and refrigerate for about 2 hours. Serve with crackers or raw vegetables.

Makes 12 Servings
Serving Size: 2 ounces

nutrients per serving
calories:	37
total fat:	2 g (51% of calories)
saturated fat	1 g
cholesterol:	5 mg
sodium	90 mg
carbohydrate:	3 g (31% of calories)
protein:	2 g (18% of calories)
fiber:	1 g

1:04 AM | 0 comments | Read More

Omelette with Cottage Cheese and Tomatoes

Ingredients:
2 eggs

1 tomato
cotage cheese

Oil spray

Salt

Black pepper
italian seasoning mix (thyme, rosemary, sage, basil, marjoram)
fresh basil leaves

Directions:
Beat eggs with a fork in a bowl add the seasoning mix, salt and pepper and set aside
Spray pan with oil, and add eggs.
Cook on medium heat for a minute and lower the heat. When there is almost no liquid on the surface of the omelette carefully flip it over with a spatula.
Put your omelette on a plate, add cottage cheese, top it with tomato slices and fresh basil leaves.
Tags: scarsdale diet egg recipe idea, scarsdale diet recipe with pictures, scarsdale medical diet recipes

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Chicken Tostada Salad

Chicken Tostada Salad

• Serves:4

 

Tagged:
black beans, chicken, corn, garlic clove, green chilies, lettuce, limes, plum tomatoes, salad recipe, tostadas,

Deep-fried tostadas are available in most well-stocked supermarkets. If you cannot find them, divide 4 cups good-quality corn tortilla chips among bowls, top with the chicken salad and serve.

Recipe courtesy of Williams-Sonoma

 

Ingredients

Zest and juice of 2 limes
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
2/3 cup olive oil
1 can (14 1/2 ounces) black beans, drained and rinsed
Fresh corn kernels from 2 ears of cooked corn (about 2 cups)
2 plum tomatoes, seeded and diced
4 canned green chilies, diced
1 small head romaine lettuce, cut into bite-size pieces
4 corn tostadas
2 cups cooked, shredded salt and pepper chicken

Preparation

Prepare the salsa: In a bowl, whisk together the lime zest, lime juice, garlic, salt and pepper. Slowly whisk in the olive oil.
Transfer 3 tablespoons of the vinaigrette to a large bowl and add the beans, corn, tomatoes and chilies; mix gently. Reserve the remaining vinaigrette. Let the salsa stand for at least 10 minutes until the flavors have blended.
Assemble the salads: Add the lettuce to the reserved vinaigrette and toss to coat. Divide the tostadas and lettuce among 4 plates. Spoon the salsa over the lettuce, top with the chicken and serve immediately.

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Vegetable Fritto Misto

Vegetable Fritto Misto

 

Tagged:
artichokes, asparagus, buttermilk, green beans, lemon, vegetable recipe,

A favorite in Italy, fritto misto (mixed fry) is an assortment of bite-size pieces of vegetables or other foods that are dipped in batter and deep-fried. These crispy morsels make an inviting appetizer, especially when paired with a garlickly aioli.

Recipe courtesy of Williams-Sonoma

 

Ingredients

6 baby artichokes
3 cups buttermilk
1 pound pencil-thin asparagus, ends trimmed
1 lemon, ends trimmed, thinly sliced
1 pound green beans, ends trimmed
1 1⁄2 cups all-purpose flour
1 1⁄2 cups semolina flour
Canola oil for frying
Salt, to taste
Lemon-garlic aioli for serving

Preparation

Working with 1 artichoke at a time, remove the tough outer leaves to expose the light yellow core. Trim the stem end and slice the artichoke lengthwise into 1/4-inch-thick slices. Place in a bowl and add buttermilk to coat. Place the asparagus, lemon and green beans in separate bowls and add buttermilk to coat.
In a large bowl, using a fork, stir together the all-purpose and semolina flours.
Pour oil into a deep fryer according to the manufacturers instructions and heat to 375°F on a deep-frying thermometer. Line a baking sheet with paper towels.
Working in batches, drain the artichokes well, coat with the flour mixture and shake off the excess. Fry the artichokes until golden and crispy, 1 to 3 minutes. Transfer the artichokes to the prepared baking sheet and season with salt. Repeat with the asparagus, lemon and green beans. Arrange the vegetables and lemon on a warmed platter. Serve with lemon-garlic aioli.

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Strawberry Tart with Orange Cream

Strawberry Tart with Orange Cream

 

Tagged:
apricot jam, cointreau liqueur, cream cheese, orange zest, strawberries, tart recipe,

The key ingredient in this recipe--outside of luscious, red-ripe strawberries--is Cointreau.

Cointreau is a well-known liqueur from western France, where it was first made more than a century and a half ago in the city of Angers. Colorless and with a strong, pleasing aroma, it has an exotic flavor that is a marriage of sweet orange peels from Spain and bitter orange peels from the Caribbean island of Curaçao. Although similar to triple sec, Cointreau is drier.

Recipe courtesy of Williams-Sonoma

 

Ingredients

1 rolled-out round of tart dough
8 ounces cream cheese, at room temperature
1⁄4 cup sugar
1 teaspoon finely grated orange zest
2 teaspoons Cointreau or other orange-flavored liqueur
2 cups fresh strawberries, hulled and halved lengthwise
1⁄2 cup apricot jam

Preparation

Fold the dough round in half and carefully transfer to a 9 1/2-inch tart pan, preferably with a removable bottom. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Trim off any excess dough by gently running a rolling pin across the top of the pan. Press the dough into the sides to extend it slightly above the rim to offset any shrinkage during baking.
Refrigerate or freeze the tart shell until firm, about 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.
Line the pastry shell with aluminum foil or parchment paper and fill with pie weights or raw short-grain rice. Bake for 20 minutes, then lift an edge of the foil. If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. Remove the weights and foil. Continue to bake until the shell is golden, 7 to 10 minutes more. Transfer to a wire rack and let cool completely.
In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese and sugar on medium speed until smooth. Mix in the orange zest and Cointreau. Spread the cream cheese mixture evenly over the bottom of the tart shell. Arrange the strawberry halves, overlapping them, in concentric circles on top of the cream cheese, completely covering the surface.
In a small saucepan over low heat, warm the apricot jam until it liquefies. Pour through a fine-mesh strainer set over a small bowl. Using a small pastry brush, gently brush the strawberries with a thin coating of jam. Refrigerate until ready to serve. Let stand at room temperature for 20 minutes before serving. Makes one 9-inch tart.

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Crown Roast of Pork with Rosemary

Crown Roast of Pork with Rosemary

• Serves:12

 

Tagged:
brown sugar, dijon mustard, garlic cloves, heavy cream, olive oil, roast pork recipe, rosemary, white wine,

Perfect for a celebratory gathering, a crown roast of pork is formed by tying the rib section into a circle. Here, we season the meat with a flavorful marinade that includes rosemary, mustard and garlic. The extra marinade becomes the basis for a delicious sauce.

Recipe courtesy of Williams-Sonoma

 

Ingredients

1 crown roast of pork with 12 ribs, 7 to 8 pounds
3/4 cup dry white wine
3 tablespoons firmly packed light brown sugar
3 tablespoons olive oil
1/2 cup Dijon mustard
2 tablespoons chopped fresh rosemary
2 large garlic cloves, chopped
Salt and freshly ground pepper, to taste
1/4 cup heavy cream

Preparation

Set the roast on a flat rack in a large roasting pan.
In a bowl, whisk together the wine, brown sugar, olive oil, mustard, rosemary and garlic. Brush the roast generously on all sides with the marinade. Pour the remaining marinade into a small saucepan and set aside. Cover the roast with plastic wrap and let stand at room temperature for 1 hour.
Preheat an oven to 400°F.
Scrape the excess marinade off the roast and add it to the saucepan. Season the roast with salt and pepper.
Roast for 30 minutes. Reduce the oven temperature to 350°F and continue roasting until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 140°F for medium, about 1 1/2 hours more.
Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 20 minutes before carving.
Place the saucepan with the reserved marinade over medium-high heat, add the cream and boil until the sauce is reduced slightly, about 5 minutes. Season with salt and pepper, and transfer the sauce to a sauceboat. Carve the roast between the bones and arrange on a warmed platter. Pass the sauce alongside.

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Asparagus with Orange Hollandaise Sauce

Asparagus with Orange Hollandaise Sauce

• Serves:4

 

Tagged:
asparagus, asparagus recipe, egg yolks, orange, orange juice, side dish, unsalted butter, vegetables,

Hollandaise, the classic sauce for dressing warm asparagus in France, is usually flavored with lemon. The orange juice used in this recipe is a nice change of pace, and goes particularly well with the vegetable. 

Recipe courtesy of Williams-Sonoma 

 

Ingredients

For the orange Hollandaise sauce: 2 egg yolks
3 tablespoons fresh orange juice
6 tablespoons (3/4 stick) unsalted butter, cut into slices 1/4 inch thick, at room temperature
Salt and freshly ground pepper, to taste
1 1/2 pounds asparagus spears
2 teaspoons salt
1 orange

Preparation

To make the sauce, place the egg yolks and 2 tablespoons of the orange juice in a heatproof bowl or the top pan of a double boiler. Set the bowl or pan over but not touching hot or barely simmering water in a saucepan or the bottom pan of the double boiler. Whisk continuously until warm and just beginning to thicken, about 1 minute. Add the butter 1 slice at a time, whisking until fully absorbed before adding more. When all of the butter is absorbed, continue to whisk until thickened, 2 to 3 minutes. Do not overcook.
Remove the bowl or pan from the pan of hot water, and season the sauce with salt and pepper. If the sauce is too thick, stir in as much of the remaining 1 tablespoon orange juice as needed to thin to the desired consistency. You should have about 3/4 cup sauce. Remove the bottom pan from the heat and let the water cool slightly. Then set the bowl or pan with the sauce over the warm water and cover loosely with a paper towel to prevent a skin from forming.
Cut or break off the tough white ends from the asparagus spears. Trim all the spears to the same length. If the spears are large, use a vegetable peeler to peel away the tough skin, starting 2 inches below the tip.
Pour water into an asparagus steamer, add the 2 teaspoons salt and bring to a boil over high heat. Place the spears, tips up, in the basket and steam just until tender, 2 to 3 minutes.
Remove the asparagus from the steamer and divide among 4 warmed plates, arranging the spears in a row. Spoon the warm Hollandaise sauce in a wide stripe across the middle of the asparagus. Using a zester or fine-holed shredder, and holding the orange over each serving, shred a little zest from the orange peel directly over the Hollandaise on each serving. Serve immediately.

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