Archive for February, 2013

chocolate souffle

Chocolate Souffle

Unsalted butter, room temperature, for baking dish
1/4 cup sugar, plus more for baking dish
8 ounces semisweet chocolate, finely chopped, or semisweet chocolate chips (1 cup)
1 teaspoon pure vanilla extract
3 large egg yolks, lightly beaten, plus 4 large egg whites
1/4 teaspoon cream of tartar

Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.

In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.

Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.

In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).

In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.

Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.

Cook’s Note

Serving Strategy: Dust the finished souffle with confectioners’ sugar if you like, then serve straight away — the souffle will begin to lose its lift and collapse as it cools.

Recipe found here: Chocolate Souffle

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White Bean Chicken Chili

White Bean Chicken Chili

3/4 pound boneless skinless chicken breasts, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
2 teaspoons dried oregano
1 teaspoon ground cumin
2 tablespoons olive oil
4 garlic cloves, minced
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
3 cups chicken broth, divided
1-1/2 cups (6 ounces) shredded cheddar cheese
Sour cream and minced fresh cilantro, optional

Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 2 minutes.
Stir in the onion, garlic and jalapeno; cook 2 minutes longer. Sprinkle with oregano and cumin; cook 1 minute longer or until chicken is browned and vegetables are tender. Transfer to a 3-qt. slow cooker.

In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the slow cooker with the remaining beans and broth.
Cover and cook on low for 3 to 3-1/2 hours or until chicken is tender. Stir before serving. Sprinkle with cheese. Garnish with sour cream and cilantro if desired. Yield: 6 servings.

Recipe found here: White Bean Chicken Chili

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Deluxe Chocolate Marshmallow Bars

Deluxe Chocolate Marshmallow Bars

3/4 cup butter, softened
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts, optional
4 cups miniature marshmallows

1-1/3 cups semisweet chocolate chips
1 cup peanut butter
3 tablespoons butter
2 cups Rice Krispies

In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread in a greased 15-in. x 10-in. x 1-in. baking pan.

Bake at 350° for 15-18 minutes or until set. Sprinkle with marshmallows; bake 2-3 minutes longer or until melted. Place pan on a wire rack. Using a knife dipped in water, spread marshmallows evenly over the top. Cool completely.
For topping, combine the chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in Rice Krispies. Spread over bars immediately. Chill until set. Yield: 3 dozen.

Recipe found here: Deluxe Chocolate Marshmallow Bars

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Stuffed Potato Skins

Stuffed Potato Skins

6 medium baking potatoes (6 ounces each)
1 tablespoon butter, melted
1 teaspoon hot pepper sauce, divided
1 cup thinly sliced green onions
1 large sweet red pepper, finely chopped
1/2 cup fresh broccoli florets, finely chopped
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided

Scrub and pierce potatoes. Bake at 400° for 40-50 minutes or until tender. Cool slightly; cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell (save pulp for another use). Place potato shells on an ungreased baking sheet.

Combine butter and 1/2 teaspoon hot pepper sauce; brush over shells. Broil 4 in. from the heat for 5 minutes or until edges are crispy and butter is bubbly. Meanwhile, in a bowl, combine the onions, red pepper, broccoli, 3/4 cup cheese and remaining hot pepper sauce; spoon into potato skins. Sprinkle with remaining cheese. Broil 2-3 minutes longer or until cheese is melted. Yield: 12 servings.

Recipe found here: Stuffed Potato Skins

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Asparagus Ham Bundles

Asparagus Ham Bundles

3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
2 cups milk
1 cup (4 ounces) shredded Swiss cheese
2 cups cooked rice
8 slices fully cooked ham (about 1/8 inch thick)
24 fresh asparagus spears, cooked and drained
1/4 cup grated Parmesan cheese

In a saucepan, melt butter; stir in flour and salt until smooth. Gradually add milk; bring to a boil. Cook and stir until thickened and bubbly. Stir in Swiss cheese until melted.

Combine 1 cup of cheese mixture with rice. Spread about 1/4 cup on the bottom third of each ham slice. Top with three asparagus spears; roll up. Place with seam side down in a greased 11-in. x 7-in. baking dish. Pour remaining cheese mixture over the bundles. Sprinkle with Parmesan cheese.
Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 4 servings.

Recipe found here: Asparagus Ham Bundles

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“Eating Cod Fish For Optimum Health”

Ever thought about switching to a sustainable seafood diet? Do your body a favor, and move towards a healthier lifestyle. Eating a sustainable seafood diet benefits your health, local fishermen, and protects the environment. As an Environmental Studies major, it is extremely important to conserve our precious ecosystems and what better way to do so than eating a sustainable seafood diet. I have researched a ton about sustainable seafood eating and have realized the various factors that can reduce the risk of numerous diseases. Cod, specifically, is a healthy and scrumptious choice and can be easily prepared! It has many dietary benefits such as, easily absorbable protein and a little to no fat content. Eating in the dinning commons of my University, I wasn’t sure where the seafood was coming from and therefore was always skeptical to try it. Now that I live in my own apartment in Isla Vista, I am much more aware about the kind of seafood that I am feeding my body and have personally experienced many of the benefits mainly, weight loss.

5 Health Benefits From Eating Cod Fish:
1. Eating cod is a great source for diabetics who are trying to reduce atherosclerosis and heat disease.
2. Vitamin 12 and vitamin B are in cod and help maintain homocysteine levels low.
3. Cod helps improve the performance of the human heart muscle, which protects against experiencing an ischemic stroke.
4. Cod can have anti-inflammatory effects on the body and help to protect against sunburn and maybe even skin cancer.
5. Cod is low in calories and can help you achieve weight loss goals.

How To Prepare Cod?
Cod is an easy fish to add flavors to since it isn’t a strong-tasting fish, it is pretty mild in its taste. You can add a drizzle of lemon, garlic, or olive oil to the fish with a pinch of salt and pepper. For more of an Asian flavoring, sear the cod in soy sauce or teriyaki sauce.

Lemon/Garlic Cod:
-3 cloves garlic
-2 tbsp butter
-1 and 1/2 tbsp olive oil
-2 tablespoons of lemon juice

Asian Cod:
-half a bottle of light soy sauce
-1/4 of a bottle of rice wine vinegar
-a handful of chopped onions
-3 tablespoons of teriyaki sauce

About the Author:
Gabriela Sneider is a business development associate for Santa Barbara Fish Market where you can support our local fishermen and buy fresh seafood online or buy fresh fish online.

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Apple Banana Bread

Apple Banana Bread


2 cups Fiber One® Honey Clusters® cereal
3/4 cup sugar
1/4 cup canola or vegetable oil
1 container (6 oz) Yoplait® Original 99% Fat Free apple crisp yogurt
2 teaspoons vanilla
1 egg
1 cup mashed very ripe bananas (2 medium)
2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup diced peeled apples

1 Heat oven to 350°F. Grease bottom only of 9×5-inch loaf pan. Place cereal in resealable food-storage plastic bag; seal bag, and crush with rolling pin or meat mallet (or crush in food processor).

2 In large bowl, beat sugar and oil with electric mixer on medium speed until well mixed. On low speed, beat in yogurt, vanilla and egg until smooth. Beat in bananas. Beat in flour, baking soda and salt until will blended.

3 Stir in crushed cereal and diced apples just until mixed. Spread in pan.

4 Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.

Expert Tips
Use a tart apple for more flavor. Tart apples will also hold their shape better.

Add 1/2 cup chopped toasted nuts for more texture.

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Sour Cream Cherry Pie

Sour Cream Cherry Pie

3 cups pitted frozen tart cherries, thawed, drained and patted dry
1 unbaked pastry shell (9 inches)
1 tablespoon butter
1-3/4 cups plus 2 tablespoons sugar, divided
1 cup all-purpose flour
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup (8 ounces) sour cream
1 tablespoon lemon juice

Arrange cherries evenly in the pastry shell. Dot with butter. In a large bowl, combine 1-3/4 cups sugar, flour and salt. Stir in the eggs, sour cream and lemon juice. Spread evenly over cherries. Sprinkle with remaining sugar.

Bake at 400° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until topping is set. Cool for 1 hour on a wire rack. Refrigerate for 3-4 hours before cutting. Refrigerate leftovers. Yield: 8 servings.

Recipe found here: Sour Cream Cherry Pie

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Swedish Pancakes

Swedish Pancakes

2 cups milk
4 eggs
1 tablespoon canola oil
1-1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
Lingonberries or raspberries
Seedless raspberry jam or fruit spread, warmed
Whipped topping

In a blender, combine the first six ingredients. Cover and process until blended. Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into center of each. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer.

Repeat with remaining batter, adding oil to skillet as needed. Stack pancakes with waxed paper or paper towels in between. Reheat in the microwave if desired.

Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping. Yield: 20 pancakes.

Recipe found here: Swedish Pancakes

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Chocolate Malted Cookies

Chocolate Malted Cookies

1 cup butter-flavored shortening
1-1/4 cups packed brown sugar
1/2 cup malted milk powder
2 tablespoons chocolate syrup
1 tablespoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups semisweet chocolate chunks
1 cup milk chocolate chips

In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg.

Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips.

Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack. Yield: about 1-1/2 dozen.

Recipe found here: Chocolate Malted Cookies

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