26th January 2008

    Reduced Fat Fudge Brownie Cupcakes


    Lisa made this recipe from the book Fitness Food. We didn’t have a baking pan that was the size the recipe asks for, so she used an 8×8 pan and put the remaining mix in muffin pan lined with paper cups. The recipe yielded a full 8×8 pan plus 4 cupcakes.

    Lisa says:

    Yay for bonus cupcakes!

    Chris says:

    They’re so good with ice cream and that chocolate sauce. What’s with the walnut on that one brownie?

    Lisa says:

    There was a walnut laying around, so why not?

    Chris says:

    Good call.

    Reduced Fat Fudge Brownie Cupcakes
    ———————————-
    oil spray
    1/2 cup all-purpose flour
    1/2 cup self-rising flour
    1 tsp baking soda
    3/4 cup cocoa powder
    2 eggs
    1 1/4 cup superfine sugar
    2 tsp vanilla extract
    2 tbsp canola oil
    7 oz low-fat vanilla yogurt
    1/2 cup apple sauce
    powdered sugar

    Preheat the oven to 350. Spray an 12×8 baking dish with the oil and line the base and 2 long sides with baking paper. Sift the flours, baking soda, and cocoa powder into a large bowl. Combine the eggs, sugar, vanilla, oil, yogurt, and apple sauce. Add to the flour and mix well. Spread into baking dish. Bake for 30 minutes or until a skewer comes out clean.
    The brownie will sink slightly in the center as it cools. Leave in the pan for 5 minutes before turning onto a wire rack to cool. Dust with powdered sugar, cut, and serve.

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    posted in Desserts, Fitness Food | 5 Comments

    21st January 2008

    Arroz Rojo con Pollo y Frijoles Negros


    Yep, that’s Chicken and Rice with black beans… this recipe is based on one in Rick Bayless’s Mexican Everyday cookbook and was a nice smoky twist on the usual. What really elevated the dish was a quick homemade chipotle-tomatillo salsa that we spooned on; as our dishes emptied we proceeded to just consume the salsa straight out of the bowl. ;)

    Lisa says:

    Spic- hey, this isn’t spicy!

    Chris says:

    See? It’s your dream come true, a dish that I don’t make too spicy for you, so that you can actually add salsa.

    Lisa says:

    Hey, I like a little spice…

    Chris says:

    That’s what I’m saying… add as much as you want. This salsa rules.

    Lisa says:

    Yeah it does! I like the smoky taste of this dish.

    Chris says:

    It’s mighty tasty. We could make this into a party dish, maybe for the — hey, where are you going?

    Lisa says:

    I’m getting more bites!

    Chicken and Rice with Black Beans
    ———————————
    2 tbsp vegetable oil
    1 1/2 lbs boneless skinless chicken breasts
    salt
    2 1/2 tbsp ancho chile powder
    1 medium white onion, cut into 1/4-inch pieces
    1 cup rice
    5 garlic cloves
    1 1/2 cups chicken broth
    1 15-oz can black beans, rinsed and drained
    1/4 cup chopped green onions
    cilantro to garnish
    smoky chipotle salsa (see below)

    Heat the oil in a large pot over medium-high heat. Salt the chicken breasts, then sprinkle both sides with 1 tablespoon of the ancho chile powder. Lay them in the hot oil to brown, about 3 minutes on each side. Remove from the pot and set aside. Leave the oil in the pan. Add the rice and onion, and stir for 4-5 minutes or until the rice starts to look dry and opaque. Add the garlic and the remaining chile powder and stir for another minute. Add the broth and up to a teaspoon of salt, and stir well. Bring to a boil, lower the heat to medium-low, cover, and let cook for 10 minutes.
    Cut the chicken breasts into 1-inch cubes, uncover the pot, and add the chicken and beans. Re-cover the pot and cook for an additional 12 minutes.
    Uncover, stir in the green onions, then remove from the heat and let sit, covered, for 5 to 10 minutes.
    Garnish with cilantro, and serve with smoky chipotle salsa.

    Smoky Chipotle Salsa
    ——————–
    4 garlic cloves
    4 medium tomatillos, husked, rinsed, and cut in half
    2 canned chipotle peppers
    salt

    Set a large skillet over medium-high heat, and add the garlic and tomatillos, cut-side down. When the tomatillos are browned, after 3-4 minutes, turn everything over and brown the other side.
    Add the garlic, tomatillos, chipotle peppers, and 1/4 cup water to a blender and puree. Add salt to taste.

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    posted in Main Dishes, Mexican, Mexican Everyday | 10 Comments

    17th January 2008

    Maple Walnut Biscotti!


    Lisa made these delicious treats from a recipe in the Moosewood Low-Fat Favorites cookbook. It made for a nice dessert following the swordfish.

    Chris says:

    What smells like pancakes in here?

    Carrie says:

    Yum! Were these really hard to make?

    Lisa says:

    No, they were easy… I just didn’t know how to cut them right.

    Chris says:

    I don’t care how they’re cut, they’re awesome. I’ll be taking these with me tomorrow…

    Maple Walnut Biscotti
    ———————
    1 3/4 cup unbleached white flour
    1/2 cup cornmeal
    1 tsp baking powder
    1/4 tsp salt
    2 eggs
    1/2 cup pure maple syrup
    1 tsp pure vanilla extract
    1/2 cup chopped walnuts

    Preheat the oven to 350 degrees. Prepare a baking sheet with cooking spray or a very light coating of oil.

    In a large mixing bow, sift together flour, cornmeal, baking powder, and salt.

    Lightly beat the eggs and add them to the flour mixture. Stir in the maple syrup, vanilla, and walnuts, mixing just until the dough is smooth.

    Using a rubber spatula and floured hands, scoop half of the dough out of the bowl and onto one side of the baking sheet. Shape the dough into a 15-inch long log. Make a second log on the other side of the baking tray with the remaining dough. Space the logs at least 6-inches apart.

    Bake for 25-30 minutes, until the top of each biscotti log is firm. Remove them with a long spatula to a wire rack and cool for 10-15 minutes. Cut each log on a severe diagonal into about 20 1/2-inch thick slices and place them, cut side down, on the baking sheet.

    Reduce the oven temperature to 325 degrees and bake for 15 minutes. Hot from the oven, the biscotti might be slightly soft in the center, but they will harden as they cool. Allow them to cool completely.

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    posted in Desserts, Moosewood Low-Fat Favorites | 7 Comments

    16th January 2008

    Swordfish Tagine with Chermoulla


    A full plate courtesy of the Moosewood Low-Fat Favorites cookbook. Swordfish is baked in a lemony cilantro sauce with onions, carrots, ginger, garlic, and tomatoes. We served it over a couscous with onions and peas, a recipe also from Moosewood.

    Chris says:

    Lemony!

    Lisa says:

    And cilantro-y! I love that sauce.

    Carrie says:

    Wow, I can’t believe I ate this whole thing, but it actually seems pretty light!

    Chris says:

    It is pretty light — the fish is just baked with lemon juice, herbs, and vegetables… definitely keeps the fish moist.

    Swordfish Tagine with Chermoulla
    ——————————–
    1 1/2 pounds swordfish
    1 onion, thinly sliced
    1 carrot, thinly sliced
    1/2 teaspoon salt
    1 cup chopped fresh cilantro
    10 garlic cloves, minced
    2 tablespoons grated fresh ginger root
    4 teaspoons ground cumin
    1 cup fresh lemon juice
    1 fresh chile, seeded, minced
    2 large tomatoes, chopped
    salt to taste

    Preheat the oven to 350F.

    Rinse the fish fillets and set them aside. Prepare a glass baking dish with cooking spray or oil very lightly. Arrange the onions and carrots in a layer to cover the bottom of the dish and place the fillets on top. Lightly sprinkle them with salt.

    In a blender or food processor, combine the cilantro, garlic, ginger, cumin, lemon juice, chile and half the chopped tomatoes and puree for form a smooth sauce. Add salt to taste. Pour the sauce evenly over the fish and vegetables and top with remaining chopped tomatoes. Cover tightly with foil and bake for 30 to 40 minutes, until the fish flakes easily with a fork (about 140F internal temperature).

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    posted in Main Dishes, Moosewood Low-Fat Favorites | 0 Comments

    16th January 2008

    Oven-Baked Sweet Potato Fries

    We had our last batch of leftover bean burgers last night (tear) and needed an easy side, so we baked up a batch of thick-cut sweet potato fries! Delicious!

    Lisa says:

    Yum! What are these tossed in, and, uh… why are we eating them in ice-cream cups?

    Chris says:

    Um… they’re “sweet” potatoes?

    Lisa says:

    Wow.

    Chris says:

    I know, it’s genius. Anyway, I tossed them with coarse-ground salt, some black pepper, red pepper powder, and a little truffle oil.

    Lisa says:

    Fancy! You can still taste the sweetness of the potato, which is what I like.

    Oven-Baked Sweet Potato Fries
    —————————–
    2 long, thin sweet potatoes
    1/2 tbsp olive oil
    coarse-ground sea-salt
    fresh ground pepper
    red pepper
    truffle oil

    Preheat an oven to 400F. Cut the potatoes in wedges; I like leaving the skin on. In a bowl, toss the potatoes with the olive oil, salt, pepper, and red pepper. Arrange in a single layer on a baking sheet and cook for 20 minutes, then flip the fries and cook until nice and crispy. Remove from oven and add a bit more salt and drizzle with a touch of truffle oil for “fanciness”.

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    posted in Sides | 6 Comments


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