Crusty Pizza Dough
From the Kitchen of Angela Ryberg
1 package dry yeast.
1 cup warm water
1/2 tsp salt
2 tsp olive oil ( your preference)
2 1/2 - 3 1/2 cups all - purpose flour
1 tablespoon cornmeal ( optional)
Dissolve yeast in warm water in warm mixing bowl. Add salt , olive oil, and 2 1/2 cups flour. Mix about 1 minute
Continue mixing , add remaining flour, 1/2 cup at a time, and mix about 1 1/2 min., or until dough starts to clean sides of bowl. Knead about 2 minutes longer.
Cover and let dough rise in a warm place. About 1 hour. Then punch down.
Brush 14" pizza pan with oil and sprinkle cornmeal. Press dough across bottom pan forming a collar around edge to hold toppings. Add toppings as desired. Bake at 450 for 15-20 min.
Yield : 4 servings (1/4 pizza per serving.)
Per serving: about 373 cal, 11 g protein, 74 g carbs, 0 fat, 0 mg chol. , 271 mg sodium.
Variation.
Pizza for a crowd.
Double the recipe.
Thursday, November 17, 2011
"Pizza Joes"
"Pizza Joes"....
From The Kitchen of Diana Gartner
1 lb. lean ground beef
1/4 cup chopped green pepper
a sprinkling of onion powder to taste (or chopped up fresh onion if you like onion...we just don't really eat it in our house but i like to season with it a little)
14oz jar pizza sauce (or make your own...I do it both ways)
3oz sliced pepperoni, chopped
1/2 tsp dried basil
1/4 tsp dried oregano
6 hamburger buns
mozzarella cheese
1. In a large nonstick skillet, cook the beef, onion/onion powder and pepper over medium heat until meat is no longer pink. Drain if necessary. Stir in the pizza sauce, pepperoni, and herbs. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or so.
2. Spoon beef mixture onto each bun; sprinkle with cheese; replace bun top.
And I always serve it with a side of homemade fries to complete the effect!
From The Kitchen of Diana Gartner
1 lb. lean ground beef
1/4 cup chopped green pepper
a sprinkling of onion powder to taste (or chopped up fresh onion if you like onion...we just don't really eat it in our house but i like to season with it a little)
14oz jar pizza sauce (or make your own...I do it both ways)
3oz sliced pepperoni, chopped
1/2 tsp dried basil
1/4 tsp dried oregano
6 hamburger buns
mozzarella cheese
1. In a large nonstick skillet, cook the beef, onion/onion powder and pepper over medium heat until meat is no longer pink. Drain if necessary. Stir in the pizza sauce, pepperoni, and herbs. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or so.
2. Spoon beef mixture onto each bun; sprinkle with cheese; replace bun top.
And I always serve it with a side of homemade fries to complete the effect!
Veggie Shepherd’s Pie with Split Peas
Veggie Shepherd’s Pie with Split Peas
From Kiwi Magazine (picture too)
Active time: 30 minutes
Total time: 50 minutes
INGREDIENTS
2 TABLESPOONS OLIVE OIL, PLUS MORE FOR GREASING THE PIE PLATE
6 MEDIUM YUKON GOLD POTATOES, DICED INTO 2-INCH PIECES
1 MEDIUM YELLOW ONION, SLICED
2 MEDIUM CARROTS, PEELED AND CHOPPED
½ POUND CREMINI MUSHROOMS, SLICED
1 CUP COOKED YELLOW SPLIT PEAS
2 CLOVES GARLIC, MINCED
1 TABLESPOON FRESH THYME
½ CUP VEGETABLE BROTH
2 TABLESPOONS UNSALTED BUTTER
½ CUP 1 PERCENT MILK
½ TEASPOON SALT, PLUS MORE TO TASTE
PEPPER, TO TASTE
DIRECTIONS
Preheat the oven to 400°. Lightly grease a 9-inch pie plate with olive oil. Bring a large pot of salted water to a boil.
Add the diced potatoes to the boiling water and cook until fork-tender, 12 to 15 minutes.
While the potatoes cook, add the olive oil and the onion to a large skillet over medium heat. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the carrots and mushrooms and cook another 5 minutes, until the carrots begin to soften and the mushrooms have cooked down. Add the split peas, garlic, and thyme and cook 2 minutes more, then add the vegetable broth. Allow the mixture to simmer while you make the mashed potatoes.
Drain the potatoes and place them back in the pot. Add the butter and use a fork or potato masher to mash the potatoes. Slowly pour in the milk while you continue to mash, using a little bit more or less to reach the consistency you like. Add the salt and pepper, taste, and add more seasoning if necessary.
Transfer the vegetable mixture to the pie plate (there should be some broth still left in the skillet; pour that on top). Smooth with a spatula, then spread the mashed potatoes evenly over the top.
Place the pie plate on a baking sheet and bake for 20 minutes, or until the mashed potatoes are just beginning to brown. Allow to cool for 5 minutes before serving.
Serves 6
Per serving: calories 312, fat 9 g, protein 9 g, carbohydrates 50 g, dietary fiber 9 g
From Kiwi Magazine (picture too)
Active time: 30 minutes
Total time: 50 minutes
INGREDIENTS
2 TABLESPOONS OLIVE OIL, PLUS MORE FOR GREASING THE PIE PLATE
6 MEDIUM YUKON GOLD POTATOES, DICED INTO 2-INCH PIECES
1 MEDIUM YELLOW ONION, SLICED
2 MEDIUM CARROTS, PEELED AND CHOPPED
½ POUND CREMINI MUSHROOMS, SLICED
1 CUP COOKED YELLOW SPLIT PEAS
2 CLOVES GARLIC, MINCED
1 TABLESPOON FRESH THYME
½ CUP VEGETABLE BROTH
2 TABLESPOONS UNSALTED BUTTER
½ CUP 1 PERCENT MILK
½ TEASPOON SALT, PLUS MORE TO TASTE
PEPPER, TO TASTE
DIRECTIONS
Preheat the oven to 400°. Lightly grease a 9-inch pie plate with olive oil. Bring a large pot of salted water to a boil.
Add the diced potatoes to the boiling water and cook until fork-tender, 12 to 15 minutes.
While the potatoes cook, add the olive oil and the onion to a large skillet over medium heat. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the carrots and mushrooms and cook another 5 minutes, until the carrots begin to soften and the mushrooms have cooked down. Add the split peas, garlic, and thyme and cook 2 minutes more, then add the vegetable broth. Allow the mixture to simmer while you make the mashed potatoes.
Drain the potatoes and place them back in the pot. Add the butter and use a fork or potato masher to mash the potatoes. Slowly pour in the milk while you continue to mash, using a little bit more or less to reach the consistency you like. Add the salt and pepper, taste, and add more seasoning if necessary.
Transfer the vegetable mixture to the pie plate (there should be some broth still left in the skillet; pour that on top). Smooth with a spatula, then spread the mashed potatoes evenly over the top.
Place the pie plate on a baking sheet and bake for 20 minutes, or until the mashed potatoes are just beginning to brown. Allow to cool for 5 minutes before serving.
Serves 6
Per serving: calories 312, fat 9 g, protein 9 g, carbohydrates 50 g, dietary fiber 9 g
Friday, November 11, 2011
Slimmer Slaw & Pork Medallions
Slimmer Slaw & Pork Medallions
The Black Team's winning recipe
From: BiggestLoserClub.com
This tasty, satisfying pork dish that comes in at only 210 calories per serving.
For the pork:
1 pound trimmed pork tenderloin
Olive oil spray (propellant free)
Garlic powder, to taste
Sea salt, to taste
Fresh ground black pepper, to taste
For the dressing:
1/4 cup + 2 teaspoons red wine vinegar
2-1/2 teaspoons toasted sesame oil
4 teaspoons nonfat Greek yogurt (the contestants used Fage)
1/2 teaspoon sea salt, or to taste
Fresh ground black pepper, to taste
For the slaw:
2 cups shredded green cabbage
2 cups shredded red cabbage
2 cups bite-size red bell pepper strips (about 2 small peppers)
1-1/2 cups bite-size yellow bell pepper strips (about 1 medium pepper)
1/2 cup snap peas, thinly sliced on the diagonal
1/2 cup seeded, chopped cucumber
1 cup grape tomatoes (about 20 tomatoes), halved
Preheat a grill to high heat.
Lightly mist the tenderloin with the olive oil spray and season it with garlic powder, salt, and pepper.
Grill the tenderloin for 3 to 5 minutes on the 3 faces until it is just barely pink in the center (or a thermometer inserted in the center reads 160°F). Remove it to a cutting board or platter and tent it with foil. Let stand for 5 minutes. Then slice it into 1/2"-thick pieces.
In a small mixing bowl, whisk the vinegar, sesame oil, and yogurt until well combined. Whisk in the salt and season with pepper.
Meanwhile, in a large mixing bowl, toss the cabbages, peppers, peas, cucumber, and tomatoes with the dressing. Divide the slaw among 4 dinner plates, mounding it to one side of the plate.
If using, in a small microwave-safe bowl, mix the cranberry sauce and ginger. Microwave on medium power for 30 seconds, or until the sauce is slightly melted and warm.
Fan one-quarter of the pork slices next to the slaw on the empty portion of each plate. Spoon 1 tablespoon sauce on the side of each, if desired.
Makes 4 servings
Per serving: 210 calories, 27 g protein, 13 g carbohydrates (7 g sugar), 6 g fat, 1 g saturated fat, 74 mg cholesterol, 4 g fiber, 368 mg sodium
The Black Team's winning recipe
From: BiggestLoserClub.com
This tasty, satisfying pork dish that comes in at only 210 calories per serving.
For the pork:
1 pound trimmed pork tenderloin
Olive oil spray (propellant free)
Garlic powder, to taste
Sea salt, to taste
Fresh ground black pepper, to taste
For the dressing:
1/4 cup + 2 teaspoons red wine vinegar
2-1/2 teaspoons toasted sesame oil
4 teaspoons nonfat Greek yogurt (the contestants used Fage)
1/2 teaspoon sea salt, or to taste
Fresh ground black pepper, to taste
For the slaw:
2 cups shredded green cabbage
2 cups shredded red cabbage
2 cups bite-size red bell pepper strips (about 2 small peppers)
1-1/2 cups bite-size yellow bell pepper strips (about 1 medium pepper)
1/2 cup snap peas, thinly sliced on the diagonal
1/2 cup seeded, chopped cucumber
1 cup grape tomatoes (about 20 tomatoes), halved
Preheat a grill to high heat.
Lightly mist the tenderloin with the olive oil spray and season it with garlic powder, salt, and pepper.
Grill the tenderloin for 3 to 5 minutes on the 3 faces until it is just barely pink in the center (or a thermometer inserted in the center reads 160°F). Remove it to a cutting board or platter and tent it with foil. Let stand for 5 minutes. Then slice it into 1/2"-thick pieces.
In a small mixing bowl, whisk the vinegar, sesame oil, and yogurt until well combined. Whisk in the salt and season with pepper.
Meanwhile, in a large mixing bowl, toss the cabbages, peppers, peas, cucumber, and tomatoes with the dressing. Divide the slaw among 4 dinner plates, mounding it to one side of the plate.
If using, in a small microwave-safe bowl, mix the cranberry sauce and ginger. Microwave on medium power for 30 seconds, or until the sauce is slightly melted and warm.
Fan one-quarter of the pork slices next to the slaw on the empty portion of each plate. Spoon 1 tablespoon sauce on the side of each, if desired.
Makes 4 servings
Per serving: 210 calories, 27 g protein, 13 g carbohydrates (7 g sugar), 6 g fat, 1 g saturated fat, 74 mg cholesterol, 4 g fiber, 368 mg sodium
Friday, November 4, 2011
Grilled Turkey Burgers Supreme
Grilled Turkey Burgers Supreme
From BiggestLoserClub.com
Burger satisfaction without tons of calories
In this week's food challenge, we learned that several Biggest Loser contestants used to chow down on double cheeseburgers, consuming thousands of calories in one sitting. Trainer Dolvett Quince showed them a much healthier burger alternative:
1 package extra lean seasoned turkey burger patties
4 slices reduced fat muenster, provolone, or cheddar cheese (optional )
4 whole wheat hamburger buns, split and toasted, or grilled, if desired
4 red or romaine lettuce leaves
4 thin slices red onion
4 slices tomato
Prepare grill. Coat patties with cooking spray. Grill the burgers as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
Place cheese over patties during last minute of cooking, if desired. Split buns. On bun bottoms, add lettuce leaves, grilled patties, red onion, and tomato slices; add bun top. Serve with desired condiments.
Always cook to an internal temperature of 165°
Makes 4 servings.
Per serving without cheese: Calories 280, Total fat 7 g, Sat fat 1.5 g, Cholesterol 65 mg, Sodium 450 mg, Total carbs 27 g, Fiber 5 g, Sugars 6 g, Protein 29 g.
From BiggestLoserClub.com
Burger satisfaction without tons of calories
In this week's food challenge, we learned that several Biggest Loser contestants used to chow down on double cheeseburgers, consuming thousands of calories in one sitting. Trainer Dolvett Quince showed them a much healthier burger alternative:
1 package extra lean seasoned turkey burger patties
4 slices reduced fat muenster, provolone, or cheddar cheese (optional )
4 whole wheat hamburger buns, split and toasted, or grilled, if desired
4 red or romaine lettuce leaves
4 thin slices red onion
4 slices tomato
Prepare grill. Coat patties with cooking spray. Grill the burgers as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
Place cheese over patties during last minute of cooking, if desired. Split buns. On bun bottoms, add lettuce leaves, grilled patties, red onion, and tomato slices; add bun top. Serve with desired condiments.
Always cook to an internal temperature of 165°
Makes 4 servings.
Per serving without cheese: Calories 280, Total fat 7 g, Sat fat 1.5 g, Cholesterol 65 mg, Sodium 450 mg, Total carbs 27 g, Fiber 5 g, Sugars 6 g, Protein 29 g.
Tuesday, November 1, 2011
Loaded Baked Potato Soup
Loaded Baked Potato Soup
From the Kitchen of Tiffani Hampton
6 large baking potatoes, peeled, cut in 1/2-inch cubes
1 large onion, chopped and sautéed
1 quart chicken broth (I used water and chicken bouillon cubes since I
didn't have stock on hand)
3 cloves garlic, minced (or pressed)
1/4 cup butter
2 1/2 teaspoons salt (I used slightly less)
1 teaspoon pepper (I used more)
1 cup cream or half-and-half cream
1 cup shredded sharp Cheddar cheese (I used more to help thicken)
3 tablespoons chopped fresh chives
1 cup sour cream (I only used about 1/2 cup)
8 slices bacon, fried & crumbled (I used more)
cheese, for sprinkling
I added Cayenne pepper to taste
I also added Cornstarch for thickening
PREPARATION:
Fry the bacon in a pan. Set bacon aside and save a small amount of the
bacon drippings to sauté the onions in.
Combine first seven ingredients in a large crockpot; cover and cook on
HIGH for 4 hours or LOW for 8 hours (potato should be tender).
Mash mixture until potatoes are coarsely chopped and soupy is slightly
thickened. Stir in cream, cheese, sour cream, and chives. (i also
added some of the crumbled bacon). Add cornstarch to thicken if you
want (place some cornstarch in a bowl and then add some of the soup to
the bowl, mix, add more soup, mix...once cornstarch is nicely
dissolved, add to the crock pot and stir).
sprinkle with bacon and more cheese when served.
From the Kitchen of Tiffani Hampton
6 large baking potatoes, peeled, cut in 1/2-inch cubes
1 large onion, chopped and sautéed
1 quart chicken broth (I used water and chicken bouillon cubes since I
didn't have stock on hand)
3 cloves garlic, minced (or pressed)
1/4 cup butter
2 1/2 teaspoons salt (I used slightly less)
1 teaspoon pepper (I used more)
1 cup cream or half-and-half cream
1 cup shredded sharp Cheddar cheese (I used more to help thicken)
3 tablespoons chopped fresh chives
1 cup sour cream (I only used about 1/2 cup)
8 slices bacon, fried & crumbled (I used more)
cheese, for sprinkling
I added Cayenne pepper to taste
I also added Cornstarch for thickening
PREPARATION:
Fry the bacon in a pan. Set bacon aside and save a small amount of the
bacon drippings to sauté the onions in.
Combine first seven ingredients in a large crockpot; cover and cook on
HIGH for 4 hours or LOW for 8 hours (potato should be tender).
Mash mixture until potatoes are coarsely chopped and soupy is slightly
thickened. Stir in cream, cheese, sour cream, and chives. (i also
added some of the crumbled bacon). Add cornstarch to thicken if you
want (place some cornstarch in a bowl and then add some of the soup to
the bowl, mix, add more soup, mix...once cornstarch is nicely
dissolved, add to the crock pot and stir).
sprinkle with bacon and more cheese when served.
Monday, October 17, 2011
Butternut Squash Soup
Butternut Squash Soup
Created by Amy Day
1 shallot, sliced thin
1/4 yellow onion, diced
1 butternut squash
4 medium sweet potatoes (not yams), peeled
2 apples, peeled and diced
1 can of pumpkin puree
8 dashes of curry powder
4 dashes of cinnamon
fresh grated nutmeg (about 20 swipes)
fresh grated ginger root (about 1.5 tbsp)
salt and pepper
about 8 cups of homemade chicken stock (I had a lot of sage and thyme in the stock that I used)
1. Early in the day: Cut the butternut squash in half lengthwise (I did this by cutting off a slice from each end, standing it up on the fat end, and going straight through from top to bottom). Scrape out all the seeds. You don't need to peel the squash. Bake along with the sweet potatoes at 350 for about 2 hours, or until everything is starting to get soft (but not mushy - a little firm is OK).
2. When the squash and potatoes are done: Put a drizzle of olive oil at the bottom of a large pan. Add the shallots and onion and cook on low heat until they get soft. Add the apple and the ginger.
3. After they've baked and cooled enough to handle, cube up the sweet potatoes and add them to the pot. Scrape the squash out of its peel and throw that into the pot, in chunks. Add the pumpkin. Add the curry powder, salt, pepper, nutmeg and cinnamon.
4. Add a few inches of chicken stock to the bottom of the pan and turn up the heat to medium-low, so that you're basically simmering everything you've got in there. Leave it cooking this way, covered and on a very low simmer, for a few hours, stirring occasionally, until everything becomes very soft.
5. Use a big whisk (or hand mixer or food processor) to puree everything the pot. It should be soft enough that a whisk does the job. Continue adding chicken stock until it's the consistency that you want it to be, not too thick or too thin. Add more salt, pepper, cinnamon, nutmeg or curry powder depending on your taste.
***the recipe I sent you a few weeks back (for squash soup) is actually made so much more easily in the slow cooker! I did it that way over the weekend. Instead of roasting the potatoes and squash, you just peel everything on the ingredient list, dump every ingredient into the slow cooker, and mash it up at the end of the day! So easy and every bit as tasty - and even lower calorie because you can skip the oil you'd have used for roasting and for starting the onions and shallot.
Created by Amy Day
1 shallot, sliced thin
1/4 yellow onion, diced
1 butternut squash
4 medium sweet potatoes (not yams), peeled
2 apples, peeled and diced
1 can of pumpkin puree
8 dashes of curry powder
4 dashes of cinnamon
fresh grated nutmeg (about 20 swipes)
fresh grated ginger root (about 1.5 tbsp)
salt and pepper
about 8 cups of homemade chicken stock (I had a lot of sage and thyme in the stock that I used)
1. Early in the day: Cut the butternut squash in half lengthwise (I did this by cutting off a slice from each end, standing it up on the fat end, and going straight through from top to bottom). Scrape out all the seeds. You don't need to peel the squash. Bake along with the sweet potatoes at 350 for about 2 hours, or until everything is starting to get soft (but not mushy - a little firm is OK).
2. When the squash and potatoes are done: Put a drizzle of olive oil at the bottom of a large pan. Add the shallots and onion and cook on low heat until they get soft. Add the apple and the ginger.
3. After they've baked and cooled enough to handle, cube up the sweet potatoes and add them to the pot. Scrape the squash out of its peel and throw that into the pot, in chunks. Add the pumpkin. Add the curry powder, salt, pepper, nutmeg and cinnamon.
4. Add a few inches of chicken stock to the bottom of the pan and turn up the heat to medium-low, so that you're basically simmering everything you've got in there. Leave it cooking this way, covered and on a very low simmer, for a few hours, stirring occasionally, until everything becomes very soft.
5. Use a big whisk (or hand mixer or food processor) to puree everything the pot. It should be soft enough that a whisk does the job. Continue adding chicken stock until it's the consistency that you want it to be, not too thick or too thin. Add more salt, pepper, cinnamon, nutmeg or curry powder depending on your taste.
***the recipe I sent you a few weeks back (for squash soup) is actually made so much more easily in the slow cooker! I did it that way over the weekend. Instead of roasting the potatoes and squash, you just peel everything on the ingredient list, dump every ingredient into the slow cooker, and mash it up at the end of the day! So easy and every bit as tasty - and even lower calorie because you can skip the oil you'd have used for roasting and for starting the onions and shallot.
Friday, October 14, 2011
Hannah's Turkey-Stuffed Peppers
Hannah's Turkey-Stuffed Peppers
From the BiggestLoserClub.com
The Season 11 finalist takes the new contestants into the kitchen!
On this week's episode, we watched Season 11 runner-up Hannah Curlee give the Black Team a good dose of inspiration and a cooking lesson on how to make one of her favorite healthy dishes. Here's the recipe.
1/2 cup finely chopped onion
1 teaspoon minced garlic
1.25 pound extra-lean ground turkey
1 teaspoon garlic powder
1 teaspoon ground cumin
¼ cup low-sodium tomato sauce
1 cup fat-free, low-sodium chicken broth
1 tablespoon chopped cilantro or parsley
3 large red bell peppers
¼ cup reduced-fat shredded Cheddar cheese
Preheat oven to 400°F.
Lightly coat a large nonstick skillet with olive oil cooking spray. Heat over medium heat. Add onion and garlic to the pan. Sauté about 2 minutes, or until softened. Add ground turkey to the pan. Season to taste with salt and add garlic powder and ground cumin.
Cook turkey, breaking into chunks, 10 to 12 minutes, or until meat is no longer pink and juices run clear. Add tomato sauce and ½ cup of the broth. Reduce heat and simmer over low heat about 5 minutes. Add cilantro.
Cut bell peppers in half lengthwise and remove seeds and stem. Place bell pepper halves in baking dish and spoon about 1/3 cup of the turkey mixture into each. Pour the remaining broth into the dish. Cover with foil and bake 35 minutes. Sprinkle peppers with cheese before serving.
Yield: 6 servings
Per serving: 140 calories, 20 fat calories, 2.5 g total fat, 0.5 g sat fat, 35 mg cholesterol, 150 mg sodium, 10 g total carbohydrates, 2 g fiber, 5 g sugars
From the BiggestLoserClub.com
The Season 11 finalist takes the new contestants into the kitchen!
On this week's episode, we watched Season 11 runner-up Hannah Curlee give the Black Team a good dose of inspiration and a cooking lesson on how to make one of her favorite healthy dishes. Here's the recipe.
1/2 cup finely chopped onion
1 teaspoon minced garlic
1.25 pound extra-lean ground turkey
1 teaspoon garlic powder
1 teaspoon ground cumin
¼ cup low-sodium tomato sauce
1 cup fat-free, low-sodium chicken broth
1 tablespoon chopped cilantro or parsley
3 large red bell peppers
¼ cup reduced-fat shredded Cheddar cheese
Preheat oven to 400°F.
Lightly coat a large nonstick skillet with olive oil cooking spray. Heat over medium heat. Add onion and garlic to the pan. Sauté about 2 minutes, or until softened. Add ground turkey to the pan. Season to taste with salt and add garlic powder and ground cumin.
Cook turkey, breaking into chunks, 10 to 12 minutes, or until meat is no longer pink and juices run clear. Add tomato sauce and ½ cup of the broth. Reduce heat and simmer over low heat about 5 minutes. Add cilantro.
Cut bell peppers in half lengthwise and remove seeds and stem. Place bell pepper halves in baking dish and spoon about 1/3 cup of the turkey mixture into each. Pour the remaining broth into the dish. Cover with foil and bake 35 minutes. Sprinkle peppers with cheese before serving.
Yield: 6 servings
Per serving: 140 calories, 20 fat calories, 2.5 g total fat, 0.5 g sat fat, 35 mg cholesterol, 150 mg sodium, 10 g total carbohydrates, 2 g fiber, 5 g sugars
Pumpkin Turkey Chili
Below is a recipe from my friend Oriana Montani. She created it
herself.
Here is what she did to make Pumpkin Turkey Chili:
Saute yellow and yellow pepper and onion with two cloves of garlic.
Add ground turkey and brown
Add can of pumpkin puree, can of Kidney, can of corn, and can of diced tomatos.
Add half cup of chicken broth
I put a little dark beer in (like 1/4 cup) but you don't need it
Spices--I used chili powder, smoked chipotle chili powder, cumin, corriander, cinnamon, salt and pepper (to taste).
I would say I used a lot of the two chili powders and then probably a teaspoon on the others. I just added the spices to taste, but this should be a good base for you.
Good luck! This was one of my favorite meals that I have made. Hope you have the same experience.
herself.
Here is what she did to make Pumpkin Turkey Chili:
Saute yellow and yellow pepper and onion with two cloves of garlic.
Add ground turkey and brown
Add can of pumpkin puree, can of Kidney, can of corn, and can of diced tomatos.
Add half cup of chicken broth
I put a little dark beer in (like 1/4 cup) but you don't need it
Spices--I used chili powder, smoked chipotle chili powder, cumin, corriander, cinnamon, salt and pepper (to taste).
I would say I used a lot of the two chili powders and then probably a teaspoon on the others. I just added the spices to taste, but this should be a good base for you.
Good luck! This was one of my favorite meals that I have made. Hope you have the same experience.
Tuesday, October 11, 2011
Morning Glory Muffins
Morning Glory Muffins
From the Kitchen of Margot Bass
2 1/2 cups sugar
4 cups flour
4 teaspoons cinnamon
4 teaspoons baking soda
1 teaspoon salt
(sift together)
1 cup of raisins
1 cup shredded coconut
4 cups shredded carrots
2 cups diced or shredded apples
1 cup pecans (optional)
6 eggs
(add to dry ingredients)
2 cups vegetable oil
1 teaspoon vanilla
(add to mixture)
Bake @ 375 for 20 minutes
Makes 36 muffins
These are amazing! So filling with all the yumminess inside :)
From the Kitchen of Margot Bass
2 1/2 cups sugar
4 cups flour
4 teaspoons cinnamon
4 teaspoons baking soda
1 teaspoon salt
(sift together)
1 cup of raisins
1 cup shredded coconut
4 cups shredded carrots
2 cups diced or shredded apples
1 cup pecans (optional)
6 eggs
(add to dry ingredients)
2 cups vegetable oil
1 teaspoon vanilla
(add to mixture)
Bake @ 375 for 20 minutes
Makes 36 muffins
These are amazing! So filling with all the yumminess inside :)
Subscribe to:
Posts (Atom)
Posts
