sweetdollcakes's clips tagged recipes

Steamed Green Tea Cupcakes

sweetdollcakes — Thu, 22 May 2008 02:17:01 -0000

Steamed Green Tea Cupcakes

I love the steamed banana cupcakes so I decided to make other variety of steamed cakes. Since I really love green tea flavor so this was an easy choice. For sure I will try out different flavors in the future. I steamed this in my newly acquired diamond shape Wilton's silicon cups. Hmmm...looks like these steamed cakes want to play "pee ka boo" with me! LOL!

How it looked when I took it out from the silicon cups and turned it the other side so that it didn't look like these cuppies were saying "pee ka boo". These steamed cuppies are soft and light, I really loved it. I also made it healthier by using skim milk and oil.

Ingredients: (yield 11 diamond shape silicon cups)

(A)

1/2 cup sugar

2 eggs

(B)

67g canola oil (or vegetable oil)

180g skim milk (or any milk you have)

(C)

200g self-raising flour

1 tsp. green tea powder

Method:

1. Beat (A) with an electric beater until double in size.

2. Add (B), whisk to combine.

3. In another bowl, add (C), whisk to combine. Add into the wet mixture. Mix until incorporated.

4. Pour into the silicon cups and steam in a steamer for 15 minutes.

5. Cool on wire rack for 10 minutes and release from silicon cups and let cool completely before storing in air-tight container.

Pumpkin Carob Muffins

sweetdollcakes — Wed, 21 May 2008 14:39:22 -0000

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Pumpkin Carob Muffins

06May08

these are fairly healthy (and delicious): not too rich in fat (especially if you use a milk alternative other than soy creamer), made with whole-grain flour, and containing no refined sugar.

they also look pretty dark because the carob powder I’m getting now from Bulk Foods is, well, darker than the ones I used to get before for some reason. it’s also tastier, so no one’s complaining.

for 6 muffins:

preheat oven to 325F. line a standard muffin tin with paper liners.

1/4 cup agave nectar

1/2 cup + 2 T pumpkin purée

1/4 cup soy creamer [can use milk alternatives instead]

2 T canola oil

whisk together in a medium bowl.

1/2 cup + 2 T whole wheat pastry flour (spoon and level for the cup, scoop and level for the T)

1/4 cup carob powder [or cocoa powder if you prefer: be sure to add about 2 T dry sweetener as carob sweetens things up far more than cocoa does]

1 t baking soda

pinch sea salt

if you have access to Butty’s Pain d’Epices spices, add 1 t of it instead of the following. otherwise, this should do the trick:

1/2 t ground cinnamon

1/4 t ground ginger

1/4 t nutmeg

pinch ground cloves

pinch cardamom

sift together in a medium bowl.

1/4 cup carob chips [or chocolate chips]

mix wet + dry + chips together until well combined. fill all 6 muffin cups. bake for 22 minutes, or until toothpick inserted in the center of a muffin comes out clean.

let cool on a rack

One-Pot Cabbage Rice

sweetdollcakes — Wed, 21 May 2008 06:02:46 -0000

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One-Pot Cabbage Rice

Incredibly simple and healthy one-pot meal. What you need to do is to have a rice cooker and just dump all the ingredients in and leaves everything to it. Light soy sauce, vegetarian oyster sauce, seasoning or sesame oil can be added, if desired. You may even opt to use Brown Rice. The vegetarian mushroom I used in this recipe is the seasoned mushroom from Yuan Jen Product range. If you cannot find this, just substitute with 2-3 dried mushrooms or fresh mushrooms.

To make it look presentable, just garnish with some chopped spring onion or coriander, sprinkle some toasted sesame seeds or even nori shreds on top. The beauty of this dish is that you don’t have to do much washing after that – just the rice cooker, 2 plates and 2 spoons!

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 2)

° 200g rice, washed and drained

° 400ml water

° 150g vegetarian mushroom

° 100g Chinese cabbage (Wong Bak/Bok Choy), cut into broad strips

° 50g carrot, peeled and diced

° 1 slice ginger (optional), finely chopped

° ½ teaspoon salt, or to taste

° pepper (optional), to taste

Method

1. Combine all the ingredients into an electric rice cooker, mix well and turn it on.

2. When done leave the cooked rice to rest, covered, for 5-10 minutes. Fluff with a fork and serve hot.

HG's Apple iCobbler

sweetdollcakes — Wed, 21 May 2008 04:38:09 -0000

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	HG's Apple iCobbler
	The Apple of Our Eye
	Attention, Fiber One skeptics! We DARE you to try this recipe and not love it. Okay, if you're absolutely opposed to using F1 for baking, leave it out and double the graham cracker amount instead (each serving will then have 141 calories, 1g fat, 2.25g fiber and a *POINTS®* value of 2). BTW, try spooning some of this stuff on top of light vanilla ice cream or yogurt... IT ROCKS!!! Ingredients:* 3 cups peeled apple chunks (any sweet, not tart, variety) 1/2 cup Fiber One bran cereal (original) 2 sheets (8 crackers) low-fat honey graham crackers 2 tbsp. fat-free liquid egg substitute 2 tbsp. no-sugar-added applesauce 3 tbsp. Splenda No Calorie Sweetener (granulated), divided 2 tbsp. brown sugar (not packed) 1 tbsp. cornstarch 2 tsp. cinnamon, divided 1/2 tsp. vanilla extract 1/4 tsp. salt *Directions:* Preheat ov en to 400 degrees. Combine 2/3 cup of cold water with brown sugar, cornstarch, 1/2 tsp. of cinnamon, vanilla extract, salt, and 1 tbsp. of the Splenda. Stir well. In a medium-sized pot, combine apple chunks with this mixture. Heat the apple mixture over medium heat, stirring occasionally. Once liquid thickens to a syrupy consistency and begins to bubble, reduce heat to low and cover. Allow to simmer for 5 minutes, and then transfer mixture to a medium-sized round baking dish. Set aside. Next, break graham crackers into small pieces. Place graham pieces and Fiber One in a blender or food processor, and grind to a breadcrumb-like consistency. Transfer crumbs to a microwave-safe dish, and add egg substitute, applesauce, 1 1/2 tsp. of cinnamon, and the remaining 2 tbsp. of Splenda. Stir well. Microwave graham mixture for 1 minute. Use a fork to break up the toughened mixture as much as possible, and then allow it to cool for a few minutes. Transfer graham mixture to a food proce ssor or blender, and pulse until crumbly and uniform. Evenly distribute graham topping over apple mixture. Place the dish in the oven, and bake for 10 minutes. Allow cobbler to cool slightly before serving. MAKES 4 SERVINGS
	Serving Size: 1/4th of cobbler (about 1 cup) Calories: 126 Fat: 1g Sodium: 236mg Carbs: 33g Fiber: 5.5g Sugars: 16g Protein: 2g *POINTS®* value 2*

Raspberry Chocolate White Bean Blondies

sweetdollcakes — Tue, 20 May 2008 02:33:09 -0000

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Raspberry Chocolate White Bean Blondies

21Apr08

why let the black beans have all the fun?

I love them that way, but I’m planning on playing around with the ingredients a bit in the future.

1 x 15oz can white/cannellini beans, drained and rinsed

2 T vegetable oil

2 t pure vanilla extract

3/4 cup sugar in the raw

1/2 cup unsweetened applesauce [one of those individually-packed applesauce containers is what I used]

1/2 cup shredded coconut

1/2 cup pecans halves

1/3 cup quick-cooking oats

2 T light spelt flour

optional: throw in 1/3 cup vegan butterscotch chips or 1/3 cup vegan white chocolate chips or 1/3 cup semi-sweet chocolate chips

preheat oven to 350F. prepare 8×8 square pan with non-stick cooking spray.

place oats in food processor, pulse several times and process until coarse flour consistency is reached.

add remaining ingredients in your food processor and blend until combined and smooth. pour into prepared pan, bake for 30 minutes or until brownies appear to be set and firm.

let cool completely before attempting to serve, and even better: let the blondies chill in the fridge overnight or at least for a couple of hours, otherwise your blondies will be mushy.

for the raspberry sauce: feel free to double this, as I only needed to cover half of the blondies.

1 cup frozen raspberries

2 T agave nectar

2 T arrowroot powder

in a small saucepan, thaw rasbperries on medium heat, stirring often.

in a small bowl, whisk together agave and arrowroot until dissolved.

pour arrowroot mixture into now-thawed out raspberries, let cook for a few minutes.

let cool before pouring on top of blondies. top with chocolate chips, shredded coconut, or nuts, if you’d like.

Cookie Sandwich Ice Cream Cake! (hoo-ahh!)

sweetdollcakes — Tue, 20 May 2008 01:30:49 -0000

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Cookie Sandwich Ice Cream Cake! (hoo-ahh!)

who-weeee!

I feel like I've been spinning on a carnival ride for the last couple of weeks! It's been capital B-usy. Last week my mom arrived for a visit from Newfoundland, and it was also our eldest daughter's birthday. So, in addition to getting Nanny's room ready for a visit, mommy was also preparing for a birthday and at-home party. Prizes and loot bags and games and ice cream cake and cupcakes to bring to class and the list goes on!

Here's the ice cream cake I made for the bday party. I prepped it on Wednesday and kept in the deep freeze until the party. Since Thursday was devoted to making cupcakes for the class to share on Friday (and I made them much like these ones using my Triple Layer frosting and cake recipe), I decided not to bake again on Friday with needing to get the house ready for the party on Saturday. I eased my workload the teensiest bit by making an ice cream cake for the party.

Okay, you know me too well... there was an ulterior motive to making the ice cream cake. Heck, yeah, if mommy is prepping for a birthday party all week, she is certainly going to make her favorite kind of cake - hah! But when time came for the cake, the kiddos loved this, with two layers of different ice creams, chocolate sauce, and two flavors of sandwich cookies! Wanna' know how to make it? It's really simple. Truly, it is! Goes like this:

1) Get a springform pan (ie, the kind used for cheescakes). Line the bottom and sides with the sandwich cookies. You will have to cut a few in half to help them fit. I used the vanilla ones on the bottom and the chocolate along the sides.

2) Have two quarts of ice cream ready, your choice of brand and flavor. Soften one quart (in the fridge or on your countertop), and scoop it into the pan to cover the cookies on the bottom and just cover that layer around the sides. Spread to smooth out as much as possible. Drizzle with chocolate (or other sauce), then pop in the freezer to harden that 1st layer of ice cream again.

3) Once it's hardened, soften the 2nd quart of ice cream. Pull out your pan from the freezer and layer in the second flavor of ice cream. Again, smooth out somewhat, but it's fine if it's a bit uneven... mine was and I liked how it looked!

4) Garnish with extra crumbles of cookie sandwiches and sauce, or other toppings like sprinkles or nuts.

5) Cover well and place back in the freezer until ready to eat. Before eating, remove for 5-10 minutes, then remove the springform ring and place cake on a platter or plate to cut.

Aren't birthdays the BEST?! (nudge nudge, wink wink... hubby, you out there?... you can manage this one for my bday right? wait now, Mother's Day is coming up and oh yeah, I deserve it!)

Sesame Soy Curls with Asparagus and Quinoa

sweetdollcakes — Tue, 20 May 2008 00:24:40 -0000

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Sesame Soy Curls with Asparagus and Quinoa

May 8th, 2008 Stumble it!

Last week I flew to Seattle to surprise my husband, who was there on a business trip. While in Seattle we stopped into a little vegan grocery store, Sidecar Pigs for Peace. It’s a really great store, and I can’t tell you how fun it is for me to walk into a shop and think, “I can buy anything I want! It’s all vegan!” I’m overwhelmed in a similar way whenever I get to go to a vegan restaurant. You mean I can order anything on the menu? Are you serious?

One of the things I brought back with me to Boston was a package of Soy Curls. I saw them for the first time in a Chicken-style salad on Julie Hasson’s Everyday Dish. I’d never seen them in Boston, so I jumped at the last bag sitting on the shelf at Sidecar. They sat in my purse all the way back to Boston, and I tried to explain to my husband what they were exactly. Looking at the dry, shriveled pieces in the package, I could tell he wasn’t convinced.

So I went ahead and made myself a dish with them. When I sat down on the couch (I’ve co-opted the dining room table to use in the kitchen), he asked for a bite. Then another. And then requested them for dinner the next night.

Soy Curls are great because all you have to do is soak them in hot water to rehydrate them, then flavor/cook them however you want. Here’s a great, easy and FAST dinner that’s perfect for spring asparagus. You can substitute tofu, setian or tempeh for the Soy Curls if you’re unable to find them, but you may need to adjust the favoring; soy curls seem to absorb the sauce in a special way.

Sesame Soy Curls with Asparagus and Quinoa

Serves Two

Quinoa

1 Cup Quinoa, rinsed three times

1 1/2 Cups Cool Water

1/2 tsp Salt, scant

1 tsp Oil

2 Cups Dry Soy curls

2 Tbs Oil

1-2 Cloves Garlic, minced (optional, I left it out)

1 Dry Chili, crushed, optional

2 Small Carrots, thinly sliced or grated

1 lb Asparagus, trimmed to 1/2-1/3 of the stalks

1 Tbs Sugar

3 Tbs Soy Sauce/Tamari (reduced sodium)

1 Tbs Rice Vinegar

1 tsp Toasted Sesame Oil

Sesame Seeds for garnish.

Rinse the quinoa three times, rubbing the grains in your hands. While the majority of quinoa now available in stores already has the bitter coating of saponin removed, I find there is usually still some left. Your quinoa will tastes better if you give it good scrub.

Add rinsed quinoa, water, salt, and oil to a pot that has a lid. Bring to a boil. Once boiling, cover and turn the heat down to low to simmer. Let simmer for 20 minutes, then turn off the heat and let it steam for another 10. Don’t open the lid until the last 10 minutes are up. Fluff before serving.

Place soy curls in a bowl and cover with boiling/near boiling water. Let sit for 10 minutes or so to re-hydrate. Once hydrated, squeeze out any remaining liquid.

Heat a wok over high heat and add oil. Add soy curls and stir-fry until browned. Remove curls from the wok and add garlic, chili and veggies (using more oil if needed). When asparagus is bright green and tender-crisp, add soy curls back into the wok. Add soy sauce, sugar and vinegar and toss well. Drizzle sesame oil over the top. Taste a soy curl and adjust seasoning if needed.

Serve over quinoa and top with sesame seeds

Sweet Potato Bread

sweetdollcakes — Mon, 19 May 2008 04:28:42 -0000

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Sweet Potato Bread

08May08

the subtle flavor of nutmeg goes really well with the eventual nut butter you might slather upon these babies. I know my taste buds are still dancing for joy…

adapted from my gal Betty Crocker’s Bread Machine Cookbook, but no bread machine involved here.

for 4 rolls:

1/2 cup sweet potato purée [I used homemade but you can find it canned too; if it was in the fridge prior to use, bring it to room temp. if it is still hot, you want to let it cool down to being lukewarm, so as not to kill the yeast]

1/3 cup + 2 T pure water

1 T canola oil

2 T pure maple syrup

1 cup bread flour [spoon and level]

3/4 cup white whole wheat flour [s & l]

1/4 cup dark rye flour [s & l]

1 T soy milk powder [optional, but it helps with the texture and adds protein, albeit a trivial amount]

4 t vital wheat gluten

1 t sea salt

1/4 t ground nutmeg

3/4 t bread machine or instant-rise yeast

if your yeast isn’t too fresh, proof it by whisking it in lukewarm water along with the syrup for about 10 minutes. it should bubble up and foam. you’re good to go if that’s the case, if not? toss and grab a new pack of yeast and do it all over again.

I usually don’t bother because I buy so much yeast that it doesn’t have time to go bad.

whisk in oil and sweet potato. start adding the dry ingredients and stir with a wooden spoon, until you need to start using your hands to knead the dough. place on a clean, lightly floured surface and knead until the dough is smooth and elastic, for about 5-10 minutes. you might have to add a little more flour (a little at a time!) until it’s not too sticky anymore. shape into a ball.

lightly coat a large bowl with oil, swirl the dough around to coat it so that it doesn’t go dry while rising. cover with lid or plastic wrap, let rise in a warm area for 90 minutes.

20 minutes prior to dough being done rising, preheat oven to 400F.

lightly coat 4 mini Bundt pans with non-stick cooking spray, add flour and shake it around so that it covers the whole pan. if you don’t want to use Bundt pans, simply line a baking sheet with parchment paper or Silpat.

punch down dough, flatten it a bit and divide into 4 equal parts. shape into balls.

if using mini Bundt pans: make a hole in the center of each ball of dough, like you would with a bagel. place it in the pan and press it down with the flat of a spoon.

if not using Bundt pans: place on prepared baking sheet.

bake for 20 minutes, until the bottoms sound hollow when tapped, the rolls look golden brown, and that an instant-read thermometer reads the rolls to be 200F in their center.

(there’s no need for a second rise with the type of yeast used here, but if you use active dry yeast instead? definitely cover them up with plastic wrap and let them rise again before putting them in the oven.)

let cool on a rack.

Giselle's Dairy-Free Birthday Cupcakes

sweetdollcakes — Mon, 19 May 2008 04:27:20 -0000

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Giselle's Dairy-Free Birthday Cupcakes

By Giselle Ruecking

Servings: 24 cupcakes

Prep and cooking time: 25 minutes

My goddaughter, Giselle, has battled severe asthma all of her life. Dairy products, for her, were a powerful trigger for attacks, which meant that she couldn't eat many items we take for granted, like regular birthday cake. So her parents came up with this delicious recipe that Giselle and her family have now enjoyed for the past 14 years. This recipe contains three powerhouse foods and is a "lifesaver" for those with dairy allergies.

INGREDIENTS:

1 1/2 cups whole wheat flour

3/4 cup canola oil

1 1/2 cups all-purpose white flour

1/2 teaspoon salt

3/4 cup sugar

2 teaspoons vanilla extract

2 teaspoons baking soda

1 cup vanilla soy milk

1/2 cup cocoa powder

1 cup cold water

2 teaspoons white vinegar

DIRECTIONS:

Place all ingredients in a large bowl and mix for three minutes. Pour mixture into cupcake baking cups until two-thirds filled. Bake at 350 degrees F. for 12-15 minutes. Poke with toothpick to test if done.

BREAK IT DOWN:

Calories: 150; Total fat: 8g; Saturated fat: .5g; Cholesterol: 0g; Sodium: 160mg; Total carbs: 19g; Fiber: 2g; Sugar: 6g; Protein: 2g.

Simple Asparagus Tart

sweetdollcakes — Fri, 16 May 2008 21:42:29 -0000

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Simple Asparagus Tart

Spring is here! It’s time to enjoy the best veggies of the season. Asparagus is the perfect spring treat, praised for its delicate and delicious flavor. It's also a rich source of A, B, C and K vitamins and folic acid. Whether served on its own or in your favorite recipe, asparagus will steal the show. Try this wholesome, low-fat Asparagus Tart… it’s easy to make and perfect to serve outdoors.

Ingredients:

1 lb. white asparagus

4-6 sheets puff pastry

1 tomato, cut in eighths

8 Tbs. chickpea flour (gram flour)

5 Tbs. soymilk

3 Tbs. vinegar

salt and pepper to taste

1/2 tsp. nutmeg

cayenne pepper

Directions:

Peel the asparagus and cut off the woody, lower part of the stem; chop into bite-sized pieces and cook until al dente (just enough to retain a somewhat firm texture); remove from hot water and set aside.
For a 9-inch pie plate, use 4-6 sheets of puff pastry; oil pastry dish and cover the bottom and sides evenly with the puff pastry; poke the bottom and side of the dough with a fork.
In a blender, place soymilk, chickpea flour, tomato and vinegar; pulse to make a smooth batter and season with salt, pepper, cayenne and nutmeg.
Place asparagus pieces evenly in the pastry dish and pour the batter over the asparagus; smooth the batter evenly.
Bake at 350 F for 25- 30 minutes (it is done when the center is firm); let cool for 10 minutes before serving.

Vegan Major League Dogs

sweetdollcakes — Fri, 16 May 2008 20:57:55 -0000

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TSUNAMI DOG

Adapted from Crif Dogs, NYC

Serves 6 - Vegan - 30 minutes or fewer

This surprisingly good Japanese inspiration has been a menu favorite at Crif Dogs for years—now the name reminds patrons to keep supporting disaster relief.

6 vegetarian hot dogs

6 buns, lightly toasted

1 8-oz. can pineapple chunks, drained and chopped

6 scallions, thinly sliced

6 Tbs. commercial teriyaki sauce

Split dogs lengthwise until nearly halved. Spray grill with cooking spray. Open each hot dog out almost flat, and place on grill. Weight down, if possible, to increase amount of surface touching grill; turn to grill other side.
Put hot dogs split-side up in buns. Sprinkle each liberally with chopped pineapple and scallions, and top with 1 Tbs. teriyaki sauce.

PER SERVING: 210 CAL; 14G PROT; 2G TOTAL FAT (0G SAT. FAT); 31G CARB; 0MG CHOL; 990MG SOD; 2G FIBER; 10G SUGARS

ATHENIAN DOG

Adapted from F&B, NYC

Serves 6 - Vegan - 30 minutes or fewer

If there had been hot dog carts at the first Olympics, this is what they’d have served. Note that you will have leftover hummus and carrot salad; have them together for lunch the next day, or save them for your next batch. (Editor’s note: This combination sounds unlikely as a dog topping, but it was a huge favorite with our testers.)

Carrot Salad

1 Tbs. vegetable oil

1 Tbs. white-wine vinegar

2 tsp. Dijon mustard 1 tsp. granulated sugar

Salt and freshly ground black pepper to taste

1 bunch peeled carrots (about 3⁄4 lb.)

Hot Dogs

1 tsp. canola oil

6 smoked vegetarian hot dogs

6 buns

8 oz. prepared hummus

3 oz. oil-packed pitted black olives, sliced

6 sprigs parsley

To make Carrot Salad: Whisk together all ingredients except carrots. Grate carrots using fine shredding disk of food processor or hand grater. Stir into mixture, and toss well; drain excess liquid.
To make Hot Dogs: Heat oil in nonstick skillet over medium heat. When hot, place dogs in skillet, and cook according to package instructions. Do not overcook.
Put hot dogs in buns. Spread 1 Tbs. hummus over each hot dog, leaving ends exposed. Sprinkle 1 to 2 Tbs. carrot salad over hummus, and top with 1 Tbs. black olives. Garnish with parsley sprig on center of each hot dog.

PER SERVING: 330 CAL; 16G PROT; 13G TOTAL FAT (2G SAT. FAT); 36G CARB; 0MG CHOL; 880MG SOD; 6G FIBER; 3G SUGARS

SOY DOG WITH MARSALA MUSHROOMS AND SWISS CHEESE

Adapted from Better Burger, NYC

Serves 6 - 30 minutes or fewer

Hot dogs go gourmet with the Epicurean twist of an Italian wine.

Marsala Mushrooms

2 tsp. soy margarine

1 medium shallot, julienned

2 cups cremini mushrooms, sliced

2 tsp. vegetarian Worcestershire sauce

4 oz. Marsala cooking wine Sea salt and freshly ground black pepper to taste

Hot Dogs

6 vegetarian hot dogs

6 whole wheat buns

About 6 oz. shredded Swiss, Muenster or soy mozzarella cheese

To make Marsala Mushrooms: Heat margarine in small skillet, add shallots and mushrooms and cook 5 to 7 minutes, or until mushrooms are tender and browned. Stir in Worcestershire sauce and wine; cook 2 to 3 minutes more. Season with salt and pepper.
Preheat electric or stove-top grill.
To make Hot Dogs: Split dogs lengthwise until nearly halved. Spray grill with cooking spray. Open each hot dog out almost flat, and place on grill. Weight down, if possible, to increase amount of surface touching grill; turn to grill other side.
Place dogs split-side up in buns. Top each with 2 Tbs. to 1⁄4 cup Marsala Mushrooms, and sprinkle with 1 Tbs. cheese.

PER SERVING: 320 CAL; 22G PROT; 11G TOTAL FAT (6G SAT. FAT); 29G CARB; 25MG CHOL; 480MG SOD; 3G FIBER; 7G SUGARS

Chipotle Bean Burgers with Cilantro Sauce

sweetdollcakes — Fri, 16 May 2008 20:56:13 -0000

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If you’ve endured your share of rather ho-hum, dry vegan burgers and are in pursuit of a great-tasting rendition, your search is over. This spicy bean burger might even convert a few hard-core beef eaters! Not only does it taste great, it also freezes well. The chipotle chile adds a hot, smoky kick; turn the heat up or down by varying the amount of chile you use. The creamy avocado “Caesar” salad makes a refreshing side dish. For dessert, the peaches are baked to intensify their flavor. The easy-to make caramel sauce is great spooned over cake or frozen desserts—but drizzled over peaches, it becomes a perfect all-purpose summer finale. Serve with big spoons!

CHIPOTLE-BEAN BURGERS WITH CILANTRO SAUCE

Serves 6 - Vegan

Serve these burgers tucked into whole wheat tortillas or pita pockets and slathered with Cilantro Sauce. Canned chipotle chiles in adobo sauce are readily available in gourmet and ethnic markets and some supermarkets; any remaining chiles will keep in the refrigerator for months. Use them whenever you want to add a hot, smoky flavor to a dip or dish.

2 Tbs. extra virgin olive oil

1 cup finely chopped onions

1 ⁄ 2 tsp. salt

2 cloves garlic, minced

1 canned chipotle chile in adobo sauce, minced

1 tsp. ground cumin

1 ⁄ 2 tsp. dried oregano

1 15-oz. can pinto, kidney or anasazi beans, drained and rinsed, or 1 1⁄2 cups cooked beans

3 ⁄ 4 cup breadcrumbs, preferably fresh

Cilantro Sauce (recipe follows)

Heat 1 Tbs. olive oil in large nonstick skillet over medium heat. Add onions and salt, and cook, stirring often, 7 to 10 minutes, or until softened. Add garlic, chipotle chile, cumin and oregano; cook, stirring often, 1 minute. Add a third of beans and 1 ⁄ 3 cup water (or bean cooking liquid), and, using potato masher or fork, mash beans. When liquid is absorbed, add another third of beans and 1 ⁄ 3 cup liquid, and mash until mixture is chunky. Stir in last third of beans, and mash lightly. Cook, stirring constantly, until mixture is very thick and mostly dry.
Transfer beans to mixing bowl to cool, about 15 minutes. Stir in 1 ⁄ 4 cup breadcrumbs. Taste, and add more salt if needed. Spread remaining breadcrumbs on plate. Using spoon, drop bean mixture by one-sixths into breadcrumbs. Sprinkle tops with breadcrumbs, and form into 6 patties of equal size. Place patties on clean plate. Refrigerate at least 30 minutes, or until firm.
To cook on a grill: Prepare charcoal fire or gas grill for medium heat. Spray grill rack with cooking spray. Place patties on grill, and cook until golden brown and heated through, about 3 minutes per side. To cook in a skillet: Heat remaining 1 Tbs. oil in nonstick skillet over medium heat. Add patties, and cook until golden, about 3 minutes per side. Serve topped with Cilantro Sauce.

Cilantro Sauce

1 thick slice sourdough or Italian-style white bread, preferably stale

1 Tbs. extra virgin olive oil

1 medium-sized green bell pepper, seeded and cut into 1-inch cubes

2 scallions (white and pale green parts), thinly sliced

2 Tbs. fresh lime juice

1 small jalapeño chile, stemmed and seeded

1 cup cilantro leaves

3 ⁄ 4 tsp. salt

Put bread in small bowl, cover with water and let soak 5 minutes. Remove bread, squeeze out excess water, and set aside.
Heat oil in skillet over medium heat. Add bell pepper, and cook, stirring often, 7 minutes, or until softened. Add scallions; cook, stirring often, 1 minute.
Put mixture into blender or food processor. Add 1 ⁄ 4 cup water, lime juice, jalapeño, cilantro, soaked bread and salt. Purée until smooth.

PER SERVING WITH CILANTRO SAUCE: 200 CAL; 6G PROT; 8G TOTAL FAT (1G SAT. FAT); 26G CARB; 0MG CHOL; 770MG SOD; 5G FIBER; 3G SUGARS

Snazzy Blueberry Scones

sweetdollcakes — Fri, 16 May 2008 20:46:02 -0000

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	HG’s Snazzy Blueberry Scones
	Let's Get Sconed
	There are few things more satisfying than a doughy, warm pastry exploding with sweet blueberries. So it's too bad a typical scone recipe reads like a Who’s Who’s of Fattytown -- heavy cream, butter, eggs, sugar, buttermilk…Eeeks! But don’t worry, these scary ingredients are not carved in, er, scone. With a few sassy swaps like a low-fat baking mix and light vanilla soymilk, we've created a magical scone-y masterpiece that you can actually feel good about eating for breakfast...or anytime. Weeeee! *Ingredients:* 2/3 cup uncooked oatmeal (not instant) 1/3 cup Bisquick Heart Smart Baking Mix 1/2 tsp. baking powder 1 tbsp. brown sugar 2 tsp. Smart Balance 37% Light Buttery Spread 1/3 cup light vanilla soymilk 3/4 cup blueberries *Directions:* Set oven to 400 degrees. Mix first 6 ingredients in a bowl. Fold in berries. Spray baking sheet with nonstick cooking spray and form 4 mounds of batter on sheet (leave room in between 'em -- they expand!). Bake for 10 minutes. Makes 4 large scones.
	Serving Size: 1 scone Calories: 130 Fat: 3g Sodium: 195mg Carbs: 24g Fiber: 2.25g Sugars: 7g Protein: 3.5g * 2 Points

Hungry Girl Breakfast Recipes

sweetdollcakes — Fri, 16 May 2008 20:14:37 -0000

Clipped by sweetdollcakes

HG Cinna-Bagels!

(entire recipe: 130 calories, 2g fat, 285mg sodium, 26g carbs, 7g fiber, 0.5g sugars, 6g protein = 2 Points)

We're not sure, but we think Cinnamon Spice Alternative Bagels may have been put on Earth for the sole purpose of becoming HG Cinna-Bagels... Mmmmmm!

Ingredients:

1 Western Bagel The Alternative Bagel, Cinnamon Spice

24 sprays no-calorie butter spray

1/2 tsp. Splenda No Calorie Sweetener, granulated

1/8 tsp. cinnamon

Directions:

Split bagel in half, and then spritz each half evenly with 8 sprays of butter spray. In a small dish, stir to combine Splenda and cinnamon. Sprinkle Splenda-cinnamon mixture over bagel halves. Spray each bagel-half again with 4 sprays of butter spray. Heat in the microwave (for a soft Cinna-Bagel) or in the toaster oven (for a crunchy Cinna-Bagel). Weeee!

Hunka Hunka Breakfast Love

(entire recipe: 225 calories, 4g fat, 615mg sodium, 40g carbs, 3g fiber, 13g sugars, 12g protein = 4 Points)

"The King" used to enjoy sandwiches loaded with peanut butter, banana and bacon. We think Elvis would have loved this HG concoction!

Ingredients:

3/4 cup Barbara’s Bakery Puffins, Peanut Butter

1/2 cup light vanilla soymilk

1/4 cup banana slices

1 ounce extra lean turkey bacon

1 tbsp. sugar-free maple syrup

Directions:

Place cereal in a bowl, and top with banana slices; set aside. Prepare bacon according to package directions (either in the microwave, or in a pan with nonstick spray). Top cereal with soymilk. Plate bacon and drizzle with syrup. Enjoy!

Creamy Crunchy Freeze-Dried Frenzy

(entire recipe: 165 calories, 0.5g fat, 180mg sodium, 40g carbs, 7g fiber, 12g sugars, 11g protein = 3 Points)

Yogurt, meet Fiber One… Granola, watch your back.

Ingredients:

6 ounces fat-free vanilla yogurt

1/4 cup Gerber Mini Fruits (any flavor)

1/4 cup Fiber One bran cereal (original)

Directions:

Place half of the yogurt in a bowl or parfait glass, and top with half of the fruit and then half of the cereal. Repeat, then devour.

Cajun-Style Rice

sweetdollcakes — Fri, 16 May 2008 20:05:32 -0000

Clipped by sweetdollcakes

Cajun-Style Rice

Vegetarian Times Issue: May 1, 2003 p.23

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Inspired by Louisana’s popular Cajun dish of “dirty” rice, this variation has all the potency and flavor you could expect but omits the pork and the chicken livers, which traditionally give the dish its characteristic color. Perfect accompaniments are hot cornbread and baked pears. Minted iced tea or lemonade balances flavors.

Directions

Place stock in large saucepan, and bring to a boil over medium heat. Add rice, reduce heat to low and cook according to package directions.
Meanwhile, heat oil in large skillet over medium heat, and sauté onion, peppers and celery for 7 to 10 minutes, or until wilted, fragrant and slightly golden. Remove from skillet, and set aside. With oil remaining in skillet, cook bacon and meatballs, adding more oil as needed. Sauté 5 or 6 minutes, and remove from heat.
When rice is cooked and all liquid absorbed, add vegetables, bacon, meatballs, Cajun seasoning, hot pepper sauce, salt and pepper to rice, stirring until well combined. Continue to cook 5 minutes more, and serve.

Wine Suggestions

When looking for a wine to pair with this dish, think about why iced tea and lemonade go well. Their sweetness and absence of alcohol help tame the heat; meanwhile the tannic acid in the tea and the citric acid in the lemonade accent the nonspicy flavors. Your wine choice should do the same.

Member Rating: -

ingredient list

Serves 6

2 cups fat-free vegetable stock
1 cup quick-cooking rice
2 Tbs. olive oil, or more as needed
1 large onion, chopped
2 red bell peppers, seeded and cubed
1 cup cubed celery
5 oz. vegan bacon, diced
9 oz. vegan meatballs
Cajun or Creole seasoning mixture to taste
Hot pepper sauce to taste
Salt and ground black pepper to taste

Nutritional Information

Per serving:

Calories	250
Protein	16g
Total fat	8g
Carbs	29g
Cholesterol	mg
Sodium	770mg
Fiber	4g
Sugars	4g