Thursday, May 30, 2013
Garlic Cheese Grits and Shrimp
3 cups chicken broth
3/4 teaspoon salt
3/4 cup grits
2 cloves garlic, minced
6 ounces processed Velveeta cheese, cubed
1 pinch cayenne pepper
3 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, minced
2 tomatoes, diced
2 pounds fresh shrimp, peeled and deveined
1/2 lemon, juiced
salt and pepper to taste
Bring 3 cups chicken broth and salt to a boil in medium saucepan; slowly stir in grits. Cover saucepan; reduce heat to low. Cook, stirring occasionally, for 5 to 6 minutes.
Once cooked, stir in cubed processed cheese, 2 garlic cloves (minced) and cayenne pepper.
Keep grits warm, stirring occasionally over low heat.
HINT: If you want your grits extra creamy, add half and half to the saucepan.
Heat butter and olive oil in a large skillet over medium-high heat. Saute 3 garlic cloves (minced) and tomatoes until tomatoes softens.
Add the shrimp and lemon juice and saute until pink.
Season with salt and pepper.
Spread warm grits on a serving platter and pour shrimp mixture on top.
Wednesday, May 29, 2013
Black Bean Hummus
Original recipe by allrecipes.com
This black bean hummus is different from the classic garbanzo bean variety. The garbanzo beans have been removed and replaced by black beans. You might be surprised, because this version is absolutely delicious!!!
1 clove garlic
1 (15 ounce) can black beans; drain and reserve liquid
2 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
10 Greek olives, chopped
1/4 teaspoon paprika
Mince garlic in the bowl of a food processor.
Add black beans, 2 tablespoons reserved bean liquid, lemon juice, tahini, cumin, salt, cayenne pepper; process until smooth, scraping down the sides as needed.
Add chopped olives and pulse food processor, once or twice.
Garnish with paprika.
|Black bean hummus is delicious!|
Sunday, May 19, 2013
Low-Fat Lemon Poppy Seed Cake
6 tablespoons margarine, softened
1/2 cup firmly packed light brown sugar
1/2 cup plain low fat yogurt
1 whole egg
2 egg whites
3 teaspoons fresh lemon juice
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup skim milk
2 tablespoons poppy seeds
1 tablespoon grated lemon peel
1 cup powdered sugar
2 tablespoons plus 1 1/2 teaspoons lemon juice
1/2 teaspoon poppy seed
Preheat oven to 350 degrees.
Grease and flour 6-cup Bundt pan.
Beat margarine in large bowl with electric mixer until fluffy. Beat in brown sugar, yogurt, whole egg, egg whites and lemon juice. Set aside.
Combine flour, baking powder, baking soda and salt in medium bowl. Add flour mixture to margarine mixture alternately with milk, beating well after each addition. Mix in 2 tablespoons poppy seed and lemon peel.
Pour batter into prepared pan.
Bake about 40 minutes or until cake is golden brown and wooden pick inserted in center comes out clean.
Cool in pan on wire rack 10 minutes; remove cake from pan and cool on wire rack.
For glaze, mix powdered sugar with lemon juice until desired consistency.
Spoon glaze over cake; sprinkle with 1/2 teaspoon poppy seed.
217 calories per serving.
Do you like Berries? If yes, here's a Low-Fat Berry Bundt Cake recipe. It's easy to make and delicious!
Tuesday, May 14, 2013
Thai Sticky Rice with Mango
Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is called glutinous (Latin glūtinōsus) in the sense of being glue-like or sticky and not in the sense of containing gluten. While often called "sticky rice", it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include japonica, indica, and tropical japonica strains. Definition by Wikipedia.
You can find premium white sweet rice (glutinous rice) in most Asian supermarkets.
2 cups premium white sweet rice
1 1/4 cups coconut milk
Pinch of salt
2 tablespoons sugar
1 1/4 cups water
2 large ripe mangoes, sliced
1/4 cup coconut milk to serve
Mint leaves to decorate
Soak premium white sweet rice in cold water for one hour, then drain.
Combine the rice, coconut milk, salt, and sugar in an uncovered saucepan with 1 1/4 cups of water. Stir and bring to a boil over moderate heat.
Simmer the rice, stirring, for about 8 to 10 minutes or until all the liquid has been absorbed.
Lower the heat to low, and cover saucepan. Steam for 15 to 20 minutes.
Spoon the hot, sticky rice into 4 to 6 individual ramekins lined with plastic wrap and set aside to cool.
Remove rice from mold, and place one portion in the center of each dessert plate. Arrange the sliced mango around it. Drizzle rice with reserved coconut milk.
Garnish with mint leaves.
4 to 6 servings