06-21-09
Stir-Fried Beef, Broccoli, and Yams
Makes 4 servings
Ingredients:
1/4 cup water
3 tablespoons (packed) golden brown sugar
3 tablespoons oyster sauce*
1/4 teaspoon dried crushed red pepper
1 1-pound flank steak, cut in half lengthwise, then crosswise into 1/4-inch-thick slices
1 1/2 tablespoons cornstarch
2 1/2 tablespoons Asian sesame oil, divided
4 cups broccoli florets (about 8 ounces)
1 8-ounce yam (red-skinned sweet potato), peeled, cut in half lengthwise, then crosswise into 1/3-inch-thick slices
2 teaspoons chopped peeled fresh ginger
Directions;
Stir first 4 ingredients in small bowl until sugar dissolves. Set sauce aside. Place beef in large bowl; sprinkle with salt and pepper. Add cornstarch and toss to coat.
Heat 1 1/2 tablespoons oil in large wok over high heat. Add beef mixture; stir-fry until no longer pink outside, about 3 minutes. Transfer beef mixture to medium bowl. Heat remaining 1 tablespoon oil in same skillet. Add broccoli, yam, and ginger. Toss to coat; sprinkle with salt and pepper. Add sauce. Cover, reduce heat to medium-high, and cook until vegetables are just tender, about 5 minutes. Add beef mixture. Toss until sauce coats beef, about 1 minute. Serve.
06-21-09
Curried Carrot Salad with Nonfat Yogurt
Makes 4 to 6 Servings
Ingredients:
3/4 cup plain nonfat yogurt
1 large green onion, chopped
2 tablespoons chopped fresh mint
1 1/2 teaspoons fresh lemon juice
3/4 to 1 teaspoon curry powder
1 pound carrots, peeled, coarsely grated
1/4 cup dried currants
Directions:
Whisk first 5 ingredients in large bowl. Add carrots and currants; toss to coat. Season to taste with salt and pepper.
03-15-09
Low Calories Chocolate Chip-Oatmeal Cookies
Makes 48 Cookies
Ingredients:
1/2 cup(s) (packed) brown sugar
1/2 cup(s) granulated sugar
1/2 cup(s) trans fat–free vegetable oil spread (60% to 70% oil)
1 large egg
1 large egg white
2 teaspoon(s) vanilla extract
1 1/4 cup(s) all-purpose flour
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
2 1/2 cup(s) quick-cooking or old-fashioned oats, uncooked
1 cup(s) bittersweet (62% cacao) or semisweet chocolate chips
Directions:
1. Preheat oven to 350 degrees F.
2. In large bowl, with mixer on medium-low speed, beat sugars and vegetable spread until well blended, occasionally scraping bowl with rubber spatula. Add egg, egg white, and vanilla; beat until smooth. Beat in flour, baking soda, and salt until mixed.
3. With wooden spoon, stir in oats and chocolate chips until well combined.
4. Drop dough by rounded measuring tablespoons, 2 inches apart, on ungreased large cookie sheet. Bake cookies 12 to 13 minutes or until golden. With wide metal spatula, transfer cookies to wire rack to cool.
5. Repeat until all batter is used.
6. Store cooled cookies in tightly sealed containers up to 3 days.
Nutritional Information, per cookie: 80 Calories; 4 g Fat; 1 g Fiber, 11 g Carbohydrates;
03-15-09
Rocky Road Brownies
Makes 24 Brownies
Ingredients:
1 1/4 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
3/4 cup(s) (1 1/2 sticks) butter or margarine
6 ounce(s) unsweetened chocolate
2 cup(s) sugar
2 teaspoon(s) vanilla extract
5 large eggs, lightly beaten
2 cup(s) miniature marshmallows
1 1/2 cup(s) assorted nuts, toasted and coarsely chopped
Directions:
1. Preheat oven to 350 degrees F. Grease 13- by 9-inch metal baking pan.
2. On waxed paper, combine flour, baking powder, and salt. In 3-quart saucepan, heat butter and chocolate over medium-low heat until melted, stirring frequently. Remove saucepan from heat; stir in sugar and vanilla. Add eggs; stir until well mixed. Stir flour mixture just until blended. Spread batter in pan.
3. Bake brownie 20 minutes or until toothpick inserted 2 inches from edge comes out clean. Sprinkle top of brownie evenly with marshmallows; top with nuts. Bake 5 minutes longer or until marshmallows melt slightly. Cool in pan on wire rack.
4. When cool, cut brownie lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.
Nutritional Information, per brownie: 255 Calories; 15 g Fat; 2 g Fiber; unk Carbohydrates;