RECIPES:
Tish's Cranberry Bars (Click on recipe to see full size)
Tish's Eggplant Parmesan
This is one of the few recipes that I made up completely without reference to any other recipe. I realize it's not authentic Italian, but it has great flavor and taste and is quite healthy and my family loves it.
Makes 12 servings
Ingredients:
4 T olive oil
1/2 c finely diced sweet red pepper
1/3 head of small cabbage, thinly sliced, then cut in 3/4 inch pieces
2 eggplants, sliced vertically, the 4 (side) skin pieces chopped small
1/3 large onion, diced small
sliced mushroom, chopped
2 carrots, sliced and chopped
1 1/2 lb ground turkey (93% lean)
1 T low sodium soy sauce (or to taste)
1 T Lee & Perrins (or to taste)
2 1/2 c Classico Ripe Olive and Mushroom pasta sauce
Salt & Pepper to taste.
12 oz fresh mozzarella,
6 T grated parmesan
Preparation:
Brown turkey in 1 T olive oil. Remove to dish.
Brown other ingredients, in this order. Onion, cabbage, carrot, eggplant, mushrooms. This might take 10-12 miinutes.
Add soy sauce and Lee & Perrins, then add pasta sauce and turkey. Simmer while you make the eggplant.
Salt and pepper eggplant slices and lightly sprinkle with olive oil. Grill on stovetop grill until both sides have nice grill marks.
Build with eggplant slice for base, 1/12 of turkey sauce, 1 oz of mozzarella and 1.5 tsp of parmesan cheese.
Bake for 15 minutes or until cheese is nicely melted. As my grill plan is all metal, I use it to bake the eggplant.
Super!
Nutritional Info:
12 Servings,
Amount Per Serving: Calories 273, Total Fat 15.0 g, Saturated Fat 5.6 g, Polyunsaturated Fat 0.6 g, Monounsaturated Fat 4.8 g, Cholesterol 64.9 mg, Sodium 394.4 mg, Potassium 289.3 mg, Total Carbohydrate 13.4 g, Dietary Fiber 3.8 g, Sugars 2.7 g, Protein 22.8 g
Tish's Brownies
2 c. Sugar
½ lb. Butter
4 tbsp Cocoa
4 Eggs, well beaten
1 c. Flour
2 tsp. Vanilla
1 c. chopped Pecans
Melt sugar, butter, cocoa together–do not boil, cook just until melted.
Add to eggs. Then add flour, vanilla and nuts.
Bake at 325 degrees in 2 greased 8" square pans (Pam works fine) for 45 minutes.
Cut into 25 pieces per pan and remove to cool on rack.
(They will stick if you let them cool first.)
These are THE BEST–they’ll spoil you for any other brownies!
Dust with confectioners sugar at Xmas-time for a bit of a festive air.
Note: In recent years, I've made 1.5 times the recipe and baked it in two 9" pans (the original recipe in my 9" pans produced brownies that were too thin).
i “BROWNIES” di Tish
225 gr di burro
475 gr di zucchero
75 gr di polvere di cacao amaro
4 ouva, sbattute
250 gr di farina
5 ml di estratto di vaniglia
250 gr di nociolle, fatto a pezzi
Sciogliere il burro, lo zucchero, e il polvere di cacao amaro in una padella sul fuoco basso fino al momento in cui il burro e’ appenna sciolto.
Sbattere le ouva in una ciotola abastanza grande. Poi, aggiungere la mescolanza di burro, zucchero e cacao sciolta. Fare attenzione a non fare cuocere le ouva.
Aggiungere la farina, l’estratto di vaniglia, e i nocciole.
Ungere 2 tegami (20 cm X 20 cm -- oppure un solo 20 cm X 40 cm).
Cuocere al forno basso (163 gradi) per 40-45 minuti.
Individual Chocolate Souffles, 3 WW PP
(from WeightWatchers)
2 spray(s) cooking spray
1 Tbsp unsweetened cocoa
1 Tbsp all-purpose flour
3 Tbsp sugar, granulated, divided
3 Tbsp low-fat chocolate milk
1 large egg white(s)
1/2 tsp powdered sugar
Preparation:
Preheat oven to 350ºF. Coat two 6 oz ramekins with cooking spray.
In a small saucepan, whisk together cocoa, flour and 2 tablespoons granulated sugar; set over medium heat. Add milk; cook until smooth, stirring constantly, about 2 minutes. Remove from heat; cool for about 5 minutes.
Meanwhile, in a medium bowl, whisk egg white until soft peaks start to form. Slowly add remaining tablespoon granulated sugar and continue beating until soft peaks form. Fold cooled chocolate mixture into egg whites, a little at a time, until no white streaks appear.
Pour batter into prepared ramekins; bake until set and tops look slightly dry, about 14 to 16 minutes. Dust with powdered sugar; serve warm. Yields 1 soufflé per serving.
Do not open oven until soufflés are done. Cold air can cause them to sink.This recipe can easily be doubled or tripled for larger gatherings.
Note:
My ramekins are 8 oz. I made double the recipe which yielded 3 servings. The WW points plus value changes to 4 per serving.
Sweet and Sour Stuffed Cabbage Rolls, 7 WW PP
[adapted from Eating Well's Sweet & Sour Stuffed Cabbage Rolls]
Ingredients:
[1/2 cup brown rice (optional)]
[1/2 cup brown rice (optional)]
1 large green cabbage,
2 tablespoon olive oil
1 medium onion, finely chopped
4 cloves garlic, minced [optional]
2 medium carrots, finely chopped
6 tablespoons lemon juice, divided
1 pound 93%-lean ground turkey [Costco brand is ~ 1.5 lb]
1 tablespoons chopped fresh dill
1 teaspoon caraway seeds [optional]
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cups no-salt-added tomato sauce [or marinara]
1 cup reduced-sodium chicken broth
1 tablespoon honey
I made it as above but not using any of the optional foods.
Directions:
If using: Bring rice and 1 c. water to a boil in a small saucepan. Cover, reduce heat, and simmer until the water is absorbed, 25 to 30 minutes. Set aside to cool.
Steam 12 large cabbage leaves for 6-8 minutes or until translucent and pliable Drain and let cool until room temperature. Chop enough of the remaining cabbage to equal 2 cups. (Save the rest for another use.)
Heat oil in a large saucepan over medium heat. Add onion. carrot, and the chopped cabbage. Cook, stirring often, until softened, about 4-5 minutes. Add garlic [if using]; cook, stirring, for 30 seconds. Add 4 tablespoons lemon juice; cook, stirring, until the liquid has almost evaporated. Let cool for 10 minutes.
Mix turkey, dill, caraway [if using], salt, pepper, the onion mixture and cooled rice in a large bowl.
Preheat oven to 375°F. Coat a 9-by-13-inch pan with cooking spray.
Lay one cabbage leaf on your work surface; cut out the thick stem. Place about 1/3 cup of the turkey mixture in the leaf’s center. Fold the sides over the filling, then roll closed. Place seam-side down in the baking dish. Repeat with the remaining cabbage leaves and filling. Whisk tomato sauce, broth, honey and the remaining 2 tablespoons lemon juice in a medium bowl. Pour evenly over the rolls. Cover the pan tightly with foil.
Bake the cabbage rolls for 1 hour. Uncover and continue baking, basting the rolls with sauce several times, for 20 minutes more.
Roasted Parsnips and Carrots
[adapted from an Ina Garten recipe on FoodNetwork.com]
Ingredients:
2 pounds parsnips, peeled
1 pound carrots, unpeeled
2 tablespoons good olive oil
1 tsp kosher salt [or regular]
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley
[my version has 1/3 the salt and pepper of the original and less oil]
Directions:
Preheat the oven to 425 degrees F.
Cut the veggies into little-finger size uniform pieces. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for around 30 minutes, , tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.
Note: Don't forget to stir the veggies a few times while they cook.
Aunt Missy's Oatmeal Cookies
[adapted from my sister's recipe] [note, Missy tells me that her original recipe, which she reports used crisco for the shortening, evolved similarly to mine 20 or more years ago--great minds]
1 c margarine (use butter instead for no transfats)
1 c brown sugar (use 1/2 cup Splenda brown sugar blend instead)
1 1/2 c sifted flour (instead, use 1/2 c whole wheat & 1 cup regular flour, I never sift)
1 tsp salt [use 1/2 tsp salt instead]
Directions:
CREAM:
Aunt Missy's Oatmeal Cookies
[adapted from my sister's recipe] [note, Missy tells me that her original recipe, which she reports used crisco for the shortening, evolved similarly to mine 20 or more years ago--great minds]
Ingredients
1 c white sugar
2 eggs
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
3 c oatmeal
1 c raisins
Directions:
CREAM:
butter, br sugar, white sugar
ADD:
eggs
flour,
salt,
baking soda,
baking powder,
vanilla
oatmeal
raisins
Use TBSP measure to drop cookies onto ungreased cookie sheet. Don't crowd them, they will spread a bit.
Bake on ungreased sheet 350 for 13 min or until they spread a get a light brown color.
