Chocolate Buttermilk Cupcakes with Chocolate Glaze

This recipe serves: 12  

INGREDIENTS:

12 paper cupcake liners
1 1/4 cups cake flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
3/4 cup buttermilk, low-fat
plus 2 tablespoons buttermilk, low-fat
1/4 cup canola oil
1 1/2 teaspoons vanilla extract
4 ounces semisweet chocolate

INSTRUCTIONS;

1. Preheat oven to 350°F. Line 12 muffin tins with paper liners.

2. Sift the flour, cocoa, baking soda and salt in a bowl. Add the sugar, buttermilk, oil and vanilla and stir to combine (do not overmix).

3. Fill each baking cup 2/3 full. Bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 minutes. Allow the cupcakes to cool for 5 minutes before removing them from the pan.

4. When the cupcakes are cool, melt the chocolate over a double boiler. Let the chocolate cool until it thickens slightly. Using a spoon, drizzle the cupcakes with the melted chocolate.

Makes 12 standard size cupcakes or 24 miniture cupcakes.

Serving Size: 1 cupcake

NUTRITION INFORMATION:

Number of Servings: 12

LIDIA’S Roasted Asparagus Salad

This recipe serves 6

INGREDIENTS:

1 1/2 pounds fresh asparagus
1 tablespoon olive oil
salt to taste
freshly ground black pepper
2 tablespoons vinegar

COOKING INSTRUCTIONS:

1. Preheat the oven to 350°F.

2. Prepare the asparagus by cutting off the last inch or so of the woody stalk.

3. Place the asparagus stalks on a baking sheet. Brush them with the olive oil and sprinkle with salt and pepper.

4. Roast in the oven for 10 minutes, until the stalks begin to get tender on the outside. (Thin asparagus spears will take less time than thick spears.)

5. Toss with the vinegar and serve.

Serving Size: about 6 spears of asparagus

NUTRITION INFORMATION:

Number of Servings: 6

Fish Fillets Italiano

"Cod and haddock fillets work well for this braised dish. An extra easy and quick way to fix a superb tasting fish dish! Serve over rice."

Original recipe yield:
4 servings

INGREDIENTS

• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup black olives, pitted and sliced
• 1 tablespoon chopped fresh parsley
• 1/2 cup dry white wine
• 1 pound cod fillets

DIRECTIONS

1. In a large frying pan, heat oil over medium heat. Saute onions and garlic in olive oil until softened.
2. Stir in tomatoes, olives, parsley, and wine. Simmer for 5 minutes.
3. Place fillets in sauce. Simmer for about 5 more minutes, or until fish turns white.

NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 225

• Total Fat: 9.4g
• Cholesterol: 41mg
• Sodium: 513mg
• Total Carbs: 7.7g
• Dietary Fiber: 2.1g
• Protein: 21.4g

Sautéed Sea Bass with Mushroom Ragout

This recipe serves 4

INGREDIENTS:

For the Mushroom Ragout:
1 tablespoon olive oil
1 tablespoon chopped shallots
1 cup sliced mushrooms
4 plum tomatoes, quartered and skinned
1 sprig tarragon, or 1/4 teaspoon dried tarragon
freshly ground black pepper
(I add garlic)

For the Sautéed Sea Bass:
4 black or striped sea bass fillets, 4 to 5 ounces each
salt to taste
1 tablespoon canola oil

COOKING INSTRUCTIONS:

For the Mushroom Ragout:

1. Heat the oil in a skillet over medium heat. Add the shallots and cook until they begin to soften, about 2 minutes.

2. Turn the heat to medium-high, add the mushrooms and sauté 2 minutes more.

3. Add the tomatoes, tarragon, salt and pepper. Heat thoroughly. If using canned tomatoes, simmer for 30 minutes to reduce the acidic taste.

4. Adjust the salt and pepper to taste. (This can be made ahead and kept in the refrigerator for up to 2 days.)

For the Sautéed Sea Bass:

1. Generously season the fillets with salt and pepper.

2. Heat the oil over medium-high heat in a pan large enough to accomodate all the fillets.

3. Sear the fillets for 3 to 4 minutes on each side, turning only once. (Thin fillets will take less time, thicker fillets take more.)

4. Serve the fish with the mushroom ragout spooned over and around the fish.

Serving Size: 1 fillet with 2 tablespoons of ragout

NUTRITION INFORMATION:

Number of Servings: 4

Pina Colada Cupcakes with Rum Glaze

This recipe serves 12

INGREDIENTS:

For the cupcakes:

1 1/2 cups cake flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
3/4 cup coconut milk, light
plus 2 tablespoons coconut milk, light
1/2 cup well drained, canned crushed pineapple
1/4 cup canola oil
1 1/2 teaspoons coconut extract

For the rum glaze:

2 cups confectioners' sugar
1 large very fresh egg white
1/4 cup water
1/2 teaspoon dark rum
2 tablespoons shredded coconut, optional

INSTRUCTIONS:

For the cupcakes:
1. Preheat oven to 350°F. Line 12 muffin tins with paper liners.

2. Sift the flour, baking soda and salt in a bowl. Add the sugar, coconut milk, pineapple, oil and coconut extract and stir to combine (do not overmix).

3. Fill each baking cup 2/3 full. Bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 minutes. Allow the cupcakes to cool for 5 minutes before removing them from the pan.

For the rum glaze:
1. In the bowl of an electric mixer fitted with a paddle attachment, combine the confectioner’s sugar and egg white. Beat on low speed until the mixture is smooth, about 5 minutes. With the mixer running, gradually add the water. Stir in the rum.

2. Using a small spoon, spread the glaze on top of the cooled cupcakes. Sprinkle each cupcake with a little shredded coconut, if desired. Store the cupcakes in an airtight container.

Makes 12 standard sized cupcakes or 24 miniature cupcakes.

Serving Size: 1 cupcake

NUTRITION INFORMATION:

Number of Servings: 12

Chicken Pot Pie

This recipe serves:   8  

INGREDIENTS:

1/2 cup white wine, optional
1/2 teaspoon salt
2 sprigs fresh thyme, or 1/2 teaspoon dried
8 boneless, skinless chicken breasts, about 4 ounces each
4 cups low-sodium chicken broth
4 carrots, peeled and cut into 1/2-inch pieces
2 parsnips or turnips, peeled and cut into 1/2-inch pieces
8 small red Bliss potatoes, cut into quarters
2 cups green beans, cut into 1-inch lengths
1 pound mushrooms, quartered
2 tablespoons butter
1/2 cup flour
freshly ground black pepper
1 9-inch pie crust or 1/2 sheet of puff pastry

Cooking instructions:

1. In a large saucepan combine the wine, salt and thyme. Add the chicken breasts and enough broth to cover them. Bring the liquid to a boil, reduce the heat and simmer for 15 minutes. Remove the saucepan from the heat and let the chicken cool in the liquid for 10 minutes.

2. Remove the chicken from the broth with tongs and set aside. When the chicken is cool enough to handle, cut it into small pieces and place it in a large casserole baking dish.

3. Meanwhile, add the carrots, parsnips and potatoes to the broth and heat over high heat. Simmer until they are just tender, about 10 minutes. Transfer them to the baking dish with a slotted spoon. Add the green beans and mushrooms to the simmering broth and cook until they are just tender, about 3 minutes and then transfer them with the slotted spoon to the baking dish.

4. Strain the broth and reserve it in a bowl. Melt the butter in the now empty saucepan over medium heat. Add the flour and stir for 3 or 4 minutes. Whisk in the reserved broth, slowly at first and then more quickly. Bring the sauce mixture to a boil and cook until the mixture thickens enough to coat a spoon. Pour the sauce into the baking dish and season well with salt and pepper.

5. Roll out the dough until it is 1/4 of an inch thick.
(This can be done in advance and stored separately in the refrigerator for 1 day.)

6. Preheat the oven to 400ºF.

7. Place the dough on top of the baking dish and trim it so that it fits inside the dish. Cut a few slits in the dough to allow the steam to escape. Place the pie in the oven and bake until the crust is golden brown and the sauce is bubbling. Let the pot pie stand for 10 minutes before serving.

Serving Size: 1 bowl

Nutritional Information:

Number of Servings: 8

Chocolate Peanut Butter Cupcakes

This recipe makes 12

INGREDIENTS:

1 cup peanut butter, reduced-fat
1 whole egg
1/2 cup sugar
1 teaspoon vanilla extract
1 cup skim milk
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
4 ounces semisweet chocolate

INSTRUCTIONS:

1. Preheat oven to 350°F. Line 12 muffin tins with paper liners.

2. Place the peanut butter, egg, sugar and vanilla in a mixing bowl and beat with an electric mixer on medium speed until smooth.

3. With the mixer on low speed, slowly add half of the milk.

4. Sift the flour and baking powder together.

5. Gradually fold in half of the flour mixture, the remaining milk and the rest of the flour mixture.

6. Fill each baking cup 3/4 full. Bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 to 25 minutes. Allow the cupcakes to cool for 5 minutes before removing them from the pan.

7. When the cupcakes are cool, melt the chocolate over a double boiler. Let the chocolate cool until it thickens slightly. Using a spoon, drizzle the cupcakes with the melted chocolate.

Makes 12 standard sized cupcakes or 24 miniature cupcakes.

Serving Size: 1 cupcake

NUTRITION INFORMATION:

Number of Servings: 12

Shrimp with Cannellini Beans and Rosemary

This recipe serves 4

INGREDIENTS:

1 1/2 tablespoons extra virgin olive oil
1 clove garlic, minced
3 tablespoons chopped fresh parsley (preferably flat-leaf)
2 teaspoons chopped fresh rosemary or sage
1 pound shrimp, peeled and deveined
2 cups cooked cannellini beans
salt, to taste
freshly ground black pepper
1/2 cup low-sodium chicken broth, fish broth or bottled clam broth, optional

COOKING INSTRUCTIONS:

1. Heat 1 tablespoon of the olive oil in a large nonstick skillet. Add the garlic, 2 tablespoons of the parsley and the rosemary and cook over medium heat until fragrant but not brown, about 1 minute. Stir in the shrimp, beans, salt and pepper and cook for 1 minute. Add the broth and simmer until the shrimp are firm, pink and cooked, 2 to 3 minutes more. Correct the seasoning, adding salt and pepper to taste.

2. Drizzle the remaining olive oil over the shrimp and beans, sprinkle with the remaining parsley, and serve immediately.

Serving Size: 1/4 pound of shrimp

NUTRITION INFORMATION:

Number of Servings: 4

Japanese Ginger Salad with Edamame and Pecans

This recipe serves 4

INGREDIENTS:

2 tablespoons pickled ginger, finely chopped
1 cucumber, peeled, seeded and sliced
1 red onion, julienned
1 lime
1 yellow bell pepper, stem removed, seeded and sliced
1 ounce enoki mushrooms, separated
1/4 cup pecans, toasted
1 ounce shiitake mushrooms, stems removed and cut in half
2 tablespoons sake
1 ounce low-sodium soy sauce
1 carrot, peeled and sliced
1 teaspoon fresh, chopped dill
1/2 cup edamame (fresh soy beans)
1/2 teaspoon olive oil
black pepper, to taste
8 cups mixed greens (mizuna, mache, arugula, Japanese greens, baby oak and spinaches, radicchio), washed and torn

COOKING INSTRUCTIONS:

1. Toss the cucumber with the ginger in a large bowl and set aside. In a smaller bowl toss the julienned onion with the lime and set aside to marry. Cut the enokis in 1/2 inch lengths and set aside. Cut the bell pepper into thin 1-inch slices.

2. Toast the pecans in a dry skillet for approximately 2 minutes, tossing occasionally. Then set the pecans aside.

3. Add the oil to the same sauté pan and over a medium-high heat, sauté the shiitakes with a tablespoon of the sake and a splash of the soy sauce. Cook approximately 3 to 4 minutes or until the mushrooms are soft.

4. Blanche the carrots in boiling water for 30 seconds, then place in a bowl with the remaining sake and the dill. Set aside to marry. Return the water to a boil and blanche the edamame for approximately 4 to 5 minutes. Drain and set out on a sheet pan to cool. Shell the edamame and drizzle with the olive oil and season with salt and pepper.

5. Toss the mixed greens in a large bowl with the cucumbers. Add the onions, carrots, enokis, and bell pepper. Place the salad in the center of 4 large, chilled plates and add the pecans, edamame and shiitakes in equal amounts. Serve.

Serving Size: 1 plate

NUTRITION INFORMATION:

Number of Servings: 4

Carrot Cupcakes with Cream Cheese Icing

This recipe serves: 12  

INGREDIENTS:

For the cupcakes:

12 paper cupcake liners
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
3/4 cup light brown sugar
1/4 cup canola oil
1 teaspoon vanilla extract
1 1/4 cup finely grated carrots
1/2 cup well drained, canned, crushed pineapple
1 egg
1 egg white

For the Cream Cheese Icing:

4 ounces cream cheese, low-fat, softened
2/3 cup confectioners' sugar
1/2 teaspoon lemon zest
1 1/2 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon salt

INSTRUCTIONS:

For the cupcakes:
1. Preheat the oven to 350°F. Line 12 muffin tins with paper liners.

2. Sift the flour, baking powder, salt, cinnamon, nutmeg and ginger in a bowl. Add the sugar, oil, vanilla, carrots and pineapple. Stir a few times to roughly combine the batter.

3. In the bowl of an electric mixer, whip the egg and egg white until they are thick and frothy, about 5 minutes. Fold the whipped eggs into the batter, do not overmix.

4. Fill each baking cup 2/3 full. Bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 to 25 minutes. Allow the cupcakes to cool for 5 minutes before removing them from the pan.

5. Let the cupcakes cool completely.

For the cream cheese icing:
1. In a small mixing bowl, beat the cream cheese, confectioners' sugar, lemon zest, lemon juice and vanilla together until the mixture is smooth.

2. Using a spoon or spatula, spread the icing on top of the cooled cupcakes. Store the cupcakes in the refrigerator in an airtight container.

Makes 12 standard sized cupcakes or 24 miniature cupcakes.

Serving Size: 1 cupcake

NUTRITION INFORMATION:

Number of Servings: 12

Couscous Salad with Almonds, Raisins, Orange Zest and Saffroned Onions

This recipe serves 8

INGREDIENTS:

1 cup raisins
1/4 teaspoon crushed saffron threads with 2 tablespoons water
1/2 cup roasted almonds
2 tablespoons olive oil
1 medium onion, diced
grated zest of 1 orange
2 cups instant couscous
1 cup water
1 cup orange juice
1 teaspoon cinnamon
1/2 teaspoon cumin
1 teaspoon salt
lemon juice to taste
chopped parsley

COOKING INSTRUCTIONS:

1. Put the raisins in a small saucepan, cover with water and bring to a simmer. Set aside to plump. In a small saucepan combine the crushed saffron filaments and water and bring to a simmer. Remove from heat to steep.

2. Heat the olive oil in a medium sauté pan over moderate heat. Add the onions and cook until translucent, about 7 minutes. Add the saffron mixture and orange zest and simmer 3 minutes. Drain the onions and set aside.

3. Place the couscous in a medium sauce pan. In a separate pan, combine the water, 1 cup of the raisin soaking liquid, orange juice, spices and salt and bring to a boil. Pour this over the couscous and cover with foil. Let sit for 10 minutes then fluff with a fork.

4. Drain the raisins but reserve any liquids that remain in case you need more moisture for the couscous. Toss the raisins, onions, and almonds with the couscous. Adjust seasoning. You may want to add a bit of lemon juice to bring out the spices. Add salt to taste. Top with parsley.

Variation: Chopped, dried apricots may be added to the dish or can replace some of the raisins in the salad. They also need to be plumped in hot water.

To roast whole, slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in a 350°F oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.

Serving Size: 3/4 cup salad

NUTRITION INFORMATION:

Number of Servings: 8

Red Snapper with Blood Orange Sauce

This recipe serves 4

Ingredients:

For the blood orange sauce:
2 blood oranges
1/4 cup sugar
1/4 cup water

For the red snapper:
4 6-ounce red snapper fillets
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil

Cooking Instructions:

For the blood orange sauce:

1. Bring the sugar and water to a boil. Remove from the heat and cool.

2. Juice the blood oranges and strain. Add half of the sugar syrup to the blood orange juice. Add more sugar syrup until a pleasant balance of sweetness and tartness is reached. Cool to room temperature.

For the red snapper:

1. Season the snapper fillets with salt and pepper, then drizzle with olive oil.

2. Place a sauté pan large enough to accommodate all the fillets over medium-high heat. Add the snapper and lower the heat to medium. Cook until well-browned on one side, about 3 minutes. Turn the fillets over and cook 1 more minute.

3. Serve the snapper topped with the blood orange sauce.

Serving Size: 1 snapper fillet with 2 tablespoons of sauce

Nutrition information:

Number of Servings: 4

Mama's Lasagna

This recipe serves 14 and will freeze beautifully

Ingredients:

4 teaspoons olive oil, plus a little extra
2 onions, chopped
1 rib of celery, finely chopped
1 small carrot, peeled and finely chopped
4 cloves garlic, minced
1 1/2 pounds lean ground beef sirloin
salt to taste
freshly ground black pepper
1 cup whole milk
pinch of nutmeg
1 cup red wine
4 cups chopped, canned tomatoes, drained
1/4 teaspoon dried oregano
2 cups low-fat ricotta cheese
1 1/2 pounds lasagna noodles
1/4 cup freshly grated Parmesan cheese
1 teaspoon olive oil

Cooking Instructions:

1. Heat the oil in a large pan over medium heat. Add the onion and cook until the onion becomes translucent. Add the celery, carrot and garlic and cook for 2 minutes more.

2. Add the ground beef, salt and pepper. Break up the meat with a fork and cook just until the meat has lost its raw color.

3. Add the milk and simmer, stirring frequently, until it has almost completely evaporated. Add a pinch of nutmeg.

4. Add the wine and simmer until it has almost completely evaporated. Add the tomatoes and oregano, adjust the heat so that the sauce barely simmers and cook for at least 1 hour. If the mixture gets too dry, add a little water so that it will not burn on the bottom. Let cool and combine with the ricotta cheese.

5. Meanwhile, bring a large pot of salted water to a boil and prepare a large bowl of cold water. Cook the lasagna noodles until they are al dente, about 8 to 10 minutes, drain and plunge into cold water. Drain, again and lay the noodles out on paper towels and blot dry. Smear noodles with a thin coating of olive oil.

6. Preheat the oven to 350. Smear the bottom of a lasagna pan or baking dish with butter and line it with a single layer of lasagna noodles. Spread a thin coating of meat sauce over the pasta and sprinkle with Parmesan cheese.

7. Cover with another layer of lasagna noodles and repeat the operation until you run out of pasta or filling. Finish with a layer of pasta and sprinkle with the Parmesan and a drizzle of olive oil.

8. Bake until golden, about 20 to 25 minutes. Let the lasagna stand for 10 minutes before cutting into squares and serving.

Serving Size: 1 piece

Nutrition Information:

Number of Servings: 14

Guiltless Brownies

This recipe serves 24

Ingredients:

1/4 cup semisweet chocolate chips
1/4 cup butter
1 1/3 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons instant coffee
1/4 cup hot water
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt

Cooking Instructions:

1. Preheat the oven to 350ºF. Spray a 9-inch square pan with nonstick spray.

2. Place the chocolate chips and butter in a heat-proof bowl and set the bowl over a small pot of simmering water, stirring occasionally until melted. Remove from heat.

3. Dissolve the coffee in the hot water. Stir the coffee mixture into the chocolate mixture. Stir in the sugar, eggs and vanilla.

4. Sift the flour, cocoa and baking powder together. Fold the flour mixture into the batter.

5. Pour the batter into the prepared pan and bake for 20 to 25 minutes, until a tester comes out clean.

6. Cool for 10 minutes. Cut into 24 pieces and serve.

Serving Size: 1 brownie

Nutrition information:

Number of Servings: 24