pasta pomodoro pollo alla valdostana

Filed under: diet recipe — admin at 10:36 pm on Thursday, April 30, 2009 Tagged Pasta

Thursday’s preferred recipe.

Pasta Pomodoro Pollo alla Valdostana

Source: Chef Adriano Paganini - Pasta Pomodoro, Phoenix, Arizona

4 (6- to 7-ounce) chicken breasts, pounded to 1/2-inch thick
4 slices imported fontina cheese
4 slices prosciutto
1 ounce dried porcini mushrooms
2 medium portobello mushrooms caps, peeled and sliced
2 cloves garlic, chopped
1 small bunch Italian flat-leaf parsley, washed and chopped
1/2 cup dry white wine
1/2 cup chicken stock
Flour for dusting
3 tablespoons butter
3 tablespoons olive oil
4 ounces orzo pasta, cooked according to package instructions,
drained and kept warm
2 small tomatoes, diced
1 bunch spinach, washed

Soak dried porcini mushrooms in a cup of warm water to reconstitute; drain.

Lightly dust both sides of the chicken breasts flour. Saut? in 1 tablespoon oil and 1 tablespoon butter, until both sides are golden. Remove chicken from pan; reserve warm.

Add 1 tablespoon butter, portobello mushrooms and half the garlic to the pan; stirring often; cook 2 to 3 minutes. Deglaze the pan with wine; reduce. Add chicken stock and porcini mushrooms and their soaking water; boil mixture uncovered until liquid reaches a syrupy consistency.

In a separate pan, saut? spinach with 1 tablespoon olive oil, salt and pepper until just wilted. Mix pasta with tomato, 1 tablespoon butter and salt and pepper.

Place chicken breasts in the pan over the mushrooms. Add a slice of prosciutto to each breast; top with a slice of fontina cheese. Cover mixture, then simmer until cheese melts.

Place pasta and spinach on serving platter. Top with chicken breasts and mushroom sauce. Serve immediately.

Makes 4 servings.

Technorati tags: pasta pomodoro pollo alla valdostana recipe | restaurant recipes

macadamia chip blondies

Filed under: diet recipe — admin at 9:57 pm on Thursday, April 30, 2009 Tagged tea

Saturday’s favorite recipe.

Macadamia Chip Blondies

1/3 cup butter or margarine
4 (1 ounce) squares white baking chocolate
2 eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chopped macadamia nuts
1/2 cup milk chocolate chips

In a saucepan over low heat, melt butter and white chocolate; remove from the heat.

In a bowl, combine the eggs, sugar and vanilla extract. Add the chocolate mixture, flour and salt; mix well. Stir in nuts and chocolate chips. Pour into a greased 9-inch square baking pan. Bake at 325 degrees F for 30 to 35 minutes or until top is lightly browned. Cool on a wire rack. Cut into bars.

Yields 1 1/2 dozen.

Cloud: macadamia chip blondies recipe | blondie recipes | cookie recipes

cinnamon ice cream

Filed under: diet recipe — admin at 9:16 pm on Thursday, April 30, 2009 Tagged tea

Wednesday’s winning recipe.

Cinnamon Ice Cream

1 3/4 cups granulated sugar, divided
6 tablespoons water
1 1/2 tablespoons ground cinnamon
3 cups milk
1 egg, beaten
1 pint whipping cream
1 teaspoon vanilla extract

In a saucepan combine 1 cup sugar, water and cinnamon. Cook over low heat, stirring constantly, until mixture is smooth and the sugar dissolved. Set syrup aside. In top of double boiler scald milk. Stir in remaining sugar until it is dissolved and pour mixture slowly over egg, beating constantly. Return mixture to top of double boiler and cook over hot water until it thickens slightly. Chill and stir in cinnamon syrup. Add cream and vanilla extract. Freeze in electric freezer.

Makes 2 quarts.

Keywords: cinnamon ice cream recipe | ice cream recipes | desserts

grilled portobello and roasted garlic cheesecake

Filed under: diet recipe — admin at 8:39 pm on Thursday, April 30, 2009

Tuesday’s winning recipe.

Grilled Portobello and Roasted Garlic Cheesecake

Source: Southern California School of Culinary Arts

1 (9-inch) disk focaccia bread
2 large portobello mushrooms
1 tomato, sliced
1 1/2 pounds cream cheese, softened
3 large eggs
1 (16 ounce) container sour cream
2 tablespoons cornstarch
1/2 cup roasted garlic cloves, see below
1 cup balsamic vinegar, optional topping
Toasted pine nuts, optional topping
Chopped basil, optional topping
Grated fresh parmesan cheese, optional topping

Roast garlic. Remove skins from 2-3 heads of garlic (enough to make 1/2 cup) and wrap cloves in tinfoil.

Place in a 375 degrees F oven. Bake about 45 minutes. Remove when golden brown and smash into a paste. Set aside until ready to use.

Preheat oven to 350 degrees F. Brush focaccia with olive oil; season. Bake until crisp. Don?t turn off oven. Place in bottom of 9-inch springform pan. Preheat grill.

Slice portobellos from top to bottom. Brush with olive oil, season and grill. Place on inner rim of pan.

Beat cream cheese with salt until smooth; add eggs and blend.

In separate bowl, whisk sour cream and cornstarch. Add to cheese mixture; fold well. Season with salt and pepper. Fold in garlic. Fill pan until 1/4 inch from top.

Rap to knock out bubbles. Top with sliced tomato. Bake at 350 degrees F until firm, about 25 minutes.

Presentation options: Drizzle with balsamic vinegar syrup. Garnish plate with toasted pine nuts, chopped basil and grated parmesan cheese.

For balsamic vinegar syrup, place 1 cup balsamic vinegar in pot over high heat and cook until it reduces to the consistency of a fairly thick syrup, about 15 minutes.

Yield: Serves 12

Related words: grilled portobello and roasted garlic cheesecake recipe | savory cheesecake recipes

kiwifruit trifle

Filed under: diet recipe — admin at 8:22 pm on Thursday, April 30, 2009 Tagged tea

Wednesday’s winning recipe.

Kiwifruit Trifle

This is a very elegant dessert.

1 (10 to 11 ounce) pound cake
1/2 cup cream sherry
1/2 cup raspberry preserves
1/2 cup heavy cream
1 tablespoon confectioners’ sugar
1/4 teaspoon vanilla extract
3 or 4 kiwi fruit, pared and cut unto 1/4-inch slices
1 tablespoon sliced almonds

Custard
3 eggs
2 cups milk
1/4 cup granulated sugar
1/8 teaspoon salt
2 teaspoons cream sherry or vanilla extract

Cut pound cake in 1/2-inch slices; drizzle with sherry. Spread two-thirds of slices with preserves. Place about one-third of cake slices spread with preserves in 2 1/2 to 3-quart bowl; spread with 1/2 cup custard. Repeat. End with plain cake slices and custard. Chill at least 1 hour.

Arrange kiwi fruit over custard. Whip cream until stiff; stir in confectioners’ sugar and vanilla extract. Pipe whipped cream around edge; sprinkle cream with almonds.

Makes 12 to 16 servings.

Custard: Beat eggs; add milk, sugar and salt. Cook and stir over medium heat until mixture coats metal spoon. Cool; stir occasionally. Stir in cream sherry or vanilla extract. Makes 2 cups. Custard made from a package can be substituted.

Tip: For individual serving, sprinkle 1/2-inch slice pound cake with 1 1/2 teaspoon cream sherry. Spread with 1 1/2 teaspoons raspberry jam; top with 1/4 cup custard or pudding. Arrange 1/2 kiwi fruit, sliced, over custard.

Garnish with whipped cream and sliced almonds.

Keywords: kiwifruit trifle recipe | trifle recipes | desserts

spicy korean tofu

Filed under: diet recipe — admin at 7:17 pm on Thursday, April 30, 2009 Tagged tea

Thursday’s best-loved recipe.

Spicy Korean Tofu

3 tablespoons olive oil
4 or 5 cloves garlic, sliced thin
1 carrot, peeled and sliced
1 medium white onion, sliced
3 tablespoons kochujang (Korean red chili pepper paste)
1 tablespoon cayenne pepper
1 2/3 tablespoons granulated sugar
2 tablespoons soy sauce
1/4 pound broccoli florets
1 pound firm tofu, drained well and sliced
4 green onions
3 tablespoon water
1 tablespoon sesame oil

Saut? garlic, carrots and onion in olive oil for several minutes in a large pan.

Mix kochujang, cayenne pepper, sugar and soy sauce in a small bowl. (Omit cayenne if you want this dish to be mild. The kochujang is, by itself, spicy - and if you like things really spicy, toss in 2 tablespoons of cayenne, or even more.)

Add mixture, broccoli, green onions and tofu to pan. Mix gently until vegetables and tofu are covered with pepper sauce.

Add water to pan and cover. Let steam for a few minutes.

Remove from heat. Add sesame oil; mix gently. Serve hot over rice.

Keywords: spicy korean tofu recipe | tofu recipes

sak’s fifth avenue strawberry and lemon trifle

Filed under: diet recipe — admin at 6:57 pm on Thursday, April 30, 2009

Wednesday’s winning recipe.

Sak’s 5th Avenue Strawberry and Lemon Trifle

Syrup
1/2 cup granulated sugar
1/2 cup lemon juice

Pudding
2 (3.3 ounce) packages lemon pudding or lemon mousse mix

Fruit
2 1/2 pints fresh strawberries
1/3 cup granulated sugar
1/4 cup water
1 (16 ounce) all butter pound or angel food cake

Topping
3 cups whipped cream

For Syrup: Combine sugar, lemon juice and water in a small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 1 minute. Cover and chill.

For pudding: Prepare pudding as package direction states. Transfer to small individual dessert bowls, only filling 1/4 of the bowls full. Chill until set.

For fruit and topping: Roughly chop strawberries then divide and mash one half of the strawberries. Then combine the mashed and chopped strawberries with 1/3 cup sugar and 1/4 cup water in a saucepan on medium heat and simmer for about two minutes.

Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Layer cake sections on top of set pudding, trimming to fit. Drizzle with 3 tablespoons lemon syrup, then the stewed strawberries. Repeat layering.

Top with generous amounts of whipping cream.

Garnish with strawberry slices or mint sprigs.

Technorati tags: sak’s fifth avenue strawberry and lemon trifle recipe | restaurant recipes

ozark pudding

Filed under: diet recipe — admin at 6:28 pm on Thursday, April 30, 2009 Tagged tea

Friday’s preferred recipe.

Ozark Pudding

1/2 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
1 egg
3/4 cup granulated sugar
1 tablespoon vanilla extract
1 cup chopped nuts
1 cup sliced apples

Preheat oven to 350 degrees F.

Combine dry ingredients. In separate bowl combine egg, sugar and vanilla extract. Add dry ingredients, then nuts and apples. Bake in a 9-inch greased pie pan for 30 minutes.

Serves 4.

Cloud: ozark pudding recipe | pudding recipes | dessert recipes

lemonade syrup

Filed under: diet recipe — admin at 4:49 pm on Thursday, April 30, 2009

Wednesday’s favorite recipe.

Lemonade Syrup

1 1/2 cups granulated sugar
1 1/2 cups water
1 1/2 cups freshly squeezed lemon juice (juice of 8 to 10 lemons)
Peel of 1 lemon, cut into fine slivers (yellow part only)

In a 3-quart microwave-safe dish, combine sugar and the water. Microwave on HIGH until mixture boils and sugar dissolves (6 to 8 minutes), stirring every 2 minutes. Let cool completely.

Stir lemon juice and lemon peel into cooled syrup. Pour into a clean jar, cover, and store in the refrigerator.

For each serving, in a 12-ounce glass combine 1/2 cup lemon syrup and 1/2 cup water. Fill glass with crushed ice and serve immediately.

Lime Syrup
For lime syrup, substitute the juice of 12 limes and the peel of 4.

Tags: lemonade syrup recipe | syrup recipes

hotdogs azteca

Filed under: diet recipe — admin at 4:07 pm on Thursday, April 30, 2009 Tagged tea

Thursday’s best-loved recipe.

Hotdogs Azteca?

1 package Azteca? Flour tortillas
1 pound hot dogs
1 (15 ounce) can chili with beans
8 ounces American cheese slices

Bring tortillas to room temperature. Preheat oven to 475 degrees F.

Spread 1 heaping teaspoon of chili on each tortilla. Place slice of cheese on top of chili. Set hot dog in center of cheese. Roll up sides of tortilla and fasten with wooden picks. Bake approximately 10 minutes until cheese is melted and tortilla is crisp.

Serves 5 to 6.

NOTE: For appetizers, slice in quarters.

Technorati tags: hotdogs azteca recipe | sandwich recipes | sandwiches

Diet recipe club News