Tags
Blog

'recipes' posts

Year-Round Gingersnap Pumpkin Custard

This simple, delicious dessert is what autumn tastes like. But it’s so good, you’ll want to enjoy it any time of the year (serves 8).

Ingredients

  • 1 cup broken pieces, low-fat gingersnap cookies (12 small cookies)
  • 1 15-ounce can pumpkin purée
  • 2 teaspoons cinnamon
  • 1 egg
  • 4 egg whites
  • 1 cup fat-free evaporated milk
  • ¼ cup honey
  • 2 teaspoons vanilla
  • ¼ cup chopped walnuts

Directions

  1. Preheat oven to 350°.
  2. Spray 8 ramekins with canola oil and divide the cookie pieces evenly in the bottoms of the bowls.
  3. Place the remaining ingredients in a large bowl and mix with an electric mixer.
  4. Ladle the pumpkin mixture over the cookies, sprinkle with nuts, and place ramekins in a deep pan filled with water to about halfway up the ramekins. Bake for 20 minutes. Test for doneness.
  5. Let rest 10 minutes and serve.

Per serving: 168 calories, 7g protein, 42g carbohydrate, 3g fat, 0g sat fat, 0g mono fat, 32mg cholesterol, 2g fiber, 149mg sodium

THE SEASONED COOK If cooking as a pie, spray a 9" pie pan and proceed as above without the water-filled pan; cook for one hour. Leftovers keep well in the refrigerator for several days.

Pan-Asian Salmon with Caramelized Bok Choy and Shiitakes over Lentils

Everyone should have this salmon recipe if only for the delicious glaze! By adding the caramelized bok choy and shiitakes or some other green vegetable, you create a new combination for your menu file. And, starting with the lentils as the base ingredient adds a fullness and texture that’s really good. In fact, whenever given the opportunity, make extra lentils because they are so easy to use as leftovers. Serves 4.

Simple lentils

Ingredients

  • 1¼ cups water
  • 1 cup low-sodium chicken stock
  • ¾ cup lentils
  • 2 cloves garlic, crushed

Directions

  1. Pour water and stock in pot and bring to a boil.
  2. Add lentils and garlic, cover pot and reduce to simmer for 15-20 minutes, or until lentils are just tender.

Caramelized bok choy and shiitakes

Ingredients

  • 1 tablespoon olive oil
  • 8 large shiitake mushrooms cut into ¼" slices, about ¼ pound or use 32 slices dried reconstituted shiitakes, available in Asian markets
  • 6 baby bok choy bulbs, cut in half lengthwise, about ½ pound
  • 1 tablespoon low-sodium chicken stock

Directions

  1. Heat oil at medium in large skillet.
  2. Sauté mushroom slices until slightly browned both sides, add chicken stock and remove from heat. Continue stirring until stock is fully absorbed and place aside.
  3. Return skillet to medium-high heat. When hot, add baby bok choy, cut side down. Cook until slightly brown but not charred (leaves will get darker than the bulb which becomes golden brown).
  4. Serve 3 bok choy halves and 8 shiitake slices per serving. Place salmon on top.

Broiled salmon

Ingredients

  • 1 pound salmon fillet, skinned and cut into 4 equal portions
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon honey
  • ¼ teaspoon dry ground ginger
  • ¼ teaspoon dry ground mustard

Directions

  1. Preheat broiler to highest setting.
  2. Combine all ingredients and brush on salmon top and bottom sides.
  3. Place salmon on foil then cook under hot broiler for 4 minutes.
  4. Serve over caramelized bok choy and shiitake mushrooms, spoon liquid left in foil on top.

Serve with cooked lentils.

Per serving: 392 calories, 42 gm protein, 33 gm carbohydrate, 12 gm fat, 2 gm sat fat, 5 gm mono fat, 52 mg cholesterol, 12 gm fiber, 363 mg sodium

THE SEASONED COOK If baby bok choy or shiitakes are not available, substitute pea pods and crimini mushrooms, and simply sauté them.

Results 99-100 of 100