Monday, January 28, 2008

Coconut Oatmeal

3 1/2 cups plain or vanilla soy milk
1/4 teaspoon salt
2 cups rolled oats
1/4 cup pure maple syrup
1/3 cup raisins
1/3 cup dried cranberries
1/3 cup sweetened flaked coconut
1/3 cup chopped walnuts
1 (8 ounce) container plain yogurt (optional)
3 tablespoons honey (optional)

Cooking Directions:
Pour the milk and salt into a saucepan, and bring to a boil. Stir in the oats, maple syrup, raisins, and cranberries. Return to a boil, then reduce heat to medium. Cook for 5 minutes. Stir in walnuts and coconut, and let stand until it reaches your desired thickness. Spoon into serving bowls, and top with yogurt and honey, if desired.
Yield: 6 servings

Wednesday, January 23, 2008

Chiken Zoopa

2 tablespoons vegetable oil
2 cloves garlic, minced
2 cups chopped onion
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cups chopped celery
1 cup julienned carrots
1 cup minced leek (optional)
4 cups chicken stock
salt and pepper to taste
1/4 teaspoon hot pepper sauce
1/4 teaspoon soy sauce (optional)
6 ounces spinach, rinsed
1/2 cup egg noodles
1/2 pound skinless, boneless chicken breast halves, cut into bite size pieces

Cooking Instructions:
Heat oil in a large soup pot over medium heat. Add garlic, onion, red bell pepper, green bell pepper, celery, carrot and leek. Saute until onions are translucent and balance of veggies has been tossed through with hot oil. Add stock and season with salt and pepper to taste. If using hot pepper sauce and soy sauce, add now. Bring soup to a simmer and allow to simmer over low heat for about 40 minutes.
Add spinach and cover pot. (Note: Volume of spinach will appear to be too great for the pot; don't worry, just put it in - within a few minutes it will be reduced to size). Stir soup; add noodles. Stir again and add chicken strips. Make sure soup is still simmering. Exactly 5 minutes later, you will have a terrific hot soup. Serve hot!
Yield: 5 servings

Wednesday, January 16, 2008

Mac and Cheese

1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
1 cup homemade chicken stock, or canned low-sodium chicken broth, skimmed of fat
1 1/2 cups nonfat milk
Freshly grated nutmeg
Pinch of cayenne pepper
3/4 tablespoon coarse salt, plus more for water
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated
1/2 cup part-skim ricotta cheese
4 tablespoons finely grated Parmesan cheese
2 tablespoons fine bread crumbs
1 teaspoon olive oil
Olive-oil cooking spray

Cooking Directions:
Preheat oven to 375 degrees F. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
Meanwhile, bring a large pot of water to a boil; add salt. Add noodles; cook until al dente, according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
Lightly coat a 9-inch-square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, the remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
Cover with aluminum foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.
Yield: 6 servings

Wednesday, January 9, 2008

Turkey Loaf

1/2 pound ground turkey
1 egg
1/4 cup salsa
1/8 cup chopped red bell pepper
1/8 cup chopped yellow bell pepper
1/4 cup chopped onion
1/4 cup dry bread crumbs
lemon pepper to taste

Cooking Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine the turkey, egg, salsa, red bell pepper, yellow bell pepper, onion, bread crumbs and lemon pepper. Mix well with hands until blended. Press mixture into a loaf pan.
Bake in the preheated oven for 25 minutes.
Yield: 5 servings

Tuesday, January 1, 2008

Banana Cookies

3 ripe bananas
2 cups rolled oats
1 cup dates, pitted and chopped
1/3 cup vegetable oil
1 teaspoon vanilla extract

Cooking Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
Bake for 20 minutes in the preheated oven, or until lightly brown.
Yield: 36 servings