Recipe Sneak Peak

by Cate on March 30, 2005

I’ve listed the recipes I made last night below. Will be back late tonight/early tomorrow am with a complete rundown from our Supper Club. I’ve tasted the Stir Fried Broccoli and the Hot and Cold Sesame Noodles – both are very tasty. Until then, happy eating!

Chocolate Yogurt Loaf
Serves 12

Cooking spray
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¼ cup dutch-process cocoa
5 tablespoons unsalted butter, softened
¾ cup sugar
1 teaspoon vanilla
1 large egg
½ cup plain nonfat yogurt

Preheat oven to 350 degrees. Spray a loaf pan and dust it with cocoa or flour.

Whisk together the flour, baking soda, baking powder, salt, and cocoa powder and set aside.

Mix the sugar into the butter. Add the vanilla and egg. Mix until uniform. Add about 1/3 of the flour mixture, and mix. Then add about 1/3 of the yogurt, and mix. Do this again, then again. This batter will be stiff, but it should still mix easily. Don’t overmix.

Spread batter evenly into prepared loaf pan, and bake on the center rack of the oven for 35-40 minutes. Test with a cake tester or wooden skewer—loaf is done when tester comes out clean.

Cool in pan on a rack for 30 minutes, then remove from pan and cool thoroughly. When fully cool, wrap the cake well to keep it from drying out.

Hot and Cold Sesame Noodles
(Celebrity Chef Recipe – Rachael Ray)
Serves 4

1/2 pound spaghetti
1/4 cup Tamari dark soy, eyeball it
1/4 cup rounded tablespoons smooth peanut butter, softened in microwave 15 seconds on high
2 tablespoons cider or rice wine vinegar
1 tablespoon dark sesame oil, eyeball it
2 tablespoons hot sauce
2 cups shredded cabbage and carrot mix, available in produce department
1 cup bean sprouts or pea shoots, any variety, available in produce department
3 scallions, chopped on an angle
2 tablespoons sesame seeds

Cook pasta to al dente, with a bite to it, then cold shock it to stop the cooking process by running it under cold water in colander. Drain the pasta very well.

In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil, and hot sauce. Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad and serve.

Bacon and Cheese Deviled Eggs

12 hard-cooked eggs, peeled
1/2 cup mayonnaise
1 tablespoon honey mustard
1/2 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
4 strips bacon, cooked, crumbled
2 tablespoons shredded sharp Cheddar
Parsley, for garnish, optional

Halve eggs lengthwise. Spoon yolks into a bowl. Reserve whites. Mash yolks with fork. Add mayonnaise, honey-mustard, salt and pepper. Fold in bacon and cheese.  Fill each half egg white with yolk mixture. Cover and refrigerate until ready to serve.

Stir-Fried Broccoli with Mustard Glaze

1 tablespoon butter — melted
1 tablespoon packed brown sugar
1 tablespoon stoneground mustard
1 tablespoon vegetable oil
4 cups broccoli florets — 1 pound
3 tablespoons water
1 tablespoon water

Mix butter, brown sugar and mustard; set aside.

Heat oil in 10-inch skillet or wok over medium-high heat. Add broccoli; stir-fry 1 minute. Add 3 tablespoons water. Cover and cook about 3 minutes or until broccoli is crisp-tender.

Add butter mixture and 1 tablespoon water; toss until broccoli is coated.

Makes 4 servings (about 3/4 cup each)

Warm Tortellini and Cherry Tomato Salad

2 (9-ounce) packages fresh cheese tortellini
1-1/2 cups (1-1/2-inch-long) slices fresh asparagus (about 1 pound)
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon extravirgin olive oil
1/4 teaspoon black pepper
4 cups trimmed arugula
1-1/2 cups halved cherry tomatoes
3/4 cup (3 ounces) pregrated fresh Parmesan cheese
1/2 cup thinly sliced red onion
1/3 cup thinly sliced fresh basil
1 (14-ounce) can artichoke hearts, drained and quartered

Cook pasta according to package directions, omitting salt and fat. Add asparagus to pasta during last 2 minutes of cook time. Drain.

While pasta cooks, combine vinegars, oil, and pepper in a large bowl, stirring with a whisk. Add pasta mixture, arugula, and remaining ingredients; toss to coat.

Yield: 6 servings (serving size: 1-1/2 cups)

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