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Sunday Slow Cooker: Cioppino

YumSugar — Sun, 11 Jan 2009 06:00:27 -0800

Quality slow cooker recipes for seafood can be hard to come by, so this version of cioppino, a tomato-based seafood stew that was invented in San Francisco, is a real gem. With a loaf of sourdough bread and a glass of white wine, this stew makes an effortless meal. To add this seafood staple to your slow cooker repertoire, read more.

Cioppino
From Betty Crocker

Ingredients

2 large onions, chopped (2 cups)
2 medium stalks celery, finely chopped (about 1 cup)
5 cloves garlic, finely chopped (about 2 1/2 teaspoons)
1 can (28 oz) Progresso® diced tomatoes, undrained
1 bottle (8 oz) clam juice
1 can (6 oz) tomato paste
1/2 cup dry white wine or water
1 tablespoon red wine vinegar
1 tablespoon olive or vegetable oil
2 1/2 teaspoons Italian seasoning
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
1 dried bay leaf
1 lb firm-textured white fish, cut into 1-inch pieces
3/4 lb uncooked medium shrimp, peeled, deveined
1 can (6 1/2 oz) chopped clams with juice, undrained
1 can (6 oz) crabmeat, drained
1/4 cup chopped fresh parsley

Directions

In 5- to 6-quart slow cooker, mix all ingredients except fish, shrimp, clams, crabmeat and parsley.
Cover; cook on High heat setting 3 to 4 hours.
Stir in fish, shrimp, clams and crabmeat. Reduce heat setting to Low. Cover; cook 30 to 45 minutes longer or until fish flakes easily with fork. Remove bay leaf. Stir in parsley.

Serves 8.

Nutritional Information per serving: Calories 210 (Calories from Fat 35); Total Fat 3 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 120mg; Sodium 570mg; Total Carbohydrate 14g (Dietary Fiber 3g, Sugars 7g); Protein 28g

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Fast & Easy Dinner: Caribbean Chicken Kabobs

partysugar — Wed, 20 Aug 2008 06:45:40 -0700

During Summer, kabobs are ideal for quick, simple dinners. While you can load the skewers with any proteins or vegetables, this recipe takes inspiration from the Caribbean. Chicken chunks are seasoned with jerk before being layered with bell peppers, red onions, and pineapples. The sweet, fresh fruit counteracts the spicy seasoning. To get the uncomplicated recipe, read more.

Caribbean Chicken Kabobs
From Betty Crocker

Ingredients

1 3/4 pounds boneless skinless chicken breast halves, cut into 1 1/2-inch pieces
1/4 cup vegetable oil
3 tablespoons Caribbean jerk seasoning (dry)
1 small pineapple, rind removed and pineapple cut into 1-inch cubes
1 medium red bell pepper, cut into 1-inch pieces
1 small red onion, cut into 1-inch pieces

Directions

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
Brush chicken with 2 tablespoons of the oil. Place chicken and jerk seasoning in resealable plastic food-storage bag. Shake bag to coat chicken with seasoning.
Thread chicken, pineapple, bell pepper and onion alternately on each of eight 12-inch metal skewers, leaving 1/4-inch space between each piece. Brush kabobs with remaining 2 tablespoons oil.
Cover and grill kabobs over medium heat 15 to 20 minutes, turning once, until chicken is no longer pink in center.

Serves 8.

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Fast & Easy Dinner: Vegetable Chow Mein

partysugar — Wed, 05 Mar 2008 06:13:31 -0800

For a super quick, middle of the week fix, make this vegetable chow mein for dinner. Ready in under 20 minutes, this meal is more rapid than ordering take out. Frozen veggies are mixed with coleslaw and noodles. A simple sauce - made with broth, cornstarch, oyster and red pepper sauces - seasons the dish. Sound delish? Get the recipe now, just read more.

Vegetable Chow Mein
From Betty Crocker

1 cup vegetable or chicken broth
2 tablespoons cornstarch
2 tablespoons oyster sauce
1/4 teaspoon red pepper sauce
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 bag (1 pound) frozen snap peas, carrots, onions and mushrooms
2 1/2 cups coleslaw mix
4 cups chow mein noodles

Mix broth, cornstarch, oyster sauce and pepper sauce; set aside.
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
Stir in coleslaw mix and broth mixture. Cook and stir 1 1/2 minutes. Serve over noodles.

Serves 4.

Nutrition Information: 1 Serving: Calories 365 (Calories from Fat 190 ); Total Fat 21 g (Saturated Fat 3 g); Sodium 690 mg; Total Carbohydrate 42 g (Dietary Fiber 5 g); Protein 7 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 24 %; Calcium 6 %; Iron 20 % Exchanges: 2 Starch; 2 Vegetable; 2 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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Come Party With Me: Little Girl's Birthday - Dessert

partysugar — Wed, 23 Jan 2008 09:13:31 -0800

Even FitSugar admits that a birthday party is a wonderful occasion to splurge on a decadent dessert. Or in the case of her little girls' birthday party, two decadent desserts. Since it's a joint event that celebrates both her daughters birthdays, she is letting them each choose a dessert.

One has asked for a delicious cherry chocolate layered cake, and the other requests chocolate chip cupcakes. A spectacular mom, Fit will be using the following recipes to whip up these treats. Look at them when you read more.

Chocolate Cherry Trifle
From Nigella Lawson

2 (approximately 12 ounces each) chocolate pound cakes
1/2 cup black cherry jam
1/2 cup cherry brandy
2 cups drained bottled sour cherries (recommended: Morello)
Custard:
4 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped
1 1/3 cups plus 1 tablespoon milk
1 1/3 cups plus 1 tablespoon heavy cream
8 egg yolks
1/2 cup plus 1 tablespoon sugar
1/3 cup cocoa
Topping:
3 cups heavy cream
1-ounce bittersweet chocolate
Special Equipment: Large wide trifle bowl [or any large bowl - preferably clear so that you can see the layers]

Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with cling wrap and leave to soften while you make the custard.
Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Once the chocolate is melted, set aside while you get on with the custard.
In a saucepan warm the milk and cream.
Whisk the egg yolks, sugar, and cocoa in a large bowl.
Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture.
Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan.
Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. (Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and
whisk like mad, which will avert possible crisis.) The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator.
Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in cling wrap overnight.
When you are ready to decorate, softly whip the cream for the topping [if you don't have an electric mixer, this could take a while] and spread it gently over the layer of custard. Grate the chocolate over the top.

Serves 16.

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Chocolate Chip Cupcakes
From Betty Crocker

2 packages (3 oz each) cream cheese, softened
1/3 cup sugar
1 egg
1 1/2 cups miniature or regular semisweet chocolate chips
1 box devil's food cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
1 container vanilla frosting

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
In medium bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth. Stir in 1 cup of the chocolate chips; set aside.
In large bowl, beat cake mix, water, oil and 3 eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Divide batter among muffin cups (1/4 cup in each). Top each with 1 heaping teaspoon cream cheese mixture.
Bake 17 to 22 minutes or until tops spring back when touched lightly. Cool 10 minutes in pan. Remove from pan; cool completely, about 30 minutes.
Frost with frosting. Sprinkle with remaining 1/2 cup chocolate chips. Store loosely covered in refrigerator.

Makes 24 cupcakes.

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Fast & Easy Dinner: Spicy Peanut Chicken

partysugar — Tue, 23 Oct 2007 06:00:36 -0700

Peanut chicken is one of my favorite dishes to order out. There is something about the sweet, syrup-like sauce and the crunchy, salty peanuts that makes an exciting and delicious combination. However, you don't have to go out to an expensive restaurant to enjoy this dish. This recipe for spicy peanut chicken is surprisingly easy to cook and incorporates everyday supermarket ingredients. Serve with white rice and cold sake for a restaurant-quality dinner at home! Take a peek at the recipe when you read more

Spicy Peanut Chicken
From Betty Crocker

1/4 cup chicken broth
1 tablespoon cornstarch
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon white vinegar
1/4 teaspoon cayenne powder
1 tablespoon vegetable oil
1 pound boneless skinless chicken thighs or breast halves, cut into 3/4-inch pieces
1 garlic clove, finely chopped
1 teaspoon grated gingerroot
1 medium red bell pepper, cut into 3/4-inch pieces
1/3 cup dry-roasted peanuts
2 medium green onions, sliced (2 tablespoons)
white rice, for serving

Heat water and make the rice.
Meanwhile, mix broth, cornstarch, sugar, soy sauce, vinegar and cayenne powder; set aside.
Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center.
Add bell pepper; stir-fry 1 minute.
Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions and serve with white rice.

Serves 4.

Nutrition Information: 1 Serving: Calories 320 (Calories from Fat 170 ); Total Fat 19 g (Saturated Fat 4 g); Cholesterol 70 mg; Sodium 580 mg; Total Carbohydrate 11 g (Dietary Fiber 2 g); Protein 28 g Percent Daily Value*: Vitamin A 36 %; Vitamin C 22 %; Calcium 4 %; Iron 14

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Fast & Easy Dinner: Beef & Bean Stuffed Peppers

partysugar — Tue, 11 Sep 2007 08:49:18 -0700

Most of the time, classic Tex-Mex food is full of delicious flavors and tons of fatty cheese and starchy chips. However, making Tex-Mex at home allows you to control the ingredients. For tonight's simple and scrumptious dinner, cereal provides crunch, low fat cheese is used in moderation, and large peppers replace flour tortillas. All of these substitutions help create a more health conscious dinner. To get the recipe to this beautifully presented meal, read more

Beef & Bean Stuffed Peppers
From Betty Crocker
Image Source

1 1/2 cups Fiber One cereal
2 cups tomato puree (from 28-oz can)
4 medium bell peppers
1/2 pound extra-lean ground beef
1 medium onion, finely chopped (1/2 cup)
1 cup red kidney beans (from 19-oz can), drained, rinsed
1 can (4.5 ounces) chopped green chiles, undrained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 cup shredded reduced-fat Cheddar cheese, if desired

Heat oven to 350ºF.
Crush cereal.* Mix cereal and tomato puree; let stand 5 minutes.
Cut bell peppers lengthwise in half. Remove seeds and membranes. Place peppers, cut sides up, in rectangular baking dish, 13x9x2 inches.
Cook beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in cereal mixture and remaining ingredients except cheese. Divide beef mixture evenly among peppers.
Cover and bake 40 minutes or until peppers are tender. Sprinkle each pepper half with 1/2 tablespoon cheese; let stand 5 minutes.

Serves 8.

*Place cereal in plastic bag or between sheets of waxed paper or plastic wrap; crush with rolling pin. Or crush in blender or food processor.

Nutrition Information: 1 Serving: Calories 105 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 410 mg; Total Carbohydrate 26 g (Dietary Fiber 9 g); Protein 11 g Percent Daily Value: Vitamin A 26 %; Vitamin C 60 %; Calcium 6 %; Iron 24 % Exchanges: 1 Starch; 2 Vegetable

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Fast & Easy Dinner: Shrimp, Corn & New Potato Boil

partysugar — Fri, 24 Aug 2007 09:01:31 -0700

A traditional seafood boil involves cooking shellfish and veggies in the sand for several hours under a huge pile of seaweed. This is a lot of work and definitely NOT a fast and easy dinner. However you can quickly create something along the same lines in the comfort of your very own kitchen. Tonight boil up a big pot of shrimp, potatoes, and corn. The shrimp plump succulently, the corn turns bright yellow, and the potatoes are melt in your mouth tender. Serve with super cold beer or chilled Sauvignon Blanc and chunks of good crusty sourdough. To learn how it's done, read more

Shrimp, Sweet Corn and New Potato Boil
From Betty Crocker
Image Source

6 cups water
1 teaspoon salt
1 package (3 ounces) shrimp and crab boil mixture, (one 3-ounce bag)
1 pound small red potato
4 medium ears sweet corn, cut in half
1 pound uncooked peeled deveined medium shrimp, thawed if frozen
3 tablespoons butter or margarine, melted
1 lemon, cut in to wedges
Fresh ground pepper, if desired
Chopped fresh parsley, if desired
Cocktail sauce, if desired

Mix water, salt and bag of crab boil mixture in 4-quart Dutch oven. Cover and heat to boiling.
Add potatoes and corn. Heat to boiling; reduce heat to medium. Cover and cook 10 to 15 minutes or just until potatoes are tender and corn is bright yellow.
Remove Dutch oven from heat. Add shrimp; let stand 3 to 5 minutes or until shrimp are pink and firm.
Drain potatoes, corn and shrimp; discard crab boil bag. Place corn and potatoes on serving platter; drizzle with melted butter.
Arrange shrimp on platter; squeeze juice from lemon wedges over shrimp. Sprinkle with pepper and parsley; serve with cocktail sauce.

Serves 4.

Nutrition Information: 1 Serving: Calories 365 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 6 g); Cholesterol 185 mg; Sodium 560 mg; Total Carbohydrate 48 g (Dietary Fiber 5 g); Protein 23 g Percent Daily Value*: Vitamin A 20 %; Vitamin C 16 %; Calcium 4 %; Iron 24 % Exchanges: 3 Starch; 1 Vegetable; 2 Very Lean Meat

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Fast & Easy Dinner: Beef Fajita Bowls

partysugar — Fri, 22 Jun 2007 08:58:31 -0700

Sometimes I think it's fun to take an ordinary dish and deconstruct it. Don't get overwhelmed, it's actually super easy. For example, instead of serving fajitas in a soft tortilla, serve them in a bowl over rice with crispy fried tortilla strips. Dinner comes together quickly in under a half an hour. By incorporating canned, frozen, and fresh ingredients, you create a meal that is layered with flavors and textures. Mash up a simple guacamole, chill the Pacifico and sit back - TGIF! Get this fast and easy recipe - read more

Beef Fajita Bowls
From Betty Crocker

1 cup uncooked regular long-grain rice
1 pound boneless beef sirloin steak
2 tablespoons vegetable oil
1 flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut into 4x1/2-inch strips
1 bag (1 pound) frozen stir-fry bell peppers and onions
1/2 cup frozen whole kernel corn
1 cup thick & chunky salsa
2 tablespoons lime juice
2 tablespoons chili sauce
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro

Cook rice as directed on package.
Meanwhile, cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
Heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Cook tortilla strips in oil 1 to 2 minutes on each side, adding additional oil if necessary, until golden brown and crisp. Drain on paper towel.
Add beef to skillet; cook and stir over medium-high heat 4 to 5 minutes or until beef is no longer pink. Remove from skillet.
Add bell pepper mixture and corn to skillet; cook and stir 1 minute. Cover and cook 2 to 3 minutes, stirring twice, until crisp-tender.
Stir in beef, salsa, lime juice, chili sauce and cumin. Cook 2 to 3 minutes, stirring occasionally, until hot. Stir in cilantro.
Divide rice among bowls. Top with beef mixture and tortilla strips.

Serves 4.

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Fast & Easy Dinner: Mozzarella and Pesto Strata

partysugar — Wed, 13 Jun 2007 08:01:11 -0700

When it's the middle of the week and I am tired, cranky, and busy, I like to make myself a delicious strata - something between an omelette and a crustless quiche. There is virtually no cooking involved in this strata recipe - all you have to do is assemble the pieces and throw them into the oven for a little less than an hour. While it bakes you can unwind in the bath or read a magazine. Use a store-made basil pesto and purchase a bag of pre-grated cheese to cut prep time in half. For a heartier strata, toss sun-dried tomatoes and prosciutto into the dish before baking. Don't ask yourself what's for dinner tonight - simply make this dish - trust me you'll be satisfied, just read more

Mozzarella and Pesto Strata
From Betty Crocker

16 slices (3/4 inch thick) French bread (1/2 pound)
1/2 cup store bought basil pesto
1/2 cup sliced ripe olives
1 cup roasted red bell peppers, (from 12-ounce jar), drained and sliced
2 cups shredded mozzarella cheese (8 ounces)
8 eggs
2 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons freshly shredded Parmesan cheese

Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
Spread one side of each bread slice with pesto. Arrange bread, pesto sides up, in bottom of baking dish, cutting slices to fit if necessary.
Sprinkle with olives, bell peppers and mozzarella cheese.
Beat eggs, milk, salt and pepper until well blended. Pour evenly over cheese in dish. Sprinkle with Parmesan cheese.
Heat oven to 325ºF. Bake uncovered 55 to 60 minutes or until knife inserted in center comes out clean and top is golden brown. Let stand 5 minutes before cutting.

Serves 8.

Make ahead: cover and refrigerate for up to 24 hours.

Nutrition Information: 1 Serving: Calories 360 (Calories from Fat 200 ); Total Fat 22 g (Saturated Fat 8 g); Cholesterol 235 mg; Sodium 720 mg; Total Carbohydrate 21 g (Dietary Fiber 2 g); Protein 21 g Percent Daily Value*: Vitamin A 34 %; Vitamin C 24 %; Calcium 42 %; Iron 12 % Exchanges: 1 Starch; 1 Vegetable; 2 High-Fat Meat; 1 Fat

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Thankfully We Can Have Milk Chocolate-Malt Brownies

YumSugar — Tue, 05 Jun 2007 01:18:31 -0700

On June 5, 1883 the Horlick's company developed the process to dehydrate milk - they mixed it with some malted barley and voila! malted milk was born. Although it was originally intended for babies (as an early version of formula), malt powder became a cornerstone in American culture. In honor of the Horlicks' creation, I thought I'd dig up a great recipe for a simple malted milk. However, my search resulted in something better: A recipe for milk chocolate-malt brownies! I don't know about you guys, but I'm mixing these up tonight! To check out the recipe, read more

Note: It says it makes 48 brownies... 48? They've obviously never seen my kind of brownies!

Milk Chocolate-Malt Brownies
From Betty Crocker

1 package (11.5 ounces) milk chocolate chips
1/2 cup butter or margarine
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 3/4 cups Gold Medal® all-purpose flour
1/2 cup instant malted milk powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup malted milk balls, coarsely chopped

1. Heat oven to 350ºF. Grease bottom and sides of rectangular pan 13x9x2 inches.

2. Melt milk chocolate and butter in 3-quart saucepan over low heat, stirring frequently; remove from heat. Cool slightly. Mix in sugar, vanilla and eggs. Stir in remaining ingredients except malted milk balls.

3. Spread batter in pan. Sprinkle with malted milk balls.

4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool. For 48 brownies, cut into 8 rows by 6 rows.

Nutrition Information:
1 Serving: Calories 100 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 2 g); Cholesterol 15 mg; Sodium 55 mg; Total Carbohydrate 13 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 2 %; Iron 2 % Exchanges: 1 Starch; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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