Month: February 2020

Arctic Lime Freeze

Arctic Lime Freeze

  • 12 ounces thawed limeade concentrate — undiluted
  • 12 3/10 ounces reduced-fat silken firm tofu — drained
  • 1 1/2 cups water
  • Mint sprigs — (optional)
  • Grated lime rind — (optional)
  1. Combine limeade and tofu in a blender; process until smooth. Add water; pulse to combine. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon the mixture into a freezer-safe container; cover and freeze 2 hours or until firm. Garnish with mint and rind, if desired.

Bacon, Gruyère, and Ham Strata

Bacon, Gruyère, and Ham Strata

  • 2 cups fat-free milk
  • 1 cup chopped green onions
  • 1 cup egg substitute
  • 1 Tbs Dijon mustard
  • 1/4 tsp ground red pepper
  • 12 oz sourdough French bread (cut into 1/2-inch cubes (about 10 cups), toasted)
  • 3/4 cup diced ham
  • Cooking spray
  • 1 cup shredded Gruyère cheese ((4 ounces))
  • 4 bacon slices (cooked and crumbled (drained))
  1. Combine milk, green onions, egg substitute, mustard, and pepper in a large bowl, stirring with a whisk. Add bread cubes and ham; stir well to combine. Pour into a 2-quart baking pan coated with cooking spray. Sprinkle with shredded cheese. Cover and chill 8 hours or overnight.
  2. Preheat oven to 350°.
  3. Uncover dish, and bake at 350° for 20 minutes. Sprinkle with bacon. Bake an additional 15 minutes or until bread mixture is set and cheese is bubbly

Artichoke and Goat Cheese-Stuffed Chicken

Artichoke and Goat Cheese-Stuffed Chicken

  • 1/2 cup Italian-seasoned breadcrumbs
  • 1/2 cup crumbled goat cheese ((2 ounces))
  • 1/4 cup chopped fresh basil
  • 6 canned artichoke hearts (rinsed, drained, and chopped)
  • 1 red bell pepper (bottled, roasted, rinsed, drained, and chopped)
  • 4 skinless ((6-ounce) boneless chicken breast halves)
  • 1/8 tsp salt
  • 1/4 tsp freshly ground black pepper (divided)
  • 3 quarts water
  • 6 cups mixed baby greens
  • 1 1/2 Tbs fresh lemon juice
  • 1 1/2 tsp extravirgin olive oil
  1. Combine first 5 ingredients in a medium bowl; stir until well blended.
  2. Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and 1/8 teaspoon pepper.
  3. Divide artichoke mixture into 4 equal portions; spoon each portion down center of each breast half, leaving a 1/2-inch border at each end. Fold sides over filling.
  4. Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with 1 long side hanging over the counter’s edge 2 inches. Place a stuffed breast half, seam side down, on the end farthest from you; tightly roll the chicken toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in tight knots against the chicken on each end. Trim off excess wrap close to the knots. Place a second 2-foot-long sheet of heavy-duty plastic wrap on the work surface; place rolled chicken on wrap, and repeat procedure. Repeat with remaining breast halves.
  5. Bring 3 quarts water to a boil in a large stockpot; add chicken. Simmer 15 minutes (do not boil), turning occasionally. Remove from water, and let stand 10 minutes before unwrapping and cutting into 1/2-inch-thick slices.
  6. Combine greens, juice, olive oil, and remaining 1/8 teaspoon pepper in a large bowl; toss well. Place about 1 cup greens mixture on each of 4 plates. Top each serving with 1 chicken breast half.

Yorkshire Pudding

 

Yorkshire Pudding

  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons melted butter
  • 2 eggs — beaten*
  • 2 tablespoons roast drippings — (2-4)
  • * If you double the recipe — add an extra egg to the batter.
  1. Sift together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream. Let sit for an hour.
  2. Heat oven to 450°F. Add roast drippings to a 9×12-inch pyrex or ceramic casserole dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes.
  3. For a popover version you can use a popover pan or a muffin pan, putting at least a teaspoon of drippings in the bottom of each well, and place in oven for just a couple minutes.
  4. Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot. Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 more minutes, until puffy and golden brown.
  5. Cut into squares to serve. Serves 6.