We love the dense crumb of this Viennese-style cake. Ice cream, chocolate sauce, or berries are all good accompaniments, but whipped cream and jam is our favorite.PREP AND COOK TIME: 2 hours
MAKES: 16 servings
3 1/3 cups cake flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1 cup butter, at room temperature
3 cups sugar 6 large eggs 1 cup sour cream 2 teaspoons almond extract
1. Preheat oven to 325[degrees]. Butter and flour a 12-cup bundt pan. In a medium bowl, combine flour, salt, and baking powder.
2. In a large bowl, with a mixer on medium-high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, fully incorporating each, then add sour cream and almond extract. Add flour mixture in three batches, mixing well after each addition.
3. Pour batter into bundt pan. Bake until a knife inserted in center comes out clean, 75 to 90 minutes. Cool in pan for 10 minutes, then invert onto a rack to cool completely.
Per serving: 414 cal., 37% (153 cal.) from fat; 5.3 g protein; 17 g fat (9.8 g sat.); 61 g carbo (0.5 g fiber); 234 mg sodium; 117 mg chol.
June 1st, 2006
Salmon Filet with Mango Cilantro Salsa
4 6-ounce portions salmon filet
Mango Cilantro Salsa 1 ripe mango, peeled and ½-inch diced ¼ cup chopped scallion, green part only ¼ cup diced red bell pepper 1 tablespoon finely diced fresh jalapeno 1 tablespoon chopped fresh cilantro 1 small clove garlic, minced 1 tablespoon freshly squeezed lime juice ¼ teaspoon salt ½ teaspoon extra-virgin olive oil
Bake salmon filet at 400ºF for 15 to 20 minutes, depending on the thickness of the salmon. For Mango Cilantro Salsa, lightly toss all ingredients in bowl. Chill in refrigerator for at least 1 hour for flavors to meld. Serve salsa as an accompaniment to salmon. Mango Cilantro Salsa also goes nicely with grilled meat or chicken.
Yield: 4 servings
Nutrition Information: 245 calories, 7 g fat, 35 g protein, 11 g carbohydrate, 2 g dietary fiber, 88 mg cholesterol, 251 mg sodium
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Chicken Corn Chowder
1 pound boneless, skinless chicken breast, cut into 1-inch pieces 1 tablespoon lime juice 1 teaspoon salt 1 cup diced yellow onion 1 cup chopped green onion 2 tablespoons pure olive oil or butter 2 cloves garlic, minced 1 cup diced celery 1 cup diced red bell pepper 1 or 2 jalapeños, seeded and chopped fine 1 16-ounce bag frozen corn kernels 1 4-ounce can green chilies, diced 1 quart chicken broth, preferably natural 1 cup cream ½ teaspoon ground black pepper 1 cup grated potato, preferably Yukon Gold, grated just before using 1 teaspoon cornstarch ¼ cup chopped fresh cilantro
Marinate chicken in lime juice and ¼ teaspoon salt. Set aside. In soup pot, sauté yellow and green onions in olive oil over medium-high heat until soft, approximately 4 to 5 minutes. Add garlic and sauté an additional minute. Add celery, bell pepper, jalapeño, corn, green chilies, chicken broth, remaining salt, cream, and black pepper. Bring soup to a simmer. As soon as soup starts to simmer, grate potato and add directly to pot. Mix cornstarch with 2 tablespoons water and add to pot. Continue to simmer for 20 minutes. Add chicken and juice to the pot and simmer for an additional 10 minutes. Stir in cilantro. Serve hot.
Yield: 6 servings
Nutrition Information: 358 calories, 16 g fat, 27 g protein, 31 g carbohydrate, 4 g dietary fiber, 70 mg cholesterol, 870 mg sodium
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Roasted Vegetables
6 cups 1-inch chunks small red potatoes and/or other vegetables (Parsnips, carrots, and squash work especially well.) ¼ cup pure olive oil Salt and pepper to taste
Preheat oven to 425°F. Line a baking sheet with parchment paper (not necessary but helps stop burning and helps cleanup). Put vegetable chucks on pan, sprinkle with olive oil, and toss. Roast until tender; about 10 to 15 minutes. Insert fork or sharp knife to test for doneness. Add salt and pepper.
Yield: 6 servings
Nutrition Information: 155 calories, 9.22 g fat, 1.52 g protein, 18.8 g carbohydrate, 3.25 fiber, 0.0 mg cholesterol, 656 mg sodium
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White Bean and Kale Salad
1 cup great northern beans, soaked overnight in 1 quart water ½ medium sweet onion, cut into thin half-moon slices ¼ cup pure olive oil 2 tablespoons balsamic vinegar 6 cups coarsely chopped kale 2 tablespoons currants 2 teaspoons freshly squeezed lemon juice ¼ teaspoon salt ¼ teaspoon crushed red chili pepper Ground black pepper to taste
Drain beans. Add 6 cups of water and cook over medium heat until tender, approximately 40 to 45 minutes. Sauté onion in large pan in 1 tablespoon olive oil until soft, approximately 5 to 7 minutes. Add 1 tablespoon balsamic vinegar and cook for an additional minute, stirring constantly to prevent scorching. Sauté kale in large pan over medium-high heat with 1 tablespoon olive oil until tender, about 3 to 4 minutes. Stir while cooking to avoid sticking. Just before removing kale from pan add the remaining 1 tablespoon balsamic vinegar. Set aside in a medium-sized bowl. When beans are tender, remove from heat, drain, and place in refrigerator to cool. Once beans have cooled for 10 minutes, toss them with kale, currants, lemon juice, salt, chili pepper, and sautéed onion. Add black pepper and additional salt to taste.
Yield: 4 servings
Nutrition Information: 345 calories, 15 g fat, 14 g protein, 44 g carbohydrate, 12 g dietary fiber, 0 mg cholesterol, 185 mg sodium
Copyright © 2006 Felicia Drury Kliment
May 16th, 2006
6 SERVINGS
30 MINUTES
Layer on the Southwestern flavors in
this pizza variation. Other toppings
could include jarred pickled jalapeno
slices or sauteed onions.
MEAL PLAN: Serve with golden acorn or
delicata squash, allowing half a squash
per person. Pierce each whole squash
several times with fork, then microwave
until easily pierced with knife but still firm,
4 to 7 minutes. Cut in half lengthwise and
scoop out seeds before serving.
12- to 14-inch good-quality
pizza crust
1 cup spicy fat-free refried beans,
thinned with a little water
1 cup mild or medium-hot salsa
1 to 1 1/2 cups shredded reduced-fat
cheddar cheese (4 to 6 oz.)
2 ripe but firm medium tomatoes,
thinly sliced
2 1/2-oz. can sliced ripe black olives,
drained
1. Preheat oven to 425 [degrees] F. Place crust on
large baking sheet. Spread refried beans
over crust to within 1 inch of edge. Spoon
salsa over beans and sprinkle with
cheese. Arrange tomato slices in concentric
circles over cheese. Scatter
sliced olives on top.
2. Bake until cheese is bubbly, about 14
minutes. Remove from oven and let stand
2 to 3 minutes before cutting into wedges.
PER SERVING: 319 CAL; 16G PROT; 10G TOTAL FAT (4G
SAT. FAT); 40G CARB; 22MG CHOL; 895MG SOD; 35G
FIBER
March 2nd, 2006
4 TO 6 SERVINGS
30 MINUTES
Make this delectable recipe even more
tempting by using a box of green and
white fettuccine. If using fresh corn on
the cob, quickly cook them by placing
ears of corn in a covered casserole with
a small amount of water and microwave
on HIGH for 10 minutes.
MEAL PLAN: Serve with fresh bread and
sauteed zucchini.
3/4 lb. fettuccine
2 Tbs. butter or margarine
3 cloves garlic, crushed
12 oz. silken tofu
1/2 cup low-fat milk or soy milk
1/3 cup grated Parmesan cheese, plus
additional for topping
2 cups cooked fresh corn kernels
(about 3 ears, if available) or
thawed, frozen corn
1 to 2 fresh hot chilies, minced,
or 4- to 7-oz. can chopped mild
green chilies
1 tsp. salt
1. Bring large pot of water to a boil. Add
fettuccine, stirring to prevent sticking.
Cook fettuccine according to package
directions, or until just tender.
2. Meanwhile, in small skillet, over low
heat, melt butter. Increase heat to
medium, add garlic, and cook, stirring often,
until golden, 2 to 3 minutes. Remove
from heat and set aside; discard garlic.
3. In food processor, combine tofu, milk,
1/3 cup cheese and melted butter from
skillet. Process until smooth and creamy.
4. Drain fettuccine well and return to
cooking pot. Add tofu mixture and toss
to coat, then stir in corn, chilies and salt.
Warm over low heat, stirring occasionally.
Season with freshly ground pepper and
toss again. Serve hot, passing additional
Parmesan to sprinkle on top.
PER SERVING: 450 CAL; 19G PROT; 10G TOTAL FAT (3G
SAT. FAT); 71G CARB; 0 CHOL; 694MG SOD; 4G FIBER
February 28th, 2006