Cookin' with Carol recipes on NBC5 - January 2003
Serves 4
Get a jumpstart on lowfat cooking with this flavorful and easy to prepare recipe.
1/2
cup white wine
1/4
cup light soy sauce
2
teaspoon brown sugar
1
teaspoon freshly grated ginger root
1
clove garlic, minced
1/2
teaspoon oregano
4
boneless/skinless chicken breasts
1 cup sliced fresh mushrooms
Preheat oven to 350° F. In a small bowl, combine wine, soy sauce, brown sugar, ginger, garlic, oregano, and 2 tablespoons water. Place chicken breasts in a baking dish and pour sauce mixture over chicken. Bake, covered, for 45 minutes. Add mushrooms and baste with sauce. Cover and cook an additional 15 minutes.
(Air Date: January 4, 2003)
Serves 4 as a side dish
1
pound green beans
2
tablespoons olive oil
1
onion, thinly sliced
4
cloves garlic, minced
1/2
cup dry white wine
1
(15-ounce) can diced tomatoes
1
tablespoon lemon juice
black pepper to taste
Trim ends off beans; rinse under cold water. Drop beans in boiling water (enough to cover) and simmer, uncovered, until tender, about 8 to 10 minutes. Drain and set aside. Sauté onion and garlic in olive oil over medium heat until tender, about 3 to 4 minutes. Add white wine and tomatoes to onion and garlic. Simmer on medium-low heat for 20 minutes. Toss in the beans and heat through for 3 minutes. Remove from heat and sprinkle lemon juice and pepper on top to serve.
Notes:
Cooking classes are a great way to expand your culinary horizons. For more information about classes in the Dallas/Ft. Worth Metroplex, here are some of the many venues that offer cooking classes:
www.surlatable.com (Sur La Table)
www.centralmarket.com (Central Market)
www.vikingrange.com (Viking Culinary Arts Center in Dallas)
www.cookinwithcarol.com/cwcclass.htm (Cookin’ with Carol)
(Air Date: January 11, 2003)
Yogurt Cheesecake
Serves 8
Enjoy
this “lite” version of a favorite dessert without the guilt!
32
ounces lowfat vanilla yogurt, without gelatin
3/4
cup crushed gingersnaps
2
tablespoons lite margarine, melted
1/3
cup sugar
2
tablespoons cornstarch
1/2
teaspoon almond extract
1
teaspoon vanilla extract
1
tablespoon amaretto liqueur (optional)
2
eggs, lightly beaten
Drain the yogurt in a yogurt straining device overnight (see Notes). Preheat oven to 325° F. Lightly spray with vegetable oil spray an 8-inch pie pan (or a 7-inch springform pan). Combine crushed gingersnaps and margarine in a bowl. Press into the bottom and up the sides of the pan; set aside. In a medium bowl, combine yogurt cheese (strained yogurt), sugar, cornstarch, almond extract, vanilla, and liqueur. Stir this mixture gently with a wire whisk or a fork, then stir in the eggs. Pour mixture into the prepared pan and bake at 325° F until the center is set (pie pan, 40 to 50 minutes; springform pan, 55 to 60 minutes). Allow to cool 30 minutes, then refrigerate until chilled (3 to 4 hours). Garnish with fresh fruit or mint, if desired, and serve.
Notes:
Yogurt
straining devices are available in gourmet or specialty stores, however, you can
makeshift by lining a colander or strainer with a double layer of cheesecloth
and suspend it over a bowl in your refrigerator. Add the yogurt, cover with
plastic wrap, and let the whey drain from the yogurt for 8 to 10 hours. Discard
the liquid whey. The remaining yogurt is now yogurt cheese. Use this in the
recipe.
Use yogurt cheese in any recipe that calls for sour cream or cream cheese; it is a much healthier alternative. Use a yogurt that does not contain gelatin. The gelatin prevents the whey from draining away, when straining the yogurt. You may wish to use a fruit-flavored yogurt.
(Air Date: January 18, 2003)
Serves 8
Here’s
a comforting wintertime dish. Throw it together and let it simmer all day. A
great idea for entertaining, especially if you’re hosting a Superbowl party!
6
slices bacon, cut in 1-inch pieces
2
pounds beef stew meat
1/4
cup flour
1
cup beef broth
1
cup Shiraz wine (or dry red wine)
2
pounds red potatoes, quartered
1
cup baby carrots
1
large onion, peeled and quartered
1
large tomato, diced
8
cloves garlic, peeled
1
teaspoon dried thyme
1
bay leaf
salt
and pepper to taste
Cook bacon in a large skillet over medium heat, until browned. Drain off all but 2 tablespoons of the drippings. Add stew meat and cook over medium-high heat for 8 to 10 minutes, or until meat is browned, stirring occasionally. Add flour and stir until meat is coated with flour. Transfer mixture to a slow cooker and add remaining ingredients. Cover and cook on low heat for 8 to 10 hours, or on high for 4 to 5 hours, until meat and vegetables are tender. (Alternatively, you can simmer this stew on the stove, covered, on medium-low heat for 1 1/2 to 2 hours, or until meat and vegetables are tender.) Serve with crusty bread or Australian "damper" bread.
(Air Date: January 25, 2003)