Cookin' with Carol recipes on NBC5 - January 2005
Serves 8
Carry on the good luck tradition of eating black-eyed peas on New Year's Day with this easy-to-prepare, pantry-ready recipe.
15
ounces canned black-eyed peas, rinsed and drained
14
1/2 ounces canned diced tomatoes, with juices
1/4
cup chopped red onions
1/4
cup coarsely chopped cilantro
2
tablespoons chopped jalapenos
1
clove garlic, minced
1
tablespoon lime juice
1/2
teaspoon ground cumin
Tortilla chips to serve
Combine all ingredients, except tortilla chips, in a medium bowl, mixing well. Serve with tortilla chips on the side.
(Air Date: January 1, 2005)
Serves 6
This hearty and filling quick meal is actually on the leaner side---a great way to continue to eat healthful meals in the New Year.
1
pound lean ground beef
2
cups frozen mixed vegetables
15
ounces pinto beans, rinsed and drained
1
cup beef broth
1
tablespoon Worcestershire sauce
1
teaspoon dried thyme
1
teaspoon onion powder
1/2
teaspoon garlic powder
1/4
teaspoon black pepper
10
lowfat refrigerator biscuits
1/2 teaspoon chili powder
In a cast iron (or oven-proof) skillet, cook beef over medium-high heat for 8 to 10 minutes or until brown, stirring to break up meat. Drain off drippings. Add vegetables, pinto beans, beef broth, Worcestershire sauce, thyme, onion powder, garlic powder, and black pepper (and salt to taste, if desired). Bring mixture to a simmer and cook for 10 to 15 minutes, or until flavors have blended, stirring occasionally. Place biscuits over the top of the beef mixture and sprinkle chili powder over the top of the biscuits. Bake in a preheated 400° F oven for 10 to 12 minutes, or until biscuits are golden brown.
(Air Date: January 8, 2005)
Serves 4
Utilize the bounty of seasonal citrus fruit during the winter months with this flavorful gourmet salad.
4
cups mixed salad greens
1
grapefruit, peeled, seeded and sliced
1
orange, peeled, seeded and sliced
2
clementine oranges, peeled and sectioned
1/4
cup sliced almonds, toasted
3
tablespoons apple cider vinegar
2
tablespoons light brown sugar
1
tablespoon olive oil
salt
and pepper to taste
Mound
mixed salad greens on a decorative platter or in a bowl. Arrange slices of
grapefruit, orange, and segments of clementine oranges over the lettuce.
Sprinkle sliced almonds over the citrus fruit. In a small bowl, whisk together
apple cider vinegar, brown sugar, olive oil, and salt and pepper to taste. Pour
dressing over salad and serve.
Notes:
The tiny, thin-skinned, usually seedless clementine orange, like the larger tangerine, is a member of the mandarin orange family. If you cannot find fresh clementines, substitute fresh tangerines or canned mandarin orange segments.
(Air Date: January 15, 2005)
Serves 6
Nothing
says comfort more than a bowl of homemade soup. Enjoy a steaming bowl of this
creamy soup today!
1
stalk fresh broccoli, cut into 1/2-inch pieces
2
carrots, thinly sliced
2
cups milk
3
cups chicken broth, divided use
1/2
cup cornstarch
salt
and pepper to taste
1/8
teaspoon grated nutmeg
2
cups shredded cheddar cheese
2
green onions, thinly sliced
Combine broccoli and carrots in a saucepan with 3/4 cup water. Bring water to a boil. Cover and reduce heat; cook on medium heat for 5 minutes. [Instead, you can steam vegetables in the microwave (in a microwave-safe dish) with 1/2 cup water, covered, for 2 to 3 minutes.] Drain away water; reserve vegetables. In a heavy saucepan, combine milk and 2 cups of the chicken broth. In a small bowl, whisk together cornstarch and remaining 1 cup chicken broth until cornstarch is dissolved. Add this mixture to the saucepan along with salt and pepper to taste and nutmeg. Bring mixture to a simmer over medium-high heat and cook for 2 to 3 minutes, or until mixture is thickened, stirring occasionally. Reduce heat to medium-low and add reserved broccoli and carrots. Add shredded cheddar cheese and green onions, and cook on medium-low for 2 to 3 minutes, or until cheese is melted and mixture is warmed through, stirring occasionally.
Notes:
Visit
3aday.org
for crowd-pleasing dairy recipes and snacks, along with Super Bowl party tips.
Also for more information and recipes, visit this educational website: www.dairymax.com
(Air Date: January 22, 2005)
Serves 10; 1 slice per serving
Celebrate the upcoming heart health month (February) with this delicious American Heart Association dessert!
Vegetable
oil spray
1
(9-ounce) box single-layer yellow cake mix
Whites
of 2 large eggs
1
teaspoon grated orange zest
1/2
cup fresh orange juice, divided
4
ounces fat-free or reduced-fat cream cheese, softened
1
cup thawed fat-free or light frozen whipped topping
1
cup marshmallow creme
3
tablespoons fat-free milk
1/2
cup raspberry all-fruit spread
1
teaspoon grated peeled gingerroot
2 cups whole strawberries (about 8 ounces), stems discarded, halved
Preheat the oven to 350°F. Lightly spray a 9-inch round cake pan with vegetable oil spray. In a medium mixing bowl, beat the cake mix, egg whites, orange zest, and 1/4 cup orange juice with an electric mixer on high speed for 2 minutes, scraping the side as needed. Pour in the remaining 1/4 cup orange juice. Beat for 2 minutes. Pour into the cake pan. Bake on the center rack for 20 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Place on a cooling rack. Let stand for 10 minutes. Invert onto a cake platter or plate. Let cool completely. Meanwhile, in a medium mixing bowl, beat the cream cheese on low speed until smooth. Add the whipped topping, marshmallow creme, and milk, and mix on low speed until smooth. In a small microwaveable bowl, stir together the fruit spread and gingerroot. Microwave on 50 percent power (medium) for 15 to 20 seconds, or until just melted. Whisk until smooth. If hot, let stand for 1 minute to cool. Pour the fruit sauce on the top of the cooled cake. Spread evenly over the top only; do not let the sauce drip down the side. Pour the whipped topping mixture over the cake, letting the mixture flow down the side. Decoratively arrange the strawberry halves on top. Refrigerate for at least 2 hours, or until the icing is slightly firm. To serve, cut into 10 wedges. Place the wedges on plates. Spoon the puddled icing over the cake.
Notes:
Dietary Exchanges: 3 Other Carbohydrate, 1/2 Fat
Nutrients Per Serving: Calories 231; Total Fat 2.5 g; Saturated Fat 1 g; Polyunsaturated Fat 0 g; Monounsaturated Fat 0 g; Carbohydrates 47 g; Sugar 29 g; Fiber 1 g; Cholesterol 2 mg; Protein 4 g; Sodium 242 mg
Recipe used by permission from the American Heart Association and Publications International, Ltd. (Copyright 2005) For more information:
America’s
most trusted source of heart-healthy cooking has a new tool to help women in the
fight against heart disease and stroke – and it will be as close as your
grocery store cash register in February.
Recipes
for the Heart
features 37 American Heart Association recipes that are both delicious and good
for your heart. The 98-page magazine will be available for $3.99 at supermarket
checkout counters throughout the month of February – American Heart Month.
The digest-size publication, produced by Publications International, Ltd. (PIL), complements the association’s Go Red For Women movement, which is raising awareness that cardiovascular disease is women’s No. 1 killer. Through Recipes for the Heart the American Heart Association helps women act on the Go Red For Women principles by showing how to choose sensible foods and turn them into flavorful meals.
Other American Heart Association cookbooks are available from booksellers everywhere. To find out more about the cookbooks, visit americanheart.org/cookbooks. For more information about the American Heart Association or the Go Red For Women campaign, call 1-888-MY-HEART or visit americanheart.org.
(Air Date: January 29, 2005)