Cookin' with Carol recipes on NBC5 - February 2008

Lamingtons

Makes 16

These chocolate-and-coconut-coated pound cake cubes are absolutely scrumptious! They are wonderful for snacking with tea or coffee, or serve as dessert. This recipe originated in Australia around the turn of the 20th century and was named in honor of the wife of the governor of Queensland.

2 cups powdered sugar

1/4 cup cocoa powder

1/4 cup boiling water

2 tablespoons melted butter

2 tablespoons honey

1 pound cake, cut into sixteen 1 1/2- to 2-inch cubes

2 cups shredded coconut

Sift powdered sugar and cocoa powder into a medium bowl. Add water, butter, and honey. Stir to combine. Dip cake cubes, one-at-a-time, into the chocolate mixture (a fondue fork works well for this). Allow excess chocolate to drip back into the bowl. Roll the chocolate-coated cake cubes in shredded coconut. Place on waxed paper to cool and set for at least 30 minutes. Keep lamingtons in the refrigerator.

(Air Date: February 2, 2008)

Spinach-Stuffed Baked Salmon

Serves 4; 3 ounces fish and 1/2 cup vegetables per serving

1 teaspoon olive oil

2 ounces fresh spinach leaves

1 teaspoon grated lemon zest

1/4 cup chopped roasted red bell peppers, rinsed and drained if bottled

1/4 cup fresh basil leaves, coarsely chopped

2 tablespoons chopped walnuts

Cooking spray

4 salmon fillets (about 4 ounces each), rinsed and patted dry with paper towels

2 tablespoons Dijon mustard

2 tablespoons plain dry bread crumbs

1/2 teaspoon dried oregano, crumbled

1/2 teaspoon garlic powder

1/8 teaspoon pepper

In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the spinach and lemon zest for 2 minutes, or until the spinach is wilted, stirring constantly. Transfer to a medium bowl. Stir in the bell peppers, basil, and walnuts. Let cool for 5 minutes. Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray. Cut a lengthwise slit in the side of each fillet to make a pocket for the stuffing. Be careful to not cut through to the other side. With a spoon or your fingers, carefully stuff a scant 1/2 cup spinach mixture into each fillet. Transfer to the baking sheet. With a pastry brush or spoon, spread the mustard over the fish. In a small bowl, stir together the remaining ingredients. Sprinkle over the fish. Lightly spray the tops with cooking spray. Bake for 12 to 13 minutes, or until the fish flakes easily when tested with a fork and the filling is warmed through.

Nutrients per Serving

Calories               208

Total Fat              8.5 g

Saturated                1.0 g

Trans                      0.0 g

Polyunsaturated      3.5 g

Monounsaturated    2.5 g

Cholesterol          65 mg

Sodium                280 mg

Carbohydrates     6 g

Fiber                       1 g

Sugars                    1 g

Protein                 27 g

Dietary Exchanges

3 lean meat

1/2 starch

This recipe is reprinted with permission from Light & Easy Recipes, Copyright © 2008 by the American Heart Association. Published by Publications International, Ltd. Available at grocery-store checkouts nationwide throughout February, while supplies last. Also available on shopgored.org beginning mid-February.

(Air Date: February 9, 2008)

Oatmeal Carrot Muffins

Makes 12 muffins

These “bake-and-take” wholesome muffins are perfect for busy people on the go!

1 1/4 cups all-purpose flour

1 cup quick-cooking oats

1/2 cup shredded carrots

1/2 cup packed light brown sugar

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon cinnamon

1 cup unsweetened applesauce

1/4 cup fat-free milk

3 tablespoons extra light olive oil

1 egg white, lightly beaten

2 tablespoons quick-cooking oats

2 tablespoons shelled sunflower seeds

Preheat oven to 400°F. Line a muffin tin with 12 paper or foil baking cups, or spray the muffin tin lightly with vegetable oil spray. In a medium bowl, stir together flour, oats, carrots, brown sugar, baking powder, baking soda, and cinnamon. Make a well in the center of the dry mixture and add applesauce, milk, olive oil, and egg white. Stir until dry ingredients are moistened (don’t over-mix or muffins will be tough). Using a spring-loaded ice cream scoop, place the batter into the muffin cups. Sprinkle the tops lightly with oats and sunflower seeds. Bake for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool on a cooling rack for 10 minutes before serving.

Notes:

You may opt to make mini-muffins. This recipe will make 24 mini-muffins. Simply adjust the baking time to 18 to 20 minutes (until a toothpick inserted in the center of a muffin comes out clean).

(Air Date: February 24, 2008)