Cookin' with Carol recipes on NBC5 - July 2004
Serves 4
These colorful and quick kebabs combine the earthy flavor of chili powder with the bite of a creamy horseradish sauce.
1
pound boneless top sirloin steak, all visible fat discarded, cut into 1-inch
cubes
2
teaspoons chili powder
2
teaspoons dried oregano, crumbled
1
teaspoon ground cumin
3/4
teaspoon garlic salt
Vegetable
oil spray
Horseradish Cream:
1/3
cup fat-free sour cream
2
tablespoons fat-free or light mayonnaise dressing
1
tablespoon prepared white horseradish
1/2
teaspoon garlic salt
Chili
powder to taste
1
large red onion (about 6 ounces), quartered and layers separated
1
medium yellow bell pepper, cut into 1-inch pieces
16
cherry tomatoes
Put the steak in a shallow bowl. Sprinkle with the chili powder, oregano, cumin, and 3/4 teaspoon garlic salt. Toss gently yet thoroughly to coat completely. Let stand for 15 minutes to absorb flavors.
Meanwhile, preheat the broiler. Lightly spray the broiler pan and rack with vegetable oil spray.
In a small bowl, stir together the horseradish cream ingredients except the chili powder. Sprinkle the chili powder on top.
Thread the vegetables and meat onto four 12-inch metal skewers in alternating order: onion, bell pepper, tomato, and steak. Put the kebabs on the prepared rack.
Broil the kebabs about 4 inches from the heat for 4 minutes. Turn the kebabs and broil for 3 minutes, or until desired doneness.
Serve with the horseradish cream.
Per Serving: Calories 223; Total Fat 6.0 g; Saturated Fat 2.0 g; Polyunsaturated Fat 0.5 g; Monounsaturated Fat 2.5 g; Cholesterol 67 mg; Sodium 461 mg; Carbohydrates 17 g; Fiber 3 g; Protein 25 g
This recipe is reprinted with permission from Low-Fat, Low-Cholesterol Cookbook, Third Edition, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.
*** Carol will be cooking at the Taste of Dallas on Saturday, July 10 at 12:30 pm. Go to www.tasteofdallas.org for more information. ***
(Air Date: July 10, 2004)
Serves 4
These hearty mushrooms can dress up sandwiches to salads---perfect for a quick summertime meal.
2
tablespoons olive oil
1
tablespoon balsamic vinegar
1
whole shallot, minced
1
teaspoon dried savory
1/4
teaspoon salt
1/8
teaspoon pepper
8
ounces portobello mushrooms, about 3 medium caps
Combine olive oil, balsamic vinegar, shallot, savory, salt, and pepper in a bowl. Remove mushroom stems, if any, and discard---they tend to be tough. Cut mushroom caps crosswise into slices, about 1-inch thick. Brush marinade on each side of the sliced mushrooms. Let mushrooms marinate for at least 10 to 15 minutes at room temperature, or refrigerate for up to 1 hour. Grill mushrooms over medium heat for 1 to 2 minutes on each side, until tender. Remove from heat and serve as a side dish, top a green salad, or serve in a sandwich.
Notes:
Portobello mushrooms are very large, dark brown mushrooms. The stems tend to be somewhat woody, so usually only the caps are used. They are very dense, with a meaty texture and concentrated flavor. They are readily available in most supermarkets.
(Air Date: July 17, 2004)
Chocolate
Gelato
Serves 8; 1/2 cup per serving
3/4
cup unsweetened cocoa powder (Dutch processed cocoa preferred)
3/4
cup sugar
1
cup whole milk
2
large eggs
1
1/2 cups whipping cream
1
teaspoon vanilla extract
In a double boiler (or a bowl over simmering water), whisk together cocoa powder and sugar. Pour milk in a stream over the cocoa/sugar mixture, whisking constantly. Add eggs and continue to cook over simmering water for 6 to 8 minutes, or until mixture is warmed through, stirring constantly. Whisk in cream and vanilla and remove from heat. Chill thoroughly in the refrigerator for at least 2 hours. Place mixture in an ice cream machine and prepare according to manufacturer’s directions. Or place mixture in an 8-inch square metal baking dish and freeze for 2 hours, stirring every 15 minutes until mixture is thickened and frozen. Keeps in the freezer up to a month. To serve, remove from freezer and allow to sit for 5 to 10 minutes [to thaw slightly] before scooping, for a soft classic gelato texture. Makes about 1 quart.
(Air Date: July 24, 2004)
Serves 8
Beat the summer heat with this refreshing dip, then pamper your face and skin with homemade facials.
1
large avocado, peeled and pitted
1/2
cup sour cream
1
green onion, coarsely chopped
2
teaspoons lime juice
1/2
teaspoon garlic powder
1/4
teaspoon dried dill
Crackers
and vegetables for dipping
Place all ingredients (except crackers and vegetable dippers) in a food processor and purée until smooth (or mash with a potato masher if a chunky texture is desired). Serve with crackers and vegetable dippers on the side and enjoy!
Notes:
Fun food homemade facials/remedies for smooth skin include:
> Rub your elbows with the avocado shells, wait 5 minutes, then rinse.
> Make a paste with 2 tablespoons oatmeal, 1 teaspoon plain yogurt, and 1 tablespoon water. Apply to face (avoid eye area), wait 10 minutes, then gently remove with a warm washcloth.
> Mash 1/4 of a banana, 2 strawberries, and 1 teaspoon of honey in a bowl. Apply to face (avoid eye area) wait 10 minutes, then gently remove with a warm washcloth.
***If you have sensitive skin, consult with your health care provider before trying these remedies.
(Air Date: July 31, 2004)