Cookin' with Carol recipes on NBC5 - September 2006
Strawberry-Mango
Frozen Yogurt
Serves
8
This fruity dessert is cool and refreshing---perfect for the holiday weekend!
2
cups lowfat vanilla yogurt
1/2
cup milk
1/3
cup sugar
1
cup finely chopped strawberries
1
mango, peeled, seeded and chopped
Whisk together yogurt, milk, and sugar for 1 minute, or until sugar is mostly dissolved. Stir in strawberries and mango. Pour mixture into an electric ice cream maker and process according to manufacturer’s directions. When mixture is thickened, scoop into bowls and serve. Enjoy!
Notes:
Alternatively (if you do not have an electric ice cream maker), you can pour the mixture into an 8-inch baking pan, cover, and freeze for 4 to 6 hours, stirring every 30 minutes, until mixture is thickened.
(Air Date: September 2, 2006)
Jícama
and Orange Pico de Gallo
Serves
4
Unlike
the tomato-based salsa-like pico de gallo served at most Tex-Mex restaurants,
this recipe is based on a traditional Mexican pico de gallo which highlights the
crispy, slightly sweet jícama, and juicy fresh oranges.
1/2
small jícama, peeled and diced
1
orange, peeled, seeded and diced
2
sprigs cilantro, finely chopped
1
tablespoon lime juice
1
pinch salt
1
pinch cayenne pepper
Combine
all ingredients in a large bowl, mixing well. Serve pico de gallo chilled, over
lettuce, if desired.
Notes:
Jícama, or Mexican potato, is a root vegetable that resembles a large potato. It has a crunchy texture, similar to water chestnuts or apples. It is usually eaten raw, but may be slightly cooked. Peel it with a knife---the skin can be rather tough for a vegetable peeler.
(Air Date: September 16, 2006)
Frosty
Fruit Smoothies
Serves
2
Here’s
a great breakfast-to-go, a nutritious
1/2
cup fruit
1
banana, peeled
6
ounces lowfat strawberry yogurt
1/2
cup orange juice
1/2
cup milk
1/2
cup ice
Combine all ingredients in a blender and process for 20 to 30 seconds, until smooth. Pour into two glasses and enjoy!
Notes:
Use any fruit of your choice (fresh, canned or frozen). Here are some suggestions: strawberries, blueberries, raspberries, apricots, peaches, mango, and/or pineapple.
For added nutrition, you can add 2 tablespoons of the following ingredients to the blender: toasted wheat germ, ground flax seed, toasted oat bran, and/or toasted wheat bran.
(Air Date: September 23, 2006)
Fried
Spicy Macaroni and Cheese Bites
Serves
8 to 10; 3 to 4 macaroni cheese bites per serving
Celebrate
the spirit of the State Fair of Texas with the latest trend in deep-fried
delicacies. This recipe was inspired by a colleague’s snack recommendation
during a recent visit to a fancy
4
cups prepared macaroni and cheese with jalapeños, chilled (see
recipe below)
1
egg, lightly beaten
1
cup water
1
tablespoon
1/2
teaspoon salt
1/4
teaspoon pepper
1
cup flour
1
teaspoon baking powder
Vegetable
oil for frying
1/2
cup flour
Salsa
for dipping
Spread
prepared macaroni and cheese into an 8-inch square baking pan that has been
lined with foil. Cover and freeze for 8 hours. Uncover and invert macaroni and
cheese onto a cutting board. Using a sturdy chef knife, cut the macaroni and
cheese into 3/4-inch cubes. When ready to cook, make the batter: In a medium
bowl, whisk together egg, water,
Notes:
For a more flavorful batter, substitute 1 cup beer for the water and omit the baking powder. You can cover and refrigerate this “beer batter” for up to 1 hour to allow the flavor to deepen.
You can use your own favorite macaroni and cheese recipe (and add 2 tablespoons chopped jalapeños), or simply use your favorite frozen macaroni and cheese dinner, if desired. However, my Spicy Macaroni and Cheese recipe is highly recommended.
Spicy
Macaroni and Cheese
Serves
8
2
tablespoons butter
1/4
cup finely chopped onion
2
tablespoons flour
1
cup milk
1/4
teaspoon salt
1/8
teaspoon pepper
1
cup shredded cheddar cheese
1
cup shredded
2
tablespoons chopped pickled jalapeños
4
cups cooked macaroni
In a medium saucepan, melt butter over medium-low heat. Add onion and sauté for 2 to 3 minutes, until tender, stirring occasionally. Add flour and stir with a spoon or roux whisk and cook over medium-low heat for 2 to 3 minutes, stirring constantly to cook the flour. Add milk gradually (whisking constantly as you add). Cook over medium-high heat for 5 to 10 minutes, until sauce is thickened, stirring constantly. Add salt and pepper and stir to combine. Add all cheeses and jalapeño peppers and cook over medium-low heat, stirring constantly, until cheese is melted. Place half of the cooked macaroni in a 2-quart shallow baking dish. Pour half of the cheese sauce over the macaroni. Repeat with the remaining macaroni and cheese sauce. Cover baking dish and bake in a preheated 350°F oven for 20 minutes, or until mixture is heated through. You can remove the cover during the last 10 minutes of cooking time for a crust-like top, if desired.
Notes:
If using this recipe for fried macaroni and cheese bites, prepare the cheese sauce in a large saucepan. Stir in the cooked macaroni and stir to coat well. Spread mixture into an 8-inch square baking pan that has been lined with foil. Cover and freeze for 8 hours. Uncover, and invert macaroni and cheese onto a cutting board. Using a sturdy chef knife, cut the macaroni and cheese into 3/4-inch cubes. Batter and fry as directed for Fried Spicy Macaroni and Cheese Bites.
(Air Date: September 30, 2006)