Strawberry Sherbet
Ingredients
a.. 1/4 cup(s) sugar
b.. 4 teaspoon cornstarch
c.. 1 teaspoon lemon peel
d.. 1 can(s) milk, fat-free evaporated
e.. 20 ounce(s) strawberries, frozen in light syrup
f.. 1 tablespoon lemon juice
g.. strawberries
Preparation
1. In a small saucepan, stir together sugar, cornstarch, and lemon peel. Stir
in evaporated milk. Cook and stir until thickened and bubbly. Cook and stir for
2 minutes more. Stir in vanilla. Cover and chill about 1 hour or until
completely chilled.
2. In a blender or food processor, combine strawberries in light syrup and
lemon juice. Cover and blend or process until smooth.
3. Stir strawberry mixture into chilled milk mixture. Pour into a 1 1/2- to
2-quart ice cream freezer. Freeze according to the manufacturer's directions.
Pack the mixture into a freezer container. Cover and freeze about 3 hours or
until firm.
4. To serve, scoop into serving dishes. If desired, serve with fresh berries.
Nutritional Info (per serving):
Calories: 68, Saturated Fat: 0g, Sodium: 33mg, Dietary Fiber: 0g, Total Fat:
0g, Sugars: 9g, Carbs: 14g, Cholesterol: 1mg, Protein: 2g
Exchanges: Other Carb: 1 , carb choices: 1
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GARLIC-ROASTED PORK WITH TARRAGON SAUCE
Yield: 4 servings
Source: "Quick and Easy Low-Carb Cooking" by Nancy Hughes
INGREDIENTS
- 1 pound pork tenderloin
- 2 garlic cloves, peeled and halved
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- Paprika
- 1/2 cup plain fat-free yogurt
- 1 tablespoon Dijon mustard
- 1-1/2 teaspoons dried tarragon leaves
- 2 teaspoons extra virgin olive oil
DIRECTIONS
Preheat oven to 425 degrees F.
Place pork on a baking sheet. Cut four 1/2-inch slits in
pork and place a garlic half in each slit. Sprinkle evenly
with 1/4 teaspoon of the salt, pepper, and paprika.
Bake 22-24 minutes or until just barely pink in the center.
When pork is cooked, place on cutting board and let stand
3 minutes before thinly slicing on the diagonal.
Just before pork is done, combine remaining ingredients
except oil in a small saucepan. Cook 2-3 minutes over medium
heat or until just heated through. Do not bring mixture to a boil.
Remove from heat, stir in oil, and
serve alongside pork for dipping.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 181, Fat: 7 g, Cholesterol: 2 g, Sodium: 455 mg,
Carbohydrate: 4 g, Dietary Fiber: 0 g, Sugars: 3 g, Protein: 26 g
Diabetic Exchanges: 3 Lean Meat
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Asian Tuna Steak
Ingredients:
Tuna
1 ½ lb tuna steak
Marinade
¼ cup orange juice (fresh or frozen)
2 Tbsp sesame oil
2 tsp sesame seeds
3 Tbsp lite soy sauce
1 Tbsp fresh grated ginger (or use 2 tsp ground ginger)
3 Tbsp chopped scallions
Instructions:
1. Combine all the ingredients in a zip lock bag or in a stainless steel bowl
2. Place the tuna into the zip lock bag or the stainless steel bowl and let
marinate for 20 minutes
3. Boil or grill the tuna for 4 to 5 minutes (make sure the tuna is 6 inches
from the heat source).
4. Cook until ready to serve
This tuna steak is delicious with a side of veggies
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Sweet Potato Casserole
Nutritional Info (Per serving): Calories: 229, Saturated Fat: 3g, Sodium: 58mg,
Dietary Fiber: 3g, Total Fat: 13g, Carbs: 27g, Cholesterol: 52mg, Protein: 4g
Exchanges: Starch: 1, Other Carb: 1, Fat: 2
Carb Choices: 2
Prep Time: 25 mins
Cook Time: 1 h
Total Time: 1 h 25 mins
Ingredients
3 large potato(es), sweet, peeled and cut up
cooking spray
1/2 cup(s) sugar, brown (packed), divided, or brown sugar substitute equivalent
to 1/4 cup brown sugar
2 egg(s), slightly beaten
3/4 teaspoon nutmeg, ground
3/4 teaspoon cinnamon, ground
1/2 cup(s) milk, fat-free
1 cup(s) nuts, pecans, coarsely chopped
1/4 cup(s) flour, all-purpose
3 tablespoon butter, melted
Preparation
1. In a covered large saucepan, cook sweet potatoes in enough lightly salted
boiling water to cover for 25 to 30 minutes or until very tender. Meanwhile,
preheat oven to 350°F. Lightly coat a 1 1/2- to 2-quart oval baking dish or a
2-quart square baking dish with nonstick cooking spray; set aside.
2. Drain sweet potatoes; return to saucepan. Using an electric mixer or potato
masher, mash sweet potatoes until smooth. Stir in 1/4 cup brown sugar or brown
sugar substitute, the eggs, nutmeg, and cinnamon. Add milk; stir to combine.
Pour into the prepared baking dish.
3. In a small bowl, combine pecans, 1/4 cup brown sugar or brown sugar
substitute, the flour, and melted butter; sprinkle over sweet potatoes.
4. Bake, uncovered, about 30 minutes or until sweet potatoes are heated through
and topping is golden brown. Serve warm.
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Vegetarian Chili
6 Servings In the culture and cuisine of the Southwest, chili is serious
business. But contrary to what many believe, good chili doesn't require "carne"
or meat. The key to great chili is knowing how to harness the fiery flavor of a
wide range of available chile peppers to make the dish exciting yet edible.
("Chili" commonly refers to the dish made with "chile" peppers.) My favorites
are the red New Mexican chile peppers traditionally tied in strings called
ristras or available as ground powder, and chipotles which are ripe (red)
jalapeños that have been dried and smoked. Experiment with different amounts
until you find a level of intensity you're comfortable with. Be aware, however,
that capsaicin, the active component in chile peppers that gives them their
heat, is concentrated in the white tissue attached to the seeds. If you're
using whole chiles, you may want to remove that white tissue if you don't want
your chili too hot.
Ingredients:
7 1/2 cups cooked beans, like pintos, anasazi, adzuki, or kidney (roughly four
15-oz cans or 1 pound dried beans, cooked)
2 tablespoons olive oil
2 large onions, diced
1 dried or canned chipotle pepper
1 tablespoon mild red New Mexican chile powder, or to taste
1 tablespoon dried whole oregano
1 tablespoon ground cumin
1/2 teaspoon allspice
1 large can (28 ounces) crushed tomatoes, undrained
5 cloves garlic, mashed
Salt and pepper, to taste
Garnishes:
Chopped raw onion
Chopped tomato
Shredded lettuce
Tortillas
Instructions:
1. Drain beans in a colander.
2. Heat oil in a large dutch oven or saucepan. Add the onions and sauté over
medium heat until onions are soft and golden.
3. Crush the chipotle pepper if using dried, or mince if using canned.
4. Add the chipotle pepper, red chile powder, oregano, cumin and allspice to
the onions. Cook for 2 minutes.
5. Add the tomatoes and beans. Simmer for 45 minutes, adding liquid if the
mixture gets too dry.
6. Add salt and pepper to taste, and more chili if you want a hotter dish.
7. Serve in bowls with warm tortillas. Garnish with chopped raw onion, chopped
tomato, and shredded lettuce.
Nutritional Information: Per serving:
351 calories
6 g total fat (1 g sat)
0 mg cholesterol
62 g carbohydrate
17 g protein
21 g fiber
450 mg sodium
---------------------------------
Orange Rye Spirals
Prep Time: 50 mins Cook Time: 14 mins Rest Time: 1 h 30 mins Total Time: 1 h 4
mins
Ingredients
2 3/4 cup(s) flour, all-purpose
1 package(s) active dry yeast
1 cup(s) water
1/4 cup(s) sugar
1/4 cup(s) oil, cooking
3/4 teaspoon salt
2 egg white(s)
1 1/4 cup(s) flour, rye
1/4 cup(s) orange peel, candied
1 teaspoon caraway seeds
1/4 cup(s) orange marmalade, reduced-sugar
Nutritional Info (per serving):
Calories: 167, Saturated Fat: 1g, Sodium: 117mg, Dietary Fiber: 2g, Total Fat:
4g, Carbs: 29g, Sugars: 5g, Cholesterol: 0mg, Protein: 4g
Exchanges: Starch: 1.5 , Other Carb: 0.5 , Fat: 0.5 , carb choices: 2
Preparation
1. In a large bowl, stir together 2 cups of the all-purpose flour and the
yeast. In a medium saucepan, heat and stir the water, sugar, oil, and salt just
until warm (120°F to 130°F). Add oil mixture and egg whites to flour mixture.
Beat with an electric mixer on low to medium speed for 30 seconds, scraping
side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden
spoon, stir in the rye flour, orange peel, caraway seeds, and as much of the
remaining all-purpose flour as you can.
2. Turn out dough onto a lightly floured surface. Knead in enough of the
remaining all-purpose flour to make a moderately stiff dough that is smooth and
elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly
greased bowl; turn once. Cover; let rise in a warm place until double in size
(about 1 hour).
3. Punch down dough. Turn out dough onto a lightly floured surface. Divide
dough in half. Cover; let rest for 10 minutes. Meanwhile, grease 2 baking
sheets.
4. Divide each half of the dough into 8 pieces. On a lightly floured surface,
roll each piece into a 12-inch-long rope. Form each rope into an “S” shape,
coiling each end snugly. Place rolls on prepared baking sheets. Cover and let
rise in a warm place until nearly double in size (about 30 minutes).
5. Meanwhile, preheat oven to 375°F. Bake about 14 minutes or until golden
brown. Transfer to a wire rack. Cool slightly. Brush rolls with orange
marmalade spread while warm. Serve warm.
Recipes from the 2009 Inaugural Luncheon Menu
Seafood Stew
Duck Breast with Cherry Chutney
Herb Roasted Pheasant with Wild Rice Stuffing
Molasses Whipped Sweet Potatoes
Winter Vegetables
Cinnamon Apple Sponge Cake
First Course:
Seafood Stew
Yield: 10 servings
Ingredients
6 (1 Lb) Maine lobsters
20 medium size Sea scallops
36 Large shrimp, peel, cleaned and tail removed, approx.. 2 lbs.
10 (1 oz) pieces of black cod
½ cup small dice carrots
½ cup small dice celery
½ cup small dice leek
½ cup small dice Idaho potato
1 teaspoon kosher salt
1 teaspoon ground white pepper or black pepper
¼ teaspoon ground nutmeg
1 quart heavy cream
1 cup dry vermouth (can be made without)
10 (5 inch) puff pastry rounds
Equipment
10 (3 ½ inch) terrines/ramekins or serving dish of your choice
Directions
1. Bring 1 gallon of water to a boil; poach lobsters, then shrimp, then black
cod and last scallops. After seafood is cooked, remove from water; reserve
water and bring to boil.
2. Cook all vegetables in liquid that was used for the seafood, remove
vegetables when tender. Allow the liquid to continue to boil until only 1qt of
liquid
remains. This will be the base for the sauce.
3. Bring seafood liquid back to a boil and add the vermouth and heavy cream and
reduce by half, season with salt, white pepper and nutmeg to taste. You
have reached your desired thickness when the sauce will cover the back of a
wooden spoon. Set aside to cool.
4. Cut Maine lobster, shrimp and scallops into bite size pieces.
5. Pre-heat oven at 400 degrees.
6. Fold seafood and vegetables into cool sauce, being careful not to mix too
much as this will break up the seafood. Scoop mixture into terrines or oven
proof baking dish of your choice.
7. Cover terrines with puff pastry rounds, brush them with egg wash and bake
them until golden brown about 8-10 minutes, allow to cool for 5 minutes before
serving. You can cook this 2-3 hours ahead of time and keep warm at 150 F
degrees.
*All seafood can be substituted with other favorite options of your choice and
availability.
Second Course:
Duck Breast with Cherry Chutney
Yield: 10 servings
Ingredients
1 tablespoon extra-virgin olive oil
½ cup chopped onion (1 small)
3 garlic cloves, crushed
1 tablespoon finely chopped shallot
½ teaspoon black pepper
½ teaspoon ground cumin
Scant ¼ teaspoon dried hot red pepper flakes
¾ teaspoon salt
½ cup coarsely chopped red bell pepper (½ medium)
1 plum tomato, coarsely chopped
¼ cup dry red wine
1 ½ to 2 tablespoons cider vinegar
2 tablespoons sugar
½ teaspoon Dijon mustard
1 can (3 cups) Bing cherries, quartered *Oregon brand
½ cup Golden Raisins
10 (6 oz.) boneless duck breasts with skin
2 tablespoons water
1 tablespoon chopped fresh tarragon or chives
Method for chutney and glaze:
Heat oil in a 2 to 3 quart heavy saucepan over moderate heat until hot but not
smoking, then cook onion, garlic, and shallot, stirring occasionally, until
golden, about 7 minutes. Add tomato paste, black pepper, cumin, hot pepper
flakes, and 1/4 teaspoon salt and cook, stirring, 30 seconds. Reduce heat to
medium and add bell pepper and cook, stirring occasionally, until softened,
about 5 minutes. Stir in wine, vinegar (to taste), and sugar and simmer approx
5 minutes. Stir in mustard, 1 1/2 cups cherries, and remaining 1/2 teaspoon
salt and simmer 1 minute. Allow to cool slightly and reserve all but ¼ cup
of the mix to the side. Place1/4 cup mix in a blender and puree until very
smooth, about 1 minute (use caution when blending hot liquids). Reserve for
glazing duck. To finish the chutney, add the remaining 1 ½ cups of cherries,
tarragon, chives and all the golden raisins. Can be prepared one day ahead.
Put oven rack in middle position and preheat oven to 450°F. Score duck skin in
a crosshatch pattern with a small sharp knife and season duck all over with
salt and pepper.
Heat water in an ovenproof 12-inch heavy skillet over low heat until hot, then
add duck, skin side down. Cook duck, uncovered, over low heat, without turning,
until most of fat is rendered(melted) and skin is golden brown, about 25
minutes.
Transfer duck to a plate and discard all but 1 tablespoon fat from skillet.
Brush duck all over with cherry glaze and return to skillet, skin side up.
Roast duck in oven until thermometer registers 135°F, about 8 minutes for
medium-rare. Remove from oven and allow to rest for 5 minutes.
Holding a sharp knife at a 45-degree angle, cut duck into slices. Serve with
cherry chutney and molasses whipped sweet potato.
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