Recipe: Garlic Broccoli with Lemon

Garlic Broccoli with Lemon

Garlic Broccoli with Lemon

1 1/2 c. of fresh broccoli florets

1 1/2 t. sesame oil

1 t. olive oil, vegetable or canola oil

1/8 t. crushed red pepper flakes

1 T. soy sauce

2 to 2 1/2 cloves of fresh garlic, minced

3/4 t. sugar or honey

3/4 t. lemon juice

Steam or simmer broccoli in water until crisp tender

Meanwhile in a small sauce pan heat the oil and red pepper flakes over medium heat for 2 minutes or until hot. Stir in soy sauce, garlic, sugar and lemon juice. Cook and stir for 2 minutes until sugar is dissolved. Remove from heat.

Drain broccoli and put into a serving bowl. Pour garlic sauce over and toss to coat.

I made this this morning for supper this evening. I loved it!!!

                    

Natalie

»»  READMORE...

Ultimate Cashew Cookies recipe

 

Ultimate Cashew Cookies

Ultimate Cashew Cookies
Yield: 3 Dozen

3/4 stick Crisco Butter Flavor All-Vegetable Shortening Sticks
OR 3/4 cup Crisco Butter Shortening
1 1/4 cups firmly packed brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups Pillsbury BEST All Purpose Flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup mini semi-sweet chocolate chips
1 cup coarsely chopped cashews
Cashews, halved, for tops of cookies

HEAT oven to 375F. Beat shortening, brown sugar, milk and vanilla in
large bowl with an electric mixer at medium speed, until well blended.
Beat in egg. Add flour, salt and baking soda, mixing well. Stir in
chocolate chips and cashews.

DROP by rounded tablespoons 3 inches apart onto ungreased baking
sheet. Place a cashew half on top of each cookie.

BAKE 8 to 10 minutes. Cool 2 minutes on baking sheet. Remove cookies
to cooling rack.

Source: Pillsbury.com

__,_._,___

»»  READMORE...

crockpot chicken noodle soup recipe

 

crockpot chicken noodle soup 

(makes 6 servings)
1-3 pound (1.4 kg) whole chicken, cut into 8 pieces
1 large onion, peeled and quartered
1 large carrot, peeled and quartered
3 sprigs flat-leaf parsley
1/2 teaspoon (2.5 ml) crushed dried thyme
1/2 teaspoon (2.5 ml) crushed dried marjoram
1/4 teaspoon (1.25 ml) freshly ground pepper
1 quart (1 l) canned no-salt, no-fat chicken broth
1 quart (1 l boiling water
6 ounces (180 g) medium-wide noodles
4 ounces (120 g) button mushrooms, sliced
1/2 pound (240 g) fresh spinach, well washed and large stems removed
Rinse and pat dry chicken. Place in a 5-quart (5 l) or larger crockery slow
cooker. Place the onion, carrot, and parsley around chicken pieces. Sprinkle
with thyme, marjoram, and pepper.

Add chicken broth, cover, and cook on LOW for 7 to 8 hours or on HIGH for 2
1/2 to 3 hours.

When chicken is done, remove from broth and cool for about 10 minutes, until
cool enough to handle. Discard the onion, carrot, and parsley. Remove and
discard the chicken skin and bones. Shred chicken and set aside. Skim off
and discard all surface fat from the broth.

If cooking on LOW, change setting to HIGH. Add the boiling water, noodles,
and mushrooms. Cook until noodles are almost tender, about 5 minutes. Add
spinach and continue to cook until noodles and tender and spinach wilts,
about 3 minutes. Gently stir in shredded chicken and heat through.
Ladle into wide, shallow soup bowls.

Per serving:
285 calories (22% calories from fat), 31 g protein, 7 g total fat (1.8 g
saturated fat), 24 g carbohydrates, 2 g dietary fiber, 72 mg cholesterol,
615 mg potassium, 121 mg sodium

Diabetic exchanges:
4 lean protein, 1 1/2 carbohydrate (bread/starch)

__,_._,___

»»  READMORE...

Old-fashioned Homemade Peanut Butter

 

 Peanut Butter

Old-fashioned Homemade Peanut Butter

Homemade peanut butter is easily made with an electric blender or a food processor. The longer you blend or process, the softer the peanut butter will be. Store in a tightly closed container in the refrigerator. Oil may rise to the top. If this occurs, stir before using.

Ingredients for electric blender:
1 cup roasted shelled peanuts
1 1/2 tsp. peanut oil
1/4 tsp. salt

Directions for using electric blender:
Place ingredients in blender. With the lid secured, blend until mixture becomes paste-like or spreadable (3 to 4 minutes). If necessary, stop the machine and use a rubber spatula to scrape mixture from side of container and back into contact with blades. Continue blending until desired consistency is reached. For crunchy-style peanut butter, stir in 1/4 cup chopped roasted peanuts after blending is completed.
Yield: 1/2 cup smooth or 3/4 cup crunchy peanut butter.

Ingredients for food processor:
2 cups roasted shelled peanuts
1/2 tsp. salt

Directions for using food processor:
Using the metal blade, process ingredients continuously for 1 to 3 minutes. The ground peanuts will form a ball which will slowly disappear. Continue to process until the desired consistency is obtained. If necessary, stop machine and scrape sides of container with rubber spatula. For crunchy-style peanut butter, stir in 1/2 cup chopped roasted peanuts after processing is completed.
Yield: 1 cup smooth or 1 1/2 cups crunchy peanut butter.

Author: Barbara Lowe

from the October 2002 issue of Today in Mississippi

__,_._,___

»»  READMORE...