Tuesday, June 22, 2010

Tornado Damages Montana Sports Arena

BBQ Baked Beans & Sausage

Here we turn baked beans into an easy main dish by adding chicken sausage and collard greens. Serve with: Coleslaw and cornbread.

4 servings, about 11/3 cups each
Active Time: 30 minutes
Total Time: 30 minutes

INGREDIENTS

  • 1/2 cup prepared barbecue sauce, (see Shopping Tip)
  • 1/2 cup water
  • 2 tablespoons tomato paste
  • 1 tablespoon molasses
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 4 cups chopped collard greens, (about 10 ounces), tough stems removed
  • 9 ounces cooked chicken sausage links, (about 3 links), halved lengthwise and sliced
  • 2 15-ounce cans great northern or navy beans, rinsed (see Note)
  • PREPARATION

    1. Whisk barbecue sauce, water, tomato paste, molasses, salt and pepper in a medium bowl.
    2. Heat oil in a large saucepan over medium heat. Add onion and collard greens and cook, stirring occasionally, until the collards are wilted, 3 to 5 minutes. Add sausage and cook, stirring, until beginning to brown, about 3 minutes more.
    3. Reduce heat to medium-low; add beans and the sauce mixture to the pan. Gently stir to combine, cover and cook until heated through, about 3 minutes.

    TIPS & NOTES

    • Shopping tip: Check the sodium of your favorite barbecue sauce—some can be quite high. This recipe was developed with a sauce containing 240 mg sodium per 2-tablespoon serving.
    • Note: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (These recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

    NUTRITION

    Per serving: 444 calories; 8 g fat (1 g sat, 2 g mono); 45 mg cholesterol; 66 g carbohydrates; 28 g protein; 14 g fiber; 653 mg sodium; 987 mg potassium.
    Nutrition Bonus: Folate (61% daily value), Vitamin A (50% dv), Vitamin C (35% dv), Magnesium (33% dv), Iron (23% dv).
    3 1/2 Carbohydrate Serving
    Exchanges: 3 starch , 2 vegetable, 1 lean meat, 2 plant-based protein

    Asparagus & Radish Salad


    4 servings, scant 1 cup each
    Active Time: 15 minutes
    Total Time: 15 minutes
    This colorful asparagus and radish salad is dressed with a sesame-soy vinaigrette. Pair it with grilled shrimp and rice noodle 
    • 1 bunch asparagus, (about 1 pound), trimmed
    • 2 tablespoons white vinegar
    • 1 tablespoon reduced-sodium soy sauce
    • 2 teaspoons canola oil
    • 1 teaspoon toasted sesame oil
    • 1/2 teaspoon grated fresh ginger
    • 2-3 dashes Asian red chile sauce, such as sriracha (optional)
    • 1 bunch radishes, trimmed and cut into wedges
    • 2 tablespoons finely chopped scallion

    PREPARATION

    1. Fill a medium bowl with ice water and place by the stove. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.
    2. Thinly slice asparagus stalks on the diagonal, leaving the tips whole. Place in the steamer basket and steam until tender-crisp, about 1 minute. Transfer the asparagus to the ice water. Drain.
    3. Combine vinegar, soy sauce, canola oil, sesame oil, ginger and chile sauce (if using) in a large bowl. Add the asparagus, radishes and scallion; toss to combine. Serve warm or room temperature.

    NUTRITION

    Per serving: 66 calories; 4 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 181 mg sodium; 359 mg potassium.
    Nutrition Bonus: Folate (43% daily value), Vitamin A & Vitamin C (25% dv).
    1/2 Carbohydrate Serving
    Exchanges: 1 vegetable, 1 fat


    http://t1.gstatic.com/images?q=tbn:0JMVgSpS1w45TM:http://shopping.atlantacheesecakeco.com/catalog/images/cafe_orange-blossom.jpg


    1 pound cream  (at room temperature)
    1/2 cup orange blossom honey
    1/4 cup orange juice
    1 teaspoon vanilla extract
    3 large 
    1 1 /2 teaspoons  rind, grated
    2 tablespoons orange rind, grated
    9-inch springform pan with pre-baked
        graham cracker crust in bottom
    Beat cream  until smooth. Add, beating in, the honey, orange juice and vanilla extract. Then beat in the , one at a time, until well blended. Whisk or fold in the  rind and orange rind.
    Pour into prepared 9-inch springform pan. Bake at 225 degrees F for 15 minutes, then reduce the heat to 200 degrees F and bake for 1 1/2 hours.
    Meanwhile, prepare Topping.
    Topping
    Mix 1 1/2 cups sour cream, 1 tablespoon grated orange rind and 3 tablespoons honey.
    Remove cheesecake from the oven and spread the topping over hot cheesecake. Return to oven, raise temperature to 400 degrees F and bake 5 more minutes ONLY.

    Avocado Soup with Grilled Poblanos & Yogurt

    vocado is a highly nutritious fruit, but many believe it only tastes good in a cup of Guacamole. Contrary to popular belief, Avocado has the potential to be the center of a recipe, and carry it all by itself. Just like this Chilled Avocado Soup (Gazpacho). Combined with grilled Poblano chillies, onions and some flavorful herbs like cilantro, parsley and oregano, the rich and creamy Avocado exuberates its charm in this delicious, tasty and filling Cold


    Creamy Avocado Soup with Grilled Poblanos & Pumpkin Seed Relish
    (Adapted from Deborah Madison's recipe via Fine Cooking)


    Ingredients
    1 medium poblano chile
    1 small white onion, sliced into 1/4 -inch-thick rings
    2-1/2 cups vegetable broth or water; more as needed
    2 medium firm-ripe avocados pitted, peeled, and cut into large chunks
    1/2 cup chopped fresh cilantro
    2 tbsp chopped fresh flat-leaf parsley
    2 tsp chopped fresh marjoram or oregano (optional)
    1/4 cup fresh lime juice (from 2 medium limes)
    1 tsp ground cumin
    1/2 tsp ground coriander
    Kosher salt
    1/2 cup plain whole-milk yogurt
    1 tsp. extra-virgin olive oil
    1/2 cup pepitas (pumpkin seeds)
    1/8 tsp red chile powder; more for serving

    Method
    On a gas stove, turn a burner to high and set the poblano directly over the flame, turning it with tongs, until completely charred, 5 to 8 minutes. Alternatively, on an electric stove, heat the broiler on high and char the poblano on all sides on a baking sheet placed directly under the broiler. Put the poblano in a bowl, cover, and set aside to steam and loosen the skin. When cool enough to handle, peel, seed, and cut the poblano into 1/4 -inch dice.

    Heat an 11- to 12-inch cast-iron skillet over medium-high heat, add the onion and cook, turning a few times, until soft and browned in places, about 5 minutes.

    In a blender, purée until smooth all but 1 Tbs. of the poblano, the onion, broth, avocado, cilantro, parsley, marjoram or oregano (if using), 2 Tbs. of the lime juice, cumin, coriander, and 1 tsp. salt. Blend in the yogurt. Season to taste with more salt. Chill well.

    Heat the oil in a 10-inch skillet over medium heat. Add the pepitas and cook until they begin to pop and color a bit, about 3 minutes. Add the remaining 2 Tbs. lime juice, the chile powder, and 1/8 tsp. salt and stir until the juice has evaporated, leaving a film on the pan.

    Season the soup to taste with salt and thin with broth if necessary. Divide among 6 cups or small bowls and garnish with the pumpkin seeds, the remaining chopped poblano, and a pinch of red chile powder.