Wednesday, October 28, 2009
Worlds Smallest Train Layout
This is trully amazing, you don't grasp the size right away, but watch and you will!
Hot & Sour Carrots
The hot-and-sour sauce on these quick sautéed carrots is not for the timid palate. They have an abundance of bold, spicy flavor. Try them with steamed white fish and brown rice.
Ingredients
2 tablespoons distilled white vinegar
1 tablespoon black bean-garlic sauce (see Note)
1 tablespoon canola oil
1 pound carrots (5-6 medium), cut lengthwise into 3-by-1/4-inch sticks
1 medium white onion, thinly sliced
Preparation
1.Combine vinegar and black bean-garlic sauce in a small bowl.
2.Heat oil in a large skillet over medium high heat. Add carrots, onion and crushed red pepper and cook, stirring often, until the vegetables are beginning to brown, 5 to 7 minutes. Add the sauce and cook, stirring, until the vinegar has evaporated, 30 seconds to 1 minute.
Tips & Notes
Ingredient Note: Black bean-garlic sauce, a savory, salty sauce used in Chinese cooking, is made from fermented black soybeans, garlic and rice wine. Find it in the Asian-foods section of most supermarkets or at Asian markets. Refrigerate for up to 1 year.
Nutrition
Per serving: 92 calories; 4 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 13 g carbohydrates; 2 g protein; 4 g fiber; 388 mg sodium; 368 mg potassium.
Nutrition Bonus: Vitamin A (339% daily value).
1 Carbohydrate Serving
Exchanges: 2 vegetable, 1 fat
Glazed Chocolate-Pumpkin Bundt Cake
Ingredients
Cake
1 cup all-purpose, flour
3/4 cup whole-wheat pastry flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder, (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
3/4 cup dark brown sugar, packed
1 large egg, at room temperature
1 large egg white, at room temperature
1/4 cup canola oil
1/4 cup light corn syrup
1 tablespoon vanilla extract
Glaze & Garnish
1/2 cup packed confectioners' sugar
1 tablespoon nonfat buttermilk
2 tablespoons mini chocolate chips, or toasted chopped nuts (see Tip)
Preparation
1.To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
2.Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
3.Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
4.Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
5.To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.
Tips & Notes
Make Ahead Tip: Prepare through Step 4 up to 1 day ahead. Glaze and garnish (Step 5) shortly before serving. Equipment: 12-cup Bundt pan
Tips: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Nutrition
Per serving: 234 calories; 5 g fat (1 g sat, 3 g mono); 13 mg cholesterol; 46 g carbohydrates; 4 g protein; 3 g fiber; 238 mg sodium; 159 mg potassium.
3 Carbohydrate Serving
Exchanges: 3 other carbohydrate, 1 fat
Halloween Cake Anyone?
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