Thursday, October 29, 2009
Pumpkin Cookies
Ingredients
3/4 cup canned pumpkin puree
3/4 cup packed brown sugar
1/2 cup nonfat plain yogurt
2 tablespoons canola oil
1 teaspoon vanilla
1 cup raisins
2 cups sifted cake flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Preparation
1.Position rack in the center of the oven and preheat oven to 350°F. Line baking sheets with parchment paper or coat with cooking spray.
2.Whisk together pumpkin, sugar, yogurt, oil and vanilla in a large bowl until smooth. Stir in raisins. Stir together flour, cinnamon, ginger, baking soda, salt, allspice and nutmeg in a medium bowl. Stir the dry ingredients into the wet with a wooden spoon, mixing just until just blended.
3.Drop the batter by tablespoonfuls onto a prepared baking sheet, spacing cookies about 1 1/2 inches apart. Bake until lightly browned, about 15 minutes. Transfer cookies to a wire rack and let cool.
Nutrition
Per cookie: 58 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 12 g carbohydrates; 1 g protein; 0 g fiber; 57 mg sodium; 56 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate
3/4 cup canned pumpkin puree
3/4 cup packed brown sugar
1/2 cup nonfat plain yogurt
2 tablespoons canola oil
1 teaspoon vanilla
1 cup raisins
2 cups sifted cake flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Preparation
1.Position rack in the center of the oven and preheat oven to 350°F. Line baking sheets with parchment paper or coat with cooking spray.
2.Whisk together pumpkin, sugar, yogurt, oil and vanilla in a large bowl until smooth. Stir in raisins. Stir together flour, cinnamon, ginger, baking soda, salt, allspice and nutmeg in a medium bowl. Stir the dry ingredients into the wet with a wooden spoon, mixing just until just blended.
3.Drop the batter by tablespoonfuls onto a prepared baking sheet, spacing cookies about 1 1/2 inches apart. Bake until lightly browned, about 15 minutes. Transfer cookies to a wire rack and let cool.
Nutrition
Per cookie: 58 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 12 g carbohydrates; 1 g protein; 0 g fiber; 57 mg sodium; 56 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate
Asian Coleslaw
I like coleslaw myself. So when this recipe came in ,I knew I had to post it. I will most lilely be making it next week. I need to got to the market to get some of the ingredients.
Asian Coleslaw
The dressing on this salad is peanut-based. If you have a food allergy to peanuts, you can substitute tahini for the peanut butter (or leave it out all together), and toasted sesame seeds for the peanuts.
Ingredients
1 Tbsp creamy peanut butter
6 Tbsp vegetable oil
1/2 teaspoon toasted (dark) sesame oil
4 Tbsp seasoned rice vinegar (if seasoned rice vinegar is not available, add a teaspoon or two of sugar to regular rice vinegar)
4 cups thinly sliced cabbage (Napa, green, purple, or a combination)
1/2 cup grated carrots
1/4 cup toasted, salted, shelled, peeled peanuts
Optional
Chopped fresh cilantro
Thinly sliced green onions or chives
Method
1 Prepare dressing. Place peanut butter in a medium bowl. Add the vegetable oil and the toasted sesame oil and whisk until nicely smooth. Whisk in the seasoned rice vinegar and do a taste test. Depending on how you like your dressing, how salty your peanut butter is, how seasoned your rice vinegar is, you may want to add a little more vinegar, a little more sugar, or a little salt. (Makes about 3/4 cup of dressing.)
2 Toast the peanuts. Although the roasted peanuts from the store may already be cooked, you'll get even better flavor with just a little toasting. Heat a small skillet on medium high heat and add the nuts to the pan. Do not ignore or the nuts can easily burn. Stir a little with a wooden spoon until the peanuts begin to get browned in spots and you can smell the toasting aromas. Remove peanuts from pan to a dish.
3 In a large bowl, toss the sliced cabbage, grated carrots, and peanuts together, and any other optional ingredients you care to add (like a little chopped cilantro or green onions). Right before serving, mix in the dressing.
Great with fish or burgers.
Serves 4.
Asian Coleslaw
The dressing on this salad is peanut-based. If you have a food allergy to peanuts, you can substitute tahini for the peanut butter (or leave it out all together), and toasted sesame seeds for the peanuts.
Ingredients
1 Tbsp creamy peanut butter
6 Tbsp vegetable oil
1/2 teaspoon toasted (dark) sesame oil
4 Tbsp seasoned rice vinegar (if seasoned rice vinegar is not available, add a teaspoon or two of sugar to regular rice vinegar)
4 cups thinly sliced cabbage (Napa, green, purple, or a combination)
1/2 cup grated carrots
1/4 cup toasted, salted, shelled, peeled peanuts
Optional
Chopped fresh cilantro
Thinly sliced green onions or chives
Method
1 Prepare dressing. Place peanut butter in a medium bowl. Add the vegetable oil and the toasted sesame oil and whisk until nicely smooth. Whisk in the seasoned rice vinegar and do a taste test. Depending on how you like your dressing, how salty your peanut butter is, how seasoned your rice vinegar is, you may want to add a little more vinegar, a little more sugar, or a little salt. (Makes about 3/4 cup of dressing.)
2 Toast the peanuts. Although the roasted peanuts from the store may already be cooked, you'll get even better flavor with just a little toasting. Heat a small skillet on medium high heat and add the nuts to the pan. Do not ignore or the nuts can easily burn. Stir a little with a wooden spoon until the peanuts begin to get browned in spots and you can smell the toasting aromas. Remove peanuts from pan to a dish.
3 In a large bowl, toss the sliced cabbage, grated carrots, and peanuts together, and any other optional ingredients you care to add (like a little chopped cilantro or green onions). Right before serving, mix in the dressing.
Great with fish or burgers.
Serves 4.
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