Truths for Mature Humans

Stir-fry prawns

When time is tight, especially during the holiday, give stir-fry a try. One of my favorite stir-fry secrets is that they need only a couple of great ingredients to achieve liftoff. I think you'll agree that less really can be more -- certainly more than another fast-food alternative.

Cooking time: 5 minutes
Servings: 4

Ingredients:
4 cloves garlic, minced
1 piece (2 inches long) fresh ginger, minced
Zest of 1 lemon
2 tablespoons orange marmalade
1 tablespoon each: hoisin sauce, olive oil
1/2 teaspoon freshly ground pepper
1 1/2 pounds large or extra-large shrimp, peeled, deveined
1 tablespoon canola oil
1/2 cup chopped fresh basil

1. Combine the garlic, ginger, lemon zest, marmalade, hoisin, olive oil and pepper in a large mixing bowl, stirring to mix. Add the shrimp; gently stir until well-coated. Set aside.

2. Heat the canola oil in a large skillet over medium-high heat. Add the shrimp; stir-fry until the shrimp turns pink, about 2 to 3 minutes. Fold in the chopped basil; stir-fry about 10 seconds. Remove from the pan; transfer to a small platter.

Nutrition information:
283 calories, 32% of calories from fat, 10 g fat, 1 g saturated fat, 259 mg cholesterol, 12 g carbohydrates, 35 g protein, 323 mg sodium, 1 g fiber.

Shoould I have a Cookie?

Turkey and Blue Cheese Meatballs

Ingredients

• 4 cloves garlic
• 1/2 onion, cut into chunks
• 2 jalapeno peppers, halved and seeded
• 1 pound ground turkey
• 3 tablespoons blue cheese
• 1/2 cup bread crumbs
• 3 egg whites
• 3 tablespoons olive oil
• 1 1/2 tablespoons soy sauce
• 1 tablespoon dried parsley
• 1 tablespoon Italian seasoning
• 1 tablespoon ground black pepper
• 1 teaspoon chili powder

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil and set aside.
2. Pulse garlic cloves in a food processor until minced. Add onion and jalapeno, and pulse until minced again. Scrape the onion mixture into a large bowl along with the turkey, blue cheese, bread crumbs, egg whites, and olive oil. Season with soy sauce, dried parsley, Italian seasoning, pepper, and chili powder. Mix well.
3. Roll the mixture into 2 inch balls, and place onto prepared baking sheet. Bake in preheated oven until golden brown, and no longer pink in the center, about 25 minutes.

Nutritional Information 

Amount Per Serving  Calories: 264 | Total Fat: 15.9g | Cholesterol: 59mg

Chocolate Peppermint Pie

Creamy chocolate and cool peppermint marry to create an easy-to-make pie sure to become a holiday favorite.
 

   Makes 1 pie
    Ingredients:

Crust:2 cups all-purpose flour
2 tablespoons powdered sugar
1 teaspoon salt
3/4 cup (1 1/2 sticks) cold butter, cut into 1/2-inch cubes
1 teaspoon vinegar
5 to 6 tablespoons ice water

Chocolate Peppermint Pie:1/2 cup (1 stick) butter, softened
1 cup (8 ounces) cream cheese, softened
3/4 cup sugar
1/2 cup pasteurized egg product*
1/2 cup whipping cream
1 cup white chocolate chips, melted and cooled
1/2 cup (20) peppermint candies, crushed
1/2 cup semi-sweet chocolate chips, melted and cooled

*Note: Pasteurized egg products are available in the supermarket (Egg Beaters® is the best known). The reason the recipe calls for this product is that the filling is not cooked, and there is a salmonella risk associated with eating raw eggs. 
Directions:
 Pie Crust:In a bowl, stir together flour, sugar and salt. Using a pastry blender, cut butter cubes into flour mixture until pieces are pea-size. Sprinkle vinegar over flour mixture, tossing with a fork. Sprinkle 5 to 6 tablespoons cold water, 1 tablespoon at a time, over flour mixture, tossing with a fork each time until dough is moistened and crumbly. Gather dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate at least 4 hours.

Preheat oven to 400°F.
 
Roll dough into a 12-inch circle. Gently fold the crust into quarters, center over 9-inch pie plate and unfold. Ease the crust into the plate. Trim pastry, leaving a 1-inch overhang beyond plate edge. Fold crust edge under and crimp or flute the edge using a fork or your fingers.

Prick pastry with a fork. Line bottom and up sides of crust with foil and add dried beans or pie weights. Bake for 15 minutes, remove foil. Bake an additional 10 to 15 minutes, until crust is golden. Remove to a wire rack; cool completely.

Filling:In a bowl, beat butter, cream cheese and sugar together.
 
Combine egg product and whipping cream, gradually add to butter mixture while beating, scraping bowl often. Beat until light and fluffy, about 5 minutes. Reserve half of mixture in a small bowl. Add cooled white chocolate to remaining half of mixture; beat well. Stir in crushed candy. Spread in baked pie crust; chill 10 minutes.

Return reserved butter mixture to bowl, add cooled semi-sweet chocolate; beat well. Spread over white chocolate layer. Refrigerate at least 2 hours.
 

Baked Apricot Chicken

Ingredients

• 12 chicken thighs
• 1 cup apricot preserves
• 1 cup French dressing
• 1 (1 ounce) package dry onion soup mix

• Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl combine the jam, dressing and soup mix. Mix together.
  3. Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.

  Nutritional Information 

  Amount Per Serving  Calories: 342 | Total Fat: 20.1g | Cholesterol: 59mg