Wednesday, February 27, 2008
Only a few things could top a fried egg sandwich for breakfast in my book. This dish provided me with enough fuel to absorb lots of stuff in my advanced Photoshop class.
Thursday, February 21, 2008
This was a christmas present from Evan. I love getting this magazine every month. The recipes are effortless and it is filled with lovely pictures. Same goes for the book, a collection of favorite recipes from the magazine.
With that said, this recipe was just okay for me. Maybe we should've eaten it right after it came out of the oven but timing is hard when dinner revolves around Evan's bedtime. What does make this recipe is the accompanying yogurt sauce with apples and cilantro. It balanced nicely with the flavor of the chicken.
I split the recipe in half this time around and substituted parsley for cilantro.
1 cup plain low-fat yogurt
2 garlic cloves, minced
1 teaspoon ground turmeric
1 teaspoon ground ginger
Coarse salt and ground pepper
4 bone-in, skinless chicken breasts halves (10 to 12 ounces each)
2 Granny Smith apples
1 tablespoon chopped fresh cilantro
1. Preheat oven to 475°. In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper. Add chicken; turn to coat.
2. Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160°, 25 to 30 minutes.
3. Meanwhile, peel apple; coarsely grate into a medium bowl. Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper. Serve sauce alongside chicken, with rice, if desired.
Per serving (with out rice): 346 calories; 6.9 grams fat; 54.5 grams protein; 14.1 grams carbohydrates; 1.6 grams fiber
Wednesday, February 06, 2008
At night as I tuck him into bed, he sometimes whispers asking me what I will cook in the kitchen. I give him my answer trying not to get him too excited that he fights off sleep. Here we are making low-fat banana bread, a recipe I've done a few hundred times taken from the Epicurious site.
2 large eggs
3/4 cup sugar
1 cup smashed ripe bananas (about 3 medium)
1/3 cup buttermilk
1 tablespoon vegetable oil
1 tablespoon vanilla extract
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 325°F. Lightly grease 8 1/2x4 1/2x2 1/2-inch pan; dust with flour. Using electric mixer; beat eggs and sugar in large bowl until thick and light, about 5 minutes.
Mix in smashed bananas, buttermilk, oil and vanilla. I never have buttermilk so instead I substitute it for a milk and vinegar combination I found on the internet for ingredient substitutions.
Sift flour, baking powder, baking soda and salt over mixture; beat until just blended.
Transfer batter to prepared pan. I always make them into muffins (not a loaf) for convenience's sake and bake them for about 40 minutes.
Bake bread until golden brown on top and tester inserted into center comes out clean, about 1 hour. Turn bread out onto rack and cool.
Off to the park after baking with the promise of some cooled-down goodies when we get home.