Toasted Peanut Bread

Toasted Peanut Bread

Heidi notes: Peanuts (or groundnuts) are widely used in sub-Saharan Africa for a to thicken stews, add richness, and boost nutrition of food. In this bread they add density, flavor, and pair nicely with the spices.

1 cup coconut milk (hs note: I used a full can)
3 tablespoons honey
1 package active dry yeast (2 1/4 teaspoons)
1 1/2 cup peanuts
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
2 1/2 cups all-purpose flour
2 1/2 cups whole-wheat flour
1 teaspoon salt
4 tablespoons unsalted butter, melted

Bring the coconut milk to a boil in a small saucepan. Add the honey and stir continuously until the honey dissolves. Remove from the heat and let cool until just warm, then whisk in the yeast. Let stand for 5 to 10 minutes.

Toast the peanuts in a large saute pan over medium heat for 1 to 2 minutes, until golden and fragrant. Add the chili powder and cumin and toast for 20 seconds. Let cool slightly, then transfer to a blender or food processor and puree until a smooth paste forms.

Mix together the flours and salt in a large bowl and make a well in the center. Add the butter, coconut milk, and peanut paste to the well and slowly combine with the flour, using your hands to work the flour into the well until all the liquid has been absorbed. Transfer the dough to a lightly floured work surface and knead until a ball forms, about 5 minutes.

Place the dough in a greased bowl and turn to coat. Cover with a damp cloth or oiled plastic wrap and let rise in a warm, draft-free place for 1 1/2 hours or until doubled in size.

Butter a 9x5-inch loaf pan (hs note: or a giant brioche pan!). Punch down the dough and place in the pan. Cover and let rise in a warm, draft-free spot for 40 minutes.

Preheat the oven to 350 degrees. Bake the bread for 35 minutes, until the top is browned. Invert the pan onto a cooling rack and let sit for 5 minutes, then remove the pan and let cool.

Makes 1 loaf.

Spinach Lasagna 2

SPINACH LASAGNA

1 lg. carton low-fat cottage cheese 1 egg 2 boxes frozen, chopped spinach, thawed, drained WELL 1 tsp. oregano Dash of pepper 1 tsp. salt (opt.) 1 lg. jar spaghetti sauce plus part of a sm. jar 9 lasagna noodles, uncooked 12 oz. Mozzarella cheese, shredded In a bowl, mix cottage cheese, 1/2 Mozzarella cheese, egg, spinach, oregano, pepper and salt. In a greased 9 x 13 inch pan, layer 1 cup sauce, 3 lasagna noodles, 1/2 of cheese mixture. Repeat. Top with remaining noodles and sauce. (I usually need extra sauce at this point. Sometimes I use pizza sauce.) Sprinkle with remaining Mozzarella. COVER tightly with foil and bake at 350 degrees for 1 hour and 15 minutes. Let stand for 15 minutes before serving. Can be assembled ahead of time and refrigerated until ready to bake. Serves 6 to 8. TIP: 1 pound lean ground beef can be substituted for spinach.

Low Fat Spinach Lasagna

This is a quick version of lasagna. It uses bottled sauce, frozen
spinach and pre-grated cheese. Also from march 1997 Vegetarian Times

Quick Spinach lasagna

26 oz jar low-fat marinara sauce (no fat sauces are available)
1 cup water or vegetable broth
16 uncooked lasagna noodles
15 oz carton nonfat ricotta cheese (about 2 cups)
3 tsp. dried basil
Freshly ground black pepper to taste
2 10 oz pkgs. frozen leaf spinach, thawed, squeezed dry (about 4 cups)
12 oz pkg. grated nonfat mozzarella cheese

Preheat oven to 375 degrees. Lightly spray a 9 x 14 x 2 inch deep baking
dish with cooking spray.

In medium bowl, mix marinara sauce with water or vegetable broth. Spoon
just enough sauce into dish, tilting sides, to cover the bottom.

Using small spatula, spread four uncooked lasagna noodles with one-third
ricotta. Lay noodles length wise, side by side, ends even,
in center of baking dish. Sprinkle with 1 teaspoon basil. Top with
freshly ground pepper to taste.

Using forks, separate and loosen spinach. Top noodle-ricotta layer with
one-third of the spinach. Top spinach with one fourth of the sauce. Top
sauce with one-fourth of the mozzarella.

Repeat two more layers of noodle-ricotta, spinach, sauce and
mozzarella. End with layer of noodles topped with remaining sauce spread
completely to edges of noodles. Sprinkle sauce with remaining
mozzarella.

Lightly spray a 16-inch length of aluminum foil with cooking spray.
Attach foil, sprayed side down, to ends of pan, tenting foil above
lasagna. Crimp foil around all edges of pan to seal.

Bake covered 45 minutes. Using tongs, remove aluminum foil and discard.
Using bulb baster or spoon, baste top of lasagna with sauce from both
ends of pan. Bake an additional 20 tom 30 minutes.

Remove from oven. Let rest 15 minutes. Slice. Makes 10 servings

Pumpkin Muffins

Thanks, Cabbie & Mazola!

I looked up this recipe after seeing a post where Cabbie talked about it.

1 Box Spice Cake Mix1
15 oz can PumpkinMix

together, spoon into muffin tins and bake according to directions on cake box.I made these the other night, and they are DELICIOUS! And so EASY!

One bowl, one muffin pan, one spoon, about 20 minutes total, and voila! Muffins!!!

Zuccotto

Zuccotto
Recipe courtesy Giada De Laurentiis

Ingredients
Nonstick cooking spray
1 (12-ounce) loaf pound cake
1/4 cup brandy
6 ounces bittersweet chocolate, chopped
2 cups chilled whipping cream
1/2 teaspoon pure almond extract
1/4 cup powdered sugar
1/2 cup sliced almonds, toasted, coarsely crumbled
Unsweetened cocoa powder

Instructions
Spray a 1 1/2-quart bowl with nonstick cooking spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles.

Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts. Allow the chocolate to cool slightly. Using an electric mixer, beat 1 cup of cream in another large bowl until it is thick and fluffy. Fold 1/4 of the whipped cream into the chocolate. Fold half of the remaining whipped cream into the chocolate mixture. Fold in the remaining whipped cream.

Spread the chocolate cream over the cake, covering completely and creating a well in the center. Cover and refrigerate if not assembling cake right away.

In another clean large bowl, add the remaining 1 cup of cream and almond extract. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar. Beat until firm peaks form. Fold in the nuts. Spoon the cream mixture into the center of the well of the filling. Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit, if necessary.

Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day. Invert the cake onto a platter. Remove the bowl and the plastic wrap. Sift the cocoa powder over and serve.

Peanut Butter Cookies

Thanks, frugaldiva!

1 cup Peanut Butter
1 cup Splenda for Baking (or sugar)
1 eggMix together.

Preheat the oven to 375. make walnut sized balls out of the dough, place 2in apart on cookie sheet. Press down with the back of a fork to make criss crosses on them. Bake for 10 min, cool.

These are SOOO good. I made mine with Chunky Peanut butter and a LITTLE bit of vanilla extract.

Orange Beef

Orange Beef Recipe
Source: The Heritage of Chinese Cooking
Serves 4


Chieh translates as "lucky one" and describes the beloved mandarin (tangerine) tree.As an ornamental shrub, the mandarin orange is traditionally displayed in the home to celebrate Chinese New Year. As a high-quality fruit, it is a much sought-after cooking ingredient, especially for its peel, when dried.Beef is considered by the Chinese to be too strong in "meat" flavor and is "married" to contrasting and often sweet ingredients, such as the fruit in this dish, to render it more palatable.

RECIPE INGREDIENTS
2 cups peanut oil
1/2 pound beef sirloin (topside), thinly sliced
1/4 cup vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
2 pieces dried mandarin (tangerine) peel (available at Chinese stores), soaked in warm water for 45 minutes, and then shredded
Finely shredded orange zest, for garnish

RECIPE METHOD
Heat the peanut oil in a wok to moderately hot. Deep-fry the beef slices until the beef changes color. Remove with a slotted spoon and drain on a paper towel. Pour off the oil from the wok.
Add all of the remaining ingredients, except the orange zest, to the wok and simmer together for 2 minutes.
Return the beef slices to the wok and cook in the sauce over moderate heat until the sauce is reduced sufficiently to coat the meat pieces and most of the sauce has been reduced.
Toss the finely shredded orange zest through and serve.

Baby Greens with Warm Goat Cheese

Here is another one for you - this one is SO easy..but it looks likesomething you would order in a high-end restaurant. Great for guests orromantic dinners :)

One tip - keep the cheese in the fridge until ready to use..try to get itreally cold. It slices so much better!-Carolyn (Marge)

BABY GREENS WITH WARM GOAT CHEESE
Active time: 10 min
Start to finish: 25 min

1 large egg white1 teaspoon water
2 (1/3-inch-thick) rounds soft mild goat cheese, cut from a cold log
2 tablespoons dry bread crumbs (preferably Japanese panko)
1 teaspoon cider vinegar
1/8 teaspoon salt
1/8 teaspoon Dijon mustard
Pinch of sugar
1 tablespoon plus
1 teaspoon extra-virgin olive oil
2 cups mesclun (mixed baby salad greens; 1 oz)

Whisk together egg white and water. Dip cheese rounds in egg, letting excessdrip off, then dredge in bread crumbs, pressing lightly to adhere. Chill 15minutes.

Whisk together vinegar, salt, mustard, sugar, and a pinch of pepper in asmall salad bowl. Add 1 tablespoon oil in a slow stream, whisking untilemulsified.

Heat remaining teaspoon oil in a small nonstick skillet over moderately highheat until hot but not smoking, then sauté cheese until golden, about 30seconds per side. Remove skillet from heat.Add greens to dressing and toss gently to coat. Serve salad topped with warm cheese.

Healthy Veggie Dip

Here is a recipe for you - I make this when I have company - and serve itwith veggies and a cut-up pumpernickel bread. It all disappears!Enjoy!Carolyn (aka Marge)

Veggie Dip
Prep Time: 10 Minutes
Chill Time: 2 Hours

1 container (16 oz) sour cream
1 cup Hellmann's® or Best Foods® Mayonnaise
1 package (1.4 oz) Knorr® Vegetable Soup & Recipe Mix
3 green onions, chopped

1. In medium bowl stir sour cream, mayonnaise, soup mix and green onionsuntil well mixed.2. 2. Cover; chill 2 hours to blend flavors.3. 3. Stir before serving.

YOGURT DIP: Substitute 1 container (16 oz) plain lowfat yogurt for sourcream

CHEESE DIP: Add 2 cups (8 oz) shredded Swiss cheese. Makes 5 cups.

Cheesy Chicken Shells (WW)

POINTS® Value 9 Servings 4 Preparation Time 20 min Cooking Time 30 min Level of Difficulty Easy main meals Enjoy this rich, classic favorite with fewer calories. Trim the cooking time by using a pre-cooked chicken, available at your deli counter.


Ingredients

12 shells uncooked jumbo shells
1 1/2 cup canned tomato sauce
2 medium egg white(s), lightly beaten
1 3/4 cup part-skim ricotta cheese
4 oz cooked, skinless chicken breast(s), diced
3/4 cup chopped frozen spinach, thawed and drained of excess water
1 tsp garlic powder
1 Tbsp ground oregano, or other Italian seasoning
3/4 cup part-skim mozzarella cheese, shredded
1/3 cup grated Parmesan cheese


Instructions

Preheat oven to 350ºF.

Cook manicotti shells in boiling water according to the package directions. Drain and rinse with cold water to prevent them from cooking further. Set aside.

Coat a 9 x 13-inch pan with cooking spray. Spread 1/2 cup of sauce evenly over bottom of pan and set aside.

For filling, in a large bowl, stir together egg whites, ricotta cheese, chicken, spinach, garlic powder and seasoning. Stir in 1/4 cup each of mozzarella cheese and Parmesan cheese.
To assemble, spoon cheese mixture into manicotti shells and place filled shells in a single layer in baking dish. Spread remaining sauce on top. Sprinkle with remaining cheeses and bake about 30 minutes.

Yields 3 shells per serving.

Peanut Butter & Butterscotch Rice Krispie Treats

Thanks, Odee!

One of my favorite things to make!

6 C. Crispy Rice Cereal
1 C. Peanut Butter
1 bag butterscotch chips

Melt peanut butter and butterscotch chips in bowl. Use microwave starting w/one minute, than in 30 sec intervals, stirring each time. (Sometimes chips don't fully melt.)Pour over cereal and mix well. Spread in 13x9 pan. Cool in fridge for 10 min (or so), then cut into squares.

Crockpot Peanut Chicken

This super simple recipe is packed full of flavor.


INGREDIENTS:
3-1/2 lbs. boneless, skinless chicken breasts
1/3 cup peanut butter
2 Tbsp. low sodium soy sauce
3 Tbsp. orange juice
1/8 tsp. pepper

PREPARATION:Combine all ingredients in 3-4 quart crockpot; mix well. Cover and cook on low for 6-8 hours or until chicken is tender and thoroughly cooked. Serve with hot cooked rice or noodles.

6 servings.

Calories: 430Fat: 19 gramsSodium: 700 mg

Spinach Casserole

Thanks, SherryH!

* 1 9oz package creamed spinach
* 1/2 lb processed american cheese (velveeta), grated or cut into little chunks
* 1 T butter, melted
* 1 1/2 C bread crumbs
* 3 eggs, beaten
* 1/8 tsp salt
* 1/8 tsp pepper

Prepare spinach according to package instructions. Empty into a bowl and stir in grated cheese until melted. Add 1 1/4 C of bread crumbs (reserve 1/4 C for topping), eggs, salt, and pepper and mix well. Turn into a lightly greased casserole dish or a pie pan. Mix melted butter with 1/4 C of bread crumbs and mix with a fork until crumbly. Top the casserole with buttered crumbs.

Bake at 325 for 30 minutes.

Easy Bake Chicken Breasts

Thanks, SherryH!

From: The Southern Living Cookbook


Ingredients
8 chicken breast halves, skinned and boned
8 (4 x 4 inch) slices Swiss cheese
1 (10 ¾ ounce) can cream of chicken or cream of mushroom soup, undiluted
¼ cup dry white wine 1 cup herb-seasoned stuffing mix (Stove Top), crushed
2 to 3 tablespoon butter or margarine, melted
Parsley (optional)


Directions
Arrange chicken in a lightly greased 12 x 8 x 2 inch baking dish. Top with cheese slices.

Combine soup and wine; stir well. Spoon sauce over chicken; sprinkle with stuffing mix. Drizzle butter over crumbs; bake at 350 degrees for 45 minutes. Garnish with parsley.


Yields 8 servings

Crockpot Artichoke Spinach Cheese Dip

This classic recipe has been adapted to cook in your crockpot, making entertaining a snap.

INGREDIENTS:
2 cups frozen cut leaf spoinach
14 oz. can marinated artichoke hearts, drained and chopped
1/2 cup purchased Alfredo sauce
1/2 cup mayonnaise
1/4 tsp. salt
1/8 tsp. pepper
1-1/2 cups shredded Havarti cheese

PREPARATION:Thaw spinach and drain well, pressing to remove water. Chop spinach and combine with rest of ingredients in a 1-3 quart slow cooker. Cover and cook on low setting for 2-3 hours.

Chicken and mixed potatoes

Chicken:Wrap boneless skinless breast in bacon. All over so chicken is covered. Place in casserole dish. Pour 1 can cream of mushroom soup mixed with 1/4 c milk over entire thing. Cover with lid or foil.

Bake @ 300-350(depending on your oven) for approx 50 min(small breasts will cook quicker). Uncover for last 15 minutes of cooking to allow bacon to crisp a bit. Use sauce for gravy if desired.

Garlic mashed potatoes:Boil potatoes until tender. Mash with garlic salt, butter, garlic powder, milk and parsley.

Sweet potatoes:I just boiled and mashed these and put butter on them.

Peppermint Cheesecake (lowfat)

This light cheesecake is subtly flavored with peppermint, which makes it an ideal holiday dessert. Sprinkle some crushed candy canes on top for an extra minty flavor and crunch.

INGREDIENTS:
1/2 cup low fat Honey Graham Cracker crumbs (4 sheets)
1 8-ounce package reduced fat cream cheese, softened
1 8-ounce package fat-free cream cheese, softened
1/2 cup sugar
1 egg
2 egg whites
1 1/2 tsp peppermint extract
2-3 drops red food coloring (optional)
Mini candy canes to garnish

PREPARATION:Preheat oven to 350 degrees.
In a sealed plastic bag, crush cracker sheets with a rolling pin to make crumbs. Spray an 8-inch springform or loose-botttomed baking pan with nonstick spray. Cover pan base and side with foil wrap.

Press cracker crumbs on to base of pan. Bake for 8 minutes.
In a large bowl, beat cream cheese and sugar together, mixing until smooth. Add egg and mix well. Beat in egg whites one at a time. Add peppermint extract and, if desired, food coloring to make a light pink color.

Pour cream cheese mixture into pan. Place cheesecake in a shallow roasting pan. Add enough hot water to cover the base of the roasting pan. The steam will help stop the cheesecake from cracking. Bake for 30-35 minutes until center is almost set. Cool in pan for 15 minutes, then remove from pan (leaving it on the base). Cool completely on a wire rack. Refrigerate for at least 4 hours. Serve chilled.

Makes 8 servings.

Per Serving: Calories 195, Calories from Fat 73, Total Fat 8g (sat 4.4g), Cholesterol 49mg, Sodium 227mg, Carbohydrate 25g, Fiber 0.5g, Protein 5.5g

Orange Roast Pork

Frozen orange juice concentrate is the secret ingredient to provide sweetness and lots of flavor in this easy five ingredient crockpot recipe.


INGREDIENTS:
1 (3-1/2 lb.) pork shoulder roast
1 onion, chopped
6-oz. can frozen orange juice concentrate
1/4 cup brown sugar
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. flour
2 Tbsp. cold water


PREPARATION:Trim roast of visible fat. Place onions in bottom of 3-4 quart crockpot. Sprinkle salt and pepper over roast and place in crockpot on top of onions. In small bowl, mix together thawed orange juice concentrate and brown sugar, and salt and pepper, and pour over roast.
crockpot and cook on high for 3 hours, then reduce heat to low and cook for another 3 hours.
Remove roast and onions from crockpot, cover, and set in low oven to keep warm. Skim fat from juices in crockpot. Then pour into large heavy pan. Blend flour and cold water in small bowl and add to juices in pan. Bring to a boil and cook, stirring frequently with wire whisk, until thickened. Serve gravy with roast and onions.

Crockpot Chicken & Apples

Try this easy and delicious low fat, low sodium recipe for chicken, cooked in the crockpot.

INGREDIENTS:
6 oz. can frozen orange juice concentrate, thawed
1/2 tsp. dried marjoram leaves
1/8 tsp. ground nutmeg
2 garlic cloves, minced
1 onion, chopped
6 boneless skinless chicken breasts
3 Grany smith apples, cored and sliced
1/4 cup water
2 Tbsp. cornstarch

PREPARATION:In small bowl, combine thawed orange juice concentrate (do not use regular orange juice!), marjoram, and nutmeg. Place onions and garlic in bottom of 3-4 quart slow cooker. Dip each chicken breast into the orange mixture to coat and place in crockpot over onions.
any remaining orange juice mixture over the chicken. Cover and cook on low for 6-7 hours until chicken is almost cooked. Add apples and cook one hour longer on low until apples are tender and chicken is thoroughly cooked.
Mix together water and cornstarch in a small bowl and stir into the juices in saucepan. Cover and cook on high heat, stirring occasionally, until sauce is thick and bubbly, 20-30 minutes. Serve the sauce over the chicken and apples. Makes 6 servings

Crockpot Italian Chicken & Potatoes

Thanks, kittencaboodle!

4 chicken thighs
Italian Salad dressing
Italian seasoning
grated Parmesan and romano cheese
and potatoes

Put the chicken on the bottom of the crockpot, sprinkle with italian dressing, italian seasoning, and cheese. Chop up 4 potatoes into wedges (I sliced them in half, half again crossways, and then crossways twice more) and put them on top of the chicken and sprinkle with more dressing, seasoning, and cheese.