Friday, March 04, 2011
Makes : 8 (½ cup) servings
1 cup sugar
1 cup water
2 Tbsp light-colored corn syrup
4 cups fresh orange juice
¼ tsp orange zest
Combine first 3 ingredients in a small saucepan.
Bring to a boil over medium high heat;
Cook 45 seconds or until sugar dissolves.
Remove from heat; cool completely.
Stir in orange juice.
Pour mixture into the freezer can of an ice cream freezer, and freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container;
Cover and freeze 1 hour or until firm.
Serve with orange zest on top.
Nutritional analysis per serving :
percent calories from
Thursday, March 03, 2011
Thai Coconut Shrimp with Brown Rice Pasta
Thai cuisine is beloved for its pungent flavors and fiery curries. In this noodle bowl, we have used the sweet creaminess of light coconut milk and the good-for-you monounsaturated fat of natural peanut butter to balance the sharper tastes of garlic, ginger and spicy red pepper.
8 oz dry brown rice noodles or pasta of your choice
2 cups broccoli florets
2/3 cup light coconut milk
1 tbsp tomato paste
3 tbsp natural peanut butter with sea salt
1 tsp ginger, ground
4 cloves garlic, minced
1/4 tsp red pepper flakes
Juice of 1/2 lime
1 red bell pepper, sliced into thin strips
1 cup bean sprouts
24 medium raw shrimp, peeled, deveined and rinsed under cold running water
Bring 2 medium pots of water to a boil over high heat.
In 1 pot, cook pasta according to package directions, then rinse with hot water to ensure pasta does not get sticky when left to stand.
(NOTE: Hot water washes away the starch better than cold water.)
Fluff pasta with your fingers or a fork to further de-clump noodles, then set aside.
In the second pot of boiling water, add broccoli, cover, turn heat down to low and simmer for 5 minutes. Drain and set aside.
Meanwhile, in a bowl, add coconut milk, tomato paste, peanut butter, ginger, garlic, pepper flakes and lime juice. Use a fork or whisk to thoroughly combine.
Simmer coconut mixture, bell pepper and bean sprouts in a nonstick pan over medium-low heat for 5 minutes, stirring often to prevent clumping.
Add shrimp and cook for another 2 minutes, then flip shrimp over and continue to cook for a final minute.
Toss noodles and broccoli with coconut-shrimp mixture and serve piping hot.
Tuesday, March 01, 2011
Brazilian Peanut Fudge
This simple and quick fudge requires only peanuts, tea biscuits, sweetened condensed milk, and a little bit of sugar. "You can make this easy fudge-like sweet using salted peanuts if you like. This will give it a slightly salty bite which is common in Brazil."
1 (8 ounce) jar roasted peanuts, skins removed
1 (8 ounce) package tea biscuits (such as Marie Biscuits)
2 tablespoons white sugar
1 (14 ounce) can sweetened condensed milk
1.Line a 9-inch square dish with waxed paper.
2.Pulse the peanuts and biscuits together in a food processor until the mixture resembles coarse flour.
3.Add the sugar and pulse to mix.
4. Pour the sweetened, condensed milk into the mixture and process until the mixture forms a ball that pulls away from the sides of the food processor bowl.
4.Transfer the mixture to the prepared dish and press with your hands into an even layer.
5. Allow to sit at least 15 minutes, up to overnight.
6. Remove from the dish and cut into squares to serve.
7. Store in air-tight containers between uses.
Monday, February 28, 2011
DIABETIC RAISIN COOKIES
1/4 c. non-fat dry milk
1/4 c. ice water
1/2 c. raisins
1/2 c. margarine
1/2 c. brown sugar twin
1 tsp. vanilla
1 c. flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 c. rolled oats
Whip non-fat dry milk with ice water until stiff peaks form (4 to 5 minutes).
Boil raisins in water for 2 minutes, drain.
Combine margarine, sugar twin, egg and vanilla.
Beat 1 minute at medium speed.
Stir into dry ingredients raisin liquid.
Beat 2 minutes.
Stir in rolled oats and raisins.
Fold in whipped non-fat milk.
Drop from teaspoon 2 inches apart onto non-greased cookie sheet.
Bake at 375 degrees for 15 to 20 minutes.