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INGREDIENTS 3 tablespoons unsalted butter 3 tablespoons canola oil 1 cup whole-wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup reduced-fat milk 1/2 cup sugar 1 teaspoon vanilla extract 3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen 2 cups (1 pint) fresh or frozen blueberries PREPARATION Preheat oven to 350°F. Place butter and oil in a 12-inch cast-iron skillet or a 9-by-13-inch baking pan. Heat in the oven until melted and fragrant, 5 to 7 minutes. Meanwhile, combine flour, baking powder and salt in a large bowl. Add milk, sugar and vanilla; stir to combine. Add the melted butter mixture to the batter and stir to combine. Pour the batter into the hot pan. Spoon peaches and blueberries evenly over the batter. Return the pan to the oven and bake until the top of the cobbler is browned and the batter around the fruit is completely set, 50 minutes to 1 hour. Remove to a wire rack to cool for at least 15 minutes. Serve warm. NUTRITION Per serving: 182 calories; 8 g fat ( 3 g sat , 3 g mono ); 11 mg cholesterol; 26 g carbohydrates; 3 g protein; 3 g fiber; 212 mg sodium; 140 mg potassium. Carbohydrate Servings: 1 1/2 Exchanges: 1/2 fruit, 1 1/2 carbohydrate (other), 1 1/2 fat |
This is a fantastic grilled rib-eye, my personal favorite. Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes Yield: Serves 4 Ingredients: 4 14 ounce rib-eye steak 2 portabello mushrooms, stems and gills removed 12 sun-dried tomatoes 4 fresh rosemary sprigs salt and pepper to taste Steak Sauce: 1 cup beef stock 1/2 cup balsamic vinegar 1/4 cup fresh ginger, finely chopped 1/4 cup shallots, finely chopped 1/4 cup carrots, finely chopped 1/4 cup celery, finely chopped salt and pepper to taste Preparation: Combine ginger, shallots, carrots and celery in a saucepan over a medium high heat. Caramelize (that means sauté until browned slightly). Slowly pour in balsamic vinegar, stirring. Reduce by 1/2 and add beef broth. Bring to a boil. Season to taste. Meanwhile, preheat your grill. Grill steak. Season mushrooms with salt and pepper and place on grill. Grill steak to desired doneness and mushrooms until they are tender. Remove everything from the grill. Cut mushrooms into small triangles. Skewer mushrooms pieces with sun-dried tomatoes on to rosemary sprigs. Place grilled steak on plate. Top with rosemary skewers and sauce. Serve. Nutrient Values For A 4 0z Steak: Calories: 160 Total Fat: 8 g Saturated: 3 g Carbs: 0 g sodium: 270 mg Protein: 20g |
| DelMonico Steak Recipe |
LOW SUGAR MEXICAN FLAN:
| INGREDIENTS: ½ cup plus 2/3 cup sugar or Succanat 3 whole eggs 3 egg yolks 3 HALF AND HALF milk 2 teaspoons vanilla extract 1. Preheat oven to 350 degrees. Have ready an ungreased 9-inch round or square 1½- to 2-quart baking dish. 2. Cook ½ cup of the sugar over medium heat in a heavy medium-sized saucepan, stirring almost constantly with a long-handled wooden spoon, until it is melted and turns first golden and then very dark brown, about 5 minutes. (Use extreme caution! Cooked sugar is very hot and can burn the skin if it spatters.) Immediately pour the hot caramel syrup into the baking dish and swirl the pan until it coats the bottom. The caramel will harden at this point and melt again later as the flan bakes. 3. Gently but thoroughly whisk together the eggs, egg yolks, and the remaining 2/3 cup sugar in a mixing bowl until smooth. Gradually whisk in the milk and vanilla. Pour the custard mixture into the prepared dish. Set the dish in a larger baking pan and fill the larger pan with hot water to come halfway up the sides of the baking dish. 4. Bake until a knife inserted two-thirds of the way to the center comes out clean, 35 to 45 minutes. The center should still be slightly soft, as the flan will finish cooking after it is removed from the oven. Cool in the water bath, then remove baking dish from water bath and refrigerate for at least 1 hour or up to 8 hours. 5. Before serving, run a sharp knife around the edge of the flan to release it. Place a large rimmed serving plate over the baking dish and, using both hands, invert both dishes so that the flan and the liquid sauce unmold onto the platter. Refrigerate again until serving time. Nutrition Facts Serving size = 1 custard Servings = 6 Amount Per Serving Calories 125 Calories from Fat 28 % Daily Value Total Fat 3g 5% Saturated Fat 1g 6% Monounsaturated Fat 1g Trans Fat 0g Cholesterol 74mg 24% Sodium 84mg 3% Total Carbohydrates 17g 6% Dietary Fiber 0g 0% Sugars 12g Protein 6g Vitamin A 6% Vitamin C 2% Calcium 13% Iron 3% Vitamin K 0 mcg Potassium 219 mg Magnesium 15 mg |
| Peach and Blueberry Cobbler: |