Snack of the Day: Pakistani Carrot Pudding

April 24, 2007 | Posted by Allison as Snack Recipes at 9:12 am | (2) Comments »

Hello there, you! Wishing you a happy & healthy Tuesday morning.

On the snack menu for today we have a very interesting recipe from Pakistan, Carrot Pudding. It’s a little sweet & a little spicy, which works out perfectly. Enjoy!

Ingredients:

1 quart whole milk
1/4 cup basmati rice
1 pound carrots, scrubbed and grated
1/2 cup sugar
3/4 tsp ground cardamom
1/2 cup golden raisins
1/4 cup shelled pistachios

What’s Next:

Pour milk into a sauce pan and add rice — soak for 30 minutes.

Add carrots, sugar and cardamom to the milk and rice. Bring to a boil. Reduce heat and simmer uncovered for 1 1/2 hours, stirring occasionally. Taste. Add more sugar if desired. An immersion blender can be used if you want a creamier texture. (Mine was pretty creamy just from the cooking). Finally, add the raisins and cook for 30 minutes longer.

When pudding is done, transfer to a serving dish or individual bowls. Garnish the top with the pistachios and more raisins & enjoy!

Eat well & Laugh often!

Snack of the Day: Savory Stuffed Tomatoes Recipe

April 23, 2007 | Posted by Allison as Snack Recipes at 8:11 am | Comments »

A lovely good Monday morning going out to everyone. I trust your weekend was relaxing & full of delicious bites!

To start off the day right, I have this amazing Savory Stuffed Tomatoes Recipe for you. A great after-work snack, this stuffed tomato recipe is sure to win over the workday blues. Enjoy!

Ingredients:

4 large local tomatoes
2 countrystyle bread slices, with crust
1 red onion
1 Tbsp savory, chopped
Olive oil
Salt and pepper
1 small zucchini
1 oz Parmesan, grated

What’s Next:

Wash the tomatoes and slice the top part, about a half inch thick.

With a sharp spoon, remove the seeds and flesh inside. Place in a bowl and set aside.

Sprinkle the inside of the tomatoes with salt and turn them open face down on a cutting board. Leave them like this for 30 - 40 minutes.

In the meantime, slice the onion thinly.

Heat 2 Tbsp olive oil in a frying pan and cook the onion for 5 minutes until softer.

Cover and reduce the heat to cook it for about 30 minutes.

Go ahead & preheat your oven to 350 F or 175 C.

Slice the zucchini in julienne and keep it.

Dice roughly the tomato flesh.

Chop the bread in small cubes.

Mix the bread with the diced tomatoes.

Season with salt and pepper.

Add the zucchini julienne, onion and chopped savory. Mix well.

Place the stuffing in the tomatoes.

Sprinkle with Parmesan cheese and place the top (le chapeau — the hat) of the tomatoes.

Add a splash of olive oil on top of each.

Place in the oven and cook for 30 minutes & enjoy!

Eat well & Laugh often!

Snack of the Day: The Best Zucchini Bread Recipe

April 20, 2007 | Posted by Allison as Snack Recipes, Bread Recipe at 8:32 am | Comments »

Well, the cold streak continues this weekend so I thought we might need to cuddle up with some warm homemade bread. Am I right or am I right?

This delicious recipe for the Best Zucchini Bread out there is sure to take that cold right out of your bones & replace it with yummyness. Enjoy!

Ingredients:

3 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 1/2 cups zucchini (grated unpeeled)
1 cup sugar
4 large eggs, lightly beaten
1/2 cup vegetable oil
2 tablespoons orange zest, grated
1 cup toasted walnuts or pecans (coarsely chopped)

What’s Next:

Go ahead & preheat your oven to 350 F or 175 C.

Grease and flour two 8½-inch loaf pans.

Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves into a bowl and set aside; Combine the zucchini, sugar, eggs, oil, and orange zest in a large bowl and mix by hand until evenly blended.

Add the sifted dry ingredients to the zucchini mixture; Stir by hand just until the batter is evenly moistened and blended; Fold in the nuts; divide batter between the prepared loaf pans.

Bake until the edges are browned and starting to pull away from the pan and the bread springs back when lightly pressed with your fingertip, 50-55 minutes.

Remove the loaves from the pans and let cool on wire racks before serving & enjoy!

Eat well & Laugh often!

Snack of the Day: Apple & Cream Cheese Snack

April 19, 2007 | Posted by Allison as Snack Recipes at 8:43 am | (1) Comment »

Well, you can’t have a mock cheese recipe without having a real cheese recipe, now can you? I didn’t think so either!

On the menu for today, we have a delicious, simple & quick Apple & Cream Cheese Snack recipe. Enjoy!

Ingredients:

1/2 cup Light Cream Cheese Spread
2 tbsp. Sunflower Kernels, chopped
1/4 cup raisins, chopped
6 medium apples, cut lengthwise in half, cored

What’s Next:

Mix cream cheese spread, sunflower kernels & raisins.

Spread 1-1/2 Tbsp. of the cream cheese mixture into hollow of each apple half.

Serve & enjoy!

Eat well & Laugh often!

Snack of the Day: Tofu Cream Cheese Recipe

April 18, 2007 | Posted by Allison as Snack Recipes at 9:58 am | (1) Comment »

Good morning everyone! Sorry to have been away from you for a couple of days, server problems & airport delays.

Anyhoo, we’re back together now & that’s all that matters, right? For today’s snack of the day, we’re going to tackle a mock cheese recipe, a very interesting Tofu Cream Cheese. I know you’re excited, so here we go!

Ingredients:

1, 19-ounce package silken tofu, well drained
2 tablespoons olive oil
3/4 teaspoon hot paprika
1 1/2 teaspoons brewer’s yeast
1/2 teaspoon salt
1/2 teaspoon turmeric
1 tablespoon umeboshi plum vinegar or red wine vinegar
1 tablespoon brown rice vinegar
1 tablespoon lecithin granules
1/2 teaspoon Tabasco sauce

What’s Next:

Place all the ingredients in a food processor and process until smooth, or mash the ingredients in a medium-size bowl with a whisk or fork.

Tofu Cream Cheese will keep, tightly covered, in the refrigerator for up to a week & enjoy!

Eat well & Laugh often!

Snack of the Day: Hummus Recipe

April 13, 2007 | Posted by Allison as Snack Recipes at 8:00 am | (1) Comment »

It’s Friday, it’s Friday! Are you too doing the happy dance? Well then, let’s do the happy dance with a snack in our hands, shall we?

On the menu for today we have a very nice Hummus recipe that is a true delight. Wise words for you this weekend: live well & become unstuck in time, last goodbyes for ole Kurt Vonnegut.

Ingredients:

1-2 cloves garlic
1 can (or 1 1/2 cups) cooked chickpeas, drained
1/8 cup lemon juice
cooking liquid from beans (or water)
1 tbsp. tahini (sesame paste)
1/4 tsp. cumin
1/4 tsp. paprika
dash cayenne
a few sprigs fresh parsley
sumac (optional)
pita chips, for dipping purposes

What’s Next:

Chop the garlic in a food processor. Add the chickpeas and lemon juice and begin processing. If needed, add 1/4 cup bean cooking liquid or water, just enough so that the chickpeas become a smooth paste.

Continue processing as you add the remaining ingredients. Put into a dish, sprinkle with extra paprika (or for a more authentic taste use powdered sumac), garnish with parsley, and serve. Or, for best flavor, allow the flavors to mingle for a while before serving.

Eat well & Laugh often!

Snack of the Day: Sweet Potato Scone Recipe

April 12, 2007 | Posted by Allison as Snack Recipes at 8:00 am | (3) Comments »

And a happy morning to you! Chin up, readers, with the weekend right around the bend, there’s just a couple more days of work till we can put up our feet for a while.

On the menu for today, we have a fabulous Sweet Potato Scone recipe for you. Combining the sweet taste of yams & the consistency of scones, this recipe is a perfect before work snack. Enjoy!

Ingredients:

2 1/4 cups all-purpose flour
1/3 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/4 cup firm margarine
1 cup mashed cooked sweet potato
1/2 cup shredded carrot
1/4 cup vanilla fat-free yogurt
1 teaspoon vanilla
1 egg white, slightly beaten, if desired
Granulated sugar, if desired

What’s Next:

Heat oven to 400 F or 200 C.

Mix flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, salt and cloves in medium bowl. Cut in margarine, using fork or pastry blender, until mixture looks like fine crumbs. Stir in sweet potato, carrot, yogurt and vanilla just until dough leaves side of bowl.

Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Roll dough 1/2 inch thick. Cut with 2 1/2-inch cookie cutter dipped into flour, or cut into diamonds with knife. Place about 1 inch apart on ungreased cookie sheet. Brush with egg white; sprinkle with granulated sugar.

Bake about 20 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Serve warm & enjoy!

Eat well & Laugh often!

Snack of the Day: Chicken Wings Recipe

April 11, 2007 | Posted by Allison as Snack Recipes at 10:26 am | Comments »

Summer is just around the bend for a lot of us, so I thought we’d go ahead & bring out the big dogs today.

Say hello to an amazing Chicken Wings Recipe. This recipe, which incorporates soy sauce into the mix, is a perfect snack or appetizer for a sunny day. Enjoy!

Ingredients:

8 chicken wings
2 tbsp light soy sauce
1 tbsp dark soy sauce

What’s Next:

Marinate the chicken wings in the light & dark soy sauce for at least 15 minutes.

Heat 2 tbsp vegetable oil in a saucepan. Medium heat.

Transfer the chicken wings into the saucepan and stir regularly to prevent the soy sauce from burning.

Chicken wings are cooked when no more oil oozes out.

Eat well & Laugh often!

Snack of the Day: Cottage Cheese & Apple Dip

April 10, 2007 | Posted by Allison as Snack Recipes at 9:00 am | Comments »

On the menu today we have a fantabulous snack recipe that is sure to make any dipper a happy dipper. This healthy Cottage Cheese & Apple Dip is a perfect dip for a sunny spring day on the deck. Enjoy!

Ingredients:

1 cup low-fat cottage cheese
2 tablespoons peanut butter
1/4 teaspoon ground cinnamon or apple pie spice
1 to 2 teaspoons skim milk
3 medium apples or pears, cored and sliced

What’s Next:

For dip, in blender container or food processor bowl place the cottage cheese, peanut butter, and cinnamon or apple pie spice. Cover and blend or process until smooth. If necessary, stir in enough milk to make dip of desired consistency.

Serve the dip immediately or cover and chill it for up to 24 hours. Serve dip with the apple or pear slices. Makes 6 (2-tablespoon) servings.

Eat well & Laugh often!

Snack of the Day: Bread Pudding Recipe

April 9, 2007 | Posted by Allison as Snack Recipes at 8:00 am | (1) Comment »

A happy good Monday morning to you! I hope that you had a spectacular & delicious Easter weekend & that you’re rearing to go this morn.

On the menu for today we have a fabulous Bread Pudding Snack recipe that’s sure to win over your hearts & palates. Enjoy!

Ingredients:

1-1/4 cups reduced-fat (2%) milk
1/2 cup cholesterol-free egg substitute
1/3 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
1/8 teaspoon ground nutmeg (optional)
4 cups 1/2-inch cinnamon or cinnamon-raisin bread cubes (about 6 bread slices)
1 tablespoon margarine or butter, melted

What’s Next:

Go ahead & preheat your oven to 350 F or 175 C.

Line 12 medium-size muffin cups with paper liners.

Combine milk, egg substitute, sugar, vanilla, salt and nutmeg, if desired, in medium bowl; mix well. Add bread; mix until well moistened. Let stand at room temperature 15 minutes.

Spoon bread mixture evenly into prepared cups; drizzle evenly with margarine.

Bake 30 to 35 minutes or until snacks are puffed and golden brown. Remove to wire rack to cool completely.

Eat well & Laugh often!

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