Burmese specialty dish

April 20, 2008 | Posted by Lorena as Soup Recipe, Weight Watchers Recipe & Handy Info, Seafood Recipe, Vegetable Recipe at 11:05 am | Comments »

Burmese cuisine may not be top-of-mind in the culinary world, but some of its national specialties are true treasures. Try this authentic mohinga dish. It’s a healthy combination of fish broth and toppings that you can arrange in a platter. Guests can select what they like for a personalized (and very impressive) dish.

“Squash” those calories

April 17, 2008 | Posted by Lorena as Weight Watchers Recipe & Handy Info, Vegetable Recipes at 9:25 am | (2) Comments »

Here’s a light, delicious vegetable dish for those who are counting carbs in preparation for bikini season.

Ingredients
1 pound broccoli, cut into florets
1 medium yellow summer squash, halved lengthwise and cut in 1/4 inch slices
2 tablespoons olive or vegetable oil
1 garlic clove, minced
1/2 teaspoon dried oregano

What’s next
Combine the broccoli and squash in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; reduce heat. Cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, combine the remaining ingredients. Remove vegetables from steamer; drizzle with oil mixture and toss to coat.

Vegan baked beans

April 8, 2008 | Posted by Lorena as Weight Watchers Recipe & Handy Info, Vegetable Recipes, Vegetable Recipe, Recipe at 12:23 pm | Comments »

A delicious, healthy and very cheap dish. Serve on its own or as a siding. For best results, soak the beans the night before, and then cook in a slow cooker to let all the flavors meld together.

Ingredients
1 (16 ounce) package dry navy beans
6 cups water
2 tablespoons olive oil
2 cups chopped sweet onions
1 clove garlic, minced
4 (8 ounce) cans tomato sauce
1/4 cup firmly packed brown sugar
1/4 cup molasses
2 tablespoons cider vinegar
3 bay leaves
1 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

What’s next

Place beans and water in a large pot, and bring to a boil. Reduce heat to medium, and continue cooking 1 hour, stirring occasionally, until beans are tender. Drain, and transfer to a large casserole dish. Preheat oven to 300 degrees F (150 degrees C). Heat the olive oil in a skillet over medium heat. Stir in the onions, and cook until tender. Mix in garlic, and cook until golden brown. Mix onions and garlic into casserole dish with the beans. Stir in the tomato sauce. Mix in brown sugar, molasses, vinegar, bay leaves, mustard, pepper, nutmeg, and cinnamon.
Cover and bake 3 1/2 hours in the preheated oven, stirring frequently and adding water if necessary. Remove cover, and continue baking 30 minutes.

Asian vinaigrette

March 28, 2008 | Posted by Lorena as Salad Recipe, Appetizer Recipes, Weight Watchers Recipe & Handy Info, Vegetable Recipes, Recipe at 9:29 am | (4) Comments »

An Asian vinaigrette has that perfect combination of tartness and sweetness — for a lot of flavor, with little fat. Just mix the following.

Ingredients:
5 tablespoons oil
2 tablespoons rice vinegar
2 teaspoons light soy sauce
1 teaspoon sugar
3 drops sesame oil
1/8 teaspoon freshly ground white pepper (or to taste)

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Thai Beef Salad

March 19, 2008 | Posted by Lorena as Beef- It's What's For Dinner, Salad Recipe, Weight Watchers Recipe & Handy Info, Vegetable Recipe at 9:31 pm | (5) Comments »

A delicious, light, all-in-one meal. Great if you’re on a low-carb diet (you won’t even miss the rice!) or as a unique way to use up leftovers from the grill.

Ingredients
2 green onions, chopped
1 lemon grass, cut into 1 inch pieces
1 cup chopped fresh cilantro
1 cup chopped fresh mint leaves
1 cup lime juice
1/3 cup fish sauce
1 tablespoon sweet chili sauce
1/2 cup white sugar
1 1/2 pounds (1 inch thick) steak fillet
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
1/2 English cucumber, diced
1 pint cherry tomatoes

What’s Next

In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.
Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.
Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.

Tomato salad in a snap

March 19, 2008 | Posted by Lorena as Tid Bits & News, Weight Watchers Recipe & Handy Info at 3:59 am | Comments »

A very light salad with delicate flavors. Great for a hot day, or as a simple — and fast — accompanied to a heavy meat dish.

Ingredients

1 pint cherry tomatoes, halved
1 pint yellow pear tomatoes, halved
1/4 cup chopped green onions
1 clove garlic, minced
1/4 cup chopped fresh basil
1/4 cup chopped cilantro
freshly ground black pepper to taste
ground red pepper to taste
salt to taste

What’s next

In a bowl, toss the cherry tomatoes, yellow pear tomatoes, green onions, garlic, basil, cilantro, black pepper, red pepper, and salt. Refrigerate 30 minutes and toss again before serving.

How to replace salt in your diet

March 14, 2008 | Posted by Lorena as Something Salty, Tid Bits & News, Weight Watchers Recipe & Handy Info at 10:31 am | (7) Comments »

Salt certainly adds a lot of flavor to a dish, but too much of it can cause health complications and bloatedness. So how do you cut back on salt without meals tasting as bland as cardboard?

Try adding liberal amounts of lemon and garlic. These are strong flavors that can help mask the lack of salt (garlic is also thought to be good for the heart, so that’s a bonus!). Look for salt-free seasonings, which are far better than salt substitutes. Also experiment with fresh herbs or some spices. Curry powder, for example, has so much flavor you won’t even miss the salt.

No-fat artichoke dip

March 10, 2008 | Posted by Lorena as Weight Watchers Recipe & Handy Info, Dips to Live For at 12:54 am | Comments »

Lose the fat, not the flavor. Here’s a delicious creamy artichoke dip that’s great for vegetables, crackers or toast. Try them with pitas for a simple gourmet lunch (bake the pitas at 400 degrees for 8 minutes for an extra crunch)

Ingredients

1 14-oz. can water-packed artichoke hearts, drained, finely chopped, and pressed in strainer to remove excess liquid
3/4 cup fat-free cream cheese
1 clove garlic, minced
1/4 cup fat-free mayonnaise
1/4 tsp. freshly-ground white pepper
Salt to taste

What’s next

Mix all ingredients together in bowl. Put half of mixture in a blender, puree until smooth, and return to bowl with remaining mixture. Mix well to combine.

¼ cup serving: 58 calories, 0.5g fat (0g saturated fat)

Low Fat Herb Roast Chicken

March 7, 2008 | Posted by Lorena as Yummy Can't Say No Chicken Recipes, Weight Watchers Recipe & Handy Info, Recipe at 6:28 am | (2) Comments »

Here’s a simple, low-fat recipe for chicken. If you’ve got any leftovers, slice intro strips before returning to the refrigerator. You can use it for salads or a sandwich. For other low fat cooking tips go to About.com

Ingredients

1 whole chicken (about 4 pounds)
1 tbsp olive oil 1 small onion
1 stalk celery, quartered
1 tbsp freshly chopped thyme
1 tbsp freshly chopped sage
1 tbsp freshly chopped rosemary
Freshly ground black pepper
1/4 cup fat-free, low-sodium chicken broth

What’s Next
Preheat oven to 400 degrees. Remove giblets from chicken; rinse chicken and pat dry. Place onion and celery quarters inside the cavity. Place chicken breast side up on a rack in a shallow roasting pan. Rub oil over bird. Sprinkle herbs all over and add freshly ground pepper. Roast uncovered for about an hour and twenty minutes, basting frequently with juices and fat-free chicken broth, until an internal thermometer inserted into the thickest part of the thigh reads between 165 degrees and 180 degrees. Remove chicken from oven and allow to rest for 10 minutes.

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Cranberry dressing

March 6, 2008 | Posted by Lorena as Salad Recipe, Weight Watchers Recipe & Handy Info at 9:54 am | (1) Comment »

A delicious, tangy salad with a lot of flavor and very few calories. Serve it as a quick snack, or as an appetizer for a fancy dinner with friends.

Ingredients

1/2 c Jellied cranberry sauce
1/4 c Raspberry or red wine vinegar
1/4 c Oil
1 tb Dijon mustard

Just mix everything in a blender, then refrigerate until you’re ready to serve.

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