Thursday, December 27, 2007

roasted potato skins with horseradish cream

This recipe would be a great addition to any holiday party- and it was listed among the diabetic recipes on food network- a bonus for people who watch their weight and blood sugar!! (Of whom I am mom just found out she is diabetic). Anyways- try it; it's very tasty!!
(This lovely photo was taken without permission from
check him out!)

  • 3 large russet potatoes, scrubbed and dried
  • olive oil spray
  • kosher salt
  • freshly ground black pepper
  • 1/2 cup lowfat cottage cheese
  • 2 TBSP light sour cream
  • 2 TBSP prepared horseradish

Preheat oven to 425 degrees farenheit
Cut each potato lengthwise into 8 wedges. Trim all but a quarter inch of the potato flesh with a paring knife. Lay the skins on a baking sheet, skin sides down, and spray the flesh side with the oil spray. Season with salt and pepper to taste, and roast until golden and crispy, about 35 minutes.
Meanwhile, puree the cottage cheese, sour cream and horseradish in a blender until smooth. Transfer to a small serving bowl and season with salt and pepper to taste. Sprinkle with chives, if desired. Place hot potato wedges on a serving platter and serve hot with dip.

Nutritional analysis per serving:
fat: 3 grams
Carbohydrates: 16 grams
protein: 7 grams
calories: 114
Saturated fat: 0.5 grams
fiber: 3 grams

Friday, October 19, 2007

Complexion Masks

I stole these recipes from It's the best recipe website out there, IMHO.

Whats this?
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Fun and Fruity Complexion Masks

Keys : Cereal
Ingredients :

1xPeach, ripe, peeled, pitted
1xEgg white
1/2cupStrawberries, very ripe
1xApple, cored, quartered
1xEgg white
1tblLemon juice
1xTomato, ripe, chpd
1tspLemon juice
1tblInstant style oatmeal or old fashioned rolled oats

Method :
  • ** After using a mask, it's a good idea to follow up with either FACIAL RINSING LOTIONS or FRESH FACIAL CREAM.
  • 1. Peach Tightening Mask: Whip peach and egg white together in a blender until smooth. Gently pat mixture all over your face, relax 30 mins, then rinse off with cool water.
  • 2.
  • Strawberry Drawing Mask: Mix strawberries and cornstarch together to make a paste and apply to face, avoiding the delicate area around your eyes. Leave on for 30 mins and rinse off with cool water.
  • 3. Apple Mask for Normal Skin: Srop apple into food processor and chp. Add honey and sage and refrigerate 10 mins. Pat mixture onto your face with a light tapping motion, tapping until honey feels tacky. Leave on for 30 mins, rinse.
  • 4. Cucumber Mask for Oily Skin: Puree all and refrigerate 10 mins. Apply mixture to your face and leave on 15 mins. Rinse with hot, then cool water.
  • 5. Blemished Skin Mask: Blend all until just combined. Apply to skin, making sure the mixture is thick enough to stay on blemished areas: cheeks, forehead, or chin. Add a bit more oatmeal to thicken the mask, if necessary. Leave on 10 mins, then scrub off with a clean washcloth dipped in warm water.

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Thursday, September 27, 2007

It's apple season!

In honor of apple season, I submit this scrumptious recipe. I have no picture, but it is well worth making. I had the simple joy of eating a honey crisp apple yesterday in the golden autumn sunshine. Life doesn't get much better than that! Praise God!
Apple Pudding with Caramel Sauce
  • 1 1/2 c. sugar
  • 2 sm. eggs, beaten
  • 6 T. butter
  • 4 lg. apples, diced

Add sifted ingredients and nuts:
  • 1 1/2 c. flour
  • 3/4 tsp. cinnamon
  • 1 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 tsp. nutmeg
  • 1/2 to 1 c. nuts (walnuts)

Combine all ingredients. Spread into greased 9 x 13-inch pan. Bake 30-40 minutes in 350F oven. Serve with warm caramel sauce:
Warm Caramel Sauce
  • 1/2 c. butter
  • 1/2 c. brown sugar
  • 1/2 c. sweet cream
  • 1/2 c. white sugar
  • 1/2 tsp. vanilla

cook in double boiler until thick, being careful not to overcook.
NOTE: If Pyrex pan is used, lower temp to 325.

Tuesday, August 14, 2007

Just Peachy!


Present this salad when sweet stone fruits come into season. This combo packs the pungency of basil, the bite of onion, the creamy flavor of pine nuts, and the sweetness of peaches into a beautiful salad presentation. If you're aiming for a make-ahead prep, just add the peaches and dressing right before serving.

Just Peachy Pine Nut Salad is one of the delicious recipes from Zel Allen's cookbook The Nut Gourmet: Nourishing Nuts for Every Occasion published by Book Publishing Company in 2006.

Yield: 6 servings

5 to 6 large, ripe peaches, sliced
4 to 6 large romaine lettuce leaves, torn into bite-size pieces
1 small sweet red or white onion, thinly sliced vertically
1 cup (240 ml) basil leaves lightly packed and coarsely chopped
1/2 red bell pepper, chopped

1/3 to 1/2 cup (80 to 120 ml) Poppy Seed Dressing (below)
1/2 cup (120 ml) pine nuts, toasted

Combine the peaches, lettuce, onion, basil, and bell pepper in a large bowl. Add the Poppy Seed Dressing and toss to coat well. Arrange the salad on an attractive serving platter. Garnish with the toasted pine nuts and serve.

Note: Any summer stone fruits would work in this salad in place of the peaches, as long as they are sweet. Even more appealing is a mixture of fruits. Peaches and nectarines, for example, are a tasty combination.

Thursday, June 28, 2007

Stuffed Mushrooms

Stuffed Mushrooms with Tofu and Herbs

16 large button mushrooms (or other mushrooms of choice), washed well 3 T. olive oil, divided 8 oz. firm tofu, frozen, and thawed 1/4 cup onion, finely diced 1/4 cup celery, finely diced 1/4 cup green onion, thinly sliced 1 T. garlic, minced 1/2 t. dried thyme 1/3 cup breadcrumbs 2 T. nutritional yeast flakes 2 T. freshly chopped parsley salt and freshly ground black pepper, to taste

Lightly oil (or spray with vegetable oil) a large baking dish and set aside. Remove the stems from the mushrooms, roughly dice the stems, and set aside. In a non-stick skillet, place 1 T. olive oil and the mushroom caps, and saute for 2 minutes per side. Remove the mushroom caps from the skillet, transfer to a large plate, and set aside. Using your fingers, crumble the thawed tofu into a small bowl and set aside. In the same non-stick skillet, saute the reserved mushroom stems, onion, celery, and green onion in the remaining olive oil, for 5 minutes to soften. Add the crumbled tofu, garlic, and thyme, and saute an additional 2-3 minutes or until the vegetables are tender. Remove the skillet from the heat, add the remaining ingredients, stir well to combine, and season to taste with salt and freshly ground black pepper. Fill the mushroom caps with warm filling, slightly mounding the tops, and place them in the prepared baking dish. Bake at 350 degrees for 10-15 minutes or until the mushroom caps are heated through and slightly browned on top. Transfer to a decorative platter for service and serve immediately.

Yield: 16 stuffed mushrooms or 6-8 servings

Monday, June 25, 2007

Grandma's Sugar Cookies

These are the best sugar cookies I have ever found. They're very buttery and almost flakey on the outer edge, and nice and soft in the middle. You can't eat just one!
  • 1 cup sugar
  • 2 sticks butter (softened)
  • 1 cup powdered sugar
  • 2 eggs
  • 1 cup oil (I use canola, but whatever)
  • 1 Tsp. vanilla
  • 4 cups and 2 Tbsp. flour
  • 1 Tsp. baking soda
  • 1 Tsp. Cream of tartar
Directions: Cream sugar and butter. Add powdered sugar, eggs, oil, and vanilla and thenm beat. Mix dry ingredients together, add to previous mixture. Roll into balls, then roll balls into sugar. Fletten with glass dipped in sugar. Bake at 350F for 10 minutes.

Tuesday, May 29, 2007

Spinach Won-tons

Spinach-Filled Won Tons
From: Vegan Core

Recipe By: Joanne Hush, Classic Chinese Cooking, pg 186;
Serving Size: 60 Preparation Time :0:45

  • 10 ounces fresh spinach
  • 1 tablespoon peanut oil
  • 1 garlic cloves -- minced
  • 1/4 cup onion -- minced
  • 10 water chestnuts, minced -- rinsed drained
  • 1 pound won-ton wrappers (about 60)
  • salt & pepper -- to taste
Wash the spinach thoroughly and trim any tough stems.
Drain, then dry with paper towels or a salad spinner.
Coarsely chop and set aside.

Place a wok over medium-high heat.
When it begins to smoke, add the peanut oil, then the garlic and onion.
Stir-fry 30 seconds.
Add the spinach and water chestnuts and stir fry until the spinach is dry, about 3 minutes.
Transfer the vegetables to a bowl and season with salt and pepper.

When the filling has cooled slightly, form the won tons.
Dip you fingers in warm water and moisten the entire surface of a wrapper.
Place 1 teaspoon of filling in the center of the wrapper and fold it in half. (see pictures)
Press the edges to seal.
Bring the ends together and moisten with water; press to seal.
Cover and set aside the finished won tons while shaping the remainder.

Cook the won tons following the directions in the recipe - either in boiling water or soup stock until they are just tender, or deep-fry them in 3 to 4 cups of peanut oil until golden brown, about 3 minutes on each side.

NOTES : Makes 60 won tons.
Won tons may be frozen after being shaped.
Place on cookie sheet with sides not touching in the freezer.
When completely frozen place in plastic air tight bag.

These are great to have in the freezer on hand for an impromptu Chinese night at home with friends.


Last night, we went to a par-tey where we all were assigned different tasks in putting together a full-scale Chinese spread. It was so great that I had to hunt down some more recipes in that genre! Last night we had spring rolls, pot stickers, wontons, a couple of variations of stir fries over noodles and some very interesting homeade sauces to dip things in! It was good food and great company.