Tag Archives: #6

#6: Recipe of the Week

This week’s recipe is for Crab Cakes with Red Pepper Mayonnaise.   They turned out delicious!  The panko instead of regular breadcrumbs provided a nice crunch, and even my husband who normally hates mayonnaise really liked the red pepper version.  The house also smelled delicious after roasting the red pepper.  We really enjoyed these, and it made enough for leftovers for lunch.  It’s wonderful when such a good meal lasts for more than one!

Click here for the recipe.

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#6: Recipe of the Week

Cinnamon Apple CakeThis week’s recipe is from the most recent issue of Cooking Light. It is a delicious Cinnamon Apple Cake. It was very moist and fluffy, and even my husband enjoyed it (he’s not a big cake person). I followed the recipe as-written, with the exception of the apples. The recipe calls for Rome apples, but I had some leftover Granny Smith’s from another recipe, so I used those instead. Granny Smith’s are always good baking apples, so this still turned out wonderful, and I would use the Granny Smith’s again.

So without further ado, here is the recipe!

Ingredients

1 3/4 cups sugar, divided
1/2 cup stick margarine, softened
1 teaspoon vanilla extract
6 ounces block-style fat-free cream cheese, softened (about 3/4 cup)
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 cups chopped peeled Rome apple (about 2 large)
Cooking spray

Preparation
Preheat oven to 350°.Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.Bake at 350° for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the cooking time by 5 minutes.

Yield: 12 servings

#6: Recipe of the Week

I have two new recipes again for this week – last night I made Red Chili Cheese Enchiladas, and Luscious Lemon Bars.

Red Chili Cheese Enchiladas

The first new recipe this week was Red Chili Cheese Enchiladas from the most recent Cooking Light magazine. However…I’m not going to post the recipe this time, because frankly, it wasn’t that good. Our meal turned out edible, and we won’t be throwing any away, but it’s definitely not a keeper. The sauce that goes with the enchiladas took a very long time to make, to the point of it being not worth it. It also required the blender and the food processor, which in my opinion is overkill on sauce. I washed my food processor three times last night for this meal, plus the blender once. On the flip side, the filling was too simple – just cottage cheese and Monterey Jack. Overall, I thought the recipe lacked texture and was too bland. This is the first time I’ve been disappointed with a Cooking Light recipe.

Luscious Lemon Bars

Who doesn’t love lemon bars? This was the first time I made them from scratch (and not from the box). They turned out really excellent, and much better than the box kind! I may make these again for the family holiday party at my house next weekend. My only criticism was that next time, I would kick up the amount of lemon called for the in recipe, it’s not quite strong enough for my taste as-written. Here’s the recipe from Southern Living magazine:

Luscious Lemon Bars

2 1/4 c all-purpose flour, divided
1/2 c powdered sugar
1 c butter, softened
4 large eggs
2 c sugar
1/3 c lemon juice (I’d personally recommend more)
1/2 tsp. baking powder
powdered sugar

1. Combine 2 c flour and 1/2 c powdered sugar
2. Cut butter into flour mixture with a pastry blender until crumbly. Firmly press mixture into a lightly greased 9 x 13 pan.
3. Bake at 350 degrees for 20 to 25 minutes, or until lightly browned.
4. Whisk eggs in a large bowl; whisk in 2 c sugar and lemon juice. Combine remaining 1/4 c flour and baking powder; whisk into egg mixture. Pour batter over crust.
5. Bake at 350 degrees for 25 minutes or until set. Let cool completely on a wire rack. Cut into bars, and sprinkle evenly with additional powdered sugar.

Prep 15 minutes, bake 50 minutes.
Yield 2 1/2 dozen

This is really turning into an important goal for me to make a new recipe each week. I’m finding it really fun trying out new things (even though sometimes it doesn’t work out well). For next week, I think I’m going to officially pick the cookbook I want to work through, because even at one new recipe a week, it’s going to take a long time to cook through an entire cookbook.

#6: Recipe of the Week

I already have a new recipe of the week! I actually made two new things last night we’ve never had before and both turned out great: Spicy Oatmeal Crisps and a Spinach Tortellini Toss. We ate the spinach tortellini for dinner – it was really good, had a nice kick in the sauce courtesy of crushed red pepper and lots of garlic. The cookies were also good – but I didn’t follow the directions for “level tablespoon” because it didn’t look like much – they baked extremely thin (ok…I should have known by the word “crisp” in the title), and mine turned into basically a tray of one cookie. I just cut them apart with a knife, and all is well. Here is the recipe for the cookies, from Cooking Light magazine:

Spicy Oatmeal Crisps

3/4 cup flour
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. allspice
1/2 tsp. nutmeg
1/4 tsp. salt
1/4 tsp. cloves
1/4 tsp. black pepper
1 cup packed brown sugar (I used dark brown)
5 Tbsp. butter or stick margarine, softened
1 tsp. vanilla extract
1 egg
1/2 cup oats
cooking spray

Preheat oven to 350 degrees.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (flour through pepper) in a medium bowl. Beat sugar, butter, and vanilla in a large bowl with a mixer at medium speed until light and fluffy. Add egg; beat well. Stir in flour mixture and oats.

Drop by level tablespoon 2 inches apart on a baking sheet coated with cooking spray. Bake at 350 for 12 minutes or until crisp. Cool on pan 2-3 minutes or until firm. Remove from pan; cool on wire racks.

Yield 2 dozen cookies.

#6: Recipe of the Week

French lentil and swiss chard risotto
Last night I tackled Martha Stewart’s French Lentil and Swiss Chard Risotto. This was a really delicious recipe. My sister-in-law recommended this one, and it really intrigued me because it involved a large amount of our CSA box’s weekly veggies, and it gave me the opportunity to try two things I have never had before: leeks and lentils. I made the recipe as written, with the exception of using vegetable stock instead of chicken stock (why ruin a perfectly good vegetarian recipe?). With the combination of the rice and lentils, this makes a hearty dish for a main course. The texture was creamy, and the lentils provided a good contrast. I think I definitely prefer kale to Swiss chard, and next time I make this, I will probably go that route instead. The only downside to this recipe was the time. It took about 90 minutes start to finish, and it was all busy time due to the fact that the recipe requires constant stirring (and they mean constant, it instantly bonds to the bottom of the pan otherwise). This was not making me happy when I miscalculated the cooking time and I was trying to finish before Survivor started! Overall, I would definitely make this again, but I would save it for a weekend when I have a little extra time.