Archive for October, 2007

Pumpkin Peanut Curry

I got this from one of Rachael Ray’s 30 Minute Meals. At first I was really unsure about the flavor combinations but decided to give it a shot, since most of the ingredients I always have on hand anyway – it came out quite delicious! I made some minor tweaks (no need for oil!) and I kept it really thick, since I’m not planning on serving it over pasta as a thin sauce. Would be delicious over some brown or basmati rice and sauteed shrimp.

Peanut Pumpkin Curry

3 cloves garlic, finely chopped
2 inches ginger root, minced or grated*
1 red bell pepper, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/4 cup creamy peanut butter
1/4 to 1/3 cup lite soy sauce
1 (15-ounce) can cooked pumpkin
1/2 – 1 cup boiling water, depending on how thick/thin you want your sauce
2 rounded tablespoonfuls mild or hot curry paste (I used a little more red curry, but I like heat!)

Heat a large, deep skillet over medium heat sprayed with cooking spray. Add garlic, ginger, red bell pepper and pepper flakes to the pan and cook together a couple of minutes, then add peanut butter and melt it. Whisk the soy sauce into peanut butter, then stir in pumpkin and curry paste. The sauce will be very thick. Turn down the heat to low. Add 1/2 – 1 cup boiling water to thin sauce a bit and simmer over low heat. Adjust salt to taste.

This makes a lot – easily 8 big servings. If you keep it thick like I did, it’s really more like a vegetable side dish than a sauce (next time I’d use 2 red bell peppers, just for more veggie “oomph”).

For the entire recipe:
749 calories
40 g fat
76 g carb
26 g protein

For 8 servings, each:
93 calories
5 g fat
9.5 g carb
3.25 g protein

*(I always keep ginger root on hand in the freezer, it lasts forever)

Flourless, Almost Sugar Free Chocolate Chip Cookies

Flourless, Almost Sugar Free Chocolate Chip Cookies

1 cup cashew butter
1 cup Splenda Granular
1 tsp baking powder
1 tsp vanilla
1/4 cup egg white
1/2 cup chocolate chips (I have found sugar free chocolate chips before, online. If you’re really set on making these completely sugar free you could substitute).

Preheat the oven to 350°.

Cream the cashew butter and splenda in a bowl. Add the vanilla, baking powder and egg. Mix until combined (will be sticky). Fold in chocolate chips.

Roll into 12 balls, place on a cookie sheet. Then slightly press down on each one to flatten just a little bit.

Bake about ten minutes and let set for a few minutes before taking them off the cookie sheet (or else they’ll just fall apart).

Makes 12, each cookie:

170 cals
13 g fat
13 g carb
5 g protein

Flourless, Sugar Free Peanut Butter Cookies

Flourless, Sugar Free Peanut Butter Cookies

1 cup creamy ANPB
1 cup Splenda Granular
1 tsp baking powder
1/4 cup egg white

Preheat the oven to 350°.

Cream the peanut butter and splenda in a bowl. Add the baking powder and egg. Mix until combined (will be sticky).

Roll into 12 balls, place on a cookie sheet. Then slightly press down on each one to flatten just a little bit. You can use your fork to create the quintessential peanut butter cookie.

Bake about ten minutes and let set for a few minutes before taking them off the cookie sheet (or else they’ll just fall apart).

Makes 12, each cookie:

151 cals
11 g fat
6 g carb
6 g protein

Kung Pao Amy

Don’t tell Maggie that I call this Kung Pao sauce, because she’ll probably cringe at my obvious whiteness, but I wanted a spicy chinese-food tasting meal this week and this is what I came up with.

5 Tbs vinegar
4 Tbs lite soy sauce
1 Tbs sesame oil
2 Tbs cornstarch, dissolved in 2 Tbs water
1 packet Splenda
6 ounces of Chinese chili sauce (found in the Asian food section of the store)

This made enough for 12 meals and I put it over a mix of chicken, rice and the Asian blend of frozen veggies from my market.

Nice and spicy and chinese-y. Therefore, it must be Kung Pao sauce, right? 😛

Pumpkin Soup

Pumpkin Soup

A nice starter or side. Pair it with turkey breast for an autumn meal.

Ingredients:

6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup Fage
5 whole black peppercorns

Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.

Puree the soup with an immersion blender or in small batches using a food processor or blender.
Return to pot, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in Fage. Pour into soup bowls and garnish with fresh parsley.

Makes six servings, each:
93 calories
<1 g fat
17 g carb
6 g protein


Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
October 2007
M T W T F S S
« Sep   Nov »
1234567
891011121314
15161718192021
22232425262728
293031  
wordpress visitor counter

%d bloggers like this: