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October 01, 2005
Dill-Cucumber Dip
Ingredients:
1 large onion
2/3 cup low-fat plain yogurt
8 oz. fat-free cream cheese
1/4 tsp table salt
1/8 tsp black pepper, or to taste
2 tsp. dill, fresh, or 1 tsp dried dill weed
2 large cucumbers, peeled and cut into bite-sized cubes
Instructions:
Chop onion in a food processer or blender. Add yogurt, cream cheese, salt, pepper and dill. Whir until well combined. Fold in cucumber; chill until ready to serve. Yields about 3 heaping tablespoons per serving, with 6 servings total.
Posted by Kelli Little at 03:19 PM
Creamy Low Fat White Sauce
Ingredients:
2 tablespoons finely minced onion
1/2 cup chicken broth
2 cups skim milk
1/3 cup all-purpose flour
1/2 cup dry white wine
1 tsp chicken base or bouillon granules
salt and pepper, to taste
freshly grated Parmesan cheese or shredded cheddar cheese, optional
Directions:
Cook onion and broth in a 1-quart saucepan until liquid is almost all cooked away.
In a small bowl, whisk flour with the skim milk. Add to the saucepan and continue to cook, whisking, until sauce begins to thicken. Add wine and soup base; taste and season with salt and pepper.
If desired, blend in a few tablespoons of freshly grated Parmesan cheese or a little shredded Cheddar cheese, and cook over low heat for 2 to 3 minutes longer, until well blended.
My mom likes to mix in a can of salmon, and make a salmon gravy to put over potatoes or pasta. It's an Alaskan thing, but it's good.
Posted by Kelli Little at 03:15 PM
Light Seafood Sauce
Ingredients:
1 tbls vegetable oil
2 tbls dry sherry
1/2 pound bay scallops or cut-up sea scallops
8 ounces sliced mushrooms
3 green onions, finely chopped
1 tbls butter
2 tbls flour
1/2 cup water
1 cup nonfat evaporated milk
Directions:
Heat oil in medium skillet. Saute scallops and mushrooms, sprinkle with sherry as they cook. When scallops are cooked through, set this aside. Melt butter in a small saucepan. Add flour and stir until combined. Add evaporated milk, salt, and pepper and heat slowly until thickened. Add scallop/mushroom mixture together and heat until it is hot. Do not boil.
This mixture should be served with baked or broiled fish, or used to moisten a seafood stuffing.
Posted by Kelli Little at 03:11 PM
Leftover Turkey Soup
Ingredients:
Broth
3 cups sliced carrots
2 cups sliced celery
1 cup diced onion
3 boxes Lipton Noodle
Turkey (in chunks)
Directions:
Use the brother from what you cooked your turkey in. Simmer the broth with all of the ingredients within until the vegetables are tender. Salt and pepper to taste.
Posted by Kelli Little at 03:08 PM
Stovetop Seafood Bake
Ingredients:
1 1/2 lb. baby red potatoes
Four 1 1/4 lb live lobsters
3/4 lb linguica or chorizo sausage, cut into 2" pieces
4 ears of corn, shucked
3 lb. steamer (soft-shell) clams, soaked
4 sticks (1 lb) butter, melted
2 leamons, sliced
2 cups cornmeal
Directions:
Place potatoes in a 20 quart pot and add enough cold water to just cover the potatoes. Put a lid on the pot and bring the water to a rolling boil. Turn the heat off. Add lobsters to the pot, layering them carefully to optimize the use of space. First add sausage, then corn, followed by steamer clams. Cover the pot (use foil if the pot is too full for the lid), turn the heat to high, and cook for 8 to 10 minutes or until the loberts' shells are a deep red. While the clambake is cooking, melt butter over low heat in a small saucepan. Reserve some cooking broth from the pan for the clams. Serve the broth, melted butter, and lemons on the side.
To Soak Clams: You want to soak the clams to get all the dirt and filth out of them. To do so, soak the steamer clams in a pot filled with cold water and about 2 cups of cornmeal for about 8 hours. You can change the water and add more cornmeal in about four hours if you believe it is necessary. Rinse the clams before adding them to your stockpot.
Posted by Kelli Little at 02:57 PM