Healthified Creamy New Potatoes and Green Beans - Healthified - Eat Better America
This was an easy hot side dish. I would recommend quartering the potatoes for better cooking and for easier eating of the final dish.
Monday, June 21, 2010
Healthified Tandoori Turkey Tenderloins - Dinner - Eat Better America
Healthified Tandoori Turkey Tenderloins - Dinner - Eat Better America
This is good! Easy too. It says to grill over medium coals. I have a gas grill so I just grilled over that with the cover open except for about the last 5 minutes of cooking I closed the lid because the meat wasn't reaching desired internal temperature.
I used Greek plain yogurt. It was yummy!
This is good! Easy too. It says to grill over medium coals. I have a gas grill so I just grilled over that with the cover open except for about the last 5 minutes of cooking I closed the lid because the meat wasn't reaching desired internal temperature.
I used Greek plain yogurt. It was yummy!
Saturday, June 5, 2010
Maple-Oatmeal Scones
From the Jan/Feb 2010 Food Network Magazine
I really should have taken a picture. They were beautiful. I'll post the recipe as it was in the magazine. I cut the recipe in half and used a 2 inch round cookie cutter (rather than the 3 inch round the recipe calls for). It made 12 of that size. Those were big enough for us!
Active: 30 min/ Total: 50 min
Makes 14 very large round scones
FOR THE SCONES
3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking oats (I used old fashioned and it turned out fine), plus additional for sprinkling if desired (I didn't sprinkle)
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter, diced
1/2 cup cold buttermilk (you can make your own buttermilk. 1 T lemon juice, add milk to make 1 cup)
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash
FOR THE GLAZE
1 1/4 cups confectioners' sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
1. Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.
2. Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.
3. Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
4. To make the glaze, combine the confectioner's sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.
Recipe from The Barefoot Contessa Cookbook.
I really should have taken a picture. They were beautiful. I'll post the recipe as it was in the magazine. I cut the recipe in half and used a 2 inch round cookie cutter (rather than the 3 inch round the recipe calls for). It made 12 of that size. Those were big enough for us!
Active: 30 min/ Total: 50 min
Makes 14 very large round scones
FOR THE SCONES
3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking oats (I used old fashioned and it turned out fine), plus additional for sprinkling if desired (I didn't sprinkle)
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter, diced
1/2 cup cold buttermilk (you can make your own buttermilk. 1 T lemon juice, add milk to make 1 cup)
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash
FOR THE GLAZE
1 1/4 cups confectioners' sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
1. Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.
2. Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.
3. Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
4. To make the glaze, combine the confectioner's sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.
Recipe from The Barefoot Contessa Cookbook.
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