Monday, July 26, 2010

Buttercrust Corn Pie with Fresh Tomato Salsa

I marked this recipe to try over nine years ago (yes, you read that right - nine years ago!). In fact, it was in the first issue of Cooking Light magazine I ever bought. And I am so glad that I finally tried it! It's a lovely dish that highlights the best of summer produce.

Buttercrust Corn Pie with Fresh Tomato Salsa
Cooking Light, June 2001

2 1/2 cups chopped tomato
1/2 cup thinly sliced green onions
2 tablespoons chopped seeded jalapeno pepper
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon black pepper

1 1/4 cups crushed fat-free saltine crackers (about 35 crackers) (I used regular)
3 tablespoons grated fresh Parmesan cheese
3 tablespoons butter, melted
1 large egg white, lightly beaten
Cooking spray
1 1/4 cups fat-free milk
2 3/4 cups fresh corn kernels (about 5 ears)
1 teaspoon sugar
1/2 teaspoon onion salt (I used 1/4 teaspoon salt & 1/4 teaspoon granulated onion)
2 tablespoons all-purpose flour
1/2 cup thinly sliced green onions
3 tablespoon chopped ripe olives
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1/8 teaspoon paprika

Preheat oven to 400F.

To prepare salsa, combine the first 7 ingredients in a medium bowl.

To prepare the pie, combine the crackers, cheese, butter, and 1 egg white in a medium bowl. Toss with a fork until moist; reserve 2 tablespoons. Press the remaining cracker mixture into the bottom and up the sides of a pie plate coated with cooking spray. Bake at 400F for 5 minutes; cool on a wire rack.

Combine 1 cup milk, corn, sugar, and onion salt in a medium saucepan. Bring to a boil over medium heat; reduce heat, and simmer 3 minutes. Combine 1/4 cup milk and flour in a small bowl; gradually add to corn mixture. Cook until thick (about 1 minute); remove from heat. Stir in 1/2 cup onions and olives. Combine 2 egg whites and the egg in a small bowl; gradually add to corn mixture. Pour into prepared crust, and sprinkle with 2 tablespoons cracker mixture and paprika.

Bake at 400F for 20 minutes or until the center is set. Serve with salsa.

6 servings

277 Calories, 9.6g Fat, 11.1g Protein, 40.2g Carbs, 3.9g Fiber, 54mg Chol, 2.3mg Iron, 758mg Sodium, 140mg Calcium

Wednesday, July 14, 2010

Fish Tacos

I made these fish tacos again for dinner tonight. They were fantastic! I served it with Spanish rice and a ccorn salad.

Tuesday, July 13, 2010

Sweet Challah

This is THE BEST challah recipe! I've made it many times, and it always comes out perfectly. The bread is really soft.  It is sweet, but not too sweet. And the honey adds a wonderful fragrance to the loaves.
It also multiplies beautifully if you need more than one challah.
One thing though - don't attempt to make it without the saffron. I did that once and the challah was really bland. I know that saffron is expensive, but just a little bit goes a really long way, and it is worth the splurge.
Let me also add that your house will smell fantastic for hours after they are baked!!

Sweet Challah
Cooking Light, November 2005

1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
3 tablespoons honey
Dash of saffron threads, crushed
3 tablespoons butter, melted and cooled
1 teaspoon salt
1 large egg
3 cups bread flour (about 14 1/4 ounces), divided
Cooking spray
1 teaspoon cornmeal
1 teaspoon water
1 large egg yolk, lightly beaten
1/4 teaspoon poppy seeds

Dissolve yeast in 1 cup warm water in a large bowl; stir in honey and saffron threads. Let stand for 5 minutes. Add melted butter, 1 teaspoon salt, and egg; stir well with a whisk.

Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour to yeast mixture, and stir until a soft dough forms. Cover and let stand for 15 minutes.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down. Shape dough into a ball; return to bowl. Cover and let rise an additional 40 minutes or until doubled in size. Punch dough down; cover and let rest 15 minutes.

Divide dough into 3 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), on a lightly floured surface, roll each portion into a 25-inch rope with slightly tapered ends. Place ropes lengthwise on a large baking sheet sprinkled with cornmeal; pinch ends together at untapered ends to seal. Braid ropes; pinch loose ends to seal. Cover and let rise 20 minutes or until almost doubled in size.

Preheat oven to 375°.

Combine 1 teaspoon water and large egg yolk, stirring with a fork until blended. Uncover loaf, and gently brush with egg yolk mixture. Sprinkle evenly with 1/4 teaspoon poppy seeds. Bake at 375° for 30 minutes or until loaf sounds hollow when tapped. Cool on a wire rack.

1 loaf, 12 servings per loaf
157 Calories, 4.1g Fat, 5g Protein, 26.9g Carbohydrate, 1.7mg Iron, 202mg Sodium, 7mg, Calcium

Farfalle with Zucchini, Mint, and Almonds

This is a lovely summer pasta dish. Although I do not grow my own vegetables (I've killed pretty much everything I've tried growing, except for rosemary and oregano), I know that many people who have gardens tend to have an abundance of zucchini and mint, and this would be a great way to use some of it up.
I served it with a simple tomato salad (sliced vine-ripened tomatoes, minced fresh garlic, coarse sea salt, freshly ground black pepper, and extra-virgin olive oil). This salad would also be wonderful with it.

Farfalle with Zucchini, Mint, and Almonds
Vegan Italiano, Donna Klein

2 medium zucchini (about 6 ounces each), cut into 1/2-inch cubes
1/2 cup loosely packed fresh mint or basil
1/4 cup extra-virgin olive oil
1/4 cup blanched almonds
2 large garlic cloves, peeled
1 teaspoon coarse salt, plus additional to taste
Freshly ground black pepper, to taste
1 pound farfalle (bow tie pasta), cooked according to package directions until al dente, drained

Place the zucchini in a medium saucepan with salted water to cover; bring to a boil over high heat. Reduce the heat to medium and cook until tender, about 3 minutes. Drain.

Place the mint, oil, almonds, garlic, salt, and pepper in a food processor fitted with the knife blade; process until smooth. Add about three-fourths of the drained zucchini and process until pureed but still slightly chunky.

Place the hot cooked pasta in a large bowl and add the zucchini puree and remaining zucchini; toss well to thoroughly combine. Serve warm or at room temperature.

5 to 6 main-dish servings, or 8 pasta-course servings

Per serving: 490 Calories, 14g protein, 16g Total Fat, 2g Sat. Fat, 0mg Cholesterol, 72g Carbohydrate, 4g Dietary Fiber, 388mg Sodium