CREAMY PISTACHIO DESSERT

Ingredients:
1 tub (12 oz) fat-free cream cheese
1/4 tsp vanilla
6 tbsp Equal sweetener
2 cups cold skim milk
1 pkg (1 oz) sugar-free instant pistachio pudding
22 low-fat chocolate wafers (like vanilla wafers)
Directions:
In food processor, combine cream cheese, vanilla, and sweetener. Process until smooth. In medium bowl, combine cold milk and pudding mix, and whip or beat for 2 minutes. Pour into food processor with cream cheese mixture and process until thoroughly mixed. Line bottom of 8-inch round or square dish with 20 chocolate wafers. Save 2 wafers to crumble and garnish top. Pour pudding mixture over wafers. Sprinkle top with wafer crumbs. Chill about 1 hour and serve.
Makes 9 Servings.
Dietary Exchanges: 1 Starch, 1 Lean Protein
Nutrients Per Serving:
131 Calories
0.7 g Fat
0.06 g Saturated Fat
15.8 g Protein
13.6 g Carbohydrate
8 mg Cholesterol

PINEAPPLE CREAM CAKE

Ingredients:
non-fat nonstick cooking spray
1 box (8 1/2 oz) Estee pound cake mix
1 can (8 oz) crushed pineapple, drained
3/4 c fat-free sour cream
1/4 tsp almond extract
1/4 c Equal sweetener
1/2 tsp vanilla
1 egg white
1/2 c water
Directions:
Spray 8-inch square glass baking dish with cooking spray. In large bowl, combine all ingredients and mix with electric mixer. Pour batter into baking dish and bake at 350 degrees for 35 to 40 minutes. Be sure to test center of cake before removing from oven. Cool and serve.
Makes 12 Servings.
Dietary Exchanges: 1 Starch, 1/2 Lean Protein, 1/4 Fruit
Nutrients Per Serving:
119 Calories
1.7 g Fat
0.84 g Saturated Fat
6.2 g Protein
19.4 g Carbohydrate
0 mg Cholesterol

BROWNIE SOUR CREAM CAKE

Ingredients:1 box (8 1/2 oz) Estee light chocolate cake mix1/4 c fat-free sour cream1/3 c Equal sweetener1 tsp vanilla1 egg white1/2 cup plus 1 tbsp waternon-fat nonstick cooking spray1/4 c mini chocolate chips
Directions:
In large bowl, combine cake mix, sour cream, sweetener, vanilla, egg white and water. Mix with electric mixer until smooth. Spray 8-inch square glass baking dish with cooking spray. Pour batter into baking dish and sprinkle with mini chocolate chips. Bake at 350 degrees for 30 to 35 minutes. Test center of cake with toothpick to check for doneness.
Makes 12 Servings.
Dietary Exchanges: 1/2 Fat, 1 1/4 Starch
Nutrients Per Serving:
125 Calories
2.2 g Fat
1.15 g Saturated Fat
7.5 g Protein
18.3 g Carbohydrate
0 mg Cholesterol
Source: Real Food for People with DiabetesAuthor: Doris Cross with Alice Williams

MAVA BURFI

Ingredients:
500 gms khoya
300 gms. powdered sugar
1 tsp. cardamom powder
2 sheets silver foil (edible)
Method:
Mash khoya . Mix in tne sugar. Put into a heavy saucepan.
Cook on slow flame, stirring continuously.
Cook till the mixture is a very soft lump.*
Place on a working board and roll with a rolling pin to 1/2 inch thickness.
Cool a little. Spread on the working board silver foil carefully and evenly.
Make incisions with knife to cut in the desired size and shape.
Note: Burfi is usually cut into 1 1/2 inch squares.
Variation:
To make chocolate mava burfi: Follow till * as above. Divide the mixture in two parts 1/3 and 2/3
In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. chocolate colour.
Roll both parts separately. Place the chocolate on the mava layer. Roll lightly.
Continue as for mavaburfee.
Serves: 25 helpings
Time required:1/2 hr.
Shelf life: 10 days

CHOCLATE CHIP & CHERRY COOKIES

Ingredients:
1/2 c hard margarine, softened2 eggs3/4 c brown sugar, packed1 tsp vanilla1 1/2 c brown rice flour1/3 c potato starch1 tsp baking powder1/2 tsp baking soda1/2 c semi-sweet chocolate chips1/2 c dried bing cherries (or dried cranberries)
Directions:
Cream margarine and sugar until fluffy. Add eggs one at a time, beating after each one. Add vanilla and stir. Combine and sift rice flour, potato starch, baking powder and soda. Add flour mixture to creamed margarine and sugar mixture. Mix in chocolate chips and cherries. Cover and refrigerate for one hour. Drop by tablespoonfuls onto a nonstick cookie sheet. Bake at 350 degrees for about 10 minutes or until golden brown. Cool slightly on baking sheets before removing cookies onto wire rack. Place cooled cookies in a sealed container. Can be frozen.
Makes 45 Cookies.
Dietary Exchanges: 1/2 Starch, 1/2 Fat
Nutrients Per Serving:
62.5 Calories
3.4 g Total Fat
7.6 g Carbohydrate
.5 g Fiber
.9 g Protein
Source: Great Temptations Recipes for People with Celiac Disease and DiabetesAuthor: Kathryn Manraj

LEMON OATMEAL COOKIES

Ingredients:
2/3 c vegetable oil
2/3 c brown sugar
1/2 c egg whites
2 tbsp lemon juice
2 tbsp grated fresh, or finely chipped, dried lemon rind
1 tsp lemon flavoring
1 c all-purpose flour
1 c rolled oats
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 cup crispy rice cereal
Directions:
Place oil and brown sugar in a mixer bowl in a mixer bowl and mix at medium speed until creamy. Add egg whites, lemon juice, rind and flavoring and mix at medium speed until well blended. Stir flour, oatmeal, baking powder and baking soda together to blend well. Add to creamy mixture while beating at medium speed. Stir in cereal. Drop by the tablespoonful onto cookie sheets left ungreased, or lined with aluminum foil. Bake at 350 degrees for 8 to 10 minutes or until cookies are lightly browned. Remove cookies to a wire rack and cool.
Makes 36 Cookies.
Dietary Exchanges: 2/3 Bread, 1 Fat
Nutrients Per Serving:
87 Calories
4 g Fat
11 g Carbohydrate
1 g Protein
Source: The Diabetic Newsletter

PR XVIII Mongolian BBQ

21 desember 2008, minggu

Hari ini menunya Mongolian BBQ yang dibikin buat PR. Resepnya bisa nyontek disini,
Bahan
200 gr daging babi/sapi, iris lebar
1 bh timun potong korek
1 bh wortel potong korek
1 bh bwg bombai iris tipis

Saos
3 siung bwg putih, cincang halus
2 cm jahe, cincang halus
1 sdt kaldu ayam
2 sdt madu
4 sdm kecap asin
1 sdm mirin
1 sdm minyak wijen
2 sdm gula

Cara
1 campur daging, timun, wortel n bwg bombai ke saos selama 2 jam ato lebih
2.panggang di pemanggang yg diolesi minyak sambil diperciki saos, diaduk hingga matang

Rasanya bener bener meresap...enak banget...rahasianya ternyata ada di saosnya...Husband bilang, jarang jarang makan timun dimasak pake daging begitu. .. oishii........kapan kapan boleh coba bikin lagi nih.. gampang, praktis n enak..

BEETROOT HALWA

INGREDIENTS
1 kg beetroot (चुकुन्दर)
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
1 tbsp ghee
Method
Peel and grate beetroot
Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir
continuously. Add sugar and cook
further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the
ghee oozes out. Serve hot, decorated with a chopped almond or pista.
See Beetroot Halwa Photo above

ATTE KA SHEERA (WHEAT FLOUR HALWA)

INGREDIENTS
2 tbsp. wheat flour
2 1/2 tbsp. ghee
3/4 to 1 cup sugar or molasses (jaggery)(गुड )
elaichi powder
chopped pista and almonds
Method
Add flour and roast on slow fire, stirring continuously
Side by side add to sugar 2 1/2 cups water and keep to boil
When the atta becomes a golden brown, add the boiling sweet water
Stir gently and continuously till excess water evaporates and the ghee separates.
Decorate with chopped nuts.

See Atte ka Halwa Photo above

Merry Christmas

I'm not sure if I will get a chance to post between now and 27th/28th - we are off on our round-the country jaunt to try and see as many people as possible in the smallest possible time frame. I might manage the occasional tweet (www.twitter.com/justcookit) but it is unlikely if I will manage to get to a computer.

We started our celebrations last night with foie gras and truffles with home made bread followed by duck and potato dauphinoise. If the festivities continue in a similar vein I will be very, very happy indeed.


And so, all that remains to say is have a very merry Christmas, yuletide or Saturnalia (depending on your religious, or otherwise, persuasion) and get busy nomming some top class foodage. The diet can start in '09.

Baked Cheese Cake

21 desember 2008, minggu,

Hujan sepanjang hari...enaknya bikin sesuatu buat cemilan. Bareng Mei bikin cheese cake pake cream cheese yang dibeli kemarin waktu pulang dari taman. Teman juga nyobain beli n niat bikin tuh. Wah, kali ini bikinnya enak banget? ato emang da lama ga bikin ya, pas dimakan lembut banget di mulut...enakkk...

Resepnya di dapet dari bungkusan cream cheese nya. Bahannya
200 gr cream cheese
60 gr gula
2 bh telur
3 sdm tepung
2 sdm air lemon
200 cc kream kental
20 gr mentega

Caranya
1. Lumerkan cream cheese dalam suhu ruangan, aduk rata, campur gula, aduk rata lagi
2. Masukkan kocokan telur sedikit demi sedikit, tetap aduk
3. Masukkan tepung, kream kental, air lemon, aduk rata
4. Campurkan mentega cair ke dalam adonan, aduk rata
5. Oven 180 drjat 30 -40 menit
6. Sajikan dingin , 2- 3 jam masukkan ke kulkas.

Sorenya dapet sms dari temen, die bilang, da nyoba bikin kuenya, ternyata mudah banget n enak...wah, die bilang oishiii katta....anaknya juga ikutan makan ... Mei n Xiang juga makan ...husband bilang kali ini lebih enak dari yg kemarin2 bikin... yummyyy

And Another Award!!! The Lemonade one :)

I would like to thank Turkish Food Passion for this wonderful and cute award. I am flattered. Thank you very much. And I would like to send Christmas and New Year's greetings to all the fellow bloggers and readers. Sorry it's been a while since I posted new recipes, but I am in lebanon right now, Yes!!!!!!!!!!!!!! Lately I had multiple things going on all at the same time: New house, my husband switched jobs and he's overseas again now, me traveling to Lebanon for the holiday season and much, so it's been hectic!!!!!!!!!! But I promise that I will post new recipes very very soon!