Thursday, July 30, 2015

Whole-Wheat Strawberry Shortcakes

I started with the following recipe that I found online while searching for a whole-wheat shortcake recipe: Taste of Home. The end result was delicious, so I have added this to my recipe collection. Below is the recipe I kept with the very slight modifications that I made - mostly I just downsized the recipe, although I made a couple of minor alterations to the ingredients, as well.


Ingredients - 3 to 4 servings
1½ cups fresh strawberries
1 teaspoon maple syrup - I used store bought sugar-free syrup
1 cup whole-wheat flour
1¼ teaspoons baking powder
¼ teaspoon salt
⅛ teaspoon baking soda
2 tablespoons cold trans-fat-free butter - I used Smart Balance Buttery Blend
2 tablespoons light olive oil
1 egg
3 tablespoons fat-free milk
2 tablespoons honey

In a bowl, thoroughly mash ½ of strawberries; stir in syrup. Slice remaining strawberries; add to crushed strawberries and toss to coat. Refrigerate, covered, while preparing shortcakes.

Preheat oven to 400°. In a large bowl, whisk flour, baking powder, salt, and baking soda. Cut in butter until crumbly. 

Tuesday, July 28, 2015

Roasted Cabbage

I had read a few recipes for roasting cabbage, and decided to try it last night. We loved this, so I am sharing our results!

ready to eat!

Ingredients - enough for about 2 to 3 people
½ head cabbage
extra-virgin olive oil
sea salt and freshly ground pepper to taste
Optional:
minced garlic, turkey bacon, or shredded cheese

Directions
Heat oven to 400°F while preparing cabbage.

Tuesday, July 7, 2015

Deliciously Different Crab Salad Idea

I came up with the following flavor combination for crab pasta salad yesterday, and it was delicious!

click on photo to enlarge it

Ingredients
• ½ cup dry whole-wheat pasta - I used about ¾ cup penne pasta, although I think ½ cup of corkscrew or bowtie pasta would have been a better choice  
• 8 oz. flaked crab - I used Louis Kemp crab delights
• ½ sliced green onion - I used about ½ of the onion, including the greens
• ½ cup crunch: chopped celery, cucumber, or bell pepper - I used chopped green pepper because I already had one cut
• equal amounts of low fat mayo and nonfat yogurt - I used just under ½ cup each
• sliver of fresh ginger, peeled and minced
• ½ cup chopped tomatoes - I halved or quartered Sunset produce sweet grape size tomatoes, since I had an open package
• fresh cilantro and parsley, optional
• fresh lemon juice from a lemon wedge

Directions
Cook pasta according to package directions. Drain, rinse in cool water, drain again, and place in a serving bowl. Add flaked crab, green onion, and whatever crunch vegetable you have chosen. Stir to combine.