Sunday, June 27, 2010

Italian Potato Dumplings

Italian Potato Dumplings

Servings: Serves 4
Prep time: 25 minutes
Cook time: 3 minutes

2 pounds potatoes
1 egg
1 teas. olive oil
Pinch of salt
3 1/4 cups flour
1/4 c. grated cheese
Tomato sauce, pesto sauce, ratatoulle

Boil potatoes in their skins until tender. Drain, peel and put through a ricer (or mash until smooth). When cool, combine with the egg, olive oil, grated cheese and salt. Gradually add flour, then knead thoroughly until very smooth. Take pieces of dough and roll into rope-like strips. Cut into 1-inch pieces. Thin each piece by pressing with the thumb in a flipping motion away from you. Drop gnocchi into boiling salted water. After gnocchi rise to the surface, cook for 3 minutes longer. Drain. Transfer to platter and serve with tomato sauce and grated cheese.

Peach-Mango Popsicles

Peach-Mango Popsicles
1 cup puréed mango (from peeled fruit)
1 cup puréed ripe peaches (from peeled fruit)
1/4 cup water
2 tablespoons sugar
Lime or lemon juice to taste
6 to 8 popsicle sticks

Combine fruit purées in a medium bowl. Heat water and sugar, stirring until sugar dissolves. Add to purées with lime or lemon juice to taste. If you have popsicle molds, fill them, leaving some room at the top to allow for expansion, set the lids in place and insert the sticks through the holes. If you don’t have popsicle molds, fill small cups or empty yogurt tubs about 3/4 full, stretch plastic or foil across the top and make a small slit to insert sticks. Freeze until firmly set, 3 to 4 hours. To remove the pops, first remove the lids or wrap, then squeeze the sides of the molds, twisting them slightly, to dislodge the pop. If necessary, rinse the outside of the molds under hot water first.

Sunday, June 6, 2010

Roma Latte' Slush

Roma Latte'

1 8oz c soy milk
2 tsp Torani's hazelnut syrup
2 heaping tsps Roma (coffee substitute)

Heat soy milk (do not boil) Mix remaining ingredients w milk. You could stop here and just have it warm and toasty or you could cover and freeze 8 hours.

Let thaw slightly in refrigerator; add remaining 1 cup milk. Beat at medium speed with an electric mixer until smooth. Garnish, if desired. Serve immediately.

Tuesday, June 1, 2010

Jiggle Fluff Pie

Strawberry and chocolate jiggle-fluff pie
Sunny Anderson


• 2 cups salted pretzels, lightly broken
• 2 sticks unsalted butter, melted
• 7 tablespoons granulated sugar
• 8 ounces cream cheese, at room temperature
• 1/4 cup powdered sugar
• 3 tablespoons cocoa powder
• 4 cups heavy cream, chilled and divided
• 1 teaspoon vanilla extract
• Salt
• 2 cups pineapple juice
• 1 6-ounce box strawberry-flavored powdered gelatin mix
• 2 cups frozen chopped strawberries, thawed
• 1-ounce piece semisweet chocolate bar, for shaving


Preheat the oven to 400 degrees Fahrenheit.

In a 13-by-9 inch pan, add the pretzels, butter and 2 tablespoons sugar. Stir to combine. Press mixture into the bottom of the pan and bake eight to 10 minutes. Remove from the oven and set aside to cool.

In a stand mixer or a medium bowl, add the cream cheese, 2 tablespoons sugar, powdered sugar and cocoa powder, and beat until well blended. In a clean bowl, combine 2 cups of the heavy cream, vanilla, 1 tablespoon sugar, and a pinch of salt and beat until soft peaks form. Gently fold the whipped cream into cream cheese mixture and spread it evenly over the cooled pretzel crust.

Add the pineapple juice to a small pot over medium-high heat, and bring to a simmer. Remove from the heat, add the gelatin powder and stir to dissolve. Add the strawberries and let mixture come to room temperature or quick chill it over a bowl filled with ice water while whisking. Pour the gelatin mixture over cream cheese layer and refrigerate until set, which takes about one hour.

Whip the remaining 2 cups of heavy cream with remaining 2 tablespoons sugar. When the strawberry gelatin layer is set, smooth the whipped cream over the top and sprinkle evenly with chocolate shavings.

Refrigerate at least two hours before serving.

BBQ Tofu Sandwiches

This one's definitely a keeper!

BBQ Tofu Sandwich

Makes: 4 servings
Active time: 25 minutes | Total: 25 minutes

Though vegetarian BBQ may be an oxymoron, once you take a bite of this delicious tofu sandwich topped with coleslaw and dill pickles you will love the contradiction. Serve with: Baked beans and corn on the cob.

1/4 cup thinly sliced onion
1 14-ounce package extra-firm or firm water-packed tofu, drained
1/8 teaspoon salt
1 tablespoon canola oil
1/2 cup prepared barbecue sauce
1 1/2 cups coleslaw mix or finely shredded cabbage
2 tablespoons low-fat mayonnaise
2 teaspoons red-wine vinegar
1/4 teaspoon garlic powder
Freshly ground pepper to taste
4 whole-wheat hamburger buns, toasted
4 dill pickle sandwich slices

1. Place onion in a small bowl, cover with cold water and set aside. Stand tofu on its long narrow side. Cut lengthwise into 4 rectangular slabs, each about 1/2 inch thick, and pat dry. Sprinkle with salt.
2. Heat oil in a large nonstick skillet over medium heat. Add the tofu slabs (depending on the size of your pan, the tofu may slope up the sides a little). Cook until browned on both sides, about 4 minutes per side. Reduce heat to low. Add barbecue sauce and carefully turn the tofu to coat with the sauce. Cover and cook for 3 minutes more.
3. Meanwhile, combine coleslaw (or cabbage), mayonnaise, vinegar, garlic powder and pepper in a medium bowl. Drain the onion.
4. To assemble sandwiches, place about 1/3 cup of the coleslaw (or cabbage) mixture on each bun and top with a tofu slab, a pickle slice and a few onion slices. Spread any sauce remaining in the pan on the top buns.
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