Emily Carlson's Cooking Website

Marbled-Chocolate Banana Bread - Emily Carlson

2008-01-25T12:47:00.000-08:00

Chocolate and bananas are a natural pair. Toast and top with a spoonful of peanut butter for breakfast. Rating:

Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray

Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.

Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield
1 loaf, 16 slices (serving size: 1 slice)

Nutritional Information
CALORIES 183(23% from fat); FAT 4.7g (sat 2.8g,mono 1.4g,poly 0.2g); PROTEIN 3.1g; CHOLESTEROL 8mg; CALCIUM 18mg; SODIUM 180mg; FIBER 1.3g; IRON 1.1mg; CARBOHYDRATE 33.4g

Cooking Light, SEPTEMBER 2003

Stove-Top Macaroni and Cheese with Roasted Tomatoes - Emily Carlson

2008-01-22T10:44:00.000-08:00

In Step 4, the macaroni mixture is cooked over medium-low heat so the cheese won't become stringy and the sauce, grainy.

Ingredients
3 cups halved cherry tomatoes
Cooking spray
1/4 teaspoon black pepper
3 ounces sourdough bread, torn into pieces
1 teaspoon butter, melted
12 ounces large elbow macaroni
2 cups (8 ounces) shredded extrasharp cheddar cheese
1/4 cup egg substitute
1 1/2 teaspoons kosher salt
1/4 teaspoon ground red pepper
1 (12-ounce) can evaporated low-fat milk

Preparation
Preheat oven to 375°.
Place tomatoes in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with black pepper. Bake at 375° for 30 minutes or until browned, stirring occasionally.

While tomatoes cook, place bread in a food processor; pulse 2 times or until crumbly. Toss crumbs with melted butter. Sprinkle the crumbs on a baking sheet, and bake at 375° for 12 minutes or until golden, stirring frequently.

Cook macaroni in boiling water 7 minutes; drain. Return macaroni to pan; place over medium-low heat. Add cheese and remaining ingredients; cook 4 minutes or until cheese melts, stirring constantly. Stir in tomatoes. Sprinkle each serving with about 3 tablespoons breadcrumbs.

Yield
8 servings (serving size: 1 cup)

Nutritional Information
CALORIES 357(29% from fat); FAT 11.4g (sat 6.6g,mono 3.1g,poly 0.8g); PROTEIN 18.1g; CHOLESTEROL 33mg; CALCIUM 350mg; SODIUM 669mg; FIBER 2g; IRON 2.7mg; CARBOHYDRATE 45.2g

Cooking Light, JANUARY 2005

Chicken Cordon Bleu - Emily Carlson

2008-01-20T14:07:00.000-08:00

Ingredients
1/4 cup fat-free, less-sodium chicken broth
5 teaspoons butter, melted
1 large garlic clove, minced
1/2 cup dry breadcrumbs
1 tablespoon grated fresh Parmigiano-Reggiano cheese
1 teaspoon paprika
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 thin slices prosciutto (about 2 ounces)
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
Cooking spray

Preparation
Preheat oven to 350°.
Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.

Yield
4 servings (serving size: 1 rolled chicken breast half)

Nutritional Information
CALORIES 297(30% from fat); FAT 9.9g (sat 4.4g,mono 3.6g,poly 1g); PROTEIN 45.5g; CHOLESTEROL 125mg; CALCIUM 94mg; SODIUM 619mg; FIBER 0.5g; IRON 1.9mg; CARBOHYDRATE 3.8g

Marie Meyer, Greensboro, North Carolina , Cooking Light, DECEMBER 2005

Spaghetti Carbonara with Leeks and Pancetta - Emily Carlson

2008-01-17T10:45:00.000-08:00

A small amount of the pasta's cooking liquid is whisked into the egg mixture to prevent the eggs from overcooking when added to the hot pasta. This procedure, called tempering, results in a rich, creamy sauce that easily coats the noodles.

Ingredients
8 ounces uncooked spaghetti
1/2 cup (2 ounces) finely grated Parmigiano-Reggiano cheese
1/4 teaspoon black pepper
1/8 teaspoon salt
1 large egg
1 large egg white
1/2 cup chopped pancetta (about 2 ounces)
2 cups thinly sliced leek (about 2 large)
2 garlic cloves, minced
2 tablespoons chopped fresh flat-leaf parsley

Preparation
Cook pasta according to the package directions, omitting salt and fat. Drain, reserving 1/4 cup cooking liquid.
Combine cheese, pepper, salt, egg, and egg white in a small bowl, stirring with a whisk. Gradually add the reserved 1/4 cup cooking liquid to egg mixture, stirring constantly with a whisk.

Cook pancetta in a large nonstick skillet over medium-high heat until crisp. Remove pancetta from pan, reserving drippings in pan; set pancetta aside. Add leek to drippings in pan, and sauté 4 minutes. Add garlic to pan; sauté for 1 minute. Add pasta, cheese mixture, and pancetta to pan; reduce heat, and cook 1 minute, tossing well to coat. Cook 1 minute. Sprinkle with parsley; serve immediately.

Yield
4 servings (serving size: 1 1/4 cups)

Nutritional Information
CALORIES 400(29% from fat); FAT 12.8g (sat 5.7g,mono 4.2g,poly 2.7g); PROTEIN 22.1g; CHOLESTEROL 78mg; CALCIUM 350mg; SODIUM 726mg; FIBER 2.7g; IRON 3.2mg; CARBOHYDRATE 49.4g

Jeanne Kelley , Cooking Light, NOVEMBER 2007

Cinnamon-Spiced Pork and Plums - Emily Carlson

2008-01-14T08:02:00.000-08:00

Described as "juicy, flavorful, and tender" in an online review, this dish dresses up pork chops with dried plums. Serve with couscous for a one-dish supper.

Ingredients
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon coarsely ground black pepper
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon olive oil
1/4 cup finely chopped shallots
1 teaspoon butter
1 cup pitted dried plums, halved (about 4 ounces)
1/3 cup dry white wine
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons chopped fresh parsley

Preparation
Combine first 4 ingredients in a small bowl; sprinkle evenly over pork. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add pork, and cook for 2 minutes on each side or until browned. Add shallots and butter; cook 30 seconds or until butter melts, stirring frequently. Add plums, wine, and broth, turning pork to coat. Cover, reduce heat to medium-low, and cook 2 minutes or until pork is done. Sprinkle with parsley.
Yield
4 servings (serving size: 1 pork chop, 1/4 cup sauce, and 1 1/2 teaspoons parsley)

Nutritional Information
CALORIES 334(33% from fat); FAT 12.3g (sat 4.3g,mono 5.7g,poly 1g); PROTEIN 32g; CHOLESTEROL 94mg; CALCIUM 43mg; SODIUM 252mg; FIBER 2.7g; IRON 2.1mg; CARBOHYDRATE 20.6g

Melanie Barnard , Cooking Light, NOVEMBER 2005

Red Bell Pepper Frittata - Emily Carlson

2008-01-12T11:39:00.000-08:00

Cooked couscous makes this meatless entrée more filling. Substitute 1 cup leftover cooked orzo, spaghetti, or vermicelli, if you prefer.

Ingredients
1/2 cup water
1/3 cup uncooked couscous
1 tablespoon water
3/4 teaspoon salt
1/4 teaspoon black pepper
4 large egg whites
3 large eggs
Cooking spray
2 cups red bell pepper strips
1 cup thinly vertically sliced onion
2 garlic cloves, minced
1/3 cup (1 1/2 ounces) shredded Manchego or Monterey Jack cheese

Preparation
Preheat oven to 350°.
Bring 1/2 cup water to boil in a small saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

Combine 1 tablespoon water, salt, black pepper, egg whites, and eggs in a medium bowl, stirring with a whisk.

Heat a 10-inch ovenproof nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper, onion, and garlic; sauté 5 minutes. Stir in couscous and egg mixture; cook over medium heat 5 minutes or until almost set. Sprinkle with cheese. Bake at 350° for 10 minutes or until set. Let stand 5 minutes before serving.

Yield
4 servings (serving size: 1 wedge)

Nutritional Information
CALORIES 204(30% from fat); FAT 6.8g (sat 3g,mono 2.3g,poly 0.7g); PROTEIN 15g; CHOLESTEROL 167mg; CALCIUM 169mg; SODIUM 716mg; FIBER 2.9g; IRON 1.3mg; CARBOHYDRATE 20.6g

Cheryl Alters Jamison and Bill Jamison , Cooking Light, JANUARY 2004

BBQ Chicken Pizza - Emily Carlson

2008-01-10T10:16:00.000-08:00

Online reviews raved about the contrast of flavors provided by tangy tomato chutney, savory chicken, and sharp cheddar cheese. If you can't find tomato chutney, make your own using the recipe provided, or use store-bought barbecue sauce.

Ingredients
1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
3/4 cup tomato chutney
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
2/3 cup diced plum tomato
3/4 cup (3 ounces) shredded extra-sharp white cheddar cheese
1/3 cup chopped green onions

Preparation
Preheat oven to 450°.
Place crust on a baking sheet. Bake at 450° for 3 minutes. Remove from oven; spread chutney over crust, leaving a 1/2-inch border.

Top chutney with chicken. Sprinkle diced tomato, cheese, and green onions evenly over chicken. Bake at 450° for 9 minutes or until cheese melts. Cut pizza into 6 wedges.

Note: If you can't find tomato chutney, make your own. Combine 2 cups diced plum tomato, 3 tablespoons brown sugar, 3 tablespoons cider vinegar, 1/8 teaspoon Jamaicañ jerk seasoning, and 1 minced garlic clove in a small saucepan; bring to a boil. Reduce heat to medium; cook 20 minutes or untril thickened.

Yield
6 servings (serving size: 1 wedge)

Nutritional Information
CALORIES 300(26% from fat); FAT 8.5g (sat 3.9g,mono 2.9g,poly 1g); PROTEIN 21.3g; CHOLESTEROL 48mg; CALCIUM 247mg; SODIUM 622mg; FIBER 1.2g; IRON 1.7mg; CARBOHYDRATE 35.2g

Cooking Light, DECEMBER 2002

Turkey and Cheese Pannini - Emily Carlson

2008-01-08T23:40:00.000-08:00

In Italian, "panini" means small bread and refers to a pressed sandwich. Using a grill skillet gives the sandwich appetizing grill marks, but the recipe works just as well in a regular nonstick skillet. If you don't have provolone cheese, you can use mozzarella.

Ingredients
2 tablespoons fat-free mayonnaise
4 teaspoons basil pesto
8 (1-ounce) thin slices sourdough bread
8 ounces sliced cooked turkey breast
2 ounces thinly sliced provolone cheese
8 (1/8-inch-thick) slices tomato
Cooking spray

Preparation
Combine mayonnaise and pesto, stirring well. Spread 1 tablespoon mayonnaise mixture on each of 4 bread slices; top each slice with 2 ounces turkey, 1/2 ounce cheese, and 2 tomato slices. Top with remaining bread slices.
Preheat grill pan or large nonstick skillet coated with cooking spray over medium heat. Add sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden brown.

Yield
4 servings (serving size: 1 sandwich)

Nutritional Information
CALORIES 257(29% from fat); FAT 8.2g (sat 2.9g,mono 0.2g,poly 0.1g); PROTEIN 18.4g; CHOLESTEROL 30mg; CALCIUM 204mg; SODIUM 1208mg; FIBER 4.1g; IRON 2.4mg; CARBOHYDRATE 30.4g

Lisa Zwirn , Cooking Light, MAY 2003

Margarita-Braised Chicken Thighs

2008-01-01T12:38:00.000-08:00

The test kitchen raved over this juicy, fruity dish inspired by the popular cocktail.

Ingredients
1/2 cup flour (about 2 1/4 ounces)
1 tablespoon paprika
2 teaspoons garlic powder
8 skinless, boneless chicken thighs (about 1 1/2 pounds)
1/2 teaspoon salt
1 tablespoon olive oil
Cooking spray
1 cup thinly sliced onion (about 1 medium)
5 garlic cloves, minced
1/2 cup dried tropical fruit
1/2 cup orange juice
1/4 cup tequila
1 lime, thinly sliced

Preparation
Preheat oven to 400°.
Combine first 3 ingredients in a small baking dish. Sprinkle chicken with salt; dredge chicken in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Transfer chicken to an 11 x 7-inch baking dish coated with cooking spray. Add onion to skillet; cook 3 minutes. Add garlic to pan, and sauté 1 minute.

Combine fruit, juice, and tequila in a microwave-safe dish, and microwave at high 2 minutes. Pour fruit mixture into pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute. Pour onion mixture over chicken; top with lime slices. Bake at 400° for 20 minutes or until chicken is done.

Yield
4 servings (serving size: 2 thighs and about 1/3 cup fruit mixture)

Nutritional Information
CALORIES 350(25% from fat); FAT 9.9g (sat 2.2g,mono 4.3g,poly 2.1g); PROTEIN 25.1g; CHOLESTEROL 94mg; CALCIUM 55mg; SODIUM 416mg; FIBER 2.7g; IRON 2.7mg; CARBOHYDRATE 37.9g

Julianna Grimes Bottcher , Cooking Light, OCTOBER 2005

Endive Stuffed with Goat Cheese and Walnuts

2007-12-29T13:49:00.000-08:00

These pretty appetizers have a lot going for them: The sweetness of the honeyed walnuts and orange sections complements the endive's natural bitterness, while goat cheese provides a smooth contrast to the crunch of the greens and nuts.

Ingredients
1/3 cup coarsely chopped walnuts
2 tablespoons honey, divided
Cooking spray
1/4 cup balsamic vinegar
3 tablespoons orange juice
16 Belgian endive leaves (about 2 heads)
1/3 cup (1 1/2 ounces) crumbled goat cheese or blue cheese
16 small orange sections (about 2 navel oranges)
1 tablespoon minced fresh chives
1/4 teaspoon cracked black pepper

Preparation
Preheat oven to 350°.
Combine walnuts and 1 tablespoon honey; spread on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes, stirring after 5 minutes.

Combine 1 tablespoon honey, vinegar, and orange juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 tablespoons (about 5 minutes).

Fill each endive leaf with 1 orange section. Top each section with 1 teaspoon cheese and 1 teaspoon walnuts; arrange on a plate. Drizzle the vinegar mixture evenly over leaves, and sprinkle evenly with chives and pepper.

Yield
8 servings (serving size: 2 stuffed leaves)

Nutritional Information
CALORIES 92(44% from fat); FAT 4.5g (sat 1.1g,mono 0.7g,poly 2.4g); PROTEIN 2.5g; CHOLESTEROL 3mg; CALCIUM 43mg; SODIUM 29mg; FIBER 2g; IRON 0.6mg; CARBOHYDRATE 11.9g

Cooking Light, SEPTEMBER 2001

Ham and Gruyère-Stuffed Potatoes

2007-12-26T13:08:00.000-08:00

Microwaving cooks the potatoes in a flash; briefly baking them at a high temperature once they're stuffed toasts the cheese topping.

Ingredients
4 (8-ounce) baking potatoes
2 teaspoons butter
1 teaspoon bottled minced garlic
1/2 cup fat-free milk
1/2 cup (2 ounces) shredded Gruyère cheese, divided
1/2 cup chopped cooked ham
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper

Preparation
Preheat oven to 500°.
Pierce the potatoes with a fork, and arrange in a circle on paper towels in microwave oven. Cover potatoes with damp paper towels. Microwave potatoes at high 12 minutes or until done, rearranging after 6 minutes. Let stand 2 minutes. Split open potatoes; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve shells; set pulp aside.

Heat butter in a small skillet over medium-high heat. Add garlic; sauté 30 seconds. Add milk; bring to a simmer. Pour milk mixture over potato pulp. Add 1/4 cup cheese, ham, and remaining ingredients, mixing well. Stuff shells with potato mixture. Sprinkle evenly with 1/4 cup cheese. Bake at 500° for 8 minutes or until the cheese begins to brown.

Yield
4 servings

Nutritional Information
CALORIES 358(19% from fat); FAT 7.5g (sat 4.2g,mono 2.4g,poly 0.5g); PROTEIN 14.1g; CHOLESTEROL 30mg; CALCIUM 209mg; SODIUM 425mg; FIBER 5.5g; IRON 3.5mg; CARBOHYDRATE 59.8g

Cooking Light, DECEMBER 2001

Pear-Cranberry Crisp

2007-12-23T08:04:00.000-08:00

This seasonal dessert doesn't take a lot of work. Prepare the topping earlier in the day, and refrigerate in a zip-top plastic bag. It's a beautiful and colorful addition to your holiday meal! Merry Christmas!

Ingredients
Filling:
6 cups sliced peeled pear (about 3 pounds)
1 teaspoon cornstarch
1/2 cup fresh cranberries
1/2 cup apple juice
1/4 cup maple syrup
1 teaspoon vanilla extract
3/4 teaspoon ground ginger
1/8 teaspoon sea salt
Cooking spray

Topping:
3/4 cup regular oats
3/4 cup whole wheat pastry flour
1/4 cup sugar
1/4 cup chopped pecans
1/4 cup butter, melted
1 teaspoon vanilla extract
1/4 teaspoon sea salt

Preparation
Preheat oven to 375°.
To prepare filling, place the pears in a large bowl. Sprinkle with cornstarch; toss well to coat. Stir in cranberries and next 5 ingredients (cranberries through 1/8 teaspoon salt). Spoon pear mixture into a 2-quart baking dish coated with cooking spray.

To prepare topping, combine oats and remaining ingredients, tossing until moist. Sprinkle topping in an even layer over pear mixture. Cover with foil; bake at 375° for 40 minutes. Uncover and bake an additional 20 minutes or until topping is golden and fruit mixture is bubbly.

Yield
8 servings (serving size: about 3/4 cup)

Nutritional Information
CALORIES 310(30% from fat); FAT 10.2g (sat 3.9g,mono 3.4g,poly 1.3g); PROTEIN 4.2g; CHOLESTEROL 15mg; CALCIUM 40mg; SODIUM 168mg; FIBER 4.8g; IRON 1.1mg; CARBOHYDRATE 55.4g

Peter Berley , Cooking Light, NOVEMBER 2003

Braised Halibut with Bacon and Mushrooms

2007-12-19T09:31:00.000-08:00

Smoky bacon complements slightly sweet halibut. If you can't find fresh halibut, substitute snapper.

Ingredients
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
4 applewood-smoked bacon slices
1/3 cup prechopped onion
1 tablespoon chopped fresh thyme
8 ounces presliced mushrooms
2 teaspoons olive oil
4 (6-ounce) halibut fillets
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup dry white wine
2 tablespoons chopped fresh parsley

Preparation
Cook rice according to package directions, omitting salt and fat. Drain and keep warm.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, and mushrooms to drippings in pan; sauté for 3 minutes. Remove mushroom mixture from pan.

Heat oil in pan over medium heat. Sprinkle fish with salt and pepper. Add fish to pan, and cook for 2 minutes on each side or until browned. Return the mushroom mixture to pan. Stir in wine, and cook for 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with crumbled bacon and parsley. Serve over rice.

Yield
4 servings (serving size: 1 halibut fillet, 6 tablespoons mushroom mixture, and 1/2 cup rice)

Nutritional Information
CALORIES 388(26% from fat); FAT 11.1g (sat 2.7g,mono 5.2g,poly 2.1g); PROTEIN 43.1g; CHOLESTEROL 64mg; CALCIUM 103mg; SODIUM 617mg; FIBER 1.3g; IRON 3.2mg; CARBOHYDRATE 27.3g

Robin Vitetta-Miller , Cooking Light, SEPTEMBER 2007

Candy Cane Cake

2007-12-16T14:34:00.000-08:00

Prep and Cook Time: 1 hour, 30 minutes.
Notes: For a shortcut version, start with a store-bought angel food cake. The very fine candy "dust" left over from crushing the candy canes is delicious sprinkled on vanilla ice cream or stirred into hot cocoa. To maximize the dramatic look of this cake, add the crushed candy just before serving; the moisture from the whipped cream makes the peppermint begin to "melt" after half an hour.

Ingredients
1 cup sifted cake or pastry flour
1 3/4 cups sugar
12 egg whites, at room temperature
1 teaspoon cream of tartar
1/4 teaspoon salt1 teaspoon vanilla extract
1 teaspoon almond extract
8 ounces peppermint candy canes
2 cups heavy whipping cream

Preparation
1. Preheat oven to 325°. Sift together flour and 3/4 cup sugar. Sift again and set aside.
2. In a large bowl or standing mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add 3/4 cup sugar and the vanilla and almond extracts. Continue beating until egg whites are firm but not dry.
3. Sift one-third of the flour-sugar mixture onto the egg whites and, with a rubber or silicone spatula, gently fold the mixture into the egg whites. Add remaining flour in two batches, folding gently after each addition. Turn batter into an ungreased 10-inch tube pan and bake until browned and firm to the touch, 50 to 60 minutes.
4. Invert cake (in pan) on a cooling rack for at least an hour. When completely cool, run a long, thin, sharp knife between cake and pan to loosen, and remove cake.
5. Put candy canes in a large sealable plastic bag. Crush them into small pieces with a meat pounder, rolling pin, or the bottom of a small frying pan. Sift crushed candy with a fine-mesh strainer and reserve candy dust for another use (see Notes). Set crushed candy aside.
6. In a large bowl, beat cream with remaining 1/4 cup granulated sugar until soft peaks form. Frost cake with whipped cream using a spatula to form swirls and peaks. Sprinkle frosted cake with crushed candy canes. (To get candy on the sides, hold your hand about 1 in. from the cake and gently toss crushed candy at the sides.) Serve immediately, using a serrated knife to cut slices.

Note: Nutritional analysis is per serving.
Yield: Makes 8 to 10 servings
Nutritional Information

CALORIES 498(36% from fat); FAT 20g (sat 12g); PROTEIN 75g; CHOLESTEROL 72mg; SODIUM 174mg; FIBER 0.2g; CARBOHYDRATE 0.0g

Molly Watson , Sunset, DECEMBER 2006

Ham and Spinach Focaccia Sandwiches

2007-12-12T07:40:00.000-08:00

Look for focaccia in the bakery section of your grocery store.

Ingredients
3 tablespoons low-fat mayonnaise
2 tablespoons chopped fresh basil
2 teaspoons sun-dried tomato sprinkles
1/4 teaspoon crushed red pepper
1 (8-inch) round focaccia bread (about 8 ounces)
8 ounces smoked deli ham, thinly sliced
1 (7-ounce) bottle roasted red bell peppers, drained and sliced
1 cup spinach leaves

Preparation
Combine the first 4 ingredients in a small bowl. Cut bread in half horizontally. Spread the mayonnaise mixture over the cut sides of bread. Place ham over bottom half of bread. Top with peppers and spinach, and cover with top half of bread. Cut the sandwich crosswise into 4 wedges.
Yield
4 servings (serving size: 1 wedge)

Nutritional Information
CALORIES 275(19% from fat); FAT 5.9g (sat 1.6g,mono 2.4g,poly 1.3g); PROTEIN 17.7g; CHOLESTEROL 30mg; CALCIUM 59mg; SODIUM 1190mg; FIBER 2.3g; IRON 2.7mg; CARBOHYDRATE 36.5g

Cooking Light, NOVEMBER 2001

White Chocolate-Cashew Coffee Biscotti

2007-12-06T09:05:00.000-08:00

A drizzle of white chocolate lends these biscotti holiday flair. For contrast, melt semi-sweet chocolate to drizzle over half the batch.

Ingredients:
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 large eggs
1 large egg white
2 1/2 cups all-purpose flour
1/4 cup instant coffee granules
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup dry-roasted cashews, coarsely chopped
Cooking spray
1 tablespoon granulated sugar
3 ounces premium white chocolate, chopped

Preparation:
Preheat oven to 350°.
Place first 6 ingredients in a large bowl, and beat with a mixer at medium speed until well blended.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, instant coffee granules, cocoa, baking soda, ground cinnamon, salt, and ground nutmeg; gradually add to sugar mixture, beating until well blended. Stir in the cashews. Turn dough out onto a lightly floured surface; knead lightly 7 times. Divide dough in half. Shape each portion into a 12-inch-long roll. Place rolls on a baking sheet coated with cooking spray; pat to 3/4-inch thickness. Sprinkle rolls evenly with 1 tablespoon granulated sugar.

Bake at 350° for 22 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 21 (1/2-inch) slices. Carefully stand slices upright on baking sheet. Reduce oven temperature to 325°; bake 20 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack.

Place chocolate in a small heavy-duty zip-top plastic bag; microwave at high 1 minute or until the chocolate is soft. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over biscotti.

Yield
3 1/2 dozen (serving size: 1 biscotto)

Nutritional Information
CALORIES 83(30% from fat); FAT 2.8g (sat 1.1g,mono 0.9g,poly 0.3g); PROTEIN 1.8g; CHOLESTEROL 12mg; CALCIUM 13mg; SODIUM 56mg; FIBER 0.4g; IRON 0.7mg; CARBOHYDRATE 13g

Cooking Light, DECEMBER 2004
Find more delicious, all-time favorite cookie recipes in our 25-Days to Christmas Cookie Countdown.

Shrimp-and-Apple Curry with Golden Raisins

2007-12-03T15:08:00.000-08:00

Ingredients
1 tablespoon butter

1 cup chopped peeled Granny Smith apple

3/4 cup chopped shallots

2/3 cup diced celery

1 teaspoon bottled minced garlic

2 tablespoons all-purpose flour

1 tablespoon curry powder

1 1/3 cups 2% reduced-fat milk

1/2 cup golden raisins

1 (15.75-ounce) can fat-free, less-sodium chicken broth

1 1/2 pounds peeled and deveined large shrimp

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Preparation

Melt butter in a large nonstick skillet over medium-high heat. Add apple, shallots, celery, and garlic; sauté 5 minutes or until lightly browned. Stir in flour and curry powder; cook 1 minute, stirring frequently. Gradually add the milk, raisins, and broth, stirring constantly with a whisk; bring to a boil, stirring frequently. Reduce heat, and simmer until thick (about 5 minutes). Stir in the shrimp, salt, and pepper; cook 3 minutes or until shrimp are done.
Yield
4 servings (serving size: 1 cup)

Nutritional Information
CALORIES 381(19% from fat); FAT 7.9g (sat 3.4g,mono 1.8g,poly 1.4g); PROTEIN 41.1g; CHOLESTEROL 273mg; CALCIUM 231mg; SODIUM 734mg; FIBER 2.6g; IRON 5.7mg; CARBOHYDRATE 36.3g

Cooking Light, MARCH 2001

Penne with Sausage, Eggplant, and Feta

2007-12-01T17:50:00.000-08:00

Meaty breakfast sausage, earthy eggplant, and zesty feta complement each other in this hearty pasta dish.

Ingredients:

4 1/2 cups cubed peeled eggplant (about 1 pound)

1/2 pound bulk pork breakfast sausage

4 garlic cloves, minced

2 tablespoons tomato paste

1 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper

1 (14.5-ounce) can diced tomatoes, undrained

6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)

1/2 cup (2 ounces) crumbled feta cheese

1/4 cup chopped fresh parsley

Preparation:

Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5 minutes or until sausage is browned and eggplant is tender. Add tomato paste and the next 3 ingredients (through tomatoes); cook over medium heat 5 minutes, stirring occasionally.
Place pasta in a large bowl. Add tomato mixture, cheese, and parsley; toss well.
Yield
4 servings (serving size: 2 cups)

Nutritional Information
CALORIES 535(31% from fat); FAT 18.9g (sat 7.6g,mono 7.5g,poly 2.1g); PROTEIN 25.5g; CHOLESTEROL 57mg; CALCIUM 141mg; SODIUM 884mg; FIBER 4.6g; IRON 4.5mg; CARBOHYDRATE 67.5g

Asiago, Potato, and Bacon Gratin

2007-11-29T18:04:00.000-08:00

Maybe more so than other foods, potatoes need salt. Instead of salting the water they boil in, sprinkle the potatoes with salt after draining. Then salt the white sauce separately for the most pronounced flavor.

Ingredients
1 1/2 pounds peeled Yukon gold potatoes, cut into 1/4-inch-thick slices
1 teaspoon salt, divided
Cooking spray
2 tablespoons minced shallots
1/4 cup all-purpose flour
2 cups 1% low-fat milk, divided
3/4 cup (3 ounces) grated Asiago cheese
1/4 cup chopped fresh chives
1/4 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation
Preheat oven to 350°.
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.
Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.
Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.
Yield
6 servings

Nutritional Information
CALORIES 250(30% from fat); FAT 8.2g (sat 4.6g,mono 2.7g,poly 0.5g); PROTEIN 12.3g; CHOLESTEROL 23mg; CALCIUM 306mg; SODIUM 618mg; FIBER 2.3g; IRON 0.9mg; CARBOHYDRATE 31.9g

Hola, Paella

2007-11-27T18:22:00.000-08:00

Among all of Spain's classic meals, none is more festive than paella (pie-AY-yuh), the most soul-satisfying rice dish in Europe. After all the ingredients are added, it is large, colorful, and impressive.
Rice is at its most elegant when served this way. Perfect for dinner parties and family dinners alike, paella adorns rice with flavor, color, and even a touch of history.
Paella originated in Spain, taking its name from the flat, two-handled baking pan in which it was prepared. It can be an expensive dish to make, but we think any of these three varieties is well worth every penny.
The basic ingredients in our traditional paella are simple--even humble: rice, peppers, tomatoes, garlic, and peas, as well as chicken and sausages. But there's nothing humble about the taste!
Paella isn't usually spicy, but you can incorporate bolder seasonings. A bit of chile, lime, and cilantro in place of traditional saffron creates robust flavors.
Seafood paellas are made with a variety of fish and shellfish, each adding its own flavor and texture. Always include jumbo shrimp, mussels or clams, and a firm white fish such as monkfish, halibut, or sea bass.
Here's a hint: To keep the rice fresh and fluffy, cook the dish just before you plan to serve it.

Seafood Paella

Broth:
3 cups water

1 cup dry white wine

1 teaspoon saffron threads

(8-ounce) bottles clam juice

Herb Blend:

1 cup chopped fresh parsley

1/3 cup fresh lemon juice

1 tablespoon olive oil

1 teaspoon dried tarragon

2 large garlic cloves, minced

Paella:

1 pound monkfish or other firm white fish fillets

16 unpeeled jumbo shrimp (about 1 pound)

1 tablespoon olive oil

2 cups finely chopped onion

1 cup finely chopped red bell pepper

1 cup canned diced tomatoes, undrained

1 teaspoon sweet paprika

1/2 teaspoon crushed red pepper

3 garlic cloves, minced

3 cups uncooked Arborio rice or other short-grain rice

1 cup frozen green peas

16 littleneck clams

1 (7-ounce) jar sliced pimento, drained

2 tablespoons fresh lemon juice

To prepare broth, combine the first 4 ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
To prepare herb blend, combine parsley and next 4 ingredients (parsley through 2 garlic cloves); set aside.
To prepare paella, trim connective tissue from monkfish; cut into 1-inch pieces. Peel and devein shrimp, leaving tails intact. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add fish and shrimp; saute 1 minute (the seafood mixture will not be cooked through).
Remove seafood mixture from pan, and keep warm. Add onion and bell pepper to pan, and saute 5 minutes. Add the tomatoes, paprika, crushed red pepper, and 3 garlic cloves; cook 5 minutes. Add rice, and cook 1 minute, stirring constantly. Stir in broth, herb blend, and peas. Bring to a low boil, and cook 10 minutes, stirring frequently.
Add clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir in the seafood mixture, and arrange shrimp, heads down, in rice mixture. Arrange pimento slices spokelike on top of rice mixture; cook 5 minutes. Sprinkle with lemon juice. Remove from heat; cover with a towel and let stand 10 minutes. Yield: 8 servings (serving size: 1 3/4 cups paella, 2 shrimp, and 2 clams)

NUTRITION PER SERVINGCALORIES 445(12% from fat); FAT 5.8g (sat 1g,mono 3g,poly 1.2g); PROTEIN 24.6g; CHOLESTEROL 75mg; CALCIUM 79mg; SODIUM 273mg; FIBER 3.7g; IRON 7.6mg; CARBOHYDRATE 72.1g

Leftover Turkey?

2007-11-25T18:15:00.000-08:00

From Cooking Light:

Turkey burnout is insidious. One minute your bird is beautiful and fragrant, floating majestically to the table, its crisp skin glistening. You could eat every last bite all by yourself. But in a twinkling--or, to be exact, after a couple of servings--the feast loses its luster. By the time the candles have been snuffed, the good china put away, and the wine glasses washed, what's left of your 20-pounder looks like just one more responsibility. Worse, the week ahead looms with the dreary prospects of turkey hash, turkey supreme, and turkey a la king. For a moment, you consider getting a really big dog.
Not to sound unsympathetic, but snap out of it! Strip that bird straightaway with a sharp knife, and quickly refrigerate the white and dark meat in separate airtight containers (for up to five days or freeze for up to two months). Don't labor over the bones and fatty "parson's nose," telling yourself you'll boil them down into soup stock--you know you won't be in the mood for that anytime soon. Toss 'em, and be done with it. Feel better? You should. You've cleared the slate for a fresh approach to this versatile, forgiving meat and stocked a ready-to-use supply.

Curried Turkey Soup

1 tablespoon stick margarine or butter

4 teaspoons curry powder

1 teaspoon minced peeled fresh ginger

2 garlic cloves, minced

4 (16-ounce) cans fat-free, less-sodium chicken broth, divided

2 cups chopped onion

1 cup chopped leek

1/2 cup diced peeled Golden Delicious apple

1/2 cup diced carrot

1/2 cup diced celery

3 cups finely shredded cooked turkey

1 tablespoon lemon juice

1/8 teaspoon white pepper

1 (12-ounce) can evaporated skim milk

1/2 cup all-purpose flour

Remaining ingredients:

2 3/4 cups hot cooked rice

3/4 cup diced peeled Golden Delicious apple

1/3 cup chopped dry-roasted peanuts

1/3 cup chopped fresh parsley

1/3 cup flaked sweetened coconut, toasted

To prepare soup, melt margarine in a large Dutch oven over low heat. Add curry powder, ginger, and garlic; saute 2 minutes. Add 2 cans of broth, onion, and next 4 ingredients (onion through celery), and bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are tender.
Place half of the vegetable mixture in a food processor, and process until smooth. Spoon into a bowl. Repeat procedure with remaining vegetable mixture.
Combine the vegetable puree, 1 can of broth, turkey, juice, pepper, and milk in pan, and stir well. Combine 1 can of broth and flour in a bowl. Stir with a whisk; add to vegetable mixture in pan. Bring to a boil; reduce heat, and simmer 10 minutes or until thick, stirring constantly.
Spoon 1/4 cup rice into each of 11 bowls; top with 1 cup soup, about 1 tablespoon diced apple, 1 1/2 teaspoons peanuts, 1 1/2 teaspoons parsley, and 1 1/2 teaspoons coconut. Yield: 11 servings
NUTRITION PER SERVING CALORIES 267(25% from fat); FAT 7.5g (sat 2.3g,mono 2.7g,poly 1.8g); PROTEIN 19.3g; CHOLESTEROL 36mg; CALCIUM 130mg; SODIUM 555mg; FIBER 2.6g; IRON 2mg; CARBOHYDRATE 30.1g

Emily Carlson's Turtle Bars

2007-11-20T19:31:00.000-08:00

These are the BEST bars ever! I promise! I just made them today.. and they are a winner! I drizzled caramel sause over the bars after they cooled.. they are OUT OF THIS WORLD!

Turtle Bars

Ingredients
2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup unsalted butter
1 14-ounce can sweetened condensed milk
1 large egg, beaten
1 teaspoon pure vanilla extract
1 cup pecans, coarsely chopped
3/4 cup semisweet chocolate chips
1 cup toffee-and-chocolate baking pieces (such as Heath or Skör)

Preparation
Heat oven to 350° F. Combine the flour, confectioners' sugar, and butter in the bowl of a food processor. Pulse until a crumbly dough is formed. Press the dough firmly into a greased 9-by-13-inch pan. Bake until just golden, about 13 minutes. Whisk together the condensed milk, egg, and vanilla. Pour the filling over the baked crust. Sprinkle the pecans, chocolate chips, and toffee pieces evenly over the filling. Bake until the filling is set, the edges are golden brown, and the toffee is melted, about 25 minutes. Cool completely in the refrigerator, about 2 hours. Cut into 32 bars.

Yield
Makes 32 bars

Nutritional Information
CALORIES 211(55% from fat); FAT 13g (sat 6g); PROTEIN 3mg; CHOLESTEROL 28mg; CALCIUM 43mg; SODIUM 49mg; FIBER 1g; CARBOHYDRATE 22g; IRON 1mg

Emily Carlson's Thanksgiving Turkey

2007-11-18T20:03:00.000-08:00

Yum.. Thanksgiving is just days away! Here's a great turkey recipe from Cooking Light magazine!

Spice-Rubbed Smoked Turkey with Roasted-Pear Stuffing and Cranberry Syrup

The tangy-sweet Cranberry Syrup contrasts nicely with the rich smokiness of the bird. Smoking a turkey takes some of the burden off your stove, but you need to keep a few important points in mind. First, the turkey has to marinate for eight hours, so start it a day before serving. Next, while the turkey is smoking, you must closely monitor the grill to make sure the coals burn steadily, with continuous smoke. Finally, you should never stuff a turkey before smoking it, because the temperature inside the grill is less stable than in an oven.

1 (12-pound) fresh or frozen turkey, thawed

3 tablespoons brown sugar

1 tablespoon kosher salt

2 teaspoons ground cumin

2 teaspoons dried oregano

2 teaspoons dried rubbed sage

2 teaspoons dry mustard

1 teaspoon dried thyme

1 teaspoon ground coriander

6 hickory wood chunks

Cooking spray

To prepare turkey, remove and discard giblets and neck. Rinse turkey with cold water, and pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back, and tuck under turkey. Place turkey on a jelly-roll pan. Combine the brown sugar and the next 7 ingredients (brown sugar through coriander). Rub seasoning mixture over and under skin. Cover turkey with plastic wrap; refrigerate 8 hours.
Soak wood chunks in water 1 hour, and drain well. Place a large, disposable aluminum-foil pan in center of bottom grill rack. Place 25 charcoal briquettes on each side of the pan; ignite briquettes. Place wood chunks over hot coals. Coat top grill rack with cooking spray; place over foil pan and hot coals. Uncover the turkey; remove from jelly-roll pan. Place on top rack over aluminum-foil pan. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone. Cover and smoke turkey 2 1/2 hours or until meat thermometer registers 180°, adding 8 additional briquettes to each side of drip pan every hour. (Cover the turkey loosely with foil if it becomes too brown. Turkey will be a deep mahogany brown when done.) Discard skin. Serve with Roasted-Pear Stuffing and Cranberry Syrup.
NOTE: Try to resist checking the turkey too often. Lifting the grill lid decreases the temperature significantly. Yield: 12 servings (serving size: 6 ounces turkey, 2/3 cup stuffing, and 2 1/2 tablespoons syrup)
NUTRITION PER SERVINGCALORIES 593(21% from fat); FAT 14.1g (sat 3.5g,mono 5.4g,poly 3.1g); PROTEIN 54.3g; CHOLESTEROL 166mg; CALCIUM 104mg; SODIUM 511mg; FIBER 2.6g; IRON 4.6mg; CARBOHYDRATE 61.3g

2007-11-16T10:43:00.000-08:00

You HAVE to make this soup! It's delicious and a perfect meal, in season, and lighter... save some calories so you can pig out on Thanksgiving!

Quick Fall Minestrone
From Cooking Light
Make the most of fall produce like butternut squash and kale in this hearty vegetarian soup. Pasta and beans make it especially filling.

Ingredients

1 tablespoon vegetable oil
1 cup chopped onion
2 garlic cloves, minced
6 cups vegetable broth
2 1/2 cups (3/4-inch) cubed peeled butternut squash
2 1/2 cups (3/4-inch) cubed peeled baking potato
1 cup (1-inch) cut green beans (about 1/4 pound)
1/2 cup diced carrot
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 cups chopped kale
1/2 cup uncooked orzo (rice-shaped pasta)
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) grated fresh Parmesan cheese

Preparation

Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 1/2 minutes or until tender. Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes. Add kale, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender. Sprinkle with cheese.

Yield

8 servings (serving size: 1 1/2 cups soup and 1 tablespoon cheese)

Nutritional Information

CALORIES 212(21% from fat); FAT 5g (sat 1.6g,mono 1g,poly 1.2g); PROTEIN 9.6g; CHOLESTEROL 5mg; CALCIUM 164mg; SODIUM 961mg; FIBER 3.9g; IRON 1.9mg; CARBOHYDRATE 36g

2007-11-15T13:19:00.001-08:00

Emily Carlson loves cooking! Her favorite cook book is Cooking Light. There are a ton of good recipes in there! Here is one that is super tasty and delicious!

Creamed Chicken

A warm and satisfying meal built around a creamy classic!

Total Time: 25 minutes

Game Plan

1. While water for rice comes to a boil and broiler heats for tomatoes:
• Chop chicken
• Prepare topping for tomatoes

2. While rice cooks:
• Prepare chicken
• Broil tomatoes

Quick Tips

If you can't find roasted skinless, boneless chicken breast, buy a whole roasted chicken and substitute 2 1/4 cups chopped cooked breast meat. Add the leftover chicken to soup, pasta, or a salad later in the week.

Broiled tomatoes: Combine 2 tablespoons seasoned breadcrumbs, 1 tablespoon grated Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, stirring to combine. Add 1 1/2 teaspoons water and 1/2 teaspoon olive oil, stirring until moist. Halve 4 plum tomatoes lengthwise; sprinkle evenly with breadcrumb mixture. Place tomato halves, cut sides up, in a baking pan coated with cooking spray. Broil 2 minutes or until golden brown.

Go here to get more recipies!