Ooh La La Gourmet

Food Puzzles!

noreply@blogger.com (Ooh La La Gourmet) — Wed, 28 Dec 2011 23:07:00 +0000

I just love doing puzzles and what better puzzle to do than a food puzzle. I got hungry just doing it.

To Die For Coconut Cookies by Skinnytaste.com

noreply@blogger.com (Ooh La La Gourmet) — Wed, 07 Dec 2011 16:40:00 +0000

I found this recipe over at Skinny Taste, it sounds so good, so I thought I would share it. To Die For Coconut Cookies Skinnytaste.com Servings: 14 • Size: 2 cookies • Old Points: 3 pts • Points+: 3 pts Calories: 188.1 • Fat: 2.3 g • Carb: 19.2 g • Fiber: 1.7 g • Protein: 1.3 g • Sugar: 14 g Sodium: 53.2 g Ingredients: 3 egg whites 3/4 cup sugar 1/4 tsp cream of tartar 1 cup sweetened coconut flakes 3/4 cup cornflake crumbs (from 2 cups cornflakes crushed almost to powder) Directions: Preheat oven to 350°. Line two cookie sheets with parchment paper or silpats. Whip the eggs whites, cream of tartar and sugar into a meringue until you form to form thick soft peaks, about 8 - 10 minutes. Fold in the coconut and cornflake crumbs. Drop by spoonful onto parchment lined cookie sheets. Bake for about 18 minutes or until golden. Makes about 28 cookies depending on the size. If you head on over to Skinny Taste HERE she has step-by-step directions with pictures.

Grilled Vegetables

noreply@blogger.com (Ooh La La Gourmet) — Fri, 23 Jul 2010 16:57:00 +0000

I love grilled vegetables and what better time than summer to make them. Grilling vegetables is now a common practice in backyards across the country. Not only do grilled vegetables give you side dishes with bright, intense flavors, but they are also quick and easy to make.

Here is a great recipe for grilled mixed vegetables.

Grilled Mixed Vegetables

Prep Time: 15 mins
Cook Time: 20 mins
Serves: 4

Ingredients
1 red bell pepper, quartered
1 yellow squash, sliced lengthwise into 1/2" thick pieces
1 zucchini, sliced lengthwise into 1/2" thick pieces
1 japanese eggplant, sliced lengthwise into 1/2" thick pieces
4 cremini mushrooms
4 ounces asparagus
3 scallions
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 garlic clove, minced
1 tablespoon chopped fresh italian parsley
1 tablespoon chopped fresh basil
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon salt
freshly ground black pepper

Directions

1. Place a grill pan over medium-high heat or preheat the barbecue to medium-high heat. Brush the vegetables lightly with some of the oil to coat. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell pepper; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; and 4 minutes for the asparagus and scallions. Arrange the vegetables on a platter. Meanwhile, in a small bowl, whisk the remaining oil, the vinegar, garlic, parsley, basil, rosemary, and salt to blend. Drizzle the herb mixture over the vegetables. Season to taste with black pepper. Serve warm or at room temperature.

Enjoy!

Sorry, I have Been Busy Lately

noreply@blogger.com (Ooh La La Gourmet) — Thu, 08 Jul 2010 18:39:00 +0000

Don’t worry folks, I’m still alive- just been busy. I started a business blog at http://labellabasketsbykimberly.blogspot.com/ and have been spending more time on that blog (shame on me). I will be posting more recipes this week and promise to not stay away so long. I hope everyone has a great day.

Southwest Express

noreply@blogger.com (Ooh La La Gourmet) — Tue, 03 Nov 2009 00:25:00 +0000

I got this recipe from the 2-week Total Body Turnaround.

Take shredded chicken, black bean and corn salsa, low fat cheese, lettuce, and tomato and put into a whole wheat tortilla. I am going to try it tonight. Sounds pretty good to me.

I have a bet going with my Husband

noreply@blogger.com (Ooh La La Gourmet) — Tue, 03 Nov 2009 00:24:00 +0000

I have to start working out today and eating right, I have a bet going with my husband that I will get back to a size 8 by June 21, 2010, which is the first day of summer. If I win he has to give me 500.00, but if I lose I have to give him 500.00. I have 63lbs to lose. I will keep everyone posted as I go through my weight loss journey. I am not going to lose 500.00.

Cinnamon-Walnut Oatmeal Cookies

noreply@blogger.com (Ooh La La Gourmet) — Wed, 23 Sep 2009 21:18:00 +0000

Cinnamon-Walnut Oatmeal Cookies
by Whole Foods Market

Makes about 30

These tasty cookies go great with a small scoop of frozen yogurt on the side.
Ingredients

1 cup pitted prunes
1 cup walnuts
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/8 teaspoon baking soda
1/4 cup unsweetened applesauce
1/4 cup canola oil
1 cup old-fashioned rolled oats
3/4 cup whole wheat pastry flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
Method

Preheat oven to 350°F. Line 2 large baking sheets with parchment paper; set aside.

Put prunes, walnuts and sugar into a food processor and pulse until finely chopped. In a large bowl, whisk together egg, vanilla, baking soda, applesauce and oil. Stir in prune mixture then add oats, flour, cinnamon and salt and stir until just combined.

Drop dough by the spoonful onto prepared baking sheets. Moisten your fingertips with a bit of water then gently press down each cookie to make a round shape. Bake until cooked through and deep golden brown, 20 to 25 minutes. Transfer to wire racks and set aside to let cool.
Nutrition

Per serving (1 cookie/about 1oz/22g-wt.): 90 calories (35 from fat), 4g total fat, 0g saturated fat, 5mg cholesterol, 10mg sodium, 11g total carbohydrate (1g dietary fiber, 5g sugar), 2g protein

Caramel Apples

noreply@blogger.com (Ooh La La Gourmet) — Tue, 08 Sep 2009 19:17:00 +0000

This is my favorite time of year not only because Fall is so beautiful, the weather is so nice and Halloween is on it's way but because it is apple season. Caramel apples are a traditional autumn snack and one you probably remember from your childhood. Kids love crunchy, sticky caramel apples, especially at Halloween. So line your table make some caramel and let the kids have fun making and decorating there own caramel creations. Here is a great recipe! Caramel Apples Makes 1 batch 1 cup sugar 1/3 cup brown sugar 4 tablespoons of butter 1/2 cup corn syrup (Karo) 1-1/2 cups heavy cream 1 teaspoon vanilla Wash and dry apples completely (air dry is best) and stick the sticks into the BOTTOM of the apples. They will sit better if you stick them from the bottom instead of the top. Make the caramel and dip the apples, then roll them in peanuts, candy or whatever you like and sit them on buttered waxed paper. Enjoy!

Some ideas for dipping your caramel apples:

Chopped up peanuts (my favorite)

Sprinkles
Mini M & Ms
Mini marshmallows
Chocolate chips
Chopped pecans
Peanut butter chocolate chips
Chopped Reese’s peanut butter cups
Chopped heath bar
Melted chocolate for drizzling
Granola

Have fun!

Capellini with Fresh Tomato and Basil

noreply@blogger.com (Ooh La La Gourmet) — Fri, 10 Jul 2009 21:36:00 +0000

Great Summer Dish!

1 small garlic clove (chopped)
3 lb tomatoes (ripe)
1 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
1 lb dried capellini or angel hair pasta
1/2 cup chopped fresh basil
extra virgin olive oil for dressing

Chop the tomatoes into small pieces and set aside. Cook your pasta in boiling salted water, uncovered until al dente, 2 minutes or so. Drain in a colander. Put pasta, tomatoes, chopped garlic and chopped basil in a bowl. Mix and add salt, pepper and olive oil to taste.

Pineapple Angel Food Cake

noreply@blogger.com (Ooh La La Gourmet) — Fri, 10 Jul 2009 18:44:00 +0000

There is nothing harder than trying to diet and ignore a sweet tooth craving. A friend of mine gave me this recipe a few years ago. It is easy to make and light on the calories.

Things You'll Need:
Angel Food Cake Mix
[1] 20oz can crushed pineapple in it's own juice
LARGE Springform Pan

NOTE: You can use a 9x13 pan also, put parchment paper in the bottom for easy lift out.

Step 1: Open one angel food cake mix (I used Duncan Hines) and empty mix into a large bowl. Make sure that you use a mix that is a one step mix.

Step 2: Stir in one 20 ounce can of crushed pineapple. Do not drain. Make sure that you use pineapple packed in water or its own juice. Do not use pineapple packed in syrup.

Step 3: Beat the pineapple into the cake mix until all ingredients are moistened. Don't use anything BUT the cake mix and the entire can of pineapple (no water, etc).

Step 4: Pour into a LARGE, UNgreased springform pan and bake according to box directions.

Step 5: Take the side off of the cake and allow to cool before slicing with a serrated knife using a sawing motion.

Tip: To make it easier to release the cake trace the bottom pan piece onto parchment paper and line the bottom. Gently invert the cooled cake and peel paper off before slicing.

Happy Baking,