Chef_Kate's profile page
Recipes
Mango Coffee Cake
By Chef_Kate
1. Preheat oven to 375 degrees F
- Nonstick cooking spray
- 2 mangoes
- 1/2 cup sugar or sugar substitute-sugar blend equivalent to 1/2 cup sugar*
- 1/4 cup cooking oil
- 3/4 cup fat-free milk
- 1/3 cup refrigerated or frozen egg product, thawed, or 2 egg whites
- 2/3 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon finely shredded lime peel
- 1/4 teaspoon ground cardamom or ground allspice
- 1-1/4 cups quick-cooking rolled oats
Meat and Mushroom Pub Pies
By Chef_Kate
Preheat oven to 450°F (230°C), Gas Mark 8
- 1/2 frozen puff pastry sheet (one-fourth of a 17 1/4-ounce, 525 g, package), defrosted
- 1 pound (480 g) ground beef sirloin
- 6 ounces (180 g) mushrooms, sliced
- 1 1/2 cups frozen chopped onion
- 2 teaspoons (10 ml) crushed dried thyme
- 2 tablespoons (18 g) all-purpose flour
- 1 1/2 cups (360 ml) fat-free low-sodium canned beef broth
- 1 tablespoon (15 ml) bottled steak sauce
- 1/2 cup (72 g) frozen peas, rinsed with cold water and drained
Thai Grilled Steak Salad with Rice Noodles
By Chef_Kate
Combine the ingredients for the marinade and place in a shallow bowl
- Marinade:
- 2 cloves garlic, minced
- 1/2 tablespoon (7.5 ml) Thai fish sauce
- 1/2 teaspoon (2.5 ml) dark sesame oil
- 1/4 packet sugar substitute
- 3/4 pound (360 g) flank steak
- Sauce:
- 1/4 cup (60 ml) water
- 3 cloves garlic, minced
- 2 tablespoons (30 ml) Thai fish sauce
- 2 tablespoons (30 ml) fresh lime juice
- 1/2 packet sugar substitute
- 1/8 teaspoon (.6 ml) crushed red pepper flakes or to taste
- 3 ounces (90 g) rice-stick noodles
- 1/2 English cucumber, 4 ounces (120 g), halved lengthwise and thinly sliced
- 4 cups (224 g) mixed greens, washed and crisped
- 1/4 cup (10 g) chopped fresh mint
- 1/2 cup (21 g) chopped fresh basil
- 1 tablespoon (15 ml) chopped dry-roasted peanuts
Ginger Pear Muffins
By Chef_Kate
1. Preheat oven to 400 degrees F
- Nonstick cooking spray
- 1 cup all-purpose flour
- 1 cup quick-cooking rolled oats
- 3 tablespoons packed brown sugar or brown sugar substitute equivalent to 3 tablespoons brown sugar*
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 2/3 cup fat-free milk
- 1/3 cup cooking oil
- 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, beaten
- 3/4 cup chopped, cored pear
- 1/4 cup chopped walnuts (optional)
- 1 tablespoon oat bran
- 1/4 teaspoon ground ginger
Spiced Breakfast Popovers
By Chef_Kate
1. For popovers, generously coat the bottoms and sides of two 6-ounce custard cups with nonstick cooking spray
- Nonstick cooking spray
- 1 egg
- 1/3 cup fat-free milk
- 1 teaspoon cooking oil
- 1/3 cup all-purpose flour
- Dash salt
- 1 recipe Orange Cream (see below)
- 1 cup coarsely chopped strawberries
- Orange peel strips (optional)
- Powdered sugar (optional)
Apple-Cheddar Popovers
By Chef_Kate
Preheat oven to 450°F (230°C)
- butter-flavored cooking spray
- 1 tart apple, such as Pippin, Granny Smith, or Fuji, peeled, cored, and chopped
- 1/3 cup (40 g) shredded 2% sharp cheddar cheese
- 2 large eggs
- 1 cup (140 g) unbleached all-purpose flour
- 1/4 teaspoon (1.25 ml) salt
- 1 cup (240 ml) low fat (1%) milk
- 1 tablespoon (13 g) stick reduced-fat margarine, melted
Southwestern Breakfast Tostadas
By Chef_Kate
1. Warm tortillas according to package directions
- 2 6-inch corn tortillas
- 1/2 cup canned black beans, rinsed and drained
- 2 eggs or 1/2 cup refrigerated or frozen egg product, thawed
- 1 tablespoon fat-free milk
- 1/8 teaspoon black pepper
- Dash salt
- Nonstick cooking spray
- 1/2 cup chopped tomato
- 2 tablespoons crumbled queso fresco or shredded Monterey Jack cheese
- 2 teaspoons snipped fresh cilantro
- Purchased chunky salsa (optional)
Oatmeal Brunch Casserole
By Chef_Kate
1. Lightly coat a 1-1/2-quart casserole dish with cooking spray; set aside
- Nonstick cooking spray
- 1-3/4 cups soy milk
- 1 tablespoon margarine or butter
- 1 cup regular rolled oats (not quick-cooking)
- 1 apple or pear, chopped
- 1/3 cup dried tart cherries or golden raisins
- 1/4 cup coarsely chopped walnuts, toasted
- 3 tablespoons brown sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
Chive Popovers
By Chef_Kate
Preheat oven to 400°F (200 C°)
- refrigerated butter-flavored cooking spray
- 2 large eggs
- 1 cup (140 g) unbleached flour
- 1/4 teaspoon (1.25 ml) salt
- 1 cup (240 ml) 1% lowfat milk
- 1/4 cup (12 g) minced fresh chives
Pacific Rim Chicken with Bow Ties
By Chef_Kate
In a food processor or blender, combine the cilantro, chile pepper, scallions, garlic, and ginger
- 2 bunches fresh cilantro, leaves and 2 inches (5 cm) tender stems
- 1 large fresh jalapeño chile pepper, seeded and minced
- 4 scallions, including some green, chopped
- 2 cloves garlic, minced
- 1 tablespoon (15 ml) minced fresh ginger
- 1 tablespoon (15 ml) olive oil
- 1/4 cup (60 ml) fresh lime juice
- 1 tablespoon (9 g) grated Parmesan cheese
- 1 pound (480 g) boneless and skinless chicken breasts, pounded thin
- 12 ounces (360 g) dry farfale (bow tie) pasta