Beer Bread

Beer Bread

Here's the easiest loaf of bread you'll ever make. The beer gives it a deep
yeast flavor. If you like, add your favorite herbs or seeds such as sesame, millet, etc., or even a bit of shredded cheese.

3 cups self-rising flour*
3 tablespoons sugar
1 (12-ounce) can of beer

1. Preheat oven to 375*F (190*C). Lightly grease or spray a 9 x 5 x 3-inch loaf pan with nonstick cooking spray.
2. Combine all ingredients, mixing well.
3. Pour into prepared loaf pan and bake for 1 hour.

Makes 1 loaf.

*Or you may substitute with 3 cups all purpose flour, 3 teaspoons baking powder and 1 1/2 teaspoons salt.

Pasta

Penne with Spinach and Sundried Tomato
Garlic-Chili Shrimp (Tofu) Skewers with Peanut Noodles and Broccoli (Veggies)

Martha's Chili

I made the Chili con Carne from Martha Stewart Living November 2005. EXCELLENT. It's not very soupy, but Mike and I really enjoyed it.

Pumpkin Cheesecake with Butter Pecan Crust

Crust:
1 1/4 cups finely crushed graham crackers
1/2 cup finely chopped pecans
2 tablespoons melted butter

Filling:
2/3 cup nonfat plain yogurt
2 (8-oz.) packages light cream cheese, softened
1 3/4 cups canned pumpkin
2 eggs
1/2 cup sugar
1/2 cup brown sugar
1 1/2 cups nonfat evaporated milk
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1/8 teaspoon salt
1 teaspoon vanilla

Preheat oven to 350 degrees.
To make crust: Combine graham cracker crumbs, pecans and butter in a bowl and mix well. Firmly press mixture in the bottom of a 9-inch springform pan that has been sprayed with nonstick cooking spray. Place crust in freezer while preparing the filling.
To make filling: In a medium bowl, beat yogurt and cream cheese until creamy. In a separate bowl, combine remaining filling ingredients and beat until creamy. Stir into cream cheese mixture and beat until well mixed and creamy.
Pour filling into crust and bake for 2 hours, or until middle slightly jiggles when tapped. Cool in refrigerator at least 4 hours before serving. Garnish with whipped topping and a sprinkle of cinnamon, if desired.
Makes 16 servings.

Chicken with Mango Salsa, Edamame, and Coconut Rice

The sauce and salsa are versatile and go well with shrimp, pork, or salmon.

SAUCE:
1 Tablespoon chopped green onions
1 Tablespoon chopped fresh cilantro
2 Tablespoons low-sodium soy sauce
2 teaspoons chopped peeled fresh ginger
1 1/2 teaspoons brown sugar
1 1/2 teaspoons dark sesame oil
1 1/2 teaspoons honey
3/4 teaspoon grated lime rind
4 teaspoons fresh lime juice
1 garlic clove, minced

SALSA:
1 Cup cubed peeled ripe mango
1/4 Cup diced red onion
1/4 Cup chopped fresh mint
1 1/2 tablespoons finely chopped seeded jalapeno pepper

COCONUT RICE:
1 Cup uncooked basmati rice
1/4 Cup sweetened coconut, toasted
1/4 teaspoon salt
1 (13.5-ounce) can light coconut milk

REMAINING INGREDIENTS:
1 Cup frozen shelled edamame (green soybeans)
Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves

1. To prepare sauce, combine first 10 ingredients in a blender; process until well combined. Set aside.
2. To prepare salsa, combine mango, red onion, mint, and jalapeno in a medium bowl, tossing to combine.
3. To prepare coconut rice, combine rice, coconut, salt and coconut milk in a medium saucepan; bring to a boil over medium-high heat, stirring once. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; cover and let stand 10 minutes. Fluff with a fork; keep warm.
4. Cook edamame according to package directions, omitting salt and fat. Keep warm.
5. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until browned. Remove from heat, and cut chicken into 1/4-inch slices. Combine chicken and sauce in pan; cook 3 minutes or until done. Serve over rice; top with edamame and salsa.
Yield: 4 servings (serving size: 1 chicken breast half, 1/2 cup rice, 1/4 cup edamame, and 1/3 cup salsa).

Penne with Spinach, Sun-dried Tomatoes and Pine Nuts

1/2 lb. penne pasta
2 Tablespoons olive oil
3 Tablespoons pine nuts
1 clove garlic, diced
1/2 Cup sliced sun-dried tomatoes in oil, drained
1 bag baby spinach
Salt and pepper, to taste
1/3 Cup grated Parmesan cheese

Cook penne according to package directions.
Meanwhile, in a large skillet, combine olive oil, pine nuts and garlic, and cook on medium for 3 to 4 minutes. Add tomatoes and spinach, cover and cook for 3 to 4 minutes. Stir well and set aside.
Drain pasta, reserving 1/2 cup cooking water. Add the pasta and reserved cooking water to the skillet. Toss well with the spinach mixture. Sprinkle with salt and pepper. Cook on medium heat just until water evaporates. Transfer to serving bowl and top with cheese.
Makes 4 servings.
Per serving: 221 calories, 9 g protein, 10 g carbohyrates, 2 g fiber, 17 g fat, 5 g saturated fat, 326 mg sodium, 13 mg cholesterol.

Bulk Food Prep

Cous-cous
Polenta

Kim's Cous-cous

1.5 Cups Bulk cous-cous
1 Cup Water
random extras, for example: dried dates, raisins, celery

Boil Water with extras in it. Add cous-cous and cook for 1 minute on low heat. Remove from heat and let sit for 5 minutes. Fluff with fork and serve. (Add a little olive oil if desired.)

Pan-seared Salmon with Mashed Peas

See Cooking Light, November 2005 for recipe (or contact Kim).

Pumpkin Hummus

See Cooking Light Magazine, November 2005.

Kim's Whole Wheat Pancakes

1 1/4 Cups Whole Wheat Flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1 egg OR 1 Tablespoon flax + 3 Tablespoons water (mix for 2-3 minutes)
1 1/4 Cups Soy or Skim Milk
Non-Stick Vegetable Cooking Spray

Mix dry ingredients. Mix flax and water. Add milk and mix. Add to dry ingredients. Heat skillet on medium and spray with cooking spray. Use 1/4 Cup pancake mix per pancake and heat on one side until bubbling. Turn and reduce heat to medium-low until done.