share some recipes

The recipe comes courtesy of Mama Kaye, the godmother of both Obama daughters. Orange and lemon zest gives the squares plenty of citrus zing.

Ingredients:
1 1/2 cups (3 sticks) unsalted butter, softened
1 1/2 cups plus 2 tablespoons sugar
2 egg yolks
2 tablespoons Amaretto (almond liqueur)
1 teaspoon each orange and lemon zest
3 cups cake flour (not self-rising)
1/4 teaspoon salt
1 beaten egg white
Chopped nuts or dried fruit (optional)

Method:
Heat oven to 325°.
Line a 17×12 x 1-inch baking pan with nonstick foil. In large bowl, cream together butter and 11/2 cups of the sugar.
Slowly add egg yolks, and beat well until smooth. Beat in Amaretto and zest.
Stir in flour and salt until combined.
Spread dough evenly into prepared pan, flattening as smoothly as possible.
Brush top of dough with egg white; sprinkle with nuts or fruit (if using) and with remaining 2 tablespoons sugar.
Bake at 325° for 25 minutes or until brown, turn off oven and allow cookies to sit in oven (with door ajar) for 15 minutes. Cut while slightly warm.

Yields: 6 dozen 2” x 3” cookies

as I try new recipes, but I’m marking this done for now!

This is great witht he Ground coriander and cilantro flatbreads. Easy to make!

1/2 Cup plain yogurt
1/2 Cup chopped seeded english hothouse cucumber
2 TBS Chopped fresh cilantro
2 tsp chopped green onions
1/4 tsp ground coriander
1/4 tsp ground cumin

Mix all ingredients in a medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve!

I made this yesterday as part of our healthy lunch. I paired it with a fresh fruit salad and water. It only takes about 30 minutes from start to finish!

Serve this warm with a raita(recipe to follow)!

1.5 Cups (or more) unbleached all purpose flour
2.5 teaspoons ground corriander
1.5 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/3 cup chopped fresh cilantro
3/4 Cup or more plain whole milk yogurt
olive oil for frying

Sift first 5 ingredients into a medium bowl. Stir in cilantro. Add yogurt and stir with fork until small clumps form. Knead mixture in bowl just until dough holds together, adding more flour or yogurt by the tablespoonfuls for soft and slightly sticky dough. Turn dough out onto floured surface. Knead just until smooth, about 1 minute. Divide dough into 8 equal pieces. Roll each piece into ball, then roll each dough piece out on floured surface to 4.5 inch rounds.

Brush large nonstick skillet generously with olive oil and heat on medium. Working in batches, 3 or less at a time, add dough rounds to skillet. Cook until golden brown and puffed, adjusting heat to medium high as needed to brown evenly. About 3 minutes per side. Transfer flatbreads to platter and serve warm!

A very simple recipe that went well with Lemonade and tortilla chips! I will definitely make this again!

8 Poblano Chilies
2 bunches green onions (about 12), dark green tops trimmed
2 LBS skirt steak, cut crosswise into 6 inch wide pieces
4 Garlic cloves, minced
Coarse kosher salt
corn or flour tortillas
2 avocados, peeled, pitted, sliced
lime wedges
salsa Mexicana (previous recipe)

Prepare barbecue (high heat)
Grill chiles and onions until charred all over, about 3 minutes for onions and 5 minutes for chiles. Transfer onions to plate; tent with foil. Transfer chiles to large bowl; cover with plastic and let stand 15 mintes. peel and seed; cut into 1 inch wide strips. Transfer to plate; tent with foil.

Rub steak with garlic; sprinle with coarse salt and pepper. Grill until cooked to desired doneness, about 3 minutes per side for medium. Transfer to work surface; cool 5 minutes. Grill tortillas until warm and slightly charred, about 10 seconds per side. Cut steak crosswise into strips; transfer to plate.

Serve steak with tortillas, chiles, green onions, avocado slices, lime wedges, and salsa mexicana.

I made this Thursday to go with the Carne Asada (recipe to follow)

12 oz tomatoes (about 2 medium), cut into 1/4 inch cubes
1 medium white onion
1 Jalapeno pepper, seeded and chopped fine
1/4 fresh cilantro, chopped
3 TBS fresh lime juice
Coarse salt to taste

Combine together in a medium bowl and let chill for 2 hours.
Serve with Carne Asada or tortillas!

I made this recipe a few days ago and I used boneless breast and it turned out great! Unfortunately, I don’t have a picture to share. I paired this wish a salad and steamed white rice! Very healthy and great tasting!
Found in the May 2008 issue of Bon Appetit
Prep:15 minutes
Cook time: 20 – 30 minutes

1/4 Cup extra virgin olive oil
4 garlic cloves, pressed
1 TBS smoked paprika (I used reg. and it was fine)
1 tsp ground cumin
1/2 tsp dried crushed red pepper
1/2 Cup plain yogurt or greek yogurt
4 chicken breasts halves with bones
1 15oz can of garbanzo beans(also known as chickpeas), drained
1 12oz (pint) container of cherry tomatoes
1 Cup chopped fresh cilantro, divided

Preheat oven to 450. Mix first 5 indgredients together in a medium bowl. Pour 1 tsp spiced oil mixture into small bowl and whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons of spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinle everything generously with salt and pepper.

Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

I made this fab recipe last week. It was easy (only taking 30 minutes or less) and it tasted wonderful! I paired this with a nice salad and garlic bread to round out the meal!

4 Slices bacon
2 Medium leeks (white and pale green only), halved lengthwise, then cut crosswise into 1/3 inch pieces
10 Oz orecchiette or small shells
2 large eggs, room temp
1/2 Cup fresh grated parmesan cheese
1 TBS fresh chopped italian parsley

In a large pot, cook pasta till done. When draining pasta, reserve 1/2 cup of pasta water.

Meanwhile, cook bacon in large skillet over medium heat until crisp, about 8 minutes. Using a slotted spoon transfer to a paper towel to drain. Pour off all but 2 TBS fat from skillet if necessary. Add leeks and saute over medium heat until tender, about 6 minutes. Set aside.

Whisk eggs and 1/2 cup of parm cheese in medium bowl to blend; gradually whisk in 1/4 of reserved pasta water. Add pasta to leeks in skillet and stir to heat. Remove skillet from heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. Stir in bacon and parsley. Serve with additional cheese if desired!

This recipe made a great lunch. I paired it with some fresh fruit on the side to round out the meal. It’s very low in saturated fat and high in protein, iron, folate, zinc and calcium. Great meal if your pregnant!

RED BEANS & ORZO
About 30 minutes start to finish

1 14oz can chicken broth (about 1 3/4 cup) (I used low sodium)
1.5 Cups water
1 1/3 Cup Orzo (rosamarina)
1/4 Cup finely chopped Onion
1 tsp Italian seasoning, crushed (herbs de Provence)
1 15oz can red beans or pinto beans, rinsed and drained (I used Dark Red Kidney beans)
1 oz Prosciutto or cooked ham, cut into thin strips, about 1/3 C
2 TBS snipped fresh italian flat-leaf parsley
1/3 Cup finely shredded parmesan cheese.

1. In a medium saucepan bring chicken broth and water to boiling. Stir in Orzo, onion, and Italian herbs. Reduce heat. Boil gently, uncovered, for 12 – 15 minutes or until orzo is just tender and most of the liquid is absorbed, stirring frequently.

2. Stir in red beans, prosciutto, and parsley. Heat through. Spoon mixture into 4 individual bowls. Top eah serving with parmesan cheese. makes 4 main dishes.

Nutrition : 363 Calories, 6 grams total fat (2 sat), 7mg chol, 800 mg sodium, 59 g carb, 7 g fiber, 22 g protein.

1st, please keep in mind that I truly love the ingredients seperately. But when I put together this recipe, I must admit that this was the worst thing I have ever put in my mouth. I will never make this again. After 2 bites, the whole pan hit the trash! I found this in the March 2008 issue of Good Housekeeping.

2 Large Onions, Cut in half, then cut crosswise into 1/4 in slices
2 TBSP Olive Oil
2 Medium Butternut Squash, 2 LBS each, cut in half and seeded
7 Cup Low-fat Milk
1/2 Cup Cornstarch
1/4 Cup packed fresh sage leaves, chopped
1/4 Tsp. Ground nutmeg
2 Cup freshly grated parm cheese
12 no-boil lasagna noodles
3 packages (10 oz each) frozen chopped spinach, thawed and squeezed dry

I’ll update the directions later. Or send me a message and I’ll email it to you. They’re long.