Simple Feasts

May 27

thefinal25: Low Calorie Ranch Dressing Recipe Ingredients:- 2 Tbsp Hellmann’s Low Fat Mayo (must be Low fat not Light)- 2 Tbsp Plain, Non-Fat Yogurt- 1 tsp Hidden Vally Ranch Dressing (the powder mix kind)- 2-3 Tbsp water (depending on how thin or thick you like it)  Directions:Whisk everything together and put in fridge for about a hour, the longer it sets the more the ranch flavor Weight Watchers Points: 2 Read more: http://www.laaloosh.com/2009/05/06/low-calorie-ranch-dressing-recipe/#ixzz1uaAg2sEV

thefinal25:

Low Calorie Ranch Dressing Recipe

Ingredients:
- 2 Tbsp Hellmann’s Low Fat Mayo (must be Low fat not Light)
- 2 Tbsp Plain, Non-Fat Yogurt
- 1 tsp Hidden Vally Ranch Dressing (the powder mix kind)
- 2-3 Tbsp water (depending on how thin or thick you like it)
 

Directions:
Whisk everything together and put in fridge for about a hour, the longer it sets the more the ranch flavor

Weight Watchers Points: 2



Read more: http://www.laaloosh.com/2009/05/06/low-calorie-ranch-dressing-recipe/#ixzz1uaAg2sEV

May 26

cupcakes-n-love: Sun Dried Tomato “Potato Salad” Ingredients: 5 potatoes, washed, cubed, boiled, drained and cooled 1 stalk celery 1/2 red pepper 1/2 yellow pepper 5 mushrooms 1 yellow onion 1/4 cup sesame seeds 1 large carrot, shredded 1 cup spinach, chopped 3 green onions. chopped 3/4 cup Sun dried tomato salad dressing Directions: 1. Chop peppers, celery, yellow onion and mushroom. Cook in frying pan with sesame seeds until soft. Turn off heat and add spinach, carrots and green onion. 2. In a large bowl mix the potatoes with the vegetables and dressing. 3. Let chill in fridge about 1 hour before serving. *If you would like it to be more like original potato salad, you can decrease the dressing to 1/4 cup and add 3/4 cup of mayonnaise.

cupcakes-n-love:

Sun Dried Tomato “Potato Salad”

Ingredients:

5 potatoes, washed, cubed, boiled, drained and cooled

1 stalk celery

1/2 red pepper

1/2 yellow pepper

5 mushrooms

1 yellow onion

1/4 cup sesame seeds

1 large carrot, shredded

1 cup spinach, chopped

3 green onions. chopped

3/4 cup Sun dried tomato salad dressing

Directions:

1. Chop peppers, celery, yellow onion and mushroom. Cook in frying pan with sesame seeds until soft. Turn off heat and add spinach, carrots and green onion.

2. In a large bowl mix the potatoes with the vegetables and dressing.

3. Let chill in fridge about 1 hour before serving.

*If you would like it to be more like original potato salad, you can decrease the dressing to 1/4 cup and add 3/4 cup of mayonnaise.

runnersbliss: Yummy delicious homemade zucchini bread Ingredients: 3 cups flour 1 tsp baking soda 1 tsp baking powder 1 tsp salt 3 tsp cinnamon 2-1/4 cup sugar 3 eggs 1 cup vegetable oil 3 tsp vanilla extract 2 cups grated zucchini 1 cup crushed walnuts makes 2 loaves, 24 total servings. Directions: Combine flour, salt, cinnamon, baking soda and powder in one bowl. In another bowl combine eggs, oil, sugar, and vanilla extract.  Gradually mix dry ingredients into wet ingredients. Stir in grated zucchini and crushed walnuts. Bake for about 50-60 minutes at 325F. 

runnersbliss:

Yummy delicious homemade zucchini bread

Ingredients:

makes 2 loaves, 24 total servings.

Directions:

  1. Combine flour, salt, cinnamon, baking soda and powder in one bowl.
  2. In another bowl combine eggs, oil, sugar, and vanilla extract. 
  3. Gradually mix dry ingredients into wet ingredients.
  4. Stir in grated zucchini and crushed walnuts.
  5. Bake for about 50-60 minutes at 325F. 

May 25

partyrehab: Frozen Key Lime Daiquiri Recipe. What you need: 4 oz. Rum 2 oz. Lime Juice 4 oz. Midori 2 oz. Pineapple Juice 1 oz. Simple Syrup 10 Ice Cubes How to make:Combine all ingredients in a blender and blend until smooth. Pour into glass.

partyrehab:

Frozen Key Lime Daiquiri Recipe.

What you need:

How to make:

Combine all ingredients in a blender and blend until smooth. Pour into glass.

emadle: Thai Style Sweetcorn Fritters These are totally my new addiction. Super simple, super delicious. I was hooked on these bad boys when I worked in a bar below a Thai restaurant and had never thought to make them myself until now. These are probably not as good, but good enough for me to be excited. This only came about because a friend stayed last weekend and left a can of sweetcorn behind. Revelation! As usual with my recipes I totally winged it, so most measurement are a bit vague. Ingredients 1 can sweetcorn 1/2 cup brown rice flour tsp soya flour 1 smallish red chilli Sprinkle of ground cumin 2 tsp of minced lemongrass 1 tsp minced ginger Method Blend half the sweetcorn, chilli, lemongrass & ginger, stick in a bowl. Add the other half of the sweetcorn, cumin & flours and mix. Split into 6, shape into patties and pop in a pan with hot oil. Cook each side till its browned and firm. Serve with satay sauce or sweet chilli or some other delicious dip. Easy peasy!

emadle:

Thai Style Sweetcorn Fritters

These are totally my new addiction. Super simple, super delicious. I was hooked on these bad boys when I worked in a bar below a Thai restaurant and had never thought to make them myself until now. These are probably not as good, but good enough for me to be excited. This only came about because a friend stayed last weekend and left a can of sweetcorn behind. Revelation!

As usual with my recipes I totally winged it, so most measurement are a bit vague.

Ingredients

1 can sweetcorn
1/2 cup brown rice flour
tsp soya flour
1 smallish red chilli
Sprinkle of ground cumin
2 tsp of minced lemongrass
1 tsp minced ginger

Method

Blend half the sweetcorn, chilli, lemongrass & ginger, stick in a bowl.

Add the other half of the sweetcorn, cumin & flours and mix.

Split into 6, shape into patties and pop in a pan with hot oil. Cook each side till its browned and firm.

Serve with satay sauce or sweet chilli or some other delicious dip. Easy peasy!

May 24

lullnightowl: magic s’mores bars10 ounces (300g) graham crackers (18 whole crackers, or two cellophane wrapped stacks)1 1/2 sticks (12 tablespoons) unsalted butter, melted1 pinch of kosher salt1 14 ounce can (400g) sweetened condensed milk1 1/2 cups (250g) semisweet chocolate chips2 cups (I have no idea how much they weigh—just throw a couple of handfuls on!) mini marshmallows 1. Preheat the oven to 350 degrees (180 degrees Celsius). In a large resealable bag (or in a food processor), smash graham crackers until finely ground. Stir in melted butter and salt. Press into a 13×9″ pan.  Bake for 5 minutes.  Remove from oven.2. Sprinkle on chocolate chips. Drizzle can of condensed milk over graham crackers; follow with marshmallows.3. Bake for 20 minutes more, until marshmallows are lightly browned.  Let cool completely.  I usually put mine in the freezer to make it go faster.

lullnightowl:

magic s’mores bars

10 ounces (300g) graham crackers (18 whole crackers, or two cellophane wrapped stacks)
1 1/2 sticks (12 tablespoons) unsalted butter, melted
1 pinch of kosher salt
1 14 ounce can (400g) sweetened condensed milk
1 1/2 cups (250g) semisweet chocolate chips
2 cups (I have no idea how much they weigh—just throw a couple of handfuls on!) mini marshmallows

1. Preheat the oven to 350 degrees (180 degrees Celsius). In a large resealable bag (or in a food processor), smash graham crackers until finely ground. Stir in melted butter and salt. Press into a 13×9″ pan.  Bake for 5 minutes.  Remove from oven.
2. Sprinkle on chocolate chips. Drizzle can of condensed milk over graham crackers; follow with marshmallows.
3. Bake for 20 minutes more, until marshmallows are lightly browned.  Let cool completely.  I usually put mine in the freezer to make it go faster.

babylies: Make your own yoghurt drops! 1. Spoon yoghurt of choice into your plastic bag.2. Cut a small hole in the corner of the filled bag, then squeeze dots onto your cookie sheet and place in the freezer.3. Wait about one hour, and enjoy! Yum, definitely going to try this sometime!

babylies:

Make your own yoghurt drops!

1. Spoon yoghurt of choice into your plastic bag.
2. Cut a small hole in the corner of the filled bag, then squeeze dots onto your cookie sheet and place in the freezer.
3. Wait about one hour, and enjoy!

Yum, definitely going to try this sometime!

May 23

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Honey Mustard Chicken with Almonds 3 TBSP olive oil 1 clove garlic 1 TBSP chopped dried onion  1/8 c. dry white wine 1 tsp. dijon mustard 1 TBSP honey 1/4 c. chopped almonds (or pecans) 1 large chicken breast 1. Heat 1 TBSP oil in small skillet, cook chicken until done. (7-10 min depending on thickness). 2. Mix other ingredients in a small bowl.  3. Remove chicken, cut into bite size chunks. Add back into skillet with nuts and sauce. Cook 2 min. Serve immediately. Optional modifications:  add 1 TBSP soy sauce, substitute rice vinegar for wine, add 1 tsp. dried ginger  Either of these sauces are also good on salmon. 

Honey Mustard Chicken with Almonds

3 TBSP olive oil

1 clove garlic

1 TBSP chopped dried onion 

1/8 c. dry white wine

1 tsp. dijon mustard

1 TBSP honey

1/4 c. chopped almonds (or pecans)

1 large chicken breast

1. Heat 1 TBSP oil in small skillet, cook chicken until done. (7-10 min depending on thickness).

2. Mix other ingredients in a small bowl. 

3. Remove chicken, cut into bite size chunks. Add back into skillet with nuts and sauce. Cook 2 min. Serve immediately.

Optional modifications: 

add 1 TBSP soy sauce, substitute rice vinegar for wine, add 1 tsp. dried ginger 

Either of these sauces are also good on salmon. 

May 22

cleaneatz: Cilantro Jalapeno Hummus Ingredients: 1/3-1/2 cup fresh cilantro leaves 1-2 jalapeno peppers, ribbed and seeded (depending on desired flavor) 1 clove garlic, peeled 3 tbsp. freshly squeezed lemon juice 1/4 cup water 6 tbsp. tahini 2 tbsp. extra virgin olive oil 1 (14 oz.) can chickpeas, drained and rinsed 1/2 tsp. salt 1/4 tsp. cumin Pinch of cayenne pepper Directions:  Combine the cilantro, jalapenos, and garlic in the bowl of a food processor.  Pulse until the ingredients have been finely minced.  In a small bowl, combine the lemon juice and water.  In another bowl, whisk together the tahini and olive oil.  Set aside.  Scrape down the sides of the food processor bowl and add the chickpeas, salt, cumin and cayenne.  Process until almost fully ground, about 15 seconds.  Scrape down the bowl.  With the machine running add the lemon juice-water mixture in a steady stream through the feed tube.  Scrape down the bowl and continue to process for one minute.  With the machine running, add the oil-tahini mixture in a steady stream through the feed tube, and continue to process until smooth and creamy, about 15 seconds, scraping down the bowl as needed. Transfer the hummus to a serving bowl, cover with plastic wrap and let stand until the flavors meld, at least 30 minutes.

cleaneatz:

Cilantro Jalapeno Hummus

Ingredients:
1/3-1/2 cup fresh cilantro leaves
1-2 jalapeno peppers, ribbed and seeded (depending on desired flavor)
1 clove garlic, peeled
3 tbsp. freshly squeezed lemon juice
1/4 cup water
6 tbsp. tahini
2 tbsp. extra virgin olive oil
1 (14 oz.) can chickpeas, drained and rinsed
1/2 tsp. salt
1/4 tsp. cumin
Pinch of cayenne pepper

Directions: 
Combine the cilantro, jalapenos, and garlic in the bowl of a food processor.  Pulse until the ingredients have been finely minced.  In a small bowl, combine the lemon juice and water.  In another bowl, whisk together the tahini and olive oil.  Set aside.  Scrape down the sides of the food processor bowl and add the chickpeas, salt, cumin and cayenne.  Process until almost fully ground, about 15 seconds.  Scrape down the bowl.  With the machine running add the lemon juice-water mixture in a steady stream through the feed tube.  Scrape down the bowl and continue to process for one minute.  With the machine running, add the oil-tahini mixture in a steady stream through the feed tube, and continue to process until smooth and creamy, about 15 seconds, scraping down the bowl as needed.

Transfer the hummus to a serving bowl, cover with plastic wrap and let stand until the flavors meld, at least 30 minutes.

(Source: annies-eats.com)