|
2001 Recipe Archive January 2001 Week of: June 2001 July 2001 August 2001 September 2001 October 2001 November 2001 December 2001
|
Buttermilk Pancakes These light and fluffy hot cakes may be the ultimate comfort food. 1 cup unbleached flour 2 Tbls. sugar 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1 cup buttermilk 1 Tbls. vegetable oil 1 large egg, slightly beaten Cooking spray Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and next 4 ingredients in a large bowl. Make a well in the center of mixture. Combine buttermilk, oil and egg; add to flour mixture, stirring until smooth. Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked. Makes 9 (4-inch) pancakes. Fresh Cranberry Muffins 2 cups all-purpose flour 2/3 cup sugar 2 tsp. baking powder 1/4 tsp. salt 1 cup chopped fresh cranberries (may substitute 2/3 cup dried cranberries, coarsely chopped) 2/3 cup 2% reduced-fat milk 1/4 cup butter, melted 1 tsp. grated orange rind 1/2 tsp. vanilla extract 1 large egg, lightly beaten Cooking spray Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder and salt in a large bowl. Stir well with a whisk. Stir in cranberries; make a well in center of mixture. Combine milk, butter, rind, vanilla, and egg; add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately. Place on a wire rack. Makes 12 muffins. Oven-Baked Split Pea-and Lentil Soup This hearty one-dish meal is delicious, high in iron and low in calories. 2 (32 oz.) containers low-sodium fat-free chicken broth 1 cup dried split peas 1 cup dried lentils 4 carrots, sliced 4 celery ribs, sliced 2 medium-size red bell peppers, seeded and chopped 2 onions, chopped 2 bay leaves 1/2 tsp. salt 1 1/2 tsp. ground cumin 1 tsp. pepper 1/4 cup plain fat-free yogurt 1/4 cup chopped cucumber Combine first 11 ingredients in an ovenproof Dutch oven. Bake, uncovered at 350° for 2 hours or until peas and lentils are tender. Remove and discard bay leaves. Serve with yogurt and cucumber. Makes 8 cups. 1 cup serving: 231 calories. |
