Low-fat Orange-Pecan Drop Cookies

Ingredients

2 cups unbleached flour
1 cup rolled oats
3/4 cup chopped pecans, lightly toasted
1 teaspoon baking soda
1/4 teaspoon salt
8 oz nonfat cream cheese
2 tablespoons margarine
1/2 cup sugar
1/2 cup orange juice
2 tablespoons nonfat vanilla yogurt
1 egg
1 egg white
1 tablespoon finely grated orange zest
1 teaspoon vanilla extract (essence)
1-1/2 cups confectioners'(icing) sugar

Method

  1. Preheat an oven to 350°F (180°C). Coat 2 large baking sheets with nonstick cooking spray.
  2. In a medium bowl, combine the flour, oats, pecans, baking soda and salt.
  3. In a food processor with the metal blade or in a large bowl, combine the cream cheese, margarine and sugar. Process or stir until smooth. Add half of the orange juice, the yogurt, egg, egg white, orange zest and vanilla. Process or stir until smooth. Gradually add the flour mixture and process or stir until just blended.
  4. Drop about 60 rounded tablespoons onto the prepared baking sheets. Bake until golden at the edges, about 15 minutes.
  5. To make the glaze, in a small bowl, combine the remaining orange juice and the confectioners’ sugar and whisk until smooth. Using a pastry brush, coat the warm cookies with the glaze.
  6. Store in an airtight container at room temperature for up to 1 week.

Makes 60 cookies.

Source: Cooking for Healthy Living

Vegetarian Spaghetti Squash Bake

Ingredients

2 medium spaghetti squash, each cut in half horizontally
1 Tbsp extra-virgin olive oil, divided
1 medium sweet onion, finely diced
3 large garlic cloves, smashed and minced
7 oz pkg plain tempeh. crumbled
2 large yellow or red bell peppers, seeded and finely diced
8-inch long unpeeled zucchini, finely diced
1 Tbsp coconut aminos or nectar (or use smaller quantity of tamari soy sauce instead)
1 tsp smoked paprika
1/4 tsp crushed red pepper flake
freshly ground black pepper, to taste
3 cups lightly packed baby spinach leaves, chopped
1/2 cup ricotta cheese
3/4 cup shredded mozzarella, divided
1/4 cup grated Parmesan

Method

  1. Preheat oven to 400ºF (200ºC). Line baking sheet with parchment paper.
  2. Scrape seeds from cut squash and discard. Brush insides of squash halves with 1 tsp oil. Place cut side down on baking sheet. Bake for 35 to 45 minutes, or until cut edges are turning golden. Baking time will depend on size of squash. You want the rind to give a bit when pressed with your finger. Remove and set aside until cool enough to handle.
  3. While squash bakes, in heavy saucepan, heat remaining 2 tsp oil over medium heat. Add onion and saute until soft. Do not brown.
  4. Add garlic, crumbled tempeh, and finely diced pepper and zucchini. Continue to saute until tempeh is golden-tinged and vegetables are soft, about 7 minutes.
  5. Stir in coconut aminos (or a little less tamari sauce, if using) and seasonings. Fold in chopped spinach, cover, and remove from heat.
  6. Scrape inside of baked squash with fork to remove spaghetti-like strands and place strands in clean dish towel, reserving squash boats. Squeeze strands until barely moist and place on cutting board. Coarsely chop. Add to tempeh/spinach mixture along with ricotta and half the mozzarella. Fold together until evenly mixed. Add more seasonings, to taste, if you wish.
  7. Place squash boats, cut side up, on baking sheet. Spoon mixture evenly into boats. Sprinkle remaining mozzarella and Parmesan evenly over each.
  8. Increase oven temperature to 425ºF (220ºC). Bake for 20 minutes or until piping hot. Then turn oven to broil, and broil squash until cheese is bubbly and golden, about 30 seconds.

Makes 4 servings.

Source: Alive magazine

Chicken Parmigiana with Spaghetti

Ingredients

2 tsp olive oil
2 cloves garlic, minced
2 carrots, finely diced
1 small onion, finely diced
1 tsp Italian herb seasoning
1 bottle (660 mL) strained tomatoes (passata)
half sweet red pepper, diced
1/4 tsp each salt and pepper
450 g boneless skinless chicken breasts
1/2 cup grated Parmesan cheese
350 g spaghetti
3 tbsp chopped fresh basil

Method

  1. In saucepan, heat 1 tsp of the oil over medium heat. Cook garlic, stirring, for 1 minute.
  2. Add carrots, onion and Italian herb seasoning. Cook, stirring occasionally, until vegetables are softened, about 8 minutes.
  3. Stir in strained tomatoes, red pepper and a pinch each of the salt and pepper. Bring to a boil. Reduce heat, partially cover and simmer until sauce is slightly thickened, about 5 minutes.
  4. Place one chicken breast on cutting board. Holding knife blade parallel to board and starting at thickest long side, slice horizontally to make two thin cutlets. Repeat with remaining chicken. Sprinkle both sides with remaining salt and pepper.
  5. In large nonstick skillet, heat remaining oil over medium-high heat. Working in batches, cook chicken, turning once, until golden, about 6 minutes per batch. Transfer to foil-lined rimmed baking sheet.
  6. Spoon 2 tbsp of the tomato sauce over each chicken cutlet, spreading evenly. Sprinkle with Parmesan. Bake in 400°F (200°C) oven until Parmesan is melted and chicken is no longer pink inside, about 10 minutes.
  7. While chicken is baking, in saucepan of boiling lightly salted water, cook pasta according to package instructions until al dente. Drain and toss with remaining tomato sauce to coat.
  8. Stir in basil. Serve with chicken.

Makes 4 servings.

Source: The Complete Chicken Cookbook

Hong Kong-style Lobster in Cheese Sauce

Ingredients

1 lobster, about 600 g
1/2 medium onion
4 shallots
2 cloves garlic
1/2 cup chicken stock
1-1/2 tbsp all-purpose flour
cornstarch, oil and butter as needed

Cheese Sauce

1/2 cup fresh milk
50 g cheese
1/4 tsp salt
1/2 tsp chicken broth mix
1 egg yolk
1 tbsp white wine

Method

  1. Clean lobster, cut into two halves and then pieces. Mix loster with salt and pepper. Set aside for 15 minutes. Coat lobster with cornstarch.
  2. Heat wok with 1 cup oil at high temperature. Fry lobsters till golden brown. Remove and drain on kitchen paper.
  3. Pour away oil with 2 tbsp remaining, saute onion, shallots and garlic, add flour and cheese sauce ingredients. Cook and stir till thickened.
  4. Add lobster and chicken stock, cover and cook for 5 minutes.
  5. Mix in butter, toss to combine. Remove to serving plate and serve hot.

Source: Enjoy the Pleasure of Cooking

Creamy Leek, Pea and Spinach Risotto

Ingredients

1 onion, finely chopped
2 leeks, finely sliced
300 g Arborio rice
500 ml unsweetened soy milk
700 ml vegetable stock
1 lemon, juice and zest, plus extra wedges to serve
100 g spinach
200 g peas
50 g vegan parmesan, optional, plus extra to serve
flat leaf parsley, chopped to serve

Method

  1. Put the stock into a medium saucepan and gently warm through, keep on a low heat until ready to use.
  2. In a large deep casserole, heat 2 tbsp oil over a medium heat and add the onion and leeks. Gently cook for 10 minutes until soft and starting to turn translucent, season with salt and pepper.
  3. Add the rice and stir-fry for 2-3 minutes until the rice starts to turn clear.
  4. Turn the heat up and start slowly stirring in a ladle of stock at a time. Stirring with a wooden spoon constantly and letting the stock absorb into the rice.
  5. Once the stock has been added, slowly add the soy milk. Keep cooking on a medium heat, stirring regularly until the rice is almost tender.
  6. Stir in the lemon juice, spinach and peas and season to taste. If using vegan parmesan, stir in the cheese now and garnish with the parsley, extra lemon wedges and Parmesan. Serve hot.

Makes 5 servings.

Source: Vegan Food & Living