Pringles Brownies

February 13, 2012 By Leave a Comment

 

Pringles Brownies

INGREDIENTS

·         6 ounces baking chocolate, unsweetened

·         3/4 cup unsalted butter or margarine

·         2 cups sugar

·         3 eggs

·         1 tsp. vanilla

·         3/4 cup flour

·         1-6.41 ounce can of Original PRINGLES, regular or reduced fat

·         1 cup coarsely chopped pecans or walnuts (optional)

·         Powdered sugar for dusting  (optional)

 

DIRECTIONS

1.       Preheat oven to 350°F

2.       Line 13×9-inch baking pan with foil, and spray foil with cooking spray.

3.       In a glass bowl, microwave chocolate and butter on high for 2 minutes.  Stir until chocolate melts.

4.       In a stainless steel bowl, mix sugar, eggs, and vanilla until well mixed.

5.       Pour in butter chocolate mixture and mix well.

6.       Empty PRINGLES and flour into a food processor, and puree until very fine.

7.       Empty flour mixture into chocolate mixture and mix well; add nuts to distribute.

8.       Bake for 30 minutes, and cool.

 

Recipe and Image courtesy of Pringles

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Grilled Tuna Steaks with Cilantro and Basil

February 4, 2012 By Leave a Comment

 

Grilled Tuna Steaks with Cilantro and Basil

3 Tbsp light soy sauce
3 Tbsp canola oil
1/4 tsp dried pepper flakes
6 tuna steaks (6 oz/170 g each), rinsed and pat dry
canola oil cooking spray
1/2 cup chopped fresh cilantro leaves
1/4 cup chopped fresh basil leaves
2 Tbsp fresh lime juice
1 Tbsp white vinegar
1/2 tsp minced garlic

1. In small bowl, whisk together soy sauce, canola oil and pepper flakes. Place tuna steaks and 2 Tbsp of soy sauce mixture in large, resealable plastic bag. Turn bag several times to coat tuna steaks. Refrigerate no longer than 30 minutes.
2. Preheat grill. Coat with cooking spray over high heat. In another small bowl, combine cilantro, basil, lime juice, vinegar and garlic.
3. Remove tuna from bag, discarding any leftover marinade, and grill tuna for 1 1/2 minutes on each side or until very pink in center. Do not overcook tuna or it will become tough. Serve with remaining soy sauce mixture and top with equal amounts of cilantro mixture.

Yield: 6 servings. Serving size: 4.5 oz tuna, 2 Tbsp cilantro mixture.

This recipe is just one from the Heart-Healthy Dude Food Recipe Collection  found at CanolaInfo.org.  Along with these recipes, CanolaInfo.org has an eCard program.  From now until Feb. 29, for every e-card sent CanolaInfo will donate 20 cents to the American Heart Association (AHA) up to $20,000.

That is just too easy. Send an e-card and CanolaInfo will donate the money!

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Fall-Apart Beer Brisket

February 3, 2012 By Leave a Comment

 

 

In honor of American Heart Month this February, CanolaInfo is has launched its new e-card program.  For every e-card sent at CanolaInfo.org, CanolaInfo will donate 20 cents to the American Heart Association (AHA) up to $20,000.  The money will help the AHA meet its goal to improve the cardiovascular health of all Americans by 20 percent while reducing deaths from cardiovascular diseases and stroke by 20 percent by the year 2020.

Send an e-card and CanolaInfo will donate the money!

In addition to the e-card, CanolaInfo has created the “Heart-Healthy Dude Food Recipe Collection,” which contains 10 hearty game day recipes made with canola oil that will help guys get their game on without sacking their heart.

A few of those recipes will be featured here throughout the month.  This one is a perfect recipe; heart healthy and the Superbowl this Sunday…

 

Fall-Apart Beer Brisket

2 Tbsp canola oil, divided
1 1/2 lb trimmed beef brisket
canola oil cooking spray
1 1/2 cups diced onion (about 1 large onion)
2 tsp minced garlic
1 bottle (12 oz) dark stout beer
2 Tbsp cider vinegar
1 1/2 tsp dried oregano leaves
1 tsp dried thyme leaves
3 Tbsp steak sauce
3 Tbsp no-salt-added tomato paste
1/2 tsp salt
6 multigrain bread slices or 12-oz whole grain loaf bread (optional)

1. In large, nonstick skillet, heat 1 Tbsp canola oil over medium-high heat. Brown beef 3 minutes on each side. Place beef in 4-quart slow cooker coated with cooking spray. Heat remaining 1 Tbsp canola oil, cook onions 4 minutes or until beginning to brown, stirring frequently. Stir in garlic and cook 15 seconds.

2. Remove skillet from heat and stir in remaining ingredients, except salt. Stir until well blended and pour over beef in slow cooker, making sure that beef is covered completely with liquid.

3. Cover and cook on low setting for 6 hours. Remove beef and place on cutting board. Stir salt into slow cooker mixture. Thinly slice beef (it will shred automatically as you slice). Return beef to slow cooker and stir. Cover and let stand 15 minutes to absorb flavors.

4. To serve, place strainer in large bowl; strain beef mixture, shaking off excess liquid, and place in serving bowl. Serve juices alongside. Place equal amounts of shredded beef on warmed multigrain bread slices (2 oz per serving) as open-faced sandwiches or on crusty, whole grain loaf bread. Spoon desired amount of liquid over each.

Yield: 6 servings. Serving size: 1/2 cup beef, 1/3 cup sauce.

Tips: Buy beef brisket that weighs almost 2 pounds before trimming as there is quite a bit of fat to discard. If a “sliced” brisket is preferred over the shredded variety, cook about 30 minutes

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Valentine’s Recipe – Sour Cream Chocolate Cake

February 1, 2012 By 1 Comment

If your like me and Lactose intolerant, here is a nice treat for Valentine’s Day…

Sour Cream Chocolate Cake with Cherry Vanilla Yogurt Sauce

Products: Green Valley Organics Sour Cream (cake) and Vanilla, Plain or Honey Redwood Hill
Farm Yogurt for the Sauce

Makes one bundt cake or 8 heart-shaped cakes (using 1/2-cup batter for each cake)

1 3/4 cup unbleached all-purpose flour
1 2/3 cup sugar
3/4 cup cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
2/3 cup butter or non-hydrogenated butter alternative (like Earth Balance), softened
2 cups Green Valley Organics Sour Cream
2 large eggs
2 tsp. vanilla extract
1 tsp. almond extract
1 cup semisweet chocolate chips (optional)
Chocolate Frosting Glaze
3 Tbs. butter or non-hydrogenated butter alternative (like Earth Balance)
2 Tbs. cocoa powder
3 Tbs. lactose free milk or soymilk
1 cup confectioners/powdered sugar
1 tsp. almond extract

Cherry Vanilla Yogurt Sauce
2 (6 oz.) containers Vanilla or Wildflower Honey Redwood Hill Farm Yogurt
1 vanilla bean, scraped
1 cup chopped dark cherries (frozen and thawed is fine)
1/2 tsp. almond extract

1. Preheat oven to 350°F. Grease and flour bundt pan.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.
3. In a separate bowl, combine butter, sour cream and eggs, beating with a hand or stand
mixer until smooth.
4. Mix wet and dry ingredients together, and beat with a hand or stand mixer for 3 minutes.
Pour batter into prepared pan and bake 50 to 55 minutes, until a wooden skewer inserted
into the cake comes out clean. Cool before removing from pan.
5. While cake cools, melt butter in a small saucepan over medium heat. Stir in cocoa and milk
until smooth. Remove from heat, add confectioners sugar and almond extract and beat
using a stand or hand mixer until silky smooth. Drizzle over top of cooled cake. Allow to set
before serving.

To make the Cherry Vanilla Yogurt Sauce, whisk together yogurt, vanilla bean paste, cherries
and almond extract. Refrigerate until needed.

Slice the vanilla bean horizontally down the middle. Using a paring knife, scrape out the vanilla
bean seeds from inside the sliced pods. Instead of discarding the used vanilla bean pods, tuck
them into a cup or two of granulated sugar in a covered container. Allow to sit for a week or so
and enjoy vanilla-scented sugar in coffee, hot chocolate, baked goods, sprinkled over sugar
cookies, and more.
PER SERVING: 376 CAL; 7G PROT; 12G TOTAL FAT (12G SAT. FAT); 60G CARB; 76MG
CHOL; 276MG SOD; 3G FIBER; 34G SUGARS

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Game Day Recipe: Stuffed Crust Pizza

January 30, 2012 By Leave a Comment

I know everyone will be making and ordering pizza like crazy this Super bowl, but why make your game day like every one elses.

Here is a unique twist on pizza.

 

Stuffed Crust Phyllo Pizza 

Ingredients
½ cup roasted garlic
1/3 cup olive oil
16 sheets Athens®Fillo Dough (9” x 14”), thawed
1 cup low fat mozzarella cheese
1 cup mushrooms, sliced
½ cup smoked turkey leg meat, shredded
1 cup baby arugula
2 tablespoons Parmesan, grated

In a small bowl, mash or puree the roasted garlic into a paste. Thin down the garlic paste with 1 tablespoon of olive oil.

On a sheet of parchment paper, lay one sheet of fillo and brush with a thin layer of olive oil. Lay another sheet over the first over vertically to create a plus sign. Repeat twice more laying the sheets diagonally to form an “X” over the plus sign. Repeat this process again to form a crust that is 8 sheets thick. Repeat to create a second crust.

Leaving at least the outer 2 inches of the dough uncovered, work quickly to spread a thin layer of the roasted garlic puree in the center of the crust. Spread half of the mozzarella in a ring around the garlic puree. Roll the fillo around the cheese to form an eight-inch “stuffed crust” pizza. Brush the crust with olive oil. Top the center of the pizza with half of the sliced mushrooms, shredded turkey meat, arugula and Parmesan. Using the parchment paper for support, transfer the pizza onto a preheated baking sheet or pizza stone. Repeat to form a second pizza.

Bake in a preheated 425°F degree oven for 10-12 minutes or until the crust is browned evenly.

Yield: 2 personal pizzas

Tip:
This recipe dramatically reduces the fat and overall calories of a “take out style stuffed crust” pizza.

 

Watch this video to see how they make it http://www.youtube.com/watch?v=COg70x5D_yo

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