Elder Gin Cocktail

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St Germaine is my new favorite liquor! Wow!!! This one came from Chow. If you don’t have St Germaine, go get some – BevMo carries it.

INGREDIENTS
1 oz gin
2 1/2 oz St-Germain elderflower liqueur
Dash orange bitters

Shake with ice, garnish with orange twist!

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Curried coconut carrot soup

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2 tsp canola oil
2 tsp curry powder
1 clove garlic smacked
1/2 inch piece ginger smashed
1/2 onion chopped
1 lb carrots chopped into 1/4 rounds
1 bay leaf
2 1/2 c water or veggie broth
1/2 c light coconut milk

Heat oil over medium heat in a medium saucepan. Add curry powder & garlic cook for 30 seconds. Add all but coconut milk, bring to boil. Reduce heat to medium and simmer until carrots are soft, about 20 minutes. Discard bay leaf.

Purée soup, stir in coconut milk and season to taste.

4 servings
2 WW PP

Coconut crab

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This recipe was inspired by a Food & Wine recipe from Bobby Flay. I used light coconut milk, added some shredded coconut for crunch and served it on top of fresh greens. It literally takes less than 5 minutes to make and tastes amazing.

Ingredients:
4 oz light unsweetened coconut milk
2 oz fresh lime juice + zest
1 tsp habanero hot sauce
salt and pepper
8 oz lump crabmeat
1/8 c chopped cilantro
2 TBSP shredded unsweetened coconut
1 shredded carrots
Romaine leaves.

Combine all ingredients in a bowl, serve on lettuce leaves.

2 servings.
3 WW PP.

Lite Strawberry Cupcakes

These are very low-fat and super tasty cupcakes. I use a combo of fresh fruit and fruit spread to pump up the fruity goodness.

Ingredients:
6 oz strawberry fruit spread (sugar free)
1 c fresh strawberries chopped fine
2 1/2 c flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 c sugar
1 c apple sauce (unsweetened)
6 egg whites
1 tsp vanilla extract
2/3 c milk or buttermilk

Frosting:
12 oz lite cream cheese
4 oz strawberry fruit spread

Preheat oven to 350. Line a muffin tin with papers.

Whisk together flour, baking soda and salt.

In a large bowl beat sugar and apple sauce with an electric mixer. Add egg whites, strawberries and vanilla beat until combined. Add 1/3 flour, 1/3 milk and beat on low until combined, repeat with remaining flour and milk.

Fill each muffin cup 1/2 way and bake for 15 – 18 minutes until a toothpick inserted in the middle comes out clean. Cool 1 hour before frosting.

Combine cream cheese and strawberry spread in a bowl, beat until combined.

Makes 36.
2 WW PP per cupcake.

Campari Friday Night Special

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I love Campari – its bitterness is just a delight, but it’s a bit too much for my hubby. So after looking for some inspiration I came up with this tasty cocktail.

1 ounce gin
1/2 ounce Campari
1/2 ounce Cointreau
1/2 ounce dry vermouth
2 – 3 dashes orange bitters
1/2 orange slice

Mix all ingredients with ice in a cocktail shaker. Strain and pour into a chilled cocktail glass. Add orange slice.

Artichoke and Veal Gratin

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This recipe is amazing! A bit time consuming, but not a lot of work. I used jarred artichokes instead of fresh because that was what I had on hand. This inspiration comes from La Cucina Italiana.

Ingredients:
2 tsp olive oil
1/2 lb ground veal
1/4 c thinly sliced onion
Sea salt
Black pepper
1 1/2 c beef broth
7 – 8 artichoke hearts, canned
1 TBSP butter
1 1/4 flour

In a medium saucepan heat oil over medium heat, add veal and cook, stirring with a wooden spoon until meat is broken up as browned, about 5 minutes. Add onion, salt and pepper, cook until onion is softened. Stir in 1/2 c broth and simmer until broth is reduced to 1/8 c, about 45 minutes.

Transfer mixture to shallow baking dish , top with artichokes.

Preheat broiler.

In the pan you cooked the veal, add 1 c broth and bring just to a boil.

In a small saucepan melt butter, add flour and stir with a wooden spoon for 2 minutes. Whisk in broth and cook until thick, about 1 minute.

Pour sauce over artichoke and veal.

Broil for 3 – 4 minutes until browned.

Serves 3.
5 WW per serving.

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Lite Raspberry Cupcakes

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These were inspired by valentine’s day and a recipe for strawberry cupcakes. They are wonderful and no one will know they are low fat! I doubled the recipe to make 36 since I love to have frozen cupcakes on hand for a quick dessert.

Ingredients:
8 oz raspberry fruit spread (sugar free)
1/2 c fresh raspberries
2 1/2 c flour
2 1/2 tsp baking powder
1/2 tsp salt
1 c sugar
1 c apple sauce (unsweetened)
6 egg whites
1 tsp vanilla extract
2/3 c milk

Frosting:
12 oz lite cream cheese
2 oz raspberry fruit spread
1/2 c powdered sugar

Preheat oven to 350. Line a muffin tin with papers.

Whisk together flour, baking soda and salt.

In a large bowl beat sugar and apple sauce with an electric mixer. Add egg whites, raspberries and vanilla beat until combined. Add 1/3 flour, 1/3 milk and beat on low until combined, repeat with remaining flour and milk.

Fill each muffin cup 1/2 way and bake for 15 – 18 minutes until a toothpick inserted in the middle comes out clean. Cool 1 hour before frosting.

Combine cream cheese, powdered sugar and raspberry spread in a bowl, beat until combined. Frost cupcakes and top with a raspberry.

Makes 36.
2 WW PP per cupcake.

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