Heirloom tomatoes are remarkably flavorful and colorful compared with their grocery store counterparts. They vary from red to orange, gold, taxi yellow, nearly white, pink, purplish black, and green. Some are even multicolored, such as Mr. Stripey, which we used here. Your choice of tomato will shine in this simple pizza.
Prep: 11 minutes; Cook: 4 minutes
Ingredients
1 (13.8-ounce) can refrigerated pizza crust dough
Cooking spray $
1 garlic clove, halved
1 large heirloom tomato,
Kamis, 10 November 2011
Roasted-Vegetable Lasagna
No one will miss the meat in this vegetable lasagna that’s packed with sweet and mellow roasted squash, bell peppers and onion, rich cheeses and fresh herbs.
Ingredients
Vegetables:
4 red bell peppers
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
6 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 pounds)
1 large onion, cut into 16 wedges
4 garlic cloves, minced
Cheese mixture:
2 cups 2% low-fat cottage cheese
1 1/2 cups (6 ounces)
Ingredients
Vegetables:
4 red bell peppers
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
6 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 pounds)
1 large onion, cut into 16 wedges
4 garlic cloves, minced
Cheese mixture:
2 cups 2% low-fat cottage cheese
1 1/2 cups (6 ounces)
Pineapple-Coconut-Banana Upside-Down Cake
Upside-down cakes are classically made in a cast-iron skillet because it gives the cake a crisp edge, cooks it evenly, and keeps it moist.
Ingredients
2 tablespoons butter
3/4 cup packed brown sugar
1 (15 1/2-ounce) can pineapple slices in juice, undrained
1 cup flaked sweetened coconut
1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup mashed ripe banana (about 1 banana)
2
Ingredients
2 tablespoons butter
3/4 cup packed brown sugar
1 (15 1/2-ounce) can pineapple slices in juice, undrained
1 cup flaked sweetened coconut
1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup mashed ripe banana (about 1 banana)
2
Selasa, 08 November 2011
Pineapple and Mango Fondant with Coconut Gratin
Cook Time
4 hours on HIGH
Slow Cooker
4 - 4.7 Litres
5 - 5.7 Litres
Yields
4 Servings
Ingredients
Fruit
600 g pineapple
90 g passion fruit
400 g mangoes
100 g honey
For the gratin
100 g grated coconut
100 g butter
100 g sugar
1 egg
Directions
Peel and cut the pineapple and mangoes into chunks. Strain the passion fruit in a sieve and save only the pulp.
Cook the pineapple and mangoes in the Crock-Pot® slow cooker with the honey and the passion fruit
4 hours on HIGH
Slow Cooker
4 - 4.7 Litres
5 - 5.7 Litres
Yields
4 Servings
Ingredients
Fruit
600 g pineapple
90 g passion fruit
400 g mangoes
100 g honey
For the gratin
100 g grated coconut
100 g butter
100 g sugar
1 egg
Directions
Peel and cut the pineapple and mangoes into chunks. Strain the passion fruit in a sieve and save only the pulp.
Cook the pineapple and mangoes in the Crock-Pot® slow cooker with the honey and the passion fruit
Dark Chocolate Fondue and Banana Pain Perdu
Cook Time
10 minutes on HIGH
Slow Cooker
3 - 3.5 Litres
5 - 5.7 Litres
Yields
2-4 Servings
Ingredients
500 g dark chocolate
300 g brioche vendéenne
250 ml milk
250 ml cream
2 eggs
2 egg yolks
65 g sugar
150 g bananas
Directions
Cut the brioche into thick slices. Soak the slices in the eggnog (milk, cream, egg yolks and sugar). Slice the bananas.
Put it all in the oven in an au gratin dish, bake for about 20 minutes at 160ºC. Cool over night.
The next
10 minutes on HIGH
Slow Cooker
3 - 3.5 Litres
5 - 5.7 Litres
Yields
2-4 Servings
Ingredients
500 g dark chocolate
300 g brioche vendéenne
250 ml milk
250 ml cream
2 eggs
2 egg yolks
65 g sugar
150 g bananas
Directions
Cut the brioche into thick slices. Soak the slices in the eggnog (milk, cream, egg yolks and sugar). Slice the bananas.
Put it all in the oven in an au gratin dish, bake for about 20 minutes at 160ºC. Cool over night.
The next
Jamaican Jerk BBQ Chicken
Active Time: 5 minutes
Total Time: 8 hours
Serves: 4
Cut down on the fat but not the flavor by slow cookingchicken drumsticks in Caribbean jerk seasoning, barbecue sauce and rum for a dish that offers plenty of spice without too much heat.
Recipe Ingredients
8 chicken drumsticks (about 2 lb), skin removed
2 tsp Caribbean jerk seasoning
3/4 cup barbecue sauce
1 Tbsp dark rum (optional)
1/4 cup sliced scallions
Recipe Preparation
Rub drumsticks with seasoning.
Total Time: 8 hours
Serves: 4
Cut down on the fat but not the flavor by slow cookingchicken drumsticks in Caribbean jerk seasoning, barbecue sauce and rum for a dish that offers plenty of spice without too much heat.
Recipe Ingredients
8 chicken drumsticks (about 2 lb), skin removed
2 tsp Caribbean jerk seasoning
3/4 cup barbecue sauce
1 Tbsp dark rum (optional)
1/4 cup sliced scallions
Recipe Preparation
Rub drumsticks with seasoning.
Braised Chicken with Leeks
Active Time: 30 minutes
Total Time: 1 hour 30 minutes
Serves: 4
Clocking in at 295 calories per serving, this recipe is hearty and healthy, featuring chicken, leeks, carrots and plum tomatoes in a fragrant wine brothwith dried rosemary and thyme.
Recipe Ingredients
2 Tbsp all-purpose flour
1 tsp each salt and pepper
One 33?4-lb chicken, cut in eighths; skin removed
2 Tbsp olive oil
1 Tbsp butter
4 leeks (2 lb) white and pale green parts only, halved lengthwise,
Total Time: 1 hour 30 minutes
Serves: 4
Clocking in at 295 calories per serving, this recipe is hearty and healthy, featuring chicken, leeks, carrots and plum tomatoes in a fragrant wine brothwith dried rosemary and thyme.
Recipe Ingredients
2 Tbsp all-purpose flour
1 tsp each salt and pepper
One 33?4-lb chicken, cut in eighths; skin removed
2 Tbsp olive oil
1 Tbsp butter
4 leeks (2 lb) white and pale green parts only, halved lengthwise,
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