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Peach Cobbler

12 Feb

About 8 cups sliced fresh peaches

2 cups sugar

4 TBSP all-purpose flour

1 tsp ground cinnamon

1 tsp vanilla extract

1/3 cup butter, melted

Pie Pastry

 

Preheat oven to 450

Combine peaches, sugar, flour, and cinnamon; set aside until syrup forms. Meanwhile make pastry. Mix together 2 cups all-purpose flour, 1/2 tsp salt, and 2 tsp sugar. Cut in 2/3 cup shortening with pastry blender until it resembles course meal. Sprinkle 6 Tablespoons ice water over mixture, stirring with a fork; mix with a firm stirring motion. Add more ice water if needed. Pastry is ready when it forms clumps and clings together when lightly squeezed with hands. Form into a ball; it will will be necessary to use pressure, and work quickly so as to not soften the shortening. Divide dough in half and roll out on a floured surface to 1/8 inch thick.

Bring peach mixture to a boil and cook over low heat 10 minutes or until fruit is tender. Cut pastry into a 10 x 8 inch rectangle. Spoon half of peach mixture into a 10 x 8 buttered baking dish; top with pastry. Bake  for 12 minutes or until golden brown. Spoon remaining peaches over baked crust. Roll out remaining pastry and cut into 1/2 inch strips; arrange in a lattace design over fruit. Return to oven for 10 to 15 minutes or until lightly browned.

 

 

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Oven Fried French Fries

30 Jan

At half a gram of fat per serving versus 16 grams for the same amount of the fried variety, you can enjoy guiltlessly.

5 large baking potatoes

Light vegetable oil cooking spray

2 large egg whites

1 TBSP Cajun spice

Preheat oven to 400

Slice each potato lengthwise into 1/4 inch ovals, then slice each oval lengthwise into match sticks. Coat a baking sheet with 3 sprays of cooking spray. Combine egg whites and Cajun spice in a bowl. Add the potatoes and mix to coat. Place on prepared baking sheet, leaving space between potatoes. Place on the bottom rack of oven. Bake 40 to 45 minutes until fries are crispy, turning every 6 minutes with a spatula to brown evenly.

Serve hot

Serves 4

Calories per serving 291

0.5 grams fat

Oven Fried Catfish

30 Jan

Light vegetable oil cooking spray

1/4 cup cornmeal

1 tsp dried thyme

1 tsp dried basil

1 tsp garlic powder

4 tsp blackening seasoning

1/2 tsp paprika

Four 4 ounce catfish fillets

 

Preheat oven to 400

Spray a baking sheet 3 times with cooking spray. Put cornmeal, thyme, and basil on a large plate; mix well. Sprinkle each fish fillet with equal parts of the garlic powder, and blackening seasoning. Coat fillets thoroughly with cornmeal mixture and place onto baking sheet. Dust each fillet with paprika and spray lightly with cooking spray. Place baking sheet on bottom rack of oven. Bake for 20 minutes. Reduce heat to 350 and bake 5 minutes longer, until the crust is golden.

Serves 4

 

Calories per serving 172

5.2 grams fat

Chocolate Tofu Cake

30 Jan

Light vegetable oil cooking spray

8 ounces firm tofu

1/4 cup part skim milk ricotta cheese

4 ounces light cream cheese

1/4 cup pure maple syrup

3 TBSP unsweetened cocoa

2 large egg whites

1 TBSP ground cinnamon

3 TBSP light Irish cream liqueur

1 TBSP coffee liqueur

TOPPING:

1/2 cup nonfat sour cream

1 tsp vanilla

1 TBSP honey

Preheat oven to 350

Coat a 10 inch glass pie plate with 3 sprays of the vegetable oil. In the bowl of a food processor, combine the tofu, ricotta, cream cheese, maple syrup, cocoa, egg whites, cinnamon and the liqueurs. Puree until smooth and pour into pie plate. Place onto the center rack of oven, on the bottom rack, place a baking pan filled half way with water. Bake for 1 hour.

While the cake is baking, combine all of the topping ingredients in a small bowl and whisk thoroughly. When the cake has cooked for an hour, remove it from the oven, spread the topping on evenly and return it to the oven. bake 10 minutes longer. Remove from oven and cool to room temperature. Refrigerate for 4 hours before serving.

Serves 12

92 calories per serving

3.9 grams of fat

Braised Beef Short Ribs

31 Dec

5 pounds Beef Short Ribs

1 -28oz can peeled tomatoes

2 bulbs garlic–finly minced

1-large yellow onion–diced

3 large carrots–peeled and diced

4 celery stalks–diced

3 sprigs fresh thyme

2 tsp. dried oregano

3 bay leaves

1 gallon beef stock

2 cups sweet red wine

1 cup Guinness Beer

1/2 cup olive or vegetable oil

Pre-heat oven to 450

Rub meat with oil and reserve some for later. Season meat with salt and pepper. Bake until golden brown–check after 10 minutes. When meat has browned, remove from oven and let rest 5 minutes. Place in in large, deep roasting pan. In a heavy skillet add 3 TBSp oil and sautee  celery, onion, and carrots until well caramelized over medium heat. Add herbs and spices, cook for 10 more minutes. Add wine and reduce by half, then add beer and stock. Reduce oven heat to 300 degrees.Heat to boiling and  pour over meat. Place in oven and cook 1 hour and 45 minutes. If ribs are not fall off the bone tender continue to cook. When tender remove ribs and cover with some pan juice in a deep serving dish. Strain juice and return to pan. Cook until reduced by half and poor over ribs. Serve with mashed potatos and steamed brocccoli

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