Williams Cookbook

Egg Flower Soup

william — Mon, 29 Dec 2008 17:42:55 +0000

From Health magazine By Maren Caruso

With your schedule as crazy as it is this month, you need meals that come together superfast. This light, warming Egg Flower Soup from Quick and Easy Chinese: 70 Everyday Recipes by Nancie McDermott is on the table in just 20 minutes. It’s a great source of iron (spinach) and protein (eggs).

In a medium saucepan, bring 4 cups chicken broth to a rolling boil over medium-high heat. Stir in 2 cups spinach leaves, 1/2 teaspoon dark sesame oil, and 1/2 teaspoon salt, allowing the spinach to wilt into the soup. Stir well until the chicken broth is swirling in circles. Slowly pour 2 beaten eggs into soup, and continue to stir gently for about 30 seconds. Sprinkle 3 tablespoons thinly sliced scallions onto the soup, and serve hot.

original recipe

Pork Carnitas with Caramelized Onions and Chipotle

william — Wed, 19 Mar 2008 22:22:26 +0000

From:The Best of Cooking Light 9 (March 2008)
“Carnitas” is Spanish for “little meats.” This dish is simply small bits of port that simmer for a long period of time until tender. Carnitas are usually eaten with salsa or over a bed of rice. They can be used as a filling for tacos in place of ground beef. You can also make burritos with grated jicama, sliced roasted red peppers, and chopped avocado wrapped in soft corn or flour tortillas.

Ingredients:

2 teaspoons chopped fresh oregano
1 teaspoon freshly ground black pepper
1 1/2 pounds boneless Boston butt pork roast, trimmed and cut into (1-inch) cubes
2 bay leaves
2 teaspoons olive oil
Cooking Spray
2 cups chopped onion (about 2 medium)
6 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground cumin
1 chopped chipotle chile, canned in adobo sauce
1 (14-ounce) can fat-free, less-sodium chicken broth
1 tablespoon chopped fresh cilantro
2 teaspoons fresh lime juice

Directions:

Combine first 4 ingredients in a large zip-top plastic bag; seal and shake to coat the pork. Refrigerate 8 hours or overnight.
Heat oil in a large nonstick skillet over medium-high heat. Remove port from bag. Add pork to pan; cook 10 minutes, browning on all sides. Remove pork mixture from pan; set aside.
Coat pan with cooking spray. Add onion and garlic; saute’ 5 minutes or until lightly browned. Stir in salt, cumin, and chile. Return pork to pan; and broth. Bring to a simmer; cover. Cook 2 hours or until port is very tender. Remove from heat; discard bay leaves. Stir in cilantro and juice.

Yield: 6 servings (serving size: 1/2 cup).

Aprox Nutritional Information per serving
Servings	Amount per Serving	Calories	Fat	Fiber
6	1/2 cup	191	7.4g	1.2g

Sausage and Pepper Pizza

william — Fri, 22 Feb 2008 22:59:13 +0000

Using a premade crust helps this dish come together much quicker than making your own. You will need to thicken the sauce with tomato paste to keep the crust crisp. For pizzeria-caliber results, bake on a preheated pizza stone.

Ingredients:

4 ounces hot turkey Italian sausage
Cooking spray
1 cup red bell pepper strips (about 1 medium)
1 cup yellow bell pepper strips (about 1 medium)
1 (16-ounce) cheese-flavored pizza crust (such as Boboli)
1 cup Basic Marinara (cross-link)
1 tablespoon no-salt-added tomato paste
1/2 cup (2 ounces) shredded provolone cheese
1/2 cut (2 ounces) shredded part-skim mozzarella cheese
1/2 teaspoon dried oregano

Directions:

Preheat oven to 450 degrees
Remove casings from sausage. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sausage and bell peppers to pan; cook 6 minutes or until bell peppers are crisp-tender and sausage is browned, stirring frequently.
Place pizza crust on a large baking sheet. Combine Basic Marinara and tomato paste, stirring with a whisk; spread evenly over crust, leaving a 1-inch border. Sprinkle with cheese and oregano; top evenly with sausage mixture.
Bake at 450 degrees for 15 minutes or until cheese melts and crust is lightly browned. Remove from oven; let stand 5 minutes before slicing.

Yield: 6 servings (serving size: 1 slice).

Pear Crist with Oat Streusel Topping

william — Thu, 21 Feb 2008 00:18:12 +0000

From: Cooking Light: October 2007
This fall favorite acquires its fiber from unpelled juicy pears, sweet raisins, and regular oats, and it provides one-fourth of your day’s fiber in one portion.

Crisp:

7 3/4 cups cubed Barlett or Anjou pears
1 cup golden raisins
1 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Cooking spray

Topping:

1/2 cup all-purpose flour (about 2 1/4 ounces)
1 cup regular oats
1/4 cup packed brown sugar
1/8 teaspoon ground cinnamon
Dash of salt
1/4 cut chilled butter, cut into small pieces
1/2 cup frozen fat-free whipped topping, thawed

Directions:

Preheat oven to 375 degrees.
To prepare crisp, combine the first 6 ingredients in a large bowl; toss to combine. Spoon mixture into an 11×7-inch baking dish coated with cooking spray.
To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, sugar, 1/8 teaspoon cinnamon, and dash of salt in a small bowl; stir to combine. Cut in butter with a pastry blender or 2 knives until mixture resembles very coarse meal. Sprinkle oat mixture evenly over pear mixture. Bake at 375 degrees for 50 minutes or until browned on top. Serve with whipped topping. Yield: 8 servings (serving size: about 1 cup and 1 tablespoon whipped topping).

Aprox Nutritional Information per serving

Servings Amount per Serving Calories Fat Fiber

8 1 cup + 303 6.8g 6.9g

Aprox Nutritional Information per serving
Servings	Amount per Serving	Calories	Fat	Fiber
8	1 cup +	303	6.8g	6.9g

Homestyle Chicken Pot Pie

william — Sun, 17 Feb 2008 19:48:24 +0000

from Grandma’s Kitchen: Card from Kathy Clancey
Grandma could take the simplest ingredients and turn them into a great tasking, home-cooked meal like this one.”
preparation time: 15 minutes
cooking time: 14 minutes
serves: 4 to 6

Ingredients:

1 pound boneless chicken breasts

2 tablespoons butter, divided

1/2 tablespoon salt

1/2 teaspoon dried thyme leaves

1 (16-ounce) package frozen vegetables, thawed and drained

1 (10 3/4-ounce) can condensed cream of chicken soup, undiluted

1/3 cup dry white wine

1 refrigerated piecruse (1/2 of 15-ounce package), at room temperature

Directions

Remove skin from chicken and discard. Cut chicken into 1-inch pieces. Preheat oven to 425 degrees F. Melt 1 tablespoon butter in broiler proof skillet over medium-high heat. Add chicken; sprinkle with salt and thyme. Cook and stir 1 minute.

Reduce heat to medium-low. Stir in vegetables, undiluted soup and wine; simmer about 5 minutes.

While soup mixture is simmering, unwrap 1 piecrust. Using small cookie cutter, make several decorative cutouts from pastry to allow steam to escape.

Remove chicken mixture from heat; top with piecrust. Melt remaining 1 tablespoon butter. Brush piecrust with 2 teaspoons melted butter. Arrange cutouts over crust, if desired. Brush cutouts with remaining 1 teaspoon butter.

Bake pie 12 minutes. Turn over to broil; broil 4 to 5 inches from heat source 2 minutes or until crust is golden and chicken mixture is bubbly. Serve immediately.

Mimi’s Cafe: Restaurant Comments

william — Wed, 06 Feb 2008 02:11:43 +0000

In this post on my blog I mentioned that Lisa and I went to Mimi’s Cafe for dinner tonight. Well, while looking for the web site for Mimi’s Cafe I ran across their listing of recipes. It’s located here and they have the following recipes:

Buttermilk Spice Muffins

Corn Chowder

French Market Onion Soup

Mimis Bread Pudding

Whiskey Sauce

Christmas Crack

william — Wed, 30 Jan 2008 02:56:35 +0000

This recipe comes from my Sister-In-Law (Jacquie). Thanks Bunches!!!!

What is it? Well, it’s something that they (her family) make it and it they love it. Actually I love it. It’s sweet and very good.

Ingredients:

1/4 lb of a pack of Saltine Crackers (about 35)

2 sticks of butter or margarine

1 cup firmly packed brown sugar

12 oz chocolate chips

Chopped pecans or almonds

Directions:

Preheat oven 400 degrees.

Use a 10″ x 15″ jelly roll pan (or cookie sheet with sides). Line the pan with foil and coat with either butter or non-stick spray. Place the saltines on the pan.

Heat butter and sugar in a sauce pan and boil for 3 minutes. Pour mixture over crackers and bake for 5-7 minutes

While it is hot, pour the chocolate chips on top and spread as they melt. (put back in oven for a few seconds if need to). Sprinkle the nuts on top (optional) and cool in refrigerator. They may also be flash cooled in the freezer.

Break into pieces and store.

Yankee Pot Roast

william — Mon, 28 Jan 2008 23:47:53 +0000

from "Cooking Light" mag - Oct 2007 - pg 128

Root vegetables add a touch of sweetness to this savory stew. Yankee cooks traditionally add the vegetables partway through the cooking process, which helps keep them from breaking down.

Ingredients:

1 teaspoon canola oil

2 pounds boneless chuck road, trimmed

cooking spray

1 cup chopped yellow onion

4 cups fat-free, less-sodium beef broth

1 tablespoon whole-grain Dijon mustard

1 teaspoon salt

1 teaspoon dried thyme

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried sage

2 bay leaves

2 1/2 cups (1-inch) cubed peeled rutabaga (about 1 pound)

2 1/2 cups (1-inch) cubed peeled parsnip (about 1 pound)

1 1/2 cups (1-inch-thick) slices carrot (about 8 ounces)

2 cups (1-inch) cubed peeled baking potato (about 1 pound)

Fresh thyme sprigs (optional)

Directions:

Preheat oven to 300 degrees.

Heat oil in a large Dutch oven over medium-high heat. Add beef to pan, browning on all sides (about 8 minutes). Remove from pan.

Coat pan with cooking spray. Add onion to pan; saute’ 5 minutes or until beginning to brown.

Stir in broth, scraping ban to loosen browned bits.

Reduce heat; add mustard and next 5 ingredients (through bay leaves).

Return roast to pan; bring to a simmer.

Cover and bake at 300 degrees for 1 1/2 hours.

Stir in rutabaga, parsnip, and carrot. Bake covered, 1 hour.

Stir in potato; cover and bake for 30 minutes or until roast and vegetables are very tender.

Discard bay leaves. Garnish with thyme sprigs, if desired.

Yield: 8 servings (serving size: about 1 3/4 cups)

Aprox Nutritional Information per serving

Servings Amount per Serving Calories Fat Carb Fiber Sodium

8 1 1/4 cup 325 29.3g 10.2g 5.8g 642mg

From Roni - Wonton Pizza Bites

william — Sat, 26 Jan 2008 13:38:51 +0000

Roni put out a good recipe for Pizza bites, and these are made with Wonton. I’m very impressed and can’t wait to try them. Also on Roni’s site she has the video of her making these great bites.
http://greenlitebites.com/2008/01/24/wonton-pizza-bites/

I copied the recipe below from her site:

* 24 wonton wrappers
* About 2 tbsp of tomato paste
* Garlic Powder
* Italian Seasoning
* About 1 cup baby spinach leaves chopped
* About 3/4 cup bell pepper diced (I used red and green)
* 8 slices of turkey pepperoni diced
* 2 oz of mozzarella cheese

Preheat the oven to 375 degrees.

In a small bowl, combine the cheese, pepperoni, pepper and spinach.

Dap a bit of tomato paste with back side of a teaspoon in the center of each wrapper. Sprinkle with the spices. Create pockets by squishing the filling on the wrapper into a mini muffin pan and pinch the ends together using a dab of water to help them stick.

Bake the bites for about 15 minutes in a preheated 375 degree oven.
Quick Dipping Sauce

Use the remaining tomato paste and warm over medium heat with 1 tbsp balsamic vinegar, 2 oz water, 1/2 tsp garlic powder, and 1/2 tsp of Italian seasoning. The result is a really thick sweet dipping sauce.

Aprox Nutritional Information per serving

Servings Amount per Serving Calories Fat Fiber

3 8 wont tons 245 4g 3g

Chicken Lover’s Pizza Casserole

william — Thu, 24 Jan 2008 00:28:36 +0000

Serving: 4

Ingredients:

1 3/4 cups (one 15-oz can) Hunts Chunky Tomato Sauce

1/4 cup (1oz) sliced ripe olives

1 teaspoon Italian seasoning

2 cups hot cooked rice

1/4 cup (3/4 oz) grated Kraft Fat-Free parmesan cheese

1/3 cup (1 1/2 oz) shredded Kraft reduced-fat mozzerella cheese

1 cup (5 oz) diced cooked chicken breast

Directions:

Preheat oven at 375 degrees.

Spray an 8×8 inch baking dish with olive oil-flavored cooking spray.

In a large bowl, combine tomato sauce, Italian seasoning, and Parmesan Cheese.

Add chicken, olives, and rice.

Mix well to combine.

Evenly spread mixture into prepared baking dish.

Bake 20-25 minutes.

Evenly sprinkle mozzarella cheese over top.

Continue baking 8-10 minutes or until mozzerella cheese is melted.

Place baking dish on a wire rack.

Let set 5 minutes.

Divide into 4 servings.