Monthly Archives: August 2013

Lemon bars

(For a printable version, click here)

lemonbar (Small)
Lemon Bars
(from the kitchen of Lei Wai)

2 Cups, plus 4 TSP, all-purpose flour, divided
1  Cup butter, softened
½  Cup powdered sugar
4  Eggs
1½ Cups sugar
2/3 cup freshly squeezed lemon juice (not bottled) approx. 2 – 2 ½ lemons
1 TSB grated lemon rind
1  tsp baking powder

Preheat oven to 350F

Combine 2 cups of flour with butter and powdered sugar, mix with chopsticks or spoons until mixture looks like coarse meal.  Press into the bottom of a 13×9-in baking pan.  Bake 20 to 25 minutes

Beat eggs with a mixer, add sugar, blend well.  Add lemon juice and lemon rind; beat well.  Add baking powder and remaining flour; beat well.  Pour over hot crust (do not let it cool).  Bake another 30-35 minutes.  Sprinkle top with additional powdered sugar.  Serves 24.

Gingered Fresh Fruit Salad

(For a printable version, click here)

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Gingered Fresh Fruit Salad
(from the kitchen of Judy Lim)

As pretty as a tropical paradise, this blend of melon, pineapple, and more has a tangy-sweet honey-lime dressing.

Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 8 servings (3/4 cup each)

Ingredients

Dressing
• 2  tablespoons honey
• 1  teaspoon chopped crystallized ginger
• 1/4  teaspoon grated lime peel
• 2  tablespoons fresh lime juice

Salad
• 1  cup watermelon cubes
• 1  cup cantaloupe cubes
• 2  cups fresh pineapple cubes
• 1  cup seedless green grapes
• 1  pint (2 cups) fresh raspberries

Directions

1. In 1-cup microwavable measuring cup, mix dressing ingredients. Microwave uncovered on High 20 to

30 seconds or until hot. Cool completely, about 15 minutes.

2. In very large bowl, mix salad ingredients. Pour dressing over fruit; toss gently to coat.

Chicken salad croissant sandwiches

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Chicken Salad Croissant Sandwiches
(from the kitchen of Kathy Ma)

Purchase a package of Southwest Chicken Salad at Costco – you find it in the deli section

Add 3 stalks of diced celery
Add 1 c. chopped craisins
Add 1 c. chopped nuts (pecans)

Mix everything together and spread on croissants or bread.

Carrot Raisin Tea Sandwiches

(For a printable version, click here)

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Carrot-Raisin Tea Sandwiches
(From the kitchen of Susie Quon
original recipe from What’s Cooking America)
Yields: 8 whole sandwiches
Prep time: 10 min

Ingredients:

1 cup grated carrots
8 ounces (1/2 can) prepared cream cheese frosting
8 ounces cream cheese, softened
1/4 cup finely chopped walnuts or pecans
4 slices cinnamon raisin bread*

*Choose the best-quality bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.

Preparation:

  • In a medium bowl, combine grated carrots, cream cheese frosting, cream cheese, and chopped walnuts or pecans.
  • Spread one side of two slices of bread with the carrot/frosting mixture (about 1/4-inch thick). Top with the remaining two bread slices.
  • Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.
  • Yields 2 whole sandwiches or 4 halves or 8 fourths.

Making Sandwiches Ahead of Time:
If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate.

When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.

Chocolate chip date cake

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Chocolate chip date cake
(From the kitchen of Tanya Chen)

1 cup of chopped dates
1 cup boiling water
1 tsp baking soda
Mix together and allow to cool

Preheat oven to 350 degrees.
Mix together in a large mixing bowl the following ingredients:
1 cup sugar
2 tbsp of cocoa powder
1/2 tsp of salt
1 cup of vegetable oil
2 eggs
1 tsp of vanilla flavoring

Beat until smooth then gradually add 1 3/4 cup of flour and the date mixture from above and beat for another 30 seconds. Pour into 9 x 13 baking dish or into muffin cups.  Before baking sprinkle 1/2 cup of sugar over the top of the batter then do the same with 1/2 c of chopped nuts and 1 cup of chocolate chips.  Bake large cake for 35 to 40 minutes.  Bake cupcakes for 26 minutes.

Cake can be served warm or cold.

Chilled green tea and honeyed cantaloupe soup

IMG_8315 (Small)Chilled green tea and honeyed cantaloupe soup
(From the kitchen of Trudy Snell)

  • 3/4 cup cold water
  • 1 green tea bag
  • 6 cups cubed cantaloupe (about 1 medium)
  • 3/4 cup plain fat-free yogurt
  • 1/4 cup apricot nectar
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon honey
  • 1 teaspoon lime juice
  • 6 tablespoons plain fat-free yogurt
  • Lime peel twists
 Directions
 
1. In a small saucepan bring the water just to boiling. Remove from heat. Add tea bag to hot water; steep for 2 minutes. Remove and discard tea bag.
 
2. In a food processor or blender combine half of the cantaloupe, half of the 3/4 cup yogurt, and half each of the apricot nectar, ginger, honey, lime juice, and brewed tea. Cover and process or blend until smooth. Transfer to a large bowl. Repeat with the remaining half of the ingredients. Stir into processed mixture in bowl. Cover and chill soup in the refrigerator for at least 2 hours.
 
3. Ladle soup into chilled bowls. Garnish each with 1 tablespoon yogurt and a lime peel twist.
 
Nutrition Facts (Green Tea and Honeyed Cantaloupe Soup)

  • Servings Per Recipe 6,
  • cal. (kcal) 99,
  • chol. (mg) 1,
  • carb. (g) 22,
  • fiber (g) 2,
  • sugar (g) 21,
  • pro. (g) 4,
  • vit. A (IU) 5394,
  • vit. C (mg) 61,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 40,
  • Cobalamin (Vit. B12) (µg) 0,
  • sodium (mg) 63,
  • Potassium (mg) 577,
  • calcium (mg) 111,
  • iron (mg) 1,
  • Fruit () 2,
  • Lean Meat () 1,
  • Mark as Free Exchange () 0,
  • Carb Choice () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

Strawberry blueberry scones

IMG_8330 (Small)Strawberry blueberry coconut scones
(From the kitchen of Menie Lee)

Makes 8. Takes about 50 min. to make.  Best served the day they’re baked.

1 3/4 cups all-purpose flour
1 cup sweetened flaked coconut
1/4 cup sugar
1 Tbsp baking powder
1 Tbsp grated lemon peel
1/2 tsp salt
3/4 cup heavy cream
2 large eggs
1 c. fresh strawberries, diced
1 c. fresh blueberries
2 Tbsp sugar

Good with: softly whipped cream and sprinkling of coconut.  Serve with lemon curd and Devonshire cream.

1.  Heat oven to 375F.  Coat a large (14-in) baking sheet with nonstick spray.

2.  Mix first 6 ingredients in a large bowl.  In a small bowl, use a fork to blend cream and eggs.  Pour over flour mixture, add strawberries and stir just until mixed and dough clumps together.  Scrape onto center of prepared sheet.  Pat into a 9-in. round (dough is very sticky).  Sprinkle with the 2 Tbsp sugar.  Coat a long knife with nonstick spray; cut round into 8 wedges (don’t separate wedges).

*Bake in a greased muffin pan or drop the dough one large tablespoon at a time to make individual scone rounds, instead of the one large round.

3.Bake 30 to 35 minutes until puffed and well browned and a wooden pick inserted in center comes out clean (berries will caramelize on baking sheet).

Serve warm or at room temperature.  290 calories per scone.  Enjoy!

Quinoa and bulgar salad with cranberries and pistachios

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Quinoa and bulgar salad with cranberries and pistachios
(From the kitchen of Kathy Lee, adapted from Cooking Light (December 10))

1 cup uncooked quinoa
3/4 cup uncooked bulgar
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
3 tablespoons finely chopped shallots
1 cup water
1 cup reduced sodium chicken or veggie broth
1/2 teaspoon salt
3 tablespoons fresh lemon juice
1/4 teaspoon freshly ground pepper
1/2 cup dried cranberries, chopped
1/2 cup dry-roasted pistachios, chopped
1/4 cup chopped fresh parsley

Preparation

  1. Rinse and drain quinoa and bulgar. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until tender. Add water, broth, and salt to pan; bring to a boil. Add quinoa and bulgar; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and grains are tender. Remove from heat; set aside, and cool slightly.
  2. Combine remaining 2 tablespoons olive oil, lemon juice, and pepper in a large bowl; stir with a whisk. Add quinoa, cranberries, and remaining ingredients; toss gently to combine.

Crustless spinach and mushroom quiche

(For a printable version, click here)

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Mini quiche served for afternoon tea

Crustless Spinach & Mushroom Quiche
(From the kitchen of Priscilla Yip (adapted from Food.com)
Serves 12*
This recipe is intended for standard size muffin tins.
*For mini quiches use a tart pan holding 24 tarts and double the recipe.

6 large eggs
1 cup half-and-half
¼ medium tomato, chopped
½ cup fresh mushroom, chopped
½ cup red onion, chopped
1 large package frozen spinach (thawed and well drained)
1/3 cup feta cheese
1/2 tsp. pepper
1 tsp. minced garlic

Preheat oven to 350°. Prepare baking tins by spraying generously with cooking spray.  Chop mushrooms, tomatoes, and onions and set aside.  Crumble feta cheese and fill bottom of each well. Top with spinach, mushrooms, onions and tomatoes. Beat eggs, half and half and garlic together and slowly pour over each.

Bake 20-25 minutes till eggs are set. While still warm, gently run sharp knife around edges to remove quiches from pan.

Note:  Can make ahead and be reheated in the micro.

Cucumber, hummus, and lemon tea sandwiches

For a printable version, click here
Hummus recipe (printable version here)

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Cucumber, hummus, and lemon tea sandwiches
(From the kitchen of Linda Won, recipe from CHOW)

1/2 medium English cucumber (about 8 ounces)
1 teaspoon kosher salt, plus more as needed
1 1/2 medium lemons
8 slices nutty oat bread
1 cup hummus
Freshly ground black pepper
INSTRUCTIONS
  1. Using a mandoline or a very sharp knife, slice the cucumber into paper-thin rounds, about 1/16 inch thick. Place the slices in a colander or sieve set over a bowl, sprinkle them with the measured salt, and toss to combine. Set aside to drain for 15 to 20 minutes.
  2. Meanwhile, using the mandoline or very sharp knife, slice the lemons into paper-thin rounds about 1/16 inch thick, removing any seeds as you go; set them aside.
  3. Using a rolling pin, flatten each slice of bread to half its original thickness. Spread 2 tablespoons of the hummus evenly on 1 side of each slice of bread and season with salt and pepper; set aside.
  4. When the cucumbers are ready, lightly blot them with paper towels to remove any excess moisture. Shingle the cucumber slices over the hummus on 4 slices of bread (about 12 slices per sandwich). Top the cucumbers with a layer of lemon slices (about 4 slices per sandwich).
  5. Close the sandwiches with the remaining slices of bread. Trim the crusts, and make 2 diagonal cuts on each sandwich to form 4 triangles.