1 large egg
1/2 cup skim milk
3 tbsp. canola oil
1/2 cup plain nonfat yogurt
1/3 cup one-to-one sugar substitute such as Splenda®
2 cups sifted all-purpose flour
½ teaspoon of cinnamon
1/4 cup dry nonfat milk powder
4 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups fresh diced apples
2 tbsp. of granulated brown sugar, or washed brown sugar
In a large bowl, you will beat together egg, milk, oil, yogurt, and sugar substitute. Now you will sift the flour, baking powder, baking soda, cinnamon, and salt into a separate bowl. Now you will pour all of the sifted ingredients into the egg mixture. Mix or fold until the ingredients are just blended, but make sure not to over mix. Fold in the apples and you are ready to make your muffins.
Spoon the mixture into muffin cups, or into a pan that has been sprayed, or greased. You will fill each about two thirds full. If you want a sugar coated muffin top you will sprinkle the washed brown sugar, or granulated brown sugar on top of each muffin. If you want to keep it totally sugar free then do not add the brown sugar.
Bake in a preheated 400 degree oven for about 15 to 20 minutes, or until the muffin tops are a golden brown color, and a toothpick inserted comes out clean. Cool the muffins in the pan on a wire baking rack for 5 to 10 minutes, and then remove muffins from the pan. If you are not going to serve right away you will want to put them in an airtight container to keep them moist. This recipe should make about 12 muffins.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com/
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
Tuesday, July 21, 2009
Potato Gratin With Gruyere and Creme Fraiche
If you have a mandolin slicer, or food processor, that works best for this recipe. If you do not have either of those pieces of kitchen equipment then a good sharp knife is going to be your best option. Make sure that they are uniform in thickness for even cooking.
3 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds
1 1/2 cups creme fraiche, stirred to loosen * Recipe at bottom on how to make creme fraiche. If you choose not to make it most grocery stores now have it available for purchase.
1 1/2 cups grated Gruyere cheese
2 tablespoons chopped fresh Italian parsley
Cooking Instructions:
Preheat oven to 400 degrees, apply plenty of butter to a 12x12 inch glass baking dish. You will then add half of potato slices in bottom of prepared dish, overlapping is okay, and needed. Sprinkle generously with salt and pepper, and spread half of creme fraiche over potatoes,and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly, and then sprinkle generously with salt and pepper. Spread with remaining creme fraiche to the potatoes and sprinkle with remaining cheese.
Bake gratin uncovered 30 minutes. Reduce oven temperature to 350 degrees , and continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. You will remove from the oven let stand 10 minutes. Sprinkle with parsley and serve.
How to make Fresh Creme Fraiche:
In a medium saucepan over low heat, warm 1 cup of heavy cream to 110F degrees. You will remove from the heat source and stir in 1 tablespoon of cultured buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The creme fraiche is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Creme fraiche may be stored in the refrigerator up to 10 days. I prefer to purchase it instead of making it, it is a long process and I just prefer to pick it up and use it the same day.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com/
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
3 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds
1 1/2 cups creme fraiche, stirred to loosen * Recipe at bottom on how to make creme fraiche. If you choose not to make it most grocery stores now have it available for purchase.
1 1/2 cups grated Gruyere cheese
2 tablespoons chopped fresh Italian parsley
Cooking Instructions:
Preheat oven to 400 degrees, apply plenty of butter to a 12x12 inch glass baking dish. You will then add half of potato slices in bottom of prepared dish, overlapping is okay, and needed. Sprinkle generously with salt and pepper, and spread half of creme fraiche over potatoes,and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly, and then sprinkle generously with salt and pepper. Spread with remaining creme fraiche to the potatoes and sprinkle with remaining cheese.
Bake gratin uncovered 30 minutes. Reduce oven temperature to 350 degrees , and continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. You will remove from the oven let stand 10 minutes. Sprinkle with parsley and serve.
How to make Fresh Creme Fraiche:
In a medium saucepan over low heat, warm 1 cup of heavy cream to 110F degrees. You will remove from the heat source and stir in 1 tablespoon of cultured buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The creme fraiche is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Creme fraiche may be stored in the refrigerator up to 10 days. I prefer to purchase it instead of making it, it is a long process and I just prefer to pick it up and use it the same day.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com/
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
Grilled Shrimp Caesar Salad Recipe
4 tablespoons lemon juice
2 teaspoons Dijon mustard
3 anchovies, rinsed, and coarsely chopped
2 small clove garlic, coarsely chopped
4 tablespoons extra-virgin olive oil
1/2 cup grated Asiago cheese, divided
1/3 cup of shredded parmesan cheese
1/2 teaspoon freshly ground pepper
8 cups chopped hearts of romaine
1 pound of peeled, and grilled cooked shrimp ( 16-20's if available)
1 cup of fresh, or boxed croutons if you prefer not to make your own.
Instructions:
Heat your oven, and your grill first if you are planning on grilling, and making your own croutons for this recipe. It is not mandatory, as you can substitue precooked shrimp, and already prepared boxed croutons. This is a great meal to serve if you are having family and friends over that are into just hanging out, and having a glass of wine while you prepare dinner. If you would rather not grill your shrimp, then sauté, or boiling is an option. If you do not want to make your croutons, and use pre-made boxed ones, this salad can be made in about 15-20 minutes or less from start to finish.
Place lemon juice, mustard, anchovies, and garlic in a food processor and process until smooth and creamy. With the motor running, gradually add oil, process until creamy. Add 1/4 cup Asiago cheese and pepper, pulse until combined.
Combine romaine, shrimp and croutons in a large bowl. Add the dressing and toss to coat. Divide among 4 plates, or a nice serving dish if you want it to be a more rustic style lunch or dinner service, and then garnish the top of the salad with the remaining 1/4 cup Asiago cheese, 1/3 cup of shredded parmesan cheese, and a few croutons.
Instructions for making Croutons: Preheat oven to 300 degrees. Mix your favorite fresh or dried herbs and spices with 1/4 cup olive or canola oil. Lightly brush flavored oil on both sides of bread slices. Stack as many slices as you can cut at one time. Cut into cubes the size of your choice. Spread cubes in single layer on large baking sheet.
Bake until cubes are dry and crisp. Time will depend on the size and thickness of cubes, about 20-30 minutes, you can cook longer if you want them to be well done. Remove from the oven and land let cool completely. And serve with your favorite salad.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
2 teaspoons Dijon mustard
3 anchovies, rinsed, and coarsely chopped
2 small clove garlic, coarsely chopped
4 tablespoons extra-virgin olive oil
1/2 cup grated Asiago cheese, divided
1/3 cup of shredded parmesan cheese
1/2 teaspoon freshly ground pepper
8 cups chopped hearts of romaine
1 pound of peeled, and grilled cooked shrimp ( 16-20's if available)
1 cup of fresh, or boxed croutons if you prefer not to make your own.
Instructions:
Heat your oven, and your grill first if you are planning on grilling, and making your own croutons for this recipe. It is not mandatory, as you can substitue precooked shrimp, and already prepared boxed croutons. This is a great meal to serve if you are having family and friends over that are into just hanging out, and having a glass of wine while you prepare dinner. If you would rather not grill your shrimp, then sauté, or boiling is an option. If you do not want to make your croutons, and use pre-made boxed ones, this salad can be made in about 15-20 minutes or less from start to finish.
Place lemon juice, mustard, anchovies, and garlic in a food processor and process until smooth and creamy. With the motor running, gradually add oil, process until creamy. Add 1/4 cup Asiago cheese and pepper, pulse until combined.
Combine romaine, shrimp and croutons in a large bowl. Add the dressing and toss to coat. Divide among 4 plates, or a nice serving dish if you want it to be a more rustic style lunch or dinner service, and then garnish the top of the salad with the remaining 1/4 cup Asiago cheese, 1/3 cup of shredded parmesan cheese, and a few croutons.
Instructions for making Croutons: Preheat oven to 300 degrees. Mix your favorite fresh or dried herbs and spices with 1/4 cup olive or canola oil. Lightly brush flavored oil on both sides of bread slices. Stack as many slices as you can cut at one time. Cut into cubes the size of your choice. Spread cubes in single layer on large baking sheet.
Bake until cubes are dry and crisp. Time will depend on the size and thickness of cubes, about 20-30 minutes, you can cook longer if you want them to be well done. Remove from the oven and land let cool completely. And serve with your favorite salad.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
Italian Spaghetti and Meatball Recipe
2 large eggs
1/3 cup of milk
coarse salt, and ground pepper
1 medium to large onion, finely chopped depending on how much onion you want to add
8 garlic cloves, minced
1 cup plain dried breadcrumbs
1 cup finely grated Parmesan cheese, plus more for serving
8 ounces ground pork sausage, if you want to use turkey sausage you can substitute it in this recipe.
1 pound of ground turkey
1 teaspoon of oregano
½ teaspoon of each (basil, thyme, marjoram)
4 tablespoons olive oil
1 (28 ounce) can crushed tomatoes
1 16 oz can of tomato sauce
3 Tablespoons of sugar
1/3 cup of red wine (use a good red wine, one that you would drink, and not a cooking type of wine)
1 pound spaghetti
Cooking Instructions:
In a large bowl you will whisk together eggs, 1/3 cup milk, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in the onion and 1/3 the garlic and the breadcrumbs, cheese, pork, turkey, and add ½ teaspoon of oregano, and ¼ teaspoon of each of thyme, basil and marjoram. Mix gently, but thoroughly. You will then make them into meatballs. Just make sure that you are making them into the same size to ensure even cooking.
Heat the oil in a large non-stick skillet over medium to medium-high heat. Add half the meatballs and brown on all sides, 3 to 5 minutes. Remove them from the pan once browned, and add the remaining meatballs and repeat cooking steps, and then remove the others once cooked.
Add remaining onion and cook over medium-low until soft, about 5 minutes. Add remaining garlic and 1/2 teaspoon of oregano, and ¼ teaspoon of basil, thyme and marjoram and the crushed tomatoes and sauce, and season with salt and pepper. If the sauce seems too thick you can add more tomato sauce or even a small amount of water to loosen. Return the meatballs to the pan with the sauce to and cover, and simmer until cooked through, about 30 minutes, or until done.
During the cooking process you will need to prepare a large pot of boiling salted water, cook spaghetti according to package direction until it is al dente or just firm to the bite. Drain; return to pot. Toss with sauce; serve meatballs on top, sprinkled with more cheese.
Will go well with a nice garlic bread, or Italian style bread. The Yield of Recipe: 6-8 servings
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is chefshelleypogue.com
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
1/3 cup of milk
coarse salt, and ground pepper
1 medium to large onion, finely chopped depending on how much onion you want to add
8 garlic cloves, minced
1 cup plain dried breadcrumbs
1 cup finely grated Parmesan cheese, plus more for serving
8 ounces ground pork sausage, if you want to use turkey sausage you can substitute it in this recipe.
1 pound of ground turkey
1 teaspoon of oregano
½ teaspoon of each (basil, thyme, marjoram)
4 tablespoons olive oil
1 (28 ounce) can crushed tomatoes
1 16 oz can of tomato sauce
3 Tablespoons of sugar
1/3 cup of red wine (use a good red wine, one that you would drink, and not a cooking type of wine)
1 pound spaghetti
Cooking Instructions:
In a large bowl you will whisk together eggs, 1/3 cup milk, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in the onion and 1/3 the garlic and the breadcrumbs, cheese, pork, turkey, and add ½ teaspoon of oregano, and ¼ teaspoon of each of thyme, basil and marjoram. Mix gently, but thoroughly. You will then make them into meatballs. Just make sure that you are making them into the same size to ensure even cooking.
Heat the oil in a large non-stick skillet over medium to medium-high heat. Add half the meatballs and brown on all sides, 3 to 5 minutes. Remove them from the pan once browned, and add the remaining meatballs and repeat cooking steps, and then remove the others once cooked.
Add remaining onion and cook over medium-low until soft, about 5 minutes. Add remaining garlic and 1/2 teaspoon of oregano, and ¼ teaspoon of basil, thyme and marjoram and the crushed tomatoes and sauce, and season with salt and pepper. If the sauce seems too thick you can add more tomato sauce or even a small amount of water to loosen. Return the meatballs to the pan with the sauce to and cover, and simmer until cooked through, about 30 minutes, or until done.
During the cooking process you will need to prepare a large pot of boiling salted water, cook spaghetti according to package direction until it is al dente or just firm to the bite. Drain; return to pot. Toss with sauce; serve meatballs on top, sprinkled with more cheese.
Will go well with a nice garlic bread, or Italian style bread. The Yield of Recipe: 6-8 servings
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is chefshelleypogue.com
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
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