This recipe serves 4 people
Est. preparation time: 5 mins
Est. cooking time: 12 mins
1/3 + 2 tsp. cup sugar
1/8 teaspoon salt
2 tablespoons unsweetened cocoa
2 cups lowfat, milk
2 teaspoons vanilla
Directions: Combine cornstarch, 1/3 cup sugar, salt and cocoa in a 1-quart non-aluminum saucepan.
Slowly whisk in 1/2 cup of milk, mixing until smooth. Whisk in remaining milk. Stir constantly over medium heat until mixture comes to a boil. Add vanilla and cook for 1 minute (no longer), stirring constantly.
Remove pan from heat and place in a wide shallow pan containing ice and water. Stir occasionally until pudding is cool.
Divide pudding into four half-cup containers. Sprinkle top of each evenly with 1/2 teaspoon of sugar to prevent 'skin' from forming on the surface. Cover and refrigerate.
Variation: For vanilla pudding, omit cocoa and increase vanilla to 1 tablespoon. Whisk in 1 tablespoon of honey along with vanilla.
A standard-size (not mini) or larger food processor can mix and knead bread dough in less than 60 seconds. The dough rises right in the food processor bowl.
This recipe serves 12 people
Est. preparation time: 10 mins
Est. cooking time: 35 mins
Est. proofing time: 1 hr
3 tablespoons toasted wheat germ or honey wheat germ
1/2 teaspoon salt
1-1/4 cups room temperature tap water
1 (2-1/4 tsp) package acive dry yeast
Directions: In bowl of food processor fitted with plastic dough blade, combine flour, wheat germ and salt. Pulse to blend.
In a separate bowl, sprinkle yeast over water and stir to dissolve. With motor running, pour yeast mixture into feed tube. Process until dough forms a ball and begins to clean the sides of processor bowl.
Unlock processor lid by turning it to the side. Place food-pusher cylinder in feeder tube. Let dough rise in processor until doubled, 45 minutes to 1 hour and 15 minutes.
When dough has doubled, turn lid to lock position. Pulse a few times to deflate and knead dough.
Turn dough out onto a lightly floured surface and shape into a loaf. Place in an oiled 9- x 5- x 2-1/2-inch metal bread pan. Lightly oil surface of bread. Cover with a sheet of waxed paper and set in a warm place to rise for about 45 minutes.
When dough has doubled in size and an indentation made by pressing with index finger remains in the dough, make three diagonal slashes 1/4-inch deep in top of loaf with sharp serrated knife. Place pan on lower rack of a preheated 400°F oven and bake for 35 minutes. Remove from pan. Bottom of loaf should sound hollow when tapped.
Cool completely on a rack before slicing or wrapping for storage. Bread may be tightly wrapped and frozen.
Variation: For White Sandwich Loaf, omit wheat germ.
This recipe serves 6 people
Est. preparation time: 0 mins
Est. cooking time: 0 mins
1 pound ground turkey
2 to 3 tablespoons dried minced onion
1/2 teaspoon salt
2 tablespoons commercial chili powder (not cayenne pepper)
12 teaspoons prepared puréed garlic (available in jars)
1 (28 oz.) cup kidney or black beans, rinsed and drained
1 (14 oz.) can diced tomatoes with juice
1 (8 oz.) can tomato sauce
1/4 cup water
Directions: Heat oil in a 2-1/2 quart non-aluminum saucepan over medium heat. Add ground turkey and cook, stirring to separate, until meat is cooked through.
Add minced onions, salt, chili powder and pureed garlic and cook for 2 minutes.
Add beans, tomatoes, tomato sauce and water. Cover and cook over low heat for 20 minutes, stirring occasionally. Add a little more water if chili seems to dry, or cook a few additional minutes, uncovered, if chili seems too liquid. Transfer chili to a bowl and place bowl in a large shallow pan containing ice and water. Stir occasionally until chili cools to room temperature. Makes about 6 cups.
Refrigerate covered until ready to re-heat and serve. For lunches, bring to a boil and pack into a small wide-mouth thermos that has been preheated with boiling water. Send along a small bag of low-fat baked taco chips.
Original Recipes Courtesy of Nancy Ross Ryan
