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Frozen Broccoli on a Stick

July 21, 2005

Tropical Brownies

Filed under: Adventures in the Kitchen,Desserts — me @ 12:22 pm

A Whole Foods recipe that I’d like to try.

Tropical Brownies

This favorite American dessert fuses deliciously with tropical hints of chewy mango, crystallized ginger and crunchy macadamia nuts. Super chocolaty with a touch of cardamom, these moist treats should be allowed to firm up for 10 to 20 minutes before serving.
Makes 16 brownies

* 1 stick plus 2 TB unsalted organic butter
* 1 cup organic unbleached sugar
* 3/4 cup plus 2 TB organic unsweetened cocoa powder
* 1/41 tsp vanilla extract
* 1/2 tsp ground cardamom powder
* 2 large eggs
* 1/2 cup unbleached white flour
* 1/4 cup roasted macadamia nuts, chopped
* 1/4 cup dried mango, finely chopped
* 1/4 cup crystallized ginger, finely chopped

Preheat oven to 325°F. Spray an 8-inch baking pan with canola or olive oil spray. In a medium saucepan, combine the butter with the sugar, cocoa and salt. Over very low heat, melt the ingredients together stirring constantly until both chocolate and sugar are just melted. Remove from heat and allow to cool until warm. Stir in the vanilla and cardamom and then add the eggs, beating vigorously with a wire whisk, one at a time. Continue to beat until batter is thick and shiny, about another minute. Add the flour and gently stir to combine then beat vigorously for another minute. Fold in the nuts, mango and ginger. Spread the mixture evenly into prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out with a small amount of moist batter on it. Let cool to warm or room temperature before serving.
Nutrition Info

Per brownie (42g-wt.): 170 calories (90 from fat), 10g total fat, 5g saturated fat, 2g dietary fiber, 2g protein, 21g carbohydrate, 45mg cholesterol, 85mg sodium

July 18, 2005

Fire-Roasted Salsa (from canned tomatoes)

Filed under: Adventures in the Kitchen,Appetizers,Favorites — me @ 6:29 pm

From the back of the can of Muir Glen Fire Roasted Diced Tomatoes With Medium Green Chilies. We’ve been making this recipe for years, and realized that we’d be miserable if they ever replaced the recipe with something else. So here it is.

Fire-Roasted Salsa
Here’s our favorite zesty salsa recipe! It’s best if allowed to chill for 3 to 4 hours before serving to blend the flavors.
2 cans (14.5 oz each) Fire-Roasted Diced Tomatoes with Green Chiles, Undrained
3/4 cup chopped red onion
1 green onion, chopped (1 T)
2 T chopped fresh cilantro
2 cloves garlic, minced
4 t lime juice
1/4 t salt

Mix all ingredients thoroughly in large bowl. Cover and chill. Makes about 4.5 cups.

—-
The amounts can vary; we always approximate. We often add some cayenne or other dried pepper to boost the heat a little. We use a garlic press instead of mincing it, because it’s easier. It’s not the world’s best salsa recipe, but it’s awfully tasty regardless. Extra-tasty if you add some feta or crumbled Mexican soft cheese.