Archive for the ‘Food Recipes’ Category
Saturday, July 31st, 2010
The fresh salad greens I’ve have been buying at the farmers market the last few weeks have been truly excellent but a girl can’t live on salad greens alone. I like to mix things up a little by adding some very gourmet, buttery rich, fresh homemade herbed croutons into my salad. The boxed croutons are in my opinion, better for making stuffing, they are almost styrofoam like – once you have made your own fresh croutons there will be no going back…I am warning you now, it’s a very slippery slope. Now I must also stress here that the size of the crouton is critically important – using too many croutons or croutons that are too large can upset the balance of the salad and actually make it unpleasant to eat. If you are using soft delicate designer greens you need to make sure your croutons a small, tiny even and are sprinkled over the salad right at the last minute so they stay nice and crunchy. There is definitely an art to this whole crouton thing.
I think the best way to start is of course with really great bread and I happen to be partial to the Ciabatta from A Bread Affair right here in Langley http://www.abreadaffair.com/our_bread.html I like to heat up a generous mixture of butter and good quality olive oil in a large frying pan. Cut most of the crust off the bread and cut it into very small squares. Once the butter is melted and the oil is hot – add 1 clove of finely minced fresh garlic and sauté for 1 minute. Turn off the heat. Add the bread cubes and toss them well in the garlic butter. Toss in ¼ cup of finely grated parmesan cheese, ½ tablespoon of finely chopped oregano, ½ tablespoon of finely chopped flat leaf parsley, a few grinds of freshly cracked black pepper and a generous sprinkling of good salt. Toss the croutons so that the herbs and cheese are well distributed. Transfer your seasoned croutons to a sheet pan and spread them out evenly. Bake them in a 350 degree oven for about 15 minutes stirring them occasionally until they are nice and toasty…keep an eye, these little gems go from toasty to toast in no time flat! Cool the croutons and store them in a freezer bag or freeze the leftovers. You will be looking for excuses to add these tasty little morsels to just about everything!
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About the Author:
Angie Quaale is the owner of Well Seasoned gourmet food store and cooking school in Langley, British Columbia, Canada. Well Sesaoned is been the destination location for all things gourmet. Angie travels the world sourcing the best gourmet foods and recipes and is an advocate of local farmers and food producers. Angies column, “Food for Thought” appears twice a month in the Langley Times. She’s also regularly featured in print articles, television and radio programs throughout Canada.
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Thursday, July 29th, 2010
When I lived in an apartment without having a grill I experimented till I discovered a good way for slow cooking baby back ribs in the oven. Excellent BBQ ribs have been one food I missed making for myself and good friends and could never come across truly great ones inside a restaurant. By excellent kinds I mean the variety where by the meat falls off the bone plus the sauce is an addition on the taste of the smoked meat, not the complete taste. The form of ribs that you take in at home. Unless it really is a real BBQ location, I’ve certainly not actually enjoyed eating ribs out. They are not the kind of food you consume in a restaurant, ribs are family and pals backyard food!
Hungry yet?
The critical point to slow cooking baby back ribs may be the word “slow”. Regardless of whether you do it on the grill or inside the oven you need to have low heat plus a good deal of time. That prolonged, gradual cooking is what provides the flavors a chance to sink on the meat and for that meat to produce that fall-off-the-bone tenderness. Keep in mind, there exists no “only” method to slow cooked ribs, no matter what your brother-in-law says.
With the fundamentals you are able to experiment with flavors which you like and try new ideas. Start having a rub of spices in to the meat. It is possible to make your own or buy a commercial rub. Rub a generous portion into both sides of the meat and lay them over a piece of aluminum foil, shiny side down. Make a packet from the ribs by folding up the ends of the foil. Let sit for no less than an hour, preferably overnight.
Preheat oven to 250.
Create a braising liquid. Here is an idea for some ingredients:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon of honey
A couple chopped cloves of garlic.
The essentials are that there exists liquid and flavor. You’ll be able to use juice rather then white wine or soy sauce rather than Worcestershire, brown sugar as an alternative to honey. You are able to vary the quantity of the ingredients, additional garlic less honey. Get the idea? Heat the braising liquid in a microwave making use of high heat for 1 minute.
Pour braising fluid into each of the rib packets that you just manufactured. Position on a cookie sheet and cook inside the 250 degree oven for 2-1/2 to 3 hours.
Leave them alone and permit them to simmer in their very own juices. For your last touch you are going to drain the braising liquid into a saucepan and heat it till it is lowered by about 1/2 and thick enough to glaze onto the ribs. Glaze the ribs with the reduced sauce and position the ribs below the broiler. This last action of slow cooking baby back ribs in the oven is what provides them the caramelization.
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About the Author:
I don’t cook in BBQ competitions, but sure do enjoy grilling for my family and trying out new recipes. For more ideas and recipes for Competition BBQ recipes visit BARBECUECOOKBOOK.INFO
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Thursday, July 29th, 2010
They say breakfast is the most important meal of the day and it is true. By skipping breakfast you are likely to become very hungry before lunchtime and end up grabbing something sugary for a boost to wake you up, this sugar rush quickly wears off leaving you feeling even more tired, irritable and unable to concentrate. People often think by skipping breakfast you will lose weight, this is incorrect as you are in fact more likely to eat more from skipping a meal. As your blood sugar dips you are more likely to snack before you have your lunch, so it really is not conducive to weight loss or maintaining a healthy weight. You might say you don’t have the time to eat breakfast in the morning but it does not have to be a chore and it does not have to be big or time consuming to prepare either, here are some examples of some easy, tasty and healthy breakfast ideas you could try:
A Healthy Breakfast Cereal
Spice up a boring breakfast cereal with dried or fresh fruit, you could use chopped up bananas, strawberries, apricots or even be more exotic and add things like mango or papaya to your breakfast cereal. Make sure you choose a low fat but high fibre and no added sugar or salt cereal such as Shredded Wheat or Weetabix, also be sure to use skimmed or semi skimmed milk. If this seems too time consuming try a muesli such as Alpen that already contain fruits. Try to have your Tea without sugar and Coffee without cream.
Egg and Soldiers
Eggs in moderation are actually very good for you. Eggs are a great source of protein and vitamins and if they are boiled or poached, very low in calories and if not fried in vegetable oil contain very little saturated fat. You should use wholemeal bread for the soldiers and instead of using butter why not try a vegetable spread or be totally different and try Marmite or Peanut butter instead. And instead of drinking Tea or Coffee why not choose Fresh Orange or Grapefruit Juice.
Mixed Fruit Salad
You may want to prepare this the night before if you do not have a lot of time in the mornings, but you can add any selection of fruits that you like together for a very healthy and refreshing breakfast. Eat with a slice of bread covered in honey or finish the salad off with some bio-yoghurt. And if you really can’t face anything to eat first thing in the morning, you can even put the leftover fruits into a blender to make a smoothie.
A Healthier Full English Breakfast
For those that do have a bit more time in the mornings or on the weekends, it is always good to indulge yourself from time to time and you can still enjoy that traditional fry up minus the extra fat. Ditch the deep fat fryer and use the grill instead! Use lean bacon, poach or boil eggs, opt for low sugar, low salt baked beans and a grilled tomato. Choose wholemeal bread instead of white and a glass of unsweetened fruit juice. And voil’! A fry up that is good for you.
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About the Author:
Welcome to Proactol Review, helping you lose weight fast!
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Wednesday, June 16th, 2010
It is quick and relatively easy to make a cream sauce for pasta or any number of dishes. Here’s how to make a delicious creamy base you can then build on by adding additional flavours.
Start by melting a couple of tablespoons of butter into a pan. Add a couple of tablespoons of flour to the melted butter, stirring until it has formed a pasty consistency. This is known as a roux (”roo”).
Over a low heat, slowly add a couple of cups liquid. Choose from milk, half and half (a milk product with half milk and half cream), heavy cream, low fat cream, or cream created specially for cooking. You can also use a combination of these liquids with broth or white wine.
Stir your liquids on a low heat until the flour mixture is dissolved and then allow this mixture to thicken. The flour needs to cook to eliminate that powdery taste. Do NOT boil – the cream will curdle. Keep the temperature low.
When your creamy sauce is ready you can add cheese, sautéed vegetables, greens, tomatoes, meat, herbs and various seasonings to create a variety of different creamy sauces. Here’s an idea to get you started.
Easy Chicken Alfredo
Ingredients
400g of pasta (fettuccine, penne, shells or bows work well)
1 tablespoon cooking oil
4 tablespoons butter
1kg chicken breasts, diced
1 onion, diced
400g mushrooms, sliced or diced
1 teaspoon of garlic, minced
2 cups milk
2 tablespoons flour
1 cup Parmesan cheese, grated
150ml cream, thickened
100g green vegetables (broccoli, baby spinach, peas etc)
Preparation
Boil a large pot of water with a pinch of salt and a tablespoon of cooking oil (the oil stops the pasta from sticking together). Add the pasta to the boiling water and cook until al dente, drain, rinse and set aside.
While the pasta is cooking, in a large frying pan, on medium heat, melt 2 tablespoons of butter and add the garlic, mushrooms and onion. Sauté the lot until the onions are translucent. Add the chicken pieces and pan fry till it loses its pink colour.
Remove the chicken, garlic, mushrooms and onions from the frying pan or move to the side. Add the other 2 tablespoons of butter and melt. Add the flour and mix into the melted butter. Heat till flour is cooked and no longer tastes powdery.
Over a low heat, slowly add the cream and the milk to the cooked flour mixture. Add the Parmesan cheese and allow the sauce to thicken. Add the chicken and mushroom mixture back into the sauce. Stir well. Add the vegetables and heat through. Put pasta into dishes and spon the chicken alfredo sauce over the pasta. Eat and enjoy!
This recipe can be altered to make an alfredo-type of lasagne. Make the sauce with the sautéed garlic, onions and mushrooms, but leave out the chicken. Cook the chicken separately and add a hint of Italian seasoning. When the sauce is ready, ladle a small amount into the bottom of a 9×13 baking dish. Place a sheet of quick-cooking lasagne on top. Add a layer of chicken and ladle more sauce on top of the chicken. Add another sheet of lasagne and repeat the layers until the casserole is topped with a layer of sauce. Sprinkle additional parmesan cheese on top and bake for 45 minutes at 175C (350 F or gas mark 4). Stand for five minutes after cooking then slice and serve with a green salad. Yum!
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About the Author:
AUTHOR BIO Chelsi Woolz, domestic goddess, loves cooking with cream but can’t really afford the extra calories. She is always on the lookout for low-fat recipes with for creamy pasta and desserts.
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Tuesday, June 15th, 2010
Cooking with low fat cream offers many benefits and few drawbacks. For those with heart trouble, a lower fat content means less saturated fat enters the body to clog the arteries. For those watching their weight, it means a lower calorie count and less fat consumed that will need to be exercised off later.
Some food connoisseurs fear that ‘low fat’ means ‘low flavour,’ but that does not have to be the case. In fact, these days food production is so advanced that you can hardly tell the difference between full fat and lower fat cream products – so there is no flavour difference at all. Below are some recipes using low fat cream products that are flavoursome and certain to be enjoyable.
Easy Low Fat Cream Cheese Frosting
225g low fat cream cheese
1/2 cup icing sugar
60g butter
Bring the low fat cream cheese and butter to room temperature, and then beat the cream cheese and butter together until the mixture is a uniform pale yellow instead of marbled yellow and white. Add the icing sugar slowly until blended. Use the icing mixture to frost a cake or biscuits and then be sure to refrigerate the leftovers. This recipe will frost one average-sized carrot cake.
Low Fat Whipped Cream
470ml light cream
Dash of cream of tartar
2 tbsp sugar
Chill the cream until it is on the verge of forming ice crystals. Pour it into a stainless steel bowl that has been immaculately cleaned (any bit of soap residue will prevent the peaks from forming.) Using a whisk or an electric mixer beat the cream until soft peaks form. At this point, sugar may be added as well as brandy, cinnamon or other flavourings. Continue to beat the cream until the peaks are at the desired stiffness. Cream of tartar will allow the peaks to become stiffer. Use on top of a favourite pie or a bowl of fruit. Be sure to refrigerate the leftovers.
Savoury, Low-Fat, Sour Cream Dip
2 cups low fat sour cream
1/4 cup minced red capsicum
1/4 cup spring onions, chopped
1/4 cup parmesan cheese, shredded
1 tsp garlic, minced
1 tsp dry basil
Black pepper to taste
Bring the low-fat sour cream to close to room temperature. Blend all ingredients in a medium-sized bowl. (The capsicum can be chopped rather than minced, but the dip works better if it is minced as the flavour blends better.) Taste the mixture and add more garlic, basil and black pepper, if necessary. When satisfied, pour the mixture into a decorative bowl and decorate the top with a sprinkle of remaining spring onions and chopped fresh basil. Serve close to room temperature with corn chips or crudités. Be sure to refrigerate the leftovers.
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About the Author:
AUTHOR BIO Chelsi Woolz, domestic goddess, loves cooking with cream but can’t really afford the extra calories. She is always on the lookout for low-fat recipes with for creamy pasta and desserts.
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Monday, April 26th, 2010
Make friends with your freezer with our clever tips and your will have lots of recipes for healthy food and 30 minutes meals. Save time, money and your sanity!
quick dinner recipes, 30 minute meals, recipes for healthy food, best ground beef recipes, freezer meals
We all need quick dinner recipes and 30 minute meals are at the top of the list. However, we also want nutritious, tasty, low-cal, low-carb meals…NOW! Does this sound familiar? And as much as we all love the idea of a homemade beef stew or a luscious homemade meatball recipe, more often than not, there just is not the time to produce that kind of food after we have rushed in from work, school or ferrying the kids.
However, make friends with your freezer and this, in fact, does become possible.
Freeze batches of fried onion.
When you have a chance, chop a whole load of onions. I often do 12 large onions at a time. Pour a little oil into a large pot and fry the onions until they soften and take on a deep caramel color. You may find it easier to do this in two pots. Cool the onions and then transfer equal quantities to freezer containers. I would transfer the equivalent of one to two onions to each container. Label each container and then freeze.
Now you are able to have some fun. You want to make one of those best ground beef recipes? No problem. You are already half way there. Whilst your meat is browning, simply defrost the onions and then add them along with the other ingredients. You have the beginning of Chili con carne, a Beef and Noodle Casserole or a Ground Beef Goulash.
Freeze breadcrumbs and egg whites
No, I have not lost the plot! If you have leftover breadcrumbs, simply pop them in a freezer container, mark them and freeze them. Next time you want to whizz up meatballs or crumb a piece of fish, the work has been done for you already.
The same applies to egg whites. They freeze very well for a couple of months. Put the leftover egg whites into a container and mark HOW MANY THERE ARE ie “3 egg whites.” Next time you feel inspired to whip up meringues or need egg white for an icing recipe, all you have to do is defrost them on low in the microwave and you’re set.
Freeze batches of a basic Bechamel Sauce Recipe
Make a large batch of your favorite Bechamel Sauce Recipe. I often do triple the usual quantity. Again, decant into freezer containers and mark. You now have the basis for a whole range of dishes, from your best baked macaroni cheese recipe to baked fish in a sauce. You can add simple ingredients to make a pasta sauce or you could add the Bechamel sauce to a Lasagna or Moussaka. But the key thing is, that part of the work has already been done, thereby making it completely viable to have a nutritious meal on the table in a relatively quick time.
Double up your recipes
This almost seems a no-brainer but it is worth being reminded. If you are going to make one batch of your favorite Beef Curry Recipe, make two – one for now, and one for the freezer. Apply the same rule to any stews, simple ground beef recipes and even chicken casseroles. Most of these dishes are good natured and will freeze well. I love nothing more than being able to haul out a nutritious meal from the freezer on those stressed-out days. Moreover, I know that there are no preservatives, additives and colorants in the food that I have frozen. Plus, my freezer meal has cost nothing like the supermarket equivalent and always tastes better.
Organize your freezer
Try to be disciplined as to how you pack your freezer. Try to put ready-made meals on the same shelf or in the same drawer. Similarly, frozen raw ingredients should go together. Put “little bits” together – egg whites, chopped frozen fresh herbs, leftover sauces and so on.
A particularly helpful shelf in our freezer is the LUNCH BOX shelf. In this drawer there are all makings for healthy lunchboxes. There is leftover chicken, frozen in between layers of waxed paper. There are cooked burgers or ham. There are wraps, croissants, or muffins. This means that when we make lunchboxes at night it is easy for the whole family to get involved and hone in on the correct drawer. It seems to simplify things and is certainly cheaper than take-out food.
Organize your freezer labels, pens etc
Have a set place in your kitchen where you keep your freezer containers. Stack them logically according to size and use. Nearby, have a drawer that keeps your freezer labels, marking pens, plastic bags, waxed paper and freezer tags. This means that that it not an onerous task popping a label onto your container and you will never wonder what that mysterious frozen lump in the freezer is again!
So, just as you take charge of certain areas of your life, take charge of your freezer! Producing easy healthy recipes will suddenly become a pleasure. With a little bit of thought and simple meal planning, you can save time, money and your sanity!easy-meal-planning offers a free plan and free recipes.
About the Author:
Fiona Lesley has had over 20 years of experience cooking delicious meals for family and friends alike. A teacher by profession, she brings together her years of time and money-saving tips at www.easy-meal-planning.com
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Tuesday, April 20th, 2010
Most people who love specialty coffee drinks eventually purchase an espresso maker. With a good one, you can make all your favourite drinks in the comfort of your own kitchen and try out a new recipe or two. Since this is a large investment, you should spend some time learning about these machines before you buy. Learn about the features available and then read some reviews to find the best machine for your home.
Common Types of Espresso Maker
Manual Espresso Makers
Manual machines require you to do all the work. You measure and grind the beans, tamp the grounds and brew the coffee. These are the least expensive machines. Some avid espresso drinkers will only use a manual machine.
Semi Automatic Machines
Semi automatics do some of the work for you. You adjust the water temperature and pressure. Grind and tamp the beans and the machine will do the rest. They are more expensive than a manual machine, but much more affordable than a fully automatic model. These machines are a good first cappuccino maker.
Automatic Machines
Automatic machines do the whole job for you. All you need to do is add the water and the beans. With the touch of one button, you will have a great cup of your favourite java drink.
Super Automatic Machines
Super automatics do everything from grinding and tamping the beans to the finished product. They pre infuse the beans with water for more flavour than other machines. The entire process is faster than regular automatics. These machines are often found in restaurants and coffee bars.
Great Espresso Maker Features
The features vary from machine to machine. When comparing two models, look at the features included with each to determine which will suit your needs better.
Bean Grinder
More expensive machines often have a built in grinder. The beans are ground for each individual cup. This results in more flavour from the oils inside the beans. The drink will taste fresh with this feature.
Milk Frother
For cappuccino or latte drinks, you will need a frother. This can either be a frothing wand or a separate milk container. More expensive models have a container.
Pod Compatible
Pods are small packets that consist of a filter material on the outside and ground beans on the inside. The pods are pre measured for one cup. Just put the pod in the machine and brew your coffee. Most people either love the pods for the convenience or hate them and lament the bitter taste.
Water Filter
Some of the more expensive machines have a built in water filter to remove chlorine or other chemicals from the water prior to brewing. These are mostly carbon filters. If your water is heavily chlorinated, you will notice the difference with a built in filter.
Cup Warmer
A cup warmer keeps the cup warm before brewing. This results in a hotter drink. This feature is usually located on the top of the machine.
Hot Water Dispenser
Some machines have a separate valve for dispensing hot water. This feature is great for making tea or hot chocolate. Most machines used in commercial establishments have this feature.
Some Other Things to Consider
● Steel or brass machines are best. Some people detect an aftertaste with aluminium machines.
● Look at the pump pressure on home coffee makers. More powerful pumps work will with finer grounds. You should have a minimum of 14 bars or more for pump pressure.
● Look for a removable water tank. This is easier for cleaning or emptying and will prevent stagnant water from collecting at the bottom of the tank.
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About the Author:
Dominic Milner is a well known cyber chef with over ten years experience in the catering industry. Learn how to cook today with his top collection of online free recipes! Whether you want to cook up a meal for the family or bake with the kids he has the recipes for you.
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Thursday, April 15th, 2010
Around the world, food-borne illnesses have become increasingly common. In the United States alone, millions of people get a food-related illness each year.
“Even the healthiest foods can make a person sick if they aren’t handled, cooked or stored properly,” says Dr. Robert Berkow, editor in chief of Your Health Now, a new health magazine from the global pharmaceutical company Merck & Co., Inc. Here are some tips on how to avoid getting sick:
* Always wash hands before handling food. Illnesses are easily transferred from person to person through food. Washing hands before touching fruits, vegetables and other foods helps to kill any bacteria that may be transferred from the person’s hand to the food.
* When handling raw meat, poultry or pork, always clean up thoroughly.
Don’t just wash your hands but also clean the surfaces of cutting boards, countertops and utensils you use. The bacteria known as salmonella spreads easily on surfaces that come in contact with raw meat.
* Avoid eating undercooked food. Undercooked beef, chicken and seafood increase a person’s chance of getting salmonella or E. coli, another type of bacteria. This can cause fever, cramps, nausea, vomiting and diarrhea.
* Do not eat foods that contain raw eggs. Raw eggs may be contaminated with salmonella, which can be killed by cooking. When cooking, always throw away cracked or dirty eggs.
* Avoid drinking juices that have not been pasteurized. The pasteurization process kills bacteria such as E. coli.
* Avoid canned foods that are bulging or dented, or jars that are cracked. Lids should not be loose or swollen. Look at the “sell by” and “use by” dates. Avoid foods that will expire soon after purchasing and never buy outdated foods.
* Properly store and refrigerate foods when they’re brought home. Cooked foods should not be left to stand at room temperatures for long periods before serving, and leftovers should be refrigerated within two hours.
* When in doubt, throw it out. If you aren’t sure if that leftover is safe to eat, then toss it in the trash.
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About the Author:
Spiral slicer is great in making vegetable garnishes and Asian salads. Find out how to make amazing spiral salads and vegetable noodles with a spiral slicer
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Thursday, April 15th, 2010
Peking Duck is one of the most famous Chinese foods originating from the ancient royal courts. For centuries, the best Chinese chefs trained extensively in order to make sure that they could present this delicacy properly to the Emperor. In fact, their very lives depended on it. Today, no chef will lose his life for messing up his Peking Duck recipe but his self-esteem will be sorely dented. However, with attention to detail, a modern day Peking Duck can be a feast fit for royalty. Here’s just one of the many up to date Peking Duck recipes.
Ingredients
1 3.5 – 4 lb duck (fresh or frozen)
2 pints water
3 tbsp dark soy sauce
3 tbsp honey
5 fl oz rice wine (you can use dry sherry)
1 lemon
To serve:
8 – 12 Chinese Pancakes
4 – 6 tbsp hoisin sauce
16 – 24 spring onions (cut into thin slivers lengthwise or into brushes)
In China, ducks are specially raised on a diet of soyabeans, maize, sorghum and barley for just six weeks, when they are ready for cooking.
Normally, the preparation of Peking Duck is rather time consuming and complex. The duck must be cleaned and plucked thoroughly, then air should be piped in to separate the skin from the flesh which let the skin roast to a lovely crispness. While the duck dries a sugar solution is brushed over the duck and it is then roasted in a wood fired oven. However, with our modern life styles being what they are, this Peking Duck recipe is rather less complicated.
Rinse and dry the duck thoroughly, blotting with kitchen paper.
Mix the water, dark soy sauce, honey and rice wine together and combine with the lemon cut into thick slices and bring to the boil then simmer for about 20 minutes. Ladle the mixture over the duck several times, ensuring that the skin is thoroughly coated. Hang the duck up to dry somewhere cool and well ventilated with a roasting tin beneath it to catch any drips. When the duck is properly dry the skin will feel like paper.
Roast the duck on a rack over a roasting tin in which you have water to a depth of about two inches (this stops the fat splashing), in a pre-heated oven 475F, 240C, Gas 9 for 15 minutes. Turn the oven temperature down to 350F, 180C, Gas 4 and continue cooking for 1 hour, 10 minutes.
Let the duck rest for about fifteen minutes before serving. You can carve the meat and skin into pieces using a knife or cleaver or you can shred it with a spoon and fork.
Serve the duck with warmed Chinese pancakes, spring onions and hoisin sauce.
Each diner takes a pancake, spreads on a little hoisin sauce then tops that with some meat and crispy skin followed by a spring onion brush or some strips of spring onion. The pancake and contents are then rolled up into a tube and eaten either with one’s fingers or with chopsticks.
Even this simple version of the classic Peking Duck makes a very special dinner party dish, fit for an Emperor.
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About the Author:
Liz Canham is a writer and a lover of Asian food. To learn more about Chinese food click here and visit Asian Food and Cookery.
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Thursday, March 25th, 2010
Chocoholics rejoice!
If you are a chocolate or brownie lover who feels guilty when you enjoy your favorite treat, give this delicious recipe for a Lightened-Up Brownie a try. You will find yourself wondering if this really is a lightened-up version when you sink your teeth into the fudgy treat with its creamy chocolate frosting. Each brownie has only 144 calories and 2 grams of fat–no trans fat! Add a fourth of a cup of chopped walnuts, if you desire. They will slightly change the above numbers but walnuts are a healthy nut that should be part of your diet so not to worry. You will be happy to have this tasty treat in your recipe file!
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