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player ready...When busy schedules make cooking dinner a hassle, get out the crockpot and prepare the meal before leaving home in the morning. When you return in the evening, not only is dinner ready, but the mouthwatering aromas of a delicious meal also fills the house.
The preparation time for this stew is about 15 minutes. If you prefer not to use the wine called for in this recipe, substitute 1/2 cup of broth and 1 teaspoon balsamic vinegar.
If you have leftover stew, mix it with the couscous–or with rice, pasta or beans–for a terrific casserole for a meal later in the week. Or freeze it for a later time.
MIDDLE EASTERN LAMB STEW ON COUSCOUS
Preparation time: 20 minutes
Cooking time: 8 hours
Yield: 4 servings
Stew:
4 cloves garlic, quartered
1 pound lean lamb, cubed
2 teaspoons lemon pepper
1/4 teaspoon salt
1 medium onion, thinly sliced
1 green pepper, cut into 2-inch-long thin strips
1 can (28 ounces) whole tomatoes and juice, broken into pieces
1/2 cup dry red wine
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon each: sugar, dried oregano leaves
1/2 teaspoon each: ground coriander, allspice, paprika
Couscous
1 can (14 1/2 ounces) chicken broth
2 teaspoons extra-virgin olive oil
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 cup couscous
1. Spray large skillet with vegetable cooking spray. Add garlic; cook over medium-high heat until garlic starts to sizzle, about 2 minutes. Add lamb; cook, stirring frequently until browned, about 2-3 minutes. Place lamb and all remaining stew ingredients into a slow cooker. Mix well; cook on low 8 hours.
2. For couscous, put broth, oil, pepper and salt in medium saucepan. Heat to boil. Stir in couscous; cover tightly. Let stand 5 minutes, or until liquid is absorbed. Divide couscous into large bowls. Spoon stew over top.
Nutrition information per serving:
Calories ………… 430 Fat ……….. 12 g Saturated fat .. 3.8 g
% calories from fat .. 25 Cholesterol .. 65 mg Sodium …… 1,205 mg
Carbohydrates …… 51 g Protein ……. 30 g Fiber ………… 6 g
Q–Marilyn Sachs, the San Francisco-based author of novels for young adults, shared her grandmother’s recipe for chocolate chip cake in her book, “Surprise Party.” As one of her friends, I can testify the cake is absolutely delicious. Can you lighten it?
— Darcy, San Francisco
CHOCOLATE CHIP CAKE
Preparation time: 20 minutes
Standing time: 5 minutes
Cooking time: 45 minutes
Yield: 12 servings
2 cups flour
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1 cup sugar
1/2 cup butter
1/2 teaspoon baking powder
1 egg, beaten
1 cup milk
1 tablespoon white vinegar
1 teaspoon each: baking soda, vanilla extract
6 ounces semisweet chocolate chips
1/2 or 1 small banana, mashed, optional
1. Heat oven to 350 degrees. Blend together flour, sugar and butter With a pastry blender or two knives until coarse crumbs form. Reserve 2/3 cup for topping. Sprinkle baking powder over remaining mixture; add beaten egg. Set aside.
2. Combine milk and vinegar; let sit 5 minutes or more. Add baking soda and vanilla; stir until soda is dissolved. Add milk mixture all at once to flour mixture; stir only until liquid is completely absorbed. Stir in chocolate chips. Stir in banana.
3. Pour into greased 8-inch square pan (for higher, lighter cake) or 9-inch square pan (for lower, heavier cake). Sprinkle reserved topping over batter. Bake 8-inch cake 45-50 minutes or 9-inch cake 35-40 minutes, or until cake springs back when lightly pressed.
Nutrition information per serving:
Calories ………… 295 Fat ……….. 13 g Saturated fat .. 8 g
% calories from fat .. 39 Cholesterol .. 40 mg Sodium …… 220 mg
Carbohydrates …… 43 g Protein …….. 4 g Fiber …….. 1.4 g
A–Thank you for sharing a special recipe. I reduced the fat by cutting out half the butter and substituting non-fat milk for whole milk. And using miniature chocolate chips in stead of the regular size, as I’ve done in this recipe, allows more flavor with fewer chips.
LIGHTENED CHOCOLATE CHIP CAKE
Preparation time: 20 minutes
Standing time: 5 minutes
Cooking time: 40 minutes
Yield: 12 servings
2 cups unbleached all-purpose flour
1 cup sugar
1/4 cup butter
1/2 teaspoon baking powder
1 egg, beaten
1 cup plus 2 tablespoons non-fat milk
1 tablespoon white vinegar
1 teaspoon each: baking soda, vanilla extract
3/4 cup miniature chocolate chips
1/2 or 1 small banana, mashed, optional
1. Heat oven to 350 degrees. Blend together flour, sugar and butter with pastry blender or 2 knives until well combined. Reserve 2/3 cup for topping. Sprinkle baking powder over remaining mixture; add beaten egg. Set aside.
2. Combine milk and vinegar; let sit 5 minutes or more. Add baking soda and vanilla; stir until soda is dissolved. Add milk mixture all at once to flour mixture; stir only until liquid is completely absorbed. Stir in chocolate chips. Stir in banana.
3. Pour batter into 8-inch or 9-inch square baking pan coated with non-stick spray. Sprinkle reserved topping over batter. Bake 8-inch cake 40-45 minutes or 9-inch cake 30-35 minutes, or until cake springs back when lightly pressed.
Nutrition information per serving:
Calories ………… 240 Fat ………… 8 g Saturated fat .. 4.5 g
% calories from fat .. 28 Cholesterol .. 30 mg Sodium …….. 185 mg
Carbohydrates …… 40 g Protein …… 3.9 g Fiber ………. 1.2 g
———-
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Send your recipe for revision to: Cook it light, baiduhai, 435 N. Michigan Ave., Chicago, IL 60611-4041.