Thursday, April 1, 2010

Recipe Exchange

The following recipe is from Ann Blystone, and stars this week's Pick: blueberries. It's called Autumn Salad, but personally, I think it works year-round. It also features Gorgonzola cheese, which means it has to be a winner. The recipe says you can substitute goat cheese -- but I have to admit that goat cheese is one of the few foods I really cannot tolerate. It tastes -- well -- too goaty!

Ann is not sure where the recipe originates, but speculates her mother of a long-ago restaurant meal.

4 1/2 oz. baby arugula or baby spinach
1/2 pint (1 cup) fresh blueberries, rinsed and drained, or frozen blueberries, thawed in a single layer on a paper towel for 20 minutes
1/4 cup smoked almonds, coarsely chopped (or slivered toasted almonds if smoked not available)
1 Jonathan,
Jonagold or similar apple, cored and cut into 1/2-inch cubes
1/4 cup olive oil
Tblsp. Sherry vinegar
Salt and freshly cracked pepper
1/2 cup crumbled Gorgonzola or goat cheese

  • Put the arugula, blueberries, almonds and apple cubes in a salad bowl.
  • Whisk together the olive oil, vinegar, salt and a few twists from a pepper mill. Pour over salad and toss to blend.
  • Sprinkle cheese on top, or serve on the side. Serve immediately.
The following is a recipe from the latest Weight Watchers cookbook, "Slow Cook It," which really is one of the best WW cookbooks on the market. I made the recipe Monday night for our weekly family dinner, and everyone approved. It is the perfect mix of sweet and spicy, and uses low-fat turkey breast, perfect for a weeknight dinner. It goes together in a snap, and cooks all day, ready to eat after a long day of work. I served it with steamed broccoli, brown rice, and a salad dressed with a Sherry/Mustard Vinaigrette. I also made extra sauce, because it really does perk up the rice.

1/2 cup dry white wine or low-sodium chicken broth
1/4 cup frozen orange juice concentrate
4 shallots, sliced
3 Tblsp. low-sodium soy sauce
1 tsp. Asian chili garlic
1 tsp. ancho chili powder
1 skinless, boneless turkey-breast half
2 Tblsp. cold water
1 Tblsp. cornstarch
2 Tblsp. low-sugar orange marmalade
1 tsp. white wine vinegar
  • Combine wine, orange juice concentrate, shallots, soy sauce, chili garlic sauce and chili powder in 5- or 6-quart slow cooker. Top with turkey. Cover and cook until turkey is fork-tender, 3-4 hours on high to 6-8 hours on low.
  • At end of cooking time, transfer turkey to cutting board; cover with foil and keep warm. Whisk water and cornstarch in small bowl until smooth. Stir cornstarch mixture into slow cooker. Cover and cook on high until mixture simmers and thickens, about 20 minutes. Stir in marmalade and vinegar.
  • Cut turkey into 12 slices and serve with sauce.
  • Makes 4 servings. Per serving (3 slices turkey with about 1/3 cup sauce): 275 calories; 2g fat; 1g sat fat; no trans fat; 114mg cholesterol; 504mg sodium; 20g carbohydrates; 1g fiber; 42g protein; 42mg calcium. 5 Weight Watchers Points.

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