Posts Tagged 'potluck'



Dutch Apple Cake

Yes, another potluck. Really, my entire social life doesn’t consist of potlucks. I go to jazz concerts and other musical performances. But it certainly does seem like I get invited to a lot of things that require food.

This particular potluck had a number of challenges. I had to run a few errands on the way, so the dessert had to travel around in my car for a few hours. I originally wanted to make an upside-down cake with a nice autumn theme.  But most upside down cakes start with a lot of butter to make the topping. So they can be a bit high in fat. They also are kind of sticky when turned out of the pan, which didn’t seem like a very good idea for traveling around in my car.

This recipe comes from an old Fannie Farmer cookbook, and is a variation on Cottage Pudding Cake, a basic yellow cake. The topping is somewhat similar to an upside-down cake, but the whole thing is served right from the baking dish, so it traveled well.

Dutch Apple Cake

1½ cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup of sugar, divided
2 Tablespoons butter
2 Tablespoons unsweetened applesauce
½ cup non-fat milk
¼ cup egg substitute
4 tart apples, peeled, cored, and cut into 8 wedges each.
½ teaspoon cinnamon
2 Tablespoons raisins

Preheat oven to 400F. Spray a 10 x 6 inch baking pan with cooking spray and lightly flour. In a large bowl, mix together the flour, baking powder, baking powder, salt and ½ cup of the sugar. Melt the butter in a small bowl, and then stir in the milk, applesauce, and egg substitute, beating well. Add this mixture to the flour mixture and blend well.

Spread the batter into prepared pan. Press the apple wedges into uniform rows on top of the batter. Mix the remaining ½ cup of sugar with the cinnamon and raisins. Sprinkle evenly over the apples. Bake for about 25 minutes, or until a wooden pick inserted in the center of the cake comes out clean.  Makes 8 servings with about 3 grams of fat/serving.

Goat Cheese Stuffed Baked Figs

I went to Costco for coffee, and I came out with – figs!  I hardly ever see fresh figs, but Costco had them by the dozen, so I bought 2 dozen and went home to practice fig creativity.  I had a potluck to go to – and of course, there was the Wow factor to consider.  Figs, by their comparative rarity and exotic beauty, have a built in Wow factor.

I bought a stick of goat cheese, too, since it seems to me that goat cheese and figs are a natural combination.

I wanted something that would be easy for people to pick up, since this potluck party, on the roof of a photographer’s office building, has hundreds of people bringing scores of dishes. Everyone puts a bit of this and that on their plate, in between dancing, listening to live music, and engaging in great conversation.

Goat Cheese Stuffed Baked Figs

12 fresh figs, sliced in half lengthwise
2/3 cup honey, divided
4 ounces goat cheese
2 ounces walnuts, finely chopped

Preheat oven to 350. Place figs cut side up on a baking sheet. Brush with 1/3 cup honey.
Bake for about ½ hour or until figs are soft.  Allow to cool.

Beat the remaining 1/3 cup honey with the goat cheese. Stuff the figs with about a teaspoon of goat cheese each. Sprinkle with the nuts.
The foil-wrapped pizza pan “platter” isn’t very elegant, but at this crowded affair, when your dish is empty, someone tosses it under the table. When you want to leave, you dig under the table to find whatever you brought your food on.  This is not the place for Grandma’s best china!

Makes 24 half-fig servings, at about 2.4 grams of fat/serving

Use-Up-the-Tomatoes Salad with Perlini

Yes, it’s potluck time again.  H-N is supposed to bring salads.  I know I have to make something with tomatoes, because I have 6 tomatoes sitting on my counter that will certainly expire before I eat them.  I usually take a chopped salad for lunch – tomato, cucumber, other veggies, some kind of cheese – but I think I had a lot of leftovers to take this week so the tomatoes didn’t get eaten.  Also, I plan to do yard work all morning, so whatever I make has to be something quick and easy.

I decided to make a large version of a chopped salad, dressed up with bread croutons.  I even used a good low fat bottled dressing, which I often use on my lunch salads, rather than home-made.  I had quite a few other vegetables in the house, but I went to the grocery to buy a cucumber and see if there was something interesting I could add.
The vegetables.

And there I found…perlini!

They are not fish eggs or giant tapioca.  They are tiny balls of fresh mozzarella, just waiting to be mixed into a salad.  Let me tell you, they were a sensation in the salad. Great Wow factor. Everyone exclaimed over them.  The salad was pretty much gone by the time I gathered up my bowl to take it home.  This is an imprecise recipe in terms of the veggies.  You can use what you have in the house or what looks good in the store or at the farmers’ market.

Use-Up-the-Tomatoes Salad with Perlini

6 medium tomatoes, cut in 2 inch pieces
1 large cucumber, peeled and mostly seeded, cut in 1 inch pieces
1 sweet pepper (I used yellow), cut in one inch pieces
¼ of a small onion, sliced very thin
about ½ cup broccoli, chopped fine
about 4 ounces of sugar snap peas, sliced in ½ inch pieces
8 ounces of perlini, drained
½ cup light balsamic salad dressing (I use Newman’s Own)
8 slices of oven baked garlic toast, either home-made or from a bag.

Toss together the vegetables, perlini, and salad dressing. Break each of the toasts into 5-6 pieces.  Add to the salad just before serving.  This makes 10 servings, at about 5.8 grams of fat/serving.

I packed the crumbled toast separately in a bag so I could add it after I hauled the salad to the potluck.  That way the bread didn’t get soggy right away.

Chocolate Hazelnut Brownie Bites

This is heaven in a brownie bite.

Have I mentioned that I love Nutella, that creamy chocolate and hazelnut spread. I had always avoided it, because it seemed that by its very nature it would have too many fat grams for regular use – but then I read the label and discovered that it had less fat per serving than peanut butter, and my love affair began.  I love Nutella on bananas:

I love it on banana bread (or regular bread, for that matter):

I love it on French Toast:

So when the potluck announcement said H-Q (that’s me) bring desserts, I knew what I had to do.  The original recipe came from Sunset magazine, and made 8 humongous brownies.  I honestly don’t know how you could eat one of those big brownies, since my brownie bites were very rich even for one piece – and the only thing I did to them was swap out the eggs for egg substitute.

I expect they would freeze well if you had leftovers, but don’t expect any.  The ones I brought were almost all gone before the main course came off the grill (life is short, eat dessert first), and I took an empty plate home.

Chocolate Hazelnut Brownie Bites

Cooking spray
½ cup butter
1 ounce unsweetened chocolate, finely chopped
1 cup sugar
¼ cup unsweetened cocoa powder
½ cup egg substitute
1 teaspoon vanilla
½ teaspoon salt
¾ cup flour
½ cup chocolate hazelnut spread (Nutella)

Preheat oven to 350°. Spray 2 mini muffin pans (24 total muffins) thoroughly with cooking spray.

Microwave the 1/2 cup butter in a heatproof bowl until melted. Add chocolate, stirring until melted.  Use the best quality chocolate that you can for richer flavor, and make sure that the chocolate is finely chopped:

Add sugar and cocoa to the chocolate mixture and stir to blend. I mixed this by hand and stirred thoroughly after each ingredient was added. Stir in egg substitute, vanilla, and salt. Add flour ¼ cup at a time and stir until smooth. Spoon batter evenly into muffin cups.

Use a half teaspoon measure to spoon a heaping half teaspoon of Nutella on the top of each brownie bite.  Press gently into the brownie bite so it is still on top, but sinks in a little.

Bake until a toothpick inserted into the brownie part comes out with just a few moist crumbs, about 15 minutes. Let cool on a rack about 10 minutes. Loosen brownies from pans, move to rack, and cool completely.  This make 24 brownie bites at about 7 grams of fat/brownie.  Yes, I know that these are not the lowest fat dessert ever, but they are very good, and won’t break the “fat bank” as an occasional treat or a party dessert.

Baby Brioche

Here is something that will look and taste great at your Easter brunch or some other special occasion, and have significant Wow factor if you bring it to someone’s potluck.  I made these to take to a potluck.  Since people don’t often make homemade rolls to bring, they were a big hit.

I associate brioche with eggs and butter and other rich things.  So I searched all over for a low fat recipe. To my astonishment, the low fat recipe was exactly the same as the ones in all my regular cookbooks.  Who would have thought it!  The original recipe is from Cooking Light, but it really is the same as the one in my food processor bread cookbook. It is also made from everyday ingredients you might have in the house, so you don’t need to make a dash to the grocery store to prepare it.

Baby Brioche

1 package dry yeast (about 2 1/4 teaspoons)
2 teaspoons  sugar
½ cup warm water (105° to 115°)
¼ cup non-fat milk
2 large eggs
3½ cups bread or all-purpose flour, divided
1/3 cup butter, softened
1 teaspoon salt
Cooking spray
1 Tablespoon water
1 large egg white, lightly beaten

Dissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes. Stir in milk and eggs. Lightly spoon the flour into dry measuring cups, and level with a knife. Add 3 cups flour, butter, and salt to yeast mixture, and stir until blended. Turn the dough out onto a lightly floured surface (or into your food processor with a dough hook). Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands or dough hook.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch the dough down; cover and let rest for 5 minutes.

Preheat oven to 375°. Coat a 12 cup muffin pan with cooking oil.

Divide dough into 12 equal portions. Working with 1 portion of dough at a time (cover remaining dough to keep from drying), remove 1 rounded teaspoon of dough from each portion, and set aside. Place the larger portions of dough in muffin cups coated with cooking spray. Make a deep indentation in the center of each portion using a floured finger. Shape the reserved pieces of dough into balls. Press one dough ball into each indentation. Cover and let rise 30 minutes in a warm place (or until doubled in bulk).

Uncover dough. Combine 1 tablespoon water and egg white; brush over dough. Bake at 375° for 25 minutes or until golden brown. Serve warm. This makes 12 buttery and impressive brioche at 6 grams of fat/roll.

Variation: You can also make a regular brioche, which is a fancy bread that can be sliced.  Instead of separating the dough into 12 pieces, leave it whole and remove ¼ cup of the dough to set aside. Place the dough in a brioche pan (a special fluted pan that makes the bread look pretty). Shape the reserved dough into a ball. Make an indentation in the large piece of dough, and place the reserved dough into it. Cover and let rise 30 minutes in a warm place. Uncover dough. Combine 1 tablespoon water and egg white; brush over dough. Bake at 375° for about 35-40 minutes or until golden brown. Makes 12 slices at 6 grams of fat/each.

Blintzes with Blueberry-Cinnamon Sauce

Many years ago, when I asked my dear Grandma Freydl, how to make blintzes, those delicious Jewish crepes filled with creamy cheese and topped with fruit, she told me that to make them, you went to the freezer case, bought them, and heated them up at home.  Blintzes have an unjustified reputation for being difficult to make, but they are not hard at all.  If you’re making a large number of them (I’ve made 200 at a time) for a party, it takes time to make all the crepes and fill them (enlisting a couple of friends and relatives to create a production line is helpful), but the process is straightforward: you make small crepes out of a thin batter, cook them on one side, fill them with a cottage cheese mixture on the cooked side, and then fold them and cook the outside.

Some time after I learned there was a means to obtain blintzes outside of the freezer case, I discovered that it was easy to make them very low fat by substituting non-fat ingredients for higher fat ones – thus eliminating blintzes’ reputation for being a high fat luxury. This time I even baked them instead of sautéing them in butter, both further lowering the fat and allowing me to make a large number (40) at once.

Blintzes are also versatile. They freeze well at the point when you’ve filled them but not done the second cooking, allowing you to make them well ahead of an event. Just defrost them before cooking.  They make a good brunch dish, and have significant Wow factor if you bring them to a potluck, as I did this time – especially since people think they’re so hard to make.

You can vary the toppings. Many people serve them with sour cream and sweetened strawberries. I’ve had them with apples cooked in cinnamon, and various melted preserves. The Blueberry-Cinnamon Sauce is simple, and any leftover sauce is great on French toast or pancakes.

The Blintzes

Batter
1 large egg
1/2 cup egg substitute
4 Tablespoons flour
1/2 cup water
pinch of salt

Filling
1 pound dry cottage cheese (I use small curd non-fat cottage cheese and drain it through a sieve for 1/2 hour)
1/2 cup egg substitute
2 Tablespoons sugar
1/8 teaspoon cinnamon

cooking spray
1 Tablespoon butter, melted

In a medium bowl, beat batter ingredients to form a thin batter. Spray a small frying pan with cooking spray and heat over medium heat. Pour 2-3 tablespoons of batter into the frying pan, turning quickly so that the batter covers the whole bottom of the pan, making a thin crepe.

Cook until the crepe is golden brown on the bottom. Be sure not to overcook so the crepe doesn’t get too stiff, or it will be hard to fold.  Remove the crepe from the pan, and set aside, raw side up. Don’t be concerned if the first crepe or so is a bit ragged.  It takes a while to get the knack of making them.  Besides, they don’t have to be perfectly round since you’re going to fold them. I prefer to make all my crepes at once, and then fill them. You can line your counter with plastic wrap or wax paper and overlap the cooked crepes…if you’re making a lot it becomes a blintz factory.  You will probably have to re-spray the pan about every third crepe.

This is the blintz factory.

Mix filling ingredients ( cottage cheese through cinnamon) in a medium bowl. Place crepe on a flat surfaace cooked side up. Place a small quantity of filling in the center of the lower third of the crepe.

Note that this crepe is not very round. Perfection isn’t all that important here.

Fold crepe over filling, then fold the sides in, and continue to roll the crepe up.  You now have a blintz.  Place blintz seam side down and set aside.  If you are going to freeze the blintzes, this is the time to do it. Be sure to put plastic wrap between the layers of the blintzes you’re freezing so they don’t stick together.

There are two ways to cook the blintzes. (If the blintzes are frozen, defrost them before this step.) You can either melt one tablespoon of butter in a frying pan and cook the blintzes over medium low heat, starting with the seam side down and turning once when the bottom side is golden brown.  Or you can put the blintzes, seam side down, on a baking sheet or pan coated with cooking spray, and brush the tops with the melted butter. Bake at 375 for 40 minutes, or until golden brown.
Some of the blintzes have little tears where the filling shows through  These won’t matter once they are cooked.

This makes about 10 blintzes at about 1.6 grams of fat/blintz.

NOTE: This recipe is a bit imprecise because a lot depends on the size of the pan you make your crepes in. Mine makes about 10 blintzes per recipe.  Also, if you double, triple, or otherwise increase the recipe, be aware that it makes more filling than you need for the number of blintzes you are creating. I usually make 3 recipes of crepe batter to 2 recipes of filling, but I often have leftover filling even then.

Blueberry-Cinnamon Sauce

1 cup fresh blueberries
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 cup + 2 Tablespoons water
1 T cornstarch

Cook blueberries, sugar, cinnamon, and 1/4 cup water over medium heat until blueberries are soft, mashing gently with a fork or potato masher occasionally as they cook. When berries are soft, mix one tablespoon cornstarch with 2 tablespoons of water. Sir into the blueberry mixture and stir until the mixture thickens slightly.

This was a blintz that unraveled a bit, so I didn’t take it to the potluck. I ate it right then.

Apple Strudel

Today is Rosh Hashanah, the Jewish New Year. Naturally, after services last night there was an oneg, food for the congregation to eat. In my small congregation, this is always a potluck, and for Rosh Hashanah, it tends to be fruit and sweets, along with the traditional challah, and apples and honey so that the new year is sweet.  It is traditional to make desserts with apple, or honey cake, in keeping with the holiday. I decided on an apple strudel. Of course, since I still have mountains of plums, I also made a plum strudel – but more about that later.

This strudel uses on of my favorite techniques, phyllo dough instead of fatty pastry dough. Phyllo (or filo) is paper-thin sheets of raw, unleavened flour dough used for making pastries or savory dishes with a flaky crust. When layers of phillo are baked, they become flaky, but have little fat.  The technique used is to stack the very thin sheets of phyllo, spraying each with cooking spray before adding the next sheet.  This strudel recipe came from Cooking Light.

Apple Strudel

1/3 cup golden raisins
3  Tablespoons  amaretto (almond-flavored liqueur) I lacked amaretto, so I used Fra Angelico, or hazelnut liqueur
3 cups coarsely chopped peeled Granny Smith apples
1/3 cup sugar
3 Tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
8 sheets frozen phyllo dough, thawed
Butter-flavored cooking spray

Preheat oven to 350. Prepare a large baking sheet or jelly roll pan by spraying with butter-flavored cooking spray.

Combine raisins and amaretto in a bowl. Microwave at high 1½ minutes; drain well. Combine raisins, apples, sugar, flour, and cinnamon in a bowl. Toss well, and set aside.

Place 1 phyllo sheet on a large work surface (cover remaining dough to keep from drying); lightly coat phyllo sheet with cooking spray. Place one phyllo sheet at a time atop the others, coating each with cooking spray as you stack the layers. Place a sheet of plastic wrap over stacked phyllo, pressing gently to seal sheets together; discard plastic wrap.

Spoon apple mixture along 1 long edge of phyllo, leaving a 2-inch border (it will actually cover most of the phyllo). Fold over the short edges of phyllo to cover 2 inches of apple mixture on each end.

Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or strudel may split.) Place strudel, seam side down, on the prepared pan. Score diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray.

Bake 35 minutes or until golden brown. This makes 8 servings at about 1 gram of fat/serving. This tastes heavenly on its own, but whipped cream or low fat ice cream would make a nice addition. Be sure to add the extra fat grams.

apple strudel

You will note another, misshapen, strudel in the foreground beside the apple strudel. This is the ill-fated plum strudel.  I used a different recipe, and, although it tasted terrific, it fell apart. I think that the plums I used were much juicier than the plums the recipe anticipated – and unlike the apple strudel the recipe did not call for flour to thicken the filling. Mind you, both strudels disappeared from the table in minutes.  But I’m going to make the plum strudel again to perfect it – after all, it’s not like I don’t have plums.

L’ShanaTova. May you be written down for a good year.

Smoked Trout Platter

There is a potluck today.  It’s hot – in the 90’s, although today might be 2 degrees cooler. Too hot to bake something interesting.  And you know everyone will be bringing salads and if they don’t feel creative, boxes of store-bought baked goods.  And did I mention it’s hot?  I am not fond of hot weather.  I like clouds.

Then, to my rescue, the local grocery had whole trout on sale. Chubby, sleek trout with their heads on. I bought six of them.   I had the butcher remove their heads (“I’m decapitating” he said. “Tell the other trout not to look”).   I took off tails and fins at home and smoked the whole trout in my handy smoker.  I didn’t do anything special to them – no seasoning or brine. I smoked them over alder chips for 2½  hours.  Trout are actually rather fatty, so they grill and smoke well without getting dried out.  They have a distinctive flavor, too, that I didn’t want to mask.  I think next to steelhead, trout are my favorite fish.

Once the trout were done, I skinned them and took as many of the bones out as possible.  I find this easier to do once the fish is cooked, since the skin peels right off and the bones more or less lift out when you pull the spine out.  Then I wrapped them individually and put them in the refrigerator to chill.  This morning, I made a big platter of smoked trout – three of the fish (the rest I’ll use for other things) atop fresh leaf lettuce, with thinly sliced sweet onion, ripe tomatoes, and  cucumber, with lemons scattered about for those who want them.  Now this has the requisite Wow Factor to take to a potluck.  It actually looks more involved than it was to make (Remember, it’s hot).  It’s all in the presentation, sort of like accessorizing a basic dress.

trout smoked

This also follows my Principle of never making anything for a potluck that you don’t want to eat as leftovers.

To accompany the trout platter, I thought that most people would want to put their bit of trout on bread or crackers.  I bought some interesting dark bread and also cut up a baguette, toasting the slices to crisp them up.  I made two spreads to go with the trout. One was cream cheese and chives – put chives in the food processor to chop, then add an 8 ounce bar of low fat or non-fat cream cheese.  The second spread was a little more unconventional – blue cheese and sun dried tomatoes.

Blue Cheese and Sun Dried Tomato Spread

1 bar (8 ounces) fat free cream cheese
1/3 cup sun dried tomatoes (not oil pack)
1/3 cup reduced fat blue cheese
2 Tablespoons lemon juice

Place the sun dried tomatoes in a food processor and pulse several times to chop.  Add the remaining ingredients and process until fully blended. Refrigerate overnight to blend flavors. This has about 1 gram of fat/2 tablespoon serving.

trout bread plate

Pasta Salad with Sweet Lime Chili Sauce

Another potluck.  This time they said bring a salad or side dish that is “dairy” – contains no meat.  To complicate things, I had to run errands before the gathering, and was going to a jazz concert after, so It couldn’t be a hot dish, and leftovers would have to be able to survive in the car for a couple of hours.  Since it is very cold, I wasn’t really worried about spoilage.   And of course, it had to meet my standard potluck principle of being something I could eat at the potluck to avoid the fatty dishes others brought, and the leftovers would be ok to eat without being too high fat.

I decided on a pasta salad with a Thai flavor so it would be a little different, but easy to transport. This was also good as a leftover for lunch, when I added little cooked shrimp to it one day, and tuna the next.

Pasta Salad with Sweet Lime Chili Sauce

1 pound small pasta (see Note)
4 cups cherry tomatoes, halved
2 green onions, sliced thinly
1 colored pepper, chopped coarsely
2 Tablespoons dried flaked onions
¼ cup cilantro, chopped

Dressing

1/3  cup  fresh lime juice
2  tablespoons  Vietnamese or Thai fish sauce
2  Tablespoons  sugar
1/4  cup  finely shredded peeled carrot
1/2  teaspoon  Thai-style chili paste
1  tablespoon  chopped fresh mint
1  tablespoon  chopped fresh cilantro

Cook pasta according to package directions.  Rinse under cold water and allow to drain completely.   Toss pasta with remaining salad ingredients (tomatoes through cilantro). To make dressing, whisk together all ingredients in a small bowl.  Pour over pasta and toss thoroughly. Makes 8 1½  cup servings at about 2 grams of fat/serving.

NOTE: You can use any kind of small pasta you’d like – orzo, little shells, small macaroni, etc.  I was originally planning to use small shells until I found adorable mini farfalle (bow ties), which I thought gave the salad an interesting look.

VARIATION: I made this salad milder and sweeter than I might have if I wasn’t taking it to a potluck.  If you want to give it a real Thai kick, reduce the sugar to 2 teaspoons, and increase the chili paste to 1 teaspoon – or more to taste.

thai-pasta

Gadjar Kari (Carrot Curry)

Carrots are a sweet vegetable that can be used in many ways – think carrot cake.  In India, they make a candy called gadjar halwah, which is soft and sweet, and often studded with pistachios, topped with edible silver foil, and served for special occasions. Because of their sweetness, carrots combine well with other sweet ingredients, even if the end result is not a dessert.  This curry is a little unusual because one of the sweet ingredients is a banana.

For potlucks I often like to bring a vegetarian dish, since everyone can usually eat it.  This curry, adapted from The World of Jewish Cooking, came out unexpectedly spicier than I thought it would, but the people at the potluck thought it was just right.  In the picture below, I tempered it by serving it with yogurt – a fairly common accompaniment for my Mumbai neighbors.  Milk products cut the heat of overly spicy foods – I can’t remember the chemistry of this, but a glass of milk works better than a glass of water to wash down a fiery dish.  You certainly can reduce the amount of cayenne pepper if you’d like.

Carrot Curry

1 Tablespoon canola oil
1 Tablespoon cumin seeds
1 ½ teaspoons yellow mustard seed
1 ½ teaspoons ground turmeric
1 teaspoon ground cardomom
1 teaspoon curry powder
¼ teaspoon ground cloves
¼ teaspoon cayenne pepper (or to taste)
1 pound carrots, sliced, or 1 pound baby carrots
1 medium banana, peeled and sliced
¼ cup golden raisins
1 cup water
1 teaspoon salt (or to taste)
ground black pepper to taste

Heat the oil over medium heat in a large pan. Add the spices (cumin seed through   cayenne) and sauté until fragrant, about 30 seconds. I mixed the spices in a little bowl beforehand so that I could add them all at once, and they wouldn’t burn while I measured out the other spices. Add the carrots and sauté until lightly colored, about 3-5 minutes.  Stir in the banana and raisins.  Add the water, salt, and pepper.  Bring to a boil, reduce heat, cover, and simmer until the carrots are tender, not mushy, about 20 minutes, Uncover, increase the heat to medium, and cook, stirring frequently  until most of the liquid is evaporated and the carrots and raisins are glazed, about 5-10 minutes.  Serve with rice.  Makes 4 servings at about 4 grams of fat/serving.

carrot-curry


ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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