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2 tablespoons plus 3/4 cup granulated sugar, divided 1/2 cup Dutch process cocoa 2 tablespoons all-purpose flour 1/8 teaspoon salt 1/2 cup low-fat milk 1 teaspoon vanilla extract 2 large egg yolks 4 large egg whites 1/8 teaspoon cream of tartar 3 ounces bittersweet chocolate, finely chopped 1 tablespoon confectioners' sugar
Coat four 7-ounce ramekins with cooking spray. Sprinkle with 2 tablespoons granulated sugar. Over medium heat, combine 1/2 cup granulated sugar, cocoa, flour and salt in a saucepan. Add milk slowly, stirring with a whisk until blended. Stirring constantly, bring to a boil and cook until thick. Remove from heat and let stand, about 3 minutes. Slowly stir in vanilla and egg yolks. Spoon chocolate mixture into a bowl and let cool. Place egg whites in large bowl. Beat with mixer at high speed until foamy. Slowly add 1/4 cup granulated sugar and cream of tartar. Beat until stiff peaks form. Slowly stir a quarter of the stiffened egg whites into chocolate mixture. Fold in remaining egg whites and chopped chocolate. Spoon mixture into ramekins and bake 15 minutes or until set with tops puffed. Dust with confectioners' sugar and serve in ramekins.
Orange-Rosemary Baked Chicken Serves 4 2 tablespoons vegetable oil 1/2 cup orange juice 1 tablespoon honey 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce 2 cloves garlic, minced 1 teaspoon grated orange zest 1 tablespoon fresh rosemary or 1 teaspoon dried 1/2 teaspoon salt Dash white pepper 1 whole chicken (3 1/2 pound), quartered Orange segments for garnish
In medium bowl, whisk together all ingredients except chicken. Place chicken in lightly sprayed or oiled baking dish. Cover chicken with marinade. Cover and refrigerate two hours, turning once. Allow chicken to come to room temperature before baking. Preheat oven to 350F. Bake chicken, skin side up, basting with juices once or twice until no longer pink in center, about 1 hour. Serve in baking dish, garnished with orange segments.
Roasted Vegetable Medley Serves 4 1 green pepper, cut into 1 1/2-inch slices 1 red pepper, cut into 1 1/2-inch slices 1 medium-size sweet potato, cut into wedges 2 carrots, cut into 1/4-inch slices 1 small cauliflower, cut into 3/4-inch pieces 1 sweet onion, cut into wedges 6 whole garlic cloves, peeled 3 tablespoons olive oil, divided 1 tablespoon fresh rosemary, chopped, or 1/2 teaspoon dried 1 tablespoon balsamic vinegar 3/4 teaspoon salt, divided 2 zucchini, peeled, cut into 3/4-inch pieces 6 white mushrooms, quartered 1 tablespoon fresh basil, chopped
Preheat oven to 400F. In large bowl, place green and red pepper, sweet potato, carrots, cauliflower, onion and garlic with 2 tablespoons oil, rosemary, vinegar and 1/2 teaspoon salt; toss thoroughly to coat. Spread loosely in oiled baking dish; roast until vegetables are almost tender, about 20 minutes, stirring once. Toss zucchini and mushrooms with remaining oil and salt; add to baking dish, stirring to distribute evenly. Roast 10 to 15 minutes more, until all vegetables are tender and fragrant. Remove from oven; toss fresh basil with vegetables and serve in baking dish.
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