Monday, August 05, 2013

Skinny Peanut Butter Brownies

Adapted from
Yields 16 brownies (61 calories each)

1/2 Cup oats, old-fashioned 
6 Ounce(wt)s yogurt, Greek, vanilla 
1/4 Cup milk, skim 
1 Large egg, whole 
1/4 Teaspoon salt, table 
1 Teaspoon baking powder 
1 Cup sugar, white (or Splenda)
1/2 Cup cocoa powder (unsweetened) 
3/4 Cups peanut butter, creamy (regular or reduced-fat)

Tools Needed:
Calphalon Classic Bakeware 8-Inch Square Nonstick Cake Pan 

Preheat oven to 350 degrees. Spray a 8×8 inch pan with non-stick cooking spray. Set aside. 

Place oats into a food processor. Pulse a few times, then turn on and processor until a meal. Then add all remaining ingredients except peanut butter. 

Process until mix is smooth. You will have to stop the food processor and scrape down the sides a few times. 

Pour batter into prepared baking dish (it will be thin and runny).

Microwave peanut butter for about 30 to 45 seconds. 

Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife or bamboo skewer to create a marbled effect. 

Bake for 20 to 25 minutes or until brownies begin to pull away from the sides of the pan. 

Brownies will be extra fudgey, so be sure to wait until completely cooled so they can be cut easily.

Saturday, August 03, 2013

Antipasti Pasta Salad with Tangy Vinaigrette

Yields 12 servings

12 Ounce(wt)s pasta, rotini, tricolor 
2 Cups cucumber, English sliced and quartered
1 Cup tomatoes, red grape halved
1 Cup cheese, mozzarella smoked diced
1 Cup salami, Italian diced
1 Cup onion, red thinly sliced
3/4 Cups olives, Kalamata 
1/2 Cup pepper, pepperoncini sliced
1/2 Cup bell pepper, roasted red sliced
1/2 Cup artichokes hearts, marinated quartered
2 Tbls capers drained
1/2 Cup mushrooms, white marinated
1 1/2 Tbls capers drained
4 Cloves garlic, fresh minced
1/4 Cup vinegar, red wine 
1 tsp oregano, dried 
1 tsp Silver Service Chef's Zesty Italian Seasoning
6 Tbls oil, extra virgin olive 
1 to taste pepper, black, ground 

Tools Needed:
Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless
Kuhn Rikon Epicurean Garlic Press

Cook pasta in a large pot of boiling salted water, according to package directions. Drain pasta, rinse with cold water and set aside. 

Puree capers and garlic for the vinaigrette in a food processor. Add vinegar, Italian seasoning and oregano; pulse to combine. Slowly drizzle in oil and blend until emulsified. Season with pepper. 

Mix together cooked pasta, cucumbers, tomatoes, mozzarella, salami, onion, olives, pepperoncini, roasted peppers, artichoke hearts, mushrooms and capers for the salad in a large bowl. Toss with vinaigrette to coat. Refrigerate overnight; just before serving season with salt and pepper.