Saturday, November 30, 2013

Western style sushi

  • 3 C sticky rice – uncooked
  • 3 C water
  • ½ C rice vinegar
  • ½ C granulated sugar
  • 1 tsp salt

  1. Wash and rinse the rice thoroughly. Put the rice and water in a medium to large saucepan, cover and bring to a boil. Reduce heat and simmer for 30 minutes until rice is done.
  2. Use a small saucepan to mix the sugar, rice vinegar and salt. Heat until sugar is melted and remove from the heat. Cool.
  3. In a large mixing bowl thoroughly mix the cooked rice and the cooled vinegar mixture.
  4. Allow the rice to cool before using to make sushi dishes.
  5. An easy sushi dish that everyone likes is shrimp sushi. Buy prawns (one for each piece of sushi). Skewer the prawns with toothpicks from tail to head. (This will keep them flat). Boil in salted water for three minutes and then immerse in ice water to stop the cooking action. Butterfly the shrimp.
  6. Take about 1 ½ TBS of sushi rice and make a ‘brick’ about two inches long. Get a cooked and butterflied prawn; rub a hint of wasabi on the underside and then place on the sushi ‘brick’.

Friday, November 29, 2013

Sweet Lemon Cookies

  • 1 package (18.25 Oz. Size) Lemon Cake Mix
  • 2 Eggs
  • ⅓ cups Vegetable Oil
  • 1 Tablespoon Fresh Lemon Juice
  • 1 teaspoon Fresh Lemon Zest
  • ⅓ cups Powdered Sugar

Preparation Instructions:
  1. Preheat oven to 375ºF.
  2. Pour cake mix into a large bowl. Stir in eggs, oil, lemon juice, and lemon zest until well blended.
  3. Refrigerate dough for 30-45 minutes. Form dough into balls 1 tablespoon (or so) in size and cover with powdered sugar by rolling them in a small bowl until they are completely and well covered. Once covered in confectioner’s sugar, place on a lightly-greased cookie sheet
  4. Place cookie sheet in the preheated oven and bake for 7-9 minutes. The bottoms get a little brown, but the insides will stay soft, chewy, and perfect!

Thursday, November 28, 2013

Best Ever Green Beans

Serves 4-6

  • 1 1/4 pounds of green beans
  • pinch of Kosher salt
  • 3 cloves garlic, sliced
  • 1 1/2 Parmesan cheese, finely grated
  • extra virgin olive oil
  • 1/2 of a lemon

  1. Line up the green beans on a chopping board and cut off the stalks.
  2. Put the beans in a sauce pan of boiling water with a dash of salt and cook for about six minutes. Drain, reserving some of the cooking water, and set them aside to steam dry.
  3. Put the pan back on the heat, add the oil and the garlic. Stir. When the garlic starts to turn golden, add the beans and shake them around in the pan to coat them in the garlic oil.
  4. Add a small ladleful of the reserved cooking water, the parmesan cheese, and the lemon juice. Stir and simmer until the water and cheese start to form an oozy, sticky sauce. Remove from the heat and serve immediately.

Chicken Parmesan Casserole


2 lbs uncooked boneless, skinless chicken breasts, cubed
2 cloves garlic, minced
¼ t crushed red pepper flakes
¼ cup fresh basil, finely chopped
2 cups marinara/pasta sauce
1 ½ cups 2% reduced fat shredded mozzarella cheese
2 oz grated parmesan cheese
3.5 oz garlic croutons, roughly crushed, leaving some larger pieces


Preheat oven to 350 degrees. Lightly spray a 9 x 13 baking dish with cooking spray.
Place the chicken in the bottom of the dish in a single layer. Sprinkle the minced garlic, red pepper flakes and basil evenly over the chicken. Spread the sauce evenly across the top. On top of the sauce, sprinkle ¾ cup of the Mozzarella and one ounce of the Parmesan evenly across the dish. Sprinkle the crushed croutons across the top and follow with the rest of the cheese cheese.
Bake for 40-45 minutes. Let stand for 5 minutes before serving.
Makes 8 servings. 8 WWP+ 303 calories