From Anita's Kitchen

Recipes to try:

anitaboeira — Mon, 07 Jun 2010 19:46:06 +0000

Veggie Pot Pie

Bolo de Cenoura

Ham and Pineapple Couscous Salad — Done and Approved! June 2010

Greek chicken and cucumber pita sandwiches

Filed under: Recipe

Turkey Pasta Salad + Recipe

anitaboeira — Mon, 31 May 2010 21:50:38 +0000

Recently I rescued out of oblivion one of my first cook books, Sandra Woodruff’s 200 good carb recipes. This was my first time cooking this dish from her book — honestly, at this point it’s not like I remember what I cooked from it! I bought it 6 years ago while I was in a low-carb diet. It did help me shed quite a few pounds. Now I’m just on a calorie-count diet, but this book is still great because it also gives me how many calories I am eating with eat dish. This really yummy pasta salad is a mere 300 calories per serving (2 cups serving!). It leaves you filled. Good idea for barbecues and picnics, as well.

Turkey Pasta Salad
(Adapted from Sandra Woodruff’s 200 good-carb recipes)

Ingredients:

Salad:

3 cups of fusilli pasta (about half a box)

1 and 1/2 cup of asparagus (or broccoli) cut in 1-inch pieces

2 1/3 cup of carrots (julienne cut)

1 cup of oven roasted turkey cut in cubes

1 cup of part-skim mozzarella cheese cut in cubes

1/3 cup of black olives

Dressing:

1/3 cup of Light Vegan mayonaise

1/3 cup of light sour cream

1/4 cup of honey mustard

2 tbs of orange juice

1 tsp of cilantro

1 tsp of basil

1 tsp of black pepper

Preparation:

1. Cook the fusilli according to the box instructions. About 2 minutes before it’s al dente, add asparagus and carrots and cook for 2 minutes. Drain and rinse with cold water. Let it cool. Switch mixture to a bowl and add the turkey, the cheese and the olives.

2. In a small bowl, mix all the dressing ingredients. Pour over salad and mix delicately.

3. Cover salad and let it cool in the refrigerator for 2 hours. Add more mayonaise if salad is too dry.

Yield: 5 servings (serving size: 1 2/3 cup).

300 calories per serving.

I added some blue-corn chips for some extra crunchiness. Cherries for desert and Passion Fruit juice for beverage.

Filed under: Recipe, Salad

Chocolate Chip Cupcakes with Cream Cheese filling and Guava Frosting

anitaboeira — Mon, 31 May 2010 21:22:33 +0000

No recipe, just photos this time.

This was cupcake I did for Valentine’s day last year. It was absolutely divine, and as soon as I find the recipe, I’m coming back here to edit this post and add the recipe for y’all. The cream cheese filling was just amazing, and the frosting was made with Guava jelly that I brought from Brazil.

Filed under: Baking, Sweet Tooth

Raspberry Cinnamon Muffin + Recipe

anitaboeira — Mon, 31 May 2010 20:23:23 +0000

I did this recipe a few months ago… It was a complete success. It is a delicious, healthy and low-cal treat that should please everyone. Recipe and more photos after the break.

Raspberry-Filled Cinnamon Muffins

(adapted from The Complete Cooking Light Cookbook @ 2000)

via getting by dreaming big

Ingredients:

1/2 cups whole-wheat all-purpose flour

1/2 cup brown sugar

2 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

2/3 cup low-fat or nonfat buttermilk

1/4 cup stick margarine or butter, melted

1 large egg, lightly beaten

Cooking Spray

1 cup of frozen raspberries

1 tablesppon brown sugar

1/4 teaspoon ground cinnamon

Preparation:

1. Preheat oven to 400 degrees.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup brown sugar, baking powder, 1 teaspoon cinnamon, and salt in a medium bowl; make a well in center of mixture. Combine buttermilk, margarine, and egg; add to the flour mixture, stirring just until moist.

3. Spoon about 1 tablespoon batter into 12 muffin cups coated with cooking spray. Spoon 1 teaspoon raspberries (microwave them for 5 minutes first) into center of each muffin cup (do not spread over batter), and top with remaining batter.

4. Combine 1 tablespoon brown sugar and 1/4 teaspoon cinnamon. Sprinkle evenly over muffins. Bake at 400 degrees for 20-minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wide rack.

Yeild: 1 dozen (serving size: 1 muffin).

150 calories per muffin.

The muffin dough is ready, 1 tablespoon goes in the muffin cups, then 1 teaspoon of mashed raspberries go on the middle… Another tablespoon of muffin dough, then we sprinkle with brown sugar and more cinnamon!

Out of the oven and looking nice and crispy. It smelled divine, let me tell you.

Filed under: Baking, Breakfast, Recipe, Snack, Sweet Tooth