Chocolate Chip Cookies - Low Fat

Chocolate Chip Cookies That are Low in Fat

By Fiona Haynes, About.com

 

It's hard to believe these chocolate chip cookies are low fat. By using half the normal amount of butter, and substituting an egg white for a whole egg, these make a wonderful and almost guilt-free indulgence. The chocolate flavor is enhanced by using cocoa powder as well as the chocolate chips. And by using mini chocolate chips, we're making a smaller quantity go a long way.

Cook Time: 9 minutes

Ingredients:

• 1/4 cup butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 egg white
• 1 tsp. vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/4 cup cocoa powder
• 1/3 cup miniature chocolate chips

Method:

Preheat oven to 375 degrees.

In a large bowl, beat butter and sugars together with an electric mixer until creamy. Add egg white and vanilla and mix until well blended.

In a medium bowl, combine flour, baking soda, salt and cocoa powder. Gradually add flour mixture to egg and sugar. Use a wooden spoon to work the dough together. Don’t worry if the dough seems a little crumbly at first. Stir in chocolate chips.

Drop cookie dough by the teaspoonful on to a cookie sheet lined with parchment paper or a silicone mat if you have one.

Bake for 8-10 minutes. Cool on cookie sheet for 1 minute, then transfer to wire rack to cool completely.

Makes 30 cookies

This recipe can be easily doubled.

Citrus Cake

Citrus Cake Here is a tasty, tangy cake which is best made with pure juices of the citrus fruit.

Cake Ingredients:
8oz (250g or 1 stick) butter / margarine
8oz (250g or 1-1/4 cups) caster sugar or fine granulated sugar
12oz (350g or 3 cups) self-raising flour (all-purpose flour with baking powder)
4 eggs
1/2 cup orange juice
1/2 cup lemon / lime juice mixed
I like to add 1 Tbsp. of orange and lemon zest.
Butter Cream Icing Ingredients:
12oz (350g or 2-1/2 cups) confectioners' sugar (frosting)
6oz (175g or 1-1/2 sticks) butter or margarine
2 Tbsp. orange juice
2 Tbsp. lemon juice (or lime juice)
Method:
Preheat the oven to 160C (320F or Gas Mark 3) or 10C less if a fan assisted oven.
Mix the margarine and sugar together and cream until light and fluffy.
Then beat in the eggs, one at a time.
Stir in the fruit juices and the flour and mix well.
Pour the mixture into a cake tin measuring 8"x12"x1½" (20cmx30cmx3.5cm) which has been lined with baking parchment and spread evenly.
Bake in the pre-heated oven for roughly 35 minutes.
Allow the cake to cool in the tin before removal and storage in an air-tight container.

West Indian Chicken Curry With Squash

West Indian Chicken Curry With Squash

This is a very warming and comforting dish for Fall and Winter.


Ingredients:
2 Tbsp. vegetable oil
2 cups onion, chopped
2 garlic cloves, minced
1 Tbsp. tomato paste
4 tsp. mild curry powder
1/4 tsp. ground cloves or all-spice (optional)
Note: I like to replace the all-spice with 1/4 tsp. cumin
3 cups tomatoes, seeded and chopped
2 cups sweet red and yellow peppers
1 cup chicken broth
2.5 lbs. boneless, skinless chicken thighs, trimmed of all fat
(you can also use drumsticks or boneless, skinless chicken breast)
4 cups butternut or hubbard squash, peeled and cubed (2cm / 0.5 iinches)
Salt and pepper to taste

Method:
In a Dutch oven, heat oil over medium heat.
Add onion and saute, stirring occasionally, for approximately
5 minutes or until softened.
Add garlic and saute for 1 minute.
Stir in tomato paste, curry powder and cloves(if using) and cook for 1 minute.
Add chopped tomatoes, red and yellow peppers and chicken broth.
Bring to a boil over high heat.
Add chicken and squash, cover and simmer stirring occasionally for about 50 minutes or
until chicken is cooked thoroughly and squash is tender.
Season with salt and pepper.

Southern-Fried Chicken

Southern-Fried Chicken

Ingredients:
12 chicken legs (small)
12 chicken wings
600 ml or approximately 1 pint milk (2% or homogenized)
1 tsp. cayenne pepper
1 tsp. ground black pepper
1 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. ground cumin
1-1/2 tsp. paprika
2 cups flour liberally seasoned with salt and black pepper
1-1/2 cups buttermilk
canola or peanut oil for frying

Method:
Separate the thighs and drumsticks, remove tips(I keep these for chicken stock) from wings and separate. Whisk the spices into the milk, pour into a bowl, add the meat and marinate in the refrigerator for at least 24 hours.

When ready to cook, drain and discard all liquid from chicken and dip it all over in flour. Then dip in fresh buttermilk and dip once again in the flour to ensure an even coating. Lay the chicken pieces on a wire rack and leave for 1/2 hour.

Pour 2-3 inches of oil in a deep wok and heat to a medium-low heat. Place meat in the wok, creating an even layer (but do not place the pieces too close). Cook slowly, turning the meat occasionally, until the coating is golden brown and crisp all over.

Serve with your favourite dipping sauce.
Our favourite dipping sauce is bleu cheese mixed with sour cream.

Steak & Kidney Pie

Steak & Kidney Pie

2-1/2 lbs. stewing beef, cut into chunks
1 whole beef kidney, cleaned & trimmed of any fat then cut into chunks
Place the stewing beef and kidney in a very large saucepan and fill with 4 cups of boiling water to cover completely.
Add 3 large onions cut up, 2 carrots sliced into coins or chopped and salt & pepper to taste.
Boil until completely cooked.
Then mix 2 Tbsp. flour and water and add to the cooked meat in the saucepan.

Pastry for 2 crusts
3 cups flour
1 tsp. salt
1 tsp. baking powder
1/3 lb. chunk of lard
1/3 cup ice cold water
Scatter flour on counter & roll out 2 rounds for deep dish pie plate (top and bottom)

Place cooled stewing beef, kidney, onion and carrot mixture into pastry lined pie plate.
Place the other pastry round on top and cut a couple of slits in top to allow steam to escape.
Crimp edges and brush with beaten egg yolk and milk mixture.
Bake in a pre-heated 350 degree for 1 hour.

Steak & Kidney Pie

Flemish Beef Stew

Serves 6

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Ingredients:
4 tsp. canola oil, divided
2-1/2 lbs. bottom round roast, trimmed of fat and cut into 2 inch chunks

3/4 lb. sliced cremini or white button mushrooms
3 Tbsp. all-purpose flour
2 cups brown ale or dark beer
4 large carrots, peeled and cut into 1 inch pieces
1 large onion, chopped
1-2 garlic cloves, finely chopped or minced
1-1/2 Tbsp. Dijon mustard
1/2 tsp. caraway seeds(optional)
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1 bay leaf

Method:
Heat 2 teaspoons of oil in a large skillet over medium heat. add half the beef and brown on all sides, turning frequently for about 5 minutes. Transfer to a 6 quart slow cooker. drain any fat from the pan. Add the remaining 2 teaspoons oil and brown the remaining beef. Transfer to the slow cooker. 
Return the skillet to medium heat, add mushrooms and cook, stirring often until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes. Sprinkle flour over the mushrooms and cook undisturbed for 10 seconds, then stir and cook for 30 seconds more. Pour in ale (or beer) and bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling about 3 minutes. Transfer the mushroom mixture to the slow cooker. Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Stir to combine. Place the lid on and cook on low until the beef is very tender, about 8 hours. If you have added a bay leaf, discard it before serving.

Note: For this slow cooker interpretation of Carbonnades Flamandes, a Flemish stew made with beer, if you can't find a brown ale, use a strong dark beer but NOT a stout.   

Nutrition Info

Per Serving

• Calories: 236 cal
• Carbohydrates: 12 g
• Dietary Fiber: 2 g
• Fat: 11 g
• Protein: 17 g
• Sugars: 6 g 

This is a Flemish Recipe called Rodacola

This is a Flemish Recipe called Rodacola

Ingredients:
1 red cabbage - use 3/4 sliced thinly
3 apples, peeled, cored and diced
2 large onions, diced

Method:
1. Saute onions and apples in 1/4 lb. of melted butter until apples start to soften.
2. Then add sliced cabbage and cover.
3. Let simmer for approximately 3 hours.
4. Add a little chicken stock if desired.
5. After 1 hour add 2 Tbsp. sugar and add a couple of teaspoons of vinegar
to keep red colour of the cabbage.
6. Place the lid back on and continue cooking for 2 more hours.