Apr 102012
 
 Posted by at 13:46 Uncategorized Comments Off on Asian Edamame Fried Rice

Make a healthier version of your favorite take-out! I’m a sucker for Chinese fried rice, but who knows how much oil is added when you order it out. Making it yourself is healthier and easy to do.

For this healthy version of fried rice I used brown rice, edamame, carrots, scallions and onions. The beauty about making it yourself is you can add anything you want. If you want to make this a main dish you can add a protein such as chicken, shrimp or even tofu to keep it vegetarian. Or serve this as a side dish with some favorites like Asian Turkey Meatballs, Asian Drumsticks, Asian Grilled Chicken.

Edamame, in case you’re not familiar with them are green soybean sold shelled or in the pod in most supermarkets both frozen or ready-to-eat ??? my two year is crazy about them!?? I like to buy the shelled ready-to-eat for convenience.

Click Here For The Recipe…

from Skinnytaste http://www.skinnytaste.com/2012/04/asian-edamame-fried-rice.html?utm_source=f…

Apr 102012
 
 Posted by at 13:31 Uncategorized Comments Off on Google Play Music introduces labs features: Desktop notifications, HTML5 audio and 5-Star ratings

Google Play Music

Google has long since been known as a company that enjoys placing some not quite complete features on a few of their products out there to mix things up. Those items usually fall under a beta or “labs” moniker and that’s exactly what they’ve done with Google Play Music now. While most of use are making use of Google Play Music through the Android app Google offers, there are a number of folks who also like to use it on the desktop as well and for those folks Google has introduced:

  • Desktop Notifications – Find out what’s playing without having to switch back to your Google Music tab. A notification will appear at the start of each song with the song title, artist name, album title, and album cover. This lab only works in the Chrome browser.
  • HTML5 Audio – Listen to your music without the need for Flash. Works in all browsers that support MP3 playback with HTML5 audio: Chrome, Safari 3.1+, and IE 9+.
  • 5-Star Ratings – Rate songs on a 5-star scale rather than thumbs-up or thumbs-down.

With Google making changes to Google Play Music for desktop users, we kind of have to wonder if they’re also going to working on labs for their mobile version as well. Can you all think of any features you’d like to see added that would be of use? Sound off in the comments.

Source: Engadget

from Android Central – Android Forums, News, Reviews, Help and Android Wallpapers http://www.androidcentral.com/google-play-music-introduces-labs-features-desk…

Apr 072012
 
 Posted by at 01:46 Uncategorized Comments Off on Mini Lemon Donut Muffins with Lemon Curd

Mini Lemon Donut Muffins
My Sugar Donut Muffins are always a favorite when I bake a batch. They???re tasty plain, but they???re also a good base for donut-like variations. For instance, you could fill them with preserves to make jelly donut muffins or with lemon curd to make these Mini Lemon Donut Muffins with Lemon Curd.

These mini muffins have a buttermilk and lemon cake base and are baked in mini muffin pans to produce bite-sized treats. The muffins are dipped in butter and rolled in sugar just after baking to give them a slightly crisp, sugary exterior that is reminiscent of the exterior of a deep fried donut. They???re fluffy and tender, and the cake itself is not too sweet, which means that their sugary exterior balances well with the cake. After baking, I piped a little bit of lemon curd into the center of the muffins for a spring twist.

I make my own lemon curd for the filling of these muffins, usually using a recipe for Lower Fat Lemon Curd to keep in the spirit of lightness with the baked donuts (and because it is delicious). Store bought lemon curd can be used if you don???t want to make your own. Similarly, I used fresh lemon zest in the muffin batter, but you could use lemon oil or lemon extract in place of the vanilla extract if you don???t have a lemon on hand to zest. Fresh zest and homemade curd are going to take your muffins over the top, but these are tasty, lemony treats no matter how you put them together.

This recipe could also be made into regular sized muffins for a larger treat. Follow the directions for the full sized Sugar Donut Muffins for baking times and fill them with lemon curd after baking.

Mini Lemon Donut Muffins with Lemon Curd
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
3/4 cup sugar
1 large egg
1/4 cup vegetable oil
1/2 tsp vanilla extract
2 1/2 tsp lemon zest
3/4 cup buttermilk

2 tbsp butter, melted
1/2 cup sugar, for rolling
2/3 cup lemon curd (pref. homemade)

Preheat oven to 350F. Lightly grease a mini muffin tin with cooking spray or vegetable oil.
In a small bowl, whisk together flour, baking powder and salt.
In a large bowl, beat together sugar and egg until light in color. Beat in vegetable oil, vanilla extract and lemon zest. Gradually add in flour mixture in two or three additions, alternating with additions of buttermilk.
Divide batter evenly into prepared mini muffin cups, filling each about 3/4 full (approx 1 tbsp batter).
Bake for 9-11 minutes, until a tester inserted into the center comes out clean.

Place melted butter in a small bowl. Place sugar for rolling in a small bowl or deep-sided plate.
Remove donuts from pan, dip the tops in melted butter and roll in sugar. Place on a cooling rack to allow sugar to set.

When donuts are cooled, fit a pastry bag or ziploc bag with small round pastry tip. Place lemon curd into pastry bag. Poke a small hole in the side of each donut with the pastry tip and pipe a small amount of curd into the center of each donut (approx 1 tsp).
If no pastry tip is available, I recommend using the cone method for filling these muffins.

Makes about 3 dozen mini muffins

from Baking Bites http://bakingbites.com/2012/04/mini-lemon-donut-muffins-with-lemon-curd/

Apr 062012
 
 Posted by at 21:39 Uncategorized Comments Off on Luscious Lemon Squares | Ezra Pound Cake

My sister, Jennifer, is back with some old-fashioned lemon bars, straight from the Nashville Area Home Economics Association???s spiral-bound cookbook, so you know they???re good. Pucker up, Buttercup! ??? Rebecca

By Jennifer Rather.

Spring is in full whirl in Tennessee. Record highs, baby animals. Everything???s flowering, and everyone???s sneezing.

I love Spring.

Spring cleaning is in full effect at my house. We girls are tackling the inside, while the menfolk clean up outdoors. This weekend the men tackled the porch. Picture three stair-stepped males, one with a hose, one with a box of detergent and one wielding a scrub brush like a knight with sword.

How did I get them to power-wash half of our wrap-around porch with the fervency of true Crusaders?

I promised them I???d make a batch of Luscious Lemon Squares.

As much as my children love chocolate, they have equal adoration for all things lemon. It makes no sense, but at least it allows for variety.

These lemon squares were a new recipe for us, but one that we are adding to the rotation. They are easy to make and bursting with lemon flavor. The bottom layer is a thin sweet crust that bakes for 10 minutes ??? the perfect amount of time to whip up the filling. As soon as the crust comes out, pour in the filling, and bake for another 15 minutes or so. If you eat them while they???re still warm, they are messy, so I recommend chilling them in the fridge for about an hour before you serve them. They???ll be much easier to slice, and they???ll actually hold together.

The men said next time I should double-up everything.

I told them, next time, they should double-up and finish both halves of the deck.

Luscious Lemon Squares

Slightly adapted from ???The Nashville Cookbook???

    Crust:

  • 1 cup all-purpose flour
  • 1/4 cup confectioners??? sugar
  • 1/2 cup unsalted butter, softened
    • Filling:

  • 2 eggs, lightly beaten
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
    1. Heat oven to 350 degrees F.
    2. To Make the Crust: In a small bowl, whisk together the flour and sugar. Add butter, and work into the flour mixture with your fingers or a pastry blender until it forms a dough. Press the dough into the bottom of an ungreased 9-inch square pan. Bake for 10 minutes.
    3. To Make the Filling: In a medium bowl, whisk together the eggs, sugar, flour, lemon juice, and lemon zest. Pour over the warm crust.
    4. Bake until the filling is set but not browned, 15 to 20 minutes.
    5. Place the pan on a wire rack to cool. Dust with confectioners??? sugar, and serve immediately. Or, wrap them in plastic wrap, and chill in the refrigerator before serving.

     

    Apr 032012
     
     Posted by at 21:14 Uncategorized Comments Off on Watergate Salad

    Even if I couldn???t see the dogwood blooming in the front yard, trace my name in the pollen on my car or hear the whoosh of the air conditioner kicking on before 10 a.m., I???d know it was springtime in the South, because the Jell-O Pistachio Pudding???s almost sold out at Walmart.

    Reach for a box, and the church ladies start swarming, like angry bees guarding fresh honeysuckle.

    They know you can???t have Easter here without a big bowl of Watergate Salad, and you can???t have Watergate Salad without pistachio pudding.

    I started eating Watergate Salad long before I knew it had a proper name. Mama always called it Green Stuff. I???d watch as the pistachio pudding mix turned the Cool Whip a soft shade of Easter egg-green while Mama folded them into the crushed pineapple, mini marshmallows and pecans. She???d keep an all-purpose batch in the fridge all spring and most of the summer. It was a cold side, a quick snack and a cheap alternative to ice cream.

    So, how did it get that name? When Kraft introduced the recipe in 1975 to help sell its new pistachio pudding mix, it was called Pistachio Pineapple Delight. Supposedly, a Chicago food editor thought it needed a more memorable name and printed it in the paper as Watergate Salad. People called requesting the recipe by that name until Kraft finally changed it.

    As salads go, this one is far from the ideal. There???s Cool Whip instead of arugula and marshmallows where the cherry tomatoes should be. But it can pass for dessert in a pinch, and that???s something a wedge of iceberg with Ranch dressing just can???t do.

    Watergate Salad

    Slightly adapted from the Kraft Foods original recipe.

    From Rebecca Crump (Ezra Pound Cake)

    Makes 8 to 10 servings (about 1/2 cup each)

    • 1 can (20 ounces) crushed pineapple in juice, undrained
    • 1 package (3.4 ounces) Jell-O Pistachio Instant Pudding
    • 1 cup miniature marshmallows
    • 1 cup pecan halves (or 1/2 cup chopped pecans)
    • 1 (8 oz.) tub whipped topping (like Cool Whip), thawed
    1. Grab a large bowl, add the first four ingredients, and stir them together.
    2. Fold in the whipped topping.
    3. Refrigerate the salad for 1 hour before serving.

    Low-Fat Watergate Salad

    From Kraft Foods

    Makes 8 servings (1/2 cup each; 100 calories per serving)

    • 1 can (8 oz.) crushed pineapple in juice, undrained
    • 1 package (1 oz.) Jell-O Pistachio Fat-Free Sugar-Free Instant Pudding
    • 1 cup vanilla low-fat yogurt
    • 2-1/2 cups thawed Cool Whip Free, divided
    1. Combine the first three ingredients in a large bowl, and whisk until blended.
    2. Stir in 2 cups Cool Whip.
    3. Refrigerate for 1 hour. Serve with remaining Cool Whip.