Recipes

Blueberry Coffee Cake

Ingredients:

3 cups oats (old fashioned or quick) 1 2/3 cups unbleached all-purpose flour 1 cup whole-wheat flour 1 cup firmly packed brown sugar 1 tablespoon baking powder 1 teaspoon salt (optional)	1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 2 cups fat-free milk 1/2 cup egg substitute (or 2 eggs) 1/2 cup canola oil 2 cups fresh or frozen blueberries
Optional topping: 2 tablespoons firmly packed brown sugar and 1/4 teaspoon ground cinnamon

Directions:

1. Preheat oven to 375 degrees.
2. Combine first eight ingredients in large bowl.
3. Mix milk, egg, and oil in small bowl, add to the dry ingredients and mix just until moistened.
4. Add blueberries, pour into 9-inch by 13-inch baking pan that has been sprayed with non-stick spray.
5. Bake 35-40 minutes or until golden brown.

Raspberry Lemon Loaf

Ingredients:

1 3/4 cups all-purpose flour 1/2 cup sugar 1 teaspoon baking powder 1/3 teaspoon baking soda 1/2 teaspoon salt 1 egg

2 egg whites 1 cup reduced fat lemon yogurt 1/4 cup canola oil 2 teaspoons grated lemon peel 1 cup fresh raspberries

Directions:

1. In a large bowl, combine the first five ingredients.
2. In another bowl, whisk together egg, egg whites, yogurt, oil and lemon peel.
3. Add to the dry ingredients just until moistened.
4. Fold in raspberries.
5. Transfer to an 8-inch x 4-inch x 3-inch loaf pan coated with nonstick spray.
6. Bake at 350 degrees for 60-65 minutes or until a toothpick comes out clean.
7. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
8. One loaf is about 12 slices.

Grilled Asparagus

Ingredients:

2 lbs fresh asparagus ¼ cup olive oil salt & pepper to taste

¼ cup balsamic vinegar 1 fresh lemon

Directions:

1. Wash and trim asparagus.
2. Put in bowl and pour oil and vinegar over asparagus. Toss to coat.
3. Place on grill; turn over once. Squeeze lemon over asparagus while cooking.
4. Salt and pepper to taste.
5. Serve immediately.

Best-Ever Texas Caviar

This version of Texas caviar mixes black beans and pinto beans instead of black-eyed peas with jalapeno peppers, cilantro, red onion and bell peppers. Serve with scoop-style tortilla chips to make a zesty crowd-pleasing party appetizer.

Ingredients:

2 (15 ounce) cans black beans, rinsed and drained 2 (15 ounce) cans pinto beans, rinsed and drained 2 (15 ounce) cans white corn, rinsed and drained 1 (4 ounce) can chopped green chiles, undrained 1 jalapeno chile pepper, seeded and finely chopped (optional)

1 red bell pepper - cored, seeded and finely chopped 1 green bell pepper - cored, seeded and finely chopped 1 small red onion, finely chopped 1 bunch cilantro leaves, finely chopped 1/2 cup rice vinegar 1/2 cup olive oil 1/3 cup white sugar 1/2 teaspoon garlic powder

Directions:

1. Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.
2. To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.

Cucumber-Mango Salsa

Ingredients:

3 mangos - peeled, seeded and diced 1 cucumber - peeled, seeded, and diced 2 jalapeno peppers, seeded and finely chopped 1 large onion, finely diced

1 clove garlic, minced 1/4 cup chopped fresh cilantro 1 tablespoon lime juice, or to taste salt and pepper to taste

Directions:

1. Stir together the mango, cucumber, jalapeno pepper, onion, garlic, and cilantro in a mixing bowl. Season with lime juice, salt, and pepper. Refrigerate at least 2 hours before serving to allow the flavors to blend.

Caribbean Salsa

Ingredients:

2 cups chopped seeded watermelon 1 cup chopped fresh pineapple 1 cup chopped onion

1/4 cup chopped fresh cilantro 1/4 cup orange juice 1 tablespoon chopped jalapeno pepper (or to taste) or jerk seasoning

Directions:

1. In a large bowl combine ingredients; mix well. Refrigerate, covered, at least 1 hour to blend flavors. Stir before serving.