Archive for April, 2009

ingredients

3/4 cup light brown sugar

2 tablespoons cornstarch

6 large peaches, peeled, pitted, and sliced

1/2 pint fresh blackberries

1 1/2 cups all-purpose flour

2 tablespoons sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

4 tablespoons very cold unsalted butter, cut into small cubes

1/3 cup non-fat buttermilk

4 cups vanilla non-fat frozen yogurt (optional)

Cooking instructions

1. Preheat the oven to 350 F degrees.

2. In a small bowl, mix the brown sugar and cornstarch together.

3. Place the peaches and blackberries in a medium-size saucepan and stir in the brown sugar mixture.  Bring the mixture to a simmer and cook for 2 minutes, stirring frequently.  Pour the mixture into a 2 quart baking dish and set aside.

4. In a food processor, combine the flour, sugar, baking soda, and salt.  Add the butter and process until the butter is the size of small peas.  With the  motor running, add the buttermilk in a steady stream and process for 5 seconds.

5. Turn the dough out onto a lightly floured surface and knead gently until the dough comes together in a ball.  Roll out the dough until it is about 1/3″ thick and is wide enough to cover the top of the baking dish.  Place the dough on top of the fruit mixture and, using a sharp paring knife, cut the dough to fit just inside the dish.

6. Cut a few slits (air vents) in the dough, place the dish on a cookie sheet, and bake until the crust is golden brown, about 30 to 40 minutes.  Let cool

7. Serve the cobbler warm or at room temperature, with or without frozen yogurt.

Prep Time: 15 minutes

Cooking Time: 40 minutes

Serves: 8

Calories: 239

Percent calories from Fat: 16%

Percent calories from Protein: 6%

Percent calories from Carbohydrate: 78%

Ingredients

1/4 cup fresh lemon juice

2 cloves garlic, chopped

1 teaspoon dried oregano

1 tablespoon olive oil

8 lamb chops, about 2 to 3 ounces each

1 medium cucumber, peeled and seeds removed

1 cup plain, non-fat yogurt

1 tablespoon fresh, finely chopped mint

2 pinches of sugar

pinch of salt

freshly ground black pepper

Cooking instructions

1. Mix together the lemon juice, chopped garlic, oregano, and olive oil.  Marinate the lamb chops in this mixture for about 30 minutes.

2. While the lamb is marinating, make the cucumber sauce.  Puree the cucumber in a blender until chunky but not liquefied.  Transfer the cucumber to a bowl and stir in the yogurt, mint, and a pinch of sugar.

3. Remove the lamb from the marinade.  Season with salt, pepper, and a pinch of sugar.

4. Place the lamb chops on a broiler pan and broil 3 inches from the heat for 4 to 5 minutes.  Turn and broil for an additional 3 minutes for medium-rare, or 5 minutes for medium.

5. Serve 2 lamb chops per person topped with minted cucumber sauce.

Prep time: 45 minutes

Cooking time: 10 minutes

Serves 4

Calories: 234

Percent calores from fat: 41%

Percent calories from Protein: 46%

Percent calories from Carbohydrate: 13%