Assessments - 3, GPA: 4.3
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Stir oil in before using. Nutritional information per 1-1/2 tablespoons: Calories 116 (87% from fat) • carb. 1g • pro. 2g fat 12g • sat. fat 2g • chol. 3mg • sod. 45mg calc. 61mg • fiber 0g *For Spinach Pesto: Add 1/2 teaspoon fennel seed and 2 teaspoons dried basil when chopping the garlic. Substitute 2 cups washed and dried baby spinach leaves for the basil . CHOLESTEROL FREE MAYONNAISE The safest mayonnaise made at home is made with an egg substitute or liquid pasteurized egg product. Made with an egg substitute it has the added advantage of being cholesterol free. Makes about 3/4 cup 1/2 cup liquid egg substitute or pasteurized liquid egg product 2 tablespoons wine vinegar 1 tablespoon extra virgin olive oil 1/2 teaspoon black peppercorns Crust: (mild in flavor) 1 teaspoon dry mustard 1/8 teaspoon ground white pepper 1/8 teaspoon kosher salt 2/3 cup flavorless vegetable oil Place egg substitute, vinegar, olive oil, dry mustard, pepper and salt in the blender jar. Cover blender jar. Set on Speed 12. Turn blender on and blend for about 5 seconds. With blender running, remove the Measured Pour Lid, and add the vegetable oil in a slow steady stream, taking about 30 to 40 seconds to add the oil. Hold the Measured Pour Lid loosely over the opening to prevent spattering. The mayonnaise will thicken and emulsify as the oil is added, about 30 to 40 seconds. Turn blender off. Mayonnaise may be used immediately or placed in an airtight, covered container and refrigerated. Mayonnaise will thicken further when refrigerated. Nutritional information per tablespoon: Calories 126 (95% from fat) • carb. 0g • pro. 1g fat 13g • sat. fat 1g • chol. 0mg • sod. 32mg • calc. 6mg fiber 0g CAJUN CREOLE SPICE BLEND Our Cajun Creole Spice Blend is a comparable alternative to purchased spice mixtures, but much fresher and more economical. Adjust the spiciness to taste with the amount of cayenne used. Makes about 1/2 cup 2 teaspoons coriander seed 1 teaspoon mustard seed 1/2 teaspoon celery seed 1/2 teaspoon white peppercorns 1 bay leaf, roughly broken 3 tablespoons sweet paprika 1 tablespoon kosher salt 1/2 tablespoon sugar 2 teaspoons dried minced garlic 2 teaspoons minced dry onions 1 - 2 teaspoons cayenne pepper, to taste 2 teaspoons dry oregano 1 teaspoon dry thyme leaves 1 teaspoon dry basil 1/2 teaspoon dry rosemary 1/2 teaspoon ground allspice Place the coriander seed, mustard seed, celery seed, both peppercorns, and bay leaf in the blender jar. Cover jar and set on Speed 14. Blend until seeds are finely ground, 10 to 15 seconds. Add the remaining ingredients and blend until no signs of the bay leaf are visible, about 30 seconds. Use as a rub for meat, poultry, or seafood before sauteing, roasting or grilling, or add as a seasoning to rice or dressing to brighten up flavors. Nutritional analysis per tablespoon: Calories 18 (24% from fat) • carb. 4g • pro. 1g • fat 1g sat. fat 0g • chol. 0mg • sod. 501mg • calc. 23mg fiber 1g DESSERTS & SWEET SAUCES COOKIE CRUST PUMPKIN PIE This traditional holiday favorite is made with a cookie crumb crust for a crunchy change. Makes 12 servings 2/3 cup pecan halves 45 vanilla wafers (may use reduced fat) 1/3 cup unsalted butter, melted Pumpkin Filling: 2 large eggs 1/2 cup brown sugar 1 can (12 ounces) evaporated fat free milk 1 can (15 – 16 ounces, 1-1/2 cups) solid pack pumpkin (not pie filling) 1 tablespoon cornstarch 1/4 cup molasses 1 tablespoon vanilla extract 1 teaspoon cinnamon 1 teaspoon ginger 1/4 teaspoon freshly grated nutmeg Preheat the oven to 375° F. Place the pecans in the blender jar; cover the blender jar. Set on Speed 6 and Pulse 8 to 10 times to finely chop. Remove and transfer to a 10-inch deep-dish pie plate. Place 15 cookies in the blender jar; cover the blender jar. Set on Speed 18 and Pulse 5 times to chop the cookies, then blend for 10 seconds to pulverize; add the cookie crumbs to the nuts in the pie plate and repeat with the remaining cookies. Stir the nuts and cookies with a fork to blend; add the melted butter and stir to combine. Press the cookie/nut mixture evenly onto the sides and bottom of the pie plate. Bake in the preheated 375° F oven for 5 minutes. Remove and let cool on a rack while continuing. Lower the oven temperature to 350° F. Place the eggs and remaining ingredients in the blender jar in the order listed; cover the blender jar. Set on Speed 6 and blend until smooth, about 10 to 15 seconds. Pour the pumpkin mixture into the prepared cookie crust. Bake in the preheated 350° F oven for 55 to 60 minutes. Center of the pie may appear slightly jiggly – it will continue to set as the pie cools. Place the pie on a rack and cool completely before serving. Refrigerate after completely cooled. Nutritional information per serving: Calories 252 (41% from fat) • carb. 33g • pro. 5g fat 12g • sat. fat 4g • chol. 42mg • sod. 117mg calc. 129mg • fiber 2g WHITE CHOCOLATE RASPBERRY BREAD PUDDING Makes 8 to 12 servings Bread pudding can be mixed and assembled ahead...