Hester's profile page
Recipes
Edamame With Mustard Vinaigrette
By Hester
Healthy edamame in a tangy vinaigrette
- 1 ½ tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon sea salt or ½ teaspoon salt
- 1 teaspoon extra virgin olive oil
- 1 lb frozen shelled edamame , thawed
- 1 cup thinly sliced red onion
- ½ cup finely chopped celery
- 1 tablespoon fresh parsley
Oriental Wings
By Hester
Cut tips from wings and discard
- 3 lbs. chicken wings
- 1 cup soy sauce
- 1/2 cup water
- 1/2 cup sugar
- 1/4 tsp. garlic powder
- 1/4 tsp. ginger
Rocky Road Ice Cream Shop Pie
By Hester
Pour milk into large bowl
- 1 1/2 cups cold milk or half and half cream
- 1 pkg. (4 serving size) chocolate instant pudding
- 3 1/2 cups cool whip
- 1/2 each - semi-sweet chocolate chips, miniature marshmallows and chopped nuts
- 1 prepared graham cracker crust
No-Guilt Potato Salad
By Hester
Combine all ingredients in medium bowl
- 1 lb cooked red potatoes cubed
- 1/4 cup chopped celery
- 1.4 cup chopped green onions
- 1/4 cup reduced calorie ranch dressing
- 3 Tbsp. chopped fresh dill
- dash salt
- dash pepper
Pork and Edamame Soup
By Hester
Trim fat from meat. Cut meat into 1-inch pices
- 2 lbs. boneless pork shoulder
- 1 Tbsp. vegetable oil
- 2 - 14 oz. cans chicken broth
- 1 - 12 ox pkg frozen shelled edamame
- 1 - 8 oz. can sliced water chestnuts, drained
- 1 cup shopped red seet pepper
- 2 Tbsp. light soy sauce
- 1 Tbsp. bottled hoisin sauce
- 2 tsp. grated fresh ginger
- 1/4 tsp. crushed red pepper
- 6 cloves garlic, minced
- 1 - 3 oz. pkg. ramen noodles, broken
Honey-Glazed Carrots
By Hester
Billy Strynkowski, Cooking Light DECEMBER 2005
- 1 1/2 quarts water
- 5 cups thinly sliced carrots
- 3 tablespoons chopped fresh parsley
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon grated orange rind
- 1/4 teaspoon freshly ground black pepper
Asian Chicken Salad with Peanut Dressing
By Hester
Whisk together all dressing ingredients in a small bowl
- DRESSING
- 1/3 cup bottled light peanut sauce
- 1/4 cup hoisin sauce
- 1 Tbsp. red wine vinegar
- 1 Tbsp. sesame oil
- 1 tsp. grated gingerrot
- SALAD
- 3 cups chopped cooked chicken breast
- 2 cups packed chopped chinese cabbage
- 2 cups packed chopped romaine hearts
- 1 cup grated carrots
- 1 cup diced red bell pepper
- 1 cup bean sprouts
- 1/2 cup chopped green onions
- 2 Tbsp. toasted sesame seeds
Heavenly Lemon Bars with Almond Shortbread Crust
By Hester
Makes 9 large or 16 small squares
- For the crust:
- 8 tablespoons (1 stick) unsalted butter, softened and cut into chunks
- 1/2 cup powdered sugar
- 1 cup all-purpose flour
- 3/4 cup almond meal (or more flour)
- 1/2 teaspoon salt
- For the lemon curd:
- 4 large eggs
- 4 large egg yolks
- 1 cup granulated sugar
- Zest from 5 to 6 lemons
- 3/4 cup fresh-squeezed lemon juice (from 5 to 6 lemons)
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, softened and cut into cubes
- Powdered sugar, for dusting
Raspberry Cream Cheese Coffee Cake
By Hester
1.Preheat oven to 350F. Grease 8 or 9 inch springform pan and line the bottom with parchment paper
- For the filling:
- 8 oz. cream cheese-softened
- 1/4 cup sugar
- 1 egg white
- 1 cup raspberries-washed and well drained
- For the cake:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5.5 Tablespoons unsalted butter- softened
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
- For the streusel topping:
- 1/3 cup sugar
- 1/2 cup flour
- 3 tablespoons butter-chilled and cubed
Tenderloin with Herb Sauce
By Hester
Cut each tenderloin into 12 slices; sprinkle with salt
- 2 pork tenderloins - 1 pound each
- 1/2 tsp. salt
- 4 tsp. butter
- 2/3 cup half and half cream
- 2 Tbsp. minced fresh parsley
- 2 tsp. herbes de Provence
- 2 tsp. soy sauce
- 1 tsp. beef bouillon granules
- 1/2 to 3/4 tsp. crushed red pepper flakes