No-cook Strawberry Ice Cream

Ingredients:

• 1 pound strawberries, trimmed, halved if large
• 3/4 cup sugar
• 3/4 teaspoon fresh lemon juice
• 1/8 teaspoon salt
• 2 cups heavy cream

• Equipment: an ice cream maker

Preparation:

Coarsely mash strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes.

Transfer half of strawberry mixture to a blender and purée with cream until smooth. Return strawberry cream to bowl with remaining strawberries and chill, stirring occasionally, until very cold, 3 to 6 hours.

Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.

Read More http://www.epicurious.com/recipes/food/views/Perfect-No-Cook-Strawberry-Ice-Cream-354503#?mbid=synd_shine1_icecreamrecipes#ixzz0rWqVKlbC

Frozen Watermelon-Lime Bars

This sure looks good!

Gourmet  | August 2008
by Ian Knauer
Yield: Makes 6 servings
Active time: 20 min
Total time: 4 hr
The combination of condensed milk and lime gives this dessert a bit of tropical flair.
Ingredients
For Watermelon Sorbet:

• 1 (2 1/2-pounds) piece of watermelon
• 1/2 cup sugar
• 2 tablespoons fresh lime juice
• 1 tablespoon tequila

For Lime Semifreddo:

• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon grated lime zest
• 1/2 cup fresh lime juice
• 1/2 cup chilled heavy cream

Equipment:

• An ice cream maker

Preparation
Make watermelon sorbet:
Line a 9-inch square baking pan (2 inches deep) with plastic wrap or parchment paper, leaving a 2-inch overhang. Put lined pan in freezer.
Coarsely chop watermelon flesh (leave seeds in), then purée enough to yield 2 1/2 cups in a blender.
Add sugar, juice, and tequila to purée and blend 30 seconds.
Freeze sorbet in ice cream maker. Transfer to lined baking pan, smoothing top. Put in freezer to harden, at least 1 hour.
Make lime semifreddo:
Whisk together condensed milk, zest, and juice. Beat cream until it just holds stiff peaks, then gently fold into condensed-milk mixture.
Spread over sorbet, smoothing top. Freeze until solid, at least 2 hours.
To serve, lift dessert from pan using plastic wrap. Cut into 12 bars and serve on chilled plates.
Cooks' note: Dessert can be frozen (covered once completely frozen) up to 3 days. Cut into bars just before serving.

Mango Passionfruit Smoothie

Ingredients

• 2 cups 1/2-inch cubes peeled mango
• 2 cups crushed ice
• 5 tablespoons strained passion fruit juice (from about 8 passion fruits; seeds discarded)
• 1/4 cup coconut water (such as Vita Coco)
• 1 teaspoon honey

Preparation

• Combine all ingredients in blender and process until smooth. Divide smoothie between 2 glasses and serve.

Read More http://www.bonappetit.com/recipes/2010/06/mango_and_passion_fruit_smoothie?mbid=synd_yshine#ixzz0qVU4Nnta

Tofu Stroganoff

Ingredients:
Marinade:

• 1 pound firm tofu
• 1/4 cup soy sauce
• 1/2 teaspoon garlic powder
• 1/3 teaspoon black pepper
• 1/3 teaspoon cumin

Main Dish:

• 1 tablespoon cornstarch
• 1 cup plain non-fat yogurt
• 1 teaspoon olive oil
• 1 medium onion, minced
• 1/2 pound mushrooms, sliced
• 1/2 teaspoon basil
• dash nutmeg
• 4 cups uncooked flat noodles
• 1/4 cup white wine

How to Prepare:
1. At least 3 hours prior to mealtime, begin marinating tofu; it can be marinated overnight. Cut tofu into 1/2 inch cubes and place in a small deep bowl. add soy sauce, spices, and enough water to cover. Mix well and put into refrigerator until ready to prepare main dish.

2. Begin heating water to cook noodles in large pot. Drain tofu of marinade. Whisk cornstarch into yogurt.

3. Heat oil in large nonstick frying pan. Cook onion in oil for 2-3 minutes, add tofu and mushrooms, and cook 2 to 3 minutes more. Add basil and nutmeg. Reduce heat, cover, and cook about 10 minutes. Begin cooking noodles.

4. When mushrooms are tender, add wine and yogurt-cornstarch mixture. Heat through over low heat. When noodles are done, drain in colander.

5. Serve stroganoff over noodles.

Grilled Tofu and Mushroom Sauce

Ingredients:

• pound firm tofu, sliced into 1-inch thick pieces

Marinade:

• 1/4 cup soy sauce
• 1/2 cup orange juice
• Dash of pepper
• Dash of salt

Mushroom Sauce:

• 1/2 teaspoon olive oil
• 3/4 cup skim milk
• 1 tablespoon all purpose flour
• 1/4 cup vegetable broth
• 1 cup sliced shiitake mushrooms
• 1 tablespoon Dijon mustard
• 3 green onions, chopped fine

How to Prepare:
To a small non reactive bowl or dish combine marinade ingredients. Marinate tofu overnight.

Place on hot grill and cook 4 to 5 minutes on each side.

In a separate saucepan whisk together olive oil, milk, flour and vegetable broth. Add shiitake mushrooms and cook over medium heat, stirring occasionally, for 7 to 10 minutes or until the mushrooms are tender. Pour the mixture over grilled tofu. Serve immediately.

Yield: 2 servings
Difficulty: Easy

Refried Bean Salad

Ingredients:

• 1 Can Refried Beans Tradional
• 1/2 Onion
• 2 Tbl Spoons fat free sour cream
• 1 Tomato
• 1/4 head of lettuce
• 1 oz baked corn chips
• some cilantro
• pam cooking spray

How to Prepare:
shred lettuce, cilantro and dice tomato. Put on plate.crunch up chips put them beside salad.stirfry onion till they look good n ready.Add in can of beans and smash it all up till its hot and smooshable.put beans and onion ontopof chips.top salad and beans with fat free sour cream.  enjoy!

Chillies Rellenos

Ingredients:

• Lrg Can Roasted Green Chillies
• 1/2 Lb Montery Jack In strips
• 1cup Grated cheddar cheese
• 3 eggs
• 1/4 cup flour
• 3/4 cup milk
• 1/4 tsp salt

How to Prepare:
Cut a slit down the side of each chile and remove any seeds.

Gently stuff each chile with a slice of Monterey Jack cheese strips.

Lay them side by side in a 9-13 inch greased pan.

Sprinkle with the cheddar cheese.

Beat eggs with the flour till smooth. add milk and salt.

Pour egg mixture over chillies and bake, uncovered at 350 for 35 minutes. or until a knife is stuck in and comes out clean and casserole is lightly browned.

Let cool for 10 minutes before cutting.