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Month: July 2008

Peanut Butter Pie

1 cup powdered sugar
1 cup peanut butter
1 (8oz) block 1/3-less-fat cream cheese
1 (14oz) can fat-free sweetened condensed milk
12 oz frozen fat-free whipped topping, thawed
2 (6oz) reduced-fat graham cracker crusts
20 teaspoons Hershey’s chocolate syrup

Combine powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer at medium speed until smooth.  Add milk; beat until combined.  Fold in whipped topping.  Divide mixture evenly between crusts; chill 8 hours or until set (pies will have a soft, fluffy texture).  Cut into wedges; drizzle with chocolate syrup.

Fennel-Crusted Pork Tenderloin

1 Tbsp fennel seed
1 Tbsp coriander seed
6 Tbsp chicken broth (divided as 2 Tbsp and 1/4 cup)
1 Tbsp Worcestershire sauce
1 tsp minced garlic
1/4 tsp salt
1/4 tsp pepper
1 pork tenderloin, halved and butterflied
2 tsp olive oil

Grind fennel and coriander seeds until a fine powder.  Blend in 2 Tbsp broth, Worcestershire sauce, garlic, salt, and pepper.  Slice pork horizontally into two pieces, butterfly each piece.  Rub spice mixture over all sides of the pork.

Heat oil in heavy pan over medium heat.  Cook 5 minutes per side without moving pork so a nice crust forms.  Remove pork, add 1/4 cup of broth to the pan and reduce by half.  Pour sauce over pork and serve.

Tomato Meat Sauce

1.5 lbs lean ground beef
2 Tbsp olive oil
1 cup chopped onion
3-4 cloves of garlic, minced
1 (28 oz) can crushed tomatoes
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 cup water
2 tsp Italian seasoning
2 tsp basil
1 tsp oregano
1 Tbsp brown sugar
3 Tbsp parsley
1 1/2 tsp salt
1/2 tsp black pepper
1/8 tsp red pepper flakes

Brown ground beef over medium heat in a large stock pot.  Drain beef and set aside.  Saute onion and garlic in olive oil until translucent (about 5 minutes).  Add all remaining ingredients, mix well, simmer for 45 minutes to 1 hour.

Note: Adaptation from Meatballs in Tomato Sauce.

Meatballs in Tomato Sauce

2 Tbsp olive oil
1/2 cup onion, chopped
3 cloves of garlic, minced
1 (28 oz) can crushed tomatoes
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 cup water
2 tsp Italian seasoning
1 Tbsp brown sugar
2 Tbsp parsley
1 1/2 tsp salt
1/2 tsp black pepper
1/8 tsp red pepper flakes

1.5 lbs lean ground beef
3/4 cup bread crumbs
1/2 cup grated Parmesan cheese
2 eggs, slightly beaten
1 Tbsp tomato paste
2 tsp basil
1 tsp oregano
1 Tbsp parsley
1 clove of garlic, minced
1/4 cup water
1 tsp salt
1/4 tsp black pepper

Meatballs:
Preheat oven at 400 degrees.  Mix eggs and tomato paste.  Add water, basil, oregano, parsley, garlic, salt, and pepper.  Mix in beef, breadcrumbs, and Parmesan cheese using your hands.  Shape into balls, about 1.5 to 2 inches in diameter.  Bake for 20 minutes at 400 degrees or saute until brown on all around.

Sauce:
Heat olive oil in a stock pot over medium heat.  Saute onion and garlic until translucent (about 5 minutes).  Add in remaining 9 ingredients, mix well, simmer for 45 minutes to 1 hour.  Add meatballs to sauce for the last 30 minutes.