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February 14, 2006

work whisperer

I've never understood the "work whisperer". The person that whispers your name quietly behind you when you are at your desk... dawnnnnn dawnnnn... Quite frankly I know there are there but find this whispering behavior so freaking annoying I ignore them until they speak in their big girl voice.

We are not at a funeral, a library, a briss. SPEAK THE F UP.

damn I am disgruntled!

on to better things...

valentines dinner for hubby

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Roasted Bell Pepper and Orange Soup
1 large navel orange
1 large yellow bell pepper
2 teaspoons margarine
1/2 cup chopped onion
1/3 cup grated carrot
1 1/2 teaspoons all-purpose flour
1 cup fat-free chicken broth
1/2 cup 1% low-fat milk
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
Quartered orange slices (optional)

Cut orange in half crosswise; slice about 1/4 inch from bottom of each half so they will sit flat. Cut bell pepper in half lengthwise; discard seeds and membranes. Place orange halves, cut side up, and pepper halves, skin side up, on a foil-lined baking sheet; flatten peppers with hand. Broil 15 minutes or until blackened.

Place pepper halves in zip-top plastic bag; seal. Let stand 20 minutes; peel. Squeeze juice from orange over a bowl to equal 1/4 cup; discard oranges. Place peppers and orange juice in a food processor or blender; set aside.

Heat margarine in a small saucepan over medium heat. Add onion and carrot; sauté 12 minutes or until carrot is tender. Add onion mixture to food processor; process until smooth.

Combine flour, broth, and milk in saucepan; stir with a whisk until blended. Place over medium heat; bring to a boil. Reduce heat; add pepper mixture, salt, pepper, and paprika; simmer 10 minutes, stirring occasionally. Garnish with oranges, if desired.

Yield: 2 servings (serving size: 1 1/4 cups)

CALORIES 118(30% from fat); FAT 3.9g (sat 0.8g,mono 1.1g,poly 0.8g); PROTEIN 3.9g; CHOLESTEROL 2mg; CALCIUM 96mg; SODIUM 270mg; FIBER 2.4g; IRON 1.1mg; CARBOHYDRATE 16.4g

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Deviled Crab Boules with Beurre Blanc
succulent crab and topped with a buttery wine sauce. Make-ahead tip: Prepare the bread shells and crab filling up to a day ahead of time. Just store the shells at room temperature in a zip-top plastic bag, and refrigerate the crab filling.

2 (3-ounce) Kaiser rolls

Deviled crab:
1/4 cup finely chopped green onions, divided
1/4 cup dry white wine
2 garlic cloves, minced
2 tablespoons light mayonnaise
1 tablespoon stone-ground mustard
1/8 teaspoon ground red pepper
1/8 teaspoon paprika
1/2 pound lump crabmeat, shell pieces removed

Beurre blanc:
1/3 cup fat-free, less-sodium chicken broth, divided
1/4 cup finely chopped shallots
1/4 cup dry white wine
2 tablespoons white wine vinegar
1 bay leaf
1 teaspoon cornstarch
1 tablespoon butter
1/2 teaspoon lemon juice
1/8 teaspoon black pepper
Julienne-cut green onions (optional)

Preheat oven to 375°.

To prepare boules, hollow out each roll, leaving about a 1/4-inch-thick shell; reserve torn bread for another use. Place bread shells on a baking sheet. Bake at 375° for 5 minutes. Remove from oven; set aside.

To prepare deviled crab, combine 2 tablespoons chopped green onions, 1/4 cup wine, and garlic in a small saucepan; bring to a boil. Reduce heat; simmer until reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in mayonnaise, mustard, red pepper, and paprika. Add 2 tablespoons chopped green onions and crab; toss gently to combine. Spoon crab mixture evenly into bread shells. Bake at 375° for 15 minutes or until thoroughly heated.

To prepare beurre blanc, combine 2 tablespoons broth, shallots, 1/4 cup wine, vinegar, and bay leaf in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 3 minutes). Drain through a fine sieve into a bowl, reserving liquid; discard solids.

Return wine mixture to pan. Combine remaining broth and cornstarch, stirring well with a whisk; stir into wine mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; add butter, stirring until butter melts. Stir in juice and black pepper. Serve beurre blanc immediately over warm boules. Garnish with julienne-cut green onions, if desired.

Yield: 2 servings (serving size: 1 boule and about 1/4 cup sauce)

CALORIES 415(29% from fat); FAT 13.4g (sat 4.6g,mono 4.4g,poly 1.7g); PROTEIN 34.5g; CHOLESTEROL 142mg; CALCIUM 135mg; SODIUM 1049mg; FIBER 3.4g; IRON 3.2mg; CARBOHYDRATE 34.3g

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Chocolate Chunk Bread Puddings
Try not to chop the chocolate too finely so you'll have good-sized chunks to bite into. Hawaiian bread pudding is a soft, sweet bread found in the bakery section of most grocery stores. Leftovers are good for ham and Swiss sandwiches.

1 3/4 cups (1/2-inch) cubed Hawaiian sweet bread
2/3 cup 2% reduced-fat milk
2 tablespoons sugar
1 1/2 tablespoons unsweetened cocoa
1 tablespoon KahlĂșa (coffee-flavored liqueur)
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray
1 ounce semisweet chocolate, coarsely chopped
2 tablespoons frozen fat-free whipped topping, thawed

Preheat oven to 350°.

Arrange bread cubes in a single layer on a baking sheet. Bake at 350° for 5 minutes or until toasted. Remove bread from oven; decrease oven temperature to 325°.

Combine milk and next 5 ingredients (milk through egg) in a medium bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.

Divide half of bread mixture evenly between 2 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with half of chocolate. Divide remaining bread mixture between ramekins; top with remaining chocolate.

Place ramekins in an 8-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 35 minutes or until set. Serve each pudding warm with 1 tablespoon whipped topping.

Yield: 2 servings

CALORIES 319(30% from fat); FAT 10.6g (sat 5.2g,mono 3.6g,poly 0.8g); PROTEIN 9.8g; CHOLESTEROL 121mg; CALCIUM 125mg; SODIUM 141mg; FIBER 2.1g; IRON 1.8mg; CARBOHYDRATE 45.3g

all from Cooking Light online. Everything came out great!

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