Do you miss the '80's? Come to our old fashioned Step Extravaganza on Friday night at 5:30, with a fun '80s theme.
Block 1 (repeat from last week)
2 repeater side leg (6)
Curtsy (4)
2 repeater side leg (6)
Up and lunge 6, exit
Block 2:
V-Step (1-4)
Mambo cha cha (5-8)
Tap out wide x 2 (9-16)
2 peter walk back x 2 (17-32)
Intermission is this combo:
From a straddle position, Jump up (2)
step down (2)
squat down place hands on step (2)
thrust legs out to push up position (2)
lower chest to step (2)
push up (2)
hop legs back in (2)
stand up (2)
What's for Dinner?
Tomato Sauce with Ground Beef
POINTS® Value: 2
Servings: 18
Preparation Time: 15 min
Cooking Time: 150 min
Level of Difficulty: Easy
This red sauce is extremely versatile. It’s fabulous over pasta but also great with polenta, baked potatoes or eggs.
Ingredients
1 spray(s) cooking spray
2 tsp olive oil
2 large onion(s), thinly sliced
4 medium garlic clove(s), minced, or to taste
70 oz canned tomatoes, plum variety with basil, partially mashed into big chunks
6 oz canned tomato paste
5 leaves basil, or to taste, plus extra for garnish
1 tsp table salt, or to taste
1/2 tsp red pepper flakes, or to taste
1/4 tsp sugar
1 pound(s) raw lean ground beef
Instructions
Coat a large heavy pot with cooking spray and warm over medium heat; add oil. When oil is hot, add onions; cook, stirring occasionally, until lightly browned, about 10 to 12 minutes. Add garlic; cook, stirring a few times, about 1 minute. Add tomatoes, tomato paste, basil, salt, red pepper flakes and sugar; stir and bring to a boil, scraping down sides and bottom of pot.
Reduce heat to low, partially cover pot and cook for one hour, scraping bottom and sides of pot halfway through cooking.
Meanwhile, in a large nonstick skillet, brown beef over medium-high heat, breaking up clumps with a spatula or wooden spoon as it cooks, about 7 to 10 minutes; set aside.
After sauce cooks for 1 hour, stir beef into pot, lifting it out of skillet with a slotted spoon so any excess fat stays in skillet. Cook sauce for 1 hour more, scraping down sides and bottom of pot occasionally. Yields about 1/2 cup per serving.
Notes
Feel free to swap lean ground turkey or chicken, or chicken or turkey sausage (in casings) for the ground beef.
Wednesday, February 24, 2010
Wednesday, February 17, 2010
What's for Dinner, February 17, 2010
I hope everyone had a happy Lombardi Gras!
Block 1
Spider (8)
2 repeater knee, box on the floor (8)
Walk the dog, Tigger or Sally (8)
Tap out x 2 (8)
Block 2
2 repeater side leg (6)
Curtsy (4)
2 repeater side leg on the north (6)
Up and lunge 6, exit home (16)
What's for Dinner?
Chicago Deep-Dish Pizza
2 teaspoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
1 tablespoon extra-virgin olive oil
12.38 ounces all-purpose flour (about 2 3/4 cups), divided
1/4 cup yellow cornmeal
1/2 teaspoon salt
Cooking spray
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
2 precooked mild Italian chicken sausages (about 6 ounces), casings removed, chopped
1 (28-ounce) can whole tomatoes, drained
1 1/2 teaspoons chopped fresh oregano
1 1/2 teaspoons chopped fresh basil
2 cups thinly sliced mushrooms (about 6 ounces)
3/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper
1. Dissolve sugar and yeast in warm water in a large bowl; let stand for 5 minutes. Stir in olive oil.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 11.25 ounces (about 2 1/2 cups) flour, cornmeal, and salt in a bowl. Stir flour mixture into yeast mixture until dough forms a ball. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Roll dough into an 11 x 15–inch rectangle on a lightly floured surface. Place dough in a 13 x 9–inch baking dish coated with cooking spray; press dough up sides of dish. Spread 1 1/2 cups cheese evenly over dough. Arrange chopped sausage evenly over cheese.
4. Preheat oven to 400°.
5. Chop tomatoes; place in a sieve. Stir in oregano and basil; drain tomato mixture 10 minutes.
6. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushrooms to pan; cook 5 minutes, stirring occasionally. Stir in bell peppers; cook for 8 minutes or until tender, stirring occasionally. Arrange vegetables over sausage; spoon tomato mixture evenly over vegetables and sausage. Sprinkle evenly with remaining 1/2 cup cheese. Bake at 400° for 25 minutes or until crust browns and cheese bubbles. Cool 5 minutes before cutting.
Yield: 8 servings (serving size: 1 piece)
CALORIES 330 ; FAT 9.2g (sat 4.6g,mono 3.2g,poly 1g); CHOLESTEROL 31mg; CALCIUM 244mg; CARBOHYDRATE 44g; SODIUM 365mg; PROTEIN 17.8g; FIBER 3.2g; IRON 3.9mg
Block 1
Spider (8)
2 repeater knee, box on the floor (8)
Walk the dog, Tigger or Sally (8)
Tap out x 2 (8)
Block 2
2 repeater side leg (6)
Curtsy (4)
2 repeater side leg on the north (6)
Up and lunge 6, exit home (16)
What's for Dinner?
Chicago Deep-Dish Pizza
2 teaspoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
1 tablespoon extra-virgin olive oil
12.38 ounces all-purpose flour (about 2 3/4 cups), divided
1/4 cup yellow cornmeal
1/2 teaspoon salt
Cooking spray
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
2 precooked mild Italian chicken sausages (about 6 ounces), casings removed, chopped
1 (28-ounce) can whole tomatoes, drained
1 1/2 teaspoons chopped fresh oregano
1 1/2 teaspoons chopped fresh basil
2 cups thinly sliced mushrooms (about 6 ounces)
3/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper
1. Dissolve sugar and yeast in warm water in a large bowl; let stand for 5 minutes. Stir in olive oil.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 11.25 ounces (about 2 1/2 cups) flour, cornmeal, and salt in a bowl. Stir flour mixture into yeast mixture until dough forms a ball. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Roll dough into an 11 x 15–inch rectangle on a lightly floured surface. Place dough in a 13 x 9–inch baking dish coated with cooking spray; press dough up sides of dish. Spread 1 1/2 cups cheese evenly over dough. Arrange chopped sausage evenly over cheese.
4. Preheat oven to 400°.
5. Chop tomatoes; place in a sieve. Stir in oregano and basil; drain tomato mixture 10 minutes.
6. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushrooms to pan; cook 5 minutes, stirring occasionally. Stir in bell peppers; cook for 8 minutes or until tender, stirring occasionally. Arrange vegetables over sausage; spoon tomato mixture evenly over vegetables and sausage. Sprinkle evenly with remaining 1/2 cup cheese. Bake at 400° for 25 minutes or until crust browns and cheese bubbles. Cool 5 minutes before cutting.
Yield: 8 servings (serving size: 1 piece)
CALORIES 330 ; FAT 9.2g (sat 4.6g,mono 3.2g,poly 1g); CHOLESTEROL 31mg; CALCIUM 244mg; CARBOHYDRATE 44g; SODIUM 365mg; PROTEIN 17.8g; FIBER 3.2g; IRON 3.9mg
Wednesday, February 3, 2010
What's for Dinner, Feb. 3, 2010
2 32 count blocks for today:
Block 1:
Over the top, walk around the board (8)
Over the top, walk around the board (8)
Curtsy Curtsy, 3 knee repeater (16)
Block 2:
Up and lunge 6, exit north (16)
Straddle (4)
Cut the corner (4)
L-Step (8)
What's for Dinner?
Upside-Down Fudge-Almond Tart
Cooking spray
1 cup coarsely chopped almonds, toasted
4 ounces bittersweet chocolate, coarsely chopped
6 tablespoons unsalted butter
2.25 ounces all-purpose flour (about 1/2 cup)
3 tablespoons sifted Dutch process cocoa
1/4 teaspoon salt
2 large eggs
6 tablespoons sugar
2 tablespoons golden cane syrup (such as Lyle's Golden Syrup)
3/4 teaspoon vanilla extract
1. Preheat oven to 350°. Set oven rack to lowest third of oven.
2. Coat a 9-inch round removable-bottom tart pan with cooking spray. Sprinkle almonds in pan.
3. Combine chocolate and butter in the top of a double boiler. Cook over simmering water until chocolate melts, stirring occasionally. Remove from heat; set aside.
4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Dutch process cocoa, and salt in a medium bowl, stirring with a whisk.
5. Place eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until thick and pale. Gradually add sugar, 1 tablespoon at a time, beating at medium speed 2 minutes or until sugar dissolves. Add golden cane syrup and vanilla; beat on low speed 1 minute or until blended. Add chocolate mixture; beat 1 minute or until blended. Add flour mixture, and beat on low speed just until combined.
6. Pour batter over nuts into the prepared pan, spreading evenly. Bake in lower third of oven at 350° for 20 minutes or until a wooden pick inserted into the center comes out with a few moist crumbs. Cool tart in pan 20 minutes on wire rack. Invert tart onto serving platter.
Yield: 10 servings (serving size: 1 wedge)
CALORIES 281 ; FAT 19.8g (sat 7.7g,mono 8.1g,poly 2.1g); CHOLESTEROL 60mg; CALCIUM 45mg; CARBOHYDRATE 24.6g; SODIUM 80mg; PROTEIN 5.9g; FIBER 2.7g; IRON 1.6mg
Cooking Light, JANUARY 2010
Block 1:
Over the top, walk around the board (8)
Over the top, walk around the board (8)
Curtsy Curtsy, 3 knee repeater (16)
Block 2:
Up and lunge 6, exit north (16)
Straddle (4)
Cut the corner (4)
L-Step (8)
What's for Dinner?
Upside-Down Fudge-Almond Tart
Cooking spray
1 cup coarsely chopped almonds, toasted
4 ounces bittersweet chocolate, coarsely chopped
6 tablespoons unsalted butter
2.25 ounces all-purpose flour (about 1/2 cup)
3 tablespoons sifted Dutch process cocoa
1/4 teaspoon salt
2 large eggs
6 tablespoons sugar
2 tablespoons golden cane syrup (such as Lyle's Golden Syrup)
3/4 teaspoon vanilla extract
1. Preheat oven to 350°. Set oven rack to lowest third of oven.
2. Coat a 9-inch round removable-bottom tart pan with cooking spray. Sprinkle almonds in pan.
3. Combine chocolate and butter in the top of a double boiler. Cook over simmering water until chocolate melts, stirring occasionally. Remove from heat; set aside.
4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Dutch process cocoa, and salt in a medium bowl, stirring with a whisk.
5. Place eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until thick and pale. Gradually add sugar, 1 tablespoon at a time, beating at medium speed 2 minutes or until sugar dissolves. Add golden cane syrup and vanilla; beat on low speed 1 minute or until blended. Add chocolate mixture; beat 1 minute or until blended. Add flour mixture, and beat on low speed just until combined.
6. Pour batter over nuts into the prepared pan, spreading evenly. Bake in lower third of oven at 350° for 20 minutes or until a wooden pick inserted into the center comes out with a few moist crumbs. Cool tart in pan 20 minutes on wire rack. Invert tart onto serving platter.
Yield: 10 servings (serving size: 1 wedge)
CALORIES 281 ; FAT 19.8g (sat 7.7g,mono 8.1g,poly 2.1g); CHOLESTEROL 60mg; CALCIUM 45mg; CARBOHYDRATE 24.6g; SODIUM 80mg; PROTEIN 5.9g; FIBER 2.7g; IRON 1.6mg
Cooking Light, JANUARY 2010
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