September 24, 2007
Monday repentance
Ack! It's Monday. Yuck, yuck, yuck.
The highlight of my weekend eating was probably dinner at Fork in the Alley on Saturday night. I ordered the North Border Burrito, which was stuffed with chicken, white beans, cheese, green chiles and red peppers. I suspect it is little more than their white chicken chili stuffed in a flour tortilla with a few extra touches, but that's okay. The tortilla was nicely toasted in the brick oven and the accompanying guacamole and salsa exploded with flavor.
Last night, I grilled orange roughy in tin foil packets with butter and seasonings. I think orange roughy may be my very favorite fish, so it's too bad that it cannot be had fresh in this part of the world. What I wouldn't give for a fresh filet of that buttery fish! Maybe I need to plan a trip to New Zealand, where I just discovered they also call it "slimehead." Okay, I think "orange roughy" is quite a bit more appetizing.
Well, since I splurged this weekend, I figured I'd pass along a recipe from one of my best cookbooks, "1,001 Low Fat Desserts" by Sue Spitler. I just passed along this bread pudding recipe to my mother, who has some stale bread she wants to use up.
Low Fat Rum-Raisin Bread Pudding with Warm Rum Sauce
3 Tbsp. margerine, softened
6 slices bread (or hot dog buns, whatever)
1 egg
2 egg whites
1/2 cup sugar
1/4 tsp. salt
2 cups skim milk
1 tsp. vanilla
1/3 cup raisins
1 Tbsp. grated orange rind
1 Tbsp. dark rum or 1 tsp. rum extract
1 tsp. ground cinnamon
Spread margerine on one side of each slice of bread. Cut up in 2-inch squares and place in greased 9-inch baking dish or 1-qt. casserole.
Combine egg, egg whites, sugar and salt in medium bowl. Heat milk in a small saucepan until just boiling, then whisk milk into egg mixture. Stir in vanilla, raisins, orange rind and cinnamon. Pour over bread cubes and toss.
Place baking dish in roasting pan on middle oven rack. Pour one inch of hot water into pan.
Bake, uncovered at 350 degrees for 35 to 40 minutes or until a knive inserted in center comes out clean.
Warm Rum Sauce:
1/4 cup sugar
1 Tbsp. cornstarch
1 1/4 cup skim milk
2 Tbsp. rum or !/2 tsp. rum extract
2 Tbsp. margerine
1/2 tsp vanilla
1/8 tsp ground nutmeg
Mix sugar and cornstarch in small saucepan, stir in milk and rum. Cook over medium heat until mixture boils and thickens, stirring constantly.
Remove from heat, stir in margerine, vanilla and nutmeg.
Serve warm.
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