Sunday, February 20, 2011

Raspberry-Pecan Bars

From BHG Fast-Fix One-Dish Meals

1 c butter, softened (no substitutes)
1 c sugar
1 egg
2 1/4 c all-purpose flour
1 c chopped pecans
1 10-oz jar raspberry preserves

Preheat oven to 350F
In a large mixing bowl, beat butter with an electric mixer on medium-high speed for 30 seconds.
Add sugar; beat until combined. Add egg; beat until combined.
Beat in flour until crumbly. Stir in pecans.
Measure 1 1/2 c of mixture and set aside.
Press the remaining flour mixture into the bottom of an ungreased 8x8 baking pan.
Spread the preserves evenly over the crust, leaving about 1/2" border around the sides.
Crumble reserved flour mixture over the top of the preserves.
Bake in a preheated oven for 45-50 minutes until the top is brown. Cool in pan on a wire rack, and cut into 16 bars.

Per bar:
308 cal, 17 g fat, 3 g protein, 1 g fiber

Thai Vegetable Curry

Adapted from Moosewood Lowfat Recipes

Note: very good as leftovers, once the flavors have blended and vegetables have softened.

1 c chopped onions
1 Tbsp canola oil
2 c diced eggplant (1" cubes)
2 c diced sweet potatoes (1" cubes)
3 Tbsp Thai curry paste
1 1/2 c unsweetened pineapple juice
1/2 c water
1/2 tsp salt
2 c small cauliflower florets
1 c cut green beans (1 1/2" pieces)
1 c chopped red bell peppers
1 tomato, diced
3 Tbsp fresh lemon or lime juice (or combo)
2 Tbsp chopped fresh cilantro or basil
2 Tbsp peanut butter (creamy or chunky) or peanuts (optional)

In a covered soup pot, saute the onions in the oil for about 5 minutes.
Stir in the eggplant, sweet potatoes, curry paste, pineapple juice, water, and salt.
Bring to a boil, then reduce the heat and simmer for 5 minutes.
Add the cauliflower and green beans and cook for another 5 minutes.
Stir in the peppers, tomatoes, lime/lemon juice, and cilantro/basil. Simmer until the vegetables are tender, about 10-15 minutes.

Serve on rice (white, jasmine, brown -- to taste).

Nutrition value (per 8 oz serving of stew, not including peanut/peanut butter or rice):
136 calories, 1.7 g protein, 2.3 g fat, 3.7 g dietary fiber