1 20 Ounce top sirloin steak
2 Tablespoon Vegetable oil
1/2 Teaspoon Dried leaf oregano, crushed
1/2 Teaspoon Salt
1/4 Teaspoon Coarsely ground pepper
1/4 Cup Orange juice
1 Tablespoon Lime juice
2 Teaspoon Cider vinegar
2 Orange slices, 1/2″ thick
Place steak in a shallow glass baking dish. Rub with oil on each side.
Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice,
and vinegar over the steak. Cover and refrigerate overnight for best flavor
or several hours, turning occasionally. To cook, bring meat to room
temperature. Prepare and preheat charcoal grill (or gas grill). Drain meat,
reserving marinade. Place steak on grill. Top with orange slices.
Occasionally spoon reserved marinade over steaks as they cook. Grill 3−4
minutes on each side, or until medium− rare. Cook longer if desired. Remove
orange slices to turn steak. Replace orange slices on top of steak.
Archive for October, 2008
Carne Asada
Thursday, October 30th, 2008Chocolate Cheesecake
Friday, October 17th, 20081−1/2 cups graham cracker crumbs
1/3 cup butter, melted
3 packages (8 ounces each) reduced−fat cream cheese, softened
1 cup plus 2 tablespoons sugar, divided
4 eggs
2 teaspoons vanilla extract, divided
1/4 cup unsweetened cocoa
1 container (16 ounces) reduced−fat sour cream
Preheat the oven to 350 degrees F. In a medium bowl, combine the graham cracker
crumbs
and butter; mix well. Press into a 10−inch springform pan, covering the bottom and sides.
Chill
while preparing the filling.
In a large bowl, blend the cream cheese and 1 cup sugar with an electric beater. Add the
eggs
one at a time, beating well after each addition. Add 1 teaspoon vanilla and the cocoa; mix
well,
then pour into the chilled crust. Bake for 50 to 55 minutes, or until firm. Remove from the
oven
and let cool for 5 minutes. (Leave the oven on.)
In a medium bowl, with a spoon, mix the sour cream and the remaining 2 tablespoons
sugar
and 1 teaspoon vanilla until well combined. Spread over the top of the cheesecake and
bake for
5 minutes. Let cool, then refrigerate overnight before serving.
Serving Size: 1 slice
Yield: 16 slices
Nutrition: 279 calories (156 from fat), 24g Carb, 1g Fiber, 9g Protein, 17g Fat (11g
Saturated)
Exchanges: 1−1/2 Carbohydrate, 1 Medium−Fat Mat, 2−1/2 Fat
Chocolate Banana Mousse
Friday, October 10th, 20081 ounce unsweetened chocolate
1 cup evaporated skim milk
3 tablespoons granulated sugar replacement
2 egg yolks
1/4 teaspoon salt
1 teaspoon vanilla extract
2 bananas, sliced
Combine chocolate, 1/4 cup of the milk and the sugar replacement in top of double
boiler. (Chill remaining milk in freezer.)
Cook and stir over simmering water until chocolate melts. Pour amount of hot chocolate
mixture over egg yolks and beat well. Pour egg mixture into chocolate mixture on top of
double boiler. Stir in salt. Cook and stir over hot water until mixture thickens. Cool
completely.
Scrape cold or slightly frozen milk into mixing bowl and beat until very stiff. Fold
chocolate
mixture into stiffly beaten milk. Fold in vanilla extract and banana slices. Spoon into mold,
freezer tray or individual cups and freeze until firm. Yields 8 servings.
Diabetic Exchange 1 serving: 1 bread, 1 fat Calories 1 serving: 69
Baked Tamales
Tuesday, October 7th, 20082 Pound Ground beef
1 Can Tomatoes (14 oz)
2 Tablespoon Chili powder
1/4 Teaspoon Cinnamon
1 Garlic clove, crushed
1 Teaspoon Salt
1 Cup Black olives
CORN MEAL DOUGH:
4 Cup Corn meal
2 Teaspoon Salt
8 Cup Water
2 Eggs, well beaten
4 Tablespoon Butter
In skillet, sauté beef in pan until brown. Add tomatoes, chili powder, and cinnamon.
garlic, salt and olives. Cook 15 minutes.
Grease 9×13″ baking dish and line bottom with 1/2 Corn Meal Dough. Add meat
mixture and cover with remaining 1/2 Corn Meal Dough. Bake 20 minutes at
325′F. or until browned.
CORN MEAL DOUGH:
Add corn meal and salt to water in pot. Bring to boil and cook over medium
heat until thick, 5−10 minutes. Add eggs and butter. Stir well.