Whole Wheat Sweet Potato Bread

Serve 16 slices
Prep: 30 minutes Bake: 40 minutes Cool: 10 minutes

Ingredients:

• 3/4 cup all-purpose flour


• 3/4 cup white whole wheat flour or whole wheat flour


• 2 tsp baking powder


• 1 tsp pumpkin pie spic


• 1/2 tsp baking soda


• 1/4 tsp salt


• 1/2 cup light sour cream


• 2 eggs, lightly beaten


• 1/4 cup sugar


• 1/4 cup fat-free milk


• 1/4 cup canola oil


• 1 1/2 tsp vanilla


• 1 cup mashed cooked peeled sweet potatoes


• 1/4 cup chopped pitted dates


• 1/4 cup chopped pecan, toasted
  

Directions:

1. Preheat oven to 375 degree. Lightly coat 8x4x2 loaf pan with nonstick cooking spray. set aside.


2. In a large bowl, combine flours, baking powder, pumpkin pie spice, baking soda, and 1/4 tsp salt.


3. In a medium bowl, combine sour cream, egg, sugar, milk, oil, and vanilla. Stir in sweet potatoes.


4. Add sour cream mixture to flour mixture. Stir just until moistened. Fold in dates and pecans. Spon batter into pan, spreading evenly.


5. Bake 40 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan. Cool completely.

Steamed kabocha squash is a favorite of mine — it’s one of the most flavorful squashes around, and is chock full of nutrients like beta carotene (especially when you eat the thin skin).

I mashed the cooked kabocha with a fork and bake the bread substituting mashed squash for the mashed sweet potatoes. It came out so good! Try it!

Balsamic-glazed Salmon Fillets

Serve: 4 Prep: 10 mins Cook: 20 mins
Ingredients:

• 4 (5 ounce) salmon fillets


• 3 cloves garlic, minced


• 2 teaspoons white wine


• 2 teaspoons honey


• 1/4 cup balsamic vinegar


• 2 ~ 3 teaspoons Dijon mustard


• salt and pepper to taste


• 2 teaspoons chopped fresh oregano

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.


2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.


3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.


4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Balsamic-Glazed Salmon Fillets @ Group Recipes

Apricot Yogurt Delight

Serve: 2 Prep: 5 minutes

Ingredients:

• 1 cup fat-free or low-fat Greek-style plain yogurt


• 1/4 cup chopped fresh or dried apricots.


• 2 Tbsp low-sugar apricot preserves


• 4 tsp chopped walnuts, toasted

Directions:

1. Divide yogurt between 2 bowls.


2. Top each serving with half the apricots, preserves, and walnuts.


3. Serve!

http://www.grouprecipes.com/89180/apicot-yogurt-delight.html

Seared Scallops with Mint Pesto

A refreshing mint, almond, and Parmesan topper is a tantalizing flavor for these plump, tender sea scallops.
I served some scallops with mint pesto, and some of them with creamy roasted red pepper sauce. My husband tasted both of them, and his favorite one was a scallops with creamy roasted red pepper sauce. Which one do you like better? let me know!

Serve: 2 Prep: 10 minutes Cook: 10 minutes

Ingredients:

• 1/3 cup lightly packed fresh mint
• 1/4 cup lightly packed fresh flat-leaf parsley
• 1 Tbsp almonds, toasted and chopped
• 2 Tbsp grated Parmesan cheese
• 1 Tbsp lemon juice
• 1 Tbsp minced garlic
• 6 sea scallops ( 8-10 oz. total)
• 1 tsp olive oil
• 1 cup fresh watercress or spinach

Direction:

For pesto:

1. In a food processor, combine mint, parsley, almonds, Parmesan cheese, 2 Tbsp water, lemon juice, garlic, 1/8 tsp salt, and 1/8 tsp black pepper.
2. Cover and process until nearly smooth. Set aside.

For Scallops:

1. Rinse scallops and pat dry with pepper towels.
2. Sprinkle scallops with 1/8 tsp salt and 1/8 tsp black pepper.
3. In a large nonstick skillet, heat oil over medium-high heat.
4. Add scallops; cook 4 to 5 minutes or until scallops are opaque, turning once halfway through cooking.
5. Serve scallops and pesto over watercress.

http://www.grouprecipes.com/89170/seared-scallops-with-mint-pesto.html

Korean Soft Tofu Soup with salted pollack roes

Serve: 4 Prep: 5 minutes Cook: 8 minutes

Ingredients:

• 1 pack extra soft tofu
• 3 rows of salted pollack row
• 1 Tbsp Sake (Japanese rice wine)
• 1 Red pepper, diced
• 1 Chili pepper, diced
• 1 green onion, diced
• 1 egg york (optional)

Direction:

1. Mix Sake, peppers, green onions- make a seasoning mixture
2. In a small sauce pan, put 1/2 pack of tofu.
3. Add 2 rows of salted Pollack row and cut in 3 pieces.
4. Add 1/2 of seasoning mixture.
5. Add the rest of tofu, then 1 row of salted pollack row and the rest of seasoning.DO NOT ADD WATER
6. Cook at the medium heat about 5-8 minutes. Ready to eat!
7. Right before serving, add egg york if you desire.

* The soup tastes more smooth if you add a egg york

http://www.grouprecipes.com/86067/korean-extra-soft-tofu-soup-with-salted-pollack-row.html