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Articles from 1999 In August

Fruity Nutty Sundae

Fruity Nutty Sundae Serves 4

Prep Time: 5 minutes

2 cups lowfat chocolate frozen yogurt
1 pint strawberries, hulled and sliced
1 cup red or purple grapes
2 bananas, sliced

Handful chopped pecans

1. Scoop frozen yogurt into parfait glasses.

2. Arrange sliced strawberries, grapes and bananas around the edges of the yogurt. Sprinkle with pecans.

Nutrition Facts Per Serving: Calories: 236 Fat: 3 g % fat calories: 11 Cholesterol: 10 mg Carbohydrate: 50 g Protein: 5 g

Crostini with Roasted Eggplant Spread

Crostini with Roasted Eggplant Spread Serves 12

4 thick (1/2 inch) slices peeled eggplant
2 teaspoons extra virgin olive oil
1/2 garlic clove, crushed through a press
1/4 cup chopped rinsed and drained jarred roasted peppers
1/2 teaspoon rinsed small capers
Freshly ground pepper to taste
12 slices crostini or toasted Italian bread

1. Heat oven to 425°F. Arrange the eggplant in a single layer on a nonstick coated baking sheet. Stir the olive oil and garlic together in a small bowl and lightly brush on both sides of the eggplant

2. Roast eggplant slices until lightly browned, turning once, about 20 minutes per side. Cool slightly. Coarsely chop the eggplant and combine with the red peppers and capers; add black pepper to taste. Serve warm or cold as a spread on crostini.

Baked Apples with Crumb Topping

Serves 6.

5 Golden Delicious apples, quartered, cored and peeled
1 tablespoon plus 1/4 cup granulated sugar
1/4 teaspoon nutmeg, divided
1/4 cup packed light brown sugar
1/3 cup all-purpose flour
2 tablespoons plus 2 teaspoons extra light olive oil

1. Preheat oven to 350 degrees F. Spray a 13x9-inch shallow baking dish with olive oil cooking spray. Toss apples with 1 tablespoon sugar and half of the nutmeg; spread in pie plate.

2. Combine the remaining 1/4 cup granulated sugar, the brown sugar, flour and remaining nutmeg in a bowl; drizzle with the olive oil and blend with the fork or finger tips until crumbly. Sprinkle over the apples.

3. Bake until apples are tender and crumbs are browned, about 45 minutes.

Carrot Sweet Potato Curry

Serves 8.
Prep Time: 40 minutes
Cooking Time: 30 minutes

2 medium sweet potatoes
1 1/2 pounds carrots
1 cup orange juice
1/4 cup water
1/4 teaspoon cayenne pepper
1 teaspoon turmeric
1 banana, sliced
Cooked couscous

1. Bake sweet potatoes until nearly done but not quite, about 20 minutes in a 400° oven.

2. Slice carrots and simmer five minutes in orange juice and water.

3. Heat butter in a covered skillet. Add spices, carrot/juice mixture, and banana.

4. Cut the cooked sweet potatoes into cubes and add to the skillet. Simmer for 1/2 hour. Serve over couscous.

Warm Spinach and Orange Salad

Warm Spinach and Orange Salad Serves 6

Prep Time: 15 minutes
Cooking Time: 30 seconds

1 pound baby spinach, washed, stems removed
2 large naval oranges
1 tablespoon walnut oil
1/4 cup red wine vinegar
Salt and Pepper
1/4 cup unsalted walnuts
1/4 cup gorgonzola or blue cheese (optional)

1. Rip spinach and place in a vegetable steamer on the stove, with a small amount of water. Steam lightly for about 30 seconds, until spinach is warm but not completely wilted.

2. With a sharp knife, cut, peel and white pith membrane from orange. Using a small sharp knife, cut between inner membranes to release segments. Transfer to a large bowl. Add the spinach.

3. Blend the walnut oil, vinegar, salt and pepper, and spoon mixture over the orange and spinach in the bowl. Toast walnuts and sprinkle over salad. Add salt and pepper to taste, and sprinkle with cheese. Serve immediately.

Lemony Shrimp Skillet

Serves 6. Prep Time: 25 minutes
Cooking Time: 15 minutes

3 tablespoons olive oil
2 garlic cloves, peeled, whole
1 pound medium shrimp, peeled and deveined
1 green pepper, cored, deseeded and sliced lengthwise
5 stalks bok choy, greens removed and sliced
1/2 cup sliced button mushrooms
1 medium onion, chopped
Juice from 2 lemons
Fresh ground pepper and salt to taste
3 cups rice, cooked

1. Heat olive oil in a sauté pan. As oil is heating, smash the garlic cloves with the side of a knife blade. Add smashed cloves to the oil and let cook for a minute. Add shrimp to pan.

2. Let the shrimp cook until it's bright pink. Add the green peppers, bok choy, mushrooms and onions. Stir frequently.

3. Turn down the flame, add the lemon juice and liberal amount of ground pepper. Add salt to taste. Serve over cooked rice.

Calories 269, Fat 9, Perfat 29, Cholesterol 147, Carbo 28, Protein 20, Fiber N/A, Sodium N/A

Cool Gazpacho

Cool Gazpacho Serves 6

Prep Time: 20 minutes,
plus at least 2 hours to chill (flavor intensifies with time)


6 tomatoes (about 3 pounds)
2 cloves garlic, chopped
Juice of 3 limes
1 jalapeno, halved and seeded
1 red pepper
1 green pepper
1 medium red onion, chopped
1 cup chopped carrot
1 cup cucumber, peeled, seeded and chopped
1 1/2 cups tomato juice
Dash hot sauce
Kosher salt and fresh ground pepper to taste
Chopped scallions and avocado for garnish

1. Peel (optional) and quarter tomatoes. Remove seeds without discarding pulp.

2. Put tomatoes in a food processor or blender, and add garlic, lime juice and jalapeno pepper. Blend mixture until desired consistency is achieved. Pour into a large bowl.

3. Next, put all vegetables into the food processor and blend until finely chopped. Add to tomato mixture in large bowl, and add tomato juice, hot sauce, salt and pepper. Mix well. Chill in refrigerator for two hours. Ladle soup into bowls. Garnish each bowl with chopped scallions and avocados, and serve.

Nutrition Facts Per Serving: Calories: 94 Fat: 1 g % fat calories: 8 Cholesterol: 0 mg Carbohydrate: 22 g Protein: 3 g

Polenta Toasts with Roasted Peppers

Polenta Toasts with Roasted Peppers Serves 12


1/4 cup finely chopped onion
1 teaspoon extra virgin olive oil
1-1 1/2 cup reduced sodium chicken broth
1 cup water
2/3 cup yellow corn meal
1 tablespoon grated Parmesan cheese
Salt to taste

Roasted Peppers with Herbs:

1 jar (7 ounces) roasted red peppers, rinsed and drained
1 tablespoon chopped fresh basil or parsley
1 teaspoon extra virgin olive oil
Freshly ground pepper

1. Combine the onion and olive oil in a 4-quart saucepan; cook, stirring over low heat until tender, about 5 minutes. Stir in the broth. In a separate bowl, combine the water and cornmeal; stir into the broth and cook, stirring constantly, until the mixture boils and is very thick, about 10 minutes. Add cheese and salt, to taste.

2. Line a 13x9-inch baking pan with foil; spray foil lightly with olive oil cooking spray. Add the polenta and spread in a smooth layer with a spatula. Refrigerate until very cold and firm, about two hours. Turn polenta out of pan and peel off foil. Cut into 12 squares. Preheat oven to 425°F. Spray a nonstick-coated baking sheet with olive oil cooking spray. Arrange the polenta squares on the pan so that they are not touching.

3. Bake on bottom oven rack until browned on bottom, about 15 minutes. Turn and bake until browned and crisp, about 10 minutes more.

4. Meanwhile, cut peppers into 12 even portions and arrange on a platter. Drizzle with olive oil and sprinkle with herbs and a grinding of black pepper. Arrange on top of each polenta square. Serve warm or at room temperature.