Most kitchen timers have a limitation on their highest possible set time. Also, the unique VOCOO Digital Magnetic Kitchen Timer works like a dial, so a quick turn of the wrist gets you to your particular countdown time. Some kitchen timers do make this a little easier: The OXO Good Grips Triple Kitchen Timer and the ThermoWorks TimeStick Trio have keypads that allow you to easily punch in the numbers. When your hands are covered in sauce, and you need to get 5 minutes on the clock, the last thing you want to do is spend one of those minutes pressing tiny buttons. Some of the simplest, most pared-down designs we've found in our research were, unfortunately, very annoying to program. It goes without saying, but you'll want to consider how easy it is to set the time of your chosen device. Spoon a dollop of remaining yogurt on top of each parfait top with a star and serve.Kitchen timers may be small, relatively affordable gadgets, but we still think there are important factors to keep in mind before you buy one: Programming the time Top with remaining cake squares and 1 cup blueberries. Into four (8-ounce) parfait or wine glasses, place half the cake squares, 1 cup (of 2 cups total) fresh blueberries and 9 ounces (from two 6-ounce containers) low-fat vanilla yogurt, dividing equally. Cut sandwich trimmings and remaining whole sandwiches into 3/4-inch squares. Trim and discard crusts of the seven “sandwiches.” With a 1 1/4-inch star cookie cutter, cut a shape from four “sandwiches” set aside. Spread seven of the slices with 1/4 cup red fruit jam top with seven plain slices. Star-topped blueberry parfaitĬut a 10 3/4-ounce frozen low-fat pound cake into 14 slices (1/4 inch thick) refreeze remaining cake. Add a lettuce, wedge and whole-grain rolls. Serve over couscous and garnish with toasted pine nuts. Add 1 (5- or 6-ounce) package fresh baby spinach leaves cover and cook 2 minutes or until spinach wilts. Stir in 1 (15-ounce) can no-salt-added tomato sauce, 1 teaspoon cumin, 1/2 teaspoon coarse salt, 1/2 teaspoon dried oregano and 1/2 teaspoon cinnamon. Heat a large, nonstick skillet on medium-high and cook 1 pound lean ground beef for 5 minutes or until no longer pink drain. Grill pork on medium for about 15 minutes, turning several times, or until internal temperature reaches 155 degrees brush with mustard mixture the last few minutes. Mix together 1/4 cup spicy mustard and 3 tablespoons apricot preserves. Season a 1-pound pork tenderloin with coarse salt and pepper. Per serving: 323 calories, 33 grams protein, 13 grams fat (35% calories from fat), 3.5 grams saturated fat, 20 grams carbohydrate, 82 milligrams cholesterol, 648 milligrams sodium, 5 grams fiber. Top with extra basil and serve with lamb. Carve racks into chops, carefully slicing between each bone.įor the salad: In a large bowl, combine all salad ingredients toss to combine. Remove to clean plate let rest 5 minutes. Reduce heat to medium cover and cook lamb about 15 minutes more or until internal temperature reaches 145 degrees for medium-rare doneness. Place lamb on grill, fat side down cook until browned and lamb can be easily flipped, about 5 minutes. Heat gas grill to high scrape grates clean and brush with oil. Sprinkle each rack with cumin, salt and black pepper. 2 frenched American lamb racks (about 2 pounds each)Ģ (15-ounce) cans no-salt-added butter beansģ tablespoons chopped fresh basil, plus more for garnishĬarefully trim top layer of fat from lamb racks.
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