Low Fat Pie Crust – Savory or Sweet

Posted in Recipes

Originally posted to Cooking Made Simple (Subscribe! Post!)


* 1 cup flour
* 1/8 tsp salt
* 3 tbsp cold margarine, diced
* 1/3 cup low-fat cottage cheese
* 1/4 cup low fat plain yogurt
* 1 tsp sugar (if sweet pie crust)

Cooking Instructions
1. Mix flour and salt. Mix in sugar if you intend to make a sweet pie; leave it out for savoury pies.

2. Cut the margarine into the flour using two knives until it looks crumbly.

3. Stir in the rest. It should want to form a ball. You may find it easier to form the ball with your hand. Don’t worry about the lumps of cottage cheese – this will disappear when you roll the dough.

4. Wrap the ball in plastic wrap and refrigerate for at least 12 hours.

5. Roll the dough on a floured surface until it is a 13″ circle. This will be enough for a 9″ pie plate, including what you’ll use to make the rim. Refrigerate until cold again. Before baking, prick the bottom with a fork.

You can bake the crust at 400F, if prebaked crust is needed. Don’t forget to weigh down the crust with dried beans on foil if you do this. 10 mins baking like this, another 5 without the beans.

If you are baking a pie that requires a top, don’t forget to make 2 batches of the above recipe.

Healthy Corn Chowder

Posted in Recipes, Soups & Stews

If you love chowder as much as I do but don’t want all the cream, then here is a great recipe. It’s what I’m making for dinner (with a few omissions based on what I had in the fridge):


1 medium onion, chopped
3 celery stalks, chopped
1 red/yellow or orange pepper, chopped
2 cups corn, frozen kernels ok
1 cup chicken or veggie stock
2 large potatoes, cut up into equal sizes
2 cups milk
pinch salt
pinch pepper
pinch paprika


1. heat large pot with some nonstick cooking spray to medium heat. Add in the onion, celery, peppers – stir every once and a while until tender. About 5 mins

2. Add in corn, stock, potatoes. Bring to boil, reduce heat and simmer until potatoes are tender

3. Ladle about half of it all into the blender/food processor. Add milk. Blend until smooth. All of this will make the soup nice and thick.

4. Return it all to the pot. Mix together. Reheat. Add spices.


Originally posted to our NEW Cooking Made Simple blog. Go there. Visit. Add your own recipes. Subscribe.

Tris’ easy high-roast herb chicken

Posted in Chicken, Recipes

Recipe submitted by Tris Hussey.

- Chicken (I’m using chicken legs and thighs, but it could be done with any pieces…skin makes it crispy…)
- pepper
- salt
- oregano
- basil

1. Preheat oven to 400
2. I use my broiling pan, but you could also put a cooling rack on a baking sheet. I also cover the grilling area of the broiling pan with foil and put water in the pan below…helps with clean up.

Okay…this is super duper easy…

3. Take your cut pieces of chicken put on broiling pan or wire rack and spray with olive oil (or preferred).
4. Sprinkle on pepper, salt, oregano, and basil.
5. Put in oven
6. check and turn the pan every 15 mins…should take 30-40 mins to cook. Depends on your oven.
7. Eat when done.

Chocolate Cupcake Muffins

Posted in Cakes, Muffins & Breads, Recipes

These muffins remind me so much of cupcakes that I am calling them cupcake muffins. And no fat. So great.

Makes 12 muffins

1 1/2 cups cake flour (or all purpose)
3/4 cup sugar
1/4 cup cocoa
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 cup lowfat vanilla yogurt
2/3 cup skim milk
1/2 tsp vanilla extract
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Grilled Asparagus

Posted in Recipes, Veggies

Simple side dish that’s easy to make all year round.

1 bunch asparagus, cleaned and broken at natural point
1 tablespoon olive oil
pinch salt & pepper

1. Heat oven to Broil setting
2. Toss asparagus with oil, salt & pepper (do on the baking sheet)
3. Arrange in a single layer
4. Broil 8-12 mins until tender, turning every 2 mins

Banana & Brown Sugar Muffins

Posted in Cakes, Muffins & Breads, Recipes

This recipe uses brown sugar in the base recipe as well as in the topping. If you are looking for a muffin with a little extra crunch, this is a nice one. It has a rather heavy dough so it is nice and filling.

Makes 12 muffins

2 cups whole wheat pastry flour
1/3 cup brown sugar, lightly packed
1 tbsp baking powder
1 cup mashed ripe banana (2 large)
1/3 cup skim milk
1 tsp vanilla extract
2 egg whites
1 tbsp brown sugar
1 tbps toasted wheat germ (in toaster oven about 2 mins)

Variations: use Muscovado or Demerara sugar as the topping for a little added flavour.
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Arieanna’s Mac & Cheese

Posted in Pasta, Recipes

This is my solution to wanting a mac & cheese that is satisfying but sophisticated. I tend to vary the sizes and flavours a bit each time, so forgive me if my instructions get vague. You can really play with this dish, adding vegetables or spices that you like to liven it up.

2-4 cups pasta of your choice (macaroni, shells, etc)
2 cups grated cheese (use 2 varieties – I use low-fat mozarella and low-fat cheddar, but you’d have more flavour with siwss or gruyere)
1 1/2 cups milk
1/6 cup flour
2 tbsp sour cream and/or ricotta (optional – to add flavour and creaminess)
3 tbsp breadcrumbs
2 tbsp grated parmesean
large dash nutmeg
dash paprika
pinch cayenne
salt & pepper to taste
1/2 cup chopped scallions, cooked until soft (optional)
spinach, cooked (optional)

1. cook & drain pasta.

2. set oven to 375F

3. in a small pot on medium heat, warm milk. When warm, gradually whisk in flour and stir until thick.

4. Remove milk from heat. Add 3/4 of the cheese (not the parmesean), the sour cream/ricotta, spinach, scallions, and all spices. Stir to mix well.

5. Put pasta and sauce into a 9×13 dish. Mix well. Top with the extra cheese, parmesean, and breadcrumbs.

6. Bake for 15-20 minutes, then broil until nice and brown.

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