Cold, overcast and another duo of recipes, NOT turkey

Good morning Augusta

This morning we have partly cloudy skies with a high of 34ºF. Winds will be from the NNW at 10 to 15 mph.

Tonight we’ll have clear to partly cloudy skeis with an expected low of 21ºF. Winds will be light and variable.

The readings from my weather instruments in the North field are:

Humidity is 67%, the dew point is 24ºF, outside it’s 0.0ºC and 32.0ºF.

The wind direction is North Northwest between 6.5 MPH and  12.3 MPH, generating a wind chill of 24.3ºF.

The Barometric pressure is 30.17 / HPA 1021.6 and rising with a weather graphic indicating sun.

The UV rating is 0.0 out of 16, Sunrise is at 6:58 a.m. Sunset is 4:00 P.M. Moon rise is at 10:35 a.m., Moon set is 8:53 p.m. and the moon phase is waxing crescent.  

The RAW METAR reading from the airport in Augusta, Maine is:

METAR KAUG 041153Z AUTO 32006KT 10SM OVC036 M01/M07 A3009 RMK AO2 SLP195 T10061067 10000 21006 53012

Visibility is 10.0 miles / 16.1 Kilometers with overcast skies down to 3,600 ft / 1,097 m. 

We didn’t receive any rain here over the past 24 hours, but we did get some flurries last night to remind us that it’s December.

I’ll be posting Holiday recipes, including desserts, between now and Christmas.  I promise I’ll do my best to avoid Turkey.

What follows is a salad recipe, but before you turn away in disgust, read it.  I think you’ll find that the ground pistachios really make the dish.  Besides, with all of the holiday goodies you’re facing,  try this,  “it’s good for you.”

Chicken Pistachio Salad

(Serves 4)

50g shelled pistachio nuts, finely ground

1/2 + 1/4 teaspoon salt

1/2 teaspoon + 1 pinch freshly ground black pepper

4 boneless, skinless chicken breast halves

2 tablespoons extra-virgin olive oil

50g chopped sweet white onion

1 head romaine lettuce

Salad Recipe Dressing

1 teaspoon grated sweet white onion

1 large ripe avocado, pitted and peeled

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lime juice

1 tablespoon water

Cooking Method:

To make the salad: Preheat the oven to 190 deg C. Mix the nuts with 1/2

teaspoon salt and 1/2 teaspoon pepper in a pie dish.  Press the chicken into

the nuts.  Heat 1 tablespoon of oil in a frying pan and cook the coated

breasts, 2 minutes per side.  Place the breasts in a baking dish, place in

the oven, and bake for 15 minutes or until a thermometer inserted in the

thickest portion registers 71 deg C and the juices run clear.

Heat the remaining tablespoon of oil in a non-stick frying pan over high

heat.  Add the chopped onion, 1/4 teaspoon salt and a pinch of pepper.  Cook

until the onion is browned.  Line 4 serving plates with lettuce.

To make the dressing: Puree the onion, avocado, oil, lime juice and water in

a blender.

Slice the chicken breasts and arrange 1 breast on top of the lettuce on each

plate.  Serve with the dressing.

South Beach Diet Food Nutrition Fact per serving :

481calories

33g protein

13g carbohydrates

34g fat

5g saturated fat

520mg sodium

70mg cholesterol

5g fibre

For Dessert, this makes up for eating salad for dinner.

HOLIDAY PUMPKIN CHEESECAKE (I’ve had this, it’s great)

Serves 8

1 (8 oz) packages Philadelphia fat-free cream cheese

1 (4 serving) package JELLO sugar-free instant butterscotch pudding mix

2/3 cup nonfat dry milk

1 (15 oz) can pumpkin

1 ½ tsp pumpkin pie spice

¾ cup Cool Whip Lite

1 (6 oz) graham cracker piecrust

2 tbsp chopped pecans

In a large bowl, stir cream cheese with a spoon until soft.  Add dry pudding mix, dry milk powder, pumpkin, and pumpkin pie spice.  Mix well using a wire whisk.  Blend in ¼ cup Cool Whip Lite.  Spread mixture into piecrust.  Evenly spread remaining ½ cup Cool Whip Lite over filling.  Evenly sprinkle pecans over top.  Refrigerate for at least 2 hours.   Cut into 8 servings.

Exchanges:  2/starch/carbohydrate   -  1 meat   -  1 fat  227 calories   -   7 gm fat   -   12 gm protein   -   39 carbohydrate   -   679 sodium   -   89 mg calcium   -   3 gm fiber