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Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
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Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

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Lemon-Scented Coconut Macaroon Bars

Lemon-Scented Coconut Macaroon Bars

Butter and lemon juice make for a flaky crust. To slice the bars cleanly, use a thin, sharp knife, and wipe it off with a moist towel between cuts.

Crust:
6 tablespoons sugar
5 tablespoons butter, softened
1 tablespoon fresh lemon juice
1/8 teaspoon almond extract
1 1/2 cups all-purpose flour
Cooking spray

Topping:
4 large egg whites (at room temperature)
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
1 cup flaked sweetened coconut
2 1/2 teaspoons grated lemon rind

Preheat oven to 350°.
To prepare crust, place first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Lightly spoon flour into dry measuring cups; level with a knife. Add flour to sugar mixture, beating until mixture resembles coarse meal. Press into bottom of a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned; cool on a wire rack. Set aside.
Lower oven temperature to 325°.
To prepare topping, combine 4 egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 1 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in 1 cup flaked sweetened coconut and 2 1/2 teaspoons grated lemon rind; spread evenly over prepared crust. Bake at 325º for 40 minutes or until top is dry and lightly browned. Cool completely on wire rack. Cut into 32 pieces. Store in an airtight container.
Yield: 32 servings (serving size: 1 bar)

NUTRITION PER SERVING
CALORIES 83(28% from fat); FAT 2.6g (sat 1.8g,mono 0.5g,poly 0.1g); PROTEIN 1.1g; CHOLESTEROL 5mg; CALCIUM 1mg; SODIUM 49mg; FIBER 0.3g; IRON 0.3mg; CARBOHYDRATE 14.1g
Cooking Light, DECEMBER 2004

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