Cooking Light Recipes

Artichokes with Roasted Pepper Dip

RECIPE INGREDIENTS

• 2 red bell peppers
• 2 artichokes (1 pound)
• 12 cups water
• 3 lemon slices
• 1 bay leaf
• 2 teaspoons olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon red wine vinegar
• 1/4 teaspoon dried fines herbes
• 1/8 teaspoon black pepper
• 1 tablespoon finely crumbled feta cheese
• 1/2 teaspoon capers

RECIPE METHOD

Preheat broiler. Cut bell peppers in half lengthwise, discarding seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel and set aside.Cut off artichoke stems, and remove bottom leaves. Trim about 1 inch from tops of artichokes. Bring water, lemon slices, and bay leaf to a boil in a large Dutch oven. Add artichokes; cover, reduce heat, and simmer 25 minutes or until a leaf near the center of each artichoke pulls out easily. Drain well; discard lemon and bay leaf. Set aside. Combine bell peppers, oil, mustard, and vinegar in a blender; process until smooth. Combine bell pepper mixture, fines herbes, and black pepper. Spoon 2/3 cup into a serving bowl; sprinkle with feta and capers. Serve with artichokes. Cover and chill remaining dip.

Crab Purses Recipe

RECIPE INGREDIENTS

• 24 green onion tops, cut into 3-inch julienne strips
• 6 ounces lump crabmeat, shell pieces removed
• 1 (4-ounce) block fat-free cream cheese
• 1/4 cup minced green onions
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon hot sauce
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 24 wonton wrappers
• 1 egg white, lightly beaten
• Cooking spray
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon water
• 1 tablespoon fresh lemon juice
  

RECIPE METHOD
Drop green onion strips in boiling water, and cook 10 seconds or until limp. Drain onion strips; set aside.
Combine crabmeat and next 6 ingredients (crabmeat through pepper) in a medium bowl, and stir well.
Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying out), spoon 2 teaspoons crabmeat mixture into center of wrapper. Moisten edges of wrapper with egg white; gather 4 corners of wrapper and crimp to seal, forming a purse. Tie 1 green onion strip around crimped top of purse. Repeat procedure with remaining won ton wrappers, crabmeat mixture, egg white, and green onion strips.

Arrange half of won ton purses in a single layer in a vegetable steamer coated with cooking spray. Steam purses, covered, 8 minutes or until tender. Carefully remove purses from steamer; set aside, and keep warm. Repeat procedure with remaining half of purses.Combine soy sauce, water, and 1 tablespoon lemon juice in a small bowl; stir well. Serve with purses.