Friday Recipes

Finally, it's Friday, with the weekend ahead. Here are some recipes to ease you through the weekend. Enjoy!

BLACK-EYED PEA SALSA

From the National Pork Board via Publix's GreenWise publication, December 2005.

1 can (15 oz) black-eyed peas, drained

1/2 C chopped mild onion

1 C salsa

1 can (15 oz) white or yellow hominy, drained

1/4 C fresh cilantro

2 garlic cloves, minced

In large bowl, stir all ingredients together well. Cover and refrigerate at least 2 hours or overnight to let flavors blend.

10 minutes prep time; makes 5 cups.

CHUNKY CHICKEN AND VEGETABLE SOUP

This came from a diabetic recipe magazine years ago; I wish I had noted it better than that. (Sorry!) If anyone recognizes this and where it's from, please comment and let me know. (Thanks!) Serves 4.

1 Tbs canola oil

1 boneless skinless chicken breast (4 ounces), diced

1/2 C chopped green bell pepper

1/2 C thinly sliced celery

2 green onions, sliced

2 cans (14 1/2 ounces each) chicken broth

1 C water

1/2 cup sliced carrots

2 Tbs cream

1 TBS finely chopped fresh parsley

1/4 tsp dried thyme leaves

1/8 tsp black pepper

Heat oil in large saucepan over medium heat. Add chicken; cook & stir 4-5 minutes or until no longer pink. Add bell pepper, celery & onions. Cook & stir 7 minutes or until vegetables are tender.

Add broth, water, carrots, cream, parsley, thyme & black pepper. Simmer 10 minutes or until carrots are tender.

Per serving: Calories 130; Total fat 8g (Sat fat 3g); Protein 9g; Carbohydrate 5g; Cholesterol 27mg; Sodium 895mg; Dietary fiber 1g; Exchange: 1 lean meat, 1 vegetable, 1 Fat

QUICK TOMATO SAUCE

This recipe comes from Elaine Lemm, About.com's British & Irish Food's guide. She writes, “A quick tomato sauce recipe for when you are in a hurry. Delicious with pasta or as an accompaniment to fish or chicken this quick tomato sauce recipe is sure to please.” Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes

You can view this online here.

Ingredients

2 tbsp extra virgin olive oil

2 large shallots, minced

1 clove garlic, crushed

1 lb fresh tomatoes, skinned and diced or a can of chopped tomatoes

Sea salt and black pepper

10 fresh basil leaves

Preparation

This quick tomato sauce recipe freezes really well.

Cook the shallots in the oil until soft, add the garlic and cook for 1 minute.

Add tomatoes and eight basil leaves and cook for 10 minutes until thickened.

Season to taste with sea salt and pepper.

Garnish with the remaining two basil leaves.

LEMONY RICOTTA PASTA WITH BASIL

If you've been following this blog for a while, you no doubt know that one of my favorite emailing lists is TheKitchn. This yummy recipe comes from TheKitchn and starts off, “The pasta shapes that best complement this sauce are small shaped pieces like rotini, penne, fusilli, and gemelli; these shapes hold the sauce. Again, quality makes a big difference here. Now's a time to spring for something better than plain-wrap spaghetti. However, if it's all you have, you'll still be eating well.” Serves 6.

To view this online, click here.

1 pound pasta, small shapes (see Recipe Note)

2 cups ricotta cheese, preferrably freshly-made

1 cup freshly grated Parmesan cheese

2 tablespoons good-quality olive oil

Juice and zest of one lemon

1/2 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

1/2 cup loosely packed basil leaves, sliced into a chiffonade (see second note)

Set a pot of water to boil. When it boils, add a few teaspoons of salt and the pasta.

In a metal bowl wide enough to fit over the top of the pot, mix together the ricotta, Parmesan, olive oil, juice and zest of lemon, salt, and black pepper. When there are about 2 minutes remaining in the pasta's cooking time, place the bowl over the pot and slowly stir the ricotta and other ingredients. You should see it loosening as it warms. When the pasta is al dente, drain it, add the basil to the bowl of sauce and toss with the drained pasta. Serve immediately.

Recipe Note:

Use a good-quality pasta here. Small shapes like rotini, penne, fusilli, and gemelli are best; these shapes hold the sauce.

Note: chiffonade 
[shihf-uh-NAHD; shihf-uh-NAYD]

Literally translated, this French term means "made of rags." In the kitchen, it refers to thin strips or shreds of leafy vegetables (lettuce, sorrel, basil), either raw, lightly sautéed or used raw to garnish soups.

To make a chiffonade, pile up leaves neatly, role them up lengthwise like a cigar, and slice them with a very sharp knife cross-wise. We find ourselves using the technique most often with basil leaves for tossing in salads or garnishing soups and pasta dishes.

APPLESAUCE CAKE

This comes from another one of my favorite email lists, from Seattle's own Macrina Bakery. The recipe starts off, “School is now in session! Tuck a slice of flavorful Applesauce Cake into your little one's lunchbox or have it ready to curb afterschool hunger pangs. Chock-full of fruit and nuts, this cake provides an energy boost for all of your afternoon activities. A layer of rich cream cheese frosting gives it a touch of decadence without spoiling dinner. The cake's flavors will deepen over time as the spices meld with the moisture from fresh apples. Serve it with a cold glass of milk for the perfect snack.” Makes one 9-inch cake

Ingredients

For the cake:

1 cup currants or raisins

1 1/2 cups all-purpose flour or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 1/2 teaspoons cinnamon

1/4 teaspoon allspice

1/4 teaspoon salt

1/2 cup pecans, coarsely chopped and toasted

1 cup Granny Smith apples, diced

4 ounces (1 stick) unsalted butter

1 cup brown sugar, packed

1 cup applesauce

2 eggs

For the cream cheese frosting:

4 ounces cream cheese, room temperature

4 ounces unsalted butter, room temperature

1 cup powdered sugar, sifted

1 teaspoon vanilla

Preparation

Preparing the cake:

Preheat oven to 325°F. Brush a 9 x 9-inch baking pan with melted butter or oil and dust with flour to cover the pan’s interior. Set pan aside.

In a small bowl, cover currants or raisins with hot water and soak for 15 minutes. Drain off excess water and set aside.

In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, allspice and salt. Remove the sifter and add the pecans, apples and raisins or currants. Toss to combine.

In a saucepan over medium heat, melt butter with brown sugar. Whisk thoroughly to combine. When the butter is melted, remove from heat and cool to room temperature. Add applesauce and eggs one at a time, thoroughly whisking with each added ingredient.

Make a well in the center of the flour mixture and pour in the liquid mixture. Using a spatula, fold in the liquid mixture and when everything is completely combined, pour it into the prepared baking pan.

Bake for 40 minutes or until the cake is golden brown and cake tester comes out clean. Let cool for 1 hour before frosting.

Preparing the frosting:

In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and butter and mix until smooth.

While the mixer is running, add the vanilla and then gradually add in the powdered sugar. Continue mixing until the frosting is light in texture and free of lumps.

Using a spatula, evenly distribute the frosting over the top of the cake about 1/4 to 3/8-inch thick. Cut the cake into 3 x 3-inch squares for serving.

EGGPLANT-RICOTTA BAKE

This was from an unknown cooking show on the local PBS station (WEDU).

1 eggplant

1 C parmesan grated cheese

15 oz ricotta cheese

3 eggs

16 oz marinara sauce

Cut eggplant into 1-inch slices. Drizzle with olive oil, sprinkle with salt & pepper. Bake for 20-30 minutes until cooked through & wilted. Take out of oven.

Mix ricotta, half the parmesan & eggs. In 8 X 8 or 9 X 9 inch pan layer as follows: 4 pieces of eggplant in a square, half the marinara sauce, 4 pieces of eggplant, half the ricotta mix; repeat. Bake at 350 degrees for 30 minutes.