Fall Friday Food

Friday never seems to get here fast enough, as far as I'm concerned. I'm sure I'm not the only one who feels that way. Of course, by Sunday evening, it suddenly hits me that the weekend has flown by without my having done much of what I'd planned to do. (Let me guess: you're nodding your head, thinking, “Me, too!”) But no matter: it's Friday now. Here's some good food to try over the weekend. Enjoy!

NEW YORK-STYLE CHEESECAKE

This yummy recipe comes from Carroll Pellegrinelli, About.com's Desserts and Baking guide. She writes, “Here is a recipe for New York - Style Cheesecake, which has a sour cream topping.”

Prep Time: 35 minutes; Cook Time: 65 minutes; Total Time: 100 minutes

To view this online, click here.

Ingredients

9 whole graham crackers, about 1-1/2 cups crumbs

1-1/4 cups sugar, divided

1/4 cup butter, melted

2 pounds (4 - 8 ounce packages) cream cheese, softened

4 eggs

2 teaspoons vanilla, divided

16 ounces sour cream, divided

Preparation

Preheat oven to 325 F.

In food processor, process graham crackers and 2 tablespoons sugar. While processing, drizzle in butter. Press mixture into 9-inch springform pan. Bake for 10 minutes.

Beat cream cheese and 1 cup sugar. Add eggs one-at-a-time. Stir in 1 teaspoon vanilla and 1 cup sour cream. Combine until well-blended. Pour over crust. Bake for 45 minutes. While baking, stir together remaining sour cream, sugar and vanilla. Remove cheesecake from oven and carefully spread sour cream mixture on top. Bake for additional 10 minutes. Remove from oven and take a knife around the edges. Cool completely before removing rim of pan. Refrigerate for at least 4 hours or overnight. Store leftover cheesecake in the refrigerator.

ZUCCHINI-ONION FRITTATA

You can view this online at http://diabeticgourmet.com/recipes/html/772.shtml. Serves 4.

Ingredients

2 cups fat-free egg substitute

1/4 cup grated Parmesan cheese

1 tablespoon extra virgin olive oil

2 medium zucchini squashes, thinly sliced

1 medium yellow onion, thinly sliced

1 teaspoon crushed garlic

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Directions

Preheat the oven to 350 degrees F. In a medium bowl, whisk together the eggs and Parmesan cheese and set aside.

Coat the bottom and sides of a large, nonstick, oven-proof skillet with cooking spray and add the olive oil. Add the zucchini, onions, garlic, salt, and pepper and saute over medium-high heat for several minutes, until tender. Spread the mixture evenly over the bottom of the skillet.

Pour the egg mixture over the vegetables. Cook without stirring for 3 minutes, until the bottom of the frittata is just set.

Place the frittata in the oven and bake uncovered for 12 to 15 minutes or until the eggs are set but not dry. Loosen the edges of the frittata and invert it onto a plate. Cut the frittata into 4 wedges and serve hot.

Nutritional Information Per Serving: Calories: 139; Protein: 7 g; Fat: 5.4 g; Sodium: 514 mg; Cholesterol: 5 mg; Saturated Fat: 1.7 g; Dietary Fiber: 1.4 g; Carbohydrates: 7 g; Exchanges: 2 Very Lean Meat, 1 Vegetable, 1 Fat

BAKED ZITI

This was originally posted on April 2, 2010. Great for a yummy, easy meal.

What to fix when you've just gotten home from work and you want something good, hot and with a minimum amount of effort? Baked Ziti fits the bill on all three counts. And if you're like me, chances are you have all the makings in your cupboard and fridge.

Here's what it takes:

16 ounce box of ziti
26 ounce jar of spaghetti sauce
1 jar-full of water
2 C shredded cheese

Okay, I can hear you asking, "What brand of spaghetti sauce? What type of sauce? And the cheese...Cheddar? Mozzarella? Can it be the stuff already shredded and in a bag or does it have to be a block of cheese that I grate and measure?" Here's the good part: Use what you have.

Pre-heat oven to 350 degrees F.

Take a 9 X 13 inch baking pan. Dump the dried ziti into the pan. (No, no, do NOT cook the ziti first. Dump the ziti uncooked straight from the box.) Pour the spaghetti sauce into the pan and add one jar-full of water into the pan. Stir to mix. Add most of the shredded cheese, reserving 1/4-1/2 cup of cheese. Stir to mix. Bake in pre-heated oven for 35 minutes. Top with remaining cheese and bake for another 5 minutes for a total time of 40 minutes.

Serve with a salad and possibly garlic bread.

See? Simple, hot, good and with at minimum amount of energy. What could be better for an after-work dinner?

FARMERS' MARKET POT PIE

This comes from About.com's American Food guide, Kathy Kingsley. She writes, “This recipe is easily adaptable as it can be prepared with almost any fresh vegetables of your liking. So look to see what's in season and available at your local farmer's market or farmstand. The biscuit crust makes a wonderful flaky pot pie topping. This recipe can also be made into individual pot pies, in which case reduce the baking time to 15 to 18 minutes.” Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes; Yield: Serves 6. The recipe can be viewed online here.

Ingredients:

1 tablespoon butter

1 tablespoon vegetable oil

1 cup finely chopped onion

1 cup thinly sliced celery

1 cup diced red bell pepper

1 cup fresh green beans, trimmed and cut into 1 1/2 inch lengths

1/3 cup all-purpose flour

1 cup milk, whole or low-fat

2 cups low-sodium vegetable broth

2 tablespoons chopped fresh parsley

1 teaspoon tamari or low-sodium soy sauce

1/2 teaspoons dried thyme

1/2 teaspoon dried sage

Salt and freshly ground black pepper to taste

Biscuit Topping

1 3/4 cups whole-wheat pastry four

1/2 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

2 tablespoons butter, cold and cut into small pieces

3/4 cup buttermilk

2 teaspoons honey

Preparation:

Preheat the oven to 400°F. In a medium skillet over medium-high heat, melt the butter with the oil. Add the onion and cook, stirring often, until soft and tender, about 5 minutes. Add the celery, broccoli, bell pepper and green beans, and cook, stirring often, until the vegetables are tender, about 10 minutes. Reduce the heat to low. Sprinkle the flour over the vegetable mixture. Cook, stirring constantly, for 2 minutes.

In glass measuring cup, combine the milk and the broth. Slowly add to vegetable mixture while whisking constantly. The sauce will start to thicken. Add the parsley, tamari, thyme, and sage. Season to taste with salt and pepper. Cook, stirring constantly, until thickened.  Transfer the mixture to a 2-quart casserole, and set aside ( use individual 8 to 10-ounce ramekins or small baking dishes).

Make the topping: In a large bowl, mix the flour, salt, baking powder, and baking soda. Using a pastry blender, two knives, or a fork, cut the butter into the flour mixture until it resembles coarse meal. In a glass measuring cup, combine the buttermilk and honey. Add to the flour mixture, stirring with a fork to form a stiff dough. Add more buttermilk if the dough is too dry. Knead the dough lightly in the bowl for 3 to 5 minutes, until it is no longer sticky. Turn the dough out onto a lightly floured surface. Using a lightly floured rolling pin, roll out the dough into a shape to cover the casserole dish.

Lay biscuit topping lightly over the filling. Do not seal the edges. Bake for 20 to 30 minutes, until the crust is golden brown and the filling is bubbling. Serve hot.

CREAMY IRISH POTATO SOUP

This recipe comes from Campbell's Kitchen; to view this recipe online, click here. The recipe starts off, "This rich and creamy potato soup is subtly flavored with celery and green onions. It's the kind of soup you'll want to savor slowly...even though it's ready in just 35 minutes."

Prep. time: 15 minutes; Cooking time: 25 minutes; Serves: 5 servings (1 1/4 cups each)

Ingredients

2 tablespoons butter

4 medium green onion, sliced (about 1/2 cup)

1 stalk celery, sliced (about 1/2 cup)

1 3/4 cups Swanson® Chicken Broth, (Regular, Natural Goodness® or Certified Organic)

1/8 teaspoon ground black pepper

3 medium potato, sliced 1/4-inch thick (about 3 cups)

1 1/2 cups milk

Directions

Heat the butter in a 3-quart saucepan over medium heat. Add the onions and celery and cook until they're tender.

Stir the broth, black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.

Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.

APPLE-CRANBERRY CRISP

I'm not sure where I originally found this; probably on an old emailing list.

2 pounds Granny Smith apples - peeled, cored and thinly sliced

3/4 cup cranberries

1/4 cup white sugar

3 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/3 cup quick-cooking oats

1/3 cup all-purpose flour

1/2 cup packed light brown sugar

1/4 cup butter, cut into pieces

1/2 cup chopped pecans

Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.

In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.

In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.

Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.