Friday Recipes

Finally – Friday! Here are some yummy recipes to get you through the weekend. Enjoy!

VEGAN CHOCOLATE TRUFFLES

This comes from the February 2009 issue of Vegetarian Times. It starts off, “Melt-in-your-mouth truffles don't need much to make them irresistible, but if you want to jazz up this recipe, try stirring in 2 teaspoons of flavored liqueur, such as Chambord, Frangelico, or Kahlúa.” Makes 40 1-inch truffles.

1/2 cup chocolate soymilk

1 12-oz. pkg. vegan chocolate chips

1/2 cup unsweetened cocoa

Warm soymilk until hot to the touch. Set aside.

Melt chocolate chips in large metal bowl set over saucepan of simmering water, stirring until smooth. Stir in warmed soymilk until smooth. Cover, and refrigerate 4 hours, or overnight.

Place cocoa on plate. Shape chilled chocolate mixture into 1-inch balls, and roll in cocoa.

nutritional information Per Truffle: Calories: 45; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: 2 g; Carbohydrates: 6 g; Cholesterol: 0 mg; Sodium: 19 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan; Gluten-Free

RANGE-TOP MARGHERITA-STYLE PIZZA

This is from the FamilyTime newsletter. It starts off, "Toasted whole wheat bread is seasoned with oregano and topped with tomatoes, melted mozzarella and fresh basil for an impromptu classic 'pizza'." Serves 2; Prep Time: 15 minutes; Cook Time: 5 minutes

To view this online, click here.

Ingredients

2 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread

Vegetable cooking spray

1/2 teaspoon dried oregano leaves, crushed

2 medium plum tomato, thinly sliced

2 ounces mozzarella cheese, cut up

6 fresh basil leaves, thinly sliced

Spray the top of each bread slice with the cooking spray and sprinkle with the oregano.

Heat a 10-inch nonstick skillet over medium heat for 1 minute. Add the bread slices, oregano-side down, and cook until they're lightly browned. Turn the bread slices over.

Top the bread slices with the tomatoes and cheese. Cover and cook until the cheese is melted. Sprinkle with the basil.

Easy Substitution: Also delicious with Pepperidge Farm® Whole Grain 15 Grain Bread.

Serving Suggestion: Serve with a chilled salad of cooked brown rice, chopped cucumbers and olives in a light red wine vinaigrette. For dessert, serve fresh fruit topped with light whipped topping and chopped walnuts or pecans.

CHICKEN DINNER IN FOIL

Left to my own devices, I'm a vegetarian. However, I know many people love meat, which is why I've included this, as well as other meat recipes on occasion. This one comes from Peggy Trowbridge Filippone, About.com's Home Cooking expert. She writes, "Cooking meals in foil packets is nothing new to campers. The method also works quite well in your home oven. This particular version is one of the most flavorful you'll ever taste, although there is nothing exotic about it. Measurements, ingredients, and serving sizes are all easily adaptable, and it's easy enough for even the most basic cook." Prep Time: 20 minutes; Cook Time: 40 minutes; Total Time: 60 minutes; Yield: 6 servings

To view this online, click here.

Ingredients

Non-stick aluminum foil

3 boneless, skinless chicken breast halves (about 2 pounds)

2 teaspoons salt, or to taste

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon dried thyme

1/2 teaspoon ground sage

1/2 teaspoon sweet Hungarian paprika

Freshly ground black pepper

2 to 3 medium red potatoes, scrubbed clean or peeled

Salt and pepper to taste

2 cups frozen broccoli florets, unthawed

1 can cream of mushroom soup, undiluted

1-1/2 to 2 cups fine-shredded Cheddar cheese

1/4 cup sliced green onions (scallions)

1/4 cup bacon bits

Preparation

Preheat oven to 400 F. Tear off 6 sheets of non-stick foil, approximately 15- x 12-inches.

Slice the chicken breasts lengthwise so they are about 1/2-inch thick. Season on both sides with salt, onion powder, garlic powder, thyme, sage, paprika, and black pepper. Set aside.

Slice potatoes into rounds about 1/4-inch thick (see Notes). A mandoline slicer works perfectly for this chore, and it goes fast. Have the remaining ingredients opened and ready to go.

Set up a production line by spreading out each square of foil next to each other. Spray the centers of the squares with butter-flavored oil. Place potato slices in the center, with each slice overlapping halfway, to the length of the chicken breasts. This will be your base to build upon. Sprinkle with salt and pepper. Place the seasoned chicken breast halves on top of the potatoes and follow with the broccoli. Spoon the cream of mushroom soup evenly over the broccoli. Top broccoli with Cheddar cheese, green onions, and bacon bits.

Fold up the foil sides and fold the edges down to make individual sealed packets, leaving about 1 inch of air-space at the top. Place the packets on a heavy rimmed baking tray (jelly roll pan).

Bake for 35 to 40 minutes, depending upon the thickness of the chicken breasts. Remove from the oven and let rest for 5 minutes. Serve the packets on a plate and let guests open them at the table. Alternatively, you can remove the foil and slide the stacks onto a plate to serve.

A side salad and artisan bread make perfect accompaniments.

Notes:

• It is important that the potatoes be sliced evenly and thin. Otherwise, they will not cook through.

• Cream of celery, chicken, or cheese soups may be substituted for the cream of mushroom soup, as well as low-fat and low-sodium varieties. Spoon the soup on straight from the can.

• You may substitute skinless, boneless chicken thighs for the chicken breasts. Increase the baking time to 45 to 50 minutes.

• Frozen mixed vegetables of your choice may be substituted for the broccoli.

• Prepared stuffing may be substituted for the potatoes.

• I do not recommend using bone-in, skin-on chicken pieces for this recipe. Although I normally prefer skin-on, bone-in chicken for flavor and moisture retention, this method and cooking time will not be long enough to render the fat and cook the chicken completely. If you increase the cooking time, the vegetables will lose texture integrity and become mushy.

• As you can tell from reading the method, this recipe is easily multiplied. The ingredient amounts are easily adjustable to suit your own tastes.

• The foil packets work just as well in a covered grill.

• Be careful of steam when you open the packets. If you use commercial chicken, you will notice it releases a lot of water. This is because commercial chicken is enhanced. You may wish to open one end of the packet and drain any excess liquid before serving.

CRUSTLESS BASQUE QUICHE

With tons of taste but little fat, this light and luscious quiche is the perfect choice for breakfast, brunch or lunch. Serve with fresh fruit salad.

Yield: 4 to 6 servings

View Online: http://diabeticgourmet.com/recipes/html/843.shtml

Source: The Diabetes Food and Nutrition

Book Info: http://diabeticgourmet.com/details/12.shtml

Ingredients

3 tablespoons bread crumbs

1 teaspoon canola oil

1/2 cup green onions, chopped

2 medium Roma tomatoes, juiced and chopped (about 3/4 cup)

6 ounces ham, OR Canadian bacon, chopped (about 1 1/4 cups)

1/2 cup roasted red pepper, chopped, from a jar, patted dry

1 tablespoon cornstarch

1/4 teaspoon salt

1/8 teaspoon cayenne

1 cup nonfat half & half

1 cup egg substitute

1 cup mozzarella cheese, reduced fat, shredded

Directions

Preheat the oven to 350F. Spray a 9-inch glass pie pan with non-stick spray. Dust the bottom and sides of the pan with the breadcrumbs and set aside.

Heat the oil in a large non-stick skillet over medium heat. Add the onion; saute 1 minute. Add the tomatoes and saute until beginning to soften, about 3 to 4 minutes. Remove from the heat and stir in the ham and bell pepper. Spoon into the bottom of the prepared pan.

Place the cornstarch, salt and cayenne in a medium bowl; slowly whisk in the half and half to blend. Whisk in the egg substitute and pour the mixture into the pan. Top with the mozzarella.

Bake for 40 to 45 minutes until puffed and set. Let the quiche rest for 5 minutes before serving. Sprinkle chopped parsley on top, if desired. Cut in wedges and serve.

Nutritional Information Per Serving: Calories: 200; Protein: 16 g; Fat: 7 g; Sodium: 480 mg; Cholesterol: 40 mg; Saturated Fat: 3 g; Dietary Fiber: 1 g; Carbohydrates: 15 g

ROASTED APPLE AND WINTER SQUASH SOUP

This comes from TheKitchen, and can be viewed online here. Serves 4.

3 pounds winter squash, peeled, seeded, and cut into 1-inch pieces

2 medium sweet-tart apples, peeled, cored, and cut into 1-inch pieces

1 medium yellow onion, peeled and quartered

2 large cloves garlic, peeled

1/4 cup olive oil

2 teaspoons Kosher salt

1 teaspoon finely chopped fresh rosemary

1 teaspoon fresh thyme leaves

1/2 teaspoon ground allspice

4 cups unsalted vegetable broth

Garnish

1 medium sweet-tart apple

Preheat oven to 400°F.

In a large bowl, combine the squash, apples, onion, garlic, olive oil, salt, rosemary, thyme, and allspice. Spread the vegetables/fruit on two parchment-lined baking sheets. Roast, turning once, until tender, about 40 minutes.

Puree the roasted vegetables/fruit with the vegetable broth. If using an immersion blender, this may be done in a large pot. If using a food processor, this may be done in batches, transferring the puree to a large pot as you go along.

Place the pot over medium heat and simmer until warmed through. If a thinner consistency is desired, add water or more broth. Taste and adjust seasonings.

To serve, garnish with thinly sliced or diced apples. (Sliced apples may be pan-fried in a little butter or olive oil until golden.)

HERBED CARROT SOUP

From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett

2 pounds of carrots, chopped

1 large onion, diced

6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking

2 cloves garlic, crushed

4 Tbs of butter

6 C of vegetable stock

Freshly grated mace or nutmeg

Salt & pepper to taste

Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.

Note: The original recipe called for vegetable or chicken stock.