Weekend Food

Finally, Friday! Here are today's weekend recipes. Enjoy!

SIMPLY DIVINE TANGERINE PUDDING

This comes from the Authentic Florida newsletter. It starts off, “Nothing tastes like Florida as much as citrus - especially tangy, sweet fresh tangerines. Florida's tangerines are generally more pungent and intense than its cousin, the orange and this recipe is a perfect complement to any meal.

”I use fresh tangerines with this recipe, but if you have only fresh bottled juice, it could work as well.” Cooking time: 30 minutes; Refrigerator Time: 2 hours; Yields: 4 servings. Recipe adapted from Southern Living

To view this online, click here.

About the Author: Robin Draper is a Florida native and blogger devoted to the simple and delightful pleasures for Florida living.

Ingredients

1/2 cup sugar

3 tablespoons cornstarch

1/4 tsp. table salt

2 cups, fresh Florida tangerine juice – (juice 10 small tangerines or 8 medium tangerines OR Use fresh bottled juice)

+ 3 tangerines (for peeling and using sections)

3 large eggs, room temperature

3 tablespoons butter

2 teaspoons fresh lemon juice (1/2 lemon)

1/4 teaspoon vanilla extract

Whipped Cream:

1 pint of heavy whipping cream

1 teaspoon of vanilla

2 tablespoons of sugar

4 sprigs of mint

Directions

Early Steps:

Juice the tangerines for 2 cups of juice.

With an extra tangerine, using a vegetable peeler, slice 1/2 inch of the outer tangerine peel.

In a bowl, beat 3 eggs until frothy (in a mixer, or using a whisk) around 3-4 minutes. Set aside.

Cooking Steps:

In a medium saucepan, whisk together dry ingredients: 1/2 cup sugar, 3 tablespoons cornstarch and 1/4 teaspoon salt.

Turn on stove to medium-low heat, place pan on stovetop, and begin adding the 2 cups of tangerine juice. Stir until smooth, eliminating any lumps.

Add 1/2 inch tangerine peel into the warm mixture. Continue heating mixture stirring occasionally.

Next, bring mixture to a simmering boil and whisk constantly for around 1-2 minutes. Mixture should become thick and bubbly. Remove from heat. It will become thick and pudding-like, coating the back of a spoon. (If it takes longer, continue stirrring until thickened.)

Take 1/4 cup of the hot mixture and add to the set-aside egg mixture, continue whisking another 2 minutes.

Take the bowl of the remaining egg mixture and place in the hot pan. Turn heat on low to medium again and stir constantly for 2 more minutes.

Final Steps:

Pour the hot mixture from the pan into a medium sized bowl. Stir in 3 tablespoons of butter, 2 teaspoons of lemon juice and 1/2 teaspoon of vanilla extract.

Place plastic wrap directly on the warm pudding, so no film is created.

Chill for 2 hours. If desired, remove peel from the pudding.

Add whipped cream, tangerine sections and sprig of mint.

Whipped Cream:

Mix 1 cup of heavy, whipping cream in a mixer on high speed with 2 tablespoons of sugar and 1 teaspoon vanilla.

Top with a sprig of mint.

ONE POT CHILI MAC AND CHEESE

This comes from The Baker Chick. Yield: 10 – 12 servings.

To view this online, click here.

Ingredients

1 large onion, small diced

2 tablespoons of chili powder

2 tablespoons of cumin

1 tablespoon of spoked paprika

2 cloves of garlic, minced

2 lbs ground turkey (beef or chicken would work too)

2 bell peppers, small diced

1 15 oz can of black beans, rinsed and drained

2 15 oz cans of tomato sauce

16 oz of elblow macaroni

2 cups of shredded cheese (we used cheddar and some jack)

Instructions

In a large pot or dutch oven heat 2 tablespoons of oil on medium high until hot. Add the onions and spices, and cook for 3-5 minutes until soft. Add the peppers and garlic, and cook for a couple minutes more, or until the onions are starting to brown and the garlic is fragrant.

Add the ground turkey. Break apart with a spoon and cook, stirring frequently, until all the meat is cooked through.

Into the pot add the beans, tomato sauce, 4 cups of water and the macaroni. Raise heat to high, and bring to a boil. Once boiling, reduce to a simmer and cook for 8-12 minutes, or until the macaroni is cooked.

Stir in the cheese until melted. Enjoy!

TWICE BAKED POTATOES

Prep Time: 10 Minutes - Cost: $
Servings: 4 - Difficulty Level: 2

Find this recipe at: http://diabeticgourmet.com/recipes/html/175.shtml

Ingredients

4 Medium potatoes, baked

1 cup low-fat cottage cheese

1/2 cup low-fat milk

1 tbsp onion, minced

Freshly ground black pepper

Paprika

Dried Parsley Flakes

Directions

Cut potatoes in half lengthwise. Scoop out potatoes, leaving skins intact for restuffing.

With wire whisk, beat potatoes with cottage cheese, milk, and onion. Spoon mixture back into skins.

Sprinkle with paprika flakes and black pepper.

Bake for 10 minutes until just golden.

Nutritional Information Per Serving: Calories: 73; Fat: 7 g; Sodium: 316 mg; Cholesterol: 3 mg; Exchanges: 1 Bread

GREEN BEAN AND MUSHROOM CASSEROLE

This comes from FamilyTime.com, and starts off, "Here's a savory spin on a classic...sautéed mushrooms and onions, and fresh tomato wedges add wonderful flavor to this casserole that gets topped with cheesy breadcrumbs." Prep. time: 20 minutes; Cooking time: 20 minutes; Serves: 6 servings (about 3/4 cup each); Source: Campbell's Recipes

To view this online, click here.

Ingredients

2 tablespoons butter

3 ounces sliced mushrooms, (about 1 cup)

1 small onion, chopped (about 1/4 cup)

1/2 teaspoon dried basil leaves, crushed

1/2 teaspoon Dried oregano leaves, crushed

1/4 teaspoon garlic powder, or 1 clove garlic, minced

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup, (Regular or 98% Fat Free)

4 cups cooked cut green beans

2 large tomatoes, cut into wedges

1/4 cup grated parmesan cheese

3 tablespoons dry bread crumbs

Directions

Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms, onion, basil, oregano and garlic powder and cook until the vegetables are tender, stirring occasionally.

Stir the soup, mushroom mixture, green beans and tomatoes in a 3-quart shallow baking dish.

Stir the cheese and bread crumbs in a small bowl and sprinkle over the top of the green bean mixture. Bake at 400°F. for 20 minutes or until hot and bubbling.

Ingredient Note: Use 1 bag (16 to 20 ounces) frozen cut green beans, 2 packages (about 10 ounces each) frozen cut green beans, 2 cans (about 16 ounces each) cut green beans, drained or about 1 1/2 pounds fresh green beans for the cooked cut green beans in the recipe.

BAKED FONTINA PASTA WITH BRUSSEL SPROUTS AND SAGE BREADCRUMBS

This comes from The Baker Chick. If you haven't checked out her newsletter, give it a shot!

To view this online (and see a little of how she writes in her newsletter), click here.

Ingredients

8 Ounces Campanelle Pasta (something like shells, penne or rotini would also work great)

2 Ounces Fontina Cheese

6 Ounces Brussels Sprouts

1 Bunch Sage

3 Tablespoons All-Purpose Flour

2 Tablespoons Butter

2 Tablespoons Heavy Cream

1 Shallot

1/2 Cup Panko Breadcrumbs

Instructions

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high.

Grate the cheese. Cut off and discard the stem ends of the Brussels sprouts. Cut the Brussels sprouts in half lengthwise; thinly slice the halves. Pick the sage leaves off the stems; discard the stems and finely chop the leaves. Peel and thinly slice the shallot.

Add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 2 cups of the pasta cooking water, drain the cooked pasta thoroughly and set aside in a warm place.

While the pasta cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the sage and breadcrumbs; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until fragrant and browned. Transfer to a bowl and set aside. Wipe out the pan.

In the same pan used to make the sage breadcrumbs, heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the Brussels sprouts; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and bright green. Remove from heat.

In the same pot used to cook the pasta, melt the butter on medium-high. Once melted, add the flour; cook, whisking frequently, 30 seconds to 1 minute, or until toasted and fragrant. Slowly whisk in the heavy cream and reserved pasta cooking water; cook, whisking frequently, 2 to 4 minutes, or until thickened. Add the Fontina cheese; stir until melted and combined. Season with salt and pepper to taste. Remove from heat.

Add the cooked pasta and cooked Brussels sprouts to the pot of Fontina béchamel sauce. Stir until thoroughly combined; season with salt and pepper to taste. Transfer the mixture to a baking dish. Place the baking dish on a sheet pan. Bake in the oven 5 to 7 minutes, or until bubbly. Remove from the oven. Top the baked pasta with the sage breadcrumbs. Let stand for at least 2 minutes before serving. Enjoy!

CINNAMON EGG BREAD

I first found the recipe that this morphed from in an old, long-since-lost cookbook. Since losing the cookbook, the recipe has changed to this version. I've had numerous friends and relatives rave over this. One lady I knew said that it was one of the few bread recipes that could almost double as dessert.

1 cup milk (or soy milk)

1/2 cup (1 stick) margarine

1/2 tsp. salt

2-3 eggs

1 cup warm (not hot) water

2 Tablespoons honey

2 packages yeast

6 – 7 cups flour

3/4 – 1 cup margarine, melted

2 – 3 cups cinnamon sugar

Heat milk to almost scalding, stirring fairly constantly so that it doesn't burn. Remove from heat and place in a large bowl. Add ½ cup margarine, and stir until melted. Let milk and margarine cool.

Meanwhile, in a small bowl, place very warm water, add honey and yeast, then stir to dissolve. Let stand for 5 – 10 minutes.

Add salt to milk, then add yeast and water to milk. Add flour, 2 cups at a time, for a stiff, non-sticky dough. Knead for about 8 – 10 minutes.

Wash and dry bowl, then place dough in bowl. Place cooking oil (I recommend canola or olive oil) in hands, then rub over dough. Place clean towel over the top of bowl and allow dough to rise until almost double, about an hour.

Take 3 loaf pans and spray with cooking spray. Take dough out and divide into thirds.

Melt 3/4 – 1 cup margarine. Set aside.

With a floured rolling pin, roll out first third of dough. Pour some of the margarine over the bread and spread 1/3 of the cinnamon sugar over the dough. Roll dough, then place in loaf pan with the bread-seam down. Repeat with other two thirds. Place towel over all three loaves and allow to rise again, approximately one hour.

Pre-heat oven to 350 degrees. Then, removing towel, bake loaves for 45 – 50 minutes. Allow to cool for about 15 minutes on cooling rack.