Tuesday Recipes

Another day, another six yummy recipes. Enjoy!

GRILLED PEACHES WITH MAPLE HONEY MARSCAPONE CHEESE

One of the email newsletters that I receive is from Delish. They find recipes from a variety of places; this comes from Joyful Healthy Eats. It starts off, “A sweet healthy dessert that will leave you feeling satisfied and guilt free, fresh Grilled Peaches with a Maple Honey Mascarpone Cheese topping!”Prep time: 3 mins; Cook time: 3 mins; Total time: 6 mins; Serves: 12 peach halves

To view this online, click here.

Ingredients

6 peaches, halved

canola oil

1/2 cup of almond slices {as garnish}

Maple Honey Mascarpone Cheese:

8 oz. of mascarpone cheese

1 tablespoon of maple syrup

1 tablespoon of honey

1 teaspoon of vanilla extract

Instructions

In a small bowl, mix together mascarpone, maple syrup, honey, and vanilla extract until combined. Set aside.

Heat grill to medium high heat.

Brush peaches with canola oil.

Place flesh side of peaches on grill.

Grill for 2-3 minutes on flesh side. Remove from grill.

Serve peaches with a tablespoon of mascarpone and a tablespoon of almond slices.

BROCCOLI AND BOW TIES

This comes from Ina Garten, The Food Network's Barefoot Contessa. Total Time: 23 min; Prep: 15 min; Cook: 8 min; Yield: 6 to 8 servings; Level: Easy.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/broccoli-and-bow-ties-recipe.print.html?oc=linkback

Ingredients

Kosher salt

8 cups broccoli florets (4 heads)

1/2 pound farfalle (bow tie) pasta

2 tablespoons unsalted butter

2 tablespoons good olive oil

1 teaspoon minced garlic

1 lemon, zested

1/2 teaspoon freshly ground black pepper

1 tablespoon freshly squeezed lemon juice

1/4 cup toasted pignoli (pine) nuts

Freshly grated Parmesan, optional

Directions

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.

In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.

Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.

To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.

OATMEAL COOKIE PEACH COBBLER

This also comes from Delish's newsletter, and originally from Spicy Southern Kitchen. It starts off, “A delicious peach cobbler with a topping that tastes like an oatmeal cookie.” YUM! Serves 8.

To view this online, click here.

Ingredients

Topping

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup butter, softened

2 teaspoons vanilla extract

1 large egg

1 cup all-purpose flour

1 cup old-fashioned oats

1/2 teaspoon baking powder

1/2 teaspoon salt

Filling

6 cups sliced, peeled peaches

2 tablespoons sugar

1 tablespoon flour

1/2 tablespoon lemon juice

Instructions

Preheat oven to 350 degrees.

Place granulated sugar, brown sugar, and butter in the mixing bowl of an electric mixer and beat on medium-speed until light and fluffy.

Add vanilla and egg and beat well.

In a medium bowl, combine flour, oats, baking powder, and salt. Add to sugar mixture beating on low-speed until blended. Cover and refrigerate 30 minutes.

Combine all ingredients for filling in a medium bowl.

Spray a 9-inch square baking pan with cooking spray and pour peach mixture into pan.

Drop spoonfuls of topping over peaches to completely cover peaches. Bake for 30 to 35 minutes, or until light brown and bubbly.

SAVORY VEGETABLES

This comes from FamilyTime. It starts off, “You won't believe how the wholesome flavor of fresh vegetables is enhanced by cooking them in chicken broth instead of water...and you've got a delicious side dish in just 15 minutes.” Serves: 4 servings (about 3/4 cup each); Prep Time: 5 minutes; Cook Time: 10 minutes

To view this online, click here.

Ingredients

1 cup Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)

3 cups cut-up fresh vegetables, (broccoli florets, cauliflower florets, sliced carrots and sliced celery)

Directions

Heat the broth and vegetables in a 3-quart saucepan over medium-high heat to a boil.

Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Drain the vegetables.

Serving Suggestion: Serve with roasted chicken breasts and white beans simmered with olive oil and sage. For dessert sesrve fruit kabobs with yogurt and/or light whipped topping.

Note: You can use vegetable broth in place of the chicken broth and serve it with any form of vegetarian dinner.

SWEET POTATO RISOTTO WITH PECANS

While many of us think of sweet potatoes as only an autumn food, I could eat it at any time. This yummy recipe comes from Diana Rattray, About.com's Southern Food expert. She write, "This is a fabulous combination, and you'll want to make this dish again and again. Serve as a side dish or serve as a main dish or lunch with a chopped salad and crusty bread." Cook time: 30 minutes; serves 3 to 4.

Ingredients:

4 tablespoons butter

2 tablespoons minced shallots

1 medium sweet potato, cut in small dice, about 8 ounces or 2 cups

1/3 cup chopped pecans

2 to 3 cups vegetable broth

1 cup Arborio rice (about 6 to 7 ounces)

salt and freshly ground black pepper, to taste

1/2 cup fresh grated Parmesan cheese

1 tablespoon finely chopped green onion tops or fresh parsley

Preparation:

Heat 3 cups of vegetable broth to the boiling point; reduce heat to the lowest setting to keep hot. In a medium saucepan, melt butter; add minced shallot and pecans; cook until shallot is tender. Add rice and cook, stirring, until well blended. Stir in sweet potato. Stir about 3/4 cup of the hot broth into the rice mixture. Cook over medium-low heat, stirring constantly, until liquid is absorbed. Continue adding liquid, about 1/4 to 1/3 cup at a time, stirring frequently, until the rice and sweet potato are tender (not overly soft). The texture should be creamy a little loose. This will take about 25 minutes and about 2 to 3 cups of broth. Stir in Parmesan cheese and green onion or parsley, then taste and add salt and freshly ground black pepper to taste.

CHICKEN CASSOULET

Yield: 6 servings

Source: The Other Diabetes: Living and Eating Well with Type 2 Diabetes

Info: http://diabeticgourmet.com/book_archive/details/32.shtml

Notes: Chicken and beans are flavored with a small amount of sausage in this easy version of a classic dish. But this lighter cassoulet contains just a fraction of the calories and saturated fat that you'd would find in a French country kitchen.

Ingredients

1 tablespoon olive oil

1 pound skinless, boneless chicken breasts

2 large yellow onions, chopped

2 ounces hot Italian turkey sausage

3 medium carrots, cut into chunks

2 celery ribs, chopped

2 cloves garlic, minced

8 sun-dried tomatoes, cut into strips

1 (15 1/2 ounce) can great Northern beans, rinsed and drained

1-1/2 cups low-sodium chicken broth, defatted

1 cup dry white wine

1 teaspoon dried thyme

1 bay leaf

Directions

Preheat the oven to 350 degrees F.

Heat the olive oil in a large Dutch oven over medium heat; add the chicken, onions, and sausage, and cook until the chicken and sausage are brown on both sides. Break up the sausage into small pieces. Add the remaining ingredients; bring to a boil.

Bake, covered, for 1 hour. Remove bay leaf before serving.

Nutritional Information Per Serving:Calories: 290, Protein: 26 g, Fat: 7 g, Carbohydrate: 25 g, Sodium: 205, Potassium: 746, Fiber: 6 g Exchanges: 4 Vegetable, 2-1/2 Lean Meat, 1 Fat