Week Night Recipes

I'm running a little late today, but here's Tuesday's recipes. Enjoy!

BRAIDED NUTELLA PASTRY

This comes from The Baker Chick. If you haven't checked out her site, I recommend it. This yields about 16 servings.

To view this online, click here.

Ingredients

3 1/2 cups flour plus more for sprinkling

3/4 cup whole milk

2 egg yolks (save the egg whites for brushing)

1 1/2 teaspoons active dry yeast

2 tablespoons of butter

1/3 of sugar

pinch of salt

about 1 cup of nutella

Instructions

In a small saucepan, warm the milk and butter, until just simmering (you don't want it to scorch.)

In the bowl of a stand mixer fitted with a paddle attachment. Combine the flour, yeast, sugar and salt. Stir until combined.

Add the egg yolks and milk/butter mixture. And mix until a dough forms. Switch to the dough hook and knead for 5-7 minutes or until a soft, smooth dough is formed that springs back lightly when pressed.

Place the dough in a lightly oiled bowl and cover with a clean towel. Let it proof in a warm place for about 40 minutes or until doubled in size.

Divide the dough into 4 equal sections. Cover the ones you aren't using, and work with one at a time.

Shape the dough into a circle and roll out to a 10-inch circle. Spread a layer of nutella onto the dough, avoiding the very outer edge.

Repeat 2 more times with the remaining dough/nutella, rolling each section out, placing it on top, and spreading the nutella on. Top with the final dough round.

Use a plate to create one perfect circle, lightly tracing with a sharp knife and then trimming the dough away.

Divide the dough into 16 sections, leaving a 3 inch circle in the middle. Use a sharp knife to cut the sections.

Twist each section and then press the edges together two at a time. (See pictures below to make this more clear.)

Brush pastry with egg whites. Bake for about 20 minutes, or until pastry is golden. Serve warm or room temperature.

SOY-SESAME BOK CHOY ROLLS

This comes from the June 2013 issue off Vegetarin Times, page 37. It starts off, “If you can’t find large, firm bok choy leaves to use as wrappers for this recipe, use smaller ones as “cups,” and serve the filling alongside. Choose a bold-flavored prepared teriyaki sauce or add sriracha or chile-garlic sauce for extra kick.” Serves 4 in 30 minutes or less.

To view this online, click here.

16 large bok choy leaves (about 12 oz.)

7 1/2 oz. sprouted tofu, drained and cut into small cubes (1 1/2 cups)

1 cup shredded carrots

4 green onions, thinly sliced (1/2 cup)

1/4 cup plus 1 Tbs. low-sodium teriyaki sauce

Trim stems from bok choy leaves. Finely chop stems, and toss in bowl with tofu cubes, carrots, green onions, and teriyaki sauce.

Place 1 bok choy leaf on work surface with stem end closest to you. Spoon 2 Tbs. tofu mixture in “cup” of leaf near tip end. Roll leaf around filling like a burrito, folding in sides. Secure with toothpick. Repeat with remaining ingredients.

nutritional information Per Serving (4 rolls): Calories: 95; Protein: 9 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 477 mg; Fiber: 3 g; Sugar: 5 g; Vegan

RICE PUDDING

This comes from Carroll Pellegrinelli, About.com's Desserts/Baking expert. She writes, “Here is an old fashioned dessert recipe for rice pudding.” Prep Time: 15 minutes; Cook Time: 60 minutes; Total Time: 75 minutes

To view this online, click here.

Ingredients

2 eggs

1/2 cup sugar

1/2 cup raisins or other dried fruits

2 cups milk

1/2 teaspoon vanilla

1/4 teaspoon salt

2 cups hot cooked rice

ground nutmeg

Preparation

Heat oven to 325 degrees F. Beat eggs in ungreased 1-1/2 quart casserole. Stir in sugar, raisins, milk, vanilla, salt and hot rice. Sprinkle with nutmeg. Bake uncovered 50 to 60 minutes, stirring occasionally. Test doneness with knife; if clean remove from oven. Serve warm or cold. Best served with cream. Refrigerate any leftovers.

TWO BEAN CHILI

Yield: Makes about 7 cups (7 servings)

Source: The New Family Cookbook for People with Diabetes

Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml

View online: http://diabeticgourmet.com/recipes/html/509.shtml

Ingredients

2 onions, coarsely chopped

2 cloves garlic, minced

2 teaspoons canola, corn, or olive oil

One 14-15 ounce can stewed tomatoes with juice

1 can or bottle beer (12 ounces)

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon hot pepper sauce, or 1 tablespoon hot salsa or picante sauce

1/4 teaspoon salt (optional)

One 15-ounce can pinto beans, rinsed and drained

One 15-ounce can dark red kidney beans, rinsed and drained

1 large green bell pepper, cored, seeded, and coarsely chopped

Directions

Saute the onions and garlic in oil in a large saucepan or Dutch oven until tender, about 5 minutes. Stir in the tomatoes with their liquid, the beer, chili powder, cumin, hot sauce, and salt (if desired).

Simmer, uncovered, 15 minutes. Stir in the beans and green pepper; simmer, uncovered, 15 minutes longer.

Nutritional Information Per Serving: Calories: 173; Protein: 9 g; Fat: 2 g; Sodium: 238 mg; Cholesterol: 0 mg; Carbohydrates: 32 g; Exchanges: 1-1/2 Starch, 2 Vegetable

NO PEEK CHICKEN

This comes from the infamous long-since-forgotten emailing list. Simple, easy, yummy...perfect!

4 skinless, boneless, chicken breasts

2 cans cream of chicken soup

1/2 package dry onion soup mix

1 cup milk or water

3/4 cup rice

Preheat oven to 350 degrees. Place chicken in a baking dish. In a bowl, mix remaining ingredients together. Pour mixture over chicken breasts. Cover dish with aluminum foil and bake for 2 hours, remembering not to peek!

STRAWBERRY SPINACH SALAD

Yield: 10 servings

Source: "Mr. Food Every Day's a Holiday Diabetic Cookbook"

Ingredients

1 package (10 ounces) fresh baby spinach, washed, dried and trimmed

1 pint fresh strawberries, cleaned and sliced lengthwise to 1/4-inch thickness

1/2 of a small onion, finely chopped

2 tablespoons sugar

3 tablespoons water

2 tablespoons white vinegar

1/2 teaspoon dry mustard

1/4 cup canola or vegetable oil

Directions

Place the spinach in a large salad bowl; add the strawberries.

In a small bowl, combine the onion, sugar, water, vinegar, mustard, and oil. Whisk until well combined. Drizzle the dressing over the salad and toss to coat. Serve immediately.

Nutritional Information Per Serving (1 cup): Calories: 79, Fat: 6 g, Cholesterol: 0 mg, Sodium: 23 mg, Carbohydrate: 6 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 1 g Diabetic Exchanges: 1/2 Carbohydrate, 1 Fat