Finally, the weekend! Here are today's offerings. Enjoy!
CHERRY VANILLA CRISP
This comes from The Baker Chick's newsletter. If you haven't signed up for her newsletter, I highly recommend doing so. I have several favorite food newsletters that I always look forward to; this is one of them.
This recipe, which yields 8 to 10 servings, can be viewed online by clicking here.
Ingredients
4 cups fresh pitted cherries
1/4-1/2 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon vanilla bean paste or extract
1 stick plus 1 tablespoon of butter, melted (9 tablespoons)
3/4 cup brown sugar
3/4 cup old-fashioned whole-rolled oats (not quick cook or instant)
3/4 cup all-purpose flour
pinch of cinnamon
pinch of salt
Instructions
Preheat oven to 350F.
In an 8x8 baking dish or 9 inch pie dish, gently toss together the cherries, sugar, cornstarch and vanilla.
In a small bowl, toss together the brown sugar, oats, flour, cinnamon, pinch of salt and melted butter. Stir with a fork until evenly moistened and crumbly. Sprinkle over the cherries.
Place baking dish on top of a cookie sheet to prevent drips. Bake for 45-55 minutes, or until fruit is bubbly and the topping is crispy and golden.
Serve warm with vanilla ice cream!
SLOW-COOKER STRAWBERRY-RHUBARB CRISP
When I was a kid, my parents bought a place in the northeast corner of Connecticut. (Actually, two places, both with plenty of memories.) The second place had a good-sized garden that the previous owners had put in; the fresh fruits and veggies were wonderful. One of the garden's offerings was rhubarb, which threatened to overtake the garden. It was the first time I'd had rhubarb; I've been a fan ever since. Whenever I run across a recipe that includes rhubarb as an ingredient, I'm reminded many wonderful memories.
This recipe comes from Tablespoon.com, and begins, “Strawberries and rhubarb team up with Betty Crocker™ cake mix and old-fashioned oats, making this scrumptious slow-cooker sweet a sure-fire winner.” Prep Time: 10 min; Total Time: 2 hr 40 min; Makes 6 servings.
To view this online, click here.
Ingredients
3 cups sliced strawberries
3 cups sliced rhubarb
1/2 cup sugar
1 tablespoon grated orange peel
1 cup Betty Crocker™ SuperMoist™ yellow cake mix (dry)
1 cup old-fashioned oats
1/4 teaspoon ground cinnamon
1/2 cup cold butter, cut into cubes
Whipped cream, if desired
Directions
In medium to large slow cooker, toss strawberries, rhubarb, sugar and orange peel.
In medium bowl, stir cake mix, oats and cinnamon. Cut in butter with pastry blender or two knives until mixture is size of small peas. Dump on top of strawberry-rhubarb mixture.
Cover; cook on High heat setting 2 1/2 to 3 hours or until fruit is bubbling and crisp topping is lightly golden brown. Serve immediately with whipped cream.
GRILLED CAULIFLOWER STEAK WTIH ISRAELI COUSCOUS AND OLIVES
This yummy recipe comes from The Food Network. It begins, “Summer means steak on the grill, even if you are going meatless. Wrapping cauliflower rubbed with harissa (a North African spiced chile paste) in foil before you grill it helps it become tender quickly, but it still chars nicely right through the foil. Israeli couscous studded with raisins, almonds and feta and dressed with lemon juice is a summery mash-up of pilaf and salad to go with the veggie steaks.”
The recipe calls for harissa, a hot sauce that can be found in Middle Eastern markets. If you don't have access to it, you could make this recipe without the harissa; just keep in mind that the flavor won't be the same.
Total Time: 35 min; Prep: 10 min; Inactive: 5 min; Cook: 20 min; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-cauliflower-steak-with-israeli-couscous-and-olives.html?oc=linkback
Ingredients
1/3 cup sliced almonds
1 large head cauliflower
2 tablespoons harissa
7 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt
2 cloves garlic, minced
2 teaspoons minced ginger
2 cups Israeli couscous
1/4 cup golden raisins
Juice of 2 lemons and zest of 1 lemon, plus more for serving
2/3 cup crumbled feta
1/3 cup roughly chopped fresh parsley
Freshly ground black pepper
12 large green olives, smashed
Directions
Prepare a grill for high heat. Tear off two 18-inch-long pieces of aluminum foil.
Heat a skillet over medium-high heat and toast the almonds, tossing occasionally, until lightly toasted.
Remove the bottom leaves of the cauliflower, and trim the stem down to the base. Turn the cauliflower on its side. Starting near the stem end, cut the cauliflower crosswise to make two 1-inch-thick rounds. (If you start near the top, the cauliflower will crumble.) Cut each round in half so you have 4 semicircles. Save any trimmings for another use.
Whisk together the harissa and 3 tablespoons of the olive oil in a small bowl. Place 2 cauliflower steaks on each piece of foil. Brush both sides of each steak with the harissa mixture, and sprinkle on a little salt. Wrap the steaks up to make foil packets as flat as possible, for maximum contact with the grill.
Place the 2 foil packets on the hot grill, sealed-side down, and grill for 12 minutes. Flip the packets, and open them up with tongs to allow the steam to escape. Cook the cauliflower in the opened foil until tender and nicely browned on the bottom, 6 to 8 minutes.
Meanwhile, heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the garlic and ginger, and stir for about 1 minute. Add the couscous, 2 1/4 cups water, the raisins and 1 teaspoon salt. Bring to a boil. Cover, reduce the heat to low and cook until all the water has been absorbed and the couscous is tender, about 12 minutes. Transfer the couscous to a large bowl, and stir with a fork to break up any clumps and release excess steam. Let sit for 5 minutes to cool slightly.
When ready to serve, add the remaining 3 tablespoons oil, the lemon juice and zest, feta, almonds, parsley, 1/2 teaspoon salt and some ground black pepper to the couscous. Divide the couscous and cauliflower steaks among 4 plates. Scatter 3 olives on each plate. Drizzle the cauliflower with oil, and add a squeeze of lemon juice.
GRILLED PEACH AND RASPBERRY FRUIT
This comes from the July/August 2015 issue of Vegetarian Times, page 66. It begins, “The play of temperatures and textures, plus the surprise addition of tomatoes, gives this simple salad extra flavor.” Serves 8.
To view this online, click here.
1 pt. fresh raspberries, divided
2 Tbs. lemon juice
1 1/2 Tbs. agave nectar
1 Tbs. grated lemon zest
1 Tbs. chopped fresh mint, plus more for garnish
8 firm, ripe peaches, halved and pitted
4 tsp. vegetable oil, plus more for grill or grill pan
1 Tbs. sugar
1/4 tsp. ground cinnamon
1 pinch freshly ground black pepper
2 small or 1 large heirloom tomato, cut into wedges (2 cups)
2/3 cup toasted pecan halves (2 oz.)
Mash 1 cup raspberries with fork in bowl. Stir in lemon juice, agave nectar, lemon zest, and mint. Set aside.
Brush cut sides of peaches with oil. Combine sugar, cinnamon, and pepper in bowl; sprinkle cut side of peaches with sugar mixture. Set aside.
Preheat grill or grill pan to medium-high heat.
Lightly grease grill plates. Place peaches cut side down on grill or grill pan. Grill 3 to 5 minutes, or until grill marks appear and peaches are tender.
Divide peaches, tomato wedges, and remaining 1 cup raspberries among serving plates. Serve topped with raspberry sauce, pecans, and chopped mint.
Nutrition Per 1-cup serving: Calories: 176; Protein: 3 g; Total Fat: 9 g; Saturated Fat: less than 1 g; Carbohydrates: 25 g; Cholesterol: 0 mg; Sodium: 2 mg; Fiber: 5 g; Sugar: 19 g; Vegan; Gluten-Free
VEGAN ROASTED BANANA ICE CREAM
This was in The New York Times (Vegan Ice Cream to Scream For, by Melissa Clark, page D1, Wednesday July 22, 2015). It is adapted from “Van Leeuwen Artisan Ice Cream,” by Laura O'Neill, Van Leeuwen and Pete Van Leeuwen, with Olga Massov. Time: 1 1/2 hours, plus overnight soaking and chilling times; Yield: about 1 1/2 quarts
Ingredients
1 1/2 cups/200 grams raw, unsalted cashews
4 medium bananas, preferably somewhat speckled but not brown, peeled and cut into 1/4-inch slices
6 tablespoons plus 2 teaspoons/90 grams extra-virgin coconut oil
2 tablespoons/28 grams dark brown sugar
1 teaspoon/5 grams plus a pinch kosher salt
3/4 cup/150 grams granulated sugar
1/2 cup/80 grams cocoa butter, available at baking supply stores and online
1 cup plus 2 tablespoons/266 milliliters coconut milk
1/2 cup/65 grams chopped walnuts, toasted (optional)
Preparation
To make the cashew milk, place the cashews in a large bowl and add water to cover by a couple of inches. Soak cashews overnight.
In the morning, drain the cashews and place them in a blender with about 1 3/4 cups (375 grams) fresh water. Blend until smooth. If you use a Vitamix, there will be no need to strain – the milk will be perfectly smooth; for other blenders, check the consistency and, if necessary, strain the cashew milk through a fine-mesh strainer. Cashew milk will keep well, covered and refrigerated, for up to 4 days.
To roast the bananas, heat the oven to 400 degrees with a rack in the middle. Line a rimmed baking sheet with parchment paper. In a large bowl, toss the bananas, 2 tablespoons/27 grams coconut oil, brown sugar and pinch of salt. Spread on prepared baking sheet and bake until caramelized, about 15 to 25 minutes. Transfer to a cooling rack and let cool completely.
Put 1/4 cup water into a small saucepan over medium to low heat. Add sugar and cook, stirring frequently, until sugar has dissolved. Add cocoa butter, remaining 4 tablespoons plus 2 teaspoons/63 grams coconut oil and remaining salt. Stir until melted.
Pour the sugar mixture into in a food processor (or use a tall 2-quart container and an immersion blender), and add the coconut milk and 1 cup/212 grams cashew milk. Blend until smooth. Add roasted bananas and blend again to combine until very smooth. Cover and refrigerate the ice cream base until chilled, 1 to 2 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions. In the last minute of churning, add toasted walnuts, if desired, and churn until incorporated. Transfer the ice cream to a storage container and freeze up to 7 days. Alternatively, you can serve it immediately. It will be the consistency of soft-serve.
GRILLED VEGETABLES WITH BALSAMIC GLAZE
This is from page 21 of the June 2015 issue of Taste For Life. Prep Time: 40 minutes; Serves: 4
1 cup balsamic vinegar
1 bunch asparagus, ends trimmed, cut into 1-inch pieces
1 zucchini, cut into large dice
1 yellow squash, cut into large dice
1 sweet or yellow onion, cut into 1-inch slices
2 bell peppers, seeded, ribs removed, and cut into 1-inch slices
1/4 cup extra-virgin olive oil, divided
1/ 2 tsp salt
1/ 2 tsp black pepper
2 Tbsp finely chopped fresh parsley
To make balsamic glaze, bring vinegar to a boil in a small saucepan over medium-high heat. Turn heat down to medium low and simmer until balsamic is reduced by about half, about 20 minutes. Remove from heat, allow to cool, and reserve. (You can do this up to a week ahead of time; store in a covered container at room temperature.)
To grill vegetables, preheat grill to high heat (500 degrees F). Place asparagus, zucchini, squash, onion, and bell peppers in a large bowl and drizzle in half of the oil. Toss or mix vegetables with your hands until they are well coated and place in a grill basket.
Place basket on grill and close lid. Grill for 15 to 20 minutes, shaking basket occasionally. Vegetables are done when peppers and onions are charred on edges and tender enough to eat.
Place vegetables in a serving bowl. Drizzle evening with 1/4 cup of glaze and remaining oil. Season with salt and pepper and garnish with parsley. Serve warm or at room temperature.
Kitchen Note: You can also slice the vegetables and grill them right on the grill slats. It's a little more work, but this method will impart those pretty char marks on your vegetables.
Per serving: Calories: 243; Protein: 5 g; Carbohydrates: 27 g; fiber: 6 g; total fat: 14 g (sat. fat: 2 g; mono: 10 g; poly: 2g); sodium: 323 mg
Friday, July 31, 2015
Thursday, July 30, 2015
Thursday - Diabetic Recipes
Thursday - which means another round of diabetic recipes. Enjoy!
ASPARAGUS POLENTA BAKE
The recipe begins, “If sun-dried tomatoes need to be softened, soak in hot water to cover, 5 to 10 minutes.”
Yield: 6 servings
Source: 1,001 Delicious Recipes for People with Diabetes
View Recipe: http://diabeticgourmet.com/recipes/html/571.shtml
Ingredients
6 ounces portobello mushrooms, thinly sliced
8 ounces asparagus, cut into 1-inch pieces
1-2 teaspoons olive oil
1 package (16 ounces) prepared Italian Herb polenta
1 cup water
1 ounce sun-dried tomatoes (not in oil) (about 8 halves), sliced
1/4 - 1/2 cup (1-2 ounces) shredded Parmesan cheese
Directions
Saute mushrooms and asparagus in oil in large skillet 2 to 3 minutes; cook, covered, until asparagus is crisp-tender, about 5 minutes.
Mash polenta in medium saucepan; mix in water and cook over medium heat, whisking until smooth and hot, about 5 minutes.
Stir in mushrooms and asparagus, and sun-dried tomatoes. Spoon mixture into 4 ramekins or a shallow casserole or quiche dish; sprinkle with Parmesan cheese.
Bake at 425 degrees F. until cheese is browned and polenta puffed, about 20 minutes.
Nutritional Information Per Serving: Calories: 110; Protein: 5 g; Fat: 2 g; Sodium: 94 mg; Cholesterol: 4 mg ; Carbohydrates: 17 g; Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat
TUSCAN CHICKEN BREASTS WITH POLENTA
Find this recipe at: http://diabeticgourmet.com/recipes/html/250.shtml
Servings: 8
Ingredients
4 cups defatted low sodium chicken broth
1 cup yellow cornmeal
1/2 teaspoon garlic powder
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
8 skinless chicken breast halves (3 pounds)
Nonstick cooking spray
Fresh spinach leaves, steamed (optional)
Tuscan Tomato Sauce (recipe follows below)
Directions
In a large nonstick saucepan, heat chicken broth to a boil; slowly stir in cornmeal. Reduce heat to low; cook, stirring frequently, 15 to 20 minutes or until mixture is very thick and pulls away from side of pan. (Mixture may be lumpy.) Pour polenta into greased 9x5-inch loaf pan. Cool; refrigerate 2 to 3 hours or until firm.
Heat oven to 350 degrees F. Combine garlic powder, Italian seasoning, salt and pepper in small bowl; rub on all surfaces of chicken. Arrange chicken, breast side up, in single layer in 13x9-inch baking pan. Bake, uncovered, about 45 minutes or until chicken is no longer pink in center and juices run clear.
Remove polenta from pan; transfer to cutting board. Cut polenta crosswise into 16 slices. Cut slices into triangles, if desired. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Cook polenta about 4 minutes per side or until lightly browned.
Place spinach leaves, if desired, on serving plates. Arrange polenta slices and chicken over spinach; top with Tuscan Tomato Sauce.
TUSCAN TOMATO SAUCE
Makes: About 3 cups
Ingredients
Nonstick cooking spray
1/2 cup chopped onion
2 cloves garlic, minced
8 plum tomatoes, coarsely chopped
1 can (8 ounces) tomato sauce
2 teaspoons dried basil leaves
2 teaspoons dried oregano leaves
2 teaspoons dried rosemary
1/2 teaspoon pepper
Directions
Spray medium nonstick saucepan with cooking spray; heat over medium heat until hot. Add onion and garlic; cook and stir about 5 minutes or until tender.
Stir in tomatoes, tomato sauce, basil, oregano, rosemary and pepper; heat to a boil. Reduce heat to low and simmer, uncovered, about 6 minutes or until desired consistency, stirring occasionally.
Nutritional Information Per Serving: Calories: 240; Protein: 29 g; Fat: 4 g; Sodium: 345 mg; Cholesterol: 69 mg; Carbohydrates: 22 g; Exchanges: 1 Starch/Bread, 2-1/2 Lean Meat, 1-1/2 Vegetable
ASPARAGUS WITH PEANUT SAUCE
Yield: 6 servings
Source: 1,001 Delicious Recipes for People with Diabetes
View Recipe: http://diabeticgourmet.com/recipes/html/567.shtml
Ingredients
2 tablespoons reduced-fat peanut butter
1/4 cup sugar
2-3 tablespoons reduced-sodium tamari soy sauce
3-4 teaspoons rice wine (sake) or dry sherry
1 teaspoon grated gingerroot
1/2 pounds asparagus spears, cooked until crisp-tender, chilled
Directions
Mix peanut butter, sugar, soy sauce, rice wine, and gingerroot until smooth.
Arrange asparagus on serving platter, spoon peanut sauce over.
Nutritional Information Per Serving: Calories: 95; Protein: 5 g; Fat: 2.3 g; Sodium: 246 mg; Cholesterol: 0 mg; Carbohydrates: 15 g; Exchanges: 3 Vegetable, 1/2 Fat
TERIYAKI SESAME VEGETABLES
Yield: 4 Servings
Source: The Best Diabetes Cookbook
View recipe here: http://diabeticgourmet.com/recipes/html/603.shtml
Ingredients
1-1/2 teaspoon vegetable oil
1 teaspoon crushed garlic
Half of a large sweet red or yellow pepper, thinly sliced
Half of a large sweet green pepper, thinly sliced
1-1/2 cups snow peas
1 large carrot, sliced thinly
1/2 teaspoon sesame seeds
Sauce Ingredients:
1 teaspoon crushed garlic
1 tablespoon soya sauce
1 tablespoon rice wine vinegar or white wine vinegar
1/2 teaspoon minced gingerroot
1/2 teaspoon sesame oil
1 tablespoon water
1 tablespoon brown sugar
1-1/2 teaspoons vegetable oil
Directions
Sauce: In a small saucepan, combine garlic, soy sauce, vinegar, ginger, sesame oil, water, sugar and vegetable oil; cook for 3 to 5 minutes or until thickened and syrupy.
In large non-stick skillet, heat oil; saute garlic, red and green peppers, snow peas and carrot, stirring constantly, for 2 minutes.
Add sauce; saute for 2 minutes or just until vegetables are tender-crisp. Place in serving dish and sprinkle with sesame seeds.
Nutritional Information Per Serving: Calories: 128; Protein: 3 g; Fat: 8 g; Sodium: 256 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Carbohydrates: 13 g; Exchanges: 2 Vegetables, 1-1/2 Fat
TURKEY SLOPPY JOES
Find this recipe at: http://diabeticgourmet.com/recipes/html/278.shtml
Source: The New Soul Food Cookbook for People with Diabetes
Yield: 4 servings
Serving size: 1/2 cup
Ingredients
2 tsp canola oil
1 cup chopped onions
1 cup chopped green bell pepper
1 lb lean ground turkey breast
1 cup tomato sauce
1 tsp brown sugar
1/2 cup catsup
1 tsp red pepper flakes
2 tsp wine vinegar
1/4 tsp pepper
Directions
Heat the oil in a large skillet and sauté the onion and bell pepper until translucent. Add the turkey and cook about 5 minutes. Drain off any fat.
Add the remaining ingredients and mix well. Simmer 15 minutes and serve on buns.
To reduce the sodium content of this recipe, use salt-free tomato sauce.
Nutritional Information Per Serving: Calories: 239; Protein: 27 g; Fat: 6 g; Sodium: 787 mg; Cholesterol: 68 mg; Carbohydrates: 21 g; Exchanges: 1 Starch; 3 Very Lean Meat; 1 Vegetable
ASPARAGUS POLENTA BAKE
The recipe begins, “If sun-dried tomatoes need to be softened, soak in hot water to cover, 5 to 10 minutes.”
Yield: 6 servings
Source: 1,001 Delicious Recipes for People with Diabetes
View Recipe: http://diabeticgourmet.com/recipes/html/571.shtml
Ingredients
6 ounces portobello mushrooms, thinly sliced
8 ounces asparagus, cut into 1-inch pieces
1-2 teaspoons olive oil
1 package (16 ounces) prepared Italian Herb polenta
1 cup water
1 ounce sun-dried tomatoes (not in oil) (about 8 halves), sliced
1/4 - 1/2 cup (1-2 ounces) shredded Parmesan cheese
Directions
Saute mushrooms and asparagus in oil in large skillet 2 to 3 minutes; cook, covered, until asparagus is crisp-tender, about 5 minutes.
Mash polenta in medium saucepan; mix in water and cook over medium heat, whisking until smooth and hot, about 5 minutes.
Stir in mushrooms and asparagus, and sun-dried tomatoes. Spoon mixture into 4 ramekins or a shallow casserole or quiche dish; sprinkle with Parmesan cheese.
Bake at 425 degrees F. until cheese is browned and polenta puffed, about 20 minutes.
Nutritional Information Per Serving: Calories: 110; Protein: 5 g; Fat: 2 g; Sodium: 94 mg; Cholesterol: 4 mg ; Carbohydrates: 17 g; Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat
TUSCAN CHICKEN BREASTS WITH POLENTA
Find this recipe at: http://diabeticgourmet.com/recipes/html/250.shtml
Servings: 8
Ingredients
4 cups defatted low sodium chicken broth
1 cup yellow cornmeal
1/2 teaspoon garlic powder
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
8 skinless chicken breast halves (3 pounds)
Nonstick cooking spray
Fresh spinach leaves, steamed (optional)
Tuscan Tomato Sauce (recipe follows below)
Directions
In a large nonstick saucepan, heat chicken broth to a boil; slowly stir in cornmeal. Reduce heat to low; cook, stirring frequently, 15 to 20 minutes or until mixture is very thick and pulls away from side of pan. (Mixture may be lumpy.) Pour polenta into greased 9x5-inch loaf pan. Cool; refrigerate 2 to 3 hours or until firm.
Heat oven to 350 degrees F. Combine garlic powder, Italian seasoning, salt and pepper in small bowl; rub on all surfaces of chicken. Arrange chicken, breast side up, in single layer in 13x9-inch baking pan. Bake, uncovered, about 45 minutes or until chicken is no longer pink in center and juices run clear.
Remove polenta from pan; transfer to cutting board. Cut polenta crosswise into 16 slices. Cut slices into triangles, if desired. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Cook polenta about 4 minutes per side or until lightly browned.
Place spinach leaves, if desired, on serving plates. Arrange polenta slices and chicken over spinach; top with Tuscan Tomato Sauce.
TUSCAN TOMATO SAUCE
Makes: About 3 cups
Ingredients
Nonstick cooking spray
1/2 cup chopped onion
2 cloves garlic, minced
8 plum tomatoes, coarsely chopped
1 can (8 ounces) tomato sauce
2 teaspoons dried basil leaves
2 teaspoons dried oregano leaves
2 teaspoons dried rosemary
1/2 teaspoon pepper
Directions
Spray medium nonstick saucepan with cooking spray; heat over medium heat until hot. Add onion and garlic; cook and stir about 5 minutes or until tender.
Stir in tomatoes, tomato sauce, basil, oregano, rosemary and pepper; heat to a boil. Reduce heat to low and simmer, uncovered, about 6 minutes or until desired consistency, stirring occasionally.
Nutritional Information Per Serving: Calories: 240; Protein: 29 g; Fat: 4 g; Sodium: 345 mg; Cholesterol: 69 mg; Carbohydrates: 22 g; Exchanges: 1 Starch/Bread, 2-1/2 Lean Meat, 1-1/2 Vegetable
ASPARAGUS WITH PEANUT SAUCE
Yield: 6 servings
Source: 1,001 Delicious Recipes for People with Diabetes
View Recipe: http://diabeticgourmet.com/recipes/html/567.shtml
Ingredients
2 tablespoons reduced-fat peanut butter
1/4 cup sugar
2-3 tablespoons reduced-sodium tamari soy sauce
3-4 teaspoons rice wine (sake) or dry sherry
1 teaspoon grated gingerroot
1/2 pounds asparagus spears, cooked until crisp-tender, chilled
Directions
Mix peanut butter, sugar, soy sauce, rice wine, and gingerroot until smooth.
Arrange asparagus on serving platter, spoon peanut sauce over.
Nutritional Information Per Serving: Calories: 95; Protein: 5 g; Fat: 2.3 g; Sodium: 246 mg; Cholesterol: 0 mg; Carbohydrates: 15 g; Exchanges: 3 Vegetable, 1/2 Fat
TERIYAKI SESAME VEGETABLES
Yield: 4 Servings
Source: The Best Diabetes Cookbook
View recipe here: http://diabeticgourmet.com/recipes/html/603.shtml
Ingredients
1-1/2 teaspoon vegetable oil
1 teaspoon crushed garlic
Half of a large sweet red or yellow pepper, thinly sliced
Half of a large sweet green pepper, thinly sliced
1-1/2 cups snow peas
1 large carrot, sliced thinly
1/2 teaspoon sesame seeds
Sauce Ingredients:
1 teaspoon crushed garlic
1 tablespoon soya sauce
1 tablespoon rice wine vinegar or white wine vinegar
1/2 teaspoon minced gingerroot
1/2 teaspoon sesame oil
1 tablespoon water
1 tablespoon brown sugar
1-1/2 teaspoons vegetable oil
Directions
Sauce: In a small saucepan, combine garlic, soy sauce, vinegar, ginger, sesame oil, water, sugar and vegetable oil; cook for 3 to 5 minutes or until thickened and syrupy.
In large non-stick skillet, heat oil; saute garlic, red and green peppers, snow peas and carrot, stirring constantly, for 2 minutes.
Add sauce; saute for 2 minutes or just until vegetables are tender-crisp. Place in serving dish and sprinkle with sesame seeds.
Nutritional Information Per Serving: Calories: 128; Protein: 3 g; Fat: 8 g; Sodium: 256 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Carbohydrates: 13 g; Exchanges: 2 Vegetables, 1-1/2 Fat
TURKEY SLOPPY JOES
Find this recipe at: http://diabeticgourmet.com/recipes/html/278.shtml
Source: The New Soul Food Cookbook for People with Diabetes
Yield: 4 servings
Serving size: 1/2 cup
Ingredients
2 tsp canola oil
1 cup chopped onions
1 cup chopped green bell pepper
1 lb lean ground turkey breast
1 cup tomato sauce
1 tsp brown sugar
1/2 cup catsup
1 tsp red pepper flakes
2 tsp wine vinegar
1/4 tsp pepper
Directions
Heat the oil in a large skillet and sauté the onion and bell pepper until translucent. Add the turkey and cook about 5 minutes. Drain off any fat.
Add the remaining ingredients and mix well. Simmer 15 minutes and serve on buns.
To reduce the sodium content of this recipe, use salt-free tomato sauce.
Nutritional Information Per Serving: Calories: 239; Protein: 27 g; Fat: 6 g; Sodium: 787 mg; Cholesterol: 68 mg; Carbohydrates: 21 g; Exchanges: 1 Starch; 3 Very Lean Meat; 1 Vegetable
Wednesday, July 29, 2015
Wednesday Recipes
A little late again today, but at least the recipes are here. Enjoy!
PEACH DUMP CAKE
This comes from Tablespoon.com, and begins, “Quick and simple, this delicious peach cake is the perfect way to enjoy fresh spring peaches. Just dump in the ingredients, bake and serve!” Prep Time: 10 min; Total Time: 60 min; Servings: 16.
To view this online, click here.
Ingredients
6 to 8 ripe peaches, pitted, peeled and sliced
1 (12 oz) can evaporated milk
3 whole eggs
1 cup white sugar
3 teaspoons cinnamon
1 (18.25 oz) Betty Crocker SuperMoist™ white cake mix
1 cup sliced almonds (optional)
3/4 cup butter, melted
8 cups vanilla ice cream, for serving if desired
1 cup salted caramel sauce, for serving if desired
Direction
Preheat oven to 350°F and grease a 9x13-inch baking dish.
In a large bowl, mix peaches, evaporated milk, eggs, sugar and cinnamon until well blended. Spread peach mixture in prepared baking dish. Mixture will be very wet. Sprinkle dry cake mix evenly on top of the batter. (Do not prepare cake batter.)
If adding pecans, sprinkle them over the top of the dry cake mix. Pour melted butter evenly over the top of the cake mix. Bake 50 minutes. Let cool. Top with ice cream and caramel sauce as desired.
VANILLA SCONES
This come from the infamous long-since-forgotten-emailing-list. Makes 8 servings.
2 cups flour
1/3 cup sugar
2 t. baking powder
1/8 t. salt
1/2 cup butter, cut up
2/3 cup whipping cream
1 large egg
1 T. vanilla extract
1 egg white
1 t. water
2 T. sparkling sugar
Combine first 4 ingredients.
Cut butter into flour mixture with pastry blender or fork until crumbly.
Whisk together whipping cream, egg, and vanilla; add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; pat into an 8 1/2 inch circle. Cut into 8 wedges, and place 1 inch apart on a lightly greased baking sheet.
Whisk together egg white and 1 t. water. Brush over tops of scones. Sprinkle with sparkling sugar. Bake at 425 for 15 minutes or until golden brown.
Note: Sparkling sugar has larger crystals that give the scones a festive look. Sparkling sugar is available in stores that carry cake decorating supplies, gourmet grocery stores and on line. Granulated sugar can be substituted for sparkling sugar is desired.
For chocolate sprinkle scones, make the vanilla scones as directed, stirring 1 finely chopped (4 oz) semisweet chocolate bar into the flour mixture before adding the wet ingredients.
TOMATO-MOZZARELLA SALAD
I'm frequently amazed at where I find good recipes. This one is from Florence Fabricant in The New York Times's emailed newsletter. Serves 6 in 20 minutes (not including marinating time).
To view this online, click here.
Ingredients
2 pounds ripe plum tomatoes
1 pound fresh mozzarella cheese
1/3 cup extra-virgin olive oil
1/4 cup finely minced fresh basil
1 tablespoon drained capers
Generous pinch hot red pepper flakes
Freshly ground black pepper
Preparation
Dice the tomatoes into one-inch pieces. Place in a bowl.
Dice the mozzarella into one-half-inch pieces. Add to the tomatoes along with the rest of the ingredients and gently fold everything together.
Allow salad to marinate an hour at room temperature, then serve.
VEGETARIAN BAKED ZITI WITH ZUCCHINI AND SUNDRIED TOMATOES
Sometime I find recipes in places other than cooking sites, such as this one from the GE Appliances site; but then, they do make stoves and refrigerators, so it's not too far a stretch. Anyway, this one begins, “Comfort food you can indulge in without all the guilt. Creamy ricotta cheese teams up with tangy sour cream, shredded mozzarella, and sauteed veggies. When this dish is bubbling away in the oven, you know it's going to be a good night.” Makes 10 servings in 40 minutes.
To view this online, click here.
Ingredients:
16 ounce box ziti or other tubular pasta
1 tablespoon olive oil
1 small onion, chopped
1 medium zucchini, cut into 1/2 inch chunks
2 cloves garlic, minced
1/2 cup sundried tomatoes, chopped
1/4 cup fresh basil, cut into strips
4 cups tomato-based pasta sauce (jarred or homemade)
1 1/2 cup shredded mozzarella cheese
8 ounces sour cream
8 ounces ricotta cheese
1/4 cup Parmesan cheese, grated
Method:
Preheat the oven to 350 degrees F.
Bring a large pot of water to a boil. Add a generous pinch of salt, then add pasta. Cook for about 8 minutes, or approximately 2/3 of the time recommended on the pasta package directions. Drain.
While pasta is cooking, heat olive oil in a large skillet. Add onions and cook until translucent but not brown, 6-8 minutes. Add zucchini and garlic. Cook until zucchini begins to soften but still has a crunch to it, 5-7 minutes. Remove vegetables from heat and set aside.
In a large bowl, combine the sour cream and ricotta. Add the vegetables, sundried tomatoes, basil and cooked pasta. Mix well.
In a 9"x 11" dish, layer half the pasta mixture and top with half the shredded mozzarella. Carefully spread half the tomato sauce over the pasta in a thin layer. Add the remaining pasta and then remaining mozzarella. Spread the rest of the pasta sauce over the top, and finally top with the Parmesan cheese.
Cook for 40 minutes or until the cheese is bubbly.
END OF SUMMER VEGETABLE CASSEROLE
Here's another recipe from GE Appliances site. This one makes 8 servings.
To view this online, click here.
Ingredients:
3 cups seasoned stuffing crumbs
1/3 cup melted butter
2 medium zucchini, chopped
2 medium carrots, shredded
1 small onion, finely chopped
1/2 medium red bell pepper, chopped
1 10-3/4 ounce can cream of chicken soup (can use fat free)
1/2 cup sour cream (can use fat free or reduced fat versions)
Method:
Preheat oven to 350 degrees F.
Mix seasoned stuffing crumbs with melted butter. Combine zucchini, carrots, onion, red bell pepper, cream of chicken soup, sour cream and 1/2 stuffing mixture.
Place in a 9-inch x 13-inch or equivalent size casserole dish. Top with remaining stuffing mixture. Bake for 25 minutes until bubbly.
CROCKPOT ZUCCHINI CHICKEN PARMESAN
Zucchini is one of those vegetables that tends to grow really well. If you have a garden and have planted zucchini, chances are you have an overabundance of the stuff.
This recipe comes from SmileSandwich, and was featured in The Today Show's food email newsletter. (Hint: If you haven't signed up for The Today Show's newsletters, I recommend them, especially – as far as this blog goes – their food newsletter.) Their July 24 newsletter, which concentrates on zucchini, can be viewed by clicking here.
To view this on the SmileSandwich site, click here.
Ingredients
1 1/2 pounds (about 4) chicken breasts, cut into cubes
1 small onion, diced
1 large zucchini, diced
1 green pepper, diced
1 teaspoon garlic, minced (or 1/2 tsp garlic powder)
1/2 teaspoon onion powder
1/4 teaspoon salt (or to taste)
1 tablespoon Italian seasoning
1 1/2 cups pasta or pizza sauce (or tomato sauce)
1 cup low fat shredded cheese
Instructions
Spray your slow cooker with non-stick spray. Combine all ingredients but shredded cheese and stir to combine.
Cover and cook on high for about 3-4 hours or low for about 6-8, or until chicken is cooked through. In the last 30 minutes of cooking, add cheese and cook until it's melted.
Serve over pasta or quinoa sprinkled with Parmesan cheese, if desired.
PEACH DUMP CAKE
This comes from Tablespoon.com, and begins, “Quick and simple, this delicious peach cake is the perfect way to enjoy fresh spring peaches. Just dump in the ingredients, bake and serve!” Prep Time: 10 min; Total Time: 60 min; Servings: 16.
To view this online, click here.
Ingredients
6 to 8 ripe peaches, pitted, peeled and sliced
1 (12 oz) can evaporated milk
3 whole eggs
1 cup white sugar
3 teaspoons cinnamon
1 (18.25 oz) Betty Crocker SuperMoist™ white cake mix
1 cup sliced almonds (optional)
3/4 cup butter, melted
8 cups vanilla ice cream, for serving if desired
1 cup salted caramel sauce, for serving if desired
Direction
Preheat oven to 350°F and grease a 9x13-inch baking dish.
In a large bowl, mix peaches, evaporated milk, eggs, sugar and cinnamon until well blended. Spread peach mixture in prepared baking dish. Mixture will be very wet. Sprinkle dry cake mix evenly on top of the batter. (Do not prepare cake batter.)
If adding pecans, sprinkle them over the top of the dry cake mix. Pour melted butter evenly over the top of the cake mix. Bake 50 minutes. Let cool. Top with ice cream and caramel sauce as desired.
VANILLA SCONES
This come from the infamous long-since-forgotten-emailing-list. Makes 8 servings.
2 cups flour
1/3 cup sugar
2 t. baking powder
1/8 t. salt
1/2 cup butter, cut up
2/3 cup whipping cream
1 large egg
1 T. vanilla extract
1 egg white
1 t. water
2 T. sparkling sugar
Combine first 4 ingredients.
Cut butter into flour mixture with pastry blender or fork until crumbly.
Whisk together whipping cream, egg, and vanilla; add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; pat into an 8 1/2 inch circle. Cut into 8 wedges, and place 1 inch apart on a lightly greased baking sheet.
Whisk together egg white and 1 t. water. Brush over tops of scones. Sprinkle with sparkling sugar. Bake at 425 for 15 minutes or until golden brown.
Note: Sparkling sugar has larger crystals that give the scones a festive look. Sparkling sugar is available in stores that carry cake decorating supplies, gourmet grocery stores and on line. Granulated sugar can be substituted for sparkling sugar is desired.
For chocolate sprinkle scones, make the vanilla scones as directed, stirring 1 finely chopped (4 oz) semisweet chocolate bar into the flour mixture before adding the wet ingredients.
TOMATO-MOZZARELLA SALAD
I'm frequently amazed at where I find good recipes. This one is from Florence Fabricant in The New York Times's emailed newsletter. Serves 6 in 20 minutes (not including marinating time).
To view this online, click here.
Ingredients
2 pounds ripe plum tomatoes
1 pound fresh mozzarella cheese
1/3 cup extra-virgin olive oil
1/4 cup finely minced fresh basil
1 tablespoon drained capers
Generous pinch hot red pepper flakes
Freshly ground black pepper
Preparation
Dice the tomatoes into one-inch pieces. Place in a bowl.
Dice the mozzarella into one-half-inch pieces. Add to the tomatoes along with the rest of the ingredients and gently fold everything together.
Allow salad to marinate an hour at room temperature, then serve.
VEGETARIAN BAKED ZITI WITH ZUCCHINI AND SUNDRIED TOMATOES
Sometime I find recipes in places other than cooking sites, such as this one from the GE Appliances site; but then, they do make stoves and refrigerators, so it's not too far a stretch. Anyway, this one begins, “Comfort food you can indulge in without all the guilt. Creamy ricotta cheese teams up with tangy sour cream, shredded mozzarella, and sauteed veggies. When this dish is bubbling away in the oven, you know it's going to be a good night.” Makes 10 servings in 40 minutes.
To view this online, click here.
Ingredients:
16 ounce box ziti or other tubular pasta
1 tablespoon olive oil
1 small onion, chopped
1 medium zucchini, cut into 1/2 inch chunks
2 cloves garlic, minced
1/2 cup sundried tomatoes, chopped
1/4 cup fresh basil, cut into strips
4 cups tomato-based pasta sauce (jarred or homemade)
1 1/2 cup shredded mozzarella cheese
8 ounces sour cream
8 ounces ricotta cheese
1/4 cup Parmesan cheese, grated
Method:
Preheat the oven to 350 degrees F.
Bring a large pot of water to a boil. Add a generous pinch of salt, then add pasta. Cook for about 8 minutes, or approximately 2/3 of the time recommended on the pasta package directions. Drain.
While pasta is cooking, heat olive oil in a large skillet. Add onions and cook until translucent but not brown, 6-8 minutes. Add zucchini and garlic. Cook until zucchini begins to soften but still has a crunch to it, 5-7 minutes. Remove vegetables from heat and set aside.
In a large bowl, combine the sour cream and ricotta. Add the vegetables, sundried tomatoes, basil and cooked pasta. Mix well.
In a 9"x 11" dish, layer half the pasta mixture and top with half the shredded mozzarella. Carefully spread half the tomato sauce over the pasta in a thin layer. Add the remaining pasta and then remaining mozzarella. Spread the rest of the pasta sauce over the top, and finally top with the Parmesan cheese.
Cook for 40 minutes or until the cheese is bubbly.
END OF SUMMER VEGETABLE CASSEROLE
Here's another recipe from GE Appliances site. This one makes 8 servings.
To view this online, click here.
Ingredients:
3 cups seasoned stuffing crumbs
1/3 cup melted butter
2 medium zucchini, chopped
2 medium carrots, shredded
1 small onion, finely chopped
1/2 medium red bell pepper, chopped
1 10-3/4 ounce can cream of chicken soup (can use fat free)
1/2 cup sour cream (can use fat free or reduced fat versions)
Method:
Preheat oven to 350 degrees F.
Mix seasoned stuffing crumbs with melted butter. Combine zucchini, carrots, onion, red bell pepper, cream of chicken soup, sour cream and 1/2 stuffing mixture.
Place in a 9-inch x 13-inch or equivalent size casserole dish. Top with remaining stuffing mixture. Bake for 25 minutes until bubbly.
CROCKPOT ZUCCHINI CHICKEN PARMESAN
Zucchini is one of those vegetables that tends to grow really well. If you have a garden and have planted zucchini, chances are you have an overabundance of the stuff.
This recipe comes from SmileSandwich, and was featured in The Today Show's food email newsletter. (Hint: If you haven't signed up for The Today Show's newsletters, I recommend them, especially – as far as this blog goes – their food newsletter.) Their July 24 newsletter, which concentrates on zucchini, can be viewed by clicking here.
To view this on the SmileSandwich site, click here.
Ingredients
1 1/2 pounds (about 4) chicken breasts, cut into cubes
1 small onion, diced
1 large zucchini, diced
1 green pepper, diced
1 teaspoon garlic, minced (or 1/2 tsp garlic powder)
1/2 teaspoon onion powder
1/4 teaspoon salt (or to taste)
1 tablespoon Italian seasoning
1 1/2 cups pasta or pizza sauce (or tomato sauce)
1 cup low fat shredded cheese
Instructions
Spray your slow cooker with non-stick spray. Combine all ingredients but shredded cheese and stir to combine.
Cover and cook on high for about 3-4 hours or low for about 6-8, or until chicken is cooked through. In the last 30 minutes of cooking, add cheese and cook until it's melted.
Serve over pasta or quinoa sprinkled with Parmesan cheese, if desired.
Tuesday, July 28, 2015
Tuesday Recipes
Here are today's yummy recipes. While the first two are desserts, the other four have a Mexican flair. And before you try figuring out what Mexican-themed day it is, it's simply one of those just worked out that way things. Enjoy!
DEEP DISH LEMON BLUEBERRY PIE
This comes from Tablespoon.com's newsletter, and begins, “Part blueberry pie, part lemon cheesecake inside two flake pie crusts!” Yum! Prep Time: 20 minutes; Total Time: 6 hr 10 min; Servings: 12
To view this online, click here.
Ingredients
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
12 oz cream cheese, softened
3/4 cup plus 2 teaspoons sugar
1 egg
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
4 cups fresh blueberries
1 tablespoon all-purpose flour
2 teaspoons milk
Directions
Heat oven to 350°F. Unroll 1 pie crust in 9-inch springform pan; press in bottom and up side of pan.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1/2 cup of the sugar. Decrease speed to low; beat in egg, blending just until smooth. Add lemon peel and juice; beat until smooth. Pour into crust-lined pan.
Toss blueberries with 1/4 cup of the sugar and the flour. Spoon on top of cream cheese mixture. Top with second crust; trim any excess crust. Pinch crusts to seal. Turn crust under, and flute. Cut slits in several places in top crust. Brush top crust with milk; sprinkle with remaining 2 teaspoons sugar.
Place foil or cookie sheet on oven rack below middle rack to catch any spillover. Place pie on middle oven rack; bake 45 to 50 minutes or until crust is golden brown and filling is bubbly. Cool 1 hour. Refrigerate about 4 hours or until completely chilled before serving. Cover and refrigerate any remaining pie.
LEMON CHEESECAKE SWIRL BLONDIES
This comes from Tablespoon.com's newsletter. It begins, “If you like lemon bars, you'll love these quick-fix blondies made with Betty Crocker™ sugar cookie mix. The combination of tangy lemon curd and creamy cheesecake makes for one incredible treat!” Prep Time: 20 min; Total Time: 4 hr 0 min; Makes 12 servings
To view this online, click here.
Ingredients1 pouch Betty Crocker™ sugar cookie mix
1/2 cup unsalted butter, softened
1/4 cup sour cream
2 eggs
1 package (8 oz) cream cheese, softened
2 tablespoons granulated sugar
1 jar (10 oz) lemon curd
Powdered sugar
Directions
Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper, leaving a few inches overhanging on each side. Spray with cooking spray; set aside.
In medium bowl, mix cookie mix, softened butter, sour cream and 1 of the eggs. Spread two-thirds of the mixture into pan.
In small bowl, beat cream cheese with remaining egg, the granulated sugar and 2 tablespoons of the lemon curd. Spread mixture evenly over cookie layer. Drop remaining lemon curd by dollops over cream cheese mixture; swirl with a knife. Drop remaining cookie dough by dollops on top.
Bake 35 to 40 minutes or until edges are golden and center is set. Cool completely. Cover with plastic wrap; refrigerate at least 2 hours before cutting and serving. Can be made ahead and refrigerated overnight. Serve sprinkled with powdered sugar.
MEXICAN RICE
This comes from FamilyTime.com, and begins, “A 'side of Mexico' sure to enhance any Mexican meal.” Serves: 8; Prep Time: 5 minutes; Cook Time: 35 minutes
To view this online, click here.
Ingredients
2 tablespoons butter or margarine
1 cup long grain white rice
1/2 cup onion, chopped
2 cloves garlic, finely chopped
1 16-oz. Jar ORTEGA® Thick & Chunky Salsa, medium
1 1/4 cups water
1 large carrot, peeled and shredded
1/2 cup frozen peas, thawed (optional)
Directions
Melt butter in large saucepan over medium heat. Add rice, onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until rice is golden. Stir in salsa, water, carrot and peas. Bring to a boil. Reduce heat to low; cook, covered, for 25 to 30 minutes or until liquid is absorbed and rice is tender.
Note: For a quick-cook Mexican Rice, use 4 cups instant rice instead of 1 cup long-grain white rice, and 2 1/2 cups water instead of 1 1/4 cups water. After salsa mixture comes to a boil, cook for time recommended on instant rice package.
SLOW COOKER MEXICAN CORN
This comes from Tablespoon.com, and begins, “Try this easy summer side for your next BBQ!” Prep Time: 10 min; Total Time: 4 hr. 0 min; Serves 12
To view this online, click here.
Ingredients
1 (12 count) bag Green Giant™ Niblets™ frozen sweet corn
8 tablespoons butter, softened
2-3 ounces Old El Paso™ Green Chiles
2 teaspoons Old El Paso™ taco seasoning mix
Salt and pepper, to taste
Fresh chopped cilantro, for serving
Directions
Add butter to a bowl and mix with the Old El Paso™ Green Chiles and Old El Paso™ Taco Seasoning. Add salt and pepper to taste.
Cut 12 squares of tin foil, big enough to wrap each ear of corn completely.
Place a piece of frozen corn on each square of tin foil. Spread a little flavored butter over each piece of corn. Wrap the pieces of corn up tightly in the foil and place in the bowl of your slow cooker. Turn the slow cooker to Low, cover and cook for 4-5 hours.
Remove the foil and sprinkle with fresh cilantro. Enjoy warm!
MEXICAN CHOCOLATE CAKE
This is from Linda Larsen, About.com's Busy Cooks expert. She writes, "Did you know that the combination of chocolate and cinnamon is a classic Mexican dessert flavor? This fabulous Mexican Chocolate Cake is perfect for a Cinco de Mayo celebration." Prep Time: 25 minutes; Cook Time: 25 minutes; Total Time: 50 minutes; Yield: 16 servings
To view this online, click here.
Ingredients
4 (1 oz.) squares unsweetened chocolate
1/2 cup butter
1 cup hot water
2 cups flour
2 cups sugar
1 tsp. cinnamon
pinch of salt
1/3 cup buttermilk
1-1/4 tsp. soda
2 eggs, beaten
1 tsp. vanilla
2 (1 oz.) squares unsweetened chocolate
1/4 cup butter
8 Tbsp. milk
4 cups powdered sugar
1/4 tsp. cinnamon
2 tsp. vanilla
Preparation
Preheat oven to 350 degrees. In a large saucepan, melt the chocolate and butter in the hot water and bring to a boil. Remove from heat and add flour, sugar, cinnamon, and salt. Mix well with a wire whisk or eggbeater. Then stir in buttermilk, soda, eggs and vanilla and beat until smooth. Pour into 13x9" pan and bake at 350 degrees for 25-30 minutes, until the top springs back when touched with a fingertip. Make the frosting while the cake is in the oven.
While the cake is baking, make the frosting. In a heavy saucepan, melt 2 squares chocolate and 1/4 cup butter together. Add powdered sugar, milk, 1/4 tsp. cinnamon, and 2 tsp. vanilla and beat well. You may need to add more milk or powdered sugar to reach the desired consistency: the frosting should be pourable.
When the cake comes out of the oven, let cool for 15 minutes, then pour the frosting over. Spread if necessary, and let the cake cool.
PUMPKIN CHILI MEXICANA
This comes from the Very Best Baking newsletter from Nestle. Prep time: 10 minutes; Cooking Time: 40 minutes; Makes 6 servings; skill level: easy.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup chopped red bell pepper
1 clove garlic, finely chopped
1 lb. ground turkey
2 cans (14.5 oz each) no-salt-added diced tomatoes, undrained
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (15 oz.) tomato sauce
1 can (15.25 oz.) kidney beans, drained
1 can (4 oz.) diced green chiles
1/2 cup loose-pack frozen whole-kernel corn
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Directions
Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.
DEEP DISH LEMON BLUEBERRY PIE
This comes from Tablespoon.com's newsletter, and begins, “Part blueberry pie, part lemon cheesecake inside two flake pie crusts!” Yum! Prep Time: 20 minutes; Total Time: 6 hr 10 min; Servings: 12
To view this online, click here.
Ingredients
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
12 oz cream cheese, softened
3/4 cup plus 2 teaspoons sugar
1 egg
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
4 cups fresh blueberries
1 tablespoon all-purpose flour
2 teaspoons milk
Directions
Heat oven to 350°F. Unroll 1 pie crust in 9-inch springform pan; press in bottom and up side of pan.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1/2 cup of the sugar. Decrease speed to low; beat in egg, blending just until smooth. Add lemon peel and juice; beat until smooth. Pour into crust-lined pan.
Toss blueberries with 1/4 cup of the sugar and the flour. Spoon on top of cream cheese mixture. Top with second crust; trim any excess crust. Pinch crusts to seal. Turn crust under, and flute. Cut slits in several places in top crust. Brush top crust with milk; sprinkle with remaining 2 teaspoons sugar.
Place foil or cookie sheet on oven rack below middle rack to catch any spillover. Place pie on middle oven rack; bake 45 to 50 minutes or until crust is golden brown and filling is bubbly. Cool 1 hour. Refrigerate about 4 hours or until completely chilled before serving. Cover and refrigerate any remaining pie.
LEMON CHEESECAKE SWIRL BLONDIES
This comes from Tablespoon.com's newsletter. It begins, “If you like lemon bars, you'll love these quick-fix blondies made with Betty Crocker™ sugar cookie mix. The combination of tangy lemon curd and creamy cheesecake makes for one incredible treat!” Prep Time: 20 min; Total Time: 4 hr 0 min; Makes 12 servings
To view this online, click here.
Ingredients1 pouch Betty Crocker™ sugar cookie mix
1/2 cup unsalted butter, softened
1/4 cup sour cream
2 eggs
1 package (8 oz) cream cheese, softened
2 tablespoons granulated sugar
1 jar (10 oz) lemon curd
Powdered sugar
Directions
Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper, leaving a few inches overhanging on each side. Spray with cooking spray; set aside.
In medium bowl, mix cookie mix, softened butter, sour cream and 1 of the eggs. Spread two-thirds of the mixture into pan.
In small bowl, beat cream cheese with remaining egg, the granulated sugar and 2 tablespoons of the lemon curd. Spread mixture evenly over cookie layer. Drop remaining lemon curd by dollops over cream cheese mixture; swirl with a knife. Drop remaining cookie dough by dollops on top.
Bake 35 to 40 minutes or until edges are golden and center is set. Cool completely. Cover with plastic wrap; refrigerate at least 2 hours before cutting and serving. Can be made ahead and refrigerated overnight. Serve sprinkled with powdered sugar.
MEXICAN RICE
This comes from FamilyTime.com, and begins, “A 'side of Mexico' sure to enhance any Mexican meal.” Serves: 8; Prep Time: 5 minutes; Cook Time: 35 minutes
To view this online, click here.
Ingredients
2 tablespoons butter or margarine
1 cup long grain white rice
1/2 cup onion, chopped
2 cloves garlic, finely chopped
1 16-oz. Jar ORTEGA® Thick & Chunky Salsa, medium
1 1/4 cups water
1 large carrot, peeled and shredded
1/2 cup frozen peas, thawed (optional)
Directions
Melt butter in large saucepan over medium heat. Add rice, onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until rice is golden. Stir in salsa, water, carrot and peas. Bring to a boil. Reduce heat to low; cook, covered, for 25 to 30 minutes or until liquid is absorbed and rice is tender.
Note: For a quick-cook Mexican Rice, use 4 cups instant rice instead of 1 cup long-grain white rice, and 2 1/2 cups water instead of 1 1/4 cups water. After salsa mixture comes to a boil, cook for time recommended on instant rice package.
SLOW COOKER MEXICAN CORN
This comes from Tablespoon.com, and begins, “Try this easy summer side for your next BBQ!” Prep Time: 10 min; Total Time: 4 hr. 0 min; Serves 12
To view this online, click here.
Ingredients
1 (12 count) bag Green Giant™ Niblets™ frozen sweet corn
8 tablespoons butter, softened
2-3 ounces Old El Paso™ Green Chiles
2 teaspoons Old El Paso™ taco seasoning mix
Salt and pepper, to taste
Fresh chopped cilantro, for serving
Directions
Add butter to a bowl and mix with the Old El Paso™ Green Chiles and Old El Paso™ Taco Seasoning. Add salt and pepper to taste.
Cut 12 squares of tin foil, big enough to wrap each ear of corn completely.
Place a piece of frozen corn on each square of tin foil. Spread a little flavored butter over each piece of corn. Wrap the pieces of corn up tightly in the foil and place in the bowl of your slow cooker. Turn the slow cooker to Low, cover and cook for 4-5 hours.
Remove the foil and sprinkle with fresh cilantro. Enjoy warm!
MEXICAN CHOCOLATE CAKE
This is from Linda Larsen, About.com's Busy Cooks expert. She writes, "Did you know that the combination of chocolate and cinnamon is a classic Mexican dessert flavor? This fabulous Mexican Chocolate Cake is perfect for a Cinco de Mayo celebration." Prep Time: 25 minutes; Cook Time: 25 minutes; Total Time: 50 minutes; Yield: 16 servings
To view this online, click here.
Ingredients
4 (1 oz.) squares unsweetened chocolate
1/2 cup butter
1 cup hot water
2 cups flour
2 cups sugar
1 tsp. cinnamon
pinch of salt
1/3 cup buttermilk
1-1/4 tsp. soda
2 eggs, beaten
1 tsp. vanilla
2 (1 oz.) squares unsweetened chocolate
1/4 cup butter
8 Tbsp. milk
4 cups powdered sugar
1/4 tsp. cinnamon
2 tsp. vanilla
Preparation
Preheat oven to 350 degrees. In a large saucepan, melt the chocolate and butter in the hot water and bring to a boil. Remove from heat and add flour, sugar, cinnamon, and salt. Mix well with a wire whisk or eggbeater. Then stir in buttermilk, soda, eggs and vanilla and beat until smooth. Pour into 13x9" pan and bake at 350 degrees for 25-30 minutes, until the top springs back when touched with a fingertip. Make the frosting while the cake is in the oven.
While the cake is baking, make the frosting. In a heavy saucepan, melt 2 squares chocolate and 1/4 cup butter together. Add powdered sugar, milk, 1/4 tsp. cinnamon, and 2 tsp. vanilla and beat well. You may need to add more milk or powdered sugar to reach the desired consistency: the frosting should be pourable.
When the cake comes out of the oven, let cool for 15 minutes, then pour the frosting over. Spread if necessary, and let the cake cool.
PUMPKIN CHILI MEXICANA
This comes from the Very Best Baking newsletter from Nestle. Prep time: 10 minutes; Cooking Time: 40 minutes; Makes 6 servings; skill level: easy.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup chopped red bell pepper
1 clove garlic, finely chopped
1 lb. ground turkey
2 cans (14.5 oz each) no-salt-added diced tomatoes, undrained
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (15 oz.) tomato sauce
1 can (15.25 oz.) kidney beans, drained
1 can (4 oz.) diced green chiles
1/2 cup loose-pack frozen whole-kernel corn
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Directions
Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.
Monday, July 27, 2015
Meatless Monday
I'm a little late posting this today (I usually try posting before noon, eastern US time), but not too bad. In the meantime, here are today's vegetarian offerings. Enjoy!
BERRY-APRICOT SALSA
This comes from the July/August 2014 issue of Vegetarian Times. It begins, “Not all salsas have to be savory. Try this sweet concoction as a toppy for yogurt or pancakes, or spoon some into the center of a small melon half or over ice cream for dessert.” Makes 1 1/ 2 cups in 30 minutes or less.
To view this online, click here.
1 cup raspberries, divided
2 Tbs. apricot preserves
1 cup diced fresh apricots, nectarines, or peaches
1 cup fresh blackberries
3 Tbs. chopped candied ginger
Mash 4 raspberries in medium bowl, then stir in apricot preserves to make sauce base.
Add fresh apricots, remaining raspberries, blackberries, and ginger. Toss to coat, being careful to keep berries intact. Season with salt and pepper, if desired.
Let salsa stand 5 to 10 minutes to allow flavors to meld.
nutritional information Per 1/4-cup: Calories: 66; Protein: 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 16 g; Cholesterol: 0 mg; Sodium: 5 mg; Fiber: 3 g; Sugar: 9 g; Vegan; Gluten-Free
VEGETARIAN CURRIED CORN SOUP
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “A healthy a delicious recipe for curried corn soup topped with cheddar cheese and filled with flavorful shallots and spices. To make it vegan and lower in fat, simply omit the cheddar cheese, or use a dairy-free vegan cheese substitute.
“This curried corn and cheddar soup recipe is made with bell peppers, shallots, fresh or frozen corn, curry powder, and a bit of soy milk and cheddar cheese, and comes from the Soy Foods Council.
“Be sure to use a gluten-free or homemade vegetable broth, and this corn and cheese soup will be gluten-free too.”
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 3-4 servings
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1/4 cup minced shallots
2 tsp curry powder, or to taste
1/2 tsp salt
3 cups fresh corn or one 16-ounce bag frozen corn, thawed (about 3 cups)
1 cup vegetable stock
1/2 tsp freshly ground pepper, or to taste
3 cups plain soymilk (or another non-dairy milk substitute), divided
1/2 cup shredded cheddar cheese, divided
Preparation
Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the bell peppers; cook, stirring occasionally, until tender, about 4 minutes.
Add the shallots during the last minute; stir until tender but not browned. Add the curry powder and salt; stir for 1 minute.
Stir in the corn, vegetable stock, and pepper. Bring to a boil, reduce the heat to medium; cover and cook until the vegetables are tender, about 5 minutes.
Transfer 2 cups of the corn mixture to a blender or food processor. Add 1 cup of the soymilk. Process until the mixture is nearly smooth.
Pour the puréed mixture into the saucepan; stir in the remaining soymilk. Stir gently over medium heat until the mixture is heated through, about 5 minutes.
Sprinkle each serving with 2 tablespoons cheese.
Nutritional information: CALORIES 326 (47% from fat); Fat 17g (sat 3.9g, mono 5g, poly 7g); Protein 14.9g; Carbohydrate 35.7g; Fiber 6g; Cholesterol 16mg; Iron 1.4mg; Sodium 594mg; Calcium 60mg
SUMMER GUMBO
This comes from the June 2014 issue of Vegetarian Times, page 34. It begins, “Rather than use meat substitutes, we turned to pecans to give this gumbo its 'meaty' heft and a hit of protein. As they cook, the pecans become tender and chewy while lending the sauce a hint of nutty flavor. Feel free to spice things up with extra Cajun seasoning and hot sauce.” Serves 6.
To view this online, click here.
1/4 cup vegetable oil
1/4 cup glutinous rice flour
1 small green bell pepper, diced (1 cup)
1 small onion, diced (1 cup)
1 cup diced celery
2-3 Tbs. Cajun seasoning
2 cups low-sodium vegetable broth
2 Tbs. tomato paste
2 cloves garlic, minced (2 tsp.)
1 cup raw pecan halves
2 small yellow squash or zucchini, cut into 3/4-inch chunks (1 1/2 cups)
1 1/2 cups halved radishes
6 medium carrots, cut into 1/2-inch lengths (1 1/2 cups)
1 cup frozen cut okra or 1 1/2 cups fresh okra pods, cut 1/2-inch thick
3 cups cooked brown or white rice
6 green onions, thinly sliced (2/3 cup)
Heat oil in large saucepan or Dutch oven over medium heat. Stir in glutinous rice flour until smooth paste forms. Cook 8 to 10 minutes, or until roux is caramel-colored, stirring constantly.
Add bell pepper, onion, and celery, and stir to coat with roux. Stir in 1 cup water and Cajun seasoning, and simmer 1 to 2 minutes, scraping up any stuck-on bits from bottom of pot. Stir in broth, 2 more cups water, tomato paste, and garlic, and season with salt, if desired. Add pecans. Cover, reduce heat to medium-low, and simmer 30 minutes, stirring occasionally.
Add squash, radishes, carrots, and okra. Cover, and simmer 15 to 20 minutes more, or until vegetables are tender and sauce is thick and glistening. Serve gumbo over rice, and sprinkle with green onions.
nutritional information per 1 1/2-cup serving: Calaories: 394; Protein: 7g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 43 mg; Cholesterol: 0 mg; Sodium: 779 mg; Fiber: 7 g; Sugar: 7 g; Vegan; Gluten-Free
ALMOND JOY
This yummy recipe comes from the April 2005 issue of Vegetarian Times. While I love most of the recipes I find in Vegetarian Times, some of them really stand out, as far as I'm concerned; this is one of them. It begins, “As delicious as a candy bar, this delicate dessert whips up in an instant. Use prepared chocolate syrup to garnish the cake. If you really want to fancy it up, make your own fudge sauce, and drizzle it on before serving.” Serves 8 in 30 minutes or less.
To view this online, click here.
1 14-oz. premade angel food cake
2 12-oz. pkg. soft silken tofu
4 Tbs. confectioners’ sugar
1 Tbs. almond extract, or to taste
1 8-oz. pkg. almond paste
2 cups sliced almonds, toasted, for garnish
Chocolate syrup, as desired
Tear angel food cake into about 2×4-inch rectangles, and put about half of them into 3-quart serving dish.
Put tofu, sugar, almond extract and almond paste into blender or food processor, and purée until smooth. Pour half mixture over cake pieces, and top with remaining cake. Pour remaining mixture over cake, and garnish with almonds and drizzles of chocolate syrup. Chill, or serve immediately.
nutritional information Per SERVING: Calories: 470; Protein: 15 g; Total Fat: 23 g; Saturated Fat: 2 g; Carbohydrates: 53 g; Sodium: 380 mg; Fiber: 5 g; Sugar: 16 g
GRILLED AMERICAN SANDWICH
This is also from the April 2005 issue of Vegetarian Times. This one begins, “Inspired by the beloved Monte Cristo—a French toast sandwich typically with a savory filling of ham, turkey or chicken and melted cheese—our unusual brunch version merits applause. The addition of strawberry jam may sound odd, but trust us: The effect is delicious.” Serves 4 in 30 minutes or less.
To view this online, click here.
3 large eggs
1/2 cup skim milk
2 tsp. vanilla extract
4 slices whole wheat bread
4 2-oz. slices soy “sausage” roll
4 slices vegan Swiss or cheddar cheese
4 Tbs. strawberry jam
4 or more large strawberries, sliced, for garnish
Sprinkling confectioners’ sugar
Beat together eggs, milk and vanilla in large baking pan. Soak bread in egg mixture 5 minutes, turning several times to ensure even absorption.
Meanwhile, spray 10-inch nonstick skillet with nonstick cooking spray, press “sausage” slices flat to fit circumference of bread and cook in skillet 2 minutes; turn, and brown second side. Remove from skillet, and set aside.
Respray skillet, and cook all bread on one side over medium heat. Turn bread, and layer “sausage” slice, cheese slice and remaining “sausage” slice on inside of cooked sides of 2 slices. Top filling with cooked sides of bread, making a sandwich, with uncooked sides facing out. Brown bottom slices, and, using spatula, turn sandwiches over to brown top slices. Press down on sandwiches with spatula, and when bottoms are golden, turn again and cook 2 minutes more, or until cheese begins to melt.
Put sandwiches on plates, top each with 1 Tbs. strawberry jam and strawberries. Sprinkle with confectioners’ sugar.
nutritional information Per SERVING: Calories: 310; Protein: 20 g; Total Fat: 10 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Cholesterol: 160 mg; Sodium: 680 mg; Fiber: 4 g; Sugar: 20 g
TOMATO-AND-WATERMELON SALAD
This came from Sam Sifton in an emailed newsletter from The New York Times. It begins, “Summer in a bowl: salty and sweet, with a hint of acidity. Makie it with the best tomatoes you can find, a cold watermelon, less dressing than you would think and, if you can find it, Bulgarian feta.” Makes 6 to 8 servings in 15 minutes.
To view this online, click here.
Ingredients
4 to 6 large tomatoes, ideally heirloom varieties, cut into 1 1/4-inch cubes
1 small seedless watermelon, cut into 1 1/4-inch cubes
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper to taste
1 cup feta cheese, torn into large crumbles
Preparation
Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing.
Whisk together the oil and vinegar and season with salt and pepper to taste.
Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.
BERRY-APRICOT SALSA
This comes from the July/August 2014 issue of Vegetarian Times. It begins, “Not all salsas have to be savory. Try this sweet concoction as a toppy for yogurt or pancakes, or spoon some into the center of a small melon half or over ice cream for dessert.” Makes 1 1/ 2 cups in 30 minutes or less.
To view this online, click here.
1 cup raspberries, divided
2 Tbs. apricot preserves
1 cup diced fresh apricots, nectarines, or peaches
1 cup fresh blackberries
3 Tbs. chopped candied ginger
Mash 4 raspberries in medium bowl, then stir in apricot preserves to make sauce base.
Add fresh apricots, remaining raspberries, blackberries, and ginger. Toss to coat, being careful to keep berries intact. Season with salt and pepper, if desired.
Let salsa stand 5 to 10 minutes to allow flavors to meld.
nutritional information Per 1/4-cup: Calories: 66; Protein: 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 16 g; Cholesterol: 0 mg; Sodium: 5 mg; Fiber: 3 g; Sugar: 9 g; Vegan; Gluten-Free
VEGETARIAN CURRIED CORN SOUP
This comes from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “A healthy a delicious recipe for curried corn soup topped with cheddar cheese and filled with flavorful shallots and spices. To make it vegan and lower in fat, simply omit the cheddar cheese, or use a dairy-free vegan cheese substitute.
“This curried corn and cheddar soup recipe is made with bell peppers, shallots, fresh or frozen corn, curry powder, and a bit of soy milk and cheddar cheese, and comes from the Soy Foods Council.
“Be sure to use a gluten-free or homemade vegetable broth, and this corn and cheese soup will be gluten-free too.”
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 3-4 servings
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1/4 cup minced shallots
2 tsp curry powder, or to taste
1/2 tsp salt
3 cups fresh corn or one 16-ounce bag frozen corn, thawed (about 3 cups)
1 cup vegetable stock
1/2 tsp freshly ground pepper, or to taste
3 cups plain soymilk (or another non-dairy milk substitute), divided
1/2 cup shredded cheddar cheese, divided
Preparation
Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the bell peppers; cook, stirring occasionally, until tender, about 4 minutes.
Add the shallots during the last minute; stir until tender but not browned. Add the curry powder and salt; stir for 1 minute.
Stir in the corn, vegetable stock, and pepper. Bring to a boil, reduce the heat to medium; cover and cook until the vegetables are tender, about 5 minutes.
Transfer 2 cups of the corn mixture to a blender or food processor. Add 1 cup of the soymilk. Process until the mixture is nearly smooth.
Pour the puréed mixture into the saucepan; stir in the remaining soymilk. Stir gently over medium heat until the mixture is heated through, about 5 minutes.
Sprinkle each serving with 2 tablespoons cheese.
Nutritional information: CALORIES 326 (47% from fat); Fat 17g (sat 3.9g, mono 5g, poly 7g); Protein 14.9g; Carbohydrate 35.7g; Fiber 6g; Cholesterol 16mg; Iron 1.4mg; Sodium 594mg; Calcium 60mg
SUMMER GUMBO
This comes from the June 2014 issue of Vegetarian Times, page 34. It begins, “Rather than use meat substitutes, we turned to pecans to give this gumbo its 'meaty' heft and a hit of protein. As they cook, the pecans become tender and chewy while lending the sauce a hint of nutty flavor. Feel free to spice things up with extra Cajun seasoning and hot sauce.” Serves 6.
To view this online, click here.
1/4 cup vegetable oil
1/4 cup glutinous rice flour
1 small green bell pepper, diced (1 cup)
1 small onion, diced (1 cup)
1 cup diced celery
2-3 Tbs. Cajun seasoning
2 cups low-sodium vegetable broth
2 Tbs. tomato paste
2 cloves garlic, minced (2 tsp.)
1 cup raw pecan halves
2 small yellow squash or zucchini, cut into 3/4-inch chunks (1 1/2 cups)
1 1/2 cups halved radishes
6 medium carrots, cut into 1/2-inch lengths (1 1/2 cups)
1 cup frozen cut okra or 1 1/2 cups fresh okra pods, cut 1/2-inch thick
3 cups cooked brown or white rice
6 green onions, thinly sliced (2/3 cup)
Heat oil in large saucepan or Dutch oven over medium heat. Stir in glutinous rice flour until smooth paste forms. Cook 8 to 10 minutes, or until roux is caramel-colored, stirring constantly.
Add bell pepper, onion, and celery, and stir to coat with roux. Stir in 1 cup water and Cajun seasoning, and simmer 1 to 2 minutes, scraping up any stuck-on bits from bottom of pot. Stir in broth, 2 more cups water, tomato paste, and garlic, and season with salt, if desired. Add pecans. Cover, reduce heat to medium-low, and simmer 30 minutes, stirring occasionally.
Add squash, radishes, carrots, and okra. Cover, and simmer 15 to 20 minutes more, or until vegetables are tender and sauce is thick and glistening. Serve gumbo over rice, and sprinkle with green onions.
nutritional information per 1 1/2-cup serving: Calaories: 394; Protein: 7g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 43 mg; Cholesterol: 0 mg; Sodium: 779 mg; Fiber: 7 g; Sugar: 7 g; Vegan; Gluten-Free
ALMOND JOY
This yummy recipe comes from the April 2005 issue of Vegetarian Times. While I love most of the recipes I find in Vegetarian Times, some of them really stand out, as far as I'm concerned; this is one of them. It begins, “As delicious as a candy bar, this delicate dessert whips up in an instant. Use prepared chocolate syrup to garnish the cake. If you really want to fancy it up, make your own fudge sauce, and drizzle it on before serving.” Serves 8 in 30 minutes or less.
To view this online, click here.
1 14-oz. premade angel food cake
2 12-oz. pkg. soft silken tofu
4 Tbs. confectioners’ sugar
1 Tbs. almond extract, or to taste
1 8-oz. pkg. almond paste
2 cups sliced almonds, toasted, for garnish
Chocolate syrup, as desired
Tear angel food cake into about 2×4-inch rectangles, and put about half of them into 3-quart serving dish.
Put tofu, sugar, almond extract and almond paste into blender or food processor, and purée until smooth. Pour half mixture over cake pieces, and top with remaining cake. Pour remaining mixture over cake, and garnish with almonds and drizzles of chocolate syrup. Chill, or serve immediately.
nutritional information Per SERVING: Calories: 470; Protein: 15 g; Total Fat: 23 g; Saturated Fat: 2 g; Carbohydrates: 53 g; Sodium: 380 mg; Fiber: 5 g; Sugar: 16 g
GRILLED AMERICAN SANDWICH
This is also from the April 2005 issue of Vegetarian Times. This one begins, “Inspired by the beloved Monte Cristo—a French toast sandwich typically with a savory filling of ham, turkey or chicken and melted cheese—our unusual brunch version merits applause. The addition of strawberry jam may sound odd, but trust us: The effect is delicious.” Serves 4 in 30 minutes or less.
To view this online, click here.
3 large eggs
1/2 cup skim milk
2 tsp. vanilla extract
4 slices whole wheat bread
4 2-oz. slices soy “sausage” roll
4 slices vegan Swiss or cheddar cheese
4 Tbs. strawberry jam
4 or more large strawberries, sliced, for garnish
Sprinkling confectioners’ sugar
Beat together eggs, milk and vanilla in large baking pan. Soak bread in egg mixture 5 minutes, turning several times to ensure even absorption.
Meanwhile, spray 10-inch nonstick skillet with nonstick cooking spray, press “sausage” slices flat to fit circumference of bread and cook in skillet 2 minutes; turn, and brown second side. Remove from skillet, and set aside.
Respray skillet, and cook all bread on one side over medium heat. Turn bread, and layer “sausage” slice, cheese slice and remaining “sausage” slice on inside of cooked sides of 2 slices. Top filling with cooked sides of bread, making a sandwich, with uncooked sides facing out. Brown bottom slices, and, using spatula, turn sandwiches over to brown top slices. Press down on sandwiches with spatula, and when bottoms are golden, turn again and cook 2 minutes more, or until cheese begins to melt.
Put sandwiches on plates, top each with 1 Tbs. strawberry jam and strawberries. Sprinkle with confectioners’ sugar.
nutritional information Per SERVING: Calories: 310; Protein: 20 g; Total Fat: 10 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Cholesterol: 160 mg; Sodium: 680 mg; Fiber: 4 g; Sugar: 20 g
TOMATO-AND-WATERMELON SALAD
This came from Sam Sifton in an emailed newsletter from The New York Times. It begins, “Summer in a bowl: salty and sweet, with a hint of acidity. Makie it with the best tomatoes you can find, a cold watermelon, less dressing than you would think and, if you can find it, Bulgarian feta.” Makes 6 to 8 servings in 15 minutes.
To view this online, click here.
Ingredients
4 to 6 large tomatoes, ideally heirloom varieties, cut into 1 1/4-inch cubes
1 small seedless watermelon, cut into 1 1/4-inch cubes
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper to taste
1 cup feta cheese, torn into large crumbles
Preparation
Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing.
Whisk together the oil and vinegar and season with salt and pepper to taste.
Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.
Friday, July 24, 2015
Friday Food
Finally, Friday! Here are six recipes to help you through the weekend. Enjoy!
CHERRY VANILLA CRISP
This comes from The Baker Chick. I absolutely love her newsletter; if you haven't signed up to receive it, you should! Really nice recipes, some talk about each recipe, etc. (Yes, this is an endorcement; no, I'm not getting compensated for that.)
Anyway, this recipe yields 8 to 10 servings.
To view this online, click here.
Ingredients
4 cups fresh pitted cherries
1/4-1/2 cup granulated sugar*
2 tablespoons cornstarch
1 tablespoon vanilla bean paste or extract
1 stick plus 1 tablespoon of butter, melted (9 tablespoons)
3/4 cup brown sugar
3/4 cup old-fashioned whole-rolled oats (not quick cook or instant)
3/4 cup all-purpose flour
pinch of cinnamon
pinch of salt
Instructions
Preheat oven to 350F.
In an 8x8 baking dish or 9 inch pie dish, gently toss together the cherries, sugar, cornstarch and vanilla.
In a small bowl, toss together the brown sugar, oats, flour, cinnamon, pinch of salt and melted butter. Stir with a fork until evenly moistened and crumbly. Sprinkle over the cherries.
Place baking dish on top of a cookie sheet to prevent drips. Bake for 45-55 minutes, or until fruit is bubbly and the topping is crispy and golden.
Serve warm with vanilla ice cream!
GROWN UP MAC AND CHEESE
This comes from Ina Garten, The Food Network's Barefoot Contessa. Total Time: 1 hr 10 min; Prep: 10 min; Cook: 1 hr; Yield: 2 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/grown-up-mac-and-cheese-recipe.print.html?oc=linkback
Ingredients
4 ounces thick-sliced bacon
Vegetable oil
Kosher salt
2 cups elbow macaroni or cavatappi
1 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 ounces Gruyere cheese, grated
3 ounces extra-sharp Cheddar, grated
2 ounces blue cheese, such as Roquefort, crumbled
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
2 slices white sandwich bread, crusts removed
2 tablespoons freshly chopped basil leaves
Directions
Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
BERRY RHUBARB CRUMB PIE
This comes from The Baker Chick. Yields 1 9-inch pie.
To view this online, click here.
Ingredients
1 Single Layer of Pie Crust
6 cups of berries, sliced if needed (I used strawberries, raspberries and blackberries)
1 cup of diced rhubarb
zest of 1 lemon
1 cup sugar
1/4 cup instant tapioca
heavy cream or milk for brushing on the crust
For the topping:
1 cup flour
1/3 cup brown sugar
3 1/2 tablespoons butter, melted
Instructions
Preheat oven to 425F. In a large bowl gently toss the berries with the tapioca, sugar, and lemon zest- set aside.
Roll the Pie Crusts out to an 11 inch round and drape it into a 9 inch pie dish. Trim and crimp the edges. Pour the berries into the crust.
In a medium-sized bowl, combine the flour, brown sugar, and butter. Stir together until crumbly. Sprinkle over the top of the pie.
Bake at 425F for 15 minutes and then reduce the heat to 350F. Bake for another 30-35 minutes or until the crust and crumble are golden. (I suggest placing a cookie sheet under the pie to catch any juicy drips.)
Let the pie cool before slicing. (The cooler the pie, the more solid the slice will be!)
MEXICAN RICE
This comes from FamilyTime.com, and begins, “A 'side of Mexico' sure to enhance any Mexican meal.” Serves: 8; Prep Time: 5 minutes; Cook Time: 35 minutes
To view this online, click here.
Ingredients
2 tablespoons butter or margarine
1 cup long grain white rice
1/2 cup onion, chopped
2 cloves garlic, finely chopped
1 16-oz. Jar ORTEGA® Thick & Chunky Salsa, medium
1 1/4 cups water
1 large carrot, peeled and shredded
1/2 cup frozen peas, thawed (optional)
Directions
Melt butter in large saucepan over medium heat. Add rice, onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until rice is golden. Stir in salsa, water, carrot and peas. Bring to a boil. Reduce heat to low; cook, covered, for 25 to 30 minutes or until liquid is absorbed and rice is tender.
Note: For a quick-cook Mexican Rice, use 4 cups instant rice instead of 1 cup long-grain white rice, and 2 1/2 cups water instead of 1 1/4 cups water. After salsa mixture comes to a boil, cook for time recommended on instant rice package.
ROSEMARY RATATOUILLE FRITTATA
This one starts off, "Most ratatouille recipes call for seasoning the vegetable combination with a blend of herbs. Here, the mixture is flavored simply with fresh rosemary so that the vegetables take center stage." It can be viewed online here.
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
2 tsp. finely chopped fresh rosemary, plus 4 small sprigs for garnish
1 small Japanese eggplant (4 oz.), cubed
1 small zucchini (4 oz.), cubed
1 small onion, diced (1 cup)
1/2 large red bell pepper, cubed
1/2 cup canned crushed tomatoes
2 1/2 tsp. red wine vinegar, divided
8 large eggs
Preheat oven to 400°F. Coat ovenproof nonstick skillet with cooking spray. Add oil; heat over medium-high heat. Add garlic and chopped rosemary. Cook 30 seconds. Add eggplant, zucchini, onion, and bell pepper. Sauté 2 minutes. Add tomatoes, 1 tsp. vinegar, and 1/2 cup water. Cover; cook 8 minutes.
Whisk together eggs and remaining 1 1/2 tsp. vinegar in bowl.
Scrape ratatouille into bowl. Recoat skillet with cooking spray, and return to medium-high heat. Pour in eggs, and cook 1 minute. Spoon 2 cups ratatouille over eggs. (Reserve any remaining ratatouille for another use.) Place skillet in oven, and bake 8 minutes, or until set.
Loosen frittata from skillet using heat-proof spatula. Slide out onto platter. Cut into 4 wedges, garnish each with rosemary sprig, and serve.
nutritional information Per Wedge: Calories: 219; Protein: 14 g; Total Fat: 15 g; Saturated Fat: 4 g; Carbohydrates: 8 g; Cholesterol: 372 mg; Sodium: 172 mg; Fiber: 2 g; Sugar: 3 g; Gluten-Free
CHICKEN CORDON BLEU
Thi begins, “This recipe was once the ultimate in gourmet dining. The ham-and-cheese stuffed chicken breasts are still delicious in their low-fat form!”
Serves: 6
Source: 1,001 Recipes For People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/318.shtml
Ingredients
6 boneless, skinless chicken breast halves (4 ounces each)
4 ounces sliced fat-free Swiss cheese
3 ounces lean smoked ham
Flour
2 egg whites, beaten
1/3 cup unseasoned dry bread crumbs
Vegetable cooking spray
Directions
Pound chicken breasts with flat side of meat mallet until very thin and even in thickness. Layer cheese and ham on chicken breasts, cutting to fit. Roll up chicken and secure with toothpicks.
Coat chicken rolls lightly with flour; dip in egg whites and coat in bread crumbs. Spray rolls generously with cooking spray and cook in skillet over medium heat until browned on all sides, 8 to 10 minutes.
Place chicken in baking pan. Bake at 350 degrees, uncovered, until cooked through, about 30 minutes.
Nutritional Information Per Serving: Calories: 210; Protein: 34.6 g; Fat: 3.9 g; Sodium: 540 mg; Cholesterol: 73.2 mg; Carbohydrates: 6.3 g; Exchanges: 4 Meat
CHERRY VANILLA CRISP
This comes from The Baker Chick. I absolutely love her newsletter; if you haven't signed up to receive it, you should! Really nice recipes, some talk about each recipe, etc. (Yes, this is an endorcement; no, I'm not getting compensated for that.)
Anyway, this recipe yields 8 to 10 servings.
To view this online, click here.
Ingredients
4 cups fresh pitted cherries
1/4-1/2 cup granulated sugar*
2 tablespoons cornstarch
1 tablespoon vanilla bean paste or extract
1 stick plus 1 tablespoon of butter, melted (9 tablespoons)
3/4 cup brown sugar
3/4 cup old-fashioned whole-rolled oats (not quick cook or instant)
3/4 cup all-purpose flour
pinch of cinnamon
pinch of salt
Instructions
Preheat oven to 350F.
In an 8x8 baking dish or 9 inch pie dish, gently toss together the cherries, sugar, cornstarch and vanilla.
In a small bowl, toss together the brown sugar, oats, flour, cinnamon, pinch of salt and melted butter. Stir with a fork until evenly moistened and crumbly. Sprinkle over the cherries.
Place baking dish on top of a cookie sheet to prevent drips. Bake for 45-55 minutes, or until fruit is bubbly and the topping is crispy and golden.
Serve warm with vanilla ice cream!
GROWN UP MAC AND CHEESE
This comes from Ina Garten, The Food Network's Barefoot Contessa. Total Time: 1 hr 10 min; Prep: 10 min; Cook: 1 hr; Yield: 2 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/grown-up-mac-and-cheese-recipe.print.html?oc=linkback
Ingredients
4 ounces thick-sliced bacon
Vegetable oil
Kosher salt
2 cups elbow macaroni or cavatappi
1 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 ounces Gruyere cheese, grated
3 ounces extra-sharp Cheddar, grated
2 ounces blue cheese, such as Roquefort, crumbled
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
2 slices white sandwich bread, crusts removed
2 tablespoons freshly chopped basil leaves
Directions
Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
BERRY RHUBARB CRUMB PIE
This comes from The Baker Chick. Yields 1 9-inch pie.
To view this online, click here.
Ingredients
1 Single Layer of Pie Crust
6 cups of berries, sliced if needed (I used strawberries, raspberries and blackberries)
1 cup of diced rhubarb
zest of 1 lemon
1 cup sugar
1/4 cup instant tapioca
heavy cream or milk for brushing on the crust
For the topping:
1 cup flour
1/3 cup brown sugar
3 1/2 tablespoons butter, melted
Instructions
Preheat oven to 425F. In a large bowl gently toss the berries with the tapioca, sugar, and lemon zest- set aside.
Roll the Pie Crusts out to an 11 inch round and drape it into a 9 inch pie dish. Trim and crimp the edges. Pour the berries into the crust.
In a medium-sized bowl, combine the flour, brown sugar, and butter. Stir together until crumbly. Sprinkle over the top of the pie.
Bake at 425F for 15 minutes and then reduce the heat to 350F. Bake for another 30-35 minutes or until the crust and crumble are golden. (I suggest placing a cookie sheet under the pie to catch any juicy drips.)
Let the pie cool before slicing. (The cooler the pie, the more solid the slice will be!)
MEXICAN RICE
This comes from FamilyTime.com, and begins, “A 'side of Mexico' sure to enhance any Mexican meal.” Serves: 8; Prep Time: 5 minutes; Cook Time: 35 minutes
To view this online, click here.
Ingredients
2 tablespoons butter or margarine
1 cup long grain white rice
1/2 cup onion, chopped
2 cloves garlic, finely chopped
1 16-oz. Jar ORTEGA® Thick & Chunky Salsa, medium
1 1/4 cups water
1 large carrot, peeled and shredded
1/2 cup frozen peas, thawed (optional)
Directions
Melt butter in large saucepan over medium heat. Add rice, onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until rice is golden. Stir in salsa, water, carrot and peas. Bring to a boil. Reduce heat to low; cook, covered, for 25 to 30 minutes or until liquid is absorbed and rice is tender.
Note: For a quick-cook Mexican Rice, use 4 cups instant rice instead of 1 cup long-grain white rice, and 2 1/2 cups water instead of 1 1/4 cups water. After salsa mixture comes to a boil, cook for time recommended on instant rice package.
ROSEMARY RATATOUILLE FRITTATA
This one starts off, "Most ratatouille recipes call for seasoning the vegetable combination with a blend of herbs. Here, the mixture is flavored simply with fresh rosemary so that the vegetables take center stage." It can be viewed online here.
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
2 tsp. finely chopped fresh rosemary, plus 4 small sprigs for garnish
1 small Japanese eggplant (4 oz.), cubed
1 small zucchini (4 oz.), cubed
1 small onion, diced (1 cup)
1/2 large red bell pepper, cubed
1/2 cup canned crushed tomatoes
2 1/2 tsp. red wine vinegar, divided
8 large eggs
Preheat oven to 400°F. Coat ovenproof nonstick skillet with cooking spray. Add oil; heat over medium-high heat. Add garlic and chopped rosemary. Cook 30 seconds. Add eggplant, zucchini, onion, and bell pepper. Sauté 2 minutes. Add tomatoes, 1 tsp. vinegar, and 1/2 cup water. Cover; cook 8 minutes.
Whisk together eggs and remaining 1 1/2 tsp. vinegar in bowl.
Scrape ratatouille into bowl. Recoat skillet with cooking spray, and return to medium-high heat. Pour in eggs, and cook 1 minute. Spoon 2 cups ratatouille over eggs. (Reserve any remaining ratatouille for another use.) Place skillet in oven, and bake 8 minutes, or until set.
Loosen frittata from skillet using heat-proof spatula. Slide out onto platter. Cut into 4 wedges, garnish each with rosemary sprig, and serve.
nutritional information Per Wedge: Calories: 219; Protein: 14 g; Total Fat: 15 g; Saturated Fat: 4 g; Carbohydrates: 8 g; Cholesterol: 372 mg; Sodium: 172 mg; Fiber: 2 g; Sugar: 3 g; Gluten-Free
CHICKEN CORDON BLEU
Thi begins, “This recipe was once the ultimate in gourmet dining. The ham-and-cheese stuffed chicken breasts are still delicious in their low-fat form!”
Serves: 6
Source: 1,001 Recipes For People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/318.shtml
Ingredients
6 boneless, skinless chicken breast halves (4 ounces each)
4 ounces sliced fat-free Swiss cheese
3 ounces lean smoked ham
Flour
2 egg whites, beaten
1/3 cup unseasoned dry bread crumbs
Vegetable cooking spray
Directions
Pound chicken breasts with flat side of meat mallet until very thin and even in thickness. Layer cheese and ham on chicken breasts, cutting to fit. Roll up chicken and secure with toothpicks.
Coat chicken rolls lightly with flour; dip in egg whites and coat in bread crumbs. Spray rolls generously with cooking spray and cook in skillet over medium heat until browned on all sides, 8 to 10 minutes.
Place chicken in baking pan. Bake at 350 degrees, uncovered, until cooked through, about 30 minutes.
Nutritional Information Per Serving: Calories: 210; Protein: 34.6 g; Fat: 3.9 g; Sodium: 540 mg; Cholesterol: 73.2 mg; Carbohydrates: 6.3 g; Exchanges: 4 Meat
Thursday, July 23, 2015
Diabetic Thursday
It's Thursday, which means six diabetic recipes. Enjoy!
GRILLED ORANGE-MUSTARD CHICKEN
Servings: 4
Serving Size: 1/2 chicken breast plus 2 orange wedges
Source: The New Family Cookbook for People with Diabetes
View online: http://diabeticgourmet.com/recipes/html/585.shtml
Ingredients
4 skinless chicken breast halves, OR 4 skinless leg quarters (about 1-3/4 pounds)
1/2 cup orange juice
1/4 cup orange-flavored liqueur
1 tablespoon plus 1 teaspoon grainy Dijon mustard
2 tablespoons chipped fresh thyme leaves, OR 1 teaspoon dried thyme
2 cloves garlic, minced
1 medium orange, peeled and cut into 8 wedges
Directions
Place chicken in a shallow glass dish or plastic bag.
To make the marinade, combine the remaining ingredients except the orange wedges in a small bowl; pour over the chicken. Cover and refrigerate at least 1 hour. Drain the chicken, reserving the marinade.
Preheat a grill or the broiler.
Grill over medium coals, covered with foil or with a grill cover, or broil 4 to 5 inches from the heat source 5 minutes per side, or until the chicken is cooked through, basting often with the marinade. (Discard any remaining marinade. Do not pour it over the cooked chicken.)
Garnish the chicken portions with orange wedges at serving time.
Nutritional Information Per Serving: Calories: 175; Protein: 26 g; Fat: 3 g; Sodium: 93 mg; Cholesterol: 69 mg; Dietary Fiber: 1 g; Sugars: 9 g; Carbohydrates: 10 g; Exchanges: 1/2 Fruit, 4 Very Lean Meat
AMAZING NEW ORLEANS BRAISED ONIONS
Yield: 10 servings
Source: America's Everyday Diabetes Cookbook
View online: http://diabeticgourmet.com/recipes/html/590.shtml
Ingredients
2 to 3 large Spanish onions
6 to 9 whole cloves
1/2 teaspoon salt
1/2 teaspoon cracked black peppercorns
Pinch ground thyme
Grated zest and juice of 1 orange
1/2 cup condensed beef broth, undiluted
Finely chopped fresh parsley, optional
Hot pepper sauce, optional
Directions
Stud onions with cloves. Place in slow cooker stoneware and sprinkle with salt, peppercorns, thyme and orange zest.
Pour orange juice and beef broth over onions, cover and cook on LOW for 8 hours or on High for 4 hours, until onions are tender.
Keep onions warm. In a saucepan over medium heat, reduce cooking liquid by half.
When ready to serve, cut onions into quarters. Place on a deep platter and cover with sauce. Sprinkle with parsley, if desired, and pass the hot pepper sauce, if desired.
Nutritional Information Per Serving: Calories: 20; Protein: 1 g; Sodium: 188 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 4 g; Exchanges: 1 Vegetable
HONEY-MUSTARD CHICKEN WINGS
Serves: 8 (16 drumettes).
Serving Size: 2 drumettes
Source: The New Family Cookbook for People with Diabetes
View recipe here: http://diabeticgourmet.com/recipes/html/599.shtml
Ingredients
2 tablespoons spicy brown mustard or prepared mustard with horseradish
1 tablespoon plus 1 teaspoon honey
1/3 cup plain dry bread crumbs
1-1/2 pounds chicken wine drumettes (about 16 pieces)
1/4 teaspoon Hungarian paprika, preferably hot (optional)
Directions
Preheat the oven to 375 degrees F.
Spray a cookie sheet with nonstick spray.
Combine the mustard and honey in a small bowl. Place the bread crumbs in a separate shallow bowl. Brush each wing sections with the mustard mixture. Roll each in bread crumbs; shake off the excess.
Place the wings on the cookie sheet and sprinkle with paprika, if desired. Bake the wings 30 minutes, or until crisp. Serve warm.
Nutritional Information Per Serving: Calories: 129; Protein: 10 g; Fat: 7 g; Sodium: 113 mg; Cholesterol: 29 mg; Dietary Fiber: 0 g; Sugars: 3 g; Carbohydrates: 6 g; Exchanges: 1/2 Starch, 1 Medium-Fat Meat
SPICY ARTICHOKE DIP
Makes: 1 cup (8 servings)
Source: The New Family Cookbook for People with Diabete
View recipe here: http://diabeticgourmet.com/recipes/html/598.shtml
Ingredients
One 14 ounce can artichoke hearts, drained
One 4-ounce can chopped green chiles, drained
2 tablespoons light mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon olive oil
1/4 teaspoon hot pepper sauce
Directions
Combine all the ingredients in a food processor or blender. Blend until almost smooth.
Heat the mixture in a medium saucepan for 5 minutes over low heat, or until hot, or bake in a small casserole at 350 degrees F. for 15 minutes. Serve warm.
Nutritional Information Per Serving: Calories: 30; Protein: 1 g; Fat: 2 g; Sodium: 178 mg; Cholesterol: 2 mg; Dietary Fiber: 1 g; Sugars: 1 g; Carbohydrates: 3 g; Exchanges: 1 Vegetable
INDIAN CUCUMBER SALAD
Serves: 4
Find this recipe at: http://diabeticgourmet.com/recipes/html/274.shtml
Ingredients
3 medium-size cucumbers
1 cup plain low-fat yogurt
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon dried mint leaves
Directions
Peel cucumbers, cut in half, discard seeds and slice thinly. Mix remaining ingredients together , add cucumbers and stir together.
Nutritional Information Per Serving : Calories: 37; Protein: 3 g; Sodium: 46 mg; Cholesterol: 1 mg; Carbohydrates: 6 g; Exchanges: 1 Vegetable
SCALLOPS AU GRATIN
Serves: 6
Source: Family Circle All-Time Favorite Recipes
Find this recipe at: http://diabeticgourmet.com/recipes/html/249.shtml
Ingredients
3 teaspoons unsalted butter
1-1/2 pound bay scallops
1/2 cup finely chopped shallots
1/2 teaspoon dried tarragon
1/2 cup evaporated nonfat milk
1/4 cup dry white wine
2 teaspoons Dijon mustard
1 tablespoon cornstarch
3 tablespoons water
1/4 cup shredded reduced-fat Jarlsberg cheese
1/4 dry plain bread crumbs
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
Lemon wedges for serving
Directions
Heat oven to 400 degrees F.
Melt 1 teaspoon butter in a large non-stick skillet over medium heat. Add scallops, shallots and tarragon and saute until scallops are translucent, 3 minutes. Remove with a slotted spoon to a medium-size bowl.
Add milk, wine, and mustard to skillet. Bring to boiling. Stir together cornstarch and water in a small cup; stir into skillet. Cook, stirring, until thickened. Remove from heat. Stir in Jarlsberg until melted. Add to scallops.
Mix together bread crumbs, Parmesan cresses, remaining 2 teaspoons butter, salt and pepper in a small bowl. Spoon scallop mixture into six 1/2-cup oven-proof ramekins or scallops shells. Top with bread crumb mixture. Bake in heated 400 degree F. oven 10-13 minutes or until cheese is bubbly and crumbs are golden. Serve with lemon wedges.
Nutritional Information Per Serving: Calories: 151; Protein: 14 g; Fat: 5 g; Sodium: 474 mg; Cholesterol: 27 mg; Carbohydrates: 11 g; Exchanges: 2 Medium-Fat Meat; 1/2 Bread/Starch
GRILLED ORANGE-MUSTARD CHICKEN
Servings: 4
Serving Size: 1/2 chicken breast plus 2 orange wedges
Source: The New Family Cookbook for People with Diabetes
View online: http://diabeticgourmet.com/recipes/html/585.shtml
Ingredients
4 skinless chicken breast halves, OR 4 skinless leg quarters (about 1-3/4 pounds)
1/2 cup orange juice
1/4 cup orange-flavored liqueur
1 tablespoon plus 1 teaspoon grainy Dijon mustard
2 tablespoons chipped fresh thyme leaves, OR 1 teaspoon dried thyme
2 cloves garlic, minced
1 medium orange, peeled and cut into 8 wedges
Directions
Place chicken in a shallow glass dish or plastic bag.
To make the marinade, combine the remaining ingredients except the orange wedges in a small bowl; pour over the chicken. Cover and refrigerate at least 1 hour. Drain the chicken, reserving the marinade.
Preheat a grill or the broiler.
Grill over medium coals, covered with foil or with a grill cover, or broil 4 to 5 inches from the heat source 5 minutes per side, or until the chicken is cooked through, basting often with the marinade. (Discard any remaining marinade. Do not pour it over the cooked chicken.)
Garnish the chicken portions with orange wedges at serving time.
Nutritional Information Per Serving: Calories: 175; Protein: 26 g; Fat: 3 g; Sodium: 93 mg; Cholesterol: 69 mg; Dietary Fiber: 1 g; Sugars: 9 g; Carbohydrates: 10 g; Exchanges: 1/2 Fruit, 4 Very Lean Meat
AMAZING NEW ORLEANS BRAISED ONIONS
Yield: 10 servings
Source: America's Everyday Diabetes Cookbook
View online: http://diabeticgourmet.com/recipes/html/590.shtml
Ingredients
2 to 3 large Spanish onions
6 to 9 whole cloves
1/2 teaspoon salt
1/2 teaspoon cracked black peppercorns
Pinch ground thyme
Grated zest and juice of 1 orange
1/2 cup condensed beef broth, undiluted
Finely chopped fresh parsley, optional
Hot pepper sauce, optional
Directions
Stud onions with cloves. Place in slow cooker stoneware and sprinkle with salt, peppercorns, thyme and orange zest.
Pour orange juice and beef broth over onions, cover and cook on LOW for 8 hours or on High for 4 hours, until onions are tender.
Keep onions warm. In a saucepan over medium heat, reduce cooking liquid by half.
When ready to serve, cut onions into quarters. Place on a deep platter and cover with sauce. Sprinkle with parsley, if desired, and pass the hot pepper sauce, if desired.
Nutritional Information Per Serving: Calories: 20; Protein: 1 g; Sodium: 188 mg; Cholesterol: 0 mg; Dietary Fiber: 1 g; Carbohydrates: 4 g; Exchanges: 1 Vegetable
HONEY-MUSTARD CHICKEN WINGS
Serves: 8 (16 drumettes).
Serving Size: 2 drumettes
Source: The New Family Cookbook for People with Diabetes
View recipe here: http://diabeticgourmet.com/recipes/html/599.shtml
Ingredients
2 tablespoons spicy brown mustard or prepared mustard with horseradish
1 tablespoon plus 1 teaspoon honey
1/3 cup plain dry bread crumbs
1-1/2 pounds chicken wine drumettes (about 16 pieces)
1/4 teaspoon Hungarian paprika, preferably hot (optional)
Directions
Preheat the oven to 375 degrees F.
Spray a cookie sheet with nonstick spray.
Combine the mustard and honey in a small bowl. Place the bread crumbs in a separate shallow bowl. Brush each wing sections with the mustard mixture. Roll each in bread crumbs; shake off the excess.
Place the wings on the cookie sheet and sprinkle with paprika, if desired. Bake the wings 30 minutes, or until crisp. Serve warm.
Nutritional Information Per Serving: Calories: 129; Protein: 10 g; Fat: 7 g; Sodium: 113 mg; Cholesterol: 29 mg; Dietary Fiber: 0 g; Sugars: 3 g; Carbohydrates: 6 g; Exchanges: 1/2 Starch, 1 Medium-Fat Meat
SPICY ARTICHOKE DIP
Makes: 1 cup (8 servings)
Source: The New Family Cookbook for People with Diabete
View recipe here: http://diabeticgourmet.com/recipes/html/598.shtml
Ingredients
One 14 ounce can artichoke hearts, drained
One 4-ounce can chopped green chiles, drained
2 tablespoons light mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon olive oil
1/4 teaspoon hot pepper sauce
Directions
Combine all the ingredients in a food processor or blender. Blend until almost smooth.
Heat the mixture in a medium saucepan for 5 minutes over low heat, or until hot, or bake in a small casserole at 350 degrees F. for 15 minutes. Serve warm.
Nutritional Information Per Serving: Calories: 30; Protein: 1 g; Fat: 2 g; Sodium: 178 mg; Cholesterol: 2 mg; Dietary Fiber: 1 g; Sugars: 1 g; Carbohydrates: 3 g; Exchanges: 1 Vegetable
INDIAN CUCUMBER SALAD
Serves: 4
Find this recipe at: http://diabeticgourmet.com/recipes/html/274.shtml
Ingredients
3 medium-size cucumbers
1 cup plain low-fat yogurt
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon dried mint leaves
Directions
Peel cucumbers, cut in half, discard seeds and slice thinly. Mix remaining ingredients together , add cucumbers and stir together.
Nutritional Information Per Serving : Calories: 37; Protein: 3 g; Sodium: 46 mg; Cholesterol: 1 mg; Carbohydrates: 6 g; Exchanges: 1 Vegetable
SCALLOPS AU GRATIN
Serves: 6
Source: Family Circle All-Time Favorite Recipes
Find this recipe at: http://diabeticgourmet.com/recipes/html/249.shtml
Ingredients
3 teaspoons unsalted butter
1-1/2 pound bay scallops
1/2 cup finely chopped shallots
1/2 teaspoon dried tarragon
1/2 cup evaporated nonfat milk
1/4 cup dry white wine
2 teaspoons Dijon mustard
1 tablespoon cornstarch
3 tablespoons water
1/4 cup shredded reduced-fat Jarlsberg cheese
1/4 dry plain bread crumbs
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
Lemon wedges for serving
Directions
Heat oven to 400 degrees F.
Melt 1 teaspoon butter in a large non-stick skillet over medium heat. Add scallops, shallots and tarragon and saute until scallops are translucent, 3 minutes. Remove with a slotted spoon to a medium-size bowl.
Add milk, wine, and mustard to skillet. Bring to boiling. Stir together cornstarch and water in a small cup; stir into skillet. Cook, stirring, until thickened. Remove from heat. Stir in Jarlsberg until melted. Add to scallops.
Mix together bread crumbs, Parmesan cresses, remaining 2 teaspoons butter, salt and pepper in a small bowl. Spoon scallop mixture into six 1/2-cup oven-proof ramekins or scallops shells. Top with bread crumb mixture. Bake in heated 400 degree F. oven 10-13 minutes or until cheese is bubbly and crumbs are golden. Serve with lemon wedges.
Nutritional Information Per Serving: Calories: 151; Protein: 14 g; Fat: 5 g; Sodium: 474 mg; Cholesterol: 27 mg; Carbohydrates: 11 g; Exchanges: 2 Medium-Fat Meat; 1/2 Bread/Starch
Wednesday, July 22, 2015
Wednesday Recipes
Enjoy!
TIRAMISU
This comes from a long-since-forgotten emailing list. It begins, “A tiramisu made with sponge cake and sweetened cream cheese or mascarpone filling.”
Ingredients
1 sponge cake (10-12 inch), about 3" tall
1/3 cup strong black coffee
5 tablespoons rum or brandy, good quality
1 1/2 pounds cream cheese or mascarpone cheese, room temperature
1 to 1/2 cups superfine or powdered sugar
sifted unsweetened cocoa powder
Preparation
Cut across middle of sponge cake, making two even layers, each about 1 1/2 inches high. Combine coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor strongly. Don't moisten cake too much. Beat room-temperature cream cheese and 1 cup sugar until sugar is completely dissolved and the cream cheese mixture is light and fluffy. Test for sweetness and add more sugar if necessary. Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and serving.
LOW FAT BLACK MAGIC BANANA CUPCAKES
Another recipe from that infamous long-since-forgotten emailing list. Serves 12
2 medium extra-ripe bananas, peeled
1 egg
1/2 cup buttermilk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup sugar
3/4 cup all-purpose flour, plus 2 tbsps
6 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Place bananas in blender or food processor container. Cover and blend until smooth. Makes about 1 cup. Stir together bananas, egg, buttermilk, oil and vanilla in large bowl; set aside.
Combine sugar, flour, cocoa, soda, baking powder and salt in medium bowl; stir into banana mixture. Stir just until moistened. Line 12 muffin cups with paper liners. Lightly coat with vegetable spray. Fill two-thirds full with batter.
Bake at 350° F, 25 minutes or until toothpick inserted comes out clean.
IRISH CABBAGE AND POTATO SLAW
Makes 16 servings
View recipe: http://diabeticgourmet.com/recipes/html/640.shtml
Ingredients
2 medium white potatoes (8 oz.), peeled and cut in 1/2" slices
1 small Savoy cabbage (about 1 1/4 lb.) or 1/2 medium head green cabbage
1 carrot, shredded
4 scallions, green part only, chopped
2 Tbsp. distilled white vinegar
1-1/2 tsp. dry mustard powder
1 tsp. sugar
1 tsp. salt
1/8 tsp. ground black pepper, or to taste
1 Tbsp. canola oil
1/4 cup fat-free or low-fat buttermilk
Directions
Place potatoes in a medium saucepan. Cover with cold water to a depth of 2 inches. Cook over medium-high heat.
When the potatoes still have some resistance to a thin knife, drain them. Cut them into 1/2" strips and set aside.
While potatoes cook, quarter the cabbage, cut away the core and shred into 1/2-inch strips (there should be about 6 cups).
Place cabbage in a large mixing bowl. Add carrots and scallions.
In a small bowl, combine vinegar, mustard powder, sugar, salt and pepper, mixing until sugar dissolves. Mix in the oil. Pour dressing over vegetables. Using hands, mix to coat vegetables with dressing. Add potatoes and mix again.
Cover slaw and set aside for 15 minutes to wilt cabbage.
Pour in buttermilk and mix again. Cover and refrigerate slaw until ready to serve, or up to 6 hours. The slaw is best when the cabbage and carrots still have some crunch.
Nutritional Information Per Serving: Calories: 35; Protein: 1 g; Fat: 1 g; Sodium: 196 mg; Saturated Fat: 0 g; Dietary Fiber: 2 g; Carbohydrates: 6 g
LEMONY RICOTTA PASTA WITH BASIL
If you've been following this blog for a while, you no doubt know that one of my favorite emailing lists is TheKitchn. This yummy recipe comes from TheKitchn and starts off, “The pasta shapes that best complement this sauce are small shaped pieces like rotini, penne, fusilli, and gemelli; these shapes hold the sauce. Again, quality makes a big difference here. Now's a time to spring for something better than plain-wrap spaghetti. However, if it's all you have, you'll still be eating well.” Serves 6.
To view this online, click here.
1 pound pasta, small shapes (see Recipe Note)
2 cups ricotta cheese, preferrably freshly-made
1 cup freshly grated Parmesan cheese
2 tablespoons good-quality olive oil
Juice and zest of one lemon
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 cup loosely packed basil leaves, sliced into a chiffonade (see second note)
Set a pot of water to boil. When it boils, add a few teaspoons of salt and the pasta.
In a metal bowl wide enough to fit over the top of the pot, mix together the ricotta, Parmesan, olive oil, juice and zest of lemon, salt, and black pepper. When there are about 2 minutes remaining in the pasta's cooking time, place the bowl over the pot and slowly stir the ricotta and other ingredients. You should see it loosening as it warms. When the pasta is al dente, drain it, add the basil to the bowl of sauce and toss with the drained pasta. Serve immediately.
Recipe Note:
Use a good-quality pasta here. Small shapes like rotini, penne, fusilli, and gemelli are best; these shapes hold the sauce.
Note: chiffonade [shihf-uh-NAHD; shihf-uh-NAYD]
Literally translated, this French term means "made of rags." In the kitchen, it refers to thin strips or shreds of leafy vegetables (lettuce, sorrel, basil), either raw, lightly sautéed or used raw to garnish soups.
To make a chiffonade, pile up leaves neatly, role them up lengthwise like a cigar, and slice them with a very sharp knife cross-wise. We find ourselves using the technique most often with basil leaves for tossing in salads or garnishing soups and pasta dishes.
LATE SUMMER MINESTRONE WITH BUTTERNUT SQUASH AND FRESH CORN
This comes from the September 2013 issue of Vegetarian Times, page 61, and starts out, “Bright, beautiful, and bursting with veggies, this colorful minestrone is a great way to stretch the harvest.” Serves 6.
2 Tbs. olive oil
1 cup sliced leeks
1 cup chopped celery
1 cup chopped red bell pepper
1 tsp. salt, optional
4 cloves garlic, minced (4 tsp.)
1 Tbs. chopped fresh sage, or 2 tsp. dried sage
1/2 tsp. Italian seasoning
1 bay leaf
2 large tomatoes, peeled and coarsely chopped (1 cup)
2 cups cubed peeled butternut squash (3/4- to 1-inch cubes)
2 cups green beans or flat beans, cut into 1-inch pieces
1 15-oz. can or 1 1/2 cups cooked white beans, rinsed and drained
1 cup fresh or frozen corn kernels
1/2 tsp. balsamic vinegar
2–3 Tbs. chopped fresh mint, plus more for garnish, optional
Heat oil in 5-qt. Dutch oven or other large soup pot over medium heat. Add leeks, celery, bell pepper, and salt, if using. Cover, and cook 6 to 8 minutes, or until veggies are softened, stirring occasionally. Uncover, and continue cooking 5 to 6 minutes more, or until celery is somewhat shrunken and leeks are browned.
Add garlic, sage, Italian seasoning, and bay leaf. Stir 30 seconds, or until fragrant. Add tomatoes and 8 cups water, and bring to a boil. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes. Add squash, cover, and simmer 10 minutes. Add green beans, white beans, and corn; simmer 10 minutes more, stirring occasionally. Just before serving, stir in vinegar and mint.
nutritional information Per 2-cup serving: Calories: 185; Protein: 7 g; Total Fat: 5 g; Saturated Fat: less than 1 g; Carbohydrates: 30 g; Cholesterol: 0 mg; Sodium: 130 mg; Fiber: 9 g; Sugar: 7 g; Vegan; Gluten-Free
SUMMER VEGGIE KEBABS WITH FRESH CORN RELISH
This comes from the July/August 2013 issue of Vegetarian Times, page 32. It serves 4 in 30 minutes or less, and starts out, “Easy-to-assemble vegetable kebabs are paired with a lightly sautéed corn relish for a dish that can be served either as an appetizer or as an entrée when placed atop couscous or another quick-cooking grain. To ensure even cooking, make sure all the vegetables are about the same size.”
Corn Relish
1 Tbs. olive oil
1 medium yellow tomato, diced (2/3 cup)1 large ear corn, kernels removed (1 1/3 cups kernels)1 1/2 Tbs. white balsamic or white wine vinegar
1/4 tsp. dry mustard powder
2 Tbs. coarsely chopped fresh basil
Kebabs
1/4 cup olive oil
2 Tbs. white balsamic or white wine vinegar
3/4 tsp. dry mustard powder, divided
1 small yellow bell pepper, halved, seeded, and cut into 12 square pieces
1 medium zucchini, halved and cut into 12 slices
1/2 small red onion, cut into 12 chunks
12 whole cremini mushrooms
12 grape or cherry tomatoes
Coat grill grate or grill pan with cooking spray, and preheat over medium heat.
To make Corn Relish: Heat oil in skillet over medium heat. Add tomato, cover, and cook 4 minutes, or until tomato is breaking down. Add corn kernels, and cook 2 minutes, or until corn is tender. Stir in vinegar and mustard powder, and cook 1 minute more. Remove from heat. Mix in basil; season with salt and pepper, if desired.
To make Kebabs: whisk together oil, vinegar, and mustard powder in small bowl.
Thread each of 12 skewers with 1 bell pepper square, 1 zucchini slice, 1 red onion chunk, 1 mushroom, and 1 tomato. Place skewers on large platter, and brush with vinaigrette mixture. Season with salt and pepper, if desired.
Grill skewers 6 to 8 minutes, turning every 2 minutes, or until vegetables are tender and browned on all sides. Serve with Corn Relish.
nutritional information Per Serving (3 kebabs and 1/2 cup relish): Calories: 247; Protein: 5 g; Total Fat: 18 g; Saturated Fat: 3 g; Carbohydrates: 20 g; Cholesterol: 0 mg; Sodium: 30 mg; Fiber: 3 g; Sugar: 9 g; Vegan; Gluten-Free
TIRAMISU
This comes from a long-since-forgotten emailing list. It begins, “A tiramisu made with sponge cake and sweetened cream cheese or mascarpone filling.”
Ingredients
1 sponge cake (10-12 inch), about 3" tall
1/3 cup strong black coffee
5 tablespoons rum or brandy, good quality
1 1/2 pounds cream cheese or mascarpone cheese, room temperature
1 to 1/2 cups superfine or powdered sugar
sifted unsweetened cocoa powder
Preparation
Cut across middle of sponge cake, making two even layers, each about 1 1/2 inches high. Combine coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor strongly. Don't moisten cake too much. Beat room-temperature cream cheese and 1 cup sugar until sugar is completely dissolved and the cream cheese mixture is light and fluffy. Test for sweetness and add more sugar if necessary. Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and serving.
LOW FAT BLACK MAGIC BANANA CUPCAKES
Another recipe from that infamous long-since-forgotten emailing list. Serves 12
2 medium extra-ripe bananas, peeled
1 egg
1/2 cup buttermilk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup sugar
3/4 cup all-purpose flour, plus 2 tbsps
6 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Place bananas in blender or food processor container. Cover and blend until smooth. Makes about 1 cup. Stir together bananas, egg, buttermilk, oil and vanilla in large bowl; set aside.
Combine sugar, flour, cocoa, soda, baking powder and salt in medium bowl; stir into banana mixture. Stir just until moistened. Line 12 muffin cups with paper liners. Lightly coat with vegetable spray. Fill two-thirds full with batter.
Bake at 350° F, 25 minutes or until toothpick inserted comes out clean.
IRISH CABBAGE AND POTATO SLAW
Makes 16 servings
View recipe: http://diabeticgourmet.com/recipes/html/640.shtml
Ingredients
2 medium white potatoes (8 oz.), peeled and cut in 1/2" slices
1 small Savoy cabbage (about 1 1/4 lb.) or 1/2 medium head green cabbage
1 carrot, shredded
4 scallions, green part only, chopped
2 Tbsp. distilled white vinegar
1-1/2 tsp. dry mustard powder
1 tsp. sugar
1 tsp. salt
1/8 tsp. ground black pepper, or to taste
1 Tbsp. canola oil
1/4 cup fat-free or low-fat buttermilk
Directions
Place potatoes in a medium saucepan. Cover with cold water to a depth of 2 inches. Cook over medium-high heat.
When the potatoes still have some resistance to a thin knife, drain them. Cut them into 1/2" strips and set aside.
While potatoes cook, quarter the cabbage, cut away the core and shred into 1/2-inch strips (there should be about 6 cups).
Place cabbage in a large mixing bowl. Add carrots and scallions.
In a small bowl, combine vinegar, mustard powder, sugar, salt and pepper, mixing until sugar dissolves. Mix in the oil. Pour dressing over vegetables. Using hands, mix to coat vegetables with dressing. Add potatoes and mix again.
Cover slaw and set aside for 15 minutes to wilt cabbage.
Pour in buttermilk and mix again. Cover and refrigerate slaw until ready to serve, or up to 6 hours. The slaw is best when the cabbage and carrots still have some crunch.
Nutritional Information Per Serving: Calories: 35; Protein: 1 g; Fat: 1 g; Sodium: 196 mg; Saturated Fat: 0 g; Dietary Fiber: 2 g; Carbohydrates: 6 g
LEMONY RICOTTA PASTA WITH BASIL
If you've been following this blog for a while, you no doubt know that one of my favorite emailing lists is TheKitchn. This yummy recipe comes from TheKitchn and starts off, “The pasta shapes that best complement this sauce are small shaped pieces like rotini, penne, fusilli, and gemelli; these shapes hold the sauce. Again, quality makes a big difference here. Now's a time to spring for something better than plain-wrap spaghetti. However, if it's all you have, you'll still be eating well.” Serves 6.
To view this online, click here.
1 pound pasta, small shapes (see Recipe Note)
2 cups ricotta cheese, preferrably freshly-made
1 cup freshly grated Parmesan cheese
2 tablespoons good-quality olive oil
Juice and zest of one lemon
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 cup loosely packed basil leaves, sliced into a chiffonade (see second note)
Set a pot of water to boil. When it boils, add a few teaspoons of salt and the pasta.
In a metal bowl wide enough to fit over the top of the pot, mix together the ricotta, Parmesan, olive oil, juice and zest of lemon, salt, and black pepper. When there are about 2 minutes remaining in the pasta's cooking time, place the bowl over the pot and slowly stir the ricotta and other ingredients. You should see it loosening as it warms. When the pasta is al dente, drain it, add the basil to the bowl of sauce and toss with the drained pasta. Serve immediately.
Recipe Note:
Use a good-quality pasta here. Small shapes like rotini, penne, fusilli, and gemelli are best; these shapes hold the sauce.
Note: chiffonade [shihf-uh-NAHD; shihf-uh-NAYD]
Literally translated, this French term means "made of rags." In the kitchen, it refers to thin strips or shreds of leafy vegetables (lettuce, sorrel, basil), either raw, lightly sautéed or used raw to garnish soups.
To make a chiffonade, pile up leaves neatly, role them up lengthwise like a cigar, and slice them with a very sharp knife cross-wise. We find ourselves using the technique most often with basil leaves for tossing in salads or garnishing soups and pasta dishes.
LATE SUMMER MINESTRONE WITH BUTTERNUT SQUASH AND FRESH CORN
This comes from the September 2013 issue of Vegetarian Times, page 61, and starts out, “Bright, beautiful, and bursting with veggies, this colorful minestrone is a great way to stretch the harvest.” Serves 6.
2 Tbs. olive oil
1 cup sliced leeks
1 cup chopped celery
1 cup chopped red bell pepper
1 tsp. salt, optional
4 cloves garlic, minced (4 tsp.)
1 Tbs. chopped fresh sage, or 2 tsp. dried sage
1/2 tsp. Italian seasoning
1 bay leaf
2 large tomatoes, peeled and coarsely chopped (1 cup)
2 cups cubed peeled butternut squash (3/4- to 1-inch cubes)
2 cups green beans or flat beans, cut into 1-inch pieces
1 15-oz. can or 1 1/2 cups cooked white beans, rinsed and drained
1 cup fresh or frozen corn kernels
1/2 tsp. balsamic vinegar
2–3 Tbs. chopped fresh mint, plus more for garnish, optional
Heat oil in 5-qt. Dutch oven or other large soup pot over medium heat. Add leeks, celery, bell pepper, and salt, if using. Cover, and cook 6 to 8 minutes, or until veggies are softened, stirring occasionally. Uncover, and continue cooking 5 to 6 minutes more, or until celery is somewhat shrunken and leeks are browned.
Add garlic, sage, Italian seasoning, and bay leaf. Stir 30 seconds, or until fragrant. Add tomatoes and 8 cups water, and bring to a boil. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes. Add squash, cover, and simmer 10 minutes. Add green beans, white beans, and corn; simmer 10 minutes more, stirring occasionally. Just before serving, stir in vinegar and mint.
nutritional information Per 2-cup serving: Calories: 185; Protein: 7 g; Total Fat: 5 g; Saturated Fat: less than 1 g; Carbohydrates: 30 g; Cholesterol: 0 mg; Sodium: 130 mg; Fiber: 9 g; Sugar: 7 g; Vegan; Gluten-Free
SUMMER VEGGIE KEBABS WITH FRESH CORN RELISH
This comes from the July/August 2013 issue of Vegetarian Times, page 32. It serves 4 in 30 minutes or less, and starts out, “Easy-to-assemble vegetable kebabs are paired with a lightly sautéed corn relish for a dish that can be served either as an appetizer or as an entrée when placed atop couscous or another quick-cooking grain. To ensure even cooking, make sure all the vegetables are about the same size.”
Corn Relish
1 Tbs. olive oil
1 medium yellow tomato, diced (2/3 cup)1 large ear corn, kernels removed (1 1/3 cups kernels)1 1/2 Tbs. white balsamic or white wine vinegar
1/4 tsp. dry mustard powder
2 Tbs. coarsely chopped fresh basil
Kebabs
1/4 cup olive oil
2 Tbs. white balsamic or white wine vinegar
3/4 tsp. dry mustard powder, divided
1 small yellow bell pepper, halved, seeded, and cut into 12 square pieces
1 medium zucchini, halved and cut into 12 slices
1/2 small red onion, cut into 12 chunks
12 whole cremini mushrooms
12 grape or cherry tomatoes
Coat grill grate or grill pan with cooking spray, and preheat over medium heat.
To make Corn Relish: Heat oil in skillet over medium heat. Add tomato, cover, and cook 4 minutes, or until tomato is breaking down. Add corn kernels, and cook 2 minutes, or until corn is tender. Stir in vinegar and mustard powder, and cook 1 minute more. Remove from heat. Mix in basil; season with salt and pepper, if desired.
To make Kebabs: whisk together oil, vinegar, and mustard powder in small bowl.
Thread each of 12 skewers with 1 bell pepper square, 1 zucchini slice, 1 red onion chunk, 1 mushroom, and 1 tomato. Place skewers on large platter, and brush with vinaigrette mixture. Season with salt and pepper, if desired.
Grill skewers 6 to 8 minutes, turning every 2 minutes, or until vegetables are tender and browned on all sides. Serve with Corn Relish.
nutritional information Per Serving (3 kebabs and 1/2 cup relish): Calories: 247; Protein: 5 g; Total Fat: 18 g; Saturated Fat: 3 g; Carbohydrates: 20 g; Cholesterol: 0 mg; Sodium: 30 mg; Fiber: 3 g; Sugar: 9 g; Vegan; Gluten-Free
Tuesday, July 21, 2015
Tuesday Recipes
Hot-weather meals tend to be a little different from cold-weather meals: lighter, with less time over the stove. But we still want something satisfying. These recipes fit the bill. Enjoy!
NO-BAKE ICEBOX CAKE
This comes from one of my favorite websites, The Kitchn.com. This and its sibling site, Apartment Therapy, are really pretty cool, and have great newsletters. If you haven't already signed up, I highly encourage you to. (And no, I'm not getting paid to endorce this.)
Anyway, the No-Bake Icebox Cake serves 8 to 12, and can be viewed online by clicking here.
2 pounds fresh strawberries, washed and patted dry
3 3/4 cups heavy cream, divided
1/3 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon rosewater, optional
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped
Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and cut each berry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip 3 1/2 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9x13-inch baking pan, or a similarly sized platter. Lay down 6 graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat 3 times, until you have 4 layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
To make the ganache, heat the remaining 1/4 cup cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy.
Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least 4 hours, or until the crackers have softened completely. Garnish with additional berries.
Recipe Notes
Building the cake on a platter instead of in a pan: You can build this cake in a 9x13-inch pan as I mention above, or you can build it up on a platter as shown here. Either way works nicely. The 9x13-inch pan makes it easier to transport the cake, but if you're staying at home, the platter makes it look a little fancier. You don't need to do anything differently when building it on a platter. I do, though, like to smear a bit of cream on the bottom of each cracker as I add it to the stack to keep it steady and in place.
ALMOND JOY
This yummy recipe comes from the April 2005 issue of Vegetarian Times. While I love most of the recipes I find in Vegetarian Times, some of them really stand out, as far as I'm concerned; this is one of them. It begins, “As delicious as a candy bar, this delicate dessert whips up in an instant. Use prepared chocolate syrup to garnish the cake. If you really want to fancy it up, make your own fudge sauce, and drizzle it on before serving.” Serves 8 in 30 minutes or less.
To view this online, click here.
1 14-oz. premade angel food cake
2 12-oz. pkg. soft silken tofu
4 Tbs. confectioners’ sugar
1 Tbs. almond extract, or to taste
1 8-oz. pkg. almond paste
2 cups sliced almonds, toasted, for garnish
Chocolate syrup, as desired
Tear angel food cake into about 2×4-inch rectangles, and put about half of them into 3-quart serving dish.
Put tofu, sugar, almond extract and almond paste into blender or food processor, and purée until smooth. Pour half mixture over cake pieces, and top with remaining cake. Pour remaining mixture over cake, and garnish with almonds and drizzles of chocolate syrup. Chill, or serve immediately.
nutritional information Per SERVING: Calories: 470; Protein: 15 g; Total Fat: 23 g; Saturated Fat: 2 g; Carbohydrates: 53 g; Sodium: 380 mg; Fiber: 5 g; Sugar: 16 g
SIMPLEST TOMATO, CORN, BASIL AND MOZZARELLA PASTA SALAD
This comes from Katie Workman, About.com's Cooking for Kids expert. She writes, “One of the things I need to constantly remind myself of, and relearn and relearn is the art of NOT adding one more thing to a recipe. It’s often so tempting – there’s that jar of artichoke hearts! There’s that leftover tapenade! It’s not that these ingredients wouldn’t be welcome in the dish…it’s that the dish is just perfectly awesome without them.
“There is no better time to re-establish this important rule of cooking than the middle of summer. Tomatoes. Corn. Basil. Hard stop. And so, I fought the urge to throw another half dozen ingredients into this pasta salad, contenting myself with some fresh mozzarella and a light balsamic olive oil dressing. And oh, my dears, if this Tomato, Corn, Basil and Mozzarella Pasta Salad isn’t summertime eating at its finest, I don’t know what is.
“There is nothing like a fresh picked tomato from the garden. Any tomato lover worth their salt (and p.s. a sliced tomato sprinkled with salt is one of the best meals ever, full stop) know the flavor of a store bought tomato is incomparable to that of the freshly grown tomato. So if you have garden tomatoes, this is the recipe to make use of them! If you don't have a back yard bounty of tomatoes, head to a farmers' market, or these days many supermarkets carry local tomatoes, so we can all enjoy tomatoes as they should taste. However you get them, this fresh, herby pasta salad will not disappoint.” While this is definitely worth remembering when cooking for kids, there are many times when adults could enjoy simplicity in foods; this is one of those times!
Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Yield: Serves 6 – 8.
To view this online, click here.
Ingredients
1 pounds dried pasta, any chunky shape
4 ears fresh corn, shucked
6 cups cubed ripe tomatoes
1 pounds fresh mozzarella, diced
1/2 cups slivered fresh basil leaves
1/3 cups cup extra virgin olive oil
6 cloves roasted garlic (see Cooking Tip)
2 tablespoons balsamic vinegar
Kosher or coarse salt and freshly ground pepper to taste
Preparation
Bring a large pot of water to a boil. Generously salt the water and return to a boil. Cook the pasta according to package directions. During the last two minutes of cooking add the ears of corn. When you drain the pasta, take out the ears of corn and let cool. Quickly rinse the pasta in cool water to stop the cooking, drain well, and turn into a serving bowl.
Remove the corn from the cobs with a knife. Add the corn, tomatoes, mozzarella, and basil to the pasta.
In a small container combine the olive oil, balsamic vinegar, salt and pepper and sake to combine. Pour the dressing over the pasta salad and toss well to combine. Taste and adjust seasonings (be generous with the salt). Serve at room temperature.
CONFETTI CORN
This simple and yummy recipe comes from The Food Network's Ina Garten, also known as the Barefoot Contessa. Personally, I wouldn't mind having dinner at her place!
Total Time: 30 min; Prep: 15 min; Cook: 15 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/confetti-corn-recipe4.print.html?oc=linkback
Ingredients
2 tablespoons good olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch diced
2 tablespoons unsalted butter
Kernels cut from 5 ears yellow or white corn (4 cups)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves
Directions
Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.
EASY ITALIAN FRITTATA
I discovered frittatas several years ago and fell in love with them. This wonderful one is from Kathy Kingsley, About.com's American Food expert. She writes, “This delicious potato, bell pepper, and olive frittata is perfect for your next brunch, and guests will never know how easy it was go make. Serve it warm or at room temperature. It also makes a quick weeknight dinner.”
Prep time: 10 minutes; Cook time: 40 minutes; total time: 50 minutes; serves 4 to 6.
To view this online, click here.
Ingredients
3 tablespoons olive oil
1 large Yukon Gold or russet potato, peeled and thinly sliced (about 1 1/2 cups)
1 medium onion, thinly sliced
1 medium red bell pepper, cored, seed and chopped
1 small zucchini, trimmed, halved lengthwise and sliced
Salt and freshly ground black pepper
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
6 large eggs
1/3 cup pitted, chopped black olives, such as kalamata (optional)
1/4 cup grated Parmesan cheese
1/3 cup shredded Fontina cheese
2 tablespoons chopped parsley, for garnish
Directions
Preheat the oven to 400°F. In a large 12-inch ovenproof nonstick skillet, heat 2 tablespoons of the oil over medium heat. Layer half of the potato, onion, bell pepper, and zucchini in the skillet. Season to taste with salt and pepper. Repeat with the remaining potato, onion, and bell pepper, and season again. Cover and cook, stirring and turning frequently with a spatula until tender, about 20 minutes. Sprinkle the thyme over the mixture. Let cool slightly.
In a large bowl, whisk the eggs to blend. Season to taste with salt and pepper. Stir in the olives,if desired, and then add the potato mixture to the eggs, stirring to blend.
Wipe the skillet clean, add the remaining tablespoon of oil and warm over medium-low heat. Pour the egg mixture into the skillet, and sprinkle with the Parmesan and Fontina cheese.
Cook, drawing eggs away from the sides and bottom of the pan with a heatproof spatula so that the uncooked egg runs underneath. When the mixture is loosely set around the edges, place pan in the oven, and bake until puffed and completely set, about 20 minutes.
Remove the pan from the oven and slide out onto a serving plate. Sprinkle the parsley. Cut into wedges and serve.
VEGETABLE FRITTATA
This comes from Elaine Lemm, About.com's British & Irish Food expert. She writes, “Vegetable Frittata makes a super-quick, delicious supper dish It may not be a classic British food but it is one that is much-loved here.
“Frittata can be eaten warm with a side salad, or left to cool and makes a great lunch-box treat or for sliced for picnics and parties.
“For a Frittata you can use any cooked vegetables you have to hand or to use up which makes it a surprisingly cheap dish. My favorites are cold diced potato, peppers, courgettes (zucchini), and shredded leeks. The frittata is your palette to create whatever flavors you like.”
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: Serves 4
To view this online, click here.
Ingredients
2 tbsp olive oil
1 small onion, peeled and finely sliced
2 garlic cloves, peeled and minced
9 oz mixed, diced, cooked vegetables of your choice
1 cup cavolo nero or spring cabbage, shredded
6 large eggs, lightly beaten
1 tbsp flat leaf parsley, finely chopped
4 oz soft goats' cheese, crumbled
Sea salt and freshly ground black pepper
Preparation
Heat 1 tbsp of the olive oil in a 9 in/23cm frying pan and cook the onion on a low heat for about 5 minutes until soft. Add the garlic, stir, then add the cooked vegetables and cabbage. Cook for a further 2 mins.
Season the beaten eggs with a twist of black pepper and a little salt, tip the eggs into the cooked vegetables in the frying pan and stir. Add the parsley and stir well.
Turn the heat down to low and cook until the sides and center of the omlette is barely set. Turn the frittata onto a large plate, then transfer back to the frying pan uncooked side down.
Sprinkle the goats cheese over and cook for a further 5 minutes (alternatively transfer the frittata to the grill and cook for 10 minutes) or until the frittata is golden and firm.
Remove from the heat, and leave to cool slightly. Cut into wedges and serve with a green salad.
NO-BAKE ICEBOX CAKE
This comes from one of my favorite websites, The Kitchn.com. This and its sibling site, Apartment Therapy, are really pretty cool, and have great newsletters. If you haven't already signed up, I highly encourage you to. (And no, I'm not getting paid to endorce this.)
Anyway, the No-Bake Icebox Cake serves 8 to 12, and can be viewed online by clicking here.
2 pounds fresh strawberries, washed and patted dry
3 3/4 cups heavy cream, divided
1/3 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon rosewater, optional
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped
Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and cut each berry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip 3 1/2 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9x13-inch baking pan, or a similarly sized platter. Lay down 6 graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat 3 times, until you have 4 layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
To make the ganache, heat the remaining 1/4 cup cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy.
Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least 4 hours, or until the crackers have softened completely. Garnish with additional berries.
Recipe Notes
Building the cake on a platter instead of in a pan: You can build this cake in a 9x13-inch pan as I mention above, or you can build it up on a platter as shown here. Either way works nicely. The 9x13-inch pan makes it easier to transport the cake, but if you're staying at home, the platter makes it look a little fancier. You don't need to do anything differently when building it on a platter. I do, though, like to smear a bit of cream on the bottom of each cracker as I add it to the stack to keep it steady and in place.
ALMOND JOY
This yummy recipe comes from the April 2005 issue of Vegetarian Times. While I love most of the recipes I find in Vegetarian Times, some of them really stand out, as far as I'm concerned; this is one of them. It begins, “As delicious as a candy bar, this delicate dessert whips up in an instant. Use prepared chocolate syrup to garnish the cake. If you really want to fancy it up, make your own fudge sauce, and drizzle it on before serving.” Serves 8 in 30 minutes or less.
To view this online, click here.
1 14-oz. premade angel food cake
2 12-oz. pkg. soft silken tofu
4 Tbs. confectioners’ sugar
1 Tbs. almond extract, or to taste
1 8-oz. pkg. almond paste
2 cups sliced almonds, toasted, for garnish
Chocolate syrup, as desired
Tear angel food cake into about 2×4-inch rectangles, and put about half of them into 3-quart serving dish.
Put tofu, sugar, almond extract and almond paste into blender or food processor, and purée until smooth. Pour half mixture over cake pieces, and top with remaining cake. Pour remaining mixture over cake, and garnish with almonds and drizzles of chocolate syrup. Chill, or serve immediately.
nutritional information Per SERVING: Calories: 470; Protein: 15 g; Total Fat: 23 g; Saturated Fat: 2 g; Carbohydrates: 53 g; Sodium: 380 mg; Fiber: 5 g; Sugar: 16 g
SIMPLEST TOMATO, CORN, BASIL AND MOZZARELLA PASTA SALAD
This comes from Katie Workman, About.com's Cooking for Kids expert. She writes, “One of the things I need to constantly remind myself of, and relearn and relearn is the art of NOT adding one more thing to a recipe. It’s often so tempting – there’s that jar of artichoke hearts! There’s that leftover tapenade! It’s not that these ingredients wouldn’t be welcome in the dish…it’s that the dish is just perfectly awesome without them.
“There is no better time to re-establish this important rule of cooking than the middle of summer. Tomatoes. Corn. Basil. Hard stop. And so, I fought the urge to throw another half dozen ingredients into this pasta salad, contenting myself with some fresh mozzarella and a light balsamic olive oil dressing. And oh, my dears, if this Tomato, Corn, Basil and Mozzarella Pasta Salad isn’t summertime eating at its finest, I don’t know what is.
“There is nothing like a fresh picked tomato from the garden. Any tomato lover worth their salt (and p.s. a sliced tomato sprinkled with salt is one of the best meals ever, full stop) know the flavor of a store bought tomato is incomparable to that of the freshly grown tomato. So if you have garden tomatoes, this is the recipe to make use of them! If you don't have a back yard bounty of tomatoes, head to a farmers' market, or these days many supermarkets carry local tomatoes, so we can all enjoy tomatoes as they should taste. However you get them, this fresh, herby pasta salad will not disappoint.” While this is definitely worth remembering when cooking for kids, there are many times when adults could enjoy simplicity in foods; this is one of those times!
Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Yield: Serves 6 – 8.
To view this online, click here.
Ingredients
1 pounds dried pasta, any chunky shape
4 ears fresh corn, shucked
6 cups cubed ripe tomatoes
1 pounds fresh mozzarella, diced
1/2 cups slivered fresh basil leaves
1/3 cups cup extra virgin olive oil
6 cloves roasted garlic (see Cooking Tip)
2 tablespoons balsamic vinegar
Kosher or coarse salt and freshly ground pepper to taste
Preparation
Bring a large pot of water to a boil. Generously salt the water and return to a boil. Cook the pasta according to package directions. During the last two minutes of cooking add the ears of corn. When you drain the pasta, take out the ears of corn and let cool. Quickly rinse the pasta in cool water to stop the cooking, drain well, and turn into a serving bowl.
Remove the corn from the cobs with a knife. Add the corn, tomatoes, mozzarella, and basil to the pasta.
In a small container combine the olive oil, balsamic vinegar, salt and pepper and sake to combine. Pour the dressing over the pasta salad and toss well to combine. Taste and adjust seasonings (be generous with the salt). Serve at room temperature.
CONFETTI CORN
This simple and yummy recipe comes from The Food Network's Ina Garten, also known as the Barefoot Contessa. Personally, I wouldn't mind having dinner at her place!
Total Time: 30 min; Prep: 15 min; Cook: 15 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/confetti-corn-recipe4.print.html?oc=linkback
Ingredients
2 tablespoons good olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch diced
2 tablespoons unsalted butter
Kernels cut from 5 ears yellow or white corn (4 cups)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves
Directions
Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.
EASY ITALIAN FRITTATA
I discovered frittatas several years ago and fell in love with them. This wonderful one is from Kathy Kingsley, About.com's American Food expert. She writes, “This delicious potato, bell pepper, and olive frittata is perfect for your next brunch, and guests will never know how easy it was go make. Serve it warm or at room temperature. It also makes a quick weeknight dinner.”
Prep time: 10 minutes; Cook time: 40 minutes; total time: 50 minutes; serves 4 to 6.
To view this online, click here.
Ingredients
3 tablespoons olive oil
1 large Yukon Gold or russet potato, peeled and thinly sliced (about 1 1/2 cups)
1 medium onion, thinly sliced
1 medium red bell pepper, cored, seed and chopped
1 small zucchini, trimmed, halved lengthwise and sliced
Salt and freshly ground black pepper
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
6 large eggs
1/3 cup pitted, chopped black olives, such as kalamata (optional)
1/4 cup grated Parmesan cheese
1/3 cup shredded Fontina cheese
2 tablespoons chopped parsley, for garnish
Directions
Preheat the oven to 400°F. In a large 12-inch ovenproof nonstick skillet, heat 2 tablespoons of the oil over medium heat. Layer half of the potato, onion, bell pepper, and zucchini in the skillet. Season to taste with salt and pepper. Repeat with the remaining potato, onion, and bell pepper, and season again. Cover and cook, stirring and turning frequently with a spatula until tender, about 20 minutes. Sprinkle the thyme over the mixture. Let cool slightly.
In a large bowl, whisk the eggs to blend. Season to taste with salt and pepper. Stir in the olives,if desired, and then add the potato mixture to the eggs, stirring to blend.
Wipe the skillet clean, add the remaining tablespoon of oil and warm over medium-low heat. Pour the egg mixture into the skillet, and sprinkle with the Parmesan and Fontina cheese.
Cook, drawing eggs away from the sides and bottom of the pan with a heatproof spatula so that the uncooked egg runs underneath. When the mixture is loosely set around the edges, place pan in the oven, and bake until puffed and completely set, about 20 minutes.
Remove the pan from the oven and slide out onto a serving plate. Sprinkle the parsley. Cut into wedges and serve.
VEGETABLE FRITTATA
This comes from Elaine Lemm, About.com's British & Irish Food expert. She writes, “Vegetable Frittata makes a super-quick, delicious supper dish It may not be a classic British food but it is one that is much-loved here.
“Frittata can be eaten warm with a side salad, or left to cool and makes a great lunch-box treat or for sliced for picnics and parties.
“For a Frittata you can use any cooked vegetables you have to hand or to use up which makes it a surprisingly cheap dish. My favorites are cold diced potato, peppers, courgettes (zucchini), and shredded leeks. The frittata is your palette to create whatever flavors you like.”
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: Serves 4
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Ingredients
2 tbsp olive oil
1 small onion, peeled and finely sliced
2 garlic cloves, peeled and minced
9 oz mixed, diced, cooked vegetables of your choice
1 cup cavolo nero or spring cabbage, shredded
6 large eggs, lightly beaten
1 tbsp flat leaf parsley, finely chopped
4 oz soft goats' cheese, crumbled
Sea salt and freshly ground black pepper
Preparation
Heat 1 tbsp of the olive oil in a 9 in/23cm frying pan and cook the onion on a low heat for about 5 minutes until soft. Add the garlic, stir, then add the cooked vegetables and cabbage. Cook for a further 2 mins.
Season the beaten eggs with a twist of black pepper and a little salt, tip the eggs into the cooked vegetables in the frying pan and stir. Add the parsley and stir well.
Turn the heat down to low and cook until the sides and center of the omlette is barely set. Turn the frittata onto a large plate, then transfer back to the frying pan uncooked side down.
Sprinkle the goats cheese over and cook for a further 5 minutes (alternatively transfer the frittata to the grill and cook for 10 minutes) or until the frittata is golden and firm.
Remove from the heat, and leave to cool slightly. Cut into wedges and serve with a green salad.
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