It's Monday, which means it's Meatless Monday. Here are six vegetarian recipes to start your week with. Enjoy!
BANANA SMOOTHIE
The first two come from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.
1 C milk (see Note)
1 T wheat germ
1 banana
1/2 C yogurt (any flavor)
1 tsp. vanilla
4 – 5 ice cubes
Note: You can use 1 cup of soy milk in place of the milk
Blend. Serves 2.
EASTERN SUNRISE SMOOTHIE
The fruits used are from the eastern U.S.: orange juice and strawberries from Florida, cranberries from Massachusetts. Top that off with a beautiful pink color. It’s a yummy way to start the morning.
1 C orange juice
1/2 C yogurt
4 – 6 frozen strawberries
1 T wheat germ
1/2 C frozen cranberries
Blend juice & berries. Add yogurt & wheat germ & blend about 15 seconds more.
BENECOL FETTUCCINE ALFREDO
I'm not sure where I found this recipe; possibly on the Benecol website. Makes 4 servings; 1 serving = 1 cup
2 tbsp. Benecol® Regular spread
4 to 5 cloves garlic, thinly sliced
1 1/4 cups skim milk
3 tbsp flour
4 ounces fat free cream cheese
1/2 cup shredded Parmesan cheese
4 cups hot cooked fettuccine noodles (about 1/2 pound uncooked)
Heat Benecol and garlic slowly over low heat, 5 to 7 minutes, allowing full flavor of garlic to be released into the Benecol.
Meanwhile, combine milk, flour, cream cheese, and Parmesan cheese in blender; then puree until smooth.
Add pureed mixture to Benecol® and garlic. Increase heat to medium-low and whisk continuously until mixture has thickened. Add freshly ground black pepper to taste.
Toss with fettuccine noodles
Nutrient analysis (per serving): Total Calories 356; Protein 18 g; Carbohydrates 50 g; Fat 9 g; Saturated Fat 2 g; Cholesterol 14 mg; Sodium 371 mg; Fiber 2 g; 1 cup fettuccine alfredo provides a 1/2 serving of Benecol®
WARM SPICED PEAR CRISP WITH ICE CREAM
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This spectacular pear crisp is an excellent way to use ripe fresh pears. Pears are usually quite firm when they arrive in the markets, so plan to buy them a few days before your baking day. See the tips, below, for ripening fresh pears.
”Serve this dessert warm with a scoop of vanilla or butter pecan ice cream, or drizzle with a bit of light or heavy cream. If you crave a little more texture, sprinkle the crumble topping with chopped pecans or walnuts.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: 6 to 8 servings
To view this online, go to http://southernfood.about.com/od/pears/r/Pear-Crisp.htm
Ingredients
6 large ripe pears*
2 tablespoons lemon juice
1 1/2 cups light brown sugar, packed, divided
1 cup all-purpose flour, divided
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
3/4 cup quick-cooking oats
1/4 teaspoon baking powder
6 tablespoons (3 ounces) butter, melted
ice cream or heavy whipping cream, for garnish
Preparation
Generously butter an 8-inch square baking pan. Heat the oven to 350° F.
Peel the pears; cut out stems and scoop out seeds and fibers. Slice them thinly and put in a bowl with the lemon juice. Toss to coat with the lemon juice. The lemon juice will keep them from turning brown.
Add 3/4 cup of the brown sugar to the pears, along with 1/4 cup of flour, cinnamon, and vanilla. Mix well and transfer to the prepared baking pan.
In a medium bowl, combine the oats, the remaining 3/4 cup flour, the remaining 3/4 cup brown sugar, baking powder, and the melted butter. Mix with a fork until the crumbs are blended.
Sprinkle the oat crumb topping evenly over the pear mixture.
Bake for 35 to 45 minutes, until the topping is browned and pears are tender.
Serve the crisp warm with a generous scoop of vanilla or butter-pecan ice cream or a drizzling of heavy or light cream.
*The best pears for baking are the Bosc (golden brown, long neck) and Anjou (oval, greenish yellow skin). They're both firm and hold their shape well in pies and baked desserts.
Ripening Pears: Plan to buy pears several days before you plan to eat them or bake with them. Pears are picked before they've ripened, so they will likely be firm when you buy them. The best way to ripen pears is to keep them at room temperature. You'll find the stem end is slightly soft when they are ripe. Once they are ripe, refrigerate them and eat or use them in recipes within 3 to 5 days.
EGGPLANT AND TOMATO CASSEROLE
Serves: 8
Source: 1,001 Recipes For People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/310.shtml
Ingredients
1 large eggplant (2 pounds), peeled, cut into 1-inch cubes
1/2 cup seasoned dry bread crumbs
1/3 cup chopped onion
3 cloves garlic
1-1/2 teaspoons dried oregano leaves, divided
1/2 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
Salt and pepper, to taste
2 eggs
3 medium tomatoes, sliced
1/4 cup grated fat-free Parmesan cheese
Directions
Cook eggplant in 2 inches simmering water in covered medium saucepan until tender, 5 to 8 minutes. Drain well. Mash eggplant with fork; mix in breadcrumbs, onion, garlic, 1 teaspoon oregano, basil, and thyme. Season to taste with salt and pepper. Mix in eggs.
Spoon eggplant mixture into 11x7-inch baking dish. Arrange tomatoes in rows over eggplant; sprinkle with cheese and remaining 1/2 teaspoon oregano.
Bake, uncovered, at 350 degrees F. until hot through, about 20 minutes.
Nutritional Information Per Serving: Calories: 98; Protein: 5.1 g; Fat: 1.9 g; Sodium: 245 mg; Cholesterol: 53.3 mg; Carbohydrates: 16.9 g; Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat
MINESTRONE SOUP
Yield: 4 servings (about 1 cup each)
Source: "Cooking with The Diabetic Chef"
Info: http://diabeticgourmet.com/book_archive/details/23.shtml
Ingredients
1/2 tablespoon olive oil
1/2 medium onion, finely diced
1/4 medium carrot, finely diced
1/4 stalk celery, finely diced
2/3 teaspoon garlic, minced
2 tablespoons leeks, finely diced
3 ounces (about 1/3 cup) canned tomatoes, chopped
1/2 medium zucchini, diced
1/4 teaspoon fresh thyme
3/4 teaspoon fresh oregano, minced
3 cups chicken stock
3 ounces (about 1/2 cup) frozen spinach, chopped
3/4 cup white beans, cooked
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon Parmesan cheese, grated
Directions
Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery. Cook until the vegetables are slightly tender, about 3-4 minutes.
Add the garlic and leek and cook for 1 minute. Add the tomato, zucchini, thyme, oregano, and chicken stock. Bring the liquid to a simmer for 20 minutes.
Add the spinach and white beans. Return the liquid to a simmer for 20 minutes. Season with the salt and white pepper. Serve immediately and garnish with the Parmesan cheese.
Nutritional Information Per Serving (about 1 cup): Calories: 110, Fat: 3 g, Cholesterol: 3 mg, Sodium: 283 mg, Carbohydrate: 15 g, Dietary Fiber: 5 g, Sugars: 3 g, Protein: 7 g, Diabetic Exchanges: 1 Starch, 1/2 Lean Meat, 1 Vegetable, 1/2 Fat
Monday, November 30, 2015
Friday, November 27, 2015
Thanksgiving Leftovers
Today's post is a rerun from November 28, 2014. It has several really good recipes to use up some of your Thanksgiving leftovers. Enjoy!
So, you've survived Thanksgiving (if you're in the U.S.) and you have all those leftovers. What to do with them? True, there's the old pile-a-little-of-everything-on-a-plate-and-nuke-it,-then-veg-out (possibly one of those guilty pleasures we all seem to have). But there are a few other ways to use the leftovers. I've included a few of my favorites, as well as a couple of other dishes. Enjoy!
TURKEY-RICE CASSEROLE
Also called Chicken-Rice Casserole
This has been a favorite of my family for years. I know, I know...if you've followed this blog for a while, you're probably aware that I'm a vegetarian - for most of the year. The only time I really have trouble with that is at the holidays. Siiiiigh... This recipe comes from my very battered 40+-year-old Betty Crocker Cookbook. Most foodies I know have several cookbooks (several shelves of 'em, in some cases) that we love for different reasons: the one put out by that funky inn we grew up near; the one from Grandma's church; that vegetarian one with the kicking muffin and apple butter recipes. Then there are the one or two (or three) cookbooks that get so used that we don't even have to look up in the index for a particular recipe; we simply look for one of the many pages that have food stains all over them. That's the way my old Betty Crocker Cookbook looks. (One of my sons likes to joke that he can tell which pages have recipes that no one tried out; they're the clean pages!) The cookbook calls it the Chicken-Rice Casserole, but we make it with leftover turkey. Makes 6 to 8 servings
1/4 cup chicken fat or butter
1/3 cup all-purpose flour
1 1/2 teaspoons salt
1/8 teaspoon ground pepper
1 cup chicken broth (you can use 1 chicken bouillon cube in 1 cup boiling water, or use canned chicken broth; I've also used vegetable broth or, in a pinch, water)
1 1/2 cup milk
1 1/2 cups cooked white or wild rice (I use brown rice, as that's the rice I always buy) - see note at end of recipe
2 cups cut-up cooked chicken or turkey
1 can (3 ounces) sliced mushrooms, drained (I never use them, but the recipe does call for them)
1/3 cup chopped green pepper (I usually use any leftover celery instead of pepper, but use whichever you want)
2 tablespoons chopped pimiento
1/4 cup slivered almonds
Heat over to 350 degrees. Melt chicken fat in large saucepan over low heat. Blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.
Pour into an ungreased baking dish (10 X 6 X 1 1/2 inch OR 1 1/2-quart dish; if doubling recipe, use a 13 X 9 inch pan). Bake uncovered 40 to 45 minutes.
Note: To get 1 1/2 cups of rice, start with 1 cup water and 1/2 cup rice, with a pinch of salt. Bring water (with salt, if using) to a boil in a small pot, add rice, turn heat down so that rice simmers, and put a lid on it. Check periodically. When water is absorbed (about 30 minutes for non-instant rice), rice is ready. Drain and use. Other liquids can be used, too, in place of water, usually veggie or chicken broth.
CHICKEN DINNER PIE
On the same page of my old Betty Crocker Cookbook. I really wish I could tell you which issue of the B.C.C. this is, but the cover and copyright page (as well as several other pages) have long since fallen off...This version was bought in late 1973, and had come out a year or two earlier. If you find the appropriate copy, these two recipes would be on page 307.
This recipe makes 6 servings
Pastry for 9-inch Two-crust pie
2 tablespoons butter or margarine
2 tablespoons four
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme
1/2 cup chicken broth
1/2 cup light cream
2 cups cubed cooked chicken or turkey
1 can (1 pound) peas and carrots, drained, or 1 package (10 ounces frozen peas and carries, cooked and drained
1 can (8 ounces) small whole onions, drained
Heat oven to 425 degrees F. Prepare pastry as directed except - roll 2/3 of pastry for bottom crust; fit into 9-inch pie pan. Roll remained into rectangle, about 10 X 6 inches. Cut rectangle into 12 strips.
Melt butter in saucepan over low heat. Blend in flour, salt, pepper and thyme. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in checken broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables.
Pour into crust-lined pie pan. Place 7 strips of pastry across filling; arrange remaining strips crisscross to make lattice top.
Trim; turn edge of bottom crust over strips. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 35 to 40 minutes, or until golden brown.
TURKEY SWEET POTATO CASSEROLE
This comes from FamilyTime.com. It starts off, "All your Thanksgiving Day favorites are combined in this savory casserole that's so easy to make, you can enjoy it any time of year. And it goes from start to finish in less than one hour!" Serves 6 (about 1 cup each); Prep Time: 15 minutes; Cook Time: 40 minutes.
To view this online, click here.
Ingredients
2 cups mashed cooked peeled sweet potato
2 tablespoons packed brown sugar1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup evaporated milk
Swanson® Chicken Stock or 1/4 cup Swanson® Chicken Broth
1 small onion, minced (about 1/4 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
3 cups cubed cooked turkey
3 tablespoons water
1/4 cup chopped walnuts (optional)
Chopped fresh parsley
Stir the potatoes, brown sugar, cinnamon, nutmeg and milk in a medium bowl. Spoon the potato mixture around the inside edge of a 10-inch round casserole to form a ring.
Heat the broth and onion in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook until the onion is tender, stirring occasionally. Stir in the soup, turkey and water. Cook until the mixture is hot and bubbling. Spoon the turkey mixture into the center of the potato ring.
Bake at 350°F. for 30 minutes or until the turkey mixture is hot and bubbling. Sprinkle with the walnuts and parsley, if desired.
Easy Substitution: You can substitute chicken for the turkey.
SWEET POTATO PANCAKES
This one comes from SeriousEats.com. Serves 2.
To view online, click here.
Ingredients
1 1/4 cups leftover mashed sweet potatoes
1/2 cup sour cream
3/4 cup milk
1 large egg
1 1/2 tablespoons maple syrup, plus more for serving
4 tablespoon butter, divided
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
Pinch nutmeg
Pinch cinnamon
Directions
Combine sweet potatoes, sour cream, milk, egg, and maple syrup in a medium bowl. Melt 2 tablespoons butter in the microwave or in a small saucepan and add to mixture. Whisk until homogenous.
Combine flour, baking powder, baking soda, kosher salt, nutmeg, and cinnamon in a large bowl and whisk to combine. Add wet ingredients to dry and whisk until just combined (do not overmix).
Melt 1 tablespoon remaining butter in a large skillet over medium heat and swirl to coat pan. Add four 1/4-cup batches of batter, using the back of a ladel to smooth them out into 4-inch disks. Cook, swirling gently on occasion, until the first side is golden brown, about 2 minutes. Carefully flip and cook until browned un second side and pancakes are puffed, about 2 minutes longer. Transfer to a plate set in a warm oven and repeat until all pancakes are cooked. Serve immediately with extra maple syrup.
CHICKEN RICE CASSEROLE
I know...Another chicken (turkey) rice casserole. This was from an 5-year-old email; I think it came from one of About.com's emailings, though I'm not 100% certain. It starts off, "This super easy five ingredient recipe is pure comfort food." Prep Time: 15 minutes; Cook Time: 35 minutes; Serves 6
Ingredients:
1 cup milk
10 oz. can cream of mushroom soup with roasted garlic
1 cup water
3 cups cooked cubed chicken
6 oz. pkg. long grain and wild rice mix
2 cups frozen peppers and onions, thawed and drained
Preparation:
Preheat oven to 350 degrees. Mix milk, soup and water in large bowl and stir with wire whisk to combine. Add remaining ingredients and stir to blend. Pour into 3 quart glass casserole dish and cover tightly. Bake at 350 degrees for 30 minutes, then remove from oven and stir well. Bake uncovered 30-40 minutes longer until rice is cooked and edges are bubbling, stirring once more halfway through baking time. 6 servings.
TURKEY A LA KING
And one more leftover turkey recipe. This is also from a long-ago email...I think possibly from About.com, though I'm not 100% sure. It starts off, "An easy recipe with leftover turkey and veggies. Serve this turkey over rice or toast."
Ingredients:
1/4 cup butter
1/2 cup chopped green pepper
4 ounces sliced mushrooms
1/4 cup flour
1 1/2 cups half-and-half or milk
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 jar (2 ounces) pimiento strips or chopped
2 1/2 cups cooked cubed turkey
dash onion powder
dash pepper
Preparation:
Melt butter; add green pepper and mushrooms. Cover and simmer 5 minutes. Remove vegetables with slotted spoon. Add flour to butter, cooking and stirring until smooth. Add half-and-half and cream of mushroom soup, stirring until smooth and thickened. Add turkey, pimiento, mushrooms, green pepper, and seasonings. Taste and adjust seasonings. Serve over hot cooked rice, biscuits, or noodles.
So, you've survived Thanksgiving (if you're in the U.S.) and you have all those leftovers. What to do with them? True, there's the old pile-a-little-of-everything-on-a-plate-and-nuke-it,-then-veg-out (possibly one of those guilty pleasures we all seem to have). But there are a few other ways to use the leftovers. I've included a few of my favorites, as well as a couple of other dishes. Enjoy!
TURKEY-RICE CASSEROLE
Also called Chicken-Rice Casserole
This has been a favorite of my family for years. I know, I know...if you've followed this blog for a while, you're probably aware that I'm a vegetarian - for most of the year. The only time I really have trouble with that is at the holidays. Siiiiigh... This recipe comes from my very battered 40+-year-old Betty Crocker Cookbook. Most foodies I know have several cookbooks (several shelves of 'em, in some cases) that we love for different reasons: the one put out by that funky inn we grew up near; the one from Grandma's church; that vegetarian one with the kicking muffin and apple butter recipes. Then there are the one or two (or three) cookbooks that get so used that we don't even have to look up in the index for a particular recipe; we simply look for one of the many pages that have food stains all over them. That's the way my old Betty Crocker Cookbook looks. (One of my sons likes to joke that he can tell which pages have recipes that no one tried out; they're the clean pages!) The cookbook calls it the Chicken-Rice Casserole, but we make it with leftover turkey. Makes 6 to 8 servings
1/4 cup chicken fat or butter
1/3 cup all-purpose flour
1 1/2 teaspoons salt
1/8 teaspoon ground pepper
1 cup chicken broth (you can use 1 chicken bouillon cube in 1 cup boiling water, or use canned chicken broth; I've also used vegetable broth or, in a pinch, water)
1 1/2 cup milk
1 1/2 cups cooked white or wild rice (I use brown rice, as that's the rice I always buy) - see note at end of recipe
2 cups cut-up cooked chicken or turkey
1 can (3 ounces) sliced mushrooms, drained (I never use them, but the recipe does call for them)
1/3 cup chopped green pepper (I usually use any leftover celery instead of pepper, but use whichever you want)
2 tablespoons chopped pimiento
1/4 cup slivered almonds
Heat over to 350 degrees. Melt chicken fat in large saucepan over low heat. Blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.
Pour into an ungreased baking dish (10 X 6 X 1 1/2 inch OR 1 1/2-quart dish; if doubling recipe, use a 13 X 9 inch pan). Bake uncovered 40 to 45 minutes.
Note: To get 1 1/2 cups of rice, start with 1 cup water and 1/2 cup rice, with a pinch of salt. Bring water (with salt, if using) to a boil in a small pot, add rice, turn heat down so that rice simmers, and put a lid on it. Check periodically. When water is absorbed (about 30 minutes for non-instant rice), rice is ready. Drain and use. Other liquids can be used, too, in place of water, usually veggie or chicken broth.
CHICKEN DINNER PIE
On the same page of my old Betty Crocker Cookbook. I really wish I could tell you which issue of the B.C.C. this is, but the cover and copyright page (as well as several other pages) have long since fallen off...This version was bought in late 1973, and had come out a year or two earlier. If you find the appropriate copy, these two recipes would be on page 307.
This recipe makes 6 servings
Pastry for 9-inch Two-crust pie
2 tablespoons butter or margarine
2 tablespoons four
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme
1/2 cup chicken broth
1/2 cup light cream
2 cups cubed cooked chicken or turkey
1 can (1 pound) peas and carrots, drained, or 1 package (10 ounces frozen peas and carries, cooked and drained
1 can (8 ounces) small whole onions, drained
Heat oven to 425 degrees F. Prepare pastry as directed except - roll 2/3 of pastry for bottom crust; fit into 9-inch pie pan. Roll remained into rectangle, about 10 X 6 inches. Cut rectangle into 12 strips.
Melt butter in saucepan over low heat. Blend in flour, salt, pepper and thyme. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in checken broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables.
Pour into crust-lined pie pan. Place 7 strips of pastry across filling; arrange remaining strips crisscross to make lattice top.
Trim; turn edge of bottom crust over strips. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 35 to 40 minutes, or until golden brown.
TURKEY SWEET POTATO CASSEROLE
This comes from FamilyTime.com. It starts off, "All your Thanksgiving Day favorites are combined in this savory casserole that's so easy to make, you can enjoy it any time of year. And it goes from start to finish in less than one hour!" Serves 6 (about 1 cup each); Prep Time: 15 minutes; Cook Time: 40 minutes.
To view this online, click here.
Ingredients
2 cups mashed cooked peeled sweet potato
2 tablespoons packed brown sugar1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup evaporated milk
Swanson® Chicken Stock or 1/4 cup Swanson® Chicken Broth
1 small onion, minced (about 1/4 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
3 cups cubed cooked turkey
3 tablespoons water
1/4 cup chopped walnuts (optional)
Chopped fresh parsley
Stir the potatoes, brown sugar, cinnamon, nutmeg and milk in a medium bowl. Spoon the potato mixture around the inside edge of a 10-inch round casserole to form a ring.
Heat the broth and onion in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook until the onion is tender, stirring occasionally. Stir in the soup, turkey and water. Cook until the mixture is hot and bubbling. Spoon the turkey mixture into the center of the potato ring.
Bake at 350°F. for 30 minutes or until the turkey mixture is hot and bubbling. Sprinkle with the walnuts and parsley, if desired.
Easy Substitution: You can substitute chicken for the turkey.
SWEET POTATO PANCAKES
This one comes from SeriousEats.com. Serves 2.
To view online, click here.
Ingredients
1 1/4 cups leftover mashed sweet potatoes
1/2 cup sour cream
3/4 cup milk
1 large egg
1 1/2 tablespoons maple syrup, plus more for serving
4 tablespoon butter, divided
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
Pinch nutmeg
Pinch cinnamon
Directions
Combine sweet potatoes, sour cream, milk, egg, and maple syrup in a medium bowl. Melt 2 tablespoons butter in the microwave or in a small saucepan and add to mixture. Whisk until homogenous.
Combine flour, baking powder, baking soda, kosher salt, nutmeg, and cinnamon in a large bowl and whisk to combine. Add wet ingredients to dry and whisk until just combined (do not overmix).
Melt 1 tablespoon remaining butter in a large skillet over medium heat and swirl to coat pan. Add four 1/4-cup batches of batter, using the back of a ladel to smooth them out into 4-inch disks. Cook, swirling gently on occasion, until the first side is golden brown, about 2 minutes. Carefully flip and cook until browned un second side and pancakes are puffed, about 2 minutes longer. Transfer to a plate set in a warm oven and repeat until all pancakes are cooked. Serve immediately with extra maple syrup.
CHICKEN RICE CASSEROLE
I know...Another chicken (turkey) rice casserole. This was from an 5-year-old email; I think it came from one of About.com's emailings, though I'm not 100% certain. It starts off, "This super easy five ingredient recipe is pure comfort food." Prep Time: 15 minutes; Cook Time: 35 minutes; Serves 6
Ingredients:
1 cup milk
10 oz. can cream of mushroom soup with roasted garlic
1 cup water
3 cups cooked cubed chicken
6 oz. pkg. long grain and wild rice mix
2 cups frozen peppers and onions, thawed and drained
Preparation:
Preheat oven to 350 degrees. Mix milk, soup and water in large bowl and stir with wire whisk to combine. Add remaining ingredients and stir to blend. Pour into 3 quart glass casserole dish and cover tightly. Bake at 350 degrees for 30 minutes, then remove from oven and stir well. Bake uncovered 30-40 minutes longer until rice is cooked and edges are bubbling, stirring once more halfway through baking time. 6 servings.
TURKEY A LA KING
And one more leftover turkey recipe. This is also from a long-ago email...I think possibly from About.com, though I'm not 100% sure. It starts off, "An easy recipe with leftover turkey and veggies. Serve this turkey over rice or toast."
Ingredients:
1/4 cup butter
1/2 cup chopped green pepper
4 ounces sliced mushrooms
1/4 cup flour
1 1/2 cups half-and-half or milk
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 jar (2 ounces) pimiento strips or chopped
2 1/2 cups cooked cubed turkey
dash onion powder
dash pepper
Preparation:
Melt butter; add green pepper and mushrooms. Cover and simmer 5 minutes. Remove vegetables with slotted spoon. Add flour to butter, cooking and stirring until smooth. Add half-and-half and cream of mushroom soup, stirring until smooth and thickened. Add turkey, pimiento, mushrooms, green pepper, and seasonings. Taste and adjust seasonings. Serve over hot cooked rice, biscuits, or noodles.
Wednesday, November 25, 2015
Diabetic Thursday (A Day Early)
Tomorrow is Thanksgiving, and I'll be taking the day off, so here are tomorrow's Diabetic Thursday recipes for your Thanksgiving meal. Friday, I'll be back to posting Monday through Friday. Enjoy!
Note: I'll be taking Thanksgiving Day off, so I may end up posting a double-blog on Wednesday. I'll be back Friday, though.
DUTCH APPLE PIE
Servings: 12
Recipe with photo: http://diabeticgourmet.com/recipes/html/50.shtml
Ingredients
1/4 cup flour
1/2 cup quick cooking oats
1/2 teaspoon cinnamon
5 cup sliced baking apples
Sweetener equal to 1/2 cup sugar
1/2 cup unsweetened frozen apple juice concentrate
Pie crust for 1 crust pie
Topping:
1/4 cup flour
1/2 cup quick cooking oats
Sweetener to equal 1/2 cup brown sugar
1 teaspoon cinnamon
1 package sugarfree instant vanilla pudding mix
1/2 cup butter or margarine
Directions
Mix flour, oats, cinnamon, and sweetener with a fork. Pour over sliced apples and mix well. Pour apple juice over top of apples and mix well again. Put apple mixture in pie crust; set aside.
For topping:
Mix dry ingredients with fork.
Add butter and cut into dry ingredients with a pastry blender or 2 knives until it resembles coarse crumbs, Pour mixture over pie filling and press down evenly over apples.
Bake at 400 degrees for 45-55 minutes.
Nutritional Information Per Serving: Calories: 251; Fat: 12 g; Sodium: 238 mg; Cholesterol: 5 mg; Carbohydrates: 25 g; Exchanges: 2 Bread, 3 Fat, and 1 Fruit
GREEN SPLIT PEA AND BARLEY SOUP
This recipe starts off, “Reheats and/or freezes well. If soup gets thick, add a little water or broth.”
Prep Time: 25 Minutes - Cost: $
Servings: 12 - Difficulty Level: 2
Source: MealLeaniYUMM!
Find this recipe at: http://diabeticgourmet.com/recipes/html/210.shtml
Ingredients
2 cups green split peas, rinsed and drained
3 carrots, chopped
3 or 4 stalks celery, chopped
1 medium onion, chopped
12 cups water, chicken or vegetable broth
1/2 cup pearl barley, rinsed and drained
1 bay leaf
Salt and pepper, to taste
2 cloves crushed garlic, if desired
2 tsp. canola oil
2 medium onions, chopped
1/4 cup chopped fresh dill
Directions
In a large soup pot, combine split peas, carrots, celery and 1 onion with water. Bring to a boil. Stir in barley, bay leaf and garlic, if using. Reduce heat and simmer partly covered for 1 1/2 to 2 hours. Stir occasionally. Add salt and pepper to taste.
In a nonstick skillet, heat oil. Saute the remaining 2 onions on medium heat until well-browned, about 6 to 8 minutes. Add onions to soup along with dill. Simmer soup 5 to 10 minutes longer. Discard bay leaf (and turkey carcass, if using).
Nutritional Information Per Serving: Calories: 152; Protein: 8 g; Fat: 1.3 g; Sodium: 31 mg; Cholesterol: 0 mg; Carbohydrates: 21 g; Exchanges: 1/2 Starch/Bread; 3 Vegetable
TURKEY BREAST WITH HONEY-MUSTARD GLAZE
Yield: 10 servings.
Source: The National Turkey Federation
Find this recipe at: http://diabeticgourmet.com/recipes/html/506.shtml
Ingredients
1 4-6 pound TURKEY BREAST, fresh or thawed
1/2 Teaspoon kosher salt
1/4 Teaspoon freshly ground black pepper
1/4 Cup honey
2 Tablespoons Dijon-style mustard
Directions
Season interior and exterior of turkey breast with salt and pepper.
In (13 x 9 x 2 inch) roasting pan, place turkey breast on a V-shaped rack. Roast, uncovered, in a 325 degree F preheated oven for 1-1/2 to 2-1/4 hours or until meat thermometer registers 170 degrees F in the deepest part of breast.
Meanwhile, in a small bowl, combine honey and mustard. Brush glaze over breast during final 20 minutes of cooking.
Remove from oven and allow turkey breast to stand for 10 minutes before carving.
Nutritional Information Per Serving Calories: 176 ; Protein: 25 g ; Fat: 6 g ; Sodium: 90 mg; Cholesterol: 63 mg ; Carbohydrates: 3 g
TURKEKY ROULADE
This recipe begins, "This elegant turkey entree with stuffing offers a unique presentation of America's traditional holiday combination."
Yield: 8 servings
Serving size: 2 slices (4 ounces)
Find this recipe at: http://diabeticgourmet.com/recipes/html/1141.shtml
Ingredients
1/2 boneless, skinless turkey breast, about 1-1/2 lb
1-1/2 cups Cornbread and Dried Fruit Dressing (recipe follows this)
1/4 tsp smoked paprika
1/4 tsp black pepper
1/4 tsp marjoram
1/4 tsp thyme
1/4 tsp sage
1 Tbsp canola oil
Need: kitchen twine and plastic wrap
Directions
Preheat oven to 350F.
Place large piece of plastic wrap on countertop. Place turkey breast half on plastic and cover. Cover with additional plastic wrap. Using meat mallet, pound turkey to rectangle about 9-10 X 6 inches, about 1/4-inch thick.
Remove plastic wrap from top of turkey and spread dressing evenly lengthwise over surface, almost to edge. Roll turkey lengthwise. With kitchen twine, tie roulade lengthwise once and in several places across turkey. Discard plastic wrap.
In small bowl, mix together spices. Rub canola oil over all surfaces of roulade; rub spice blend evenly over roulade.
Place roulade in shallow roasting pan, then place in oven. Roast for 45 to 60 minutes or until internal temperature measured with an instant-read thermometer reads 155F.
Remove roulade from oven and let rest 15 minutes before carefully removing twine and slicing into 16 half-inch slices. Serve with Porcini Mushroom Gravy, Warm Apple and Cranberry Sauce and extra Cornbread and Dried Fruit Dressing.
Nutritional Information Per Serving: Calories: 140; Protein: 222 g; Fat: 3.5 g; Sodium: 150 mg; Cholesterol: 65 mg; Saturated Fat: 0.5 g; Dietary Fiber: 0 g; Carbohydrates: 5 g
CORNBREAD AND DRIED FRUIT DRESSING
This begins, "This colourful dressing has layers of flavour that allow for a delicious side dish on its own as well as blend well in the Turkey Roulade entree. Yield: 6 cups ; enough for Turkey Roulade and 8 side dish servings. Serving size: 1/2 cup.
Source: Cheryl Forberg, R.D.
Find this recipe at: http://diabeticgourmet.com/recipes/html/1142.shtml
Yield: 6 cups
Ingredients
4 cups cornbread cubes, dried
4 oz lean Italian turkey sausage, casing removed
1 Tbsp canola oil
1 cup chopped yellow or white onions
1/4 cup chopped celery
1/4 cup chopped carrot
1 small garlic clove, crushed
4 each dried apricots and pitted dried plums, coarsely chopped
1/2 tsp dried thyme
3/4 tsp dried sage
1/4 tsp dried marjoram
1 cup fat-free, low-sodium chicken broth
1/4 cup minced fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
Canola oil cooking spray
1 egg, lightly beaten
Directions
Preheat oven to 350F. Place cornbread cubes in large bowl and set aside.
In small nonstick skillet, cook sausage over medium to high heat, crumbling and stirring until brown and cooked through. Drain well and set aside.
In large nonstick skillet, heat canola oil over medium heat. Stir in onions, celery and carrot; cook 5 minutes, stirring frequently. Add garlic and cook for 1 minute longer, but don't allow garlic to brown. Stir in sausage, apricots, plums, thyme, sage, marjoram and 1/4 cup broth. Bring to a boil. Reduce heat and simmer 3 minutes. Remove from heat; pour vegetable mixture over cornbread. Add parsley and stir well. Season with salt and pepper. (Dressing may be prepared to this stage a day ahead and refrigerated, covered.)
Whisk together egg and remaining 3/4 cup broth and pour over cornbread mixture, tossing well. Spray 2-quart baking dish with canola oil cooking spray (use larger baking dish if not reserving dressing for Turkey Roulade) and transfer all but 1 1/2 cups of dressing to baking dish. Cover dish with foil and set aside.
After Turkey Roulade has been in oven 30 minutes, place covered baking dish of dressing in oven. After 15 minutes (or when internal temperature of roulade, measured with instant-read thermometer, is 155F), remove roulade from oven and remove foil from baking dish with dressing. Continue baking dressing for about 15 minutes or until top begins to brown.
Nutritional Information Per Serving: Calories: 100; Protein: 3 g; Fat: 3.5 g; Sodium: 310 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 1 g; Carbohydrates: 12 g
PORCINI MUSHROOM GRAVY
This recipe begins, "While it sounds luxuriously rich, this gravy is light on calories and fat so you can enjoy all of the flavour with none of the guilt."
Yield: 2 cups; 8 servings. Serving size: 1/4 cup.
Source: Cheryl Forberg, R.D.
Find this recipe at: http://diabeticgourmet.com/recipes/html/1143.shtml
Ingredients
1/2 oz dried porcini mushrooms
2 Tbsp warm water
1 1/2 Tbsp canola oil
6 Tbsp white whole-wheat flour
2 cups fat-free, low-sodium chicken broth
3/4 tsp salt (optional)
1 tsp onion powder
1/4 tsp freshly ground black pepper or to taste
Directions
Soak mushrooms in warm water for 5 minutes.
In 2 quart saucepan, heat canola oil over medium heat. Whisk in flour until blended and continue stirring until roux is lightly browned and develops nutty aroma.
Whisk in broth, optional salt and onion powder. Bring to a gentle boil until just thickened, stirring. Cook and stir for 1 minute. Remove from heat and season with pepper. Add softened mushrooms and any soaking liquid.
Puree gravy in food processor or food mill. Return mixture to saucepan. Heat just to a simmer.
Nutritional Information Per Serving: Calories: 50; Protein: 1 g; Fat: 3 g; Sodium: 115 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 2 g; Carbohydrates: 5 g
Note: I'll be taking Thanksgiving Day off, so I may end up posting a double-blog on Wednesday. I'll be back Friday, though.
DUTCH APPLE PIE
Servings: 12
Recipe with photo: http://diabeticgourmet.com/recipes/html/50.shtml
Ingredients
1/4 cup flour
1/2 cup quick cooking oats
1/2 teaspoon cinnamon
5 cup sliced baking apples
Sweetener equal to 1/2 cup sugar
1/2 cup unsweetened frozen apple juice concentrate
Pie crust for 1 crust pie
Topping:
1/4 cup flour
1/2 cup quick cooking oats
Sweetener to equal 1/2 cup brown sugar
1 teaspoon cinnamon
1 package sugarfree instant vanilla pudding mix
1/2 cup butter or margarine
Directions
Mix flour, oats, cinnamon, and sweetener with a fork. Pour over sliced apples and mix well. Pour apple juice over top of apples and mix well again. Put apple mixture in pie crust; set aside.
For topping:
Mix dry ingredients with fork.
Add butter and cut into dry ingredients with a pastry blender or 2 knives until it resembles coarse crumbs, Pour mixture over pie filling and press down evenly over apples.
Bake at 400 degrees for 45-55 minutes.
Nutritional Information Per Serving: Calories: 251; Fat: 12 g; Sodium: 238 mg; Cholesterol: 5 mg; Carbohydrates: 25 g; Exchanges: 2 Bread, 3 Fat, and 1 Fruit
GREEN SPLIT PEA AND BARLEY SOUP
This recipe starts off, “Reheats and/or freezes well. If soup gets thick, add a little water or broth.”
Prep Time: 25 Minutes - Cost: $
Servings: 12 - Difficulty Level: 2
Source: MealLeaniYUMM!
Find this recipe at: http://diabeticgourmet.com/recipes/html/210.shtml
Ingredients
2 cups green split peas, rinsed and drained
3 carrots, chopped
3 or 4 stalks celery, chopped
1 medium onion, chopped
12 cups water, chicken or vegetable broth
1/2 cup pearl barley, rinsed and drained
1 bay leaf
Salt and pepper, to taste
2 cloves crushed garlic, if desired
2 tsp. canola oil
2 medium onions, chopped
1/4 cup chopped fresh dill
Directions
In a large soup pot, combine split peas, carrots, celery and 1 onion with water. Bring to a boil. Stir in barley, bay leaf and garlic, if using. Reduce heat and simmer partly covered for 1 1/2 to 2 hours. Stir occasionally. Add salt and pepper to taste.
In a nonstick skillet, heat oil. Saute the remaining 2 onions on medium heat until well-browned, about 6 to 8 minutes. Add onions to soup along with dill. Simmer soup 5 to 10 minutes longer. Discard bay leaf (and turkey carcass, if using).
Nutritional Information Per Serving: Calories: 152; Protein: 8 g; Fat: 1.3 g; Sodium: 31 mg; Cholesterol: 0 mg; Carbohydrates: 21 g; Exchanges: 1/2 Starch/Bread; 3 Vegetable
TURKEY BREAST WITH HONEY-MUSTARD GLAZE
Yield: 10 servings.
Source: The National Turkey Federation
Find this recipe at: http://diabeticgourmet.com/recipes/html/506.shtml
Ingredients
1 4-6 pound TURKEY BREAST, fresh or thawed
1/2 Teaspoon kosher salt
1/4 Teaspoon freshly ground black pepper
1/4 Cup honey
2 Tablespoons Dijon-style mustard
Directions
Season interior and exterior of turkey breast with salt and pepper.
In (13 x 9 x 2 inch) roasting pan, place turkey breast on a V-shaped rack. Roast, uncovered, in a 325 degree F preheated oven for 1-1/2 to 2-1/4 hours or until meat thermometer registers 170 degrees F in the deepest part of breast.
Meanwhile, in a small bowl, combine honey and mustard. Brush glaze over breast during final 20 minutes of cooking.
Remove from oven and allow turkey breast to stand for 10 minutes before carving.
Nutritional Information Per Serving Calories: 176 ; Protein: 25 g ; Fat: 6 g ; Sodium: 90 mg; Cholesterol: 63 mg ; Carbohydrates: 3 g
TURKEKY ROULADE
This recipe begins, "This elegant turkey entree with stuffing offers a unique presentation of America's traditional holiday combination."
Yield: 8 servings
Serving size: 2 slices (4 ounces)
Find this recipe at: http://diabeticgourmet.com/recipes/html/1141.shtml
Ingredients
1/2 boneless, skinless turkey breast, about 1-1/2 lb
1-1/2 cups Cornbread and Dried Fruit Dressing (recipe follows this)
1/4 tsp smoked paprika
1/4 tsp black pepper
1/4 tsp marjoram
1/4 tsp thyme
1/4 tsp sage
1 Tbsp canola oil
Need: kitchen twine and plastic wrap
Directions
Preheat oven to 350F.
Place large piece of plastic wrap on countertop. Place turkey breast half on plastic and cover. Cover with additional plastic wrap. Using meat mallet, pound turkey to rectangle about 9-10 X 6 inches, about 1/4-inch thick.
Remove plastic wrap from top of turkey and spread dressing evenly lengthwise over surface, almost to edge. Roll turkey lengthwise. With kitchen twine, tie roulade lengthwise once and in several places across turkey. Discard plastic wrap.
In small bowl, mix together spices. Rub canola oil over all surfaces of roulade; rub spice blend evenly over roulade.
Place roulade in shallow roasting pan, then place in oven. Roast for 45 to 60 minutes or until internal temperature measured with an instant-read thermometer reads 155F.
Remove roulade from oven and let rest 15 minutes before carefully removing twine and slicing into 16 half-inch slices. Serve with Porcini Mushroom Gravy, Warm Apple and Cranberry Sauce and extra Cornbread and Dried Fruit Dressing.
Nutritional Information Per Serving: Calories: 140; Protein: 222 g; Fat: 3.5 g; Sodium: 150 mg; Cholesterol: 65 mg; Saturated Fat: 0.5 g; Dietary Fiber: 0 g; Carbohydrates: 5 g
CORNBREAD AND DRIED FRUIT DRESSING
This begins, "This colourful dressing has layers of flavour that allow for a delicious side dish on its own as well as blend well in the Turkey Roulade entree. Yield: 6 cups ; enough for Turkey Roulade and 8 side dish servings. Serving size: 1/2 cup.
Source: Cheryl Forberg, R.D.
Find this recipe at: http://diabeticgourmet.com/recipes/html/1142.shtml
Yield: 6 cups
Ingredients
4 cups cornbread cubes, dried
4 oz lean Italian turkey sausage, casing removed
1 Tbsp canola oil
1 cup chopped yellow or white onions
1/4 cup chopped celery
1/4 cup chopped carrot
1 small garlic clove, crushed
4 each dried apricots and pitted dried plums, coarsely chopped
1/2 tsp dried thyme
3/4 tsp dried sage
1/4 tsp dried marjoram
1 cup fat-free, low-sodium chicken broth
1/4 cup minced fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
Canola oil cooking spray
1 egg, lightly beaten
Directions
Preheat oven to 350F. Place cornbread cubes in large bowl and set aside.
In small nonstick skillet, cook sausage over medium to high heat, crumbling and stirring until brown and cooked through. Drain well and set aside.
In large nonstick skillet, heat canola oil over medium heat. Stir in onions, celery and carrot; cook 5 minutes, stirring frequently. Add garlic and cook for 1 minute longer, but don't allow garlic to brown. Stir in sausage, apricots, plums, thyme, sage, marjoram and 1/4 cup broth. Bring to a boil. Reduce heat and simmer 3 minutes. Remove from heat; pour vegetable mixture over cornbread. Add parsley and stir well. Season with salt and pepper. (Dressing may be prepared to this stage a day ahead and refrigerated, covered.)
Whisk together egg and remaining 3/4 cup broth and pour over cornbread mixture, tossing well. Spray 2-quart baking dish with canola oil cooking spray (use larger baking dish if not reserving dressing for Turkey Roulade) and transfer all but 1 1/2 cups of dressing to baking dish. Cover dish with foil and set aside.
After Turkey Roulade has been in oven 30 minutes, place covered baking dish of dressing in oven. After 15 minutes (or when internal temperature of roulade, measured with instant-read thermometer, is 155F), remove roulade from oven and remove foil from baking dish with dressing. Continue baking dressing for about 15 minutes or until top begins to brown.
Nutritional Information Per Serving: Calories: 100; Protein: 3 g; Fat: 3.5 g; Sodium: 310 mg; Cholesterol: 30 mg; Saturated Fat: 1 g; Dietary Fiber: 1 g; Carbohydrates: 12 g
PORCINI MUSHROOM GRAVY
This recipe begins, "While it sounds luxuriously rich, this gravy is light on calories and fat so you can enjoy all of the flavour with none of the guilt."
Yield: 2 cups; 8 servings. Serving size: 1/4 cup.
Source: Cheryl Forberg, R.D.
Find this recipe at: http://diabeticgourmet.com/recipes/html/1143.shtml
Ingredients
1/2 oz dried porcini mushrooms
2 Tbsp warm water
1 1/2 Tbsp canola oil
6 Tbsp white whole-wheat flour
2 cups fat-free, low-sodium chicken broth
3/4 tsp salt (optional)
1 tsp onion powder
1/4 tsp freshly ground black pepper or to taste
Directions
Soak mushrooms in warm water for 5 minutes.
In 2 quart saucepan, heat canola oil over medium heat. Whisk in flour until blended and continue stirring until roux is lightly browned and develops nutty aroma.
Whisk in broth, optional salt and onion powder. Bring to a gentle boil until just thickened, stirring. Cook and stir for 1 minute. Remove from heat and season with pepper. Add softened mushrooms and any soaking liquid.
Puree gravy in food processor or food mill. Return mixture to saucepan. Heat just to a simmer.
Nutritional Information Per Serving: Calories: 50; Protein: 1 g; Fat: 3 g; Sodium: 115 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 2 g; Carbohydrates: 5 g
Wednesday Recipes
Six recipes to help with tomorrow's Thanksgiving dinner - or any time. Enjoy!
SWEET POTATO CASSEROLE
This comes from WebMD, and begins, “This is a traditional sweet potato favorite made lighter in fat and calories!” Prep Time: 20 minutes; Cook Time: 1 hour; Serves: 8
To view this online, click here.
Ingredients
4 cups hot mashed sweet potatoes
1 tablespoon butter or margarine
3 tablespoons light pancake syrup, or real pancake syrup
1 large egg, beaten
1/4 cup egg substitute
1/2 cup low fat, fat free half and half or whole milk
1/3 cup pecans, chopped
1/3 cup flaked coconut (sweetened)
1/3 cup brown sugar, packed
1 tablespoon flour
1 tablespoon melted butter or margarine
Instructions
Preheat oven to 325°F. Coat a 1 1/2 to 2 quart casserole dish with canola cooking spray.
With electric mixer, blend sweet potatoes, 1 tablespoon butter, and pancake syrup together. Beat in egg, egg substitute, and milk. Pour mixture into prepared casserole dish.
Combine pecans, coconut, brown sugar, and flour. Stir in a tablespoon of melted butter. Sprinkle mixture over sweet potatoes. Bake in preheated oven for 1 hour.
CREAMY SWEET POTATO RISOTTO WITH PECANS
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This is a fabulous cobimation, and you'll want to make this dish again and again. Serve as a side dish or serve as a main dish or lunch with a chopped salad and crusty bread.” Serves 3 to 4; Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes.
To view this online, click here.
Ingredients
4 tablespoons butter
2 tablespoons minced shallots
1 medium sweet potato, cut in small dice, about 8 ounces or 2 cups
1/3 cup chopped pecans
2 to 3 cups vegetable broth
1 cup Arborio rice (about 6 to 7 ounces)
salt and freshly ground black pepper, to taste
1/2 cup fresh grated Parmesan cheese
1 tablespoon finely chopped green onion tops or fresh parsley
Preparation
Heat 3 cups of vegetable broth to the boiling point; reduce heat to the lowest setting to keep hot.
In a medium saucepan melt butter; add minced shallot and pecans; cook until shallot is tender. Add rice and cook, stirring, until well blended. Stir in sweet potato. Stir about 3/4 cup of the hot broth into the rice mixture. Cook over medium-low heat, stirring constantly, until liquid is absorbed.
Continue adding liquid, about 1/4 to 1/3 cup at a time, stirring frequently, until the rice and sweet potato are tender, but not overly soft.
The texture should be creamy a little loose. This will take about 25 minutes and about 2 to 3 cups of broth.
Stir in Parmesan cheese and green onion or parsley, then taste and add salt and freshly ground black pepper to taste.
GLAZED CARROTS
This comes from Campbell's Kitchen, and begins, “Perfect for the holidays, but easy enough for everyday, these honey-orange glazed carrots are sure to be a hit!” Prep Time: 5 min; Total Time: 35 min; Serves: 4
To view this online, go to http://www.campbellskitchen.com/recipes/glazed-carrots-50984.
Ingredients
2 tablespoons butter
1 pound peeled and trimmed baby carrots
1 cup Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
2 tablespoons honey
1 tablespoon packed brown sugar
2 tablespoons orange juice
1 tablespoon chopped fresh parsley
Directions
Heat 1 tablespoon butter in a 12-inch skillet over medium-high heat. Add the carrots and stir to coat. Cook for 5 minutes or until the carrots are lightly browned, stirring occasionally.
Add the broth, honey and brown sugar and heat to a boil. Reduce the heat to low. Cook for 20 minutes or until the carrots are tender and the liquid is reduced to a glaze, stirring occasionally.
Stir in the orange juice, remaining butter and parsley. Cook until the mixture is hot and bubbling. Season to taste.
BEAUTIFUL BRUSSELS SPROUTS
Brussels sprouts seem to be one of those foods that people either love or hate. I absolutely love them, so I'm glad to find this recipe from Ree Drummond of The Food Network's The Pioneer Woman. Total Time: 50 min; Prep: 20 min; Cook: 30 min; Yield: 16 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/beautiful-brussels-sprouts.print.html?oc=linkback
Ingredients
1 large butternut squash
2 1/2 pounds Brussels sprouts
4 red onions, cut into chunks
1/2 cup olive oil
1 tablespoon chili powder
Pinch kosher salt
Pinch freshly ground black pepper
1/4 cup pomegranate molasses
1 cup pomegranate seeds
Directions
Preheat the oven to 375 degrees F.
Use a knife to lop off the top and bottom of the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Cut the squash into large pieces, cut the pieces into slices, cut the slices into matchsticks and then cut the matchsticks into dice. Divide the squash between 2 baking sheets.
Trim the Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange them on the baking sheets with the squash and add the red onions. Drizzle the vegetables with the olive oil, sprinkle with the chili powder, salt and pepper and toss. Roast until browned, 25 to 30 minutes.
Tip the vegetables into a serving dish, drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Toss and serve immediately.
PUMPKIN BREAD WITH BROWN BUTTER AND BOURBON
This comes from Melissa Clark in the New York Times' Cooking e-newsletter. She begins this yummy recipe, “This hearty pumpkin bread is a sophisticated twist on the traditional version with the addition of bourbon (teetotalers can substitute apple cider), browned butter and cardamom.” Time: 1 hour 15 minutes; Two 8-inch loaves.
To view this online, click here.
Ingredients
1/2 cup (1 stick) unsalted butter
1/4 cup bourbon (or use water or apple cider)
1 tablespoon vanilla
1 3/4 cups pumpkin purée, homemade or canned (1 15-ounce can)
4 eggs
1/2 cup olive or other oil (such as canola)
2 cups all-purpose flour
1 cup whole wheat flour
1 3/4 cups light brown sugar
1 1/2 teaspoons baking soda
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
Preparation
Heat oven to 350 degrees and arrange a rack in the center. Grease the insides of two 8-inch loaf pans with butter or line with parchment paper.
In a large skillet, melt 1/2 cup (1 stick) butter over medium-high heat. Reduce heat to medium and cook until the frothy white milk solids sink to the bottom of the pan and turn a fragrant, nutty brown, 5 to 7 minutes. Brown butter can burn quickly, so watch it carefully. (A tip: You will know your brown butter is almost ready when the frantic sound of bubbling begins to die down, so use your ears as well as your eyes and nose.)
In a glass liquid measuring cup, combine bourbon and vanilla. Add water until you reach the 2/3 cup mark. In a large bowl, whisk together bourbon mixture, pumpkin purée, eggs and oil. With a spatula, scrape all the brown butter from the skillet into the pumpkin mixture and stir to combine.
In another large bowl, whisk together all-purpose flour, whole wheat flour, brown sugar, baking soda, salt, cinnamon, ginger and cardamom. Pour liquid ingredients into dry ingredients and stir to combine.
Divide batter between the two greased loaf pans. Place them on a rimmed baking sheet and transfer to oven. Bake for 50 to 60 minutes or until a tester or toothpick inserted into the center of the loaf comes out clean. Allow bread to cool completely before removing from pan.
BUTTERNUT SQUASH CAKE WITH HAZELNUTS
This comes from Brett Moore, About.com's Gourmet Food expert. Brett writes, “Squash for dessert? Butternut squash makes a wonderful component for desserts. The complex flavor adds a nice dimension to your cake that your guests won't be able to figure out. The hazelnut frosting is the perfect complement to this sweet and moist cake.” Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: Serves 8 to 10
To view this online, click here.
Ingredients
Cake:
4 ounces (1/2 cup) unsalted butter, softened
1 1/2 cups granulated sugar
1/2 cup canola or other neutral oil
2 large eggs
1 tablespoon distilled white vinegar
2 teaspoons pure vanilla extract
13 1/2 ounces (3 cups) unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
3/4 cup buttermilk
2 1/4 cups peeled and grated butternut squash (about 8 ounces)
Frosting:
1 lb unsalted butter, softened
4 2/3 cups powdered sugar
1/8 teaspoon sea salt
1 tablespoon vanilla extract
1/4 cup ground hazelnuts
1/4 cup whole hazelnuts, for garnish (optional)
Preparation
Position the rack in the center of the oven and preheat the oven to 350°F. Butter and flour a 9- by 13-inch cake pan or 10-cup Bundt pan.
In a large bowl, beat together the butter and sugar on medium speed until light and fluffy.
Add the oil and beat for about half a minute until combined.
Add the eggs one at a time, mixing well on low speed after each one.
Add the vinegar and vanilla and mix again until just combined.
Add half of the flour and the baking soda, salt, ginger and nutmeg, mixing on low speed until just combined. Add half of the buttermilk and mix until just combined. Repeat with the remaining flour and buttermilk.
Stir the squash into the batter and transfer the batter to the prepared pan; smooth the top evenly.
Bake for approximately an hour or until a toothpick or small knife inserted in the center comes out clean.
Cool on a wire rack for 30 minutes; then carefully invert the cake onto the rack and remove the pan.
When the cake is completely cool it may be frosted.
Make the Hazelnut Frosting:
Use an electric mixer to beat together the butter, powdered sugar, salt, and vanilla until smooth.
Fold in the ground hazelnuts.
Frost cake. If you like, roughly chop some toasted hazelnuts and sprinkle over the top of the cake for decoration.
SWEET POTATO CASSEROLE
This comes from WebMD, and begins, “This is a traditional sweet potato favorite made lighter in fat and calories!” Prep Time: 20 minutes; Cook Time: 1 hour; Serves: 8
To view this online, click here.
Ingredients
4 cups hot mashed sweet potatoes
1 tablespoon butter or margarine
3 tablespoons light pancake syrup, or real pancake syrup
1 large egg, beaten
1/4 cup egg substitute
1/2 cup low fat, fat free half and half or whole milk
1/3 cup pecans, chopped
1/3 cup flaked coconut (sweetened)
1/3 cup brown sugar, packed
1 tablespoon flour
1 tablespoon melted butter or margarine
Instructions
Preheat oven to 325°F. Coat a 1 1/2 to 2 quart casserole dish with canola cooking spray.
With electric mixer, blend sweet potatoes, 1 tablespoon butter, and pancake syrup together. Beat in egg, egg substitute, and milk. Pour mixture into prepared casserole dish.
Combine pecans, coconut, brown sugar, and flour. Stir in a tablespoon of melted butter. Sprinkle mixture over sweet potatoes. Bake in preheated oven for 1 hour.
CREAMY SWEET POTATO RISOTTO WITH PECANS
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This is a fabulous cobimation, and you'll want to make this dish again and again. Serve as a side dish or serve as a main dish or lunch with a chopped salad and crusty bread.” Serves 3 to 4; Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes.
To view this online, click here.
Ingredients
4 tablespoons butter
2 tablespoons minced shallots
1 medium sweet potato, cut in small dice, about 8 ounces or 2 cups
1/3 cup chopped pecans
2 to 3 cups vegetable broth
1 cup Arborio rice (about 6 to 7 ounces)
salt and freshly ground black pepper, to taste
1/2 cup fresh grated Parmesan cheese
1 tablespoon finely chopped green onion tops or fresh parsley
Preparation
Heat 3 cups of vegetable broth to the boiling point; reduce heat to the lowest setting to keep hot.
In a medium saucepan melt butter; add minced shallot and pecans; cook until shallot is tender. Add rice and cook, stirring, until well blended. Stir in sweet potato. Stir about 3/4 cup of the hot broth into the rice mixture. Cook over medium-low heat, stirring constantly, until liquid is absorbed.
Continue adding liquid, about 1/4 to 1/3 cup at a time, stirring frequently, until the rice and sweet potato are tender, but not overly soft.
The texture should be creamy a little loose. This will take about 25 minutes and about 2 to 3 cups of broth.
Stir in Parmesan cheese and green onion or parsley, then taste and add salt and freshly ground black pepper to taste.
GLAZED CARROTS
This comes from Campbell's Kitchen, and begins, “Perfect for the holidays, but easy enough for everyday, these honey-orange glazed carrots are sure to be a hit!” Prep Time: 5 min; Total Time: 35 min; Serves: 4
To view this online, go to http://www.campbellskitchen.com/recipes/glazed-carrots-50984.
Ingredients
2 tablespoons butter
1 pound peeled and trimmed baby carrots
1 cup Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
2 tablespoons honey
1 tablespoon packed brown sugar
2 tablespoons orange juice
1 tablespoon chopped fresh parsley
Directions
Heat 1 tablespoon butter in a 12-inch skillet over medium-high heat. Add the carrots and stir to coat. Cook for 5 minutes or until the carrots are lightly browned, stirring occasionally.
Add the broth, honey and brown sugar and heat to a boil. Reduce the heat to low. Cook for 20 minutes or until the carrots are tender and the liquid is reduced to a glaze, stirring occasionally.
Stir in the orange juice, remaining butter and parsley. Cook until the mixture is hot and bubbling. Season to taste.
BEAUTIFUL BRUSSELS SPROUTS
Brussels sprouts seem to be one of those foods that people either love or hate. I absolutely love them, so I'm glad to find this recipe from Ree Drummond of The Food Network's The Pioneer Woman. Total Time: 50 min; Prep: 20 min; Cook: 30 min; Yield: 16 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/beautiful-brussels-sprouts.print.html?oc=linkback
Ingredients
1 large butternut squash
2 1/2 pounds Brussels sprouts
4 red onions, cut into chunks
1/2 cup olive oil
1 tablespoon chili powder
Pinch kosher salt
Pinch freshly ground black pepper
1/4 cup pomegranate molasses
1 cup pomegranate seeds
Directions
Preheat the oven to 375 degrees F.
Use a knife to lop off the top and bottom of the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Cut the squash into large pieces, cut the pieces into slices, cut the slices into matchsticks and then cut the matchsticks into dice. Divide the squash between 2 baking sheets.
Trim the Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange them on the baking sheets with the squash and add the red onions. Drizzle the vegetables with the olive oil, sprinkle with the chili powder, salt and pepper and toss. Roast until browned, 25 to 30 minutes.
Tip the vegetables into a serving dish, drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Toss and serve immediately.
PUMPKIN BREAD WITH BROWN BUTTER AND BOURBON
This comes from Melissa Clark in the New York Times' Cooking e-newsletter. She begins this yummy recipe, “This hearty pumpkin bread is a sophisticated twist on the traditional version with the addition of bourbon (teetotalers can substitute apple cider), browned butter and cardamom.” Time: 1 hour 15 minutes; Two 8-inch loaves.
To view this online, click here.
Ingredients
1/2 cup (1 stick) unsalted butter
1/4 cup bourbon (or use water or apple cider)
1 tablespoon vanilla
1 3/4 cups pumpkin purée, homemade or canned (1 15-ounce can)
4 eggs
1/2 cup olive or other oil (such as canola)
2 cups all-purpose flour
1 cup whole wheat flour
1 3/4 cups light brown sugar
1 1/2 teaspoons baking soda
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
Preparation
Heat oven to 350 degrees and arrange a rack in the center. Grease the insides of two 8-inch loaf pans with butter or line with parchment paper.
In a large skillet, melt 1/2 cup (1 stick) butter over medium-high heat. Reduce heat to medium and cook until the frothy white milk solids sink to the bottom of the pan and turn a fragrant, nutty brown, 5 to 7 minutes. Brown butter can burn quickly, so watch it carefully. (A tip: You will know your brown butter is almost ready when the frantic sound of bubbling begins to die down, so use your ears as well as your eyes and nose.)
In a glass liquid measuring cup, combine bourbon and vanilla. Add water until you reach the 2/3 cup mark. In a large bowl, whisk together bourbon mixture, pumpkin purée, eggs and oil. With a spatula, scrape all the brown butter from the skillet into the pumpkin mixture and stir to combine.
In another large bowl, whisk together all-purpose flour, whole wheat flour, brown sugar, baking soda, salt, cinnamon, ginger and cardamom. Pour liquid ingredients into dry ingredients and stir to combine.
Divide batter between the two greased loaf pans. Place them on a rimmed baking sheet and transfer to oven. Bake for 50 to 60 minutes or until a tester or toothpick inserted into the center of the loaf comes out clean. Allow bread to cool completely before removing from pan.
BUTTERNUT SQUASH CAKE WITH HAZELNUTS
This comes from Brett Moore, About.com's Gourmet Food expert. Brett writes, “Squash for dessert? Butternut squash makes a wonderful component for desserts. The complex flavor adds a nice dimension to your cake that your guests won't be able to figure out. The hazelnut frosting is the perfect complement to this sweet and moist cake.” Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: Serves 8 to 10
To view this online, click here.
Ingredients
Cake:
4 ounces (1/2 cup) unsalted butter, softened
1 1/2 cups granulated sugar
1/2 cup canola or other neutral oil
2 large eggs
1 tablespoon distilled white vinegar
2 teaspoons pure vanilla extract
13 1/2 ounces (3 cups) unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
3/4 cup buttermilk
2 1/4 cups peeled and grated butternut squash (about 8 ounces)
Frosting:
1 lb unsalted butter, softened
4 2/3 cups powdered sugar
1/8 teaspoon sea salt
1 tablespoon vanilla extract
1/4 cup ground hazelnuts
1/4 cup whole hazelnuts, for garnish (optional)
Preparation
Position the rack in the center of the oven and preheat the oven to 350°F. Butter and flour a 9- by 13-inch cake pan or 10-cup Bundt pan.
In a large bowl, beat together the butter and sugar on medium speed until light and fluffy.
Add the oil and beat for about half a minute until combined.
Add the eggs one at a time, mixing well on low speed after each one.
Add the vinegar and vanilla and mix again until just combined.
Add half of the flour and the baking soda, salt, ginger and nutmeg, mixing on low speed until just combined. Add half of the buttermilk and mix until just combined. Repeat with the remaining flour and buttermilk.
Stir the squash into the batter and transfer the batter to the prepared pan; smooth the top evenly.
Bake for approximately an hour or until a toothpick or small knife inserted in the center comes out clean.
Cool on a wire rack for 30 minutes; then carefully invert the cake onto the rack and remove the pan.
When the cake is completely cool it may be frosted.
Make the Hazelnut Frosting:
Use an electric mixer to beat together the butter, powdered sugar, salt, and vanilla until smooth.
Fold in the ground hazelnuts.
Frost cake. If you like, roughly chop some toasted hazelnuts and sprinkle over the top of the cake for decoration.
Tuesday, November 24, 2015
Tuesday Recipes
Before jumping in to today's recipes, I'd like to send along a link to an article by Linda Larsen, About.com's Busy Cooks expert. The article, titled “Roast Your Thanksgiving Turkey a Day Ahead”, may be one of the best help you could ask for when planning a Thanksgiving dinner. To read the article, click here. Hope you find this article helpful!
And now, for today's six recipes. Enjoy!
GLUTEN-FREE HONEY POMEGRANATE ROASTED TURKEY
This comes from Tablespoon.com, and begins, “The Pomegranate Honey Glaze adds a piquant flavor to this Holiday turkey!” Prep Time: 15 min; Total Time: 3 hr 45 min; Servings: 12
To view this online, click here.
Ingredients
1 (10- to 12-lb) whole unbasted turkey, thawed if frozen
1/4 cup (1/2 stick) unsalted butter
1/4 cup extra virgin olive oil
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
1/2 teaspoon pepper
1 cup pomegranate juice
1/4 cup honey
Directions
Heat oven to 325°F. Rinse turkey and pat dry with paper towels. Place turkey on rack in shallow roasting pan; set aside.
In small skillet, heat butter, olive oil and thyme until butter is melted. Drizzle mixture over turkey, a little at a time, rubbing and turning turkey until evenly coated on all sides with butter mixture. Sprinkle with salt and pepper. Roast turkey 2 hours 30 minutes.
Meanwhile, in small saucepan, heat pomegranate juice and honey over medium heat until boiling. Simmer uncovered about 10 minutes or until mixture is reduced by half and slightly thickened.
Remove turkey from oven. With pastry brush, brush half the pomegranate mixture over turkey. Roast 15 to 30 minutes longer or until meat thermometer inserted in thickest part of thigh reaches 165°F.
Remove turkey from oven; transfer turkey to large carving board. Brush remaining pomegranate mixture over turkey. Tent with foil; Let stand 20 to 30 minutes before carving. Reserve pan drippings for Leek and Herbed Gravy.
GLUTEN-FREE LEEK AND HERBED GRAVY
This also from Tablespoon.com, and begins, “The leeks and herbs add a delicious twist to this traditional gravy!” Prep Time: 15 min; Total Time: 15 min; Servings: 12
To view this online, click here.
Ingredients
Pan juices from Honey Pomegranate Roasted Turkey
1/2 cup diced leeks (white and pale green parts only)
1 cup dry white wine
2 cups Progresso™ chicken broth (from 32 oz carton)
1/4 cup all-purpose gluten free rice flour blend
1 tablespoon finely chopped Italian parsley
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In roasting pan, heat pan juices over medium-low heat to a simmer. Stir in leeks; cook and stir 2 to 3 minutes. Stir in wine, scraping up any roasted bits from bottom of pan; let simmer 5 minutes.
Stir in 1 cup of the broth; continue to simmer 2 to 3 minutes. Meanwhile, whisk rice flour blend into remaining broth until smooth. Whisk flour mixture into leek mixture; cooked and stir 2 to 3 minutes longer or until thickened. Stir in herbs, salt and pepper.
GLUTEN-FREE TOFFEE PECAN PUMPKIN PIE
Also from Tablespoon.com, . This begins, “Toffee bits and pecan pieces make this pie-lover's delight a holiday tradition.” Prep Time: 15 min; Total Time: 1 hr 15 min; Servings: 12
To view this online, click here.
Ingredients
1/2 container (15.8 oz ) Pillsbury™ Gluten Free pie and pastry dough
1/2 cup gluten free toffee bits
1/2 cup chopped pecans
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 1/2 cups light brown sugar
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/2 cup milk
1/2 cup whipping (heavy) cream
3 eggs
Directions
Heat oven to 375F. Roll 1/2 container pie crust between 2 pieces of waxed paper to 10-inch circle. Remove waxed paper; press into 9-inch deep dish pie plate. Flute edges of crust.
Sprinkle bottom of crust with toffee bits and pecans. In medium bowl, mix pumpkin, sugar, spice and salt until smooth. Add milk, cream and eggs; beat until mixture is smooth.
Pour into crust lined pie dish. Bake 55 to 65 minutes or until knife inserted in center comes out clean. Cool. Refrigerate pie.
PUMPKIN CHEESECAKE PIE
This yummy dessert comes from Diana Rattray, About.com's Southern Food expert. She writes, “This cheesecake-style pie is made with the addition of pumpkin and spices, for a rich and easy delicious dessert.
“With the graham cracker crust and simple filling, it's an easy preparation for an extra special dessert.” Prep Time: 0 minutes; Cook Time: 45 minutes; Total Time: 45 minutes
To view this online, click here.
Ingredients
2 packages (16 ounces total) cream cheese, softened
1/2 cup pumpkin purée
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
dash cloves
2 large eggs
1 9-inch graham cracker pie crust, homemade or purchased (recipe follows)
Preparation
Combine cream cheese, pumpkin, sugar, vanilla, and spices; mix with an electric mixer at low to medium speed until well blended.
Add eggs; mix until blended. Pour into a prepared graham cracker crust. Bake at 350° F. for 35 to 45 minutes, or until set. Cool. Refrigerate at least 3 hours, or overnight. Serve garnished with sweetened whipped cream or whipped topping.
BASIC GRAHAM CRACKER PIE CRUST
This also comes from Diana Rattray, About.com's Southern Food expert, who writes, “This is a basic, easy graham cracker pie crust made with with graham cracker crumbs, sugar and butter.” Prep Time: 0 minutes; Cook Time: 10 minutes; Total Time: 10 minutes
To view this online, click here.
Ingredients
2 cups graham cracker crumbs
1/2 cup melted butter
1/3 cup sugar
Preparation
Combine all ingredients; press over bottom and up sides of 9-inch pie plate.
Bake at 400° for 10 minutes.
GREEN BEAN CASSEROLE
This comes from FamilyTime, and starts off, “Feeding a crowd? What's better than green bean casserole, with its flavorful combination of cream of mushroom soup, green beans, and crispy French fried onions? It's one of our all-time favorites!” Serves: 12 servings (about 3/4 cup each); Prep Time: 10 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1 cup milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups cooked cut green beans
2 2/3 cups French's® French Fried Onions
Directions
Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
For the green beans, you can use 2 bags (16 to 20 ounces each) frozen green beans, thawed, 4 packages (9 ounces each) frozen green beans, thawed, 4 cans (about 16 ounces each) green beans, drained or about 3 pounds fresh green beans.
For extra crunch, add 1/2 cup toasted sliced almonds to the onion topping.
For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.
For a festive touch, add 1/2 cup chopped red pepper with the soup.
For cheese lovers, stir in 1 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/2 cup Cheddar cheese when adding the remaining onions.
For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/2 cup chopped red pepper with the green beans.
And now, for today's six recipes. Enjoy!
GLUTEN-FREE HONEY POMEGRANATE ROASTED TURKEY
This comes from Tablespoon.com, and begins, “The Pomegranate Honey Glaze adds a piquant flavor to this Holiday turkey!” Prep Time: 15 min; Total Time: 3 hr 45 min; Servings: 12
To view this online, click here.
Ingredients
1 (10- to 12-lb) whole unbasted turkey, thawed if frozen
1/4 cup (1/2 stick) unsalted butter
1/4 cup extra virgin olive oil
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
1/2 teaspoon pepper
1 cup pomegranate juice
1/4 cup honey
Directions
Heat oven to 325°F. Rinse turkey and pat dry with paper towels. Place turkey on rack in shallow roasting pan; set aside.
In small skillet, heat butter, olive oil and thyme until butter is melted. Drizzle mixture over turkey, a little at a time, rubbing and turning turkey until evenly coated on all sides with butter mixture. Sprinkle with salt and pepper. Roast turkey 2 hours 30 minutes.
Meanwhile, in small saucepan, heat pomegranate juice and honey over medium heat until boiling. Simmer uncovered about 10 minutes or until mixture is reduced by half and slightly thickened.
Remove turkey from oven. With pastry brush, brush half the pomegranate mixture over turkey. Roast 15 to 30 minutes longer or until meat thermometer inserted in thickest part of thigh reaches 165°F.
Remove turkey from oven; transfer turkey to large carving board. Brush remaining pomegranate mixture over turkey. Tent with foil; Let stand 20 to 30 minutes before carving. Reserve pan drippings for Leek and Herbed Gravy.
GLUTEN-FREE LEEK AND HERBED GRAVY
This also from Tablespoon.com, and begins, “The leeks and herbs add a delicious twist to this traditional gravy!” Prep Time: 15 min; Total Time: 15 min; Servings: 12
To view this online, click here.
Ingredients
Pan juices from Honey Pomegranate Roasted Turkey
1/2 cup diced leeks (white and pale green parts only)
1 cup dry white wine
2 cups Progresso™ chicken broth (from 32 oz carton)
1/4 cup all-purpose gluten free rice flour blend
1 tablespoon finely chopped Italian parsley
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In roasting pan, heat pan juices over medium-low heat to a simmer. Stir in leeks; cook and stir 2 to 3 minutes. Stir in wine, scraping up any roasted bits from bottom of pan; let simmer 5 minutes.
Stir in 1 cup of the broth; continue to simmer 2 to 3 minutes. Meanwhile, whisk rice flour blend into remaining broth until smooth. Whisk flour mixture into leek mixture; cooked and stir 2 to 3 minutes longer or until thickened. Stir in herbs, salt and pepper.
GLUTEN-FREE TOFFEE PECAN PUMPKIN PIE
Also from Tablespoon.com, . This begins, “Toffee bits and pecan pieces make this pie-lover's delight a holiday tradition.” Prep Time: 15 min; Total Time: 1 hr 15 min; Servings: 12
To view this online, click here.
Ingredients
1/2 container (15.8 oz ) Pillsbury™ Gluten Free pie and pastry dough
1/2 cup gluten free toffee bits
1/2 cup chopped pecans
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 1/2 cups light brown sugar
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/2 cup milk
1/2 cup whipping (heavy) cream
3 eggs
Directions
Heat oven to 375F. Roll 1/2 container pie crust between 2 pieces of waxed paper to 10-inch circle. Remove waxed paper; press into 9-inch deep dish pie plate. Flute edges of crust.
Sprinkle bottom of crust with toffee bits and pecans. In medium bowl, mix pumpkin, sugar, spice and salt until smooth. Add milk, cream and eggs; beat until mixture is smooth.
Pour into crust lined pie dish. Bake 55 to 65 minutes or until knife inserted in center comes out clean. Cool. Refrigerate pie.
PUMPKIN CHEESECAKE PIE
This yummy dessert comes from Diana Rattray, About.com's Southern Food expert. She writes, “This cheesecake-style pie is made with the addition of pumpkin and spices, for a rich and easy delicious dessert.
“With the graham cracker crust and simple filling, it's an easy preparation for an extra special dessert.” Prep Time: 0 minutes; Cook Time: 45 minutes; Total Time: 45 minutes
To view this online, click here.
Ingredients
2 packages (16 ounces total) cream cheese, softened
1/2 cup pumpkin purée
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
dash cloves
2 large eggs
1 9-inch graham cracker pie crust, homemade or purchased (recipe follows)
Preparation
Combine cream cheese, pumpkin, sugar, vanilla, and spices; mix with an electric mixer at low to medium speed until well blended.
Add eggs; mix until blended. Pour into a prepared graham cracker crust. Bake at 350° F. for 35 to 45 minutes, or until set. Cool. Refrigerate at least 3 hours, or overnight. Serve garnished with sweetened whipped cream or whipped topping.
BASIC GRAHAM CRACKER PIE CRUST
This also comes from Diana Rattray, About.com's Southern Food expert, who writes, “This is a basic, easy graham cracker pie crust made with with graham cracker crumbs, sugar and butter.” Prep Time: 0 minutes; Cook Time: 10 minutes; Total Time: 10 minutes
To view this online, click here.
Ingredients
2 cups graham cracker crumbs
1/2 cup melted butter
1/3 cup sugar
Preparation
Combine all ingredients; press over bottom and up sides of 9-inch pie plate.
Bake at 400° for 10 minutes.
GREEN BEAN CASSEROLE
This comes from FamilyTime, and starts off, “Feeding a crowd? What's better than green bean casserole, with its flavorful combination of cream of mushroom soup, green beans, and crispy French fried onions? It's one of our all-time favorites!” Serves: 12 servings (about 3/4 cup each); Prep Time: 10 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1 cup milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups cooked cut green beans
2 2/3 cups French's® French Fried Onions
Directions
Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
For the green beans, you can use 2 bags (16 to 20 ounces each) frozen green beans, thawed, 4 packages (9 ounces each) frozen green beans, thawed, 4 cans (about 16 ounces each) green beans, drained or about 3 pounds fresh green beans.
For extra crunch, add 1/2 cup toasted sliced almonds to the onion topping.
For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.
For a festive touch, add 1/2 cup chopped red pepper with the soup.
For cheese lovers, stir in 1 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/2 cup Cheddar cheese when adding the remaining onions.
For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/2 cup chopped red pepper with the green beans.
Monday, November 23, 2015
Meatless Monday - PIES!
With Thanksgiving this Thursday, I figured it's time to let you try your hand at pies. I originally posted this on Friday, November 13 post on my vegetarian blog, Vegetarian Delights. Enjoy!
Photo: On left, two Libby's Famous Pumpkin Pies; Upper right, Apple Pie; Lower right: Cranberry Pie
GREAT-GRANDMA'S PIE CRUST
This is my great-grandma's pie crust recipe. When Mom was in college, some group had a baking contest and Mom won with a pie baked in this crust. Years later, Mom called me several times for the recipe (she'd begun to use store-bought crusts), as well as the recipes for my grandmother's (her mom's) oatmeal cookie and peanut butter cookie recipes, thus letting me know that I was/am the unofficial family-recipe-keeper.
2 cups flour (do NOT use self-rising flour; you can use almost any other kind of flour, although I use unbleached flour for this)
2/3 cup shortening (I use Crisco)
1/2 teaspoon salt
2 – 4 tablespoons cold milk
Grease one or two 9-inch pie pans.
Put flour in large bowl and add shortening. Cut shortening into flour. Note: Cutting shortening is basically cutting it (yup, makes sense, right?) with two knives so that the shortening is incorporated into the flour. Take the knives, one in each hand, with the sharp part of the blades facing each other. Work them together as if you were cutting a piece of food – large veggies, etc – so that the shortening is cut up. You're finished when the shortening and flour look crumbly (for lack of a better explanation) and the shortening is fairly mixed into the flour.
Add salt to mixture and stir once or twice.
Add milk, stirring into the flour-shortening mixture. For into a ball, then cut in half. You now have enough crust for two single-crust pies or one double-crusted pie.
Take a dish towel and cover it with flour. Place half of the crust-ball onto the floured towel. Roll crust out into a circular shape. (Note: Rub flour over the work-surface of the rolling pin to make this job a lot easier.)
When you're ready to place the crust into the pie pan, place the rolling pin near the edge of the crust. Using the edge of the towel, wrap part of the crust around the rolling pin, then drop the towel. Use this method (pin-crust-towel) to move the crust to the pan.
Do the same to the second half of the crust-ball. If making two single-crust pies, put the second crust into the second pan. If it's a double-crust pie, fill the pie crust in the pan, then top with the second crust.
Bake the pie according to the pie's instructions. However, if the pie is one that doesn't need baking, bake the crust alone for 10 – 15 minutes at 325 decrees or until lightly brown.
Note: Many fruit pies call for a top crust. This can be accomplished either by putting a solid crust on top, to which a few vent holes are added, or by making a lattice pie crust. With the solid crust, the vent holes are added so that any steam from inside the pie can be released (yes, this does happen). The holes don't have to be big; in fact, I usually take a sharp knife and simply poke a few vents in several spots across the top crust.
A quick tutorial for making a lattice pie crust can be found from Carroll Pellegrinelli's blog. Carroll is About.com Desserts and Baking expert. To find her tutorial, click here.
CRANBERRY PIE
This recipe can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.) My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
LIBBY'S FAMOUS PUMPKIN PIE
I got this from the Libby's brand canned pumpkin label.
3/4 C sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) Libby’s 100% Pure Pumpkin
1 can (12 oz) Carnation Evaporated Milk
1 unbaked 9-inch pie shell
Beat eggs in large bowl. Mix sugar, salt, cinnamon, ginger, & cloves in small bowl. Stir sugar-spice mixture & pumpkin into eggs. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425-degree oven for 15 minutes. Reduce heat to 350 degrees; bake 40-50 minutes or until knife inserted in center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Note: Do not freeze, as this will cause crust to separate from filling.
1 3/4 tsp pumpkin pie spice may be substituted for the cinnamon, ginger & cloves; however, the taste will be slightly different.
APPLE PIE
I got the original recipe for this from an old Betty Crocker Cookbook, years ago. I've tweaked the recipe a bit; the original called for butter, which mine doesn't, while I add apple cider or apple juice, which isn't in the original. Here's the semi-tweaked, originally Betty Crocker apple pie.
Crust for a 9-inch two-crust pie
3/4 + 1 tablespoon cup sugar
1/4 cup all-purpose flour (do not use self-rising flour, but if you must use it, omit salt)
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
dash salt
6 to 7 cups apples (6 to 8 apples), peeled and thinly sliced
1/4 cup apple cider or apple juice
Heat oven to 425 degrees. Prepare crust and line pie pan with bottom crust.
Placed cut up apples in large bowl. Add sugar, flour, nutmeg, cinnamon, salt and (lastly) apple cider or juice. Mix apples and additions with hands, then pour apples and additions into crust-lined pie pan.
Cover with top crust, cut slits into top crust, then seal edges of crusts. (Note: You can replace top crust with a lattice crust.) Cover top of pie with aluminum foil to prevent excess browning; remove foil last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
PEANUT BUTTER PIE
There’s also a story that goes along with the Peanut Butter Pie. I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.
“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.
“Sure did,” he answered.
“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”
“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.
The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
CHOCOLATE CHERRY PIE - Vegan tofu cherry "cream" pie recipe
Jolinda Hackett, About.com's Vegetarian blog guide, writes, "Chocolate cherry pie - Vegan tofu cherry "cream" pie recipe - delicious! I'd love to try this same method with strawberries or perhaps even Elvis-style, with bananas."
Ingredients:
1 (12 oz.) box firm silken tofu
1/4 cup cocoa powder
1/4 cup sugar
1/2 cup chocolate chips, melted
1/2 teaspoon almond extract
1 prepared vegan graham cracker pie crust
1 (12 oz.) package frozen dark sweet cherries, thawed and drained
1 cup non-dairy whipped topping
Preparation:
First, prepare the cherries. Slice them in half and remove the pics, if needed. Set a handful of cherries aside to use as a garnish on top of the pie.
Next, prepare the chocolate "cream" filling. Process the tofu in a blender or food processor until smooth and creamy. Add the cocoa powder, sugar, melted chocolate chips, and almond extract. Process again until mixture is smooth.
To prepare the pie, place about 1/3 of the chocolate tofu mix in a single layer in the prepared pie crust. Next, place the cherries in a single layer on top of the chocolate tofu mixture and spread the remaining chocolate tofu on top.
Refrigerate for at least 4 hours before serving. Garnish each slice with whipped topping and reserved cherries.
This recipe makes one pie of 8 servings.
Nutritional information, per serving: Calories: 270, Total Fat: 13g, Saturated Fat: 5g, Cholesterol: 0mg, Sodium: 100mg, Carbohydrates: 36g, Dietary Fiber: 2g. Sugar: 24g, Protein: 6g
Photo: On left, two Libby's Famous Pumpkin Pies; Upper right, Apple Pie; Lower right: Cranberry Pie
GREAT-GRANDMA'S PIE CRUST
This is my great-grandma's pie crust recipe. When Mom was in college, some group had a baking contest and Mom won with a pie baked in this crust. Years later, Mom called me several times for the recipe (she'd begun to use store-bought crusts), as well as the recipes for my grandmother's (her mom's) oatmeal cookie and peanut butter cookie recipes, thus letting me know that I was/am the unofficial family-recipe-keeper.
2 cups flour (do NOT use self-rising flour; you can use almost any other kind of flour, although I use unbleached flour for this)
2/3 cup shortening (I use Crisco)
1/2 teaspoon salt
2 – 4 tablespoons cold milk
Grease one or two 9-inch pie pans.
Put flour in large bowl and add shortening. Cut shortening into flour. Note: Cutting shortening is basically cutting it (yup, makes sense, right?) with two knives so that the shortening is incorporated into the flour. Take the knives, one in each hand, with the sharp part of the blades facing each other. Work them together as if you were cutting a piece of food – large veggies, etc – so that the shortening is cut up. You're finished when the shortening and flour look crumbly (for lack of a better explanation) and the shortening is fairly mixed into the flour.
Add salt to mixture and stir once or twice.
Add milk, stirring into the flour-shortening mixture. For into a ball, then cut in half. You now have enough crust for two single-crust pies or one double-crusted pie.
Take a dish towel and cover it with flour. Place half of the crust-ball onto the floured towel. Roll crust out into a circular shape. (Note: Rub flour over the work-surface of the rolling pin to make this job a lot easier.)
When you're ready to place the crust into the pie pan, place the rolling pin near the edge of the crust. Using the edge of the towel, wrap part of the crust around the rolling pin, then drop the towel. Use this method (pin-crust-towel) to move the crust to the pan.
Do the same to the second half of the crust-ball. If making two single-crust pies, put the second crust into the second pan. If it's a double-crust pie, fill the pie crust in the pan, then top with the second crust.
Bake the pie according to the pie's instructions. However, if the pie is one that doesn't need baking, bake the crust alone for 10 – 15 minutes at 325 decrees or until lightly brown.
Note: Many fruit pies call for a top crust. This can be accomplished either by putting a solid crust on top, to which a few vent holes are added, or by making a lattice pie crust. With the solid crust, the vent holes are added so that any steam from inside the pie can be released (yes, this does happen). The holes don't have to be big; in fact, I usually take a sharp knife and simply poke a few vents in several spots across the top crust.
A quick tutorial for making a lattice pie crust can be found from Carroll Pellegrinelli's blog. Carroll is About.com Desserts and Baking expert. To find her tutorial, click here.
CRANBERRY PIE
This recipe can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.) My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
LIBBY'S FAMOUS PUMPKIN PIE
I got this from the Libby's brand canned pumpkin label.
3/4 C sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) Libby’s 100% Pure Pumpkin
1 can (12 oz) Carnation Evaporated Milk
1 unbaked 9-inch pie shell
Beat eggs in large bowl. Mix sugar, salt, cinnamon, ginger, & cloves in small bowl. Stir sugar-spice mixture & pumpkin into eggs. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425-degree oven for 15 minutes. Reduce heat to 350 degrees; bake 40-50 minutes or until knife inserted in center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Note: Do not freeze, as this will cause crust to separate from filling.
1 3/4 tsp pumpkin pie spice may be substituted for the cinnamon, ginger & cloves; however, the taste will be slightly different.
APPLE PIE
I got the original recipe for this from an old Betty Crocker Cookbook, years ago. I've tweaked the recipe a bit; the original called for butter, which mine doesn't, while I add apple cider or apple juice, which isn't in the original. Here's the semi-tweaked, originally Betty Crocker apple pie.
Crust for a 9-inch two-crust pie
3/4 + 1 tablespoon cup sugar
1/4 cup all-purpose flour (do not use self-rising flour, but if you must use it, omit salt)
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
dash salt
6 to 7 cups apples (6 to 8 apples), peeled and thinly sliced
1/4 cup apple cider or apple juice
Heat oven to 425 degrees. Prepare crust and line pie pan with bottom crust.
Placed cut up apples in large bowl. Add sugar, flour, nutmeg, cinnamon, salt and (lastly) apple cider or juice. Mix apples and additions with hands, then pour apples and additions into crust-lined pie pan.
Cover with top crust, cut slits into top crust, then seal edges of crusts. (Note: You can replace top crust with a lattice crust.) Cover top of pie with aluminum foil to prevent excess browning; remove foil last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
PEANUT BUTTER PIE
There’s also a story that goes along with the Peanut Butter Pie. I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.
“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.
“Sure did,” he answered.
“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”
“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.
The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
CHOCOLATE CHERRY PIE - Vegan tofu cherry "cream" pie recipe
Jolinda Hackett, About.com's Vegetarian blog guide, writes, "Chocolate cherry pie - Vegan tofu cherry "cream" pie recipe - delicious! I'd love to try this same method with strawberries or perhaps even Elvis-style, with bananas."
Ingredients:
1 (12 oz.) box firm silken tofu
1/4 cup cocoa powder
1/4 cup sugar
1/2 cup chocolate chips, melted
1/2 teaspoon almond extract
1 prepared vegan graham cracker pie crust
1 (12 oz.) package frozen dark sweet cherries, thawed and drained
1 cup non-dairy whipped topping
Preparation:
First, prepare the cherries. Slice them in half and remove the pics, if needed. Set a handful of cherries aside to use as a garnish on top of the pie.
Next, prepare the chocolate "cream" filling. Process the tofu in a blender or food processor until smooth and creamy. Add the cocoa powder, sugar, melted chocolate chips, and almond extract. Process again until mixture is smooth.
To prepare the pie, place about 1/3 of the chocolate tofu mix in a single layer in the prepared pie crust. Next, place the cherries in a single layer on top of the chocolate tofu mixture and spread the remaining chocolate tofu on top.
Refrigerate for at least 4 hours before serving. Garnish each slice with whipped topping and reserved cherries.
This recipe makes one pie of 8 servings.
Nutritional information, per serving: Calories: 270, Total Fat: 13g, Saturated Fat: 5g, Cholesterol: 0mg, Sodium: 100mg, Carbohydrates: 36g, Dietary Fiber: 2g. Sugar: 24g, Protein: 6g
Friday, November 20, 2015
Friday Recipes
Since next Thursday is Thanksgiving, here are six recipes that can be used for the holiday meal - or anytime, for that matter. Enjoy!
Note: I will be taking Thanksgiving off, so I'll attempt to post a double-batch of recipes on Wednesday. Hope you have a wonderful Thanksgiving!
SIMPLE ROAST TURKEY
This comes from Melissa Clark of the New York Times' cooking newsletter. Melissa writes, “For all the attention we lavish on Thanksgiving turkeys, the truth is more work does not necessarily yield a better bird. That's right: You can skip brining, stuffing, trussing and basting. Instead of a messy wet brine, use a dry rub (well, technically a dry brine) — a salt and pepper massage that locks in moisture and seasons the flesh. No stuffing or trussing allows the bird to cook more quickly, with the white and dark meat finishing closer to the same time. And if you oil but don’t baste your turkey, you’ll get crisp skin without constantly opening the oven.” Makes 10 to 12 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1015474-simple-roast-turkey.
Ingredients
1 turkey (10 to 12 pounds)
Coarse kosher salt
1 tablespoon black pepper
1 lemon, zested and quartered
1 bunch fresh thyme or rosemary
1 bunch fresh sage
12 garlic cloves, smashed and peeled
1 bottle hard apple cider (12 ounces)
Dry white wine, as needed
2 onions, peeled and quartered
3 bay leaves
Olive oil or melted butter, as needed
Preparation
Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.
BREAD STUFFING
This comes from Mark Bittman of the New York Times' cooking newsletter, and goes well with the Simple Roast Turkey. According to the newsletter, “Mark Bittman writes that this bread stuffing, based on a James Beard recipe, has been a staple on his Thanksgiving table for decades. First you make fresh bread crumbs: just whiz a few cups of slightly stale cubes of decent bread (crust and all, unless it’s super-hard) in a food processor. Keep the crumbs very, very coarse. Cook them with plenty of butter (yes, you can use olive oil) and good seasonings. Baked in a pan, this is delicious, with or without gravy. You could use it to stuff the turkey if you’d like — but once you've tried it cooked on its own, you won't look back.” Time: 1 hour; makes 6 to 8 cups, enough for a 12-pound bird.
To view this online, go to http://cooking.nytimes.com/recipes/147-bread-stuffing.
Ingredients
1/2 pound (2 sticks) butter
1 cup chopped onion
1/2 cup pine nuts or chopped walnuts
6 to 8 cups coarse fresh bread crumbs (see tip)
1 tablespoon minced fresh tarragon or sage leaves, or 1 teaspoon dried tarragon or sage, crumbled
Salt and freshly ground black pepper
1/2 cup chopped scallions
1/2 cup chopped fresh parsley leaves
Preparation
Melt butter over medium heat in a large, deep skillet, Dutch oven or casserole. Add onion and cook, stirring, until it softens, about 5 minutes. Add nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
Add bread crumbs and tarragon or sage and toss to mix. Turn heat to low. Add salt, pepper and scallions. Toss again; taste and adjust seasoning if necessary. Add parsley and stir. Turn off heat. (You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to a day before proceeding.)
Pack into chicken or turkey if you like before roasting, or roast in an ovenproof glass or enameled casserole for about 45 minutes, at 350 to 400 degrees; you can bake this dish next to the bird, if you like. (Or you can cook it up to 3 days in advance and warm it up right before dinner.)
Tip: To make the bread crumbs, tear bread into chunks and put them in the container of a food processor; you may need to do this in batches. Pulse until you have coarse, irregular crumbs, no smaller than a pea and preferably larger.
MAKE-AHEAD GRAVY
This also comes from Mark Bittman of the New York Times' cooking newsletter. Mark writes, “You need gravy on Thanksgiving to lubricate the turkey, moisten the potatoes, douse the stuffing. But traditionally it's made at the last minute, after the turkey has been removed from the roasting pan. Here’s a secret: There's no need to make gravy right before serving. You can make it up to five days ahead. Then, as you reheat it, whisk in the turkey pan drippings for extra flavor. The result is every bit as good as last-minute gravy — and far less crazy-making.” Time: 30 minutes; makes 5 to 6 cups.
To view this online, go to http://cooking.nytimes.com/recipes/1015197-make-ahead-gravy.
1 stick butter
1/2 cup chopped onion
1/2 cup flour
Salt and pepper
4 to 5 cups rich stock, warmed
Turkey drippings and giblets (optional)
Preparation
Melt butter in a medium saucepan over medium heat, then add onions. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn.
Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add liquid. Cool, cover and chill.
When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings or giblets to gravy. Taste and adjust seasoning, then serve.
GARLIC MASHED POTATOES
Is there anything more comforting than mashed potatoes? This comes from Florence Fabricant, also from the New York Times' cooking newsletter. Florence writes, “These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)” Time: 40 minutes; makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/4288-garlic-mashed-potatoes.
Ingredients
3 pounds Idaho potatoes, peeled
6 cloves garlic, peeled
3/4 cup hot milk
Salt and freshly ground black pepper
6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil
Preparation
Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.
PERFECT PARKER HOUSE ROLLS
Guess which emailed newsletter this is from? Okay, that's a trick question! I know, I know...after several recipes from the same newsletter, you're expecting today's whole blog to be from there. However, this recipe comes from another favorite newsletter that I subscribe to: The Baker Chick. If you haven't signed up for Audra's newsletter (Audra is The Baker Chick), please do so. You'll find some yummy recipes there – as well as in the New York Times' cooking newsletter.
Anyway, Audra writes, “Are you dinner roll with your Thanksgiving meal people? My family always had a bread basket on the table with rolls and a full stick of butter on the side. I always loved sopping up the gravy and sauces and making mini turkey sandwiches later in the night when I realized I was hungry again. Our rolls were normally store-bought, nothing special but they served their carby purpose and everyone was happy.
“Well…I have now tasted what were the most fabulous, soft, pillowy, buttery rolls that I am ruined for life. Never again could I even consider a store-bought dinner roll as these were both easy and fantastic. The texture was out of this world- they almost had a croissant-like taste, so buttery and rich. Dipped in a bowl of pea soup we enjoyed these immensely over the weekend, (Hugo had 3!) but I know they will be a huge hit with my family for Thanksgiving as well. If your Thanksgiving spread needs a bread basket I highly recommend these gorgeous rolls make it to your table.” Makes 24 – 30 rolls.
To view this yumminess online, go to http://www.thebakerchick.com/2015/11/perfect-parker-house-rolls/. Also, to learn more about Hugo (as in Hugo had 3!), well...you'll just have to sign up for her newsletter!
Ingredients
1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/4 – 1/2 cup sugar*
1 package active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 teaspoons salt
6 – 8 cups all-purpose flour
Sea Salt for sprinkling
Instructions
Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar stir until sugar is dissolved. Let cool to luke warm.
In the bowl of a stand mixer fitted with the dough hook, combine the yeast, warm water, milk mixture, eggs, salt and half the flour.
Mix for a few minutes until combined, scraping the bowl down with your spatula if needed. Add the remaining flour, 1/2 cup at a time until dough comes together and forms a soft, loose ball. (The dough will be very soft but shouldn't be too sticky. I used 7 cups total flour.)
Turn the dough onto a floured surface and knead by hand for about 5 minutes, adding a bit more flour if the dough is still very sticky, until smooth.
Place dough in a greased bowl, cover with a clean towel, and proof in a warm place for 60-70 minutes, or until doubled.
Turn proofed dough onto your floured surface, punch it down a bit, and roll or spread the dough into a rectangle. Shape into rolls and place them on a parchment lined baking sheet. **
Cover again and let rise for another 20-30 minutes.
Preheat oven to 350 F. Bake for 20 minutes or until golden.
Brush with melted butter and sprinkle with sea salt.
Notes:
The original recipe calls for 1/2 cup of sugar, which definitely gives the rolls a little bit of a sweet taste. I didn't mind it, but will cut it down to 1/4 cup next time just to make it a bit more subtle.
* If I had wanted these to be perfectly the same size, I would have measured each one to weigh 1.5 oz on my kitchen scale. I eyeballed it though and was fine with them being a bit more rustic. To shape them into round rolls, I cut off the portion of dough, turned all the edges under and pinched them together to form a ball.
CRANBERRY PIE
This recipe can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.) My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
Note: I will be taking Thanksgiving off, so I'll attempt to post a double-batch of recipes on Wednesday. Hope you have a wonderful Thanksgiving!
SIMPLE ROAST TURKEY
This comes from Melissa Clark of the New York Times' cooking newsletter. Melissa writes, “For all the attention we lavish on Thanksgiving turkeys, the truth is more work does not necessarily yield a better bird. That's right: You can skip brining, stuffing, trussing and basting. Instead of a messy wet brine, use a dry rub (well, technically a dry brine) — a salt and pepper massage that locks in moisture and seasons the flesh. No stuffing or trussing allows the bird to cook more quickly, with the white and dark meat finishing closer to the same time. And if you oil but don’t baste your turkey, you’ll get crisp skin without constantly opening the oven.” Makes 10 to 12 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1015474-simple-roast-turkey.
Ingredients
1 turkey (10 to 12 pounds)
Coarse kosher salt
1 tablespoon black pepper
1 lemon, zested and quartered
1 bunch fresh thyme or rosemary
1 bunch fresh sage
12 garlic cloves, smashed and peeled
1 bottle hard apple cider (12 ounces)
Dry white wine, as needed
2 onions, peeled and quartered
3 bay leaves
Olive oil or melted butter, as needed
Preparation
Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.
BREAD STUFFING
This comes from Mark Bittman of the New York Times' cooking newsletter, and goes well with the Simple Roast Turkey. According to the newsletter, “Mark Bittman writes that this bread stuffing, based on a James Beard recipe, has been a staple on his Thanksgiving table for decades. First you make fresh bread crumbs: just whiz a few cups of slightly stale cubes of decent bread (crust and all, unless it’s super-hard) in a food processor. Keep the crumbs very, very coarse. Cook them with plenty of butter (yes, you can use olive oil) and good seasonings. Baked in a pan, this is delicious, with or without gravy. You could use it to stuff the turkey if you’d like — but once you've tried it cooked on its own, you won't look back.” Time: 1 hour; makes 6 to 8 cups, enough for a 12-pound bird.
To view this online, go to http://cooking.nytimes.com/recipes/147-bread-stuffing.
Ingredients
1/2 pound (2 sticks) butter
1 cup chopped onion
1/2 cup pine nuts or chopped walnuts
6 to 8 cups coarse fresh bread crumbs (see tip)
1 tablespoon minced fresh tarragon or sage leaves, or 1 teaspoon dried tarragon or sage, crumbled
Salt and freshly ground black pepper
1/2 cup chopped scallions
1/2 cup chopped fresh parsley leaves
Preparation
Melt butter over medium heat in a large, deep skillet, Dutch oven or casserole. Add onion and cook, stirring, until it softens, about 5 minutes. Add nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
Add bread crumbs and tarragon or sage and toss to mix. Turn heat to low. Add salt, pepper and scallions. Toss again; taste and adjust seasoning if necessary. Add parsley and stir. Turn off heat. (You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to a day before proceeding.)
Pack into chicken or turkey if you like before roasting, or roast in an ovenproof glass or enameled casserole for about 45 minutes, at 350 to 400 degrees; you can bake this dish next to the bird, if you like. (Or you can cook it up to 3 days in advance and warm it up right before dinner.)
Tip: To make the bread crumbs, tear bread into chunks and put them in the container of a food processor; you may need to do this in batches. Pulse until you have coarse, irregular crumbs, no smaller than a pea and preferably larger.
MAKE-AHEAD GRAVY
This also comes from Mark Bittman of the New York Times' cooking newsletter. Mark writes, “You need gravy on Thanksgiving to lubricate the turkey, moisten the potatoes, douse the stuffing. But traditionally it's made at the last minute, after the turkey has been removed from the roasting pan. Here’s a secret: There's no need to make gravy right before serving. You can make it up to five days ahead. Then, as you reheat it, whisk in the turkey pan drippings for extra flavor. The result is every bit as good as last-minute gravy — and far less crazy-making.” Time: 30 minutes; makes 5 to 6 cups.
To view this online, go to http://cooking.nytimes.com/recipes/1015197-make-ahead-gravy.
1 stick butter
1/2 cup chopped onion
1/2 cup flour
Salt and pepper
4 to 5 cups rich stock, warmed
Turkey drippings and giblets (optional)
Preparation
Melt butter in a medium saucepan over medium heat, then add onions. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn.
Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add liquid. Cool, cover and chill.
When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings or giblets to gravy. Taste and adjust seasoning, then serve.
GARLIC MASHED POTATOES
Is there anything more comforting than mashed potatoes? This comes from Florence Fabricant, also from the New York Times' cooking newsletter. Florence writes, “These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)” Time: 40 minutes; makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/4288-garlic-mashed-potatoes.
Ingredients
3 pounds Idaho potatoes, peeled
6 cloves garlic, peeled
3/4 cup hot milk
Salt and freshly ground black pepper
6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil
Preparation
Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.
PERFECT PARKER HOUSE ROLLS
Guess which emailed newsletter this is from? Okay, that's a trick question! I know, I know...after several recipes from the same newsletter, you're expecting today's whole blog to be from there. However, this recipe comes from another favorite newsletter that I subscribe to: The Baker Chick. If you haven't signed up for Audra's newsletter (Audra is The Baker Chick), please do so. You'll find some yummy recipes there – as well as in the New York Times' cooking newsletter.
Anyway, Audra writes, “Are you dinner roll with your Thanksgiving meal people? My family always had a bread basket on the table with rolls and a full stick of butter on the side. I always loved sopping up the gravy and sauces and making mini turkey sandwiches later in the night when I realized I was hungry again. Our rolls were normally store-bought, nothing special but they served their carby purpose and everyone was happy.
“Well…I have now tasted what were the most fabulous, soft, pillowy, buttery rolls that I am ruined for life. Never again could I even consider a store-bought dinner roll as these were both easy and fantastic. The texture was out of this world- they almost had a croissant-like taste, so buttery and rich. Dipped in a bowl of pea soup we enjoyed these immensely over the weekend, (Hugo had 3!) but I know they will be a huge hit with my family for Thanksgiving as well. If your Thanksgiving spread needs a bread basket I highly recommend these gorgeous rolls make it to your table.” Makes 24 – 30 rolls.
To view this yumminess online, go to http://www.thebakerchick.com/2015/11/perfect-parker-house-rolls/. Also, to learn more about Hugo (as in Hugo had 3!), well...you'll just have to sign up for her newsletter!
Ingredients
1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/4 – 1/2 cup sugar*
1 package active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 teaspoons salt
6 – 8 cups all-purpose flour
Sea Salt for sprinkling
Instructions
Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar stir until sugar is dissolved. Let cool to luke warm.
In the bowl of a stand mixer fitted with the dough hook, combine the yeast, warm water, milk mixture, eggs, salt and half the flour.
Mix for a few minutes until combined, scraping the bowl down with your spatula if needed. Add the remaining flour, 1/2 cup at a time until dough comes together and forms a soft, loose ball. (The dough will be very soft but shouldn't be too sticky. I used 7 cups total flour.)
Turn the dough onto a floured surface and knead by hand for about 5 minutes, adding a bit more flour if the dough is still very sticky, until smooth.
Place dough in a greased bowl, cover with a clean towel, and proof in a warm place for 60-70 minutes, or until doubled.
Turn proofed dough onto your floured surface, punch it down a bit, and roll or spread the dough into a rectangle. Shape into rolls and place them on a parchment lined baking sheet. **
Cover again and let rise for another 20-30 minutes.
Preheat oven to 350 F. Bake for 20 minutes or until golden.
Brush with melted butter and sprinkle with sea salt.
Notes:
The original recipe calls for 1/2 cup of sugar, which definitely gives the rolls a little bit of a sweet taste. I didn't mind it, but will cut it down to 1/4 cup next time just to make it a bit more subtle.
* If I had wanted these to be perfectly the same size, I would have measured each one to weigh 1.5 oz on my kitchen scale. I eyeballed it though and was fine with them being a bit more rustic. To shape them into round rolls, I cut off the portion of dough, turned all the edges under and pinched them together to form a ball.
CRANBERRY PIE
This recipe can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.) My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
Thursday, November 19, 2015
Diabetic Thursday
Enjoy!
LEMON CHIFFON PIE
Servings: 8
Find this recipe at: http://diabeticgourmet.com/recipes/html/157.shtml
Ingredients
3 tbsp margarine
3 tbsp sugar
3/4 cup graham wafer crumbs
1/2 tsp lemon peel, grated
1/4 tsp cinnamon
1/8 tsp salt
1/4 tsp nutmeg
1/4 cup lemon juice
1/8 tsp allspice
1/2 cup sweetener equivalent to sugar
1 tbsp unflavored gelatine (1 pkg)
1/3 cup powdered skim milk
1/2 cup water
1/3 cup ice water
2 eggs, separated
1 tbsp lemon juice
Directions
Melt margarine in a pie plate at high for 30-45 seconds. Combine graham crumbs and spices. Add to pie plate and combine well with a fork. Spread evenly over bottom of pie plate. Microwave at high for 3-5 min, watching carefully to prevent scorching. Allow to cool before filling.
In a large measure, sprinkle gelatin on 1/2 cup water. Allow to soften. In a separate bowl, combine egg yolks, sugar, lemon peel, salt and 1/4 cup lemon juice. Microwave at medium for 5-8 min until mixture comes to a boil stirring every 2 minutes. Add gelatin and sweetener and mix well. Refrigerate until slightly thickened.
Beat egg whites, powdered milk, ice water and 1 tbsp lemon juice until stiff. Carefully fold gelatin mixture into egg whites. Pour into crust. Refrigerate for 2 hours before serving.
Nutritional Information Per Serving: Calories: 115; Protein: 4 g; Fat: 5 g; Carbohydrates: 15 g; Exchanges: 1 Starch/Bread, 1 Fat
LOW-FAT LEMON CHEESECAKE
Yield: 16 slices
Source: "Magic Menus for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/3.shtml
Ingredients
1/4 cup graham cracker crumbs
16 ounces fat-free cream cheese
1 cup sugar
2/3 cup egg substitute
1-3/4 to 2 cups plain yogurt cheese (yogurt drained in cheesecloth until semisolid)
2 teaspoons vanilla
1 teaspoon grated lemon peel
1 tablespoon lemon juice
Sliced oranges, strawberries, and/or kiwis for garnish
Directions
Preheat oven to 350 degrees. Coat a 9-inch springform pan with nonstick cooking spray and sprinkle bottom with graham cracker crumbs. Refrigerate.
In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until smooth. Add remaining ingredients except fruit and beat until smooth. Pour into pan.
Bake 50-60 minutes or until edges are set. (To minimize cracking, place a shallow pan half full of hot water on lower oven rack while baking.)
Remove from oven and cool on a wire rack. Remove sides of pan and refrigerate 6 hours or overnight. Top with fruit just before serving.
Nutritional Information Per Serving (1 slice): Calories: 101, Fat: 0 g, Cholesterol: 4 mg, Sodium: 196 mg, Carbohydrate: 18 g, Dietary Fiber: 0 g, Sugars: 15 g, Protein: 7 g, Diabetic Exchanges: 1 Carbohydrate
ORANGE TAPIOCA
Serves: 4 (1 Serving = 1/2 Cup)
Source: The New Family Cookbook For People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/361.shtml
Ingredients
1-1/2 cup fat-free milk
3 tablespoons quick-cooking tapioca
1 large egg, beaten, or 1/4 cup egg substitute
1 tablespoon sugar
Pinch of salt
1/2 cup orange juice
1/2 teaspoon pure vanilla extract
1 orange, peeled, seeded, and diced
Directions
Combine the milk, tapioca, egg, sugar, and salt in a small non-stick saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
Remove from the heat. Add the orange juice slowly, stirring constantly. Return to the heat, stirring until the mixture boils again. Remove from the heat.
Let cool 10 to 15 minutes, stirring occasionally. Mix in the vanilla and diced orange. Chill well before serving, at least 2 hours.
Nutritional Information Per Serving: Calories: 117; Protein: 5 g; Fat: 1 g; Sodium: 98 mg; Cholesterol: 55 mg ; Carbohydrates: 21 g; Exchanges: 1-1/2 Other Carbohydrate
RAISIN RICE PUDDING
Makes: 4 Cups (8 Servings)
Source: The New Family Cookbook for People with Diabetes
Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
2 large eggs, slightly beaten, or 1/2 cup egg substitute
2 cups cooked rice
1-1/2 cups fat-free milk
2 tablespoons sugar
1/2 cup golden raisins
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a 1-1/2 quart baking dish with non-stick pan spray.
In a prepared dish, combine all the ingredients. Stir gently to mix.
Set the filled dish in a shallow pan on the middle oven rack. Pour hot water into the outer pan to a depth of 1 inch around the baking dish. This makes a water bath to cook the pudding slowly.
Bake for 45 minutes, or until a knife inserted in the pudding comes out clean. Remove the dish from the water bath. Serve the pudding warm or chilled.
Nutritional Information Per Serving: (1/2 cup): Calories: 126, Fat: 1 g, Cholesterol: 54 mg, Sodium: 114 mg, Carbohydrate: 24 g, Dietary Fiber: 1 g, Sugars: 11 g, Protein: 5 g, Diabetic Exchanges: 1-1/2 Carbohydrate
CHERRY CHOCOLATE PIE
Yield: Makes 1 pie; serves 8
Source: The New Family Cookbook for People with Diabetes
Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
1 prepared 9-inch pie shell, baked
Cherry Topping Ingredients:
1-3/4 cups thawed frozen pitted tart cherries (1/2 or a 1-pound bag)
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon almond extract
Chocolate Filling Ingredients:
6 ounces soft fat-free cream cheese
1/2 cup semisweet chocolate chips
3 tablespoons fat-free milk
Directions
For the topping, combine the cherries, sugar, 1/4 cup water, and the cornstarch in a medium saucepan. Stir well to dissolve the cornstarch. Cook over medium heat, stirring often, until the sauce is thickened and clear. Add the almond extract and stir to blend. Refrigerate the sauce to chill and firm.
For the filling, combine the cream cheese and chocolate chips in a small pan or in the top of a double boiler. Cook over very low heat, stirring constantly, until the chips are melted; add the milk and stir until the mixture is smooth.
Pour the chocolate filling into the baked pie crust. Let cool at least 10 minutes, or until the pudding sets. Gently spread the cooled cherry topping over the chocolate layer. Chill the pie at least 2 hours before serving. At serving time, cut into 8 equal pieces.
Nutritional Information Per Serving: (1 slice): Calories: 265, Fat: 11 g, Cholesterol: 4 mg, Sodium: 274 mg, Carbohydrate: 36 g, Dietary Fiber: 1 g, Sugars: 23 g, Protein: 7 g, Diabetic Exchanges: 2-1/2 Other Carbohydrate, 1-1/2 Fat
LEMON CHIFFON PIE
Servings: 8
Find this recipe at: http://diabeticgourmet.com/recipes/html/157.shtml
Ingredients
3 tbsp margarine
3 tbsp sugar
3/4 cup graham wafer crumbs
1/2 tsp lemon peel, grated
1/4 tsp cinnamon
1/8 tsp salt
1/4 tsp nutmeg
1/4 cup lemon juice
1/8 tsp allspice
1/2 cup sweetener equivalent to sugar
1 tbsp unflavored gelatine (1 pkg)
1/3 cup powdered skim milk
1/2 cup water
1/3 cup ice water
2 eggs, separated
1 tbsp lemon juice
Directions
Melt margarine in a pie plate at high for 30-45 seconds. Combine graham crumbs and spices. Add to pie plate and combine well with a fork. Spread evenly over bottom of pie plate. Microwave at high for 3-5 min, watching carefully to prevent scorching. Allow to cool before filling.
In a large measure, sprinkle gelatin on 1/2 cup water. Allow to soften. In a separate bowl, combine egg yolks, sugar, lemon peel, salt and 1/4 cup lemon juice. Microwave at medium for 5-8 min until mixture comes to a boil stirring every 2 minutes. Add gelatin and sweetener and mix well. Refrigerate until slightly thickened.
Beat egg whites, powdered milk, ice water and 1 tbsp lemon juice until stiff. Carefully fold gelatin mixture into egg whites. Pour into crust. Refrigerate for 2 hours before serving.
Nutritional Information Per Serving: Calories: 115; Protein: 4 g; Fat: 5 g; Carbohydrates: 15 g; Exchanges: 1 Starch/Bread, 1 Fat
LOW-FAT LEMON CHEESECAKE
Yield: 16 slices
Source: "Magic Menus for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/3.shtml
Ingredients
1/4 cup graham cracker crumbs
16 ounces fat-free cream cheese
1 cup sugar
2/3 cup egg substitute
1-3/4 to 2 cups plain yogurt cheese (yogurt drained in cheesecloth until semisolid)
2 teaspoons vanilla
1 teaspoon grated lemon peel
1 tablespoon lemon juice
Sliced oranges, strawberries, and/or kiwis for garnish
Directions
Preheat oven to 350 degrees. Coat a 9-inch springform pan with nonstick cooking spray and sprinkle bottom with graham cracker crumbs. Refrigerate.
In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until smooth. Add remaining ingredients except fruit and beat until smooth. Pour into pan.
Bake 50-60 minutes or until edges are set. (To minimize cracking, place a shallow pan half full of hot water on lower oven rack while baking.)
Remove from oven and cool on a wire rack. Remove sides of pan and refrigerate 6 hours or overnight. Top with fruit just before serving.
Nutritional Information Per Serving (1 slice): Calories: 101, Fat: 0 g, Cholesterol: 4 mg, Sodium: 196 mg, Carbohydrate: 18 g, Dietary Fiber: 0 g, Sugars: 15 g, Protein: 7 g, Diabetic Exchanges: 1 Carbohydrate
ORANGE TAPIOCA
Serves: 4 (1 Serving = 1/2 Cup)
Source: The New Family Cookbook For People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/361.shtml
Ingredients
1-1/2 cup fat-free milk
3 tablespoons quick-cooking tapioca
1 large egg, beaten, or 1/4 cup egg substitute
1 tablespoon sugar
Pinch of salt
1/2 cup orange juice
1/2 teaspoon pure vanilla extract
1 orange, peeled, seeded, and diced
Directions
Combine the milk, tapioca, egg, sugar, and salt in a small non-stick saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
Remove from the heat. Add the orange juice slowly, stirring constantly. Return to the heat, stirring until the mixture boils again. Remove from the heat.
Let cool 10 to 15 minutes, stirring occasionally. Mix in the vanilla and diced orange. Chill well before serving, at least 2 hours.
Nutritional Information Per Serving: Calories: 117; Protein: 5 g; Fat: 1 g; Sodium: 98 mg; Cholesterol: 55 mg ; Carbohydrates: 21 g; Exchanges: 1-1/2 Other Carbohydrate
RAISIN RICE PUDDING
Makes: 4 Cups (8 Servings)
Source: The New Family Cookbook for People with Diabetes
Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
2 large eggs, slightly beaten, or 1/2 cup egg substitute
2 cups cooked rice
1-1/2 cups fat-free milk
2 tablespoons sugar
1/2 cup golden raisins
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a 1-1/2 quart baking dish with non-stick pan spray.
In a prepared dish, combine all the ingredients. Stir gently to mix.
Set the filled dish in a shallow pan on the middle oven rack. Pour hot water into the outer pan to a depth of 1 inch around the baking dish. This makes a water bath to cook the pudding slowly.
Bake for 45 minutes, or until a knife inserted in the pudding comes out clean. Remove the dish from the water bath. Serve the pudding warm or chilled.
Nutritional Information Per Serving: (1/2 cup): Calories: 126, Fat: 1 g, Cholesterol: 54 mg, Sodium: 114 mg, Carbohydrate: 24 g, Dietary Fiber: 1 g, Sugars: 11 g, Protein: 5 g, Diabetic Exchanges: 1-1/2 Carbohydrate
CHERRY CHOCOLATE PIE
Yield: Makes 1 pie; serves 8
Source: The New Family Cookbook for People with Diabetes
Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
1 prepared 9-inch pie shell, baked
Cherry Topping Ingredients:
1-3/4 cups thawed frozen pitted tart cherries (1/2 or a 1-pound bag)
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon almond extract
Chocolate Filling Ingredients:
6 ounces soft fat-free cream cheese
1/2 cup semisweet chocolate chips
3 tablespoons fat-free milk
Directions
For the topping, combine the cherries, sugar, 1/4 cup water, and the cornstarch in a medium saucepan. Stir well to dissolve the cornstarch. Cook over medium heat, stirring often, until the sauce is thickened and clear. Add the almond extract and stir to blend. Refrigerate the sauce to chill and firm.
For the filling, combine the cream cheese and chocolate chips in a small pan or in the top of a double boiler. Cook over very low heat, stirring constantly, until the chips are melted; add the milk and stir until the mixture is smooth.
Pour the chocolate filling into the baked pie crust. Let cool at least 10 minutes, or until the pudding sets. Gently spread the cooled cherry topping over the chocolate layer. Chill the pie at least 2 hours before serving. At serving time, cut into 8 equal pieces.
Nutritional Information Per Serving: (1 slice): Calories: 265, Fat: 11 g, Cholesterol: 4 mg, Sodium: 274 mg, Carbohydrate: 36 g, Dietary Fiber: 1 g, Sugars: 23 g, Protein: 7 g, Diabetic Exchanges: 2-1/2 Other Carbohydrate, 1-1/2 Fat
Wednesday, November 18, 2015
Wednesday Recipes
Since Thanksgiving is a week from tomorrow, don't be surprised to see more and more recipes sneak in here to help with the holiday meal. Of course, that doesn't mean you can't cook some of these yummy recipes throughout the year. Enjoy!
15-MINUTE FRIED HERBED CHICKEN
This comes from Mark Bittman of the New York Times' cooking newsletter. Mark writes, “This chicken takes so little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in an herb and onion paste, dredged in flour and fried in the amount of time needed to make a salad. The amount of oil you need to crisp up the chicken is minimal, and the flavor is terrific.” Time: 15 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 to 3 cloves garlic
1 medium onion, roughly chopped
1 to 2 tablespoons mixed fresh herbs, like tarragon and sage
2 tablespoons tahini or peanut butter
1/4 cup olive oil, more for frying
Flour for dredging
6 boneless, skinless chicken thighs or 4 half-breasts
Chopped fresh parsley leaves for garnish
Lemon wedges for serving
Salt to taste
Preparation
In a blender or the container of a food processor, combine garlic, onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.
Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.
GARLIC MASHSED POTATOES
Is there anything more comforting than mashed potatoes? This comes from Florence Fabricant, also from the New York Times' cooking newsletter. Florence writes, “These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)” Time: 40 minutes; makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/4288-garlic-mashed-potatoes.
Ingredients
3 pounds Idaho potatoes, peeled
6 cloves garlic, peeled
3/4 cup hot milk
Salt and freshly ground black pepper
6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil
Preparation
Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.
PARKER'S SPLIT PEA SOUP
This comes from Ina Garten, otherwise known as The Food Network's Barefoot Conessa. Total Time: 1 hr. 40 min; Prep: 10 min; Cook: 1 hr 30 min; Yield: 5 to 6 servings; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/parkers-split-pea-soup-recipe.print.html?oc=linkback
Ingredients
1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1 -1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water
Directions
In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
CREAM OF PUMPKIN SOUP
This comes from John Mitzewich, one of About.com's American Food experts. John writes, “This rich and delicious soup is perfect for any holiday table. This easy version skips the messy, and time-consuming chore of cooking and pureeing fresh pumpkins. As most chefs will tell you, pure canned pumpkin will have a better flavor than that fresh pumpkin patch gourd you picked yourself. Save that for the front porch!” Prep Time: 15 minutes; Cook Time: 35 minutes; Total Time: 50 minutes; Yield: Serves 6.
To view this online, click here.
Ingredients
2 tbsp butter
1/2 yellow onion, sliced thin
1/2 cup peeled, thinly sliced carrots
1 rib celery, trimmed and chopped
2 cups canned pure pumpkin (not pumpkin pie filling!)
3 cups chicken broth
Ground white pepper, to taste
1/4 tsp ground ginger
1 1/2 tsp salt
1 cup cream or half-and-half
Shelled pumpkin seeds for garnish, optional
Preparation
In a 4-qt saucepan, saute the onions in butter until transparent. Add all the other ingredients, except the cream. Bring to a simmer and cook, stirring occasionally, until the vegetables are very soft.
Place in a blender and carefully puree until completely smooth. Pour back into the saucepan and add the cream. Bring back to a gentle simmer, turn off heat, and adjust the seasoning if necessary.
Serve in warm bowls, and garnish with pumpkin seeds.
WICKED-GOOD CRANBERRY SAUCE
This comes from Kathy Kingsley, another of About.com's American Food experts. Kathy writes, “There's probably no condiment more associated with a holiday than cranberry sauce. It's bright crimson color adds just the right touch to the Thanksgiving day spread, and when the feast is over, no post-holiday turkey sandwich is complete without it!” Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: Makes about 3 cups.
To view this online, click here.
Ingredients
1 /2 cups sugar
2 teaspoons grated orange zest
1/2 cup fresh orange juice
1 teaspoon grated fresh ginger
4 cups fresh cranberries
1/2 cup chopped toasted pecans
Preparations
In a medium saucepan, combine the sugar, orange zest, orange juice and ginger. Cook over medium heat, stirring occasionally, until the sugar is dissolved.
Add the cranberries and cook, stirring occasionally, unit they pop and burst and the sauce has thickened, 5 to 10 minutes. Remove from the heat and let cool slightly. Stir in the pecans.
PUMPKIN SPICE LATTE
This yummy recipe comes from Kathy Kingley, one of About.com's American Food experts. Kathy writes, “The latte might be an Italian classic, but flavoring it with pumpkin and spice is purely American. And you don't need to go to a local coffee bar to indulge yourself, here's an easy (and inexpensive) way to make this seasonal favorite right at home.” Prep Time: 5 minutes; Coo Time: 10 minutes; Total Time: 15 minutes; Yield: Serves 2
To view this online, click here.
Ingredients
2 tablespoons canned pumpkin
1/2 teaspoon pumpkin pie spice
1 1/2 tablespoons brown sugar
2 teaspoons vanilla extract
1 1/2 cups whole milk
1/2 cup heavy or whipped cream
2 shots fresh-brewed espresso (about 1/4 cup)
Preparation
In a medium bowl, combine the pumpkin, pumpkin pie spice, brown sugar, vanilla extract, milk and cream and whisk until the mixture is well blended.
Pour the mixture into a medium saucepan and heat over medium-low heat, whisking occasionally, until the mixture is heated through, do not boil. Remove the pan from the heat and whisk vigorously until frothy (you can also do this with a hand blender).
Divided the espresso among 2 mugs and top with the frothed pumpkin spice mixture. Sprinkle the top with a little pumpkin spice mix and serve.
15-MINUTE FRIED HERBED CHICKEN
This comes from Mark Bittman of the New York Times' cooking newsletter. Mark writes, “This chicken takes so little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in an herb and onion paste, dredged in flour and fried in the amount of time needed to make a salad. The amount of oil you need to crisp up the chicken is minimal, and the flavor is terrific.” Time: 15 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 to 3 cloves garlic
1 medium onion, roughly chopped
1 to 2 tablespoons mixed fresh herbs, like tarragon and sage
2 tablespoons tahini or peanut butter
1/4 cup olive oil, more for frying
Flour for dredging
6 boneless, skinless chicken thighs or 4 half-breasts
Chopped fresh parsley leaves for garnish
Lemon wedges for serving
Salt to taste
Preparation
In a blender or the container of a food processor, combine garlic, onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.
Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.
GARLIC MASHSED POTATOES
Is there anything more comforting than mashed potatoes? This comes from Florence Fabricant, also from the New York Times' cooking newsletter. Florence writes, “These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)” Time: 40 minutes; makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/4288-garlic-mashed-potatoes.
Ingredients
3 pounds Idaho potatoes, peeled
6 cloves garlic, peeled
3/4 cup hot milk
Salt and freshly ground black pepper
6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil
Preparation
Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.
PARKER'S SPLIT PEA SOUP
This comes from Ina Garten, otherwise known as The Food Network's Barefoot Conessa. Total Time: 1 hr. 40 min; Prep: 10 min; Cook: 1 hr 30 min; Yield: 5 to 6 servings; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/parkers-split-pea-soup-recipe.print.html?oc=linkback
Ingredients
1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1 -1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water
Directions
In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
CREAM OF PUMPKIN SOUP
This comes from John Mitzewich, one of About.com's American Food experts. John writes, “This rich and delicious soup is perfect for any holiday table. This easy version skips the messy, and time-consuming chore of cooking and pureeing fresh pumpkins. As most chefs will tell you, pure canned pumpkin will have a better flavor than that fresh pumpkin patch gourd you picked yourself. Save that for the front porch!” Prep Time: 15 minutes; Cook Time: 35 minutes; Total Time: 50 minutes; Yield: Serves 6.
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Ingredients
2 tbsp butter
1/2 yellow onion, sliced thin
1/2 cup peeled, thinly sliced carrots
1 rib celery, trimmed and chopped
2 cups canned pure pumpkin (not pumpkin pie filling!)
3 cups chicken broth
Ground white pepper, to taste
1/4 tsp ground ginger
1 1/2 tsp salt
1 cup cream or half-and-half
Shelled pumpkin seeds for garnish, optional
Preparation
In a 4-qt saucepan, saute the onions in butter until transparent. Add all the other ingredients, except the cream. Bring to a simmer and cook, stirring occasionally, until the vegetables are very soft.
Place in a blender and carefully puree until completely smooth. Pour back into the saucepan and add the cream. Bring back to a gentle simmer, turn off heat, and adjust the seasoning if necessary.
Serve in warm bowls, and garnish with pumpkin seeds.
WICKED-GOOD CRANBERRY SAUCE
This comes from Kathy Kingsley, another of About.com's American Food experts. Kathy writes, “There's probably no condiment more associated with a holiday than cranberry sauce. It's bright crimson color adds just the right touch to the Thanksgiving day spread, and when the feast is over, no post-holiday turkey sandwich is complete without it!” Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: Makes about 3 cups.
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Ingredients
1 /2 cups sugar
2 teaspoons grated orange zest
1/2 cup fresh orange juice
1 teaspoon grated fresh ginger
4 cups fresh cranberries
1/2 cup chopped toasted pecans
Preparations
In a medium saucepan, combine the sugar, orange zest, orange juice and ginger. Cook over medium heat, stirring occasionally, until the sugar is dissolved.
Add the cranberries and cook, stirring occasionally, unit they pop and burst and the sauce has thickened, 5 to 10 minutes. Remove from the heat and let cool slightly. Stir in the pecans.
PUMPKIN SPICE LATTE
This yummy recipe comes from Kathy Kingley, one of About.com's American Food experts. Kathy writes, “The latte might be an Italian classic, but flavoring it with pumpkin and spice is purely American. And you don't need to go to a local coffee bar to indulge yourself, here's an easy (and inexpensive) way to make this seasonal favorite right at home.” Prep Time: 5 minutes; Coo Time: 10 minutes; Total Time: 15 minutes; Yield: Serves 2
To view this online, click here.
Ingredients
2 tablespoons canned pumpkin
1/2 teaspoon pumpkin pie spice
1 1/2 tablespoons brown sugar
2 teaspoons vanilla extract
1 1/2 cups whole milk
1/2 cup heavy or whipped cream
2 shots fresh-brewed espresso (about 1/4 cup)
Preparation
In a medium bowl, combine the pumpkin, pumpkin pie spice, brown sugar, vanilla extract, milk and cream and whisk until the mixture is well blended.
Pour the mixture into a medium saucepan and heat over medium-low heat, whisking occasionally, until the mixture is heated through, do not boil. Remove the pan from the heat and whisk vigorously until frothy (you can also do this with a hand blender).
Divided the espresso among 2 mugs and top with the frothed pumpkin spice mixture. Sprinkle the top with a little pumpkin spice mix and serve.
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