Hope everyone had a great Memorial Day weekend. Here are today's six recipes to get the work week started. Enjoy!
PEACHES HOTHOUSE EXTRA HOT FRIED CHICKEN
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “As advertised, this version of Nashville hot fried chicken, adapted from Peaches HotHouse in Brooklyn, will make your tongue sizzle and fill your eyes with tears from a combination of cayenne and ghost chile powders. (The latter is the hottest chile in the world, reaching 1,000,000 on the Scoville heat scale.) Note that the recipe calls for both granulated and powdered onion and garlic. Try to use both. The powdered stuff is stronger in flavor while the granulated has a little more texture to it. (However if you can’t find both, either kind will work throughout the recipe.) The traditional way to serve this is on top of a piece or two of soft white bread, which helps mitigate the heat. A cold beer wouldn’t hurt, either.” Makes 4 to 5 servings.
To view this online, click here.
Ingredients
For the Brine:
1/2 cup coarse kosher salt
1/3 cup ground black pepper
3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons cayenne pepper
3 tablespoons paprika
3 1/2 pounds chicken, cut into 10 pieces
For the Very Hot Spice:
3 tablespoons cayenne pepper
1 to 2 teaspoons smoked ghost-chile powder or smoked hot paprika
2 tablespoons granulated sugar
For the Dredge:
2 1/2 cups all-purpose flour
3 tablespoons granulated garlic
3 tablespoons granulated onion
2 teaspoons kosher salt
2 teaspoons ground black pepper
Safflower, corn or vegetable oil, for frying
2 large eggs
Preparation
Prepare the brine: In a large bowl, whisk salt and spices in 2 cups boiling water until salt dissolves. Whisk in 6 cups ice water. The brine should be cold; if not, chill until it is. Add chicken pieces to the cold brine and chill for at least 12 and up to 24 hours.
In a bowl, combine the ingredients for the very hot spice mixture. In another bowl, prepare the dredge: combine the flour, granulated garlic and onion, salt and pepper.
Remove chicken pieces from brine, pat dry with paper towels and season with a light dusting of hot spice mixture. Dust pieces with dredge mixture. Reserve both the remaining hot spice mixture and the dredge. Let chicken rest in fridge, uncovered, for at least an hour for the coating to adhere.
Pour 2 inches of oil into a Dutch oven or heavy-bottomed pot with a cover. Heat oil to 325 degrees on a deep-fat thermometer. In a shallow bowl, whisk together eggs and 2 cups ice water to make egg wash. Dip chicken in egg wash, then coat with more dredge. Shake pieces lightly so any excess dredge falls off.
Carefully place chicken in hot oil, about 3 to 4 pieces per batch. Cover pot with lid and let fry for 5 to 6 minutes, until golden brown on one side. Remove lid and flip pieces. Fry another 5 to 6 minutes, uncovered. Using tongs, transfer cooked chicken to a wire rack set over a baking sheet to catch the oil drips. Dust with very hot spice as it comes out of the fryer.
SOUTHERN PAN-FRIED CHICKEN
This is from Kim Severs in The New York Times cooking e-newsletter. Kim wrote, “In this recipe, Edna Lewis and Scott Peacock call for an overnight brine for the chicken and a further buttermilk bath that should last for 8 to 12 hours. That’s a lot of unattended prep time before you get around to frying them in a slurry of lard and butter flavored with country ham. This is a time commitment, but the result — cooked in a cast-iron pan — is food to impress, and impress deeply, a dish made of humble ingredients that would be welcome on the finest china. Even better? It’s just as good cold as it is hot.” Makes 4 to 6 servings.
To view this online, click here.
Ingredients
1 3-pound chicken, cut into 8 pieces
1/4 cup kosher salt
4 cups buttermilk
1 pound lard
8 tablespoons unsalted butter
1/2 cup country ham pieces or 1 thick slice country ham cut into 1/2-inch strips
1 cup flour
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preparation
The night before serving: Place chicken in a large bowl and set aside. In a large pitcher, combine kosher salt with 6 cups of water and stir until the salt has dissolved. Pour salted water over chicken pieces until they are submerged. Cover and refrigerate overnight.
In the morning, drain chicken pieces and rinse chicken and bowl. Return chicken to bowl and cover with buttermilk. Cover and refrigerate for 8 to 12 hours.
About 1 1/4 hours before serving, combine the lard, butter and ham in a large heavy skillet. Cook over low heat, skimming as needed, until ham is lightly browned, 30 to 45 minutes. Using a slotted spoon, remove ham and brown bits from fat. Increase heat to medium high to heat the fat to 335 degrees.
In a shallow bowl combine flour, cornstarch, salt and pepper; mix well. Dredge chicken pieces thoroughly in flour mixture, then pat well to remove excess flour. Working in batches (do not crowd pan), place chicken pieces skin side down in fat. Cook 8 to 10 minutes on each side, until chicken is golden brown and cooked through. Drain on crumpled paper towels. Serve hot, warm, at room temperature or cold.
TRADITIONAL CUBAN SANDWICH
This comes from Hector Rodriguez, About.com’s Latin Caribbean Food expert. Hector wrote, “A Cuban Sandwich, sometimes called a cubano, is a Latin variation on a grilled ham and cheese sandwich. This undeniably delicious sandwich is grilled and made with ham, pork, Swiss cheese, pickles, mustard and Cuban bread. The essential ingredient is the roasted pork.” Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Serves: Makes four sandwiches.
To view this online, click here.
Ingredients
1 Loaf of Cuban Bread (Substitutes: French or Italian Bread)
1 pound cooked ham (sliced)
1 pound roasted pork (sliced)
1/2 pound Swiss cheese (sliced)
dill pickles (sliced)
Yellow mustard or Mayonnaise
Preparation
Preheat a griddle or frying pan on medium heat.
Cut the loaf of bread into quarters and slice each quarter in half lengthwise for the sandwiches.
Spread the mustard or mayonnaise on the bread. Then make each sandwich by layering the pickles, roasted pork, ham, and cheese.
Lightly coat the cooking surface of the griddle or frying pan with cooking spray or butter. Place one sandwich onto the hot surface.
Put a clean, heavy skillet on top of the sandwich to flatten it. Press the bread down to about 1/3 of its original size.
Leave the skillet on top of the sandwich and grill for one or two minutes. Lift the heavy skillet, turn the sandwich over and repeat this step for the other side of the sandwich.
The cheese should be melted and the bread golden brown. Slice each sandwich in half diagonally and serve.
TRADITIONAL CUBAN SANDWICH
This version of the Traditional Cuban Sandwich is from MacKenzie Smith, About.com’s Sandwiches expert. MacKenzie wrote, “I was raised in Tampa so i can tell you that the Cuban sandwich and I have some history. It's salty, rich, and tangy and you don't have to go to Tampa, Miami or Cuba to find the perfect Cuban sandwich - with this simple and easy recipe, you can make it right at home!” Prep Time: 6 minutes; Cook Time: 10 minutes; Total Time: 16 minutes; Yield: 2 sandwiches
To view this online, click here.
Ingredients
1 large loaf of cuban bread cut in half
1/2 pound of baked ham
1/2 pound roasted pork butt
1/3 pound swiss cheese
1 tbsp yellow mustard
1/2 cup dill pickles, sliced
a few pats of salted butter
(optional - salami)
Preparation
Begin by slicing your cuban bread lengthwise in half. Open up the bread up so that it looks like one big surface and slather the inside with as much mustard as you like and line the bread with pickles. Making sure that they're even spaced so that each bite has all the wonderful flavors of this Cuban classic. Then evenly distribute the swiss cheese between both pieces of bread. Next add baked ham, salami if desired, and then the roasted pork.
Close sandwich and set aside.
At this point, there are many ways to make it - I think the easiest and fastest way is to butter the outside of your sandwich and then wrap the entire thing in tinfoil. In a heated panini press, add the wrapped sandwich and turn the heat to medium. Press down the top of the machine so that the sandwich gets condensed and flattened. Let it cook for about ten minutes, making sure that the bread inside the tinfoil doesn't burn, until the exterior is crispy and the interior is warm and delicious. Let it sit for a few minutes before cutting in half and serving.
** This sandwich can be made up to two days in advance as long as it's kept refrigerated. It's also possible to re-heat this in the oven. **
SLOW COOKER TRIPLE CHOCOLATE BROWNIES
This decadent yumminess comes from Christin Mahrlig of Spicy Southern Kitchen. According to her short bio, “trying new foods and experimenting in the kitchen are my greatest passions.” Works for me!
I found this recipe in an email from The Today Show, in an article titled “Slow-Cooker Sweets! 5 Easy Dessert Recipes You Can Make in a Crock-Pot.” It's also posted on Christin's website, and can be found by going to http://spicysouthernkitchen.com/slow-cooker-triple-chocolate-brownies/.
Christin wrote, “Brownies are my very favorite indulgence. Brownies with three kinds of chocolate? Even better.
“Typically I make fudgy and gooey brownies but these Slow Cooker Triple Chocolate Brownies from Martha Stewart turned out more cake-like, a little drier, and quite chewy around the edges. Even still, they were delicious and I couldn’t get enough of them.
“Cocoa powder, bittersweet chocolate, and semi-sweet chocolate chips add plenty of chocolate flavor. Chopped pecans add some crunch.
“My kids didn’t care for the taste of the bittersweet chocolate, so I got to enjoy these slow cooker brownies all week long. And enjoy then I did!
“It’s necessary to line the Crock Pot with parchment paper so that the brownies do not burn. Cooking time can vary quite a bit based on how hot your crock pot cooks. If you know that your crock pot is a fast cooker, shorten the cooking time some. The middle will still look slightly undercooked when they are done, but it will firm up as it cools.”
Prep Time: 10 minutes; Cook Time: 4 hours; Total Times: 4 hours 10 minutes; Serves: 14.
Ingredients
Cooking spray
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into pieces
8 ounces bittersweet chocolate, chopped
1 cup sugar
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup semi-sweet chocolate chips
Instructions
Lightly coat a 4 to 5-quart crock pot insert with cooking spray. Place a piece of parchment paper, that is large enough to extend halfway up the sides in the bottom of the crock pot. Lightly spray parchment paper with cooking spray.
In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.
Place butter and chopped chocolate in a medium microwave-safe bowl. Microwave for 30 seconds. Stir. Microwave another 30 seconds. If not completely melted, continue microwaving until melted.
Add sugar to chocolate mixture and whisk to combine.
Whisk in eggs and vanilla.
Stir in flour mixture just until flour is moistened. Fold in pecans and chocolate chips.
Pour batter into crock pot, smoothing out the top with a rubber spatula.
Cover and cook on LOW 3 1/2 hours. Uncover and continue to cook on LOW for 30 minutes.
Remove insert from crockpot and place on a wire rack to cool completely.
Notes
Cooking time will vary. If your crock pot runs a little hot, shorten the cooking time. The middle will look underdone, but will firm up as the brownies cool.
SLOW COOKER GARLIC PARMESAN CHICKEN AND POTATOES
This is from Chungah Rhee, whose blog, Damn Delicious is packed with yummy recipes “using simple, fresh ingredients.” I highly recommend signing up for her emails!
This recipe begins, “Crisp-tender chicken cooked low and slow with baby red potatoes for a full meal! So easy and effortless!” Yield: 4 servings; Prep Time: 10 minutes; Cook Time: 8 hours; Total Time: 8 hours 10 minutes.
To view this online, go to http://damndelicious.net/2016/05/27/slow-cooker-garlic-parmesan-chicken-potatoes/.
Ingredients:
8 bone-in, skin-on chicken thighs
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 pounds baby red potatoes, quartered
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon dried thyme
1 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
Directions:
Season chicken with basil, oregano, rosemary, salt and pepper, to taste.
Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
Place potatoes into a 6-qt slow cooker. Stir in olive oil, garlic and thyme; season with salt and pepper, to taste. Add chicken to the slow cooker in an even layer.
Cover and cook on low heat for 7-8 hours or high for 3-4 hours, or until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F.
Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.
Tuesday, May 31, 2016
Monday, May 30, 2016
Memorial Day Recipes
It's Memorial Day here in the U.S. If you – or anyone in your family – is/was in the Armed Services – Thank You!
This also means a three-day holiday weekend. I've got six recipes to help you celebrate the day. Be safe, and Enjoy!
THAI VEGETABLE STIR-FRY
This is from the February 2001 issue of Vegetarian Times. It begins, “Serve with quick-cooking brown rice and toss a salad of curly endive, seedless orange chunks and slivered red onion. For dessert, a bowl of grapes would go well.” Makes 4 servings in 30 minutes or less.
3 medium cloves garlic, peeled
2 jalapeno peppers, seeded and chopped
1/2 tsp. grated lemon peel
1/2 tsp. grated lime peel
14-oz. can lite coconut milk
1 lb. mixed vegetables (about 4 cups): fresh mushrooms, quartered; sliced asparagus; sliced bell
peppers; water chestnuts, halved
1 small bok choy, stems sliced and leaves left whole
1/4 to 1/2 tsp. red pepper flakes
1 Tbs. soy sauce
1 Tbs. fresh lime juice
10 fresh basil leaves, slivered
In food processor or blender, combine garlic, jalapenos and lemon and lime peel; process to a paste.
Heat large skillet or wok over high heat; add coconut milk and paste mixture and stir well. Simmer 1 minute.
Add all vegetables and season to taste with salt and pepper. Simmer 10 minutes. Stir in red pepper flakes, soy sauce, lime juice and basil. Simmer 5 minutes. Serve hot.
nutritional information Per Serving: Calories: 163; Protein: 7 g; Total Fat: 10 g; Saturated Fat: 4 g; Carbohydrates: 18 g; Cholesterol: 0 mg; Sodium: 359 mg; Fiber: 3 g; Vegan
BAKED HAWAII
This comes from the February 2004 issue of Vegetarian Times. It begins, “With a blending of coconut, pineapple and macadamia nuts, this pie takes its cues from the tropics. Be sure to squeeze out any excess juice from the pineapple shreds, or it may dilute the filling. A quick freezing of the filling mix firms it up fast.” Serves 6.
To view this online, click here.
1 pkg. instant coconut-flavored pudding mix
1 3/4 cups nonfat milk
1 tsp. vanilla extract
1 prepared crumb pie shell
1 3/4 cups canned shredded pineapple
1/4 cup brown sugar
1/4 cup crushed macadamia nuts as garnish
1/4 cup shredded coconut as garnish
2 Tbs. diced crystallized ginger, or more as desired, for garnish
Preheat oven to 450F.
Mix instant pudding with milk and vanilla extract, and pour into prepared pie shell. Put in freezer immediately.
Drain pineapple, and reserve juice for another use. Squeeze excess juice from shreds, and put shreds in baking dish. Sprinkle with brown sugar, and bake for 15 minutes, or until sugar bubbles. Remove from oven.
Take firmed pudding mixture from freezer, spoon pineapple mixture over top and garnish with macadamia nuts, coconut shreds and crystallized ginger.
nutritional information Per Serving: Calories: 310; Protein: 4 g; Total Fat: 11 g; Saturated Fat: 3 g; Carbohydrates: 51 g; Sodium: 450 mg; Fiber: 2 g; Sugar: 35 g
FABULOUS VEGAN FUDGE CAKE WITH BITTERSWEET ICING
This recipe, from the September 2012 issue of Vegetarian Times, page 66, begins, “'I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,' says single mom and café manager Shelly Platten. 'I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.'” Serves 8.
To view this online, click here.
1 1/4 cups Bob’s Red Mill organic unbleached white flour
1 2/3 cups Florida Crystals organic cane sugar, divided
1 1/3 cups Chatfield’s cocoa powder, divided
1 tsp. baking soda
1/2 tsp. salt
1 cup Silk vanilla soymilk, divided
1/3 cup plus 1/4 cup canola oil, divided
1 cup toasted chopped hazelnuts
1. Preheat oven to 350°F. Line 9-inch round pan with parchment paper, and spray with cooking spray.
2. Whisk together flour, 1 cup sugar, 2/3 cup cocoa, baking soda, and salt in bowl. Whisk together 2/3 cup soymilk, 1/3 cup oil, and 1/2 cup water in separate bowl. Stir soymilk mixture into flour mixture. Spread in prepared pan, and bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold onto plate.
3. Warm remaining 2/3 cup cocoa, 2/3 cup sugar, and 1/4 cup oil in saucepan over medium heat. Pour in remaining 1/3 cup soymilk, and cook 1 minute, or until smooth. Spread icing over warm cake, and sprinkle with hazelnuts.
nutritional information Per Slice: Calories: 525; Protein: 5 g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 67 g; Cholesterol: 0 mg; Sodium: 315 mg; Fiber: 7 g; Sugar: 43 g
CHIPOTLE CHILI NON-CARNE
This recipe comes from the November 2001 issue of Vegetarian Times, and begins, “This spicy chili really warms the bones on a cold evening. Chipotle powder is made from smoked jalapeño peppers. Look for it in specialty gourmet stores. To make the chili milder, omit the chipotle powder and reduce the chili powder to two teaspoons. MEAL PLAN: Delicious with cornbread. Add a tossed green salad with low-fat bottled cilantro dressing.” Serves 6 in 30 minutes or less.
To view this online, click here.
1 tsp. olive oil
1 cup finely chopped onion
4 cloves garlic, minced
1 green or yellow bell pepper, chopped
1 cup frozen corn
1/4 tsp. chipotle chile powder or to taste
1 Tbs. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
3 (15-oz.) cans black beans, rinsed and drained
14 1⁄2-oz. can diced tomatoes
In large saucepan, heat oil over medium-high heat. Add onion and garlic and cook, stirring often, 2 minutes. Add bell pepper and corn and cook, stirring often, 2 minutes. Stir in chipotle powder, chili powder, cumin and oregano and cook 1 minute. Stir in beans, tomatoes and 3/4 cup water.
Reduce heat, partially cover pan and simmer, stirring occasionally, 20 minutes. If chili becomes too thick, add 1/4 cup hot water. Add salt and pepper to taste. If desired, sprinkle chili with shredded cheese before serving.
nutritional information Per Serving: Calories: 341; Protein: 21 g; Total Fat: 2 g; Carbohydrates: 63 g; Sodium: 25 mg; Fiber: 21 g; Vegan
EDAMAME SUCCOTASH
This yummy recipe is from the January 2005 issue of Vegetarian Times. Amazingly simple, and oh-so-good! It begins, “Fresh green soybeans, called edamame, have a sweet, nutty flavor. They offer a great variation on this classic dish, standing in for the traditional lima beans. Edamame are available frozen and fresh, in the pod and shelled. Look for them in large supermarkets, natural food stores or Asian markets. For a great twist, serve the succotash in hollowed-out tomatoes. If you’re using frozen edamame, make it according to package directions, omitting any salt. Drain well.” Serves 6 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/edamame-succotash/.
2 tsp. vegetable oil
1/2 cup chopped red bell pepper
1/4 cup chopped onion
2 cloves garlic, minced
1 1/2 cups fresh or frozen shelled edamame
2 cups fresh or frozen corn kernels
3 Tbs. white wine or vegetable stock
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbs. chopped fresh parsley
1 Tbs. chopped fresh basil or 1 tsp. dried basil
Heat oil in large nonstick skillet over medium heat. Add bell pepper, onion and garlic, and cook, stirring frequently, 2 minutes. Stir in edamame, corn and wine; cook 4 minutes, stirring frequently.
Remove pan from heat. Stir in salt, pepper, parsley and basil. Serve.
nutritional information Per serving: Calories: 140; Protein: 8 g; Total Fat: 5 g; Saturated Fat: g; Carbohydrates: 18 g; Cholesterol: 0 mg; Sodium: 200 mg; Fiber: 4 g; Sugar: 3 g; Vegan
BLUEBERRY BUCKLE
This recipe, from page 64 of the July/August 2006 of Vegetarian Times, begins, “This vegan take on an old-fashioned dessert will become a summer favorite. Serve à la mode with soy ice cream, if desired.” Personally, I think it can be an anytime favorite! Serves 12.
To view this online, go to http://www.vegetariantimes.com/recipe/blueberry-buckle/.
Streusel
3/4 cup whole-wheat pastry flour or spelt flour
1/3 cup sugar
1 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. salt
4 to 6 Tbs. canola oil
Cake
1 cup whole-wheat pastry flour or spelt flour
1 cup all-purpose flour
2 tsp. baking powder
3/4 cup maple syrup
1/3 cup canola oil
2 tsp. vanilla extract
1/2 tsp. salt
4 cups fresh blueberries
Preheat oven to 350°F. Grease 9-inch springform pan and wrap bottom with foil.
To make Streusel: Combine flour, sugar, cinnamon, baking powder, and salt in bowl. Stir in oil 1 Tbs. at a time until mixture looks crumbly.
To make Cake: Sift flours and baking powder into bowl. Whisk syrup, oil, vanilla, and salt in second bowl.
Stir syrup mixture into flour mixture. Fold in berries.
Spread batter in prepared pan. Sprinkle streusel over top. Bake 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool 30 minutes on wire rack. Cool 15 minutes, unmold, and serve.
nutritional information Per Slice: Calories: 305; Protein: 3 g; Total Fat: 13 g; Saturated Fat: 1 g; Carbohydrates: 44 g; Cholesterol: 0 mg; Sodium: 262 mg; Fiber: 3 g; Sugar: 23 g; Vegan
This also means a three-day holiday weekend. I've got six recipes to help you celebrate the day. Be safe, and Enjoy!
THAI VEGETABLE STIR-FRY
This is from the February 2001 issue of Vegetarian Times. It begins, “Serve with quick-cooking brown rice and toss a salad of curly endive, seedless orange chunks and slivered red onion. For dessert, a bowl of grapes would go well.” Makes 4 servings in 30 minutes or less.
3 medium cloves garlic, peeled
2 jalapeno peppers, seeded and chopped
1/2 tsp. grated lemon peel
1/2 tsp. grated lime peel
14-oz. can lite coconut milk
1 lb. mixed vegetables (about 4 cups): fresh mushrooms, quartered; sliced asparagus; sliced bell
peppers; water chestnuts, halved
1 small bok choy, stems sliced and leaves left whole
1/4 to 1/2 tsp. red pepper flakes
1 Tbs. soy sauce
1 Tbs. fresh lime juice
10 fresh basil leaves, slivered
In food processor or blender, combine garlic, jalapenos and lemon and lime peel; process to a paste.
Heat large skillet or wok over high heat; add coconut milk and paste mixture and stir well. Simmer 1 minute.
Add all vegetables and season to taste with salt and pepper. Simmer 10 minutes. Stir in red pepper flakes, soy sauce, lime juice and basil. Simmer 5 minutes. Serve hot.
nutritional information Per Serving: Calories: 163; Protein: 7 g; Total Fat: 10 g; Saturated Fat: 4 g; Carbohydrates: 18 g; Cholesterol: 0 mg; Sodium: 359 mg; Fiber: 3 g; Vegan
BAKED HAWAII
This comes from the February 2004 issue of Vegetarian Times. It begins, “With a blending of coconut, pineapple and macadamia nuts, this pie takes its cues from the tropics. Be sure to squeeze out any excess juice from the pineapple shreds, or it may dilute the filling. A quick freezing of the filling mix firms it up fast.” Serves 6.
To view this online, click here.
1 pkg. instant coconut-flavored pudding mix
1 3/4 cups nonfat milk
1 tsp. vanilla extract
1 prepared crumb pie shell
1 3/4 cups canned shredded pineapple
1/4 cup brown sugar
1/4 cup crushed macadamia nuts as garnish
1/4 cup shredded coconut as garnish
2 Tbs. diced crystallized ginger, or more as desired, for garnish
Preheat oven to 450F.
Mix instant pudding with milk and vanilla extract, and pour into prepared pie shell. Put in freezer immediately.
Drain pineapple, and reserve juice for another use. Squeeze excess juice from shreds, and put shreds in baking dish. Sprinkle with brown sugar, and bake for 15 minutes, or until sugar bubbles. Remove from oven.
Take firmed pudding mixture from freezer, spoon pineapple mixture over top and garnish with macadamia nuts, coconut shreds and crystallized ginger.
nutritional information Per Serving: Calories: 310; Protein: 4 g; Total Fat: 11 g; Saturated Fat: 3 g; Carbohydrates: 51 g; Sodium: 450 mg; Fiber: 2 g; Sugar: 35 g
FABULOUS VEGAN FUDGE CAKE WITH BITTERSWEET ICING
This recipe, from the September 2012 issue of Vegetarian Times, page 66, begins, “'I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,' says single mom and café manager Shelly Platten. 'I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.'” Serves 8.
To view this online, click here.
1 1/4 cups Bob’s Red Mill organic unbleached white flour
1 2/3 cups Florida Crystals organic cane sugar, divided
1 1/3 cups Chatfield’s cocoa powder, divided
1 tsp. baking soda
1/2 tsp. salt
1 cup Silk vanilla soymilk, divided
1/3 cup plus 1/4 cup canola oil, divided
1 cup toasted chopped hazelnuts
1. Preheat oven to 350°F. Line 9-inch round pan with parchment paper, and spray with cooking spray.
2. Whisk together flour, 1 cup sugar, 2/3 cup cocoa, baking soda, and salt in bowl. Whisk together 2/3 cup soymilk, 1/3 cup oil, and 1/2 cup water in separate bowl. Stir soymilk mixture into flour mixture. Spread in prepared pan, and bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold onto plate.
3. Warm remaining 2/3 cup cocoa, 2/3 cup sugar, and 1/4 cup oil in saucepan over medium heat. Pour in remaining 1/3 cup soymilk, and cook 1 minute, or until smooth. Spread icing over warm cake, and sprinkle with hazelnuts.
nutritional information Per Slice: Calories: 525; Protein: 5 g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 67 g; Cholesterol: 0 mg; Sodium: 315 mg; Fiber: 7 g; Sugar: 43 g
CHIPOTLE CHILI NON-CARNE
This recipe comes from the November 2001 issue of Vegetarian Times, and begins, “This spicy chili really warms the bones on a cold evening. Chipotle powder is made from smoked jalapeño peppers. Look for it in specialty gourmet stores. To make the chili milder, omit the chipotle powder and reduce the chili powder to two teaspoons. MEAL PLAN: Delicious with cornbread. Add a tossed green salad with low-fat bottled cilantro dressing.” Serves 6 in 30 minutes or less.
To view this online, click here.
1 tsp. olive oil
1 cup finely chopped onion
4 cloves garlic, minced
1 green or yellow bell pepper, chopped
1 cup frozen corn
1/4 tsp. chipotle chile powder or to taste
1 Tbs. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
3 (15-oz.) cans black beans, rinsed and drained
14 1⁄2-oz. can diced tomatoes
In large saucepan, heat oil over medium-high heat. Add onion and garlic and cook, stirring often, 2 minutes. Add bell pepper and corn and cook, stirring often, 2 minutes. Stir in chipotle powder, chili powder, cumin and oregano and cook 1 minute. Stir in beans, tomatoes and 3/4 cup water.
Reduce heat, partially cover pan and simmer, stirring occasionally, 20 minutes. If chili becomes too thick, add 1/4 cup hot water. Add salt and pepper to taste. If desired, sprinkle chili with shredded cheese before serving.
nutritional information Per Serving: Calories: 341; Protein: 21 g; Total Fat: 2 g; Carbohydrates: 63 g; Sodium: 25 mg; Fiber: 21 g; Vegan
EDAMAME SUCCOTASH
This yummy recipe is from the January 2005 issue of Vegetarian Times. Amazingly simple, and oh-so-good! It begins, “Fresh green soybeans, called edamame, have a sweet, nutty flavor. They offer a great variation on this classic dish, standing in for the traditional lima beans. Edamame are available frozen and fresh, in the pod and shelled. Look for them in large supermarkets, natural food stores or Asian markets. For a great twist, serve the succotash in hollowed-out tomatoes. If you’re using frozen edamame, make it according to package directions, omitting any salt. Drain well.” Serves 6 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/edamame-succotash/.
2 tsp. vegetable oil
1/2 cup chopped red bell pepper
1/4 cup chopped onion
2 cloves garlic, minced
1 1/2 cups fresh or frozen shelled edamame
2 cups fresh or frozen corn kernels
3 Tbs. white wine or vegetable stock
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbs. chopped fresh parsley
1 Tbs. chopped fresh basil or 1 tsp. dried basil
Heat oil in large nonstick skillet over medium heat. Add bell pepper, onion and garlic, and cook, stirring frequently, 2 minutes. Stir in edamame, corn and wine; cook 4 minutes, stirring frequently.
Remove pan from heat. Stir in salt, pepper, parsley and basil. Serve.
nutritional information Per serving: Calories: 140; Protein: 8 g; Total Fat: 5 g; Saturated Fat: g; Carbohydrates: 18 g; Cholesterol: 0 mg; Sodium: 200 mg; Fiber: 4 g; Sugar: 3 g; Vegan
BLUEBERRY BUCKLE
This recipe, from page 64 of the July/August 2006 of Vegetarian Times, begins, “This vegan take on an old-fashioned dessert will become a summer favorite. Serve à la mode with soy ice cream, if desired.” Personally, I think it can be an anytime favorite! Serves 12.
To view this online, go to http://www.vegetariantimes.com/recipe/blueberry-buckle/.
Streusel
3/4 cup whole-wheat pastry flour or spelt flour
1/3 cup sugar
1 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. salt
4 to 6 Tbs. canola oil
Cake
1 cup whole-wheat pastry flour or spelt flour
1 cup all-purpose flour
2 tsp. baking powder
3/4 cup maple syrup
1/3 cup canola oil
2 tsp. vanilla extract
1/2 tsp. salt
4 cups fresh blueberries
Preheat oven to 350°F. Grease 9-inch springform pan and wrap bottom with foil.
To make Streusel: Combine flour, sugar, cinnamon, baking powder, and salt in bowl. Stir in oil 1 Tbs. at a time until mixture looks crumbly.
To make Cake: Sift flours and baking powder into bowl. Whisk syrup, oil, vanilla, and salt in second bowl.
Stir syrup mixture into flour mixture. Fold in berries.
Spread batter in prepared pan. Sprinkle streusel over top. Bake 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool 30 minutes on wire rack. Cool 15 minutes, unmold, and serve.
nutritional information Per Slice: Calories: 305; Protein: 3 g; Total Fat: 13 g; Saturated Fat: 1 g; Carbohydrates: 44 g; Cholesterol: 0 mg; Sodium: 262 mg; Fiber: 3 g; Sugar: 23 g; Vegan
Friday, May 27, 2016
Friday Recipes
Ahhhh...the beginning of a three-day weekend! For anyone wanting a little info on Memorial Day, check out The History Channel's article on Memorial Day.
And now, here are six vegetarian recipes to help you through the weekend. Enjoy!
Note: I will be posting here on Monday; keep an eye out for vegetarian recipes to help celebrate the holiday.
LINGUINE WITH LEMON SAUCE
This comes from Pierre Franey in The New York Times cooking e-newsletter. The recipe begins, “The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on.” Time: About 20 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 tablespoons butter
1 tablespoon freshly grated lemon zest, plus more for serving
1/2 pound fresh or dried linguine
4 tablespoons heavy cream
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan cheese, plus extra cheese to serve on the side
Preparation
Bring a pot of salted water to boil.
Heat the butter in a skillet and add the lemon zest.
Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.
Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.
Tip: If fresh linguine is purchased in 9-ounce weight, use this in lieu of the half pound.
CRAB CAKES BALTIMORE-STYLE
This recipe also comes from Pierre Franey in The New York Times cooking e-newsletter. This one begins, “This is a classic crab cake inspired by those that were served at Obrycki's Crab House, a rollicking fish restaurant in a former row house on East Pratt Street in Baltimore. They are simply delicious.” Time: 15 minutes.
To view this online, click here.
Ingredients
2 large eggs, well beaten
1/2 cup chopped celery
1 cup crushed Saltine crackers
3 tablespoons mayonnaise
1 tablespoon Dijon-style mustard
1 teaspoon Old Bay Seasoning
1/4 teaspoon red hot pepper flakes
2 teaspoons Worcestershire sauce
2 tablespoons finely chopped parsley sprigs
1/2 cup finely chopped scallions
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound crab meat, lump preferred, shell and cartilage removed
1/2 cup finely ground fresh bread crumbs
1/4 cup vegetable oil
Preparation
In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.
Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately. Serve the crab cakes with this French Creole-inspired remoulade sauce.
BARBECUED CHICKEN
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Barbecued chicken isn’t, really: It’s grilled rather than smoke-roasted at low temperature. But it requires a similar attention to technique. You’ll want to move the pieces around on the grill to keep them from burning, and flip them often as well. Cooking barbecued chicken benefits from a basting technique used by the chef and outdoor cooking maven Adam Perry Lang, who thins out his sauce with water, then paints it onto the meat he’s cooking coat after coat, allowing it to reduce and intensify rather than seize up and burn.” Yield: 6 to 8 servings; Time: 45 minutes.
To view this recipe online, click here.
Ingredients
1 cup barbecue sauce (see recipe; follows)
6 to 8 chicken legs (drumsticks and thighs) skin-on, bone-in, about 3 1/2 to 4 pounds
Kosher salt and black pepper, to taste
Preparation
Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one of the burners down to low or off, lower cover and heat for 15 minutes.)
Meanwhile, combine barbecue sauce with 1 cup water and stir to combine. Set aside.
Sprinkle the chicken pieces generously with salt and pepper, then put them on the grill directly over the coals and cook for about 15 minutes, turning once every 5 minutes or so, and brushing with the thinned barbecue sauce. When the chicken skin starts to crisp and darken, move the pieces to the cooler side of the grill and let them cook for 15 to 20 minutes more, or until a peek inside shows that the meat no longer has any red at the center.
Move the chicken back onto the hot side of the grill and baste with sauce again, turning the meat a few times. Remove to a warmed platter and serve.
SIMPLE BARBECUE SAUCE
This is from John Willoughby, also in The New York Times cooking e-newsletter. John wrote, “Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken. If you’re painting the sauce onto cooking meat, thin it out with water to about a one-to-one ratio, which will keep the sugars from burning too quickly over the fire. Serve the full-strength stuff alongside the finished meat.” Yield: About 1 1/2 cups; Time: 10 minutes.
To view this online, click here.
Ingredients
2/3 cup ketchup
1/2 cup cider vinegar
1/4 cup brown sugar
2 teaspoons pimentón (smoked Spanish paprika)
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
Preparation
Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.
J’s B-B-Q GLUTEN
This is from my oldest son. For the most part, the recipe is included exactly as he wrote it out for me, though I have changed a word or two. (This stuff is definitely good.) This can also be found in my e-cookbook, Off the Wall Cooking.
Ingredients:
5 lb. whole wheat flour
2 onions
1/2 C creamy peanut butter
2 bottles of B-B-Q sauce
1 stick butter
2 teaspoon salt
2 teaspoons paprika
Huge bowl
Take whole wheat flour, empty into Big Bowl. Add enough water to knead into dough ball. Knead really well. I repeat, knead really well. For at least 10 minutes.
Fill huge bowl with water, put dough ball under water for 2 hours. Pour off water. Knead doughball under cold running water for 10 minutes or more. Water should be clear. You are washing out the starch and bran. You know it’s ready when stringy and it sticks together and is bouncy.
Melt 1 stick butter and fry 2 chopped onions until clear. Dump onto Gluten. Add salt, paprika, and peanut butter. Mix with hands completely.
Heat oven to 350 degrees. Spray cooking pan with non-stick spray. Pinch off pieces bigger than a golf ball. Take piece and fold it and twist it and lay it down in pan. Bake for 10 minutes, then flip over and bake for 10 more. Pour B-B-Q sauce and bake 10 more minutes, then flip and pour more B-B-Q sauce and bake 10 more minutes. It’s done—enjoy.
(Xtra note—be careful when you first mix wheat and water. Don’t add too much water. Make a hard dough ball. It might take 20 minutes to knead it.)
DECADENT CHOCOLATE MOUSSE
14-16 oz tub silken tofu
16 oz package chocolate chips
1 T vanilla
1 T maple syrup, optional
Melt chocolate chips over low heat, stirring constantly. Set aside. Place tofu in blender. Pulse once or twice to start breaking it down. With spatula or wooden spoon, scrape melted chocolate chips and vanilla into tofu in blender, along with maple syrup, if using. Blend on low setting until chocolate and tofu are completely mixed, maybe 30 seconds. Pour into 4 bowls and let cool.
Note:If you prefer, you can use carob chips in place of the chocolate chips.
And now, here are six vegetarian recipes to help you through the weekend. Enjoy!
Note: I will be posting here on Monday; keep an eye out for vegetarian recipes to help celebrate the holiday.
LINGUINE WITH LEMON SAUCE
This comes from Pierre Franey in The New York Times cooking e-newsletter. The recipe begins, “The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on.” Time: About 20 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 tablespoons butter
1 tablespoon freshly grated lemon zest, plus more for serving
1/2 pound fresh or dried linguine
4 tablespoons heavy cream
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan cheese, plus extra cheese to serve on the side
Preparation
Bring a pot of salted water to boil.
Heat the butter in a skillet and add the lemon zest.
Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.
Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.
Tip: If fresh linguine is purchased in 9-ounce weight, use this in lieu of the half pound.
CRAB CAKES BALTIMORE-STYLE
This recipe also comes from Pierre Franey in The New York Times cooking e-newsletter. This one begins, “This is a classic crab cake inspired by those that were served at Obrycki's Crab House, a rollicking fish restaurant in a former row house on East Pratt Street in Baltimore. They are simply delicious.” Time: 15 minutes.
To view this online, click here.
Ingredients
2 large eggs, well beaten
1/2 cup chopped celery
1 cup crushed Saltine crackers
3 tablespoons mayonnaise
1 tablespoon Dijon-style mustard
1 teaspoon Old Bay Seasoning
1/4 teaspoon red hot pepper flakes
2 teaspoons Worcestershire sauce
2 tablespoons finely chopped parsley sprigs
1/2 cup finely chopped scallions
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound crab meat, lump preferred, shell and cartilage removed
1/2 cup finely ground fresh bread crumbs
1/4 cup vegetable oil
Preparation
In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.
Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately. Serve the crab cakes with this French Creole-inspired remoulade sauce.
BARBECUED CHICKEN
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Barbecued chicken isn’t, really: It’s grilled rather than smoke-roasted at low temperature. But it requires a similar attention to technique. You’ll want to move the pieces around on the grill to keep them from burning, and flip them often as well. Cooking barbecued chicken benefits from a basting technique used by the chef and outdoor cooking maven Adam Perry Lang, who thins out his sauce with water, then paints it onto the meat he’s cooking coat after coat, allowing it to reduce and intensify rather than seize up and burn.” Yield: 6 to 8 servings; Time: 45 minutes.
To view this recipe online, click here.
Ingredients
1 cup barbecue sauce (see recipe; follows)
6 to 8 chicken legs (drumsticks and thighs) skin-on, bone-in, about 3 1/2 to 4 pounds
Kosher salt and black pepper, to taste
Preparation
Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one of the burners down to low or off, lower cover and heat for 15 minutes.)
Meanwhile, combine barbecue sauce with 1 cup water and stir to combine. Set aside.
Sprinkle the chicken pieces generously with salt and pepper, then put them on the grill directly over the coals and cook for about 15 minutes, turning once every 5 minutes or so, and brushing with the thinned barbecue sauce. When the chicken skin starts to crisp and darken, move the pieces to the cooler side of the grill and let them cook for 15 to 20 minutes more, or until a peek inside shows that the meat no longer has any red at the center.
Move the chicken back onto the hot side of the grill and baste with sauce again, turning the meat a few times. Remove to a warmed platter and serve.
SIMPLE BARBECUE SAUCE
This is from John Willoughby, also in The New York Times cooking e-newsletter. John wrote, “Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken. If you’re painting the sauce onto cooking meat, thin it out with water to about a one-to-one ratio, which will keep the sugars from burning too quickly over the fire. Serve the full-strength stuff alongside the finished meat.” Yield: About 1 1/2 cups; Time: 10 minutes.
To view this online, click here.
Ingredients
2/3 cup ketchup
1/2 cup cider vinegar
1/4 cup brown sugar
2 teaspoons pimentón (smoked Spanish paprika)
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
Preparation
Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.
J’s B-B-Q GLUTEN
This is from my oldest son. For the most part, the recipe is included exactly as he wrote it out for me, though I have changed a word or two. (This stuff is definitely good.) This can also be found in my e-cookbook, Off the Wall Cooking.
Ingredients:
5 lb. whole wheat flour
2 onions
1/2 C creamy peanut butter
2 bottles of B-B-Q sauce
1 stick butter
2 teaspoon salt
2 teaspoons paprika
Huge bowl
Take whole wheat flour, empty into Big Bowl. Add enough water to knead into dough ball. Knead really well. I repeat, knead really well. For at least 10 minutes.
Fill huge bowl with water, put dough ball under water for 2 hours. Pour off water. Knead doughball under cold running water for 10 minutes or more. Water should be clear. You are washing out the starch and bran. You know it’s ready when stringy and it sticks together and is bouncy.
Melt 1 stick butter and fry 2 chopped onions until clear. Dump onto Gluten. Add salt, paprika, and peanut butter. Mix with hands completely.
Heat oven to 350 degrees. Spray cooking pan with non-stick spray. Pinch off pieces bigger than a golf ball. Take piece and fold it and twist it and lay it down in pan. Bake for 10 minutes, then flip over and bake for 10 more. Pour B-B-Q sauce and bake 10 more minutes, then flip and pour more B-B-Q sauce and bake 10 more minutes. It’s done—enjoy.
(Xtra note—be careful when you first mix wheat and water. Don’t add too much water. Make a hard dough ball. It might take 20 minutes to knead it.)
DECADENT CHOCOLATE MOUSSE
14-16 oz tub silken tofu
16 oz package chocolate chips
1 T vanilla
1 T maple syrup, optional
Melt chocolate chips over low heat, stirring constantly. Set aside. Place tofu in blender. Pulse once or twice to start breaking it down. With spatula or wooden spoon, scrape melted chocolate chips and vanilla into tofu in blender, along with maple syrup, if using. Blend on low setting until chocolate and tofu are completely mixed, maybe 30 seconds. Pour into 4 bowls and let cool.
Note:If you prefer, you can use carob chips in place of the chocolate chips.
Thursday, May 26, 2016
Thursday Recipes
Since it's Thursday, it's time for six diabetic recipes, including Chocolate Cheesecake, Iced Mocha Sherbet, and Coconut Custard Pie. Enjoy!
CHICKEN SPINACH CASSEROLE
Makes 6 servings.
See the recipe here: http://diabeticgourmet.com/recipes/html/980.shtml
Ingredients
1 broiler-fryer chicken, cooked, skinned, chopped
10 ounces frozen spinach
1/4 cup finely chopped onion
1/2 teaspoons garlic powder, divided
8 ounces fresh mushrooms, sliced
2 tablespoons margarine, melted
1 cup low fat mozzarella cheese
Directions
Cook spinach according to package directions, eliminating salt; drain.
Mix onions with spinach.
Arrange spinach in bottom of 1-1/2 quart baking dish; sprinkle with 1/4 teaspoon of the garlic powder.
Arrange mushrooms on spinach and drizzle with melted margarine.
Place chicken on mushrooms and sprinkle with remaining 1/4 teaspoon of the garlic powder.
Top with mozzarella cheese.
Place in 350F oven and bake for 30 minutes.
Nutritional Information Per Serving: Calories: 202; Protein: 26 g; Fat: 9 g; Sodium: 205 mg; Cholesterol: 74 mg; Saturated Fat: 3 g; Carbohydrates: 4 g
ICED MOCHA SHERBET
Yield: 4 servings
Source: Light and Easy Diabetes Cuisine
Find this recipe at: http://diabeticgourmet.com/recipes/html/576.shtml
Ingredients
1-1/2 cups evaporated non-fat milk
1 teaspoon pure vanilla extract
2 tablespoons carob powder
1 tablespoon crystalline fructose
2 tablespoons frozen orange juice concentrate
1 tablespoon instant coffee granules
1 tablespoon part-skim ricotta cheese
Directions
Mix all ingredients together in blender and turn into metal trays. Place in freezer and stir with fork from time to time to break up ice crystals. When ready to serve, process again so the sherbet is soft.
Nutritional Information Per Serving: Calories: 121; Protein: 8 g; Fat: 0.5 g; Sodium: 117 mg; Cholesterol: 5 mg; Carbohydrates: 22 g; Exchanges: 1 Milk, 1/2 Fruit
CURRIED CHICKEN WITH APRICOTS
Makes 6 servings.
See the recipe here: http://diabeticgourmet.com/recipes/html/988.shtml
Ingredients
6 chicken breast halves, skinned
6 ounces dried apricots, cut in half
1/4 cup raisins
1 cup orange juice
1 tablespoon light margarine, melted
2 tablespoons minced onion
1 clove garlic, minced
1-1/2 teaspoons curry powder
1/2 teaspoon cinnamon
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ginger
1 bay leaf, broken
1/4 cup skim milk
Directions
In small bowl, place apricots and raisins. Add orange juice and let sit 15 minutes, stirring occasionally.
In small dish, place margarine. Add onion, garlic, curry powder, cinnamon, chili powder, salt, ginger and bay leaf; stir to mix well.
In greased 2-quart shallow baking dish, arrange chicken in single layer. Spread spice mixture evenly over chicken. With slotted spoon, remove apricots and raisins from orange juice and arrange in dish with chicken. To orange juice, add skim milk; pour over chicken.
Cover and bake in 350F. oven about 1 hour, removing cover after 45 minutes and cooking uncovered for final 15 minutes.
If desired, garnish with red cherries and serve with rice.
Nutritional Information Per Serving: Calories: 230; Protein: 21 g; Fat: 5 g; Sodium: 300 mg; Cholesterol: 64 mg; Saturated Fat: 1 g; Carbohydrates: 26 g
COCONUT CUSTARD PIE
Serves: 8
See the recipe here: http://diabeticgourmet.com/recipes/html/987.shtml
Note: For added coconut flavor use the optional coconut extract.
Ingredients
Pastry for single-crust 9 inch pie
4 eggs
2 cups 2% milk
1 cup Equal Spoonful or Granulated *
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 cup toasted flaked coconut
1 teaspoon coconut extract (optional)
* May substitute 24 packets Equal sweetener
Directions
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Set aside.
Beat eggs in large bowl about 5 minutes or until thick and lemon colored. Whisk in milk and remaining ingredients. Pour mixture into pastry shell.
Bake pie in preheated 375F oven 30 to 35 minutes or until sharp knife inserted halfway between center and edge of pie comes out clean. Cool on wire rack. Serve at room temperature, or refrigerate and serve chilled.
Nutritional Information Per Serving: Calories: 194; Protein: 6 g; Fat: 11 g; Sodium: 301 mg; Cholesterol: 115 mg ; Carbohydrates: 19 g; Exchanges: 1/2 milk, 1/2 starch, 2 fat
CHOCOLATE CHEESECAKE
This delicious chocolate cheesecake is not only greatly reduced in fat, but also has 76% less carbohydrates than the traditional recipe. It will become a favorite!
Yield: 16 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/989.shtml
Ingredients
Crust Ingredients:
1/2 cup finely ground almonds
Cheesecake Ingredients:
3 packages (8 ounces each) reduced fat cream cheese, softened
1-1/4 cups Equal Spoonful or Granulated*
2 eggs
2 egg whites
1/4 teaspoon salt
1 cup reduced fat sour cream
2 teaspoons vanilla
4 ounces (4 squares) semi-sweet chocolate, melted and cooled
Fresh raspberries, optional
Fresh mint, optional
* May substitute 30 packets Equal sweetener.
Directions
For Crust, spray bottom of a 9-inch springform pan. Sprinkle almonds over bottom, patting gently onto pan; set aside.
For Cheesecake, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and salt. Fold in sour cream and vanilla until combined. Gently mix in chocolate until blended. Pour batter over crust.
Bake in preheated 325F oven 40 to 45 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight. To serve, remove side of pan. Garnish top of cheesecake with fresh raspberries and mint, if desired. Cut cake into wedges.
Nutritional Information Per Serving: Calories: 197; Protein: 7 g; Fat: 16 g; Sodium: 231 mg; Cholesterol: 67 mg ; Carbohydrates: 7 g; Exchanges: 1/2 milk, 3 fat
TRADITIONAL LASAGNA
Prep Time: 10 minutes
Cook Time: 70 minutes
Difficulty: Medium
Yield: 12 servings.
Source: Dreamfields Healthy Carb Pasta
Find this recipe at: http://diabeticgourmet.com/recipes/html/581.shtml
Ingredients
12 pieces of Dreamfields Lasagna
1 tablespoon olive oil
1 clove garlic, minced
1/2 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
8 ounces sliced mushrooms (optional)
8 ounces lean ground beef
8 ounces Italian sausage
1 teaspoon salt
1/2 teaspoon ground black pepper
1 container (15 ounces) part-skim ricotta cheese
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
4 cups marinara sauce
Directions
Prepare lasagna according to package directions. Drain and rinse in cold water; drain well.
In a large skillet, heat olive oil over medium-high heat and saute garlic, onion, carrots, celery and mushrooms until tender, about 5 minutes; remove from heat.
Using the same skillet on medium heat, brown hamburger and Italian sausage, season with salt and pepper, stirring and crumbling meats. Cook about 10 minutes or until no longer pink. Drain juices. Mix in vegetable mixture.
Preheat oven to 375 degrees F.
Spray 13x9x3 baking dish with non-stick cooking spray.
To Assemble:
Spread 1 cup of marinara sauce on bottom of baking dish.
Layer 3 lasagna noodles, 1/3 of ricotta cheese, 1/2 of the meat mixture, 1 cup marinara sauce, 1 cup mozzarella cheese.
Layer 3 lasagna noodles, 1/3 of ricotta cheese, 1 1/2 cups marinara sauce.
Layer remaining lasagna noodles, ricotta cheese, meat mixture, marinara sauce, mozzarella cheese and Parmesan cheese.
Cover pan with tin foil and bake for 45 minutes. Remove tin foil and bake another 10 minutes. Let stand for 10 minutes before cutting.
Nutritional Information Per Serving: Calories: 322; Protein: 22 g; Fat: 19 g; Sodium: 769 mg; Cholesterol: 55 mg; Saturated Fat: 8 g; Dietary Fiber: 3 g
CHICKEN SPINACH CASSEROLE
Makes 6 servings.
See the recipe here: http://diabeticgourmet.com/recipes/html/980.shtml
Ingredients
1 broiler-fryer chicken, cooked, skinned, chopped
10 ounces frozen spinach
1/4 cup finely chopped onion
1/2 teaspoons garlic powder, divided
8 ounces fresh mushrooms, sliced
2 tablespoons margarine, melted
1 cup low fat mozzarella cheese
Directions
Cook spinach according to package directions, eliminating salt; drain.
Mix onions with spinach.
Arrange spinach in bottom of 1-1/2 quart baking dish; sprinkle with 1/4 teaspoon of the garlic powder.
Arrange mushrooms on spinach and drizzle with melted margarine.
Place chicken on mushrooms and sprinkle with remaining 1/4 teaspoon of the garlic powder.
Top with mozzarella cheese.
Place in 350F oven and bake for 30 minutes.
Nutritional Information Per Serving: Calories: 202; Protein: 26 g; Fat: 9 g; Sodium: 205 mg; Cholesterol: 74 mg; Saturated Fat: 3 g; Carbohydrates: 4 g
ICED MOCHA SHERBET
Yield: 4 servings
Source: Light and Easy Diabetes Cuisine
Find this recipe at: http://diabeticgourmet.com/recipes/html/576.shtml
Ingredients
1-1/2 cups evaporated non-fat milk
1 teaspoon pure vanilla extract
2 tablespoons carob powder
1 tablespoon crystalline fructose
2 tablespoons frozen orange juice concentrate
1 tablespoon instant coffee granules
1 tablespoon part-skim ricotta cheese
Directions
Mix all ingredients together in blender and turn into metal trays. Place in freezer and stir with fork from time to time to break up ice crystals. When ready to serve, process again so the sherbet is soft.
Nutritional Information Per Serving: Calories: 121; Protein: 8 g; Fat: 0.5 g; Sodium: 117 mg; Cholesterol: 5 mg; Carbohydrates: 22 g; Exchanges: 1 Milk, 1/2 Fruit
CURRIED CHICKEN WITH APRICOTS
Makes 6 servings.
See the recipe here: http://diabeticgourmet.com/recipes/html/988.shtml
Ingredients
6 chicken breast halves, skinned
6 ounces dried apricots, cut in half
1/4 cup raisins
1 cup orange juice
1 tablespoon light margarine, melted
2 tablespoons minced onion
1 clove garlic, minced
1-1/2 teaspoons curry powder
1/2 teaspoon cinnamon
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ginger
1 bay leaf, broken
1/4 cup skim milk
Directions
In small bowl, place apricots and raisins. Add orange juice and let sit 15 minutes, stirring occasionally.
In small dish, place margarine. Add onion, garlic, curry powder, cinnamon, chili powder, salt, ginger and bay leaf; stir to mix well.
In greased 2-quart shallow baking dish, arrange chicken in single layer. Spread spice mixture evenly over chicken. With slotted spoon, remove apricots and raisins from orange juice and arrange in dish with chicken. To orange juice, add skim milk; pour over chicken.
Cover and bake in 350F. oven about 1 hour, removing cover after 45 minutes and cooking uncovered for final 15 minutes.
If desired, garnish with red cherries and serve with rice.
Nutritional Information Per Serving: Calories: 230; Protein: 21 g; Fat: 5 g; Sodium: 300 mg; Cholesterol: 64 mg; Saturated Fat: 1 g; Carbohydrates: 26 g
COCONUT CUSTARD PIE
Serves: 8
See the recipe here: http://diabeticgourmet.com/recipes/html/987.shtml
Note: For added coconut flavor use the optional coconut extract.
Ingredients
Pastry for single-crust 9 inch pie
4 eggs
2 cups 2% milk
1 cup Equal Spoonful or Granulated *
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 cup toasted flaked coconut
1 teaspoon coconut extract (optional)
* May substitute 24 packets Equal sweetener
Directions
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Set aside.
Beat eggs in large bowl about 5 minutes or until thick and lemon colored. Whisk in milk and remaining ingredients. Pour mixture into pastry shell.
Bake pie in preheated 375F oven 30 to 35 minutes or until sharp knife inserted halfway between center and edge of pie comes out clean. Cool on wire rack. Serve at room temperature, or refrigerate and serve chilled.
Nutritional Information Per Serving: Calories: 194; Protein: 6 g; Fat: 11 g; Sodium: 301 mg; Cholesterol: 115 mg ; Carbohydrates: 19 g; Exchanges: 1/2 milk, 1/2 starch, 2 fat
CHOCOLATE CHEESECAKE
This delicious chocolate cheesecake is not only greatly reduced in fat, but also has 76% less carbohydrates than the traditional recipe. It will become a favorite!
Yield: 16 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/989.shtml
Ingredients
Crust Ingredients:
1/2 cup finely ground almonds
Cheesecake Ingredients:
3 packages (8 ounces each) reduced fat cream cheese, softened
1-1/4 cups Equal Spoonful or Granulated*
2 eggs
2 egg whites
1/4 teaspoon salt
1 cup reduced fat sour cream
2 teaspoons vanilla
4 ounces (4 squares) semi-sweet chocolate, melted and cooled
Fresh raspberries, optional
Fresh mint, optional
* May substitute 30 packets Equal sweetener.
Directions
For Crust, spray bottom of a 9-inch springform pan. Sprinkle almonds over bottom, patting gently onto pan; set aside.
For Cheesecake, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and salt. Fold in sour cream and vanilla until combined. Gently mix in chocolate until blended. Pour batter over crust.
Bake in preheated 325F oven 40 to 45 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight. To serve, remove side of pan. Garnish top of cheesecake with fresh raspberries and mint, if desired. Cut cake into wedges.
Nutritional Information Per Serving: Calories: 197; Protein: 7 g; Fat: 16 g; Sodium: 231 mg; Cholesterol: 67 mg ; Carbohydrates: 7 g; Exchanges: 1/2 milk, 3 fat
TRADITIONAL LASAGNA
Prep Time: 10 minutes
Cook Time: 70 minutes
Difficulty: Medium
Yield: 12 servings.
Source: Dreamfields Healthy Carb Pasta
Find this recipe at: http://diabeticgourmet.com/recipes/html/581.shtml
Ingredients
12 pieces of Dreamfields Lasagna
1 tablespoon olive oil
1 clove garlic, minced
1/2 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
8 ounces sliced mushrooms (optional)
8 ounces lean ground beef
8 ounces Italian sausage
1 teaspoon salt
1/2 teaspoon ground black pepper
1 container (15 ounces) part-skim ricotta cheese
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
4 cups marinara sauce
Directions
Prepare lasagna according to package directions. Drain and rinse in cold water; drain well.
In a large skillet, heat olive oil over medium-high heat and saute garlic, onion, carrots, celery and mushrooms until tender, about 5 minutes; remove from heat.
Using the same skillet on medium heat, brown hamburger and Italian sausage, season with salt and pepper, stirring and crumbling meats. Cook about 10 minutes or until no longer pink. Drain juices. Mix in vegetable mixture.
Preheat oven to 375 degrees F.
Spray 13x9x3 baking dish with non-stick cooking spray.
To Assemble:
Spread 1 cup of marinara sauce on bottom of baking dish.
Layer 3 lasagna noodles, 1/3 of ricotta cheese, 1/2 of the meat mixture, 1 cup marinara sauce, 1 cup mozzarella cheese.
Layer 3 lasagna noodles, 1/3 of ricotta cheese, 1 1/2 cups marinara sauce.
Layer remaining lasagna noodles, ricotta cheese, meat mixture, marinara sauce, mozzarella cheese and Parmesan cheese.
Cover pan with tin foil and bake for 45 minutes. Remove tin foil and bake another 10 minutes. Let stand for 10 minutes before cutting.
Nutritional Information Per Serving: Calories: 322; Protein: 22 g; Fat: 19 g; Sodium: 769 mg; Cholesterol: 55 mg; Saturated Fat: 8 g; Dietary Fiber: 3 g
Wednesday, May 25, 2016
Wednesday Recipes
Here are today's six recipes to help you through the day. Enjoy!
STRAWBERRY-ORANGE MUFFINS
This comes from WebMD, and begins, “We love the combination of strawberry and orange in this sweet breakfast muffin with a streusel topping. For a less conventional (but equally delicious) twist, try the basil variation. The hint of basil complements the fruity berries wonderfully.” Makes: 1 dozen eggs.
To view this online, click here.
Ingredients
3 tablespoons almonds
2 tablespoons all-purpose flour, plus 3/4 cup, divided
2 tablespoons brown sugar, plus 1/2 cup, divided
3 teaspoons orange zest, freshly grated, divided
1/2 teaspoon salt, divided
2 tablespoons canola oil, plus 1/4 cup, divided
1 cup white whole-wheat flour, or whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup nonfat, or low-fat buttermilk
1/4 cup orange juice
1 large egg
1 teaspoon vanilla extract
1 1/2 cups strawberries, chopped fresh or frozen; not thawed; about 8 ounces
Instructions
Step 1: Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
Step 2: Process almonds, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon orange zest and 1/4 teaspoon salt in a food processor until finely ground. Transfer to a small bowl, drizzle with 2 tablespoons oil and stir to combine.
Step 3: Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a large bowl. Whisk the remaining 1/2 cup brown sugar, 2 teaspoons orange zest and 1/4 cup oil in a medium bowl with buttermilk, orange juice, egg and vanilla extract until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add strawberries; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the almond topping, gently pressing into the batter.
Step 4: Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes more before serving. Variation: For Strawberry-Basil Muffins, omit orange zest and use 1/4 cup additional buttermilk in place of orange juice. Stir in 1/4 cup chopped fresh basil with the berries in Step 3.
STIR-FRIED SPICY ASPARAGUS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there’s no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market. Finally, spring has arrived.” Time: About 15 minutes; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1 1/2 pounds pencil-thin asparagus (or substitute small or medium asparagus, split lengthwise)
1 tablespoon vegetable oil
Salt and pepper
3 garlic cloves, minced
1 tablespoon grated ginger
1 serrano or other fresh hot chile, finely chopped
A large handful of basil, mint and cilantro leaves
Preparation
Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths.
In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
Transfer to a serving platter and scatter leaves on top. Serve immediately.
MISO CHICKEN
This comes from Sam Sifton, also in The New York Times cooking e-newsletter. Sam wrote, “Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.” Time: 45 minutes; makes 4 servings.
To view this online, click here.
Ingredients
4 tablespoons unsalted butter, softened
1/2 cup white miso
2 tablespoons honey
1 tablespoon rice vinegar (do not use seasoned rice vinegar)
Black pepper, to taste
8 skin-on, bone-in chicken thighs, approximately 2 1/2 to 3 pounds
Preparation
Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.
LOW-CALORIE GLUTEN-FREE SWEET POTATO LASAGNA
This recipe was on The Today Show on May 18, 2016. The recipe begins, “This delicious main course from Kevin Curry, found of Fit Men Cook, is gluten-free and day lower in carbs than classic lasagna.”
To view this online, click here.
Ingredients
2 large sweet potatoes
1 pound extra-lean ground beef or 97% ground turkey
Olive oil
1 clove garlic
2 cups homemade or store-bought marinara sauce, or 4 or 5 roasted vine tomatoes
1 tablespoon Italian seasoning
Fresh basil, to taste
Sea salt and pepper
1 cup low-fat ricotta cheese or 2% cottage cheese mixed with 1 egg white
1/2 cup reduced-fat mozzarella cheese
Preparation
Preheat the oven to 400°.
Using a mandolin, slice the raw sweet potatoes to about the thickness of a dime coin.
In a large nonstick skillet, cook the lean beef, making sure that is finely chopped. Transfer the cooked meat to a large bowl and drain any visible grease. Set aside.
Heat the same skillet to medium-high heat and add the olive oil and thinly sliced garlic. After about 3 to 5 minutes of cooking, add the store-bought marinara or roasted tomatoes, Italian seasoning, basil and salt and pepper. Cook for about 5 minutes.
You can either add the ground meat to the marinara and mix together or you can add the meat and marinara to a blender and pulse to create an easy-to-spread restaurant-style meat sauce.
In a cast-iron skillet or casserole dish, add a few slices of the sweet potato to cover the bottom. Add a layer of the meat sauce, then top with a layer of the ricotta-egg mixture. Repeat again in the same order: the sweet potato slices, then the meat sauce and ricotta mixture. Top with the remaining sweet potato slices, then the final layer of meat sauce. Finish the dish with the mozzarella cheese.
Cover the skillet with foil and bake in the oven for at least 50 minutes. Remove the foil for the final 5 minutes of baking so that the cheese slightly browns. Cool for 5 minutes before serving.
BLUEBERRY-BANANA CREAM PIE
This comes from the infamous long-since-forgotten emailing list.
Ingredients
9” baked pie crust
2-3 bananas
1 cup sugar
1 (21 oz.) can blueberry pie filling
8 oz. cream cheese
2 tbsp. lemon juice
8 oz. Cool Whip topping
1/3 cup sugar
Directions
Cream 1 cup sugar, cream cheese and cool whip. Slice bananas over bottom and sides of baked pie shell. Spread creamed mixture over bananas. Mix pie filling, lemon juice and 1/3 cup sugar. Spoon on top of creamed mixture, leaving an edge of cream showing around the outside. Chill several hours. Keep refrigerated.
DRY-RUBBED GRILLED CHICKEN
I'm amazed at the number of places I run across really yummy recipes. This comes from Self Magazine, in an article titled “Perfect Picnic. (The article can be found online at http://Self.com/go/picnicrecipes.) This, like the other recipes in the article, comes from Marissa Lippert of NYC's Nourish Kitchen and Table, and begins, “Your standard picnic chicken gets a sophisticated upgrade.” Serves 4.
This yummy recipes can be found at http://www.self.com/food/recipes/2015/06/dry-rubbed-grilled-chicken/.
Ingredients
1 tablespoon sugar
2 teaspoons lemon zest
1 teaspoon sumac
1 teaspoon za'atar (a Middle Eastern spice blend found at specialty markets)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 chicken (3-4 lb), cut into pieces (or 4 pieces bone-in, skin-on chicken breasts and thighs)
2 tablespoons olive oil, divided
Preparation
In a bowl, combine sugar, zest, sumac, za'atar, salt and pepper. Rub onto chicken pieces, cover and refrigerate at least 1 hour. Lightly oil a grill or grill pan with 1 tsp oil. Grill chicken, skin side down, over medium heat until skin is crisp and golden, turning once and drizzling with remaining oil, 30 to 35 minutes. Serve warm or cold.
STRAWBERRY-ORANGE MUFFINS
This comes from WebMD, and begins, “We love the combination of strawberry and orange in this sweet breakfast muffin with a streusel topping. For a less conventional (but equally delicious) twist, try the basil variation. The hint of basil complements the fruity berries wonderfully.” Makes: 1 dozen eggs.
To view this online, click here.
Ingredients
3 tablespoons almonds
2 tablespoons all-purpose flour, plus 3/4 cup, divided
2 tablespoons brown sugar, plus 1/2 cup, divided
3 teaspoons orange zest, freshly grated, divided
1/2 teaspoon salt, divided
2 tablespoons canola oil, plus 1/4 cup, divided
1 cup white whole-wheat flour, or whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup nonfat, or low-fat buttermilk
1/4 cup orange juice
1 large egg
1 teaspoon vanilla extract
1 1/2 cups strawberries, chopped fresh or frozen; not thawed; about 8 ounces
Instructions
Step 1: Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
Step 2: Process almonds, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon orange zest and 1/4 teaspoon salt in a food processor until finely ground. Transfer to a small bowl, drizzle with 2 tablespoons oil and stir to combine.
Step 3: Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a large bowl. Whisk the remaining 1/2 cup brown sugar, 2 teaspoons orange zest and 1/4 cup oil in a medium bowl with buttermilk, orange juice, egg and vanilla extract until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add strawberries; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the almond topping, gently pressing into the batter.
Step 4: Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes more before serving. Variation: For Strawberry-Basil Muffins, omit orange zest and use 1/4 cup additional buttermilk in place of orange juice. Stir in 1/4 cup chopped fresh basil with the berries in Step 3.
STIR-FRIED SPICY ASPARAGUS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there’s no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market. Finally, spring has arrived.” Time: About 15 minutes; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1 1/2 pounds pencil-thin asparagus (or substitute small or medium asparagus, split lengthwise)
1 tablespoon vegetable oil
Salt and pepper
3 garlic cloves, minced
1 tablespoon grated ginger
1 serrano or other fresh hot chile, finely chopped
A large handful of basil, mint and cilantro leaves
Preparation
Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths.
In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
Transfer to a serving platter and scatter leaves on top. Serve immediately.
MISO CHICKEN
This comes from Sam Sifton, also in The New York Times cooking e-newsletter. Sam wrote, “Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.” Time: 45 minutes; makes 4 servings.
To view this online, click here.
Ingredients
4 tablespoons unsalted butter, softened
1/2 cup white miso
2 tablespoons honey
1 tablespoon rice vinegar (do not use seasoned rice vinegar)
Black pepper, to taste
8 skin-on, bone-in chicken thighs, approximately 2 1/2 to 3 pounds
Preparation
Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.
LOW-CALORIE GLUTEN-FREE SWEET POTATO LASAGNA
This recipe was on The Today Show on May 18, 2016. The recipe begins, “This delicious main course from Kevin Curry, found of Fit Men Cook, is gluten-free and day lower in carbs than classic lasagna.”
To view this online, click here.
Ingredients
2 large sweet potatoes
1 pound extra-lean ground beef or 97% ground turkey
Olive oil
1 clove garlic
2 cups homemade or store-bought marinara sauce, or 4 or 5 roasted vine tomatoes
1 tablespoon Italian seasoning
Fresh basil, to taste
Sea salt and pepper
1 cup low-fat ricotta cheese or 2% cottage cheese mixed with 1 egg white
1/2 cup reduced-fat mozzarella cheese
Preparation
Preheat the oven to 400°.
Using a mandolin, slice the raw sweet potatoes to about the thickness of a dime coin.
In a large nonstick skillet, cook the lean beef, making sure that is finely chopped. Transfer the cooked meat to a large bowl and drain any visible grease. Set aside.
Heat the same skillet to medium-high heat and add the olive oil and thinly sliced garlic. After about 3 to 5 minutes of cooking, add the store-bought marinara or roasted tomatoes, Italian seasoning, basil and salt and pepper. Cook for about 5 minutes.
You can either add the ground meat to the marinara and mix together or you can add the meat and marinara to a blender and pulse to create an easy-to-spread restaurant-style meat sauce.
In a cast-iron skillet or casserole dish, add a few slices of the sweet potato to cover the bottom. Add a layer of the meat sauce, then top with a layer of the ricotta-egg mixture. Repeat again in the same order: the sweet potato slices, then the meat sauce and ricotta mixture. Top with the remaining sweet potato slices, then the final layer of meat sauce. Finish the dish with the mozzarella cheese.
Cover the skillet with foil and bake in the oven for at least 50 minutes. Remove the foil for the final 5 minutes of baking so that the cheese slightly browns. Cool for 5 minutes before serving.
BLUEBERRY-BANANA CREAM PIE
This comes from the infamous long-since-forgotten emailing list.
Ingredients
9” baked pie crust
2-3 bananas
1 cup sugar
1 (21 oz.) can blueberry pie filling
8 oz. cream cheese
2 tbsp. lemon juice
8 oz. Cool Whip topping
1/3 cup sugar
Directions
Cream 1 cup sugar, cream cheese and cool whip. Slice bananas over bottom and sides of baked pie shell. Spread creamed mixture over bananas. Mix pie filling, lemon juice and 1/3 cup sugar. Spoon on top of creamed mixture, leaving an edge of cream showing around the outside. Chill several hours. Keep refrigerated.
DRY-RUBBED GRILLED CHICKEN
I'm amazed at the number of places I run across really yummy recipes. This comes from Self Magazine, in an article titled “Perfect Picnic. (The article can be found online at http://Self.com/go/picnicrecipes.) This, like the other recipes in the article, comes from Marissa Lippert of NYC's Nourish Kitchen and Table, and begins, “Your standard picnic chicken gets a sophisticated upgrade.” Serves 4.
This yummy recipes can be found at http://www.self.com/food/recipes/2015/06/dry-rubbed-grilled-chicken/.
Ingredients
1 tablespoon sugar
2 teaspoons lemon zest
1 teaspoon sumac
1 teaspoon za'atar (a Middle Eastern spice blend found at specialty markets)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 chicken (3-4 lb), cut into pieces (or 4 pieces bone-in, skin-on chicken breasts and thighs)
2 tablespoons olive oil, divided
Preparation
In a bowl, combine sugar, zest, sumac, za'atar, salt and pepper. Rub onto chicken pieces, cover and refrigerate at least 1 hour. Lightly oil a grill or grill pan with 1 tsp oil. Grill chicken, skin side down, over medium heat until skin is crisp and golden, turning once and drizzling with remaining oil, 30 to 35 minutes. Serve warm or cold.
Tuesday, May 24, 2016
Tuesday Recipes
Here are today's six yummy recipes to try. Enjoy!
GLAZED LEMON COCONUT BARS
This is from the infamous long-since-forgotten-emailing-list. It starts off, “Coconut and freshly grated lemon peel add zing to an all-time favorite bar.” Prep time: 15 min; Start to finish: 1 hr 50 min; Makes: 12 bars
Bars
1 cup Bisquick Heart Smart mix
2 tablespoons powdered sugar
2 tablespoons firm margarine or butter
3/4 cup granulated sugar
1/4 cup flaked coconut
1 tablespoon Bisquick Heart Smart mix
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1/2 cup fat free egg product
Lemon glaze
1/2 cup powdered sugar
1 tablespoon lemon juice
Heat oven to 350F.
In small bowl, mix 1 cup Bisquick mix and 2 tablespoons powdered sugar. Cut in margarine, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly.
Press in ungreased 8-inch square pan.
Bake uncovered about 10 minutes or until light brown.
Meanwhile, in small bowl, mix all remaining bar ingredients.
Pour coconut mixture over baked layer.
Bake about 25 minutes longer or until set and golden brown. Loosen edges from sides of pan while warm.
In small bowl, mix glaze ingredients until smooth. Spread over bars.
Cool completely, about 1 hour.
For bars, cut into 4 rows by 3 rows.
PUMPKIN APPLE MUFFINS
I know that some people will tell me that I can't post this recipe during the spring, because pumpkin is a fall flavor, and, in some ways, they're right. I tend to think of pumpkin as a fall-ish flavor, since pumpkins seem to be ready for harvest in the late summer and early autumn. But with canned pumpkin so readily available (for the most part), and the fact that I love the flavor of pumpkin, I figured I'd post this now. It's also from the infamous long-since-forgotten-emailing-list. Makes 2 dozen.
1 2/3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 Tbls pumpkin pie spice
1 cup sugar
1 cup canned pumpkin
1/2 cup butter or margarine, melted
2 large eggs, lightly beaten
1 granny smith apple, peeled and finely chopped
3 Tbls sugar
1 tsp pumpkin pie spice
Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, butter, and eggs, and add to dry ingredients, stirring just until moistened. Fold in chopped apple, and spoon into greased muffin pans, filling two-thirds full. Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake at 350 degrees for 20 minutes. Remove from pans immediately, and cool on wire racks.
LINGUINE WITH LEMON SAUCE
This comes from Pierre Franey in The New York Times cooking e-newsletter. The recipe begins, “The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on.” Time: About 20 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 tablespoons butter
1 tablespoon freshly grated lemon zest, plus more for serving
1/2 pound fresh or dried linguine
4 tablespoons heavy cream
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan cheese, plus extra cheese to serve on the side
Preparation
Bring a pot of salted water to boil.
Heat the butter in a skillet and add the lemon zest.
Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.
Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.
Tip: If fresh linguine is purchased in 9-ounce weight, use this in lieu of the half pound.
CRAB CAKES BALTIMORE-STYLE
This recipe also comes from Pierre Franey in The New York Times cooking e-newsletter. This one begins, “This is a classic crab cake inspired by those that were served at Obrycki's Crab House, a rollicking fish restaurant in a former row house on East Pratt Street in Baltimore. They are simply delicious.” Time: 15 minutes.
To view this online, click here.
Ingredients
2 large eggs, well beaten
1/2 cup chopped celery
1 cup crushed Saltine crackers
3 tablespoons mayonnaise
1 tablespoon Dijon-style mustard
1 teaspoon Old Bay Seasoning
1/4 teaspoon red hot pepper flakes
2 teaspoons Worcestershire sauce
2 tablespoons finely chopped parsley sprigs
1/2 cup finely chopped scallions
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound crab meat, lump preferred, shell and cartilage removed
1/2 cup finely ground fresh bread crumbs
1/4 cup vegetable oil
Preparation
In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.
Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately. Serve the crab cakes with this French Creole-inspired remoulade sauce.
ARROZ CON POLLO
This is from Melissa D’Arabian of The Food Network show Ten Dollar Dinners. Total Time: 1 hr 25 min; Prep: 15 min; Inactive: 10 min; Cook: 1 hr; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/arroz-con-pollo-recipe.html?oc=linkback.
Ingredients
2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon dried cumin
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed
3 tablespoons vegetable oil
1 small yellow onion, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
1 1/2 teaspoons salt
1 1/2 cups long-grain rice
2 cloves garlic, finely diced
1 1/2 cups low-salt chicken stock
1/2 cup tomato sauce
Directions
Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.
Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.
Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs.
Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.
Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.
30-MINUTE PIZZA PASTA SKILLET
This comes from the Tablespoon e-newsletter, and begins, “Ready, set, go! Pizza flavors wrap up a skillet meal in just 30 minutes!” Prep Time: 30 min; Total Time: 30 min; Makes 4 servings.
To view this online, click here.
Ingredients
1/2 lb. lean ground beef
2 oz. (1/2 cup) sliced pepperoni, chopped
1 (14-oz.) jar spaghetti sauce (2 cups)
3/4 cup water
7 oz. (2 cups) uncooked ready-cut spaghetti
1/4 cup sliced ripe olives
1/2 green bell pepper, cut into bite-sized strips
4 oz. (1 cup) shredded mozzarella cheese
Directions
Brown ground beef in large skillet over medium-high heat until thoroughly cooked. Add pepperoni; cook 1 minute. Drain.
Stir in spaghetti sauce, water and uncooked spaghetti. Bring to a boil; stir. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until spaghetti is of desired doneness, stirring occasionally.
Add olives; stir gently to mix. Arrange pepper strips over top. Sprinkle with cheese. Remove from heat. Cover; let stand 3 to 5 minutes or until cheese is melted.
GLAZED LEMON COCONUT BARS
This is from the infamous long-since-forgotten-emailing-list. It starts off, “Coconut and freshly grated lemon peel add zing to an all-time favorite bar.” Prep time: 15 min; Start to finish: 1 hr 50 min; Makes: 12 bars
Bars
1 cup Bisquick Heart Smart mix
2 tablespoons powdered sugar
2 tablespoons firm margarine or butter
3/4 cup granulated sugar
1/4 cup flaked coconut
1 tablespoon Bisquick Heart Smart mix
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1/2 cup fat free egg product
Lemon glaze
1/2 cup powdered sugar
1 tablespoon lemon juice
Heat oven to 350F.
In small bowl, mix 1 cup Bisquick mix and 2 tablespoons powdered sugar. Cut in margarine, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly.
Press in ungreased 8-inch square pan.
Bake uncovered about 10 minutes or until light brown.
Meanwhile, in small bowl, mix all remaining bar ingredients.
Pour coconut mixture over baked layer.
Bake about 25 minutes longer or until set and golden brown. Loosen edges from sides of pan while warm.
In small bowl, mix glaze ingredients until smooth. Spread over bars.
Cool completely, about 1 hour.
For bars, cut into 4 rows by 3 rows.
PUMPKIN APPLE MUFFINS
I know that some people will tell me that I can't post this recipe during the spring, because pumpkin is a fall flavor, and, in some ways, they're right. I tend to think of pumpkin as a fall-ish flavor, since pumpkins seem to be ready for harvest in the late summer and early autumn. But with canned pumpkin so readily available (for the most part), and the fact that I love the flavor of pumpkin, I figured I'd post this now. It's also from the infamous long-since-forgotten-emailing-list. Makes 2 dozen.
1 2/3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 Tbls pumpkin pie spice
1 cup sugar
1 cup canned pumpkin
1/2 cup butter or margarine, melted
2 large eggs, lightly beaten
1 granny smith apple, peeled and finely chopped
3 Tbls sugar
1 tsp pumpkin pie spice
Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, butter, and eggs, and add to dry ingredients, stirring just until moistened. Fold in chopped apple, and spoon into greased muffin pans, filling two-thirds full. Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake at 350 degrees for 20 minutes. Remove from pans immediately, and cool on wire racks.
LINGUINE WITH LEMON SAUCE
This comes from Pierre Franey in The New York Times cooking e-newsletter. The recipe begins, “The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on.” Time: About 20 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 tablespoons butter
1 tablespoon freshly grated lemon zest, plus more for serving
1/2 pound fresh or dried linguine
4 tablespoons heavy cream
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan cheese, plus extra cheese to serve on the side
Preparation
Bring a pot of salted water to boil.
Heat the butter in a skillet and add the lemon zest.
Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.
Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.
Tip: If fresh linguine is purchased in 9-ounce weight, use this in lieu of the half pound.
CRAB CAKES BALTIMORE-STYLE
This recipe also comes from Pierre Franey in The New York Times cooking e-newsletter. This one begins, “This is a classic crab cake inspired by those that were served at Obrycki's Crab House, a rollicking fish restaurant in a former row house on East Pratt Street in Baltimore. They are simply delicious.” Time: 15 minutes.
To view this online, click here.
Ingredients
2 large eggs, well beaten
1/2 cup chopped celery
1 cup crushed Saltine crackers
3 tablespoons mayonnaise
1 tablespoon Dijon-style mustard
1 teaspoon Old Bay Seasoning
1/4 teaspoon red hot pepper flakes
2 teaspoons Worcestershire sauce
2 tablespoons finely chopped parsley sprigs
1/2 cup finely chopped scallions
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound crab meat, lump preferred, shell and cartilage removed
1/2 cup finely ground fresh bread crumbs
1/4 cup vegetable oil
Preparation
In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.
Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately. Serve the crab cakes with this French Creole-inspired remoulade sauce.
ARROZ CON POLLO
This is from Melissa D’Arabian of The Food Network show Ten Dollar Dinners. Total Time: 1 hr 25 min; Prep: 15 min; Inactive: 10 min; Cook: 1 hr; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/arroz-con-pollo-recipe.html?oc=linkback.
Ingredients
2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon dried cumin
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed
3 tablespoons vegetable oil
1 small yellow onion, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
1 1/2 teaspoons salt
1 1/2 cups long-grain rice
2 cloves garlic, finely diced
1 1/2 cups low-salt chicken stock
1/2 cup tomato sauce
Directions
Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.
Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.
Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs.
Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.
Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.
30-MINUTE PIZZA PASTA SKILLET
This comes from the Tablespoon e-newsletter, and begins, “Ready, set, go! Pizza flavors wrap up a skillet meal in just 30 minutes!” Prep Time: 30 min; Total Time: 30 min; Makes 4 servings.
To view this online, click here.
Ingredients
1/2 lb. lean ground beef
2 oz. (1/2 cup) sliced pepperoni, chopped
1 (14-oz.) jar spaghetti sauce (2 cups)
3/4 cup water
7 oz. (2 cups) uncooked ready-cut spaghetti
1/4 cup sliced ripe olives
1/2 green bell pepper, cut into bite-sized strips
4 oz. (1 cup) shredded mozzarella cheese
Directions
Brown ground beef in large skillet over medium-high heat until thoroughly cooked. Add pepperoni; cook 1 minute. Drain.
Stir in spaghetti sauce, water and uncooked spaghetti. Bring to a boil; stir. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until spaghetti is of desired doneness, stirring occasionally.
Add olives; stir gently to mix. Arrange pepper strips over top. Sprinkle with cheese. Remove from heat. Cover; let stand 3 to 5 minutes or until cheese is melted.
Monday, May 23, 2016
Meatless Monday
It's Monday, which means it's Meatless Monday. Here are six vegetarian recipes to help you get your week started. Enjoy!
HOMEMADE MACARONI AND CHEESE
I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.
1 box (16 ounce) cannelloni pasta (see Note)
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups shredded cheddar cheese
Salt and pepper, to taste
Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali.
Turn oven on to 350 degrees.
Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.
In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.
Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.
Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.
This makes 4 – 5 servings.
Photo: Homemade Macaroni and Cheese, on the left in the blue dish, and Benecol Macaroni and Cheese, on right, in orange casserole dish (from Avon)
BENECOL MACARONI AND CHEESE
For several years, there was a magazine dedicated to walking, titled Walking Magazine. It had many good articles, tips and recipes for those of us who feel a little more comfortable race-walking than running. Unfortunately, the magazine folded several years ago. This recipe was in it during its final year. Serves 4.
1/2 lb. small shell style macaroni
4 Tbs. Benecol
3 Tbs. all purpose flour
3 Tbs. finely chopped onion
1 1/2 C 2% milk, warmed
few drops Tabasco Sauce
1-pint nonfat cottage (or ricotta) cheese
1 tsp. salt
1/2 C flavored bread crumbs
1 Tbs. olive oil
Preheat oven to 375 degrees. Spray a 9-by-9 inch pan liberally with nonstick cooking spray. Cook shells according to package directions, strain, and rinse with cold water. Set aside.
To prepare sauce, melt Benecol in 2-quart saucepan over medium heat. Quickly whisk in flour, add onions, and cook for 1 minute. Slowly pour milk into flour mixture, whisking constantly to avoid lumps. Add Tabasco Sauce and cook an additional minute. Whisk in cheese and salt, and blend in shells; transfer mixture to prepared pan.
In small bowl, mix oil and bread crumbs together; spoon over top of macaroni and cheese. Bake for 20 minutes.
Per Serving: 510 calories; 27.2% calories from fat; 3G saturated fat; 65G carbohydrates; 12MG cholesterol; 612MG sodium; 2G fiber
HIGH DESERT BLUE CORN MUFFINS
This comes from the February 2004 issue of Vegetarian Times. It begins, “The remembered flavors, colors and aromas of Santa Fe: Blue cornmeal’s grey-blue-lavender shade is mysterious and shadowy, which is somehow the visual counterpart of sage’s haunting aroma. Here, its aroma is subtle and gently enticing, barely noticeable at first. As the muffins cool, it grows more pronounced but not excessive. Sage is much easier to cut with scissors than to mince with a knife. Just stack the sage leaves, scissor once or twice lengthwise, then cut crosswise into tiny ribbons. If blue cornmeal is not available, substitute white or yellow meal. To make vegan buttermilk: Place 1 cup plus 3 tablespoons unflavored soymilk in a 2- or 4-cup measuring cup. Stir in 1 tablespoon lemon juice or cider vinegar, and set aside for several minutes.” Makes 12 muffins.
To view this online, go to http://www.vegetariantimes.com/recipe/high-desert-blue-corn-muffins/
1/2 cup piñon nuts
1 cup unbleached white flour
1 cup stone-ground blue cornmeal
1/2 tsp. salt
1 Tbs. baking powder
1 1/4 cups buttermilk
1/2 tsp. baking soda
2 large eggs, or reconstituted egg substitute to equal 2 eggs
1/2 cup granulated sugar, preferably semirefined
1/3 cup mild vegetable oil such as corn, canola or peanut
1 to 1 1/2 Tbs. julienned fresh sage
Preheat oven to 400F. Spray a 12-cup muffin tin with nonstick cooking spray.
Toast piñon nuts by heating in a skillet over medium heat, stirring or shaking pan almost constantly, for 3 to 4 minutes. When nuts become aromatic and golden, remove from heat and set aside.
Combine flour, cornmeal, salt and baking powder in a large bowl, stirring well. Set aside. In a medium bowl, whisk together buttermilk and baking soda. Whisk in eggs, sugar, oil and sage.
Stir combined wet ingredients into dry until mixture is not quite blended. Add piñon nuts with a couple of strokes so the mixture is just barely combined. Spoon into prepared muffin tin.
Bake for 15 to 20 minutes, or until edges are golden brown and caps are high and rounded. Serve hot.
nutritional information Per Muffin:Calories: 220; Protein: 5 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 27 g; Cholesterol: 35 mg; Sodium: 320 mg; Fiber: 1 g; Sugar: 9 g
SPICED PUDDING
This yummy recipe and the next one both come from the November 2015 issue of Runner's World, page 58 (“Get Pump(kin)ed Up!”), and posted on September 29, 2015. The article begins, “Canned pumpkin is not only more convenient than fresh—it's better for you, too. One cup packs three times as much beta-carotene as boiled-and-mashed fresh pumpkin, plus seven grams of fiber. A caveat: 'Don't get the pre-spiced ‘pie’ mix that has lots of added sugar,' says longtime runner Mark Bittman [RW contributing food writer], whose latest book is A Bone to Pick, a collection of essays from The New York Times. 'You want pure puree.' Here's how he uses this seasonal favorite.”
The pudding recipe begins, “The texture of this pudding is so creamy, you'll swear there's dairy in here.” Makes 6 servings.
To view both this and the Fall Pancakes recipes online, click here.
Ingredients
24 oz. silken tofu (about 3 cups)
1 can (15 oz.) pumpkin puree
1/3 cup maple syrup or other sweetener
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
Dash salt
Directions
Put all of the ingredients in a food processor or blender. Puree until the tofu is smooth and the pumpkin is fully incorporated. Divide the mixture into six 1-cup bowls and refrigerate them until set, about 2 hours. Makes 6 servings.
VEGETABLES KORMA
This comes from page 30 of the February 2010 issue of Vegetarian Times. It begins, “The only nontraditional thing about this Indian dish is the frozen vegetables. To make it vegan, substitute light coconut milk for the evaporated milk or heavy cream.” Serves 2 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/vegetables-korma/.
1/2 cup basmati rice
2 medium tomatoes, cut into chunks
1/2 small white onion, cut into chunks
1 1/2 Tbs. minced fresh ginger
1 Tbs. vegetable oil
1/2 tsp. garam masala or curry powder
1/4 tsp. Plus 1/8 tsp. ground cardamom
2 Tbs. golden raisins
2 cups frozen mixed vegetables, such as green beans, cauliflower, carrots, lima beans, and zucchini (12 oz.)
1 7-oz. can chickpeas, rinsed and drained (3/4 cup), optional
3 Tbs. fat-free evaporated milk or heavy cream
1 Tbs. toasted slivered almonds, optional
Cook rice according to package directions.
Purée tomatoes, onion, and ginger to paste in food processor or blender.
Heat oil in saucepan over medium heat. Add garam masala and cardamom, and cook 30 seconds, or until fragrant, stirring constantly. Add tomato purée and raisins. Simmer 2 minutes, or until sauce thickens slightly.
Stir in frozen vegetables; chickpeas, if using; and evaporated milk. Season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 6 to 7 minutes, or until vegetables are tender. Serve over rice. Sprinkle with almonds, if using.
nutritional information Per 1 1/4-cup sauce over 1/2 cup rice: Calories: 415; Protein: 9 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 82 g; bCholesterol: 0 mg; Sodium: 69 mg; Fiber: 7 g; Sugar: 19 g; Gluten-Free
MOROCCAN LENTIL STEW WITH RAISINS
This comes from the October 2010 issue of Vegetarian Times, and begins, “This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes.” Serves 6 in 30 minutes or less.
To view this online, click here.
1 Tbs. olive oil
1 cup chopped onion
3 cloves garlic, minced (1 Tbs.)
1 28-oz. can crushed tomatoes
2 18.2-oz. cartons prepared lentil soup
1 15-oz. can chickpeas, rinsed and drained
1/2 cup raisins or dried currants
2 tsp. ground cinnamon, or more to taste
1 1/2 tsp. ground cumin
1/4 tsp. red pepper flakes, or to taste
6 Tbs. plain nonfat Greek yogurt or soy yogurt, optional
Heat oil in medium saucepan or Dutch oven over medium heat. Add onion, and sauté 3 minutes, or until softened and translucent. Add garlic, and cook 1 minute, or until garlic is softened, but not browned, stirring constantly.
Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin, and red pepper flakes. Season with salt and pepper, if desired. Bring stew to a simmer over medium-high heat, stirring occasionally.
Reduce heat to medium-low, and simmer, uncovered, 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking. Garnish each serving with 1 Tbs. yogurt, if using.
nutritional information Per 1-cup serving: Calories: 263; Protein: 11 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 49 g; Cholesterol: 0 mg; Sodium: 642 mg; Fiber: 13 g; Sugar: 11 g; Gluten-Free
HOMEMADE MACARONI AND CHEESE
I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.
1 box (16 ounce) cannelloni pasta (see Note)
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups shredded cheddar cheese
Salt and pepper, to taste
Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali.
Turn oven on to 350 degrees.
Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.
In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.
Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.
Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.
This makes 4 – 5 servings.
Photo: Homemade Macaroni and Cheese, on the left in the blue dish, and Benecol Macaroni and Cheese, on right, in orange casserole dish (from Avon)
BENECOL MACARONI AND CHEESE
For several years, there was a magazine dedicated to walking, titled Walking Magazine. It had many good articles, tips and recipes for those of us who feel a little more comfortable race-walking than running. Unfortunately, the magazine folded several years ago. This recipe was in it during its final year. Serves 4.
1/2 lb. small shell style macaroni
4 Tbs. Benecol
3 Tbs. all purpose flour
3 Tbs. finely chopped onion
1 1/2 C 2% milk, warmed
few drops Tabasco Sauce
1-pint nonfat cottage (or ricotta) cheese
1 tsp. salt
1/2 C flavored bread crumbs
1 Tbs. olive oil
Preheat oven to 375 degrees. Spray a 9-by-9 inch pan liberally with nonstick cooking spray. Cook shells according to package directions, strain, and rinse with cold water. Set aside.
To prepare sauce, melt Benecol in 2-quart saucepan over medium heat. Quickly whisk in flour, add onions, and cook for 1 minute. Slowly pour milk into flour mixture, whisking constantly to avoid lumps. Add Tabasco Sauce and cook an additional minute. Whisk in cheese and salt, and blend in shells; transfer mixture to prepared pan.
In small bowl, mix oil and bread crumbs together; spoon over top of macaroni and cheese. Bake for 20 minutes.
Per Serving: 510 calories; 27.2% calories from fat; 3G saturated fat; 65G carbohydrates; 12MG cholesterol; 612MG sodium; 2G fiber
HIGH DESERT BLUE CORN MUFFINS
This comes from the February 2004 issue of Vegetarian Times. It begins, “The remembered flavors, colors and aromas of Santa Fe: Blue cornmeal’s grey-blue-lavender shade is mysterious and shadowy, which is somehow the visual counterpart of sage’s haunting aroma. Here, its aroma is subtle and gently enticing, barely noticeable at first. As the muffins cool, it grows more pronounced but not excessive. Sage is much easier to cut with scissors than to mince with a knife. Just stack the sage leaves, scissor once or twice lengthwise, then cut crosswise into tiny ribbons. If blue cornmeal is not available, substitute white or yellow meal. To make vegan buttermilk: Place 1 cup plus 3 tablespoons unflavored soymilk in a 2- or 4-cup measuring cup. Stir in 1 tablespoon lemon juice or cider vinegar, and set aside for several minutes.” Makes 12 muffins.
To view this online, go to http://www.vegetariantimes.com/recipe/high-desert-blue-corn-muffins/
1/2 cup piñon nuts
1 cup unbleached white flour
1 cup stone-ground blue cornmeal
1/2 tsp. salt
1 Tbs. baking powder
1 1/4 cups buttermilk
1/2 tsp. baking soda
2 large eggs, or reconstituted egg substitute to equal 2 eggs
1/2 cup granulated sugar, preferably semirefined
1/3 cup mild vegetable oil such as corn, canola or peanut
1 to 1 1/2 Tbs. julienned fresh sage
Preheat oven to 400F. Spray a 12-cup muffin tin with nonstick cooking spray.
Toast piñon nuts by heating in a skillet over medium heat, stirring or shaking pan almost constantly, for 3 to 4 minutes. When nuts become aromatic and golden, remove from heat and set aside.
Combine flour, cornmeal, salt and baking powder in a large bowl, stirring well. Set aside. In a medium bowl, whisk together buttermilk and baking soda. Whisk in eggs, sugar, oil and sage.
Stir combined wet ingredients into dry until mixture is not quite blended. Add piñon nuts with a couple of strokes so the mixture is just barely combined. Spoon into prepared muffin tin.
Bake for 15 to 20 minutes, or until edges are golden brown and caps are high and rounded. Serve hot.
nutritional information Per Muffin:Calories: 220; Protein: 5 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 27 g; Cholesterol: 35 mg; Sodium: 320 mg; Fiber: 1 g; Sugar: 9 g
SPICED PUDDING
This yummy recipe and the next one both come from the November 2015 issue of Runner's World, page 58 (“Get Pump(kin)ed Up!”), and posted on September 29, 2015. The article begins, “Canned pumpkin is not only more convenient than fresh—it's better for you, too. One cup packs three times as much beta-carotene as boiled-and-mashed fresh pumpkin, plus seven grams of fiber. A caveat: 'Don't get the pre-spiced ‘pie’ mix that has lots of added sugar,' says longtime runner Mark Bittman [RW contributing food writer], whose latest book is A Bone to Pick, a collection of essays from The New York Times. 'You want pure puree.' Here's how he uses this seasonal favorite.”
The pudding recipe begins, “The texture of this pudding is so creamy, you'll swear there's dairy in here.” Makes 6 servings.
To view both this and the Fall Pancakes recipes online, click here.
Ingredients
24 oz. silken tofu (about 3 cups)
1 can (15 oz.) pumpkin puree
1/3 cup maple syrup or other sweetener
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
Dash salt
Directions
Put all of the ingredients in a food processor or blender. Puree until the tofu is smooth and the pumpkin is fully incorporated. Divide the mixture into six 1-cup bowls and refrigerate them until set, about 2 hours. Makes 6 servings.
VEGETABLES KORMA
This comes from page 30 of the February 2010 issue of Vegetarian Times. It begins, “The only nontraditional thing about this Indian dish is the frozen vegetables. To make it vegan, substitute light coconut milk for the evaporated milk or heavy cream.” Serves 2 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/vegetables-korma/.
1/2 cup basmati rice
2 medium tomatoes, cut into chunks
1/2 small white onion, cut into chunks
1 1/2 Tbs. minced fresh ginger
1 Tbs. vegetable oil
1/2 tsp. garam masala or curry powder
1/4 tsp. Plus 1/8 tsp. ground cardamom
2 Tbs. golden raisins
2 cups frozen mixed vegetables, such as green beans, cauliflower, carrots, lima beans, and zucchini (12 oz.)
1 7-oz. can chickpeas, rinsed and drained (3/4 cup), optional
3 Tbs. fat-free evaporated milk or heavy cream
1 Tbs. toasted slivered almonds, optional
Cook rice according to package directions.
Purée tomatoes, onion, and ginger to paste in food processor or blender.
Heat oil in saucepan over medium heat. Add garam masala and cardamom, and cook 30 seconds, or until fragrant, stirring constantly. Add tomato purée and raisins. Simmer 2 minutes, or until sauce thickens slightly.
Stir in frozen vegetables; chickpeas, if using; and evaporated milk. Season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 6 to 7 minutes, or until vegetables are tender. Serve over rice. Sprinkle with almonds, if using.
nutritional information Per 1 1/4-cup sauce over 1/2 cup rice: Calories: 415; Protein: 9 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 82 g; bCholesterol: 0 mg; Sodium: 69 mg; Fiber: 7 g; Sugar: 19 g; Gluten-Free
MOROCCAN LENTIL STEW WITH RAISINS
This comes from the October 2010 issue of Vegetarian Times, and begins, “This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes.” Serves 6 in 30 minutes or less.
To view this online, click here.
1 Tbs. olive oil
1 cup chopped onion
3 cloves garlic, minced (1 Tbs.)
1 28-oz. can crushed tomatoes
2 18.2-oz. cartons prepared lentil soup
1 15-oz. can chickpeas, rinsed and drained
1/2 cup raisins or dried currants
2 tsp. ground cinnamon, or more to taste
1 1/2 tsp. ground cumin
1/4 tsp. red pepper flakes, or to taste
6 Tbs. plain nonfat Greek yogurt or soy yogurt, optional
Heat oil in medium saucepan or Dutch oven over medium heat. Add onion, and sauté 3 minutes, or until softened and translucent. Add garlic, and cook 1 minute, or until garlic is softened, but not browned, stirring constantly.
Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin, and red pepper flakes. Season with salt and pepper, if desired. Bring stew to a simmer over medium-high heat, stirring occasionally.
Reduce heat to medium-low, and simmer, uncovered, 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking. Garnish each serving with 1 Tbs. yogurt, if using.
nutritional information Per 1-cup serving: Calories: 263; Protein: 11 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 49 g; Cholesterol: 0 mg; Sodium: 642 mg; Fiber: 13 g; Sugar: 11 g; Gluten-Free
Friday, May 20, 2016
Friday Recipes
Here are six recipes to help you through the weekend. Enjoy!
BLUEBERRY COFFEE CAKE MUFFINS
This comes from Ina Garten star of the Food Network’s show Barefoot Contessa. Total Time: 37 min; Prep: 12 min; Cook: 25 min; Yield: 16 muffins; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/blueberry-coffee-cake-muffins-recipe.html?oc=linkback
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems
Directions
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
LASAGNA
This comes from Regina Schrambling in The New York Times cooking e-newsletter. The recipe begins, “In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors.
“‘If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making.’” Time: 4 hours; makes 8 to 10 servings.
To view this online, click here.
Ingredients
For the Sauce:
1 cup extra virgin olive oil
2 medium red onions, finely diced
2 large cloves minced garlic
8 ounces pancetta, diced
Salt and freshly ground black pepper
1 1/2 cups good red wine, preferably Italian
2 28-ounce cans Italian plum tomatoes
3 tablespoons tomato paste
3/4 pound ground sirloin
1/4 cup freshly grated pecorino Romano
2 eggs
10 sprigs fresh parsley, leaves only, washed and dried
2 large whole cloves garlic
1/2 cup flour
1 pound Italian sausage, a mix of hot and sweet
For the Lasagna:
1 15-ounce container ricotta cheese
2 extra-large eggs
2 cups freshly grated pecorino Romano
1/2 cup chopped parsley
1 pound mozzarella, grated
16 sheets fresh lasagna noodles, preferably Antica Pasteria
Preparation
For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.
Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.
Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.
Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.
BROCCOLI RABE LASAGNA
This comes from David Tanis, also in The New York Times cooking e-newsletter. David wrote, “Broccoli rabe (sometimes spelled raab, or known as rapini greens) is one of the most delicious members of the mustard green family. The leaves, tender stems and broccoli-like buds have a distinctive pleasant bitterness when cooked. For this vegetarian lasagna, some of the cooked greens are puréed to make a garlicky pesto and the rest is coarsely chopped and added to the layers.” Time: 1 hour 30 minutes; makes 6 servings.
To view this online, click here.
Ingredients
For the Béchamel Sauce:
4 tablespoons butter
1/4 cup all-purpose flour
2 cups half-and-half, heated, plus a little more if necessary
Salt and pepper
Pinch of cayenne
Grated nutmeg, to taste
For the Lasagna:
1 pound dry lasagna noodles
Salt and pepper
2 bunches broccoli rabe, about 2 pounds
4 garlic cloves, minced
1/2 cup extra-virgin olive oil
1 pound ricotta cheese
1/2 teaspoon grated lemon zest
4 tablespoons butter
4 ounces grated Parmesan, about 2 cups, or a combination of Parmesan and pecorino
Preparation
Make the béchamel: Melt butter in a small saucepan. Whisk in flour and cook for a minute over medium heat without browning. Gradually whisk in half-and-half, 1/2 cup at a time, to obtain a smooth, lightly thickened sauce. Turn heat to low. Add 1/2 teaspoon salt, some ground black pepper, the cayenne and nutmeg. Cook, whisking, for 4 to 5 minutes, then place saucepan in a hot-water bath to keep sauce warm. Thin if necessary with a little more half-and-half.
Bring a large pot of well-salted water to the boil. Add lasagna noodles and cook for 5 minutes. Lift noodles from water with a spider and rinse well in a bowl of cold water. Drain and lay noodles flat on a kitchen towel.
Using the same cooking water, blanch the greens for 1 minute, until just wilted. Rinse greens with cool water, squeeze dry and chop them roughly. Put 1 cup of chopped greens, the minced garlic and ?1/2 cup olive oil in a food processor or blender and purée to make a pesto. Season with salt and pepper to taste and transfer to a small bowl.
Mix the ricotta and lemon zest in a small bowl and season with salt and pepper to taste. Heat oven to 375 degrees. Organize to have all ingredients within easy reach for assembling lasagna. Use 2 tablespoons butter to grease an 8-by-10-inch baking dish.
Assemble the lasagna: Put a layer of cooked noodles on the bottom of the baking dish. Spoon a quarter of the béchamel over noodles, then dot with a third of the ricotta. Complete layer with chopped greens, a drizzle of pesto and some grated cheese. Continue layering, finishing with a layer of pasta. Spread the last of the béchamel on top and sprinkle with Parmesan. (There should be 4 layers of pasta and 3 layers of filling.)
Dot with remaining butter and bake, covered with foil, for 20 minutes. Uncover and bake for 20 minutes more, until nicely browned and bubbling. Let lasagna rest 10 minutes before serving.
SIMPLE PERFECT ENCHILADAS
This comes from The Food Network's Ree Drummond. Total Time: 1 hour; Prep: 20 minutes; Cook: 40 minutes; Yield: 6 servings; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/simple-perfect-enchiladas-recipe.html?oc=linkback
Ingredients
Sauce:
1 tablespoon canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
Meat:
1 tablespoon canola oil
1 pound ground beef
1 medium onion, chopped
Two 4-ounce cans diced green chiles
1/2 teaspoon salt
10 to 14 corn tortillas
Canola oil, for frying
1/2 cup chopped black olives
1 cup chopped green onions
3 cups grated sharp Cheddar
Chopped fresh cilantro, for garnish
Beans and/or rice, for serving
Directions
For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
For the meat: In a large skillet over medium-high heat, add the oil. Brown the ground beef with the onions. Drain the fat, and then add the green chiles. Add the salt and stir to combine. Turn off the heat and set aside.
In a small skillet over medium heat, lightly fry the tortillas in canola oil just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
Preheat the oven to 350 degrees F.
Spread 1/2 cup of the sauce in the bottom of a 9 by 13-inch baking dish. Dip each tortilla into the sauce. Set the sauce-soaked tortillas on a cookie sheet. Onto each tortilla, place some of the meat mixture, black olives and green onions. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
Place the tortilla seam-side down in the baking dish. Repeat with the rest of the tortillas. Stir the cilantro into the sauce and ladle a little sauce over the top. End with a generous sprinkling of cheese. Bake the enchiladas until bubbly, about 20 minutes. Sprinkle extra chopped cilantro over the top. Serve with beans and/or rice.
MEZZI RIGATONI WITH BUTTERNUT SQUASH AND SPICY SAUSAGEbr />
This wonderful recipe is from Giada De Laurentiis, star of The Food Network's Giada At Home, and posted on The Today Show's cooking e-newsletter. The recipe begins, “Need to put dinner on the table but the fridge and pantry are looking scarce? You're in luck because Giada De Laurentiis has two delicious meals that only use five simple ingredients. Here, the celebrity chef is sharing two great five-ingredient recipes: mezzi rigatoni with butternut squash and spicy sausage, plus flat iron steak with piquillo pepper pesto.”
To view this online, go to http://www.today.com/recipes/mezzi-rigatoni-butternut-squash-spicy-sausage-t64641
Ingredients
1 pound mezzi rigatoni pasta
2 tablespoons extra virgin olive oil, plus 3 tablespoons for finishing
1 pound spicy Italian sausage, casing removed
1 pound butternut squash, peeled and cut into 1/3 inch pieces
1 1/2 cups water
1/4 teaspoon kosher salt
1 cup freshly grated Parmesan cheese, divided
2 cups roughly chopped baby arugula
Preparation
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 8 to 10 minutes or until just al dente. Drain well reserving 1/2 cup of the pasta water.
In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add the sausage and cook, breaking it up with a wooden spoon into bite sized pieces, until the sausage is cooked though. Add the diced squash to the pan and stir to combine. Add the water and season with the salt. Using the wooden spoon, make sure all of the squash is submerged. Reduce the heat to medium and simmer until the squash is tender and the liquid has reduced by half, about 10 minutes. Add the cooked pasta and 3/4 cup parmesan. Stir vigorously to combine, breaking up the squash slightly as you go and thinning with pasta water as needed until the pasta is coated in a light and creamy sauce. Stir in the arugula and the remaining 3 tablespoons of olive oil. Cook just until the arugula is wilted. Serve topped with the remaining Parmesan.
ALMOND CAKE WITH RASPBERRIES & CHOCOLATE GANACHE
From Seattle's Macrina Bakery. The recipe states, “This combination of toasted almonds in a buttery cake, accompanied by fresh raspberries and bittersweet chocolate ganache is our best-selling wedding cake. It satisfies everyone's taste with nuts, fruit, and of course, chocolate. This recipe makes individually sized cakes that are baked in a jumbo muffin pan. Once they've cooled, you remove the paper liner, invert the cakes so the tapered side is up, fill with sweetened cream and raspberries, and top with chocolate ganache.” Makes 8 Jumbo cupcakes.
For the batter:
1/2 cup raw almonds (skins on), toasted
1-1/2 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup plus 2 tablespoons low-fat plain yogurt, divided
2 large eggs
1/2 teaspoon pure almond extract
1/4 teaspoon pure vanilla extract
3/4 cup (1-1/2 sticks) unsalted butter
1 cup plus 2 tablespoons sugar
For the whipped cream filling:
1 pint fresh raspberries (about 24 berries)
1/2 cup heavy cream
2 tablespoons sugar
For the chocolate ganache:
1/2 cup heavy cream
1/2 cup semisweet chocolate chips
1/2 cup bittersweet chocolate chips
Position a rack in the center of the oven and preheat to 400°F. Lightly grease the top of a jumbo muffin pan with canola oil to prevent any stray batter from sticking, and line 8 cups with jumbo cupcake liners.
To make the batter, first grind the toasted almonds in a food processor until they are very fine and powdery. (Alternatively, grind them by hand: chop the nuts as finely as you can with a chef's knife, then use the flat side of the knife to crush the chopped nuts into a powder.) Sift together the flour, baking powder, baking soda, and salt into a medium bowl. Add the almonds and toss with your hands to evenly distribute. Set aside.
Whisk 2 tablespoons of the yogurt, eggs, and almond and vanilla extracts in a small bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar; start on low speed and increase to medium, stopping to scrape down the bowl with a rubber spatula as needed to fully incorporate the ingredients. The mixture will be light, fluffy, and pale. Add the flour mixture and the remaining 1/2 cup yogurt, slowly mixing for 1 minute. Once the flour is incorporated, increase to medium speed and mix for 1 minute more, then scrape down the bowl again. Add the egg mixture in 3 additions, mixing for 20 seconds after each addition, then scraping down the bowl.
Using a large spoon or #30 ice cream scoop, fill the cupcake liners three-quarters full with batter. Smooth the tops for even baking. Place the pan on a rimmed baking sheet and bake for 30 minutes, or until the cupcakes are deep golden brown and a skewer inserted into the center comes out clean. (Note that these cupcakes will rise only to the top of the muffin pan as they bake.) Cool them in the pan for 45 minutes, then remove them and peel off the cupcake liners. Invert the cakes onto a plate, so the bottoms are up and using a teaspoon, scoop out a 1-1/2 inch ball from the center of each cake and discard (or eat!) the cake.
To make the filling, pick through the raspberries, reserving 8 beauties for garnish. Whisk the heavy cream and sugar in a small bowl, whipping until they form medium-firm peaks, then fold in the raspberries. You want the berries to break up a bit—but don't let them get soupy. Spoon the raspberry whipped cream into the hole in the cakes, piling in as much as you can and leveling the top.
To make the ganache, pour the heavy cream into a small saucepan. Over medium heat bring the cream to a froth just before it boils. Turn off the heat and add the semisweet and bittersweet chocolate chips. Using a rubber spatula, stir until the chocolate completely melts, then remove the pan from the heat and set aside to cool for about 10 minutes. The ganache will thicken as it cools.
To assemble, top each cake with 1 tablespoon of the ganache; spread it evenly, but leave a little of the golden cake showing around the edges. Garnish with a raspberry.
These cakes taste best the day they are made. You can prepare them up to the point of making the filling and store, covered, at room temperature for 2 days.
BLUEBERRY COFFEE CAKE MUFFINS
This comes from Ina Garten star of the Food Network’s show Barefoot Contessa. Total Time: 37 min; Prep: 12 min; Cook: 25 min; Yield: 16 muffins; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/blueberry-coffee-cake-muffins-recipe.html?oc=linkback
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems
Directions
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
LASAGNA
This comes from Regina Schrambling in The New York Times cooking e-newsletter. The recipe begins, “In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors.
“‘If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making.’” Time: 4 hours; makes 8 to 10 servings.
To view this online, click here.
Ingredients
For the Sauce:
1 cup extra virgin olive oil
2 medium red onions, finely diced
2 large cloves minced garlic
8 ounces pancetta, diced
Salt and freshly ground black pepper
1 1/2 cups good red wine, preferably Italian
2 28-ounce cans Italian plum tomatoes
3 tablespoons tomato paste
3/4 pound ground sirloin
1/4 cup freshly grated pecorino Romano
2 eggs
10 sprigs fresh parsley, leaves only, washed and dried
2 large whole cloves garlic
1/2 cup flour
1 pound Italian sausage, a mix of hot and sweet
For the Lasagna:
1 15-ounce container ricotta cheese
2 extra-large eggs
2 cups freshly grated pecorino Romano
1/2 cup chopped parsley
1 pound mozzarella, grated
16 sheets fresh lasagna noodles, preferably Antica Pasteria
Preparation
For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.
Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.
Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.
Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.
BROCCOLI RABE LASAGNA
This comes from David Tanis, also in The New York Times cooking e-newsletter. David wrote, “Broccoli rabe (sometimes spelled raab, or known as rapini greens) is one of the most delicious members of the mustard green family. The leaves, tender stems and broccoli-like buds have a distinctive pleasant bitterness when cooked. For this vegetarian lasagna, some of the cooked greens are puréed to make a garlicky pesto and the rest is coarsely chopped and added to the layers.” Time: 1 hour 30 minutes; makes 6 servings.
To view this online, click here.
Ingredients
For the Béchamel Sauce:
4 tablespoons butter
1/4 cup all-purpose flour
2 cups half-and-half, heated, plus a little more if necessary
Salt and pepper
Pinch of cayenne
Grated nutmeg, to taste
For the Lasagna:
1 pound dry lasagna noodles
Salt and pepper
2 bunches broccoli rabe, about 2 pounds
4 garlic cloves, minced
1/2 cup extra-virgin olive oil
1 pound ricotta cheese
1/2 teaspoon grated lemon zest
4 tablespoons butter
4 ounces grated Parmesan, about 2 cups, or a combination of Parmesan and pecorino
Preparation
Make the béchamel: Melt butter in a small saucepan. Whisk in flour and cook for a minute over medium heat without browning. Gradually whisk in half-and-half, 1/2 cup at a time, to obtain a smooth, lightly thickened sauce. Turn heat to low. Add 1/2 teaspoon salt, some ground black pepper, the cayenne and nutmeg. Cook, whisking, for 4 to 5 minutes, then place saucepan in a hot-water bath to keep sauce warm. Thin if necessary with a little more half-and-half.
Bring a large pot of well-salted water to the boil. Add lasagna noodles and cook for 5 minutes. Lift noodles from water with a spider and rinse well in a bowl of cold water. Drain and lay noodles flat on a kitchen towel.
Using the same cooking water, blanch the greens for 1 minute, until just wilted. Rinse greens with cool water, squeeze dry and chop them roughly. Put 1 cup of chopped greens, the minced garlic and ?1/2 cup olive oil in a food processor or blender and purée to make a pesto. Season with salt and pepper to taste and transfer to a small bowl.
Mix the ricotta and lemon zest in a small bowl and season with salt and pepper to taste. Heat oven to 375 degrees. Organize to have all ingredients within easy reach for assembling lasagna. Use 2 tablespoons butter to grease an 8-by-10-inch baking dish.
Assemble the lasagna: Put a layer of cooked noodles on the bottom of the baking dish. Spoon a quarter of the béchamel over noodles, then dot with a third of the ricotta. Complete layer with chopped greens, a drizzle of pesto and some grated cheese. Continue layering, finishing with a layer of pasta. Spread the last of the béchamel on top and sprinkle with Parmesan. (There should be 4 layers of pasta and 3 layers of filling.)
Dot with remaining butter and bake, covered with foil, for 20 minutes. Uncover and bake for 20 minutes more, until nicely browned and bubbling. Let lasagna rest 10 minutes before serving.
SIMPLE PERFECT ENCHILADAS
This comes from The Food Network's Ree Drummond. Total Time: 1 hour; Prep: 20 minutes; Cook: 40 minutes; Yield: 6 servings; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/simple-perfect-enchiladas-recipe.html?oc=linkback
Ingredients
Sauce:
1 tablespoon canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
Meat:
1 tablespoon canola oil
1 pound ground beef
1 medium onion, chopped
Two 4-ounce cans diced green chiles
1/2 teaspoon salt
10 to 14 corn tortillas
Canola oil, for frying
1/2 cup chopped black olives
1 cup chopped green onions
3 cups grated sharp Cheddar
Chopped fresh cilantro, for garnish
Beans and/or rice, for serving
Directions
For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
For the meat: In a large skillet over medium-high heat, add the oil. Brown the ground beef with the onions. Drain the fat, and then add the green chiles. Add the salt and stir to combine. Turn off the heat and set aside.
In a small skillet over medium heat, lightly fry the tortillas in canola oil just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
Preheat the oven to 350 degrees F.
Spread 1/2 cup of the sauce in the bottom of a 9 by 13-inch baking dish. Dip each tortilla into the sauce. Set the sauce-soaked tortillas on a cookie sheet. Onto each tortilla, place some of the meat mixture, black olives and green onions. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
Place the tortilla seam-side down in the baking dish. Repeat with the rest of the tortillas. Stir the cilantro into the sauce and ladle a little sauce over the top. End with a generous sprinkling of cheese. Bake the enchiladas until bubbly, about 20 minutes. Sprinkle extra chopped cilantro over the top. Serve with beans and/or rice.
MEZZI RIGATONI WITH BUTTERNUT SQUASH AND SPICY SAUSAGEbr />
This wonderful recipe is from Giada De Laurentiis, star of The Food Network's Giada At Home, and posted on The Today Show's cooking e-newsletter. The recipe begins, “Need to put dinner on the table but the fridge and pantry are looking scarce? You're in luck because Giada De Laurentiis has two delicious meals that only use five simple ingredients. Here, the celebrity chef is sharing two great five-ingredient recipes: mezzi rigatoni with butternut squash and spicy sausage, plus flat iron steak with piquillo pepper pesto.”
To view this online, go to http://www.today.com/recipes/mezzi-rigatoni-butternut-squash-spicy-sausage-t64641
Ingredients
1 pound mezzi rigatoni pasta
2 tablespoons extra virgin olive oil, plus 3 tablespoons for finishing
1 pound spicy Italian sausage, casing removed
1 pound butternut squash, peeled and cut into 1/3 inch pieces
1 1/2 cups water
1/4 teaspoon kosher salt
1 cup freshly grated Parmesan cheese, divided
2 cups roughly chopped baby arugula
Preparation
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 8 to 10 minutes or until just al dente. Drain well reserving 1/2 cup of the pasta water.
In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add the sausage and cook, breaking it up with a wooden spoon into bite sized pieces, until the sausage is cooked though. Add the diced squash to the pan and stir to combine. Add the water and season with the salt. Using the wooden spoon, make sure all of the squash is submerged. Reduce the heat to medium and simmer until the squash is tender and the liquid has reduced by half, about 10 minutes. Add the cooked pasta and 3/4 cup parmesan. Stir vigorously to combine, breaking up the squash slightly as you go and thinning with pasta water as needed until the pasta is coated in a light and creamy sauce. Stir in the arugula and the remaining 3 tablespoons of olive oil. Cook just until the arugula is wilted. Serve topped with the remaining Parmesan.
ALMOND CAKE WITH RASPBERRIES & CHOCOLATE GANACHE
From Seattle's Macrina Bakery. The recipe states, “This combination of toasted almonds in a buttery cake, accompanied by fresh raspberries and bittersweet chocolate ganache is our best-selling wedding cake. It satisfies everyone's taste with nuts, fruit, and of course, chocolate. This recipe makes individually sized cakes that are baked in a jumbo muffin pan. Once they've cooled, you remove the paper liner, invert the cakes so the tapered side is up, fill with sweetened cream and raspberries, and top with chocolate ganache.” Makes 8 Jumbo cupcakes.
For the batter:
1/2 cup raw almonds (skins on), toasted
1-1/2 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup plus 2 tablespoons low-fat plain yogurt, divided
2 large eggs
1/2 teaspoon pure almond extract
1/4 teaspoon pure vanilla extract
3/4 cup (1-1/2 sticks) unsalted butter
1 cup plus 2 tablespoons sugar
For the whipped cream filling:
1 pint fresh raspberries (about 24 berries)
1/2 cup heavy cream
2 tablespoons sugar
For the chocolate ganache:
1/2 cup heavy cream
1/2 cup semisweet chocolate chips
1/2 cup bittersweet chocolate chips
Position a rack in the center of the oven and preheat to 400°F. Lightly grease the top of a jumbo muffin pan with canola oil to prevent any stray batter from sticking, and line 8 cups with jumbo cupcake liners.
To make the batter, first grind the toasted almonds in a food processor until they are very fine and powdery. (Alternatively, grind them by hand: chop the nuts as finely as you can with a chef's knife, then use the flat side of the knife to crush the chopped nuts into a powder.) Sift together the flour, baking powder, baking soda, and salt into a medium bowl. Add the almonds and toss with your hands to evenly distribute. Set aside.
Whisk 2 tablespoons of the yogurt, eggs, and almond and vanilla extracts in a small bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar; start on low speed and increase to medium, stopping to scrape down the bowl with a rubber spatula as needed to fully incorporate the ingredients. The mixture will be light, fluffy, and pale. Add the flour mixture and the remaining 1/2 cup yogurt, slowly mixing for 1 minute. Once the flour is incorporated, increase to medium speed and mix for 1 minute more, then scrape down the bowl again. Add the egg mixture in 3 additions, mixing for 20 seconds after each addition, then scraping down the bowl.
Using a large spoon or #30 ice cream scoop, fill the cupcake liners three-quarters full with batter. Smooth the tops for even baking. Place the pan on a rimmed baking sheet and bake for 30 minutes, or until the cupcakes are deep golden brown and a skewer inserted into the center comes out clean. (Note that these cupcakes will rise only to the top of the muffin pan as they bake.) Cool them in the pan for 45 minutes, then remove them and peel off the cupcake liners. Invert the cakes onto a plate, so the bottoms are up and using a teaspoon, scoop out a 1-1/2 inch ball from the center of each cake and discard (or eat!) the cake.
To make the filling, pick through the raspberries, reserving 8 beauties for garnish. Whisk the heavy cream and sugar in a small bowl, whipping until they form medium-firm peaks, then fold in the raspberries. You want the berries to break up a bit—but don't let them get soupy. Spoon the raspberry whipped cream into the hole in the cakes, piling in as much as you can and leveling the top.
To make the ganache, pour the heavy cream into a small saucepan. Over medium heat bring the cream to a froth just before it boils. Turn off the heat and add the semisweet and bittersweet chocolate chips. Using a rubber spatula, stir until the chocolate completely melts, then remove the pan from the heat and set aside to cool for about 10 minutes. The ganache will thicken as it cools.
To assemble, top each cake with 1 tablespoon of the ganache; spread it evenly, but leave a little of the golden cake showing around the edges. Garnish with a raspberry.
These cakes taste best the day they are made. You can prepare them up to the point of making the filling and store, covered, at room temperature for 2 days.
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