Tuesday Recipes

Here are today's six yummy recipes to help you through the day. Enjoy!

SHOOFLY PIE

This comes from Sara Bonisteel in The New York Times cooking e-newsletter. Sara wrote, “Shoofly pie is often thought of as the cake baked in a pie shell, or so wrote Jean Hewitt, The New York Times food writer who offered this recipe in the paper in 1965. This pie was served at a Pennsylvania Dutch luncheon hosted by the International Cuisine Group of the College Woman’s Club of Westfield, N.J., in the spring of that year. One of the organizers dug up the recipe from her mother’s ‘Housekeeper’s Scrap Book, 1896.’ There were four versions of the pie in the book; this was the one marked: ‘We like this one better.’” Yield: 8 servings; Time: 45 minutes.

To view this online, click here. Also, check out the Times tutorial “How to Make A Pie Crust”.

Ingredients

1 1/2 cups flour

1/2 cup dark brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon salt

1/4 pound (1 stick) cold unsalted butter

3/4 cup molasses

3/4 cup boiling water

1/2 teaspoon baking soda

1 single crust pie pastry (see recipe, which follows), rolled flat and placed in a 9-inch pie plate

Preparation

Heat oven to 450 degrees.

Make the crumb topping: Mix flour, sugar, cinnamon, nutmeg and salt together in a bowl. Cut in the butter with a pastry cutter until the consistency resembles cornmeal.

Combine molasses, water and baking soda and pour into pastry shell. Spoon the crumb mixture evenly over the top. Bake 15 minutes, lower the heat to 350 degrees and bake 20 minutes longer, or until set and firm.

PIE PASTRY

This is from Craig Claiborne and Piere Franey in The New York Times cooking e-newsletter. Yield: Pastry for an 8- to 10-inch pie.

To view this online, click here.

Ingredients

1 1/2 cups flour

8 tablespoons cold butter cut into half-inch cubes

1 tablespoon sugar

2 to 3 tablespoons ice water

Preparation

Put the flour, butter and sugar into the container of a food processor. Start blending.

Gradually add enough water so that the dough can be gathered into a fairly cohesive ball.

If a food processor is not used, place the flour and sugar in a mixing bowl. Add the butter and cut it in with two knives or a pastry blender until the mixture looks like coarse cornmeal. Add the water, stirring quickly with a fork.

Gather the dough into a ball and flatten it into a round disk one-inch thick. Wrap the dough in wax paper and chill for an hour or less.

BASIC ROASTED POTATOES

This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “These roasted potatoes are a snap to prepare, and they taste amazing. Make them with or without the garlic, and serve along with a steak, chicken, or fish.” Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 60 minutes; Yield: Serves 4.

To view this online, click here.

Ingredients

2 to 2 1/2 pounds red skinned potatoes, unpeeled, scrubbed and cut in 1 to 1 1/2-inch pieces

1/4 cup olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 cloves garlic, finely minced, optional

1 tablespoon minced fresh parsley leaves

Preparation

Heat the oven to 400° F.

In a large bowl, toss the potato chunks with the olive oil, kosher salt, black pepper, garlic, and parsley.

Spread the potatoes out in a single layer in a large, shallow rimmed baking pan, such as a large jelly roll pan or half sheet pan.

Roast the potatoes for about 50 to 60 minutes, or until nicely browned, turning every 20 minutes to brown evenly.

TURKEY BACON BURGER

This recipe begins, “If you're a fan of The Biggest Loser show, then you may have recently watched host Bob Harper teach contestants how to make Turkey Bacon Burgers. The contestants loved their Turkey Bacon Burgers and now we're sharing the recipe for you to try.”

Makes 10 servings

Source: Jennie-O

View online with photo and print: http://diabeticgourmet.com/recipes/html/1323.shtml

Ingredients

1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast

1 (16-ounce) package Jennie-O Lean Ground Turkey

1/2 cup minced onion

1 tablespoon chopped garlic

1/2 teaspoon freshly ground black pepper

10 lettuce leaves

10 tomato slices

20 sweet onion slices

avocado slices, if desired

pickled jalapeno slices, if desired

mustard, if desired

Directions

In large mixing bowl, combine ground turkey, onion, garlic and pepper.

Form into 10 patties. Ideally, make this mixture at least 8 hours before cooking so that the turkey can marinate with the other ingredients. Freeze any extra formed patties to thaw later.

Heat grill to medium-high heat. Grill turkey burgers approximately 14 to 16 minutes. Always cook to well-done, 165F as measured by a meat thermometer.

Layer lettuce, tomato, turkey burger and onion. Top with avocado, pickled jalapeno and mustard, if desired.

Jennie-O also recommends adding 15 slices of chopped, uncooked Jennie-O Turkey Bacon to the meat mixture. For ease of chopping, place bacon slices in freezer for 15 minutes. Chop finely while still firm.

Always cook to an internal temperature of 165F. Learn how to safely handle turkey.

Nutritional Information Per Serving: Calories: 140; Protein: 20 g; Fat: 4 g; Sodium: 65 mg; Cholesterol: 55 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 4 g ; Carbohydrates: 6 g

GRILLED CHICKEN WITH GLUTEN-FREE LEMON-TAHINI ZUCCHINI NOODLES

This comes from Stephanie Kirkos, About.com’s Gluten-Free Cooking expert. Stephanie wrote, “A Spiralizer is my favorite kitchen tool to put a healthier spin on pasta classics - and in a naturally gluten-free way.

“This recipe features zucchini noodles tossed raw in a bright and savory dressing of lemon juice, garlic, and tahini. The dressing softens the zucchini noodles as it sits, so there is no need to cook the zucchini noodles for this meal.

“The pile of zucchini noodles is topped with grilled chicken, cherry tomatoes, Feta crumbles, and chopped fresh parsley.

“Dairy-free? Simply omit the Feta crumbles, or use a dairy-free cheese instead. Instead of grilled chicken, you can pair this recipe with grilled shrimp or salmon instead.

“Vegetarian? Replace the chicken with grilled tofu steaks or portobello mushrooms.” Prep Time: 20 minutes; Cook Time: 0 minutes; Total Time: 20 minutes; Yield: 2 servings

To view this online, click here.

Ingredients

3 cloves garlic, peeled

1 1/2 tbsp fresh lemon juice

1/2 tbsp tahini

1 tbsp fresh parsley leaves

1 1/2 tbsp water

1/4 cup extra virgin olive oil

2 large zucchini, spiralized into noodles

2 boneless, skinless chicken breasts, grilled and sliced

1 cup cherry tomatoes, rinsed and sliced in half

1/4 cup Feta crumbles (optional)

2 tbsp chopped fresh parsley (optional)

Preparation

Prepare Tahini Lemon Dressing: In a food processor, pulse garlic cloves a few times until minced. Add the lemon juice, tahini, fresh parsley leaves, water, and olive oil. Pulse until smooth. Season with salt and pepper to taste. Set aside.

Wash and trim off the tough ends from each zucchini. With a spiralizer kitchen tool, spiralize the zucchini one at a time into spaghetti sized-noodles. Don't have a spiralizer? Use a julienne peeler, vegetable peeler, or sharp knife instead.

Place zucchini noodles in a large bowl. Pour half the dressing and toss to coat. Add more dressing, if needed. Let sit for 10-15 minutes to soften the noodles.

Grill the boneless, skinless chicken breasts either on a gas grill, electric George Foreman-type grill, or use store-bought all natural gluten-free chicken breast strips (super quick and easy shortcut!)

Divide the dressed zucchini noodles and sliced cherry tomatoes into two bowls. Place slices of grilled chicken over top. Garnish with Feta crumbles, if desired, and additional Tahini Lemon dressing and chopped parsley.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels to confirm the product is gluten-free. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

WATERMELON AND HALLOUMI

This is from Michael Symon, one of the many wonderful chefs at The Food Network. This lead-in for this recipe state, “Watermelon marinated in a mint and honey dressing is soon to be your favorite summer treat. And helium, a delicious non-melting cheese, is the perfect landing place for the juicy fruit.” I’m getting hungry just reading that! Total Time: 1 hr 15 min; Prep: 10 min; Inactive: 1 hr; Cook: 5 min; Yield: 4 to 6 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/michael-symon/watermelon-and-halloumi.html?oc=linkback

Ingredients

1 teaspoon minced shallot

1 teaspoon minced garlic

Kosher salt

1/4 cup red wine vinegar

1 tablespoon honey

1/2 cup plus 1 tablespoon extra-virgin olive oil

2 tablespoons sliced almonds, toasted

2 tablespoons chopped fresh mint

8 small wedges seedless watermelon, rind removed

8 ounces halloumi cheese, cut into 8 slices

Directions

Place the shallot and garlic in a mixing bowl and add a pinch of salt. Add the vinegar and honey and whisk. Slowly whisk in 1/2 cup olive oil, then add the almonds and mint.

Place the watermelon in a shallow dish. Pour the dressing on top, cover and let marinate 1 hour in the refrigerator.

Heat a large skillet over medium heat and add the remaining 1 tablespoon olive oil. Sear the halloumi 1 minute per side, then remove from the pan; top each with a piece of marinated watermelon.