Besides being Diabetic Thursday, it's also Double-Post Thursday. Here are six yummy recipes for you to try, including Kahuna Meatballs and Crockpot Lasagna. Enjoy!
SUN-DRIED TOMATO BOW TIE PASTA
This comes from FamilyTime, and begins, “Creamy, flavorful and comforting, this stove-top pasta dish has it all! The sun-dried tomatoes and basil add fresh flavor to this dish that you can enjoy in just 40 minutes.”
Serves: 4 servings (about 2 1/2 cups each); Prep Time: 20 minutes; Cook Time: 20 minutes
To view this online, click here..
Ingredients
1 tablespoon olive oil
1 large onion, finely chopped (about 1 cup)
1/3 cup sun-dried tomatoes, cut into thin strips
2 cloves garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup milk
2 tablespoons thinly sliced fresh basil leaves
6 cups bow tie pasta (farfalle), cooked and drained
2 tablespoons grated parmesan cheese
Freshly ground black pepper
Directions
Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until it's tender.
Add the tomatoes and garlic and cook for 1 minute. Stir the soup, milk and basil in the skillet. Cook until the mixture is hot and bubbling, stirring occasionally.
Place the pasta into a large serving bowl. Pour the soup mixture over the pasta and toss to coat. Sprinkle with the cheese. Season with the black pepper, if desired.
Helper: For a thinner sauce, reserve 1/4 cup of the pasta cooking water and add it to the skillet with the soup and milk.
KAHUNA MEATBALLS
This recipe comes from Publix.
Servings: 6; Total Time: about 2 1/2 hours; Active Time: 20 minutes
To view this online, click here.
Ingredients
1 fresh pineapple, cored and peeled
1 medium red onion
2 medium red (or green) bell peppers
1 lb fresh jalapeño-cheddar meatballs
1/3 cup brown sugar
1 tablespoon cornstarch
1/3 cup reduced-sodium soy sauce
1 tablespoon sriracha
1 (12-ct) package Hawaiian sweet rolls (optional)
Directions
Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.
Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.
Cover and cook on HIGH for 1 1/2–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.
2-STEP SKILLET CHICKEN BROCCOLI DIVAN
This is from FamilyTime, and begins, “This is our go-to recipe when we need good food that can be ready really fast. It features a scrumptious combination of creamy chicken and broccoli topped with cheese- and it's ready in 25 minutes.”
Serves: 4 servings (about 1 1/3 cups each); Prep Time: 10 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 tablespoon butter
4 skinless, boneless chicken breast half (about 1 pound), cut into 1-inch pieces
3 cups fresh or frozen broccoli florets
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1/2 cup Shredded Cheddar cheese
Directions
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Stir the broccoli, soup and milk in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese.
Flavor Variation: Try this recipe with Campbell's® Condensed Cream of Mushroom Soup and shredded Swiss cheese.
CROCKPOT LASAGNA
This is from mydailymoment.com, and begins, “Most people don't associate lasagna and healthy eating together, but that's exactly what you get with this dynamic dish. A meat and cheese lover's dream, use your noodle and enjoy this slow-cooked staple that's sure to become your go-to dish when you have a hankering for something Italian.”
For 8 people. Ready in 4 1/4 hours.
To view this online, click here.
Ingredients
1 pound(s) lean ground beef
1 onion, chopped
2 garlic cloves, smashed
3 1/2 cup(s) tomato sauce
3/4 cup(s) tomato paste
1 1/2 teaspoon(s) salt
1 teaspoon(s) dried oregano
1 1/2 cup(s) cottage cheese
1/2 cup(s) grated Parmesan cheese
12 ounce(s) lasagna pasta, uncooked
16 ounce(s) shredded mozzarella cheese
Directions
Brown ground beef, onion and garlic in fry pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours.
CHOCOLATE PEPPERMINT BARS
This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.”
Yield: 36 squares; Time: 1 hour 10 minutes, plus chilling.
This was featured in“Peppermint Patties Worthy Of Dessert” and can be viewed online here.
Ingredients
For the Chocolate Shortbread:
1 cup all-purpose flour
1/2 cupgranulated sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon kosher salt
8 tablespoons unsalted butter (1 stick)
For the Peppermint Filling and Chocolate Top:
3 1/4 cups confectioners’ sugar
3 tablespoons unsalted butter, softened
1/4 cup heavy cream
2 1/4 teaspoons/10 milliliters peppermint extract, or to taste
9 ounces bittersweet chocolate (at least 60 percent cocoa solids), chopped
1/2 teaspoon coconut oil (optional)
Preparation
Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.
Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.
Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.
Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.
In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.
Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.
Let squares sit at room temperature until chocolate is set, at least 1 hour.
DOUBLE APPLE PIE
This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “This recipe is a keeper. Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust. Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)”
Yield: 8 servings; Time: 2 1/2 hours, plus at least 3 1/2 hours' chilling and cooling.
This was featured in The United States Of Thanksgiving and can viewed online here.
Ingredients
For the Crust
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
2 1/2 sticks/20 tablespoons unsalted butter, chilled and cubed
4 tablespoons vodka (optional)
1/4 to 1/2 cup ice water
For the Filling
3 pounds apples, peeled, cored and thinly sliced crosswise (1/8-inch)
1/2 cup granulated sugar, more as needed
2 tablespoons dark brown sugar
2 tablespoons quick-cooking tapioca
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg
Pinch ground cloves
1 1/2 tablespoons lemon juice
3 tablespoons apple butter
Heavy cream or milk, as needed
Whipped cream, sour cream or crème fraîche, for serving
Preparation
Make the crust: In a food processor, pulse together flour and 1/2 teaspoon salt. Add butter and pulse until mixture forms 3/4-inch pieces. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water). Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.
On a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
While dough chills, heat oven to 400 degrees. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide. Arrange strips over the filling in a lattice pattern. Brush top of crust with heavy cream or milk. Sprinkle with granulated sugar.
Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream, sour cream or crème fraîche.
Thursday, January 31, 2019
Diabetic Thursday
It's time for another Diabetic Thursday. Today's offerings include Beef Teriyaki and Goulash Soup. Enjoy!
VEGETABLE STIR-FRY
Recipe Yield: Servings: 8
Source: The New American Heart Association Cookbook
Book Title: The New American Heart Association Cookbook
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/vegetable-stir-fry
Ingredients
1 pound fresh broccoli
1 teaspoon acceptable margarine
1 teaspoon acceptable vegetable oil
1 pound carrots, peeled and thinly sliced
12 ounces fresh mushrooms, thinly sliced (3-1/2 to 4 cups)
2 to 3 medium green onions, thinly sliced (about 1/3 cup)
2 tablespoons dry sherry
1 tablespoon fresh lemon juice
1 tablespoon ground nutmeg
1 teaspoon dried thyme, crumbled
Pepper to taste
Directions
Separate broccoli florets so they are of small, uniform size. Peel tough stems; cut stems into 2-inch pieces.
In a large skillet or wok, heat margarine and oil over medium heat, swirling to coat bottom. Stir-fry broccoli, carrots, mushrooms, and green onions for 5 minutes, or until vegetables are tender-crisp. Stir in remaining ingredients.
Nutritional Information Per Serving: Calories: 65; Fat: 4 g; Sodium: 57 mg; Protein: 3 g; Carbohydrates: 11 g
Diabetic Exchanges: 2 Vegetable, 1 Fat
GOULASH SOUP
Recipe Yield: Servings: 6
Source: Deliciously Healthy Favorite Foods Cookbook
Book Title: Deliciously Healthy Favorite Foods Cookbook
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/goulash-soup
Ingredients
1 cup chopped onion
1 clove garlic, minced
1/2 pound lean round steak, cut into 1/2" cubes
4 cups water
1 beef bouillon cube
1-2 tablespoons paprika
1/2 teaspoon Morton Lite Salt Mixture
2 ounces tomato paste (or substitute 1 peeled tomato, cut up)
1 medium potato, peeled and diced
Directions
In a large, heavy soup pot sprayed with non-stick spray, stir-fry onion and garlic until golden brown. Remove from pot and set aside. Re-spray pot with non-stick spray and brown beef cubes over medium-high heat.
Add cooked onion and garlic to pot. Add water, bouillon cube, paprika, Morton Lite Salt Mixture and tomato paste or tomato. Cover and simmer for 4 hours. Add potato and simmer for 15 minutes longer.
Nutritional Information Per Serving: Calories: 91; Fat: 2 g; Sodium: 290 mg; Cholesterol: 23.4 mg; Protein: 10 g; Carbohydrates: 8 g
Diabetic Exchanges: 1 Lean Meat, 1/2 Bread/Starch
TUSCAN CHICKEN BREASTS WITH POLENTA
Recipe Yield: Servings: 8
View this online at https://diabeticgourmet.com/diabetic-recipes/tuscan-chicken-breasts-with-polenta.
Ingredients
4 cups defatted low sodium chicken broth
1 cup yellow cornmeal
1/2 teaspoon garlic powder
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
8 skinless chicken breast halves (3 pounds)
Nonstick cooking spray
Fresh spinach leaves, steamed (optional)
Tuscan Tomato Sauce (recipe follows below)
Directions
In a large nonstick saucepan, heat chicken broth to a boil; slowly stir in cornmeal. Reduce heat to low; cook, stirring frequently, 15 to 20 minutes or until mixture is very thick and pulls away from side of pan. (Mixture may be lumpy.) Pour polenta into greased 9x5-inch loaf pan. Cool; refrigerate 2 to 3 hours or until firm.
Heat oven to 350 degrees F.
Combine garlic powder, Italian seasoning, salt and pepper in small bowl; rub on all surfaces of chicken. Arrange chicken, breast side up, in single layer in 13x9-inch baking pan. Bake, uncovered, about 45 minutes or until chicken is no longer pink in center and juices run clear.
Remove polenta from pan; transfer to cutting board. Cut polenta crosswise into 16 slices. Cut slices into triangles, if desired. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Cook polenta about 4 minutes per side or until lightly browned.
Place spinach leaves, if desired, on serving plates. Arrange polenta slices and chicken over spinach; top with Tuscan Tomato Sauce.
TUSCAN TOMATO SAUCE
Makes: About 3 cups
Ingredients
Nonstick cooking spray
1/2 cup chopped onion
2 cloves garlic, minced
8 plum tomatoes, coarsely chopped
1 can (8 ounces) tomato sauce
2 teaspoons dried basil leaves
2 teaspoons dried oregano leaves
2 teaspoons dried rosemary
1/2 teaspoon pepper
Directions
Spray medium nonstick saucepan with cooking spray; heat over medium heat until hot. Add onion and garlic; cook and stir about 5 minutes or until tender.
Stir in tomatoes, tomato sauce, basil, oregano, rosemary and pepper; heat to a boil. Reduce heat to low and simmer, uncovered, about 6 minutes or until desired consistency, stirring occasionally.
Nutritional Information Per Serving: Calories: 240; Fat: 4 g; Sodium: 345 mg; Cholesterol: 69 mg; Protein: 29 g; Carbohydrates: 22 g
Diabetic Exchanges: 1 Starch/Bread, 2-1/2 Lean Meat, 1-1/2 Vegetable
CRANBERRY NUT BREAD
Recipe Yield: Servings: 2 large or 4 small loaves; 40 slices
Source: Cinnamon Hearts Newsletter
View online at https://diabeticgourmet.com/diabetic-recipes/cranberry-nut-bread
Ingredients
2 cups all-purpose flour
1 cup whole wheat flour
1-1/4 cups sugar
1 Tbsp baking powder
1 tsp baking powder
1 tsp baking soda
2 cups fresh cranberries, chopped
1 cup walnuts, coarsely chopped
2 Tbsp orange peel, grated
1/2 cup frozen egg substitute, thawed or 4 large egg whites
1-1/4 cups skim milk
1/3 cup vegetable oil
Wax paper
Directions
Preheat oven to 350F degrees.
Mix flours, sugar, baking powder and baking soda in a large bowl with a fork. Stir in cranberries, walnuts and orange peel. Set aside.
Beat egg substitute, milk and oil in a small bowl with fork. Stir egg mixture into flour mixture just until flour is moistened. Spoon batter into 2 wax paper-lined loaf pans (9x5x3-inches) or 4 small, wax paper-lined loaf pans. Bake 60 to 65 minutes for large loaves and 45-50 minutes for small loaves, or until toothpick inserted in center comes out clean. Cool bread in pans on wire racks for 10 minutes; remove bread from pans and cool completely.
Nutritional Information Per Serving: Calories: 97; Fat: 3.8 g; Sodium: 66 mg; Carbohydrates: 15 g
Diabetic Exchanges: 1 Bread/Starch; 1-1/2 Fat
BEEF TERIYAKI
Recipe Yield: Servings: 5
View this online here.
Ingredients
1 pound beef boneless sirloin steak
1/4 cup soy sauce
1/4 cup dry sherry, white wine or chicken broth
1 tablespoon vegetable oil
2 teaspoons chopped gingerroot or 1/2 teaspoon ground ginger
1 teaspoon sugar (or sugar substitute)
1 clove garlic, chopped
Directions
Trim fat from beef steak; cut beef into 3/4-inch cubes. Place beef in glass or plastic bowl. Mix remaining ingredients; pour over beef. Cover and refrigerate, stirring occasionally, at least 1 hour.
Thread 6 beef cubes on each of 5 skewers; brush with marinade. Set oven control to broil. Broil kabobs with tops about 4 inches from heat 5 to 6 minutes; turn. Brush with marinade; broil until done, 5 to 6 minutes longer.
Nutritional Information Per Serving: Calories: 100; Fat: 3 g; Sodium: 200 mg; Cholesterol: 45 mg; Protein: 17 g
Carbohydrates: 1 grams
Diabetic Exchanges: 2-1/2 Low-Fat Meat
CHEWY PINEAPPLE PECAN SQUARES
Recipe Yield: Servings: 24 Squares. Serving Size: 1 square
Source: Cinnamon Hearts Newsletter
View online at https://diabeticgourmet.com/diabetic-recipes/chewy-pineapple-pecan-squares
Ingredients
1 cup unbleached flour
1 cup whole wheat flour
1 cup brown sugar
1/2 cup Imperial, 30% less fat margarine
1/2 cup toasted, chopped pecans
1 tsp ground cinnamon
1 tsp baking soda
1/4 tsp salt
1 egg
1 tsp pure vanilla extract
8 oz. crushed pinapple in juice, drained
1/2 cup nonfat vanilla yogurt
1/4 cup light sour cream
Directions
Stir flours, sugar and margarine together until mixture is finely crumbled. Stir in nuts.
Press 2 cups of flour mixture onto bottom of 13x9-inch pan which has been sprayed with vegetable coating.
Stir cinnamon, baking soda and salt into remaining flour mixture. Beat in egg, vanilla, light sour cream and vanilla yogurt until blended. Stir in pineapple.
Pour batter evenly over pressed flour mixture in pan. Bake at 350F for 40 minutes or until batter pulls away from sides of pan. Cool slightly before cutting.
Nutritional Information Per Serving: Calories: 164; Fat: 4 g; Sodium: 133 mg; Cholesterol: 6 mg;Protein: 2 g; Carbohydrates: 31 g
Diabetic Exchanges: 1 Bread/Starch; 1 Fat
VEGETABLE STIR-FRY
Recipe Yield: Servings: 8
Source: The New American Heart Association Cookbook
Book Title: The New American Heart Association Cookbook
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/vegetable-stir-fry
Ingredients
1 pound fresh broccoli
1 teaspoon acceptable margarine
1 teaspoon acceptable vegetable oil
1 pound carrots, peeled and thinly sliced
12 ounces fresh mushrooms, thinly sliced (3-1/2 to 4 cups)
2 to 3 medium green onions, thinly sliced (about 1/3 cup)
2 tablespoons dry sherry
1 tablespoon fresh lemon juice
1 tablespoon ground nutmeg
1 teaspoon dried thyme, crumbled
Pepper to taste
Directions
Separate broccoli florets so they are of small, uniform size. Peel tough stems; cut stems into 2-inch pieces.
In a large skillet or wok, heat margarine and oil over medium heat, swirling to coat bottom. Stir-fry broccoli, carrots, mushrooms, and green onions for 5 minutes, or until vegetables are tender-crisp. Stir in remaining ingredients.
Nutritional Information Per Serving: Calories: 65; Fat: 4 g; Sodium: 57 mg; Protein: 3 g; Carbohydrates: 11 g
Diabetic Exchanges: 2 Vegetable, 1 Fat
GOULASH SOUP
Recipe Yield: Servings: 6
Source: Deliciously Healthy Favorite Foods Cookbook
Book Title: Deliciously Healthy Favorite Foods Cookbook
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/goulash-soup
Ingredients
1 cup chopped onion
1 clove garlic, minced
1/2 pound lean round steak, cut into 1/2" cubes
4 cups water
1 beef bouillon cube
1-2 tablespoons paprika
1/2 teaspoon Morton Lite Salt Mixture
2 ounces tomato paste (or substitute 1 peeled tomato, cut up)
1 medium potato, peeled and diced
Directions
In a large, heavy soup pot sprayed with non-stick spray, stir-fry onion and garlic until golden brown. Remove from pot and set aside. Re-spray pot with non-stick spray and brown beef cubes over medium-high heat.
Add cooked onion and garlic to pot. Add water, bouillon cube, paprika, Morton Lite Salt Mixture and tomato paste or tomato. Cover and simmer for 4 hours. Add potato and simmer for 15 minutes longer.
Nutritional Information Per Serving: Calories: 91; Fat: 2 g; Sodium: 290 mg; Cholesterol: 23.4 mg; Protein: 10 g; Carbohydrates: 8 g
Diabetic Exchanges: 1 Lean Meat, 1/2 Bread/Starch
TUSCAN CHICKEN BREASTS WITH POLENTA
Recipe Yield: Servings: 8
View this online at https://diabeticgourmet.com/diabetic-recipes/tuscan-chicken-breasts-with-polenta.
Ingredients
4 cups defatted low sodium chicken broth
1 cup yellow cornmeal
1/2 teaspoon garlic powder
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
8 skinless chicken breast halves (3 pounds)
Nonstick cooking spray
Fresh spinach leaves, steamed (optional)
Tuscan Tomato Sauce (recipe follows below)
Directions
In a large nonstick saucepan, heat chicken broth to a boil; slowly stir in cornmeal. Reduce heat to low; cook, stirring frequently, 15 to 20 minutes or until mixture is very thick and pulls away from side of pan. (Mixture may be lumpy.) Pour polenta into greased 9x5-inch loaf pan. Cool; refrigerate 2 to 3 hours or until firm.
Heat oven to 350 degrees F.
Combine garlic powder, Italian seasoning, salt and pepper in small bowl; rub on all surfaces of chicken. Arrange chicken, breast side up, in single layer in 13x9-inch baking pan. Bake, uncovered, about 45 minutes or until chicken is no longer pink in center and juices run clear.
Remove polenta from pan; transfer to cutting board. Cut polenta crosswise into 16 slices. Cut slices into triangles, if desired. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Cook polenta about 4 minutes per side or until lightly browned.
Place spinach leaves, if desired, on serving plates. Arrange polenta slices and chicken over spinach; top with Tuscan Tomato Sauce.
TUSCAN TOMATO SAUCE
Makes: About 3 cups
Ingredients
Nonstick cooking spray
1/2 cup chopped onion
2 cloves garlic, minced
8 plum tomatoes, coarsely chopped
1 can (8 ounces) tomato sauce
2 teaspoons dried basil leaves
2 teaspoons dried oregano leaves
2 teaspoons dried rosemary
1/2 teaspoon pepper
Directions
Spray medium nonstick saucepan with cooking spray; heat over medium heat until hot. Add onion and garlic; cook and stir about 5 minutes or until tender.
Stir in tomatoes, tomato sauce, basil, oregano, rosemary and pepper; heat to a boil. Reduce heat to low and simmer, uncovered, about 6 minutes or until desired consistency, stirring occasionally.
Nutritional Information Per Serving: Calories: 240; Fat: 4 g; Sodium: 345 mg; Cholesterol: 69 mg; Protein: 29 g; Carbohydrates: 22 g
Diabetic Exchanges: 1 Starch/Bread, 2-1/2 Lean Meat, 1-1/2 Vegetable
CRANBERRY NUT BREAD
Recipe Yield: Servings: 2 large or 4 small loaves; 40 slices
Source: Cinnamon Hearts Newsletter
View online at https://diabeticgourmet.com/diabetic-recipes/cranberry-nut-bread
Ingredients
2 cups all-purpose flour
1 cup whole wheat flour
1-1/4 cups sugar
1 Tbsp baking powder
1 tsp baking powder
1 tsp baking soda
2 cups fresh cranberries, chopped
1 cup walnuts, coarsely chopped
2 Tbsp orange peel, grated
1/2 cup frozen egg substitute, thawed or 4 large egg whites
1-1/4 cups skim milk
1/3 cup vegetable oil
Wax paper
Directions
Preheat oven to 350F degrees.
Mix flours, sugar, baking powder and baking soda in a large bowl with a fork. Stir in cranberries, walnuts and orange peel. Set aside.
Beat egg substitute, milk and oil in a small bowl with fork. Stir egg mixture into flour mixture just until flour is moistened. Spoon batter into 2 wax paper-lined loaf pans (9x5x3-inches) or 4 small, wax paper-lined loaf pans. Bake 60 to 65 minutes for large loaves and 45-50 minutes for small loaves, or until toothpick inserted in center comes out clean. Cool bread in pans on wire racks for 10 minutes; remove bread from pans and cool completely.
Nutritional Information Per Serving: Calories: 97; Fat: 3.8 g; Sodium: 66 mg; Carbohydrates: 15 g
Diabetic Exchanges: 1 Bread/Starch; 1-1/2 Fat
BEEF TERIYAKI
Recipe Yield: Servings: 5
View this online here.
Ingredients
1 pound beef boneless sirloin steak
1/4 cup soy sauce
1/4 cup dry sherry, white wine or chicken broth
1 tablespoon vegetable oil
2 teaspoons chopped gingerroot or 1/2 teaspoon ground ginger
1 teaspoon sugar (or sugar substitute)
1 clove garlic, chopped
Directions
Trim fat from beef steak; cut beef into 3/4-inch cubes. Place beef in glass or plastic bowl. Mix remaining ingredients; pour over beef. Cover and refrigerate, stirring occasionally, at least 1 hour.
Thread 6 beef cubes on each of 5 skewers; brush with marinade. Set oven control to broil. Broil kabobs with tops about 4 inches from heat 5 to 6 minutes; turn. Brush with marinade; broil until done, 5 to 6 minutes longer.
Nutritional Information Per Serving: Calories: 100; Fat: 3 g; Sodium: 200 mg; Cholesterol: 45 mg; Protein: 17 g
Carbohydrates: 1 grams
Diabetic Exchanges: 2-1/2 Low-Fat Meat
CHEWY PINEAPPLE PECAN SQUARES
Recipe Yield: Servings: 24 Squares. Serving Size: 1 square
Source: Cinnamon Hearts Newsletter
View online at https://diabeticgourmet.com/diabetic-recipes/chewy-pineapple-pecan-squares
Ingredients
1 cup unbleached flour
1 cup whole wheat flour
1 cup brown sugar
1/2 cup Imperial, 30% less fat margarine
1/2 cup toasted, chopped pecans
1 tsp ground cinnamon
1 tsp baking soda
1/4 tsp salt
1 egg
1 tsp pure vanilla extract
8 oz. crushed pinapple in juice, drained
1/2 cup nonfat vanilla yogurt
1/4 cup light sour cream
Directions
Stir flours, sugar and margarine together until mixture is finely crumbled. Stir in nuts.
Press 2 cups of flour mixture onto bottom of 13x9-inch pan which has been sprayed with vegetable coating.
Stir cinnamon, baking soda and salt into remaining flour mixture. Beat in egg, vanilla, light sour cream and vanilla yogurt until blended. Stir in pineapple.
Pour batter evenly over pressed flour mixture in pan. Bake at 350F for 40 minutes or until batter pulls away from sides of pan. Cool slightly before cutting.
Nutritional Information Per Serving: Calories: 164; Fat: 4 g; Sodium: 133 mg; Cholesterol: 6 mg;Protein: 2 g; Carbohydrates: 31 g
Diabetic Exchanges: 1 Bread/Starch; 1 Fat
Wednesday, January 30, 2019
Where's the Beef?
Where's the beef?
Well, for starters, it's here in today's post. Today's offerings include Tex-Mex Beef and Rice Casserole, two meatloaf recipes, and Layered Fiesta Casserole. Enjoy!
SPICY CHILI TRINITY
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 15 minutes; Active Time: 15 minutes
To view this recipe online, click here.
Ingredients
1 lb lean ground beef, 7% fat
1 lb hot Italian sausage
3 links smoked sausage (7–10 oz)
1 (8-oz) package prediced yellow onions
1 tablespoon roasted minced garlic
1 (1.25-oz) package chili seasoning
1 jar chunky pasta sauce (20–24 oz)
1 (15-oz) can black beans, undrained
1 cup fire-roasted corn
Directions
Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Mix beef and Italian sausage until blended. Chop smoked sausage coarsely.
Add beef mixture to pan; cook 5–6 minutes, stirring to crumble meat, and until no pink remains. Drain and discard grease from beef mixture.
Place cooked beef mixture into slow cooker. Add chopped sausage, onions, garlic, seasoning, pasta sauce, beans, and corn. Cover and cook on HIGH for 2 1/2–3 hours (or LOW for 3–4 hours), or until thick and beef is 160°F. Serve with favorite chili toppings.
SOUTHWEST MEATLOAF
Recipe Yield: Makes 6 to 8 servings
Source: TBC
View this online at https://diabeticgourmet.com/diabetic-recipes/southwest-meatloaf.
Ingredients
2 pounds ground beef (95% lean)
1 cup soft bread crumbs
3/4 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup frozen corn, thawed
1/2 cup milk
1 egg
1 large clove garlic, minced
2 teaspoons salt
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup thick and chunky salsa
Directions
Heat oven to 350F. Combine all ingredients in large bowl except salsa, mixing lightly but thoroughly.
Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1 hour,15 minutes to 1 hour, 20 minutes, until internal temperature reaches 160F.
Let stand 10 minutes. Top with salsa; cut into slices.
Nutritional Information Per Serving: Calories: 280; Fat: 9 g; Saturated Fat: 4 g; Fiber: 1.8 g; Sodium: 313 mg; Cholesterol: 120 mg; Protein: 34 g; Carbohydrates: 12 g
CROCKPOT LASAGNA
This is from mydailymoment.com, and begins, “Most people don't associate lasagna and healthy eating together, but that's exactly what you get with this dynamic dish. A meat and cheese lover's dream, use your noodle and enjoy this slow-cooked staple that's sure to become your go-to dish when you have a hankering for something Italian.”
For 8 people. Ready in 4 1/4 hours.
To view this online, click here.
Ingredients
1 pound(s) lean ground beef
1 onion, chopped
2 garlic cloves, smashed
3 1/2 cup(s) tomato sauce
3/4 cup(s) tomato paste
1 1/2 teaspoon(s) salt
1 teaspoon(s) dried oregano
1 1/2 cup(s) cottage cheese
1/2 cup(s) grated Parmesan cheese
12 ounce(s) lasagna pasta, uncooked
16 ounce(s) shredded mozzarella cheese
Directions
Brown ground beef, onion and garlic in fry pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours.
LAYERED FIESTA CASSEROLE
This is from Kraft, and begins, “Say hola to your new favorite Mexican-inspired fiesta casserole. This Layered Fiesta Casserole has ground beef, salsa, tortillas & melted cheddar cheese.”
Prep Time: 25 min.; Total Time: 55 min.; Servings: 6 servings
To view this online, click here.
Ingredients
1 lb. extra-lean ground beef
1 each green and red pepper, chopped
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (10 oz.) frozen corn
12 gluten-free corn tortillas (6 inch)
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
Directions
Heat oven to 375°F.
Brown meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn.
Spread 1 cup meat mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover.
Bake 25 to 30 min. or until heated through. Top with remaining cheese; let stand, uncovered, 5 min. or until melted.
TEX-MEX BEEF & RICE CASSEROLE
This is from Kraft, and begins, “Serve a deliciously flavorful rice casserole dish at dinnertime tonight! The whole family will love trying this cheesy Tex-Mex Beef & Rice Casserole.”
Prep Time: 20 min.; Total Time: 50 min.; Servings: 8 servings, about 1-1/4 cups each
To view this online, click here.
Ingredients
1 lb. extra-lean ground beef
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 pkt. (1 oz.) TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
1 can (14 oz.) fire-roasted diced tomatoes, undrained
1 can (11 oz.) corn with red and green bell peppers, undrained
1/2 cup chopped onions
3 cups cooked long-grain white rice
1 cup KRAFT Mozzarella & Cheddar Cheese Expertly Paired for Mac ‘n Cheese & Casseroles, divided
1 cup crushed tortilla chips
3 Tbsp. chopped fresh cilantro
Directions
Heat oven to 350ºF.
Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; mix well.
Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese; cover.
Bake 30 min. or until heated through. Top with crushed chips and cilantro.
MEATLOAF
This comes from Ree Drummond of the Food Network show The Pioneer Woman.
Level: Easy; Prep Time: 15 minutes; Inactive Time: 10 minutes; Cook Time: 1 hour 10 minutes; Total Time: 1 hour 35 minutes; Yield: 8 servings.
To view this online, click here.
Ingredients
Meatloaf:
1 cup milk
6 bread slices
2 pounds ground beef
1 cup grated Parmesan
1 teaspoon salt
Freshly ground black pepper
1/4 teaspoon seasoned salt, such as Lawry's
1/4 to 1/2 cup minced flat-leaf parsley
4 eggs, beaten
8 to 12 thin bacon slices
Tomato Sauce:
1/2 cup ketchup
6 tablespoons brown sugar
1 teaspoon dry mustard
Dash or 2 hot sauce (more if you like)
Dash or 2 Worcestershire sauce
Directions
For the meatloaf: Preheat the oven to 350 degrees F.
Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.
Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.
Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.
Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.
Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.
Serve with the remaining tomato sauce on the side as a dipping sauce.
Well, for starters, it's here in today's post. Today's offerings include Tex-Mex Beef and Rice Casserole, two meatloaf recipes, and Layered Fiesta Casserole. Enjoy!
SPICY CHILI TRINITY
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 15 minutes; Active Time: 15 minutes
To view this recipe online, click here.
Ingredients
1 lb lean ground beef, 7% fat
1 lb hot Italian sausage
3 links smoked sausage (7–10 oz)
1 (8-oz) package prediced yellow onions
1 tablespoon roasted minced garlic
1 (1.25-oz) package chili seasoning
1 jar chunky pasta sauce (20–24 oz)
1 (15-oz) can black beans, undrained
1 cup fire-roasted corn
Directions
Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Mix beef and Italian sausage until blended. Chop smoked sausage coarsely.
Add beef mixture to pan; cook 5–6 minutes, stirring to crumble meat, and until no pink remains. Drain and discard grease from beef mixture.
Place cooked beef mixture into slow cooker. Add chopped sausage, onions, garlic, seasoning, pasta sauce, beans, and corn. Cover and cook on HIGH for 2 1/2–3 hours (or LOW for 3–4 hours), or until thick and beef is 160°F. Serve with favorite chili toppings.
SOUTHWEST MEATLOAF
Recipe Yield: Makes 6 to 8 servings
Source: TBC
View this online at https://diabeticgourmet.com/diabetic-recipes/southwest-meatloaf.
Ingredients
2 pounds ground beef (95% lean)
1 cup soft bread crumbs
3/4 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup frozen corn, thawed
1/2 cup milk
1 egg
1 large clove garlic, minced
2 teaspoons salt
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup thick and chunky salsa
Directions
Heat oven to 350F. Combine all ingredients in large bowl except salsa, mixing lightly but thoroughly.
Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1 hour,15 minutes to 1 hour, 20 minutes, until internal temperature reaches 160F.
Let stand 10 minutes. Top with salsa; cut into slices.
Nutritional Information Per Serving: Calories: 280; Fat: 9 g; Saturated Fat: 4 g; Fiber: 1.8 g; Sodium: 313 mg; Cholesterol: 120 mg; Protein: 34 g; Carbohydrates: 12 g
CROCKPOT LASAGNA
This is from mydailymoment.com, and begins, “Most people don't associate lasagna and healthy eating together, but that's exactly what you get with this dynamic dish. A meat and cheese lover's dream, use your noodle and enjoy this slow-cooked staple that's sure to become your go-to dish when you have a hankering for something Italian.”
For 8 people. Ready in 4 1/4 hours.
To view this online, click here.
Ingredients
1 pound(s) lean ground beef
1 onion, chopped
2 garlic cloves, smashed
3 1/2 cup(s) tomato sauce
3/4 cup(s) tomato paste
1 1/2 teaspoon(s) salt
1 teaspoon(s) dried oregano
1 1/2 cup(s) cottage cheese
1/2 cup(s) grated Parmesan cheese
12 ounce(s) lasagna pasta, uncooked
16 ounce(s) shredded mozzarella cheese
Directions
Brown ground beef, onion and garlic in fry pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours.
LAYERED FIESTA CASSEROLE
This is from Kraft, and begins, “Say hola to your new favorite Mexican-inspired fiesta casserole. This Layered Fiesta Casserole has ground beef, salsa, tortillas & melted cheddar cheese.”
Prep Time: 25 min.; Total Time: 55 min.; Servings: 6 servings
To view this online, click here.
Ingredients
1 lb. extra-lean ground beef
1 each green and red pepper, chopped
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (10 oz.) frozen corn
12 gluten-free corn tortillas (6 inch)
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
Directions
Heat oven to 375°F.
Brown meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn.
Spread 1 cup meat mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover.
Bake 25 to 30 min. or until heated through. Top with remaining cheese; let stand, uncovered, 5 min. or until melted.
TEX-MEX BEEF & RICE CASSEROLE
This is from Kraft, and begins, “Serve a deliciously flavorful rice casserole dish at dinnertime tonight! The whole family will love trying this cheesy Tex-Mex Beef & Rice Casserole.”
Prep Time: 20 min.; Total Time: 50 min.; Servings: 8 servings, about 1-1/4 cups each
To view this online, click here.
Ingredients
1 lb. extra-lean ground beef
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 pkt. (1 oz.) TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
1 can (14 oz.) fire-roasted diced tomatoes, undrained
1 can (11 oz.) corn with red and green bell peppers, undrained
1/2 cup chopped onions
3 cups cooked long-grain white rice
1 cup KRAFT Mozzarella & Cheddar Cheese Expertly Paired for Mac ‘n Cheese & Casseroles, divided
1 cup crushed tortilla chips
3 Tbsp. chopped fresh cilantro
Directions
Heat oven to 350ºF.
Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; mix well.
Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese; cover.
Bake 30 min. or until heated through. Top with crushed chips and cilantro.
MEATLOAF
This comes from Ree Drummond of the Food Network show The Pioneer Woman.
Level: Easy; Prep Time: 15 minutes; Inactive Time: 10 minutes; Cook Time: 1 hour 10 minutes; Total Time: 1 hour 35 minutes; Yield: 8 servings.
To view this online, click here.
Ingredients
Meatloaf:
1 cup milk
6 bread slices
2 pounds ground beef
1 cup grated Parmesan
1 teaspoon salt
Freshly ground black pepper
1/4 teaspoon seasoned salt, such as Lawry's
1/4 to 1/2 cup minced flat-leaf parsley
4 eggs, beaten
8 to 12 thin bacon slices
Tomato Sauce:
1/2 cup ketchup
6 tablespoons brown sugar
1 teaspoon dry mustard
Dash or 2 hot sauce (more if you like)
Dash or 2 Worcestershire sauce
Directions
For the meatloaf: Preheat the oven to 350 degrees F.
Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.
Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.
Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.
Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.
Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.
Serve with the remaining tomato sauce on the side as a dipping sauce.
Tuesday, January 29, 2019
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Spicy Chili Trinity and Nutella Mug Cake. Enjoy!
CHICKEN BALSAMICO
This comes from FamilyTime, and begins, “Yes you can make a gourmet-style dish in just 30 minutes! It's as simple as this skillet chicken dish, served in a creamy balsamic sauce with olives, sun-dried tomatoes and feta cheese...yum!”
Serves: 4 servings; Prep Time: 10 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 tablespoon olive oil
4 skinless, boneless chicken breast half (about 1 pound)
1 clove garlic, minced
3 tablespoons balsamic vinegar
3/4 cup water
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup diced plum tomato or 1/2 cup thinly sliced sun-dried tomatoes
1/2 cup sliced pitted kalamata olive
1/2 teaspoon dried oregano leaves, crushed
1/4 cup crumbled feta cheese
Hot cooked orzo pasta
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.
INA GARTEN'S MAPLE-ROASTED CARROT SALAD
Recipe from ‘Cooking for Jeffrey,’ by Ina Garten
To view this online, click here.
Yield: 4 to 6 servings; Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes
Ingredients
2 pounds carrots, preferably with leafy tops
Good olive oil
Kosher salt and freshly ground black pepper
1/4 cup pure Grade A maple syrup
2/3 cup dried cranberries
2/3 cup freshly squeezed orange juice (2 oranges)
3 tablespoons sherry wine vinegar
2 garlic cloves, grated on a Microplane
6 ounces baby arugula
6 ounces goat cheese, such as Montrachet, medium-diced
2/3 cup roasted, salted Marcona almonds
Directions
Preheat the oven to 425 degrees.
Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with ¼ cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes. In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.
SPICY CHILI TRINITY
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 15 minutes; Active Time: 15 minutes
To view this recipe online, click here.
Ingredients
1 lb lean ground beef, 7% fat
1 lb hot Italian sausage
3 links smoked sausage (7–10 oz)
1 (8-oz) package prediced yellow onions
1 tablespoon roasted minced garlic
1 (1.25-oz) package chili seasoning
1 jar chunky pasta sauce (20–24 oz)
1 (15-oz) can black beans, undrained
1 cup fire-roasted corn
Directions
Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Mix beef and Italian sausage until blended. Chop smoked sausage coarsely.
Add beef mixture to pan; cook 5–6 minutes, stirring to crumble meat, and until no pink remains. Drain and discard grease from beef mixture.
Place cooked beef mixture into slow cooker. Add chopped sausage, onions, garlic, seasoning, pasta sauce, beans, and corn. Cover and cook on HIGH for 2 1/2–3 hours (or LOW for 3–4 hours), or until thick and beef is 160°F. Serve with favorite chili toppings.
WINTER SQUASH AND WILD MUSHROOM CURRY
This is from The New York Times cooking e-newsletter, and begins, “This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It's also vegan, and perfect for a fall evening. Use a mixture of cultivated mushrooms; they come in all shapes and sizes. Look for royal trumpets, a large, meaty type of oyster mushroom; shiitakes, and small portobellos. Use some wild mushrooms too, if you can, like golden chanterelles, lobster or hen of the woods. You can make this as spicy as you wish, but be sure to include some cayenne and green chile, to complement and play off the creamy coconut milk sauce. Serve with basmati rice, rice noodles or mashed potatoes.”
Yield: 4 to 6 servings; Time: 30 minutes.
This was featured in “A Warming Curry for Fall”, and can be viewed online here.
Ingredients
3 tablespoons vegetable oil
10 ounces butternut or other winter squash, peeled and diced in 1/2-inch cubes
Salt and freshly ground black pepper
1 or 2 small whole green chiles, such as jalapeño or serrano
3 medium shallots or 1 small onion, finely diced
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
Handful of fresh or frozen curry leaves, optional
2 garlic cloves, minced
1 teaspoon ground coriander
Pinch of cayenne
1/2 teaspoon turmeric
1 pound mushrooms, preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick
3/4 cup coconut milk
2 tablespoons lime juice
Cilantro sprigs, for garnish
Preparation
In a wide skillet, heat oil over medium-high heat. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
Cut a lengthwise slit in each chile to open it, but leave whole. (This allows the heat and flavor of the chile to release into the sauce without making it too spicy.)
Add shallots to skillet, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
Add mushrooms to pan, season with salt and toss to coat. Continue to cook, stirring, until mushrooms begin to soften, about 5 minutes.
Return squash cubes to pan, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.
Just before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro leaves.
DOUBLE APPLE PIE
This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “This recipe is a keeper. Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust. Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)”
Yield: 8 servings; Time: 2 1/2 hours, plus at least 3 1/2 hours' chilling and cooling.
This was featured in The United States Of Thanksgiving and can viewed online here.
Ingredients
For the Crust
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
2 1/2 sticks/20 tablespoons unsalted butter, chilled and cubed
4 tablespoons vodka (optional)
1/4 to 1/2 cup ice water
For the Filling
3 pounds apples, peeled, cored and thinly sliced crosswise (1/8-inch)
1/2 cup granulated sugar, more as needed
2 tablespoons dark brown sugar
2 tablespoons quick-cooking tapioca
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg
Pinch ground cloves
1 1/2 tablespoons lemon juice
3 tablespoons apple butter
Heavy cream or milk, as needed
Whipped cream, sour cream or crème fraîche, for serving
Preparation
Make the crust: In a food processor, pulse together flour and 1/2 teaspoon salt. Add butter and pulse until mixture forms 3/4-inch pieces. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water). Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.
On a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
While dough chills, heat oven to 400 degrees. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide. Arrange strips over the filling in a lattice pattern. Brush top of crust with heavy cream or milk. Sprinkle with granulated sugar.
Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream, sour cream or crème fraîche.
NUTELLA MUG CAKE
This easy yumminess is from TheSpruceEats, and begins, “This gloriously simple mug cake recipe puts you just 60 seconds away from a super indulgent dessert for Nutella lovers looking to satisfy a craving in a hurry. With ingredients you probably already have on hand, this is a perfect sweet treat for one.”
Total Time: 7 minutes; Prep: 5 minutes; Cook Time: 2 minutes; Yield: 1 Serving.
To view this yumminess online, click here.
Ingredients
1/4 cup whole milk (can also use 2 percent)
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 cup Nutella
Directions
Gather the ingredients.
Add milk, flour, and baking powder in a 12-ounce microwave-safe mug. Whisk until smooth.
Add the Nutella and stir until the batter has no lumps.
Microwave on high for about 45 to 60 seconds.
Continue microwaving slowly in 15-second intervals. Microwaves vary but what you’re looking for is to see the cake look set and dry, the edges will pull away from the side of the mug and the cake will feel springy and fluffy to the touch. It will probably take an additional 30 to 60 seconds in total.
For best results, serve immediately.
CHICKEN BALSAMICO
This comes from FamilyTime, and begins, “Yes you can make a gourmet-style dish in just 30 minutes! It's as simple as this skillet chicken dish, served in a creamy balsamic sauce with olives, sun-dried tomatoes and feta cheese...yum!”
Serves: 4 servings; Prep Time: 10 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 tablespoon olive oil
4 skinless, boneless chicken breast half (about 1 pound)
1 clove garlic, minced
3 tablespoons balsamic vinegar
3/4 cup water
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup diced plum tomato or 1/2 cup thinly sliced sun-dried tomatoes
1/2 cup sliced pitted kalamata olive
1/2 teaspoon dried oregano leaves, crushed
1/4 cup crumbled feta cheese
Hot cooked orzo pasta
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.
INA GARTEN'S MAPLE-ROASTED CARROT SALAD
Recipe from ‘Cooking for Jeffrey,’ by Ina Garten
To view this online, click here.
Yield: 4 to 6 servings; Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes
Ingredients
2 pounds carrots, preferably with leafy tops
Good olive oil
Kosher salt and freshly ground black pepper
1/4 cup pure Grade A maple syrup
2/3 cup dried cranberries
2/3 cup freshly squeezed orange juice (2 oranges)
3 tablespoons sherry wine vinegar
2 garlic cloves, grated on a Microplane
6 ounces baby arugula
6 ounces goat cheese, such as Montrachet, medium-diced
2/3 cup roasted, salted Marcona almonds
Directions
Preheat the oven to 425 degrees.
Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with ¼ cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes. In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.
SPICY CHILI TRINITY
This recipe comes from Publix.
Servings: 8; Total Time: 3 hours, 15 minutes; Active Time: 15 minutes
To view this recipe online, click here.
Ingredients
1 lb lean ground beef, 7% fat
1 lb hot Italian sausage
3 links smoked sausage (7–10 oz)
1 (8-oz) package prediced yellow onions
1 tablespoon roasted minced garlic
1 (1.25-oz) package chili seasoning
1 jar chunky pasta sauce (20–24 oz)
1 (15-oz) can black beans, undrained
1 cup fire-roasted corn
Directions
Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Mix beef and Italian sausage until blended. Chop smoked sausage coarsely.
Add beef mixture to pan; cook 5–6 minutes, stirring to crumble meat, and until no pink remains. Drain and discard grease from beef mixture.
Place cooked beef mixture into slow cooker. Add chopped sausage, onions, garlic, seasoning, pasta sauce, beans, and corn. Cover and cook on HIGH for 2 1/2–3 hours (or LOW for 3–4 hours), or until thick and beef is 160°F. Serve with favorite chili toppings.
WINTER SQUASH AND WILD MUSHROOM CURRY
This is from The New York Times cooking e-newsletter, and begins, “This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It's also vegan, and perfect for a fall evening. Use a mixture of cultivated mushrooms; they come in all shapes and sizes. Look for royal trumpets, a large, meaty type of oyster mushroom; shiitakes, and small portobellos. Use some wild mushrooms too, if you can, like golden chanterelles, lobster or hen of the woods. You can make this as spicy as you wish, but be sure to include some cayenne and green chile, to complement and play off the creamy coconut milk sauce. Serve with basmati rice, rice noodles or mashed potatoes.”
Yield: 4 to 6 servings; Time: 30 minutes.
This was featured in “A Warming Curry for Fall”, and can be viewed online here.
Ingredients
3 tablespoons vegetable oil
10 ounces butternut or other winter squash, peeled and diced in 1/2-inch cubes
Salt and freshly ground black pepper
1 or 2 small whole green chiles, such as jalapeño or serrano
3 medium shallots or 1 small onion, finely diced
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
Handful of fresh or frozen curry leaves, optional
2 garlic cloves, minced
1 teaspoon ground coriander
Pinch of cayenne
1/2 teaspoon turmeric
1 pound mushrooms, preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick
3/4 cup coconut milk
2 tablespoons lime juice
Cilantro sprigs, for garnish
Preparation
In a wide skillet, heat oil over medium-high heat. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
Cut a lengthwise slit in each chile to open it, but leave whole. (This allows the heat and flavor of the chile to release into the sauce without making it too spicy.)
Add shallots to skillet, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
Add mushrooms to pan, season with salt and toss to coat. Continue to cook, stirring, until mushrooms begin to soften, about 5 minutes.
Return squash cubes to pan, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.
Just before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro leaves.
DOUBLE APPLE PIE
This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “This recipe is a keeper. Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust. Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)”
Yield: 8 servings; Time: 2 1/2 hours, plus at least 3 1/2 hours' chilling and cooling.
This was featured in The United States Of Thanksgiving and can viewed online here.
Ingredients
For the Crust
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
2 1/2 sticks/20 tablespoons unsalted butter, chilled and cubed
4 tablespoons vodka (optional)
1/4 to 1/2 cup ice water
For the Filling
3 pounds apples, peeled, cored and thinly sliced crosswise (1/8-inch)
1/2 cup granulated sugar, more as needed
2 tablespoons dark brown sugar
2 tablespoons quick-cooking tapioca
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg
Pinch ground cloves
1 1/2 tablespoons lemon juice
3 tablespoons apple butter
Heavy cream or milk, as needed
Whipped cream, sour cream or crème fraîche, for serving
Preparation
Make the crust: In a food processor, pulse together flour and 1/2 teaspoon salt. Add butter and pulse until mixture forms 3/4-inch pieces. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water). Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.
On a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
While dough chills, heat oven to 400 degrees. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide. Arrange strips over the filling in a lattice pattern. Brush top of crust with heavy cream or milk. Sprinkle with granulated sugar.
Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream, sour cream or crème fraîche.
NUTELLA MUG CAKE
This easy yumminess is from TheSpruceEats, and begins, “This gloriously simple mug cake recipe puts you just 60 seconds away from a super indulgent dessert for Nutella lovers looking to satisfy a craving in a hurry. With ingredients you probably already have on hand, this is a perfect sweet treat for one.”
Total Time: 7 minutes; Prep: 5 minutes; Cook Time: 2 minutes; Yield: 1 Serving.
To view this yumminess online, click here.
Ingredients
1/4 cup whole milk (can also use 2 percent)
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 cup Nutella
Directions
Gather the ingredients.
Add milk, flour, and baking powder in a 12-ounce microwave-safe mug. Whisk until smooth.
Add the Nutella and stir until the batter has no lumps.
Microwave on high for about 45 to 60 seconds.
Continue microwaving slowly in 15-second intervals. Microwaves vary but what you’re looking for is to see the cake look set and dry, the edges will pull away from the side of the mug and the cake will feel springy and fluffy to the touch. It will probably take an additional 30 to 60 seconds in total.
For best results, serve immediately.
Taco Tuesday
It's time for another Taco Tuesday. Today's yummy offerings include Chicken Tacos with Chipotle and Chicken-Watermelon Tacos. Enjoy!
AVOCADO TACOS
This comes from Jeff Gordinier in The New York Times cooking e-newsletter. The recipe begins, “Most top chefs will tell you the same thing: When they finally escape from the elaborate labors they oversee in the kitchen, they crave late-night street food that’s poetically simple and satisfying: hot dogs, fried rice, a bowl of noodles. For Enrique Olvera, the chef at Cosme in New York and Pujol in Mexico City, that hand-to-mouth haiku can be found in avocado tacos, which he scarfs down around the clock. They serve as both ‘a comfort,’ he said, and ‘a cultural expression.’ In its most basic form, an avocado taco is like a two-bite couplet in praise of Mexican ingredients: a chewy corn tortilla enclosing creamy slices of the-butter-that-grows-on-trees. Spare additions elevate that avocado: a pinch of salt, a spray of lime juice, a sprinkle of chopped onions and cilantro. But the chef takes elevation one step further with a salsa made of pasilla chiles and tomatillos.”
Yield: 12 tacos; Time: 45 minutes.
This recipe was featured in “Scouting the Scene” and can be viewed online here.
Ingredients
4 pasilla chiles
1/2 teaspoon coarse sea salt
2 garlic cloves
10 tomatillos, boiled in salted water for 15 minutes or until soft
3 avocados, sliced thin
12 corn tortillas
3/4 cup white onion, finely diced
1/2 cup chopped cilantro
Preparation
Make the salsa: Snap the stems off the chiles and remove the seeds. Using tongs, carefully hold the chiles over a medium flame to char on all sides. Transfer chiles to a food processor, add the salt and process into a powder. Add the garlic and tomatillos and purée until smooth. (This makes 1 pint salsa, more than needed; refrigerate the rest in an airtight container for up to 2 weeks.)
To serve, place 3 or 4 slices of avocado on each tortilla and top with salsa, onion and cilantro.
CLASSIC CARNE ASADA
I found this, along with five other taco recipes, on the Runner’s World website (posted on June 26, 2018), though it’s originally from the Prevention test kitchen.
This one begins, “Swap that taco kit for a traditional take that uses soft tortillas instead of fried shells, homemade salsa in place of the bottled kind, and cilantro and lime juice rather than sour cream.”
Serves: 4; Prep Time: 10 minutes; Total Time: 25 minutes
This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.
Ingredients
1 lb skirt steak, trimmed
1 large ripe tomato, finely chopped
1/2 avocado, diced
1/2 small red onion, finely chopped
3 Tbsp finely chopped cilantro
1 small jalapeno, seeded and minced
1 clove garlic, minced Juice of 1 lime + wedges for serving
8 corn tortillas, warmed
Directions
Season steak with salt and pepper and let sit at room temperature while heating grill or grill pan to medium-high.
Toss together tomato, avocado, onion, cilantro, jalapeno, garlic, lime juice, and a pinch of salt in medium bowl.
Grill steak, flipping once, until medium-rare, about 8 minutes. Let rest 5 minutes while grilling tortillas to warm. Cut steak into 3 to 4 inch sections and slice thinly against grain.
Assemble tacos with steak and salsa. Serve with lime wedges.
Per serving: 314 calories, 27 g protein, 22 g carb, 5 g fiber, 4 g sugars (0 g added sugars), 13 g fat, 4 g sat fat, 74 mg cholesterol, 321 mg sodium
EASY GREEN CHILE CHICKEN TACOS
This taco recipe is from Kaleigh McMordie, MCN, RDN, who not only posts recipes on VeryWell Fit, but has her own food site, called Lively Table.
For this recipe, Kaleigh wrote, “Instead of making the same old tacos this week, why not change things up with delicious and healthy green chile chicken tacos?
“This chicken taco recipe is super easy to make. Just boil the chicken in a bit of broth, shred, and add diced green chiles. It's a simple nutritious meal that the whole family will love.
“Corn tortillas are naturally whole grain, so they make a great choice for these tacos. Top with a bit of shredded red cabbage, creamy avocado, and fresh cilantro to make a weeknight meal.”
Total Time: 35 minutes; Prep Time: 5 minutes; CookTime: 30 minutes; Servings: 4 (2 tacos each)
To view this online, click here.
Ingredients
1 (8-ounce) boneless, skinless chicken breast
2 cloves garlic
1 fresh jalapeno
1 cup low sodium chicken broth
Water
1 can (7-ounce) diced green chiles
8 warm corn tortillas
1 small avocado, sliced
1 cup red cabbage, shredded
Fresh cilantro, to taste
Preparation
In a medium saucepan, add chicken, garlic, jalapeno, and broth. Add water to cover the chicken. Cover and simmer over medium-low heat until chicken is cooked through, about 20 minutes. Remove chicken and shred using two forks. Discard garlic and jalapeno, reserving cooking liquid.
In a skillet, add green chiles and shredded chicken. Cook over low heat, stirring until warmed through and sauce is thickened. Add reserved cooking liquid as needed to keep the chicken moist.
Serve with warmed corn tortillas, avocado, cabbage, and cilantro.
Ingredient Variations and Substitutions
Use any type of tortilla that you like. Look for whole grain options, if possible.
You can also leave out the tortillas and serve the chicken on top of lettuce to make a taco salad or with brown rice and beans to make taco bowls.
Canned green chiles are usually found in the Mexican food aisle at the grocery store. They come in two varieties, spicy and mild. Choose the kind that best suits your taste.
Cooking and Serving Tips
Serve tacos with a side of low-sodium canned black beans for a quick and easy meal.
Add any toppings you like, such as your favorite salsa, tomatoes, or a dollop of plain Greek yogurt.
CHICKEN-WATERMELON TACOS
This yumminess is from the Food Network Kitchen.
Total: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
4 tomatillos, husked and rinsed
1 large jalapeno pepper
1 small red onion (1/2 cut into large chunks, 1/2 thinly sliced)
2 tablespoons extra-virgin olive oil
3 cups shredded rotisserie chicken (skin removed)
Juice of 2 limes, plus wedges for serving
Kosher salt
2 cups chopped watermelon
1 1/2 cups fresh cilantro
3/4 cup crumbled Cotija cheese (about 3 ounces)
Freshly ground pepper
12 corn tortillas
1 avocado, chopped
Directions
Heat a large cast-iron skillet over high heat. Add the tomatillos, jalapeno and red onion chunks. Cook, turning, until blistered, 5 to 6 minutes for the onion and 7 to 8 minutes for the tomatillos and jalapeno. Transfer to a cutting board; cool slightly. Chop the tomatillos and onion; seed and chop the jalapeno.
Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the tomatillos, chopped onions and half of the jalapeno. Cook until the vegetables release their juices, then add the chicken, the juice of 1 lime and 1/2 teaspoon salt. Simmer until warmed through, about 2 minutes. Keep warm over low heat.
Toss the watermelon, 1/2 cup cilantro, the sliced red onion, the remaining jalapeno, juice of 1 lime, 1 tablespoon olive oil and half of the cheese in a bowl. Season with 1/4 teaspoon salt and a few grinds of pepper. Warm the tortillas in a dry skillet.
Add the remaining 1 cup cilantro to the chicken mixture. Divide among the tortillas; top with the watermelon salad, the remaining cheese and the avocado. Serve with lime wedges.
CHIPOTLE SHRIMP TACOS
This is from TasteforLife, and can be viewed online here.
Prep Time: 35 minutes prep time + 1 hour marinate time;Number of Servings: Serves 4 (2 tacos each); Recipe Source: From the Taste for Life test kitchen
Ingredients:
1 clove garlic, minced
1 c thinly sliced red radish
1 c thinly sliced red cabbage
1/2 c apple cider vinegar
1 tsp sugar
1/2 tsp salt
1/2 c plain Greek yogurt or sour cream
1 1/2 Tbsp lime juice
2 Tbsp chopped cilantro
1 Tbsp oil
2 tsp chopped chipotle chile in adobo sauce*
1 tsp ground cumin
1/2 tsp salt
1 lb raw small or medium shrimp, peeled and deveined
8 soft corn taco shells
Diced cucumber, for garnish
Chopped cilantro, for garnish
Directions:
Place garlic, radish, and cabbage in a medium bowl. Add vinegar, sugar, and salt. Stir to combine. Place in fridge for 1 to 2 hours to allow vegetables to marinate.
Combine yogurt, lime juice, and cilantro in a small bowl. Set aside in fridge while making shrimp.
Preheat oven to 300°. To make shrimp, whisk together oil, chipotle chile, cumin, and salt in a large bowl. Add shrimp and toss to coat.
Heat an outdoor grill or stovetop grill pan. Grill shrimp until cooked through, approximately 1 to 3 minutes per side, depending on size of shrimp.
Lay soft corn taco shells directly over oven racks in preheated oven. Carefully, using oven mitts and a fork, and without burning yourself, gently push edges of taco shells toward bottom of oven—encouraging shells to droop over racks. Bake until shells are curved and crisp, about 30 minutes. (For soft taco shells, use shells as is without baking them.)
To assemble tacos, place some pickled radish and cabbage on bottom of a shell. Add shrimp. Garnish with yogurt sauce, cucumbers, and cilantro.
Notes:
A chipotle chile is a smoked and dried jalapeno. You can find them canned in adobo sauce in the Mexican or International foods aisle of most supermarkets.
CHICKEN TACOS WITH CHIPOTLE
This comes from David Tanis in The New York Times cooking e-newsletter. He wrote, “For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.”
Yield: 4 servings; Time: 1 hour.
This was featured in “Chichen Tacos Let You Think Fast” and can be viewed online here.
Ingredients
For the Tacos:
4 large bone-in chicken thighs, about 1 1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
For Garnish:
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges
Preparation
Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
AVOCADO TACOS
This comes from Jeff Gordinier in The New York Times cooking e-newsletter. The recipe begins, “Most top chefs will tell you the same thing: When they finally escape from the elaborate labors they oversee in the kitchen, they crave late-night street food that’s poetically simple and satisfying: hot dogs, fried rice, a bowl of noodles. For Enrique Olvera, the chef at Cosme in New York and Pujol in Mexico City, that hand-to-mouth haiku can be found in avocado tacos, which he scarfs down around the clock. They serve as both ‘a comfort,’ he said, and ‘a cultural expression.’ In its most basic form, an avocado taco is like a two-bite couplet in praise of Mexican ingredients: a chewy corn tortilla enclosing creamy slices of the-butter-that-grows-on-trees. Spare additions elevate that avocado: a pinch of salt, a spray of lime juice, a sprinkle of chopped onions and cilantro. But the chef takes elevation one step further with a salsa made of pasilla chiles and tomatillos.”
Yield: 12 tacos; Time: 45 minutes.
This recipe was featured in “Scouting the Scene” and can be viewed online here.
Ingredients
4 pasilla chiles
1/2 teaspoon coarse sea salt
2 garlic cloves
10 tomatillos, boiled in salted water for 15 minutes or until soft
3 avocados, sliced thin
12 corn tortillas
3/4 cup white onion, finely diced
1/2 cup chopped cilantro
Preparation
Make the salsa: Snap the stems off the chiles and remove the seeds. Using tongs, carefully hold the chiles over a medium flame to char on all sides. Transfer chiles to a food processor, add the salt and process into a powder. Add the garlic and tomatillos and purée until smooth. (This makes 1 pint salsa, more than needed; refrigerate the rest in an airtight container for up to 2 weeks.)
To serve, place 3 or 4 slices of avocado on each tortilla and top with salsa, onion and cilantro.
CLASSIC CARNE ASADA
I found this, along with five other taco recipes, on the Runner’s World website (posted on June 26, 2018), though it’s originally from the Prevention test kitchen.
This one begins, “Swap that taco kit for a traditional take that uses soft tortillas instead of fried shells, homemade salsa in place of the bottled kind, and cilantro and lime juice rather than sour cream.”
Serves: 4; Prep Time: 10 minutes; Total Time: 25 minutes
This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.
Ingredients
1 lb skirt steak, trimmed
1 large ripe tomato, finely chopped
1/2 avocado, diced
1/2 small red onion, finely chopped
3 Tbsp finely chopped cilantro
1 small jalapeno, seeded and minced
1 clove garlic, minced Juice of 1 lime + wedges for serving
8 corn tortillas, warmed
Directions
Season steak with salt and pepper and let sit at room temperature while heating grill or grill pan to medium-high.
Toss together tomato, avocado, onion, cilantro, jalapeno, garlic, lime juice, and a pinch of salt in medium bowl.
Grill steak, flipping once, until medium-rare, about 8 minutes. Let rest 5 minutes while grilling tortillas to warm. Cut steak into 3 to 4 inch sections and slice thinly against grain.
Assemble tacos with steak and salsa. Serve with lime wedges.
Per serving: 314 calories, 27 g protein, 22 g carb, 5 g fiber, 4 g sugars (0 g added sugars), 13 g fat, 4 g sat fat, 74 mg cholesterol, 321 mg sodium
EASY GREEN CHILE CHICKEN TACOS
This taco recipe is from Kaleigh McMordie, MCN, RDN, who not only posts recipes on VeryWell Fit, but has her own food site, called Lively Table.
For this recipe, Kaleigh wrote, “Instead of making the same old tacos this week, why not change things up with delicious and healthy green chile chicken tacos?
“This chicken taco recipe is super easy to make. Just boil the chicken in a bit of broth, shred, and add diced green chiles. It's a simple nutritious meal that the whole family will love.
“Corn tortillas are naturally whole grain, so they make a great choice for these tacos. Top with a bit of shredded red cabbage, creamy avocado, and fresh cilantro to make a weeknight meal.”
Total Time: 35 minutes; Prep Time: 5 minutes; CookTime: 30 minutes; Servings: 4 (2 tacos each)
To view this online, click here.
Ingredients
1 (8-ounce) boneless, skinless chicken breast
2 cloves garlic
1 fresh jalapeno
1 cup low sodium chicken broth
Water
1 can (7-ounce) diced green chiles
8 warm corn tortillas
1 small avocado, sliced
1 cup red cabbage, shredded
Fresh cilantro, to taste
Preparation
In a medium saucepan, add chicken, garlic, jalapeno, and broth. Add water to cover the chicken. Cover and simmer over medium-low heat until chicken is cooked through, about 20 minutes. Remove chicken and shred using two forks. Discard garlic and jalapeno, reserving cooking liquid.
In a skillet, add green chiles and shredded chicken. Cook over low heat, stirring until warmed through and sauce is thickened. Add reserved cooking liquid as needed to keep the chicken moist.
Serve with warmed corn tortillas, avocado, cabbage, and cilantro.
Ingredient Variations and Substitutions
Use any type of tortilla that you like. Look for whole grain options, if possible.
You can also leave out the tortillas and serve the chicken on top of lettuce to make a taco salad or with brown rice and beans to make taco bowls.
Canned green chiles are usually found in the Mexican food aisle at the grocery store. They come in two varieties, spicy and mild. Choose the kind that best suits your taste.
Cooking and Serving Tips
Serve tacos with a side of low-sodium canned black beans for a quick and easy meal.
Add any toppings you like, such as your favorite salsa, tomatoes, or a dollop of plain Greek yogurt.
CHICKEN-WATERMELON TACOS
This yumminess is from the Food Network Kitchen.
Total: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
4 tomatillos, husked and rinsed
1 large jalapeno pepper
1 small red onion (1/2 cut into large chunks, 1/2 thinly sliced)
2 tablespoons extra-virgin olive oil
3 cups shredded rotisserie chicken (skin removed)
Juice of 2 limes, plus wedges for serving
Kosher salt
2 cups chopped watermelon
1 1/2 cups fresh cilantro
3/4 cup crumbled Cotija cheese (about 3 ounces)
Freshly ground pepper
12 corn tortillas
1 avocado, chopped
Directions
Heat a large cast-iron skillet over high heat. Add the tomatillos, jalapeno and red onion chunks. Cook, turning, until blistered, 5 to 6 minutes for the onion and 7 to 8 minutes for the tomatillos and jalapeno. Transfer to a cutting board; cool slightly. Chop the tomatillos and onion; seed and chop the jalapeno.
Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the tomatillos, chopped onions and half of the jalapeno. Cook until the vegetables release their juices, then add the chicken, the juice of 1 lime and 1/2 teaspoon salt. Simmer until warmed through, about 2 minutes. Keep warm over low heat.
Toss the watermelon, 1/2 cup cilantro, the sliced red onion, the remaining jalapeno, juice of 1 lime, 1 tablespoon olive oil and half of the cheese in a bowl. Season with 1/4 teaspoon salt and a few grinds of pepper. Warm the tortillas in a dry skillet.
Add the remaining 1 cup cilantro to the chicken mixture. Divide among the tortillas; top with the watermelon salad, the remaining cheese and the avocado. Serve with lime wedges.
CHIPOTLE SHRIMP TACOS
This is from TasteforLife, and can be viewed online here.
Prep Time: 35 minutes prep time + 1 hour marinate time;Number of Servings: Serves 4 (2 tacos each); Recipe Source: From the Taste for Life test kitchen
Ingredients:
1 clove garlic, minced
1 c thinly sliced red radish
1 c thinly sliced red cabbage
1/2 c apple cider vinegar
1 tsp sugar
1/2 tsp salt
1/2 c plain Greek yogurt or sour cream
1 1/2 Tbsp lime juice
2 Tbsp chopped cilantro
1 Tbsp oil
2 tsp chopped chipotle chile in adobo sauce*
1 tsp ground cumin
1/2 tsp salt
1 lb raw small or medium shrimp, peeled and deveined
8 soft corn taco shells
Diced cucumber, for garnish
Chopped cilantro, for garnish
Directions:
Place garlic, radish, and cabbage in a medium bowl. Add vinegar, sugar, and salt. Stir to combine. Place in fridge for 1 to 2 hours to allow vegetables to marinate.
Combine yogurt, lime juice, and cilantro in a small bowl. Set aside in fridge while making shrimp.
Preheat oven to 300°. To make shrimp, whisk together oil, chipotle chile, cumin, and salt in a large bowl. Add shrimp and toss to coat.
Heat an outdoor grill or stovetop grill pan. Grill shrimp until cooked through, approximately 1 to 3 minutes per side, depending on size of shrimp.
Lay soft corn taco shells directly over oven racks in preheated oven. Carefully, using oven mitts and a fork, and without burning yourself, gently push edges of taco shells toward bottom of oven—encouraging shells to droop over racks. Bake until shells are curved and crisp, about 30 minutes. (For soft taco shells, use shells as is without baking them.)
To assemble tacos, place some pickled radish and cabbage on bottom of a shell. Add shrimp. Garnish with yogurt sauce, cucumbers, and cilantro.
Notes:
A chipotle chile is a smoked and dried jalapeno. You can find them canned in adobo sauce in the Mexican or International foods aisle of most supermarkets.
CHICKEN TACOS WITH CHIPOTLE
This comes from David Tanis in The New York Times cooking e-newsletter. He wrote, “For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.”
Yield: 4 servings; Time: 1 hour.
This was featured in “Chichen Tacos Let You Think Fast” and can be viewed online here.
Ingredients
For the Tacos:
4 large bone-in chicken thighs, about 1 1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
For Garnish:
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges
Preparation
Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
Monday, January 28, 2019
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's recipes include Meatloaf Magnifico and Chicken Dinner in a Crockpot. Enjoy!
APPLESAUCE PANCAKES
This comes from Betty Crocker, and begins, “Enjoy these delicious pancakes flavored with applesauce and made with Bisquick® mix. Perfect when you want your breakfast to be ready in 15 minutes.”
Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5
To view this online, click here.
Ingredients
2 cups Original Bisquick™ mix
1 cup sweetened applesauce
1/2 cup milk
1 teaspoon ground cinnamon
2 eggs
Directions
In medium bowl, stir all ingredients with wire whisk or fork until blended.
Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
MEATLOAF MAGNIFICO
This is from FamilyTime, and begins, “Double the flavor in this wonderful meatloaf by using some of the bountiful sauce inside and some on top of the final dish.”
Serves: 6 servings; Prep Time: 10 minutes; Cook Time: 75 minutes
View this online here.
Ingredients
1 jar (24 ounces) Prego® Chunky Garden Mushroom Supreme Italian Sauce with Baby Portobello
1 1/2 pounds ground beef
1 medium onion, chopped (about 1/2 cup)
1/2 cup dry bread crumbs
1 egg, beaten
Directions
Mix 1/2 cup of the sauce, beef, onion, bread crumbs and egg thoroughly. Shape firmly into an 8 x 4-inch loaf in a 13 x 9 x 2-inch baking pan.
Bake at 350°F. for 1 hour 15 minutes or until cooked through.
Heat the remaining sauce in a 2-quart saucepan over medium heat. Serve with the meatloaf.
VELVEETA ULTIMATE MACARONI & CHEESE
This comes from Kraft Recipes, and begins, “Cheesy and easy, this homemade stove top macaroni and cheese is a big hit with kids.”
Total Time: 20 Minutes;Prep Time: 5 Minutes; Cook Time: 15 Minutes; Makes 4 servings
View this online here.
Ingredients
2 cups elbow macaroni, uncooked
3/4 lb. (12 oz.) VELVEETA®, cut into 1/2-inch cubes
1/3 cup milk
1/4 tsp. pepper
Directions
Cook macaroni in large saucepan as directed on package; drain well. Return to pan.
Stir in remaining ingredients; cook on low heat until VELVEETA is completely melted and mixture is well blended, stirring frequently.
VEGAN THAI CURRY VEGETABLES
This comes from Elaine Louie in The New York Times cooking e-newsletter. The recipe begins, “Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.”
Yield: 4 servings; Time:1 hour
This was featured in “The Temporary Vegetarian: Vegan Thai Curry Vegetables” and can be viewed online here.
Ingredients
One 13 1/2-ounce can coconut milk (do not shake can)
1/2 cup vegetable stock
4 teaspoons soy sauce
4 teaspoons palm sugar or brown sugar
6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste
1/2 cup diced (1/2 inch) onion
2/3 cup diced (1/2 inch) red bell pepper
2/3 cup diced (1/2 inch) zucchini or other summer squash
2/3 cup diced (1/2 inch) peeled sweet potato
2/3 cup sliced bamboo shoots, rinsed and drained
1 cup green beans, trimmed and cut into 1 1/2 inch lengths
2/3 cup diced (1/2 inch) Asian eggplant
1 lime
8 large basil leaves, cut into thin chiffonade
Preparation
Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.
Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.
CHOCOLATE LOVER'S CHOCOLATE MOUSSE PIE
This recipe is from FamilyTime, and begins, “Chocolate crust with a milk chocolate coating, fluffy chocolate filling, whipped cream and a chocolate drizzle: this pie is not for the faint of heart!”
Serves: 12; Prep. time: 25 minutes; Cooking time: 11 minutes
To view this online, click here.
Ingredients
1 cup graham cracker crumbs
1/3 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa
1/4 cup granulated sugar
1/3 cup butter, melted
2 3/4 cups (16 ounces) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided
2 cups heavy whipping cream, divided
2 teaspoons Powdered sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
Combine graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.
Microwave 2 cups morsels and 3/4 cup cream in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
Beat remaining cream, sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.
Microwave remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie; let stand a few minutes before serving.
CHICKEN DINNER IN A CROCKPOT
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 skinless boneless chicken breasts
2 tsp. dried basil
1/8 tsp. salt and pepper
1 cup diced bell pepper
1 (16oz) can white beans, drained and rinsed
1 (14oz) can tomatoes, undrained
Directions
Place the chicken in a crock-pot: sprinkle with basil and salt and pepper.
Add bell pepper, beans and tomatoes. Cover with the lid; cook on low setting for 8 hours.
Serving size is 1 chicken breast with 1 cup of tomato bean mixture.
APPLESAUCE PANCAKES
This comes from Betty Crocker, and begins, “Enjoy these delicious pancakes flavored with applesauce and made with Bisquick® mix. Perfect when you want your breakfast to be ready in 15 minutes.”
Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5
To view this online, click here.
Ingredients
2 cups Original Bisquick™ mix
1 cup sweetened applesauce
1/2 cup milk
1 teaspoon ground cinnamon
2 eggs
Directions
In medium bowl, stir all ingredients with wire whisk or fork until blended.
Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
MEATLOAF MAGNIFICO
This is from FamilyTime, and begins, “Double the flavor in this wonderful meatloaf by using some of the bountiful sauce inside and some on top of the final dish.”
Serves: 6 servings; Prep Time: 10 minutes; Cook Time: 75 minutes
View this online here.
Ingredients
1 jar (24 ounces) Prego® Chunky Garden Mushroom Supreme Italian Sauce with Baby Portobello
1 1/2 pounds ground beef
1 medium onion, chopped (about 1/2 cup)
1/2 cup dry bread crumbs
1 egg, beaten
Directions
Mix 1/2 cup of the sauce, beef, onion, bread crumbs and egg thoroughly. Shape firmly into an 8 x 4-inch loaf in a 13 x 9 x 2-inch baking pan.
Bake at 350°F. for 1 hour 15 minutes or until cooked through.
Heat the remaining sauce in a 2-quart saucepan over medium heat. Serve with the meatloaf.
VELVEETA ULTIMATE MACARONI & CHEESE
This comes from Kraft Recipes, and begins, “Cheesy and easy, this homemade stove top macaroni and cheese is a big hit with kids.”
Total Time: 20 Minutes;Prep Time: 5 Minutes; Cook Time: 15 Minutes; Makes 4 servings
View this online here.
Ingredients
2 cups elbow macaroni, uncooked
3/4 lb. (12 oz.) VELVEETA®, cut into 1/2-inch cubes
1/3 cup milk
1/4 tsp. pepper
Directions
Cook macaroni in large saucepan as directed on package; drain well. Return to pan.
Stir in remaining ingredients; cook on low heat until VELVEETA is completely melted and mixture is well blended, stirring frequently.
VEGAN THAI CURRY VEGETABLES
This comes from Elaine Louie in The New York Times cooking e-newsletter. The recipe begins, “Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.”
Yield: 4 servings; Time:1 hour
This was featured in “The Temporary Vegetarian: Vegan Thai Curry Vegetables” and can be viewed online here.
Ingredients
One 13 1/2-ounce can coconut milk (do not shake can)
1/2 cup vegetable stock
4 teaspoons soy sauce
4 teaspoons palm sugar or brown sugar
6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste
1/2 cup diced (1/2 inch) onion
2/3 cup diced (1/2 inch) red bell pepper
2/3 cup diced (1/2 inch) zucchini or other summer squash
2/3 cup diced (1/2 inch) peeled sweet potato
2/3 cup sliced bamboo shoots, rinsed and drained
1 cup green beans, trimmed and cut into 1 1/2 inch lengths
2/3 cup diced (1/2 inch) Asian eggplant
1 lime
8 large basil leaves, cut into thin chiffonade
Preparation
Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.
Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.
CHOCOLATE LOVER'S CHOCOLATE MOUSSE PIE
This recipe is from FamilyTime, and begins, “Chocolate crust with a milk chocolate coating, fluffy chocolate filling, whipped cream and a chocolate drizzle: this pie is not for the faint of heart!”
Serves: 12; Prep. time: 25 minutes; Cooking time: 11 minutes
To view this online, click here.
Ingredients
1 cup graham cracker crumbs
1/3 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa
1/4 cup granulated sugar
1/3 cup butter, melted
2 3/4 cups (16 ounces) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided
2 cups heavy whipping cream, divided
2 teaspoons Powdered sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
Combine graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.
Microwave 2 cups morsels and 3/4 cup cream in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
Beat remaining cream, sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.
Microwave remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie; let stand a few minutes before serving.
CHICKEN DINNER IN A CROCKPOT
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 skinless boneless chicken breasts
2 tsp. dried basil
1/8 tsp. salt and pepper
1 cup diced bell pepper
1 (16oz) can white beans, drained and rinsed
1 (14oz) can tomatoes, undrained
Directions
Place the chicken in a crock-pot: sprinkle with basil and salt and pepper.
Add bell pepper, beans and tomatoes. Cover with the lid; cook on low setting for 8 hours.
Serving size is 1 chicken breast with 1 cup of tomato bean mixture.
Meatless Monday
It's Meatless Monday, time to check out how to go through the day without meat. (Of course, if you're a vegetarian, you already know how easy and yummy it is go without meat in your life.) Here are six recipes to help you through the day, including Chocolate Layer Cake and Meatless-Ball Subs. Enjoy!
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/.
Ingredients
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
Directions
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
MEATLESS-BALL SUBS
Ingredients
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Directions
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
SCALLOPED POTATOES
This comes from the January 2006 issue of Vegetarian Times, and begins, “There are lots of reasons to scallop sweet potatoes instead of plain white spuds. Vitamins A and E—both good for the immune system—are two. And since this recipe has only 3 grams of fat (versus the 9 grams or more in many homemade versions), you won't have to turn down seconds!” Serves 8.
To view this online, click here.
Ingredients
1 Tbs. unsalted butter
1 medium onion, thinly sliced
2 1/2 cups roasted or low-sodium vegetable broth
1 cup low-fat milk
3 cloves garlic, minced (about 1 Tbs.)
1 1/2 tsp. fresh thyme
1/8 tsp. nutmeg
1 bay leaf
3 medium sweet potatoes (about 2 1/2 lb.), peeled and thinly sliced
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 375°F. Coat 8 8-oz. ramekins or 9×13-inch baking dish with cooking spray.
Melt butter in large saucepan over medium heat. Add onion slices, and sauté until soft, about 7 to 10 minutes. Add broth, milk, garlic, thyme, nutmeg and bay leaf; bring to a simmer. Cook until liquid is reduced to just under 3 cups, about 7 minutes. Remove bay leaf, and season to taste with salt and pepper.
Add sweet potatoes to liquid. Return to a simmer, and cook, stirring occasionally, 5 minutes.
Pour mixture into ramekins or baking dish; bake 30 minutes for ramekins, 40 minutes for baking dish, basting potatoes occasionally with liquid in dish. Sprinkle cheese over potatoes, and bake ramekins 10 minutes; large dish 20 minutes. Let both rest 5 minutes before serving.
nutritional information Per SERVING: Calories: 161; Protein: 4 g; Total Fat: 3 g; Saturated Fat: 1 g; Carbohydrates: 30 g; Cholesterol: 7 mg; Sodium: 194 mg; Fiber: 3 g; Sugar: 2 g
CHOCOLATE LAYER CAKE
This also comes from the January 2006 issue of Vegetarian Times, page 73. It begins, “If there's a synonym for ooey gooey, this is it: diner-style chocolate cake. But while this version has a moist, velvety texture and a deep chocolate flavor, it's surprisingly light—227 calories per slice; others run anywhere from 450 to 620.” Serves 12.
To view this online, click here.
Ingredients
Cake
1 cup puréed firm silken low-fat tofu
1 cup maple syrup
3/4 cup brewed strong coffee, cold
2 tsp. vanilla extract
1 cup unsweetened cocoa powder
3/4 cup whole wheat pastry flour
1/2 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
Chocolate Frosting
10.5 oz. extra-firm silken tofu
2 tsp. vanilla extract
6 oz. vegan semisweet chocolate, melted
Raspberries for garnish, optional
To make Cake: Preheat oven to 350°F. Grease and flour 2 8-inch round cake pans. Whisk together tofu, syrup, coffee, and vanilla with 1/4 cup cold water in large bowl until smooth.
Sift together all remaining cake ingredients. Add to tofu mixture, and beat with electric mixer until smooth, about 2 to 4 minutes.
Divide batter between cake pans. Bake about 15 minutes, or until springy to the touch. Cool in pans on wire racks 10 minutes. Invert cakes onto racks, and cool completely.
Directions
To make Chocolate Frosting: Place tofu, vanilla, and chocolate in blender or food processor, and process until smooth.
To assemble: Place 1 cake layer on serving plate. Spread with 1/2 cup frosting. Top with second cake layer. Decoratively frost top and sides. Garnish with raspberries, if desired.
nutritional information Per Slice: Calories: 227; Protein: 7 g; Total Fat: 6 g; Saturated Fat: 3 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 173 mg; Fiber: 4 g; Sugar: 24 g; Vegan
CRANBERRY PIE
This recipe can be found in my e-cookbook Off the Wall Cooking.
My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”
Note: This can be made with either one or two crusts. The recipe was originally using one crust; after making this for several years, I added the top crust. Try it either way.
Ingredients
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Directions
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
THREE SISTERS STEW
This comes from the September 2004 issue of Vegetarian Times, and begins, “The three sisters—corn, squash and beans—merge into a delicious stew. The stew should be thick, but you may need to thin it slightly with vegetable stock or water. Recipe courtesy of Michelle Emond, a PhD student at Stanford University.” Serves 6.
To view this online, click here.
Ingredients
1 Tbs. olive oil or canola oil
1 large onion, sliced
1 clove garlic, chopped
1 jalapeño chile, seeded and minced
1 lb. medium-sized yellow summer squash, 3/4-inch-thick slices
2 medium-sized zucchini, cut into 1-inch chunks
1 large butternut squash, peeled, seeded and cut into 3/4-inch chunks
1 lb. green beans, cut into 1-inch pieces
1 cup corn kernels, preferably fresh
2 16-oz. cans kidney beans, drained and rinsed
1 cup vegetable stock or water
1 Tbs. fresh thyme leaves
Salt and freshly ground black pepper to taste
Directions
Heat the oil in a large stockpot or Dutch oven over medium heat. Add the onion, garlic and jalapeño, and sauté until the onion is tender and translucent, for about 5 minutes.
Stir in all the remaining ingredients except the thyme, salt and pepper, and bring to a boil.
Reduce the heat to low, and cook, covered, over low heat for 15 to 25 minutes, or until all the vegetables are tender.
Add the thyme leaves during the last 5 minutes of cooking. Add the salt and pepper to taste, stirring them in well, and serve the stew warm.
nutritional information Per SERVING: Calories: 330; Protein: 17 g; Total Fat: 4 g; Carbohydrates: 65 g; Sodium: 140 mg; Fiber: 20 g; Sugar: 11 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/.
Ingredients
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
Directions
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
MEATLESS-BALL SUBS
Ingredients
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Directions
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
SCALLOPED POTATOES
This comes from the January 2006 issue of Vegetarian Times, and begins, “There are lots of reasons to scallop sweet potatoes instead of plain white spuds. Vitamins A and E—both good for the immune system—are two. And since this recipe has only 3 grams of fat (versus the 9 grams or more in many homemade versions), you won't have to turn down seconds!” Serves 8.
To view this online, click here.
Ingredients
1 Tbs. unsalted butter
1 medium onion, thinly sliced
2 1/2 cups roasted or low-sodium vegetable broth
1 cup low-fat milk
3 cloves garlic, minced (about 1 Tbs.)
1 1/2 tsp. fresh thyme
1/8 tsp. nutmeg
1 bay leaf
3 medium sweet potatoes (about 2 1/2 lb.), peeled and thinly sliced
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 375°F. Coat 8 8-oz. ramekins or 9×13-inch baking dish with cooking spray.
Melt butter in large saucepan over medium heat. Add onion slices, and sauté until soft, about 7 to 10 minutes. Add broth, milk, garlic, thyme, nutmeg and bay leaf; bring to a simmer. Cook until liquid is reduced to just under 3 cups, about 7 minutes. Remove bay leaf, and season to taste with salt and pepper.
Add sweet potatoes to liquid. Return to a simmer, and cook, stirring occasionally, 5 minutes.
Pour mixture into ramekins or baking dish; bake 30 minutes for ramekins, 40 minutes for baking dish, basting potatoes occasionally with liquid in dish. Sprinkle cheese over potatoes, and bake ramekins 10 minutes; large dish 20 minutes. Let both rest 5 minutes before serving.
nutritional information Per SERVING: Calories: 161; Protein: 4 g; Total Fat: 3 g; Saturated Fat: 1 g; Carbohydrates: 30 g; Cholesterol: 7 mg; Sodium: 194 mg; Fiber: 3 g; Sugar: 2 g
CHOCOLATE LAYER CAKE
This also comes from the January 2006 issue of Vegetarian Times, page 73. It begins, “If there's a synonym for ooey gooey, this is it: diner-style chocolate cake. But while this version has a moist, velvety texture and a deep chocolate flavor, it's surprisingly light—227 calories per slice; others run anywhere from 450 to 620.” Serves 12.
To view this online, click here.
Ingredients
Cake
1 cup puréed firm silken low-fat tofu
1 cup maple syrup
3/4 cup brewed strong coffee, cold
2 tsp. vanilla extract
1 cup unsweetened cocoa powder
3/4 cup whole wheat pastry flour
1/2 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
Chocolate Frosting
10.5 oz. extra-firm silken tofu
2 tsp. vanilla extract
6 oz. vegan semisweet chocolate, melted
Raspberries for garnish, optional
To make Cake: Preheat oven to 350°F. Grease and flour 2 8-inch round cake pans. Whisk together tofu, syrup, coffee, and vanilla with 1/4 cup cold water in large bowl until smooth.
Sift together all remaining cake ingredients. Add to tofu mixture, and beat with electric mixer until smooth, about 2 to 4 minutes.
Divide batter between cake pans. Bake about 15 minutes, or until springy to the touch. Cool in pans on wire racks 10 minutes. Invert cakes onto racks, and cool completely.
Directions
To make Chocolate Frosting: Place tofu, vanilla, and chocolate in blender or food processor, and process until smooth.
To assemble: Place 1 cake layer on serving plate. Spread with 1/2 cup frosting. Top with second cake layer. Decoratively frost top and sides. Garnish with raspberries, if desired.
nutritional information Per Slice: Calories: 227; Protein: 7 g; Total Fat: 6 g; Saturated Fat: 3 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 173 mg; Fiber: 4 g; Sugar: 24 g; Vegan
CRANBERRY PIE
This recipe can be found in my e-cookbook Off the Wall Cooking.
My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”
Note: This can be made with either one or two crusts. The recipe was originally using one crust; after making this for several years, I added the top crust. Try it either way.
Ingredients
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Directions
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
THREE SISTERS STEW
This comes from the September 2004 issue of Vegetarian Times, and begins, “The three sisters—corn, squash and beans—merge into a delicious stew. The stew should be thick, but you may need to thin it slightly with vegetable stock or water. Recipe courtesy of Michelle Emond, a PhD student at Stanford University.” Serves 6.
To view this online, click here.
Ingredients
1 Tbs. olive oil or canola oil
1 large onion, sliced
1 clove garlic, chopped
1 jalapeño chile, seeded and minced
1 lb. medium-sized yellow summer squash, 3/4-inch-thick slices
2 medium-sized zucchini, cut into 1-inch chunks
1 large butternut squash, peeled, seeded and cut into 3/4-inch chunks
1 lb. green beans, cut into 1-inch pieces
1 cup corn kernels, preferably fresh
2 16-oz. cans kidney beans, drained and rinsed
1 cup vegetable stock or water
1 Tbs. fresh thyme leaves
Salt and freshly ground black pepper to taste
Directions
Heat the oil in a large stockpot or Dutch oven over medium heat. Add the onion, garlic and jalapeño, and sauté until the onion is tender and translucent, for about 5 minutes.
Stir in all the remaining ingredients except the thyme, salt and pepper, and bring to a boil.
Reduce the heat to low, and cook, covered, over low heat for 15 to 25 minutes, or until all the vegetables are tender.
Add the thyme leaves during the last 5 minutes of cooking. Add the salt and pepper to taste, stirring them in well, and serve the stew warm.
nutritional information Per SERVING: Calories: 330; Protein: 17 g; Total Fat: 4 g; Carbohydrates: 65 g; Sodium: 140 mg; Fiber: 20 g; Sugar: 11 g; Vegan
Friday, January 25, 2019
Friday Recipes
It's Friday, time to get ready for the weekend. Here are six recipes to help you through the weekend, including Tex-Mex Beef & Rice Casserole and Apple Spice Cake. Enjoy!
ONE-POT CHICKEN LO MEIN
This is from tbls. (Tablespoon), and begins, “Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes.”
Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 6
To view this online, click here.
Ingredients
1/4 cup vegetable oil
1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes
1/4 teaspoon salt
8 oz white mushrooms, thinly sliced
6 green onions, thinly sliced on the bias, whites and greens separated
1 carton (32 oz) Progresso™ reduced sodium chicken broth
1 cup coarsely shredded carrots
1 cup shredded red cabbage
1/4 cup oyster sauce
2 tablespoons soy sauce
1 teaspoon ground ginger
8 oz uncooked spaghetti (from 16-oz package), broken in half
Directions
In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.
Top with green onion greens.
Expert Tips
For best results, pat chicken dry before adding to hot oil.
Short on time? Use purchased preshredded carrots and red cabbage.
APPLE SPICE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: 4 hours, 15 minutes; Active Time: 15 minutes
To view this recipe online, click here.
Ingredients
1/2 cup butter, melted
3 eggs, beaten
1 (21-oz) can apple pie filling
1 (15.25-oz) box yellow cake mix
1 tablespoon apple pie spice
Cooking spray
2 tablespoons flour
1/4 cup caramel sauce
1/2 cup whipped topping
Directions
Melt butter. Whisk eggs and apple pie filling into butter until blended and apples break into small pieces. Whisk cake mix and pie spice in large bowl until blended, then gently stir in wet ingredients until combined.
Coat bowl of slow cooker with spray, then sprinkle flour on bottom and sides until coated. Pour batter into slow cooker; cover and cook on HIGH for 3–4 hours or until center is cooked through.
Let cake stand 10 minutes. Turn cake out onto a platter; drizzle with caramel and serve warm with whipped topping.
TEX-MEX BEEF & RICE CASSEROLE
This is from Kraft, and begins, “Serve a deliciously flavorful rice casserole dish at dinnertime tonight! The whole family will love trying this cheesy Tex-Mex Beef & Rice Casserole.”
Prep Time: 20 min.; Total Time: 50 min.; Servings: 8 servings, about 1-1/4 cups each
To view this online, click here.
Ingredients
1 lb. extra-lean ground beef
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 pkt. (1 oz.) TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
1 can (14 oz.) fire-roasted diced tomatoes, undrained
1 can (11 oz.) corn with red and green bell peppers, undrained
1/2 cup chopped onions
3 cups cooked long-grain white rice
1 cup KRAFT Mozzarella & Cheddar Cheese Expertly Paired for Mac ‘n Cheese & Casseroles, divided
1 cup crushed tortilla chips
3 Tbsp. chopped fresh cilantro
Directions
Heat oven to 350ºF.
Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; mix well.
Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese; cover.
Bake 30 min. or until heated through. Top with crushed chips and cilantro.
POT ROAST
This is from Brett Anderson in The New York Times cooking e-newsletter. The recipe begins, “At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy’s pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au feu, as well as housemade sugo finto, a vegetarian version of meat sauce made with puréed tomatoes and minced carrot, celery, onions and herbs. This recipe uses a chuck roast and tomato paste, both easier to find and still delicious.”
Yield: 6 to 8 servings; Time: 3 hours.
This was featured in“Coming Home To Pot Roast”, and can be viewed online here.
Ingredients
3 pound boneless beef chuck roast
Kosher salt and ground black pepper
3 tablespoons canola oil
4 tablespoons butter
2 medium red onions, cut into quarters
4 carrots, peeled and cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 rutabaga, peeled and cut into 12 to 16 pieces, about a pound
8 cremini mushrooms, halved
2 parsnips, peeled and cut into 2-inch pieces
1 head garlic, top cut off to expose cloves
3/4 cup tomato paste
2 bay leaves
3 sprigs rosemary
1 1/2 cups red wine, preferably cabernet
4 cups beef broth
Preparation
Preheat oven to 340 degrees. Season meat generously with salt and pepper. On the stove top, heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, 3 to 4 minutes per side. Remove meat to a plate.
Reduce heat to medium and add butter to the pan. Melt the butter and add the whole head of garlic and vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, 8 to 10 minutes.
Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes.
Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes.
Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for 2 hours 20 minutes.
Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.
APPLESAUCE PANCAKES
This comes from Betty Crocker, and begins, “Enjoy these delicious pancakes flavored with applesauce and made with Bisquick® mix. Perfect when you want your breakfast to be ready in 15 minutes.”
Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5
To view this online, click here.
Ingredients
2 cups Original Bisquick™ mix
1 cup sweetened applesauce
1/2 cup milk
1 teaspoon ground cinnamon
2 eggs
Directions
In medium bowl, stir all ingredients with wire whisk or fork until blended.
Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
DARK CHOCOLATE AVOCADO MOUSSE
This is from Kaleigh McMordie, MCN, RDN, LD on VeryWellFit. Kaleigh wrote, “No need to deprive yourself if you're following a blood pressure-friendly diet. Whether you need something sweet after dinner or you are asked to bring a dessert to a party, this dark chocolate avocado mousse is the perfect healthy yet decadent dessert.
“It uses avocados instead of heavy cream to give it a rich, creamy texture. Avocados are naturally high in potassium and magnesium, which help to lower your blood pressure. Avocados are also loaded with tons of vitamins, including folate, vitamin K, and vitamin E. They provide healthy monounsaturated fats and fiber to help keep you full and satisfied with just a small portion. Cocoa powder also contains fiber and blood pressure lowering flavonols.
“This mousse couldn’t be easier to make. Just blend everything in a blender until smooth and chill for just a little bit. Nobody will ever know that it’s healthier or that it is made with avocados!”
Total Time: 10 minutes; Prep Time: 10 minutes; Cook Time: 0 minutes; Servings: 4 (1/2 cup each)
To view this online, click here.
Ingredients
2 small ripe avocados
1/4 cup unsweetened cocoa powder
1/4 cup honey
1/4 cup dark chocolate chips or chopped dark chocolate
1/2 cup milk of choice
1/2 teaspoon vanilla
Preparation
Cut avocados in half and remove seeds. Scoop from shells into a blender or food processor.
Place chocolate chips in a microwave-safe container and heat in 30-second intervals, stirring in between, until smooth.
Add melted chocolate and remaining ingredients to a blender and blend until smooth. Divide into 4 serving dishes and refrigerate at least one hour before serving.
Ingredient Variations and Substitutions
For dairy-free and vegan, use dairy-free milk of choice and dairy-free chocolate chips.
For vegan, use maple syrup or agave instead of honey, too.
Cooking and Serving Tips
Add more milk by the tablespoon, if needed, until you reach the desired consistency.
ONE-POT CHICKEN LO MEIN
This is from tbls. (Tablespoon), and begins, “Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes.”
Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 6
To view this online, click here.
Ingredients
1/4 cup vegetable oil
1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes
1/4 teaspoon salt
8 oz white mushrooms, thinly sliced
6 green onions, thinly sliced on the bias, whites and greens separated
1 carton (32 oz) Progresso™ reduced sodium chicken broth
1 cup coarsely shredded carrots
1 cup shredded red cabbage
1/4 cup oyster sauce
2 tablespoons soy sauce
1 teaspoon ground ginger
8 oz uncooked spaghetti (from 16-oz package), broken in half
Directions
In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.
Top with green onion greens.
Expert Tips
For best results, pat chicken dry before adding to hot oil.
Short on time? Use purchased preshredded carrots and red cabbage.
APPLE SPICE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: 4 hours, 15 minutes; Active Time: 15 minutes
To view this recipe online, click here.
Ingredients
1/2 cup butter, melted
3 eggs, beaten
1 (21-oz) can apple pie filling
1 (15.25-oz) box yellow cake mix
1 tablespoon apple pie spice
Cooking spray
2 tablespoons flour
1/4 cup caramel sauce
1/2 cup whipped topping
Directions
Melt butter. Whisk eggs and apple pie filling into butter until blended and apples break into small pieces. Whisk cake mix and pie spice in large bowl until blended, then gently stir in wet ingredients until combined.
Coat bowl of slow cooker with spray, then sprinkle flour on bottom and sides until coated. Pour batter into slow cooker; cover and cook on HIGH for 3–4 hours or until center is cooked through.
Let cake stand 10 minutes. Turn cake out onto a platter; drizzle with caramel and serve warm with whipped topping.
TEX-MEX BEEF & RICE CASSEROLE
This is from Kraft, and begins, “Serve a deliciously flavorful rice casserole dish at dinnertime tonight! The whole family will love trying this cheesy Tex-Mex Beef & Rice Casserole.”
Prep Time: 20 min.; Total Time: 50 min.; Servings: 8 servings, about 1-1/4 cups each
To view this online, click here.
Ingredients
1 lb. extra-lean ground beef
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 pkt. (1 oz.) TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
1 can (14 oz.) fire-roasted diced tomatoes, undrained
1 can (11 oz.) corn with red and green bell peppers, undrained
1/2 cup chopped onions
3 cups cooked long-grain white rice
1 cup KRAFT Mozzarella & Cheddar Cheese Expertly Paired for Mac ‘n Cheese & Casseroles, divided
1 cup crushed tortilla chips
3 Tbsp. chopped fresh cilantro
Directions
Heat oven to 350ºF.
Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; mix well.
Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese; cover.
Bake 30 min. or until heated through. Top with crushed chips and cilantro.
POT ROAST
This is from Brett Anderson in The New York Times cooking e-newsletter. The recipe begins, “At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy’s pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au feu, as well as housemade sugo finto, a vegetarian version of meat sauce made with puréed tomatoes and minced carrot, celery, onions and herbs. This recipe uses a chuck roast and tomato paste, both easier to find and still delicious.”
Yield: 6 to 8 servings; Time: 3 hours.
This was featured in“Coming Home To Pot Roast”, and can be viewed online here.
Ingredients
3 pound boneless beef chuck roast
Kosher salt and ground black pepper
3 tablespoons canola oil
4 tablespoons butter
2 medium red onions, cut into quarters
4 carrots, peeled and cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 rutabaga, peeled and cut into 12 to 16 pieces, about a pound
8 cremini mushrooms, halved
2 parsnips, peeled and cut into 2-inch pieces
1 head garlic, top cut off to expose cloves
3/4 cup tomato paste
2 bay leaves
3 sprigs rosemary
1 1/2 cups red wine, preferably cabernet
4 cups beef broth
Preparation
Preheat oven to 340 degrees. Season meat generously with salt and pepper. On the stove top, heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, 3 to 4 minutes per side. Remove meat to a plate.
Reduce heat to medium and add butter to the pan. Melt the butter and add the whole head of garlic and vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, 8 to 10 minutes.
Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes.
Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes.
Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for 2 hours 20 minutes.
Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.
APPLESAUCE PANCAKES
This comes from Betty Crocker, and begins, “Enjoy these delicious pancakes flavored with applesauce and made with Bisquick® mix. Perfect when you want your breakfast to be ready in 15 minutes.”
Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5
To view this online, click here.
Ingredients
2 cups Original Bisquick™ mix
1 cup sweetened applesauce
1/2 cup milk
1 teaspoon ground cinnamon
2 eggs
Directions
In medium bowl, stir all ingredients with wire whisk or fork until blended.
Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
DARK CHOCOLATE AVOCADO MOUSSE
This is from Kaleigh McMordie, MCN, RDN, LD on VeryWellFit. Kaleigh wrote, “No need to deprive yourself if you're following a blood pressure-friendly diet. Whether you need something sweet after dinner or you are asked to bring a dessert to a party, this dark chocolate avocado mousse is the perfect healthy yet decadent dessert.
“It uses avocados instead of heavy cream to give it a rich, creamy texture. Avocados are naturally high in potassium and magnesium, which help to lower your blood pressure. Avocados are also loaded with tons of vitamins, including folate, vitamin K, and vitamin E. They provide healthy monounsaturated fats and fiber to help keep you full and satisfied with just a small portion. Cocoa powder also contains fiber and blood pressure lowering flavonols.
“This mousse couldn’t be easier to make. Just blend everything in a blender until smooth and chill for just a little bit. Nobody will ever know that it’s healthier or that it is made with avocados!”
Total Time: 10 minutes; Prep Time: 10 minutes; Cook Time: 0 minutes; Servings: 4 (1/2 cup each)
To view this online, click here.
Ingredients
2 small ripe avocados
1/4 cup unsweetened cocoa powder
1/4 cup honey
1/4 cup dark chocolate chips or chopped dark chocolate
1/2 cup milk of choice
1/2 teaspoon vanilla
Preparation
Cut avocados in half and remove seeds. Scoop from shells into a blender or food processor.
Place chocolate chips in a microwave-safe container and heat in 30-second intervals, stirring in between, until smooth.
Add melted chocolate and remaining ingredients to a blender and blend until smooth. Divide into 4 serving dishes and refrigerate at least one hour before serving.
Ingredient Variations and Substitutions
For dairy-free and vegan, use dairy-free milk of choice and dairy-free chocolate chips.
For vegan, use maple syrup or agave instead of honey, too.
Cooking and Serving Tips
Add more milk by the tablespoon, if needed, until you reach the desired consistency.
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